7 research outputs found
PENGARUH FORMULASI TEPUNG GANYONG (Canna edulis) dan Tepung Koro Glinding (Phaseolus Lunatus) terhadap Karakteristik Fisik dan Kimia Tepung Komposit Fungsional
No full textGanyong (Canna edulis) dan koro glinding (Phaseolus lunatus) merupakan komoditas lokal Indonesia yang masih minim dalam pemanfaatannya serta pengkajian karakteristiknya dalam produk tepung. Dalam penelitian ini kedua komoditas tersebut diolah menjadi produk tepung yang kemudian masing-masing tepung dilakukan pengkarakterisasian (fisik, kimia dan fungsional), dan selanjutnya dilakukan pengkompositan dari kedua tepung tersebut serta dilakukan pula pengkarakterisasian (fisik, kimia dan fungsional) tepung komposit dari kedua komoditas tersebut. Terdapat tiga formulasi tepung komposit yaitu F1 dengan perbandingan 85% tepung ganyong dan 15% tepung koro glinding, lalu F2 dengan formulasi 70% tepung ganyong dan 30% tepung koro glinding dan F3 dengan formulasi 55% tepung ganyong dan 45% tepung koro glinding. Hasil penelitian menunjukkan bahwa FI memiliki keunggulan pada parameter fisik daya serap minyak (1,027 ± 0,002 g/g) lalu kimia yaitu tingginya mineral (kadar abu) (3,690 ± 0,006%), karbohidrat (83,054 ± 0,079%), pati (79,240 ± 0,217%) dan amilosa (37,515 ± 0,126%) serta memiliki kadar aktivitas antioksidan (27,137 ± 0,372%), total fenol (0,124 ± 0,002%) dan pati resisten (15,391 ± 0,040%) tertinggi. Pada F2 diperoleh kadar serat pangan tertinggi (16,904 ± 0,018%). Sedangkan pada F3 diperoleh data bahwa tepung komposit tersebut unggul pada seluruh parameter fisik, yaitu warna yang paling cerah (oHue = 83,671 ± 0,075 ), daya serap air (76,998 ± 0,274%), swelling power (5,645 ± 0,088 g/g) dan water holding capacity (245,595 ± 3,219%) tertinggi, selain itu pada parameter kimia F3 memiliki kadar protein (10,354 ± 0,026%), lemak (0,513 ± 0,018 %)
Study of Fermented Food Intervention on the Serum Lipid Profile of Hypercholesterolemia Animals Trial (Meta-analysis)
No full textAbstract— Individuals with hypercholesterolemia (HC) require specific therapy, such as statin medication, to maintain their blood lipid profile (total cholesterol, triglycerides, HDL-C, LDL-C) within the normal range. In vivo, studies have shown that consuming fermented foods for a particular duration can help improve the blood lipid profile of HC animal models. However, meta-analysis studies have not investigated which type of fermented food has the most significant effect on improving the blood lipid profile. The studies included were in vivo research that examined the effects of fermented food interventions on improving the blood lipid profile in HC animal models. The results of this study indicate that fermented food interventions (both plant-based and animal-based) have a highly significant effect (p-value <0.001) on improving the blood lipid profile compared to the HC animal model group without intervention. However, the plant-based fermented food source group tends to show a more significant effect on lipid profiles than those sourced from animals
Physical and chemical characterization of composite flour from canna flour (Canna edulis) and lima bean flour (Phaseolus lunatus)
No full textShelf-life estimation of tempe drink powder by the ASLT method
No full textTempe is one of the fermented foods that originated from Indonesia. This traditional food is perishable and has a short shelf life. Processing tempe into dry products, such as tempe flour, could enhance the shelf life and application. Tempe drink powder (TDP) is an instant beverage powder made from tempe flour with some food additives, such as sugar and stabilizer, it is a new innovation in functional food. TDP has health-promoting properties to prevent some degenerative diseases due to its high protein content (34.74±1.04%) and antioxidant capacity (49.91±5.20 mg AEAC/100g). Therefore exploration and research about this product would be significantly useful for preparing industrial scaling up before it is marketed. The aim of this study was to predict the TDP shelf life by using an accelerated shelf-life test (ASLT) with the Arrhenius equation. The TDP samples were stored at 35, 45, and 55⁰C for 35 days and tested every 5 days. The storage times were insignificantly decreased in the proximate composition, except for water content. Meanwhile whiteness and color were the critical parameters for Arrhenius’s calculation based on the sensory evaluation. The final result was TDP had 165 to 279 days of shelf life at storage temperatures around 25−30⁰C
