PENGARUH MIKROORGANISME, BAHAN BAKU, DAN WAKTU INKUBASI PADA KARAKTER NATA: REVIEW

Nata is an organic food product that has a high fiber content. Nata is a fermented produce by Acetobacter xylinum. There is very limited review article that discussed the making process of nata using different starter, raw material, and the length of incubation time in once. So that, this review discusses the comparison of various parameters that affect the fermentation process of nata. This review aims to discuss the effect of using several types of microorganisms, different raw materials, and different fermentation time on nata production. Factors that influence the success of nata fermentation process include fermentation time, the addition of ingredients (sugar, vinegar, and urea), the use of hollow caps, avoiding products from shocks, and the use of sterile equipment. The bacteria that can be used for making nata include Acetobacter xylinum and Acetobacter sp. Several raw materials can be used to make nata, such as coconut water, seaweed, banana peels, tofu water, cassava, and jackfruit straw. The best raw material to make nata from color parameters is seaweed, aroma parameter is jackfruit straw, and taste parameter is cassava. Based on chemical and physical tests, the best raw material for moisture content parameters is seaweed, fiber content parameter is cassava, thickness parameter is banana peel, and yield parameter is coconut water followed by cassava. The length of fermentation affects the thickness and weight of nata, chewier texture of nata, and the darker color of nata. The best thickness of nata produced on the 14th day of fermentation was 1.7 cm. The best overall weight of nata on produced the 10th day of fermentation was 600 g/L. The texture of nata was the chewiest in the fermentation time of 14 days with the value was 72.33 g/5mm. The lowest degree of nata whiteness produced on the 14th day of fermentation with the value was 72.307%.

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Analisis Kualitas Bioetanol Dari Kulit Pisang

Jurnal Daur Lingkungan ◽

10.33087/daurling.v4i2.72 ◽

2021 ◽

Vol 4 (2) ◽

pp. 35

Author(s):

G M Saragih ◽

Hadrah Hadrah ◽

Dilla Tri Maharani

Keyword(s):

Fermentation Process ◽

Starch Content ◽

Soil Surface ◽

Raw Material ◽

Banana Peel ◽

Total Production ◽

Bioethanol Production ◽

Fermentation Time ◽

Banana Production

Indonesia is ranked sixth in banana production with total production in 2015 of 7.299.275. the more people who like bananas, the higher the volume of banana peel waste produced. Banana peels are usually thrown away immediately and can contaminate the soil surface because banana peels contain acid so that it can have an impact on evironmental problems. The starch content of banan peels has the potential to be used as a raw material for bioethanol production with the help of the fermentation process. Therefore this research aims to determine the quality of bioethanol which is produced from several types of banana peels. The types of banana peels used are Ambon banana peel, Barangan banana peel and horn banana peel. The method used to manufacture bioethanol form the types of banana peel of ambon, barangan and horn is fermentation using yeast tape or saccharomyses cereviciae. The variables observed in this study were the variety of banana peel types, fermentation time for 6 days and 10 days, and the use of yeast as much as 5 grams. The fermentation results in the form of bioethanol were analyzed using gas chromatography, the best results from this study were obtained on the type of banana peel of Ambon for 10 days, that is 4.451% bioethanol.

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Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

Microbial Cell Factories ◽

10.1186/s12934-021-01515-4 ◽

2021 ◽

Vol 20 (1) ◽

Author(s):

