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Highlight Cassava leaves (Manihot utillisima) identification and analysis Observing the content of anti-nutritional cyanide (HCN) in cassava leaves Organoleptic testing in the fermentation process of Lactobacillus plantarum     bacteria against cassava leaves (Manihot utilissima) Knowing the nutritional content of cassava leaves, after fermentation process that use the different Lactobacillus plantarum bacteria Knowing the nutritional content of fermented cassava leaves (Manihot utilissima) Abstract 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, 10 12 cells/ml, and 10 13 cells/ml, 10 14 cells/ml, and repeated three times. The result showed that L. plantarum with the concentration of 10 14 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

jurnal ilmiah perikanan dan kelautan/jurnal ilmiah perikanan dan kelautan

The Difference in Lactobacillus plantarum Density on the Fermentation Process of Cassava Leaves (Manihot utillisima) as Substance for Plant-Based Protein