scholarly journals Peran Beberapa Galur Rhizopus microsporus yang Berasal dari “laru tradisional” dalam Menentukan Kualitas Tempe

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Tati Barus ◽  
Fransiska Maya ◽  
Anastasia Tatik Hartanti
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Moisture Content ◽  
Protein Content ◽  
Rhizopus Microsporus ◽  
Quality Requirements ◽  
Crude Fiber Content ◽  
Tb 32

Kualitas tempe ditentukan oleh mikroorganisme yang berperan selama proses fermentasi berlangsung. Mikroorganisme utama dalam fermentasi tempe adalah Rhizopus spp. yang sekarang umumnya berasal dari salah satu jenis laru komersial. Akibatnya, keragaman Rhizopus spp. yang digunakan pada fermentasi tempe mengalami penurunan. Oleh karena itu, penelitian ini bertujuan untuk mendapatkan informasi tentang peran beberapa galur R. microsporus yang berasal dari “laru tradisional” dalam menentukan kualitas tempe. Tempe diproduksi menggunakan R. microsporus TB 23 (Tempe TB 23), R. microsporus TB 32 (Tempe TB 32), R. microsporus TB 51 (Tempe TB 51), R. microsporus TB 55 (Tempe TB 55) dan tempe menggunakan laru komersial (Tempe K). Kualitas tempe ditentukan melalui pengukuran tekstur, warna, cita rasa, aktivitas antioksidan, dan komposisi kimia (kadar air, kadar lemak, kadar protein, dan kadar serat kasar). Hasil penelitian menunjukkan bahwa tekstur, warna, dan cita rasa dari Tempe TB 23, Tempe TB 32, dan Tempe TB 55 sama dengan Tempe K. Demikian juga komposisi kimia Tempe TB 23, Tempe TB 32, dan Tempe TB 55 hampir sama dengan Tempe K.  Namun aktivitas antioksidan ketiga jenis tempe tersebut lebih tinggi dibandingkan dengan Tempe K. Tekstur, warna, dan komposisi kimia Tempe TB 23, Tempe TB 32, dan Tempe TB 55 bersama dengan Tempe K memenuhi syarat mutu tempe yang ditetapkan di Indonesia, yaitu yang tertera pada SNI 3144:2015. Oleh karena itu kesimpulannya adalah R. microsporus TB 23, R. microsporus TB 32, dan R. microsporus TB 55 memiliki potensi untuk dikembangkan sebagai laru komersial untuk fermentasi tempe.The Role of Some Strains of Rhizopus microsporus Originating from “laru tradisional” in Determining Tempe Quality AbstractThe quality of tempe was determined by involved microorganisms. The main microorganism in tempe fermentation is Rhizopus spp. which now generally comes from one type of commercial laru. As a result, the diversity of Rhizopus spp. in tempe has decreased. Therefore, this study aims to obtain information about the role of several strains of R. microsporus originating from "laru tradisional" in determining the quality of tempe. Tempe was produced using R. microsporus TB 23 (Tempe TB 23), R. microsporus TB 32 (Tempe TB 32), R. microsporus TB 51 (Tempe TB 51), R. microsporus TB 55 (Tempe TB 55), and tempe using commercial laru (Tempe K). The quality of tempeh was determined through measurements of texture, color, taste, antioxidant activity, and chemical composition (moisture content, fat content, protein content, and crude fiber content). The results showed that texture, color and taste of Tempe TB 23, Tempe TB 32, Tempe TB 55 were similar as compared to Tempe K. The antioxidant activity of the three types of tempe was higher than Tempe K. The chemical composition of the three types of tempeh was almost similar compared to Tempe K. Texture, color and chemical composition of Tempe TB 23, Tempe TB 32, Tempe TB 55 and Tempe K has fulfilled the quality requirements of tempe in Indonesia, which were listed in SNI 3144: 2015. Therefore, R. microsporus TB 23, R. microsporus TB 32 and R. microsporus TB 55 may be developed as commercial inoculums for tempe fermentation.

scholarly journals Kualitas Tempe Menggunakan Rhizopus delemar TB 26 dan R. delemar TB 37 yang Diisolasi dari Inokulum Tradisional Tempe "daun waru"

2019 ◽  
Vol 8 (4) ◽  
pp. 143
Author(s):  
Tati - Barus ◽  
Dika Putri Salim ◽  
Anastasia Tatik Hartanti
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Proximate Analysis ◽  
Rhizopus Delemar ◽  
Quality Requirements ◽  
Organoleptic Test

