Search

The physiological effect of the bioactive compound as a natural antioxidant can inhibit the pathogenesis of various diseases involving oxidative reactions. Increase public awareness of healthy living, encourage greater demand for healthy foods that provide health advantages to the body. As a useful beverage, guava juice extract (Psidium guajava) fermented by SCOBY as a candidate source of potential in enhancing body immunity. The goal of this research was to assess changes in total polyphenol concentration and free radical inhibitors based on the duration of fermentation of guava juice extract fermented by SCOBY. The research design of fermented guava extract formulation using Completely Randomized Design (CRD), with the treatment being studied was a variation of fermentation time 0 to 12 days, with SCOBY culture at 10% w/v and sucrose 10% w/v as carbon sources. According to the results, differing fermentation periods had a substantial effect on total phenolic concentration. (TPC) and free radical inhibitory activity, as well as other characteristics. The longer the fermentation can increase the total phenolic concentration, total acid, free radical inhibitory activity, and reduce flavonoids and pH. The optimum conditions were obtained based on the 2.2-Diphenyl-1-picrylhydrazyl radical scavenging (DPPH) assay, the inhibition of 2(2-Azino-bis(3 ethylbenzothiazoline-6-sulfonic acid (ABTS) activity and the greatest overall phenolic concentration (TPC) was obtained at 10 days fermentation with DPPH scavenging activity 94.49%, highest ABTS scavenging activity 55.25%, TPC of 1,35 mg GAE/mL, Total flavonoid 254 ppm. [ABSTRACT FROM AUTHOR]

Several members of lactic acid bacteria (LAB) are known to have the ability to produce exopolysaccharides (EPS) for industrial applications. The limited information on the uniqueness of EPS produced by LAB needs to be overcome by integrative compound profiling. This study aims to investigate the exopolysaccharide production and characterization of Leuconostoc pseudomesenteroides B367. The bacterial strain was cultivated in MRS-based media consisting of different carbon sources, i.e., glucose and sucrose, at the concentration of 10% to understand the requirement for high amounts of EPS production. The precipitation method was applied to separate the biomass of microbial cells and metabolite containing the EPS. A large molecule (>12.5 kDa) was obtained by applying the membrane dialysis. The EPS obtained in this study was then further characterized for the infrared spectra and the morphological structures. We confirmed in this study that the carbon source type affects the growth of strain B367 as well as the EPS production. Sucrose doubles the EPS production (9.2 g/L dried EPS) compared to the glucose-based medium (4.5 g/L dried EPS). The scanning microscopic observation confirmed the irregular porous surface of EPS derived from the bacterial strain. The FTIR analysis demonstrated different profiles represented by the peaks of infrared spectra of EPS obtained through glucose-and sucrose-based media cultivation. [ABSTRACT FROM AUTHOR]

Instant and poured beverages produced from the fermentation of nixtamalized corn (Zea mays indentata) by Bifidobacterium sp. have potential use as a source of natural folates. The fermentation process was performed on nixtamalized yellow and white corns using corn inoculum of Bifidobacterium bifidum and Bifidobacterium breve of 40% (w/w, dissolved protein) at 37 °C for 16 hours in order to yield biomasses of A, B, C, and D, respectively. The best biomass was further conducted by instanizing and pouring based on dissolved protein. The result of experimental activity showed that the best fermentation achieved by biomass B and biomass C was nixtamalized yellow corn using B. breve and nixtamalized white corn using B. bifidum, respectively. On instanizing process yielded fermented instant beverage from nixtamalized yellow corn (BI) and fermented instant beverage from nixtamalized white corn (CI) with compositions of folic acid of 297.72 and 213.85 µg/mL, dissolved protein of 0.36 and 0.29 mg/mL, total sugars of 84.00 and 9.01 mg/mL, reducing sugars of 22.03 and 13.07 mg/mL, total solids of 10.12 and 9.01 %, N-Amino of 0.13 and 0.14 mg/mL, total acids of 0.26 and 0.20 %, pH of 4.05 and 4.01, respectively. BI and CI were dominated by folates monomer with molecular weight (MW) of 442.72 and 442.06 Dalton (Da.), the relative intensity of 100 and 100%, particle size of 1506.7 and 1597.8 nm, particle index (PI) of 1.092 and 1.011, specific volatile compounds of 2,3-butanediol (4.464 and 10.650%), palmitic acid (7.629 and 4.126%), octadecenoic acid (6.312 and 4.749%), lactic acid (2.374 and 0.526%), respectively. [ABSTRACT FROM AUTHOR]

