Uji Nilai Nutrisi Kulit Ubi Kayu yang Difermentasi dengan Aspergillus niger (Nutrient Value Test of Cassava Tuber Skin Fermented by Aspergillus niger)
Edhy Mirwandhono, Irawati Bachari, dan Darwanto Situmorang: Uji Nilai Nutrisi Kulit Ubi Kayu yang…
Uji Nilai Nutrisi Kulit Ubi Kayu yang Difermentasi dengan Aspergillus niger (Nutrient Value Test of Cassava Tuber Skin Fermented by Aspergillus niger)
Edhy Mirwandhono, Irawati Bachari, dan Darwanto Situmorang Departemen Perternakan Fakultas Pertanian Universitas Sumatera Utara, Medan 20155
Abstract: Cassava tuber skin is a by-product of cassava chip industry, fermented by using mixed mineral (solid media) and Aspergillus niger. The objectives of this research was to know the increasing of nutrient value of cassava tuber skin toward the period of fermentation and several level of inoculums giving Aspergillus niger. The experiment was using completely randomized experimental of factorial design with 12 treatment and 3 replication with several level Aspergillus niger giving was: 0,5%; 1%; 1,5%; 2% and period various of fermentation was: 2 days, 4 days, and 6 days. While the research parameter that eliminated was: crude protein, crude fiber, crude fat, dry material, and ash (organic material). Result of this research for several giving of Aspergillus niger toward crude fat is significant (P
Uji Nilai Nutrisi Kulit Ubi Kayu yang Difermentasi dengan Aspergillus niger (Nutrient Value Test of Cassava Tuber Skin Fermented by Aspergillus niger)
Edhy Mirwandhono, Irawati Bachari, dan Darwanto Situmorang Departemen Perternakan Fakultas Pertanian Universitas Sumatera Utara, Medan 20155
Abstract: Cassava tuber skin is a by-product of cassava chip industry, fermented by using mixed mineral (solid media) and Aspergillus niger. The objectives of this research was to know the increasing of nutrient value of cassava tuber skin toward the period of fermentation and several level of inoculums giving Aspergillus niger. The experiment was using completely randomized experimental of factorial design with 12 treatment and 3 replication with several level Aspergillus niger giving was: 0,5%; 1%; 1,5%; 2% and period various of fermentation was: 2 days, 4 days, and 6 days. While the research parameter that eliminated was: crude protein, crude fiber, crude fat, dry material, and ash (organic material). Result of this research for several giving of Aspergillus niger toward crude fat is significant (P