123 research outputs found
Drying process of fermented inulin fiber concentrate by Bifidobacterium bifidum as a dietary fiber source for cholesterol binder
No full textPERBEDAAN WAKTU FERMENTASI DALAM PEMBUATAN TEH KOMBUCHA DARI EKSTRAK TEH HIJAU LOKAL Arraca Kiara, Arraca Yabukita, Pekoe DAN Dewata SEBAGAI MINUMAN FUNGSIONAL UNTUK ANTI OKSIDAN
No full textFermentasi teh kombucha selama 1 dan 2 minggu pada suhu ruang dengan konsentrasi starter kombucha 5% (v/v substrat) dan sukrosa 10% (b/v) menggunakan ekstrak teh hijau local Camellia sinensis grade Arraca Kiara dan Arraca Yabukita dan Camellia assamica grade Pekoe dan Dewata dengan pembanding teh hitam komersial, menghasilkan teh kombucha dengan komposisi yang berbeda. Penelitian ini bertujuan untuk mengetahui waktu fermentasi optimal pada 4 jenis ekstrak teh hijau untuk anti oksidan. Hasil penelitian menunjukkan bahwa waktu fermentasi terbaik dicapai selama 2 minggu oleh Arraca Kiara yang menghasilkan teh kombucha dengan total polyfenol, L-theanine, total padatan, total asam dan gula reduksi berturut-turut sebesar 8,06 % (b.k), 1,2951% (b.k), 11,841%, 0,395 % dan 7,5 mg/mL. Pada kondisi ini ekstrak teh hijau Arraca Kiara , Arraca Yabukita, Pekoe, Dewata menghasilkan total polyfenol berturut-turut sebesar 8,006, 2,165, 2,521 dan 3,271 % (berat kering) atau lebih tinggi berturut-turut sebesar 893% atau 8,93x, 151% atau 15,14x, 193% atau 19,3x dan 280% atau 28x, dibandingkan total polyfenol hasil teh kombucha dari teh komersial (0,861%).Kata kunci : teh hijau, kombucha, fermentasi, ekstrak, polifenol
Proses Emulsifikasi dan Pengeringan Pasta Campuran Sumber Asam Folat Alami dan Identifikasinya Dalam Perolehan Serbuk Suplemen Untuk Wanita Hamil
No full textSerbuk campuran tempe kacang hijau (P. radiatus), brokoli (Brassica oleracea) terfermentasi dan nikstamal jagung putih jenis gigi kuda (Zea mays identata) masing-masing diperoleh melalui fermentasi oleh R. oligosporus strain C1, fermentasi oleh kultur kombucha dan nikstamalisasi menggunakan Ca(OH)2 adalah kekinian suplemen asam folat alami untuk wanita hamil. Perolehan asam folat sebagai suplemen dilakukan melalui emulsifikasi dengan homogenisasi pada kecepatan putar berturut-turut 0, 8000, 9500, 13500 dan 20500 rpm selama 30 menit dengan penambahan gelatin pada konsentrasi berturut-turut 0, 1, 2, 3, 4 dan 5% (b/b) selanjutnya dikeringkan selama 24 jam pada suhu 50°C dan kapsulasi. Hasil penelitian menunjukkan bahwa semakin tinggi kecepatan putar homogenizer dan konsentrasi gelatin, akan meningkatkan asam folat , protein terlarut dan total padatan namun menurunkan total gula dan gula reduksi sampai dicapai optimisasi diikuti penurunan komponen serbuk suplemen. Perlakuan optimum berdasarkan asam folat terbaik dicapai pada kombinasi perlakuan konsentrasi 3% gelatin dengan kecepatan putar 9500 rpm selama 30 menit yang menghasilkan suplemen dengan komposisi asam folat 374,29 µg/mL, protein terlarut 6,30 mg/mL, total gula 16.64 µg/mL , gula reduksi 744,70 mg/mL dan total padatan 91,12%. Idensifikasi asam folat pada kondisi optimum diperoleh 2 peak dengan waktu retensi masing-masing T 1,9 dan T 2,2 yang didominasi monomer asam folat berberat molekul (M+1) masing-masing 442,96 dan 442,74 Da. dengan intesitas relatif masing-masing 4,47 dan 3,29%
ALTERNATIF ENZIM INULINASE DARI KAPANG ENDOFIT HASIL ISOLASI KULIT UMBI DAHLIA MERAH (Dahlia spp) LOKAL DAN APLIKASINYA SEBAGAI SUMBER ENZIM INULINASE UNTUK PEROLEHAN SERAT INULIN
