scholarly journals THE POTENTIAL OF POLLARD AND RICE BRAN WITH FRACTIONATION PROCESS AS RAW MATERIALS FOR HIGH FIBER PROCESSED FOOD

2021 ◽  
Vol 3 (1) ◽  
pp. 62
Author(s):  
Ainun Nafisah ◽  
Nahrowi Nahrowi
Keyword(s):  
Rice Bran ◽  
Raw Materials ◽  
Processed Food ◽  
Fractionation Process ◽  
High Fiber

scholarly journals Optimization of Cultural Conditions for Solid State Fermentation of Amylase Production by Aspergillus species

2013 ◽  
Vol 14 (1) ◽  
pp. 67-74
Author(s):  
Bina Gautam ◽  
Tika B Karki ◽  
Om Prakash Panta
Keyword(s):  
Solid State ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Food Industry ◽  
Raw Materials ◽  
Morphological Characteristics ◽  
Amylolytic Enzyme ◽  
Cultural Conditions ◽  
Amylase Production ◽  
Selection Of

Amylase is an amylolytic enzyme used in food industry which is generally produced by Aspergillus spp. under solid state fermentation. The present study is concerned with the isolation, screening and selection of suitable strains of Aspergillus spp. and optimization of cultural conditions for the biosynthesis of amylase. Rice and wheat brans were used as substrates which are readily available inexpensive raw materials for amylase production. From 85 samples of rice and wheat grains, 55 colonies obtained on potato dextrose agar (PDA) were suspected to be Aspergillus oryzae and only 35 colonies possessed the morphological characteristics similar to that of A. oryzae indicating the isolates were most likely the strains of A. oryzae. Of all the fungal isolates of Aspergillus spps., Asp.31 gave maximum production of amylase (720.782 IUgds-1) in solid state fermentation media. This strain was selected as a parental strain for optimization for cultural conditions. The obtained data were analyzed using SPSS- 11.5 program. Of all the substrates (rice bran, wheat bran and their mixture), rice bran was the best for producing amylase of highest activity 611.614 IUgds-1.The highest enzyme activity of 698.749 IUgds-1 was observed at 50% initial moisture level of the substrate. The optimum temperature was 25°C for producing the crude amylase enzyme with amylase activity of 577.757 IUgds-1. Nepal Journal of Science and Technology Vol. 14, No. 1 (2013) 67-74 DOI: http://dx.doi.org/10.3126/njst.v14i1.8924

scholarly journals Effect of fermented rice bran flour in artificial feed on survival rate and feed conversion ratio of tilapia, Oreochromis niloticus (Linnaeus, 1758)

2021 ◽  
Vol 21 (3) ◽  
pp. 267-276
Author(s):  
Surianti Surianti ◽  
Hasrianti Hasrianti ◽  
Wahyudi Wahyudi ◽  
Muh Irwan
Keyword(s):  
Rice Bran ◽  
Survival Data ◽  
Raw Materials ◽  
Conversion Ratio ◽  
Feed Conversion Ratio ◽  
Fish Feed ◽  
Feed Conversion ◽  
A Value ◽  
Randomized Design ◽  
Average Size

Tilapia cultivation has the potential to be developed in Indonesia, especially in South Sulawesi. However, the obstacle faced in tilapia cultivation is feed; the price is relatively high because the raw materials are still imported. One of the efforts to overcome dependence on imported feed raw materials is using local raw materials, namely rice bran. This study aims to determine the best type of probiotic in hydrolyzing rice bran flour into artificial feed on survival and conversion ratio of tilapia fish feed. This research was conducted in Sidenreng Rappang Regency. The test animals used were tilapia larvae with an average size of 1.03 g. The maintenance container is a tarpaulin pond with a size of 1 m x 1 m x 1 m filled with 85 L of freshwater. The study was designed using a completely randomized design consisting of four treatments and three replications. The fermenting materials used as treatment were Bacillus sp., Lactobacillus sp., Aspergillus nigers, Yeast (Acetobacter). The test feed was given to 20 tilapia larvae stocked in each container for 60 days of rearing. The survival data and feed conversion ratio for tilapia were analyzed using analysis of variance (ANOVA). The results showed that tilapia fed fermented rice bran feed using the fermenter Lactobacillus sp. had a significant effect on survival (SR) with a value of 85% and the feed conversion ratio (FCR) of tilapia with a value of 2.23.

