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All Journal Jurnal IPTEK Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Agroteknika Bubungan Tinggi: Jurnal Pengabdian Masyarakat Soeropati: Journal of Community Service Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Open Global Scietific Journal Journal of Agriculture and Social Development
Anis Nurhayati
Universitas Nahdlatul Ulama Pasuruan
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Other

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Journal : Jurnal IPTEK

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INCREASING CASSAVA JERKY PROTEIN THROUGH THE FERMENTATION PROCESS USING SACCHAROMYCES CEREVISIAE AND RHIZOPUS ORYZAE Nurhayati, Anis Anis; Khurniyati, Maylina Ilhami; Nisak, Yunita Khilyatun
Jurnal IPTEK Vol 27, No 2 (2023): December
Publisher : LPPM Institut Teknologi Adhi Tama Surabaya (ITATS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.iptek.2023.v27i2.5055

Abstract

Cassava is a plant that is easy to grow in Indonesia. People generally use cassava as a food source of carbohydrates, while the leaves are used as a vegetable by processing it into curry or stir-fry. Cassava leaves have high nutritional value but have yet to be used optimally; most become agricultural waste. This study aims to increase cassava leaf jerkys nutritional value (protein) using microbial fermentation. The experimental design used in this study was a factorial, Completely Randomized Design with two factors: the type of microbe (Saccharomyces cerevisiae, Rhizopus oryzae) and fermentation time (2, 3, 4 and 5 days). The parameters analyzed were protein content, ash content, fat content, carbohydrate content, water content and consumer preference level. From the results of this study, there was an increase in protein levels in cassava leaves for up to 120 hours (5 days), 15.395% using Saccharomyces cerevisiae and 16.165% using Rhizopus oryzae. The ash content significantly differs from treatments with shorter fermentation times of 96 hours, 72 hours or 48 hours. There is no significant difference in the percentage of water content in the various treatments between the treatments. The highest score in the organoleptic test is A2B4 (jerky with the addition of Rhizopus oryzae with a fermentation time of 120 hours).
Co-Authors Abd Rohim Abd. Rohim Apriyanto, Mulono Christina Astutiningsih Eko Sutrisno Hajar Nurma Wachidah Imron Rosidi Maylina Ilhami Khurniyati Muhammad Abu Bakar Pinctada Putri Pamungkas Selamat Muliadi Yunita Khilyatun Nisak