Maize or corn (Zea mays L.) is a nutritious cereal grain of the world. Maize protein can be processed into protein hydrolysate through fermentation, enhancing its functional properties and bioactivity. The purpose of this research was to determine the hydrolysis degree of fermented maize protein hydrolysate by Rhizopus sp. (Rhizopus oligosporus C1 and commercial Rhizopus sp. mix) after fractionated by microfiltration membrane. The maize protein hydrolysate was prepared by fermenting yellow corn kernels with Rhizopus sp. for 48 hours. The fermented maize protein hydrolysate was fractionated using membrane microfiltration of 0.15 µm with various filtration times of 0, 15, 30, 45, 60, 75, and 90 minutes to produce permeate and retentate. The degree of hydrolysis (DH) of feed, permeate, and retentate was determined using the SN-TCA method. The result showed that DH of fermented maize protein hydrolysate by Rhizopus sp. mix (61.28%) is higher than by Rhizopus oligosporus C1 (22.49%). The DH of fermented maize protein hydrolysate by Rhizopus oligosporus C1 in the retentate (23.42 – 40.62%) after membrane microfiltration was the same as in the permeate (26.58 – 41.89%), while the DH of fermented maize protein hydrolysate by Rhizopus sp. mix in the retentate (47.15 – 60.68%) is higher than in the permeate (40.09 – 44.89%). [ABSTRACT FROM AUTHOR]

The performance of microfiltration (MF) membrane has an important role in separation and/or purification of beetroot (Beta vulgaris L.) fermented by kombucha culture as a sweetener for natural stamina booster drink. This research activity aimed to evaluate the best performance of MF membrane based on flux, composition, characteristics of sugar monomer, particles size, and distribution of particles. Separation and/or purification process was done through MF membrane (pores size of 0.15 µm) installed in CFMF module system at room temperature, flow rate ∼7.5 L/min., and trans-membrane pressure (TMP) 2 and 6 bar for 0, 5, 15, 25, and 35 minutes. The result of research activities showed that the performance of MF membrane gave optimization of flux 32.52 L/m2.h at TMP 6 bar for 15 minutes. In this condition, MF membrane generated concentrate and permeate with concentrations of xylose 2.10 and 2.01 mg/mL, glucose 76.52 and 72.15 mg/mL, total solids 3.4657 and 3.3762, and acetic acid 114.78 and 114.27 mg/mL, respectively. In this optimum condition, MF membrane installed in CFMF module was able to retain xylose 2.96% and glucose 3.27%, while allowing xylose and glucose to penetrate through MF membrane as permeate, namely 1.69% and 2.63%, respectively, when compared to xylose and glucose in feed. Permeate at TMP 6 bar for 15 minutes was dominated by 4 xylose monomers with molecular weight (MW) subsequently 151.01, 151.27, 151.53, and 151.69 Dalton (Da.) and 2 glucose monomers with MW subsequently 181.108 and 181.721 Da. Retentate and permeate have particles size distribution (PSD) with particle index 0.643 and 1.523, respectively, and average particle sizes of 2,590.3 nm and 2,788.0 nm. [ABSTRACT FROM AUTHOR]

