PENGAYAAN ASAM FOLAT PADA JUS PISANG FERMENTASI MENGGUNAKAN KULTUR BAKTERI ASAM LAKTAT (Folic Acid Enrichment of Fermented Banana Juice with Lactic Acid Bacteria)

Setyani Budiari; Yati Maryati; Agustine Susilowati; Puspa Dewi Lotulung; Hani Mulyani

doi:10.36974/jbi.v11i2.6032

PENGAYAAN ASAM FOLAT PADA JUS PISANG FERMENTASI MENGGUNAKAN KULTUR BAKTERI ASAM LAKTAT (Folic Acid Enrichment of Fermented Banana Juice with Lactic Acid Bacteria)

Setyani Budiari, Yati Maryati, Agustine Susilowati, Puspa Dewi Lotulung, Hani Mulyani

Abstract

Folic acid (Vitamin B9) involved in numerous metabolisms. Folate deficiency is responsible for some negative health problems. The fermentation of foodstuffs to produce rich content of folic acid beverages using lactic acid bacteria (LAB) is an effort to overcome the health issues. This study aimed to determine the effect of banana juice fermentation using LAB on the folic acid content of the banana juice. Banana juice was fermented for 48 hours at 37^oC with monoculture of Lactobacillus plantarum and mixed LAB cultures of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Bifidobacterium bifidum and Bifidobacterium breve. The changes of folic acid characteristics were observed every 8 hours during 0 – 48 hours of fermentation, as well as the change in pH, total acid, soluble protein, and reducing sugar. The identification of folic acid monomers was conducted at the most optimal condition of the fermentation by using LC-MS. The result showed fermentation affect the folic acid content, pH, total acid, reducing sugar and soluble protein of banana juice. During fermentation, pH of the sample decreased with the increasing of total acid. Reducing sugar and soluble protein content tended to fluctuate. Optimal condition for folic acid enhancement was obtained by 32 hours of fermentation with mixed LAB, in which it yielded folic acid 34.07 μg/mL, pH .,00, total acid 0.51%, reducing sugar 119.17 mg/L, dissolved protein 0.43 mg/mL. Folic acid identification on the optimal condition revealed that it was dominated by compound with a molecular weight of 441.49 Dalton.

Keywords: banana, fermentation, folic acid, lactic acid bacteria

ABSTRAK

Asam folat (Vitamin B9) terlibat dalam berbagai metabolisme. Kekurangan folat bertanggung jawab atas beberapa masalah kesehatan. Fermentasi bahan pangan untuk menghasilkan minuman kaya asam folat menggunakan bakteri asam laktat (BAL) merupakan upaya untuk mengatasi masalah kesehatan akibat defisiensi folat. Penelitian ini bertujuan untuk mengetahui pengaruh fermentasi jus pisang menggunakan BAL terhadap kandungan asam folat jus pisang. Jus pisang difermentasi selama 48 jam pada suhu 37^oC dengan kultur tunggal Lactobacillus plantarum dan kultur campuran BAL yaitu Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Bifidobacterium bifidum dan Bifidobacterium breve. Perubahan karakteristik asam folat diamati setiap 8 jam selama 0-48 jam fermentasi. Selain itu, diamati pula perubahan pH, total asam, protein terlarut dan gula pereduksi. Identifikasi monomer asam folat dilakukan pada kondisi fermentasi paling optimum dengan menggunakan LC-MS. Hasil penelitian menunjukkan bahwa fermentasi dapat mempengaruhi kandungan asam folat, pH, total asam, gula pereduksi dan protein terlarut dari jus pisang. Selama fermentasi, pH sampel menurun diikuti dengan peningkatan total asam. Nilai gula pereduksi dan protein terlarut cenderung berfluktuasi. Kondisi optimum peningkatan kandungan asam folat diperoleh pada fermentasi menggunakan mix kultur LAB selama 32 jam dengan kandungan asam folat 34,07 mg/mL, pH 4,00, total asam 0,51%, gula pereduksi 119,17 mg/L dan protein terlarut 0,43 mg/mL. Identifikasi monomer asam folat pada kondisi optimum fermentasi didominasi senyawa dengan berat molekul 442,49 Dalton (Da).

Kata kunci: asam folat, bakteri asam laktat, fermentasi, pisang

Keywords

Banana; Fermentation; Folic acid; Lactic acid bacteria

Full Text:

PDF

References

Ashokkumar, K., Sivakumar, P., Elayabalan, S., Shobana, V. G., & Pandiyan, M. (2018). Nutritional value of cultivars of Banana (Musa spp.) and its future prospects. ~ 2972 ~ Journal of Pharmacognosy and Phytochemistry.

Bansal, M., Singh, N., Pal, S., Dev, I., & Ansari, K. M. (2018). Chemopreventive Role of Dietary Phytochemicals in Colorectal Cancer. In Advances in Molecular Toxicology. https://doi.org/10.1016/B978-0-444-64199-1.00004-X

Eichhorn, P., & Knepper, T. P. (2001). Electrospray ionization mass spectrometric studies on the amphoteric surfactant cocamidopropylbetaine. Journal of Mass Spectrometry. https://doi.org/10.1002/jms.170

Forssén, K. M., Jägerstad, M. I., Witthöft, C. M., & Wigertz, K. (2000). Folates and Dairy Products: A Critical Update. Journal of the American College of Nutrition. https://doi.org/10.1080/07315724.2000.10718071

Gazzali, A. M., Lobry, M., Colombeau, L., Acherar, S., Azaïs, H., Mordon, S., Arnoux, P., Baros, F., Vanderesse, R., & Frochot, C. (2016). Stability of folic acid under several parameters. In European Journal of Pharmaceutical Sciences. https://doi.org/10.1016/j.ejps.2016.08.045

