Articles

Taurocholate Deconjugation and Cholesterol Binding by Indigenous Dadih Lactic Acid Bacteria

HAYATI Journal of Biosciences Vol 12, No 3 (2005): September 2005
Publisher : Bogor Agricultural University, Indonesia

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Abstract

High serum cholesterol levels have been associated with an increased risk for human coronary heart disease. Lowering of serum cholesterol has been suggested to prevent the heart disease. To reduce serum cholesterol levels one may consumed diet supplementat of fermented dairy product such as dadih. Lactic acid bacteria present in dadih may alter serum cholesterol by directly bind to dietary cholesterol and/or deconjugation of bile salts. Acid and bile tolerance, deconjugation of sodium taurocholate, and the cholesterol-binding ability of lactic acid bacteria from dadih were examined. Among ten dadih lactic acid bacteria tested, six strains namely I-11, I-2775, K-5, I-6257, IS-7257, and B-4 could bind cholesterol and deconjugate sodium taurocholate. However, the last four strains were very sensitive to bile. Therefore, Lactobacillus fermentum I-11 and Leuconostoc lactis subsp. lactis I-2775 those were tolerant to acid and oxgall (bile) and deconjugated sodium taurocholate and bound cholesterol could be recommended as probiotic to prevent coronary heart disease.

STUDI MUTU BIJI KAKAO FORASTERO YANG DIOLAH DENGAN METODE SIME-CADBURY

Jurnal Sagu Vol 2, No 03 (2003)
Publisher : Jurnal Sagu

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Abstract

The effect of various fermentation times on the quality of dried Forastero cacao beans was evaluated. Dataobtained were treated by the analysts of variance followed by a least significant difference test Various fermen-tiition times significantly affected the total acids, weight of 100 of beans, number of mould-infected beans, andthe colour of cacao beans, however no effect of fermentation times on the fermentation index, p H , aroma andtaste of cocoa beans was observed. The higher quality of d ried Forastero cacao beans processed by use of Slnie-Cadbury method was found when raw beans were fermented for 5 d than for 3 or 7 d.

PENGARUH PEMBERIAN BEBERAPA JENIS GULA DAN SUMBER NITROGEN TERHADAP PRODUKSI NATA DE PINA

Jurnal Sagu Vol 3, No 01 (2004)
Publisher : Jurnal Sagu

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Abstract

The effect of addition of various sugars and nitrogen sou rces on the production of nata de pina was evaluated.Data obtained were treated by the analysis of variance followed by Duncans New Multiple Range Ttest Resultsof study indicate that various sugars and nitrogen sources significiintly affected the thickness, weight andrcndcmcnt of nata, however no effect of these compounds on the water content. Combination of sucrose assource of sugar and urea as source of nitrogen exhibited the highest production of nuta compared to othertreatments.

Optimalisasi Pemberian Ammonium Sulfat terhadap Produksi Nata De Banana Skin

Jurnal Sagu Vol 7, No 2 (2008)
Publisher : Jurnal Sagu

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Abstract

The effects of ammonium sulphate on physical properties of bacterial cellulose-Nata de banana skin produced by Acetobacter xylinum had been studied. The pupose of this study was to find out the optimum concentration of ammonium sulphate that can be used to produce maximum Nata de banana skin. A completely randomized design was used in this research and the treatments were concentrations of ammonium sulphate; A1 (0,4% per vol), A2 (0,8% per vol), and A3(1,2% per vol). The result showed that various concentrations of ammonium sulphate significantly affected  the tital bacteria population, but did not provide different results for thickness, weight, moisture and yield.

