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Bifidobacterium sp. as microbes has potential role in fermentation of nixtamalized horse dent corn (Zea mays var. indentata) to degrade complex components into folic acid-rich corn biomass. Fermentation process on both nixtamalized yellow corn and white corn by Bifidobacterium brevis and Bifidobacterium bifidum as substrat of A, B, C and D were conducted at concentration of corn folic acid inoculum 40% (w/w) and 37 °C for 0, 8, 16, and 24 hours, respectively. Based on dissolved protein yielded, the experiment result showed that the best result of optimization in fermentation of both nixtamalized yellow corn (biomass B) and white corn (biomass D) was achieved by using inoculum of B. bifidum for 16 hours with composition of folic acid of 213.58 and 297.72 μg/mL, total solids of 21.14 and 21.07%, dissolved protein of 0.42 and 0.39 mg/mL, reducing sugars of 34.2 and 37.8 mg/mL, total sugars of 104.7 and 98.6 mg/mL, total acids of 0.37 and 0.44%, N-amino of 0.28 and 0.26 mg/g, and pH 4.82 and 4.49, respectively. In this condition, biomass of B. and biomass of D indicated domination of folic acid monomer with molecular weight (MW) 442.29 and 442.59 Dalton (Da.) at relative intensity 100%, particles size of 1115.1 nm and 1075.7 nm, and particle index of 0.827 and 0.849, respectively. Meanwhile, volatile compounds were dominated by 2,3-butanediol of 4.46 and 10.65%, palmitic acid of 7.63 and 8.26%, octadecenoic acid of 6.31 and 9.5%, lactic acid of 2.37% and 0.53%, respectively.

Modified cassava flour (Mocaf) can be used for food additive on the formulation of infant instant cream soup as thickener and binder of folic acid. The main objective of this study was to determine the optimum formulation condition of added mocaf and folic acid fortificant on infant cream soup for complementary feeding. Infant cream soup was prepared by adding mocaf at concentration 0, 6, 12, 18, 24, and 30% (w/w, base formula of cream soup), fortificant A (mixture of soy tempeh, nixtamalized corn, and fermented broccoli), and fortificant B (mixture of mung beans, nixtamalized corn and fermented broccoli). The optimum condition was achieved by adding mocaf at the concentration 30% and fortificant A, with composition of folic acid 191.14 µg/mL, dissolved protein 39.72 mg/mL, total solids 91.43 %, total sugars 926.73 mg/mL and reducing sugars 52.1 mg/mL. This formulation was able to increase folic acid by 10.27-folds in comparison with base formula of infant soup. LC-MS analysis showed folic acid monomer with molecular weight 442.75 m/z. Volatile compounds were dominated by acetic acid, furan and, fatty acid. Particle size distribution at quantities 10, 50 and 90% (v/w) had particle size of 10.58, 22.46, and 470.52 μm, respectively or average 141.26 μm.

Modified cassava flour (mocaf) is an alternative food ingredient used in preparation of biscuits as a binder and a carrier of folic acid fortificant. This work aimed to evaluate the mocaf addition with natural folic acid fortificants in two infant biscuit formulations. Mocaf was added at concentration of 0, 0.3, 0.6, 1.2, and 2.4% (w/w, control formula of infant biscuit) with folic acid fortificant A (mixture of nixtamalized corn, soy tempeh and fermented broccoli) and B (mixture of nixtamalized corn, mung beans tempeh and fermented broccoli). The optimum condition was achieved at mocaf concentration of 0.3% and resulted in infant biscuits A and B with folic acid content of 212.23 µg/mL and 438.74 µg/mL, dissolved protein 27.41 mg/mL and 28.88 mg/mL, total sugars of 358.20 mg/mL and 322.72 mg/mL, reducing sugars of 35.10 mg/mL and 39.78 mg/mL, total solids of 94.82% and 92.43%, respectively. The formulations of biscuits A and B increased folic acid content by 80.05% and 199.55% compared to the counterpart without mocaf addition. The predominant folic acid monomers had molecular weight of 442 m/z. Volatile compounds were identified as acetic acid, furan, and fatty acids. Biscuits A and B displayed average particle size of 69.07 μm and 69.78 μm with hardness of 8.44 N and 16.94 N, and lightness of 35.68 and 36.86, respectively.

Folic acid (Vitamin B9) involved in numerous metabolisms. Folate deficiency is responsible for some negative health problems. The fermentation of foodstuffs to produce rich content of folic acid beverages using lactic acid bacteria (LAB) is an effort to overcome the health issues. This study aimed to determine the effect of banana juice fermentation using LAB on the folic acid content of the banana juice. Banana juice was fermented for 48 hours at 37 o C with monoculture of Lactobacillus plantarum and mixed LAB cultures of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Bifidobacterium bifidum and Bifidobacterium breve. The changes of folic acid characteristics were observed every 8 hours during 0 – 48 hours of fermentation, as well as the change in pH, total acid, soluble protein, and reducing sugar. The identification of folic acid monomers was conducted at the most optimal condition of the fermentation by using LC-MS. The result showed fermentation affect the folic acid content, pH, total acid, reducing sugar and soluble protein of banana juice. During fermentation, pH of the sample decreased with the increasing of total acid. Reducing sugar and soluble protein content tended to fluctuate. Optimal condition for folic acid enhancement was obtained by 32 hours of fermentation with mixed LAB, in which it yielded folic acid 34 . 07 μg/mL, pH . ,00, total acid 0 . 51%, reducing sugar 119 . 17 mg/L, dissolved protein 0 . 43 mg/mL. Folic acid identification on the optimal condition revealed that it was dominated by compound with a molecular weight of 441.49 Dalton. Keywords: banana, fermentation, folic acid, lactic acid bacteria ABSTRAK Asam folat (Vitamin B9) terlibat dalam berbagai metabolisme. Kekurangan folat bertanggung jawab atas beberapa masalah kesehatan. Fermentasi bahan pangan untuk menghasilkan minuman kaya asam folat menggunakan bakteri asam laktat (BAL) merupakan upaya untuk mengatasi masalah kesehatan akibat defisiensi folat. Penelitian ini bertujuan untuk mengetahui pengaruh fermentasi jus pisang menggunakan BAL terhadap kandungan asam folat jus pisang. Jus pisang difermentasi selama 48 jam pada suhu 37 o C dengan kultur tunggal Lactobacillus plantarum dan kultur campuran BAL yaitu Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Bifidobacterium bifidum dan Bifidobacterium breve. Perubahan karakteristik asam folat diamati setiap 8 jam selama 0-48 jam fermentasi. Selain itu, diamati pula perubahan pH, total asam, protein terlarut dan gula pereduksi. Identifikasi monomer asam folat dilakukan pada kondisi fermentasi paling optimum dengan menggunakan LC-MS. Hasil penelitian menunjukkan bahwa fermentasi dapat mempengaruhi kandungan asam folat, pH, total asam, gula pereduksi dan protein terlarut dari jus pisang. Selama fermentasi, pH sampel menurun diikuti dengan peningkatan total asam. Nilai gula pereduksi dan protein terlarut cenderung berfluktuasi. Kondisi optimum peningkatan kandungan asam folat diperoleh pada fermentasi menggunakan mix kultur LAB selama 32 jam dengan kandungan asam folat 34,07 mg/mL, pH 4,00, total asam 0,51%, gula pereduksi 119,17 mg/L dan protein terlarut 0,43 mg/mL. Identifikasi monomer asam folat pada kondisi optimum fermentasi didominasi senyawa dengan berat molekul 442,49 Dalton (Da). Kata kunci: asam folat, bakteri asam laktat, fermentasi, pisang

