#TITLE_ALTERNATIVE#

• Main Author: SOETIKNO (NIM 13003016), LUCIANA
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/10818
• Institution: Institut Teknologi Bandung

By-product from Jatropha curcas oil production are gliserol and press-cake. Although the press-cake is rich in crude protein (50 to 58 %), it can not be used as animal nutrition because of different toxic and antinutritional substances, such as phorbol esther, a lectin called curcin, saponins, tannins, phytates, trypsin inhibitor. Being inspired by the making of traditional fermented food oncom, we are going to make fermented food from Jatropha curcas press-cake. Oncom is made from the nuts press-cake which usually contains aflatoxin. Aflatoxin is a toxin which can kill both animal and human. After nuts press-cake is fermented by Neurospora sitophilla, the aflatoxin is degraded.<p> <br /> <br /> <br /> Solid State Fermentation is usually affected by several variables, such as temperature, moisture content, pH, inoculum density, aeration and agitation. Fermentation can reach optimum condition if the activity of filamentous fungus is at the maximum value. According to that statement, the first step on this research is estimating the optimum condition of the fermentation which includes pH, temperature, and moisture content. The optimum condition is being studied at several variations, such as moisture content (35, 45, 55, 65, 75, 85 % weight), pH (3.5, 4.5, 5, 5.5, 6.5, 7), and temperature (23, 27, 30, 37, 40, 45, 50, 55 degrees C).<p> <br /> <br /> <br /> Variables of optimum condition that we obtained are 65% moisture content, pH 5, and temperature 30oC in 68 hours. The death rate of gold fish and house mouse fed with unfermented Jatropha curcas presscake for 4 days is 55% and 60% while the death rate of gold fish and house mouse fed with fermented Jatropha curcas presscake is 0% and 20%. The result of toxicity give an indication that the toxic substances in Jatropha curcas presscake is degraded by Rhizopus oligosporus during the fermentation.