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Judul: Comparison of Bioactive Compounds Content of Aglicone Isoflavones in Soy Powder and Tempeh Powder
Penulis: Safrida  || email: idabiologi@yahoo.co.id
Jurnal: Prosiding PERMAMA 2012 Vol. 1 no. 1 - hal. 1-6 Tahun 2012  [ Prosiding ]
Keywords:  Aglicone isoflavone, soy powder, tempeh powder
Abstract: Soybeans and tempeh contain of bioactive beneficial for health. This study aimed to compare the content of bioactive isoflavones aglicone contained in soy powder to tempeh powder. The process of making soy powder as follows: milling, drying oven at 45 oC and 10% moisture content, powdering and sieving (60 mesh). Making tempeh in this study by following steps as: cleaning dried soy beans, washing and soaking, boiling first, stripping the skin, soaking, boiling second, draining and cooling, fermentation, packaging and incubation, and then processing into powder tempeh. The process of making tempeh powder as follows: incision tempe (1 x 2 x 0.5 cm3), milling, drying oven at 45 oC and 10% moisture content, powdering and sieving (60 mesh). Analysis of isoflavone content of soy powder and tempeh powder performed using HPLC (High Performance Liquid Cromatography). The results of the analysis of soy powder and tempeh powder showed three kinds of major aglicone isoflavone, which are daidzein, genistein and glysitein. Daidzein and genistein are the most dominant in both soy powder and tempeh powder. Tempeh powder has a lot much more aglicone isoflavone content than soy powder.
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