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The Difference in Lactobacillus plantarum Density on the Fermentation Process of Cassava Leaves (Manihot utillisima) as Substance for Plant-Based Protein
Corresponding Author(s) : Priyandaru Agung Eko Trapsilo
Jurnal Ilmiah Perikanan dan Kelautan, Vol. 12 No. 2 (2020): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Abstract
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
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- Abumourad, I. M. K., Abbas, W. T., Awaad, E. S., Au- thman, M. M. N., El-Shafei, K., Sharaf, O. M., Ibrahim, G. A., Sadek, Z. I., & El-Sayed, H. S. (2013). Evaluation of Lactobacillus plantarum as a probiotic in aquaculture: emphasis on growth performance and innate immunity. Journal of Applied Sciences Research, 9(1): 572-582.
- Aliya, H., Maslakah, N., Numrapi, T., Buana, A. P., & Hasri, Y. N. (2016). Pemanfaatan asam laktat hasil fermentasi limbah kubis sebagai pengawet anggur dan stroberi. Bioedukasi, 9(1): 23-28
- AOAC (Association of Official Analytical Chemists). (1995). Official methods of analysis, 12th Ed. Washington DC.
- Askar, S. (2006). Daun singkong dan pemanfaatannya terutama sebagai pakan tambahan. Bogor: Balai Penelitian Ternak. pp. 21-25.
- Buckle, K. A., Edwards, R. A., Fleet, G. H., & Wooton, M. (1985). Ilmu pangan. Penerjemah: H. Purnomo & Adiono. Jakarta: Penerbit Universitas Indonesia.
- Dewi, S. R., Huda, N., Ahmad, R., & Abdullah, W. N. W. (2010). Mutu protein dendeng ikan hiu yang diolah. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 5(1): 87-92.
- DHHS (Department of Health and Human Services). (2006). Toxicological profile for cyanide. U.S. Department of Health and Human Services. Public Health Service. Atlanta, Georgia: Agency for Toxic Substances and Disease Registry.
- Edam, M. (2018). Variasi lama fermentasi dengan penambahan NaCl terhadap produksi asam laktat dari kubis (Brassica oleracea). Jurnal Penelitian Teknologi Industri, 10(1): 25-36.
- Gunawan, S., Widjaja, T., Zullaikah, S., Ernawati, L., Istianah, N., Marta, H., & Prasetyoko, D. (2015). Effect of fermenting cassava with Lactobacillus plantarum, Saccharomyces cereviseae, and Rhizopus oryzae on the chemical composition of their flour. International Food Research Journal, 22(3): 1280-1287.
- Lola, A. (2009). The effect of boiling on the nutrients and anti nutrients in two non conventional vegetables. Pakistan Journal of Nutrition, 8(9): 1430-1433.
- OECD. (2009). Environment directorate joint meeting of the chemicals committe and the working party on chemicals, pesticides and biotechnology. Series on the Safety of Novel Foods and Feeds No. 18. 50p.
- Purba, R. U., Adelina. & Suharman, I. (2017). The utilization of feather meal fermented using bacillus sp. from tiger shrimp (Penaeus monodon) for fish feed of silver pompano (Tracchinotus blochii) fingerling. Jurnal Online Mahasiswa Perikanan dan Ilmu Kelautan Universitas Riau, 4(2): 1-9.
- Puspadewi, R., Adirestuti, P., & Anggraeni, G. (2011). Aktivitas metabolit bakteri Lactobacillus plantarum dan perannya dalam menjaga kesehatan saluran pencernaan. Konferensi Nasional Sains dan Aplikasinya, 1-10.
- Rawat, K., Nirmala, C., & Bisht, M. S. (2015). Processing techniques for reduction of cyanogenic glycosides from bamboo shoots. 10th World Bamboo Congress, Korea, 12p.
- Reddy, G., Altaf, M., Naveena, B. J., Venkateshwar, M., & Kumar, E. V. (2008). Amylolytic bacterial lactic acid fermentation A review. Biotechnology Advances, 26(1): 22–34.
- Sahlin, P. (1999). Fermentation as a method of food processing production of organic acid, pH development and microbial growth in fermenting cereals. Licentiate Thesis. Lund, Sweden: Lund Institute of Technology. Lund University.
- Strom, K., Sjögren, J., Broberg, A., & Schnürer, J. (2002). Lactobacillus plantarum MiLAB 393 produces the antifungal cyclic dipeptides cyclo (L-Phe-L-Pro) and cyclo (L-Phe-trans-4-OH-L- Pro) and 3-phenyllactic acid. Applied Environment. of Microbiology, 68(9): 4322-4327.
- Sukardi, Wignyanto, & Purwaningsih, I. (2008). Tempeh inoculum application test of Rhizopus oryzae with rice and cassava flour as substrate at Sanan Tempeh Industries Kodya Malang. Jurnal Teknologi Pertanian, 9(3): 207–215.
- Suri, W. L., Syukur, S., & Jamsari. (2013). Optimization of protease activity from lactic acid bacteria (Lab) Pediococcus pentosaceus isolated from soursop fermentation (Annona muricata L.). Jurnal Hasil Riset, 2(1): 2303–3401.
