Mushollaeni, Wahyu and Tantalu, Lorine Similarity Anthocyanin and Nutritional Contents of Fermented Lebui Bean (Cajanus sp.) through SSF Method and Induced by Rhizopus sp. and Saccharomyces sp. IOP Publishing Ltd, Yogyakarta.
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Text (Anthocyanin and Nutritional Contents of Fermented Lebui Bean (Cajanus sp.) through SSF Method and Induced by Rhizopus sp. and Saccharomyces sp.)
Similarity Anthocyanin and Nutritional Contents of Fermented Lebui Bean (Cajanus sp.) through SSF Method and Induced by Rhizopus sp. and Saccharomyces sp..pdf - Similarity Download (2MB) | Preview |
Abstract
Anthocyanins are bioactive compounds that were very important to support health and prevent oxidation. The existence of anthocyanin in plants, one of which is characterized by the presence of their striking colors in the plant. Lebui bean (Cajanus sp.) have a deep black color and identified to contain anthocyanins and phenolic compounds. However, these two important bioactive compounds are not obtained in free conditions, because they were still bound in cells and cell walls through the glycoside bond, also bound to other chemical bonds in the cell. Therefore, a method needed to break the bioactive compounds from their bonds. The easiest, cheapest, and most applicable method is fermentation. Fermentation is a method of processing food that utilizes microbial functions to degrade the compounds contained in the material to produce simpler components, while at the same time breaking various binding chains between components in the material, including solid state fermentation (SSF) method. Through fermentation, it is expected that bioactive compounds including anthocyanins will be cut off and released from the bonds of glycosides and form free compounds that have functional properties. Therefore, this study aims to obtained the type of microbes (Rhizopus sp. and Saccharomyces sp.) with the most optimal fermentation time to produce fermented bean powder which has the best anthocyanin content and nutritional component. A nested design with two factor was used. The main factor is the type of microbes (Rhizopus sp. and Saccharomyces sp.) and the second factor is the fermentation time (1, 2, and 3 day) nested on the main factor. Fermentation carried out for two days using Rhizopus sp. is the best treatment. Fermentation treatment by Rhizopus sp. for 1 to 3 days, produced an average level of anthocyanin in dry bases conditions is 129,81- 153,55 ppm whether by Saccharomyces sp. was in the range of 107,12-128,11 ppm. Fermented lebui bean powder induced by Rhizopus sp. for 2 days fermentation has highest protein content and lowest fat content. The nutritional content of this best treatment is protein, fat, water, ash, and carbohydrate content i.e 22,39%, 0,41%, 6,73%, 3,18%, and 67,29%, respectively
| Item Type: | Other |
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| Subjects: | S Agriculture > S Agriculture (General) |
| Depositing User: | Dr.T. Wahyu Mushollaeni |
| Date Deposited: | 10 Jun 2020 04:20 |
| Last Modified: | 10 Jun 2020 04:20 |
| URI: | http://repository.unitri.ac.id/id/eprint/1218 |
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