PENGARUH VARIASI LAMA FERMENTASI TERHADAP KARAKTERISTIK TEPUNG KULIT SINGKONG (MANIHOT ESCULENTA) YANG DIFERMENTASI OLEH LACTOBACILLUS FERMENTUM

Abstract

Cassava peel waste is a by-product of cassava processing that still contains fiber and starch, making it a potential alternative food resource. However, its utilization is limited by its high crude fiber content and the presence of hydrogen cyanide (HCN). One approach to improving the quality of cassava peels is fermentation using Lactobacillus fermentum. This study aimed to determine the effect of different fermentation durations on the characteristics of cassava peel flour (Manihot esculenta) fermented with Lactobacillus fermentum. An experimental method was employed using treatments consisting of different fermentation periods (0, 48, and 72 hours) and Lactobacillus fermentum concentrations (0%, 10%, and 20%). The observed parameters included hydrogen cyanide (HCN) content, protein content, crude fiber content, and pH value. Data were analyzed using Analysis of Variance (ANOVA), followed by the Least Significant Difference (LSD) test at a 5% significance level. The results showed that fermentation duration and Lactobacillus fermentum concentration significantly affected the characteristics of cassava peel flour. The 72-hour fermentation treatment produced the best characteristics, with the lowest HCN content (0.15%), crude fiber content of 40.80%, and pH value of 3.56. Overall, fermentation for 72 hours improved the quality of cassava peel flour, indicating its potential as a value-added alternative food ingredient.