1,720,991 research outputs found
Distribusi Inositol Fosfat Kedelai Selama Pengecambahan dan Fermentasi Pada Pembuatan Tempe
No full textFraksinasi terhadap inositol fosfat hasil hidrolisis asam fitat pada pengecambahan kedelai dan fermentasi pada tempe telah dikerjakan untuk mempelajari distribusi inositol fosfat yang berada dalam bahan pangan tersebut. Fraksinasi menggunakan Dowex 1X8 (CI-) yang diilusi menggunakan linier gradien HCI dari 0 sampai 1 N menghasilkan tujuh fraksi yang terpisah °dengan baik; fosfat anorganik, inositol mono, di, tri, tetra. penta dan heksa fosfat. Pada pengecambahan, peningkatan inositol fosfat terjadi dengan sangat cepat selama 24 jam yang diikuti dengan pengurangan fosfat anorganik dan total fosfat pada jam ke 48. Pada fermentasi pembuatan tempe, peningkatan fosfat anorganik tidak secepat pada pengecambahan, lagi pula pengurangan total fosfat atau fosfat anorganik tidak tampak. Pada akhir pengecambahan dan akhir fermentasi pembuatan tempe masih terdapat sekitar 32 dan 37% fosfat yang terdapat pada inositol tetra, penta dan heksafosfat, yaitu fraksi-fraksi yang mampu mengikat dan mengendapkan mineral bervalensi dua dan tiga
HIDROLISIS ENZIMATIS STEARIN SAWIT MENJADI MONOGLISERIDA OLEH LIPASE DARI Rhizomucor miehei DAN PANKREAS (Enzymatic Hydrolysis of Palm Stearin to Produce Monoglyceride by Lipase from Rhizomucor miehei and Pancreatic)
Full text linkThe objectives of the research were to evaluate the effect of the pH, ratio of substrate:phospate buffer, and reaction time on the enzymatic hydrolysis of palm stearin to obtain monoglyceride by R. miehei and pancreatic lipases. Hydrolysis was evaluated at various pH (6.0; 6.5; 7.0; 7.5 dan 8.0). Enzymatic hydrolysis reactions were held at various ratio of substrate:phospate buffer (10:1, 10:2, 10:3, 10:4, 10:5, 10:6) and duration time of 6, 12, 18, 24 hours by R. miehei lipase and 24, 30, 36, 42, 48 hours by pancreatic lipase. Enzymatic hydrolysis reaction was carried out in waterbath shaker 80 stroke/minute, at 40oC with R.miehei lipase and 37oC with pancreatic lipase. The hydrolysis products were monitored using TLC with petroleum ether:diethyl ether:acetic acid=60:40:1 as developing solvent on silica gel F254 20×20 cm plate. The results showed that optimum pH for both R. miehei and pancreatic lipases were 6.5 and their activities were 332.25 unit/g enzyme amobile and 228.04 unit/g enzyme, respectively. The highest monoglyceride fraction was obtained from ratio substrate:phospate buffer 10:1 at 18 hours of incubation by Rhizomucor miehei lipase (21,59%) and ratio substrate:phospate buffer 10:4 at 42 hours of incubation by pancreatic lipase (40,45%).
Keywords: Hydrolysis, palm stearin, monoglyceride, lipase, Rhizomucor miehei, pancreatic
ABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh pH, rasio substrat:buffer fosfat dan waktu hidrolisis terhadap produksi monogliserida 2-monopalmitin secara enzimatis menggunakan lipase dari Rhizomucor miehei dan lipase pankreas. Hidrolisis dilakukan pada pH (6,0; 6,5; 7,0; 7,5 dan 8,0), dengan rasio substrat:buffer fosfat (10:1, 10:2, 10:3, 10:4, 10:5 dan 10:6) dan waktu hidrolisis (6, 12, 18 dan 24 jam) menggunakan lipase dari R. miehei dan (6, 12, 18, 24, 30, 36, 42 dan 48 jam) menggunakan lipase pankreas. Reaksi hidrolisis berlangsung dalam shaker waterbath 80 stroke/menit, pada suhu 40oC untuk lipase dari R. miehei dan 37oC untuk lipase pankreas. Hasil hidrolisis dianalisis dengan kromatografi lapis tipis (KLT) menggunakan larutan pengembang petroleum eter:dietil eter:asam asetat = 60:40:1 pada pelat silica gel F254 plat aluminiun 20×20 cm. Lipase R. miehei dan lipase pankreas memiliki pH optimum 6,5 dan aktivitasnya masing-masing 332,25 unit/g enzim amobil dan 228,04 unit/g bubuk enzim. Proporsi fraksi monogliserida tertinggi diperoleh pada penggunaan lipase dari R. miehei dengan rasio substrat:buffer fosfat 10:1 dalam waktu 18 jam yakni sebesar 21,59 %, sedangkan penggunaan lipase pankreas menghasilkan fraksi monogliserida tertinggi dalam waktu inkubasi 42 jam pada rasio substrat buffer fosfat 10:4 menghasilkan 40,45%.
