PERANAN KAPANG Rhizopus oligosporus PADA TEMPE KACANG GUDE (Cajanuscajan) TERHADAP KANDUNGAN SENYAWA ISOFLAVON

Abstract

Pigeonpea (Cajanuscajan) is one of the plant species that belong to Leguminoceae family. The value for gude beans can be prepared as food preparations, and can be optimally developed in the health sector. The purpose of this research is to know the influence of fermentation time and concentration of yeast usage on isoflavonedaidzein and daidzin Pigeonpe (Cajanuscajan) tempe. The research using RAL method of two factors of treatment group is fermentation length and yeast administration from tempe. First group with fermentation duration 12, 24, 36, 48 hours. Different concentration of yeast for tempe 2%, 2,5% 3%. Based on statistic analysis there is influence of concentration and length of fermentation of bean gude to isoflavone content with highest daidzein 271,705 μg /g lowest level 190,815 μg /g and isoflavone content largest daidzin 57,6 μg /g lowest 37,63 μg / g