Protein isolate from soy bean (Glycine soja L.) tempeh, mung bean (Phaseolus radiatus L.) tempeh and kidney bean (Phaseolus vulgaris L.) tempeh are natural source of folic acid with main role in brain smartness. 0.15 µm microfiltration (MF) membrane fitted in dead-end stirred microfiltration cell (SMFC) was able to separate protein isolate from three (3) kinds of tempeh at stirrer rotation speed 400 rpm, room temperature and pressure 40 psia for 30 minutes. The result of experimental work showed that SMFC had potential use in separation of protein isolate affected by kinds of bean and membrane performance on isolate composition in retentate and permeate. SMFC was able to retain better protein isolate in retentate than that passing across permeate. Retentate of protein isolate from soy bean tempeh, mung bean tempeh and kidney bean tempeh had subsequently compositions of folic acid 362.07, 254.07 and 506.07 µg/mL, total solids 5.56, 4.08 and 1.82 %, N-Amino 4.34, 3.36 and 0.56 mg/mL, and dissolved protein 0.79, 0.34 and 0.72 mg/mL. In this process condition, SMFC was able to increase folic acid in protein isolate retentate of soy tempeh of 0.59 times, mung bean tempeh of 1.1 times and kydney bean tempeh of 1.42 times before purification process in retentate. Based on both SMFC performance and efficiency, all the best purification optimization were obtained kidney beans tempeh. Identification of monomer of kidney bean tempeh protein isolate gave monomers of folic acid, glutamic acid and folic acid fractionation with molecular weight of 443.5797, 148.1643 and 221.2132 Da. and relative intensity of 1.28, 50.11 and 7.05 %, respectively.

Penelitian ini bertujuan untuk melakukan formulasi dalam pembuatan pasta fortifikan asam folat alami yang terdiri dari campuran tempe (kedelai dan kacang hijau), sayuran terfermentasi (brokoli dan bayam), dengan nikstamal jagung kuning dan jagung putih jenis gigi kuda guna mengetahui rasio terbaik campuran ketiga bahan tersebut terhadap konsentrasi asam folat dan identifikasi monomer-monomernya. Rangkaian proses fermentasi tempe dan sayuran masing-masing dilakukan menggunakan Rhizopus oligosporus strain C1 dan kultur Kombucha, serta nikstamalisasi jagung dilakukan dengan menggunakan Ca(OH) 2. Formulasi dilakukan dengan mengatur rasio campuran tempe plus sayuran terfermentasi dan nikstamal jagung pada rasio 1:1, 1:2, 1:3, 1:4, dan 1:5. Analisis dilakukan terhadap protein terlarut, total padatan, gula reduksi, total gula dan asam folat. Identifikasi asam folat dan asam glutamat dilakukan melalui LC-MS. Penelitian ini berhasil untuk menentukan rasio terbaik guna menghasilkan asam folat tertinggi serta berhasil mengidentifikasi monomer asam folat dan asam glutamat pasta fortifikan asam folat. Kesimpulannya, formulasi pasta fortifikan asam folat terbaik dapat dicapai pada kombinasi pasta campuran tempe plus sayuran terfermentasi dengan nikstamal jagung pada rasio 1:5.

