KARAKTERISTIK ORGANIOLEPTIK OTAK-OTAK IKAN YANG DIBERI EDIBLE COATING KARAGINAN DENGAN PENAMBAHAN ASAP CAIR

Edible coating is a new type of packaging made of biopolymer. The advantages of edible coating is enable to protect the food product, the original appearance of the product can be maintained and the product can be eaten as well as environmentally friendly. The study aim was to look at the organoleptic characteristics of fish cake coated with edible coating of carrageenan were given a liquid smoke. The treatments given were variation of carrageenan concentration i,e. 0%, 1%, 1,5%, 2%, 2,5%, 3%. The experiment was designed using a Completely Randomized Design (CRD). To determine the effect of treatments, the data were tested using organoleptical tests consists of hedonic and texture.The results shown that hedonic test of the appearance and color of the raw sample have significant effect (p>0,05), while the other test showed no significant effect (p>0,05). However, the organoleptical score for taste, smell and texture shown a tendency that the fish cake coated, have higher score than without coated. Keywords: Edible coating, Carrageenan, Fish cake, Liquid smoke.

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Isolation and Characterization of Yeasts from Rumen Fluids for Potential Use as Additives in Ruminant Feeding

Veterinary Sciences ◽

10.3390/vetsci8030052 ◽

2021 ◽

Vol 8 (3) ◽

pp. 52

Author(s):

Chanon Suntara ◽

Anusorn Cherdthong ◽

Metha Wanapat ◽

Suthipong Uriyapongson ◽

Vichai Leelavatcharamas ◽

...

Keyword(s):

Incubation Time ◽

Cellulase Activity ◽

The Other ◽

Pichia Kudriavzevii ◽

Factor B ◽

Yeast Strains ◽

Randomized Design ◽

Holstein Friesian ◽

The Media ◽

Completely Randomized Design

Saccharomyces cerevisiae is a yeast strain often used to improve the feed quality of ruminants. However, S. cerevisiae has limited capacity to provide biomass when inoculated with carbon sources and a low ability to produce cellulase enzymes. Here, we hypothesized that yeast in the rumen produces a large amount of biomass and could release cellulase enzymes to break down fiber content. Therefore, the aim of this study was to screen, isolate and identify yeast from the rumen fluids of Holstein Friesian steers and measure the efficiency of biomass production and cellulase activity. A fermentation medium containing sugarcane molasses as a carbon source and urea as a nitrogen source was optimized. Two fistulated–crossbred Holstein Friesian steers averaging 350 ± 20 kg body weight were used to screen and isolate the ruminal yeast. Two experiments were designed: First, a 12 × 3 × 3 factorial was used in a completely randomized design to determine biomass and carboxymethyl