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QUALITY AND SENSORY EVALUATIONS OF TEMPE PREPARED FROM VARIOUS PARTICLE SIZES OF LUPIN BEANS [Evaluasi Sensorik dan Kualitas Tempe dari Kacang Lupin Berbagai Ukuran Partikel]

Jurnal Teknologi Dan Industri Pangan Vol 24, No 2 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Tempe is an Indonesian fermented soy bean, produced by using mainly Rhizopus oligosporus. Diversification of tempe raw materials is required for better food security, e.g., using lupin. The potency of lupin bean has been studied as a substitute of soy in tempe production. Nutritionally, lupin bean offers additional advantages over soy bean, i.e., it has a lower level of many anti-nutritional factors (ANFs) but contains higher protein (32-36%) than most pulses. The objectives of this study were to select the most suitable lupin bean from different particle sizes for tempe production and to characterize the quality of lupin tempe. In this study, the lupin tempe samples were analyzed for moisture content, firmness, aroma, and the total count of colony after 1 and 2 days of fermentation. Sensory evaluation was conducted by 17 Indonesian untrained panelists (hedonic) in three different days. The data were evaluated statistically using General Linear Model (GLM) and Tukey’s Honest Significant Difference (HSD). Results showed that the moisture content of lupin tempe ranged from 60 to 66%, higher than that of soy tempe (58.90%). Meanwhile, the firmness of lupin tempe was between 21.38-30.89 N. Mostly, tempes which were produced from ≤50% of particles sized ≥5 mm (L3, L5 and L6) exhibited poor quality in terms of firmness and aroma. The mean of total count of colony in lupin tempe were 3.0x104 CFU/g, lower than that of soy tempe (218x103 CFU/g), indicating a slower growth of mycelia on lupin beans. However, the overall acceptability of lupin tempe which was prepared from whole beans (L4 and L7) was not significantly different from that of soy tempe. Based on these quality and sensory tests, lupin tempe using whole lupin beans was recommended for substitute of soy bean in tempe production.

ENKAPSULASI DAN STABILITAS PIGMEN KAROTENOID DARI Neurospora intermedia N-1

Jurnal Manusia dan Lingkungan (Journal of People and Environment) Vol 18, No 3 (2011)
Publisher : Pusat Studi Lingkungan Hidup Universitas Gadjah Mada

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Abstract

Neurospora sp merupakan spesies fungi yang dilaporkan menghasilkan pigmen karotenoid, yaitu metabolit sekunder yang termasuk kelompok pigmen yang berwarna kuning, jingga atau merah jingga. Pada penelitian ini telah dilakukan enkapsulasi pigmen karotenoid Neurospora intermedia N-1 menggunakan kopolimer gelatin-maltodekstrin. Suspensi dari campuran ekstrak karotenoid dengan kopolimer gelatin-maltodekstrin, dikeringkan dengan alat spray drier sehingga diperoleh serbuk karotenoid GME (gelatin-maltodekstrin-ekstrak) dan diuji stabilitasnya terhadap pengaruh penyimpanan RH 20-30%, selama 5 minggu. Hasil enkapsulasi ekstrak karotenoid diperoleh serbuk GME dengan nilai EY (encapsulation yields) ± 48%. Mikroenkapsulasi ekstrak karotenoid tersebut dapat meningkatkan kelarutannya dalam air dan stabil pada kondisi RH 20-30%, stabilitas menurun mulai pada minggu ke 3. Analisis KCKT terhadap serbuk GME menunjukkan penurunan kandungan β-karoten sekitar 30%, setelah penyimpanan 5 minggu. Analisis SEM terhadap serbuk GME menunjukkan partikel yang berbentuk bulat dan berlekuk di permukaan dengan ukuran ±1 µm.

QUALITY AND SENSORY EVALUATIONS OF TEMPE PREPARED FROM VARIOUS PARTICLE SIZES OF LUPIN BEANS [Evaluasi Sensorik dan Kualitas Tempe dari Kacang Lupin Berbagai Ukuran Partikel]

Jurnal Teknologi dan Industri Pangan Vol 24, No 2 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Original Source | Check in Google Scholar | Full PDF (367.722 KB)

Abstract

Tempe is an Indonesian fermented soy bean, produced by using mainly Rhizopus oligosporus. Diversification of tempe raw materials is required for better food security, e.g., using lupin. The potency of lupin bean has been studied as a substitute of soy in tempe production. Nutritionally, lupin bean offers additional advantages over soy bean, i.e., it has a lower level of many anti-nutritional factors (ANFs) but contains higher protein (32-36%) than most pulses. The objectives of this study were to select the most suitable lupin bean from different particle sizes for tempe production and to characterize the quality of lupin tempe. In this study, the lupin tempe samples were analyzed for moisture content, firmness, aroma, and the total count of colony after 1 and 2 days of fermentation. Sensory evaluation was conducted by 17 Indonesian untrained panelists (hedonic) in three different days. The data were evaluated statistically using General Linear Model (GLM) and Tukey’s Honest Significant Difference (HSD). Results showed that the moisture content of lupin tempe ranged from 60 to 66%, higher than that of soy tempe (58.90%). Meanwhile, the firmness of lupin tempe was between 21.38-30.89 N. Mostly, tempes which were produced from ≤50% of particles sized ≥5 mm (L3, L5 and L6) exhibited poor quality in terms of firmness and aroma. The mean of total count of colony in lupin tempe were 3.0x104 CFU/g, lower than that of soy tempe (218x103 CFU/g), indicating a slower growth of mycelia on lupin beans. However, the overall acceptability of lupin tempe which was prepared from whole beans (L4 and L7) was not significantly different from that of soy tempe. Based on these quality and sensory tests, lupin tempe using whole lupin beans was recommended for substitute of soy bean in tempe production.

