scholarly journals Purification of corn (Zea mays Var. indentata) fermented by Bifidobacterium brevis through microfiltration membrane as source of natural folic acid for functional food

2018 ◽  
Author(s):  
Aspiyanto Aspiyanto ◽  
Agustine Susilowati ◽  
Yati Maryati
Keyword(s):  
Zea Mays ◽  
Folic Acid ◽  
Functional Food ◽  
Microfiltration Membrane

scholarly journals Modification process in nixtamalization of folic acid-rich dent corn (Zea mays identata) and its identification as smart food fortificant

2018 ◽  
Vol 154 ◽  
pp. 01017 ◽  
Author(s):  
Agustine Susilowati ◽  
Puspa Dewi Lotulung ◽  
Yati Maryati ◽  
Aspiyanto
Keyword(s):  
Zea Mays ◽  
Folic Acid ◽  
Glutamic Acid ◽  
Relative Intensity ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Initial Material ◽  
Operation Condition ◽  
Modification Process ◽  
Dent Corn

A modification on nixtamalization process of dent corn (Zea mays identata) was conducted in order to recover natural folic acid-rich corn. Nixtamalization process on varieties of white dent corn and yellow dent corn subsequently were performed by steeping solution of Ca(OH)2 at concentrations of 0, 10, 20 and 30 % (w/w corn dissolved protein) for 18 hours, and boiling at 90 °C for 15, 30, 45 and 60 minutes. Result of research showed that concentration of Ca(OH)2 solution becoming more and more high and long boiling time increased both folic acid and reducing sugar, dropped total solids and total sugar, and fluctuated dissolved protein for both types of corn. Nixtamalization optimalization of white dent corn and yellow dent corn were achieved at combination of Ca(OH)2 20 % (w/w corn dissolved protein) for 60 minutes of boiling and Ca(OH)2 30 % for 30 minutes of boiling and gave folic acid of 466.81 and 506.74 μg/mL, respectively. In this condition, it is occurred an increase of folic acid 192.3 % (1.9 folds) and 139.89 % (1.4 folds) when compared to initial material of corn. Identification on folic acid monomer and glutamic acid monomer of both nixtamalized dent corn and yellow dent corn at optimum operation condition displayed domination of folic acid monomer with molecular weight (MW) 442.56 Dalton (Da.) with relative intensity 25.51 %, and 441.73 Da. with relative intensity 100 %, while glutamic acid monomer of nixtamalized yellow dent corn and nixtamalized white dent corn were dominated by monomer with MWs of 148.27 Da. and 148.32 Da., and relative intensity 3.73 and 1.8 %.

Nanostructured folic acid and its application for obtaining functional food products for women aged 20-35

2020 ◽  
pp. 60-65
Author(s):  
A.A. Krolevets ◽  
S.G. Glotova ◽  
E.M. Mamaeva ◽  
K.V. Golubkova
Keyword(s):  
Folic Acid ◽  
Functional Food ◽  
Ice Cream ◽  
Food Products ◽  
Bakery Products ◽  
Functional Purpose

The paper presents the properties of nanostructured folic acid and its application for the production of functional food for preventive purposes on the example of marmalade, ice cream and bakery products. The size of nanostructured folic acid was determined by the NTA method. As it turned out, the size of nanoparticles is 160 nm, which makes it possible to use this product for functional purpose.

scholarly journals Fermentation time difference of nixtamalized horse dent corn (Zea mays var. indenata) by Bifidobacterium bifidum and Bifidobacterium brevis as source of natural folic acid

2021 ◽  
Vol 911 (1) ◽  
pp. 012065
Author(s):  
Agustine Susilowati ◽  
Aspiyanto ◽  
Yati Maryati ◽  
Hakiki Melanie ◽  
Puspa Dewi N. Lotulung
Keyword(s):  
Zea Mays ◽  
Folic Acid ◽  
Potential Role ◽  
Reducing Sugars ◽  
Octadecenoic Acid ◽  
Bifidobacterium Bifidum ◽  
Fermentation Time ◽  
Total Sugars ◽  
Yellow Corn ◽  
Dent Corn

