scholarly journals Karakterisasi kandungan vitamin B12, folat dan isoflavon tempe kedelai dengan isolat murni Rhizopus oryzae, Rhizopus oligosporus, dan Rhizopus stolonifer sebagai bahan pangan fungsional

2021 ◽  
Vol 12 (1) ◽  
pp. 92-102
Author(s):  
Vira Putri Yarlina ◽  
Dea Indriani Astuti
Keyword(s):  
Folic Acid ◽  
Vitamin B12 ◽  
Rhizopus Oryzae ◽  
Ph Value ◽  
Fermented Food ◽  
Rhizopus Stolonifer ◽  
Rhizopus Oligosporus ◽  
Food Ingredient ◽  
Rhizopus Sp ◽  
Total Bacteria

Tempeh is a fermented food ingredient from soybeans that uses various Rhizopus molds, such as Rhizopus oligosporus, Rhizopus oryzae, Rhizophus stolonifer. In this study, the preparation of tempe using mixed culture was carried out in the ratio of Rhizopus oryzae, Rhizopus oligosporus, Rhizopus stolonifer inoculums, namely 1: 1: 1; 1: 2: 1; 2: 1: 2; 1: 1: 2; 2: 1: 1; market yeast "Raprima", produces the characteristics of tempe according to SNI 01-3144-2009, formation of Vitamin B12, Folate and Isoflavones as well as pH, and Total Bacteria. The content of vitamin B12 was obtained in yeast "raprima" of 0.013 g / 50g of tempeh while tempeh made with pure inoculums of Rhizopus sp did not contain vitamin B12 or folic acid, pH value of 4.2 and total bacteria 14.3x108 cfu / ml and organoleptic reception. Tempe 1: 2: 1 has the characteristics of color, aroma, taste, texture and viscosity acceptable to the panelists.

scholarly journals Bioactive Peptides from Tempeh Using Peptidecutter’s Cleavage

2021 ◽  
Vol 3 (2) ◽  
pp. 35-40
Author(s):  
Badrut Tamam ◽  
Dahrul Syah ◽  
Hanifah Nuryani Lioe ◽  
Maggy T. Suhartono ◽  
Wisnu Ananta Kusuma ◽  
...  
Keyword(s):  
Bioactive Peptides ◽  
Fermented Food ◽  
Soy Proteins ◽  
Klebsiella Pneumonia ◽  
Enzyme Complex ◽  
Protein Cleavage ◽  
Bioactive Components ◽  
Rhizopus Oligosporus ◽  
Supporting Tool ◽  
Rhizopus Sp

empeh is an Indonesian traditional fermented food with rich nutrition and bioactive components. Rhizopus sp,especially Rhizopus oligosporus), lactic acid bacteria (Lactobacillus sp.), and yeast aremicroorganisms involved in Tempeh fermentation. An interesting offer of Bioinformatics (in silico method) as a supporting tool in molecular biology studies has emerged, such as in protein cleavage. This study utilized PeptideCutter application on ExPASyBioinformatics portal (https://web.expasy.org/peptide_cutter/) to cleave soy proteins glycinin G1, G2, G3, G4,G5,-conglycinin-chain,andchainusingavailable enzymes in the applicationwith twosimulations. Simulation I was conducted using enzyme complex produced by Lactobacillus sp.and Rhizopus oligosporus, whilesimulation II was used enzyme complex produced by Lactobacillus sp., Rhizopus oligosporus, and Klebsiella pneumonia. Simulation I was conducted using enzyme complex produced by Lactobacillus sp. and Rhizopus oligosporus, whilesimulation II was used enzyme complex produced by Lactobacillus sp., Rhizopus oligosporus, and Klebsiella pneumoniae. A total of 58 peptides was found from the simulation I and higher than simulation I (41 peptides). The bioactive peptides by the cleavages using PeptideCuttertool were dominated with dipeptides and only three peptides were in the form of tripeptides, namely Leu-Leu-Phe(glycininG1), Val-Val-Phe(glycininG5), and Arg-His-Lys(-conglycinin-chain). Bioactive peptides with antihypertensive and antidiabetic properties were mostly found in this in silicomethod of soybean cleavage.

scholarly journals MANFAAT TEMPE UNTUK KESEHATAN

2020 ◽  
Vol 2 (1) ◽  
pp. 44-50
Author(s):  
I wayan Redi Aryanta
Keyword(s):  
Diabetes Mellitus ◽  
Vitamin B12 ◽  
Rhizopus Oligosporus ◽  
Rhizopus Sp

