Penambahan Bakteri Selulolitik Streptomyces untuk Perbaikan Proses Tepung Kasava Terfermentasi

Abstract

Cassava is an important agricultural commodity in Indonesia. Cassava has a high-carbohydrate contained, so it is often used as food. But have limitations in the utilization due to the presence of acid cyanide (HCN) contained. Fermentation of cassava flouring submerged culture method involving cellulolytic bacteria, lactic acid bacteria (LAB) and yeast is one effort to overcome these problems. This study used a starter microorganisms from cellulolytic bacteria of the genus Streptomyces (KBM 2, KBM 6, KBM 7 and KBM 10), LAB from pickle mustard, and commercial bakery yeast. The result of the conducted selection process, indicated that the KBM 10 had the highest activity on cassava substrat 0,489 nkat/ ml on the second day of incubation. Out of all the fermentation process which is done by some combination of starter, flour quality analysis showed that SBK 3-1 treatment with the addition of 50 ml cellulolytic bacteria in one day fermentation period gives the highest value in whiteness of 88% and a decreasing 99%.