Abstract Bifidobacterium sp. as microbes has potential role in fermentation of nixtamalized horse dent corn (Zea mays var. indentata) to degrade complex components into folic acid-rich corn biomass. Fermentation process on both nixtamalized yellow corn and white corn by Bifidobacterium brevis and Bifidobacterium bifidum as substrat of A, B, C and D were conducted at concentration of corn folic acid inoculum 40% (w/w) and 37 °C for 0, 8, 16, and 24 hours, respectively. Based on dissolved protein yielded, the experiment result showed that the best result of optimization in fermentation of both nixtamalized yellow corn (biomass B) and white corn (biomass D) was achieved by using inoculum of B. bifidum for 16 hours with composition of folic acid of 213.58 and 297.72 μg/mL, total solids of 21.14 and 21.07%, dissolved protein of 0.42 and 0.39 mg/mL, reducing sugars of 34.2 and 37.8 mg/mL, total sugars of 104.7 and 98.6 mg/mL, total acids of 0.37 and 0.44%, N-amino of 0.28 and 0.26 mg/g, and pH 4.82 and 4.49, respectively. In this condition, biomass of B. and biomass of D indicated domination of folic acid monomer with molecular weight (MW) 442.29 and 442.59 Dalton (Da.) at relative intensity 100%, particles size of 1115.1 nm and 1075.7 nm, and particle index of 0.827 and 0.849, respectively. Meanwhile, volatile compounds were dominated by 2,3-butanediol of 4.46 and 10.65%, palmitic acid of 7.63 and 8.26%, octadecenoic acid of 6.31 and 9.5%, lactic acid of 2.37% and 0.53%, respectively.

scholarly journals Potensi tempe sebagai pangan fungsional dalam meningkatkan kadar hemoglobin remaja penderita anemia

2020 ◽  
Vol 5 (1) ◽  
pp. 19
Author(s):  
Ladyamayu Pinasti ◽  
Zenny Nugraheni ◽  
Budiyanti Wiboworini
Keyword(s):  
Folic Acid ◽  
Literature Review ◽  
Vitamin B12 ◽  
Blood Cells ◽  
Functional Food ◽  
Nutritional Value ◽  
The Body ◽  
Genetic Influences ◽  
High Quality ◽  
Iron Folic Acid

Anaemia occurs due to several factors, such as deficiency of iron, folic acid, vitamin B12 and protein. Anemia is directly caused by the lack of red blood cell production, the body loses blood either acutely or in a chronic manner, and the destruction of red blood cells is too fast. One of the prevention of anaemia by providing functional food that is developed is tempe which has high quality and nutritional value. The purpose of this study was to examine and analyze the potential of tempeh in increasing hemoglobin levels in patients with anaemia. This research is a literature review with a narrative method that studies and analyzes research results related to the potential of tempe to increase hemoglobin levels in patients with anaemia. The results of this study are the results of a literature review review which shows that Tempe contains an average of 2,0 mg of iron, folic acid 0,9-2,0 mg/kg according to the inoculum used and vitamin B12 raw tempe 0,08 μg/100 grams and cooked tempeh 0,14 μg/100 grams. The conclusion of this study states that tempeh has adequate nutritional value of protein, iron, vitamin B12, and folic acid, so that tempeh has the potential to increase hemoglobin levels in patients with anaemia. Expected, to be the basis of further research on genomics and genetic influences on human against tempe bioavailability as a functional food for adolescent anaemia. Anemia merupakan suatu keadaan jumlah sel darah merah atau kadar hemoglobin (Hb) dalam darah lebih rendah daripada nilai normal. Anemia terjadi karena beberapa faktor, diantaranya defisiensi besi, asam folat, vitamin B12 dan protein. Secara langsung anemia disebabkan kurangnya produksi sel darah merah, tubuh kehilangan darah baik secara akut atau menahun, dan hancurnya sel darah merah yang terlalu cepat. Salah satu pencegahan anemia dengan pemberian bahan pangan fungsional yang dikembangkan yaitu tempe yang mempunyai mutu dan nilai gizi tinggi. Tujuan penelitian adalah untuk mengkaji dan menganalisis potensi tempe dalam meningkatkan kadar hemoglobin pada penderita anemia. Penelitian merupakan literature review dengan metode naratif yang mengkaji dan menganalisis hasil penelitian yang terkait dengan potensi tempe untuk meningkatkan kadar hemoglobin pada penderita anemia. Hasil kajian menunjukkan bahwa Tempe mengandung rata-rata zat besi sebanyak 2,0 mg, asam folat 0,9-2,0 mg/kg sesuai dengan inoculum yang digunakan dan vitamin B12 tempe mentah 0,08 μg/100 gram dan tempe matang 0,14 μg/100 gram. Kesimpulan penelitian ini menyatakan tempe mempunyai nilai gizi zat besi, vitamin B12, dan asam folat yang cukup, sehingga tempe berpotensi untuk meningkatkan kadar hemoglobin pada penderita anemia. Penelitian ini diharapkan menjadi dasar penelitian lanjutan mengenai pengaruh genomik dan genetik pada manusia terhadap bioavabilitas tempe sebagai pangan fungsional untuk remaja anemia.

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