No full textUmbi dahlia merah (Dahlia sp.) dari Sukabumi merupakan sumber mikroba penghasil enzim inulinase diantaranya adalah kapang endofit yang diisolasi dari kulitnya setelah dilayukan beberapa waktu (74-6 hari). Penelitian ini bertujuan untuk mengetahui jenis kapang endofit hasil isolasi kulit umbi dahlia merah (Dahlia spp) yang berpotensi sebagai penghasil enzim inulinase melalui perbedaan media selektif dan aktifitas inulinase optimum. Isolasi dilakukan melalui pertumbuhan kapang pada media PDA, koloni dominan selanjutnya ditumbuhkan pada media PDA yang diperkaya dengan inulin 1% pada suhu 30ºC selama 72 jam untuk memperoleh kultur stock. Aplikasinya dalam pembuatan enzim inulinase dilakukan dengan menggunakan media selektif sebagai media A, B, C dan D selama 72 jam pada suhu 30ºC disertai agitasi 160 rpm. Hasil penelitian menunjukkan diperolehnya 4 jenis kapang endofit dominan dengan aktifitas inulinase optimum pada media yang berbeda yaitu kapang Scopulariopsis sp-CBS1 pada media A, Acremonium sp-CBS3 pada media D, kelas Deuteromycetes sp-CBS4 pada media D dan Aspergillus sp-CBS5 pada media D. Aplikasinya dalam pembuatan enzim inulinase kasar melalui inkubasi pada suhu 30ºC selama 72 jam, pH 5 menghasilkan aktifitas inulinase berturut-turut sebesar 0,0872, 0,1843, 0,00463 dan 0,0268 U/mL. Dalam hidrolisisnya pada suhu 30°C selama 120 jam, pH 5 dengan konsentrasi 12% (v/b inulin kering) untuk perolehan serat inulin, enzim inulinase kasar dari Acremonium sp-CBS3 sebagai jenis inulinase terbaik mampu meningkatkan SDF (Solouble Dietary Fiber) sebesar 86,04% dari SDF inulin (1,84% b.k) menjadi SDF pada hidrolisat inulin (13,182% b.k).Kata-kata kunci: inulinase, Scopulariopsis sp-CBS1, Acremonium sp-CBS3, Kelas Deuteromycetes-CBS4 , Aspergillus sp-CBS5
Characteristic of kombucha tea concentrate purified through stirred microfiltration cell (Smfc) from local green tea (Camellia sinensis (L.) O. Kuntze) as functional drink for relaxation
No full textL-theanine is amino acid contained in tea (Camellia sp.) leaves having ability as relaxation compound. Combination of L-theanine and other compounds produced from fermentation of green tea extract by Kombucha starter generates Kombucha tea with unique taste and better relaxation functional. The concentrate of Kombucha tea as functional drink for relaxation (anti stress) was produced by purification on fermented green te extract through 0.2 µm MF membrane fitted in stirred microfiltration cell (SMFC) at stirrer rotation speed of 200 rpm and 400 rpm, and pressure of 30 psia. Purification was conducted on 4 grades of Kombucha tea from local green tea extract with rich L-theanine, such as Pekoe, Dewata, Arraca Kiara and Arraca Yabukita as a result of purification by MF module. Kombucha tea produced through fermentation at 1 part of permeate and 1 part of water ratio using Kombucha (5%, v/v) starter riched by sucrose of 10% (w/v) under room temperature for 7 days. Based on the best L-theanine concentration, the result of experiment showed that SMFC at stirrer rotation speed of 400 rpm was able to retain L-theanine in retentate from Kombucha tea of Arraca Kiara, Arraca Yabukita, Dewata, and Pekoe grades, subsequent 29.1, 96,53, 44.62 and 71.54% (w/v) from prior to process as feed. In other words, optimization condition was reached at Kombucha tea of Arraca Yabukita grade producing retentate or concentrate of KomÂbucha tea with L-theanine, total polyÂphenol, reducing sugar, total solids, and total of titratable acids of 2.5605% (w/w), 3.4314% (w/w), 14 mg/mL, 4.8947% (w/w), and 0.2195% (v/v) respectively.</jats:p
Concentrating biomass of fermented broccoli (Brassica oleracea) and spinach (Amaranthus sp.) by ultrafiltration for source of organic acids and natural antioxidant
No full textEffect of hydrolysis enzymatic process of corn using protease crude (Rhizopus oligosporus-C1) to produce corn hydrolisate rich folic acid
No full textPenerapan Membran Mikrofiltrasi Pada Pemurnian Ekstrak Kaldu Kacang Hijau (Phaseolus Radiatus L.) Sebagai Fortifikan Produk Makanan