Prabin Koirala ◽

Ndegwa Henry Maina ◽

Hanna Nihtilä ◽

Kati Katina ◽

Rossana Coda

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Raw Materials ◽

Degree Of Polymerization ◽

Raw Material ◽

Fermentation Time ◽

Viscosity Increase ◽

Spent Grain ◽

Leuconostoc Pseudomesenteroides ◽

Weissella Confusa

Abstract Background Lactic acid bacteria can synthesize dextran and oligosaccharides with different functionality, depending on the strain and fermentation conditions. As natural structure-forming agent, dextran has proven useful as food additive, improving the properties of several raw materials with poor technological quality, such as cereal by-products, fiber-and protein-rich matrices, enabling their use in food applications. In this study, we assessed dextran biosynthesis in situ during fermentation of brewers´ spent grain (BSG), the main by-product of beer brewing industry, with Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16. The starters performance and the primary metabolites formed during 24 h of fermentation with and without 4% sucrose (w/w) were followed. Results The starters showed similar growth and acidification kinetics, but different sugar utilization, especially in presence of sucrose. Viscosity increase in fermented BSG containing sucrose occurred first after 10 h, and it kept increasing until 24 h concomitantly with dextran formation. Dextran content after 24 h was approximately 1% on the total weight of the BSG. Oligosaccharides with different degree of polymerization were formed together with dextran from 10 to 24 h. Three dextransucrase genes were identified in L. pseudomesenteroides DSM20193, one of which was significantly upregulated and remained active throughout the fermentation time. One dextransucrase gene was identified in W. confusa A16 also showing a typical induction profile, with highest upregulation at 10 h. Conclusions Selected lactic acid bacteria starters produced significant amount of dextran in brewers’ spent grain while forming oligosaccharides with different degree of polymerization. Putative dextransucrase genes identified in the starters showed a typical induction profile. Formation of dextran and oligosaccharides in BSG during lactic acid bacteria fermentation can be tailored to achieve specific technological properties of this raw material, contributing to its reintegration into the food chain.

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PEMBUATAN PUPUK ORGANIK DARI KOTORAN SAPI DAN JERAMI PADI DENGAN PROSES FERMENTASI MENGGUNAKAN BIOAKTIVATOR M-DEC

Jurnal Inovasi Teknik Kimia ◽

10.31942/inteka.v5i1.3399 ◽

2020 ◽

Vol 5 (1) ◽

Author(s):

Ahmad Shobib

Keyword(s):

Rice Straw ◽

Fermentation Process ◽

Raw Materials ◽

Organic Fertilizer ◽

Organic Matter Content ◽

Organic Content ◽

Matter Content ◽

Cow Manure ◽

Aerobic Fermentation ◽

Fermentation Time

Cow manure can be used for making organic fertilizer because it contains nutrients such as Nitrogen (N), Phosphorus (P), and Potassium (K). Rice straw has a high C-Organic content. Adding straw compost will increase soil organic matter content. The study aims to determine the fermentation process that occurs so as to produce organic fertilize, know the effect of fermentation time and the effect of the composition of raw materials for cow manure and rice straw on the process of making organic fertilizer to the content of organic fertilizer according to SNI 7603 : 2018. The method use by aerobic fermentation is by mixing cow manure and rice straw and M-Dec bioactivators by comparison 3 : 1, 2 : 2,1 : 3 and fermentation time 7, 14, 21, 28 days. The parameters tested are C-organic, Nitrogen (N), C/N ratio, Phosphorus (P), and Potassium (K). The best quality organic fertilizer in the treatment of cow manure : rice straw with a ratio of 2 : 2 on the 28th day fermentation process namely C-organic content 34,63 %, C/N ratio is 25, macro nutrient content N+P2O5+K2O of 3,14 % that has met SNI 7763 : 2018. Keyword: M-Dec bioactivator, aerobic fermentation, cow manure, rice straw, C/N ratio

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Nori Preference Level based on the Condition of the Raw Material Eucheuma cottonii Seaweed

Asian Food Science Journal ◽

10.9734/afsj/2019/v11i430070 ◽

2019 ◽

pp. 1-10 ◽

Cited By ~ 1

Author(s):

Dinda Widu Ramasari ◽

Evi Liviawaty ◽

Atikah Nurhayati ◽

Rusky Intan Pratama ◽

Eddy Afrianto

Keyword(s):