scholarly journals Pengolahan Sagu menjadi mie prebiotik sebagai makanan fungsional dan upaya peningkatan ketahanan pangan di Desa Alai Selatan, Kecamatan Tebing Tinggi Barat, Kepulauan Meranti

2020 ◽  
Vol 2 ◽  
pp. 112-116
Author(s):  
Atria Martina ◽  
Wahyu Lestari ◽  
Tetty Marta Linda ◽  
Saberina Hasibuan ◽  
Imelda Wardani
Keyword(s):  
Food Security ◽  
Sweet Potato ◽  
Raw Materials ◽  
Food Product ◽  
Nutritional Composition ◽  
The Body ◽  
Processed Food ◽  
Sensory Features ◽  
Purple Sweet Potato ◽  
Improve Food Security

Noodles are a processed food product favored by most Indonesians, generally made from wheat which must be imported. Kepulauan Meranti Regency is the largest producer of sago in Indonesia. One of the products made from sago that is widely produced in Meranti is sa.go noodle. Making noodles with local raw materials such as sago and sweet potato is an effort to improve food security. Traditional sago noodle has  high carbohydrate and fiber content but still has disadvantages such as not having inulin content as a prebiotic, less antioxidant and a less attractive color, while purple sweet potato contains inulin as prebiotic components, high antioxidants, vitamins and minerals.The utilization of prebiotics insago noodle has multiple advantages since they improved probiotic growth in the body, sensory features and provide a more well-balanced nutritional composition as functional food. This community service program aims to training on the process of making prebiotic sago noodles to the community in Alai Selatan Village.This activities are carried out by course and practice methods.The results showed that the participants were interested in making prebiotic sago noodles because they had a more attractive features, more nutritious and had a delicious taste. Prebiotic sago noodles can be used as an effort to biodiversify sago noodle products to support food security and improve the community's economy.

scholarly journals Analisis fisik serta sensori kue kering dengan campuran tepung mocaf, oats, dan bekatul

2021 ◽  
Vol 12 (2) ◽  
pp. 166-173
Author(s):  
Monika Rahardjo ◽  
Kristiawan Prasetyo Agung Nugroho ◽  
Greis Saibele
Keyword(s):  
Sensory Evaluation ◽  
Rice Bran ◽  
The Other ◽  
Sensory Characteristics ◽  
High Fiber ◽  
Color Texture

This research aims to analyze the physical and sensory characteristics of cookies’ formulations using mocaf-oats-rice bran’s flour mixture. Five formulations used in this research consist of mocaf-oats-rice bran’s flour mixture namely F1 (100%-0%-0%), F2 (70%-15%-15%), F3 (50%-25%-25%), F4 (30%-35%-35%), and F5 (0%-50%-50%). The result showed that all cookies formulation included in the category of “high fiber” except for cookies Formulation 4. The highest value of hardness was cookies Formulation 1 and significantly different from the other formulations. Decreasing mocaf flour composition in the mixture and increasing additional oats and rice bran composition have a significant correlation on cookies’ hardness. Based on sensory evaluation using rating preference, it was found that the highest rating for color, texture, and overall parameters obtained by cookies Formulation 4, while the highest rating for taste parameter obtained by cookies Formulation 5. Cookies’ formulation that recommended to use as utilization of mocaf flour was Formulation 4 because it had the highest rating for overall parameter, as well as highest rating for color and texture.

scholarly journals Protein and Mineral Contents of Cocoa Beans Fermentation from Luwu Timur Regency, South Sulawesi

