Total lactic acid bacteria, phenolic compounds and antioxidant activities of pineapple waste and Indigofera zollingeriana leaves by liquid fermentation

Rizki Palupi, Marieska Verawaty, Fitri Nova Liya Lubis, Nova Oktarinah

Abstract


This study aims to determine the best combination of pineapple waste liquid fermentation and Indigofera zollingeriana leaves, which produces the highest amount of lactic acid bacteria, the highest vitamin C content, and total phenols, and the best antioxidant from the combination of the fermentation results. The resulting fermentation product will be used as a natural feed additive in poultry rations. This research was conducted with an experimental method using a Completely Randomized Design (CRD), which consisted of five preparations and four replications. The treatments were combination of pineapple waste and Indigofera zollingeriana leaves: P1 (100% pineapple waste), P2 (98% pineapple waste and 2% Indigofera zollingeriana leaves), P3 (96% pineapple waste and 4% Indigofera zollingeriana leaves), P4 (94% pineapple waste and 6% Indigofera zollingeriana leaves) and P5 (92% pineapple waste and 8% Indigofera zollingeriana leaves). Substrate from each combination of pineapple waste and leaves of Indigofera zollingeriana was fermented with the contribution of 10% of lactic acid bacteria obtained from commercial yogurt and incubated for 72 hours. The parameters in this study consisted of total lactic acid (Lactobacillus bulgarius), the concentration of vitamin C, total phenols, and antioxidant activity. The results showed that the combination of pineapple waste and Indigofera zollingeriana leaves proved significantly (P <0.05) to total lactic acid bacteria (Lactobacillus bulgarius), vitamin C concentration, total phenols and antioxidant activity of the fermented liquid (supernatant) products. In conclusion, the combination of 92% pineapple waste and 8% leaves of Indigofera zollingeriana had the highest total bacterial contribution, produced the highest vitamin C and phenolic compounds, and increased antioxidants.


Keywords


antioxidant activity, Indigofera zollingeriana leaves, pineapple waste

Full Text:

PDF

References


Abdullah, L., and Suharlina. 2010. Herbage yield and quality of two vegetative parts of Indigofera at different time of first regrowth defoliation. Med. Pet. 33(1):44-49

Abdullah, and Mat, H. 2008. Characterization of solid and liquid pineapple waste. Reaktor, 12(1): 48-52.

Andriani, R.D., S. Akeprathumchai, K. Loeteng., K. Poomputsa. dan P. Mekvichitsaeng. 2013. Pemanfaatan limbahbuah nanas sebagai media pertumbuhan Xanthophyllumyces dendrorhous. J. Tek. Pertanian. Vo, 14. No.3. 193-200.

AOAC. 2005. Official Methods of Analysis. Association of Official Analytycal Chemistry. Washington DC, United State of America.

Caesarita, D.P. 2011 Pengaruh Ekstra Buah Nanas (Ananascomosus) 100% terhadap Bakteri Staphylacoccus aureus dari pioderma. Skripsi. Semarang (ID): Universitas Diponerogo.

Damayanti, dan Oktavia. 2010. Pabrik Asam Sitrat dari Nira Siwalan Dengan Proses Submerged Fermentation. Surabaya: ITS

Ginting, S .P. R., Krisnan., dan Tarigan, A. 2005. Substitusi hijauan dengan limbah nanas dalam pakan komplit. makalah Agripet Vol 15, No. 1, April 2015 26 disampaikan dalam seminar nasional teknologi peternakan dan veteriner. Pusat Penelitian dan Pengembangan Peternakan. Bogor. 12-13 September 2005.

Hatam, S. F., E. Suryanto., dan L. Momuat. 2013. Aktivitas antioksidan dari ekstrak kulit nanas (Ananas comosus (L) Merr.). Pharmacon. 2: 9-12.

Isfahlan, Ahmad, Abdollah, Reza , and Rashid, 2010. Antioxidant and antiradical activities of phenolic extracts from Iranian almond (Prunusamygdalus L.) Hulls and Shells, Turk J Biol, 34, 165-173.

Litchfield, J., H, (2009). Lactic Acid, Microbially Produced. Elsevier Inc.

Mahyanti, dan Surliana, E.L. (2007). Studi Pendahuluan analisis Bubuk Kulit Buah Nanas (Ananascomocuc L ) Sebagai Sumber Dietary Fiber dan Senyawa Antioksidan. Skripsi. FMIPA Universitas Indonesia, Depok.

