Nurhayani H. Muhiddin, - and M. Natsir Djide, - and Suryani As’ad, - Kandungan Gizi Umbi Ubi Kayu Pahit (Manihot aipi Phol.) pada Tahapan Pengolahan sebelum Fermentasi dan “Wikau Maombo” Hasil Fermentasi Tradisional. Biowallacea Vol. 1 (2) : Hal. 63-70 , Oktober 2014.
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Abstract
Generally, the research aimed to find out the nutrient content changes of bitter cassava root through step of processing of pre fermentation and "Wikau Maombo" of traditional fermented. Research of the eksploratif use the descriptive method. Data obtained to be analysed descriptively. The result of the research reveals that the nutrient content of fresh cassava root (KS), that is protein 0,7221 %, HCN 103,8352 ppm, fat 0,0639 %, crude fiber 0,6681 %, starch 70,16 %, and reduction glucose 0,61 %. All the step of pre-fermentation treatments give influence on the contents of HCN. The soaking salt-water treatment can decreased the HCN equal to 28,87 %. The treatments of soaking, drying and slicing can decreased the HCN equal to 40,87 %. While the fermentation without microorganism only decreased the HCN of equal to 0,05 %. Protein, fat and crude fibre do not of the change at all of treatment step of pra-fermentation. The "Wikau Maombo" of traditional fermented contain the protein 0,9454 %, HCN 74,6851 ppm, fat 0.6412 %, crude fiber 1,0753 %, starch 65,51 %, and reduction glucose 2,00 %.
| Item Type: | Article |
|---|---|
| Subjects: | KARYA ILMIAH DOSEN Universitas Negeri Makassar > KARYA ILMIAH DOSEN |
| Divisions: | FAKULTAS MIPA |
| Depositing User: | Pustakawan Amaluddin Zaihal |
| Date Deposited: | 15 Jul 2023 12:48 |
| Last Modified: | 15 Jul 2023 12:48 |
| URI: | http://eprints.unm.ac.id/id/eprint/32942 |
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