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

• Published in: The journal of pure and applied chemistry research Vol. 8; no. 1; pp. 15 - 22
• Main Authors: Yulianus Tefa, Azor, Srihardyastutie, Arie, Prasetyawan, Sasangka
• Format: Journal Article
• Language: English; Indonesian
• Published: Malang Universitas Brawijaya 01.01.2019; University of Brawijaya
• Subjects: Chemical compounds; Fermentation; Flour; ganyong; Lactobacilli; lactobacillus plantarum; Molecular weight; Organic chemistry; protein profile; Proteins; Reduction; Tannase; tannin
• ISSN: 2302-4690; 2302-4690
• DOI: 10.21776/ub.jpacr.2019.008.01.437

One of the problems in using ganyong (Canna edulis Kerr) as food was the presence of tannin, an antinutrition 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 plantarum bacteria on the chemical compounds and the reduction of tannin level in its flour. The results showed that the optimum conditions of fermenting ganyong was at pH 6, temperature of 400C, and at the fermentation time of 36 hours. At the optimum conditions, Lactobacillus plantarum was 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 microorganism. Fermentation treatment caused the enrichment protein content from 1.87% to 2.01% and the reduction of starch, amylose, and amylopectine contents to number of 51%, 16.82%, and 38.08% from 60.19%, 18.27%, and 43.49% respectively. SDS-PAGE results showed that the protein changed in ganyong sample after the fermentation treatment. The peptide with a molecular weight of 72.49 kDa in the nonfermented did not appear in the fermented ganyong, and differences occurred in protein band intensity of ganyong samples.