cellulase activity. Factor A was the isolated yeast and S. cerevisiae. Factor B was sugarcane molasses (M) concentration. Factor C was urea (U) concentration. In the second experiment, potential yeasts were selected, identified, and analyzed for 7 × 4 factorial use in a completely randomized design. Factor A was the incubation times. Factor B was the isolated yeast strains, including codes H-Khon Kaen University (KKU) 20 (as P. kudriavzevii-KKU20), I-KKU20 (C. tropicalis-KKU20), and C-KKU20 (as Galactomyces sp.-KKU20). Isolation was imposed under aerobic conditions, resulting in a total of 11 different colonies. Two appearances of colonies including asymmetric colonies of isolated yeast (indicated as A, B, C, E, and J) and ovoid colonies (coded as D, F, G, H, I, and K) were noted. Isolated yeast from the rumen capable of providing a high amount of biomass when inoculant consisted of the molasses 15% + urea 3% (M15 + U3), molasses 25% + urea 1% (M25 + U1), molasses 25% + urea 3% (M25 + U3), and molasses 25% + urea 5% (M25 + U5) when compared to the other media solution (p < 0.01). In addition, 11 isolated biomass-producing yeasts were found in the media solution of M25 + U1. There were 4 isolates cellulase producing yeasts discovered in the media solution of M25 + U1 and M25 + U5 whereas molasses 5% + urea 1% (M5 + U1), molasses 5% + urea 3% (M5 + U3), molasses 5% + urea 5% (M5 + U5), molasses 15% + urea 1% (M15 + U1), molasses 15% + urea 3% (M5 + U3), and M25 + U3 were found with 2, 3, 1, 2, 1, and 2 isolates, respectively. Ruminal yeast strains H-KKU20, I-KKU20, and C-KKU20 were selected for their ability to produce biomass. Identification of isolates H-KKU20 and I-KKU20 revealed that those isolates belonged to Pichia kudriavzevii-KKU20 and Candida tropicalis-KKU20 while C-KKU20 was identified as Galactomyces sp.-KKU20. Two strains provided maximum cell growth: P. kudriavzevii-KKU20 (9.78 and 10.02 Log cell/mL) and C. tropicalis-KKU20 (9.53 and 9.6 Log cells/mL) at 60 and 72 h of incubation time, respectively. The highest ethanol production was observed in S. cerevisiae at 76.4, 77.8, 78.5, and 78.6 g/L at 36, 48, 60, and 72 h of incubation time, respectively (p < 0.01). The P. kudriavzevii-KKU20 yielded the least reducing sugar at about 30.6 and 29.8 g/L at 60 and 72 h of incubation time, respectively. The screening and isolation of yeasts from rumen fluids resulted in 11 different yeasts being obtained. The potential yeasts discovered in the rumen fluid of cattle were Pichia kudriavzevii-KKU20, Candida tropicalis-KKU20, and Galactomyces sp.-KKU20. P. kudriavzevii-KKU20 had higher results than the other yeasts in terms of biomass production, cellulase enzyme activity, and cell number.

