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Ultrafiltration Lactic Acid Bacteria (LAB) in mung Beans Broth by Mixed LAB Culture Aspiyanto, Aspiyanto; Susilowati, Agustine
Biopropal Industri Vol 5, No 1 (2014)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

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Increasing Lactic Acid Bacteria (LAB) concentration in fermented broth of mung beans by mixed culture of Lactobacillus sp. and Streptococcus thermophillus through ultrafiltration (UF) (20,000 MWCO) at flow rate of ~8.87 L/min, room temperature and pressure 5 and 7 bars for 0, 30, 60, 90 and 120 minutes was performed. The results showed that pressure and time affected on UF performance, total solids, total protein and total number of LAB. Optimal time at pressure 5 bar was reached 60 minutes with flux 11.94 L/m2.hour, total solids 13.9423%, total protein 8.95%, total LAB 6.18 log CFU/mL, Robs of total solids 3.45%, total proteinÂ 58.67%, LAB 100% and DC 1.38 folds. The best time at 7 bar was reached 30 minutes with flux 16.16 L/m2.hour, total solids 12.2879%, total protein 4.41%, total LAB 6.04 Log CFU/mL, Robs of total solids 11.98%, total protein 45.76%, LAB 99.5 and DC 1.16 folds.

Characteristic of kombucha tea concentrate purified through stirred microfiltration cell (Smfc) from local green tea (Camellia sinensis (L.) O. Kuntze) as functional drink for relaxation Susilowati, Agustine
Jurnal Penelitian Teh dan Kina Vol 19, No 1 (2016)
Publisher : Research Institute for Tea and Cinchona

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 Âµm MF membrane fitted in stirred microfiltration cell (SMFC)Â 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 KomÂbucha tea with L-theanine, total polyÂphenol, 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.

SEPARATION OF FERMENTED INULIN FIBER BY Lactobacillus acidophillus USING Aspergillus clavatus-CBS5 THROUGH MICROFILTRATION MEMBRANE - (PEMISAHAN SERAT INULIN TERFERMENTASI OLEH L. acidophillus MENGGUNAKAN A.. clavatus-CBS5 MELALUI MIKROFILTRASI MEMBRAN) Aspiyanto, Aspiyanto; Susilowati, Agustine; Maryati, Yati; Melanie, Hakiki
Biopropal Industri Vol 8, No 2 (2017)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

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The condition of Stirred Filtration Cell (SFC) was used as reference to a large-scale process conditions (modules) on the separation offermented inulin fibers by Lactobacillus acidophillus. Inulin hydrolyzate as biomass was produced Â from inulinase hydrolysis stage by inulinase enzyme from Aspergillus clavatus-CBS5. Separation of inulinfiber aims to obtain inulin fiber through a microfiltration (MF) membrane 0.45 Î¼m at room temperature, 400 rpm stirrer cycle and 40 psia for 0, 30, 60, 90 and 120 min. The results showed that best separation time was 120 minutes based on optimal CBC (cholesterol binding capacity) which fermented inulin fiber concentrate was produced with a total sugar concentration of 105.21 mg/mL, total solids 2.11%, total fiber 23.36%, total acid 6.66% (dry weight), 4.05 mg of dissolved protein/mL and CBC 13.781 mg/g. MF membrane increased the CBC by 23.4% compared to no separation process.Keywords: cholesterol binding capacity, inulin fiber, microfiltration membrane, permeate, retentateABSTRAKKondisi Sel Filtrasi Berpengaduk (SFB) digunakan sebagai acuan menuju kondisi proses skala besar (modul) terhadap pemisahan serat inulin terfermentasi oleh Lactobacillus acidophillus. Hidrolisat inulin yang digunakan sebagai biomassa dihasilkan dari tahapan hidrolisa inulin oleh enzim inulinase dari kapang Aspergillus clavatus-CBS5. Pemisahan serat inulin bertujuan untuk mendapatkan serat inulin melalui membran mikrofiltrasi (MF) 0,45 Âµm pada temperatur ruang, kecepatan putaran pengaduk 400 rpm dan tekanan 40 psia selama 0, 30, 60, 90 dan 120 menit. Hasil penelitian menunjukkan bahwa waktu pemisahan yang lama dapat menahan dan meningkatkan padatan total, serat total, asam total, protein terlarut dan kemampuan pengikat kolesterol (KPK) tetapi menurunkan gula total dalam retentat. Membran mikrofiltrasi melewatkan dan menurunkan gula total, protein terlarut dan KPK tetapi meningkatkan padatan total, serat total, asam total dalam permeat. Berdasarkan KPK optimal, waktu pemisahan terbaik dicapai setelah 120 menit. Pada kondisi ini dihasilkan konsentrat serat inulin terfermentasi dengan konsentrasi gula total 105,21 mg/mL, padatan total 2,11%, serat total 23,36%, asam total 6,66% (berat kering), protein terlarut 4,05 mg/mL dan KPK 13,781 mg/g. Membran MF mampu meningkatkan KPK 23,4% dibandingkan tanpaÂ menggunakan proses pemisahan.Kata kunci: Â Â Â Â Â Â Â Â kemampuan pengikat kolesterol, membran mikrofiltrasi, permeat, retentat, serat inulin

