POLA PERTUMBUHAN RAGI TAPE PADA FERMENTASI KULIT SINGKONG

Abstract

Cassava peel is plenty agriculture residu because many food product use cassava as
raw material, especially in Madura. The use of cassava peel is limited because of high cynide
acid, low glucose, and low protein. The result of the first experiment shows that ragi tape is the
the most suitable ragi for fermentation cassava peel. The objective of this research is to
determine optimum fermentation time for cassave peel using ragi tape. The experiment have
done in laboratorium TIP UTM. Cassava peel fermented using 5% ragi tape until 9 days.
Parameter of this experiment ar HCN content, protein, pH, and growth of ragi. The result
shows that optimum fermentation time is 6 days