BAKTERI ASAM LAKTAT INDIGENOUS DAN

PERANANNYA DALAM FERMENTASI SUSU

KERANDANG (Canavalia virosa): PERUBAHAN
OLIGOSAKARIDA DAN ISOFLAVON SERTA
AKTIVITAS ANTIOKSIDAN
Titiek Farianti Djaafar
Universitas Gadjah Mada, 2013 | Diunduh dari http://etd.repository.ugm.ac.id/

DAFTAR PUSTAKA

Anukam, K.C., J.M. Macklaim, G.B. Gloor, G. Reid, J. Boekhorst, B. Renckens,

S.A.F.T. van Hijum and R.J. Siezen, 2013. Genome sequence of Lactobacillus
pentosus KCA1: vaginal isolate from a healthy premenopausal woman. Plos
One, 8(3): 1-11.

Akpapunam, M. A., 1985. Effect of Blanching, Soaking and Cooking on the HCN
Yields, Nitrogen, Ash and Minerals of Lima Beans (Phaseolus lunatus). Journal
of Food Science, 50: 1191-1192.

Albulescu, M. and M. Popovici, 2007. Isoflavones-biochemistry, pharmacology and

therapeutic use. Reveu Roumaine de Chimie, 52(6): 537-550.

AOAC, 1990. Official Methods of Analysis of the Association of Official Analytical

Chemists. Vol I, Published by AOAC International, Arlington, USA.

Bajpai, M., A. Pande, S.K., Tewari and D. Prashad, 2005. Phenolic Content and
Antioxidant Activity of some Food and Medicinal Plants. International Journal
of Food Sciences and Nutrition, 4: 287-291.

Banu, I., I. Vasilean and I. Aprodu, 2010. Effect of Lactic Fermentation on Antioxidant
Capacity of Rye Sourdough and Bread. Food Sci. Technol. Res., 16(6): 571 –
576.

Barampama, Z. and R. Simard, 1994. Oligosaccharides, antinutritional factors and

protein digestibility of dry beans as affected by processing. Journal of Food
Science, 59(4): 833-838.

Barnes, S., 2010. The biochemistry, chemistry and physiology of the isoflavones in
soybeans and their food products. Lymphatic Research and Biology, 8(1): 89-98.

Barrangou, R., M.A. Azcarate-Peril, T. Duong, S.B. Conners, R.M. Kelly and T.R.
Klaenhammer, 2006. Global analysis of carbohydrate utilization by
Lactobacillus acidophilus using cDNA microarrays. Proceedings of The national
Academic of Science of The United State of America, 103(10): 3816-3821, 5
January 2006.

Bingen, E H., M. Weber, J. Derelle, N. Brahimi, N Y. Lambert-Zechovsky, M. Vidailhet, J.

Navarro, and J. Elion, 1993. Arbitrarily primed polymerase chain reaction as a rapid
method to differentiate crossed from independent Pseudomonas cepacia infections
in cystic fibrosis patients. Journal Clin. Microbiol. 31(10): 2589–2593.

Bordignon, J. R., K. Nakahara, T. Yoshihashi and S. Nikkuni, 2004. Hydrolysis of

Isoflavones and Consumption of Oligosaccharides during Lactic Acid
Fermentation of Soybean Milk. JARQ, 38(4): 259 – 265.

146
 BAKTERI ASAM LAKTAT INDIGENOUS DAN
PERANANNYA DALAM FERMENTASI SUSU
KERANDANG (Canavalia virosa): PERUBAHAN
OLIGOSAKARIDA DAN ISOFLAVON SERTA
AKTIVITAS ANTIOKSIDAN
Titiek Farianti Djaafar
Universitas Gadjah Mada, 2013 | Diunduh dari http://etd.repository.ugm.ac.id/

Bou’e, S.M., F.F. Shih, B.Y. Shih, K.W. Daigle, C.H.C. Wientjes, and T.E. Cleveland,
2008. Effect of Biotic Elicitors on Enrichment of Antioxidant Properties and
Induced Isoflavones in Soybean. Journal of Food Science, 73(4): H43-H49.

Bressani, R., R.S. Brenes, A. Gracia and L.G. Elias, 1987. Chemical Composition,
Amino Acid Content and Protein Quality of Canavalia spp. Seed. Journal of
Science of the Food and Agriculture, 40: 17-23.

Bronikowska, J., E. Szliszka, Z.P. Czuba, D. Zwolinski, D. Szmydki and W. Krol, 2010.
The Combination of TRAIL and Isoflavones Enhances Apoptosis in Cancer
Cell. Molecules, 15: 2000-2015.

