scholarly journals LAMA FERMENTASI TERHADAP KADAR SERAT NATA BUAH GANDARIA

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

scholarly journals Pemanfaatan Limbah Cucian Beras untuk Pembuatan Makanan Berserat Tinggi Menggunakan Bakteri Acetobacter xylinum

2014 ◽  
Vol 18 (2) ◽  
Author(s):  
Akhsin Zulkoni
Keyword(s):  
Protein Content ◽  
Analysis Of Variance ◽  
Starch Content ◽  
Sugar Content ◽  
Brown Rice ◽  
Acetobacter Xylinum ◽  
Fiber Content ◽  
Raw Material ◽  
White Rice ◽  
Significant Difference

AbstractThis research aimed to utilize water used for washing rice as raw material to make high-fiber foods (nata de leri), and to search the optimum sugar levels that can produce the best nata. Laboratory scale experiments were prepared using a factorial design with three repetitions. The treatments tested were four types of rice, such as white rice, brown rice, white and black sticky rice consists of 0, 5, 10, and 15% sugar content. The parameters analyzed were color, thickness, wet weight, fiber content and protein content of nata formed. Observational data were analyzed statistically using analysis of variance with α 1% and 5% followed by DMRT 5% test. Fermentation of various types of rice by the bacterium Acetobacter xylinum took five to seven days. Based on the analysis of variance α 1%, there was significant difference between the type of rice and sugar content to the quality of nata formed. Optimum sugar content that produces the best nata was 5%, which occurs in all types of rice. Excessive sugar in the fermentation medium inhibits the process of medium density allegedly causing bacterial cell lysis. Fermentation derived from white sticky rice produce the thickest and hardest nata, and had the highest fiber content, with values 130 cm, 200 gr, and 75% respectively. This was because the starch content was much in white sticky rice than others. Carbohydrates were used by bacteria as a source of nutrients and energy, which has rich of starch from white sticky rice. While the highest protein content was by nata formed from white rice, which is 1.2%.Keywords: Sugar, Acetobacter xylinum, nata de leriAbstrakPenelitian ini bertujuan memanfaatkan air bekas cucian beras sebagai bahan baku pembuatan makanan berserat tinggi (nata de leri), dan mencari kadar gula optimum yang bisa menghasilkan nata terbaik. Percobaan dilakukan pada skala laboratorium yang disusun menggunakan rancangan faktorial dengan tiga ulangan. Perlakuan yang diuji adalah jenis beras, meliputi beras putih, beras merah, ketan putih dan ketan hitam; serta kadar gula yang terdiri dari 0%, 5%, 10%, dan 15%. Parameter yang dianalisis yakni warna, tebal, berat basah, kadar serat, dan kadar protein nata yang terbentuk. Data pengamatan dianalisis statistik memakai analisis keragaman dengan α 1% dan α 5%, dilanjutkan uji DMRT α 5% bila ada perbedaan yang nyata. Berdasarkan analisis keragaman α 1%, terbukti bahwa ada pengaruh yang sangat signifikan antara jenis beras dan kadar gula dengan kualitas nata de leri yang terbentuk. Kadar gula optimum yang menghasilkan nata terbaik adalah 5% yang terjadi pada semua jenis beras. Gula yang berlebihan dalam medium justru menghambat proses fermentasi karena medium yang pekat menyebabkan sel bakteri lisis. Fermentasi leri yang berasal dari ketan putih menghasilkan nata paling tebal (130 cm), paling berat (200 g) serta mempunyai kadar serat tertinggi (7,5%). Hal ini disebabkan oleh kadar pati dalam leri ketan putih terbanyak dibandingkan dengan lainnya. Kadar protein tertinggi dikandung oleh nata yang dibentuk dari leri beras putih 1,2%.Kata kunci: Leri, gula, Acetobacter xylinum, nata

scholarly journals PEMANFAATAN BUAH PEDADA (Sonneratia caseolaris) SEBAGAI BAHAN BAKU PEMBUATAN TEMPE DAN ANALISIS PROKSIMAT SERTA SIFAT ORGANOLEPTIKNYA

1970 ◽  
Vol 6 (02) ◽  
pp. 35-43
Author(s):  
Yuni Fatisa ◽  
Dewi Pitasari
Keyword(s):  
Moisture Content ◽  
Test Scores ◽  
Food Source ◽  
Ash Content ◽  
Raw Material ◽  
Test Results ◽  
Fermentation Time ◽  
Sonneratia Caseolaris ◽  
High Nutrient ◽  
Color Texture

