PENINGKATAN NUTRISI SINGKONG (Manihot utilissima) MELALUI FERMENTASI Saccharomyces cerevisiae DENGAN WAKTU YANG BERBEDA
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Institusion
Universitas Muhammadiyah Malang
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Subject
SH Aquaculture. Fisheries. Angling
Datestamp
2012-04-10 04:35:13
Abstract :
This research was conducted at the Laboratory of Animal Nutritional and Animal Agriculture Faculty, Muhammadiyah University of Malang on 15 January to 22 February 2010. The purpose of this research is investigating the effect of fermentation of cassava (Manihot utilissima) with Saccharomyces cerevisiae at different times, so get the value of high crude protein and crude fiber are low. The method used is the experimental method using a complete randomized design (CRD), while analysis of variance with three treatments namely H1 (24 hours), H2 (36 hours), H3 (48 hours) and 3 (three) replicates. The results showed that fermented cassava flour (Manihot utilissima) with Saccharomyces cervisiae no significant effect on increasing the protein content and decrease in crude fiber, but there was an increase of starch content of cassava (Manihot utilissima) that have not undergone fermentation. Elevated levels of crude protein is best obtained by treatment for 48 hours (H3) at 2.55% and the lowest crude fiber content obtained during 48 hours (H3) is 2.33%. One factor supporting the fermentation process the temperature of 30o C and pH 5.3. Further research is necessary to further increase the crude protein and lower crude fiber by using culture or cultures of Saccharomyces cerevisiae.
This research was conducted at the Laboratory of Animal Nutritional and Animal Agriculture Faculty, Muhammadiyah University of Malang on 15 January to 22 February 2010. The purpose of this research is investigating the effect of fermentation of cassava (Manihot utilissima) with Saccharomyces cerevisiae at different times, so get the value of high crude protein and crude fiber are low. The method used is the experimental method using a complete randomized design (CRD), while analysis of variance with three treatments namely H1 (24 hours), H2 (36 hours), H3 (48 hours) and 3 (three) replicates. The results showed that fermented cassava flour (Manihot utilissima) with Saccharomyces cervisiae no significant effect on increasing the protein content and decrease in crude fiber, but there was an increase of starch content of cassava (Manihot utilissima) that have not undergone fermentation. Elevated levels of crude protein is best obtained by treatment for 48 hours (H3) at 2.55% and the lowest crude fiber content obtained during 48 hours (H3) is 2.33%. One factor supporting the fermentation process the temperature of 30o C and pH 5.3. Further research is necessary to further increase the crude protein and lower crude fiber by using culture or cultures of Saccharomyces cerevisiae.
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