PENGGUNAAN KHAMIR SACCHAROMYCES CEREVISEAE UNTUK MEMERBAIKI KUALITAS NUTRIEN DEDAK PADI (Using yeast saccharomyces cereviseae to improve nutrients quality of rice bran)
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Maritje A. Hilakore(1*)
Universitas Nusa Cendana
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Mariana Nenobais(2)
Universitas Nusa Cendana
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Twenfosel O. C. Dami Dato(3)
Universitas Nusa Cendana
(*) Corresponding Author
Keywords:
S.cerevisiae, yeast, fermentation
Abstract
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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References
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Nuobariene L, Cizeikiene D, Gradzeviciute E, Hansen AS, Rasmussen SK, Uodeikiene G, Vogensen FK. 2015. Phytase-active lactic acid bacteria from sourdoughs: Isolation and Identification. LWT - Food Science and Technology 63:766-772.
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Nyman ME, Bjorck IM. 1989. In vivo effects of phytic acid and polyphenols on the bioavailability of polysaccharides and other nutrient. J. Food Sci. 54: 1332-1335.
Setiarto RHB, Widhyastuti N. 2016. Penurunan kadar tanin dan asam fitat pada tepung sorgum melalui fermentasi Rhizopus oligosporus, Lactobacillus Plantarum dan Saccharomyces cerevisiae. Berita Biologi 15(2): 149-157.
Setiarto RHB, Widhyastuti N, Asakiawan I. 2016. Pengaruh Fermentasi Fungi, Bakteri Asam Laktat dan Khamir terhadap Kualitas Nutrisi Tepung Sorgum. Agritech 36(4): 440-449.
Aureli R, Ueberschlag Q, Klein F, Noel C, Guggenbuhl P. 2016. Use of near infrared reflectance spectroscopy to predict phytate phosphorus, total phosphorus, and crude protein of common poultry feed ingredients. Poult. Sci. 96(1): 60-68.
Chopra A, Khuller GK. 1987. Lipid metabolism of fungi. Crit. Rev. Microbiol. 11: 209.
Deng Y, Butre CI, Wierenga PA. 2018. Influence of substrate concentration on the extent of protein enzymatic hydrolysis. Int. Dairy J. 86:39-48.
Fardiaz S. 1988. Fisiologi Fermentasi. Pusat Antar Universitas IPB. Bogor.
García-Mantrana I, Yebra MJ, Haros M, Monedero V. 2016. Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread. International Journal of Food Microbiology 216: 18-24.
Ginting MU. 2000. The influence of fermented putak in pig diets digestibility and growth performance of weanling pigs. Disertasi. Gottingen/Germany: Institute of Animal Physiology and Animal Nutrition Georg-August-University
Hilakore MA, Suryahadi, Wiryawan IGK, Mangunwidjaja Dj. 2011. Peran Aspergillus niger dalam Meningkatkan Protein Putak. Media Kedokteran Hewan 1(27): 16-20.
Hilakore MA, Suryahadi, Wiryawan IGK, Mangunwidjaja Dj. 2013. Peningkatan kadar protein putak melalui fermentasi oleh kapang Trichoderma reesei. Jurnal Veteriner 14(2): 250-254.
Huang L, Wang C, Zhang Y, Chen X, Huang Z, Xing G. 2019. Original article degradation of antinutritional factors and reduction of immunoreactivity of tempeh by cofermentation with Rhizopus oligosporus RT-3 and actinomucor elegans DCY-1. Int. J. Food Sci.Technol. 54(5): 1836-1848.
Knuckles BE, Kusmickzy DD, Gumbmann MR, Beschart AA. 1989. Effect of myo-inositol phosphate ester on in vitro and in vivo digestion of protein. J. Food Sci. 54: 1348-1350.
Murtini ES, Radite AG, Sutrisno A. 2011. Karakteristik kandungan kimia dan daya cerna tempe sorgum coklat ( Sorghum bicolor). J. Teknol. dan Industri Pangan 22(2): 150-155.
Nissar J, Ahad T, Naik HR. 2017. A review phytic acid : As antinutrient or nutraceutical. J. Pharmacogn. Phytochem 6(6): 1554-1560.
Nuobariene L, Cizeikiene D, Gradzeviciute E, Hansen AS, Rasmussen SK, Uodeikiene G, Vogensen FK. 2015. Phytase-active lactic acid bacteria from sourdoughs: Isolation and Identification. LWT - Food Science and Technology 63:766-772.
Nurfahriani D, Nurhaeni, Khairuddin. 2018. Analisis kandungan protein terlarut dan karotenoid nasi jagung (Zea mays var. indentata) yang difermentasi dengan kapang oncom merah (Neurospora sp.). J. Kovalen 4(2): 166-173.
Nyman ME, Bjorck IM. 1989. In vivo effects of phytic acid and polyphenols on the bioavailability of polysaccharides and other nutrient. J. Food Sci. 54: 1332-1335.
Setiarto RHB, Widhyastuti N. 2016. Penurunan kadar tanin dan asam fitat pada tepung sorgum melalui fermentasi Rhizopus oligosporus, Lactobacillus Plantarum dan Saccharomyces cerevisiae. Berita Biologi 15(2): 149-157.
Setiarto RHB, Widhyastuti N, Asakiawan I. 2016. Pengaruh Fermentasi Fungi, Bakteri Asam Laktat dan Khamir terhadap Kualitas Nutrisi Tepung Sorgum. Agritech 36(4): 440-449.
Published
2021-06-21
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. https://doi.org/10.35508/nukleus.v8i1.4233
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