A dry mixing process in preparation instant and pour infant porridges fortified by natural folic acid of A and B, and added by modified cassava (mocav) flour as thickener and binder had been conducted. Fortificant of natural folic acid of A and B are a mixture of soy bean tempeh, nixtamalized yellow corn and fermented broccoli, and a mixture of mung bean tempeh, nixtamalized yellow corn, and fermented broccoli. This experiment aims to optimize by adding mocav flour and the best type of natural folic acid in preparing instant and pour infant porridges for complementary breastfeeding (CBF) and its characteristic on the whole composition, particularly folic acid, characteristic of folic acid monomer, volatile compounds, particle size, and particle size distribution on instant and pour infant porridges. The experiment were done on mocav flour with concentrations of 0, 6, 12, 18, 24, and 30% (w/w of base formula of infant porridge) with fortificant of natural folic acid of A and B, and pouring to produce instant and pour infant porridges A and B. The result of experiment showed that based on folic acid, process optimization was achieved on fortificant A at mocav concentration 18% (w/w, based formula of porridge) and increase folic acid 532.26% (5.30-folds), dissolved protein 226.62% (2.27-folds), total sugars 120.44% (1.20-fold), however drop total solids 4.61% and reducing sugars 14.94% in instant infant porridge compared to each components concentration in base formula of infant porridge. In this condition, volatile compounds of instant infant porridge and pour infant porridge dominated by acetic acid and its derivatives (44.21%), and furan and its derivatives (29.812%).

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.

Instant porridge as a result of formulation using natural folic acid fortificant has potential use as complementary feeding (CF). This experiment activity aims to find out folic acid concentration in the best fortificant in preparation of formula of instant porridge on composition, characteristic of folic acid monomer and particle size. This experiment activity performed by using fortificants of A, B, C, and D were subsequently nixtamalized yellow dent corn (Zea mays var. indentata), fermented spinach (Amaranthus sp.) and mung beans (Phaseoulus radiatus) tempeh; nixtamalized yellow dent corn, fermented broccoli (Brassica oleracea L.) and mung beans tempeh; nixtamalized white dent corn, fermented spinach, and mung beans tempeh; and nixtamalized white dent corn, fermented broccoli, and mung beans tempeh added to base formula of instant porridge with folic acid concentration in fortificants 0, 100, 200, 300, 400, 600, and 800 µg/100 g (of base formula of infant porridge). The result of experiment showed that based on type of nixtamalized corn on dissolved protein, formulation optimization was achieved by using fortificants A and C at concentration of folic acid 600 and 400 µg/100 g (of base formula infant porridge). In this condition was yielded instant porridge A and C with compositions of folic acid 175.25 and 198.72 µg/mL, dissolved protein 2.09 and 1.98 mg/mL, total solids 93.12 and 97.53 %, total sugars 223.73 and 209.33 mg/mL, and reducing sugars 47.35 and 46.87 mg/mL, respectively. Compared without fortificant, this optimum condition increases dissolved protein 50.72 and 42.44 %, total sugars 22.72 and 31.03 %, and reducing sugars 74.21 and 72.44 %. Meanwhile, total solids in fortificant A decreases 4.29 %, and total solids in fortificant C increases 1.52 %. At optimum condition, identification on folic acid monomer in instant porridge using fortificants A and C were dominated by monomer with molecular weights (MWs) 442.3695 and 442.5903 Dalton (Da.). While, particle size distribution indicated particle size 1,060.6 and 1,075.2 nm with particle index (PI) 1.222 and 1.192, respectively.Instant porridge as a result of formulation using natural folic acid fortificant has potential use as complementary feeding (CF). This experiment activity aims to find out folic acid concentration in the best fortificant in preparation of formula of instant porridge on composition, characteristic of folic acid monomer and particle size. This experiment activity performed by using fortificants of A, B, C, and D were subsequently nixtamalized yellow dent corn (Zea mays var. indentata), fermented spinach (Amaranthus sp.) and mung beans (Phaseoulus radiatus) tempeh; nixtamalized yellow dent corn, fermented broccoli (Brassica oleracea L.) and mung beans tempeh; nixtamalized white dent corn, fermented spinach, and mung beans tempeh; and nixtamalized white dent corn, fermented broccoli, and mung beans tempeh added to base formula of instant porridge with folic acid concentration in fortificants 0, 100, 200, 300, 400, 600, and 800 µg/100 g (of base formula of infant porridge). The result of experiment showed that...

