Optimasi peningkatan asam gamma-aminobutirat (gaba) susu fermentasi kacang gude (Cajanus cajan (L) Mill.sp) menggunakan probiotik Lactiplantibacillus plantarum Dad-13 sebagai minuman kesehatan

Author(s): Ni Luh Suryani, Ni Wayan Nursini, I Gusti Ayu Wita Kusumawati, Ida Bagus Agung Yogeswara
DOI: 10.30867/gikes.v5i3B.1817

Abstract

Background: Pigeon pea (Cajanus cajan) is a type of legumes that is underutilized and not widely consumed. The utilization of pigeon pea as GABA-fermented drink have not yet been conducted. The Enhancement of GABA in pigeon pea is carried out by probiotic Lactiplantibacillus plantarum Dad-13. The enhancement of GABA in fermented pigeon pea drink will improve their functional effect and economic value.

Objectives:  the aim of this study was to enhanced GABA content in fermented pigeon pea drink with various concentration of monosodium glutamate (MSG) using probiotic Lactiplantibacillus plantarum Dad-13.

Methods: Randomized complete design was carried out in this study using experimental analysis. GABA content was determined using UPLC, total LAB was determined using spread plate method. Titration method was performed to determine the acidity and pH meter to determine the pH. Antioxidant capacity was determined using DPPH method

Results: The study showed a significant increase in GABA production, with the highest concentration reaching 92.07 mg/L in the treatment with 0.75% MSG. Additionally, there was an increase in the total count of lactic acid bacteria, total acidity, and antioxidant capacity, indicating an improvement in the physicochemical quality of the product. Organoleptic evaluation revealed panelists' preference for products with the addition of 0.25% and 0.75% MSG for taste, and 0% for texture.

Conclusion: Fermentation of pigeon pea milk with the addition of Lactiplantibacillus plantarum Dad 13 and MSG successfully increased GABA production significantly, while also improving several aspects of the physicochemical and sensory quality of the product. These findings have important implications for the development of fermented pigeon pea milk as a new functional product enriched with GABA.

Keywords

GABA, fermented milk, pigeon pea, Lactiplantibacillus plantarum Dad 13, MSG

Full Text:

PDF

References

Batra, V., Lomash, H., & Ganguli, A. (2018). Fermentation of groundnut brittle by Lactococcus lactis produces γ-amino butyric acid and enhances nutritional quality and safety. Food Quality and Safety, 2(2), 83–87. https://doi.org/10.1093/fqsafe/fyy002

Cho, Yu Ran, Ji Yoon Chang., Et. al. (2006). Production of gamma-aminobutyric acid (GABA) by Lactobacillus buchneri isolated from kimchi and its neuroprotective effect on neuronal cells. - Abstract - Europe PMC.

Darmastuti, A., Hasan, P. N., Wikandari, R., Utami, T., Rahayu, E. S., & Suroto, D. A. (2021). Adhesion properties of lactobacillus plantarum dad-13 and lactobacillus plantarum mut-7 on sprague dawley rat intestine. Microorganisms, 9(11). https://doi.org/10.3390/microorganisms9112336

Das, D., & Goyal, A. (2015). Antioxidant activity and γ-aminobutyric acid (GABA) producing ability of probiotic Lactobacillus plantarum DM5 isolated from Marcha of Sikkim. Lwt, 61(1), 263–268. https://doi.org/10.1016/j.lwt.2014.11.013

Febriani, N. L. C., Suparthana, I. P., & Wiadnyani, A. A. I. S. (2019). PENGARUH LAMA FERMENTASI KACANG GUDE (Cajanus cajan L.) TERHADAP KARAKTERISTIK “SERE UNDIS.” Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 8(2), 181. https://doi.org/10.24843/itepa.2019.v08.i02.p08

Hanani, E., Munim, A., & Sekarini, R. (2005). Identifikasi Senyawa Antioksidan Dalam Spons Callyspongia Sp Dari Kepulauan Seribu. Majalah Ilmu Kefarmasian, 2(3), 127–133. https://doi.org/10.7454/psr.v2i3.3389

Handayani, R. (2016). Identifikasi produksi GABA dari kultur Bakteri Asam Laktat (BAL) dengan metode TLC. 2(iii), 208–213. https://doi.org/10.13057/psnmbi/m020215

Hastuti, L. I., Retnaningrum, E., Biologi, F., Mada, U. G., & Sleman, K. (2020). manusia dapat mengakibatkan SUSU berbagai KACANG bakteri KHAMIR LIMBAH INDUSTRI DI RUNGKUT ,. m, 116–122. https://doi.org/10.23917/bioeksperimen.v5i1.2795

Kittibunchakul, S., Yuthaworawit, N., Whanmek, K., Suttisansanee, U., & Santivarangkna, C. (2021). Health beneficial properties of a novel plant-based probiotic drink produced by fermentation of brown rice milk with GABA-producing Lactobacillus pentosus isolated from Thai pickled weed. Journal of Functional Foods, 86(July), 104710. https://doi.org/10.1016/j.jff.2021.104710

Maulidina, K. (2021). Studi Eksperimen Pemanfaatan Tepung Kacang Gude / Undis ( Cajanus Cajan ) Menjadi Kue Iwel Khas Bali. Jurnal Kuliner, 1(1), 25–36. https://doi.org/10.23887/jk.v1i1.32824

Nugrahadi, Nyoman Puspawati, N., Made Sugitha, I., Program Studi Ilmu dan Teknologi Pangan, M., Teknologi Pertanian, F., Udayana, U., Program Studi Ilmu dan Teknologi Pangan, D., & Kampus Bukit Jimbaran, U. (2020). Pengaruh Perlakuan 3 Jenis Bakteri Asam Laktat Dan Kombinasinya Terhadap Karakteristik Keju Kedelai the Effect of 3 Different Types of Lactic Acid Bacteria and Their Combination on the Characteristics of Soycheese. Online) Jurnal Itepa, 9(4), 412–425.

Park, K.-B., & Oh, S.-H. (2007). Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract. Bioresource Technology, 98(8), 1675–1679. https://doi.org/10.1016/j.biortech.2006.06.006

Rahayu, E. S., Mariyatun, M., Manurung, N. E. P., Hasan, P. N., Therdtatha, P., Mishima, R., Komalasari, H., Mahfuzah, N. A., Pamungkaningtyas, F. H., Yoga, W. K., Nurfiana, D. A., Liwan, S. Y., Juffrie, M., Nugroho, A. E., & Utami, T. (2021). Effect of probiotic Lactobacillus plantarum Dad-13 powder consumption on the gut microbiota and intestinal health of overweight adults. World Journal of Gastroenterology, 126(1), 107–128. https://doi.org/10.3748/WJG.V27.I1.107

Rahmayuni, Hamzah, F., & Nofiyana, F. (2013). Penambahan Madu Dan Lama Fermentasi Terhadap Kualitas Susu Fermentasi Kacang Merah. Sagu, 12(1), 25–33.

Tien R. Muchtadi, dkk. (2010). Ilmu Pengetahuan Bahan Pangan.

Uugantsetseg, E., & Batjargal, B. (2014). Antioxidant activity of probiotic lactic acid bacteria isolated from Mongolian airag. Mongolian Journal of Chemistry, 15(41), 73–78. https://doi.org/10.5564/mjc.v15i0.327

DOI: http://dx.doi.org/10.30867/gikes.v5i3B.1817

Refbacks

  • There are currently no refbacks.