A formulation process in preparing infant biscuits was conducted by adding fortificant of natural folic acid from the mixture of nixtamalized yellow corn, mung bean tempeh and fermented broccoli (CMB) or nixtamalized yellow corn, mung bean tempeh and fermented spinach (CMS) with added modified cassava flour (mocaf) and commercial food ingredients to impart crunchiness at concentrations 0, 0.3, 0.6, 1.2, and 2.4% (w/w, basic formula). The results showed that process optimization based on folic acid was achieved at biscuit with CMB fortificant and mocaf and commercial food ingredients to impart crunchiness at concentrations of 0.3% (w/w basic formula). In these conditions, the formulation increased folic acid by 278.32% (2.78-folds) and 27.10%, dissolved protein by 31.15 and 5.19%, total sugars by 2.14 and 16.66%, reducing sugars by 32.51 and 24.56%, total solids by 0.12 and 0.12%, respectively. LCC_MS analyses was dominated by folic acid monomer with molecular weight (MW) 442.63 and 442.81 Da. Dominant volatile compound presented after formulation were acetic acid derivatives (39.208 and 15.944%), furan derivatives (21.375 and 3.908%), fatty acids (15.202 and 41.0%), vanilin (13.827 and 24.412%), and methyl ester (8.507 and 19.47%). Particles distribution in quantities 10, 50 and 90% per volume of biscuits were 8.30 and 8.32, 25.88 and 26.02, 193.14 and 195.39 µm with average particle sizes of 68.59 and 69.39 µm, respectively. [ABSTRACT FROM AUTHOR]

Phycocyanin (PC) is a blue-colored natural pigment extracted from microalgae Spirulina and exhibits several bioactivities, including antioxidant, anti-inflammatory, hepatoprotective, and neuroprotective effects. This pigment has been applied as a natural colorant in food, nutraceutical, cosmetic, and biotechnology industries. The extraction and purification of phycocyanin from Spirulina typically involves combining different techniques. Membrane technology has gained broad interest in the processing of biomolecules and liquids. This technique is practical, easy to scale up, and used at ambient temperature, minimizing thermal damage to the product. This study investigates the recovery of phycocyanin through aqueous extraction and microfiltration (MF) process and evaluates its antioxidant activity. The crude extract was passed through a Dead End Stirred Microfiltration Cell (DESMF) with a pore size of 0.15 µm. The MF system was operated at various transmembrane pressure of 20, 30, and 40 psia with a constant rotation speed of 400 rpm. Samples were collected during MF process as permeate and retentate. The results showed that the microfiltration process on Spirulina extracts increased phycocyanin (PC) concentration and free radical inhibition. Most phycocyanins were retained in the MF retentate. The microfiltration processing at a transmembrane pressure of 40 psia has resulted in an optimum phycocyanin concentration of 0.48 mg/mL in the retentate. In addition, total solids, dissolved protein, and total phenolic content in MF retentate at optimum conditions were 2.02%, 4.24 mg/mL, and 6,40 mg/mL, respectively. The crude extract of phycocyanin exhibited free radical inhibition (74.55%) with a significant increase under the microfiltration process (96.84%), thereby improving the antioxidant activity of phycocyanin in the retentate fraction. [ABSTRACT FROM AUTHOR]

Red ginger provides a number of benefits. This rhizome contains a lot of bioactive substances, like phenolics and flavonoids, which have antioxidant properties. SCOBY (a symbiotic colony of bacteria and yeast)-fermented red ginger extract can be effective as a probiotic beverage that can enhance health and raise antibodies that support health. This research sought to examine the outcomes of red ginger fermentation utilizing a SCOBY inoculum for 0, 7 and 14 days (a symbiotic colony of yeast). The inoculum of red ginger was 20% (v/v), while the red ginger concentration was 10% (w/v). Reducing sugars, pH, total acid content, total polyphenols, flavonoids, and the suppression of free radicals by DPPH were all analyzed. The total glucose and pH of red ginger kombucha with a 14-day fermentation decreased to 70.82 mg/mL and 3.46, respectively. In contrast, there was an increase of 0.25 mg/ml, 163.44 ppm, 19.62 ppm, and 81.63 in.the analysis of total acid, polyphenol, flavonoid, and free radical inhibition. This demonstrates the potential for fermented red ginger with scoby culture to be developed into a health beverage that can improve endurance. [ABSTRACT FROM AUTHOR]