No full textIn preparation of mung bean (Phaseolus radiatus L.) broth extract asfortificant agent offood products via purification by means of microfiltration (MF) membrane, operation conditions have important role. Application of MF membrane modul is afurther process of purification from small scale (Stirred MF cell, 30.175 cm2 of membrane area) to bench-scale (Cross-flow MF modul, 360 cm2 of membrane area). The main goal of this work was to find out effect of flow rate of material and operation pressure on compositions of concentrate/retentate and permeate from mung bean broth extract as savoury (umami)-based fortificant agent offood products. Preparation of mung bean broth extract was conducted by introducing broth extract of crude mung bean to Cross-flow MF modul at pump motor frequency of l0 and 20 Hz, room temperature and operation pressure of 2, 4 and 6 bar, respectively. Investigation was performed on permeate flux value, and analysis was conducted on concentrate/retentate and permeate, covering on total solids, dissolved solid, total protein, dissolved protein, N-amino and salt. The result of experiment showed that pump motor frequency and operation pressure affect on concentrate/retentate and permeate compositions. Increase of pump motor frequency and operation pressure increase permeate composition, but they tend to be almost similar on concentrate/retentate of mung bean broth extract. Treatment combination at pump motor frequency of 20 Hz and operation pressure of 2 bar generated the best composition of concentrate/retentate as hydrolyzed vegetable protein (HVP) with concentrations of total solids of 3.98 %, soluble solid of 6.05 %, total protein of 5.65 %, dissolved protein of 5.3 mg/mL, N-amino of 0.95 mg/mL and salt of 2.04 %, while permeate gave flux value of 32.19 L/m2.hour with concentrations of total solids of 5.74 %, soluble solid of 5.04 %, total protein of 4.51 %, dissolved protein of 4.05 mg/mL, N-amino ofl.08 mg/mL and salt of 2.2 %, and had useful potency asfood savoury flavor
Pengendalian Internal, Budaya Organisasi, dan Audit Internal terhadap Fraud di Pemerintah
No full textThis study aims to test and prove the impact of internal control, organizational culture, and internal audit on fraud in the Sidoarjo district government. The research method used is quantitative method, the data used is primary data. Data collection method in the form of a questionnaire. The population in this study were 26 agencies and offices in Sidoarjo district. The sample in this study used a simple random sampling technique using the slovin formula so that a sample of 96 was obtained. The processing method used was multiple linear regression. The results showed that the internal control variables showed sig. of 0.009 which means <0.05; b) organizational culture variable shows sig. of 0.001 which means <0.05; c) the internal audit variable shows sig. of 0.000 which means <0.05. In conclusion, internal control, organizational culture, and internal audit contribute to reducing fraud. The biggest impact is internal audit, the better the internal audit is carried out, the lower the fraud will be.
Keywords: Internal Audit, Organizational Culture, Fraud, Internal Contro
Changes in folate characteristics and its identification in broccoli (Brassica oleracea Italica) extract fermented by Lactic Acid Bacteria Mixed Culture (LAB)
No full textBroccoli (Brassica oleracea Italica) was fermented by cultures of lactic acid bacteria (LAB) as a potential source of natural folic acid. This study aimed to evalte characteristic changes and to identify folate compounds from broccoli extract, fermented by mixed LAB cultures (L. bulgaricus, S. thermophulus, L.acidophilus, Bd. bifidum). The formulation of broccoli extract was fermented with variation of LAB starter culture with concentrations of 10 and 20%(v/v), and the change of characteristic of folic acid compound during fermentation (0 to 48 hours) with an interval of 8 hours was evaluated. The results showed that the fermentation of broccoli extract with different concentration of LAB culture had an effect on the concentration of folic acid produced, as well as the change of concentration of folic acid during the fermentation time interval. The optimum condition was obtained based on the highest folic acid concentration of 6.74%, at culture concentration of 20% during 24 hour fermentation with the value of folic acid concentration of 72.11 μg/mL, pH value of 4.29, total sugars of 34.61%, total acids of 0, 97%, dissolved protein of 14.64 mg/mL and total LAB of log 13.02 + 0.05 cfu / ml
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