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Erwin Wuniarto, Erwin
Universitas Muhammadya, Luwuk, Sulawesi Tengah
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Analysis of sago starch fermented with aerobic and anaerobic processes as alternative material for fish meal Wuniarto, Erwin; Sampekalo, Julius; Lumenta, Cyska
AQUATIC SCIENCE & MANAGEMENT Vol 2, No 2 (2014): Oktober
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jasm.2.2.2014.12397

Abstract

Title (Bahasa Indonesia): Analisis pati sagu yang difermentasi dengan proses aerob dan anaerob sebagai bahan alternatif pengganti tepung ikan Fish meal is commonly used as the main ingredient in aqua feeds. In this study, sago (Metroxylon spp.) starch was fermented through aerobic and anaerobic processes using Rhizophus sp. The duration of fermentation was 10 days. Based on proximate analysis, the unfermented sago starch had protein content of 1.11%, while the fermented one showed five to eight times increased protein level. The carbohydrate, lipid, and ash contents were found to decline in both aerobic and anaerobic fermentation. On the other hand, water content and crude fiber increased in both aerobic and anaerobic processes. Tepung ikan umumnya digunakan sebagai bahan baku utama dalam pakan organisme budidaya. Dalam penelitian ini, bahan pati sagu (Metroxylon spp.) difermentasi secara aerob maupun anaerob dengan menggunakan Rhizopus sp. Lamanya fermentasi adalah 10 hari. Berdasarkan hasil uji proksimat, kandungan protein pati sagu tanpa fermentasi adalah 1,11 %, sedangkan bahan pati sagu yang difermentasi memperlihatkan peningkatan kandungan nilai proteinnya sebanyak lima sampai delapan kali. Kandungan karbohidrat, lemak, dan kadar abu berkurang pada kedua fermentasi aerob dan anaerob. Sebaliknya, kadar air dan serat kasar meningkat pada kedua proses aerob dan anaerob.
Co-Authors Cyska Lumenta Julius Sampekalo