EFEKTIVITAS SARI KEDELAI HITAM (Glycine soja sieb) SEBAGAI BAHAN PANGAN FUNGSIONAL


Nunung Kurniasih(1*), Tina Dewi Rosahdi(2), Nunik Rahmawati Rahman(3)

(1) Jurusan Kimia, Fakultas Sains dan Teknologi UIN Sunan Gunung Djati, Jl. AH Nasution No 105, Bandung, 40614, Indonesia
(2) Jurusan Kimia, Fakultas Sains dan Teknologi UIN Sunan Gunung Djati, Jl. AH Nasution No 105, Bandung, 40614, Indonesia
(3) Jurusan Kimia, Fakultas Sains dan Teknologi UIN Sunan Gunung Djati, Jl. AH Nasution No 105, Bandung, 40614, Indonesia
(*) Corresponding Author

Abstract


EFFECTIVENESS OF THE BLACK SOYBEAN EXTRACTS AS A FUNCTIONAL FOOD. Black soybean (Glycine soja sieb) has potential as functional food. This is because it have carbohydrates as a source of nutrition (prebiotic) for lactic acid bacteria (probiotic). This research was to determine the effectiveness of the black soybeans extracts as a medium for the growth of lactic acid bacteria, namely Lactobacillus lactis. Sampling is done on fermentation at the 0, 24, 48 and 72 for analysis of total acid, glucose levels and the number of bacteria. Analysis of the levels of lactic acid by qualitative and quantitative methods tertitrasi while total acid, glucose levels by methods Luff Schoorl and the number of bacteria using UV-Vis spectrophotometer. Fermentation extracts black soybeans by Lactobacillus lactis for 72 hours of earned value increased lactic acid levels. Reducing sugar content of both the substrate decreases. The number of bacteria Lactobacillus lactis increased to 72 hours. From the data obtained is known that black soybean extract is effective as a functional food.

Full Text:

PDF

References


Wijaya, Hanny, (2002), Pangan Fungsional dan Kontribusinya bagi Kesehatan, Kharisma; Women and Education, Jakarta.

Gibson, G.R., dan Roberfroid, M.B., (1995), “Dietary Modulation of the Human Colonic Microbiota: Introducing the Concept of Prebiotics”, The Journal of Nutrition Vol. 125, No. 6, hal. 1401-1412.

Badan Pengawas Obat dan Makanan (Badan POM), (2005), Peraturan Kepala Pengawas Obat dan Makanan Republik Indonesia Tentang Ketentuan Pokok Pengawasan Pangan Fungsional, No. HK. 00.05.52.0685.

Kolida, S., Tuohy, K. dan Gibson, G. R., 2002, Prebiotic effects of inulin and oligofructose, British Journal of Nutrition, Hal 193–197.

Manning, T. S, R.Rastall, dan G. Gibson. 2004. Prebiotics and Lactic Acid Bacteria. Di dalam: S. Salminen, A.V Wright dan A. Ouwehand. Lactic Acid Bacteria: Microbiological and Functional Aspects. Marcel Dekker, Inc. New York-Basel.

Shin, H. S. et al. 2000. Growth and viability of commercial bifidobacterium spp in skim milk containing oligosaccharides and inulin. J. Food Science. 65 (5): 884 – 887.

Swennen, K., Courtin, C.M., dan Delcour, J.A., (2006), ”Non-digestible Oligosaccharides with Prebiotic Properties”, Critical Reviews in Food Science and Nutrition Vol. 46, No. 6, hal. 459-470.

Cristofaro, E., F. Motty and J.J. Wuhrmann.1994. Sugars in Nutrition. Academic Press. New York.

Slamet, D.S. 1978. The nutrients and amino acids contents of kecap. Dalam Basuki, T., E. Sukara, dan S. Bojonegoro (ed.). 1981. Kumpulan Makalah Seminar Mikrobiologi II. Jakarta: Perhimpunan Mikrobiologi Indonesia.

