Abstract:
The significant increase demands for livestock product in recent years have influenced
the important of protein as nutrient. Due to high cost of protein, exploration on finding an
alternative protein source was done that do not conflict with the human and animal food
production. So, the local vegetable waste was to be a potential for bioprotein production
where it is enriched with high nutritional value, economically feasible and locally
available. The production of bioprotein involves fermentation process which is solid state
fermentation (SSF) of local vegetable waste with food fungi, Rhizopus oligosporus. Four
types of vegetable waste were chosen for this research, which are corn waste, sugar cane
waste, cucumber and bean sprout waste (black top skin). The screening part was aimed to
identify which potential vegetable waste could produce higher bioprotein using
microorganism (Rhizopus oligosporus). As a result, the highest protein production was
showed by the bean sprout waste. In the optimization process, the interaction effect
between the parameters such as pH (5.0 – 8.0) and inoculums size (10% - 20%v/v) has
been statistically studied using 3 – Level Factorial under Response Surface Methodology
(RSM) in order to identify the protein concentration and total sugar content. Thus, the
result shows that the protein concentration and total sugar content are higher in pH 6.5
and 15% inoculums size. The effect of nitrogen as source in bioprotein production
utilizing bean sprout skin as substrate shown to be important beside the carbon source as
the primary nutrient. Thus, from analysis of variance (ANOVA) using polynomial
quadratic equation, maximum protein concentration and total sugar content was attained
at pH 6.5 and 15% of inoculums size.