2017 ◽  
Vol 33 (3) ◽  
pp. 196
Author(s):  
Asma Assa ◽  
Alfian Noor ◽  
Misnawi Misnawi ◽  
Muh. Natsir Djide ◽  
Muliadi Muliadi
Keyword(s):  
Raw Materials ◽  
Processed Food ◽  
Cocoa Beans ◽  
Mineral Contents ◽  
Fermentation Time ◽  
Time Treatment ◽  
South Sulawesi ◽  
Time Variations ◽  
Macro And Micronutrients

Cocoa beans are raw materials of cocoa processed food products rich in protein and minerals. Availability of sufficient quantities greatly determines the nutritional quality of the food. One of the post-harvest processes affecting the protein and minerals contents in cocoa beans is fermentation. The purpose of this study was to determine the protein, macro, and micronutrients contents in fermented cocoa beans of PBC 123, BR 25, and MCC 02 clones with fermentation time variations for 24, 48, 72, 96, and 120 hours. Methods of analysis used Kjeldahl and Atomic Absorption Spectrophotometer. The results showed that clones, fermentation time, and their interaction affect protein, macro and micronutrients content in cocoa beans. The interaction between BR 25 clone and 48-hour fermentation time showed the highest protein content (13.34%). The highest macronutrients content were found in PBC 123 clone with 72-hour fermentation time for Ca, in MCC 02 clone with 24-hour fermentation time for Mg, in BR 25 clone with 72-hour fermentation time for Na, and in BR 25 clone with 24-hour fermentation time for K. The highest micronutrients contents were found in PBC 123 clone  with 96-hour fermentation time for Fe, in MCC 02 clone with 120-hour fermentationtime for Mn, and in BR 25 clone with 96-hour fermentation time for Zn. Variations  of protein,  macronutrients and micronutrients contents in cocoa beans were affected  by clone variety and fermentation time treatment.

scholarly journals Pemberdayaan Masyarakat Melalui Pengolahan Singkong menjadi Bahan Baku Produk Olahan Makanan di Desa Tarung Manuah, Kecamatan Basarang, Kabupaten Kapuas

2020 ◽  
Vol 5 (4) ◽  
pp. 404-409
Author(s):  
Titin Apung Atikah
Keyword(s):  
Community Service ◽  
Raw Materials ◽  
Human Life ◽  
Food Products ◽  
Community Empowerment ◽  
Processed Food ◽  
Knowledge And Skills ◽  
Service Activities ◽  
Service Activity ◽  
Processed Products

Cassava is a type of plant that is easy to grow in various types of soil, and its cultivation method is relatively easy. The stems, leaves, and tubers of cassava have various benefits for human life. Limited knowledge and skills regarding the diversification of cassava-based processed products are an obstacle for which solutions must be sought. The purpose of this service activity is to empower the community, especially partners/target groups, through training on processing cassava into raw materials for processed food products. Community service activities carried out using training/mentoring and demonstrations/practices are one of the solutions that can be carried out for community empowerment. The results of community service activities show that all participants (100%) can actively participate in receiving all the knowledge and skills transferred and are interested in doing it themselves at home (100%). Processed products in the form of cassava flour will be consumed by themselves (77%) and sold (23%) with processed food products of cassava lunkhead (89%) and cassava noodles (11%), which were of high interest. This data shows that community service activities carried out by Palangka Raya University can contribute and become a solution to overcome problems faced by the community.

scholarly journals Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice

DYNA ◽  
2019 ◽  
Vol 86 (209) ◽  
pp. 298-303 ◽  
Author(s):  
Beatriz Guevara Guerrero ◽  
Juan Carlos Montero-Montero ◽  
Alejandro Fernández-Quintero ◽  
Yenny Jovana Rivera-Agredo ◽  
Bernardo Ospina-Patiño ◽  
...  
Keyword(s):  
Rice Bran ◽  
Raw Materials ◽  
Expansion Ratio ◽  
Quality Protein Maize ◽  
Twin Screw Extrusion ◽  
Maize Bran ◽  
Screw Extrusion ◽  
Extruded Product ◽  
Characteristics Analysis ◽  
Twin Screw