Kombucha is a fermented beverage product using SCOBY (Symbiotic Culture of Bacteria and Yeast). This beverage has several health effects such as antioxidants and antibacterial. Aim of this study was to produce Kombucha probiotic drinks made from beet (Beta Vulgaris L.) and can be used to prevent natural digestive infections and free radicals. Beet extract Kombucha fermentation was conducted for 12 days at room temperature. The results showed that fermentation for 12 days produced Kombucha beet with total composition of 0.30% polyphenols, 1.73% total acid, 10.07% total solids, 15.36 mg/mL dissolved protein, pH 3.64, antibacterial activity against Escherichia coli (E. coli) of 15 mm with an index activity value of 53.57% compared to Streptomycin sulfate at concentration of 1% and potentially prevention of free radicals of 86.29%.

Fermentation by lactic acid bacteria (LAB) is one promising alternative to improve the benefits of various food and beverages. This research aims to examine the consequence of lactic acid fermentation of banana juice to antioxidant activity, total polyphenol contents, total LAB, pH, titratable acidity, reducing sugar and dissolved protein. The identification of gallic acid and lactic acid monomers was conducted on the most optimal condition of the fermentation by using LC-MS. Banana juice underwent fermentation for 48 hours at 37°C using 2 distinctive cultures: Bifidobacterium bifidum and mixed cultures of LAB. The application of cultures in test subject modified the properties of banana juice with respect to the observed parameters. Mixed cultures of LAB introduced for 32 hours resulted in the highest DPPH (2,2-Diphenyl-1-Picrylhydrazyl) inhibition activity (67.95%) compared to unfermented fresh banana juice (30.66%) and juice fermented using Bifidobacterium bifidum (51.16%). Significant improvement of total polyphenol content was also observed in juice fermented with mixed cultures for 32 hours. Sample’s pH decreased following the increased total LAB and total acid during fermentation. Meanwhile, the values of reducing sugar and dissolved protein tended to fluctuate. Identification of gallic acid monomer at optimal condition revealed the dominant monomer had molecular weight of 171.34 Da whereas identification of lactic acid monomer found that the dominant monomer had molecular weight of 91.27 Da. Our research proposes that fermentation of banana juice using lactic acid bacteria can improve the polyphenol content and antioxidant activity of the juice.

Katuk (Sauropus androgynus) is one of local plants that contains high chlorophyll content and large amounts of antioxidants, which are very useful to prevent free radicals and premature aging. Katuk leaves can be directly consumed as vegetables or be processed as fermented health beverage. This study aimed to evaluate antioxidant activity of formulated functional drinks derived from katuk leaf extracts. The activity of the functional drinks was optimized by varying fermentation conditions, such as kombucha culture level, sucrose level, and fermentation time, using response surface methodology (RSM). Katuk leaf was extracted using sterile hot water (leaf:water ratio, 1:10) with concentration of kombucha culture varied from 10–20% (w/v), sucrose addition varied from 10–20% (w/v), and fermentation time varied 0-12 days. The optimization was done by using Box-Behnken Design Response Surface Methodology (RSM) to evaluate and select optimal process conditions from a combination of factor levels which results in an optimal response. Based on RSM Box-Behnken Design, it was found that the above-mentioned three factors greatly influenced the response value. Optimum conditions were obtained with culture concentration of 13.75%, sucrose addition of 20% (w/v) and fermentation time of 5.66 days with the percentage inhibition of antioxidant was 80.27% (DPPH method), Feric reducing antioxidant power was 217.78 mg ascorbic acid/mL, pH was 4.57 and total polyphenols was 1,31 mg GAE/mL and reducing sugar 20,78 mg/mL.

Powder of mixtures of tempeh, fermented vegetables and nixtamalized corn (Zea mays var.identata) have potential use as fortificant of source of natural folic acid. Its application in preparation of infant biscuit as Complementary Feeding was conducted to achieve folic acid for infant growth and development. This experiment activity aims to find out the best biscuit characteristic on composition, domination of folic acid monomer, distribution of particles size, and type of volatile compounds. The experiment activity was performed on 2 (two) type of fortificants, namely powder of mixtures of nixtamalized yellow corn and soy (G. soyae) tempeh with fermented broccoli (Brassica oleracea L.), (fortificant A) and fermented spinach (Amaranthus sp.) (fortificant B) with adding folic acid at concentrations of 0, 200, 400, 600 and 800 µg/basic formula weight of biscuit, respectively. The results of experiment showed that optimization of the best biscuit formula by adding fortificant A and fortificant B was achieved with fortificant concentration 800 µg/145 g of basic formula and gave compositions of folic acid 127.23 and 117.38 µg/mL, dissolved protein 2.18 and 2.76 mg/mL, total solids93.46 and 93.48 %, total sugars 348.7 and 313.31 mg/mL, and reducing sugars 47.53 and 51.61 mg/mL. Besides, they gave 11 and 7 folic acid monomers dominated by vanillin (46.055 and 50.410 %), furan (6.910 and 4.035 %), fatty acids (38.12 and 18.84 %), ester (3.656 and 8.464 %), and distribution of particles size displayed particle size 405.3 nm and 315.8 nm with Index particle (IP) 0.736 and 0.438.

Probiotic product-based food development is now beginning to be developed, because probiotic products have some beneficial effects for human health in preventing degenerative diseases, especially for people with hypercholesterolemia. Probiotic products available on the market today are usually milk-based, and they cannot be consumed by individuals suffering from lactose intolerance or allergies because of their milk proteins. One effort to find an alternative product of probiotic beverage was then selected based ingredients of fruits or vegetables as a healthy probiotic product because of its large distribution and high nutritional value. In this study selected raw material Pitaya or dragon fruit (Hylocereus polyrhizus) as a suitable material for fermented by lactic acid bacteria while lactic acid bacteria (BAL) used was Lactobacillus acidophilus FNCC0051, and evaluated its ability to metabolize sugar glucose, sucrose, GOS and Inulin, as well as its ability to lower cholesterol in vitro. Pitaya fruit extracts were fermented at 37 °C for 24 hours and physicochemical changes, total phenolics, pH, sugar and microbial population changes were observed during the fermentation period. The number of cells reached up to 9 log CFU/mL, from an initial 6 log CFU/mL, and the pH decreased from an initial value of 4.77 to below 4.5 with the highest cholesterol decrease obtained in pitaya juice extract in metabolizing galactooligosaccharide compounds (GOS) with a decrease of 14.62 µg/mL. The pitaya fruit juice extract proved to be a suitable medium for fermented probiotic drink products and can serve as a healthy drink for vegetarians, especially hypercholesterolemia.

