Kandungan beta karoten, polifenol total dan aktifitas ”merantas” radikal bebas kefir susu kacang hijau (Vigna radiata) oleh pengaruh jumlah starter (Lactobacillus bulgaricus dan Candida kefir) dan konsentrasi glukosa

Abstract

Background: Kefir is a well known fermented dairy milk product which is functional for gut health. However kefir can also be made from vegetable milk such as soy or mungbean milk. Objective: To study the chemical and functional property of Mungbean milk (MBM) Kefir Methods:Mungbean milk was fermented into MBM Kefir using Lactobacillus bulgaricus and Candida kefir. Three levels of cultures and glucose concentration were tested and a complete randomized design experiment was employed. The resulting MBM Kefir were tested for β-carotene level, total polyphenol content, and free radical scavenging activity. Beta carotene level, total polyphenols and free radicals scavenging activity were determined by spectrophotometry, Folin-Ciocalteu method, and DPPH radical scavenging assay respectively. The data were analyzed by ANOVA and when the result of ANOVA was significant, Tukey’s multiple comparison was conducted. Results: Culture concentration increased β-carotene level (p = 0.049), total polyphenol (p = 0.015) and free radical scavenging activity (p = 0,000) of MBM kefir. Glucose concentration increased total polyphenol (p = 0.002), but had no effect on free radical scavenging activity and β-carotene level. However, there were no interaction among treatments at 0.05 significance level. Total acid level ranged from 1.57 to 2.54%, with the highest and level at 15% cultures concentration and 15% glucose concentration. Alcohol level ranged from 0.26 to 0.90% which was in accordance with the maximum standard for kefir (1%). Conclusion: An optimal product of mungbean milk kefir with highest free radical scavenging activity can be obtained using 15% cultures (Lactobacillus bulgaricus and Candida kefir) and 10% glucose concentration.

Characteristics of kefir based on goat’s milk with different starter combinations

“…Lactic acid decrease pH value and this environmental condition was not suitable for LAB, while acidic environmental support the yeast to growth. The high total acid content of Lactobacillus acidophillus will inhibit the growth of microorganisms that carry out the fermentation process, including the yeast S. cereviceae so that the yeast cannot break down the substrate as in the beginning of the fermentation [16]. The amount of yeast is an indicator of microbiological quality that cannot be separated in kefir because kefir seeds or kefir grains contain various types of bacteria and yeast or yeast.…”

TEKNIK PENGGUNAAN PUPUK METODE TEMPEL MISEL ORGANIK-ANORGANIK PADA TANAMAN KACANG HIJAU (Vigna radiata L.) DENGAN PENGUJIAN BERBAGAI DOSIS DI ZONA AKAR

“…Peran strategis lainnya dari kacang hijau adalah komplementer dengan beras, sebab protein beras yang miskin lisin dapat diperkaya dengan kacang hijau yang kaya lisin (Trustinah, dkk., 2014). Dengan demikian kacang hijau berperan penting sebagai sumber protein, perbaikan gizi (Trustinah, dkk., 2014;Supriyono, Murwani, dan Nurrahman, 2014) dan terjadi peningkatan pendapatan petani karena harga kacang hijau relatif lebih baik. Selanjutnya, Supriyono, dkk.…”

Edukasi Pemanfaatan Tumbuhan Berkhasiat Obat menjadi Sediaan Herbal

“…Batang pelepah pisang mengandung saponinsteroid, flavonoid dan tanin (Suharto dkk., 2012) dimana ekstraksnya memiliki aktivitas antibakteri terhadap S.aureus (Hastari, 2012) dan sebagai penyembuh luka (Prasetyo dkk., 2010). Kacang hijau dapat dibuat menjadi kefir atau minuman probiotik yang memiliki daya antibakteri alami (Supriyono, 2008) dan menunjukkan aktivitas sebagai antikosidan alami (Wijaningsih, 2008). Sedangkan dalam biji melinjo (Gnetum gnemon Linn) ditemukan banyak protein dan senyawa stilben yaitu resveratrol, gnemonols K dan L (resveratrol trimers), M (isorhapontigenin dimer), gnemonoside K (glucoside of resveratrol trimer), gnetin L, gnetin C, gnemonosides A, C,dan D. Aktivitas melinjo yang dilaporkan dengan adanya kandungan senyawa ini yaitu antioksidan, lipase dan alpha-amylase inhibition activity, dan antimikroba (Iliya et al, 2003;Kato et al, 2009) Penduduk asli Desa Babakan masih banyak yang belum mengetahui potensi obat dari tanaman yang tumbuh diwilayahnya, Atau jikapun mereka tahu mereka enggan menggunakan herbal karena tidak praktis penggunaannya sementara fasilitas kesehatan formal juga tersedia cukup di Babakan yaitu memiliki tiga bidan dan satu dokter umum dan terdapat fasilitas layanan kesehatan yaitu enam posyandu, satu pos KB, satu poskesdes dan satu balai pengobatan.…”