Antioxidant activity and chemical characteristics in egg albumen fermented by lactid acid bacteria

2020 ◽  
Vol 45 (3) ◽  
pp. 214-221
Author(s):  
N. Nahariah ◽  
H. Hikmah ◽  
F.N. Yuliati
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Total Protein ◽  
Milk Powder ◽  
Chemical Characteristics ◽  
Powdered Milk ◽  
Glucose Content ◽  
Fermentation Time ◽  
Glucose Levels ◽  
Egg Albumen

Research on fermentation time and the addition of milk powder to egg albumen is still limited. The purpose of this study was to determine the antioxidant activity and chemical characteristics of fermented egg albumen using different levels of full cream milk powder and different microbial fermentation times. This study used a completely randomized factorial pattern design, 4 x 5 treatments with 4 replications. Research materials include egg albumen, full cream milk powder and mixed Lactic Acid Bacteria (L. bulgaricus, L.achidopillus, and Streptococcus thermopillus). The research treatments were the addition of powdered milk in different level (%) including, 0, 2, 4 and 6. Fermentation times were 0, 12, 24, 36, and 48 h, respectively. The results showed that the addition of powdered milk in different level and fermentation time had no significant effect on the antioxidant activity. The addition of different-level powdered milk was not significant on the glucose content and total protein, but it was very significant (P<0.01) on water content. The fermentation time had a very significant effect (P<0.01) on glucose levels and total protein, but it had no significant effect on the water content of albumen fermentation. Antioxidant activity did not change during the fermentation time and the addition of different-level milk powder. The 24 h fermentation time could reduce the total protein and glucose levels of egg albumen. Adding 2% milk powder could reduce the water content of egg albumen fermentation. 

scholarly journals Analysis of chemical characteristics and antioxidant activity test of kombucha black tea and butterfly pea flower (Clitoria ternatea L.) based on fermentation time

2021 ◽  
Vol 4 (1) ◽  
pp. 27-32
Author(s):  
Putu Rima Sintyadewi ◽  
I Gusti Agung Yogi Rabani RS ◽  
Nadya Treesna Wulansari
Keyword(s):  
Antioxidant Activity ◽  
Sugar Content ◽  
Black Tea ◽  
Reducing Sugar ◽  
Antioxidant Compounds ◽  
Chemical Characteristics ◽  
Fermentation Time ◽  
Clitoria Ternatea ◽  
High Antioxidant Activity ◽  
Butterfly Pea

Free radicals are one of the triggering factors for degenerative diseases. Free radical activity can be minimized or prevented in the presence of antioxidant compounds. The butterfly pea flower (Clitoria ternatea L.) has long been used as a traditional medicine to cure various diseases. Previous research has shown that the Butterfly pea flower has bioactive compounds, one of which is flavonoids, which act as antioxidants. Butterfly pea flower can be used as another substitute in making black tea-based kombucha drinks. Kombucha fermentation can increase the benefits of Butterfly pea flower with the presence of organic acids, minerals, and vitamins produced during the fermentation process. This study aims to determine the effect of fermentation time on chemical characteristics including pH, reducing sugar content, and antioxidant activity. Based on analysis of variance ANOVA showed that the length of time fermentation had a very significant effect (P>0.01) on pH, reducing sugar content and antioxidant activity of black tea and Butterfly pea flower kombucha. The longer the fermentation time, the lower the pH and sugar content in the medium. Optimum antioxidant activity occurred on the 8th day of fermentation in the variation of treatment P3 (3:3) which was 89.74%. These results indicate that black tea kombucha and Butterfly pea flower are categorized as having high antioxidant activity at the interval of 68.45% to 89.74%.

Pemanfaatan Karagenan Sebagai Bahan Pelapis Pigmen Alami yang Ditambahkan Pada Tempe Untuk Meningkatkan Aktivitas Antioksidan

2021 ◽  
Vol 17 (2) ◽  
pp. 135-144
Author(s):  
Retno Wijayanti ◽  
Lusiawati Dewi
Keyword(s):  
Antioxidant Activity ◽  
Environmental Factors ◽  
Water Content ◽  
Fermentation Time ◽  
Natural Pigments ◽  
Antioxidant Content ◽  
Ic50 Value ◽  
Pigment Color