AKTIVITAS INHIBISI ?-GLUKOSIDASE GRANULAR TEH HIJAU (Camellia sinensis) GRADE Arraca Yabukita HASIL DIAFILTRASI MENGGUNAKAN MEMBRAN NANOFILTRASI Widiyarti, Galuh; Susilowati, Agustine; Aspiyanto, -
Teknologi Indonesia Vol 35, No 1 (2012)
Publisher : LIPI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jti.v35i1.176

The activity of ?-glucosidase inhibition test of local granular green tea (Camellia sinensis) grade of Arraca Yabukita has been done. Granular green tea obtained by vacuum drying of the concentrate of the diafiltration process using nanofiltration membrane (DF-NF) at 50C for 0-80 hours. Every 8 hours of drying time, the analysis of water content, total polyphenols, and ?-glucosidase inhibitory activity of granular green tea were conducted. The?-glucosidase inhibitory activity test was performed by by Kim Yong-Mu method and compared to quercetin as standard. The results showed that, the drying process increases the ?-glucosidase inhibitory activity of granular green tea. At the optimum drying time 72 hours, the ?-glucosidase inhibitory activity of granular green tea is about 18 times higher than quercetin.

Pemisahan Eksopolisakarida (Eps) Sebagai Metabolit Bakteri Usus untuk Aditif Makanan dalam Biomassa Pati Sagu {Metroxylon sp.) dan Glukosa melalui Sistem Mikrofiltrasi Sel Berpengaduk (Separation of Exopolysaccharides (Eps) As Colon Bacteria Metabolismfor FoodAdditive in Sago Starch Biomass (Metroxylon sp.) and Glucose through Membrane Cell Microfiltration System) Susilowati, Agustine; Aspiyanto, Aspiyanto; Dinoto, Achmad; Lotulunga, Puspa D.
JURNAL PANGAN Vol 21, No 4 (2012): PANGAN
Publisher : Perum BULOG

