Characterization of GABA (gamma-aminobutyric acid) levels some fermented food in Indonesia. Issue 1 (July 2021)

• Record Type: Journal Article
• Authors: Herawati, Heny; Afifah, Diana Nur; Kusumanigtyas, Eni; Usmiati, Sri; Soemantri, Agus S.; Miskiyah, ; Kamsiati, Elmi; Bachtiar, Muchamad
• Is Part Of: IOP conference series. Volume 819:Issue 1(2021)
• Publication Date: 2021-07
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/819/1/012068
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: Indonesia has a huge wealth of local fermented products. These local food products have the potential to be developed into functional food that has added value and can contribute to public health in order to prevent disease. GABA (gamma-aminobutyric acid) is a prospective amino acid component that is widely found in fermented products from local food. GABA is alleged to have the functional capacity to build the immune system, improve the respiratory system, benefit diabetics, improve brain performance, prevent cancer and tumors and other health effects. The purpose of this research activity is to characterize the levels of GABA in several commercial fermented foods in Indonesia. The methodology used in this research is to identify and characterize commercial fermented food and to analyze the proximate levels and levels of GABA contained therein. The analysis was carried out using the spectrophotometric method. Based on the analysis results, several commercial fermented foods in Indonesia contain varying levels of GABA. The increased use of MSG increases the GABA levels to a certain level. This research deserves to be further researched and developed in relation to the optimization of the extraction process and the implementation of the use of other additives to increase GABA levels.