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All Journal MUSTEK ANIM HA AGRICOLA J-PEK (JURNAL PEMBELAJARAN KIMIA) Musamus Journal of Science Education Jurnal Pengabdian Masyarakat (ABDIRA) Biofaal Journal Arfak Chem: Chemistry Education Journal Innovation for Community Service Journal Samakta: Jurnal Pengabdian Kepada Masyarakat
John Yoro Parlindungan
Universitas Musamus
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Physics Social Sciences Veterinary Other

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Journal : AGRICOLA

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Peningkatan Kadar Protein Pada Kulit Umbi Singkong (Manihot esculenta Crantz Sin M. Utilissima Pohl) Melalui Proses Fermentasi John Yoro Parlindungan; Gardis Andari
AGRICOLA Vol 11 No 1 (2021): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Research has been conducted on increasing protein levels in cassava skin through the fermentation process. Cassava skin is an organic waste that if not handled well feared can cause environmental pollution. The purpose of the research to reduce waste, also make use of cassava skin to have a value. The phase of the research is the waste of cassava skin cleaned from the skin of Ari then washed and diced with a length of ± 1 cm. After that analyzed pH, moisture content, and protein content using micro method Kjehdhal. From the results of the analysis, obtained fermentation data is done with pH 6 and water content of 81.6%. Protein levels of fermentation from day 2 to 7th day. Obtained using microanalysis Kjehdhal participated 1.52%; 2.27%; 6.93%; 7.62%; 3.79%; 0.57%. From this research can be concluded that the fermentation of cassava skin can increase protein levels and can be used as feed additives.
Peningkatan Kadar Protein Pada Kulit Umbi Singkong (Manihot esculenta Crantz Sin M. Utilissima Pohl) Melalui Proses Fermentasi John Yoro Parlindungan; Gardis Andari
AGRICOLA Vol 11 No 1 (2021): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v11i1.3592

Abstract

Research has been conducted on increasing protein levels in cassava skin through the fermentation process. Cassava skin is an organic waste that if not handled well feared can cause environmental pollution. The purpose of the research to reduce waste, also make use of cassava skin to have a value. The phase of the research is the waste of cassava skin cleaned from the skin of Ari then washed and diced with a length of ± 1 cm. After that analyzed pH, moisture content, and protein content using micro method Kjehdhal. From the results of the analysis, obtained fermentation data is done with pH 6 and water content of 81.6%. Protein levels of fermentation from day 2 to 7th day. Obtained using microanalysis Kjehdhal participated 1.52%; 2.27%; 6.93%; 7.62%; 3.79%; 0.57%. From this research can be concluded that the fermentation of cassava skin can increase protein levels and can be used as feed additives.
Co-Authors Abraham Laurens Rettob Abraham Laurens Rettob Anderias Henukh Dewi Natalia Marpaung Evi Nurvitasari Gardis Andari Gita Fransiska Gultom Hendro Hitijahubessy Ivylentine Datu Palittin Jesi Jecsen Pongkendek Lamtiar Ferawati Siregar Lamtiar Ferawaty Siregar Lay Riwu Mert Simbolon Nova Riama Lumban Raja Novike Bela Sumanik Rosalinda Zeniona Maarebia