Mikroorganisme utama dalam pembuatan tempe ialah Rhizopus. Penelitian ini bertujuan untuk mendapatkan informasi tentang potensi Rhizopus delemar TB 26 dan R. delemar TB 37 yang berasal dari "daun waru" dalam menentukan kualitas tempe. Tempe dibuat menggunakan R. delemar TB 26 (Tempe TB 26), R. delemar TB 37 (Tempe TB 37), dan inokulum komersial tempe (Tempe K). Uji organoleptik, aktivitas antioksidan, dan analisis proksimat telah dilakukan untuk menentukan kualitas tempe. Hasil penelitian menunjukkan bahwa tekstur, warna dan komposisi kimia Tempe TB 26, Tempe TB 37, dan Tempe K memenuhi syarat mutu tempe yang ditetapkan di Indonesia yang tertera pada SNI 3144:2015. Secara organoleptik, citarasa Tempe TB 26 dan Tempe TB 37 lebih disukai panelis dibandingkan dengan Tempe K. Dengan demikian, R. delemar TB 26 dan R. delemar TB 37 yang masing masing digunakan membuat Tempe TB 26 dan Tempe TB 37 berpotensi dikembangkan sebagai inokulum tempe. Kesimpulannya, penelitian ini telah berhasil untuk menganalisis kualitas Tempe TB 26 dan Tempe TB 37 yang dibandingkan dengan tempe komersial.Quality of Tempeh using Rhizopus delemar TB 26 and R. delemar TB 37 Isolated from Traditional Inoculum of Tempeh "daun waru"AbstractRhizopus is the main microorganism in tempeh fermentation. This study aims to obtain information about the potential of R. delemar TB 26 and R. delemar TB 37 isolated from traditional inoculums of tempeh "waru leaves" in determining the quality of tempeh. Tempeh was made using R. delemar TB 26 (Tempe TB 26), R. delemar TB 37 (Tempe TB 37), and commercial inoculum of tempeh (Tempe K). Organoleptic test, antioxidant activity, and proximate analysis were done to measure the quality of tempeh. The results showed that the texture, color and chemical composition of Tempe TB 26 and Tempe TB 37 fulfilled the tempeh quality requirements as stated in SNI 3144: 2015. Tempe TB 26 and Tempe TB 37 were more preferred by panelists compared to Tempe K. Therefore, R. delemar TB 26 and R. delemar TB 37, which were used to make Tempe TB 26 and Tempe TB 37, could potentially be developed as tempeh inoculum. As conclusion, Tempe TB 26 and Tempe TB 37 could be analyzed and the comparison to commercial tempeh was also successfully identified.

scholarly journals Pengaruh Perbandingan Terigu Dengan Tepung Kecambah Kacang Merah (Phaseolus vulgaris (L.) Terhadap Karakteristik Pancake

2020 ◽  
Vol 9 (2) ◽  
pp. 117
Author(s):  
Lucky Arisonna Roring ◽  
Ni Wayan Wisaniyasa ◽  
I Dewa Gede Mayun Permana
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Bean Sprout ◽  
Crude Fiber Content ◽  
Red Bean ◽  
Bean Sprouts

This study was aimed to determine the effect of wheat flour comparison with red bean sprout flour on the characteristics of pancakes and to determine the exact concentration of red bean sprout flour that was able to produce pancakes with the best characteristics. This study used a randomized block design with the ratio of flour and red bean sprouts (100%: 0%, 60%: 40%, 50%: 50%, 40%: 60%, 30%: 70%), repeated three times to obtain 15 units of experiment. The data obtained were then analyzed by variants and if there was any effect on the treatment, then continued with Duncan test. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate levels, coarse fiber content, and sensory characteristics. The results showed that the addition of red bean sprout effected moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, colour, aroma, taste, texture, and overall acceptance of pancake. The best characteristic of pancake substitution was 50% wheat flour and 50% red bean sprout flour that produced moisture content 36.14%, ash content 1.86%, fat content 24.15%, protein content 8.31%, carbohydrate content 29.53 %, crude fiber content 16.81%, light brown colour (liked), typical aroma of red beans (liked), soft texture (liked), flavour of red beans (liked), and overall acceptance (liked). Keywords: wheat flour, red bean sprouts, characteristics, pancakes.

scholarly journals The nutritional quality of feedstuffs used in dairy goat nutrition in Vojvodina

