Pengolahan Limbah Tahu dan Potensinya

<p>Tahu merupakan produk makanan yang paling banyak dikonsumsi oleh masyarakat Indonesia. Produksi tahu di Indonesia masih banyak menggunakan metode konvensional dengan limbah yang dihasilkan belum dimanfaatkan secara optimal. Limbah tahu mengandung senyawa organik dengan pH yang rendah dan merupakan salah satu penyumbang polutan pada lingkungan perairan apabila tidak dilakukan proses pengolahan terlebih dahulu sebelum dibuang ke lingkungan. Pengolahan limbah tahu dapat dilakukan dengan beberapa metode, seperti penambahan bakteri mikroorganisme efektif, plasma ozonasi, biogas dan produksi makanan. Potensi pengolahan limbah tahu menjadi produk yang lebih bermanfaat belum banyak dikenal masyarakat luas. Oleh karena itu diperlukan metode alternatif pengolahan limbah tahu yang lebih efektif dan efisien sehingga mudah diterapkan pada masyarakat. Beberapa pengolahan limbah tahu berpotensi menjadi pupuk organik cair, mengurangi kadar polutan sehingga lebih aman jika dibuang ke lingkungan, yang selanjutnya dapat menghasilkan biogas sebagai bahan bakar alternatif. Selain itu, limbah tahu dapat digunakan untuk produksi makanan seperti <em>Nata de soya, </em>tempe gembus, dan keripik</p><p class="Abstract"><strong>Tofu Waste Treatment and Its Potential. </strong><span lang="EN-GB">Tofu is a food product most consumed by Indonesians. Tofu production in Indonesia still uses conventional methods with the resulting waste which has not been used optimally. Tofu waste contains organic compounds with low pH and is a contributor to pollutants in the aquatic environment if it was not processed first before being discharged into the environment. Tofu waste treatment can be carried out by several methods, such as the addition of effective bacteria of microorganisms, plasma ozonation, biogas, and food production. The potential of tofu waste processing into a more useful product has not been widely recognized by the public. Therefore, it requires an alternative method of tofu waste treatment that is more effective and efficient so that it is easily applied to society. Some tofu waste treatment plants have the potential to become liquid organic fertilizer, reduce pollutant levels thus it is safer when released into the environment further used to produce biogas as an alternative fuel. In addition, it can be used for other food products such as Nata de soya, Tempe gembus (a traditional fermented food), and chips.</span></p><p> </p>

Probiotic and Antifungal Attributes of Levilactobacillus brevis MYSN105, Isolated From an Indian Traditional Fermented Food Pozha

The use of probiotics and antifungal capabilities of the lactic acid bacteria (LAB) isolated from different niches is a strategy to prepare functional cultures and biopreservatives for food/feed industries. In the present study, LAB strains isolated from an Indian traditional fermented food, Pozha, were evaluated for their probiotic properties and biocontrol potential. A total of 20 LAB isolates were selected from Pozha samples collected aseptically and screened for their antagonistic activity against Fusarium verticillioides. Among the bioactive isolates, Lacticaseibacillus brevis MYSN105 showed the highest antifungal activity in vitro, causing some morphological alterations such as damaged mycelia and deformed conidia. Cell-free supernatant (CFS) from L. brevis MYSN105 at 16% concentration effectively reduced the mycelial biomass to 0.369 g compared to 1.938 g in control. Likewise, the conidial germination was inhibited to 20.12%, and the seed treatment using CFS induced a reduction of spore count to 4.1 × 106 spores/ml compared to 1.1 × 109 spores/ml for untreated seeds. The internal transcribed spacer (ITS) copy number of F. verticillioides decreased to 5.73 × 107 and 9.026 × 107 by L. brevis MYSN105 and CFS treatment, respectively, compared to 8.94 × 1010 in control. The L. brevis MYSN105 showed high tolerance to in vitro gastrointestinal conditions and exhibited high adhesive abilities to intestinal epithelial cell lines. The comparative genome analysis demonstrated specific secondary metabolite region coding for bacteriocin and T3PKS (type III polyketide synthase) possibly related to survival and antimicrobial activity in the gut environment. Our results suggest that L. brevis MYSN105 has promising probiotic features and could be potentially used for developing biological control formulations to minimize F. verticillioides contamination and improve food safety measures.

Acute Oral Toxicity of Cincalok Oil in Wistar Rats

Cincalok is a West Kalimantan traditional fermented food that has an opportunity to be developed into supplement products as a source of omega 3 and astaxanthin. This study was designed to observe the acute toxicity of Cincalok oil in female rats for its safety profile using AOT 425 program. Cincalok oil for the acute (2000 and 5000 mg/kg) toxicity studies was administered orally according to the OECD guidelines 425. The rat’s body and organs weight were observed then signs of toxicity were assessed. LD50 was being determined at the end of the study. The result showed that a single dose of Cincalok oil at 2000 or 5000 mg/kg had no lethal effect, behavioral change, a significant change in rat’s bodyweights, or any lesion on the rat’s organs. The LD50 of Cincalok oil for oral administration was higher than 5000 mg/kg and categorized as practically non-toxic.Keywords: Acute Toxicity, Cincalok Oil, LD50.

The Fermentation Methods for Production of Injera and Dabo in Ethiopia: A Review

Fermented food and beverage products are made globally using different practices of fresh materials with microbes. Fermented foods have sample sources of essential vitamins, minerals, enzymes and antioxidants that are all enhanced through the process of fermentation. The advantageous effects related with fermented products have a special prominence during the production of these products in less industrialized countries like Ethiopia. In the country, fermented food and beverage products have practiced in a long history. During the production of traditional fermented food natural fermentation process with the absence of starter cultures are used to initiate the fermentation process Ethiopia. The use of yeast is also common with the popularization of modern baking and pastry in the country. Moreover, the preparation of much traditionally fermented food is still practiced in a household art even though there are electric ovens and other accessories have been introduced in the restaurants and business centers. The bread can be prepared from various cereals but for Injera tef [Eragrostis tef (Zucc.) Trotter] is the most preferred ingredient. The traditional bread locally called hamasha has also been prepared with various modified ingredients and fermentation techniques.