Review: Penurunan Kadar Tanin Mangrove yang Terfermentasi

Aeidah, Avi Nastiti and Dr. Ir. Yahya,, MP (2021) Review: Penurunan Kadar Tanin Mangrove yang Terfermentasi. Sarjana thesis, Universitas Brawijaya.

Abstract

ndonesia merupakan salah satu penghasil mangrove terbesar di dunia. Mangrove memiliki kandungan tanin yang cukup tinggi. Hal ini dapat membahayakan jika daun mangrove dimanfaatkan lebih lanjut. Dengan demikian daun mangrove perlu diolah dengan cara fermentasi agar dapat menurunkan kadar tanin sehingga dapat dimanfaatkan. Maksud dan Tujuan dari literatur review ini adalah mengetahui pengaruh perbedaan Famili Rhizophoraceae, habitat tumbuh mangrove, mikroorganisme dalam proses fermentasi mangrove dan metode fermentasi terhadap kadar tanin mangrove. Metode yang digunakan pada literatur review ini yaitu menggunakan metode review yang umum digunakan yaitu sistematis review dan naratif review. Penulis akan menentukan topik yang telah ditentukan, yang kemudian dilakukan pencarian serta penyusunan berdasarkan topik yang sudah dipilih menggunakan kata kunci atau basis data sehingga menjadikan literatur review lebih terstruktur. Hasil penelitian menunjukan pada tanaman mangrove keluarga Rhizophoraceae, kadar tanin mangrove Bruguiera gymnorrhiza lebih tinggi yaitu sebesar 17,25 mg/L apabila dibandingkan dengan Rhizophora apiculata, Rhizophora mucronata dan Rhizophora stylosa. Pada habitat tumbuh, nilai tertinggi kadar tanin didapati pada habitat rawa-rawa yaitu 0,46 DON dibandingkan habitat air tawar rawa, muara dan kawasan pantai yang kadang-kadang digenangi oleh pasang tertinggi. Aktivitas Enzim Tannase tertinggi didapati pada fermentasi menggunakan yeast dengan genus Rhodosporidium diobovatum Q95 yaitu 26,4 U/g jika dibandingkan dengan fungi Aspergillus niger FBT1, Aspergillus japonicus dan Aspergillus aculeatus. Metode fermentasi Solid State lebih tinggi aktivitas enzim tannasenya dalam mendegradasi tanin yaitu 4,97 U/g dibandingkan Submerged Fermentation

English Abstract

Indonesia is one of the largest mangrove producers in the world. Mangroves contain tannins, this can be dangerous if the mangrove leaves are used further. Thus, mangrove leaves need to be processed by fermentation in order to reduce the tannin content. The purpose of this literature review is to determine the effect of differences in Family Rhizophoraceae, mangrove growing habitat, microorganisms in the mangrove fermentation process and fermentation methods on mangrove tannin levels. The method used in this literature review is to use a review method that is commonly used, namely systematic review and narrative review. The author will determine a predetermined topic, which is then searched and compiled based on the selected topic using keywords or databases so as to make the literature review more structured. The results showed that in the mangroves of the Rhizophoraceae family, the tannin content of the Bruguiera gymnorrhiza mangrove was higher at 17.25 mg/L when compared to Rhizophora apiculata, Rhizophora mucronata and Rhizophora stylosa. In growing habitats, the highest value of tannin levels was found in swampy habitats, which was 0.46 DON compared to freshwater habitats of swamps, estuaries and coastal areas which were sometimes inundated by the highest tides. The highest tannase enzyme activity was found in yeast fermentation with the genus Rhodosporidium diobovatum Q95, which was 26.4 U/g when compared to Aspergillus niger FBT1, Aspergillus japonicus and Aspergillus aculeatus. Solid State fermentation method has higher tannase enzyme activity in degrading tannins, which is 4.97 U/g compared to Submerged Fermentation

Item Type:	Thesis (Sarjana)
Identification Number:	0521080020
Subjects:	600 Technology (Applied sciences) > 639 Hunting, fishing & conservation > 639.2 Commercial fishing, whaling, sealing
Divisions:	Fakultas Perikanan dan Ilmu Kelautan > Teknologi Hasil Perikanan
Depositing User:	Sugeng Moelyono
Date Deposited:	13 Jan 2022 02:09
Last Modified:	23 Feb 2022 02:09
URI:	http://repository.ub.ac.id/id/eprint/188289

Text (DALAM MASA EMBARGO) Avi Nastiti Aeidah.pdf Restricted to Registered users only until 31 December 2023. Download (4MB)

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