A modification on nixtamalization process of dent corn (Zea mays identata) was conducted in order to recover natural folic acid-rich corn. Nixtamalization process on varieties of white dent corn and yellow dent corn subsequently were performed by steeping solution of Ca(OH)2 at concentrations of 0, 10, 20 and 30 % (w/w corn dissolved protein) for 18 hours, and boiling at 90 °C for 15, 30, 45 and 60 minutes. Result of research showed that concentration of Ca(OH)2 solution becoming more and more high and long boiling time increased both folic acid and reducing sugar, dropped total solids and total sugar, and fluctuated dissolved protein for both types of corn. Nixtamalization optimalization of white dent corn and yellow dent corn were achieved at combination of Ca(OH)2 20 % (w/w corn dissolved protein) for 60 minutes of boiling and Ca(OH)2 30 % for 30 minutes of boiling and gave folic acid of 466.81 and 506.74 μg/mL, respectively. In this condition, it is occurred an increase of folic acid 192.3 % (1.9 folds) and 139.89 % (1.4 folds) when compared to initial material of corn. Identification on folic acid monomer and glutamic acid monomer of both nixtamalized dent corn and yellow dent corn at optimum operation condition displayed domination of folic acid monomer with molecular weight (MW) 442.56 Dalton (Da.) with relative intensity 25.51 %, and 441.73 Da. with relative intensity 100 %, while glutamic acid monomer of nixtamalized yellow dent corn and nixtamalized white dent corn were dominated by monomer with MWs of 148.27 Da. and 148.32 Da., and relative intensity 3.73 and 1.8 %.

Fermentation process on broccoli (Brassica oleracea L.) and spinach (Amaranthus sp.) by kombucha culture is a novelty fermentation food to produce natural folic acid powder as nano-folate fortificant via microfiltration (MF) and freeze drying processes. The result of experiment activity showed that fermentation, MF and drying processes on both fermented broccoli and spinach produced biomass (feed), concentrate, permeate and powder as nano-folate from each material with composition, colour, characteristic of folic acid monomer, and particle distribution influenced by process treatment. Based on optimization of folic acid, powder from both fermented broccoli and spinach concentrates gave the best composition compared to other powders, consisted of folic acid 1626.94 µg/mL and 231.88 µg/mL, total solids 88.65 % and 87.23 %, dissolved protein 1.45 mg/mL and 0.93 mg/mL, total sugars 25.13 mg/mL and 22.66 mg/mL, and reducing sugars 56.67 mg/mL and 34.45 mg/mL, respectively. In this condition, powder from both fermented broccoli and spinach concentrates yielded particle distribution with particle diameter size (O) larger 1000 nm (718.5 nm and 850.5 nm), particle index (PI) (1.97 and 2,00), and frequency (65 % and 55 %). Identification on folic acid monomer at both concentrate powder of fermented brocoli and spinah showed domination of folic acid monomer with molecular weight (MW) 442.69 Dalton (Da.) and 441.34 Da. and relative intensities 3.11 % and 2.19 %, respectively.

Broccoli (Brassica oleracea L.) and spinach (Amaranthus spp.) are vegetables that known to have many benefit for health. Previous studies on the fermentation of those vegetables using kombucha cultured showed increase in bioactive components such as total polyphenol content. The current studies was performed to evaluate the antioxidant activity of fermented spinach and broccoli before (feed) and after treatment with filtration (retentate and permeate). Filtration was conducted using Stirred Ultrafiltration Cell (SUFC) with UF membrane 100,000 MWCO mode at fixed condition (stirred rotation 300 rpm, room temperature, pressure 40 psia). Antioxidant evaluation was conducted using 2,2-diphenyl-1-picril hydrazyl (DPPH) free radical scavenging activity assay. The results showed that all samples from fermented broccoli showed antioxidant activity (feed 15.82% inhibition and retentate 15.29% inhibition), with the best antioxidant activity was obtained from permeate (75.98% inhibition). Whereas from fermented spinach only permeate showed antioxidant activity (21.84% inhibition) and it significantly lower than broccoli permeate. The mass spectrum of LCMS analysis on broccoli samples showed the present of several mass spectrum with (M+H) range from 148.1 to 442.5 in feed, retentate and permeate. In those samples (M+H) 360.4 always has the highest relative intensity. These results suggest that fermented broccoli has potential for development as functional drink for the source of antioxidant and the permeate obtained from filtration treatment significantly increased the antioxidant activity.

Fermentation of Lactobacillus Acid Bacteria (LAB) which are mixtures of Lactobacillus acidophilus, Bifidobacteriumbifidum, Lactobacillus bulgaricus and Streptococcus thermophillus on hydrolysate as a result of inulin hydrolysis using inulinase enzymes obtained from endophytic fungi ofScopulariopsis sp.-CBS1 (inulin hydrolysate of S) and Class of Deuteromycetes-CBS4 (inulin hydrolysate of D) generate potential fermented inulin fiber as cholesterol binder. Fermentation process was conducted under concentrations of inulin hydrolysate 50% (w/v), LAB 15% (v/v) and skim milk 12.5% (w/v) at room temperature and 40°C for 0, 12, 24, 36 and 48 hours, respectively. Result of experimental work showed that longer time of LAB fermentation increased total acids, TPC and CBC at pH 2, but decreased total sugar, reducing, IDF, SDF, CBC pH 2 and CBC pH 7. Based on Cholesterol Binding Capacity (CBC), optimization of fermentation process on inulin hydrolysate of S was achieved by combining treatment at 40°C for 24 hours resul...

Fermentation on spinach (Amaranthus sp.) vegetable by kombucha culture as an effort to get poliphenol as antioxidant compound had been done. Purification of fermented spinach extract suspension was carried out through microfiltration (MF) membrane (pore size 0.15 µm) fitted in dead-end Stirred Ultrafiltration Cell (SUFC) mode at fixed condition (stirrer rotation 400 rpm, room temperature, pressure 40 psia). Result of the experimental activity showed that long fermentation time increased total acids, total polyphenol and Total Plate Count (TPC), and decreased total solids and reducing sugar in biomass. The optimal fermentation time was reached for 2 weeks with total polyphenol recovery increasing of 92.76 % from before and after fermentation. On this optimal fermentation time, biomass had identified galic acid with relative intensity of 8 %, while as polyphenol monomer was resulted 5 kinds of polyphenol compounds with total intensity 27.97 % and molecular weight (MW) 191.1736, 193.1871 and 194.2170 at T2.5...

