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Jurnal Biologi Dan Aplikasi Biologi

« Volume 2, Nomer 2, Mei 2010

Fermentation of Jatropha Curcas L. Seed Cake to Nutrient and Consentration Phorbol Ester

TUTI KURNIATI. Biology Education Programe, Tadris MIPA, Education and Teaching Faculty UIN Sunan Gunung Djati Bandung Jl. A.H. Nasution No. 105 Bandung 40614
Jatropha curcas L. seed cake, although has a high protein content, can not directly be used as food for livestock, because of anti-nutrient and toxic substance (Phorbol Ester) in it. This research is intended to increase nutrient value and decrease anti-nutrient content (Phorbol Ester) in Jatropha curcas L. seed cake through fermentation treatment by Rhizopus oryzae and Neurospora sitophila yeast consortium. The research used experiment and random factorial method with 3 x 3 pattern. First factor were inoculum dosage 2, 3, and 4 g. The second factor were duration of fermentation 72 hours, 96 hours and 120 hours. Every treatment were repeated 3 (three) times. Observed variable were nutrient values (raw fat and raw protein) which were measured by proximate analysis. The research concluded that 4g inoculum dosage together with 120 hours duration yield the best nutrient value in Jatropha curcas L. seed cake fermentation, which had 25.16% of raw protein content and 2.51% of raw fat content. The decrease of Phorbol Ester based on result from HPLC test method was 53.13%, that is from 7.19 µg/g before fermentation to 3.37 µg/g after fermentation

Kata kunci : Jatropha curcas L., seed cake, yeast consortium, fermentation, nutrient

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