Jurnal Veteriner (Sep 2013)

Peningkatan Kadar Protein Putak melalui Fermentasi oleh Kapang Trichoderma reesei (THE INCREASE OF PROTEIN LEVEL FROM PUTAK THROUGH FERMENTATION OF FUNGI TRICHODERMA REESEI)

  • Maritje Aleonor Hilakore,
  • Suryahadi .,
  • Komang Wiryawan,
  • Djumali Mangunwijaya

Journal volume & issue
Vol. 14, no. 2

Abstract

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A study was conducted was to increasing the protein level in putak by fermentation using fungiTrichoderma reesei. A laboratoryum experimental study was conducted using factorial CompletelyRandomized Design 3 x 4 x 3. The main factor is were inoculant levels of fungi T. reesei (T): 5,0; 7,5 and 10,0% (w/w),the level and the second factor were of incubation time (W): 2; 3; and 4 days. Variables tested werecrude protein (CP), true protein (TP) and crude fiber (CF). The result showed that treatment with 7.5% ofT.reesei and incubation time for 4 days gawe the highest of crude and true protein level (20,60%) from14,17% and 13,25% from 3,25%, and lowest crude fiber 9,08% from 9,70%. Through fermentation of fungiT.reesei can be increase the protein and decrease the fiber level of putak.

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