Pengaruh suplementasi isolat bakteri asam laktat penghasil enzim beta glukosidase asal growol terhadap nilai gizi dan flavonoid total tempe
DOI:
https://doi.org/10.35842/ilgi.v9i1.724Keywords:
bakteri asam laktat , beta-glukosidase, flavonoids, growol, nilai gizi tempeAbstract
Latar Belakang: Tempe merupakan salah satu makanan fungsional khas Indonesia yang memiliki efek kesehatan karena kandungan aglikon isoflavon. Aglikon isoflavon merupakan senyawa flavonoid yang dihasilkan oleh enzim beta-glukosidase seperti pada jamur Rhizopus maupun bakteri asam laktat yang berasal dari makanan fermentasi seperti growol. Tujuan: Menganalisis pengaruh penambahan isolat bakteri asam laktat penghasil beta glukosidase asal growol terhadap nilai gizi dan flavonoid total tempe. Metode: Bakteri asam laktat diisolasi dari growol pada media MRS yang disuplementasi dengan Esculin iron agar. Aktivitas beta-glukosidase dihitung menggunakan kit beta-glucosidase activity. Isolat bakteri asam laktat kemudian ditambahkan 5% (b/b) pada fermentasi kedelai dengan ragi tempe (Raprima) untuk menghasilkan tempe modifikasi. Analisis nilai gizi (kadar air, kadar abu, protein total, lemak total, dan karbohidrat) dan flavonoid total dianalisis dengan metode AOAC serta aluminium klorida pada tempe modifikasi dan tempe kontrol. Data dianalisis menggunakan uji t-beda dan ANOVA dengan alfa ditetapkan pada 95%. Hasil: Aktivitas beta glukosidase tertinggi terdapat pada isolat 1 (14,70±1,74 U/L) dibandingkan isolat lainnya. Identifikasi molekuler menunjukkan bahwa isolat 1 masih belum murni karena terdiri dari bakteri asam laktat. Terdapat perbedaan yang signifikan (p<0,05) pada kadar air, abu, protein, dan karbohidrat antara tempe kontrol dengan tempe modifikasi namun tidak pada kadar lemak (p>0,05). Kadar flavonoid berbeda signifikan (p<0,05) antara kedua jenis tempe dengan kandungan tertinggi terdapat pada kelompok tempe modifikasi (0,14±0,02 vs 0,26±0,01 mg/g). Kesimpulan: Modifikasi pembuatan tempe melalui penambahan bakteri asam laktat asal growol mampu meningkatkan kadar flavonoid dan memengaruhi nilai gizi pada produk tempe yang dihasilkan.
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