Pedada fruit (Sonneratia caseoiaris) potential as a food source because it contains high nutrient. In this study pedada fruit used as raw material for making tempe. Tempe is made by the fermentation time of 48 hours with 5 grams of tempe yeast and nutritional levels tested. The results showed the moisture content, ash content, fat content, protein content, and carbohydrate content are respectively 79,87% (8Nl max 65%); 1,76% (8Nl max 1,5%); 3,50% (8NI min 10%); 3,90% (8NI min 10%) and 10,96% (8Nl max 2,5%). Organoleptic test results it can be concluded that the panelists liked the tempe of pedada fruit with test scores for flavor, color, texture and scent are respectively 3,6; 3,4; 3,68; and 4,6. Flavor, color, texture and aroma the tempe of pedada fruit acceptable by the panelists.

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

2021 ◽  
Vol 14 (1) ◽  
pp. 62
Author(s):  
Sherly Novia Yuana Putri ◽  
Wahyu Fajri Syaharani ◽  
Cindy Virgiani Budi Utami ◽  
Dyah Retno Safitri ◽  
Zahra Nur Arum ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Raw Materials ◽  
Food Product ◽  
Fiber Content ◽  
Coconut Water ◽  
Raw Material ◽  
Banana Peel ◽  
Fermentation Time ◽  
High Fiber ◽  
Physical Tests

<p><em>Nata is an organic food product that has a high fiber content. Nata is a fermented produc</em><em>e </em><em>by <span style="text-decoration: underline;">Acetobacter</span> <span style="text-decoration: underline;">xylinum</span>. </em><em>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, </em><em>this </em><em>review</em><em> discusses the comparison of various parameters that affect the fermentation process of nata. This review aims to </em><em>discuss</em><em> the effect of using several types of microorganisms</em><em>,</em><em> different raw materials, and different fermentation time</em><em> on nata production</em><em>. Factors that influence the </em><em>success of nata</em><em> </em><em>fermentation process</em><em> include fermentation time, the addition of ingredients </em><em>(</em><em>sugar, vinegar, and urea</em><em>)</em><em>, the use of hollow caps, avoiding products from shocks, and the use of sterile equipment. The bacteria that can be used for </em><em>making nata</em><em> include <span style="text-decoration: underline;">Acetobacter</span> <span style="text-decoration: underline;">xylinum</span> and <span style="text-decoration: underline;">Acetobacter</span> </em><span style="text-decoration: underline;">sp</span><em>. 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</em><em> texture of nata</em><em>, and the darker</em><em> color of nata</em><em>. The best thickness of nata </em><em>produced </em><em>on the 14<sup>th</sup> day of fermentation was 1.7 cm. The best overall weight of nata on </em><em>produced</em><em> the 10<sup>th</sup> day of fermentation was 600 g/L. The texture of nata was the chewiest in the fermentation time of 14 days</em><em> with</em><em> the value was 72.33 g/5mm. The lowest degree of nata</em><em> </em><em>whiteness </em><em>produced </em><em>on the 14<sup>th</sup> day of fermentation </em><em>with the value </em><em>was 72.307%.</em><em></em></p>

scholarly journals Production of Nata De Coco Using Soaked Soybean Water as the Alternative Usage of Zwavelzuur Ammoniak (ZA)

2018 ◽  
Vol 4 (2) ◽  
pp. 43
Author(s):  
Yessica Gracia Maloringan ◽  
Darmawan Ari N
Keyword(s):  
Waste Water ◽  
Acetobacter Xylinum ◽  
Sensory Response ◽  
Acidic Ph ◽  
Test Results ◽  
Food Grade ◽  
Carbon And Nitrogen ◽  
Financial Feasibility ◽  
Laboratory Results

