#TITLE_ALTERNATIVE#
Background and purpose: Tempe is known as one of the traditional foods consumed by <br /> <br /> Indonesias. Soybeans are the raw material in the manufacture of tempeh, which is made from the <br /> <br /> fermentation by using fungi Rhizopus oligosporus. Isoflavones have the...
Saved in:
| Main Author: | |
|---|---|
| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/31012 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Background and purpose: Tempe is known as one of the traditional foods consumed by <br />
<br />
Indonesias. Soybeans are the raw material in the manufacture of tempeh, which is made from the <br />
<br />
fermentation by using fungi Rhizopus oligosporus. Isoflavones have the highest concentration in <br />
<br />
soybeans or soybean products and is one of the genistein in soy isoflavones. This study aimed to <br />
<br />
determine genistein in some varieties of soybean in Indonesia, tempeh and food procesed. <br />
<br />
Methods: Started by prepared of tempeh with long fermentation diverse. Extracted and <br />
<br />
fractionated of genistein analised by TLC scaning. Results: Anjasmoro varietie has the highest <br />
<br />
genistein content, which is 53. 673µg/gram.Fermented soybean yield for 46 hours gave an <br />
<br />
increase of genistein, compared to genistein in soybean seeds with an increase of about 69,25%.. <br />
<br />
The fermentatio variation did not significantly change the level of genistein. Food processed <br />
<br />
causing increase of genisten, with highest level from decoction, that is in gema variety 65.614 ± <br />
<br />
7.227 mg/100 gram and demas variety 71.900 ± 28.06 mg. <br />
|
|---|