Kata kunci: Hidrolisis, stearin sawit, monogliserida, lipase, Rhizomucor miehei, pankrea
PENGEMBANGAN CAKALANG (Katsuwonus pelamis) ASAR DALAM BENTUK "STEAK" DENGAN ASAP CAIR
Full text linkPenelitian ini bertujuan untuk mengetahui pengaruh cara perlakuan asap cair dalam larutan kuring terhadap umur simpan cakalang asar dalam bentuk "steak", secara perendaman dan penyuntikan dengan asap cair 40% dalam larutan kuring 10,5%, selama 10 meni
KARAKTERISTIK KIMIA, FISIK DAN INDERAWI TEPUNG UBI JALAR UNGU (Ipomoea batatas Poiret) DAN PRODUK OLAHANNYA
Full text linkThe objectives of the research were to determine the chemical and physical characteristics of purple-flesh sweet potato
flour as base of suitability for processed foods production, and to determine the acceptability of products by panelists. Cookies and pound cake were made by using purple-flesh sweet potato flour as raw material and using stages of process as follows: dough preparation, molding, shaping and baking. The results showed that purple-flesh sweet potato flour contain moisture 10.92 ± 0.09 % (db), protein 6.44 ± 0.27 % (db), starch 74.57 ± 0.32 % (db), amylose 24.79 ± 0.94 % (db), reducing sugar 3.15 ± 0.30 % (db), and crude fiber 2.40 ± 0.35 % (db). Peak viscosity at 65 oC was 6.17 dPa.s and setback viscosity was similar to the peak viscosity. Starch granules of purple-flesh sweet potato were polygonal with size of 10-25 μm. The cookies made by using mixture of 25 % wheat flour and 75 % purple-flesh sweet potato flour, and pound cake made by using 100 % purple-flesh sweet potato flour were acceptable for panelists.
Keywords: Purple-flesh sweet potato flour, cookies, pound cake
Abtrak
Tujuan penelitian adalah untuk mengetahui karakteristik kimia dan fisik tepung ubi jalar ungu sebagai dasar penentuan
kesesuaian untuk pembuatan pangan olahan berbasis tepung ubi jalar ungu serta untuk mengetahui tingkat penerimaan panelis. Tepung ubi jalar ungu diolah menjadi cookies dan pound cake mengikuti tahap penyiapan adonan, pencetakan, dan pemanggangan. Dilakukan uji inderawi cookies dan pound cake melalui uji kesukaan oleh panelis yang meliputi parameter warna, aroma, cita-rasa, tekstur, dan kesukaan keseluruhan serta uji deskriptif. Hasil penelitian menunjukkan bahwa tepung ubi jalar ungu memiliki berturut-turut komponen kadar air 10,92 ± 0,09 % (bk), protein 6,44 ± 0,27 % (bk), pati 74,57 ± 0,32 % (bk), amilosa 24,79 ± 0,94 % (bk), gula reduksi 3,15 ± 0,30 % (bk), dan serat kasar 2,40
± 0,35 % (bk). Viskositas puncak tepung ubi jalar ungu pada suhu 65 oC sebesar 6,17 dPa.s, dan viskositas baliknya relatif sama dengan viskositas puncak. Granula pati tepung ubi jalar ungu berbentuk poligonal dengan ukuran 10-25 μm. Cookies yang dibuat dari kombinasi antara tepung terigu 25 % dan tepung ubi jalar ungu 75 %, dan pound cake yang dibuat dari tepung ubi jalar ungu 100 % (tanpa tepung terigu) cukup disukai panelis.
