#TITLE_ALTERNATIVE#

• Main Author: PUJIASTUTI (NIM 10704108), FENNY
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/10430
• Institution: Institut Teknologi Bandung

Beans are high nutritious food materials. Fermented beans is expected to allow qualified products. This research aims to study the fermentation effect on nutrient content and antimicrobial activities of the fermented beans. The research stated by fermentation process of mungbean and kidneybean using Lactobacillus acidophilus and Streptococcus thermophilus, followed by the measurement of nutrient content of the beans and fermented products, and the antimicrobial activities was evaluated for the fermented products. The nutrition contents of fermented products of mungbean and kidneybean are statistically different compared to the raw material (p<0.05). The protein content was significantly increased up to 10.7% and 13.1% respectively, while the carbohydrate content was decreased 51.5% and 47.4% and the fat content was decreased 54.0% and 15.1%. Fermented products of mungbean and kidneybean which contained 1.1 mg beans have inhibited the growth of Escherichia coli expressed in inhibition diameter of 22.8+0.7 mm and 16.0+1.8 mm respectively, Salmonella typhimurium 30.5+0.8 mm and 19.0+0.3 mm of inhibition diameter. This response were still less than inhibition diameter ciprofloxacin HCl at 50 ug/mL against the tested microorganisms. Fermented beans has no antimicrobial activity against Candida albicans. <br />