Case, C.L. and T.R. Johnson, 1984. Laboratory experiment in microbiology. Menlo
Park Calif, The Benjamin Publishing Co. Inc., p 45-46.

Chun, J., G. Kim, K. Lee, I.D. Choi, G.H. Kwon, J.Y. Park, S.J. Jeong, J.S. Kim and
J.H. Kim, 2007. Conversion of Isoflavone Glucosides to Aglycones in Soymilk
by Fermentation with Lactic Acid Bacteria. Journal of Food Science, 72(2):
M39-M44.

Chen, X. and J.J.B. Anderson, 2002. Isoflavones and Bone: Animal and Human
Evidence of Efficacy. Journal of Musculoskel Neuron Interact, 2(4): 352-359.

Chen, T. R., Q. K. Wei, and Z. X. Chi1, 2011. Effect of oligosaccharides and

isoflavones aglycones in defatted soy meal fermented by Lactobacillus
paracasei and Bifidobacterium longum. African Journal of Microbiology
Research, 5(15): 2011-2018.

Concerton, E.J., F.W. Parrish, D.C. Chapital and R.L. Ory, 1983. Isolation of a
stachyose-sucrose complex from soybeans and peanuts. Journal of Food
Science, 48: 1269-1271.

Correa, M. M., L. M. J. de Carvalho, M. R. Nutti, J. L. V. de Carvalho, A. R. H. Neto

and E.M. G. Ribeiro, 2010. Water Absorption, Hard Shell and Cooking Time of
Common Beans (Phaseolus vulgaris L.). African Journal of Food Science and
Technology, 1(1): 013-020.

Coulon, S., P. Chemardin, Y. Gueguen, A. Arnaud and P. Galzy, 1998. Purification and
Characterization of an Intracelullar β-glucosidase from Lactobacillus casei
ATCC 393. Appl. Biochem. Biotechnol., 74: 105-114.

Dellaglio, F., V. Bottazzi and M. Vescovo, 1975. Deoxyribonucleic acid homology

among Lactobacillus species of the subgenus Streptobacterium Orla-Jensen.
International Journal of Systematic bacteriology, 25(2): 160-172.

147
 BAKTERI ASAM LAKTAT INDIGENOUS DAN
PERANANNYA DALAM FERMENTASI SUSU
KERANDANG (Canavalia virosa): PERUBAHAN
OLIGOSAKARIDA DAN ISOFLAVON SERTA
AKTIVITAS ANTIOKSIDAN
Titiek Farianti Djaafar
Universitas Gadjah Mada, 2013 | Diunduh dari http://etd.repository.ugm.ac.id/

Ding, W.K. and N.P. Shah, 2010. Enhancing the Biotransformation of Isoflavones in
Soymilk Supplemented with Lactose Using Probiotic Bacteria during Extended
Fermentation. Journal of Food Science, 75(3): M140-M149.

Djaafar, T.F., S. Rahayu dan H. Purwaningsih, 2009. Kajian teknologi pengolahan ubi
jalar menjadi pasta dan tepung komposit dan biji kerandang mendukung
pengembangan pangan alternatif di Daerah Istimewa Yogyakarta. Laporan
Kegiatan Penelitian RISTEK 2009, BPTP Yogyakarta.

Djaafar, T.F., N. Cahyaningrum, and H. Purwaningsih, 2010. Physico-chemical

characteristics of tribal beans (Canavalia virosa) and its alternative tofu and
tempeh food products. International Journal of Agricultural Science, 11(2): 74-
80.

Djaafar, T.F., Y.P. Wanita, E.S. Rahayu and M.N. Cahyanto, 2011. Novel product,
fermented drink from kerandang (Canavalia virosa). Makalah disampaikan pada
The 12th Asian Food Conference 2011, 16-18 June 2011, BITEC, Bangna,
Bangkok, Thailand.

Donkor, O.N. and N.P. Shah. 2008. Production of β-Glucosidase and Hydrolysis of
Isoflavone Phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis,
and Lactobacillus casei in Soymilk. Journal of Food Science, 73(1): M15-M20.

Doss, A., M. Pugalenthi, V.G. Vadivel, G. Subhashini, and R.A. Subash, 2011. Effects
of processing technique on the nutritional composition and antinutrients content
of under–utilized food legume Canavalia ensiformis L.DC. International Food
esearch Journal, 18(3): 965-970.

Du, X., C. Mao, S. Gao, M. Cui and G. He, 2012. Screening of Lactic Acid Bacteriafor
Producing α-Galactosidase from Chinese Traditional Fermented Foods. Advance
Journal of Food Science and Technology, 4(6): 372-376.

