Fermentasi Kedelai Hitam Detam 2 oleh Bacillus subtilis natto untuk Meningkatkan Kandungan Isoflavon Aglikon

Abstract

Fermentation is a process that most humans do to improve value of nature material. Bacillus subtilis natto (B.natto) fermentation was expected to increase the content of aglycone isoflavones that beneficial for health. The aim of this study was to measure the amount of isoflavone aglycone daidzein and genistein in fermented black soybeans varieties detam 2 with B.natto strain IFO 3335. HPLC analysis of aglycone showed defatted and undefatted of raw soybeans sample for 100 g dry weight are 1.29 mg and 1.19 mg for genistein and 1.16 mg and 1.07 for daidzein. After fermentation both genistein dan daidzein concentration increased up to 8 times higher than raw soybeans. Genistein concentration increase until 10.43 mg for defatted and 9.43 mg undefatted sample and daidzein concentration is 9.60 mg for deffated and 8.68 mg for undefatted sample. This values were higher than non-fermented soy that only contain genistein and daidzein, respectively 1.07 mg and 1.09 mg for defatted sample and also 0.97 mg and 0.98 mg for undefatted sample. Fermentation with B.natto was proven to improve the consentration of genistein and daidzein in black soybeans varieties detam 2.