Pemanfaatan Gula Aren dan Gula Kelapa dalam Pembuatan Kecap Manis Air Kelapa

Jurnal Sagu Vol 8, No 02 (2009)
Publisher : Jurnal Sagu

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Abstract

Utilization of arenga palm sugar in combination with coconut sugar in sweet soy sauce had been studied in this research. The purpose of this research was to find the best combination of arenga palm sugar and coconut sugar to make coconut water ketchup (sweet soy sauce). It was held in crop processing and Analysis Laboratory at Agricultural Faculty, Food Chemistry Laboratory at Fishery Faculty, and Organic Chemistry Laboratory at Engineering Faculty of Riau University. The research was done experimentally by using completely randomized design (CRD) with 5 treatment and 3 replication. The treatments were: KKA0 (0% arenga palm sugar, 100% coconut sugar), KKA1 (25% arenga palm sugar, 75% cocnut sugar), KKA2 (50% arenga palm sugar, 50% cocnut sugar), KKA3 (75% arenga palm sugar, 25% cocnut sugar), KKA4 (100% arenga palm sugar, 0% cocnut sugar), Chemical analysis obtained were the protein content, total dissolved solid, sucrose concentration, and viscosity. The utilization of arenga palm sugar and coconut sugar in making coconut water ketchup influenced the protein content, sucrose concentration, but it did not influence the total dissolved solid and viscosity. The KKA3 (75% palm sugar, 25% coconut sugar ) is the best combination to make coconut water ketchup because it met SNI 001-3543-1994, with protein content of 3,61% and total dissolved solid of 50,53%.

EVALUASI MUTU DAN DAYA SIMPAN ROTI MANIS YANG DIBUAT MELALUI SUBSTITUSI TEPUNG TERIGU DENGAN PATI SAGU DAN MOCAF

Jurnal Sagu Vol 11, No 1 (2012)
Publisher : Jurnal Sagu

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Abstract

Sago starch has been long used as a staple food for making traditional foods such askapurung, pepeda, sagu bakar etc. especially for people living in the eastern part of Indonesia.Nowadays there is also a novel flour called Mocaf (Modified cassava flour) made from cassava. Thepurpose of the present study was to find out the best formulation in production of sweet bread madefrom wheat flour substituted with sago starch and Mocaf. The research was done by using CompletelyRandomized Design with six treatments. Parameters observed were contents of moisture, ash, andstarch as well as leavening power of dough, gelatinous filament, self life and organoleptic assessmentof sweet bread. The data obtained were analyzed by ANOVA and was continued with DNMRT test at5% level. Meanwhile the organoleptic data were analyzed by Friedman Test and data of gelatinousfilament, flavor and rancidity were presented by descriptive analysis. Results showed that substitutionof sago starch and mocaf significantly affected the contents of moisture, ash and starch as well asleavening power of dough, however they did not influence the organoleptic assessment of sweet bread.The treatment of TSM3 was the best substitution formula which produced sweet bread that meets theIndonesian quality standard of sweet bread (SNI 01-3840-1995). The self life of sweet bread in thetreatment TSM3 (wheat flour 70%, 15% sago starch and 15% mocaf) and commercial sweet breadwas the same.

SUBSTITUSI TEPUNG TERIGU DENGAN PATI SAGU DALAM PROSES PEMBUATAN CAKE

Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Jurnal Sagu

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Abstract

The purpose of this study were to determine the effect of substitution of wheat flour with sagostarch on the quality of cake and to obtain the best formulation of making cake. Completelyrandomized design (CRD) was use in this study, which consists of five treatments, each treatmentperformed three replications to obtain 15 units of the experiment. The treatments used were: ST1:wheat flour 80 % and sago starch 20%, ST2: wheat flour 60% and sago starch 40%, ST3: wheat flour40% and sago starch 80%, ST4: wheat flour 20% and sago starch 80%, ST5: wheat flour 0% sagostarch 100%. The results showed that the variation of substitution of wheat flour with sago starchsignificant affected the levels of protein, carbohydrates, aroma, color, flavor, texture, and overallassesment, but did not significant influence the levels of water. The best treatment was ST1 (wheatflour substituted with 20% sago starch) with moisture content of 14.61%, protein 9.01%,carbohydrate 12.76% and evaluating the overall sensory evaluation was liked by panelist.

