The Fermentation Time Effect against the Isoflavones Profiles of Genistein and Daidzein of Blacksoyghurt as a Potential Functional-Probiotic Drink

Abstract

Blacksoyghurt is a fermented black soybean juice drink as a vegan probiotic product as an option as a substitute for dairy products. Black soybean glucoside isoflavone compounds are converted into aglycone compounds during the fermentation process which is antioxidant compounds. This study aims to determine the effect of fermentation time on the isoflavone profile of genistein and daidzein blacksoyghurt, as well as panelists' preferences as potential functional drinks. Blacksoyghurt was fermented with 5% lactic acid bacteria starter at 37°C for 0 hours, 3 hours, 6 hours, 9 hours, and 12 hours. The results of isoflavone, genistein, and daidzein profiles were analyzed by descriptive analysis using Microsoft Excel 19 for windows. LAB viability analysis was analyzed using one-way ANOVA followed by Duncan's analysis to determine whether there was a significant difference in treatment at the