2019 ◽  
Vol 35 (2) ◽  
pp. 163-178
Author(s):  
Snezana Paskas ◽  
Jelena Miocinovic ◽  
Branislav Vejnovic ◽  
Zsolt Becskei
Keyword(s):  
Chemical Composition ◽  
Medicago Sativa ◽  
Protein Content ◽  
Nutritional Quality ◽  
Lignin Content ◽  
Dairy Goat ◽  
Crude Fibre ◽  
Significant Difference ◽  
Medicago Sativa L

The study was to conduct to evaluate the chemical composition and nutritive values of feedstuffs (forages and concentrate mixtures) used for dairy goats nutrition in Vojvodina. Samples were collected from six farms, including one organic farm. The results showed that the relative feed values of analyzed forages were in the range of good, medium to lower quality. Average protein content from lowest to highest for investigated forages was: corn silage (Zea Mays) (65.37-82.57g kg??DM), alfalfa haylage (Medicago sativa L.) (159.99-184.17g kg??DM), pasture (185.30g kg?? DM), and alfalfa hay (Medicago sativa L.) (167.48-203.60g kg??DM). The non-fibre carbohydrates and protein content most varied in organic hay samples (cv: 29.25% and 19.09%, respectively). Generally, feedstuffs used in organic nutrition, including organic concentrate, were of lower nutritional quality and moreover contained higher amounts of crude fibre and lignin. Especially, a high source of variation was observed in investigated concentrate mixtures for the crude protein content (p<0.0001), ranged from 135.32 to 209.87g kg??DM. Corn silages also varied substantially in their chemical composition and significant difference (p<0.05) was observed in regard to acid detergent fibre (ADF) and lignin content (ranged: ADF: 242.20-319.24g kg??DM; ADL: 27.98-52.54g kg??DM, respectively). Furthermore, pasture contained the most soluble materials during May and June and their content was related inversely to crude fibre amount. This survey highlights that investigated farms still pay insufficient attention to the quality of the feedstuff. For the development of intensive goat farming, greater emphasis should be placed on using higher quality feedstuffs, as well, standards for feed quality must be considered and established.

scholarly journals PENGARUH PERBEDAAN BAHAN PENYAMAK TERHADAP KUALITAS KULIT IKAN PARI MONDOL (Himantura gerrardi) TERSAMAK The Effect of Different Tanning Materials towards Leather Quality of Tanned Mondol Stingray (Himantura gerrardi)

2016 ◽  
Vol 11 (2) ◽  
pp. 140
Author(s):  
Tika Kusmaryanti ◽  
Ratna Ibrahim ◽  
Putut Har Riyadi
Keyword(s):  
Tensile Strength ◽  
Moisture Content ◽  
Ph Value ◽  
Block Design ◽  
Shrinkage Temperature ◽  
Quality Requirements ◽  
Tear Strength ◽  
Randomized Block Design ◽  
Significant Difference

ABSTRAK   Usaha penyamakan kulit ikan Pari umumnya dilakukan oleh usaha kecil menengah dan hanya menggunakan metode aldehid dengan bahan samak formalin, Selain itu juga belum diketahui kualitas kulit ikan Pari Mondol tersamak yang menggunakan bahan samak krom. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan penggunaan jenis bahan penyamak terhadap kualitas fisik dan kimiawi kulit ikan Pari Mondol tersamak. Materi penelitian berupa kulit ikan Pari Mondol (Himantura gerrardi) dan bahan samak. Penelitian dilakukan dengan metode eksperimental laboratoris. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan perlakuan bahan samak yang berbeda, yaitu formalin, krom, dan kombinasi. Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah kekuatan tarik, kemuluran, kekuatan sobek, ketebalan, suhu kerut, ketahanan bengkuk (bengkok), pH dan kadar air. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan bahan penyamak menyebabkan pengaruh nyata terhadap nilai kekuatan tarik, kekuatan sobek dan ketebalan tetapi tidak memberikan pengaruh nyata terhadap nilai pH, kadar air dan ketahanan bengkuk. Produk yang terbaik yaitu kulit ikan Pari Mondol yang disamak dengan bahan samak kombinasi antara krom dan mimosa, yang sebagian persyaratan mutunya sudah memenuhi persyaratan mutu kulit ikan Pari tersamak menurut SNI 06-6121-1999.   Kata kunci: Kualitas, kulit Ikan Pari, penyamak     ABSTRACT  Meanwhile the quality of Stingray tanned leather which using chrome tannin materials was not yet known. This research aims to determine the effect of different types used tannin materials towards physical and chemical quality of Stingray leather quality. The materials used in this research isStingray (Himantura gerrardi) skin and tannin materials. The study was conducted with laboratory experimental method. The experiments was designed according to the Randomized Block Design with different tanning materials (formalin, chrome, and chrome-combination). Each treatment was done with in triplicate. The quality variables that measured were tensile strength, elongation, tear strength, thickness, shrinkage temperature, bent resistance, pH and moisture content. Data were analyzed using Analysis of Variance. To find the difference between treatments, the data were tested with Honestly Significant Difference Test . The results showed that various of tannin materials gave significant effects to the values of tensile strength, tear strength and thickness however there was not any significant effect on bent resistance, moisture content and pH value. The best product were Stingray tanned leather with chrome-combination tannin material, which partially quality requirements has been comply with Stingray tanned leather quality requirements according to SNI. Keywords: Quality, stingray skin, tanning

