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Optimization of Fermented Tofu with High Isoflavone Content through Variation of Inoculum Percentages and Ratios of Lactobacillus plantarum, Lactobacillus acidophilus, and Leuconostoc mesenteroides

Journal of Mathematical and Fundamental Sciences · Vol. 45 No. 3 (2013) · hlm. 263–273

DOI
10.5614/j.math.fund.sci.2013.45.3.5
ISSN
2338-5510, 2337-5760
Terbit
2013-11-01
Penerbit
Directorate for Research and Innovation (DRI) ITB
Bahasa
eng

Abstrak

Tofu is a traditional food that can be found in several countries, such as Indonesia and Japan. Tofu is often made using the backslopping method, which brings the risk of pathogenic microorganism contamination and can lead to failure in production. Standardization of the production process is necessary in order to yield highly nutritious tofu that is safe to be consumed. In this research, standardization was investigated by variation of the inoculum percentages and ratios of Lactobacillus plantarum (a), Lactobacillus acidophilus (b), and Leuconostoc mesenteroides (c). The inoculum percentages used in this research were 7.5%, 10%, and 12.5%, while the inoculum ratios between a, b, and c were (a:b:c) 2:1:1; 1:2:1; 1:1:2; and 1:1:1. The optimum inoculum ages for a, b, and c were 8, 6, and 2 hours respectively. The highest growth rates of a, b, and c were 0.060h-1, 0.054h-1, and 0.092h-1 respectively. The highest lactic acid production rates of a, b, and c were 0.072%h-1, 0.063%h-1, and 0.126%h-1 respectively. The inoculum percentage and ratio that produced the highest isoflavones content was 12.5%(2:1:1), with the highest bacterial population growth rate being 0.019h-1, the highest formation rate of lactic acid being 0.045%h-1, and the isoflavone aglycones level being 0.445 mg/mL.

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  • Bandung Institute of Technology
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Supeni SufaatiAfiliasi tidak diketahui1
Riki RuhimatAfiliasi tidak diketahui1
Tirta Kumala DewiAfiliasi tidak diketahui1
Entis SutisnaAfiliasi tidak diketahui1
Nani MulyaniAfiliasi tidak diketahui1
Micha JuwariAfiliasi tidak diketahui1
Sarjiya AntoniusAfiliasi tidak diketahui1
Eric VerchiusAfiliasi tidak diketahui1
Sastia Prama PutriAfiliasi tidak diketahui1
Eiichiro FukusakiAfiliasi tidak diketahui1
Arisa SatoAfiliasi tidak diketahui1
Agung SetiawanAfiliasi tidak diketahui1
Neil PrihartoAfiliasi tidak diketahui1
Pingkan AditiawatiBandung Institute of Technology1
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Achmad DinotoAfiliasi tidak diketahui1
Oscar EfendyAfiliasi tidak diketahui1
Heddy JulistionoAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journals.itb.ac.id/index.php/jmfs/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Optimization of Fermented Tofu with High Isoflavone Content through Variation of Inoculum Percentages and Ratios of Lactobacillus plantarum, Lactobacillus acidophilus, and Leuconostoc mesenteroides</dc:title>
	<dc:creator>Astuti, Dea Indriani</dc:creator>
	<dc:creator>Noviana, Zahra</dc:creator>
	<dc:subject xml:lang="en-US">fermentation</dc:subject>
	<dc:subject xml:lang="en-US">isoflavone</dc:subject>
	<dc:subject xml:lang="en-US">lactic acid</dc:subject>
	<dc:subject xml:lang="en-US">lactic acid bacteria</dc:subject>
	<dc:subject xml:lang="en-US">tofu.</dc:subject>
	<dc:description xml:lang="en-US">Tofu is a traditional food that can be found in several countries, such as Indonesia and Japan. Tofu is often made using the backslopping method, which brings the risk of pathogenic microorganism contamination and can lead to failure in production. Standardization of the production process is necessary in order to yield highly nutritious tofu that is safe to be consumed. In this research, standardization was investigated by variation of the inoculum percentages and ratios of Lactobacillus plantarum (a), Lactobacillus acidophilus (b), and Leuconostoc mesenteroides (c). The inoculum percentages used in this research were 7.5%, 10%, and 12.5%, while the inoculum ratios between a, b, and c were (a:b:c) 2:1:1; 1:2:1; 1:1:2; and 1:1:1. The optimum inoculum ages for a, b, and c were 8, 6, and 2 hours respectively. The highest growth rates of a, b, and c were 0.060h-1, 0.054h-1, and 0.092h-1 respectively. The highest lactic acid production rates of a, b, and c were 0.072%h-1, 0.063%h-1, and 0.126%h-1 respectively. The inoculum percentage and ratio that produced the highest isoflavones content was 12.5%(2:1:1), with the highest bacterial population growth rate being 0.019h-1, the highest formation rate of lactic acid being 0.045%h-1, and the isoflavone aglycones level being 0.445 mg/mL.</dc:description>
	<dc:publisher xml:lang="en-US">Directorate for Research and Innovation (DRI) ITB</dc:publisher>
	<dc:date>2013-11-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journals.itb.ac.id/index.php/jmfs/article/view/808</dc:identifier>
	<dc:identifier>10.5614/j.math.fund.sci.2013.45.3.5</dc:identifier>
	<dc:source xml:lang="en-US">Journal of Mathematical and Fundamental Sciences; Vol. 45 No. 3 (2013); 263-273</dc:source>
	<dc:source>2338-5510</dc:source>
	<dc:source>2337-5760</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journals.itb.ac.id/index.php/jmfs/article/view/808/489</dc:relation>
</oai_dc:dc>