Kualitas Kimia Fermentasi Air Cucian Beras dengan Berbagai Konsentrasi

Chemical Quality of Fermented Rice Rinse Water with Different Concentrations

Abstract

Rice rinse water as a household waste has not been used optimally, utilization of rice rinse
water can be done through a natural fermentation process for 3 days at room temperature. This study
aims to determine chemical quality the degree of acidity (pH), total acid, ammonia, and total
microbes in fermented rice rinse water with various concentrations. This research was conducted in
the Animal Feed and Nutrition Laboratory, Animal Husbandry Study Program, Department of
Animal Husbandry Technology and Industry, Laboratory of Chemistry and Microbiology of
Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Universitas
Sriwijaya. This research was conducted by fermenting rice rinse water for 3 days, followed by
aqusdestilata dilution at concentrations of 2%, 4%, 6% and 8%. This research uses a descriptive
method. The variables observed included the degree of acidity (pH), total acid, ammonia and total
microbes. The results showed that the degree of acidity ranged from 4.35-5.08, total acid 0.009
0.166%, ammonia 0.66-3.66 mM, and total microbes 3.0x106 - 1.0x107. Based on this research it can
be it was concluded that fermented rice water with concentrations of 2%, 4%, 6%, and 8% increased
pH, decreased total acid, ammonia and total microbes.