Improving the Quality of Fermented Tofu and Coconut Pulp Waste Using Saccharomyces Cerevisiae

The aim of the study was to assess the quality of tofu waste and coconut waste that had been fermented using baker's yeast to be used as animal feed. Tofu pulp waste was obtained from a tofu factory located in Oesapa Village, Kelapa Lima Subdistrict, Kupang City, while coconut pulp was left over from coconut milk processing in households and stalls in Kupang city and surrounding areas. The research method used direct experimental method and duration of fermentation time through prosimat analysis. The results of this study were tested using Student's t test with treatment R1 (tofu pulp waste and coconut pulp fermented for 12 hours), R2 (tofu pulp waste and coconut pulp fermented for 24 hours) and R3 (tofu pulp waste and coconut pulp fermented for 48 hours). The variables studied were changes in the nutritional content of dry matter (BK), organic matter (BO), crude protein (PK), crude fat. The results showed that the treatment had a significant effect on the research variables (P<0.05) and fermentation using baker's yeast. The conclusion of the study results shows that the fermentation of tofu pulp and baker's yeast fermented coconut pulp can significantly increase nutrition, so that it can be used as an ingredient in animal feed