A ready-to-eat cereal processed by a twin-screw extrusion was formulated, using flour and bran from a quality protein maize (QPM) variety and a zinc biofortified rice. The effect of variation of the content of bran in the formulation on the physical quality of the extruded product was studied. The maize-rice meal mixtures contained rice and maize bran formulated at two levels, 25 and 30 % of the total; within the bran mixture the rice bran content was formulated at levels ranging from 0 to 10 %. Physical characteristics of the extrudates such as expansion ratio (ER) and crispness work indicator (WC), were determined. The treatments with lower content of rice bran showed a better behavior, in terms of the physical variables. The products with higher ER and lower WC had desirable sensorial characteristics. Analysis of the extrudates confirmed an increased content of Zn, lysine, tryptophan in relation to raw materials.

scholarly journals A Review of Innovation in Cocoa Bean Processing By-Products

2021 ◽  
Vol 9 (8) ◽  
pp. 1162-1169
Keyword(s):  
Dietary Fiber ◽  
Animal Feed ◽  
Raw Materials ◽  
Value Added ◽  
Organic Fertilizers ◽  
Cocoa Bean ◽  
High Fiber ◽  
Paper Making ◽  
Cocoa Production ◽  
By Products

Although cocoa production generates numerous by-products, only 10% of cocoa pods are used commercially, with the remaining 90% discarded. Cocoa processing generates by-products such as pod husks, pulp, and bean shells. It can recycle as a result of its high fiber and bioactive compounds Cocoa-pods produce additional dietary fiber, wrinkle-reducing cosmetics and preservatives, animal feed, organic fertilizers, raw materials for paper-making, and biofuels. Sugar, minerals, fat, and protein are abundant in the pulp. The cocoa pulp can be used to make various beverage products, including mixed drinks with added fruits, kefir beverages, wine, soft drinks, marmalade, and vinegar. Because of its high content of lignin, cellulose, protein, fat, carbs, and polyphenols, the cocoa bean shell is an excellent source of dietary fiber. It contains a high fiber content and has a high resale value when used as a renewable energy source. This review article will discuss the management of cocoa by-products and value-added products with various applications

scholarly journals Chemical Composition and Sensory Analysis of Simulated Chips Based Rice Bran Tempe Flour

2018 ◽  
Vol 6 (3) ◽  
pp. 826-834
Author(s):  
LARAS CEMPAKA ◽  
NIKELYA CASA ◽  
NURUL ASIAH
Keyword(s):  
Wheat Flour ◽  
Rice Bran ◽  
Raw Materials ◽  
Chemical Properties ◽  
Fermented Food ◽  
Snack Food ◽  
Nutritional Content ◽  
Fermentation Method ◽  
Sensory Tests ◽  
Food Consumed

Indonesia has a diversity of traditional food. One of them is tempe, a fermented food which is generally made from soybean. Currently, the diversity of tempe raw materials and tempe products are widely developed with the aim of increasing the nutritional content of tempe. Processing soybean into various foods is generally a simple process, like chips. Chip is one of the most popular snack food consumed by all ages. The effects of rice bran tempe flour addition as a fortification of wheat flour in the processing of simulated chips was determined. Rice bran tempe has been made through fermentation method using Rhizopus oligosporus culture. This study aims to determine the chemical properties and sensory tests of simulated chips with the addition of rice bran tempe flour. The simulated chips were formulated by supplementing rice bran tempe flour at different proportions (10%, 20%, and 30%) with 100% wheat flour as a control. Results have shown protein, fat and ash of the simulated chips to be increased, while carbohydrate content decreased corresponding to the increase in proportion of rice bran tempe flour. The result of hedonic test showed that the addition of 10% rice bran tempe flour is the most favourite compared with others. However, the consumer perception has stated that simulation chips product with added rice bran tempe flour has no resemblance to the commercial product as a whole product.

scholarly journals Pengaruh Substitusi Bekatul (Rice Bran) dan Bengkuang (Pachyrhizus erosus) Terhadap Kadar Energi, Kadar Serat dan Daya Terima Pada Mini Pao

