Fermentation on spinach (Amaranthus sp.) vegetable by kombucha culture as an effort to get poliphenol as antioxidant compound had been done. Purification of fermented spinach extract suspension was carried out through microfiltration (MF) membrane (pore size 0.15 µm) fitted in dead-end Stirred Ultrafiltration Cell (SUFC) mode at fixed condition (stirrer rotation 400 rpm, room temperature, pressure 40 psia). Result of the experimental activity showed that long fermentation time increased total acids, total polyphenol and Total Plate Count (TPC), and decreased total solids and reducing sugar in biomass. The optimal fermentation time was reached for 2 weeks with total polyphenol recovery increasing of 92.76 % from before and after fermentation. On this optimal fermentation time, biomass had identified galic acid with relative intensity of 8 %, while as polyphenol monomer was resulted 5 kinds of polyphenol compounds with total intensity 27.97 % and molecular weight (MW) 191.1736, 193.1871 and 194.2170 at T2.5, T2.86 and T3.86. Long fermentation time increased functional properties of polyphenol as antioxidant.
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12 January 2017
INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY (ISAC) 2016
3–5 October 2016
Tangerang Banten, Indonesia
Research Article|
January 12 2017
Characteristic of fermented spinach (Amaranthus spp.) polyphenol by kombucha culture for antioxidant compound
Aspiyanto;
Aspiyanto
a)
1Research Center for Chemistry,
Indonesian Institute of Sciences (LIPI) Kawasan PUSPIPTEK Serpong
, Tangerang Selatan, Indonesia
15314
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Agustine Susilowati;
Agustine Susilowati
1Research Center for Chemistry,
Indonesian Institute of Sciences (LIPI) Kawasan PUSPIPTEK Serpong
, Tangerang Selatan, Indonesia
15314
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Jeti M. Iskandar;
Jeti M. Iskandar
1Research Center for Chemistry,
Indonesian Institute of Sciences (LIPI) Kawasan PUSPIPTEK Serpong
, Tangerang Selatan, Indonesia
15314
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Hakiki Melanie;
Hakiki Melanie
1Research Center for Chemistry,
Indonesian Institute of Sciences (LIPI) Kawasan PUSPIPTEK Serpong
, Tangerang Selatan, Indonesia
15314
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Yati Maryati;
Yati Maryati
1Research Center for Chemistry,
Indonesian Institute of Sciences (LIPI) Kawasan PUSPIPTEK Serpong
, Tangerang Selatan, Indonesia
15314
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Puspa D. Lotulung
Puspa D. Lotulung
1Research Center for Chemistry,
Indonesian Institute of Sciences (LIPI) Kawasan PUSPIPTEK Serpong
, Tangerang Selatan, Indonesia
15314
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a)
Corresponding author: [email protected]
AIP Conf. Proc. 1803, 020018 (2017)
Citation
Aspiyanto, Agustine Susilowati, Jeti M. Iskandar, Hakiki Melanie, Yati Maryati, Puspa D. Lotulung; Characteristic of fermented spinach (Amaranthus spp.) polyphenol by kombucha culture for antioxidant compound. AIP Conf. Proc. 12 January 2017; 1803 (1): 020018. https://doi.org/10.1063/1.4973145
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