Peningkatan Kadar Protein  Putak melalui Fermentasi oleh  Kapang  Trichoderma reesei (THE INCREASE OF PROTEIN LEVEL FROM PUTAK THROUGH FERMENTATION OF FUNGI TRICHODERMA REESEI)

Maritje Aleonor Hilakore; Suryahadi .; Komang Wiryawan; Djumali Mangunwijaya

Peningkatan Kadar Protein Putak melalui Fermentasi oleh Kapang Trichoderma reesei (THE INCREASE OF PROTEIN LEVEL FROM PUTAK THROUGH FERMENTATION OF FUNGI TRICHODERMA REESEI)

Maritje Aleonor Hilakore Bagian Klinik Hewan, Fakultas Kedokteran Hewan, Universitas Udayana, Bali
Suryahadi .
Komang Wiryawan
Djumali Mangunwijaya

Abstract

A study was conducted was to increasing the protein level in putak by fermentation using fungiTrichoderma reesei. A laboratoryum experimental study was conducted using factorial CompletelyRandomized Design 3 x 4 x 3. The main factor is were inoculant levels of fungi T. reesei (T): 5,0; 7,5 and 10,0% (w/w),the level and the second factor were of incubation time (W): 2; 3; and 4 days. Variables tested werecrude protein (CP), true protein (TP) and crude fiber (CF). The result showed that treatment with 7.5% ofT.reesei and incubation time for 4 days gawe the highest of crude and true protein level (20,60%) from14,17% and 13,25% from 3,25%, and lowest crude fiber 9,08% from 9,70%. Through fermentation of fungiT.reesei can be increase the protein and decrease the fiber level of putak.

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Published

2013-09-17

How to Cite

HILAKORE, Maritje Aleonor et al. Peningkatan Kadar Protein Putak melalui Fermentasi oleh Kapang Trichoderma reesei (THE INCREASE OF PROTEIN LEVEL FROM PUTAK THROUGH FERMENTATION OF FUNGI TRICHODERMA REESEI). Jurnal Veteriner, [S.l.], v. 14, n. 2, p. 250-254, sep. 2013. ISSN 2477-5665. Available at: <https://ojs.unud.ac.id/index.php/jvet/article/view/6442>. Date accessed: 28 aug. 2026.

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