TY  - RPRT
PB  - Center for Research and Development of Nutrition and Food, NIHRD
ID  - bkpkkemkes1769
KW  - cassava (manihot esculenta); food fermentation; protein content; amino acid composition
A1  - Almasyhuri, Almasyhuri
UR  - http://www.badankebijakan.kemkes.go.id/repositori/id/eprint/1769/
AV  - none
Y1  - 1999///
M1  - project_report
N2  - 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, 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.
TI  - Pengaruh Fermentasi terhadap Kandungan Protein dan Komposisi Asam Amino dalam Singkong
ER  -