Determination of Agliconic Isoflavone in Non Fermented Edamame and Aspergillus oryzae and Rhizopus oligosporus Fermented Edamame from Jember

dc.contributor.author	SUTEJO, Ika Rahmawati
dc.contributor.author	PUSPITASARI, Endah
dc.contributor.author	KUSUMAWARDANI, Banun
dc.contributor.author	IMANSARI, Fanintika
dc.contributor.author	NAUFALIA, Aninda Nadia
dc.date.accessioned	2020-07-03T05:32:13Z
dc.date.available	2020-07-03T05:32:13Z
dc.date.issued	2020-07-03
dc.identifier.uri	http://ura.unej.ac.id/123456789/71691
dc.description	Abstract Book 2nd UMP-PIC & 8th ISCC, 13-14 October 2017	en_US
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.subject	fermented edamame	en_US
dc.subject	A. oryzae, R. oligosporus	en_US
dc.subject	aglyconic isoflavone	en_US
dc.subject	LC MS MS	en_US
dc.subject	TLC densitometry	en_US
dc.title	Determination of Agliconic Isoflavone in Non Fermented Edamame and Aspergillus oryzae and Rhizopus oligosporus Fermented Edamame from Jember	en_US
dc.type	Abstract	en_US