Water Content ◽

Raw Materials ◽

Kappaphycus Alvarezii ◽

Raw Material ◽

Crude Fiber ◽

Test Results ◽

Crude Fiber Content ◽

Physical Tests ◽

Bayes Test ◽

Eucheuma Cottonii

Aims: To determine the level of preference of panelists for Nori based on the condition of raw materials of dry and semi-dried Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed. Study Design: The research was conducted experimentally. Place and Duration of Study: Organoleptic tests were carried out in the Laboratory of Fisheries Product Processing Faculty of Fisheries and Marine Sciences, University of Padjadjaran. Physical tests and chemical tests conducted at the Laboratory of Research and Biological Resources and Biotechnology Research Institute at the Society (LPPM), IPB, between March 2019 and April 2019. Methodology: The research was conducted experimentally consisted of 3 treatments with 20 semi-trained panelists as replication from Fisheries students of Fisheries and Marine Science Faculty, University of Padjadjaran who had experienced the organoleptic assessment. Hedonic tests were to determine the level of panelists preference for the products which included appearance, aroma, texture, and flavor, the results were statistically analyzed using Friedman Test and Bayes Test. Physical tests (thickness and hardness) and chemical tests (water content and crude fiber content) were carried out on the most preferred treatment product and analyzed descriptively. Results: The organoleptic test results of Nori from Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed with dry raw material conditions had the highest average value on each characteristic compared to other treatments, appearance of 7.70, aroma of 7.00, texture of 7.50, and flavor of 7.90. The Bayes test results on the treatment of Nori from Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed with dry raw materials conditions having the highest alternative which was 8.54 with the most influential taste criteria for the assessment. The thickness of the Nori was 0.108 mm, the hardness was 1916.16 gf, water content of Nori was 17.23% and crude fiber content was 10.10%. Conclusion: The treatment of Nori with raw materials of dry conditions was the most preferred by panelists.

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Bioaccessibility of Anthocyanins on in vitro Digestion Mmodels: Factors Implicated and Role in Functional Foods Development

Current Medicinal Chemistry ◽

10.2174/0929867328666211123102536 ◽

2021 ◽

Vol 28 ◽

Author(s):

Gabriel Prado ◽

Isidora Pierattini ◽

Guiselle Villarroel ◽

Fernanda Fuentes ◽

Alejandra Silva ◽

...

Keyword(s):

Functional Foods ◽

Raw Materials ◽

Food Product ◽

In Vitro Digestion ◽

Raw Material ◽

Simulated Digestion ◽

Prevalence Of Obesity ◽

Food Matrices

Background: Worldwide, the prevalence of obesity and related non-communicable chronic diseases is high and continues to grow. In that sense, anthocyanins (ANC) have shown beneficial health effects in preventing obesity and metabolic risk factors. Moreover, the demand for functional foods incorporating these compounds has risen significantly in the past years. Thus, there is a need for validations of the functional properties of these formulations; nevertheless, in vivo assays are complex and require a lot of resources. One approach for estimating bioactive compounds' functionality and health benefits is to evaluate their bioaccessibility on a specific food matrix, determined by various factors. This article aims to review different factors influencing the bioaccessibility of ANC evaluated on in vitro digestion models as a functionality parameter, elucidating the effect of chemical composition, raw materials, food matrices, and vehicles for the delivery of ANC. Methods: Study searches were performed using PubMed, Web of Science, Scopus, and Science Direct databases. Results: Different factors influenced bioaccessibility and stability of ANC studied by in vitro digestion which are: i) the raw material used for ANC obtention; ii) food processing; iii) other food components; iv) the extraction method and solvents used; v) the structure of ANC; vi) delivery system (e.g., microencapsulation); vii) pH of the medium; viii) the digestion stage. Conclusion: Simulated digestion systems allow to determine free or encapsulated ANC bioaccessibility in different food matrices, which offers advantages in determining the potential functionality of a food product.

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LAMA FERMENTASI TERHADAP KADAR SERAT NATA BUAH GANDARIA

Biopendix: Jurnal Biologi, Pendidikan dan Terapan ◽

10.30598/biopendixvol3issue1page33-39 ◽

2016 ◽

Vol 3 (1) ◽

pp. 33-39

Author(s):

Juen Carla Warella ◽

Pamella Mercy Papilaya ◽

Prelly Tuapattinaya

Keyword(s):

Human Body ◽

Acetobacter Xylinum ◽

Fiber Content ◽

Raw Material ◽

Test Results ◽

Fermentation Time

Background: Gandaria fruit on the island of Ambon has benefits if the sale value can be used as raw material for the manufacture of Nata products. The making of Nata Gandaria fruit with the help of Acetobacter xylinum microorganisms, the role of microbes to break down glucose into cellulose or fiber that is important for the human body. Methods: To know the length of fermentation to know the effect of fiber content of Gandaria nata, then tested on fiber content of nata Gandaria fruit that has been fermented for 10 days and 12 days. Result: Based on the test results using gravimetry fiber content method known nata fermentation time can increase fiber content. The highest increasing fiber content at nata occurred on day 12 with an average fiber content of 0.45% and the lowest occurred on fermentation day 10 with an average fiber content of 0.35%. Conclusion: The duration of fermentation has an effect on the fiber content of gandaria fruit (Bouea macrophylla griff). The duration of fermentation that produces gandaria fruit nata (Bouea macrophylla griff) with the highest fiber content is on the 12th day while the fermentation time that produces the gandaria fruit (Bouea macrophylla griff) with the least fiber content is the 10th day