Du, X. and G. He, 2012. Corelation Analysis between Biomass and Extracelullar Alpha-
galactosidase Activity of Pediococcus acidilactici XS1B. Advance Materials
Reseacrh, 554-556: 1129-1132.

Eisen B., Y. Ungar, and E. Shimoni, 2003. Stability of isoflavones in soy milk stored at
elevated and ambient temperatures. Journal of Agricultural Food Chemistry,
51(8): 2212−2215.

Eke, C.N.U., S.N. Asoegwu and G.I. Nwandikom, 2007. Some physical properties of
Jackbean seed (Canavalia ensiformis). Agric. Engineering Intern.:the CIGR
Ejournal Manuscript FP 07 014, vol IX.

Ennahar, S. Y. Cai, and Y. Fujita, 2003. Phylogenetic Diversity of Lactic Acid Bacteria
Associated with Paddy Rice Silage as Determined by 16S Ribosomal DNA
Analysis. Applied and Environmental Microbiology, p. 444–451.

148
 BAKTERI ASAM LAKTAT INDIGENOUS DAN
PERANANNYA DALAM FERMENTASI SUSU
KERANDANG (Canavalia virosa): PERUBAHAN
OLIGOSAKARIDA DAN ISOFLAVON SERTA
AKTIVITAS ANTIOKSIDAN
Titiek Farianti Djaafar
Universitas Gadjah Mada, 2013 | Diunduh dari http://etd.repository.ugm.ac.id/

Feng, S., C.L. Saw, Y.K. Lee and D. Huang, 2008. Novel process of fermenting black
soybean (Glycine max L. Merrill) yogurt with dramatically reduce flatulence-
causing oligosaccharides but enriched soy phytoalexins. Journal of Agricultural
Food Chemistry, 56: 10078-10084.

Fresco, P., F. Borges, C. Diniz and M.P. Marques, 2006. New Insights on Anticancer
Properties of Dietary Polyphenols. Medical Research Reviews, 26: 747-766.

Ganzle, M.G., N. Vermeulen and R.F. Vogel, 2007. Carbohydrate, Peptide and Lipid
Metabolism of Lactic Acid Bacteria in Sourdough. Food Maicrobiology, 24:
128-138.

Giri, A., K. Osako, A. Okamoto, E. Okazaki and T. Ohshima, 2012. Effects of Koji
Fermented Phenolic Compounds on the Oxidative Stability of Fish Miso.
Journal of Food Science, 77(2): C228-C235.

Gueguen, Y., P. Chemardin, P. Labrot, A. Arnaud and P. Galzy, 1997. Purification and
Characterization of an Intracelullar β-glucosidase from a New Strain of
Leuconoctoc mesenteroides Isolated from Cassava. Journal Appl. Microbiol, 82:
469-476.

Hamza, A.A., E. I. El Gaali, and A.A. Mahdi, 2009. Use of the RAPD-PCR fingerprinting
and API sistem for Clustering Lactic Acid Bacteria isolated from traditional
Sudanese sour milk (Roab). African Journal of Biotechnology, 8 (15): 3399-3404.

Han, X., T. Shen and H. Lou, 2007. Dietary Polyphenols and Their Biological
Significance. Int. J. Mol. Sci, 8: 950-988.

Honig, D.H. and W.J. Wolf, 1991. Phytate-Mineral-Protein Composition of Soybeans:

Gel Filtration Studies of Soybean Meal Extracts. Journal of Agricultural Food
Chemistry, 39(6): 1037-1042.

Hou, A., P. Chen, A. Shi, B. Zhang, and Y.J.Wang, 2009. Sugar Variation in Soybean
Seed Assessed with a Rapid Extraction and QuantificationMethod. International
Journal of Agronomy, Volume 2009, Article ID 484571, 8 pages.

Holzapfel W.H., P. Haberer, R. Geisen, J. Björkroth, and U. Schillinger, 2001. Taxonomy

and important features of probiotic microorganisms in food nutrition. American
Journal Clin. Nutr., 73 (2): 365S–373S.

Johansson, M.L., A. Sanni, C. Lonner, and G. Molin, 1995. Phenotypically-based taxonomy

using API 50 CH of lactobacilli from Nigerian Ogi, and the occurrence of starch
fermenting strains. International Journal Food Microbiol., 25: 159–68.

Joshi, A.C., B.K. Chopra, L.C. Collins and V.M. Doctor, 1973. Distribution of fatty
acid during germination of soybean seeds. Prairie View A&M College, Texas
77445.