The production of natural bioactive compounds through fermentation has increased in recent years. Banana fruit is one type of potential food biodiversity that has high antioxidant bioactive components so that it has a functional effect on health. Banana fruit is fermented using a symbiotic culture of bacteria and yeast (SCOBY). SCOBY is a consortium of microbes, including yeast, acetic acid bacteria (AAB), and lactic acid bacteria (LAB). SCOBY works well on media containing polyphenols increasing the biological activity of higher antioxidant bioactive compounds. In order to obtains an optimal product, fermentation is carried out based on the Central Composite Design (CCD) experimental design using Response Surface Methodology (RSM), which aims to determine the optimum point of the formulation process variable in the manufacture of fermented functional drinks by kombucha culture from banana fruit extract using the Design Expert DX program. 11.0.05®. The results of process optimization on antioxidant activity in banana drink contained 13.39% kombucha culture concentration, 10% sucrose concentration, and 9 days fermentation time with the predicted value of Antioxidant activity DDPH 94.421%, Polyphenols 0.200 mgGAE/mL, pH 3,984,oBrix 6.55, and Total Flavonoids 26,554 ppm. [ABSTRACT FROM AUTHOR]

Tempeh is a traditional Indonesian food, made from solid state fermentation of soybeans using Rhizopus spp. Tempeh can be developed from nutrition-rich substrates other than soybeans. This study aims to evaluate the potency of peas as the alternative substrate for tempeh. Peas were fermented using Rhizopus oligosporus C1 with the variation of culture concentrations (10% and 20%) and fermentation times (0, 24 and 48 hours) to produce tempeh. Distilled water was used to extract peas tempeh. The chemical characteristics of peas tempeh water extract, i.e., proteins, polyphenols, flavonoid content, and antioxidant bioactivity, were evaluated in this study. The profile of chemical compounds in tempeh with the highest antioxidant activity was identified using LC-MS/MS. The concentration of culture and duration of fermentation affected the characteristics of peas tempeh. The utilization of 20% R. oligosporus C1 and 24 hours of fermentation gave the highest antioxidant activity, proteins, polyphenols, and flavonoid content. LC-MS-MS analysis shows two compounds (Kadsurenin E dan Nigakilactone M) in a sample with the most increased antioxidant activity. Fermentation using R. oligosporus C1 can be used as an alternative technology to enhance peas' nutrition contents and bioactivity. [ABSTRACT FROM AUTHOR]

Ultrafiltration (UF) membrane system in concentrating corn (Zea mays var. indentata) hydrolyzate equipped in Stirred Ultrafiltration Cell (SUFC) was done as a reference for process toward larger scale (semi pilot scale) to get potential concentrate of fortificant of natural folic acid. Concentration of yellow and white corn hydrolyzates as a result of hydrolysis of corn by crude protease enzyme of Rhizopus oligosporus strain C1 was performed through UF membrane (MWCO 20000 Da.) under stirring speed 200, 300 and 400 rpm, and trans-membrane pressure (TMP) 20, 30 and 40 psia for 30 minutes, respectively. The result of experiment work showed that based on recovery of folic acid, the best SUFC process system on both yellow and white corn hydrolyzates were obtained under stirring speed 200 rpm and TMP 40 psia, and stirring speed 200 rpm and TMP 20 psia, respectively. In these process conditions, it generates concentrate with composition of folic acid of 89.79 and 156.73 µg/mL, dissolved protein of 1.010 and 0.668 mg/mL, total solids of 75.42 and 78.43%, total sugars of 273.14 and 298.89 mg/mL, and reducing sugars of 3.71 and 9.77 mg/mL. In these process conditions, UF membrane system was technically able to concentrate yellow corn hydrolyzate 2.64% and white corn hydrolyzate 10.64%. Identification on molecular weight (MW) of folic acid from yellow and white corn hydrolyzate displays mass spectra with dominant folic acid monomer with MW of 442.57 and 442.54 Dalton (Da.). [ABSTRACT FROM AUTHOR]