The antioxidant content in tempeh is dominated by isoflavones, but has a relatively low antioxidant activity (IC50). The addition of natural pigments is a solution to increase the antioxidant activity of tempeh. However, natural pigments are very susceptible to damage due to environmental factors, therefore it is necessary to coat with a polysaccharyde such as carrageenan to protect pigments. The aim of this study was to analyze the effect of adding natural pigments coated with carrageenan on antioxidant activity and water content of tempeh. The sample used was tempeh with the addition of pigments uncoated and coated with 2%, 3%, 4% carrageenan, and tempeh without addition of pigments as a control. Antioxidant activity was analyzed using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method at 0 and 48 hours of fermentation. Meanwhile, water content was analyzed using gravimetry method at 48 hours of fermentation. Results showed that the addition of uncoated and coated pigments and fermentation time was able to increase antioxidant activity of tempeh compared to control. The IC50 value of control at 0 hour was 197.50±35.94 mg/ml which changed to 62.52±9.71 mg/ml after 48 hours of fermentation. The activity was stronger in tempeh with pigment, namely 22.49±4.30 mg/ml on the addition of uncoated pigments, and successively 22.10±6.68 mg/ml, 22.88±6.16 mg/ml, 35.35±12.30 mg/ml on the addition of pigments coated with 2%, 3%, and 4% carrageenan. Coating treatment is able to decrease the water content on tempeh with the lowest water content obtained from the addition of pigment coated with 4% carrageenan. The addition of pigments and fermentation time increased the antioxidant activity of tempeh. Coating treatment with carrageenan was able to maintain the pigment color from degradation and decrease the water content in tempeh.

scholarly journals Studi Pembuatan Minuman Serbuk Ekstrak Mawar Merah dengan Metode Foam Mat Drying

2020 ◽  
Vol 3 (1) ◽  
pp. 88
Author(s):  
Nisa Rahmawati ◽  
Elfi Anis Saati ◽  
Mochammad Wachid
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Total Dissolved Solids ◽  
Ash Content ◽  
National Standard ◽  
Color Intensity ◽  
Dissolved Solids ◽  
Sugar Addition ◽  
Different Types ◽  
Egg Albumen

Foam mat drying is a drying method that produced powder with better quality compared to conventional drying. The research aimed to analyze the effect of egg albumen concentration as a foaming agent and the addition of different types of sugar on red rose instant powder properties. Nested design by two factors with 3 replications was applied in this research. The first was concentration of egg albumen as the nest with 3 levels (6%, 8%, and 10%) and the second was the addition type of sugar as the nested part with 3 types (granulated sugar, corn sugar, and palm sugar). The results showed that the effect of concentration egg albumen significant (p< 0.05) on the water content, pH, total dissolved solids, anthocyanin levels, antioxidant activity, color intensity (L and a+) and appearance. The different types of sugar addition gave a significant effect (p<0.05) on water content, total dissolved solids, appearance, aroma, and taste. Water content and an ash content of red rose instant powder has been according to the Indonesian National Standard (SNI 01-4320-1996) instant powder drink. The best treatment proved by the concentration of 6% egg albumen and the addition of corn sugar with the value of moisture content of 2.46 %, an ash content of 0.42 %, solubility 86.47 %, water absorption 35.44 %, pH 4.11, total dissolved solid 10.2 ˚Brix, anthocyanin level 77.24 mg/L, antioxidant activity 69.82%, color intensity (L: 49.8 and a +: 36.4) and hedonic tests (appearance, aroma, and taste) of red rose instant powder were accepted by panelist.

scholarly journals Fermentasi Jerami sebagai Pakan Tambahan Ternak Ruminansia

FLUIDA ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 24-29
Author(s):  
Yunus Tonapa Sarungu ◽  
Agustinus Ngatin ◽  
Rony Pasonang Sihombing
Keyword(s):  
Water Content ◽  
Fermentation Process ◽  
Animal Feed ◽  
Rice Crop ◽  
Fermentation Time ◽  
Protein Levels ◽  
Glucose Levels ◽  
Brown Colour ◽  
Simple Carbohydrates ◽  
Crop Waste

ABSTRAK   Jerami adalah limbah tanaman padi yang dapat digunakan sebagai bahan pakan ternak. Agar jerami tidak mengalami pembusukan, maka dilakukan proses fermentasi. Fermentasi merupakan proses pengubahan suatu zat dengan bantuan mikroorganisme dengan menghasilkan karbohidrat.  Fermentasi divariasikan dengan waktu 7, 15 dan 21 hari menggunakan probiotik EM4 dan starbio. Rasio perbandingan bahan jerami dan probiotik yaitu 10:1. Dilakukan pengamatan pada hasil fermentasi untuk kandungan protein, karbohidrat sederhana, dan kadar air. Hasil penelitian menunjukkan bahwa jerami hasil fementasi berwarna cokelat, kadar protein dan glukosa meningkat. Kadar protein dengan penambahan probiotik EM4 naik dari 5,775% menjadi 18,06% dan penambahan starbio menaikkan kadar protein menjadi 14,07%. Fermentasi jerami dengan penambahan EM4 lebih efektif daripada starbio. Waktu fermentasi yang paling efektif adalah 15 hari.   Kata kunci: Jerami, fermentasi, probiotik, EM4, starbio   ABSTRACT   Straw is rice crop waste which can be used as animal feed materials. To avoid straw to decay, the fermentation process is carried out. Fermentation is the process of changing a substance with the help of microorganisms to produce carbohydrates. Fermentation was varied for 7, 15 and 21 days using EM4 and starbio probiotics. The ratio of straw and probiotic is 10: 1. The results of fermentation were observed for protein, simple carbohydrates, and water content. The results showed that fermentation resulted in brown colour and icreases of protein and glucose levels. Protein levels with the addition of EM4 probiotics increase from 5.775% to 18.06% and addition of starbio increases the protein levels to 14.07%. Straw fermentation with the addition of EM4 is more effective than starbio. The most effective fermentation time is 15 days.   Keywords: Straw, fermentation, probiotics, EM4, starbio,