Tempe merupakan produk olahan kedelai yang terbentuk atas jasa kapang jenis Rhizopus sp. terutama dari spesies Rhizopus oligosporus, melalui proses fermentasi. Produk tradisional ini sangat bermanfaat bagi kesehatan karena mengandung zat-zat gizi esensial (karbohidrat, protein, lemak, vitamin dan mineral) dan senyawa-senyawa bioaktif yang unggul seperti vitamin B12, antidiare, antikanker, penurun kolesterol jahat, dan antioksidan dalam bentuk isoflavon (daidzein, glisitein, genistein dan 6,7,4 trihidroksi isoflavon). Pangan fungsional ini sangat sesuai untuk dikonsumsi oleh para penderita malnutrisi. Selain itu, tempe bermanfaat untuk mengobati diare, meningkatkan sistem kekebalan tubuh, menjaga kesehatan jantung, menghambat proses penuaan, menurunkan berat badan, memenuhi kebutuhan vitamin B12, mengatasi efek flatulensi, mengurangi risiko Parkinson, meningkatkan kinerja otak, menurunkan kadar kolesterol jahat, dan mencegah berbagai penyakit seperti: penyakit jantung koroner, osteoporosis, penyakit saluran pencernaan, kanker, anemia, diabetes mellitus, dan asma.

scholarly journals UPAYA PENINGKATAN KONSUMSI TEMPE MELALUI DIVERSIFIKASI OLAHAN

2019 ◽  
Vol 3 (1) ◽  
Author(s):  
Hana Raswanti ◽  
Ary Okta Aditya ◽  
Sarah R. O. Aisyah ◽  
Aldiano Alham ◽  
In-in Hanidah
Keyword(s):  
Research Method ◽  
Rhizopus Oryzae ◽  
Food Product ◽  
Variance Analysis ◽  
Processed Food ◽  
Rhizopus Stolonifer ◽  
Real Difference ◽  
Rhizopus Oligosporus ◽  
Organoleptic Test ◽  
Processed Products

ABSTRAKTempe adalah produk olahan makanan yang terbuat dari fermentasi kacang kedelai atau beberapa bahan lainnya. Fermentasi menggunakan beberapa jenis kapang Rhizopus, seperti Rhizopus oligosporus, Rhizopus oryzae, Rhizopus stolonifer, dan beberapa jenis kapang Rhizopus lainnya. Penelitian ini dilakukan pada bulan juli 2018 di Kampung Lebak Jati RW.08, Desa Cileles, Kecamatan Jatinangor, Kabupaten Sumedang. Tujuan dari penelitian ini adalah untuk meningkatkan konsumsi tempe melalui diversifikasi olahan dari produk berbahan dasar tempe. penelitian ini dilakukan dengan uji organoleptik terhadap 20 (dua puluh) panelis untuk mengetahui tingkat kesukaan terhadap warna, rasa, tekstur, dan aroma. Metode penelitian yang digunakan adalah RAL (3x20) dengan 3 perlakuan yang berbeda yaitu nugget tempe, steak tempe, dan ham tempe dalam uji organoleptik dengan 20 kali ulangan, dan dilanjut dengan uji BNT (beda nyata terkecil). Hasil analisis ragam menunjukan bahwa diversifikasi produk olahan berbahan dasar tempe (Fhitung > Ftabel) berpengaruh sangat nyata terhadap warna, rasa, dan aroma dan hasil analisis ragam juga menunjukan bahwa penggunaan berbagai produk olahan berbahan dasar tempe (Fhitung < Ftabel) tidak memiliki pengaruh yang signifikan terhadap tekstur. Produk olahan tempe yang paling disukai adalah steak tempe.Kata Kunci: Diversifikasi Tempe, Uji OrganoleptikABSTRACTTempe is a processed food product made from fermented soybeans or some other ingredients. Fermentation uses several types of Rhizopus mold, such as Rhizopus oligosporus, Rhizopus oryzae, Rhizopus stolonifer, and several other types of Rhizopus mold. This research was conducted in July 2018 in Kampung Lebak Jati RW.08, Cileles Village, Jatinangor District, Sumedang Regency. The purpose of this study is to increase the consumption of tempe through the diversification of processed products from tempe-based products. this study was conducted by organoleptic tests on 20 (twenty) panelists to determine the level of preference for color, taste, texture, and aroma. The research method used was RAL (3x20) with 3 different treatments, namely tempeh, steak tempeh, and ham tempe in organoleptic test with 20 replications, and continued with LSD test (smallest real difference). The results of the variance analysis showed that the diversification of processed products based on tempe (F count> F table) had a very significant effect on color, taste and aroma and the results of variance analysis also showed that the use of various processed products made from tempe (Fcount <Ftable) did not have a significant effect against texture. The most preferred tempe product is steak tempe.Keywords: Tempe Diversification, Organoleptic Test

Serum levels of folic acid, vitamin B12, and iron in anemia of pregnancy

1966 ◽  
Vol 96 (3) ◽  
pp. 310-315 ◽  
Author(s):  
Fred Benjamin ◽  
Frank A. Bassen ◽  
Leo M. Meyer
Keyword(s):  
Folic Acid ◽  
Vitamin B12 ◽  
Serum Levels
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