Lactobacillus plantarum Fermentation Effect on Tannin Reduction, Proximate Analysis, and Protein Profiles of Ganyong (Canna edulis Kerr) Flour

One of the problems in using ganyong (Canna edulis Kerr)as food is the presence of tannin, an antinutritional substance, that can reduce the nutritional quality of ganyong. The purpose of this study was aimed to analyze the effect of fermenting ganyong using Lactobacillus Plantarumbacteria on the ch...

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Autores principales:	Azor Yulianus Tefa, Arie Srihardyastutie, Sasangka Prasetyawan
Formato:	article
Lenguaje:	EN
Publicado:	University of Brawijaya 2019
Materias:	ganyong lactobacillus plantarum tannin protein profile Chemistry QD1-999
Acceso en línea:	http://dx.doi.org/10.21776/ub.jpacr.2019.008.01.437 https://doaj.org/article/bc4b3bb3d3ba4837aa79a48bcf402ba0
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spelling	oai:doaj.org-article:bc4b3bb3d3ba4837aa79a48bcf402ba02021-12-02T16:32:26ZLactobacillus plantarum Fermentation Effect on Tannin Reduction, Proximate Analysis, and Protein Profiles of Ganyong (Canna edulis Kerr) Flourhttp://dx.doi.org/10.21776/ub.jpacr.2019.008.01.4372302-46902302-4690https://doaj.org/article/bc4b3bb3d3ba4837aa79a48bcf402ba02019-01-01T00:00:00Zhttps://jpacr.ub.ac.id/index.php/jpacr/article/view/437/pdfhttps://doaj.org/toc/2302-4690https://doaj.org/toc/2302-4690One of the problems in using ganyong (Canna edulis Kerr)as food is the presence of tannin, an antinutritional substance, that can reduce the nutritional quality of ganyong. The purpose of this study was aimed to analyze the effect of fermenting ganyong using Lactobacillus Plantarumbacteria on the chemical compounds and the reduction of tannin level in its flour. Theresults showed that the optimum conditions of fermenting ganyong were at pH 6, the temperature of 40 oC, and at the fermentation time of 36 hours. At the optimum conditions, Lactobacillus Plantarumwas able to decrease tannin content in ganyong from 2.53 mg/mL to 0.84 mg/mL. The reduction of tannin content is due to the activity of tannase produced by the microorganisms. Fermentation caused the enrichment protein content, from 1.87% to 2.01% and the reduction of starch, amylose, and amylopectin contents to 51%, 16.82%, and 38.08% from 60.19%, 18.27%, and 43.49% respectively. SDS-PAGE results showed that the protein profiles changed in ganyong sample after the fermentation process. Protein with a molecular weight of 72.49 kDa which showed in the non-fermented ganyong, did not appear in the fermented ganyong, and protein band intensities also showed changes.Azor Yulianus TefaArie SrihardyastutieSasangka PrasetyawanUniversity of Brawijayaarticleganyonglactobacillus plantarumtanninprotein profileChemistryQD1-999ENJournal of Pure and Applied Chemistry Research, Vol 8, Iss 1, Pp 15-22 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	ganyong lactobacillus plantarum tannin protein profile Chemistry QD1-999
spellingShingle	ganyong lactobacillus plantarum tannin protein profile Chemistry QD1-999 Azor Yulianus Tefa Arie Srihardyastutie Sasangka Prasetyawan Lactobacillus plantarum Fermentation Effect on Tannin Reduction, Proximate Analysis, and Protein Profiles of Ganyong (Canna edulis Kerr) Flour
description	One of the problems in using ganyong (Canna edulis Kerr)as food is the presence of tannin, an antinutritional substance, that can reduce the nutritional quality of ganyong. The purpose of this study was aimed to analyze the effect of fermenting ganyong using Lactobacillus Plantarumbacteria on the chemical compounds and the reduction of tannin level in its flour. Theresults showed that the optimum conditions of fermenting ganyong were at pH 6, the temperature of 40 oC, and at the fermentation time of 36 hours. At the optimum conditions, Lactobacillus Plantarumwas able to decrease tannin content in ganyong from 2.53 mg/mL to 0.84 mg/mL. The reduction of tannin content is due to the activity of tannase produced by the microorganisms. Fermentation caused the enrichment protein content, from 1.87% to 2.01% and the reduction of starch, amylose, and amylopectin contents to 51%, 16.82%, and 38.08% from 60.19%, 18.27%, and 43.49% respectively. SDS-PAGE results showed that the protein profiles changed in ganyong sample after the fermentation process. Protein with a molecular weight of 72.49 kDa which showed in the non-fermented ganyong, did not appear in the fermented ganyong, and protein band intensities also showed changes.
format	article
author	Azor Yulianus Tefa Arie Srihardyastutie Sasangka Prasetyawan
author_facet	Azor Yulianus Tefa Arie Srihardyastutie Sasangka Prasetyawan
author_sort	Azor Yulianus Tefa
title	Lactobacillus plantarum Fermentation Effect on Tannin Reduction, Proximate Analysis, and Protein Profiles of Ganyong (Canna edulis Kerr) Flour
title_short	Lactobacillus plantarum Fermentation Effect on Tannin Reduction, Proximate Analysis, and Protein Profiles of Ganyong (Canna edulis Kerr) Flour
title_full	Lactobacillus plantarum Fermentation Effect on Tannin Reduction, Proximate Analysis, and Protein Profiles of Ganyong (Canna edulis Kerr) Flour
title_fullStr	Lactobacillus plantarum Fermentation Effect on Tannin Reduction, Proximate Analysis, and Protein Profiles of Ganyong (Canna edulis Kerr) Flour
title_full_unstemmed	Lactobacillus plantarum Fermentation Effect on Tannin Reduction, Proximate Analysis, and Protein Profiles of Ganyong (Canna edulis Kerr) Flour
title_sort	lactobacillus plantarum fermentation effect on tannin reduction, proximate analysis, and protein profiles of ganyong (canna edulis kerr) flour
publisher	University of Brawijaya
publishDate	2019
url	http://dx.doi.org/10.21776/ub.jpacr.2019.008.01.437 https://doaj.org/article/bc4b3bb3d3ba4837aa79a48bcf402ba0
work_keys_str_mv	AT azoryulianustefa lactobacillusplantarumfermentationeffectontanninreductionproximateanalysisandproteinprofilesofganyongcannaeduliskerrflour AT ariesrihardyastutie lactobacillusplantarumfermentationeffectontanninreductionproximateanalysisandproteinprofilesofganyongcannaeduliskerrflour AT sasangkaprasetyawan lactobacillusplantarumfermentationeffectontanninreductionproximateanalysisandproteinprofilesofganyongcannaeduliskerrflour
_version_	1718383831900225536

Lactobacillus plantarum Fermentation Effect on Tannin Reduction, Proximate Analysis, and Protein Profiles of Ganyong (Canna edulis Kerr) Flour

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