Ananda, Tinok Dwi (2019) Fermentasi Pada Kubis Menggunakan Kultur Campuran Lactobacillus Plantarum Dan Saccharomyces Cerevisiae Untuk Penurunan Zat Antinutrisi Dan Identifikasi Metabolit Sekunder. Magister thesis, Universitas Brawijaya.
Abstract
Kubis (Brassica oleracea var. capitata) adalah salah satu jenis sayur yang paling banyak dikonsumsi di dunia. Namun, kubis mengandung zat antinutrisi pengganggu asupan protein yaitu tanin (290,88 mg/100 g kubis segar), yang dapat didegradasi oleh enzim tanase bakterial. Di sisi lain, kubis juga mengandung senyawa glukosinolat yang mampu terhidrolisis oleh enzim mirosinase tanaman untuk membentuk senyawa antikanker, yaitu isotiosianat. Enzim tersebut berada di dalam kompartemen sel tanaman dan dapat teraktivasi melalui perusakan dinding sel tanaman oleh mikroorganisme. Proses degradasi tanin dan glukosinolat akan melepaskan glukosa yang dapat dimetabolisme oleh mikroorganisme membentuk asam. Pada penelitian ini, dilakukan fermentasi pada kubis menggunakan Lactobacillus plantarum dan Saccharomyces cerevisiae untuk 1) menentukan kondisi optimum fermentasi, yaitu volume inokulum campuran dan pH awal media untuk menurunkan senyawa tanin dalam kubis 2) mengidentifikasi keberadaan asam laktat dan asam asetat dalam filtrat sisa fermentasi menggunakan HPLC dan 3) mengidentifikasi keberadaan senyawa isotiosianat target, yaitu iberin dan sulforafan menggunakan LCMS. Variasi volume inokulum campuran yang dipelajari ialah 5%, 10%, 15%, 20%, 25% (v/v), sedangkan variasi pH yang dikaji yaitu 4, 5, 6, dan 7. Fermentasi kubis dilakukan pada suhu ruang dalam kondisi anaerobik selama 4 hari. Tolak ukur kondisi optimum didasarkan pada kadar terendah tanin dalam kubis yang ditentukan secara spektrofotometri. Hasil penelitian menunjukkan bahwa baik volume inokulum campuran dan pH berpengaruh nyata terhadap penurunan kadar senyawa tanin (P <0,05). Kondisi optimum untuk menurunkan senyawa tanin dalam kubis dengan teknik fermentasi terjadi pada saat penggunaan volume inokulum campuran L. plantarum – S .cerevisiae 5% dan pH 7. Fermentasi kubis pada kondisi tersebut dapat menurunkan kadar tanin dalam tanaman menjadi 54,061 mg/100 g berat segar kubis. Identifikasi jenis asam menunjukkan keberadaan senyawa asam laktat dan asam asetat dalam filtrat hasil fermentasi. Selain itu, senyawa isotiosianat target yang berhasil diidentifikasi dalam biomassa kubis terfermentasi adalah iberin dan sulforafan. Walaupun kubis segar telah mengandung kedua senyawa tersebut, tetapi kadar senyawa isotiosianat, yaitu sulforafan dalam kubis terfermentasi lebih besar (0,711 μg/g) dibandingkan dengan kadar sulforafan dalam kubis segar (0,539 μg/g).
English Abstract
Cabbage (Brassica oleracea var. capitata) is one of the most widely consumed vegetables in the world. However, this vegetable contains anti-nutritional compound that disrupts protein bioavaibility, called tannin (290.88 mg/100 g fresh weight), which can be degraded by bacterial tannase enzyme. On the other hand, cabbage also contains glucosinolate compounds which can be hydrolyzed by plant myrosinase enzyme, to form anticancer compound, called isothiocyanates. This enzyme is stored in plant cell compartments and can be activated through plant cell walls destruction by microorganisms. The degradation process of tannin and glucosinolate release glucose, which is further metabolized by microorganism to form acids. In this study, cabbage fermentation using Lactobacillus plantarum and Saccharomyces cerevisiae was conducted to 1) determine the optimum fermentation conditions, that are mixed inoculums volume and initial pH culture to reduce tannin level in cabbage 2) identify the presence of lactic acid and acetic acid in the filtrate of fermented cabbage using HPLC and 3) identify the targeted isothiocyanate compounds, iberin and sulphoraphane using LCMS. The variation of the mixed inoculums volume studied were 5%, 10%, 15%, 20%, 25% (v/v), while the variations of pH used were 4, 5, 6, and 7. The cabbage fermentation was carried out at room temperature in anaerobic condition for 4 days. The optimum fermentation conditions were based on the lowest levels of tannin in the fermented cabbage biomass, spectrophotometrically. The results showed that both the mixed inoculums volume and initial pH culture significantly affected the reduction of tannin levels in cabbage (P <0,05). The using of 5% mixed inoculums volume and pH 7 were found to be the best conditions for tannin degradation in cabbage, where remained tannin level in fermented cabbage biomass was 54.061 mg/100 g fresh weight. Acid identification showed the presence of lactic acid and acetic acid compounds in the filtrate of fermented cabbage. In addition, the identified of targeted isothiocyanate compounds in fermented cabbage biomass were iberin and sulphoraphane. Although these compounds had already identified in the fresh cabbage biomass, the level of isothiocyanate compounds, sulphoraphane in fermented cabbage were greater than that in fresh cabbage (0.711 μg/g vs 0.539 μg/g, respectively).
Other obstract
-
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/664.024/ANA/f/2019/041904258 |
| Uncontrolled Keywords: | Fermentasi Kubis, Lactobacillus plantarum, Saccharomyces cerevisiae |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.024 Manufacturing processes |
| Divisions: | S2/S3 > Magister Kimia, Fakultas MIPA |
| Depositing User: | Endang Susworini |
| Date Deposited: | 07 Jun 2022 04:06 |
| Last Modified: | 07 Jun 2022 04:06 |
| URI: | http://repository.ub.ac.id/id/eprint/190845 |
![[thumbnail of TINOK DWI ANANDA.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
TINOK DWI ANANDA.pdf Download (1MB) |
Actions (login required)
 |
View Item |