Fermentation on inulin hydrolysate as fructooligosaccharides (FOS) by Bifidobacterium bifidum as a result of hydrolysis by inulase enzyme of Scopulariopsis sp.-CBS1 fungi has been performed to bind cholesterol. Their applications on preparation of fermented pour beverages was conducted via a series of concentration process using dead-end Stirred Ultrafiltration Cell (SUFC) mode at stirrer rotation of 400 rpm, room temperature and pressure of 40 psia for 0 minute (pre-concentration process) as concentrate (A) and 45 minutes as concentrate (B), and drying process using vacuum dryer at 30 °C and 22 cm Hg for 0, 8, 16, 24, 32, 40 and 48 hours. Based on optimization of Total Dietary Fiber (TDF), the best time of drying process was achieved for 40 hours. Long time of drying process would increase TDF and total solids, decreased total acids, and fluctuated dissolved protein and Cholesterol Binding Capacity (CBC). At the optimum condition of drying process was get fermented inulin fiber powder from concentration processes using both UF as pre process (0 minute) as concentrate (A) and UF for 45 minutes as concentrate (B) with compositions of total solids of 92.31 % and 93.67 %, TDF of 59.07 % (dry weight) and 69.28 %, total acids of 7.03 % and 7.5 %, dissolved protein of 3.95 mg/mL and 3.05 mg/mL, and CBC pH 2 15.71 mg/g and 16.8 mg/g, respectively. Concentration process through dead-end SUFC mode gave distribution of particles with better smoothness level than without through dead-end SUFC mode.

Purifying and drying both fermented biomasses of broccoli ( Brassica oleracea L.) and spinach ( Amaranthus sp.) by Kombucha culture has been conducted to recover concentrate and powder of folic acid. The aims of this study is to determine the differences of particles characteristics and compositions of concentrate and powder from both mentioned folic acid source through Micro Filtration (MF) membrane and without MF membrane. The best folic acid produced by MF membrane process (room temperature, stirrer rotation speed 400 rpm, pressure 40 psia and 30 minutes) and drying (30 °C, 22 cm Hg and 24 hours) were resulted in biomass of the concentrate and powder with compositions of total solids 6.29 % and 96.91 %, total polyphenol 0.25 % and 0.06 %, folic acid 58.8 μg/mL and 54.33 μg/mL, reducing sugar 105.34 mg/mL and 441.39 mg/mL, and total acids 0.57 % and 2.33 %, respectively. In optimum condition, fermented spinach concentrate contributed to particles distribution with diameter size (O) between 0,4 and 100 μm (75.45 %), and with O between 100 and 1000 μm (26.3 %), otherwise, the process without MF membrane was resulted the particles distribution respectively 74.1 % and 25.9% by each interval of O.

Corn hydrolyzate (Zea mays L) as a functional food fortificant derived from natural folic acid has been evaluated through a hydrolysis process using protease enzyme Rhizopus oligosporus strain C1. Enzymatic hydrolysis was carried out on two types of corn; yellow and white pearl variety corn, at concentration of protease enzyme (rough) 0.025; 0.125; and 0.225% (v/w of soluble nixtamal corn protein) with a hydrolysis time of 24 h at 30 °C, and pH 5.0. The results showed that the concentration of protease enzymes can increase the folic acid to the optimum condition, from the beginning to the end of the process time. Folic acid optimization of hydrolysis results in each corn was at the concentration of protease enzyme 0.225% (v/w of soluble nixtamal corn protein) in white corn and yellow corn at 24 hours hydrolysis, with folic acid composition, 283.56 µg/mL and 412.52 µg/mL, 1.07 and 1.04 mg/mL of soluble proteins, proteolytic activity 2.09 and 2.06 U/mL, total solids of 21.74 and 17.85%, total sugars of 0.56...

Broccoli (Brassica oleracea L. ssp.) has a relatively high nutrient content, especially as a source of vitamins, minerals and fiber and contain bioactive compounds that act as antioxidants. In order to increase the nutritional value and innovate new products, fermentation process involving rich-antioxidants lactic acid bacteria (LAB) was done. The aim of this study is to determine the content of bioactive components, such as total polyphenols, total acid and antioxidant activity of the mixed culture of LAB (L. bulgaricus, S. thermophulus, L. acidophilus, Bd. bifidum)-fermented broccoli extracts. Ratio of fermented broccoli extract and concentration of starter cultureLAB was varied in the range of 5, 10, 15 and 20% (v/v), and the alterations of characteristics of the fermented broccoli extract, before and after fermentation (0 and 24 hours), were evaluated. The results showed that fermentation functional beverage broccoli with different concentrations of LAB cultures affect the antioxidant activity, total polyphenols, total acid and total cell of LAB generated. The optimum conditions obtained for the highest antioxidant activity of 6.74%, at aculture concentration of 20% during fermentation time of 24 h with a pH value of 4.29, total sugar of 10.89%, total acids of 0.97%, total polyphenols of 0.076%, and total LAB of 13.02 + 0.05 log cfu /ml.

Inulin hydrolysate is a result of inulin hydrolysis by inulinase enzyme of Scopulariopsis sp.-CBS1 fungi isolated from dahlia tuber skin in the formation of fructooligosaccharides (FOS) as dietary fiber. Inulin hydrolysate fermented by Bifidobacterium breve has a potential as cholesterol binder in digestive system due to dietary fiber content in inulin. This study was conducted to evaluate the best cholesterol binding capacity by the variation of lactic acid bacteria (LAB) culture concentration of 10%, 20% and 30% (v/v), respectively. Fermentation process were conducted with inulin hydrolysate concentration of 25% (w/v), skim milk 7,5% (w/v) and various LAB culture concentration at 40 °C for 0, 12, 24, 36 and 48 hours. The results showed that the variation of LAB culture concentrations affect the cholesterol binding ability in fermented inulin hydrolysate. The fermentation process with 10% LAB culture concentration at 40°C for 48 hours resulted in the highest cholesterol binding capacity (CBC) of 13,69 mg/g at pH 7and 14,44 mg/g at pH 2 with composition of total acids of 0,787%, soluble dietary fiber of 0,396%, insoluble dietary fiber of 5,47%, total solids of 14,476%, total sugars of 472,484 mg/mL, reducing sugar of 92 mg/mL and total plate count (TPC) of 7,278 log CFU/mL, respectively.

