Pengaruh Fermentasi terhadap Kandungan Protein dan Komposisi Asam Amino dalam Singkong

Almasyhuri, Almasyhuri (1999) Pengaruh Fermentasi terhadap Kandungan Protein dan Komposisi Asam Amino dalam Singkong. Project Report. Center for Research and Development of Nutrition and Food, NIHRD.

Abstract

This study was carried out to assess the protein and amino acid quantity of solid fermentation of cassava (manihot esculenta) using pure culture of the Rhizopus oligosporus and traditional inoculum (laru). The protein content of the fermented product was analyzed by Biuret method, and the amino acid composition by HPLC (High Performance Liquid Chromatography) method. The result showed that solid fermentation of cassava increased the protein content from 2.1 percent to 4.0 percent and 4.7 percent. The amino acid contents of the fermented product increased 2.5 folds of that of cassava. Higher increase was seen in substrates fermented with traditional inoculum. This is due to the additional of coconut oil and ammonium to the substrate which improved the growth of mold.

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