Anggraeni, Windy Diah (2015) Pemanfaatan Limbah Kulit Singkong Hasil Fermentasi Menggunakan Saccharomyces Cerevisiae Sebagai Pakan Ternak. Other thesis, Politeknik Negeri Sriwijaya.
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Abstract
Cassava peel has enormous potential to be utilized as animal feed, but a very low protein content 1.38% and high anti-nutritive substances cyanide acid (HCN) 253.44 ppm become a limiting factor in the utilization and constraints. Obstacles can be overcome by fermentation technology. The results of several studies suggest that fermentation technology can improve the nutritional composition and reduce or eliminated HCN in cassava peel. The fermentation process is done by cleaning and drying the cassava peel under the sun, soften, adding water with comparation 120 mL ofwater to 100 grams of dried cassava peel, steaming, and add a variety saccharomyces cerevisiae with the addition of 0.75, 1.5, 2.25, and 3 grams then fermented with variations in time 4, 6 and 8 day. This study aims to determine the effects of addition of saccharomyces cerevisiae on protein content and cyanide acid in cassava peel fermentation. Results showed fermentation wit saccharomyces cerevisiae can increase the level of protein and lower level of HCN. The highest protein content after fermentation is 8.10% with addition of 3 grams yeast and fermented for 8 day. HCN levels low of 87.84 ppm with addition of 3 grams and fermented for 8 day. Kata kunci : Cassava Peel, Fermentation, Saccharomyces Cerevisiae
| Item Type: | Thesis (Other) |
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| Uncontrolled Keywords: | Cassava Peel, Fermentation, Saccharomyces Cerevisiae |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Chemical Engineering > Undergraduate Theses |
| Depositing User: | Mrs Trisni Handayani |
| Date Deposited: | 07 Jan 2016 02:08 |
| Last Modified: | 07 Jan 2016 02:08 |
| URI: | http://eprints.polsri.ac.id/id/eprint/1996 |
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