Kultur bakteri usus Lactobacillus sp. FU-0811 dan Enterobacter sp. FU-0813 yang ditumbuhkan pada medium berupa biomassa pati sagu (Metroxylon sp.) menghasilkan eksopolisakarida (EPS) yang berpotensi sebagai aditif makanan (pengental, pengemulsi, penstabil, pembawa). Penggunaan pati sagu merupakan alternatif biomassa selain glukosa. Melalui pemisahan dengan sistem membran mikrofiltrasi (MF) 0,15 pm berpengaduk diharapkan EPS dan metabolit lainnya diperoleh dengan konsentrasi lebih optimal. Penelitian ini bertujuan untuk mengetahui pengaruh pemisahan EPS hasil pertumbuhan bakteri usus Lactobacillus sp. FU-0811 dan Enterobacter sp. FU-0813 masing-masing dalam media biomassa pati sagu dan sebagai pembanding digunakan biomassa glukosa pada kondisi proses pemurnian tetap (kecepatan putar sel pengaduk 400 rpm, suhu ruang dan tekanan proses 40 psia) terhadap metabolit dengan komposisi terbaiksebagai bahan food aditif. Hasil penelitian menunjukkan bahwajenis biomassa, jenis mikroba dan sistem membran MF berpengaruh terhadap tingkat pemisahan metabolit. Retentat atau konsentrat hasil pemisahan memiliki komposisi dan jumlah mikroba lebih baik daripada permeat atau ekstrak untuk kedua jenis bahan tersebut. Proses membran MF terhadap biomassa glukosa dengan Lactobacillus sp. FU-0811 dan Enterobacter sp. FU-0813 masing-masing mampu menahan EPS sebagai gula reduksi dalam retentat atau konsentrat berturut-turut 73,73 persen dan 47,33 persen, serta pada biomassa pati sagu berturut-turut 95,5 persen dan 83,435 persen apabila dibandingkan dengan total gula reduksi dalam permeat dan retentat atau konsentrat pada masing-masing biomassa. Hasil idensifikasi metabolit melalui LC-MS memperlihatkan bahwa intensitas senyawa monosakarida dalam retentat atau konsentrat lebih tinggi daripada yang terdapat di dalam permeat.Colon bacteria culture of Lactobacillus sp. FU-0811 and Enterobacter sp. FU-0813 grown on biomass ofsago (Metroxylon sp.) produced exopolysaccharides (EPS) that have an important potential useas food additive (thickener, emulsifier, stabilizer and carrier). The useofsago starch isan alternative biomass beside glucose. By applying the stirred microfiltration membrane (0.15 pm ofpore size) cell, the biomass was separated to get EPS and other metabolites with more optimal concentration. The goal of this experiment was to find out separation effect ofEPS as a result of the growth ofcolon bacteria of Lactobacillus sp. FU-0811 and Enterobacter sp. FU-0813 in the biomass ofsagostarch. Asa comparison, glucose was used on fixed condition ofpurification process (rotation speed ofstirrer cell of400 rpm, room temperature and pressure of 40 psia) and the best composition of metabolite as food additive agent. The result showed that the type biomass, microbe, and MF membrane system influenced on the level of metabolite separation. The retentate or the concentrate of separation had better composition and microbial count than that of the permeate orextract for both biomasses. The process of MF membrane on glucose biomass with Lactobacillus sp. FU-0811 and Enterobacter sp. FU-0813 were subsequently able toretain EPSas reducing sugar in the retentate orconcentrate by 73.73 percent and 47.33percent, and the biomass ofsago starch by95.5percent and 83.435 percent when compared to total ofreducing sugar in permeate and retentate or concentrate for each biomass. The result ofmetabolite identification through LC-MS instrument displayed that greater intensity of monosaccharide compound was found in the retentate or concentrate than that of in the permeate.

Proses Fraksinasi dalam Pembuatan Perisa Serupa Daging dari Autolisat Kacang Hijau {Phaseolus radiatus L) Terfermentasi oleh Rhizopus oligosporus (Fractionation Process in Preparation ofMeat-like Flavorfrom Autolysis ofMung Bean (Phaseolus radiatus L) Fermented by Rhizopus oligosporus) Susilowati, Agustine
JURNAL PANGAN Vol 23, No 3 (2014): PANGAN
Publisher : Perum BULOG

