Pengaruh Fermentasi pada Kulit Ubi Kayu ( Manihot Utilissima ) terhadap Perubahan Kandungan Protein Kasar dan Serat Kasar

  • Doharni Pane Universitas Graha Nusantara
Keywords: Fermentation, Cassava of Peel, Crude Protein, Crude Fiber

Abstract

Cassava peel is industrial waste that could be processed or fermented by using “ragi tape”. The purpose of this research was to determine the increasedl nutritional value of cassava with “ragi tape” to the variation in the length of time of fermentation. This research was using completely randomized experimental of nonfactorial design with 5 treatment and 5 replicationwith period various of fermentation was:A (0 days), B (3 days), C (6 days), D (9 days), and E (12 days). While the research measured parameter was crude protein and crude fiber. Variaty of fermentation period give very significant different (P> 0.01). Variations in the length of time the skin fermented cassava in crude protein was significant different (P <0.05) and crude fibers very significant different (P <0.01). Based on the research, the percentage increase in crude protein from the fermentation of 89.51%,  and the percentage reduction of 54.25% crude fiber. The results of this research could be concluded that the variety of period of fermentation could improved the nutrient value of Cassava peel.

Published
2017-05-23