PENGAYAAN ASAM FOLAT PADA JUS PISANG FERMENTASI MENGGUNAKAN KULTUR BAKTERI ASAM LAKTAT (Folic Acid Enrichment of Fermented Banana Juice with Lactic Acid Bacteria)

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 37oC 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 bacteriaABSTRAKAsam 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 37oC 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, pisan

Chemical properties and antioxidant activity of sweetened red ginger extract fermented with kombucha culture

Kombucha is a renowned fermented drink for its diverse health benefits. This research aims to evaluate sweetened red ginger extract as an alternative substrate in making kombucha by observing the chemical properties (pH, total acid, total sugar, total polyphenol, chemical compound profile using LC-MS/MS) and the antioxidant activity. Three variables were varied, i.e., red ginger concentration (1, 5, and 10%), kombucha culture concentration (10 and 20%), and fermentation time (0, 6, and 12 days). The total sugar and pH declined during fermentation while the titratable acidity, polyphenol, and antioxidant activity increased. The kombucha prepared with 20% culture concentration resulted in a greater reduction of pH and increase of titratable acidity, total polyphenol, and antioxidant activity than the one prepared with 10% culture concentration. The red ginger kombucha prepared with 10% ginger and 20% culture in 12 days displayed the highest antioxidant activity. It revealed ten active compounds under the LC-MS/MS investigation, i.e., 3’,4’,5’,5,7,8-hexame-thoxy flavone, 6-gingerol, evodin, isosakuranetin-7-rutinoside, methyl ophiopogonanone A, narirutin, neohesperidin, ononin, sinensetin, and shogaol. This research shows that red ginger extract fermentation using kombucha culture can be an alternative technology to produce red ginger-based functional drinks with healthy organic acids, healthy polyphenols, and antioxidant activity

Effect of Ultrasonic-Assisted Enzymolysis on Protein, Phenolic Content, and Antioxidant Activity of Chlorella sp. Crude Extract

Chlorella sp. microalgae is a potential source of natural antioxidants and other bioactive compounds used in the food and pharmaceutical industries. Ultrasound pretreatments followed by enzymolysis are widely used to improve the functional properties of biological materials. This work aimed to investigate the effects of ultrasound pretreatments followed by bromelain hydrolysis on the proteins, phenolic content, and antioxidant activity of Chlorella sp. crude extract. The experimental design for the study involved two factors: ultrasound pretreatment time (0, 5, and 10 min) and bromelain hydrolysis time (0, 2, 4, and 6 hours). The protein was measured using Lowry assay while the total phenolic content was measured using a Folin–Ciocalteu assay. The highest protein content (7.09 ± 0.44 mg/mL) and phenolic concentrations (0.28 ± 0.01 ìg/mL) were obtained at 5 min ultrasound pretreatment and 6 hours enzymolysis. For antioxidant activity, 5 min ultrasound pretreatment followed by 4 hours of enzymolysis resulted in the highest DPPH (1,1-diphenyl-2-picrylhydrazyl radical) inhibitory activity (81.74%). Meanwhile, ultrasound pretreatment for 10 min followed by 6 hours of enzymolysis resulted in the highest ABTS (2,20 azinobis-(3-ethylbenzthiazoline-6-sulfonic acid) inhibitory activity (94.10%). This study showed that variation in ultrasound pretreatments followed by bromelain hydrolysis could be used to improve the protein content, phenolic content, and antioxidant activity of Chlorella sp. crude extract

Optimization of Pancreatic Lipase Inhibition in Fermented Beverages Brewed from Katuk Leaves Using RSM

The inhibition of pancreatic lipase and the associated reduction of lipid absorption has become the most appropriate approach for treating obesity. Meanwhile, katuk (Sauropus androgynus) leaves are rich in polyphenols that act as natural bioactive compounds and are also responsible for the potential effect on metabolic diseases, including inhibition of pancreatic lipase activity. Naturally occurring polyphenols can inhibit pancreatic lipase and consequently affect fat digestion as well as energy intake. Therefore, this study aimed to optimize the inhibitory activity of pancreatic lipase, which plays an essential role in lipid absorption. In fermented katuk (Sauropus androgynus) leaves were brewed following RSM using a Box Behnken design. Data analysis was used to optimize the formulation with a response surface model consisting of three factors namely sucrose concentration ranging from 10-20% b/v, culture 10-20 b/v, as well as fermentation time of 1-5 days. The parameters tested were the percentage inhibition of pancreatic lipase, antioxidant activity, polyphenol, and total acid. Based on the RSM optimization results obtained from the three influencing factors, the optimum conditions were established namely 10.43% w/v sucrose, 10% v/v kombucha culture, and fermentation for 5 days. These conditions yielded the most optimal responses, with the percentage inhibition of pancreatic lipase, antioxidant activity, polyphenol, and total acid being 86.13%, 96.27%, 0.97 mg GAE/mL, and 1.11%, respectively. In general, the results demons-trated that the RSM method of the Box Behnken design and the parameter prediction values obtained using the model equation are in good agreement with the experimental values with at least R2 ≥ 0.8

