Author : Wahyu Mushollaeni

Summary : The aim of this study is to disclose bioactive compounds contained in lebui beans (Cajanus sp.) that are very potential to cure diseases. These bioactive compounds need to be extracted optimally to obtain free bioactive compounds that have high antioxidant activity and high potency as a 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 extract of lebui bean containing bioactive compound. The first phase study uses a nested design with 2 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 uses a nested design with 2 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 uses Response Surface Method with Composite Design consisting of 3 factors: maltodextrin concentration (5%, 10%, and 15%), tween 80 concentration (0,5%; 1%; and 1,5%), and sucrose concentration (10%, 12%, and 14%) w/w.

The results of the first phase of the study found that the fermentation process conducted for two days using Rhizopus sp. very effective hydrolyze glycoside bond on bioactive compound from flavonoid group that is anthocyanin 154,70 ppm and increase dietary fiber content 38,74%(db). The second phase of the research showed that the extraction of bioactive compound from fermented bean powder using aquades can produce bioactive compound from 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% and carvomenthenol 2,1%, and dietary fiber 42,74%(db). The powder of the extract of lebui beans containing the bioactive compound produced from the study of stage III 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 flavonoid group, 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 produce powder according to SNI standard. Based on the result of this research, it is concluded that powder from extract of lebui bean containing bioactive compound from flavonoid, phenolic, and terpenoid group is made from fermentation stage of lebui bean using Rhizopus sp. for 2 days, then extracted using aquades, and processed into powder form- using the optimal combination of maltodextrin, tween 80, and sucrose through foam drying. This research still needs further study to utilize extract of lebui bean containing bioactive compound into capsule form, so it is easier applied in other area. The novelty in this research is fermentation and powder making process from extract of lebui bean containing bioactive compound of flavonoid and terpenoid group can produce powder with high antioxidant activity equal to 18,15 ± 0,08 IC50, µg/ml and easy to consume.