Analisis Kadar Gula Reduksi pada Fermentasi Kacang Gude (Cajanus cajan) oleh Aspergillus niger
Abstract: Pigeonpea (Cajanus
cajan) is a tropical legume grown mainly in Indonesia. Though largely
considered an orphan crop, pigeonpea has a huge untapped potential for
improvement both in quantity and quality of yield. Pigeonpea seeds contain 65 %
starch. Based on its starch level can be use as substrate of solid-state
fermentation. Solid-state fermentation using Aspergillus niger because they
have amylolytic and cellulolytic activity and not produce micotoxin. This study
was carried out to know the change reducing sugar level of fermenting pigeonpea
as to know a success of fermentation process. Completely randomized design was
used, data result were analyzed with ANOVA, then were continued with Least
Significant Difference. Different parameters such as inoculums concentration
and incubation time. Inoculum concentration of 2 mL/g and incubation time of 72
hours give the best result of 12,50%.
Penulis: Pujiati, C. Novi
Primiani
Kode Jurnal: jpbiologidd160155
