Prebiotics Of Bio-Conversion Of Corn Flours (Zea Mays L) By Year Endomycopsis Fibuligera As An Alternative Of Antibiotic Replacement

In this study made prebiotic from bioconversion of corn flour (Zea mays L.) by yeast Endomycopsis fibuligera as an alternative substitute for antibiotics. In this study, the addition of Na+, K+, Ca2+, and Mg2+ ions aimed to determine the optimum type and concentration of metal ions (Na+, K+, and Mg2+) in corn flour fermentation media (Zea mays L) by Endomycopsis fibuligera yeast for producing prebiotic compounds and testing the effect of prebiotic compounds produced on broiler weight gain. The analysis carried out included: reducing sugars, α-amylase and glucoamylase enzyme activity, protein content and cell biomass. To determine the existence of a significant effect, the analysis was carried out on broiler body weight given prebiotic compounds which were added to optimum metal ions and which were given prebiotic compounds without the addition of metal ions. The results showed that the addition of optimum metal ions was obtained on Ca2+ ions with a concentration of 0.25%, where the reducing sugar content of 0.600 mg / mL, the activity of the enzyme α-amylase and glucoamylase 0.519 and 0.287 units / mL, protein content 2.724 mg / mL, cell biomass 10.8933 mg / mL, from observations and statistical tests carried out by giving prebotic compounds by adding metal ions and giving prebiotic compounds without adding metal ions influence broiler weight gain with an average weight difference of 261 grams or 15% on day 30

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Pengaruh penambahan Ion Logam Natrium, Kalium, Magnesium, Kalsium pada biokonversi tepung jagung (Zea Mays L.) oleh Ragi Endomycopsis Fibuligera menjadi Senyawa Prebiotik

Fullerene Journal of Chemistry ◽

10.37033/fjc.v5i1.136 ◽

2020 ◽

Vol 5 (1) ◽

pp. 32

Author(s):

Astuti Amin ◽

Asnita Asnita

Keyword(s):

Zea Mays ◽

Weight Gain ◽

Metal Ions ◽

Protein Content ◽

Zea Mays L ◽

Statistical Tests ◽

Sugar Content ◽

Average Weight ◽

Cell Biomass ◽

Optimum Type

In this study made prebiotic from bioconversion of corn flour (Zea mays L.) by yeast Endomycopsis fibuligera as an alternative substitute for antibiotics. In this study, the addition of Na+, K+, Ca2+, and Mg2+ ions aimed to determine the optimum type and concentration of metal in prebiotic and testing the effect of prebiotic compounds produced on broiler weight gain. The analysis carried out included: reducing sugars, α-amylase and glucoamylase enzyme activity, protein content and cell biomass. To determine the existence of a significant effect, the analysis was carried out on broiler body weight given prebiotic compounds which were added to optimum metal ions and which were given prebiotic compounds without the addition of metal ions. The results showed that the addition of optimum metal ions was obtained on Ca2+ ions with a concentration of 0.25%, where the reducing sugar content of 0.600 mg / mL, the activity of the enzyme α-amylase and glucoamylase 0.519 and 0.287 units / mL, protein content 2.724 mg / mL, cell biomass 10.8933 mg / mL, from observations and statistical tests carried out by giving prebotic compounds by adding metal ions and giving prebiotic compounds without adding metal ions influence broiler weight gain with an average weight difference of 261 grams or 15% on day 30.

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Analisis Fisikokimia Beberapa Jenis Tepung Jagung (Zea mays L.) Asal Pulau Moa Kabupaten Maluku Barat Daya

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2019.8.2.58 ◽

2019 ◽

Vol 8 (2) ◽

pp. 58-63

Author(s):

Gelora Helena Augustyn ◽

Gilian Tetelepta ◽

Ida Rina Abraham

Keyword(s):

Zea Mays ◽

Physicochemical Properties ◽

Protein Content ◽

Zea Mays L ◽

Physicochemical Characteristics ◽

Ash Content ◽

Corn Flour ◽

Local Varieties ◽

South West ◽

Flour Yield

Red, yellow and white corn are types of corn locally originate from Moa Island. These three types of corn are still consumed and processed traditionally, whereas these can be processed into flour as basic ingredients for food diversification. The aim of the research was to determine physicochemical properties of types of flour from several corn types of Moa Island, South west Moluccas Regency. Results showed that flour yield were in the ranger of 84.73-91.98%, bulk density of 0.83 g/cm3. moisture of 5.38-6.01%, ash content of 0.26-0.44%, fat content of 0.39-0.43%, protein content of 8.01-8.39%, carbohydrate of 84.92 -86.36%, and fiber content of 8.56-9.36%. Keywords: corn flour, local varieties, Moa Island, physicochemical characteristics ABSTRAK Jagung merah, jagung kuning, dan jagung putih merupakan jenis jagung lokal yang berasal dari Pulau Moa. Ketiga jenis jagung tersebut oleh masyarakat setempat masih diolah secara tradisional, padahal jagung-jagung tersebut dapat diolah menjadi tepung sebagai bahan dasar untuk diversifikasi pangan. Tujuan penelitian ini adalah mengkarakteristik sifat fisikokimia beberapa jenis tepung jagung asal Pulau Moa Kabupaten Maluku Barat Daya. Hasil penelitian menunjukkan bahwa nilai rendemen tepung jagung berkisar antara 84,73-91,98%, densita kamba memiliki nilai yang sama yaitu 0,83 g/cm3 kadar air berkisar antara 5,38-6,01%, kadar abu berkisar antara 0,26-0,44%, kadar lemak berkisar antara 0,39-0,43%, kadar protein berkisar antara 8,01-8,39%, kadar karbohidrat berkisar antara 84,92-86,36%, dan kadar serat berkisar antara 8,56-9,36%. Kata kunci: karakteristik fisikokimia, tepung jagung, Pulau Moa, varietas lokal