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PENGARUH SUBSTITUSI TEPUNG BUAH LINDUR (Bruguiera Gymnorrhiza) TERHADAP KARAKTERISTIK ORGANOLEPTIK, NILAI GIZI DAN AKTVITAS ANTIOKSIDAN BROWNIES

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i3.18919 ◽

2021 ◽

Vol 6 (3) ◽

Author(s):

Wd Wd Sitti Aisyah Nurul Fahlani ◽

Tamrin Tamrin ◽

Kobajashi Togo Isamu

Keyword(s):

Antioxidant Activity ◽

Nutritional Value ◽

National Standards ◽

Bruguiera Gymnorrhiza ◽

Nutritional Values ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Completely Randomized Design ◽

Range Test ◽

Color Texture

ABSTRACT This study aimed to analyze the effect of lindur fruit flour substitution on organoleptic characteristics, nutritional value, and antioxidant activity of lindur fruit flour brownies. This research was conducted using a completely randomized design (CRD) with various percentages of formulation of substitution of lindur fruit flour:wheat flour, namely M1 = (100%:0%), M2 = (90%:10%), M3 = (80%:20 %), M4 = (70%:30%), and M5 = (60%:40%). The research data were analyzed using analysis of variance, with further testing using Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the HCN content of lindur fruit flour reached 21.81 mg/kg. The M3 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, texture, aroma, and taste reached 4.14 (like), 4.13 (like), 3.79 (like), and 4.30 (like), respectively. The nutritional values of selected M3 brownies show that it contained 30.57% water, 1.20% ash, 3.70% fat, 5.63% protein, and 58.90% carbohydrate. Analysis of antioxidant activity in selected M3 brownies was 465.58 ppm which is categorized as very weak. It can be concluded that the substitution of lindur fruit flour in making brownies had a very significant effect on color, texture, and taste. However, the effect was not significant on the aroma and the analysis of the nutritional value of the selected treatment. The brownie product substituted with lindur fruit flour met the national standards for water, ash, and fat contents.Keyword: Brownies, Lindur Fruit ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung buah lindur terhadap karakteristik organoleptik, nilai gizi, dan aktivitas antioksidan brownies tepung buah lindur. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan berbagai presentase formulasi, substitusi tepung buah lindur: tepung terigu yaitu M1 = (100% : 0%), M2 = (90% : 10%), M3 = 80% : 20%), M4 = (70% : 30%), dan M5 = (60% : 40%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analysis of Varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan analisis kadar HCN tepung buah lindur yaitu 21,81 mg/kg. Perlakuan M3 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,14 (suka), tekstur 4,13 (suka), aroma 3,79 (suka) dan rasa 4,30 (suka). Analisis Nilai gizi produk browies tepilih M3 meliputi kadar air (30,57%), kadar abu (1,20), Kadar lemak (3,70%), kadar protein (5,63%) dan kadar karbohidrat (58,90%). Analisis aktivitas antioksidan pada brownies terplih M3 yaitu 465,58 ppm dengan kategori sangat lemah. Dapat disimpulkan bahwa substiusi tepung buah lindur pada pembuatan brownies berpengaruh sangat nyata terhadap warna, tekstur, dan rasa. Tetapi berpengaruh tidak nyata terhadap aroma. dan analisis nilai gizi perlakuan terpilih. Berdasarkan standar mutu SNI brownies, bahwa produk brownies substitusi tepung buah lindur sudah memenuhi standar mutu SNI untuk kadar air dan kadar abu serta kadar lemak.Kata kunci: Brownies, tepung, Buah Lindur

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Infestation of froghopper nymphs changes the amounts of total phenolics in sugarcane

Scientia Agricola ◽

10.1590/s0103-90162005000600005 ◽

2005 ◽

Vol 62 (6) ◽

pp. 543-546 ◽

Cited By ~ 6

Author(s):

Rafael José Navas da Silva ◽

Eduardo Rossini Guimarães ◽

José Francisco Garcia ◽

Paulo Sérgio Machado Botelho ◽

Maria Inês Tiraboschi Ferro ◽

...

Keyword(s):

Phenolic Compounds ◽

Low Temperature ◽

Temperature Variation ◽

Total Phenolics ◽

The Other ◽

Plant Phenolics ◽

High Moisture ◽

Randomized Design ◽

Leaf Tissues ◽

Completely Randomized Design

The increased rate of sugarcane harvest without previous burn has provided a very favorable environment to the froghopper Mahanarva fimbriolata (Stal, 1854), with high moisture and low temperature variation. Few works have studied the response of sugarcane to this pest, so little is known about resistant cultivars. Plant phenolics are widely studied compounds because of their known antiherbivore effect. This research aims to determine if the attack of M. fimbriolata nymphs stimulates the accumulation of total phenolics in sugarcane. The experiment was carried out in greenhouse and arranged in completely randomized design, in a 3 X 2 X 4 factorial with three replications. Second instar nymphs of M. fimbriolata were infested at the following rates: control, 2-4 and 4-8 nymphs per pot (first-second infestations, respectively). Pots were covered with nylon net and monitored daily to isolate the effect of leaf sucking adults. Leaf and root samples were collected and kept frozen in liquid nitrogen until analyses. Infested plants showed higher levels of phenolics in both root and leaf tissues. In roots, the cultivar SP80-1816 accumulated more phenolic compounds in response to the infestation of M. fimbriolata. On the other hand, higher levels were found in leaves and roots of control plants of SP86-42, which might be an indication of a non-preference mechanism. The increase of total phenolics in sugarcane infested with root-sucking froghopper nymphs does not seem to be useful to detect the resistance to this pest.