149
 BAKTERI ASAM LAKTAT INDIGENOUS DAN
PERANANNYA DALAM FERMENTASI SUSU
KERANDANG (Canavalia virosa): PERUBAHAN
OLIGOSAKARIDA DAN ISOFLAVON SERTA
AKTIVITAS ANTIOKSIDAN
Titiek Farianti Djaafar
Universitas Gadjah Mada, 2013 | Diunduh dari http://etd.repository.ugm.ac.id/

Kamoeka, S., P. Leavitt, C. Chang, S.M. Kuo, 1999. Expression of Antioxidant in

Human Intestinal CaCO2 Cell Treated with Dietarry Flavonoid Cancer Lett.
Journal of Food Science, 14(6): 161-167.

Kaplan, H. and R.W. Hutkins, 2003. Metabolism of Fructooligosaccharides by

Lactobacillus paracasei 1195. Applied and Environmental Microbiology, 69(4):
2217-2222.

Kasprzak, M. and Z. Rzedzicki, 2007. Effect of Bath Temperatur and Soaking time on
the Dynamics of Water Holding Capacity of Everlasting Pea-Wheat Extrudates.
International Agrophysics, 21: 241-248.

Kevin, M., I. Baraem, M.C. Carlos, and D.H. Kirby, 2006. Heat and pH effects on the
conjugated forms of genistin and daidzin isoflavones. Journal of Agricultural
Food Chemistry, 54(20): 7495−7502.

Khan, I. and M.W. Akhtar, 2010. The biotechnological perspective of Beta-

Glucosidases. Nature Procceding, Posted 4 Oct 20120.

Khazaei, J., 2008. Characteristic of Mechanical Strength and Water Absoption in

Almond and Its Kernel. Cercertari Agronomice in Moklova, XLI(1): 37-51.

Kibar, H. and T. Ozturk, 2008. Physical and mechanical properties of soybean.

International Agrophysics, 22: 239-244.

Kim, Y.H., H.T. Yun, W.K. Chung and K.Y. Park, 2004. Investigation of Biological
Effect in Black Colored Soybean. Proceeding of the 4th International Crop
Science Congress, Brisbane, Australia, 26 Sept – 1 Oct 2004.

Koh, L.W. and C.O. Perera, 2012 Isoflavone Characterization from Legume Other Than
Soybeans. Food Science and Technology, Department of Chemistry, Faculty of
Science, National University of Singapore, 10 Kent Ridge Road, Singapore
117546.

Ku, S., L.S. Wei, M.P. Steinberg, A.I. Nelson and T. Hymowitz, 1976. Extraction of
oligosaccharides during cooking of whole soybeans. Journal of Food Science,
41: 361-364.

Kumar DJ, M., Suresh K, Saranya GM, A. Priyadharshini D, Damodaran R and

Kalaichelvan PT, 2012. Production, Optimization and Characterization of α-
Galactosidase by Bacillus sp. SPE10 and Bacillus sp. SPE15 Isolated from Soy
Effluent. European Journal of Experimental Biology, 2 (3): 774-780.

LeBlanc, J.G., A. Silvestroni, C. Connes, V. Juillard, G.S. de Giori, J.Ch. Piard and F.
Sesma, 2004. Reduction of non-digestible oligosaccharides in soymilk:
application of engineered lactic acid bacteria that produce α-galactosidase.
Genet. Mol. Res., 3(3): 432-440.

150
 BAKTERI ASAM LAKTAT INDIGENOUS DAN
PERANANNYA DALAM FERMENTASI SUSU
KERANDANG (Canavalia virosa): PERUBAHAN
OLIGOSAKARIDA DAN ISOFLAVON SERTA
AKTIVITAS ANTIOKSIDAN
Titiek Farianti Djaafar
Universitas Gadjah Mada, 2013 | Diunduh dari http://etd.repository.ugm.ac.id/

Lee, J.H., M. Renita, R.J. Fioritto, M.K. St. Martin, S.J. Schwartz and Y. Vodovotz,
2004. Isoflavone Characterization and Antioxidant Activity of Ohio Soybean.
Journal of Agricultural Food Chemistry, 52(9): 2647-2651.

Lee, K.W., N.S. Han, and J.H. Kim, 2012. Purification and Characterization of Beta-
Glucosidase from Weissella cibaria 37. Journal of Microbiol. Biotechnol.,
22(12): 1705–1713.

Lin, P.Y. and H. M. Lai, 2006. Bioactive Compounds in Legumes and Their
Germinated Products. Journal of Agricultural and Food Chemistry, 54: 3807-
3814.

Malik, A., A.K. Hermawati, M. Hestiningtyas, A. Soemiati, dan M. Radji, 2010. Isolasi
dan Skrining Molekuler Bakteri Asam Laktat Pembawa Gen Glukansukrase dari
Makanan dan Minuman Mengandung Gula. Makara Sains, 14(1): 63-68.

