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EFEKTIVITAS SARI KEDELAI HITAM (Glycine soja sieb) SEBAGAI BAHAN PANGAN FUNGSIONAL

JURNAL ISTEK · Vol. 7 No. 1 (2015)

Published
2015-08-01
Publisher
JURNAL ISTEK
Language
eng

Abstract

EFFECTIVENESS OF THE BLACK SOYBEAN EXTRACTS AS A FUNCTIONAL FOOD. Black soybean (Glycine soja sieb) has potential as functional food. This is because it have carbohydrates as a source of nutrition (prebiotic) for lactic acid bacteria (probiotic). This research was to determine the effectiveness of the black soybeans extracts as a medium for the growth of lactic acid bacteria, namely Lactobacillus lactis. Sampling is done on fermentation at the 0, 24, 48 and 72 for analysis of total acid, glucose levels and the number of bacteria. Analysis of the levels of lactic acid by qualitative and quantitative methods tertitrasi while total acid, glucose levels by methods Luff Schoorl and the number of bacteria using UV-Vis spectrophotometer. Fermentation extracts black soybeans by Lactobacillus lactis for 72 hours of earned value increased lactic acid levels. Reducing sugar content of both the substrate decreases. The number of bacteria Lactobacillus lactis increased to 72 hours. From the data obtained is known that black soybean extract is effective as a functional food.

Collaboration network of the authors

40 authors · 92 co-authorship links

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Co-authorOrganisationJoint articles
Asep SupriadinAffiliation unknown4
Vina AmaliaAffiliation unknown4
Mimin KusmiyatiAffiliation unknown2
Yusuf RohmatullohAffiliation unknown1
Citra Dewi PratiwiAffiliation unknown1
Putri Imarotul MuttaqiAffiliation unknown1
Mohamad Nurul Azmi B Mohamad TaibAffiliation unknown1
Soni SetiadjiAffiliation unknown1
Frida Aziz DamayantiAffiliation unknown1
Fiona Putri SeptianiAffiliation unknown1
Agung WahanaAffiliation unknown1
Siti RahayuAffiliation unknown1
Aisyah ZirconiaAffiliation unknown1
Lela Sri WahyuniAffiliation unknown1
Fitrahuddin AssidiqAffiliation unknown1
Baiq Vera El VieraAffiliation unknown1
Neng MastianiAffiliation unknown1
Nurul TafianiAffiliation unknown1
Anggita Rahmi HafsariAffiliation unknown1
Nita Puspita TazkiahAffiliation unknown1
Lina YuliantiAffiliation unknown1
Hany HandayaniAffiliation unknown1
Baiq El VieraAffiliation unknown1
Tety SudiartiAffiliation unknown1
R. Supyan SauriAffiliation unknown1
Ujang Cepi BarlianAffiliation unknown1
Dede SuhendarAffiliation unknown1
Yuli SusantiAffiliation unknown1
Riska Puspita SariAffiliation unknown1
Riza WafdanAffiliation unknown1
Fitri Retna WijayantiAffiliation unknown1
Unang SupratmanAffiliation unknown1
Rizky AbdulahAffiliation unknown1
Desi HarnetiAffiliation unknown1
Mohamad Nurul Azmi bin Mohamad TaibAffiliation unknown1
Assyifa JunitasariAffiliation unknown1
Yuni Siti LestariAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.uinsgd.ac.id/index.php/istek/oai, first harvested 7 Nov 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">EFEKTIVITAS SARI KEDELAI HITAM (Glycine soja sieb) SEBAGAI BAHAN PANGAN FUNGSIONAL</dc:title>
	<dc:creator>Kurniasih, Nunung</dc:creator>
	<dc:creator>Rosahdi, Tina Dewi</dc:creator>
	<dc:creator>Rahman, Nunik Rahmawati</dc:creator>
	<dc:description xml:lang="en-US">EFFECTIVENESS OF THE  BLACK SOYBEAN EXTRACTS AS A FUNCTIONAL FOOD. Black soybean (Glycine soja sieb)  has potential as functional food. This is because it have carbohydrates as a source of nutrition (prebiotic) for lactic acid bacteria (probiotic). This research was to determine the effectiveness of the black soybeans extracts as a medium for the growth of lactic acid bacteria, namely Lactobacillus lactis. Sampling is done on fermentation at the 0, 24, 48 and 72 for analysis of total acid, glucose levels and the number of bacteria. Analysis of the levels of lactic acid by qualitative and quantitative methods tertitrasi while total acid, glucose levels by methods Luff Schoorl and the number of bacteria using UV-Vis spectrophotometer. Fermentation extracts black soybeans by Lactobacillus lactis for 72 hours of earned value increased lactic acid levels. Reducing sugar content of both the substrate decreases. The number of bacteria Lactobacillus lactis increased to 72 hours. From the data obtained is known that black soybean extract is effective as a functional food.</dc:description>
	<dc:publisher xml:lang="en-US">JURNAL ISTEK</dc:publisher>
	<dc:date>2015-08-01</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://journal.uinsgd.ac.id/index.php/istek/article/view/234</dc:identifier>
	<dc:source xml:lang="en-US">JURNAL ISTEK; Vol. 7 No. 1 (2013): ISTEK</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.uinsgd.ac.id/index.php/istek/article/view/234/248</dc:relation>
</oai_dc:dc>