Reaksi panas (thermalprocess) dalam fraksinasi kacang hijau (Phaseolus. radiatus L) terfermentasi oleh Rhizopus oligosporus menggunakan formula campuran L-Cysteine, Thiamine-HCI dan Xylosa merupakan upaya untuk memperoleh formula Aroma Serupa Daging (ASD/meatlike flavor) sebagai perisa dasar berbasis pangan fermentasi. Fraksinasi dilakukan pada 0, 1, 2 dan 3 jam, suhu 100°C, pH 5 dengan volume 5000 mL. Hasil penelitian menunjukkan bahwa semakin lama waktu proses akan meningkatkan kandungan padatan kering, protein terlarut, garam dan intensitas aroma serupa daging namun menurunkan gula pereduksi, N-Amino, total protein. Waktu maksimal proses adalah 3 jam dengan menghasilkan suspensi coklat kental beraroma serupa daging tajam dengan komposisi protein terlarut 25 mg/mL, total padatan kering 25,88 persen, total protein 15,81 persen, N-Amino 5,49 mg/mL, garam 3,42 persen dan gula pereduksi 32,5 mg/mL dengan senyawa perisa daging dominan sebagai senyawa sulfur yaitu Clomethiazole (C6H8CINS) sebesar 2,32 persen, 4-Methyl-5-hydroxyethylthiazole (C9H9NOS) sebesar 22,89 persen (Area/0,2|jg autolisatj dan senyawa dominan sebagai ester sebagai brimethyltridecanoate (CgH^NOg) sebesar 8,74 persen dan Tetrachloropropanoate (C16H30O2) sebesar 8,4 persen (Area/0,2|jg autolisat). Thermal process on fractionation of fermented mung beans (Phaseolus radiatus L) by Rhizopus oligoporus using formulas of L-Cysteine, Thiamine-HCI and Xylose as Meat Analogue Formula is an important effort to get meat-like flavor as base fermented food. Fractionation process is performed at the volume of 5,000 mL, pH of 5 and temperature of 100°C for 0, 1, 2 and 3 hours. The result shows that long process time will increase concentrations of total solids, dissolved protein and salt, flavor intensity, but reduce the concentrations of reducing sugar, N-Amino and total protein. Maximum process time is 3 hours giving brown congeal suspension, strong meaty flavor with composition : soluble protein of 25 mg/mL, total solid of 25.88 percents, total protein of 15.81 percents, N-Amino of 5.49 mg/mL, salt of 3.42 percents, reducing sugar of 32.5 mg/mL and dominant compound of meat-like flavor as sulfur compound as (i) Clomethiazole (C6H8CINS of 2.32 percents, 4-Methyl-5- hydroxyethylthiazole (C9H9NOS) of 22.89 percent (Area/0.2pg autolisat) and (iii) 2-(5-Methyl-1,3-thiazol-4-yl) ethyl acetate (C8H11N02S) 1.55 percents (Area/0.2pg autolisat) and dominant compound ester as Trimethyltridecanoate (C5H11N02) of 8.74 percents and Tetrachloropropanoate (C16H30O2) of 8.4 percents (Area/0,2pg autolisat).

Pengaruh Aktifitas Proteolitik Aspergillus sp-K3 dalam Perolehan Asam-Asam Amino sebagai Fraksi Gurih Melalui Fermentasi Garam pada Kacang Hijau (Phaseolus radiatus L.) Susilowati, Agustine
JURNAL PANGAN Vol 19, No 1 (2010): PANGAN
Publisher : Perum BULOG

