Optimasi Pembuatan Cairan Terfermentasi dari Campuran Umbi Singkong (Manihot escluenta) dan Daun Turi (Sesbania grandiflora)
| Main Author: | Sisilia Santriana Son, Rosalina |
|---|---|
| Other Authors: | Uktolseja, Jacob L.A. |
| Format: | Thesis application/pdf |
| Bahasa: | ind |
| Terbitan: |
Program Studi Biologi FB-UKSW
, 2013
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| Subjects: | |
| Online Access: |
http://repository.uksw.edu/handle/123456789/2017 |
Daftar Isi:
- Lembar Pengesahan tidak disertai tanda tangan dosen pembimbing
- The consertration of cassava (Manihot esculenta) roots and turi (Sesbania grandiflora) leaves as protein source for fish feed ingredients they contain antinutrition tannin and phytic acid. Lactic acid bateria derived from previously fermented juice can be used as innoculant to reduce the levels of tannin and phytic acid. The study aimed to opimise previously fermented juice of cassava roots and turi leaves. Cassava roots and turi leaves were mixed at the ratio of 7:3 (w:w); then added with water at the ratio of 1:5 (w:v). This mixture was then blended and filtered. Filtrates were added with sucrose at the level of 0, 1, 2, 3, 4, 5, 6, 7, 8% (w:v) respectively; then correspondently incubated for 24, 48, 72, 96 hours. Parameters measured were pH and total titratable acidity. The optimal condition was evaluated according to pH, incubation time, and glucose level. Experiment was done according to Randomised Factorial Designs. Each experimental unit was repeated three times. The optimal condition for PFJ of cassava roots and turi leaves was 1% glucose level and 48 hours of incubation time.