Recovering folic acid and its identification on mixed pastes of tempeh and fermented vegetable as natural source of folic acid

Mixing between tempeh and both fermented broccoli (Brassica oleracea) and spinach (Amaranthus sp.) were conducted to achieve mixed pastes as natural source of folic acid for ’smart food’. Mixing was performed on soy, mung bean, and kidney bean tempehs with both fermented broccoli and spinach at ratio of 1 : 1, 1 : 2, 1 : 3, 1 : 4, 1 : 5 and 1 : 6, respectively. Result of experimental activity showed that pulverizing ratio becoming more and more low will decrease total solids, soluble protein and N-Amino, but fluctuates on folic acid in mixed paste. Based on folic acid equivalent and the best fermented vegetable efficiency, optimization condition was reached in paste with combination between mung beans tempeh and fermented spinach at ratio of 1 : 2 by increasing folic acid concentration of 83.18 % (0.83 times), dissolved protein 432.29 % (4.32 times) and N-amino 55.36 % (0,55 times). While, it is occurred a lowering total solids 22.16 % (0.22 times) when compared with folic acid, soluble protein, N-amino, and total solids on initial materials of mung bean tempeh. In this condition, it is achieved folic acid monomer with molecular weight (MW) 148.14 Da. with relative intensity 100 %, and glutamic acid monomer 443.50 Da.with relative intensity 0.07 %.