YOGURT BASED RAW TEMPEH CONTAINING VITAMIN B12, FOLATE AND ISOFLAVONE AS FUNCTIONAL FOOD

• Main Author: Putri Yarlina, Vira
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/35856
• Institution: Institut Teknologi Bandung

Tempeh is a food fermented soybean using various Rhizopus, such as Rhizopus oligosporus, Rhizopus oryzae, Rhizophus stolonifer. Tempeh contains folate, vitamin B12 and isoflavones and rich in dietary fiber, calcium but tempeh has very short shelf life. Yoghurt tempeh extract is one of alternative to modifications tempeh product development that can be used as a functional product. The purpose of this study is to make tempeh standardized using mixed cultures with ratio between inoculum Rhizopus oryzae, Rhizopus oligosporus, Rhizopus stolonifer, determine the influence of the ratio between inoculum Rhizopus oryzae, Rhizopus oligosporus, Rhizopus stolonifer in Tempeh against the formation of vitamin B12, and folate, making yoghurt Tempeh extract using Lactic Acid bacteria Lactobacillus bulgaricus and Streptococcus thermophilus (1:1), determine the effect of Lactic Acid bacteria in the formation of vitamin B12, folate and isoflavones, value pH and cell number of yoghurt Tempeh extract and quality of organoleptic yoghurt Tempeh extract. In this research, making tempeh with various concentrations of the culture Rhizopus oryzae, Rhizopus oligosporus, Rhizopus stolonifer in the ratio 1: 1: 1; 1: 2: 1; 2: 1: 2; 1: 1: 2; 2: 1: 1; "Raprima". Tempeh has characteristic in accordance with SNI 01-3144-2009. Ratio between inoculum Rhizopus oryzae, Rhizopus oligosporus, Rhizopus stolonifer has no effect on vitamin B12 folate, but Tempeh fermented with "Raprima" contained vitamin B12 0,013?g/50g. Yoghurt tempeh extract can produced using raw materials tempeh and fermented lactic acid bacteria according to the characteristics in accordance with SNI 2891: 2009. There is effect of yoghurt tempeh extract that fermented with lactic acid bacteria in vitamin B12 production, folate highest respectively on the code sample B (R.oryzae:R.oligosporus:R.stolonifer (1:2:1)) of 0,072 ?g/100ml and 0,059?g/100ml and isoflavones "genestein" in the code sample yoghurt ekstrak tempeh using "Raprima" for 3,669 ?g/100ml, pH 4.2 and a total cell number 14,3x108 cfu / ml. Based on quality of organoleptic, obtained yoghurt tempeh extract with a ratio of 1: 2: 1 (yoghurt tempeh extract B) that has the best organoleptic flavor, aroma, color, texture and viscosity is much preferred by the panelists.