Kandungan Protein dan HCN “Wikau Maombo” Hasil Fermentasi Umbi Ubi Kayu Pahit (Manihot aipi Phol) Menggunakan Beberapa Isolat Mikroorganisme Lokal

Nurhayani H. Muhiddin (Universitas Halu Oleo)
M. Natsir Djide (Universitas Halu Oleo)
Suryani As’ad (Universitas Halu Oleo)

SAINSMAT: Jurnal Ilmiah Ilmu Pengetahuan Alam
Vol. 2 No. 2 (2013): Volume 2 Nomor 2 (September 2013)

The research was aimed to find out the change of protein and HCN content of bitter cassava root were fermented by several microorganisms to produce "Wikau Maombo" and to evaluate of the microorganisms isolates yielding the best of "Wikau Maombo". These studies were used experimental by solid state fermentation. A 35 local isolates were used as an inoculum obtained from tradisional fermented “Wikau Maombo”. The result of the research was showed that the treatment by all isolates non significance of the change on protein contents, but significantly on HCN contents of “Wikau Maombo” compared with control. The fresh cassava tuber were used as a control (KS) contains of 0.7221% and 103.8352 ppm of protein and HCN, respectively. The best quality of "Wikau Maombo" fermentation product were treated by isolate M (FM) which protein content of 0.8805% and 23.0555 ppm of HCN. Subsequently, the fermentation product by using mold isolates (FKpC) yielded protein content approximately 0.6505% and 25.7719 ppm of HCN, whereas the yeast isolates HC (FHC) yielded 0.7608% and 25.7447 ppm of protein and HCN, respectively.