Kandungan Nutrisi Tepung Sabut Kelapa Muda Hasil Fermentasi Khamir Saccharomyces cerevisiae dengan Lama Waktu Inkubasi yang Berbeda

Nutritional Content of Young Coconut Fiber Flour Results Fermentation Old Yeast Saccharomyces cerevisiae with Different Incubation Times

Authors

  • Fridolin Umbu Bura Universitas Nusa Cendana
  • Grace Maranatha Universitas Nusa Cendana
  • Daud Amalo Universitas Nusa Cendana

Keywords:

Fermentation of coconut husk flour, Nutrient content, Saccharomyces cerevisiae

Abstract

The aim of this research was to determine the changes in crude protein, crude fiber, and crude fat content that occur during the fermentation of coconut husk using Saccharomyces cerevisiae yeast, influenced by the duration of coconut husk incubation. Coconut husk was used as a nutritional source for yeast development as Saccharomyces cerevisiae in this study. The research employed a Completely Randomized Design (CRD), consisting of four different interventions and three separate processes. The following procedures were used: R0; unfermented coconut husk flour (control) R1: coconut husk flour underwent fermentation for one week. R2: coconut husk flour underwent fermentation for two weeks. R3: coconut husk flour underwent fermentation for three weeks. Tabulations and calculations were performed on the collected data, followed by analysis of variance (ANOVA). According to the findings of the statistical analysis, the treatments had a significant effect (P<0.05) on the amount of crude fiber and crude protein, but did not have a significant effect (P > 0.05) on the concentration of Nitrogen-Free Extract . The conclusion is that the fermentation duration of coconut husk flour using Saccharomyces cerevisiae yeast for 7, 14, or 21 days can reduce crude fiber content while increasing crude protein content and maintaining the same Nitrogen-Free Extract content. The best fermentation of young coconut husk flour using Saccharomyces cerevisiae yeast is achieved after a seven-day incubation period.

Tujuan dari penelitian ini adalah untuk mengetahui bagaimana perubahan jumlah protein kasar, serat kasar, dan lemak kasar yang terjadi selama fermentasi sabut kelapa menggunakan ragi Saccharomyces cerevisiae dipengaruhi oleh lama waktu inkubasi sabut kelapa. Sabut kelapa digunakan dalam penelitian ini sebagai sumber nutrisi untuk perkembangan ragi sebagai Saccharomyces cerevisiae. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL), yang mencakup empat intervensi berbeda dan tiga proses terpisah. Berikut prosedur yang digunakan: R0; tepung sabut kelapa tidak difermentasi (kontrol) R1: tepung sabut kelapa mengalami fermentasi selama seminggu. R2: tepung sabut kelapa melalui proses fermentasi dua minggu. R3: tepung sabut kelapa mengalami fermentasi selama tiga minggu. Tabulasi dan perhitungan dilakukan terhadap data yang terkumpul, kemudian dilakukan analisis varians (ANOVA). Menurut temuan analisis statistik, perlakuan memberikan pengaruh yang nyata (P<0,05) terhadap jumlah serat kasar dan protein kasar, tetapi tidak memberikan pengaruh yang nyata (P > 0,05) terhadap konsentrasi Bahan Ekstrak Tanpa Nitrogen Kesimpulannya adalah lama waktu fermentasi tepung sabut kelapa menggunakan ragi Saccharomyces cerevisiae selama 7, 14, atau 21 hari dapat menurunkan kadar serat kasar sekaligus meningkatkan kadar protein kasar dan mempertahankan kadar Bahan Ekstrak Tanpa Nitrogen yang sama. Fermentasi tepung sabut kelapa muda menggunakan ragi Saccharomyces cerevisiae paling baik dilakukan setelah masa inkubasi tujuh hari.

Author Biographies

Fridolin Umbu Bura, Universitas Nusa Cendana

Program Studi Peternakan, Fakultas Peternakan, Kelautan, dan Perikanan, Universitas Nusa Cendana

Grace Maranatha, Universitas Nusa Cendana

Program Studi Peternakan, Fakultas Peternakan, Kelautan, dan Perikanan, Universitas Nusa Cendana

Daud Amalo, Universitas Nusa Cendana

Program Studi Peternakan, Fakultas Peternakan, Kelautan, dan Perikanan, Universitas Nusa Cendana

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Published

2023-12-09

How to Cite

Bura, F. U., Maranatha, G. ., & Amalo, D. (2023). Kandungan Nutrisi Tepung Sabut Kelapa Muda Hasil Fermentasi Khamir Saccharomyces cerevisiae dengan Lama Waktu Inkubasi yang Berbeda : Nutritional Content of Young Coconut Fiber Flour Results Fermentation Old Yeast Saccharomyces cerevisiae with Different Incubation Times. Jurnal Peternakan Lahan Kering, 5(4), 545 –550 . Retrieved from http://publikasi.undana.ac.id/index.php/JPLK/article/view/k1781

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