Genotypic Characterization of Rhizopus Spp. Tempeh and Usar: Traditional Inoculum of Tempeh in Indonesia

2020 ◽  
Vol 14 (3) ◽  
pp. 3
Author(s):  
Tati Barus ◽  
Jason Wiranata Sanjaya ◽  
Anastasia Tatik Hartanti ◽  
Adi Yulandi ◽  
Vivitri Dewi Prasasty ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Internal Transcribed Spacer ◽  
Rapd Markers ◽  
Random Amplified Polymorphic Dna ◽  
Its Sequence ◽  
Rhizopus Microsporus ◽  
Rhizopus Delemar

Abstract. Soybeans tempeh (tempeh) is processed by fermentation using Rhizopus spp. Tempeh is an important source of protein in Indonesia. The traditional inoculum in fermentation locally is known as Usar which is made from the leaves of Hibiscus tiliaceus. However, Rhizopus information from Usar is still limited. Therefore, this study aims to identify and investigate the genetic diversity of Rhizopus species from Usar and tempeh based on the Internal Transcribed Spacer (ITS) sequence and the Random Amplified Polymorphic DNA (RAPD) markers. Twenty-three Rhizopus strains were isolated from Usar and ten Rhizopus strains were isolated from tempeh. Based on ITS sequences, the isolates were similar to R Rhizopus microsporus (30 isolates) and Rhizopus delemar (3 isolates) with 98-99% similarity. The genetics of R. microsporus and R. delemar are varied and different from the genetics of R. microsporus from tempeh. The growth temperature of R. microsporus varies from 33 to 48°C and R. delemar can grow to a maximum at 33°C. The role of R. microsporus and R. delemar from Usar in determining the quality of tempeh is still limited. Therefore, it needs to be investigated further.

scholarly journals THE STUDY OF QUALITY INDICATORS AND FRACTIONAL COMPOSITION OF WHEAT GRAIN PROTEIN OF SOUTHERN REGIONS OF UKRAINE

2021 ◽  
Vol 20 (4) ◽  
pp. 4-10
Author(s):  
A. Penaki ◽  
A. Borta
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Bulk Density ◽  
Quality Indicators ◽  
Protein Structures ◽  
Protein Fractions ◽  
Falling Number ◽  
Wheat Grain ◽  
Molecular Weights

The results of studies of the quality of food and non-food grain of wheat from the southern regions of Ukraine in 2016 harvest are presented. The indicators of the quality of wheat grain were determined, the uniformity of their distribution in different classes of wheat was assessed, the content of protein fractions of the gluten complex and the molecular weights of individual protein structures were determined. It was found that the studied 13 samples of wheat grain had the following quality indicators: moisture content 9.4 ... 13.5%, bulk density 731 ... 814 g/l, protein content 10.1 ... 13.2%, gluten content 16.4 ... 25.6%, gluten quality 50 ... 110 units of the IDK device, falling number 311 ... 493 s, grain admixture 1.2 ... 10.5%, grains damaged by a wheat bug, 0.1 ... 10.1%. It was noted that the bulk density of all samples of wheat of 2 ... 6 classes exceeded the standard values in each class. In terms of protein content, 2 from 3 samples of class 5 wheat and 1 from 2 samples of 6 class exceeded the standard value of class 3 wheat (≥11.0%). The same was observed for these samples and for the gluten content (≥18%). Almost all grain samples, except for 2 samples of the 5th class and 2 samples of the 6th class, met the requirements of wheat of the 2nd class (45 ... 100 units device VDK). The falling number of all samples was high and significantly exceeded the normalized value (180 s), even for class 2 wheat. It was found that the uniformity of the distribution of individual quality indicators in different classes of wheat grain by the coefficient of variation is not the same. Such indicators of grain quality as moisture content, bulk density and protein content in different samples of the south of Ukraine in 2016 harvest fluctuated weakly (V≤10%), in terms of the amount of gluten and the falling number fluctuations were average (10% ≤V≤20%). Fluctuations in the content of grain impurities and grains damaged by the wheat bug are big (V≥20%). For the last indicator, fluctuations relative to the average are very large and exceed 120 %. This indicates that in different areas where wheat was grown, the infestation by the wheat bug was very different. It was shown that regardless of the total amount of protein determined by the Infratec FOSS express analyzer, four protein fractions of the gluten complex (albumins, globulins, gliadins and glutenins) are present in all grain classes, and the molecular weights of the protein structures of the main fractions are within small limits, which are in kDa - for albumins and globulins 20...30, gliadins 27.. 100 and glutenins 30...35. It was noted that in the varietal wheat "Chernobrova" albumins and globulins have a slightly higher molecular weight (30...40 kDa) than in non-varietal wheat.