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Acceptability and Fiber Content of Bolu Kukus with Addition Purple Uwi Flour ( Diocorea Alata ) as Snacks High Fiber

Media Gizi Pangan ◽

10.32382/mgp.v26i1.436 ◽

2019 ◽

Vol 26 (1) ◽

pp. 53

Author(s):

Citra Dewi Ayu Lestari ◽

Hikmawati Mas'ud ◽

Suriani Rauf

Keyword(s):

Food Product ◽

Urban Society ◽

Fiber Content ◽

Dioscorea Alata ◽

High Fat ◽

Fast Foods ◽

High Fiber ◽

Group Design ◽

Fiber Design ◽

Unhealthy Diet

Progress of times which fast have been have an impact on unhealthy diet. One of habits that often happen is consume snacks that high fat and low fiber.This usually happen in urban society, they prefer to consume fast foods. Purple uwi flour can made as snacks that high fiber. Food product that can made as healthy snacks that high fiber, is Bolu kukus eith addition purple uwi flour.This research aim know the acceptability and analysis fiber content of bolu kukus addition purple uwi flour (Dioscorea alata ) as snacks high fiber. Design of research is experimental with design one shot group design. The acceptability assased based on the hedonic test with 30 panelists.Results of best acceptability analyzed fiber content, testing in laboratory use method fiber food . Then presented in form table and narration.The result of organoleptic test based aspect of color, aroma texture, and taste, the most highest liked by panelists is concentration of 20%.The value of fiber contant that has been analyzed 24,04%, so that it could consumed as snacks high fiber. According to Recommended Dietary Allowance (RDA) intake fiber children or adults is 15-30 grams/day with consider portions every meal. Suggested manufacture of bolu kukus with addition purple uwi flour should use concentration 20%, because from aspect color, aroma, texture, and flavor is the most good and liked. Analysis macro and micro nutrition anddo test saving power on Bolu kukus.

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PENGARUH WAKTU FERMENTASI TERHADAP PERSENTASE PENYISIHAN PADATAN TERSUSPENSI TOTAL (TSS) CAMPURAN LIMBAH CAIR INDUSTRI TAPIOKA DENGAN AIR

Jurnal Teknik Kimia USU ◽

10.32734/jtk.v3i1.1494 ◽

2014 ◽

Vol 3 (1) ◽

pp. 11-14

Author(s):

Wan Rizki Ansari ◽

Umayi Belladiana ◽

Setiaty Pandia

Keyword(s):

Raw Materials ◽

Liquid Waste ◽

Total Suspended Solid ◽

Suspended Solid ◽

Anaerobic Digester ◽

Raw Material ◽

System Research ◽

Fermentation Time ◽

Washing Process ◽

Optimal Value

The waste water of tapioca is the waste produced from the washing process raw materials, screening cassava porridge (extraction) and starch sediment containing organic compounds which are still important, especially starch and other compounds that can be used as raw material for the manufacture of bio gas. This study aimed to determine the effect of fermentation time on the elimination percentage of Total Suspended Solid (TSS) using batch anaerobic digester system. Research was carried out by mixing the liquid waste of tapioca industry with water in the ratio 100:0; 85:15; 65:35; 50:50;35:65, and 15:85 (v/v) with starterin an anaerobic digester system batch in which neutral pH of the mixture was set. Parameter observed was the content of Total Suspended Solid. Percentage of elimination of Total Suspended Solid was reached at the rasio of liquid waste to water 100:0 (v/v) with the optimal value of 89.851% on the 21th day.

