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

• Main Author: I. A.R. Bakti
• Format: Article
• Language: English
• Published: Faculty of Medicine Universitas Indonesia 2003-11-01
• Series: Medical Journal of Indonesia
• Online Access: http://mji.ui.ac.id/journal/index.php/mji/article/view/117

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) Keywords: tempe yeast