?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.relation=http%3A%2F%2Fwww.badankebijakan.kemkes.go.id%2Frepositori%2Fid%2Feprint%2F1769%2F&rft.title=Pengaruh+Fermentasi+terhadap+Kandungan+Protein+dan+Komposisi+Asam+Amino+dalam+Singkong&rft.creator=Almasyhuri%2C+Almasyhuri&rft.subject=QU+1-54+Reference+Works.+General+Works&rft.description=This+study+was+carried+out+to+assess+the+protein+and+amino+acid+quantity+of+solid+fermentation+of+cassava+(manihot+esculenta)+using+pure+culture+of+the+Rhizopus+oligosporus+and+traditional+inoculum+(laru).+The+protein+content+of+the+fermented+product+was+analyzed+by+Biuret+method%2C+and+the+amino+acid+composition+by+HPLC+(High+Performance+Liquid+Chromatography)+method.+++++++The+result+showed+that+solid+fermentation+of+cassava+increased+the+protein+content+from+2.1+percent+to+4.0+percent+and+4.7+percent.+The+amino+acid+contents+of+the+fermented+product+increased+2.5+folds+of+that+of+cassava.+Higher+increase+was+seen+in+substrates+fermented+with+traditional+inoculum.+This+is+due+to+the+additional+of+coconut+oil+and+ammonium+to+the+substrate+which+improved+the+growth+of+mold.&rft.publisher=Center+for+Research+and+Development+of+Nutrition+and+Food%2C+NIHRD&rft.date=1999&rft.type=Monograph&rft.type=NonPeerReviewed&rft.identifier=++Almasyhuri%2C+Almasyhuri++(1999)+Pengaruh+Fermentasi+terhadap+Kandungan+Protein+dan+Komposisi+Asam+Amino+dalam+Singkong.++Project+Report.+Center+for+Research+and+Development+of+Nutrition+and+Food%2C+NIHRD.+++++