Reduction of Aflatoxin B-1 (AFB(1)) "Bumbu Pecel" By Using Rhizopus oligosporus MK-1 for Fermentation

Aflatoxin B-1 is the most harmfull mycotoxin for human health because of the toxicity, carcinogenicity, teratogenicity and mutagencity. Aflatoxin is the common mycotoxin contaminant in grains, nuts and their products such as "bumbu pecel". Bumbu pecel is a kind of spice used for serving vegetable foods called "pecel" which is very popular in Indonesia. Biological reduction of aflatoxin is an important process in order to degrade aflatoxin in foods. The aim of this research was to modify the steps of bumbu pecel production to reduce aflatoxin B-1 content through fermentation of peanut by Rhizopus oligosporus MK-1. The research was carried out in two steps that were modifying process in bumbu pecel production and sensory test for modified bumbu pecel. Modification process consisted of bean soaking, germ pealing, washing, steaming, fermentation of Rhizopus oligosporus MK-1 and roasting. Aflatoxin analysis was carried out by ELISA (Enzyme Linked Immunosorbent Assay). The result indicated that fermentation process by Rhizopus oligosporus MK-1 reduced 88.95 % aflatoxin B-1 accumulatively in three days fermentation. Aflatoxin reduction was greater with the of length fermentation time and correlated with the growth of Rhizopus oligosporus MK-1. Two days fermentation did not affect the sensory characteristic of bumbu pecel.