Institutional Repository | Satya Wacana Christian University: Optimasi Frementasi Tempe Sebagai Upaya Perolehan Isoflavon Genistein

OPTIMASI LAMA FERMENTASI TEMPE SEBAGAI UPAYA
PEROLEHAN ISOFLAVON GENISTEIN
OPTIMIZATION OF TEMPEH FERMENTATION LENGTH
TO OBTAIN ISOFLAVON GENISTEIN
Rode Sukma Lewidharti*, Hartati Soetjipto**, dan Silvia Andini**
*
Mahasiswa Program Studi Kimia Fakultas Sains dan Matematika
**
Dosen Program Studi Kimia Fakultas Sains dan Matematika
Universitas Kristen Satya Wacana, Salatiga
Jln. Diponegoro no 52-60 Salatiga 50711 Jawa Tengah – Indonesia
rodesukma@yahoo.co.id
ABSTRACT
The aims of this research were to measure the amount of genistein and to determine an
appropriate time to produce the most optimal genistein. The observation of genistein
concentration started from the 0-day of tempeh production until the 9th day of fermentation.
Genistein was gained through maceration, and was analyzed by using Reserved Phase-High
Performance Liquid Cromatography (RP-HPLC). The data from the extraction was analyzed
by non linier regression using the 20th version of SPSS and genistein data which was
analyzed in graphic. The result showed that the genistein concentration was unstable during
the fermentation process and the highest amount of genistein concentration was 324,27± 8,48

μg/g gained in 9 days.
Keywords: Fermentation, Genistein, RP-HPLC, Soybean, Tempeh

1