THE INFLUENCE OF FERMENTATION DURATION ON THE NUTRITION CONTENT OF AVICENNIA MARINA LEAF FLOUR FERMENTED WITH RHIZOPUS ORYZAE

Puput Safitri; Emi Kusumawardani

doi:10.60050/pwh.v7i1.117

Penulis

Puput Safitri Bachelor's Degree Study Program in Nutrition, College of Health Science of Husada Jombang, East Java Province, Indonesia, Postal address: 61481
Emi Kusumawardani Diploma Program of Midwifery, College of Health Sciences of Husada Jombang, East Java Province, Indonesia, Postal address: 61481

DOI:

https://doi.org/10.60050/pwh.v7i1.117

Kata Kunci:

Avicennia Marina Leaf Flour, Rhizopus Oryzae, Fermentation, Amino Acids

Abstrak

Background: Avicennia marina has a higher protein content than other mangrove species, making it a promising plant for wider use. Processing Avicennia marina leaves into flour can improve their usability and extend shelf life. However, studies on how processing affects the nutritional value of this leaf flour are still limited. Therefore, this study aims to examine the effect of fermentation duration on the nutritional value of Avicennia marina leaf flour. Rhizopus oryzae was used as the fermentation agent.

Objectives: This study aimed to determine the effect of fermentation duration on the nutritional value of Avicennia marina leaf flour fermented with Rhizopus oryzae. An experimental approach was conducted to examine the cause–and–effect relationship between the independent and dependent variables.

Methods: This study employed a simple completely randomized design (CRD) with five treatments and three replicates per treatment. The completely randomized design is the simplest of the available designs. No blocking was used; therefore, variation was attributed to treatment effects and experimental error. The study used a simple Completely Randomized Design (CRD) and an Honest Significant Difference (HSD) test (Tukey’s test) at the 5% significance level, using SPSS version 16.

Results: Fermentation with R. oryzae was associated with a higher nutrient composition in Avicennia marina leaf flour. Four days of fermentation is chosen as the best treatment, with the highest protein content of 19.95%, 9.58% of water content, 10.89% of ash content, 6.37% of fat, 13% of crude fiber, and has 5.02 of pH. The product has 16 kinds of amino acid and Glutamic acid (non-essential) was found to have the highest content.

Conclusion: Based on the findings of this study, the fermentation process shows a beneficial effect on the nutritional value of fermented Avicennia marina leaf flour, and the duration of fermentation is crucial to control the product content. Accordingly, further studies are required to achieve more robust outcomes and to optimize the utilization of fermented Avicennia marina leaf flour.

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