Nutritional Value of Sauropus androgynus Leaves Through Tempe-Style Fermentation
Received: 26 January 2026 | Revised: 4 April 2026 and 17 April 2026 | Accepted: 18 April 2026 | Online: 6 June 2026
Corresponding author: Veryl Hasan
Abstract
This study evaluated the effects of ragi tempe-style fermentation on the nutritional quality, antinutritional factors, amino acid composition, and fatty acid profile of Sauropus androgynus (S. androgynus) leaves, to determine an optimal starter dose for feed application. Leaf powder was fermented for 48 h at 30 ± 2°C using five ragi tempe doses: 0%, 0.5%, 1.0%, 1.5%, and 2.0% (w/w). Fermentation significantly increased crude protein and lipid contents while reducing crude fiber levels, indicating improved substrate digestibility. Substantial reductions in phytic acid, tannins, oxalates, and saponins were observed with increasing doses of ragi. Essential amino acids, particularly lysine, leucine, valine, and isoleucine, were significantly enhanced following fermentation, reflecting improved protein quality. In addition, the fatty acid profile shifted toward a higher proportion of unsaturated fatty acids, including linoleic and α-linolenic acids. Among the treatments, the 1.5% ragi tempe dose consistently produced optimal nutritional improvements, with no significant additional benefits at higher doses. These findings demonstrate that tempe-style fermentation effectively upgrades Saurus androgynus leaves into a nutritionally enhanced and functionally valuable ingredient, highlighting its strong potential for use in sustainable formulations for mammalian and fish feed.
Keywords:
anti-nutritional factors, aquaculture nutrition, fermentation, functional feed, life below water, Sauropus androgynus, solid-state fermentationReferences
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Copyright (c) 2026 Veryl Hasan, R. Adharyan Islamy, Nurul Mutmainnah, Fitri Sil Valen, Norshida Ismail, Ahmad Syazni Kamarudin
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