Mardalena. 2012. Evalusi Pakan Suplemen Sebagai Sumber Antioksidan dan Pengaruhnya Terhadap Respon Fisiologis dan Produktifitas Kambing Perah Peranakan Etawah. Disertasi S3 Unand.

Muchtadi, T. dan F. Ayustaningwarno. 2010. Teknologi Proses Pengolahan Pangan. Institut Pertanian Bogor Press. Bogor. 260 Hlm.

Nurhayati, Nelwida, dan Berliana. 2014. Pengaruh tingkat yoghurt dan waktu fermentasi terhadap kecernaan in vitro bahan, bahan organic, protein dan serat kasar kulit nenas fermentasi. Bulletin Peternakan 38 (3) :182-188

Nurhayati. 2013. Penampilan ayam pedaging yang mengkonsumsi pakan mengandung kulit nanas disuplementasi dengan yoghurt. Agripet 13 (02) : 15-20.

Nour, V., I. Trandafir, and M. E. Ionica. 2010. HPLC Organic Acid Analysis In Different Citrus Juice Under Reversed Phase Condition.

Notulae Botanicae Horti Agrobotanici Cluj Napoca.11: 42-48

Palupi, R., L. Abdullah., D.A. Astuti, dan Sumiati. 2014. Potensi dan pemanfaatan tepung pucuk Indigofera sp. sebagai bahan pakan substitusi bungkil kedelai dalam ransum ayam petelur. JITV 19(3):210-219.

Prasetyo, M.N., N. Sari dan C.S. Budiyati, 2012. Pembuatan kecap dari ikan Gabus secara hidrolisis enzimatis menggunakan sari nanas. Jurnal Teknologi dan Industri 1: 270-276. Semarang: UNDIP

Raharjo. 2013. Effect of ratio of wild grass – concentrate on digestibilities of dry matter and organic matter by in-vitro. Jurnal Ilmiah Peternakan 1(3):796-803.

Saleh , M.A., Clark, S., Woordard, B., and Deolu, S.A.,2010.Antioxidant and free Radical Scavenging Activities of Essential Oils, Ethnicity & Disease, 20,78-82.

Sruamsiri, S. 2007. Agricultural wastes as dairy feed in Chiang Mai. Anim. Sci. J. 78: 335-341

St. Sabahannur. 2018. Peningkatan Kadar Alkohol ,Asam dan Polifenol Limbah Cairan PulP Biji Kakao Dengan Penambahan Sukrosa dan Ragi. Fakultas Pertanian Universitas Muslim Indonesia.

Suprihatin. 2010. Teknologi Fermentasi. Surabaya: UNESA Pres.

Sutetjo, K.S.D. dan F.C. Nisa. 2015 Konsentrasi sari Belimbing (Averrhoa carambola L) dan lama fermentasi terhadap karakteristik fisiko-kimia dan mirobiologi yoghurt. J. Pangan dan Agroindustri. 3 (2): 582-393.

Tarigan, A., L. Abdullah, S.P. Ginting dan I.G. Permana.. 2010. Produksi dan komposisi nutrisi serta kecernaan in vitro Indigofera sp pada interval dan tinggi pemotongan berbeda. JITV 15: 188-195

Theron, M. M., and J. F. R. Lues. 2010. Organic Acids and Food Preservation. CRC press, New York The Journey of Chemistry.2012.High Performance Liquid Chromatography (HPLC).

Winarsi, H. 2007. Antioksidan Alami dan Radikal Bebas. Potensi dan aplikasinya dalam kesehatan. Penerbit Kanisius.

Winarsih, W. 2005. Pengaruh Probiotik dalam Pengendalian Salmonellosis Subklinis pada Ayam: Gambaran Patologis dan Performan. Disertasi, Sekolah Pascasarjana Institut Pertanian Bogor .

Yu R.J and E.J. Van Scott. Hydroxycarboxylic acids, N-acetylamino sugars, and N-acetylamino acids.Skinmed., 2002; 1 (2): 117-122.

Zurha, C.F., Tarigan, J. dan Sihotang, H. 2008. Aktivitas antioksidan senyawa flavonoid dari daun katuk (Sauropusandrogumus (L) Merr.). Jurnal Biologi Sumatera. 3(1) :7-10




DOI: http://dx.doi.org/10.21776/ub.jiip.2020.030.01.01

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.