scholarly journals EFFECT OF THE INCORPORATION OF REJECTS OF CASHEW NUTKERNELS IN SOWFEED ON THE CHEMICAL COMPOSITION OF MILK

2020 ◽  
Vol 8 (12) ◽  
pp. 794-798
Author(s):  
Yao Koffisylvanus Aubert ◽  
◽  
Brou Gboko Konan Gatien ◽  
Kadjo Vincent ◽  
Kimse Moussa ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
Dry Matter ◽  
Large White ◽  
Food Ration ◽  
Lipid Contents ◽  
Set Up ◽  
By Products

In order to obtain more and more resistantpigletsduring lactation, thisexperimentwas set up. Its objective was to assess the quality of the milkproduced by the sowafter the use of new agricultural by-products in the feeding of lactatingsows.Thus, downgradedalmondswereintroducedinto the diets.Three types wereformulated and tested on threeseparate lots of 10 sows [(Large White x Pietrain) X (Landrace x Duroc)] each.Thesedietsconsisted of 0, 6 and 9% downgradedalmonds. Releases of cashew kernels in the food ration had no significanteffect on the dry matter, protein content of colostrum 1, 2, 3 and milk.In contrast, the use of 9% cashew kernelrejectssignificantlyincreased (P <0.05) the proportions of lipid in colostrums and in milk.The lipid contents increased by 1.07% 1.01% 1.05% and 1.10% respectively for colostrums 1, 2, 3 and milk. Thesehigherlipid proportions couldincrease the organicenergylevel of piglets and makethem more resistant to microbialattack.

scholarly journals Color quality and antioxidant activity evaluation of clown loach juvenile, Chromobotia macracanthus Bleeker 1852 by addition of astaxanthin in diet

2020 ◽  
Vol 20 (1) ◽  
pp. 59
Author(s):  
Rina Hirnawati ◽  
Dedi Jusadi ◽  
Jullie Ekasari ◽  
Muhammad Agus Suprayudi
Keyword(s):  
Antioxidant Activity ◽  
Optimal Dose ◽  
Global Market ◽  
Total Carotenoid ◽  
Test Diet ◽  
Color Quality ◽  
Fish Juveniles ◽  
The One

Botia or clown loach is the one of fishes was originated from Indonesia and as an ornamental fish commodity in the global market. Clown loach both nature and cultured have some problems when reared in aquaria that is the decrease of color quality. An innovation technology to improve color quality through diet formulates is needed. The aims of this research were to increase the color quality using astaxanthin in diet and to find out the role of astaxanthin as antioxidant in clown loach. The study consists of four treatments of astaxanthin dosages in the diet with isoprotein and isoenergy, namely 0, 50, 100 and 150 mg kg-1 with four replications. The fish juveniles with size of 3.44±0.51 cm and 0.56±0.02 g of weight with density of one fish per littre were used. The test diet was given three times a day during 60 days. The results showed that there were no significant differences antioxidant activity such as superoxide dismutase enzymes and malondialdehyde. However, there was a significant effect (P<0.05) to color quality of the chroma and total carotenoid, whereas no significantly different in lightness. The addition of astaxanthin was effective to improve the color quality of clown loach juvenile. Thus, 100 mg kg-1 of astaxanthin in diet is an optimal dose for clown loach juvenile.

scholarly journals The role of seasonality on the chemical composition, antioxidant activity and cytotoxicity of Polish propolis in human erythrocytes

2019 ◽  
Vol 29 (3) ◽  
pp. 301-308 ◽  
Author(s):  
Magdalena Woźniak ◽  
Lucyna Mrówczyńska ◽  
Agnieszka Waśkiewicz ◽  
Tomasz Rogoziński ◽  
Izabela Ratajczak
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Human Erythrocytes
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