ROLE OF TEMPE FROM WEST SUMATRA AS A SOURCE OF VITAMIN B12 AND ANTIOXIDANT CAPACITY
DOI:
https://doi.org/10.61942/msj.v2i1.65Keywords:
Antioxidant Capacity, Tempe, Vitamin B12Abstract
Tempe is the most popular traditional fermented food in Indonesia that has high nutritional values such as high protein content high fatty acid content, vitamin B12, excellent digestibility, and good antioxidant content sources. Tempe also has low in anti-nutrition factors such as phytic acid, oligosaccharides. The purpose of this study is to compare traditional Tempe produced from West Sumatra, Indonesia, which is comparing the yellow and black soybeans, with a focus on antioxidant capacity. Six samples of Tempe were collected in Padang and Padang Panjang, Indonesia. Microorganism isolated from tempe samples were identified and the antioxidant capacity was determined using different antioxidant capacity assays, then Vitamin B12 determination in mocrobiological assay was perfomed. The result is included the mean of antioxidant of black soybeans = 0.008333 with a standard deviation of 0.0006429 and the mean of antioxidant of yellow soybeans = 0.008767 with a standard deviation of 0.0027465. In conclusion, it can be seen that the F count for antioxidants is 8647 with a probability of 0.042. Because of the probability value is < 0.05, then H0 is rejected or the two population variances are different (heterogeneous).
Downloads
References
Denter, J., & Bisping, B. 1993. Formation of B-Vitamins by bacteria during the soaking process of soybean for tempe fermentation. International Journal of Food Microbiology, 22, 23-31.
Gliszczyńska-Świgło, A. 2006. Antioxidant activity of water soluble vitamins in the TEAC (trolox equivalent antioxidant capacity) and the FRAP (ferric reducing antioxidant power) assays. Food chemistry, 96(1), 131-136.
Huang, D., Ou, B., & Prior, R. L. 2005. The chemistry behind antioxidant capacity assays. Journal of agricultural and food chemistry, 53(6), 1841-1856.
Keuth, S., & Bisping, B. 1993. Formation of vitamins by pure cultures of tempe moulds and bacteria during the tempe solid substrate fermentation. Journal of Applied Bacteriology, 75(5), 427-434.
Keuth, S., & Bisping, B. 1994. Vitamin B12 Production by Citobacter Freundii or Klebsiella Pneumonia During Tempe Fermentation and Proof of Enterotoxin Absence by PCR. Applied and Environmental Microbiology, 1495-1499
Mulyowidarso, R. K., Fleet, G. H., & Buckle, K. A. 1989. The microbial ecology of soybean soaking for tempe production. International Journal of Food Microbiology, 8(1), 35-46.
Okada, N. (1989). Role of Microorganism in Tempe Manufacture. Report of National Food Research Institute.
Okada, N. Hadioetomo, R.S. Nikkuni, S. Itoh, H. 1985. Isolation of Bacteria Producing Vitamin B12 from Fermented Soybean Tempeh of Indonesia. Report of National Food Research Institute, 46, 15-20.
Okada, N., Hadioetomo, R. S., & Niekuni, S. 1983. Vitamin B12 content of fermented foods in the tropics. Report of National Food Research Institute, 43, 126-129.
Okada, N., Nikkuni, S., Itoh, H., Hariantono, J., & Hadioetomo, R. S. 1985. Survey of vitamin B12- producing bacteria isolated from Indonesia Tempeh. Report of National Food Research Institute. 47. 49-56
Xu, B. J., & Chang, S. K. C. 2007. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. Journal of food science, 72(2), S159-S166.
Zulueta, A., Esteve, M. J., & Frígola, A. 2009. ORAC and TEAC assays comparison to measure the antioxidant capacity of food products. Food chemistry, 114(1), 310-316.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Linda Rosalina, Bisping Bernward, Syukur Sumaryati, Yulastri Asmar
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
