Evaluasi Kandungan Tanin, Antioksidan serta Aktivitas Antibakteri Ekstrak Daun Lamtoro dan Daun Kaliandra Terfermentasi

Abstract

Penelitian ini bertujuan untuk mengevaluasi perbandingan kandungan tanin, antioksidan, serta aktivitas antibakteri lamtoro dan kaliandra dalam kondisi segar dan terfermentasi. Rancangan percobaan yang digunakan dalam penelitian ini yaitu Rancangan Acak Lengkap (RAL) dengan menggunakan 6 perlakuan dan 5 ulangan. Perlakuan terdiri dari P1 = lamtoro segar 100%, P2 = kaliandra segar 100%, P3 = lamtoro 50% + kaliandra 50%, P4 = silase lamtoro 100%, P5 = silase kaliandra 100%, P6 = silase lamtoro 50% + kaliandra 50%. Peubah yang diamati yaitu kandungan tanin, aktivitas antioksidan, dan aktivitas antibakteri. Hasil penelitian ini menunjukkan bahwa fermentasi dengan silase memberikan pengaruh nyata (P<0,05) terhadap penurunan kadar tanin dan, aktivitas antioksidan dan aktivitas antibakteri lamtoro dan kaliandra. Pengolahan pakan dengan metode fermentasi dapat terbukti efektif dalam menurunkan kandungan total tanin. Penurunan kandungan total tanin dapat mempengaruhi kapasitas antioksidan dan aktivitas antibakteri ekstrak lamtoro, kaliandra serta kombinasi lamtoro kaliandra.

This study aimed to evaluate the comparison of tannin content, antioxidants, and antibacterial activity of lamtoro and calliandra in fresh and fermented conditions. The experimental design used in this study was a completely randomized design (CRD) using 6 treatments and 5 replicates. The treatments consisted of P1 = 100% fresh lamtoro, P2 = 100% fresh kaliandra, P3 = 50% lamtoro + 50% kaliandra, P4 = 100% lamtoro silage, P5 = 100% kaliandra silage, P6 = 50% lamtoro silage + 50% kaliandra silage. The observed variables were tannin content, antioxidant activity, and antibacterial activity. The results of this study showed that fermentation with silage had a significant effect (P<0.05) on reducing the tannin content, antioxidant activity, and antibacterial activity of lamtoro and kaliandra. Feed processing using fermentation methods has been proven effective in reducing total tannin content. The reduction in total tannin content can affect the antioxidant capacity and antibacterial activity of lamtoro extract, kaliandra extract, and the combination of lamtoro and kaliandra.