BAKTERI ASAM LAKTAT INDIGENOUS DAN PERANANNYA DALAM FERMENTASI SUSU KERANDANG (Canavalia virosa): PERUBAHAN OLIGOSAKARIDA DAN ISOFLAVON SERTA AKTIVITAS ANTIOKSIDAN

Canavalia virosa plants are classified as legumes. This plant can be found in Africa, South America, Australia, India, and Asia (Philiphina and Indonesia). Canavalia virosa plants are able to grow on a nutrient-poor soil and dryness resistant. In the dry season, these plants survive to grow in the sand land. This plant grows to spread, produce pods and seed. In Indonesia, especially in Yogyakarta, Canavalia virosa plants are often found on the sand land in Kulonprogo and Bantul Regency. Surrounding communities are call this plant as a kerandang, can be utilized the flowers and young pods of this plant can be utilized as vegetable and old seeds can be utilized as raw material for tempeh and tofu. Lactic acid bacteria have been used in fermented of nuts milk. The use of lactic acid bacteria in fermented foods provide benefits, i.e. can improve product safety, improve the nutritional value and providing specific flavor in fermented products. The main objective of this study was to know the role of indigenous lactic acid bacteria in kerandang milk fermentation, so that increase the functional value of lactic fermented of kerandang milk (free oligosaccharides and contain of isoflavone aglycones with high antioxidant activity and anticancer). More specific the aims of this study were 1) to know bio-diversity of indigenous lactic acid bacteria from Indonesia indigenous fermented food based on 16S rRNA gene sequences, 2) to choose the indigenous lactic acid bacteria isolated from Indonesian indigenous fermented food based on β-glucosidase activity and can hydrolyze raffinose and isoflavones, 3) to conducted the pretreatment optimization of kerandang seed as raw material for kerandang milk, 4) to study the oligosaccharides and isoflavones changes during fermentation of kerandang milk by indigenous lactic acid bacteria and 5) to evaluate the anticancer activity of crude extract isoflavones from kerandang milk fermented by indigenous lactic acid bacteria. This study consist of four steps : The first steps was identification of indigenous lactic acid bacteria based on 16S rRNA gene sequences, the second step was selection of indigenous lactic acid bacteria that produce β-glucosidase and have β-glucosidase activity, the third was optimize of pretreatment of kerandang seed as raw material for kerandang milk and the four step was fermentation of kerandang milk using indigenous lactic acid bacteria. The results showed that indigenous lactic acid bacteria are classified to the genus Lactobacillus and Pediococcus. Sixteen strains are classified to the L. plantarum-pentosus and L. plantarum species, one strain is classified to the L. paracasei subsp. paracasei species and one strain is classified to the P. pentosaceus species with similarity values above 99%. Five strains of Lactobacillus have higher β-glucosidase activity than the other strains, namely L. plantarum-pentosus T1