Optimalisasi Kandungan Nutrisi Tepung Limbah Pembuatan Kerupuk Sanjai melalui Fermentasi dengan Ragi Sebagai Bahan Ransum Itik Alternatif

  • Zasmeli Suhaemi Universitas Tamansiswa Padang

Abstract

This research was conducted to examine the effect of fermentation Sanjai’s waste meal by Yeast. The research wast to looking for best fermentation of Sanjai chip’s waste by Yeast with three level inoculum (1%, 2% and 3%) as factor A, and three long fermentation time (4, 5, and 6 days) as factor B, for gotten best crude protein of product. Its used Completed Randomized Design in factorial 3 X 3 with two replications. There was three variabels on this research;1 Crude Protein content), 2)Crude Fiber content, and 3) Dry content. The best crude protein of fermentation Sanjai’s waste meal found by using inoculum level on 3%, with time of fermentation six days. It increse from 5,02% to 9,13 % or increase 75% from base.

Published
2017-12-15
How to Cite
SUHAEMI, Zasmeli. Optimalisasi Kandungan Nutrisi Tepung Limbah Pembuatan Kerupuk Sanjai melalui Fermentasi dengan Ragi Sebagai Bahan Ransum Itik Alternatif. Jurnal Embrio, [S.l.], v. 3, n. 01, p. 40-44, dec. 2017. ISSN 2808-9766. Available at: <https://ojs.unitas-pdg.ac.id/index.php/embrio/article/view/99>. Date accessed: 02 mar. 2024.

Most read articles by the same author(s)

Obs.: This plugin requires at least one statistics/report plugin to be enabled. If your statistics plugins provide more than one metric then please also select a main metric on the admin's site settings page and/or on the journal manager's settings pages.