Halford, N. G. (2019). Managing Acrylamide at the Agricultural Stage: Variety Selection, Crop Management, and the Prospects for Solving the Acrylamide Problem Through Plant Breeding and Biotechnology. In Encyclopedia of Food Chemistry. https://doi.org/10.1016/b978-0-08-100596-5.21821-0

Jean Guy LeBlanc, Graciela Savoy de Giori, Eddy J. Smid, Jeroen

Hugenholtz, F. S. (2007). Folate Production by Lactic Acid Bacteria and other food-grade microorganisms. Comunicating Current Research and Educational Topics and Trends in Applied Microbiology. https://doi.org/10.1016/B978-0-12-397154-8.00030-0

Kumlueharn, K., Pangthaisong, P., Thongpoo, S., & Srisoy, H. (2012). Simple Spectrophotometric Method for Determination of Folic Acid. Annual Northeast Pharmacy Research Conference of 2012.

Laiño, J. E., LeBlanc, J. G., & de Giori, G. S. (2012). Production of natural folates by lactic acid bacteria starter cultures isolated from artisanal argentinean yogurts. Canadian Journal of Microbiology. https://doi.org/10.1139/W2012-026

Li, Z., Teng, J., Lyu, Y., Hu, X., Zhao, Y., & Wang, M. (2019). Enhanced antioxidant activity for apple juice fermented with lactobacillus plantarum ATCC14917. Molecules. https://doi.org/10.3390/molecules24010051

Lin, M. Y., & Young, C. M. (2000). Folate levels in cultures of lactic acid bacteria. International Dairy Journal. https://doi.org/10.1016/S0958-6946(00)00056-X

Lowry, O. H., Rosebrough, N. J., Farr, A. L., & Randall, R. J. (1951). Protein measurement with the Folin phenol reagent. The Journal of Biological Chemistry.

Maryati, Y., & Susilowati, A. (2018). Changes in folate characteristics and its identification in broccoli (Brassica oleracea Italica) extract fermented by Lactic Acid Bacteria Mixed Culture (LAB). MATEC Web of Conferences. https://doi.org/10.1051/matecconf/201815404001

Mokoena, M. P. (2017). Lactic acid bacteria and their bacteriocins: Classification, biosynthesis and applications against uropathogens: A mini-review. In Molecules. https://doi.org/10.3390/molecules22081255

Morris, M. C., & Tangney, C. C. (2007). Is dietary intake of folate too low? In Lancet. https://doi.org/10.1016/S0140-6736(07)60083-X

Papadimitriou, K., Alegría, Á., Bron, P. A., de Angelis, M., Gobbetti, M.,

Kleerebezem, M., Lemos, J. A., Linares, D. M., Ross, P., Stanton, C., Turroni, F., van Sinderen, D., Varmanen, P., Ventura, M., Zúñiga, M., Tsakalidou, E., & Kok, J. (2016). Stress Physiology of Lactic Acid Bacteria. Microbiology and Molecular Biology Reviews. https://doi.org/10.1128/mmbr.00076-15

Pokusaeva, K., Fitzgerald, G. F., & Van Sinderen, D. (2011). Carbohydrate metabolism in Bifidobacteria. In Genes and Nutrition. https://doi.org/10.1007/s12263-010-0206-6

Pompei, A., Cordisco, L., Amaretti, A., Zanoni, S., Matteuzzi, D., & Rossi, M. (2007). Folate production by bifidobacteria as a potential probiotic property. Applied and Environmental Microbiology. https://doi.org/10.1128/AEM.01763-06

Rattanachaikunsopon, P., & Phumkhachorn, P. (2010). Lactic Acid Bacteria: Their Antimicrobial Compounds and Their Uses in Food Production. Annals of Biological Research.

Saubade, F., Hemery, Y. M., Guyot, J., & Humblot, C. (2017). Lactic acid fermentation as a tool for increasing the folate content of foods. Critical Reviews in Food Science and Nutrition, 57(18), 3894–3910. https://doi.org/10.1080/10408398.2016.1192986

Singh, B., Singh, J. P., Kaur, A., & Singh, N. (2016). Bioactive compounds in banana and their associated health benefits - A review. In Food Chemistry. https://doi.org/10.1016/j.foodchem.2016.03.033

Smogyi, M. (1952). Notes on sugar determination. The Journal of Biological Chemistry.

Sybesma, W., Starrenburg, M., Tijsseling, L., Hoefnagel, M. H. N., & Hugenholtz, J. (2003). Effects of cultivation conditions on folate production by lactic acid bacteria. Applied and Environmental Microbiology. https://doi.org/10.1128/AEM.69.8.4542-4548.2003

Vieco-Saiz, N., Belguesmia, Y., Raspoet, R., Auclair, E., Gancel, F., Kempf, I., & Drider, D. (2019). Benefits and inputs from lactic acid bacteria and their bacteriocins as alternatives to antibiotic growth promoters during food-animal production. In Frontiers in Microbiology. https://doi.org/10.3389/fmicb.2019.00057

Wegkamp, A. (2008). Modulation of folate production in lactic acid bacteria. Ph.D. thesis. Wageningen University, Wageningen.

Yang, G., Guan, J., Wang, J., Yin, H., Qiao, F., Jia, F. (2012). Physicochemical and sensory characterization of ginger-juice yogurt during fermentation. Food Science and Biotechnology. https://doi.org/10.1007/s10068-012-0205-z.

DOI: http://dx.doi.org/10.36974/jbi.v11i2.6032