ANALISIS SENYAWA ISOFLAVON DAIDZIN DAN DAIDZEIN PADA YOGHURT KACANG GUDE (Cajanus cajan)

Abstract

Gude bean is a type of plant belonging to the leguminoceae group containing bioactive compounds such as isoflavones. Isoflavones compounds are complex or conjugate compounds with sugar compounds through glucoside bonds. Isoflavone compounds useful in improving human health, but in the processing is still not adequate, so it takes efforts to develop the processing of plants containing isoflavones such as gude beans. Processing of gude beans can be done by making yogurt products, through yoghurt fermentation is also expected to increase isoflavone content. The purpose of this research is to know the content of isoflavone compound daidzin and daidzein yoghurt of gude bean. This study used the Completely Randomized Design (RAL) method with two factorials. The first factor of bacterial starter concentration included concentrations of 5%, 10% and 15%. The second factor of fermentation time is 12 hours, 24 hours, 36 hours and 48 hours, so there are 12 treatments combination and repeated twice. Based on analysis result of HPLC test, there is influence of concentration and fermentation length of yoghurt of gude bean to the content of isoflavone daidzin compound with the highest content of 0.8 μg/g and the lowest level of 0.54 μg/g while the content of isoflavone daidzein compound with the highest content of 7.83 μg/g, and the lowest level 1.78 μg/g