KUALITAS NUTRISI AMPAS KELAPA (Cocos nucifera L.) FERMENTASI MENGGUNAKAN Aspergillus niger
Abstract: This research was
aimed to observe the effect of usage of Aspergillus niger for fermenting
coconut dregs (Cocos Nucifera L.) on its nutrition quality. Aspergillus niger
obtained from Biochemical and Nutrition Laboratory of Animal Science Faculty on
UGM, Yogyakarta was optimalized at coconut oil and coconut dregs as substrat.
Variable was perceived for example enzyme lipase production, the quality of
physical (pH, texture, color, aroma), and chemical composition of coconut
dregs, steamed coconut dregs, fermented coconut dregs and steamed fermented
coconut dregs. The result showed that Aspergillus niger producted highest
enzyme of lipase in four days incubation either at coconut oil (0.85U/ml) and
coconut dregs (1.81U/ml) as substrat. The treatment of steaming and fermenting
of coconut dregs affected of pH, tekstur, color, aroma as will as decreased dry
materials (12.75 and 16.24%), crude fat (13.11 and 29.20%), organic materials
(5.21 and 16.89%) but increased crude protein (11.84%), crude fibre (24.85 and
36.81%) and extract materials without nitrogen (10.28 and 23.97%). It could be
concluded that Aspergillus niger have activity of lipase which high enough so
that can degraded fat content of coconut dregs.
Penulis: Heri Kurniawan
Kode Jurnal: jppeternakandd160087
