PENGARUH JENIS VITAMIN B DAN SUMBER NITROGEN DALAM PENINGKATAN KANDUNGAN PROTEIN KULIT UBI KAYU MELALUI PROSES FERMENTASI

Abstract

20 % is rind. One of way utilize is fermentation cassava rind for increasing value protein so cassava rind is good consumption. This research have purpose of utilize waste cassava rind become food high value protein, Increasing value protein in cassava rind with fermentation, study effect of nitrogen source and vitamin B in fermentation process. The fermentation process was carried out for 7 days with type of inoculumi is ragi tape, 100 gr cassava rind was used a substrate and the kjehdall method was used to analyses the protein content with BPOM standart, the result show that the optimal condition was found to be vitamin B complex and (NH4)2SO4. Keyword: protein, fermentasi, cassava rind, substrat.