Update Artikelilmiah: 17340

SINGGIH DAMAYANTI

NIM

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengkaji pengaruh jamur oncom merah dalam fermentasi campuran onggok dan ampas tahu terhadap kandungan protein kasar dan serat kasar. Materi penelitian menggunakan onggok, ampas tahu, air kelapa dan jamur oncom merah yang mengandung kapang Neurospora sp.. Metode penelitian yang digunakan adalah metode eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL). Perlakuan yang diberikan yaitu penambahan jamur oncom merah yang terdiri atas R0 = Onggok 75% + 25% ampas tahu + 15% air kelapa + 0% jamur oncom merah, R1 = Onggok 75% + 25% ampas tahu + 15% air kelapa + 5% jamur oncom merah, R2 = Onggok 75% + 25% ampas tahu + 15% air kelapa + 10% jamur oncom merah, R3 = Onggok 75% + 25% ampas tahu + 15% air kelapa + 15% jamur oncom merah. Peubah yang diamati adalah protein kasar dan serat kasar. Data dianalisis menggunakan analisis variansi. Hasil analisis variansi menunjukkan bahwa penambahan jamur oncom merah berpengaruh sangat nyata (P<0,01) terhadap kandungan protein kasar dan serat kasar campuran onggok dan ampas tahu. Kesimpulan dari penelitian adalah semakin tinggi taraf penambahan jamur oncom merah semakin meningkatkan kandungan protein kasar dan serat kasar pada campuran onggok dan ampas tahu. Penambahan jamur oncom merah terbaik adalah 15% untuk menghasilkan kandungan protein kasar yang mendekati jagung.

Abtrak (Bhs. Inggris)

The study aims  to review the effect of red oncom mold addition into fermented mixture of tapioca by product and tofu waste on the content of crude protein and crude fiber. Materials of research used were tapioca by product, tofu waste, coconut water and red oncom mold. Research method used was experimental using Completely Randomized Design (CRD). The treatments given were red oncom mold addition, consisted of R0 = Tapioca by product 75% + 25% tofu waste + 15% coconut water + 0% red oncom mold, R1 = Tapioca by product 75% + 25% tofu waste + 15% coconut water + 5% red oncom mold, R2 = Tapioca by product 75% + 25% tofu waste + 15% coconut water + 10% red oncom mold,  R3 = Tapioca by product 75% + 25% tofu waste + 15% coconut water + 15% red oncom mold. The parameters measured were content of crude protein and crude fiber. Data were analyzed using analysis of variance. Results of analysis of variance showed that red oncom mold addition influence highly significant (P<0.01) on the content of crude protein and crude fiber mixture of tapioca by product and tofu waste. The conclusion of the study is that the higher of red oncom mold addition increasing the content of crude protein and crude fiber on mixture of tapioca by product and tofu waste. The best of red oncom mold addition was 15% which able to produce crude protein content similar to  corn.

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