scholarly journals Optimasi Proses Fermentasi Semi Padat Onggok Singkong Menggunakan Metode Response Surface Methodology (RSM)

2021 ◽  
Vol 21 (2) ◽  
pp. 118-128
Author(s):  
Beni Hidayat ◽  
Udin Hasanudin ◽  
Muhammad Muslihudin ◽  
Syamsu Akmal ◽  
Siti Nurdjanah ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Protein Content ◽  
Response Surface ◽  
Process Parameters ◽  
Fermentation Process ◽  
Starch Content ◽  
Fermentation Time ◽  
Cassava Pulp ◽  
Semi Solid ◽  
Cyanide Content

The application of semi-solid fermentation has been able to increase the potential for using cassava pulp, an underused biomass from starch processing (tapioca), as foodstuffs which are reflected in an increase in protein content up to 7.07% and a decrease in cyanide content to less than 10 mg/kg (8.78 mg/kg). Further process optimization is required if the cassava pulp fermentation process is to be carried out on an industrial scale. This research was aimed to obtain the optimal fermentation process parameters to produce cassava pulp flour with optimal characteristics as foodstuffs. Optimization of the fermentation process was carried out using the Response Surface Methodology (RSM) with the Central Composite Design model. The optimization results using numerical methods show that the optimal characteristics of fermented cassava pulp flour is obtained in the process parameters: starter concentration 1.58-1.65%, ammonium sulphate concentration 1.00%, and fermentation time 75.01-82.53 hours. The optimal process parameters will produce fermented cassava pulp flour with a protein content of 6.40-6.60%, cyanide content of 7.24-7.61 mg/kg, starch content of 58.14-58.37%, dietary fiber content of 15.83-16.65% and an odour score of 4.50-4.53 (maximum score of 5, like very much) which is very potential to be used as foodstuffs.

Optimization of the Fermentation Conditions for 1-Deoxynojirimycin Production by Streptomyces lawendulae Applying the Response Surface Methodology

2011 ◽  
Vol 7 (3) ◽  
Author(s):  
Zhao-Jun Wei ◽  
Le-Chun Zhou ◽  
Hua Chen ◽  
Gui-Hai Chen
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Starch Content ◽  
Ultra Violet ◽  
Soluble Starch ◽  
High Yield ◽  
Yield Strain ◽  
Fermentation Time ◽  
Ethyl Sulfate ◽  
Initial Ph

Moranoline (1-Deoxynojirimycin, DNJ) is a piperidine alkaloid, and shows high inhibit activities to glucoamylase and ?-glucosidase. One DNJ high-yield strain of Streptomyces lawendulae was obtained after isolated form soil and mutated with the ultra violet (UV) and ethyl sulfate (DES), which named as TB-412, and can produce DNJ with 35.925 mg/L. Response surface methodology (RSM) was applied to optimize the parameters of DNJ yield from S. lawendulae TB-412. The effects of independent variables of fermentation, including time, temperature, initial pH and the soluble starch content were investigated. The statistical analysis showed that the fermentation time, pH and the soluble starch content, and the quadratics of time, temperature, pH and the soluble starch content, as well as the interactions between fermentation time and pH, and time and the soluble starch content, showed significant effects on DNJ yield. The optimal process parameters for DNJ production within the experimental range of the variables researched was at 11d, 27 °C, pH 7.5, and 8% soluble starch content. At this condition, the DNJ yield was predicted to be 42.875 mg/L.

scholarly journals Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology

2018 ◽  
Vol 22 (2) ◽  
pp. 67-75 ◽  
Author(s):  
Helen Weldemichael ◽  
Shimelis Admassu ◽  
Melaku Alemu
Keyword(s):  
Response Surface Methodology ◽  
Physicochemical Properties ◽  
Response Surface ◽  
Fermentation Process ◽  
Sensory Quality ◽  
Starter Culture ◽  
Coefficient Of Determination ◽  
Categorical Variable ◽  
Fermentation Time