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Preparación y Usos de la Harina de Maíz en Antojitos Regionales en el Municipio de Escárcega, Campeche, México

European Scientific Journal ESJ ◽

10.19044/esj.2021.v17n37p260 ◽

2021 ◽

Vol 17 (37) ◽

pp. 260

Author(s):

Cecilia Del Jesús López Velasco ◽

Arianna Del Ángel Pacheco May ◽

Bibiana Piedra Vázquez ◽

Maximiliano Vanoye Eligio

Keyword(s):

Zea Mays ◽

Zea Mays L ◽

Annual Grass ◽

Corn Flour ◽

Southern State ◽

Different Types ◽

The Right ◽

Corn Masa ◽

The City ◽

Los Grupos

Corn, as it is said in Mexico (Zea mays L.) is an annual grass native to America, specifically from the central-western region of Mexico. There is a great diversity of varieties of corn. Ethnic groups and farmers have selected this crop for thousands of years for different uses, and have created and preserved the right types of corn for specialized uses. Based on all of the above, the objective of this research was to identify the processes of the preparation of corn flour (masa) and its uses in the gastronomy of the southern state of Campeche, Mexico. In order to achieve the research, a total of 28 establishments were visited, 10 dedicated to the production of corn flour (masa) and 18 focused on the preparation of regional snacks based on corn masa. Basically two ways of preparing corn flour were observed. Similarly, for the preparation of the dough to make regional snacks, four styles were identified. In the city of Escárcega 14 different types of regional snacks are sold. Fried or comal empanadas are the ones in greatest demand. The south of the state of Campeche presents a gastronomic wealth in the preparation of regional snacks, since it has influences from the central and southern communities of Mexico, so it is important to consider the area as an area rich in its gastronomy. El maíz, como se dice en México (Zea mays L.) es una gramínea anual originaria de América, concretamente de la región centro Occidente de México. Existe una gran diversidad de variedades de maíz. Los grupos étnicos y agricultores han seleccionado este cultivo por miles de años para diferentes usos, y han creado y conservado los tipos adecuados de maíz para usos especializados. Con base en todo lo anterior, el objetivo de la presente investigación fue identificar los procesos de la preparación de la harina de maíz (masa) y sus usos en la gastronomía del sur del estado de Campeche, México. Para el logro de la investigación se visitaron en total 28 establecimientos, 10 dedicados a la elaboración de la harina de maíz (masa) y 18 enfocadas a la preparación de antojitos regionales a base de masa de maíz. Se observaron básicamente dos formas de preparar harina de maíz. De igual forma para la preparación de la masa para elaborar antojitos regionales fueron identificados cuatro estilos. En la ciudad de Escárcega se comercializan 14 tipos diferentes de antojitos regionales. Las empanadas fritas o al comal son las de mayor demanda. El sur del estado de Campeche presenta una riqueza gastronómica en la preparación de antojitos regionales, ya que presenta influencias de comunidades centro y sur de México, por lo que es importante considerar al área como una zona rica en su gastronomía.

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Histochemical Analysis and Protein Content of Maize Landraces (Zea mays L.)

Journal of Agronomy ◽

10.3923/ja.2011.92.98 ◽

2011 ◽

Vol 10 (3) ◽

pp. 92-98 ◽

Cited By ~ 6

Author(s):

Virgilio Gavicho Uarrota ◽

Eder Carlos Schmidt ◽

Zenilda Laurita Bouzon ◽

Marcelo Maraschin

Keyword(s):

Zea Mays ◽

Protein Content ◽

Zea Mays L ◽

Histochemical Analysis ◽

Maize Landraces

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PERBEDAAN KARAKTERISTIK KIMIA DAN DAYA CERNA PATI TEPUNG JAGUNG DAN TEPUNG KECAMBAH JAGUNG (Zea mays L.)

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2018.v07.i01.p05 ◽

2018 ◽

Vol 7 (1) ◽

pp. 43

Author(s):

Willem Kurniawan Lombu ◽

Ni Wayan Wisaniyasa ◽

AAI. Sri Wiadnyani

Keyword(s):

Zea Mays ◽

Chemical Composition ◽

Moisture Content ◽

Zea Mays L ◽

Starch Content ◽

Fat Content ◽

Ash Content ◽

Starch Digestibility ◽

Corn Flour ◽

The Difference

This study aims to determine the difference of characteristic and starch digestibility of germinated and ungerminated flour. This study used randomized complete design (RCD) three repeated. The corn germinated for 36 hours. Corn germinated flour and ungerminated flour were evaluated directly of the chemical composition of the flour content, moisture content, ash content, protein, fat, carbohydrates, fiber, starch content and starch digestibility. The results showed the corn germinated flour has increased of moisture content from 9.66% into 10.38%, increased of protein into 7.22% into 8.45%, increased of fiber content from 2.28% into 2.79% and increased of starch digestibility from 57.04% into 62.43%. While were the decreased fat content from 5.17% into 4.76%, decreased of carbohydrate from 75.41% into 73.89% and decreased of starch content from 76.10% into 69.40%. The treatmented has no effect for the flour content decreased from 41.40% into 40.36% and ash content decreased from 2.52% into 2.51%. Germinated increased starch digestibility and changed the character of corn flour.

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