THE EFFECT OF LACTIC ACID BACTERIA AND DIFFERENT LEVEL OF CARBOHYDRATE SOURCES ADDITION ON TOFU WASTE INDUSTRY FERMENTATION
ABSTRACT: The purpose of this
research was to figure out the affinity value of soluble carbohydrates from
pollard with lactic acid bacteria (LAB) and its effect on tofu waste silage.
Lactic acid bacteria (LAB) isolates used as inoculum were commerce LAB isolates
(B13-1) and yolk LAB isolates (K6-3). The selected of LAB isolates used in the
tofu waste silage were tofu waste (TW) and pollard (P) with different
proportion (70:30), (60:40), and (55:45). The result showed that the addition
of soluble carbohydrates sources in the tofu waste silage did not affect lactic
acid and pH value. However, LAB addition significantly increased lactic acid(P<0.05).
The TW:P proportion (55:45) produced the highest lactic acid concentration with
the value of 3.54%DM with pH value 3.90. Proportion of TW:P gave significant
effect on dry matter (DM) and organic matter (OM) (P<0.01). Meanwhile, LAB
addition presented significant difference in declining of dry matter percentage
(P<0.01) but it showed non-significant effect on organic matter percentage
from the tofu curd silage. It can be concluded that pollard addition with the
value of 45% shows that tofu waste silage has the highest lactic acid
concentration and ideal pH value.
Keywords: Lactic acid bacteria
(LAB), Silage, Tofu waste
Penulis: Zaenal Bachruddin,
Era Rahmawat Agustiani and Lies Mira Yusiati
Kode Jurnal: jppeternakandd170202