scholarly journals The addition of ginger extract in making soymilk powder by spray drying method: Chemical constituents, sensory characteristic and antioxidant activity

2011 ◽  
Vol 9 (1) ◽  
pp. 17-25 ◽  
Author(s):  
DIKA PRAMITASARI ◽  
R. BASKORO KATRI ANANDHITO ◽  
GUSTI FAUZA
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Chemical Constituents ◽  
Milk Powder ◽  
Proximate Analysis ◽  
Cow Milk ◽  
Chemical Characteristics ◽  
Drying Method ◽  
Ginger Extract ◽  
Sensory Characteristic

Pramitasari D, Anandhito RBK, Fauza G. 2011. The addition of ginger extract in making soymilk powder by spray drying method: Chemical constituents, sensory characteristic and antioxidant activity. Biofarmasi 9: 17-25. Soybean has better nutritional contents than other legumes. Soybean is appropriate to produce soymilk due to the protein contents which similar to cow milk. However, soymilk has an unpleasant beany flavor taste which less favored by consumers. This study aimed to determine the effect of ginger extract adding on soy milk powder which produced by a spray dryer method regarding to chemical characteristics, antioxidant activity, and the consumer acceptance of product. This research used a Completely Randomized Design (CRD) with three different concentrations of ginger extract treatments. The treatments were consisted of the ginger extract concentration by 0% (P1 as control), 2% (P2) and 3% (P3). The chemical characteristics were proximate analysis (AOAC), antioxidant activity (DPPH) and sensory characteristic (hedonic quality test). The statistical analysis used was ANOVA method at α=5% and followed by Duncan's Multiple Range Test. The result showed that moisture, ash, and fat content of product were not significantly different from P1, but the protein content and the antioxidant activity were significantly increasing due to the addition of ginger extract. The lowest antioxidant activity was P1, while the highest was P3. The sensory test result showed that the product with the highest overall preferences was P3.

scholarly journals The Effect of Different Type Drying Methods on Chemical Characteristics and Microbiology of Goat Milk Powder Kefir

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Nurwantoro Nurwantoro ◽  
Siti Susanti ◽  
Heni Rizqiati
Keyword(s):  
Water Content ◽  
Spray Drying ◽  
Milk Powder ◽  
Goat Milk ◽  
Fat Content ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Drying Method ◽  
Total Acid ◽  
Total Yeast

The research aims to test and compare the chemical characteristics and total Lactic Acid Bacteria or LAB of goat milk powder kefir that was produced from cabinet drying, freeze drying and spray drying. Kefir was made from goat milk since it was found as a good digestibility, no β-lactoglobulin, and high protein. Data analysis was performed with the test analysis of variance with a significance level of 5% followed by Duncan testing if significant result was detected. Analysis of total acid was conducted using titration. Analysis of proteins was conducted using Kjeldahl method. Water content analysis was performed using oven and ash content was analyzed using furnace. Analysis of fat content was conducted using Soxhlet method. Analysis of total LAB and total yeast were done using Total Plate Count (TPC). As results, drying method significantly affected (p<0.05) water content, ash content, and total LAB but there was no significant effect (p<0.05) on the total acid, protein content, fat content, and total yeast. As conclusion, the best treatment of drying method in making goat milk kefir powder was spray drying

scholarly journals Kandungan Gizi dan Aktivitas Antioksidan Permen Jelly Buah Pedada (Sonneratia Caseolaris) dengan Penambahan Karagenan

2020 ◽  
Vol 9 (2) ◽  
pp. 154
Author(s):  
Dwi Tria Ramadani ◽  
Dini Wulandari ◽  
Aisah Aisah
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Water Content ◽  
Fruit Juice ◽  
Proximate Analysis ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Sonneratia Caseolaris ◽  
Quantitative Descriptive ◽  
Activity Method