Matsuura, M. and A.K. Obata, 1993. β-Glucosidases from Soybeans Hydrolyze

Daidzin and Genistin. Journal of Food Science, 58(1): 145-147.

Maurier, J.R. and P.A.D. Grimont, 1993. Factors affecting reproduction of randomly
amplified polymorphic DNA fingerprinting. Res. Microbiol., 144: 373-379.

Mayo, B., T. Aleksandrzak - Piekarczyk , M. Fern á ndez , M. Kowalczyk , P. Á lvarez -

Mart í n and J. Bardowski, 2010. Updates in the Metabolism of Lactic Acid
Bacteria in Biotechnology of Lactic Acid Bacteria; Novel Application. A John
Wiley & Sons, Inc., Publication, IOWA, USA.

Michlmayr, H., C. Schumann, N.M.B.B. da Silva, K.D. Kulbe and A.M. de Hierro,
2010. Isolation and basic characterization of a β-glucosidase from a strain of
Lactobacillus brevis isolated from a malolactic starter culture. Journal Appl.
Microbiol., 108(2): 550-559.

Mital, B.K. and K.H. Steinkraus, 1975. Utilization of oligosaccharides by lactic acid
bacteria during fermentation of soy milk. Journal of Food Science, 40: 114-118.

Morant, A.V., K. Jørgensen, Ch. Jørgensen, S.M. Paquette, R. Sánchez-Péreze, B. L.

Møller, S. Bak, 2008. β-Glucosidases as detonators of plant chemical defense.
Phytochemistry, 69: 1795–1813.

Mori, K., K. Yamazaki, T. Ishiyama, M. Katsumata, K. Kobayashi, Y. Kawai, N. Inoue,

and H. Shinano, 1997. Comparative sequence analyses of the gene coding for 16S
rRNA of Lactobacillus casei-related taxa. International Journal of Sistematic
Bacteriology. 47: 54-57

Mubarak, A.E, 2005. Nutritional composition and antinutritional factors of mung bean
seeds (Phaseolus aureus) as affected by some home traditional processes. Food
Chemistry, 89: 489–495.

151
 BAKTERI ASAM LAKTAT INDIGENOUS DAN
PERANANNYA DALAM FERMENTASI SUSU
KERANDANG (Canavalia virosa): PERUBAHAN
OLIGOSAKARIDA DAN ISOFLAVON SERTA
AKTIVITAS ANTIOKSIDAN
Titiek Farianti Djaafar
Universitas Gadjah Mada, 2013 | Diunduh dari http://etd.repository.ugm.ac.id/

Mustafa, R.A., , A. Abdul Hamid, S. Mohamed, and F.A Bakar, 2010. Total Phenolic
Compounds, Flavonoids, and Radical Scavenging Activity of 21 Selected
Tropical Plants. Journal of Food Science, 75(1): 28-35.

Nichenametla, S.N., T.G. Turiscio, D.L. Barney and J.H. Exon, 2006. A Review of the
Effect and Mechanisms of Polyphenols in Cancer. Critical Review in Food
Science and Nutrition, 46: 161-183.

Nnanna, I.A. and R.D. Phillips, 1988. Changes in Oligosaccharide Content, Enzyme
Activities and Dry Matter during Controlled Germination of Cowpeas (Vigna
Unguiculata). Journal of Food Science, 53(6): 1782-1786.

Nuraida, L., 2011. Peran Bakteri Asam Laktat dalam Fermentasi. Foodreview,
http://www.foodreview.biz/preview.php?view2&id=56213#.URM3c_IRZH0.
Download tanggal 7 Februari, 2012.

Nursyirwani, W. Asmara, A.E.T.H. Wahyuni, Triyanto, 2011. Isolasi Bakteri Asam

Laktat dari Usus Ikan Kerapu Macan (Epinephelus fuscoguttatus) dan
Potensinya Sebagai Antivibrio. Indonesian Journal of Marine Science, 16(2):
15-21.

Nwaoguikpe, R.N., W. Braide and C.O. Ujowundu, 2011. The Effects of Processing on
the Proximate and Phytochemical Composition of Mucuna pruriens Seeds
(Velvet Beans). Pakistan Journal of Nutrition, 10(10): 947-951.

Oh, N.S. and M.J. In, 2009. Phytate degradation by Leuconostoc mesenteroides KC51
cultivation in soymilk. African Journal of Biotechnology, 8(13): 3023-3026.

Onigbinde, A.O. and I.O. Akinyele, 1983. Oligosaccharide content of 20 varieties of

cowpea in Nigeria. Journal of Food Science, 48: 1250-1254.