Nata de coco is a biomass composed of cellulose, gelatin shaped and white, in which the mass is derived from the fermentation of Acetobacter xylinum in coconut water. During the fermentation, Acetobacter xylinum needs nutrients such as carbon and nitrogen to grow, where the carbon source is obtained from sugar and nitrogen source is obtained from ZA. The recently emerged case regarding the use of ZA fertilizers has raised many polemics in the urban community because of its nature for plants, making it a non food grade products. Therefore the alternative is needed to replace the role of ZA in nata de coco making process. The existence of nitrogen in soaked soybean water from Tempe “Kweni”, an industry in Bantul, has been proven through laboratory results, in which there is a 0,05% content of nitrogen, which had qualified the subtitutes of ZA. Soybean soaked water is also acidic (pH 4-5) so the addition of acetic acid in nata de coco production is unnecessary. The purpose of this study is to determine the formulation of helping materials as a replacement for ZA for making nata de coco, identify the characteristic of nata de coco without ZA from the sensory test results and determine the technical and financial feasibility of nata de coco without ZA production. In this research, trial production of nata de coco without ZA will use 5 variations of waste water concentrations, which is 20%, 25%, 30%, 40% and 50%. Results showed that after 8 days of fermentation the best concentration is obtained from 30% soaked soybean water adding, with 1,2 – 1,3 cm nata thickness. According to sensory response (aroma, texture and flavor) nata de coco without ZA had a better result compared to nata de coco with ZA Keywords: nata de coco, soybean, Zwavelzuur Ammonia

scholarly journals Komparasi Yield Nata De Tomato Dengan Nata De Coco Berdasarkan Lama Fermentasi

2019 ◽  
Vol 1 (2) ◽  
Author(s):  
Efri Gresinta ◽  
Rosa Dewi Pratiwi ◽  
Fitri Damayanti ◽  
Erik Perdana Putra
Keyword(s):  
Chemical Properties ◽  
Acetobacter Xylinum ◽  
Test Results ◽  
Glucose Content ◽  
Fermentation Time ◽  
Tomato Extract ◽  
Physical Chemical ◽  
Good Taste ◽  
The Media ◽  
High Production

ABSTRAK Nata adalah bahan menyerupai gel (agar- agar) yang terapung pada medium yang mengandung gula dan asam hasil bentukan mikroorganisme Acetobacter xylinum. Nata pada dasarnya merupakan selulosa. Apabila dilihat dibawah mikroskop akan tampak sebagai suatu massa fibril tidak beraturan yang menyerupai benang atau kapas. Untuk memperoleh hasil yang baik, media harus disesuaikan dengan syarat tumbuh bakteri tersebut. Untuk menghasilkan nata dengan produksi dan kualitas yang tinggi, sifat fisik-kimia media harus sesuai dengan syarat tumbuh dari bakteri A.xylinum.  Nata de coco tanpa ZA dengan lama fermentasi 10 hari memberikan yield paling baik dengan ketebalan 1,1 cm dan berat 600 gram. Sedangkan pada nata de tomato dengan ZA memberikan yiels terbaik dengan ketebalan0,5 cm pada lama fermentasi 10 hari.Hal inimenunjukkan bahwa ketebalan nata de coco dengan nata de tomato berbeda. Hal inidipengaruhi oleh variasi substrat dan komposisi bahan. Pada nata de tomato, ekstrak nata tomato dicampurkan dengan air dengan perbandingan 1:4. Kemungkinan hal inilah yang menyebabkan yield nata de tomato dan coco berbeda. Kandungan nutient atau glukosa pada sari buah tomat lebih sedikit dibandingkan dengan kandungan glukosa pada nata de coco.  Hasil uji organoleptik menyimpulkan bahwa : 1) Panelis lebih menyukai nata dengan tekstur kenyal yang diperolehdari nata decoco pada hari ke-10, 2) Panelis lebih menyukai nata de coco maupun tomatodengan aroma tidak asamkarena pada saat dipanen, nata  dicuci lalu direbus selama 20 menit pada suhu 100°C sehingga aroma asam pada natahilang pada saat pencucian danperebusan.3) Panelis lebih menyukai natadengan rasa enak karena perbedaan lama fermentasi menghasilkan citarasa nata enak yang relatif sama.Kata kunci : nata de tomato, nata de coco, lama fermentasi. ABSTRACTNata is a gel-like material (gelatin) floating on a medium containing sugar and acid formed by microorganisms Acetobacter xylinum. Nata is basically cellulose. When seen under a microscope it will appear as an irregular fibril mass that resembles thread or cotton. To get good results, the media must be adjusted to the conditions for the growth of these bacteria. To produce nata with high production and quality, the physical-chemical properties of the media must comply with the growing requirements of A.xylinum bacteria. Nata de coco without ZA with 10 days fermentation gives the best yield with a thickness of 1.1 cm and weighs 600 grams. While in tomato with ZA, the best yiels were 0.5 cm thick at 10 days fermentation time. This shows that the thickness of nata de coco with tomatoes is different. This is influenced by variations in substrate and material composition. In nata de tomato, nata tomato extract is mixed with water in a ratio of 1: 4. This is probably the reason why the yield of tomato and coco is different. Nutient or glucose content in tomato juice is less than the glucose content in nata de coco. The organoleptic test results concluded that: 1) Panelists preferred nata with chewy texture obtained from the nata decoco on the 10th day, 2) Panelists preferred nata de coco and tomatoes with non-sour aroma because when harvested, the nata was washed and boiled for 20 minutes at 100 ° C so that the aroma of acid in the nata disappears during washing and boiling. 3) Panelists prefer nata with good taste because the differences in fermentation time produce relatively similar tastes of nata.Key words: nata de coco, nata de tomato, fermentation time

