| Abstrakt: |
Microfiltration (MF) system had potential use in purification of polyphenol compound from Fermented Red Ginger A (FRG-A) and Fermented Red Ginger B (FRG-B) for preventive drink of natural oxidation as a result of fermentation of red ginger (Zingiber officinale var. rubrum) by kombucha culture at concentrations of ginger extract of 5 and 10% (v/v), respectively. Purification process was done at stirrer rotation speed of 200, 300 and 400 rpm, fixed trans-membrane pressure (TMP) of 40 psia, and room temperature for 30 minutes. The result of research activity showed that based on total polyphenols in FRG-A and FRG-B, optimization conditions were achieved at stirrer rotation speed of 400 rpm. In these conditions, retentates of FRG-A and FRG-B gave compositions of total polyphenols of 2.085 and 2.294%, total sugars of 58.44 and 57.31 mg/mL, total solids of 11.32 and 10.56%, total acids of 0.15 and 0.17%, pH of 4.57 and 4.57, and inhibition of 82.47 and 87.40%, respectively, while permeates of FRG-A and FRG-B gave compositions of total polyphenols of 1.05 and 1.69%, total sugars of 82.27 and 83.52 mg/mL, total solids of 11.10 and 10.55%, total acids of 0.14 and 0.13%, pH of 4.66 and 4.67, inhibitions of 92.04 and 89.98%, respectively. MF membrane (0.15 µm) fitted in Stirred Microfiltration Cell (SMFC) system was able to retain total polyphenols from concentrates of FRG-A and FRG-B, namely 124.19% (1.24-folds) and 130.55% (1.30-folds), respectively, and allowing to pass in permeate of 12.90 and 69.85%, respectively compared with total polyphenols in feed. In these conditions, retentate of FRG-A and FRG-B were dominated by polyphenol compounds with molecular weight (MW) of 381.25 and 381.208 Dalton (Da.) as Diacetoxy-[6]-gingerdiol at relative intensity of 100% and 91.39%, respectively. Retentates of FRG-A and FRG-B gave volatile compounds as alcohol derivatives of 32.774 and 21.22%, acetic acid derivatives of 0.64 and 1.762%, organic acids of 10.741 and 2.69%, furan derivatives of 8.014 and 0.66%, methyl/ethyl ester of 30.805 and 54.06%, and gingerol of 0.62 and 0.94%, respectively. [ABSTRACT FROM AUTHOR] |