Otieno, D.O., J.F. Ashton, and N.P Shah., 2005. Stability of β-glucosidase activity
produced by Bifidobacterium and Lactobacillus spp in fermented soy milk
during processing and storage. Journal of food science, 70(4): 236-241.

Patel, D., R. Kumar and S. Prasad, 2004. Variation in the chemical constituents of
soybean due to industrial pollution. Journal Serb. Chem. Soc., 69 (8–9): 635–
640

Patil, M.M., A. Pal, T. Anand and K.V. Ramana, 2010. Isolation and Characterization of
Lactic Acid Bacteria from Curd and Cucumber. Indian Journal of Biotech., 9:
166-172.

Patrick, O.M., 2012. Lactic Acid Bacteria in Health and Disease. Rwanda Journal of
Health Sciences, 1: 39-50.

152
 BAKTERI ASAM LAKTAT INDIGENOUS DAN
PERANANNYA DALAM FERMENTASI SUSU
KERANDANG (Canavalia virosa): PERUBAHAN
OLIGOSAKARIDA DAN ISOFLAVON SERTA
AKTIVITAS ANTIOKSIDAN
Titiek Farianti Djaafar
Universitas Gadjah Mada, 2013 | Diunduh dari http://etd.repository.ugm.ac.id/

Perron, N.R. and J.L. Brumaghim, 2009. A review of the Antioxidant Mechanism of
Polyphenol Compounds Related to Iron Binding. Cell Biochem Biophys, 53: 75-
100.

Pesione, E., 2012. Lactic acid bacteria contribution to gut microbiota complexity: lights
and shadows. Front Cell Infect Microbiol., 2: 86-98.

Pham, T.T. and Shah, N.P., 2007. Biotransformation of isoflavone glycosides by

Bifidobacterium animalis in soymilk supplemented with skim milk powder.
Journal of Food Science, 72(2): M316-M324.

Pyo, Y.H., T.C. Lee, and Y.C. Lee, 2005a. Effect of Lactic Acid Fermentation on
Enrichment of Antioxidant Properties and Bioactive Isoflavones in Soybean.
Journal of Food Science, 70(3): S215-S220.

Pyo, Y.H., T.C. Lee, dan Y.C. Lee, 2005b. Enrichments of Bioactives Isoflavones in
Soymilk Fermentation with β-glukosidase-producing-lactic acid bacteria. Food
Research International, 38: 551-559.

Pyo, Y.H. and T.C. Lee, 2007. The Potential Antioxidant Capacity and Angiotensin I-
Converting Enzyme Inhibitory Activity of Monascus-Fermented Soybean
Extracts: Evaluation of Monascus-Fermented Soybean Extracts as
Multifunctional Food Additives. Journal of Food Science, 72(3): S218-S223.

Poolman, B., 1993. Energy Transduction by Lactic Acid Bacteria. Federation of

European Microbiology Societies, Published by Elsevier, p 125-148.

Pulido, R. P., N. B. Omar, H. Abriouel, R. L. Lo´pez, M. M. Can˜amero and A. Ga´lvez,

2005. Microbiological Study of Lactic Acid Fermentation of Caper Berries by
Molecular and Culture-Dependent Methods. Applied and Environmental
Microbiology, 71(12): 7872-7879.

Purwandhani, S. N. dan Rahayu, E. S. 2003. Isolasi dan Seleksi Lactobacillus yang

Berpotensi sebagai Agensia Probiotik. Agritech, 23 (2): 67 – 74.

Putri, W.D.R., Haryadi, Dj.W. Marseno, M.N. Cahyanto, 2012. Isolasi dan
Karakterisasi Bakteri Asam Laktat Amilolitik selama Fermentasi Growol,
Makanan Tradisional Indonesia. Jurnal Teknologi Pertanian, 13(1): 52-60.

Radix A. I., Mary A., U. Santosa and Prihati S. N. 2009. In vitro antioxidant activity of
anthocyanins of black soybean seed coat in human low density lipoprotein
(LDL). Food Chemistry, 112: 659–663.

Rahayu, E.S., T.F. Djaafar, Djoko Wibowo and S. Sudarmadji, 1996. Lactic Acid
Bacteria from Indigenous Fermented Foods and Their Antimicrobial Activity.
Indonesian Food and Nutrition progress, 3(2): 21-28.

