scholarly journals Introductory Study On Processing Of Fermented Jack Bean (Canavalia Ensiformis)

2017 ◽  
Vol 12 (3) ◽  
pp. 129 ◽  
Author(s):  
NFN Widaningrum ◽  
Ermi Sukasih ◽  
Endang Yuli Purwani
Keyword(s):  
Sensory Evaluation ◽  
Soluble Protein ◽  
Physicochemical Characteristics ◽  
Fermented Food ◽  
Fermentation Time ◽  
Demand And Supply ◽  
Jack Bean ◽  
Canavalia Ensiformis ◽  
Overall Acceptability ◽  
Highly Active

<p>Tempe is a traditional fermented food in Indonesia and it is mainly made from soybean. There is imbalance between demand and supply of soybean for tempe production. Consequently, it has forced Indonesia to import large quantity of soybean to meet the local demand. In term of reducing soybean import, efforts must be done to substitute soybean with other local beans. Of one among many beans, jack bean (Canavalia ensiformis) had potency to be developed as material for making tempe. The objective of this research was to study physicochemical characteristics of jackbean tempe and did sensory evaluation. Soaking, drying, dehulling and splitting were applied prior to fermentation. Treatment done was fermentation time (12, 24, 36 and 48 hours). Value of pH, total count, and soluble protein were measured during fermentation process. The fungus grew well and jackbean cake tempe with dense mycelial growth was completely formed after 36 hrs of fermentation period. Soluble protein increased significantly from 0,24-0,26 mg/g during fermention period, indicating that highly active proteolytic enzyme might exist. Sensory evaluation results showed that in the form of fried tempe, sensory properties of jackbean tempe was equivalent to soybean tempe, especially/particulary in terms of color, flavor, acidity, texture and overall acceptability. The results were significant to reduce dependency on soybean import by substituting it in the tempe production in Indonesia</p><p> </p><p><strong>KAJIAN AWAL PENGOLAHAN KACANG KORO PEDANG (<em>CANAVALIA ENSIFORMIS</em>) TERFERMENTASI</strong></p><p>Tempe merupakan makanan fermentasi tradisional di Indonesia yang utamanya terbuat dari kedelai. Ada ketidakseimbangan antara permintaan dan pasokan kedelai untuk produksi tempe. Akibatnya, Indonesia terpaksa mengimpor kedelai dalam jumlah besar untuk memenuhi permintaan lokal. Dalam rangka mengurangi impor kedelai, perlu dilakukan upaya untuk mengganti kedelai dengan kacangkacangan lokal. Kacang yang memiliki potensi untuk dijadikan bahan baku tempe yaitu kacang koro pedang (<em>Canavalia ensiformis</em>). Tujuan penelitian ini yaitu mempelajari sifat fisik, kimia dan sensori tempe yang dibuat dari kacang koro pedang. Perlakuan yang diterapkan yaitu waktu fermentasi (12, 24, 36 dan 48 jam). Parameter pengamatan yang diukur yaitu pH, total mikroba dan protein terlarut. Hasil penelitian menunjukkan bahwa kacang koro pedang cocok untuk produksi tempe. Ragi tumbuh dengan baik dengan pertumbuhan miselium padat terbentuk setelah 36 jam periode fermentasi pada tempe koro pedang. Protein terlarut meningkat secara signifikan dari 0,24 sampai 2,60 mg/g selama periode fermentasi, menunjukkan bahwa terdapat aktivitas aktif enzim proteolitik. Hasil analisis sensori memperlihatkan bahwa tempe koro pedang setara dengan tempe kedelai, terutama dalam hal warna, aroma, keasaman, tekstur, dan daya terima khususnya pada tempe yang disajikan setelah digoreng. Penggunaan koro pedang sebagai bahan baku tempe cukup signifikan untuk mengurangi ketergantungan pada impor kedelai dengan menggantikannya dalam produksi tempe di Indonesia.</p>

scholarly journals Proximate composition, physicochemical characteristics and sensory evaluation of reduced-calorie belimbi fruit (Averrhoa belimbi) jam with maltitol

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1545-1553
Author(s):  
L.-H. Ho ◽  
S.R.R. Irisha Yasmira ◽  
Norlia M.
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Biochemical Analysis ◽  
Ph Value ◽  
Profile Analysis ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Titratable Acid

