THE EFFECT OF TEMPE FERMENTATION TIME ON THE TOTAL PHENOLIC AND ISOFLAVONE GENISTEIN CONTENTS
The objective of this study was to evaluate total phenolic compounds and isoflavone genistein contents during 0 - 9 days of fermentation time. Isoflavone extract were obtained by maceration and fractionation. Total phenolic compounds were measured by Folin ciocalteau method, meanwhile, the isoflavon...
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| Language: | English |
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Universitas Sebelas Maret
2017-09-01
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| Series: | Alchemy |
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| Online Access: | https://jurnal.uns.ac.id/alchemy/article/view/5094 |
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| author | Kiki Fransiska Suharto Hartati Soetjipto Yohanes Martono |
| author_facet | Kiki Fransiska Suharto Hartati Soetjipto Yohanes Martono |
| author_sort | Kiki Fransiska Suharto |
| collection | DOAJ |
| description | The objective of this study was to evaluate total phenolic compounds and isoflavone genistein contents during 0 - 9 days of fermentation time. Isoflavone extract were obtained by maceration and fractionation. Total phenolic compounds were measured by Folin ciocalteau method, meanwhile, the isoflavone genistein contents were analyzed by a High Performance Liquid Chromatography. The yield of isoflavone extract and the total phenolic compounds were analyzed using a randomized completely block design and the mean between treatments was compared by the Honestly Significant Difference (HSD) test using significance level of 5 %. The highest amount of total phenolic compounds during the incubation time was obtained on 4 days of fermentation time, i.e., 232.05n ± 7.71 μg/g, while the highest content of isoflavone genistein was obtained on 5 days of fermentation time, i.e., 100.48 μg/g. This research confirms that the fermentation process of tempe induces the total phenolic contents and the production of isoflavone genistein is fluctuating. |
| format | Article |
| id | doaj-art-4cb4b078df924e1fb0e4d1981afc2f50 |
| institution | DOAJ |
| issn | 1412-4092 2443-4183 |
| language | English |
| publishDate | 2017-09-01 |
| publisher | Universitas Sebelas Maret |
| record_format | Article |
| series | Alchemy |
| spelling | doaj-art-4cb4b078df924e1fb0e4d1981afc2f502025-08-20T02:51:24ZengUniversitas Sebelas MaretAlchemy1412-40922443-41832017-09-0113222823810.20961/alchemy.v13i2.509410418THE EFFECT OF TEMPE FERMENTATION TIME ON THE TOTAL PHENOLIC AND ISOFLAVONE GENISTEIN CONTENTSKiki Fransiska Suharto0Hartati Soetjipto1Yohanes Martono2Jurusan Kimia, Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana, Salatiga, IndonesiaJurusan Kimia, Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana, Salatiga, IndonesiaJurusan Kimia, Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana, Salatiga, IndonesiaThe objective of this study was to evaluate total phenolic compounds and isoflavone genistein contents during 0 - 9 days of fermentation time. Isoflavone extract were obtained by maceration and fractionation. Total phenolic compounds were measured by Folin ciocalteau method, meanwhile, the isoflavone genistein contents were analyzed by a High Performance Liquid Chromatography. The yield of isoflavone extract and the total phenolic compounds were analyzed using a randomized completely block design and the mean between treatments was compared by the Honestly Significant Difference (HSD) test using significance level of 5 %. The highest amount of total phenolic compounds during the incubation time was obtained on 4 days of fermentation time, i.e., 232.05n ± 7.71 μg/g, while the highest content of isoflavone genistein was obtained on 5 days of fermentation time, i.e., 100.48 μg/g. This research confirms that the fermentation process of tempe induces the total phenolic contents and the production of isoflavone genistein is fluctuating.https://jurnal.uns.ac.id/alchemy/article/view/5094fenolic compoundsfermentation timegenisteintempe |
| spellingShingle | Kiki Fransiska Suharto Hartati Soetjipto Yohanes Martono THE EFFECT OF TEMPE FERMENTATION TIME ON THE TOTAL PHENOLIC AND ISOFLAVONE GENISTEIN CONTENTS Alchemy fenolic compounds fermentation time genistein tempe |
| title | THE EFFECT OF TEMPE FERMENTATION TIME ON THE TOTAL PHENOLIC AND ISOFLAVONE GENISTEIN CONTENTS |
| title_full | THE EFFECT OF TEMPE FERMENTATION TIME ON THE TOTAL PHENOLIC AND ISOFLAVONE GENISTEIN CONTENTS |
| title_fullStr | THE EFFECT OF TEMPE FERMENTATION TIME ON THE TOTAL PHENOLIC AND ISOFLAVONE GENISTEIN CONTENTS |
| title_full_unstemmed | THE EFFECT OF TEMPE FERMENTATION TIME ON THE TOTAL PHENOLIC AND ISOFLAVONE GENISTEIN CONTENTS |
| title_short | THE EFFECT OF TEMPE FERMENTATION TIME ON THE TOTAL PHENOLIC AND ISOFLAVONE GENISTEIN CONTENTS |
| title_sort | effect of tempe fermentation time on the total phenolic and isoflavone genistein contents |
| topic | fenolic compounds fermentation time genistein tempe |
| url | https://jurnal.uns.ac.id/alchemy/article/view/5094 |
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