DETERMINATION OF ANTHOCYANIN LEVEL IN KIDNEY BEAN (Phaseolus vulgaris L.) TEMPEH AS A HEPATOPROTECTIVE AGENT

Abstract

Liver is a part of body that is used as a toxin neutralizer as well as a target for increasing free radicals. In counteracting free radicals, body needs antioxidants in one of the plant secondary metabolites, namely anthocyanins. Anthocyanins are organic compounds from the water-soluble flavonoid family that give red, blue, and violet colors. Fermentation can increase anthocyanin levels in kidney beans. This study aimed to determine the presence of anthocyanins in kidney bean (Phaseolus vulgaris L.) tempeh which can be used as a hepatoprotective agent and to determine the anthocyanin levels in kidney bean (Phaseolus vulgaris L.) tempeh. Qualitative analysis using HCl and NaOH with positive results showed the color change to solid red then to bluish green and then faded. Determination of total anthocyanin levels was carried out using UV-Vis spectrophotometric method with the pH differential principal in anthocyanin showed in mg/100gram sample at a maximum wavelength of 525.5 nm. The result was that the average anthocyanin content was 40.37mg/100gram with a variant coefficient is 0.325%.

Physicochemical Properties of Yanggaeng with Added Tempeh Powder

“…If the Maillard reaction is enhanced in tempeh-added Yanggaeng, then the flavor and aroma would also be altered ( Zhang et al, 2020 ). Alternatively, the increased b* and BI values in the tempeh-added Yanggaeng may have been caused by an elevation in anthocyanin levels in the soybeans during microbial fermentation, which is a strong characteristic of tempeh ( Anggraini and Mirantana, 2022 ). Therefore, physical modifications by fermentation in tempeh may create a red to reddish-brown color ( Zheng and Tian, 2006 ), and the b* and BI values may be affected.…”

“…Further in-depth studies are needed to identify which components enhance the radical scavenging activities. Potential components include isoflavon ( Liu et al, 2023 ) and anthocyanin ( Anggraini and Mirantana, 2022 ).…”