Enhancing resistant starch in foods through organic acid intervention: A meta-analysis on thermal properties, nutrient composition, and in vitro starch digestibility
No full textOne of the promising ways to enhance resistant starch (RS), which is safer and available in food-grade form, is to use organic acids. Several studies have reported the effect of the organic acids (OAs) intervention on RS content of foods, but the results have not been quantitatively summarized yet. Therefore, this study aimed to evaluate such OAs interventions using a meta-analysis method. A total of 18 articles with 86 comparisons between the control and experimental (OAs intervention) groups were included as a database in this meta-analysis. The results revealed that the modification of RS with OAs significantly decreased (P tubers > cereals. The RS content of both the flour and starch samples was enhanced (P < 0.01) by OAs treatment. This study also revealed that the dual modification of OAs with annealing or heat-moisture treatment resulted in a higher RS (P < 0.001) than that of OAs alone
Shelf-life estimation of tempe drink powder by the ASLT method
No full textTempe is one of the fermented foods that originated from Indonesia. This traditional food is perishable and has a short shelf life. Processing tempe into dry products, such as tempe flour, could enhance the shelf life and application. Tempe drink powder (TDP) is an instant beverage powder made from tempe flour with some food additives, such as sugar and stabilizer, it is a new innovation in functional food. TDP has health-promoting properties to prevent some degenerative diseases due to its high protein content (34.74±1.04%) and antioxidant capacity (49.91±5.20 mg AEAC/100g). Therefore exploration and research about this product would be significantly useful for preparing industrial scaling up before it is marketed. The aim of this study was to predict the TDP shelf life by using an accelerated shelf-life test (ASLT) with the Arrhenius equation. The TDP samples were stored at 35, 45, and 55⁰C for 35 days and tested every 5 days. The storage times were insignificantly decreased in the proximate composition, except for water content. Meanwhile whiteness and color were the critical parameters for Arrhenius’s calculation based on the sensory evaluation. The final result was TDP had 165 to 279 days of shelf life at storage temperatures around 25−30⁰C
Comparative metabolomic analysis of Tempe from velvet bean, soybean, and their combination
No full textTempe, an Indonesian fermented soybean product, is a popular choice as a source of protein. Currently, Indonesia is very dependent on imported soybeans. Therefore, using local beans as raw material for tempe is necessary to reduce import dependence. Velvet beans (Mucuna pruriens) are legumes that have not been well utilized because they have many anti-nutritional compounds. Velvet beans have high carbohydrate and protein contents and other metabolites that can be utilized as antioxidant functional foods.Therefore, this research aims to analyzed the metabolites profile and explore the potential of velvet beans to partially replace soybeans in making tempe. Velvet bean seeds (VBS) and the tempe made from soybeans (SBT), velvet beans (VBT), and their combination (CSVT) were analyzed for metabolites profile by Gas Chromatography-Mass Spectrometry (GC-MS), and antioxidant activity by DPPH test (IC50). Multivariate Principal Component Analysis (PCA) of the metabolomics study showed that all samples were separated based onPrincipal Component (PC) 1 with 58.3% variation caused by fermentation process. It was shown that organic acids and sugar derivatives were on the positive axis, while amino acids were on the negative axis. In addition, the samples were separated based on PC2 with a variation of 35.8%, which was caused by differences in its bioactive components. Allantoin and DOPA compounds were on the negative axis, while genistein and daidzein were on the positive axis. The lowest IC50 value for tempe was found in VBT (361 ppm),then followed by CSVT (2,216 ppm) and SBT (15,704 ppm). These results indicate that adding velvet beans to make tempe can increase its antioxidant capacity. CSVT had more diverse metabolites, which could increase their antioxidant activity. Furthermore, CSVT presents a promising avenue for local functional food diversification, particularly in supporting efforts to reduce the consumption of imported soybeans
