PENGARUH LAMA FERMENTASI MENGGUNAKAN Lactobacilus Plantarum AK1 TERHADAP KANDUNGAN SAPONIN DAN KUALITAS KIMIA DAUN TREMBESI (Sammanea saman)

EFFECT OF FERMENTATION TIME USING Lactobacillus Plantarum AK1 ON SAPONIN CONTENT AND CHEMICAL QUALITY OF TREMBESI LEAVES (Sammaneasaman)

  • Aris Budi Prasetyo Universitas Boyolali
  • Ahimsa Kandi Sariri Fakultas Pertanian dan Peternakan Universitas Bangun Nusantara Sukoharjo
  • Ludfia Windyasmara Fakultas Pertanian dan Peternakan Universitas Bangun Nusantara Sukoharjo
DOI: https://doi.org/10.36596/tas.v5i2.958

Abstract

This study aims to determine the effect of duration time fermentation using Lactobacillus plantarum AK 1 on saponin content and chemical quality of trembesi leaves (Sammaneasaman).  The fermentation treatments using three treatment duration time by 3, 9, and 15 days with each treatment replicated 4 times. There were 3 x 4 = 12 experimental units were obtained. The data obtained were analyzed using Completely Randomized Design Analysis (One-way ANOVA). The parameters observed aresaponin content, protein, fat, water content, ash, and carbohydrates. The result indicates that using Lactobacillus plantarum AK 1 bacteria for 3, 9 and 15 days duration time of fermentation had no effect on the saponin content and chemical quality of protein, fat, water and carbohydrates in trembesi leaves (Sammaneasaman).

Published
2023-11-30
How to Cite
Prasetyo, A. B., Sariri, A. K., & Windyasmara, L. (2023). PENGARUH LAMA FERMENTASI MENGGUNAKAN Lactobacilus Plantarum AK1 TERHADAP KANDUNGAN SAPONIN DAN KUALITAS KIMIA DAUN TREMBESI (Sammanea saman): EFFECT OF FERMENTATION TIME USING Lactobacillus Plantarum AK1 ON SAPONIN CONTENT AND CHEMICAL QUALITY OF TREMBESI LEAVES (Sammaneasaman). Tropical Animal Science, 5(2), 53-57. https://doi.org/10.36596/tas.v5i2.958
Issue
Vol. 5 No. 2 (2023): TROPICAL ANIMAL SCIENCE
Section
Articles