Ariska, Renanda Duwi and Prof. Dr. Sc. Asep Awaludin Prihanto,, S.Pi., MP. (2022) Pengaruh Variasi Inokulum dan Lama Waktu Fermentasi terhadap Kandungan Nutrisi Duckweed (Azolla microphylla) sebagai Potensi Pangan. Sarjana thesis, Universitas Brawijaya.
Abstract
Seiring dengan pertumbuhan penduduk, kebutuhan akan pangan juga semakin meningkat. Dibutuhkan sumber pangan baru untuk bisa dijadikan alternatif pangan dimasa depan. Azolla microphylla adalah tumbuhan kecil yang hidup mengapung diatas permukaan air yang biasanya ada di area persawahan, rawa, danau, parit atau area lahan basah yang bertemperatur hangat Meskipun sering dianggap gulma, Azolla microphylla memiliki kandungan protein yang tinggi yaitu bisa mencapai 22,48 % dari berat total organiknya selain itu juga mengandung serat kasar antara 15-17% dan asam amino yang lengkap. Salah satu cara untuk memperbaiki nilai gizi dari Azolla microphylla adalah dengan proses fermentasi. Inokulum yang dapat digunakan dalam proses fermentasi adalah Saccharomyces cerevisiae dan Lactobacillus sp. Penelitian ini terdiri dari beberapa tahapan yaitu persiapan sampel, persiapan pengkulturan inokulum, perhitungan kepadatan inokulum, pembuatan larutan inokulum fermentasi, proses fermentasi, dan pengambilan sampel. Penelitian ini dilakukan dengan metode eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) 2 faktorial yaitu faktor yang pertama perbedaan inokulum (tanpa penambahan inokulum, Saccharomyces cerevisiae, Lactobacillus sp., dan campuran keduannya (Saccharomyces cerevisiae + Lactobacillus sp.)) dan faktor kedua perbedaan lama fermentasi (0, 3, dan 7 hari). Variabel bebas dalam penelitian ini adalah inokulum dan lama waktu fermentasi sedangkan variabel terikat dalam penelitian ini yaitu duckweed (Azolla microphylla) yang dianalisis kadar proksimat, pH dan warnanya. Data yang diperoleh dari penelitian selanjutnya dilakukan analisis ANOVA dan jika menunjukkan perbedaan nyata kemudian dilanjutkan dengan uji DMRT. Proses fermentasi pada Azolla microphylla dengan menggunakan variasi inokulum dan lama waktu memiliki pengaruh terhadap kandungan nutrisi dari Azolla microphylla. Hasil uji proksimat pada penelitian ini didapatkan hasil kadar protein tertinggi pada fermentasi dengan Lactobacillus sp. hari ke-3 yaitu sebesar 14,19% sedangkan kadar protein terendah diperoleh pada perlakuan campuran hari ke-0 yaitu sebesar 11,04%. Kadar lemak tertinggi diperoleh pada perlakuan Lactobacillus sp. fermentasi hari ke-0 yaitu sebesar 2,04 % sedangkan kadar lemak terendah didapatkan pada perlakuan kontrol fermentasi hari ke-3 sebesar 1,05%. Kadar karbohidrat tertinggi terdapat pada perlakuan kontrol (tanpa penambahan inokulum) pada hari ke-7 yaitu sebesar 31,31%. Sedangkan kadar karbohidrat terendah ada pada perlakuan fermentasi menggunakan Lactobacillus sp. pada hari ke-3 yaitu sebesar 22,65%. Kadar air tertinggi terdapat pada perlakuan campuran pada hari ke-0 yaitu sebesar 59,40 % sedangkan kadar air terendah terdapat pada perlakuan kontrol (tanpa penambahan inokulum) pada hari ke-7 yaitu sebesar 49,36%. Kadar abu tertinggi terdapat pada perlakuan penambahan Lactobacillus sp. yang difermentasi selama 3 hari yaitu sebanyak 6,23%. Sedangkan untuk kadar abu terkecil ada pada perlakuan kontrol (tanpa penambahan inokulum) pada hari ke-0 yaitu sebanyak 4,42%. Saran yang dapat diberikan adalah saat proses pembuatan larutan inokulum lebih aseptis lagi agar tidak terjadi kontaminasi. Perlu dilakukan uji serat kasar dan uji antinutrisi untuk melihat pengaruh fermentasi terhadap kandungan serat kasar dan antinutrisi pada Azolla microphylla.
English Abstract
Along with population growth, the need for food is also increasing. It takes a new food source to be used as an alternative food in the future. Azolla microphylla is a small plant that lives floating above the surface of the water and is usually found in rice fields, swamps, lakes, ditches, or wetland areas with warm temperatures. Although it is often considered a weed, Azolla microphylla has a high protein content, which can reach 22.48% of In addition to its total organic weight, it also contains between 15-17% crude fiber and complete amino acids. One way to improve the nutritional value of Azolla microphylla is through the fermentation process. Inoculums that can be used in the fermentation process are Saccharomyces cerevisiae and Lactobacillus sp. This research consisted of several stages, namely sample preparation, preparation for inoculum culture, calculation of inoculum density, preparation of fermented inoculum solution, fermentation process, and sampling. This study used an experimental method with two factors: the first was the difference in inoculum (without inoculum, Saccharomyces cerevisiae, Lactobacillus sp., and a mixture of the two (Saccharomyces cerevisiae + Lactobacillus sp.), and the second was the difference in fermentation time (0, 3, and 7 days). The independent variables in this study were inoculum and fermentation time, while the dependent variable was duckweed (Azolla microphylla) which was analyzed for proximate levels, pH and color. The data obtained from further research was analyzed by ANOVA and if it showed a significant difference then it was continued with the DMRT test. The fermentation process in Azolla microphylla using a variety of inoculums and the length of time have an influence on the nutritional content of Azolla microphylla. Proximate test results in this study showed the highest protein content in fermentation with Lactobacillus sp. the 3rd day, which was 14.19%, while the lowest protein content was obtained on the mixed treatment (Saccharomyces cerevisiae + Lactobacillus sp.) on day 0, which was 11.04%. The highest fat content was obtained in the treatment of Lactobacillus sp. on fermentation day 0 at 2.04% while the lowest fat content was found in the control treatment (without inoculum) on day 3 of 1.05%. The highest carbohydrate content was found in the control treatment (without the addition of inoculum) on the 7th day, which was 31.31%. While the lowest carbohydrate content was in the fermentation treatment using Lactobacillus sp. on the 3rd day that is equal to 22.65%. The highest water content was found in the mixed treatment on day 0, which was 59.40%, while the lowest water content was found in the control treatment (without the addition of inoculum) on day 7, which was 49.36%. The highest ash content was found in the addition of Lactobacillus sp. fermented for 3 days as much as 6.23%. Meanwhile, the smallest ash content was in the control treatment (without the addition of inoculum) on day 0, which was 4.42%. Suggestions include making the inoculum solution process even more aseptically so that contamination does not occur. It is necessary to carry out crude fiber tests and anti-nutritional tests to see the effect of fermentation on the crude fiber and anti-nutritional content in Azolla microphylla.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522080489 |
| Subjects: | 600 Technology (Applied sciences) > 639 Hunting, fishing & conservation > 639.2 Commercial fishing, whaling, sealing |
| Divisions: | Fakultas Perikanan dan Ilmu Kelautan > Teknologi Hasil Perikanan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 06 Jun 2023 06:19 |
| Last Modified: | 06 Jun 2023 06:19 |
| URI: | http://repository.ub.ac.id/id/eprint/200881 |
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