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Optimization of Powder Production Process from Lebui Bean (Cajanus sp.) containing Bioactive Compounds
Dissertation Abstract:
The study aimed to optimize the extraction of bioactive compounds in lebui beans (Cajanus sp.), which have high antioxidant activity and high potency as medicine. This research was conducted in three stages: (1) fermentation process of lebui bean powder; (2) extraction of bioactive compound from fermented bean powder; and (3) powder-making process from lebui bean extract containing bioactive compound. The first phase used a nested design with two factors—microbial species (Lactobacillus sp. and Rhizopus sp.) as the main factor, and duration of fermentation (1, 2, 3, and 4 days) as the second factor nested in the main factors. The second stage also used a nested design with two factors—type of solvent (n-hexane, ethyl acetate, ethanol, and aquades) as the main factor, and solvent concentration (70% and 90% w/w) as the second factor nested in the first factor. The third stage used Response Surface Method with Composite Design consisting of three factors: maltodextrin concentration (5%, 10%, and 15%), between 80 concentration (0.5%, 1%, and 1.5%), and sucrose concentration (10%, 12%, and 14% w/w).
Results of the first phase found that the fermentation process conducted for two days using Rhizopus sp. is a very effective hydrolyze glycoside bond on the bioactive compound from the flavonoid group, which is anthocyanin (154,70 ppm). It increased dietary fiber content at 38,74%(db). The second phase showed that the extraction of bioactive compound from fermented bean powder using aquades can produce bioactive compound from the flavonoid group: antosianin (154,90 ppm), phenolic group (161,47 mg EAG/g), flavonoid group (483,11 mg EK/g), terpenoid group that is Cajanus lactone (11.78%), carvomenthenol (2.1%), and dietary fiber 42,74%(db).Lastly, the powder form of the lebui beans extract containing the bioactive compound was obtained from the optimum combination of maltodextrin (13.71%), tween 80 (2.20%), and sucrose (11.46% w/w) by foam-mat drying method. The powder contains bioactive compound of anthocyanin (47.52 ppm), cajanin (4.26%), and cyanidin (2.09%); phenolic group (158.02 mg EAG/g); flavonoid group (385.04 mg EK/g); dietary fiber 40,78%(db); and produces powder according to Indonesian National Standard (SNI)
While powder from lebui bean extract containing optimum bioactive compound from flavonoid, phenolic, and terpenoid group was successfully processed into powder form, there is a need for further study to utilize the extract of lebui bean into capsule form. Nonetheless, the novelty in this research is the fermentation and powder- making process from the extract of lebui bean containing bioactive compound of flavonoid and terpenoid group that can produce powder with high antioxidant activity equal to 18,15 ± 0,08 IC50, µg/ml that is easy to consume.
