Jurnal Aplikasi Teknologi Pangan
Vol 7, No 2 (2018): Mei 2018

Formulasi Nikstamal Jagung, Tempe, dan Sayuran Terfermentasi dalam Perolehan Pasta Fortifikan sebagai Sumber Asam Folat Alami

Susilowati, Agustine (Unknown)
Maryati, Yati (Unknown)
Lotulung, Puspa Dewi N. (Unknown)
Aspiyanto, Aspiyanto (Unknown)



Article Info

Publish Date
30 May 2018

Abstract

Penelitian ini bertujuan untuk melakukan formulasi dalam pembuatan pasta fortifikan asam folat alami yang terdiri dari campuran tempe (kedelai dan kacang hijau), sayuran terfermentasi (brokoli dan bayam), dengan nikstamal jagung kuning dan jagung putih jenis gigi kuda guna mengetahui rasio terbaik campuran ketiga bahan tersebut terhadap konsentrasi asam folat dan identifikasi monomer-monomernya. Rangkaian proses fermentasi tempe dan sayuran masing-masing dilakukan menggunakan Rhizopus oligosporus strain C1 dan kultur Kombucha, serta nikstamalisasi jagung dilakukan dengan menggunakan Ca(OH)2. Formulasi dilakukan dengan mengatur rasio campuran tempe plus sayuran terfermentasi dan nikstamal jagung pada rasio 1:1, 1:2, 1:3, 1:4, dan 1:5. Analisis dilakukan terhadap protein terlarut, total padatan, gula reduksi, total gula dan asam folat. Identifikasi asam folat dan asam glutamat dilakukan melalui LC-MS. Penelitian ini berhasil untuk menentukan rasio terbaik guna menghasilkan asam folat tertinggi serta berhasil mengidentifikasi monomer asam folat dan asam glutamat pasta fortifikan asam folat. Kesimpulannya, formulasi pasta fortifikan asam folat terbaik dapat dicapai pada kombinasi pasta campuran tempe plus sayuran terfermentasi dengan nikstamal jagung pada rasio 1:5.Formulation Nixtamalized Corn, Tempeh, and Fermented Vegetables for Producing Fortificant Paste as Natural Follic Acid SourceAbstractThis research was done to obtain the highest concentration of folic acid and the monomer identification on paste formulation with various additions of natural folic acid source from tempeh (G. soyae and mung beans/P. radiatus), and fermented broccoli, and fermented spinach with both nixtamalized yellow corn and white corn (Zea mays L. var. indentata). The research was conducted through a series of tempe and vegetable fermentation process using Rhizopus oligosporus strain C1 and Kombucha culture, and nixtamalization of corn was done using Ca(OH)2. Ratio was set at 1:1, 1:2, 1:3, 1:4 and 1:5 of mixture paste of tempeh & fermented vegetables to nixtamalized corn, respectively. The result of experiment showed that nixtamalized corn ratio resulted in the increase in folic acid, total solids, and decreased dissolved protein, total sugars and reducing sugars. As conclusion, based on the best concentration of folic acid, optimization of formulation was achieved at combination between mixture of mung beans tempeh & fermented broccoli and a 1:5 ratio of corn.•|•|•|•|•|•

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Journal Info

Abbrev

jatp

Publisher

Subject

Description

Jurnal Aplikasi Teknologi Pangan aims to expose the results of fundamental and applied research in food and its related fields to scholars, students, and food applicants. The journal covers the fields of application of technology on food, i.e. biotechnology, functional food, food process, health, ...