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Karakteristik Kimia dan Organoleptik Flakes Kacang Hijau dengan Penambahan Bahan Pengisi dan Air

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v8i1.5251 ◽

2016 ◽

Vol 8 (1) ◽

pp. 24-28

Author(s):

Maya Indra Rasyid

Keyword(s):

Water Absorption ◽

Water Content ◽

Mung Bean ◽

Protein Levels ◽

Absorption Ratio ◽

Bean Flour ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design

(Chemical and Organoleptic Characteristics of Mung Bean Flakes with The Addition of Fillers and Water) ABSTRACT. The objective of this research was to determine the chemical and organoleptic characteristics of mung bean flakes with the addition of fillers and water. The study was conducted using completely randomized design with two factors namely the addition of fillers and water. The results showed that the addition of fillers and water has significant (P≤0,01) effect on the water absorption ratio and protein levels of mung bean flakes. The best treatment was obtained by the mung bean flour without the addition of fillers with 150% of addition water with water absorption ratio of 204%, water content of 5,7%, protein of 22,01%, starch levels of 61,76%, organoleptic values of aroma of 2,61, color of 2,42, crispness of 2,72 and flavor of 2,83.

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Analisis Efektifitas Tepung Jamur sebagai Larvasida Aedes aegypti

Jurnal Natur Indonesia ◽

10.31258/jnat.14.1.126-130 ◽

2012 ◽

Vol 14 (1) ◽

pp. 126

Author(s):

Yekki Yasmin ◽

Lenni Fitri ◽

Betty Mauliya Bustam

Keyword(s):

Aedes Aegypti ◽

Beauveria Bassiana ◽

Storage Time ◽

Natural Sciences ◽

The Other ◽

Biology Department ◽

Randomized Design ◽

Two Factors ◽

Result Show ◽

Completely Randomized Design

This research is about effectivity analysis of two kinds of fungi i.e. Beauveria bassiana and Metharrizium anisopliae as Aedes aegyptilarvacide, it has been conducted at laboratories Zoology in Biology Department, Mathematics and Natural Sciences Faculty, Syiah KualaUniversity. Aims of this research were estimating maximum time storage of fungi powder as effective larvacide and the number of bacteriacolonies were found in water used for experiment. This research was used Completely Randomized Design (CRD). The experiments consistof two factors i.e kind and saving time of fungi. The result show that the longer the storage time of Beauveria bassiana the more ineffectiveit was as larvacide and the least fungi colonies were found. Metharrizium anisopliae on the other hand, the longer it was kept, the moreeffective it was as larvacide and the more fungi colonies were found.

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Liquid smoke application in latex as an environment-friendly natural coagulant

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/926/1/012052 ◽

2021 ◽

Vol 926 (1) ◽

pp. 012052

Author(s):

Evahelda ◽

R F Astuti ◽

S N Aini ◽

Nurhadini

Keyword(s):

Raw Materials ◽

Clotting Time ◽

Wood Industry ◽

Rubber Material ◽

Environment Friendly ◽

Natural Coagulant ◽

Liquid Smoke ◽

Randomized Design ◽

Completely Randomized Design

Abstract Liquid smoke has many benefits, especially in the food, fishery, timber, and plantation industries. It is used as a preservative or durability increased and aroma and taste addition in the food and fishery industry. In the wood industry, liquid smoke can resist termite attacks, while in the plantation industry, it functions as a latex coagulant containing antifungal, antibacterial, and antioxidants that can improve rubber product’s quality. Most of the rubber farmers in Bangka Belitung still use alum as a coagulant to coagulate their latex. However, alum coagulant can reduce the quality of the processed rubber material (bokar). The reason farmers use alum is that raw materials are cheap, therefore getting coagulant raw materials at low prices and not pollute the environment with a less moderate aroma/odor caused by non-recommended coagulant materials (alum) are needed. This study aims to apply liquid smoke as a natural coagulant in latex freezing. The research method used a Completely Randomized Design, with liquid smoke concentration replicated three times. Parameters observed were clotting time speed and organoleptic test for odor during 14 days of storage. The results showed that the best concentration of liquid smoke was 15% no odor and a clotting time of 8.23 minutes.