Pedada fruit (Sonneratia caseolaris) is one of the mangrove varieties that has a high nutritional content and has the potential as an antioxidant. In general, pedada is still underutilized by the community because it tastes sour and feels tight when consumed directly. One of the efforts in utilizing the pedada fruit is processing it into jelly candy. The purpose of this study was to determine the chemical characteristics of pedada jelly candy with the addition of carrageenan. This research is an experimental design using a quantitative descriptive approach with P2K2(100 ml  of pedada fruit juice and 20 gr carrageenan) and P0K2 contol samples (without pedada fruit juice and 20 gr of carrageenan). To find out the chemical characteristics were tested Carbohydrate, protein, fat, fiber, water content, ash content, vitamin C and Antioxidant activity. This research was conducted in May-August 2018. Jelly candy making was carried out at the STIKes Baiturrahim Jambi Nutrition and Food Laboratory, Chemical characteristics were tested by proximate analysis (Carbohydrate, protein, fat, fiber, water content, ash content), iodimetry (vitamin c) method and DPPH (Antioxidant activity) method. The best treatment in making Pedada jelly candy which is very preferred, namely P2K2 (100 ml pedada fruit juice and 20 gr carrageenan) with a carbohydrates (69.83%), protein (5.66%), fat (9.89%), water content (39.26%), ash content (9.67%), fiber (0.67%), vitamin C (14.08%) and antioxidant activity (67.34%).

scholarly journals Changes to the chemical and microbiological characteristics of Leucaena leucocephala seeds during tempeh fermentation in Pacitan, East Java

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 78-83
Author(s):  
D. Ishartani ◽  
D. Sistiani ◽  
A.M. Sari ◽  
A. Nursiwi ◽  
M.Z. Zaman
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Content ◽  
Leucaena Leucocephala ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Total Acid ◽  
Fermentation Time ◽  
Microbiological Characteristics ◽  
Acid Titration

Lamtoro tempeh is a traditional Indonesian fermented food made from lamtoro (Leucaena leucocephala). In Pacitan, it is usually fermented using usar (a traditional tempeh inoculum made from senggani leaves). The fermentation process takes 42 hrs and during this period, there are changes in the chemical and microbiological characteristics of the lamtoro seeds. To study these changes, samples were collected and tested for chemical characteristics (water content, ash content, dissolved protein, pH, and total acid titration) and microbiological characteristics (the number of fungi, yeast, and lactic acid bacteria) every 6 hrs during the 42 hrs fermentation. During fermentation, the water content increased significantly in the initial 6 hrs of fermentation and then tended to stabilize until the 42-hour. The ash content increased, while the dissolved protein content increased from the 0-hour to the 36-hour of fermentation but dropped at the 42-hour. The pH level of the lamtoro tempeh decreased from 0-hour until 30-hour and then increased until the end of the fermentation period. However, the level of total acid titration increased during the lamtoro tempeh fermentation. The growth of fungi, yeast and lactic acid bacteria initially declined but then gradually increased until the end of fermentation (42-hour). The fermentation time was found to affect both the number of microbes and the chemical characteristics of the lamtoro tempeh from the Pacitan area.

Study of Antihyperglycemic, Antihyperlipidemic and Antioxidant Activities of Tannins Extracted from Warionia saharae Benth. & Coss

2019 ◽  
Vol 19 (2) ◽  
pp. 189-198 ◽  
Author(s):  
Mohammed Ajebli ◽  
Fadwa El Ouady ◽  
Mohamed Eddouks
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Histopathological Examination ◽  
Density Lipoprotein ◽  
Hdl Cholesterol ◽  
Diabetic Rats ◽  
Lipid Lowering ◽  
Glucose Levels ◽  
Soxhlet Apparatus

Background and Objective: Warionia saharae Benth & Coss, a plant belonging to Asteraceae family, is used for its anti-diabetic properties in Morocco. The objective of this study was to evaluate the effect of tannins extracted from Warionia saharae (W. saharae) on blood glucose levels and lipid profile in normal and streptozotocin(STZ)-induced diabetic rats. Methods: Tannins (TE) were extracted from W. saharae using Soxhlet apparatus and different organic solvents. Single and once daily repeated oral administration of TE (10 mg/kg) for 15 days were used to evaluate the glucose and lipid-lowering activity in normal and diabetic rats. Furthermore, glucose test tolerance, liver histopathological examination and in vitro antioxidant activity of TE were carried out in this study. Results: The results showed that TE was able to exert antihyperglycemic and lowering total cholesterol effects as well as improvement of the high-density lipoprotein (HDL)-cholesterol serum level after 15 days of treatment. Furthermore, TE improved glucose tolerance, histopathological status of liver in diabetic rats and demonstrated interesting antioxidant activity. Conclusion: In conclusion, the present investigation revealed that TE possesses potent antidiabetic and antihyperlipidemic activities as claimed in different ethnopharmacological practices.

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