Efektivitas Fermentasi Rhizopus oligosporus Terhadap Peningkatan Protein Bonggol dan Bekatul Jagung Serta Aplikasinya Pada Produk Pangan Fungsional

M. Ekahidyatullah; Ariyansyah Ariyansyah; Muh. Nasir; Nikman Azmin; Radhinan Awalnurrahman; Juryatina Juryatina

doi:10.33627/oz.v14i2.3944

M. Ekahidyatullah Universitas Nggusuwaru
Ariyansyah Ariyansyah Universitas Nggusuwaru
Muh. Nasir Universitas Nggusuwaru
Nikman Azmin Universitas Nggusuwaru
Radhinan Awalnurrahman Universitas Nggusuwaru
Juryatina Juryatina Universitas Nggusuwaru

DOI: https://doi.org/10.33627/oz.v14i2.3944

Keywords: Bonggol dan bekatul jagung, Fermentasi padat, Pangan fungsional, Pencegahan stunting, Rhizopus oligosporus

Abstract

Stunting tetap menjadi masalah kesehatan utama di Indonesia, termasuk Kabupaten Bima (36,7% pada 2023). Keterbatasan akses protein hewani mendorong pemanfaatan sumber lokal seperti bonggol dan bekatul jagung yang kaya serat dan dapat ditingkatkan nilai gizinya melalui fermentasi. Penelitian ini mengevaluasi pengaruh fermentasi Rhizopus oligosporus terhadap kadar protein residu jagung serta aplikasinya dalam produk pangan fungsional. Desain penelitian menggunakan pre–post test dengan fermentasi padat selama tiga hari pada suhu 30 ± 2 °C. Kadar protein dianalisis dengan metode Kjeldahl, sedangkan mutu sensoris dan stabilitas produk diuji oleh panelis masyarakat. Kadar protein meningkat signifikan dari 6,8 ± 0,3% menjadi 9,1 ± 0,4% bobot kering. Kukis berbahan hasil fermentasi mengandung 8,0 ± 0,3% protein, tetap lebih tinggi dibanding bahan awal pra-fermentasi. Uji sensoris menunjukkan penerimaan moderat (skor keseluruhan 5,9/9), dengan rasa memperoleh nilai tertinggi. Selama penyimpanan tujuh hari, stabilitas produk menurun ditandai perubahan warna, tekstur lebih keras, kenaikan kadar air, dan jumlah mikroba, namun tetap dalam batas aman. Penelitian ini menegaskan bahwa fermentasi residu jagung dengan R. oligosporus mampu meningkatkan kualitas gizi dan berpotensi dikembangkan menjadi pangan fungsional terjangkau untuk mendukung program penurunan stunting secara lokal dan berkelanjutan.

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