Performance of ultrafiltration (UF) membrane in separating corn (Zea mays var. indentata) hydrolyzed was performed to get concentrate that has potency as fortificant of natural folic acid. Separation valuable components from yellow and white corn hydrolysate as a result of hydrolysis by protease enzyme of Rhizopus oligosporus strain C1 was conducted through UF membrane (20000 MWCO) fitted in Dead-End Stirred Ultrafiltration Cell (DESUFC) at room temperature, stirrer rotation speed of 200, 300 and 400 rpm, and trans-membrane pressure (TMP) of 20, 30 and 40 psia for 30 minutes, respectively. The result of experiment activity showed that optimisation of UF process conditions by using yellow and white corn hydrolysates were achieved at stirrer rotation speed of 200 rpm and TMP of 20 psia with fluxes of 0.0062 and 0.0083 mL/cm2.minute, respectively. In these conditions, it had been generated retentate (concentrate) of yellow and white corn hydrolysate with compositions of folic acid 86.11 and 52.39 µg/mL, dissolved protein 1.01 and 0.67 mg/mL, total sugars 225.52 and 298.89 mg/mL, total solids 20.92 and 21.57%, and reducing sugars 66.84 and 97.69 mg/mL, respectively. In these conditions, identification on folic acid in yellow and white corn hydrolysate were get dominant molecular weight (MW) of 442.27 and 442.66 Dalton (Da.), respectively. [ABSTRACT FROM AUTHOR]

In addition to its delicious taste, high nutrition and relatively affordable price, banana is a potential fruit commodity to support food security. Banana contains various bioactive compounds, such as saponins, glycosides, tannins, pectin, soluble fiber, alkaloids, antioxidants, phenolics and flavonoids. Instead of direct consumption, banana can also be converted into various produ cts. One of them is fermented banana as a new and unique banana kombucha drink. This study aims to determine the lipase inhibitory activity produced by Raja Sereh banana kombucha (Musa sapientum) enriched with lactic acid bacteria (LAB) such as: Lactobacillus plantarum, Lactobacillus plantarum and Bifidobacterium bifidum at different fermentation times at 0-48 h. The results showed that the highest lipase inhibitory activity was in fermented banana kombucha with the addition of L. plantarum, which was fermented for 48 h by 84.76%, with antioxidant activity of 90.83%, total LAB of 10.58 cfu/mL, pH 4.28, and total polyphenols of 0.43 mg GAE/mL. From these results, it showed that the banana kombucha drink with the addition of LAB and the difference in fermentation time could affect the results of pancreatic lipase activity, antioxidants and other characteristics such as total polyphenols, total LAB, pH and total acid. [ABSTRACT FROM AUTHOR]

Phycocyanin, a natural blue pigment extracted from microalgae Spirulina, has been used in dietary supplements and natural colourants in food, nutraceutical, cosmetic, and pharmaceutical applications. This water-soluble pigment exhibits antioxidant, anti-inflammatory, hepatoprotective and neuroprotective properties. Membrane technology has gained broad interest in the processing of biomolecules and liquids. This technique is practical, easy to scale up and used at ambient temperature, minimising thermal damage to the product. This study investigates the effect of the microfiltration (MF) process on phycocyanin extracted from Spirulina sp. The crude extract was passed through a Dead End Stirred Microfiltration Cell (DESMF) with pore size 0.15 µm. The system was operated with constant rotation speed, 300 rpm at various transmembrane pressure 20, 30 and 40 psia. The results showed that microfiltration process on Spirulina extract doubled phycocyanin (PC) concentration and increased free radical inhibition. Most phycocyanin is retained in the MF retentate. The microfiltration processing at transmembrane pressure 40 psia increased phycocyanin with optimum concentration (0.48 mg/mL) and recovery of 96%. Total solids and dissolved protein in MF retentate at optimum condition were 1.98% and 2.94 mg/mL. The crude extract of phycocyanin exhibited free radical inhibition (74.55%) with significant improvement under the microfiltration process (93.89%). [ABSTRACT FROM AUTHOR]

