Improvement of Cassava Pulp Nutrients by Yeast Fermentation with Chicken Manure
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Abstract
The aim of this study was to investigate the use of chicken manure as a nitrogen source for the improvement of cassava pulp by fermentation with yeast Saccharomyces cerevisiae. The experiment was arranged as 9 x 4 factorial in complete randomized design (CRD). Nine treatments with different compositions of cassava pulp, yeast, ammonium sulfate (AS), or chicken manure (CM) were fermented for 0, 10, 20, and 30 days. The results showed a significant interaction between treatment composition and fermentation time (p<0.01). The highest level of crude protein at 6.28% was observed when cassava pulp was fermented with yeast and CM for 30 days, increased from 1 – 2% of plain cassava pulp. The crude fibre was reduced to 11.4% from 15.6% of plain cassava pulp when it was fermented with yeast and AS for 20 days while CM did not noticeably help in the reduction of crude fibre. Cassava pulp mixed with yeast at 0 days showed the highest gross energy (3484.89 kcal/kg). We found that CM and increase of fermentation time significantly caused the reduction of the gross energy. In addition, AS led to the most reduction of pH at 20 and 30 days but an increase of pH value was observed when CM was used (p<0.01). In conclusion, CM can be used as a nitrogen source in yeast fermented cassava pulp to increase protein content; however, it could lessen the gross energy and interfere with the pH value of an acidic condition in fermentation.
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