Fermentasi garam pada kacang hijau (Phaseolus radiatus L) menggunakan kapang campuran Aspergillus sp-K3 selama 0, 2, 4, 6, 8, 10 dan 12 minggu pada suhu kamar menghasilkan kacang terfermentasi yang berpotensi sebagai kaldu nabati yaitu produk fermentasi semi padat untuk seasoning agent. Asam-asam amino yang diperoleh dalam fermentasi ini merupakan precursor flavor savory non volatil dan sumber umami yang tidak terlepas dan aktifltas proteolitik Aspergillus sp-K3. Penelitian ini bertujuan untuk menggali potensi Aspergillus sp-K3 sebagai inokulum kaldu nabati melalui fermentasi garam. Hasil penelitian menunjukkan bahwa Aspergillus sp-K3 dengan inkubasi 72 jam menghasilkan aktifitas proteolitik sebesar 0.588 U/g berpotensi sebagai inokulum kaldu nabati. Aktifitas proteolitiknya pada fermentasi garam meningkatkan kadar protein terlarut dan N-amino namun menurunkan kadar air, total protein, VRS dan lemak sejalan dengan bertambahnya waktu fermentasi. Berdasarkan kesesuaian organoleptik, 10 minggu adalah waktu fermentasi terbaik untuk perolehan kaldu kasar dengan kandungan protein total 10,9621 persen, protein terlarut 8,5 mg/g, N-amino 5,6 mg/g, lemak 0,355 persen dan air 40,0854 persen, VRS 70 meq/g. red, gula pereduksi 843,75 mg/mL. Jenis asam amino non esensial dominan yang diperoleh adalah asam glutamat (0,973 persen protein kering) dan asam aspartat (0,527 persen protein kering) sedangkan asam-asam amino esensial adalah Leusin (0,615 persen protein kering) dan Lisin (0,542 persen protein kering). Asam-asam amino lain diperoleh dengan konsentrasi antara 0,193- 0,415 persen (protein kering). Secara visual, hasil fermentasi berupa padatan semi solid, berwarna coklat, sedikit berlemak, berasa gurih dan sedikit asin, dengan aroma umami/savory yang cukup kuat.

Pusat Penelitian Kimia LIPI, Kawasan Puspiptek, Serpong Susilowati, Agustine; M. Iskandar, Yetti; Aspiyanto, Aspiyanto; Maryati, Yaty
JURNAL PANGAN Vol 20, No 4 (2011): PANGAN
Publisher : Perum BULOG

Rhizopus C1 adalah kultur dari Rhizopus oligosporus yang diisolasi dari usar tempe Malang dan biasa digunakan sebagai inokulum tempe. Potensinya sebagai sumber enzim protease dapat dimanfaatkan dalam menghidrolisis protein sorgum (Sorgum bicolor L Moench) untuk memperoleh serat pangan (Dietary Fiber) yang berperan sebagai anti kolesterol dan anti konstipasi. Perlu diketahui bahwa serat pangan tidak termasuk protein, sehingga hidrolisis protein diharapkan dapat membentuk asam-asam amino dengan berat molekul rendah dan tidak berpengaruh terhadap Total Serat (TDF/Total Dietary Fiber). Hidrolisis dilakukan pada suhu 60°C, pH 5,5 dengan variasi waktu hidrolisis yaitu 30 menit (W 30’) dan 60 menit (W 60’) dan variasi konsentrasi Rhizopus C1 dalam substrat sorgum mulai dari nol (kontrol) sampai 0,8 persen (b/b protein) pada liquisat yaitu hasil hidrolisis sorgum dengan a-Amylase. Hasil penelitian memperlihatkan bahwa hidrolisis dengan konsentrasi Rhizopus C1 dan waktu proses hidrolisis yang berbeda berpengaruh terhadap aktifitas proteolitik dan amylolitik Rhizopus C1, total padatan, N-Amino, TDF, protein terlarut dan gula pereduksi hidrolisat. Kondisi optimum hidrolisis berdasarkan TDF tertinggi diperoleh pada konsentrasi Rhizopus C1 0,6 persen (b/b) selama 30 menit (W 30’) dengan peningkatan TDF sebesar 63,021 persen dibandingkan kontrol tanpa penambahan Rhizopus C1 (0 persen).Rhizopus C1 is a culture of the Rhizopus ologosporus isolated from Malang tempe usar and used in fermentation of tempe. Its potential as the source of protease enzyme can be used to hydrolyze sorgum (Sorghum bicolor L. Moench) protein in order to get Dietary Fiber (DF) as the functional food for anti cholesterol and anti constipation.DF does not include protein, so that hydrolysis of protein can be expected to degrade and convert amina groups into amino acids with low molecular weight (MW). Therefore it does not affect the Total Dietary Fiber (TDF). Hydrolysis process was carried out at the concentration of Rhizopus C1 in sorghum substrate varied from zero (control) to 0.8 percent (w/w) onto the liquifisate (sorghum hydrolysate with a-Amylase), with pH of 4.5 and 5.5 and temperature of 60°C for the duration of 30 and 60 minutes.The result demonstrated that the variation of process conditions (Rhizopus C1 concentration and time) affected the proteolytic and amylolytic activities of Rhizopus C1, total solids and reduction of dissolved protein, and the increase of TDF of liquifisate. Based on the highest TDF yield, the optimal condition of protease hydrolysis was reached at Rhizopus C1 concentration 0.6 percent (w/w) for 30 minutes.

