Search

Angka kejadian stunting di Indonesia meningkat setiap tahunnya dan Provinsi Papua menunjukkan peningkatan yang relatif tinggi dibanding provinsi lainnya. Perlunya penanganan yang komprehensif dari berbagai sektor menjadi hal yang perlu diprioritaskan. Salah satu target utama pencegahan stunting selain ibu hamil dan anak di bawah umur 5 tahun adalah perlunya pencegahan sedini mungkin pada perempuan muda yang telah memulai siklus menstruasi. Sehingga siswi-siswi terutama di sekolah menengah menjadi salah satu prioritas dalam program pencegahan stunting yang komprehensif. Hal ini didasarkan bahwa mereka rentan mengalami anemia selama mendapatkan siklus tersebut ditambah lagi dengn kurangnya asupan makanan yang sehat. Hal ini bila tidak ditangani segera maka perempuan akan mengalami masalah kurang energi kronis (KEK). Pengabdian ini dilakukan untuk memberikan informasi apa stunting itu, bahaya stunting serta apa yang perlu dilakukan agar kejadian stunting tidak terjadi terutama pentingnya suplemen Fe pada siswi-siswi SMA di Jayapura. Program ini diikuti oleh 19 siswi, sebelum dan sesudah kegiatan disebarkan kuesioner untuk menilai keefektifan program ini dalam rangka meningkatkan pengetahuan siswi. Hasil yang diperoleh bahwa ada peningkatan pengetahuan mengenai pentingnya suplemen Fe di antara siswi-siswi yang mengikuti program ini. Diharapkan pelatihan ini akan berdampak bahwa siswi-siswi mengerti bahwa mereka sangat riskan mengalami anemia. Hal ini akan menyebabkan kemungkinan mereka akan melahirkan anak dengan risiko mengalami stunting. Selain itu mereka diharapkan menjadi agen informasi kepada siswi-siswi lain mengenai angka kejadian KEK dapat dicegah dengan mengkomsumsi tablet suplemen Fe setidaknya selama mereka mendapatkan periode menstruasi.

Effect of Fermentation on Antioxidant Activities and Betacyanin Content of Functional Beverages from Dragon Fruit and Beetroot Kombucha 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 -1 Keywords: antioxidants, dragon fruit, betacyanin, beetroot, functional beverages ABSTRAK Kombucha 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

Minuman fungsional berbasis sayuran terfermentasi terus dikembangkan. Ekstrak brokoli yang difermentasi oleh starter kultur kombucha atau SCOBY (a symbiotic colony of yeast) dapat berkhasiat sebagai minuman probiotik yang ditujukan untuk meningkatkan kesehatan, mengeluarkan racun dalam tubuh, meningkatkan antibodi, memperbaiki dan memaksimalkan fungsi organ tubuh. Tujuan penelitian ini dilakukan untuk mengetahui perbandingan karakteristik kimiawi hasil fermentasi ekstrak brokoli dengan konsentrasi kultur yang berbeda sebagai minuman fungsional yang dilakukan terhadap perubahan kadar total asam, total polifenol, gula reduksi, dan identifikasi antioksidan dari kondisi optimum. Formulasi ekstrak brokoli difermentasi dengan variasi kultur starter kambucha sebesar 15%, 25% dan 35%v/v, dievaluasi terhadap perubahan karakteristik selama waktu fermentasi (0, 6, dan 12 hari). Hasil penelitian memperlihatkan bahwa fermentasi minuman fungsional brokoli dengan konsentrasi kultur starter yang berbeda berpengaruh terhadap total polifenol, total asam dan total sel bakteri, dan identifikasi antioksidan yang dihasilkan. Kondisi optimum diperoleh pada konsentrasi kultur starter kambucha 15% selama fermentasi 6 hari berdasarkan total asam 3,63%, protein terlarut 0,29mg/mL, gula reduksi 272.81mg/mL, total polifenol 0,58%. Identifikasi antioksidan pada ektrak sayuran brokoli pada kondisi optimum juga dilakukan analisa melalui LC-MS.

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%.

Dead-End Stirred Filtration Cell (DESFC) has potential use in separating organic acids from beetroot (Beta vulgaris L.) fermented by Kombucha culture. This experiment activity aims to find out optimization of separation process using microfiltration (MF) membrane (pore size 0.15 µm) at room temperature, stirrer rotation speed (SRS) of 200, 300 and 400 rpm and transmembrane pressure (TMP) of 20, 30 and 40 psia for 30 minutes. The results show that through this process, retentate (concentrate) and permeate produce the best composition, especially organic acids and characteristics to prevent increasing natural cholesterol. The experiment result showed that the best treatment was achieved at SRS 400 rpm and TMP of 20 psia. This result gave retentate (concentrate) and permeate with total organic acids calculated as total acids of 1.20 and 0.30 %, reducing sugars of 23.58 and 15.74 mg/mL, total solids of 9.94 and 9.30 %, dissolved protein of 23.08 and 22.57 mg/mL and betacyanin of 0.16 and 0.16 µg/mL, meanwhile particle size distribution in retentate (concentrate) and permeate indicated particle size of 2,018.8 and 5,181.3 nm at particle index (PI) of 0.600 and 0.905. Identification on rentetate and permeate monomer of fermented rootbeet by means of LC-MS displayed domination of organic acids monomer as butyric acid with molecular weight (MW) of 177.19 and 177.43 Dalton (Da.) (M++) and relative intensity of 100 %. MF membrane (pore size 0.15 µm) fitted in DESFC technique at the optimum condition is able to separate organic acids in retentate (concentrate) of 140 % or 1.4 folds as compared to feed.

