Effect of differences in fermentation process methods of cattle hair waste on the properties of hair protein concentrate

Abstract

Abstract Cattle hide cracker processing industry is one of the industries that produces a large amount of hair waste. Cattle hair waste (CHW) contains a fairly complete nutritional composition. The CHW has the potential to be produced into hair protein concentrate (HPC) for the provision of animal feed. The fermentation method of CHW was identified to affect the properties of the HPC. This study aims to evaluate the effect of applying different fermentation methods on the CHW to the properties of HPC. The research was designed experimentally using a completely randomized (CRD) design with a unidirectional pattern of 4 treatments with 3 replications. A total of 4 fermentation methods were applied, namely R1 = CHW + Bacillus subtilis; R2 = CHW + Cooking pressure + Bacillus subtilis bacteria; R3 = CHW + NaOH 5% + Bacillus subtilis; R4 = CHW + Cooking pressure + 5% NaOH + Bacillus subtilis. The results showed that the different fermentation methods of CHW had a significant (P<0.05) effect on the characteristics of the HPC. The test results regarding crude fiber content obtained values ranging from 1.20 to 4.59%. Fat content is in the range of 6.32-8.69%, while the ash content is in the range of 1.41-2.45%. The application of the R2 fermentation process method shows the best treatment in terms of its ability to reduce the amount of crude fiber in the HPC from CHW.

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