KUALITAS FISIK LIMBAH TAUGE KACANG HIJAU YANG DIFERMENTASI EFFECTIVE MICROORGANISM-4 DENGAN LEVEL BERBEDA

Abstrak

Pemanfaatan limbah tauge kacang hijau baik digunakan sebagai bahan pakan alternatif untuk ternak, namun karena mengandung serat kasar cukup tinggi dan daya simpan tidak dapat bertahan lama maka proses fermentasi perlu dilakukan untuk mengawetkan dan memperbaiki nilai nutrisi bahan pakan sehingga dapat dimanfaatkan di masa yang akan datang. Tujuan penelitian untuk mengetahui pengaruh effective microorganism-4 (EM-4) sebagai starter pada fermentasi limbah tauge kacang hijau dan mengetahui level optimal EM-4 pada proses fermentasi terhadap kualitas fisik (warna, aroma, tekstur dan pH) limbah tauge kacang hijau. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu P0 = Limbah Tauge + 0 ml EM-4 + 0 ml molases, P1 = Limbah Tauge + 2 ml EM-4 + 2 ml molases, P2 = Limbah Tauge + 4 ml EM-4 + 4 ml molases, dan P3 = Limbah Tauge + 6 ml EM-4 + 6 ml molases dan masing-masing perlakuan memiliki 5 ulangan. Hasil penelitian menunjukkan penambahan EM-4 pada fermentasi limbah tauge kacang hijau berpengaruh nyata (P<0,05) terhadap kualitas fisik aroma, tekstur dan pH. Level pemberian EM-4 sebesar 6 ml (P3) menghasilkan fermentasi optimal terhadap kualitas fisik warna (2,95), aroma (3,75), tekstur (2,35) dan pH (6,52).  ABSTRACT  Mung bean sprout waste is good for use as an alternative feed for livestock. Still, because it contains quite high crude fiber and the shelf life cannot last long, the fermentation process needs to be carried out to preserve and improve the nutritional value of the feed material so that it can be used in the future. The purpose of the study was to determine the effect of effective microorganism-4 (EM-4) as a starter in the fermentation of mung bean sprout waste and to determine the optimal level of EM-4 in the fermentation process on the physical quality (color, aroma, texture, and pH) of mung bean sprout waste. The study used a Completely Randomized Design (CRD) with four treatments, namely P0 = Bean Sprouts Waste + 0 ml EM-4 + 0 ml molasses, P1 = Bean Sprouts Waste + 2 ml EM-4 + 2 ml molasses, P2 = Bean Sprouts Waste + 4 ml EM-4 + 4 ml molasses, and P3 = Bean Sprouts Waste + 6 ml EM-4 + 6 ml molasses and each treatment had 5 replications. The study results showed that the addition of EM-4 to the fermentation of mung bean waste had a significant effect (P<0.05) on the physical quality of aroma, texture, and pH. The level of EM-4 administration of 6 ml (P3) resulted in optimal fermentation on the physical quality of color (2.95), aroma (3.75), texture (2.35), and pH (6.52).