The difference in lactobacillus plantarum density on the fermentation process of cassava leaves (Manihot utillisima) as substance for plant-based protein

Cassava leaves (M. utilissima) are well used as a staple ingredient for feeding livestock mainly for high nutrient content especially protein which is 27%. The main problem in the use of cassava leaves as fish feed ingredients is its high fiber content, making it difficult to be digest by fish. The main purpose of this research was that fermented cassava leaves by using L. plantarum could increase its protein content. This research was conducted by adding the different concentrations of L. plantarum which were 0 cell/ml, 10¹² cells/ml, and 10¹³ cells/ml, 10¹⁴ cells/ml, and repeated three times. The result showed that L. plantarum with the concentration of 10¹⁴ cells/ml provides the best results overall in increasing protein content by 35.8% and physical characteristic test including scent, texture, hypha quantity, and water vapor provides the best result.