Bananas are fruits that are beneficial to the human body due to their bioactive compounds. In this study, fermented bananas were used by a consortium of bacteria and yeast to obtain a healthy drink to prevent degenerative diseases, especially as a reduction in obesity. Obesity has become a global healthcare issue. The effect of organic acids produced by the fermentation of banana beverages on pancreatic lipase activity has not been investigated. Therefore, in this study, we measured the inhibitory activity of pancreatic lipase from fermented drinks of several types of banana in vitro and other chemical parameters to evaluate their possible use as a potential candidate in reducing obesity. Furthermore, 10% of orlistat was used as a positive control with 79.77% inhibiting activity. The results showed that all types of fermented bananas could reduce obesity, which was characterized by lipase inhibitory activity. The highest activity was shown by Kepok banana followed by Ambon and Raja bananas. Lipase inhibitory activity in fermentation was initiated 9 days at 88.13-96.64%. Metabolism of bioactive compounds by enzymes produced from bacterial and yeast symbiotic starter cultures produces organic acids that can improve nutrition and functional properties of fermented drinks as a reduction in obesity. [ABSTRACT FROM AUTHOR]

The preparation of infant biscuit for complementary feeding (CF) as folic acid source using natural folic acid fortificant had been performed. First, biscuit preparation on a laboratory scale (500 gram) was conducted using fortificant A or B and mixture of soy tempeh or mungbean tempeh, nixtamalized yellow corn, and fermented broccoli. Then, pilot scale-up (P) of 1, 3, 5, 7, and 9 kg was conducted using selected fortificant to obtain optimization of pilot-scale from fortificant types of natural folic acid. The result showed that the optimum process was achieved at 3 kg using fortificant B that can obtain infant biscuit with compositions of folic acid 179.22 µg/mL, dissolved protein 25.84 mg/mL, total solids 94.51%, total sugars 279 mg/mL, and reducing sugar 44.11 mg/mL. In this condition, the baking process decreased folic acid 30.99% compared with folic acid in dough 481.90% (4.82-folds) and ready-made infant biscuit flour. Two monomers of folic acid dominated characteristic of biscuit produced from pilot-scale of 3 kg with molecular weight 442.41 and 442.78 Dalton (Da). Volatile compounds were predominated by acetic acid and its derivatives (6.38%), fatty acid (10.53%), furfural (14.07%), methyl/ethyl ester (19.22%), and derivative of alcohol (5.013%). The distribution of particle size on a biscuit at quantity 10, 50 and 90% per volume per weight and particles size were 8.32, 25.81 and 195.34 µm or average particles size 69.07 µm. [ABSTRACT FROM AUTHOR]

Peroxidase enzymes are a group of oxidoreductase enzymes that catalyse the reduction of peroxides such as hydrogen and oxidise organic and inorganic compounds. Membrane processing is a promising alternative technology for the separation and purification of enzymes. This study partially purified peroxidase from Kailan (Brassica oleraceae var Alboglabra) by micro-and ultrafiltration membrane technology. The effects of physicochemical conditions (pH and temperature) on peroxidase were examined, and the purity and enzyme activity of resulted peroxidase was also determined. The crude peroxidase enzyme isolated from Kailan was passed through a microfiltration membrane (0.15 µm) with pressure 40 psia, rotation speed 400 rpm, and a flow rate of 30 mL/min, followed by an ultrafiltration module with the pressure of 40 psia and rotation speed 200, 300 and 400 rpm at room temperature. The optimum pH and temperature of peroxidase were pH 6.0 and 27 °C, respectively, as determined with guaiacol as the substrate. The purification of peroxidase by micro-and ultrafiltration process at optimum conditions resulted in specific activity of 392.16 and 749.91 U/mg with a purity level of 5.20 and 9.95 fold than crude enzyme activity. Thus, the membrane technology has a potential purification method for peroxidase production. [ABSTRACT FROM AUTHOR]