PENGARUH WAKTU FERMENTASI TERHADAP AKTIVITAS ANTIOKSIDAN DAN KADAR BETASIANIN MINUMAN FUNGSIONAL DARI BUAH NAGA (Hylocereus polyrhizus) DAN UMBI BIT (Beta vulgaris) Maryati, Yati; Susilowati, Agustine; Artanti, Nina; Lotulung, Puspa Dewi Narij; Aspiyanto, Aspiyanto
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 7 No. 1 (2020): June 2020
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

Effect of Fermentation on Antioxidant Activities and Betacyanin Content of Functional Beverages from Dragon Fruit and BeetrootKombucha 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 Ã‚Âµg ascorbic acid mL-1, and betacyanin level of 0.055 mg L-1Keywords: antioxidants, dragon fruit, betacyanin, beetroot, functional beveragesÃ‚Â ABSTRAKKombucha 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 Ã‚Âµg asam askorbat mLÃ¢â‚¬â€œ1, dan kadar betasianin sebesar 0,055 mg LÃ¢â‚¬â€œ1

Effect of Diafiltration on Preparation of Fermented Mung Beans Concentrate as Probiotic Savory Flavor Through Ultrafiltration Membrane Aspiyanto, Aspiyanto; Susilowati, Agustine
Makara Journal of Technology Vol. 14, No. 2
Publisher : UI Scholars Hub

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Diafiltration by means of the ultrafiltration system of probiotic fermented Mung beans (Phaseolus radiatus L.) concentrate has been performed to reduce or eliminate salts and smaller impurities than the nominal cut-off of the membrane of 20,000 nominal weight cut-off (NWCO). These processes have been conducted as an attempt in order to get a probiotic product with organoleptic acceptability, composition, and the optimal total lactic acid bacteria (LAB) counts because the presence of salts will affect on the viability of LAB and the cell lysis of LAB and limit its utility in food products. Concentrate of probiotic mung beans was prepared through fermentation of LAB using inoculum of LAB consisting of Lactobacillus bulgaricus and Streptococcus thermophylus (1 : 1) on fermented mung beans extract inoculated by inoculum of Rhizopus–C1 in rice substrates at salt condition. Ultrafiltration and diafiltration modes have been carried out at flow rate of 8.77 Liter/minute, room temperature and the pressure of 5 bar (0 to 79.7 minutes) and 7 bar (0-154.5 minutes) with the ratio of the volume of pure water to the volume of initial feed (number of diavolume, Nd) of 0, 0.25, 0.5, 0.75, 1.0 and 1.25, respectively. The experiment results based on total LAB counts as a probiotic product show that a high Nd can reduce the salt content but increase the total LAB counts. Nd of 1.0 results reduce the salt content which is equal to retentate, permeate, and the optimal total LAB counts. Ultrafiltration and diafiltration modes at the pressure of 7 bar and Nd of 1.0 give a retentate with total solid of 6.1355%, salt of 1.3515% and remove 86.15% of the salt from probiotic fermented mung beans concentrate and total LAB counts of 10.73 log cycles. Meanwhile, the permeate obtained at this condition results in flux value of 10.83 Liter/m2.hour with contents of total solid of 6.8199%, salt of 1.325% and total LAB counts of 5.49 log cycles.

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