Fidiyani, Anis Fitri (2026) Pengaruh Penambahan Saccharomyces cerevisiae Untuk Meningkatkan Nutrisi Limbah Tahu Sebagai Pakan Ternak. Other thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Limbah tahu merupakan hasil samping produksi tahu yang berpotensi mencemari lingkungan. Pemanfaatannya sebagai pakan ternak masih terbatas karena kandungan nutrisinya
berbentuk kompleks sehingga memiliki daya cerna rendah, mudah mengalami pembusukan, serta mengandung senyawa antinutrisi. Fermentasi menggunakan Saccharomyces cerevisiae
dapat meningkatkan kualitas nutrisi melalui aktivitas enzimatis yang memecah komponen kompleks menjadi bentuk yang lebih mudah dicerna. Penelitian ini bertujuan untuk menganalisis penambahan S.cerevisiae terhadap peningkatan nutrisi limbah tahu setelah proses fermentasi untuk pakan ternak. Perlakuan terdiri atas kontrol (tanpa ragi), 0,001 g ragi fermipan; 0,01 g ragi fermipan; 0,001 g ragi pasar; dan 0,01 g ragi pasar (merek NKL). Penambahan jumlah ragi tersebut didasarkan pada pertimbangan efisiensi bagi pelaku home industry tahu untuk memanfaatkan limbah tahu. Fermentasi dilakukan selama 72 jam pada suhu ruang dalam
kondisi statis, kemudian dianalisis kandungan protein, lemak, karbohidrat, dan abu. Penambahan S. cerevisiae meningkatkan kualitas nutrisi limbah tahu, dengan perlakuan 0,001 g Fermipan menghasilkan kadar protein dan lemak tertinggi. Aktivitas enzimatis yang dihasilkan oleh S.cerevisiae, seperti protease, amilase, dan lipase, menghidrolisis makromolekul penyusun limbah tahu berupa protein, karbohidrat, dan lemak menjadi molekul yang lebih sederhana.
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Tofu waste is a by-product of tofu production that has the potential to pollute the environment. Its use as animal feed remains limited because its nutritional content is complex,
resulting in low digestibility; it is prone to spoilage; and it contains anti-nutritional compounds. Fermentation using Saccharomyces cerevisiae can improve nutritional quality through enzymatic activity that breaks down complex components into forms that are more easily digested. This study aims to analyses the effect of adding S. cerevisiae on improving the nutritional value of tofu waste following fermentation for use as animal feed. The treatments
consisted of a control (without yeast), 0.001 g of Fermipan yeast; 0.01 g of Fermipan yeast; 0.001 g of market-sourced yeast; and 0.01 g of market-sourced yeast (NKL brand). The amounts of yeast added were based on considerations of efficiency for small-scale tofu producers in utilising tofu waste. Fermentation was carried out for 72 hours at room temperature under static conditions, after which the protein, fat, carbohydrate and ash contents were analysed.
The addition of S. cerevisiae improved the nutritional quality of the tofu waste, with the 0.001 g Fermipan treatment yielding the highest protein and fat levels. The enzymatic activity produced by S.cerevisiae, such as proteases, amylases and lipases, hydrolyses the macromolecules that make up tofu waste—namely proteins, carbohydrates and fats—into simpler molecules.
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | Fermentation, Tofu Waste, Feed, Proximate, Saccharomyces cerevisiae ======================================================================================================================== Fermentasi, Limbah tahu, Pakan, Proksimat, Saccharomyces cerevisiae |
| Subjects: | Q Science Q Science > QR Microbiology |
| Divisions: | Faculty of Science and Data Analytics (SCIENTICS) > Biology > 46201-(S1) Undergraduate Thesis |
| Depositing User: | Anis Fitri Fidiyani |
| Date Deposited: | 01 Aug 2026 06:28 |
| Last Modified: | 01 Aug 2026 06:28 |
| URI: | http://repository.its.ac.id/id/eprint/141670 |
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