Protein isolate from soy bean (Glycine soja L.) tempeh, mung bean (Phaseolus radiatus L.) tempeh and kidney bean (Phaseolus vulgaris L.) tempeh are natural source of folic acid with main role in brain smartness. 0.15 µm microfiltration (MF) membrane fitted in dead-end stirred microfiltration cell (SMFC) was able to separate protein isolate from three (3) kinds of tempeh at stirrer rotation speed 400 rpm, room temperature and pressure 40 psia for 30 minutes. The result of experimental work showed that SMFC had potential use in separation of protein isolate affected by kinds of bean and membrane performance on isolate composition in retentate and permeate. SMFC was able to retain better protein isolate in retentate than that passing across permeate. Retentate of protein isolate from soy bean tempeh, mung bean tempeh and kidney bean tempeh had subsequently compositions of folic acid 362.07, 254.07 and 506.07 µg/mL, total solids 5.56, 4.08 and 1.82 %, N-Amino 4.34, 3.36 and 0.56 mg/mL, and dissolved protein 0.79, 0.34 and 0.72 mg/mL. In this process condition, SMFC was able to increase folic acid in protein isolate retentate of soy tempeh of 0.59 times, mung bean tempeh of 1.1 times and kydney bean tempeh of 1.42 times before purification process in retentate. Based on both SMFC performance and efficiency, all the best purification optimization were obtained kidney beans tempeh. Identification of monomer of kidney bean tempeh protein isolate gave monomers of folic acid, glutamic acid and folic acid fractionation with molecular weight of 443.5797, 148.1643 and 221.2132 Da. and relative intensity of 1.28, 50.11 and 7.05 %, respectively.

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.

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