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.

Serbuk campuran tempe kacang hijau (P. radiatus), brokoli (Brassica oleracea) terfermentasi dan nikstamal jagung putih jenis gigi kuda (Zea mays identata) masing-masing diperoleh melalui fermentasi oleh R. oligosporus strain C1, fermentasi oleh kultur kombucha dan nikstamalisasi menggunakan Ca(OH)2 adalah kekinian suplemen asam folat alami untuk wanita hamil. Perolehan asam folat sebagai suplemen dilakukan melalui emulsifikasi dengan homogenisasi pada kecepatan putar berturut-turut 0, 8000, 9500, 13500 dan 20500 rpm selama 30 menit dengan penambahan gelatin pada konsentrasi berturut-turut 0, 1, 2, 3, 4 dan 5% (b/b) selanjutnya dikeringkan selama 24 jam pada suhu 50°C dan kapsulasi. Hasil penelitian menunjukkan bahwa semakin tinggi kecepatan putar homogenizer dan konsentrasi gelatin, akan meningkatkan asam folat , protein terlarut dan total padatan namun menurunkan total gula dan gula reduksi sampai dicapai optimisasi diikuti penurunan komponen serbuk suplemen. Perlakuan optimum berdasarkan asam folat terbaik dicapai pada kombinasi perlakuan konsentrasi 3% gelatin dengan kecepatan putar 9500 rpm selama 30 menit yang menghasilkan suplemen dengan komposisi asam folat 374,29 µg/mL, protein terlarut 6,30 mg/mL, total gula 16.64 µg/mL , gula reduksi 744,70 mg/mL dan total padatan 91,12%. Idensifikasi asam folat pada kondisi optimum diperoleh 2 peak dengan waktu retensi masing-masing T 1,9 dan T 2,2 yang didominasi monomer asam folat berberat molekul (M+1) masing-masing 442,96 dan 442,74 Da. dengan intesitas relatif masing-masing 4,47 dan 3,29%.

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.

An effort to separate folic acid in horse dent corn hydrolyzate (Zea mays var. indentata) was conducted to recover concentrate as fortificant of natural folic acid. Separation process was done on yellow corn hydrolyzate and white corn hydrolyzate as a result of hydrolysis by protease enzyme of Rhizopus oligosporus strain-C1 by means of microfiltration (MF) (0.45 µm) and ultrafiltration (UF) (100000 MWCO) equipped in dead-end stirrer filtration cell (DESFC) at room temperature, stirrer rotation speed 400 rpm, and transmembrane pressure (TMP) 20, 30 and 40 psia for 30 minutes. Based on the best folic acid in retentate, result of experiment work indicated that optimization of process pressure in both MF and UF systems were achieved by using white corn hydrolyzate at TMP 30 psia and yellow corn hydrolyzate at TMP 20 psia. In both these treatments gave fluxes of 0.0397 ml/cm2.minute and 0.0361 ml/cm2.minute and recovery of folic acid 0.64 times and 0.73 times, total solids 1.24 times and 5.76 times, reducing sugars 13.81 times and 2.13 times, total sugars 0.62 times and 0.47 times, and dissolved protein 3.85 times and 2.3 times, respectively compared with feed streams. Identification of folic acid monomer as a result of MF and UF systems on white corn hydrolyzate and yellow corn hydrolyzate were produced 8 and 9 of folic acid monomer dominated by folic acid with MW 442.92 Da. and 442.58 Da., and relative intensities 100 % and 100 %.

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...

Organic acids and polyphenol from fermentation of green vegetables by Kombucha culture are novelty functional food to achieve prebiotic and natural antioxidant. Ultrafiltration (UF) mode was performed to concentrate biomass of fermented broccoli (Brassica oleracea L.) and spinach (Amaranthus spp.) at stirrer rotation speed of 200, 300 and 400 rpm, room temperature and trans membrane pressure 40 psia for 30 minutes. Based on total organic acids, experiment activity showed that the best treatment on biomass of fermented broccoli and spinach were reached at stirrer rotation speed of 400 rpm and 300 rpm, respectively. In this condition, fermented broccoli and spinach concentrates gave total acids 0.83 % and 0.81 %, total polyphenol 0.06 % and 0.11 %, reducing sugar 63.95 mg/mL and 20.54 mg/mL, total sugars 2.43 ug/mL and 2.28 ug/mL, total solids 6.42 % and 7.17 %, respectively. Compared with feed, the optimum condition on fermented spinach and broccoli concentrates increased total acids 13.33 % and 10 %, howe...