Samsu Udayana Nurdin
Department of Agricultural Product Technology, Lampung University, Jln. Sumantri Brojonegoro No. 1Bandar Lampung, 35145

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TAHU MENGHAMBAT KEHILANGAN TULANG LUMBAR TIKUS BETINA OVARIEKTOMI [Tofu Attenuates Lumbar Bone Loss of Ovariectomized Female Rats] Nurdin, Samsu Udayana; Muchtadi, Deddy; Djuwita, Ita; Pawiroharsono, Suyanto
Jurnal Teknologi Dan Industri Pangan Vol 13, No 3 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (270.997 KB) | DOI: 10.6066/4437

Abstract

TAHU MENGHAMBAT KEHILANGAN TULANG LUMBAR TIKUS BETINA OVARIEKTOMI   [Tofu Attenuates Lumbar Bone Loss of Ovariectomized Female Rats] Samsu Udayana Nurdin 1) , Deddy Muchtadi 2) , Ita Djuwita 3) , Suyanto Pawiroharsono 4) 1) Department of Agricultural Product Technology, Lampung University, Jln. Sumantri Brojonegoro No. 1Bandar Lampung, 35145;  2) Department of Food Technology and Human Nutrition, Bogor Agriculture University, Jln. Lingkar Kampus, Dramaga Bogor; 16680; 3) Laboratory of Embriology, Veteriner Faculty, Bogor Agriculture University, Jln. Agatis, Dramaga Bogor; 16680; 4) Agency for the Assesment and Application of Technology, Jln. MH. Thamrin no. 8, Jakarta 10340. ABSTRACT   The objectives of this research were to examine the efeects of feed containing soybean tofu and tempeh on lumbar bone density and mass of ovariectomized female rats. Twenty four 17 weeks-old Sprague-Dawley rats were randomly assigned to four group, i.e.: (1) non-ovariectomized rats fed casein based diet (NonOvx), (2) ovariectomized rats fed casein based diet (OvxC), (3) ovariectomized rats fed diet containing soybean tofu (OvxH), and (4) ovariectomized rats fed diet containing soybean tempeh (OvxT); in three block based on their body weight.  The result show that body weight gram of ovariectomized rats was greater than nonovariectomized.  Ovariectomy caused atrophy of the uterus, and resulted in higher serum calcium level.  The lower lumbar vertebrae density of ovariectomized rats was observed and the decrease was prevented by tofu.   Key words : Tofu, tempeh, bone loss,  and ovariectomy
Evaluation of Laxatife ffect and Fermentabilitiy of Gel Forming Component ofGreen cingcau Leaves(Premna oblongifolia Merr.) Nurdin, Samsu Udayana
Jurnal Teknologi Dan Industri Pangan Vol 18, No 1 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (382.741 KB) | DOI: 10.6066/370

Abstract

The major effects of dietary fibre occur in the colon. Each type of dietary fibre interacts with the microflora, and the colonic mucosa and muscle to produce several possible effects. The action of an individual fibre source depends to a large extent on its fermentability. The least fermentable dietary fibres are in general having the greatest effects on stool output. Previous research showed that Gel Forming Component (GFC) of green cingcau leaves (Premna oblongifolia Merr.) had high fermentability in vitro. Therefore, in this research, we evaluated its effecton stool output and viable cells number of lactic acid bacteria in the diegesta of rats fed with diet containing GFC. Fifteen of 3 months-old Sparague-Dawle (c)and (3) Rats fed with diet containing iulin (l). The results showed that stool output of G was higher than l, but lower than C (6.30, 4.61, 7.21%, (respectively). feces consistency of G was softer than l, but harder than C. Number of viable cells of latic acid bacteria in the diegesta of G, I, and C were 12.85, 11.97 and 11.14 log of viable cells numbe/g digesta, respectively. These data suggest that GFC of green cingcau leaves had moderate laxative effect and fermentability. Key words: cingcau, fermentability, laxative, dietary fibre.
TAHU MENGHAMBAT KEHILANGAN TULANG LUMBAR TIKUS BETINA OVARIEKTOMI [Tofu Attenuates Lumbar Bone Loss of Ovariectomized Female Rats] Nurdin, Samsu Udayana; Muchtadi, Deddy; Djuwita, Ita; Pawiroharsono, Suyanto
Jurnal Teknologi Dan Industri Pangan Vol 13, No 3 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (270.997 KB)

