Fermentation of phytic acid from lamtoro gung seeds (Leucaena leucocephala) to produce inositol and tannin as pharmaceutical commodity

  • I. A.R. Bakti
Keywords: tempe yeast
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Abstract

The research was done to define the effect of tempe yeast concentration on inositol and tannin contents of fermented lamtoro gung seeds (Leucaena leucocephala). This is a research with completely randomized design using four doses of tempe yeast, i.e. 0 %, 5 %, 10 %, and 15 %. Each treatment was replicated 4 times. The resulted data were analyzed by analysis of variance and the significant differences were tested by least significantly difference test. Tannin was analyzed by Lowenthal-Procter method. The result of the research showed that the treatment had significant effects (P<0.05) on the parameter measured. The highest inositol with lowest tannin contents were found by using 15 % tempe yeast and duration of fermentation 96 hours, that is 0.2631 %. (Med J Indones 2003; 12: 236-42)

Published
2003-11-01
How to Cite
1.
Bakti IA. Fermentation of phytic acid from lamtoro gung seeds (<em>Leucaena leucocephala</em&gt;) to produce inositol and tannin as pharmaceutical commodity. Med J Indones [Internet]. 2003Nov.1 [cited 2021Dec.3];12(4):236-42. Available from: http://mji.ui.ac.id/journal/index.php/mji/article/view/117
Section
Community Research