Evaluation of rubber seed meal (Hevea brasiliensis) by fermentation method using Rhizopus oligosporus and Neurospora sitophila fungi

Abstract

Abstract Rubber seeds are plantation waste that can be used because they contain important nutrients for the body. However, rubber seeds also contain anti-nutritional substances in the form of cyanide acid (HCN). This study aims to evaluate the content of rubber seeds through the fermentation method with yeast based on the fungi Rhizopus oligosporus (tempeh yeast) and Neurospora sitophila (red oncom yeast) so that they are safe for consumption. The types of fungi came from the Feed technology Laboratory, Jember State Polytechnic. The dose of yeast was adjusted according to the treatment. The curing time is 48 hours at 30°C. This study used a completely randomized design (CRD) with 3x5 factorial pattern. The factor I was the type of microbes used. Factor II was the dose of yeast (0%;0.8%;1.6%;3.2%;6.4%). Each treatment was repeated 2 times. The different results were continued with Duncan’s multiple distance test to determine the differences between treatments. All of the fungi had the ability to degrade rubber seed HCN at yeast doses up to 6.4% (concentration 109 CFU/g). However, fermentation with Neurospora sitophila resulted in a higher protein content of rubber seeds, namely 20.64% when compared to using Rhizopus oligosporus, which was 19.93% (incubation time of 48 hours).