The Effect of NaCl Concentration and Incubation Time on Oxalate and Total Acid in Fermented Cabbage using Various Microorganisms

As the highest agrocultural product, cabbage (Brassica oleracea var. capitata) remain consider as perishable vegetable and also known to contain an antinutritional compound, called oxalate. The oxalate salts is non-soluble compound in water, and thus settle on human kidney. The preservation and imp...

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Autores principales:	Arie Srihardyastutie, Sasangka Prasetyawan, Radhinal Zikri Firdaus, Fidelia Berenice Prayugo, Yolanda Kresmonia, Tinok Dwi Ananda, Alfi Salamah
Formato:	article
Lenguaje:	EN
Publicado:	University of Brawijaya 2021
Materias:	cabbage fermentation oxalate total acid Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/2a7f2964dc7e40638a623bb89912d676
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spelling	oai:doaj.org-article:2a7f2964dc7e40638a623bb89912d6762021-11-24T11:02:12ZThe Effect of NaCl Concentration and Incubation Time on Oxalate and Total Acid in Fermented Cabbage using Various Microorganisms2302-46902541-0733https://doaj.org/article/2a7f2964dc7e40638a623bb89912d6762021-04-01T00:00:00Zhttps://jpacr.ub.ac.id/index.php/jpacr/article/view/568/pdfhttps://doaj.org/toc/2302-4690https://doaj.org/toc/2541-0733As the highest agrocultural product, cabbage (Brassica oleracea var. capitata) remain consider as perishable vegetable and also known to contain an antinutritional compound, called oxalate. The oxalate salts is non-soluble compound in water, and thus settle on human kidney. The preservation and improvement of the nutritional aspect of cabbage can be achieved by fermentation through the enzyme production. Therefore, we study the effect of salt addition and incubation time, as the two important factor in commonly cabbage-based fermentation, combined with someoxalate-degrading-bacteria, which wasL. plantarum, L. plantarum – S. cerevisiae, and A. aceti – S. cerevisiae on the oxalate and total acid level in cabbage fermentation. The fermentation was conducted in submerged system at room temperature (25 – 27 °C) with the NaCl concentration addition ranging from 0 – 5% until 10 days. Those condition was carried out for the three types of the tested cultures. The oxalate and total acid level was measured using the permanganometric and acid base titration, respectively. The results indicated that L. plantarum-induced fermentation combined with 3% NaCl during 10 days gave the lowest oxalate level in the fermented cabbage biomass,which was 0.005 mg/100 g FW. Moreover, these single-cultured fermentation was able to produce the highest total acid level in the brine solution, 1.270% at the 8 days of fermentation. This fermentation serves as an alternative method to improve cabbage consumption.Arie SrihardyastutieSasangka PrasetyawanRadhinal Zikri FirdausFidelia Berenice PrayugoYolanda KresmoniaTinok Dwi AnandaAlfi SalamahUniversity of Brawijayaarticlecabbagefermentationoxalatetotal acidChemistryQD1-999ENJournal of Pure and Applied Chemistry Research, Vol 10, Iss 1, Pp 27-36 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	cabbage fermentation oxalate total acid Chemistry QD1-999
spellingShingle	cabbage fermentation oxalate total acid Chemistry QD1-999 Arie Srihardyastutie Sasangka Prasetyawan Radhinal Zikri Firdaus Fidelia Berenice Prayugo Yolanda Kresmonia Tinok Dwi Ananda Alfi Salamah The Effect of NaCl Concentration and Incubation Time on Oxalate and Total Acid in Fermented Cabbage using Various Microorganisms
description	As the highest agrocultural product, cabbage (Brassica oleracea var. capitata) remain consider as perishable vegetable and also known to contain an antinutritional compound, called oxalate. The oxalate salts is non-soluble compound in water, and thus settle on human kidney. The preservation and improvement of the nutritional aspect of cabbage can be achieved by fermentation through the enzyme production. Therefore, we study the effect of salt addition and incubation time, as the two important factor in commonly cabbage-based fermentation, combined with someoxalate-degrading-bacteria, which wasL. plantarum, L. plantarum – S. cerevisiae, and A. aceti – S. cerevisiae on the oxalate and total acid level in cabbage fermentation. The fermentation was conducted in submerged system at room temperature (25 – 27 °C) with the NaCl concentration addition ranging from 0 – 5% until 10 days. Those condition was carried out for the three types of the tested cultures. The oxalate and total acid level was measured using the permanganometric and acid base titration, respectively. The results indicated that L. plantarum-induced fermentation combined with 3% NaCl during 10 days gave the lowest oxalate level in the fermented cabbage biomass,which was 0.005 mg/100 g FW. Moreover, these single-cultured fermentation was able to produce the highest total acid level in the brine solution, 1.270% at the 8 days of fermentation. This fermentation serves as an alternative method to improve cabbage consumption.
format	article
author	Arie Srihardyastutie Sasangka Prasetyawan Radhinal Zikri Firdaus Fidelia Berenice Prayugo Yolanda Kresmonia Tinok Dwi Ananda Alfi Salamah
author_facet	Arie Srihardyastutie Sasangka Prasetyawan Radhinal Zikri Firdaus Fidelia Berenice Prayugo Yolanda Kresmonia Tinok Dwi Ananda Alfi Salamah
author_sort	Arie Srihardyastutie
title	The Effect of NaCl Concentration and Incubation Time on Oxalate and Total Acid in Fermented Cabbage using Various Microorganisms
title_short	The Effect of NaCl Concentration and Incubation Time on Oxalate and Total Acid in Fermented Cabbage using Various Microorganisms
title_full	The Effect of NaCl Concentration and Incubation Time on Oxalate and Total Acid in Fermented Cabbage using Various Microorganisms
title_fullStr	The Effect of NaCl Concentration and Incubation Time on Oxalate and Total Acid in Fermented Cabbage using Various Microorganisms
title_full_unstemmed	The Effect of NaCl Concentration and Incubation Time on Oxalate and Total Acid in Fermented Cabbage using Various Microorganisms
title_sort	effect of nacl concentration and incubation time on oxalate and total acid in fermented cabbage using various microorganisms
publisher	University of Brawijaya
publishDate	2021
url	https://doaj.org/article/2a7f2964dc7e40638a623bb89912d676
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The Effect of NaCl Concentration and Incubation Time on Oxalate and Total Acid in Fermented Cabbage using Various Microorganisms

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