Wahyu, Mushollaeni and S, Kumalaningsih and Wignyanto, Wignyanto and I, Santoso Similarity Effect of solid-state fermentation on Anthocyanin and physicochemical content of Lebui bean (Cajanus sp.). Bioscience Research.
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Text (Effect of solid-state fermentation on Anthocyanin and physicochemical content of Lebui bean (Cajanus sp.))
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Abstract
Solid-state fermentation (SSF) is a fermentation method using a solid or dry substrate and less water. The SSF process is very important to get food products that contain high bioactive compounds and increase the nutritional value. Anthocyanin is the important bioactive compounds and one of the largest components of phenolic group contained in the Leguminosae. Lebui bean (Cajanus sp.) is one of the most important black seed legume at Lombok Island West Nusa Tenggara Indonesia. Lebui bean is very potential as a source of nutritional compound and bioactive compound especially anthocyanin. Anthocyanin in lebui bean is present in the cell which are bound with glucose through glycosidic bond and therefore should be degraded by the used of microbes through fermentation such as by SSF method. Functional properties of fermented lebui bean produced by Lactobacillus sp. and Rhizopus sp. by SSF method were also determined. The aim of this study was to investigate the best type of microbe and fermentation time through SSF method to produce lebui bean powder with the highest levels of anthocyanin and nutrient components. A nested design with two factor was used. The main factor is the type of microbe (Lactobacillus sp. and Rhizopus sp.) and the second factor is the fermentation time (1, 2, 3, and 4 day) nested on the main factor. The result showed that fermentation carried out for two days with Rhizopus sp. as a microbial culture is the best treatment in this study. This treatment produce lebui bean powder containing anthocyanin, total protein, fat, crude fiber, carbohydrate, water and ash were 154.70 ppm, 22.73%, 0.54%, 8.07%, 66.78%, 6.76%, and 3.19%, 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/1221 |
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