scholarly journals Czy praktyka transplantacyjna ex mortuo jest współczesną formą kanibalizmu?

2018 ◽  
Vol 30 (1) ◽  
pp. 98-110
Author(s):  
Joanna Picewicz ◽  
Keyword(s):  
Human Body ◽  
Raw Material ◽  
Human Values

Transplantation is defined by the opponents of this practice as neo-cannibalism, medical cannibalism or modern cannibalism due to the strictly utilitarian treatment of human corpses. It is claimed that the human body is brought into the role of a resource, raw material for further processing. The capabilities offered by medicine have contributed to changing the system of human values: the perception and understanding of human corporality. After death, the human body should be surrounded by a special piety, but it is treated in a purely utilitarian way in order to retrieve its pieces for a transplant. Some even see in transplantation practice a connection with cannibalism. The purpose and motivation of both practices is the same: a person, to save their life, assimilates a particular element of the human body by means of a medical transplant, whereas a person who is forced to consume the human body also does so to save their life.

scholarly journals The The Effect of Acetobacter xylinum Starter in Waste Liquid Pineapple Peel on the Properties of Nata de Pina

2020 ◽  
Vol 2 (02) ◽  
pp. 86-91
Author(s):  
Kiki Nurtjahtja
Keyword(s):  
Physical Properties ◽  
Water Content ◽  
Food Products ◽  
Acetobacter Xylinum ◽  
Fiber Content ◽  
Fibre Content ◽  
Raw Material ◽  
Material Source ◽  
Pineapple Waste ◽  
Pineapple Peel

Abstract. Fresh pineapple waste consisted of saccharides, water, protein, lipid, vitamin and minerals that can be used by beneficiary microorganisms for production another food products. The aim of this study was to  investigate physical properties nata de pina made from waste liquid pineapple peel  using various  starter concentrations and length of fermentation of Acetobacter xylinum. The starter used were 20, 30 and 40% ml. Each 200 mL fresh waste containing the starter was  incubated for 14, 21 and 28 days at 29°C. Nata properties such as yield, thickness, fibre and water content were determined. Results showed starter concentration and length of fermentation affect and significantly (P<0.05) different on nata thickness, yield and fiber content. The highest yield  (35,75%), thickness (24.6 mm) and fibre content (4.43%) occurred at 40% starter after 28 days of fermentation. However, the optimum nata thickness occurred at 21 days. There is no significantly different (P<0.05)  at nata moisture on starter concentration and length of fermentation. In conclusion, waste liquid pineapple peel is potential as a raw material source for making nata de pina with starter Acetobacter xylinum.

Role of Vasavaleha in the management of Covid19

2020 ◽  
Vol 11 (SPL1) ◽  
pp. 259-261
Author(s):  
Aamir Khan ◽  
Rajni K. Gurmule
Keyword(s):  
Immune System ◽  
Human Body ◽  
Respiratory Diseases ◽  
Spreading Rate ◽  
Host Immune System ◽  
Shortness Of Breath ◽  
Antitussive Effect ◽  
Corona Viruses ◽  
Very High

Vasavaleha is one of the best medicine given for respiratory diseases. Corona viruses typically affect the respiratory system, causing symptoms such as coughing, fever and shortness of breath. It also affects host immune system of human body. Spreading rate of this disease is very high. Whole world is seeking for the treatment which can uproots this diseases. There in no vaccine available till date against this pandemic disease. Ayurveda mainly focuses on prevention of diseases alongwith its total cure. Rajyakshma Vyadhi is MadhyamMarga Roga as per Ayurveda. It shows many symptoms such as Kasa, Shwasa etc. By overall view of Covid 19, shows its resemblance with Rajyakshma Vyadhi described in Ayurveda. Vasavaleha is a Kalpa which is described in Rogadhikara of Rajyakshma. It shows Kasahara, Shwashara properties. It consists of Vasa, Pipalli, Madhu and Goghrita. These components shows actions like bronchodilation, antitussive effect and many more other actions. Pipalli shows important Rasayana effect. So in present review, we have tried to focus on role of Vasavaleha in the management of Covid 19. This can be used as preventive as well as adjuvant medication in treating Covid 19. There is need of further clinical research to rule of exact action of Vasavaleha against Covid 19.

