Production of Single Cell Protein (SCP) from Sago hampas (Metroxylon sp) using Aspergillus Niger, Sacharomyces cerevisiae, and Bacillus sp.

Abstract

Sago hampas is a solid waste from the processing of sago starch that is available quite a lot throughout the year, cheap and easy to obtain. The resulting waste has not been utilized optimally and is left to accumulate in the sago flour processing plant which can pollute the environment in the area around the processing of sago starch. This study examines the use of sago hampas as a fermentation substrate to produce SCP in the form of protein isolates using microbes A. Niger, S. Cerevisiae and Bacillus sp. to produce single cell protein from cell biomass using a single culture and mixed culture. Sago hampas fermentation using a single culture of A. Niger was able to produce fermented products with higher crude protein content (6.832%) compared to fermentation by culture of Bacillus sp. and  culture of S. Cerevisiae. Sago hampas fermentation using mixed culture of A. Niger and Bacillus sp. able to produce fermented products with the highest contents of crude protein (13.067%) compared to six other fermentation treatments. SCP from sago hampas fermentation with mixed culture of A. Niger and Bacillus sp. has a characteristic DNA concentration of 0.31% and RNA concentration of 14.03%, pH of 6.8 and white color.