Abstract

The objectives of this research were to examine the efeects of feed containing soybean tofu and tempeh on lumbar bone density and mass of ovariectomized female rats. Twenty four 17 weeks-old Sprague-Dawley rats were randomly assigned to four group, i.e.: (1) non-ovariectomized rats fed casein based diet (NonOvx), (2) ovariectomized rats fed casein based diet (OvxC), (3) ovariectomized rats fed diet containing soybean tofu (OvxH), and (4) ovariectomized rats fed diet containing soybean tempeh (OvxT); in three block based on their body weight.  The result show that body weight gram of ovariectomized rats was greater than nonovariectomized.  Ovariectomy caused atrophy of the uterus, and resulted in higher serum calcium level.  The lower lumbar vertebrae density of ovariectomized rats was observed and the decrease was prevented by tofu.
Evaluation of Laxatife ffect and Fermentabilitiy of Gel Forming Component ofGreen cingcau Leaves(Premna oblongifolia Merr.) Nurdin, Samsu Udayana
Jurnal Teknologi Dan Industri Pangan Vol 18, No 1 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (382.741 KB)

Abstract

The major effects of dietary fibre occur in the colon. Each type of dietary fibre interacts with the microflora, and the colonic mucosa and muscle to produce several possible effects. The action of an individual fibre source depends to a large extent on its fermentability. The least fermentable dietary fibres are in general having the greatest effects on stool output. Previous research showed that Gel Forming Component (GFC) of green cingcau leaves (Premna oblongifolia Merr.) had high fermentability in vitro. Therefore, in this research, we evaluated its effecton stool output and viable cells number of lactic acid bacteria in the diegesta of rats fed with diet containing GFC. Fifteen of 3 months-old Sparague-Dawle (c)and (3) Rats fed with diet containing iulin (l). The results showed that stool output of G was higher than l, but lower than C (6.30, 4.61, 7.21%, (respectively). feces consistency of G was softer than l, but harder than C. Number of viable cells of latic acid bacteria in the diegesta of G, I, and C were 12.85, 11.97 and 11.14 log of viable cells numbe/g digesta, respectively. These data suggest that GFC of green cingcau leaves had moderate laxative effect and fermentability. Key words: cingcau, fermentability, laxative, dietary fibre.
AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIDARI NASI INSTAN HASIL HIDROLISIS PATI YANG DIPERKAYA DENGAN EKSTRAK PEGAGAN (Centella asiatica) [Antioxidant Activity and Sensory Properties from Starch Hydrolysis of Instant Rice Enriched with Pegagan Leaf Extract (Centella asiatica)] Hidayati, Sri; Nurdin, Samsu Udayana; Nugroho, Ryan Ajie
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (434.786 KB) | DOI: 10.23960/jtihp.v21i2.%p

Abstract

This aim of the research  was to obtain an optimal concentration of Centella asiatica [H1] extract were added in processing instant rice in order to obtain low levels of digestibility starch, with high antioxidant activity and the best sensory properties. The results showed that the best treatment was found in instant rice with the addition of Centella asiatica [H2] leaf extract at 15%. This instant rce has the  characteristics of  starch hydrolysis rate of 15.50%, the antioxidant activity was 67,876%, total of phenolic content was 0,271 ppm GAE, the percentage of panelists with  gave ‘like criteria’ to rice aroma, taste color and texture were 12,22%,  24,44%, 13,33% and 22,22%.Keywords : antioxidant activity, pegagan, phenolic content,  starch hydrolysis. [H1]italic [H2]h4
PENGARUH EKSTRAK DAUN SALAM (Syzygium polyanthum (Wight.) Walp.) TERHADAP TINGKAT HIDROLISIS PATI, AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORI NASI INSTAN [The Effect of Extract Bay Leaf (Syzygium polyanthum (Wight.) Walp.) on the Level of Starch Hydrolysis, Antioxidant Activity and Sensory Properties of Instant Rice] Rahmadi, Isnaini; Nurdin, Samsu Udayana; Astuti, Sussi
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (409.29 KB) | DOI: 10.23960/jtihp.v21i1.%p