Purifying broccoli (Brassica oleracea L.) fermented by Lactic Acid Bacteria (LAB) using mixture of L. bulgaricus, S. thermopillus, L. acidophillusand Bifidobacteriumbifidum and fructooligosaccharides (FOS) as carbon source have been performed to recover biomass concentrate for probiotic and antioxidant. Purification of fermented broccoli was conducted through microfiltration (MF) membrane of 0.15 µm at stirrer rotation speed 400 rpm, room temperature and pressure 40 psia for 30 minutes. Fermented broccoli produced via fermentation process with fermentation time 0 (initial) and 48 hours, and LAB concentration 10% and 20% (v/v) represented as biomass of A, B, C and D. The experimental result showed that based on selectivity of total organic acids, separating optimization was achieved at biomass D (fermentation time 48 hours and mixed LAB culture concentration 20%). Concentrate composition produced in this condition were total acids 6.04%, total solids 24.31%, total polyphenol 0.0252%, reducing sugar 68.25 m...

Fermentation of spinach (Amaranthus sp) and Broccoli (Brassica oleracea) using Kombucha Culture has been shown to produce biomass that has the potential to become natural sources of folic acid. To produce the materials, following the fermentation, the biomass was filtered using membrane microfiltration (0.15 µm) at a pressure of 40 psia, at room temperature, yielding the concentrate and the permeate fractions. Following this step, freeze drying process was done on the biomass feeds, as well as on the concentrate and permeate fractions. For the freeze drying stage, the samples were frozen, and the condenser was kept at -50°C for 40 hours, while the pressure in the chamber was set at 200 Pa. Freeze drying results showed that the final products, have differences in compositions, as well as differences in the dominat monomers of folates. After water content was driven out, freeze drying increased the concentrations of folic acid in the dried products, and was found to be the highest in the concentrate fractions. Freeze drying has been shown to be capable of protecting the folates from heat and oxidative damages that typicaly occur with other types of drying. The final freeze dried concentrates of fermentation of spinach and broccoli were found to contain folic acid at 2531.88 µg/mL and 1626.94 µg/mL, total solids at 87.23% and 88.65 %, total sugar at 22.66 µg/mL and 25.13 µg/mL, total reducing sugar at 34.46 mg/mL and 15.22 mg/mL, as well as disolved protein concentrations at 0.93 mg/mL and 1.45 mg/mL. Liquid Chromatography Mass Spectometry (LC-MS) identification of the folates in the freeze dried concentrates of fermented spinach and broccoli was done using folic acid and glutamic acid standard solutions as the reference materials. The results showed the presence of folic acid and showed that the dominant monomers of molecules of folates with molecular weights of 441.44 Da. and 441.54 Da. for spinach and broccoli respectively. Moreover, the monomers of glutamic acid were also found at molecular weights of 147.21 Da. and 147.35 Da. for spinach and broccoli respectively. Thus, it has been shown that kombucha fermentation of spinach and broccoli, followed by membrane microfiltration and freeze drying process, could produce dried materials with high concentrations of folates that have the potential to be used as naturally derived sources of folic acid.

Mixing between tempeh and both fermented broccoli (Brassica oleracea) and spinach (Amaranthus sp.) were conducted to achieve mixed pastes as natural source of folic acid for ’smart food’. Mixing was performed on soy, mung bean, and kidney bean tempehs with both fermented broccoli and spinach at ratio of 1 : 1, 1 : 2, 1 : 3, 1 : 4, 1 : 5 and 1 : 6, respectively. Result of experimental activity showed that pulverizing ratio becoming more and more low will decrease total solids, soluble protein and N-Amino, but fluctuates on folic acid in mixed paste. Based on folic acid equivalent and the best fermented vegetable efficiency, optimization condition was reached in paste with combination between mung beans tempeh and fermented spinach at ratio of 1 : 2 by increasing folic acid concentration of 83.18 % (0.83 times), dissolved protein 432.29 % (4.32 times) and N-amino 55.36 % (0,55 times). While, it is occurred a lowering total solids 22.16 % (0.22 times) when compared with folic acid, soluble protein, N-amino, ...

L-theanine is amino acid contained in tea (Camellia sp.) leaves having ability as relaxation compound. Combination of L-theanine and other compounds produced from fermentation of green tea extract by Kombucha starter generates Kombucha tea with unique taste and better relaxation functional. The concentrate of Kombucha tea as functional drink for relaxation (anti stress) was produced by purification on fermented green te extract through 0.2 µm MF membrane fitted in stirred microfiltration cell (SMFC) at stirrer rotation speed of 200 rpm and 400 rpm, and pressure of 30 psia. Purification was conducted on 4 grades of Kombucha tea from local green tea extract with rich L-theanine, such as Pekoe, Dewata, Arraca Kiara and Arraca Yabukita as a result of purification by MF module. Kombucha tea produced through fermentation at 1 part of permeate and 1 part of water ratio using Kombucha (5%, v/v) starter riched by sucrose of 10% (w/v) under room temperature for 7 days. Based on the best L-theanine concentration, the result of experiment showed that SMFC at stirrer rotation speed of 400 rpm was able to retain L-theanine in retentate from Kombucha tea of Arraca Kiara, Arraca Yabukita, Dewata, and Pekoe grades, subsequent 29.1, 96,53, 44.62 and 71.54% (w/v) from prior to process as feed. In other words, optimization condition was reached at Kombucha tea of Arraca Yabukita grade producing retentate or concentrate of Kom­bucha tea with L-theanine, total poly­phenol, reducing sugar, total solids, and total of titratable acids of 2.5605% (w/w), 3.4314% (w/w), 14 mg/mL, 4.8947% (w/w), and 0.2195% (v/v) respectively.