Consuming of foods high in calories is often associated with higher risks for obesity. This has increased the consumer demand for the food products that promise health benefits. The aim of this study was to evaluate the proximate composition, physicochemical properties, and sensory attributes of reduced-calorie belimbi fruit jam with maltitol. Two formulations of belimbi fruit jams were prepared using sucrose as a reference food (i.e. BJSUC) or maltitol (i.e. BJMAL). The proximate composition, biochemical analysis, texture profile analysis, and sensory evaluation of the produced fruit jams were conducted. The obtained results of BJSUC and BJMAL were compared using unpaired Student’s ttest. The moisture content of BJMAL (76.58%) was significantly (P<0.05) higher than the BJSUC (66.41%). There was a reduction in carbohydrate and caloric values for belimbi fruit jam prepared using maltitol (22.19% and 96.43 kcal, respectively) as compared with belimbi fruit jam prepared using sucrose (32.91% and 136.09 kcal, respectively). However, belimbi fruit jam prepared without sucrose (i.e. BJMAL) did not affect to the ash (0.27%), crude protein (0.39%), crude fat (0.55%), and crude fiber (1.95%) contents, as well as for pH value (3.05), water activity (0.80), and vitamin C (22.90 mg/100 g) contents. BJMAL showed a significant (P<0.05) lower total soluble solids (66°Brix) and total titratable acid (0.09%) than BJSUC. BJMAL had lower firmness value and easy to spread than the BJSUC. The overall acceptability of BJMAL by panellists was comparable to the BJSUC, both fruit jams received scores higher than 5. The reducedcalorie belimbi fruit jam can be prepared by using maltitol.

scholarly journals Effect of Replacement Levels of Wheat Flour on the Physicochemical and Sensory Properties of Smoke- Dried Sausage

2020 ◽  
pp. 17-24
Author(s):  
I. Iwanegbe ◽  
I. G. Omonigho
Keyword(s):  
Sodium Chloride ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Economic Value ◽  
Physicochemical Characteristics ◽  
Overall Acceptability ◽  
Colour Product ◽  
Sensory Qualities ◽  
Meat Preservation ◽  
Minced Meat

In the olden days, there was no refrigeration for meat preservation and sausage making was a way to solve this problem. Sausage making evolved as an effort to economize and preserve meat which could not be consumed immediately after slaughter. This study evaluated the effect of replacement levels of wheat flour on the physicochemical characteristics and sensory qualities of smoke-dried sausage. Beef, wheat flour, sodium chloride, seasonings (Table 1) were bought, pre-processing operations were carried out. Sausage was processed by adding wheat flour, seasonings, salt to minced meat at different replacement levels (5%, 10% and 15%) with 0% as control and later smoke-dried. Sensory evaluation and physicochemical properties were determined. Data generated were analyzed. The results from sensory evaluation showed that Product A had the highest response (5.00) to sausage colour. Product A (5.00), B (5.00) and C (4.90) had the highest response for product juiciness. Product A (5.00) and product B (5.00) had better response to taste. For overall acceptability, Product A (5.00) was not different from other products. The addition of wheat flour resulted in higher and greater elasticity and increased acceptability due to higher scores for texture and colour. The protein content showed that Product D (56.33%) had the lowest value, followed by Product B (58.23%), next was Product C (59.57%), and the highest was observed in Product A (60.42%). Product C had the highest value for potassium and phosphorus (122.0 mg/100g and 13.40 mg/100g). Product B and C had the same value (6.17) for pH, next was product A (6.13), the least pH was observed in Product D (6.07). Sausage manufacture is a means of adding value to off-cuts and thereby increasing the utilization of meat. The incorporation of 10% wheat flour to sausage is highly nutritive with better sensory qualities and better economic value.

scholarly journals Total Lactic Acid Bacteria, pH Values, Soluble Protein and Antioxidant Activity of Dadih using L. casei and L. plantarum with Different Fermentation Time

2019 ◽  
Vol 1 (2) ◽  
Author(s):  
Ayu Hapsari ◽  
Anang Mohamad Legowo ◽  
Yoyok Budi Pramono
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Soluble Protein ◽  
Fermented Food ◽  
Fermentation Time ◽  
Ph Values ◽  
Acid Ph ◽  
West Sumatra ◽  
Total Antioxidant

