EFFECTIVENESS OF Lactobacillus plantarum Mut 7 AGENTS FERMENTATION TO REDUCE TREMBESI (Albizia saman) SAPONINS CONTENT

Abstract

This objectives research to assess the ability of Lactobacillus plantarum Mut 7 in reducing the saponin
content while increasing the nutrient content in the leaves, young fruit and trembesi pods (Albizia
saman). The study was conducted using a completely randomized design. The addition of Lactobacillus
plantarum Mut 7 on the fermentation of 3 parts, namely plant leaves, young fruit and pods. Each treatment
was repeated as many as four replications to obtain 12 units of the experiment. This study concluded
that the fermentation using Lactobacillus plantarum Mut 7 reduced saponin content and increase nutrient
content, especially the content of crude protein.
Keywords: fermentation, trembesi, saponin, nutrient