153
 BAKTERI ASAM LAKTAT INDIGENOUS DAN
PERANANNYA DALAM FERMENTASI SUSU
KERANDANG (Canavalia virosa): PERUBAHAN
OLIGOSAKARIDA DAN ISOFLAVON SERTA
AKTIVITAS ANTIOKSIDAN
Titiek Farianti Djaafar
Universitas Gadjah Mada, 2013 | Diunduh dari http://etd.repository.ugm.ac.id/

Ramalingam, Rudra, N. Saraswathy and S. Sadasivam, 2009. Degradation of

Flatulence-causing Oligosaccharides in Soymilk by α-galactosidase-A Novel
Thermotolerant from Penicillium purpurogenum. Indian Journal of
Biotechnology, 9: 160-165.

Rattanachaikunsopon, P. and P. Phumkhachorn, 2010. Lactic acid bacteria: their

antimicrobial compounds and their uses in food production. Annals of Biological
Research, 1(4): 218-228

Reinhard, W.D., E. Gujska and K. Khan, 1994. Reduction of Stachyose in Legume

Flours by Lactic Acid Bacteria. Journal of Food Science, 59(1): 115-117.

Reudiger, H. and H.J. Gabius, 2001. Plant Lectins : Occurrence, Biochemistry,

Functions and Application. Glycoconjugate Journal, 18: 589-613.

Riboli, E. and T. Norat, 2003. Epidemiologic evidence of the Protective Effect of Fruit
and Vegetable on Cancer Risk. American Journal of Clinical Nutrition, 78:
559S-569S.

Saitou, N. and M. Nei, 1987. The Neighbor Joining Method: A New Mtheod for
Reconstructing Phylogenic Trees. Mol. Biol. Evol., 4: 406-425.

Schleifer, K.H., and W. Ludwig, 1995. Phylogeny of the genus Lactobacillus and related
genera. Sistem. Appl. Microbiol., 18: 461–467.

Sestelo, A.B.F., M. Poza and T.G. Villa, 2004. β-glucosidase Activity in a Lactobacillus
plantarum Wine Strain. World Journal Microbiol. Biotechnol., 20: 633-637.

Shahidi, F., P.K. Janitha, and P.D.Wanasundara, 1992. Phenolic antioxidants. Crit. Rev.
Food Sci. Nutr., 32: 67–103.
Siddhuraju,P. and Becker,K. 2001. Species/Variety Differences in Biochemical
Composition and Nutritional Value of Indian Tribal Legumes of The Genus
Canavalia. Nahrung/Food, 45(4): 224- 233.

Silvestroni, A., C. Connes, F. Sesma, G. S. de Giori, and J. C Piard, 2002.

Characterization of the melA Locus for _-Galactosidase in Lactobacillus
plantarum. Applied and Environmental Microbiology, 68(11): 5464–5471.

Sosulski, F.W., L. Elkowics and R.D. Reichert, 1982. Oligosaccharides in Eleven

Legumes and Their Air-Classified Protein and Starch Fractions. Journal of Food
Science, 47: 498-502.
Sowndhararaja, K., P. Siddhuraju dan S. Manian, 2010. In vitro evaluation of the
antioxidant activity in the differentially processed seeds from underutilized
legume, Bauhinia vahlii Wight & Arn. Food Sci. Biotechnol., 19(2): 503-509.

Sridhar, K.R., and Seena, S., 2006. Nutritional And Antinutritional Significance Of
Four Unconventional Legumes of The Genus Canavalia – A Comparative Study.
Food Chemistry, 99: 267–288.

154
 BAKTERI ASAM LAKTAT INDIGENOUS DAN
PERANANNYA DALAM FERMENTASI SUSU
KERANDANG (Canavalia virosa): PERUBAHAN
OLIGOSAKARIDA DAN ISOFLAVON SERTA
AKTIVITAS ANTIOKSIDAN
Titiek Farianti Djaafar
Universitas Gadjah Mada, 2013 | Diunduh dari http://etd.repository.ugm.ac.id/

Stackebrandt, E and J. Ebers, 2006. Taxonomic Parameters Revisited: Tarnished Gold

Standards. Microbiological Today, 33: 152-155.

Suarez, F.L., J. Springfield, J.K. Furne, T.T. Lohrmann, P.S. Kerr and M.D. Levitt,
1999. Gas Production in Human Ingesting a Soybean Flour Derived from Beans
Naturally Low-Oligosaccharides. American Journal of Clinical Nutrition, 69(1):
135-139.

Sujaya, N., Y. Ramona, N.P. Widarini, N.P. Suariani, N.M.U. Dwipayanti, K.A.
Nocianitri dan N.W. Nursini, 2008. Isolasi dan Karakterisasi Bakteri Asam
Laktat dari Susu Kuda Sumbawa. Jurnal Veteriner, 9(2): 52-59.

