PEUYEUM PRODUCTION CONTAINS VITAMIN B1 THROUGH COMPARISON OF INOKULUM Amilomyces rouxii AND Saccharomyces cerevisiae

• Main Author: ALDOBAGYA (NIM : 10413035), ANDREW
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/21065
• Institution: Institut Teknologi Bandung

Production of cassava in Indonesia is quite high. Since the last ten years cassava production in Indonesia has reached more than twenty million tons annually. On the other hand, the utilization of cassava per year by small and medium industries only reach one million tons. The availability of abundant amount of cassava can be utilized through the application of cassava fermentation process to peuyeum. The process of fermentation will increase vitamin B1 levels, but peuyeum as functional food has not been widely used by the community. The fulfillment of vitamin B1 still utilizes eggs and meat that has a high cost. Utilization of vegetables can’t meet the needs of vitamin B1 intake of 1.5 mg per day due to vitamin B1 levels are too low. Therefore, this study aims to ferment cassava into high vitamin B1 peuyeum. In order to produce high vitamin B1 peuyeum, there was also an optimization of inoculum ratio of A. rouxii with S. cerevisiae and the determination of inoculum growth rate. In this study, the cassava to be used is first peeled, rinsed with water, and steamed for thirty minutes before entering the fermentation stage. Thereafter, cassava was added 10% (w / v) inoculum in the form of A. rouxii 42 hours and 4-hour S. cerevisiae, by comparison of spore density of A. rouxii and number of S. cerevisiae cells of 2: 1, 1: 1, And 1: 2. Cassava is fermented at ± 29oC for three days. During the fermentation process, measurements of cell count, glucose level, and acidity (pH) are measured every 8 hours. After the fermentation ended, two parameters were tested, namely the measurement of vitamin B1 using LCMS (Liquid Chromatography-Mass Spectrometry) and organoleptic test (aroma, color, texture, and taste). Based on measurement of growth rate and vitamin B1 concluded that inoculum with ratio 1: 1 is the best inoculum with growth rate equal to 0.27 / hour and vitamin B1 level equal to 141.7 ppb. In addition, based on organoleptic testing it was concluded that 2: 1 and 1: 2 inoculums had the best aroma-texture and color-flavor respectively.