Donny Kusuma Hardjani1, Gede Suantika2 and Pingkan Aditiawati2*

1 Biology Doctoral Program, School of Life Science and Technology, Institut Teknologi Bandung (ITB), Jalan Ganesha No. 10 Bandung 40132 Indonesia.
2 Microbial Biotechnology Research Group, School of Life Science and Technology, Institut Teknologi Bandung (ITB), Jalan Ganesha No. 10 Bandung 40132 Indonesia.

DOI: http://dx.doi.org/10.22207/JPAM.11.4.01

(Received: 21 September 2017; accepted: 20 November 2017)

Abstract:

Seaweed has been used in the field of aquaculture as a source of antioxidant, anti-pathogen and immunostimulant. The carrageenan content of seaweed is a potential immunostimulant that can act against bacterial attacks, such as Vibrio alginolyticus on white shrimp culture. This study aims to examine nutrition profile changes in red seaweed Kappaphycusalvareziiafterfermentation using Saccharomyces cerevisiae.Fermentation process was done under aerobic conditions at 26-28 oC with an agitation of 125 rpm using. The treatments were varied based on inoculum size and comprised of 5% (v/v), 10% (v/v) and 15% (v/v) inoculum, where each treatment was analyzed in triplicates.Crude protein and fat increased in all treatments. The amino acid and fatty acid content rose to 20% and 48%, respectively as a result of biosynthesis by Saccharomyces cerevisiae. FermentedKappaphycusalvareziiisnutritionally more beneficial compared to the unfermented type, supporting its potential as a feed supplement for white shrimp.

Keywords:

Kappaphycusalvarezii, fermentation, Saccharomyces cerevisiae, feed supplement.