Hengbao Feng, Chin Lee Saw, And Dejian Huang.Novel Processof Fermenting Black Soybean [Glycinemax (L.)Merrill] Yogur twith Dramatically Reduced Flatulence- Causing Oligosaccharides but Enriched Soy Phytoalexins. Food Chem. 2008, 56, 10078–10084.

Hagiwara. 2010 dalam Renitya Intan dkk.2011. Kedelai Hitam(Glycine Max L). Sebagai Susu. Universitas Sebelas Maret Surakarta.

M. Muchlish Adie dan Ayda Krisnawati., 2012. Kedelai Hitam : Varietas, Kandungan Gizi Dan Prospek Bahan Baku Industri. Badan Litbang Pertanian , Balai Penelitian Tanaman Kacang-kacangan dan Umbian-umbian.

Potter SM et al., 1993. Depression of plasma cholesterol in men by consumption of baked products containing soy protein. Am J Clin Nutr.

Renitya Intan P dkk. 2011. Kedelai Hitam(Glycine Max L). Sebagai Susu. Universitas Sebelas Maret Surakarta.

Lisal JS. 2005. Konsep Probiotik Dan Prebiotik Untuk Modulasi Mikrobiota Usus Besar.Med Nus Vol. 26 No.4.

Widodo. 2003. Bioteknologi Industri Susu. Yogyakarta: Lakticia Press.

Kosikowski, F. 1982. Cheese and Fermented Milk Food, Third edition. F. V. Kosikowski and Associates, New York.

Hansen and Moucqot, 1970. Lactococcus lactis, moro comb, nov, International. Journal of systemic bacteriology.

Kenenth, Todar. 2010 Lactococcus lactis Wisconsin's State Microbe. University of Wisconsin-Madison Department of Bacteriology.

Teubeur M. 1995. The Genus Lactococus Di dalam BJB Wood dan WH Holzaptel, editor. The Genera Of Lactic Acid Bacteria. Ed ke-2. Glasgow: Blakie Academic & Professinal. Hlm 173-23.

M. Deddy. 2005. Serat Makanan Faktor Penting yang Hampir Dilupakan. Bogor: IPB.

Astuti dan Ana Rahmawati., 2010. Asimilasi Kolesterol Dan Dekonjugasi Garam Empedu Oleh Bakteri Asam Laktat (Bal) Dari Limbah Kotoran Ayam Secara In Vitro. Yogyakarta.

Fardiaz, S., 1989. Mikrobiologi Pangan. PAU Pangan dan Gizi, IPB, Bogor.

Buchanan, R.E. And N.E. Gibbons. 1975. Bergey’s Manual of Determinative Bacteriology. The William and Wilkins Company Baltimore, Amerika.

Isra Dharma Suyandra, 2007. Pemanfaatan Hidrolisat Pati Sagu (Metroxylon sp.) Sebagai Sumber Karbon Pada Fermentasi Etanol Oleh Saccharomyces Cerevisiae. Institut Pertanian Bogor.

Ana Poejiadi dan Titin Supriyanti, 2007. Dasar-Dasar Biokimia. UI-Press : Bandung.

Surono, I. S. 2004. Probiotik Susu Fermentasi dan Kesehatan. Tri Cipta Karya, Jakarta.

Buckle, K.A., R.A. Edwards, G.H. Fleet & M. Wooton. 1987. Ilmu Pangan. Terjemahan: H.Purnomo dan Adiono. UI Press, Jakarta.

Tamine, A, Y, dan R, K, Robimson. 1999.Yougurt Science and Technology. Pergaman Press Ltd. London.

Moore-Landecker E. 1996. Fundamentals of Fungi. 4th ed. New Jersey: Pretince-Hall.Inc.

Salminen, S. dan A.V. Wright. 1998. Lactic Acid Bacteria: Microbiology and Functional Aspects. 2nd edition. Marcel Dekker Inc., New York.

Anderson, V., Rodstrom, P. 2003. Physiological Function of The Maltose Operon Regulator, MalR In Lactococcus lactis. Biomed Central Microbiology. 2.