Abstract Response surface methodology (RSM) was used for optimization of enset fermentation process. Two numerical (time and amount of starter culture) and one categorical variable (types of starter strain) was used for evaluation of sensory quality of kocho. The physicochemical properties, proximate composition and color of kocho product were also analyzed. It was found that the coefficient of determination (R2) of the response variables were greater than 80% described that high percentage of the variability was defined by the model. These findings revealed that fermentation time, amount of starter culture and types of starter strain affected the sensory attributes of kocho. The preferred sensory quality of kocho was produced using 2% L. plantarum as starter strain at 6 days of fermentation time.

scholarly journals PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN

2016 ◽  
Vol 3 (2) ◽  
pp. 45
Author(s):  
Agnes Yuantin Maharani ◽  
Nasrul Rofiah Hidayati ◽  
Sri Handayani ◽  
Dewi Endri Astuti ◽  
Ria Nopida ◽  
...  
Keyword(s):  
Protein Content ◽  
Fermentation Process ◽  
Starch Content ◽  
Enzymatic Reaction ◽  
Fermentation Time ◽  
Randomized Design ◽  
Study Support ◽  
Completely Randomized Design ◽  
The Difference ◽  
Method Analysis

<p>Tempeh is a food that is produced from the fermentation process by Rhizopus mold. Tempe derived from soy that contains carbohydrates and proteins needed during fermentation. In addition to soy other materials that could be used adalag Biju durian. Flour starch content of 43.6 g / 100g durian seeds while the protein at 2.6 g / 100gr durian seeds. Tempeh from durian seeds are foods produced from the fermentation of Rhizopus fungi same group as soybeans. Through the fermentation process, the components of the complex nutrients durian seeds ingested by fungi with the enzymatic reaction and the resulting compounds are more modest. This study aims to determine levels of protein<br />contained in each fermentation. The research method using the experimental method Completely Randomized Design (CRD) is a variation of fermentation time of 30 hours, 40 hours and 50 hours. Collecting data by calculating the protein content through formol titration method. Analysis of data using analysis of variance (ANOVA) two ways through SPSS version 23.0 which shows the difference in the protein content of the soybean quality with a significant level of 0.018 &lt;0.05, which means the length of fermentation. The highest protein content of fermentation 30 hours. The protein content of fermentation time low of 50 hours.The results of this study support the existence of tempeh<br />produkrivitas and durian seeds in the world food industry.</p>

scholarly journals OPTIMIZATION OF PHENOLIC COMPOUNDS IN ROBUSTA GREEN BEANS COFFEE THROUGH THE WET FERMENTATION PROCESS WITH THE RESPONSE SURFACE METHODOLOGY

AGROINTEK ◽  
2021 ◽  
Vol 15 (3) ◽  
pp. 825-832
Author(s):  
Ali Maskum ◽  
Gunawan Wijonarko ◽  
Ike Sitoresmi mulyo Purbowati ◽  
Riyan Anggriawan
Keyword(s):  
Response Surface Methodology ◽  
Phenolic Compounds ◽  
Response Surface ◽  
Fermentation Process ◽  
Total Phenol ◽  
Quadratic Model ◽  
Total Phenol Content ◽  
Added Sugar ◽  
Fermentation Time ◽  
Wet Fermentation

Coffee is a refreshing drink that has potential as an antioxidant shown by its total phenol content. Fermentation is used to increase the phenolic compound content in coffee. The purpose of this study was to optimize the wet fermentation process to produce optimal phenolic compounds in green bean coffee. The process optimization was carried out by using Response Surface Methodology with three independent variables, namely the addition of yeast, added sugar, and fermentation time. The results of the quadratic model equation research to get the optimal process, namely Y= 65.18 + 0.56X1 + 2.66X2 + 16.26X3 + 1.51X1X2 + 0.18X1X3 + 0.66X2X3 + 9.29X12 + 23.71X22 + 6.08X32 with r2 of 0.8242 The optimum value of the wet fermentation process is based on the predictive value of the quadratic model, namely the addition of yeast 3.25%; added sugar 21.38%; and 124.73 hours of fermentation time resulted in a total phenol of 10.22 mg GAE / g.

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