The Difference in Lactobacillus plantarum Density on the Fermentation Process of Cassava Leaves (Manihot utillisima) as Substance for Plant-Based Protein
Highlight • Cassava leaves (Manihot utillisima) identification and analysis • Observing the content of anti-nutritional cyanide (HCN) in cassava leaves • Organoleptic testing in the fermentation process of Lactobacillus plantarum bacteria against cassava leaves (Manihot utilissima) • Knowing the...
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Faculty of Fisheries and Marine Universitas Airlangga
2020-09-01
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| Series: | Jurnal Ilmiah Perikanan dan Kelautan |
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| Online Access: | https://e-journal.unair.ac.id/JIPK/article/view/22183 |
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| author | Priyandaru Agung Eko Trapsilo Anik Martinah Hariati Titik Dwi Sulistiati |
| author_facet | Priyandaru Agung Eko Trapsilo Anik Martinah Hariati Titik Dwi Sulistiati |
| author_sort | Priyandaru Agung Eko Trapsilo |
| collection | DOAJ |
| description | Highlight
• Cassava leaves (Manihot utillisima) identification and analysis
• Observing the content of anti-nutritional cyanide (HCN) in cassava leaves
• Organoleptic testing in the fermentation process of Lactobacillus plantarum bacteria against cassava leaves (Manihot utilissima)
• Knowing the nutritional content of cassava leaves, after fermentation process that use the different Lactobacillus plantarum bacteria
• Knowing the nutritional content of fermented cassava leaves (Manihot utilissima)
Abstract
Cassava leaves (M. utilissima) are well used as a staple ingredient for feeding livestock mainly for high nutrient content especially protein which is 27%. The main problem in the use of cassava leaves as fish feed ingredients is its high fiber content, making it difficult to be digest by fish. The main purpose of this research was that fermented cassava leaves by using L. plantarum could increase its protein content. This research was conducted by adding the different concentrations of L. plantarum which were 0 cell/ml, 1012 cells/ml, and 1013 cells/ml, 1014 cells/ml, and repeated three times. The result showed that L. plantarum with the concentration of 1014 cells/ml provides the best results overall in increasing protein content by 35.8% and physical characteristic test including scent, texture, hypha quantity, and water vapor provides the best result |
| format | Article |
| id | doaj-art-03a8a2e8fb024f8e90219a2ed5913250 |
| institution | DOAJ |
| issn | 2085-5842 2528-0759 |
| language | English |
| publishDate | 2020-09-01 |
| publisher | Faculty of Fisheries and Marine Universitas Airlangga |
| record_format | Article |
| series | Jurnal Ilmiah Perikanan dan Kelautan |
| spelling | doaj-art-03a8a2e8fb024f8e90219a2ed59132502025-08-20T03:16:46ZengFaculty of Fisheries and Marine Universitas AirlanggaJurnal Ilmiah Perikanan dan Kelautan2085-58422528-07592020-09-0112232432910.20473/jipk.v12i2.2218318144The Difference in Lactobacillus plantarum Density on the Fermentation Process of Cassava Leaves (Manihot utillisima) as Substance for Plant-Based ProteinPriyandaru Agung Eko Trapsilo0https://orcid.org/0000-0002-2896-2194Anik Martinah Hariati1Titik Dwi Sulistiati2Faculty of Fisheries and Marine Science, University of BrawijayaFaculty of Fisheries and Marine Science, University of BrawijayaFaculty of Fisheries and Marine Science, University of BrawijayaHighlight • Cassava leaves (Manihot utillisima) identification and analysis • Observing the content of anti-nutritional cyanide (HCN) in cassava leaves • Organoleptic testing in the fermentation process of Lactobacillus plantarum bacteria against cassava leaves (Manihot utilissima) • Knowing the nutritional content of cassava leaves, after fermentation process that use the different Lactobacillus plantarum bacteria • Knowing the nutritional content of fermented cassava leaves (Manihot utilissima) Abstract Cassava leaves (M. utilissima) are well used as a staple ingredient for feeding livestock mainly for high nutrient content especially protein which is 27%. The main problem in the use of cassava leaves as fish feed ingredients is its high fiber content, making it difficult to be digest by fish. The main purpose of this research was that fermented cassava leaves by using L. plantarum could increase its protein content. This research was conducted by adding the different concentrations of L. plantarum which were 0 cell/ml, 1012 cells/ml, and 1013 cells/ml, 1014 cells/ml, and repeated three times. The result showed that L. plantarum with the concentration of 1014 cells/ml provides the best results overall in increasing protein content by 35.8% and physical characteristic test including scent, texture, hypha quantity, and water vapor provides the best resulthttps://e-journal.unair.ac.id/JIPK/article/view/22183proteinfish feedphysical characteristic |
| spellingShingle | Priyandaru Agung Eko Trapsilo Anik Martinah Hariati Titik Dwi Sulistiati The Difference in Lactobacillus plantarum Density on the Fermentation Process of Cassava Leaves (Manihot utillisima) as Substance for Plant-Based Protein Jurnal Ilmiah Perikanan dan Kelautan protein fish feed physical characteristic |
| title | The Difference in Lactobacillus plantarum Density on the Fermentation Process of Cassava Leaves (Manihot utillisima) as Substance for Plant-Based Protein |
| title_full | The Difference in Lactobacillus plantarum Density on the Fermentation Process of Cassava Leaves (Manihot utillisima) as Substance for Plant-Based Protein |
| title_fullStr | The Difference in Lactobacillus plantarum Density on the Fermentation Process of Cassava Leaves (Manihot utillisima) as Substance for Plant-Based Protein |
| title_full_unstemmed | The Difference in Lactobacillus plantarum Density on the Fermentation Process of Cassava Leaves (Manihot utillisima) as Substance for Plant-Based Protein |
| title_short | The Difference in Lactobacillus plantarum Density on the Fermentation Process of Cassava Leaves (Manihot utillisima) as Substance for Plant-Based Protein |
| title_sort | difference in lactobacillus plantarum density on the fermentation process of cassava leaves manihot utillisima as substance for plant based protein |
| topic | protein fish feed physical characteristic |
| url | https://e-journal.unair.ac.id/JIPK/article/view/22183 |
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