2017 ◽  
Vol 1 (4) ◽  
pp. 282
Author(s):  
Claudia Ni Luh Merry Marzeline ◽  
Annis Catur Adi
Keyword(s):  
Diabetes Mellitus ◽  
Blood Glucose ◽  
Rice Bran ◽  
Fiber Content ◽  
Rank Test ◽  
Low Calorie ◽  
High Fiber ◽  
Glucose Levels ◽  
Blood Glucose Levels ◽  
Bean Flour

Background: People with diabetes mellitus need low calorie dan high fiber snack to support their nutritional requirement and to control blood glucose levels. The examples of low calorie and high fiber foods are yam bean and rice bran.  Fiber slow down the glucose absorption process that will inderictly increase the viscosity of intestinal and decrease the speed of diffusion of the small intestines, so it can lead to a decrease in blood glucose levels slowly.Objectives: The addition of rice bran, yam bean essence and yam bean flour are expected to improve the fibers and low calories. The purpose of this research was to determine the acceptability and fiber and calories contents on mini steam bun.Methods: This research was experimental research with complete random design (CRD) and there are 4 treatments, one control formula (F0) and 3 modification formulas (F1, F2, F3) that are tested to 30 panelists. Calories and fiber content was calculated using Indonesian Food Composition Database and also analyzed in laboratory. The difference of acceptability was analyze using Friedman test and continued with Wilcoxon Sign Rank Test if it shows a significant difference.Results: The result showed that F2, yam bean flour substitution had the highest acceptability with the average score was 3.93 while the formula with the lowest score is F3 with a score of 3.33 . Calories content on F2 was 60.48 cal, and fiber content 3.64 grams per 25 grams mini steam bun. Conclusion: Mini steam bun with substitution 50 g of yam bean flour and 5 g of yam bean essence has a good acceptability with low calories and high fibers content than commercial mini steam bun and has a potential to be an alternative snacks for prediabetes and diabetes patientsABSTRAKLatar Belakang: Penderita diabetes mellitus membutuhkan makanan selingan yang rendah kalori dan tinggi serat untuk membantu memenuhi kebutuhan gizi dan mengontrol kadar gula darah. Contoh bahan makanan rendah kalori dan tinggi serat adalah bengkuang dan bekatul. Serat dapat memperlambat proses penyerapan glukosa yang secara tidak langsung akan meningkatkan kekentalan isi usus serta dapat menurunkan kecepatan difusi permukosa usus halus sehingga dapat mengakibatkan penurunan kadar glukosa darah secara perlahan.Tujuan: Penelitian ini bertujuan untuk mengetahui daya terima dan kandungan serat serta energi mini pao dengan substitusi tepung bengkuang, sari bengkuang dan bekatul.Metode: Penelitian ini menggunakan desain eksperimental dengan rancangan acak lengkap dan terdapat 4 formula, 1 formula kontrol (F0) dan 3 formula modifikasi (F1,F2,F3) yang diujikan kepada 30 panelis. Perbedaan daya terima diketahui dengan uji Friedman dan dilanjutkan uji Wilcoxon Signed Rank Test jika diperoleh perbedaan yang signifikan. Kadar energi dan serat diperoleh melalui perhitungan DKBM dan uji laboratorium.Hasil: Berdasarkan hasil uji organoleptik, formula mini pao F2 substitusi tepung bengkuang memiliki daya terima tertinggi dengan nilai rata-rata 3,93 sedangkan formula yang memiliki nilai terendah adalah F3 dengan nilai 3,33. Kadar energi mini pao F2 sebesar 60,48 kalori dan kandungan serat sebesar 3,64 gram per 25 gram mini pao.Kesimpulan: Mini pao dengan substitusi tepung bengkuang 50 g dan sari bengkuang 5 g memiliki daya terima yang baik dengan kandungan energi yang rendah dan serat lebih tinggi dibandingkan mini pao komersial dan layak dijadikan alternatif makanan selingan bagi penderita pre diabetes maupun penderita diabetes mellitus. 

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