The utilization of microbes as a fermentation agent to reduce saponin in Trembesi leaves (Sammanea saman)

4th International Conference on Sustainable Agriculture and Environment

农业科学;生态环境科学

Sariri, A.K.^1 ; Mulyono, A.M.W.^1 ; Tari, A.I.N.^1

Livestock Production Program, Agriculture Faculty, Veteran Bangun Nusantara University, Sukoharjo, Indonesia^1

关键词: Aspergillus niger;    Crude proteins;    Group Design;    Lactobacillus plantarum;    Lipid content;    Mineral content;    Nutrient contents;    Proximate analysis;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/142/1/012041/pdf
DOI  :  10.1088/1755-1315/142/1/012041

来源: IOP

【 摘 要 】

This objective of this research was to observe the utilization of microbes as a fermentation agent of trembesi leaves that can increase the quality of trembesi leaves as ruminants feed. Before fermentation, trembesi leaves were divided into three treatments. They were control = non-agentic in fermentation, D-An = the addition of Aspergillus niger as fermentation agent, and D-Lp = the addition of Lactobacillus plantarum as fermentation agent. Each treatment experienced five repetitions. The experimental design used a randomized direct pattern group design. The analysis included proximate analysis consisting of water content, crude protein content, crude fiber content, lipid content, mineral content (ash) and saponin content after fermentation. It could be concluded that the utilization of Aspergillus niger and Lactobacillus plantarum in fermentation could decrease saponin content and could increase the nutrient content of trembesi leaves by increasing crude protein content otherwise by decreasing crude fiber content of trembesi leaves.