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PENGARUH SUBSTITUSI DAGING KEONG MAS (Pomacea canaliculata L) DAN DAGING AYAM TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI NUGGET

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i6.22852 ◽

2022 ◽

Vol 6 (6) ◽

Author(s):

Siti Nurhadia ◽

Hermanto Hermanto ◽

Suwarjoyowirayatno Suwarjoyowirayatno

Keyword(s):

Wheat Flour ◽

Chicken Meat ◽

Pomacea Canaliculata ◽

Apple Snail ◽

Chicken Nuggets ◽

Nutritional Values ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Golden Apple Snail ◽

Completely Randomized Design

ABSTRACTThis study aimed to determine the effect of golden apple snail and chicken meat substitution on the organoleptic characteristics and nutritional values of chicken nuggets. This study used a single factor completely randomized design (CRD), with five levels of treatment, namely P0 (0% golden apple snail meat: 50% chicken meat: 50% wheat flour), P1 (45% golden apple snail meat: 5% chicken meat: 50% flour), P2 (40% golden apple snail meat: 10% chicken meat: 50% flour), P3 (35% golden apple snail meat: 15% chicken meat: 50% flour), and P4 (30% golden apple snail meat: 52% chicken meat: 50% flour). Data were analyzed using Analysis of Variance (ANOVA). The results show that the substitution treatment of golden apple snail (Pomacea canaliculata l.) and chicken meat had a very significant effect on increasing color, taste, aroma, and texture. The P1 treatment (45% golden apple snail meat; 5% chicken meat and 50% wheat flour) was the most preferred treatment by panelists with preference scores of color, aroma, texture, and taste reached 3.74 (like), 3.93 (like), 3.68 (like), and 3.68 (like), respectively. Meanwhile, the analysis of the nutritional values shows that the selected treatment contained 30.68% water, 2.44% ash, 10.24% fat, 9.04% protein, and 47.6% carbohydrates. Based on the standard of SNI 01-6638-2002, the golden apple snail and chicken meat nuggets met the quality standards on water, ash, and protein contents.Keywords: golden apple snail meat, chicken meat, nuggets.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh subtitusi keong mas dan daging ayam terhadap karakteristik organoleptik dan nilai gizi pada pembuatan nugget. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktor tunggal, dengan lima Perlakuan P0 (daging keong mas 0% : daging ayam 50% : tepung terigu 50%), P1 (daging keong mas 45% : daging ayam 5% : tepung terigu 50%), P2 (daging keong mas 40% : daging ayam 10% : tepung terigu 50%), P3 (daging keong mas 35% : daging ayam 15% : tepung terigu 50%) dan P4 (daging keong mas 30% : daging ayam 52% : tepung terigu 50%). Data dianalisis menggunakan Analysis of Varian (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan Substitusi daging keong mas (pomacea canaliculata l.) dan daging ayam berpengaruh sangat nyata terhadap peningkatan warna, rasa, aroma dan tekstur.. Perlakuan P1 (daging keong mas 45%; daging ayam 5% dan tepung terigu 50%) merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,74 (suka), 3,93 (suka), 3,68 (suka), 3,68 (suka), sedangkan berdasarkan analisis nilai gizi meliputi kadar air, abu, lemak, protein dan karbohidrat berturut-turut sebesar 30,68%, 2,44%, 10,24%, 9,04% dan 47,6%. Berdasarkan standar mutu SNI 01-6638-2002 produk nugget daging keong mas dan daging ayam telah memenuhi standar mutu pada kadar air, kadar abu, dan kadar protein. Sedangkan kadar lemak dan kadar karbohidrat belum memenuhi standar mutu SNI 01-6638-2002Kata kunci: daging keong mas, daging ayam, nugget.

