PRODUKSI TEPUNG UBI KAYU BERPROTEIN: KAJIAN PEMANFAATAN TEPUNG KACANG BENGUK SEBAGAI SUMBER NITROGEN RAGI TEMPE
ABSTRACT: Cassava roots have low protein content and short storage
life. Fermentation of cassava using tempeh innoculum is one way to increase the
protein content of cassava. Cassava has
low protein content therefore it needs
to add nitrogen for ragi tempeh to grow.
Velvet bean could be used to enrich
nitrogen source for the growth of tempeh mold in cassava fermentation.
The objectives of this research was to determine the influence of addition of
velvet bean flour iton cassava fermentation using ragi tempeh which will increase protein content of the cassava and meet SNI standard.
The experimental design used was a Completely Group Randomized Design,
single factor with six concentration level : 0%; 6%;
8%; 10%; 12%;
14% with three replications. Data was evaluated using Bartlett test,
Tukey test and BNT 5%. The high protein
content 11,51% was obtained from the
addition of velvet bean flour at
concentration of 12%. The mousture and
HCN content in all treatments have meet the
SNI 01-2997-1992 standard for
cassava flour, but not for minerals and
starch contents.
Key word: cassava, tempeh
innoculum, protein, velvet bean
Penulis: Marniza, Medikasari,
Nurlaili
Kode Jurnal: jppertaniandd110034