EVALUASI MUTU DAN DAYA SIMPAN ROTI MANIS YANG DIBUAT MELALUI SUBSTITUSI TEPUNG TERIGU DENGAN MOCAF

Jurnal Sagu Vol 10, No 02 (2011)
Publisher : Jurnal Sagu

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Abstract

The demand of Indonesia for wheat flour is predicted to increase by at least 6% every year. Theobjective of this study was to find out the best formulation in production of sweet bread made from wheatflour substituted with Mocaf (Modified Cassava Flour). Each treatment of the research was conducted inthree replications. Parameters observed were contents of moisture, ash, and sucrose as well as leaveningpower, self life and organoleptic assessment of sweet bread. The data obtained were analyzed by ANOVAand was continued with DNMRT test at 5% level. Meanwhile the organoleptic data were analyzed byFriedman Test and data of gelatinous filament, flavor and rancidity were presented by descriptiveanalysis. Results showed that substitution of mocaf significantly influenced the levels of ash and sugar,leavening power and the organoleptic assessment of sweet bread. In general, substitution of 30% mocafhad met the Indonesian quality standard of sweet bread (SNI 01-3840-1995). In addition, the self life ofsweet bread in the treatment TM3 (wheat flour 70% and 30% mocaf) was similar to that of commercialsweet bread.Key words: sweet bread, mocaf, quality, substitution

STUDY ON THE QUALITY AND SELF LIFE OF SWEET BREAD MADE BY SUBTITUTION OF WHEAT FLOUR WITH LOKAL SAGO STARCH

Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Jurnal Sagu

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Abstract

The demand of Indonesia for wheat flour is predicted to increase by at least 6% every year. Meanwhile,Indonesia especially Riau Province has many kinds of food recourse viz. sago starch. The objective of thisstudy was to find out the best formulation in production of sweet bread made from wheat flour substitutedwith sago flour. Experimental study was conducted in Completely Randomized Design with six treatmentsand each treatment was done in three replications. Parameters observed were the contents of moisture, ash,and starch as well as leavening power, self life and organoleptic assessment of sweet bread. The dataobtained were analyzed by ANOVA and was continued with DNMRT test at 5% level. The organoleptic datawere analyzed by Friedman Test and data of gelatinous filament, flavor and rancidity were presented bydescriptive analysis. Results showed that substitution of wheat flour with sago starch significantly influencedmoisture and starch contents, leavening power and the organoleptic properties of sweet bread. However,substitution of sago starch did not affect ash content of sweet bread. In general, substitution up to 50% ofsago starch had met the Indonesian quality standard of sweet bread (SNI 01-3840-1995) except for lowleavening power. In addition, the self life of sweet bread in the treatment TM5 (wheat flour 50% and 50%sago starch) was similar to that of commercial sweet bread.Key words: sweet bread, sago starch, quality, self life

UTILIZATION OF CASSAVA PEEL FLOUR FOR PRODUCING SAGO INSTANT NOODLES

Jurnal Sagu Vol 12, No 2 (2013)
Publisher : Jurnal Sagu

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Abstract

The objective of this research was to find best formulation for making instant noodle from cassava peel flourand sago starch. This study was conducted using Complete Random Design with three repetitions and sixtreatments namely, SK0 (100% sago starch), SK1 (95% sago starch and 5% cassava peel flour), SK2 (90%sago starch and 10% cassava peel flour), SK3 (85% sago starch and 15% cassava peel flour), SK4 (80%sago starch and 20% cassava peel flour), and SK5 (75% sago starch and 25% cassava peel flour). Dataanalyzed using ANOVA (Analysis of Variance) and further analyzed with DNMRT . The results showed thataddition of cassava feel flour significantly affected the moisture content before and after frying, proteincontent, acid value and intactness, but did not significantly influence rehydration time. The best formulationwas SK5 (75% sago starch and 25% cassava peel flour) with moisture content before and after frying 9.12 %and 7.12% respectively, protein content 6.14%, acid number 0.03%, intactness 94.93% and rehydration time4.23 minutes.Key words: instant noodle, cassava peel flour, sago starch