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Efficacy of Liquid Smoke Produced from Medang Wood (Cinnamomum sp.) against Schizophyllum commune

Jurnal Sylva Lestari ◽

10.23960/jsl29269-279 ◽

2021 ◽

Vol 9 (2) ◽

pp. 269

Author(s):

Rizka Diah Permana ◽

Hasan Ashari Oramahi ◽

Farah Diba

Keyword(s):

Growth Inhibition ◽

Pyrolysis Temperature ◽

Schizophyllum Commune ◽

Fungal Growth ◽

Potato Dextrose Agar ◽

Liquid Smoke ◽

Antifungal Properties ◽

Randomized Design ◽

Completely Randomized Design ◽

Fungus Growth

The efficacy of liquid smoke obtained from medang wood (Cinnamomum sp.)against Schizophyllum commune fungus was evaluated. This study aims to evaluate the antifungal properties of liquid smoke from medang against S. commune fungus. Potato Dextrose Agar (PDA) medium was used to determine the efficacy of the liquid smoke of medang wood on S. commune fungus growth. Three kinds of liquid smoke were obtained from the pyrolysis of medang wood at 370, 400, and 430°C. The efficacy of liquid smoke from medang wood for antifungal is a factorial 3 by 4 in a completely randomized design; the first factor was pyrolysis temperature of liquid smoke from medang (370, 400, and 430°C), and the second factor was the treatment of concentration of liquid smoke from medang wood (0, 0.5, 1.0, 1.5, 2.0, 2.5, and 3.0%, v/v). The results showed that pyrolysis temperature affected liquid smoke from medang, and the concentration of liquid smoke was significantly different for inhibition of fungal growth. The results indicated that the pyrolysis temperature of liquid smoke production and the concentration of liquid smoke had a significant effect on S. commune fungus growth inhibition. Medang wood liquid smoke effectively inhibited the growth of S. commune fungus about 98.57% at a concentration of 2.5% with liquid smoke pyrolysis temperature used is 430°C.Keywords: efficacy, inhibition of fungal growth, liquid smoke, medang wood, Schizophyllum commune

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Pengaruh Edible Coating dari Kitosan dengan Konsentrasi Berbeda Terhadap Keumamah selama Masa Penyimpanan

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v4i1.6566 ◽

2019 ◽

Vol 4 (1) ◽

pp. 538-546

Author(s):

Sifa' Fauziyani ◽

Fahrizal Fahrizal ◽

Anshar Patria

Keyword(s):