Inhibition of α-glucosidase enzyme is one therapeutic approach for lowering blood sugar levels in type 2 diabetic people. Kombucha has been reported to have the potential to prevent diabetes mellitus and free radical inhibitors because it releases active metabolites in the form of organic acid compounds. Banana is an alternative to traditional medicine to reduce blood glucose levels. Based on the background above, this study aims to determine the effect of Kombucha by using bananas and determine the most effective fermentation time against the inhibition of α-glucosidase enzymes and free radical inhibitors. Banana A (Musa acuminata Colla, or locally known as Pisang Susu) and banana B (Musa acuminata Lin, or locally known as Pisang Barangan) was fermented at 0, 6 days and 12 days. The results showed that in the fermentation process of kombucha banana A after 12 days, the total composition of polyphenols and acetic acid increased by 10.14, 10.98 and 12.48%, acetic acid 1346, 1753 and 2541 ppm, respectively. On the other hand, lactic acid, pH and total solids decreased during 12 days of fermentation by 736.73, 300.6 and 150.24 ppm, pH 4.01, 3.89 and 3.85, and total solids 13.40, 11.71 and 11.49%, respectively. For kombucha B, there was a similar trend of increasing and decreasing composition with kombucha banana A. In vitro test results showed that Kombucha banana A after 12 days of fermentation had the optimum α-glucosidase enzyme inhibition and free radical inhibitor respectively 82,11, 88,51 and 90,66%, and 86,11, 88,15 and 91.06%. [ABSTRACT FROM AUTHOR]

Katuk (Sauropus androgynus) is one of local plants that contains high chlorophyll content and large amounts of antioxidants, which are very useful to prevent free radicals and premature aging. Katuk leaves can be directly consumed as vegetables or be processed as fermented health beverage. This study aimed to evaluate antioxidant activity of formulated functional drinks derived from katuk leaf extracts. The activity of the functional drinks was optimized by varying fermentation conditions, such as kombucha culture level, sucrose level, and fermentation time, using response surface methodology (RSM). Katuk leaf was extracted using sterile hot water (leaf:water ratio, 1:10) with concentration of kombucha culture varied from 10–20% (w/v), sucrose addition varied from 10–20% (w/v), and fermentation time varied 0-12 days. The optimization was done by using Box-Behnken Design Response Surface Methodology (RSM) to evaluate and select optimal process conditions from a combination of factor levels which results in an optimal response. Based on RSM Box-Behnken Design, it was found that the above-mentioned three factors greatly influenced the response value. Optimum conditions were obtained with culture concentration of 13.75%, sucrose addition of 20% (w/v) and fermentation time of 5.66 days with the percentage inhibition of antioxidant was 80.27% (DPPH method), Feric reducing antioxidant power was 217.78 mg ascorbic acid/mL, pH was 4.57 and total polyphenols was 1,31 mg GAE/mL and reducing sugar 20,78 mg/mL. [ABSTRACT FROM AUTHOR]

Performance of microfiltration (MF) membrane (0.15 μm) in separating total polyphenol from beetroot (Beta vulgaris L.) fermented by Kombucha culture has been a starting reference on application of optimization in semi pilot scale. Separation process was conducted through microfiltration (MF) membrane (pore size 0.15 μm) fitted in Dead-End Stirred Filtration Cell (DESFC) at room temperature, stirrer rotation speed (SRS) of 200, 300 and 400 rpm, and transmembrane pressure (TMP) of 20 and 40 psia for 30 minutes. The experiment result showed that the best optimization of performance of MF membrane fitted in DESFC in separating valuable compounds from beetroot was achieved at SRS of 400 rpm and TMP of 40 psia with flux value of 0.0615 mL/cm².min. In this process condition was generated retentate (concentrate) and permeate with composition of total polyfenol of 0.67 and 0.43 %, total solids of 10.28 and 9.82%, particles size of 2788.0 and 2570.4 at particle index (PI) of 1.523 and 0.530, respectively. Retentate (concentrate) and permeate were dominated by 2 galic acid monomers and 1 galic acid monomer, molecular weight (MW) of 171.14 and 171.42, and 171.89 Dalton (Da.) (M+) and relative intensity of 100 %, respectively. MF membrane (0.15 μm) fitted in DESFC at this optimum condition is technically able to retain total polyfenols of 123% (1.23 folds), and total solids of 2.08%, compared to prior to process (feed). [ABSTRACT FROM AUTHOR]

