Kualitas Protein dan Komposisi Asam Amino Ampas Sagu Hasil Fermentasi Aspergillus niger dengan Penambahan Urea dan Zeolit. La Ode Muhsafaat, Heri Ahmad Sukria, Suryahadi

ABSTRAK

Tujuan penelitian ini adalah untuk mengkaji kualitas protein dan komposisi asam amino ampas sagu hasil fermentasi Aspergillus niger dengan penambahan urea dan zeolit pada level yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan 2 faktor dan 3 ulangan. Perlakuan yang digunakan, yaitu penambahan urea dan zeolit, masing-masing dengan tiga level (0, 2,5, dan 5%). A. niger diberikan sebesar 2% dari bahan kering ampas sagu dengan lama fermentasi enam hari untuk setiap perlakuan. Peubah yang diamati adalah kadar protein kasar dan asam amino. Data dianalisis dengan Uji Ragam dan deskriptif. Data berbeda nyata pada Uji Ragam dilanjutkan dengan Uji Jarak Berganda Duncan. Hasil penelitian menunjukkan bahwa terjadi interaksi nyata (P<0,05) antara penambahan level urea dan zeolit dalam perubahan nilai protein kasar ampas sagu hasil fermentasi. Perlakuan urea maupun zeolit masing-masing 5% memberikan peningkatan yang lebih tinggi sebesar 15,49 ± 0,33% pada kadar protein kasar. Secara deskriptif, terjadi peningkatan kadar asam amino ampas sagu pada perlakuan urea, namun hal yang sama tidak ditemukan pada perlakuan zeolit. Berdasarkan perhitungan skor kimia dan indeks asam amino esensial, ampas sagu hasil fermentasi pada pemberian level urea 5% memiliki skor 17,86, 18,01, dan 11,85 dengan asam amino esensial yang defisien adalah leusin, serta memiliki indeks 33,33, 36,43, dan 28,45%.

Kata kunci: A. niger, ampas sagu, asam amino, urea, zeolit

ABSTRACT

This experiment was designed to evaluate protein quality and amino acid composition of fermented sago pulp by Aspergillus niger with urea and zeolit addition at different levels. The experiment was design in factorial completely randomized with two factors and three replicates. The first factor was levels of urea addition (0, 2.5, and 5%), the second factor was levels of zeolite addition (0, 2.5, and 5%) and used 2% A. niger on sago pulp (dry matter form). Variables observed were the levels of crude protein and amino acids. Data were tested using descriptive and Analysis of Variance (ANOVA), the differences among treatments means examined by Duncan Multiple Range Test. The results howed that there was interaction between levels of addition urea and zeolite on crude protein value. The addition urea and zeolite at 5% had the high increased 15.49 ± 0.33% to crude protein content. The amino acid content of fermented sago pulp descriptively increased in urea treatment, but didn’t show increased in zeolite treatment. Based on the calculation of the score of chemical and index essential amino acids, fermented sago pulp at 5% urea treatment has a chemical score of 17.86, 18.01, and 11.85 with the essential amino acid deficient is leucine, and has an index of 38.33, 36.43, and 28.45%.

Keywords: A. niger, amino acids, sago pulp, urea, zeolite

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