Thiobarbituric Acid ◽

Edible Coating ◽

Plate Count ◽

Tuna Fish ◽

Penicillium Sp ◽

Randomized Design ◽

Completely Randomized Design ◽

The Difference ◽

Primary Substance ◽

Long Storage

Abstrak. Keumamah (ikan kayu) merupakan makanan tradisional khas Aceh yang dibuat dari ikan tuna.Tetapi ikan kayu (keumamah) tersebut tidak dikemas, yang menyebabkan ikan kayu (keumamah) cepat terserangbakteri dan pertumbuhan jamur jenis Penicillium sp. Untuk itu diperlukan alternatif pengawet alami dalampenelitian ini yaitu kitosan yang berasal dari cangkang kulit udang sebagai bahan dasar pembuatan ediblecoating. Tujuan penelitian ini adalah untuk mengetahui konsentrasi kitosan terbaik sebagai edible coating untukmemperpanjang masa simpan keumamah pada suhu ruang. Penelitian ini menggunakan Rancangan AcakLengkap (RAL) Faktorial dengan 2 faktor. Faktor pertama adalah konsentrasi Kitosan (K) yaitu K0 = 0%kontrol, K2 = 1% Kitosan, K2 = 2% kitosan. Faktor kedua adalah lama penimpanan (P) yaitu P1 =4 minggu,P2= 6 minggu, dan P3=8 minggu. Nilai a w yang dihasilkan pada penelitian ini 0,65, kadar air 4,35%, totalmikroba 7,51 cfu ml/gram, TBA 0,25 manoldehida/gram, kadar protein 36,79%, dan organoleptik tekstur 2,48.Perbedaan konsentrasi kitosan pada keumamah berpengaruh sangat nyata terhadap a w , dan lama penyimpananberpengaruh nyata terhadap kadar air, total mikroba, Thiobarbituric Acid (TBA), analisis protein, danorganoleptik deskriptif aroma . Berpengaruh nyata terhadap nilai organoleptik warna. Dan tidak berpengaruhnyata terhadap uji organoletik tekstur serta tidak terdapatnya bakteri E.coli pada keumamah berkonsentrasikitosan. Pada keumamah konsentrasi terbaik di tunjukkan pada konsentrasi 1% dan 2%.Abstract. Keumamah (wooden fish) is Acehnese traditional food made from tuna fish. But, tradisionalkeumamah was unpackaged, this caused easily attacked by pest and growth penicillium sp. Natural preservativeneeded in this study is chitosan shrimps skin shells as primary substance to make edible coating. The objective ofthis study is to obtain the best chitosan concretations as edible coating to extend keumamah shelf life in roomtemperature. This study used completely randomized design consisting of 2 factors. First factor is chitosanconsentration (K) K0=0% control, K1=1% Chitosan, K2=2% Chitosan. Second factor is long storage (P) P1= 4weaks, P2= 6 weaks, P3= 8 weaks. A w produced in this study is 0,65, moisture 4,35, total plate count 7,51, TBA,0,25 manoldehida/gram, Protein 36,79%, and organoleptic test texture 2,48. The difference of chitosanconsentration in keumamah influenced significantly to a w , and long storage influenced to moisture, TotalPlate Count (TPC), and fragrance and texture organoleptic and not influenced to Thiobarbituric Acid (TBA) andE. coli bacteria not found in keumamah coated by edible coating.

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Study of antioxidant activity and anti-cholesterol content on red yeast rice with substrates variation (rice, corn and dried cassava)

Biofarmasi Journal of Natural Product Biochemistry ◽

10.13057/biofar/f090202 ◽

2011 ◽

Vol 9 (2) ◽

pp. 38-44

Author(s):

HADI WIYOTO ◽

M. A.M. ANDRIANI ◽

NUR HER RIYADI PARNANTO

Keyword(s):

Antioxidant Activity ◽

Amylose Content ◽

Cholesterol Content ◽

The Other ◽

Red Yeast Rice ◽

Red Yeast ◽

Randomized Design ◽

Completely Randomized Design ◽

Level Of Significance ◽

High Amylose

Wiyoto H, Andriani MAM, Parnanto NHR. 2011. Study of antioxidant activity and anti-cholesterol content on red yeast rice with substrates variation (rice, corn and dried cassava). Biofarmasi 9: 38-44. Red yeast rice is one of fermented rice product by Monascus purpureus. Traditionally, the substrate used to produce red yeast rice is rice. Usually, the rice with high amylose content is proper to produce red yeast rice than low amylose. The other substrates that be used to produce red yeast rice are corn and dried cassava. The purposes of this research were to determine the effect of substrates variation (rice, corn and dried cassava) on antioxidant activity and anti-cholesterol content in red yeast rice, and to determine the substrate(s) that produce the highest antioxidant activity and anticholesterol content. The design of this research was a Completely Randomized Design with one factor, i.e. the kind of substrates: rice, corn and dried cassava, with three replications. Then, the data were analyzed with ANOVA at a level of significance Î±=0.05, and continued with DMRT at the same level. This results showed that the effect of substrates kind to antioxidant activity and anti-cholesterol content on red yeast rice. The rice substrate had higher antioxidant activity and anti-cholesterol content than corn and dried cassava substrates. The antioxidant activity and the anti-cholesterol content on red yeast rice from rice substrate were 45.6100% and 0.026600%, respectively. The antioxidant activity and the anti-cholesterol content on red yeast rice from corn substrate were 44.0500% and 0.022833%, respectively, while the antioxidant activity and the anti-cholesterol content on red yeast rice from dried cassava substrate were 42.8333% and 0.013200%, respectively.

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