Abstract

In some Asian countries, diabetes mellitus (DM) is suggested to be close related to their rice daily intake as rice intake contributes significantly into their blood glucose level. Threrefore, for patient of DM or people who has high risk of digestibility of starch should be lowered. This research was aimed to obtain an optimal concentration of bay leaf extract that produces instant rice with low levels of starch hydrolysis, the high antioxidant activity and sensory properties are preferred. The experiment was arranged in a Complete Randomized Block Design (CRBD) with six bay leaf extract concentrations which were 0%, 5%, 10%, 15%, 20% and 25% of the solution volume for cooking. The results showed the addition of the bay leaf extract did not affect the rate of starch hydrolysis and total phenol of instant rice, but it effected on antioxidant activity and sensory properties of instant rice. The best treatment of the instant rice with the addition of bay leaf extract at 0 % who has the degree of hydrolysis of starch by 15.21 %, the antioxidant activity by 79.44 %, total of phenol about 0.19 ppm GAE, the percentage of panelists with like criteria to odor about 49.52 %, the taste 59.05 %, color 86.67 % and fluffier 41.90%.Keywords: antioxidants, bay leaves, hydrolysis of starch, instant rice
KARAKTERISTIK FUNGSIONAL POLISAKARIDA PEMBENTUK GEL DAUN CINCAU HIJAU (Premna Oblongifolia Merr.) Nurdin, Samsu Udayana; Suharyono A.S, Suharyono A.S; Rizal, Samsul
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 1 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (51.115 KB) | DOI: 10.23960/jtihp.v13i1.%p

Abstract

The effect of citric acid concentration on functional characteristics of polysaccharide forming gel (PFG) of green cincau leaves (Premna Oblongifolia Merr.) were evaluated. PFG of green cincau leaves were extracted through the use of citric acid (0,0%, 0,1%, 0,2%, 0,3%, 0,4%, and 0,5% w/v) solution, precipitated using ethanol, and  followed by drying of the extracts.  The results showed that increasing of citric acid levels reduced the viscosity, water holding capacity, and bulking capacity of the PFGs. Oil holding capacity and water solubility were not affected by citric acid addition. The addition of 0.0% citric acid produced the highest viscosity, water holding capacity, and bulking capacity suggesting possible uses of the extract as dietary fibre with good laxative effect.   Key Words:  Green cincau leaves, functional characteristic, dietary fibre.
PENGARUH PENAMBAHAN EKSTRAK CINCAU POHON (Premna oblongifolia Merr.) PADA PAKAN TERHADAP KANDUNGAN BAKTERI ASAM LAKTAT DIGESTA DAN EFEK LAKSATIFNYA PADA TIKUS PERCOBAAN Murhadi, Murhadi; Nurdin, Samsu Udayana; Aprizal, Dedy; Maryanti, Maryanti
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (98.333 KB) | DOI: 10.23960/jtihp.v14i2.%p

