Food Properties of Lebui Bean Powder Extract Fermented by Rhizopus Sp.
Wahyu Mushollaeni
and Lorine Tantalu*
Department of Agrindustrial Technology, Tribhuwana Tunggadewi University, Indonesia.
Corresponding Author Email: lorine.tantalu@unitri.ac.id
Abstract:
The fermentation that involves the performance of microbes is very effective for breaking the glycoside bonds that bind bioactive compounds in cells without using high temperatures and chemicals, as well as to improve the quality of nutritional components. Bioactive compounds in free form, obtained from the fermentation of black bean powder (Cajanus sp.) need to be extracted and characterized to obtain the types of bioactive compounds that have the potential to be applied in functional foods. Fermented black bean powder used in this experiment is the fermented lebui bean powder that has been fermented using the fungus Rhizopus sp. for two days. These lebui beans are local beans from Lombok Island, West Nusa Tenggara, Indonesia. This experiment aimed to determine the type and concentration of organic solvents, which can maintain the quality of nutritional contents and bioactive compounds of fermented lebui bean powder. The nested design was used. The main factor was the type of solvent (n-hexane or ethanol), while the solvent concentration (70% or 90%) was the second factor and nested in the main factor. The result showed that ethanol 90% was the best organic solvent to extract the bioactive compound in fermented lebui bean powder, and this extract contained protein, lipid, moisture, ash, fiber, and carbohydrates respectively 26.33%; 13.60%; 14.24%; 3.28%; 16.03%; and 26.54%. The bioactive compounds identified were phenolic, flavonoid, and anthocyanin, respectively 78.544 mgGAE/g; 217.358 mgQE/g; and 147.665 ppm.
Keywords:
Bioactive Compounds; Fermentation; Lebui Bean Powder; Nutritional Contents; Phenolic; Rhizopus Sp
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