A Review on Ultra- and Nanofiltration/Diafiltration Processes of the Food-Oriented Agro-industrial

This review was conducted to implement the potential use of ultra- and nanofiltration as a separation technique accompanied by a diafiltration (DF) technique. We start by introducing the principle of pressure-driven membrane-based separation process and DF process in general, and selected applications of ultra- and nanofiltration/diafiltration techniques on the food-oriented agro-industrial products in particular, such as nanofiltration/diafiltration (NF/DF) technique of mung beans autolysate, ultrafiltration/diafiltration (UF/DF) technique of forest honey products, and ultrafiltration/diafiltration (UF/DF) technique of fish gelatin. We also describe the potential benefits as green and sustainable and the drawbacks of membrane-based separation process. Both relevant information and data related to this review were obtained from various sources originating from international organizations (FAO and UNEP, United States Standards for Grades of Extracted Honey, USA and National Honey Board (NHB), USA), review of various scientific articles and scientific literature, handbook, and the selected result of experiment activity. We hope this review manuscript is useful for further research into membrane technology implementations in food-oriented agro-industrial products and in a wider range of applications

The Effect of Fermentation TIME and Inoculum Amount on Total Sugar, Total Acid, Total Flavonoid, Total Phenol, and Inhibition of Alpha-glucosidase Activity of Red Ginger Kombucha (Zingiber Officinale Roscoe)

Kombucha contains organic compounds that are beneficial to the body, namely B complex vitamins, organic acids, and other compounds. The manufacture of kombucha apart from tea is the red ginger platn (Zingiber officinaleroscoe). Red ginger kombucha fermentation was carried out for 0-14 days with the addition of 10% and 20% incoculum. The fermentation time and the amount of inoculum affected decreasing the total sugar content and pH value, as well as increasing the total acid content, total flavonoid, total phenol, and the ability to inhibit the activity of the alpha glucosidase enzyme. Total acid content, total flavonoid, total phenol, and inhibition of alpha glucosidase enzyme activity increased to 0.22 mg/ml, 19.62 ppm, and 56.70%. The decrease in total sugar and pH values reached 60.80 mg/ml and 3.42

Pengayaan Asam Folat Pada Jus Pisang Fermentasi Menggunakan Kultur Bakteri Asam Laktat (Folic Acid Enrichment of Fermented Banana Juice with Lactic Acid Bacteria)

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 37oC 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)

Effect of Type and Concentration of Encapsulating Agents on Physicochemical, Phytochemical, and Antioxidant Properties of Red Dragon Fruit Kombucha Powdered Beverage

Kombucha is a healthy beverage from the fermentation of sugared tea with a symbiotic culture of bacteria and yeast (SCOBY). There is a growing interest on kombucha due to the reported health benefits. The original kombucha is prepared using only sweetened black tea infusion. The development of kombucha, however, has been reported to incorporate other plant water extracts. A previous study showed that kombucha beverage using red dragon fruit (RDF) as an alternative substrate gave the highest antioxidant activity at 15 days of fermentation. RDF kombucha instant powder could be a new food product development due to its longer shelf life, convenience, and low distribution cost. This study aimed to determine the best and the concentration of encapsulating agent for RDF kombucha powdered beverage which could retain the antioxidant properties. RDF kombucha was spray dried using maltodextrin, gum arabic, and inulin as the encapsulating agents with various concentrations (5%, 10%, and 15%). Gum arabic was the best encapsulating agent since it gave the highest values of drying yield, pH, and total phenolic content retention, in comparison to the other two encapsulating agents. Within the observed concentrations, the incorporation of gum arabic resulted in RDF kombucha powder with a similar appearance, red colour, and antioxidant retention. Thus, the 5% addition of gum arabic is recommended for future preparations of RDF kombucha powdered beverage