#TITLE_ALTERNATIVE#

• Main Author: USWATUN HASANAH NIM: 20716012, SITI
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/31012
• Institution: Institut Teknologi Bandung

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 />