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DERAJAT KEASAMAN (pH), TOTAL ASAM, AMONIA, DAN TOTAL MIKROBA PADA FERMENTASI AIR CUCIAN BERAS DENGAN BERBAGAI KONSENTRASI

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Rice rinse water as a household waste has not been used optimally, utilization of rice rinse water can be done through a natural fermentation process for 3 days at room temperature. This study aims to determine the degree of acidity (pH), total acid, ammonia, and total microbes in fermented rice rinse water with various concentrations. This research was conducted from August to October 2022 in the Animal Feed and Nutrition Laboratory, Animal Husbandry Study Program, Department of Animal Husbandry Technology and Industry, Laboratory of Chemistry and Microbiology of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Universitas Sriwijaya. This research was carried out by fermenting rice rinse water for 3 days, followed by aqusdestilata dilution at concentrations of 2%, 4%, 6% and 8%. This research uses a descriptive method. The variables observed included the degree of acidity (pH), total acid, ammonia and total microbes. The results showed that the degree of acidity ranged from 4.35 - 5.08, total acid 0.009 - 0.166%, ammonia 0.66 - 3.66, mM and total microbes 3.0 x 106 - 1.0 x 107. Based on this research it can be it was concluded that fermented rice water with concentrations of 2%, 4%, 6% and 8% increased pH, decreased total acid, ammonia and totalmicrobes.

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Inventory Code Barcode Call Number Location Status
2307000807T88191T881912023Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T881912023
Publisher
Inderalaya : Prodi Peternakan, Fakultas Pertanian, Universitas Sriwijaya.,
Collation
xii, 19 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
636.080 7
Content Type
Text
Media Type
unmediated
Carrier Type
-
Edition
-
Subject(s)
Pemberian pakan hewan ternak
Prodi Peternakan
Specific Detail Info
-
Statement of Responsibility
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