Pengaruh variasi waktu Fermentasi terhadap aktivitas Antioksidasi Tempe.

Listyowati , Lilis (2000) Pengaruh variasi waktu Fermentasi terhadap aktivitas Antioksidasi Tempe. Undergraduate thesis, FMIPA UNDIP.

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Abstract

Tempe mengandung senyawa isoflavon yaitu: genistein, daidzein, glisitein dan faktor 2 yang mempunyai aktivitas biologis diantaranya antioksidan. Genistein, daidzein dan glisitein dibebaskan secara enzimatis dari glikosidanya oleh Rhizophus sp, sedangkan faktor 2 disintesis oleh bakteri┬Čbakteri kontaminan selama proses fermentasi. Senyawa antioksidan pada tempe dapat menurunkan kolesterol dalam darah dan dapat menghambat oksidasi LDL (Low Density Lipoprotein) sehingga dapat mengurangi penyumbatan arteri (arteriosklerosis), serta dapat melindungi minyak-minyak nabati dari autoksidasi. Penelitian ini bertujuan untuk menentukan pengaruh variasi waktu fermentasi terhadap aktivitas antioksidasi tempe. Tempe dibuat dengan variasi waktu fermentasi 0, 24, 48 dan 72 jam. Aktivitas antioksidasi ditentukan melalui pengukuran angka peroksida minyak kelapa yang ditambah masing-masing filtrat tempe dengan menggunakan metode Hill and Thiels yang dimodifikasi oleh Adnan (1980). Angka peroksida minyak yang ditambah filtrat tempe dengan variasi waktu fermentasi 0, 24, 48 dan 72 jam berturut-turut sebagai berikut: 3,7849 mek/kg, 3,5659 mek/kg, 2,8375 mek/kg dan 2,9277 mek/kg. Sedangkan angka peroksida minyak kelapa standar adalah 3,6190 mek/kg. Hal ini menunjukan bahwa fermentasi dapat meningkatkan aktivitas antioksidasi tempe dan pada fermentasi 48 jam mempunyai aktivitas paling tinggi. Namun pada fermentasi 72 jam aktivitasnya turun. Tempe contains isoflavon compounds, i.e.: genistein, daidzein, glycitein and factor 2 which have biological activity, such as antioxydant. Genistein, daidzein and glycitein were liberated enzimacally from their glycosides by Rhizophus sp, whereas contaminant bacteria during fermentation process synthesized factor 2. Antioxydant compounds of tempe could inhibited LDL (Low-Density Lipoprotein) oxidation, thus decreased plaque which was able to clog arteries (arteriosclerosis) and also could protect vegetable oils from autoxidation. The aim of this research was to determine various fermentation time effects on antioxydative activity of tempe. Tempe was made with various fermentation time 0, 24, 48 and 72 hours. Antioxydative activity was determined through measuring peroxide value of coconut oil, which enriched with each tempe filtrates by using Hill and Thiels method that was modified by Adnan (1980). Peroxide value of oil which enriched with tempe filtrates with various fermentation time 0, 24, 48 and 72 hours were 3.7849 meg/kg, 3.5659 meg/kg, 2.8375 meg/kg, 2.9277 meg/kg respectively. While peroxide value of standard coconut oil was 3.6190 meg/kg. It showed that fermentation could increase antioxydative activity of tempe and on fermentation 48 hours exhibited the highest antioxydative activity. But on fermentation 72 hours, the antioxydative activity decreased.

Item Type:Thesis (Undergraduate)
Subjects:Q Science > QD Chemistry
Divisions:Faculty of Science and Mathematics > Department of Chemistry
ID Code:30772
Deposited By:Mr UPT Perpus 1
Deposited On:07 Nov 2011 09:26
Last Modified:07 Nov 2011 09:26

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