eval_uasi Nutrisi Kulit Buah Pepaya yang Difermentasi dengan Ragi Tape

Nutritional eval_uation of Papaya Peel Fruit Fermented with Tape Yeast

Abstract

The aim of this study was to eval__uate the nutritional quality of papaya peel fermented with tape yeast. The materials used in this study were papaya peel waste obtained from traditional markets and tape yeast. The experimental design in this study was a completely randomized design (CRD) non-factorial with 5 treatments and 4 replications. The treatments given were as follows: T0 = papaya peel without fermentation, T1 = papaya peel fermented with 0.2% tape yeast, T2 = papaya peel fermented with 0.4% tape yeast, T3 = papaya peel fermented with 0.6% tape yeast and T4 = papaya peel fermented with 0.8% tape yeast. The parameters observed were water content, ash content, crude fat content, crude fiber content, and crude protein content. The results of the study showed that the treatment of papaya peel fermented with tape yeast gave significantly different results (p<0.05) on water content, ash content, crude fat content, crude fiber content and crude protein content.