Instant porridge as a result of formulation using natural folic acid fortificant has potential use as complementary feeding (CF). This experiment activity aims to find out folic acid concentration in the best fortificant in preparation of formula of instant porridge on composition, characteristic of folic acid monomer and particle size. This experiment activity performed by using fortificants of A, B, C, and D were subsequently nixtamalized yellow dent corn (Zea mays var. indentata), fermented spinach (Amaranthus sp.) and mung beans (Phaseoulus radiatus) tempeh; nixtamalized yellow dent corn, fermented broccoli (Brassica oleracea L.) and mung beans tempeh; nixtamalized white dent corn, fermented spinach, and mung beans tempeh; and nixtamalized white dent corn, fermented broccoli, and mung beans tempeh added to base formula of instant porridge with folic acid concentration in fortificants 0, 100, 200, 300, 400, 600, and 800 μg/100 g (of base formula of infant porridge). The result of experiment showed that based on type of nixtamalized corn on dissolved protein, formulation optimization was achieved by using fortificants A and C at concentration of folic acid 600 and 400 μg/100 g (of base formula infant porridge). In this condition was yielded instant porridge A and C with compositions of folic acid 175.25 and 198.72 μg/mL, dissolved protein 2.09 and 1.98 mg/mL, total solids 93.12 and 97.53 %, total sugars 223.73 and 209.33 mg/mL, and reducing sugars 47.35 and 46.87 mg/mL, respectively. Compared without fortificant, this optimum condition increases dissolved protein 50.72 and 42.44 %, total sugars 22.72 and 31.03 %, and reducing sugars 74.21 and 72.44 %. Meanwhile, total solids in fortificant A decreases 4.29 %, and total solids in fortificant C increases 1.52 %. At optimum condition, identification on folic acid monomer in instant porridge using fortificants A and C were dominated by monomer with molecular weights (MWs) 442.3695 and 442.5903 Dalton (Da.). While, particle size distribution indicated particle size 1,060.6 and 1,075.2 nm with particle index (PI) 1.222 and 1.192, respectively. [ABSTRACT FROM AUTHOR]

Kombucha is a fermented beverage product using SCOBY (Symbiotic Culture of Bacteria and Yeast). This beverage has several health effects such as antioxidants and antibacterial. Aim of this study was to produce Kombucha probiotic drinks made from beet (Beta Vulgaris L.) and can be used to prevent natural digestive infections and free radicals. Beet extract Kombucha fermentation was conducted for 12 days at room temperature. The results showed that fermentation for 12 days produced Kombucha beet with total composition of 0.30% polyphenols, 1.73% total acid, 10.07% total solids, 15.36 mg/mL dissolved protein, pH 3.64, antibacterial activity against Escherichia coli (E. coli) of 15 mm with an index activity value of 53.57% compared to Streptomycin sulfate at concentration of 1% and potentially prevention of free radicals of 86.29%. [ABSTRACT FROM AUTHOR]

Fermentation by lactic acid bacteria (LAB) is one promising alternative to improve the benefits of various food and beverages. This research aims to examine the consequence of lactic acid fermentation of banana juice to antioxidant activity, total polyphenol contents, total LAB, pH, titratable acidity, reducing sugar and dissolved protein. The identification of gallic acid and lactic acid monomers was conducted on the most optimal condition of the fermentation by using LC-MS. Banana juice underwent fermentation for 48 hours at 37°C using 2 distinctive cultures: Bifidobacterium bifidum and mixed cultures of LAB. The application of cultures in test subject modified the properties of banana juice with respect to the observed parameters. Mixed cultures of LAB introduced for 32 hours resulted in the highest DPPH (2,2-Diphenyl-1-Picrylhydrazyl) inhibition activity (67.95%) compared to unfermented fresh banana juice (30.66%) and juice fermented using Bifidobacterium bifidum (51.16%). Significant improvement of total polyphenol content was also observed in juice fermented with mixed cultures for 32 hours. Sample’s pH decreased following the increased total LAB and total acid during fermentation. Meanwhile, the values of reducing sugar and dissolved protein tended to fluctuate. Identification of gallic acid monomer at optimal condition revealed the dominant monomer had molecular weight of 171.34 Da whereas identification of lactic acid monomer found that the dominant monomer had molecular weight of 91.27 Da. Our research proposes that fermentation of banana juice using lactic acid bacteria can improve the polyphenol content and antioxidant activity of the juice. [ABSTRACT FROM AUTHOR]