Abstract
Solid-state fermentation using Saccharomyces cerevisiae is the most optimal method
to increase protein content and reduce cyanide content of cassava pulp to use it as a
food ingredient. This research aimed to evaluate the effect of fermentation time on the
growth dynamics of S. cerevisiae, chemical, amylographic profile and granular
morphology changes on cassava pulp fermentation. The results of the study revealed
that S. cerevisiae was able to grow logarithmic up to 72 hours of fermentation with
starch and dietary fiber as a nutrition source and causes changes in viscosity profile and
granular morphology. The increase in the total number of cells (viable cell and dead
cell) will increase single cell protein biomass, which will increase the protein content
to 7.07% and reduce cyanide content to 8.78 ppm.
Ir. Beni Hidayat, Muhamad Muslihudin, Udin Hasanudin, Syamsu Akmal. (2019) The growth dynamics, chemical, amylographic profile and granular morphology changes on cassava pulp fermentation, Asian Journal of Agriculture and Biology, Volume 7, Issue 4.
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