EFFECT OF MIXTURE INOCULUM OF LACTIC ACID BACTERIA (LAB) AND MOLD AMYLOLYTIC IN VARIOUS CONCENTRATION AND FERMENTATION TIME OF CHANGING PROTEIN AND HCN CONTENT OF BITTER CASSAVA ROOTS (Manihot aipi Phol.)

Nurhayani H. Muhiddin(1*), Nur Arfa Yanti(2), Hasanah Hasanah(3),

(1) 
(2) 
(3) 
(*) Corresponding Author

Abstract


The purpouse of this study were to determine the effect of mixture inoculum of lactic acid bacteria (LAB) and mold amylolytic in various concentration and fermentation time of changing protein and HCN content of bitter cassava roots during fermentation of bitter cassava roots. Inoculum used is a mixture of LAB and molds amylolytic isolated from "Wikau Maombo" fermented with the highest amylolytic activity. This study was an experimental research in the pattern completely randomized design (CRD) two factorial. Substrate of bitter cassava roots inoculated as many 5%, 10% dan 15% of inoculum consentration and incubated at room temperature for 8th days. Method of measuring protein content used the Biuret method, whereas the method of measuring the HCN content used argentometry method. Analysis of data used SAS software (Statistical Analysis System).  The result of this research showed that the highest of protein content was 177,28 mg/g, whereas the lowest HCN was 16,42 mg/kg on the 6th days of fermentation used 15% of inoculum consentration.

Keywords: LAB, Mold, Protein, HCN, Bitter Cassava Roots.

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