PENGGUNAAN KHAMIR SACCHAROMYCES CEREVISEAE UNTUK MEMERBAIKI KUALITAS NUTRIEN DEDAK PADI (Using yeast saccharomyces cereviseae to improve nutrients quality of rice bran)

  • Maritje A. Hilakore Universitas Nusa Cendana
  • Mariana Nenobais Universitas Nusa Cendana
  • Twenfosel O. C. Dami Dato Universitas Nusa Cendana
Keywords: S.cerevisiae, yeast, fermentation


The experiment was conducted to improve the nutrients quality ofrice bran fermented with Saccharomyces cereviseae.A laboratorium experimental method was used andarranging factorially in Completely Randomized Design3 x 4 x 3 namely three  inoculant levels of S.cerevisiae 1, 2, and 3 % (w/w) as the first factor and inkubation time: 24, 48 and 72 hours as the second factor. Parameters observed were crude protein, soluble protein,crude fat, and phytic acid.The best result of this study was combination 2% S.cerevisiae inoculant level and 72 hours incubation time was supporting to increasing crude protein (10,88 to 14, 36%), soluble protein content (6.14 to 9.82%), and  decreased   phytic acid content (5.48 to 2.98%) and crude fat (8,23 to 6,91%).


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How to Cite
Hilakore, M., Nenobais, M., & Dami Dato, T. (2021). PENGGUNAAN KHAMIR SACCHAROMYCES CEREVISEAE UNTUK MEMERBAIKI KUALITAS NUTRIEN DEDAK PADI (Using yeast saccharomyces cereviseae to improve nutrients quality of rice bran). JURNAL NUKLEUS PETERNAKAN, 8(1), 40-45.

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