Dadih is a traditional fermented food of West Sumatra, Indonesia that is considered being able to provide health benefits. Fermentation starter used a combination of L. casei and L. plantarum used proper fermentation length is expected to generate optimal antioxidant activity which increases the functional properties of the dadih, it can be classified as a functional food. The purpose of the research was to find out the total lactic acid, pH values, soluble protein, and antioxidant activity using different length of fermentation with a combination starter L. casei and L. plantarum. Complete Random Design with 5 treatments and 4 replicates was used as the experimental design. The treatments given consists of T0 = incubation of dadih for 48 hours, T1 = incubation for 60 hours, T2 = incubation for 72 hours, T3 = incubation during the 84 hours, T4 = incubation for 96 hours. The results showed that long fermentation resulted in the significant changes on the total lactic acid bacteria (LAB), pH values, protein soluble, and antioxidant activity (P<0.05). As conclusion, different length of fermentation increased lactic acid bacteria and total antioxidant activity in dadih. Optimum fermentation in 72 hours length of time, this corresponds in order to produce dadih with antioxidant activity and optimal total lactic acid, pH values and protein soluble.

scholarly journals Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4752
Author(s):  
Xiaoqing Qu ◽  
Yuliya Nazarenko ◽  
Wei Yang ◽  
Yuanyang Nie ◽  
Yongsheng Zhang ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Network Structure ◽  
Theoretical Basis ◽  
Fermentation Process ◽  
Three Dimensional ◽  
Rheological Characteristics ◽  
Fermentation Time ◽  
Spherical Aggregate ◽  
Dimensional Network ◽  
Solid Liquid

The oat β-glucan (OG) was added into set-type yogurt as a functional ingredient, in order to evaluate effects on the rheological characteristics and microstructure of set-type yogurt. When the OG concentration increased from 0 to 0.3%, the WHC gradually increased. At 0.3% OG, the set-type yogurt had the highest WHC of 94.67%. Additionally, the WHC continuously decreased, reaching the lowest WHC (about 80%) at 0.5% OG. When 0.3% OG was added, the highest score of sensory evaluation was about 85. The rheological result showed that the fermentation process went through the changes as follows: solid → liquid → solid → liquid. The addition of 0.3% OG decreased the fermentation time of set-type yogurt by about 16 min, making yogurt more inclined to be liquid. The acidity of set-type yogurt with OG was slightly higher. The result of microstructure showed that the addition of OG destroyed the three-dimensional network structure of yogurt, and some spherical aggregate particles could be clearly observed at 0.3% OG. Overall, this study provided a theoretical basis for the application of OG in set-type yogurt.

scholarly journals Synthesis of 1,4-imino-L-lyxitols modified at C-5 and their evaluation as inhibitors of GH38 α-mannosidases

2018 ◽  
Vol 14 ◽  
pp. 2156-2162 ◽  
Author(s):  
Maroš Bella ◽  
Sergej Šesták ◽  
Ján Moncoľ ◽  
Miroslav Koóš ◽  
Monika Poláková
Keyword(s):  
Drosophila Melanogaster ◽  
Inhibitory Activity ◽  
Synthetic Approach ◽  
Jack Bean ◽  
Canavalia Ensiformis ◽  
Inhibition Effect ◽  
No Inhibition

A synthetic approach to 1,4-imino-L-lyxitols with various modifications at the C-5 position is reported. These imino-L-lyxitol cores were used for the preparation of a series of N-(4-halobenzyl)polyhydroxypyrrolidines. An impact of the C-5 modification on the inhibition and selectivity against GH38 α-mannosidases from Drosophila melanogaster, the Golgi (GMIIb) and lysosomal (LManII) mannosidases and commercial jack bean α-mannosidase from Canavalia ensiformis was evaluated. The modification at C-5 affected their inhibitory activity against the target GMIIb enzyme. In contrast, no inhibition effect of the pyrrolidines against LManII was observed. The modification of the imino-L-lyxitol core is therefore a suitable motif for the design of inhibitors with desired selectivity against the target GMIIb enzyme.

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