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All Journal Warta IHP (Warta Industri Hasil Pertanian)
Saib Alaban Hasibuan
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Solid Substrate Fermentation of Cassava Pellets Using Tempeh Mould (Rhizopus oligosporus ) and Soya Sauce Mould (Aspergilus Oryzae) A. Basrah Enie; Saib Alaban Hasibuan
Warta Industri Hasil Pertanian Vol 3, No 02 (1986)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2262.698 KB) | DOI: 10.32765/warta ihp.v3i02.2175

Abstract

Cassava pellets were fermented for 1, 2, 3, and 4 days at room temperature using tempeh mould (Rhizopus oligosporus) and soya sauce mould (Aspargillus oryzae). After 2 days fermentation, the protein content of products were slightly increased from 1.29% (unfermented) to 1.52% (fermented by Rhizopus oligosporus) and to 1.58% (fermented by Aspergillus oryzae), however after 3 days fermentation the protein content tend to decrese. The pH of products drop after 2 days fermentation from 6.39 to 4.42 (R.oligosporus) and to 5.62 (A. oryzae). Organoleptic test showed that the acceptability of products were decreased after one day fermentation (taste and flavor) and after two days fermentation (colour).
Co-Authors A. Basrah Enie