Comparative Evaluation of Antioxidant Properties and Isoflavones of Tempeh Fermented in Two Different Wrapping Materials

Hashim, Normah; Tai, Chia Woon Tai Woon; Wen, Hui; Ismail, Amin; Kong, Kin Weng

doi:10.12944/crnfsj.6.2.06

Cited by 14 publications

(11 citation statements)

References 19 publications

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“…However, these lignocellulosic residues are usually not valorized [6][7][8]. Banana leaves can be used as packaging for certain foods [9], but conventionally they are left on the plantation ground. This practice is thought to benefit the crop; however, it has been determined that it can cause a nutritional imbalance in the plant [10], in addition to generating environmental and health problems [11,12].…”

Section: Introductionmentioning

confidence: 99%

Bacterial Nanocellulose Derived from Banana Leaf Extract: Yield and Variation Factors

et al. 2021

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Bananas are one of the most important crops worldwide. However, a large amount of residual lignocellulosic biomass is generated during its production and is currently undervalued. These residues have the potential to be used as feedstock in bio-based processes with a biorefinery approach. This work is based on the valorization of banana leaf and has the following objectives (i) to determine the effect of certain physical and environmental factors on the concentration of glucose present in banana leaf extract (BLE), using a statistical regression model; (ii) to obtain Bacterial Nanocellulose (BNC), using BLE (70% v/v) and kombucha tea as fermentation medium. In addition, the physicochemical properties of BNC were evaluated by X-ray diffraction (XRD), Fourier transform infrared (FTIR), and thermogravimetric analysis (TGA). The results indicate that storage time, location, leaf color, and petiole type are factors related to BLE concentration, which is reduced by approximately 28.82% and 64.32% during storage times of five days. Regarding BNC biosynthesis, the results indicate that the highest yield, 0.031 g/g, was obtained at 21 days. Furthermore, it was determined that the highest production rate was 0.11 gL−1h−1 at 11 days of fermentation. By FTIR, it was determined that the purification step with NaOH (3M) should be carried out for approximately two hours. This research supports the development of a circular bioeconomy around the banana value chain, as it presents a way of bioprocessing residual biomass that can be used to produce bioproducts.

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Section: Introductionmentioning

confidence: 99%

Bacterial Nanocellulose Derived from Banana Leaf Extract: Yield and Variation Factors

et al. 2021

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“…This result similar to research conducted by Hashim that compared two materials packaging, polyethylene bag and banana leaf. The result showed that tempeh which wrapped by polyethylene bag enhanced the polyphenolic components released through the fermentation process [25]. In current study, tempeh which wrapped by combination of banana leaves and polyethylene bag (PBBL) has a higher antioxidant activity value than PB and BL.…”

Section: Resultsmentioning

confidence: 78%

Antioxidant activity of soybean and gembus tempeh

Sunarti

Safitri

Aminin

et al. 2021

IJPHS

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Soybean tempeh and gembus tempeh are traditional foods that have long been known in Indonesia, which in a modern way are classified as functional food. Various studies related to the antioxidant activity of soybean and gembus tempeh has been reported. This study aimed to compare the antioxidant capacity of soybean tempeh and gembus tempeh that are circulating in the community. The results of the research are expected to be an evaluation of soybean tempeh and gembus tempeh quality available in the market. The results of this research are expected to be an evaluation of soybean tempeh and gembus tempeh quality available in the market. The research design was a cross-sectional experimental study to measure antioxidants activity of 31 soybeans tempeh and 29 gembus tempeh. Sample of this study was selected through simple random sampling technique. The measurement of antioxidant activity carried out was the 2.2-diphenyl 1-picrylhydrazyl (DPPH) method; ethanol extraction of 95%. Results revealed that the antioxidant activity of gembus tempeh was significantly higher than soybean tempeh; (32.521; 19.831) vs., (17.016; 13.195), respectively.

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“…Ekstrak tempe yang diperoleh dibuat seri pengenceran 20 mg/ml, 40 mg/ml, 60 mg/ml, dan 80 mg/ml. Kemudian, kekuatan antioksidan pada tempe dianalisis dengan magacu pada penelitian Hashim et al (2018) dengan modifikasi. Sebanyak 3 ml ekstrak sampel tempe diambil kemudian dimasukkan dalam botol kacadan ditambahkan 1 ml larutan DPPH (50 ppm) dan dihomogenkan.…”

Section: Metode/ Pelaksanaanunclassified

Penambahan pigmen alami yang disalut tepung agar untuk meningkatkan kekuatan antioksidan pada tempe

Piansti

Mahardika

Dewi

2021

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Background: Tempeh is a traditional Indonesian food that has a relatively low antioxidant activity. The addition of natural pigments is one solution to increase the antioxidant activity of tempeh. However, natural pigments are very susceptible to damage due to environmental factors, so it is necessary to coat with certain materials, such as agar powder to protect the pigments from damage. Research purposes: The aim of the study to analyze the effect of adding natural pigments coated with agar powder on the antioxidant strength of tempeh. Method: The sample used was tempeh with the addition of pigment powder uncoated and coated with 2%, 3%, 4% of agar, and tempeh without the addition of pigments as control. The antioxidant activity strength was analyzed using the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method at fermentation time of 0 and 48 hours. Results and Discussion: The results showed that the addition of pigments and fermentation time were able to significantly increase the antioxidant strength of tempeh compared to control where the IC50 value of the control at 0 hours of fermentation was 166,45±38,58 mg/ml which changed to 69,45±3,49 mg/ml after 48 hours of fermentation. Antioxidant activity were stronger in tempeh with addition of pigment where IC50 value of tempeh with uncoated pigments, coated pigments with 2%, 3%, and 4% of agar were 23,53±5,46 mg/ml, 21,91±6,02 mg/ml, 21,53±6,03 mg/ml, and 29,69±11,04 mg/ml, respectively. Nevertheless, the antioxidant activity strength from all treatments were considered as weak (IC50>200 µg /ml). Conclusion: The addition of pigments uncoated and coated with agar powder and fermentation time were able to increase the antioxidant strength of tempeh. Coating treatment is also able to maintain the pigment color from degradation in the fermentation process.

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Comparative Evaluation of Antioxidant Properties and Isoflavones of Tempeh Fermented in Two Different Wrapping Materials

Cited by 14 publications

References 19 publications

Bacterial Nanocellulose Derived from Banana Leaf Extract: Yield and Variation Factors

Bacterial Nanocellulose Derived from Banana Leaf Extract: Yield and Variation Factors

Antioxidant activity of soybean and gembus tempeh

Penambahan pigmen alami yang disalut tepung agar untuk meningkatkan kekuatan antioksidan pada tempe

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