PENGARUH LAMA FERMENTASI TERHADAP KADAR FLAVONOID TOTAL PADA EKSTRAK TAPE BIJI NANGKA (Artocarpus heterophylla Lamk.)

2020 ◽  
pp. 53-61
Author(s):  
Nada Nabila Sari ◽  
S Suharyanto
Keyword(s):  
Extraction Method ◽  
Positive Sample ◽  
Total Flavonoid ◽  
Test Results ◽  
Fermentation Time ◽  
Flavonoid Compounds ◽  
Community People ◽  
Qualitative Test ◽  
Seed Extracts

Biji nangka kurang diminati oleh masyarakat sebagai bahan pangan. Biji nangka memiliki kandungan senyawa flavonoid yang dapat digunakan sebagai pengobatan. Tujuan peneliti adalah untuk mengetahui pengaruh lama fermentasi terhadap kadar flavonoid total pada ekstrak tape biji nangka (Artocarpus heterophylla Lamk.) yang dilakukan dengan alat spektrofotometer UV-Vis. Manfaat dari penelitian untuk menambah wawasan di bidang farmasi khususnya tentang ilmu kimia amami mengenai pengaruh lama fermentasi terhadap kadar flavonoid total pada ekstrak tape biji nangka (Artocarpus heterophylla Lamk.). Metode ekstraksi yang digunakan adalah metode maserasi dengan mengunakan pelarut etanol 96%. Identifikasi kualitatif mengunakan uji Shinoda, uji NaOH 10%, uji H2SO4 (pekat). Hasil uji kualitatif menunjukan sampel positif mengandung flavonoid. Kesimpulan pada hasil penelitian penetapan kadar flavonoid total yang terkandung dalam ekstrak tape biji nangka pada hari ke-0 sebesar 2,9146±0,0245 mgQE/gram ekstrak, pada hari ke-1 sebesar 3,3050±0,0240 mgQE/gram ekstrak, pada hari ke-2 sebesar 3,6829±0,0244 mgQE/gram ekstrak, dan pada hari ke-3 sebesar 4,0488±0,0244 mgQE/gram ekstrak.  Jackfruit seeds are less interest by the community (people) as food.  Jackfruit seeds containing flavonoid compounds where it can be used as a treatment.  The aim of the researchers was to determine the effect of fermentation time on total flavonoid concentration  in jackfruit fermented seed extracts with a UV-Vis spectrophotometer. The benefits of research to add insight in the field of pharmacy especially about chemistry of amami regarding effect of fermentation time on total flavonoid levels in jackfruit seed “tape” extract (Artocarpus heterophylla Lamk.). Extraction method used is the maceration method using 96% ethanol solvent. Qualitative identification using the Shinoda test, 10% NaOH test, and H2SO4 (concentrated) test. Qualitative test results showed a positive sample containing flavonoids. Conclusions on the results of the experiment  are jackfruit seed "tape" extract on day-0 was 2.9146±0.0245  mgQE/gram extract, on day-1 was 3.3050±0.0240 mgQE/gram extract, on day-2 was 3.68293±0.0244 mgQE/gram and on day-3 was 4.0488±0.024 mgQE /gram extract. The longer fermentation, total flavonoid concentration interest.  

Development Of Spine Mobility And Muscle Elasticity Through The Pilates Method

2019 ◽  
pp. 71-77
Author(s):  
Irene-Teodora Nica
Keyword(s):  
Target Group ◽  
Test Results ◽  
Muscle Elasticity ◽  
Spine Mobility ◽  
Pilates Method ◽  
Anterior Plane

The present study aims to emphasize the role of pilates method in the improvement of the mobility of the spine in the anterior plane and the elasticity of the posterior muscles of the thigh. In this purpose, we have developed a set of appropriate exercises destined to obtain improved results of the spine mobility and muscle elasticity. Subsequent, we applied the exercises to a target group of woman and presented the comparation between the initial and final results. The interpretation of the mobility and elasticity test results are reported in the conclusions of the present study.

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