ACE Inhibitors Activity of Tempeh Based on String Beans (Phaseolus vulgaris L.) and Black Soybean (Glycine soja (L) merrit) as Antihypertensive Functional Foods
Sri Yadial Chalid, Afif Lailiyah, Anna Muawanah

UIN Syarif Hidayatullah Jakarta

Abstract

String beans and black soybeans have a high protein content so that it has the potential as an antihypertensive functional food. Antihypertensive activity can be increased through fermentation using yeast and angkak. This study aims to produce tempeh from a mixture of string bean (Phaseolus vulgaris L.) and black soybeans (Glycine soja (L) merrit) which have ACE inhibitor activity as an antihypertensive functional food. String beans and black soybeans (1:1) are fermented using Rhizopus sp. 0,2% and Monascus purpureus (angkak) with variations concentration 1- 1,5- and 2 (%) in the range of 0-48 hours. The best fermentation time and angkak concentration are selected based on the results of the organoleptic test. Protein extraction was carried out by the isoelectric point method, then the levels of dissolved protein were tested, the degree of hydrolysis, and the activity of ACE inhibitors. Organoleptic test results obtained fermentation time and angkak concentration was 24 hours and 2% angkak concentration with a score of 3,80. The value of disolved protein levels obtained was 491,58 ppm, degree of hydrolysis 36,2%, and ACE inhibitor activity 57% with IC50 values 47,33 ppm. In general, tempeh based string bean and black soybean can inhibit ACE activity and have the potential as an antihypertensive functional food.

Keywords: ACE inhibitors, angkak, black soybeans, functional food, string beans

Topic: Food Chemistry