Quality improvement of fermented wheat pollard with addition of vitamin minerals seen from potential hydrogen content, total lactic acid bacteria and total yeast

Abstract

The research aim was to examine the quality improvement of fermented wheat pollard with addition of vitamin and minerals. Research material consists of wheat pollard, aquades, fermented cabbage waste, vitamin and minerals. Research method begins with smooth the cabbage waste and added 8% salt and 6,7% molasses from the weight of fresh cabbage, then fermented during 6 days. Fermented cabbage waste was then mixed with wheat pollard which has been preheated at temperature 121°C during 15 minutes and mixed with minerals as much 0; 2,5; 5; 7,5 and 10%, afterwards fermented during 4 days. Research design was with the parameters of potential hydrogen and total lactid acid bacteria using a complete random pattern design with 5 treatments and 3 repetitions, while the parameters total yeast was using descriptive methods. Result of research indicated that potential hydrogen was non significant (p<0,05) in all treatment, total lactid acid bacteria was non significant (p<0,05) in all treatment, while the highest total yeast was with the population 3x105 CFU/ml with type of Saccharomyces cerevisiae. The conclusion of research was the wheat pollard fermented with addition of vitamin and minerals had no impact on the potential hydrogen aspects and the total lactic acid bacteria produced, but there was a growing yeast.