Inoculums Preparation and Detoxification Process in Monascus Fermented Rice Production

Journal of Tropical Life Science Vol 6, No 3 (2016)
Publisher : Journal of Tropical Life Science

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Abstract

Monascus fermented rice (MFR), or angkak are well known for their ability to produce monacolin K, a statin compound that potential as a cholesterol-lowering agent. The objective of the research is to study the inoculum preparation and detoxification process in MFR production. In this study, the inoculum was prepared by cultivated M. purpureus HD001 in YMP, YES, and MSG medium. Rice was inoculated with 10% of inoculum and incubated at 30oC, for 14 days. The growth rate and moisture content of MFR were evaluated in the period from 0 to 14th day. The dried MFR was extracted with ethanol 95%, and the ratio of monacolin K/citrinin was estimated by measuring the absorbances of extract at λ238 (monacolin K) and λ500 (citrinin). MFR was detoxified by 0.1% v/v of H2O2, at room temperature for one hour. Monacolin K and citrinin content in MFR extract was analyzed by HPLC. Results showed that the growth of Monascus purpureus HD001 on rice which inoculated by MSG inoculum was faster than YES and YMP inoculum. Maximum growth of M.purpureus occurs on the 8th day. The highest moisture content also enerated by MFR which inoculated by MSG inoculum. Maximum absorbance of monacolin K (l238) of MFR which inoculated by MSG inoculum was obtained on the 8th day. HPLC data showed that detoxification of MFR with 0.1% H2O2 was able to reduce citrinin 58.45% and monacolin K 22.04%. After treatment with 0.1% H2O2, ratio of monacolin K/citrinin in MFR samples was increased 1.87 times when compared to before treatment.

ISOFLAVONES AGLICONE OF TEMPE MALANG FRIED SLICES

Indonesian Journal of Chemistry Vol 8, No 3 (2008)
Publisher : Universitas Gadjah Mada

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Abstract

Soybean fermentation was carried out by using mixed culture Rhizopus oligosporus C and Rhizopus oryzae L16 (1:1) as inoculum. Incubation places in an incubator at 30 oC for 5 days and assessment of β-glucosidase activity daily was investigated. Isoflavones aglicone of tempe produced in laboratory scale, tempe commercial and fried slices tempe from Malang were analized by chromatography technique. Bioconversion of isoflavonoida in soybean to isoflavone aglicone compounds can be caused by extracelluler enzyme b -glucosidase. The observation showed that fresh tempe Malang was obtained genistein content 15.57 mg/100 g defatted tempe higher than tempe produced from laboratorium scale that was 5.45 mg/100 g defatted tempe. However, genistein content of fried slices tempe from Malang content decreased 25%, that was 11.45 mg/100 g defatted tempe. Tempe prepared at laboratory had the highest specific activity of β-glucosidase at day two that was 1693 U/g protein.   Keywords: tempe, Rhizopus oligosporus C, Rhizopus oryzae L16, genistein

The Comparative Study of Papain Enzyme from Papaya Fruits California variant and Indonesian Local variant

Jurnal Kimia Terapan Indonesia (Indonesian Journal of Applied Chemistry) Vol 19, No 2 (2017)
Publisher : Research Center for Chemistry - LIPI

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Abstract

Papain (E.C.3.4.22.2) is a proteolytic enzyme which has important role due toits diverse uses in textile, pharmaceutics, cosmetics and food industries.Papain enzyme can be found in almost all parts of the papaya plant and mostof the stem and fruit. The objective of this study is to compare the Californiavar. and Indonesian local var. of papaya fruits, in papain production and alsoto characterize the enzyme properties. Results showed that the highest yield ofcrude papain was obtained from local papaya latex (24.87%) whichprecipitated by ethanol with ratio of 1:2. The highest of activity enzyme,soluble protein and specific enzyme activity obtained from the local papayawere 3154 ± 11.31unit/mL, solubility protein of 0.94± 0.08 mg/mL andspesific enzyme activity of 3355.32 unit/mg protein, respectively. The activityof enzyme fraction F7 obtained from purification by DEAE sepharose columnwas 202.33 U/mL dan the molecular weight of this fraction was between 17-28 kDa.© 2

INFLUENCE OF TAPIOCA FLOUR CONCENTRATION AND LEGUMES VARIETIES ON CHARACTERISTIC OF BLACK ONCOM WITH Mucor sp AS INOCULUM

Teknologi Indonesia Vol 33, No 1 (2010)
Publisher : LIPI Press

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Abstract

Oncom is a product prepared by fermenting cooked peanut presscake as substrate mixed with tapioca fl our using Mucor sp as inoculum. The aim of this research is to determine the chemical composition and nutritional contents of black oncom using lupine (Lupinus angustifolius) and pigeon pea (Cajanus cajan) as substrate instead peanuts ( Arachis hypogaea ) to evaluate its potential as a new source of protein. The moisture content, pH, texture, solidness, hardness, mold growth and colour of black oncom fermented product were observed. Various tapioca fl our concentration in amount of 5%, 20% and 35% respectively were mixed on peanuts, lupine and pigeon pea as substrates. The fermentation process was conducted for 48 hours at 30oC.The result revealed that the addition 20% of tapioca to substrate showed the best performance of black oncom product and had good sensory characteristics such as texture, taste, aroma and colour based on the sensory evaluation test.