Suryani, Y., Astuti, B. Oktavia dan S. Umniyati, 2010. Isolasi dan Karakterisasi Bakteri
Asam Laktat dari Limbah Kotoran Ayam sebagai Agensi Probiotik dan Enzim
Kolesterol Reduktase. Prosiding Seminar Nasional Biologi, ISBN: 978-602-
97298-0-1, 3 Juli 2010. Hal 138-147

Tang, A.L., N.P. Shah, G. Wilcox, K.Z. walker and L. Stojanovska, 2007. Fermentation
of calcium-fortified soymilk with Lactobacillus: Effect on calcium solubility,
isoflavone conversion and production of organic acid. Journal of Food Science,
72(9): M431-M436.

Tenover, F.C., R. D. Arbeit, R V. Goering, P.A. Mickelsen, B E. Murray, D H. Persing and

B. Swaminathan, 1995. Interpreting chromosomal DNA restriction patterns
produced by pulsed-field gel electrophoresis: criteria for bacterial strain typing.
Journal Clin. Microbiol., 33(9): 2233–2239.

Thangadurai,D., Viswanathn, N. Ramesh, 2001. The chemical composition and

nutritional evaluation of Canavalia virosa: a wild perennial bean from Eastern
Ghats of Peninsular India. Eur. Food Res. Technol., (2001) 213: 456–459.

Thompson, J. D., T. J. Gibson, F. Plewniak, F. Jeanmougin and D.G. Higgin, 1997. The
Clustal_X Windows Interface: Flexible Strategies for Multiple Sequence
Alignment Aided by Quality Analysis Tools. Nucleic Acid Res., 25: 4876-4882.

Tsangalis, D., J.F. Ashton, A.E.J. McGill and N.P. Shah, 2002. Enzymatic
transformation of isoflavone phytoestrogens in soymilk by β-glucosidase-
producing Bifidobacteria. Journal of Food Science, 67(8): 3104-3113.

Vega, R.C., R.R. Camacho, G.P. Aboytes, J.A.A. Gallegos, S.H.G. Maldonado, O.P.
Lopez, B.D. Oomah and G.L. Pina, 2009. Chemical composition and in vitro
polysaccharide fermentation of different bean (Phaseolus vulgaris L.). Journal
of Food Science, 74(7): T59-T65.

Wang, N.F., Q. Chen, G.W. Le, Y.H. Shi and J. Sun, 2007. Effect of lactic acid
fermented soyabean meal on the growth performance, intestinal

155
 BAKTERI ASAM LAKTAT INDIGENOUS DAN
PERANANNYA DALAM FERMENTASI SUSU
KERANDANG (Canavalia virosa): PERUBAHAN
OLIGOSAKARIDA DAN ISOFLAVON SERTA
AKTIVITAS ANTIOKSIDAN
Titiek Farianti Djaafar
Universitas Gadjah Mada, 2013 | Diunduh dari http://etd.repository.ugm.ac.id/

microfloraandmorphology of weaned piglets. Journal of Animal and Feed

Sciences, 16: 75–85.

Wang, T., R. Jónsdóttir, G. Ólafsdóttir, 2009. Total phenolic compounds, radical

scavenging and metal chelation of extracts from Icelandic seaweeds. Food
Chemistry 116: 240–248.

Welsh, J., and M. McClelland. 1990. Fingerprinting genomes using PCR with arbitrary
primers. Nucleic Acids Res., 18: 7213-7218.

Xu Z, Q. Wu, and J.S. Godber, 2002. Stabilities of daidzin, glycitin, genistin, and
generation of derivatives during heating. Journal Agricultural Food Chemistry
50(25): 7402−7406.

Xu, B.J. and S.K.C. Chang, 2007. A comparative study on phenolic profiles and
antioxidant activities of legumes as affected by extraction solvents. Journal of
Food Science, 72(2): S159-S166

Xu, B.J. dan S.K.C. Chang, 2008. Total phenolic content and antioxidant properties of
Eclipse Black Beans (Phaseolus vulgaris L.) as affected by processing methods.
Journal of Food Science, 73(2): H19-H27.

Ye, H., C. Zhou, Y. Sun, X. Zhang, J. Liu, Q. Hu and X. Zeng, 2009. Antioxidant
activities in vitro of ethanol extract from brown seaweed Sargassum pallidum.
Eur. Food Res. Technol., 230: 101–109.

Zhang, J., X. Shi, J. Shi, S. Ilic, S.J. Xue and Y. Kakuda, 2009. Biological Properties
and Characterization of Lectin from Red Kidney Bean (Phaseolus Vulgaris).
Food Reviews International, 25: 1–16.

156