POLA PERTUMBUHAN RAGI TAPE PADA FERMENTASI KULIT SINGKONG
ABSTRACT: Cassava peel is
plenty agriculture residu because many food product use cassava as raw
material, especially in Madura. The use of cassava peel is limited because of
high cynide acid, low glucose, and low protein. The result of the first
experiment shows that ragi tape is the the most suitable ragi for fermentation
cassava peel. The objective of this research is to determine optimum
fermentation time for cassave peel using ragi tape. The experiment have done in
laboratorium TIP UTM. Cassava peel fermented using 5% ragi tape until 9 days. Parameter
of this experiment ar HCN content, protein, pH, and growth of ragi. The result shows
that optimum fermentation time is 6 days
Penulis: Darimiyya hidayati,
Darratul Ba’ido, Sri Hastuti
Kode Jurnal: jppertaniandd130532
