A Preliminary
Study of Nutritional Enhancement of Duckweed (Lemna minor) through Fermentation
with Saccharomyces cerevisiae and Lactobacillus sp.
Hayati Royani L., Hakim Luchman, Nurjannah, Nursyam Happy and Prihanto Asep A.
Res. J. Chem. Environ.; Vol. 28(8); 1-5;
doi: https://doi.org/10.25303/288rjce0105; (2024)
Abstract
Duckweed is generally only used as an alternative feed for animals and is less optimized
as a source of additional food for humans. The application of duckweed, Lemna minor,
is still limiting. To optimize the utilization of L. minor, increasing nutrient
content of L. minor through a fermentation process is necessary. The objective of
this research was to investigate the effect of fermentation on nutrient content
of the duckweed. L. minor was fermented using the combination of local isolate:
Saccharomyces cerevisiae and Lactobacillus sp. Variations on the length of the fermentation
time are using ranges of 0, 3 and 7 days for fermentation time. The fermented samples
were then subjected to proximate, pH, color analysis. Amino acid analysis was performed
on the best treatment.
The results showed that the fermentation process using the consortium of S. cerevisiae
and Lactobacillus sp. increased the nutritional quality of L. minor which includes
an increase in protein content. The results of amino acid analysis also showed good
results for fermented L. minor. Hence, fermentation represents an innovative approach
to enhance the protein content and overall nutritional quality of duckweed.
