KAJIAN NILAI BIOLOGIS DAN TOTAL BAKTERI ASAM LAKTAT DARI MP-ASI BERBAHAN BAKU JAGUNG FERMENTASI

Ayu Kusuma Wardhani (Alumni Jurusan Teknologi Hasil Pertanian Fakultas Pertanian)
Renny Ivanova (Alumni Jurusan Teknologi Hasil Pertanian Fakultas Pertanian)
Sri Setyani (Dosen Jurusan Teknologi Hasil Pertanian Fakultas Pertanian)
Neti Yuliana (Dosen Jurusan Teknologi Hasil Pertanian Fakultas Pertanian)
Sussi Astuti (Dosen Jurusan Teknologi Hasil Pertanian Fakultas Pertanian)

Jurnal Teknologi & Industri Hasil Pertanian
Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian

The objective of this research was to study the effect of tempeh yeast concentration and the lenght of  corn fermentation on   the biological value (BV) and NPU of complementary feeding with fermented corn. A factorial e xperiment was arranged in  a Completely Randomized Design (RAL)  and replicated four times. The factors studied were yeast concentration (2% and 3%) and the length of fermentation (48 and 72 h). Data were analyzed using ANOVA and further tested using LSD at 5% level of signification .  The value of  pH and total lactic acid bacteria were peported as means of six replications. The best treatment was found on tempeh yeast treatment  at concentration of 2% , fermented for 72 hour (K1L2) with  the biological value, NPU, pH and total LAB were   88,58% ,  67,69%, 3.07 , and  8.84 cfu/g. Keywords:   complementary  infant food (MP-ASI), fermented corn flour, soybean tempeh flour