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Correction of the Carbohydrate Composition of Raw Materials for Microbial Transformation Based on Microbial Consortia

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2020-4-749-762 ◽

2020 ◽

Vol 50 (4) ◽

pp. 749-762

Author(s):

Vladimir Kondratenko ◽

Natalia Posokina ◽

Ol’ga Lyalina ◽

Anastasiay Kolokolova ◽

Sergey Glazkov

Keyword(s):

Lactic Acid ◽

Fermentation Process ◽

Mutual Influence ◽

Raw Materials ◽

Raw Material ◽

Microbial Consortia ◽

Optimal Conditions ◽

Carbohydrate Composition ◽

Spontaneous Fermentation ◽

White Cabbage

Introduction. Fermentative processing of plant raw materials is traditionally carried out using native (epiphytic) microflora, which is located on the surface and represented by lactic acid microorganisms. During this process, the carbohydrates in the raw material are metabolized into lactic acid. This process does not always result in optimal product quality as the raw material often lacks carbohydrates, the optimal conditions for the development of the target microflora are hard to achieve, the microflora might be inhibited by contaminants, etc. Lactic acid microbial consortia can act as a good alternative to spontaneous fermentation of cabbage as this method creates good conditions for the microbial synergistic interaction. Such fermentation process can be controlled by adjusting the carbohydrate composition of the substrate. The research objective was to develop an analytical approach to determine the minimum required degree of change in the native carbohydrate composition of substrate that would ensure the synergy of lactic acid microorganisms. Study objects and methods. The fermentation process was performed using white cabbage of Slava variety and such strains of lactic acid microorganisms as Lactobacillus casei VCM 536, Lactobacillus plantarum VCM B-578, and Lactobacillus brevis VCM B-1309, as well as their paired consortia. The raw material was subjected to grinding, and the epiphytic microflora was removed to create optimal conditions for the development of the lactic acid microflora. Results and discussion. The study made it possible to define the dynamics of carbohydrate fermentation in white cabbage by various strains of lactic bacteria and their paired consortia during processing. Mathematical models helped to describe the dynamics of glucose and fructose fermentation. The experiment also demonstrated the changes that occurred in the interaction within the paired consortia during fermentation. The paper introduces a new approach to determining the minimum required degree of change in the native carbohydrate composition required to ensure synergy of lactic acid microorganisms in paired consortia. Conclusion. The research defined the necessary amounts of carbohydrate needed to shift the integral factor of mutual influence towards sustainable synergy for three paired consortia. Consortium L. brevis + L. plantarum + 3.65 g/100 g of fructose proved to be the optimal variant for industrial production of sauerkraut from white cabbage of Slava variety. The developed approach can improve the existing industrial technologies of fermentation and create new ones.

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THE INDONESIAN AGRICULTURAL PERFORMANCES UNDER CHINA-ASEAN FREE TRADE AREA: GO UP OR GO DOWN? Case of Agriculture Raw Material and Food Product

Jurnal Sosio Agribisnis ◽

10.33772/jsa.v2i2.7594 ◽

2017 ◽

Vol 1 (1) ◽

Author(s):

Nasrudin Nasrudin ◽

Budiyanto Budiyanto

Keyword(s):

Free Trade ◽

Economic Integration ◽

Agricultural Sector ◽

Time Series Data ◽

Positive Impact ◽

Raw Materials ◽

Food Product ◽

Raw Material ◽

Series Data ◽

The Impact

As an agricultural country, the Indonesian agricultural sector should obtain a positive impact of the regional economic integration. Since in 2004 by the Early Harvest Program (EHP) of China-ASEAN Free Trade Agreement (CAFTA), most agricultural commodities have lowered tariff, indeed some have been zero percent.Unfortunately, the performance of the agricultural sector has not shown tangible improvement. Then beforethe rates was released for all commodities, should be evaluated and re-defined policies that should be taken. This paper purposesto examine the impact of the implementation of CAFTA on the Indonesian agricultural performances. The objectives will be achieved by compare the performance preand post-CAFTA; predict the performance if CAFTA is fully implemented, by performing simulations and econometric models. By using time series data 1990-2011, agriculture can be divided into two categories; agricultural raw materials and food products. The estimation result of econometric modeling by simultaneous equations, the Indonesian agricultural sector performance after CAFTA is not better than before implementation. Predicted will decrease when the entire rates later free. Keywords: agriculture raw material; foods product; agriculture performance; economic integration

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