- Zakariah, M. A., Utomo, R., & Bacruddin, Z. (2015). Pengaruh inokulum campuran Lactobacillus plantarum dan Saccharomyces cerevisiae terhadap kualitas organoleptik, fisik, dan kimia silase kulit buah kakao. Buletin Peternakan, 39(1):1-8.
References
Abumourad, I. M. K., Abbas, W. T., Awaad, E. S., Au- thman, M. M. N., El-Shafei, K., Sharaf, O. M., Ibrahim, G. A., Sadek, Z. I., & El-Sayed, H. S. (2013). Evaluation of Lactobacillus plantarum as a probiotic in aquaculture: emphasis on growth performance and innate immunity. Journal of Applied Sciences Research, 9(1): 572-582.
Aliya, H., Maslakah, N., Numrapi, T., Buana, A. P., & Hasri, Y. N. (2016). Pemanfaatan asam laktat hasil fermentasi limbah kubis sebagai pengawet anggur dan stroberi. Bioedukasi, 9(1): 23-28
AOAC (Association of Official Analytical Chemists). (1995). Official methods of analysis, 12th Ed. Washington DC.
Askar, S. (2006). Daun singkong dan pemanfaatannya terutama sebagai pakan tambahan. Bogor: Balai Penelitian Ternak. pp. 21-25.
Buckle, K. A., Edwards, R. A., Fleet, G. H., & Wooton, M. (1985). Ilmu pangan. Penerjemah: H. Purnomo & Adiono. Jakarta: Penerbit Universitas Indonesia.
Dewi, S. R., Huda, N., Ahmad, R., & Abdullah, W. N. W. (2010). Mutu protein dendeng ikan hiu yang diolah. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 5(1): 87-92.
DHHS (Department of Health and Human Services). (2006). Toxicological profile for cyanide. U.S. Department of Health and Human Services. Public Health Service. Atlanta, Georgia: Agency for Toxic Substances and Disease Registry.
Edam, M. (2018). Variasi lama fermentasi dengan penambahan NaCl terhadap produksi asam laktat dari kubis (Brassica oleracea). Jurnal Penelitian Teknologi Industri, 10(1): 25-36.
Gunawan, S., Widjaja, T., Zullaikah, S., Ernawati, L., Istianah, N., Marta, H., & Prasetyoko, D. (2015). Effect of fermenting cassava with Lactobacillus plantarum, Saccharomyces cereviseae, and Rhizopus oryzae on the chemical composition of their flour. International Food Research Journal, 22(3): 1280-1287.
Lola, A. (2009). The effect of boiling on the nutrients and anti nutrients in two non conventional vegetables. Pakistan Journal of Nutrition, 8(9): 1430-1433.
OECD. (2009). Environment directorate joint meeting of the chemicals committe and the working party on chemicals, pesticides and biotechnology. Series on the Safety of Novel Foods and Feeds No. 18. 50p.
Purba, R. U., Adelina. & Suharman, I. (2017). The utilization of feather meal fermented using bacillus sp. from tiger shrimp (Penaeus monodon) for fish feed of silver pompano (Tracchinotus blochii) fingerling. Jurnal Online Mahasiswa Perikanan dan Ilmu Kelautan Universitas Riau, 4(2): 1-9.
Puspadewi, R., Adirestuti, P., & Anggraeni, G. (2011). Aktivitas metabolit bakteri Lactobacillus plantarum dan perannya dalam menjaga kesehatan saluran pencernaan. Konferensi Nasional Sains dan Aplikasinya, 1-10.
Rawat, K., Nirmala, C., & Bisht, M. S. (2015). Processing techniques for reduction of cyanogenic glycosides from bamboo shoots. 10th World Bamboo Congress, Korea, 12p.
Reddy, G., Altaf, M., Naveena, B. J., Venkateshwar, M., & Kumar, E. V. (2008). Amylolytic bacterial lactic acid fermentation A review. Biotechnology Advances, 26(1): 22–34.
Sahlin, P. (1999). Fermentation as a method of food processing production of organic acid, pH development and microbial growth in fermenting cereals. Licentiate Thesis. Lund, Sweden: Lund Institute of Technology. Lund University.
Strom, K., Sjögren, J., Broberg, A., & Schnürer, J. (2002). Lactobacillus plantarum MiLAB 393 produces the antifungal cyclic dipeptides cyclo (L-Phe-L-Pro) and cyclo (L-Phe-trans-4-OH-L- Pro) and 3-phenyllactic acid. Applied Environment. of Microbiology, 68(9): 4322-4327.
Sukardi, Wignyanto, & Purwaningsih, I. (2008). Tempeh inoculum application test of Rhizopus oryzae with rice and cassava flour as substrate at Sanan Tempeh Industries Kodya Malang. Jurnal Teknologi Pertanian, 9(3): 207–215.
Suri, W. L., Syukur, S., & Jamsari. (2013). Optimization of protease activity from lactic acid bacteria (Lab) Pediococcus pentosaceus isolated from soursop fermentation (Annona muricata L.). Jurnal Hasil Riset, 2(1): 2303–3401.
Zakariah, M. A., Utomo, R., & Bacruddin, Z. (2015). Pengaruh inokulum campuran Lactobacillus plantarum dan Saccharomyces cerevisiae terhadap kualitas organoleptik, fisik, dan kimia silase kulit buah kakao. Buletin Peternakan, 39(1):1-8.