Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Biodiversitas Journal of Biological Diversity
GUSRI YANTI
Department of Nutrition Science and Feed Technology, Faculty of Animal Husbandry, Universitas Andalas. Jl. Kampus, Limau Manis, Padang 25163, West Sumatra, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Degradation of phytic acid from tithonia (Tithonia diversifolia) leaves using Lactobacillus bulgaricus at different fermentation times Roni Pazla; GUSRI YANTI; NOVIRMAN JAMARUN; Arief ARIEF; ELIHASRIDAS ELIHASRIDAS; LARAS SUKMA SUCITRA
Biodiversitas Journal of Biological Diversity Vol. 22 No. 11 (2021)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d221111

Abstract

Abstract. Pazla R, Yanti G, Jamarun N, Arief, Elihasridas, Sucitra LS. 2021. Degradation of phytic acid from tithonia (Tithonia diversifolia) leaves using Lactobacillus bulgaricus at different fermentation times. Biodiversitas 22: 4794-4798. The aim of this study is to reduce high level of phytic acid in tithonia (Tithonia diversifolia) leaves by fermentation technique using Lactobacillus bulgaricus. A completely randomized design consisting of four treatments (fermentation time) i.e. T2: 2 days, T3: 3 days, T4: 4 days and T5: 5 days and experiment was performed in four replicates. The parameters measured were pH, phytase enzyme activity, total bacterial colony, phytic acid content, and phytic acid degradation. The results showed that the fermentation time had a significant effect (P<0.05) on pH, phytase enzyme activity, total bacterial colony, phytic acid content, and phytic acid degradation. The conclusion of this study is that on fifth day (Treatment T5) fermented tithonia leaves produced the lowest levels of phytic acid (3.48 mg/ 100g) with the highest level of degradation (64.81%).
Co-Authors Arief ARIEF Elihasridas Elihasridas LARAS SUKMA SUCITRA NOVIRMAN JAMARUN Roni Pazla