Amino acids produced through brine fermentation of mung beans (Phaseolus radiatus sp) by inoculum of Rhizopus-C1 at room temperature for 0, 2, 4, 6, 8, 10, and 12 weeks, respectively had a potential use as savory fraction for seasoning agent. The objective of this experiment was to find out characteristic of produced amino acids and composition of fermentation products relating with proteolitic and amylolitic activities of Rhizopus-C1. The result of experiment showed that the length of fermentation time would increase intensity of savory taste and cloudy color, and increase total protein, soluble protein, and N-amino concentrations, decrease water, while fat concentration was constant. Fermentation of 10 weeks was optimal time to get crude broth with concentrations of total protein of 9.5622%, soluble protein of 8.5 mg/g, N-amino of 5.6 mg/g, fat of 0.2802%, water of 40.7189%, Volatile Reduction Substances (VRS) of 90 µeq/g, and reduction sugar of 672.5 mg/mL. Kinds of dominant non-essential amino acids produced were glutamic acid (1.014%), and aspartic acid (0.507 %), while essential amino acids were lysine (0.474%), and isoleucine (0.644%). The other of amino acids were resulted with concentration of 0.211 - 0.345%, such as leucine, arginine, serine, glycine, histidine, alanine, proline, tyrosine, valine, methionine, cystine, threonine, and phenilalanine. Visually, crude vegetable broth produced through brine fermentation of mung beans by Rhizopus sp-C1 was semi solid, brownish color, rather fatty, salty, and enough strong savory taste. Keywords: Amino acids, brine fermentation, mung beans broth, Rhizopus-C1, savory fraction

Preparation of Hydrolyzed Vegetable Protein (HVP) as savory flavor from fermented red bean broth through stirred membrane cell using micro filtration membrane with pore size of 0.45 µm was performed to get fortified agent utilized in preparation of beans sauce. The objective of this work was to study an effect of pressure and kind of red bean broth extract on content of total protein, soluble protein and dry solid in the retentate and permeate as hydrolyzed vegetable protein used for fortified agent of red bean sauces. Preparation process of hydrolyzed vegetable protein was done using fixed rotary speed of 400 rpm, pressure of 20, 25 and 30 psi at room temperature. To investigate the effect of pressure on this separation, the feed were red bean broth extract fermented for 6, 8, 10 and 12 weeks, respectively. Fermentation process were conducted using salt fermentation with inoculum of Rhizopus-C1, salt and red bean ratios of 30:10:60%. The analysis of flux and contents of total protein, dissolved protein and dry solid in the retentate and permeate was carried out, and the result of experiment showed that interaction of Red bean broth extract with 6, 8, 10 and 12 weeks of fermentation and operation condition of microfiltration membrane separation tends to affect on flux and content of total protein, dissolved protein and dry solid in retentate and permeate. Red bean broth extract for 6 weeks fermentation resulted higher protein content in permeate as hydrolyzed vegetable protein than in retentate. Permeate at pressure of 25 psi gives flux value of 0.0217 mL/cm2.minute and contents of total protein of 1.31 %, dissolved protein of 6.9 mg/g, and dry solid of 2.6%, while retentate as hydrolyzed vegetable protein or fortified agent indicate contents of total protein of 1.52%, dissolved protein of 4.15 mg/g, and dry solid of 3.64%. It was found that micro filtration process was able to increase dissolved protein content of about 3 times. Keywords: Microfiltration, membrane, Hydrolyzed Vegetable Protein (HVP), fermented red bean (Phaseolus vulgaris L.).

Preparation of vegetable broth from mung beans (Phaseolus radiatus L.) in semi pilot scale is an attempt development to get product of savory flavor in larger scale. The aim of this activity was to find out the effect of process multiplication on composition of vegetable broth from mung beans using inoculum of Rhizopus-C1 through brine fermentation in mixtures of inoculum, salt, and mung beans of 26, 23, and 51 %. This activity was conducted in both temperature of fermentation (room temperature and 30 °C), various time of fermentation (0, 2, 4, 6, 8, 10, and 12 weeks) and process scales, namely laboratory scale (300 g) and semi pilot scale (± 25 kg), respectively. The result of experiment indicated that fermentation temperature and time and process scales were tend to affect on composition of product. The length of fermentation time would increase concentrations of dissolved protein, N-amino and reducing sugar, decreased concentrations of fat and Volatile Reduction Substance (VRS), while concentrations of total protein, and water were tend to be constant in laboratory and semi pilot scales at the both process temperatures. Multiplication in preparation process of inoculum (7 kg) using starter of Rhizopus-C1 resulted inoculum with activities of proteolytic of 0.71 U/g, and amilolytic of 17.5 U/g at 56 h of incubation. The whole process in semi pilot scale decreased composition of products. The optimal treatment based on recovery of total protein, and the highest amino acids as N-amino in semi pilot scale was at fermentation temperature of 30 ºC for 10 weeks with concentrations of water of 44.96%, total protein of 11.77% (dry matter), dissolved protein of 8 mg/mL, N-amino of 15.4 mg/mL, reducing sugar of 582.5 mg/mL, fat of 0.26% and, VRS of 90 µeq.reduction/g. Keywords: Brine fermentation, vegetable broth, mung beans (Phaseolus radiatus L.), Rhizopus-C1, semi pilot

Broccoli (Brassica oleracea Italica) was fermented by cultures of lactic acid bacteria (LAB) as a potential source of natural folic acid. This study aimed to evalte characteristic changes and to identify folate compounds from broccoli extract, fermented by mixed LAB cultures (L. bulgaricus, S. thermophulus, L.acidophilus, Bd. bifidum). The formulation of broccoli extract was fermented with variation of LAB starter culture with concentrations of 10 and 20%(v/v), and the change of characteristic of folic acid compound during fermentation (0 to 48 hours) with an interval of 8 hours was evaluated. The results showed that the fermentation of broccoli extract with different concentration of LAB culture had an effect on the concentration of folic acid produced, as well as the change of concentration of folic acid during the fermentation time interval. The optimum condition was obtained based on the highest folic acid concentration of 6.74%, at culture concentration of 20% during 24 hour fermentation with the value of folic acid concentration of 72.11 μg/mL, pH value of 4.29, total sugars of 34.61%, total acids of 0, 97%, dissolved protein of 14.64 mg/mL and total LAB of log 13.02 + 0.05 cfu / ml.