Kata kunci: Tepung ubi jalar ungu, cookies, pound cak
Sifat dan Potensi Serat Pangan pada "Gudeg Kering"
No full textGudeg is as well known traditional processed vegetable of Yogyakarta made from immature jackfruit. This research aimed to study physical and chemical properties of it's dietary fiber to elucidate the physiological effect potential in diet. Result indicatied that gudeg contained high percentages of insoluble dietary fibers (41.3 %db) in contrast to the soluble dietary fibers (14.4 %db). The water holding capacity (WHC) was 3.6 g water I g fiber, swelling 325 percent, bulk volume 1.3 ml / g fiber, and cation exchange capacity 0.08 mgreq of Na / g fiber
Penyiapan Starter Kering Bakteri Asam Laktat Halofilik untuk Pengolahan Hasil Perikanan Fermentatif Bergaram
No full textLactic acid bacteria (LAB) is known as fermentation agent in traditional food fermentation products in Indonesia, which also include fish products. Objectives of this research were to select LAB strain isolated from peda, terasi, salted fish and bekasam which were potential for dry starter preparation. This research were consisted of three parts : (a) selection of halophilic LAB strain (b) dry starter preparation by addition glycerol protectant, sucrose and starter neutralization and further testing its viability upon storage and (c) ability of the selected isolate to inhibit pathogenic and spoilage bacteria. Results of this reseacrh indicated there were 8 moderate halophilic LAB, they were Lb. plantarum (isolate EDI-14, DES-21, DES-24, and DES-26), Leuc. paramesenteroides (isolate DAN-7 and DAN-7), and Lv. casei subsp. casei (isolateDES-27). Addition of 5% glycerol protects LAB viability during storage. Addition of 17.7% sucrose in the media and neutralized the pH increase LAB viability during storage. Within 5 weeks of storage. The viability of Leuc. paramesenteroides (DAN-7) and Lb. plantarum (DES-26) decrease 10.4% (from 33 x 107 sel/g to 3.3 x 107 sel/g dried starter) and 9.77% (from 36 x 107 sel/g to 3.5 x 107 sel/g dried starter), respectively. Freeze drying process and dry storage did not affect the LAB isolate towards inhibiting the pathogenic bacteria and spoilage bacteria such as Salmonella choleraesius JCM 3919, Shigella, Escherichia coli FNCC 0091, Vibrio parahaemolyticus JCM 2147 (gram negative), Staphylococcus aureus FNCC 0091, and Morganella morganii NCTC 2847 (gram positive)
AKTIVITAS ANTIOKSIDAN EKSTRAK GAMBIR YANG DIPURIFIKASI MENGGUNAKAN KROMATOGRAFI KOLOM SEPHADEX LH-20
Full text linkAntioxidant Activity of Purifi ed Gambir Extract Using Sephadex LH-20 Column Chromatography
ABSTRAK
Telah dilakukan ekstraksi terhadap gambir menggunakan tiga jenis pelarut [aquades:etanol (1:1), etanol:etil asetat (1:1), dan etil asetat], dilanjutkan dengan purifi kasi menggunakan kromatografi kolom Sephadex LH-20. Kemudian diuji aktivitas antioksidannya dengan metode DPPH dan Ferritiosianat dalam sistem linoleat, yang dibandingkan dengan rutin dan BHT. Hasilnya menunjukkan bahwa ekstrak gambir terpurifi kasi (EGP) memberikan aktivitas penangkapan radikal DPPH dan penghambatan peroksida yang lebih tinggi dibanding rutin dan BHT. Aktivitas penangkapan radikal DPPH tertinggi dari EGP yang diinkubasi pada menit ke-25, pada konsentrasi 60 ppm, 80 ppm, dan 100 ppm, berturut turut yaitu fraksi etil asetat (27,58 % ± 1,87), fraksi etil asetat (tidak berbeda nyata dengan fraksi etanol:etil asetat) (34,05 % ± 0,96), dan fraksi etanol:etil asetat (42,54 % ± 0,73). Fraksi etanol:etil asetat menunjukkan penghambatan peroksida tertinggi (45,11 % ± 2,17 %), yang diinkubasi selama 10 hari.
Kata kunci: Gambir, antioksidan, purifi kasi, DPPH, peroksida
ABSTRACT
Gambir was extracted with three types of solvents [aquadest:ethanol (1:1), ethanol;ethyl acetate (1:1), and ethyl acetate], followed by purifi cation using Sephadex LH-20 column chromatography. They were tested for antioxidant activity using DPPH and Ferrythiocyanate in linoleic system, compared with rutin and BHT. The results indicated that the purifi ed gambir extracts (PGE) gave the higher DPPH radical scavenging activity and inhibition of peroxide than rutin and BHT. The highest DPPH radical scavenging activity of PGE incubated for 25 minutes, at a concentration of 60 ppm, 80 ppm, and 100 ppm, were ethyl acetate fraction (27,58 % ± 1,87), ethyl acetate fraction (34,05 % ± 0,96), and etanol:ethyl acetat fraction (42,54 % ± 0,73), respectively. The fraction of ethanol:ethyl acetate displayed the highest inhibition of peroxide (45.11 % ± 2.17), incubated for 10 days.
Keywords: Gambir, antioxidant, purifi cation, DPPH, peroxid
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
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