The Effect Of Physical Treatment And Fermentation On Chemical And Nutritional Composition Of Malaysian Rubber Seed

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dc.contributor.authorDongoran, Eka Hamonangan
dc.date.accessioned2018-07-06T08:41:47Z
dc.date.available2018-07-06T08:41:47Z
dc.date.issued2011-02
dc.description.abstractRubber seed (Hevea brasiliensis) as a by-product from rubber plantations contains nutritive values that can be harnessed as food for human, feed for animals or fuel for energy. Chemical analyses and the highest yield from the screw pressed rubber oil and rubber meal have been done in this study. The study continued to evaluate chemical analyses from the best conditions of press parameters, detoxification treatments to reduce HCN content on rubber seed using some methods (heat treatment, storage, soaking, and fermentation). Results showed that rubber seed can alternatively be considered as potential feed stuff and good companion for maize as feed for animal. Essential amino acid of rubber seed showed rubber seed high in Valine but low in Methionine. Fermentation process is the best result to reduce HCN content among other treatments. There were significant differences among detoxification treatments, which is the fermentation process reduced more HCN content comparing other treatments. There were significant differences among all parameters in processing rubber seed into oil and meal. The best condition/setting (nozzle size of 6 mm, speed of 20 rpm, and shaft screw of type R-11) was the highest yield (efficiency) of press and the setting were used for further study. Rubber seed tempeh had similar appearance as soybean tempeh, with an improvement on EAAs content, i.e. Valine, Isoleusine and Leusine were increased, compared to raw rubber seeds.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/5886
dc.subjectchemistryen_US
dc.subjectnurtrional compositionen_US
dc.titleThe Effect Of Physical Treatment And Fermentation On Chemical And Nutritional Composition Of Malaysian Rubber Seeden_US
dc.typeThesisen_US
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