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.

Protein isolate produced through fermentation of soy beans (Glycine soja L.), mung beans (Phaseolus radiatus L.) and kidney beans (Phaseolus vulgaris L.) using fungi of Rhizopus sp. (mixture) or Rhizopus oligosporus C 1 (single) are natural source of folic acid for formulation of smart foods. The objective of this experimental activity was to know potential use of fermented beans (tempeh) as protein isolate as a result of pulverizing process and filtration through 100 mesh sieve and characteristic of its monomer, particularly glutamic acid as a part of folic acid via LC-MS. Protein isolate extract was generated via pulverizing mixture between soy tempeh, mung bean tempeh and kidney bean tempeh, and water with ratio of 1 : 1, 1 : 2, 1 : 3, 1 : 4 and 1 : 5, respectively followed by filtration through 100 mesh sieve. The result of experimental activity displayed that interaction of all treatments affected on composition of tempeh extraction result as protein isolate. Identification using LC-MS showed that difference in relative intensity for 3 kinds of tempeh on presence of glutamic acid. Protein isolates from soy tempeh, mung bean tempeh and kidney bean tempeh produced domination of glutamic acid monomer indicated subsequently at chromatogram with T 4.1, T 5.7 and T 7.1; T 4.0 and T 3.9.

Separation of savory fraction from autolysate of kidney bean (Phaseolus vulgaris L.) fermented by Rhizopus sp.-PL19 as potential seasoning agent was performed using cross-flow microfiltration (CFMF) technique in module scale. The goal of this experiment was to find out the effect of pressure and time on performance of MF membrane, and compositions of retentate and permeate. The result of experiment showed that separation and/or purification using CFMF technique gave permeate as savory fraction with better clearness and sharper aroma than retentate, but retentate had better composition than permeate. During separation increased total protein, dissolved protein and salt concentrations, but decreased total solid, reducing sugar and fat concentrations in permeate at pressure of 2 and 4 bar. Based on N-Amino concentration in permeate, the optimum condition of separation was reached at pump motor frequency of 10 Hz and room temperature with pressure of 2 and 4 bar for 10 minutes. This condition produced permeate with fluxes of 51.11 and 52.55 L/m 2 .hour, and concentrations of N-Amino of 5.50 and 9.80 mg/mL, dissolved protein of 1.01 and 0.97 mg/mL, total protein of 4.85 and 12.10 % (dry weight), reducing sugar of 55.75 and 53.75 mg/mL, salt of 1.16 and 1.06 %, fat of 0.41 and 0.65 %, and total solids of 7.82 and 6.35 %, respectively. Keywords : Autolysate, kidney bean (Phaseolus vulgaris L.), Rhizopus sp.-PL19, cross-flow microfiltration (CFMF), permeate, retentate. Pemisahan fraksi gurih dari autolisat kacang merah ( Phaseolus vulgaris L.) terfermentasi oleh Rhizopus sp. -PL19 sebagai bahan seasoning potensial dilakukan menggunakan teknik mikrofiltrasi cross-flow (MFCF) pada modul.Penelitian bertujuan untuk mencari pengaruh tekanan dan waktu pemisahan terhadap kinerja membran mikrofiltrasi (MF) dan komposisi dalam retentat dan permeat. Hasil penelitian menunjukan bahwa pemisahan dan/atau pemurnian menggunakan teknik MFCF memberikan permeat sebagai fraksi gurih savory dengan kejernihan lebih baik dan aroma lebih tajam daripada retentat, tetapi retentat memiliki komposisi lebih baik daripada permeat. Pemisahan dengan waktu lama menaikkan konsentrasi total protein, protein terlarut dan garam, namun mengurangi konsentrasi total padatan, gula pereduksi dan lemak dalam permeat pada tekanan 2 dan 4 bar. Berdasarkan konsentrasi N-Amino dalam permeat, kondisi optimum pada pemisahan dicapai dibawah frekuensi motor pompa 10 Hz dan suhu ruang dengan tekanan 2 dan 4 bar selama 10 menit. Kondisi ini menghasilkan permeat dengan fluks masing-masing 51,11 dan 52,55 L/m 2 .jam serta konsentrasi N-Amino of 5,50 dan 9,80 mg/mL, protein terlarut 1,01 dan 0,97 mg/mL, total protein 4,85 dan 12,10 % (berat kering), gula pereduksi 55,75 dan 53,75 mg/mL, garam 1,16 dan 1,06 %, lemak 0,41 dan 0,65 % serta total padatan 7,82 dan 6,35 %. Kata kunci : Autolisat, kacang merah ( Phaseolus vulgaris L.), Rhizopus sp.-PL19, mikrofiltrasi cross-flow (CFMF), permeat, retentat.

Enzymatic hydrolysis on local red dahlia (Dahlia sp. L.) tuber from Sukabumi (West Java), could generate Soluble Dietary Fibre (SDF) and Insoluble Dietary Fiber (IDF), which had important role in rate of cholesterol synthesis. Hydrolysis was carried out by using 2 kinds of crude inulinase enzyme from Aspergillus sp.-CBS5 and Bacillus sp.-CBS6 at concentration of 20, 40 and 60% (v/w total sugar), pH 5 and 30°C for 0, 24, 48, 56, 72, 96 and 120hours for inulin hydrolysate, and result of hydrolysis in step I by commercial β-Amylase enzyme. The result of experiment showed that hydrolysis time becoming more and more long would increase SDF and reducing sugar, dropped total solids and IDF, fluctuated total sugar. Treatment of hydrolysis process affected on each specific component. Based on the highest SDF, process optimization was reached by using Bacillus sp.-CBS6 inulinase enzyme with concentration of 20% (v/w total sugar) for 120hours and yielded SDF of 71.752% (dry weight). In this condition, it is occurred an increase of SDF in inulin hydrolysate 37.4% when compared to before process with composition of IDF and SDF at concentration relative of 1: 6.24.