Abstract:
Previous studies showed that fermentation using A. oryzae dan R. oligopsorus increases the aglyconic
isoflavone in soybean with the highest content reached in the 3
day. This study conducted to determine
aglyconic isoflavone: dadzein, genistein, and glycitein qualitatively using LC MS MS and qualitatively using
TLC densitometry. The qualitative and quantitative determination of daidzein, genistein, and glycitein
were done in non-fermented edamame, and in Aspergillus oryzae and Rhizopus oligosporus fermented
edamame from Jember. The fermentation was done using single and combination of fungi for 3 days. The
results showed that fermentation did not increase daidzein and glycitein content, but increase the
genistein content in edamame. The highest genistein content was obtained from combination of A. oryzae
and R. oligosporus fermented edamame.