Abstract

Dietary fiber with a high fermentability can be considered as prebiotic.  Inulin and Fructo-ligosaccharides has been well known as prebiotic resources. Dietary fibre with lower fermentability has a better laxative effect. Green cincau (Premna oblongifolia Merr.) as one of dietary fibre that contains pectin as it’s main gel forming agent. The previous study showed that pectin has a prebiotic function because it could increase beneficial bacteria level in digestion system with fermentability between 50% to 100%. The objective of this research was to compare the prebiotic function of  green cincau’s gel forming agent extract in increasing the lactic acid bacteria and it’s laxative effect (faecal proportion and faecal consistency) with a commercial prebiotic resource (inulin). This research was designed in a completely randomized block design, with a single treatment (different fiber resource added to the diets : green cincau’s gel forming agent extract, inulin, and selulose)). The results showed that green cincau’s gel forming agent extract has a lower prebiotic function but has a higher laxative effect if compared to commercial prebiotic (inulin) with total lactic acid bacteria  was 11.97,   the pH of the digesta was  6.27, and fecal proportion was 6.296%.
Respon Glikemik dan Aktivitas Antioksidan Nasi Yang Dimasak Menggunakan Campuran Kunyit (Curcuma longa Linn.) dan kayu Manis (Cinnammum sp) Nurdin, Samsu Udayana; Sundari, Yofita Sulfiana; Herdiana, Novita; Nurainy, Fibra; Sukohar, Asep
Jurnal Aplikasi Teknologi Pangan Vol 7, No 3 (2018): Agustus 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (511.25 KB) | DOI: 10.17728/jatp.2681

Abstract

Penurunan daya cerna pati nasi merupakan cara yang menjanjikan untuk menurunkan efek hiperglikemia nasi. Beberapa penelitian menunjukkan bahwa kunyit (Curcuma longa Linn)  dan kayu manis (Cinnamomum sp) dapat menurunkan daya cerna pati karena kandungan senyawa penoliknya. Penelitian ini bertujuan untuk mempelajari apakah kunyit, kayu manis atau kombinasinya memiliki kemampuan untuk menurunkan daya cerna pati atau meningkatkan aktivitas antioksidan nasi putih. Kombinasi 3 dan 0 g (C1), 2 dan 1 g (C2), 1 dan 2 g (C3), atau 0 dan 3 g masing-masing untuk kunyit dan kayu manis digunakan untuk memasak nasi putih. Hasil penelitian menunjukkan bahwa penggunaan kunyit dan kayu manis untuk memasak nasi tidak mempengaruhi daya cerna pati, aktivitas antioksidan, dan kadar total penolik nasi tetapi mempengaruhi penerimaan konsumen terhadap nasi. Formula terbaik adalah kombinasi antara 2 g kunyit dan 1 g kayu manis (C2) dimana nasi yang dimasak dengan tambahan campuran ini memiliki karakteristik sebagai berikut: tingkat hidrolisis pati 3,99 kali, aktivitas antioksidan 42.,03%, kadar total penol 117.,18 ppm (GAE), dan oleh konsumen dianggap layak sebagai makanan pokok. Kesimpulannya adalah nasi yang dimasak dengan formula C2 memiliki respon glikemik yang tidak berbeda dengan nasi biasa.Glycemic Response and Antioxidant Activity of Raice Cooked with Combination of Turmeric (Curcuma longa Linn.) and Cinnamon (Cinnamomum sp). AbstractReducing of starch digestibility of the rice is one of promising strategies to reduce hyperglycemic effect of the rice. Some research indicate turmeric (Curcuma longa Linn) and cinnamon (Cinnamomum sp) reduced starch digestibility due to their phenolic content. This research was aimed to study whether turmeric, cinnamon and their combination have potentiality to reduce starch digestibility or increase antioxidant activity of white rice. Combination of 3 and 0 g (C1), 2 and 1 g (C2), 1 and 2 g (C3), 0 and 3 g turmeric and cinnamon were used for cooking white rice. The results showed that the addition of turmeric and cinnamon for cooking of rice had no effect on the level of starch hydrolysis, antioxidant activity and phenolic content of rice but significantly affected the consumer acceptance of the rice. The best formula was combination of 2 g of turmeric and 1 g of cinnamon (C2) where the rice cooked by adding this formula had characteristics as follows= starch hydrolysis level was 3,.989 fold, antioxidant activity was 42.03%, total phenol was 117.18 ppm (GAE). Consumers considered that the rice was suitable for staple food. However, no. difference on the glycemic respons was found. As conclusion, addition of turmeric, cinnamon or their combination for cooking of rice was unable to decrease starch digestibility and increase antioxidant activity of the rice.••••