IMPROVEMENT PROTEIN QUALITY OF CASSAVA PEEL BY SOLID SUBSTRATE FERMENTATION
USING CELLULOLYTIC MICROBIAL CONSORTIUM

Yuli Andriani, Ratu Safitri, Abun

Abstract
    This study aims to determine the change in the composition of amino acids of cassava peel (Manihot esculenta Crantz) by SSF (Solid State Fementation) fermentation using cellulolytic microbial consortium Aspergillus tamarii, Bacillus megaterium and Bacillus mycoides. Usefulness of this research is to improve the quality of the nutritional value of cassava peel so it can be used as feed material herbivorous fish. The experiment was conducted at the Laboratory of Microbiology Department of Biology Padjadjaran University, while the analysis of amino acids in Bogor Agricultural University Integrated Laboratory. Research carried out by fermentation using the best treatment of microbial fermentation using consortium of Bacillus mycoides, Bacillus megaterium, Aspergillus tamarii 5% [2], while the data were analyzed using T Test. Fermentation is done for 7 days at a temperature of 28^oC by the method of solid substrates. The parameters measured were total protein content by the method Kjeldhal (Titrimetry) and amino acids using HPLC method. While reducing sugar content was measured using the DNS (3,5-Dinitrosalisilat Acid) method. The results showed that the enzymatic activity of consortium of microbial in the fermentation process was improve the quality of the nutritional value of cassava peel. There was an increase in total protein and amino acid composition, both essential amino acids and non-essential, but there was no increase in the different amino acid lysine, and thyrosine methionin. In general, the fermentation products have better nutrition so it deserves to be used as feed material herbivorous fish.

Key words: Cassava tuber skin, fermentation, microbial, quality nutritional value, total protein, amino acids