Mushollaeni, Wahyu and Tantalu, Lorine Similarity Determination and Characterization of Phenolics, Flavonoids, and Dietary Fiber in Fermented Lebui Bean (Cajanus sp.). Innovative Scientific Information & Services Network.
|
Text (Determination and Characterization of Phenolics, Flavonoids, and Dietary Fiber in Fermented Lebui Bean (Cajanus sp.))
Similarity Determination and Characterization of Phenolics, Flavonoids, and Dietary Fiber in Fermented Lebui Bean (Cajanus sp.) .pdf - Similarity Download (2MB) | Preview |
Abstract
Lebui beans (Cajanus sp.) is a type of black bean originating from Lombok Island, Indonesia. Lebui beans are only used as food, though the potential is very high as a food source containing bioactive compounds. Bioactive compounds that are impo rtant for health include phenolics, flavonoids, and dietary fiber. However, these bioactive compounds are present in cells and are bound to the sugar component in the glycoside bond. These bioactive compounds are very heat-resistant, easy to oxidize, and easily damaged due to changes in pH. Therefore, in order to obtain bioactive compounds in beans, a process that can break down the glycoside bonds without damaging the properties of these compounds is needed. An effective method for breaking down glycoside bonds in a material and not using high temperatures is through a fermentation process. This study aims to obtain and characterize the components of bioactive compounds from phenolics, flavonoids, and dietary fiber groups in fermented lebui bean extracts using the solid-state fermentation (SSF) method. A nested design with two factor was used. The main factor is the type of microbe (Rhizopus sp. and Saccharomyces sp.) and the second factor is the fermentation time (1, 2, and 3 day) nested on the main factor. The results of this study obtained fermentation carried out for two days using Rhizopus sp. is the best treatment. Fermentation treatment using Rhizopus sp. for 1 to 3 days, produce an average level of dietary fiber in dry bases conditions which include levels of SDF, IDF, and TDF respectively are 10%; 27.59%; and 37.58%. In this treatment also produced the final product containing phenolic and flavonoids components in the range of 78.18-78.54 mg GAE/g (db) and 313.22-317.36 mg QE/g (db), respectively.
| Item Type: | Other |
|---|---|
| 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/1223 |
Actions (login required)
 |
View Item |
