PENGARUH LAMA FERMENTASI LIMBAH CANGKANG RAJUNGAN (Portunus pelagicius) OLEH Lactobacillus acidophilus DILANJUTKAN DENGAN Sacharomyces cerevisiae TERHADAP KANDUNGAN PROTEIN (The Effect Of Long Fermentation by Lactobacillus acidophilus Continued with Sacharomyces cerevisiae on Flower Crab (Portunus pelagicius) Shell Waste on Content of Protein)

Abstract

This research aims to determine the effect of fermentation time on the proteins that are made by Lactobacillus acidophilus, followed by Sacharomyces cerevisiae against the waste samples shell crab (Portunus pelagicius). The protein analysis used in this study is the formol titration analysis. Research using 5 samples where on each sample has a variable different times where the sample 1 (fermented by Lactobacillus acidophilus one day followed by Sacharomyces cerevisiae five days), sample 2 (fermented by Lactobacillus acidophilus two days followed by Sacharomyces cerevisiae four days), sample 3 (fermented by Lactobacillus acidophilus three days followed by three days Sacharomyces cerevisiae), sample 4 (fermented by Lactobacillus acidophilus four days followed by Sacharomyces cerevisiae two days), and sample 5 (fermented by Lactobacillus acidophilus five days followed by Sacharomyces cerevisiae one day). It was concluded that fermentation in the sample 5 that is fermented by Lactobacillus acidophilus five days followed by Sacharomyces cerevisiae one day get the greatest value protein content that is 34.5823%. Keywords: Formol Titration Analysis, Fermentation, Flower Crab Shell Waste, Lactobacillus acidophilus, Sacharomyces cerevisiae.