Effect of Fermentation on Antioxidant Activities and Betacyanin Content of Functional Beverages from Dragon Fruit and BeetrootKombucha is a traditional beverage prepared by fermenting polyphenol-rich tea using a consortium of bacteria and yeast (SCOBY). Dragon fruit and beetroot contain a significantly high amount of polyphenols and betacyanin as antioxidants which are beneficial in reducing the risk of cardiovascular disease, cancer, and the body's natural degeneration related to the early-aging process. This study aims to determine changes in antioxidant activity and levels of betacyanin from fermented dragon fruit and beetroot as functional drinks during different fermentation times. The results showed that there was a correlation between fermentation time and antioxidant activity in its ability to counteract free radicals, ferric reducing antioxidant power (FRAP), and the levels of betacyanin produced. Longer fermentation time caused an increase in free radical inhibition and reduction of iron ions but reduced the levels of betacyanin. The optimum value of free radical inhibitory activity (DPPH) was obtained in the 12-day fermented dragon fruit drink with an inhibitory value of 80.76%, ability to reduce iron ions by 197.94 µg ascorbic acid mL-1, and betacyanin level of 0.055 mg L-1Keywords: antioxidants, dragon fruit, betacyanin, beetroot, functional beverages ABSTRAKKombucha merupakan minuman tradisional hasil olahan fermentasi teh yang kaya polifenol dengan konsorsium bakteri dan yeast (SCOBY). Buah naga dan umbi bit memiliki polifenol dan senyawa betasianin yang cukup tinggi sebagai antioksidan yang bermanfaat dalam menurunkan risiko penyakit kardiovaskular, penyakit kanker dan degenerasi alami tubuh terkait proses penuaan dini. Penelitian ini bertujuan untuk mengetahui perubahan aktivitas antioksidan dan kadar betasianin dari fermentasi buah naga maupun umbi bit sebagai minuman fungsional selama waktu fermentasi yang berbeda. Hasil penelitian menunjukkan bahwa adanya korelasi antara waktu fermentasi terhadap aktivitas antioksidan dalam kemampuannya menangkal radikal bebas, kemampuan mereduksi ion besi (FRAP), dan kadar betasianin yang dihasilkan. Semakin lama waktu fermentasi menyebabkan peningkatan penghambatan radikal bebas dan reduksi ion besi, namun menurunkan kadar betasianin. Nilai aktivitas penghambatan radikal bebas (DPPH) optimum diperoleh dari minuman fermentasi buah naga selama waktu fermentasi 12 hari dengan nilai penghambatan sebesar 80,76%, kemampuannya dalam mereduksi ion besi sebesar 197,94 µg asam askorbat mL–1, dan kadar betasianin sebesar 0,055 mg L–1

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Purifying spinach (Amaranthus sp.) and broccoli (Brassica oleracea L.) fermented by Kombucha culture through microfiltration (MF) membrane of 0.15 µm fitted in Stirred Microfiltration Cell (SMFC) produced subsequently both fermented spinach and broccoli concentrates with compositions of folic acid of 58.9 µg/mL and 28.1 µg/mL, total solids of 6.29 % and 5.76 %, total acids of 0.57 % and 0.93 %, polyphenol of 0.25 % and 0.06 %, and reducing sugars of 105.34 mg/mL and 66.09 mg/mL. In these conditions, recovery of both fermented spinach and broccoli concentrates mentioned above were 1.07 times and 0.64 times, 0.95 times and 0.97 times, 1 times and 1 times, 3.57 times and 0.85 times, 1.22 times and 0.68 times compared to feed, Based on both the best molecular weight (MW) and relative intensity, dominant monomer was reached for fermented spinach extract and gave folic acid fractionation, folic acid and polyphenol with MW of 219.57 Dalton (Da.), 442.99 Da. and 192.11 Da., and relative intensities of 19.78 %, 0.81 % and 1.65 %, respectively. ABSTRAKProses pemurnian melalui Sel Mikrofiltrasi Berpengaduk (SMFB) pada bayam dan brokoli terfermentasi oleh kultur Kombucha menggunakan membran mikrofiltrasi 0.15 µm menghasilkan konsentrat bayam dan brokoli terfermentasi dengan komposisi asam folat 58.9 µg/mL dan 28.1 µg/mL, total padatan 6.29 % dan 5.76 %, total asam 0.57 % dan 0.93 %, polyfenol 0.25 % dan 0.06 %, dan gula pereduksi 105.34 mg/mL dan 66.09 mg/mL. Pada keadaan ini, perolehan kembali (recovery) konsentrat bayam dan brokoli terfermentasi pada masing-masing komponen tersebut diatas adalah 1.07 kali dan 0.64 kali, 0.95 kali dan 0.97 kali, 1 kali dan 1 kali, 3.57 kali dan 0.85 kali, dan 1.22 kali dan 0.68 kali dibandingkan dengan umpan, Berdasarkan pada berat molekul (BM) dan intensitas relatif terbaik, monomer dominan dicapai pada esktrak bayam terfermentasi dan memberikan pecahan asam folat, asam folat dan polyfenol ber BM 219.57 Dalton (Da.), 442.99 Da. dan 192.11 Da. dengan intensitas relatif 19.78 %, 0.81 % dan 1.65 %.Kata-kata kunci: bayam (Amaranthus sp.), brokoli (Brassica oleracea L.), asam folat, SMFC, LC-MS