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Zainuri Zainuri - One of the best experts on this subject based on the ideXlab platform.
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PENGARUH KONSENTRASI KECAMBAH KACANG HIJAU TERHADAP SIFAT FISIK DAN KIMIA TEPUNG TALAS KIMPUL
'Universitas Mataram', 2020Co-Authors: Hariyadi Hariyadi, Sulastri Yeni, Zainuri ZainuriAbstract:ABSTRACT This study aims to find out the effect of mung Bean sprout concentration on the physical and chemical properties of taro flour. The method used in this research was experimental method and was designed using Completely Randomized Design with a single factor experiment (the concentration of mung Bean Sprouts). There were 5 treatments (0%, 10%, 20%, 30% and 40% of mung Bean Sprouts), and each treatment were made into 4 replications. Data from the observations were analyzed using analysis of Variance (ANOVA) at 5% significant level using Co-Stat software. If there was significant difference, the data were further tested using the Honest Real Difference test at 5% significant level too. The results showed that the addition of mung Bean sprout extract significantly affected the moisture content, protein content, ash content and oxalate content of taro flour. The treatment of 40% mung Bean sprout extract is recommended as the best treatment for moisture content (10.53%), ash content (5.24%), protein content (3.84%), calcium oxalate content (0.0268%), water absorption (87.42%), and L value (88.14) of modified taro flour. Keywords: flour, taro, enzymes, mung Bean Sprouts ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi kecambah kacang hijau terhadap sifat fisik dan kimia tepung talas kimpul. Metode yang digunakan dalam penelitian ini adalah metode eksperimental dan dirancang menggunakan Rancangan Acak Lengkap (RAL) dengan faktor tunggal (konsentrasi kecambah kacang hijau). Terdapat 5 perlakuan (konsentrasi 0%, 10%, 20%, 30% dan 40% kecambah kacang hijau), dan tiap perlakuan dibuat 4 ulangan. Data hasil pengamatan dianalisis dengan menggunakan analisis keragaman pada taraf nyata 5% dengan menggunakan software Co-Stat. Apabila terdapat beda nyata, maka akan diuji lanjut menggunakan uji Beda Nyata Jujur (BNJ) pada taraf 5% juga. Hasil penelitian menunjukkan bahwa penambahan ekstrak kecambah kacang hijau berpengaruh nyata terhadap kadar air, kadar protein, kadar abu dan kadar oksalat tepung talas. Perlakuan konsentrasi ekstrak kecambah kacang hijau 40% direkomendasikan sebagai perlakuan terbaik, yang menghasilkan tepung talas dengan karakteristik sebagai berikut: kadar air (10,53%), kadar abu (5,24%), kadar protein (3,84%), kadar kalsium oksalat (0,0268%), daya serap air (87,42%), dan nilai L (88,14) tepung talas termodifikasi. Kata kunci: tepung, talas, enzim, kecambah kacang hija
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PENGARUH KONSENTRASI KECAMBAH KACANG HIJAU TERHADAP SIFAT FISIK DAN KIMIA TEPUNG TALAS KIMPUL: The Effect of Mung Bean Sprout Concentration on the Physical and Chemical Properties of Taro Flour
'Universitas Mataram', 2020Co-Authors: Hariyadi Hariyadi, Sulastri Yeni, Zainuri ZainuriAbstract:ABSTRACT This study aims to find out the effect of mung Bean sprout concentration on the physical and chemical properties of taro flour. The method used in this research was experimental method and was designed using Completely Randomized Design with a single factor experiment (the concentration of mung Bean Sprouts). There were 5 treatments (0%, 10%, 20%, 30% and 40% of mung Bean Sprouts), and each treatment were made into 4 replications. Data from the observations were analyzed using analysis of Variance (ANOVA) at 5% significant level using Co-Stat software. If there was significant difference, the data were further tested using the Honest Real Difference test at 5% significant level too. The results showed that the addition of mung Bean sprout extract significantly affected the moisture content, protein content, ash content and oxalate content of taro flour. The treatment of 40% mung Bean sprout extract is recommended as the best treatment for moisture content (10.53%), ash content (5.24%), protein content (3.84%), calcium oxalate content (0.0268%), water absorption (87.42%), and L value (88.14) of modified taro flour. Keywords: flour, taro, enzymes, mung Bean Sprouts ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi kecambah kacang hijau terhadap sifat fisik dan kimia tepung talas kimpul. Metode yang digunakan dalam penelitian ini adalah metode eksperimental dan dirancang menggunakan Rancangan Acak Lengkap (RAL) dengan faktor tunggal (konsentrasi kecambah kacang hijau). Terdapat 5 perlakuan (konsentrasi 0%, 10%, 20%, 30% dan 40% kecambah kacang hijau), dan tiap perlakuan dibuat 4 ulangan. Data hasil pengamatan dianalisis dengan menggunakan analisis keragaman pada taraf nyata 5% dengan menggunakan software Co-Stat. Apabila terdapat beda nyata, maka akan diuji lanjut menggunakan uji Beda Nyata Jujur (BNJ) pada taraf 5% juga. Hasil penelitian menunjukkan bahwa penambahan ekstrak kecambah kacang hijau berpengaruh nyata terhadap kadar air, kadar protein, kadar abu dan kadar oksalat tepung talas. Perlakuan konsentrasi ekstrak kecambah kacang hijau 40% direkomendasikan sebagai perlakuan terbaik, yang menghasilkan tepung talas dengan karakteristik sebagai berikut: kadar air (10,53%), kadar abu (5,24%), kadar protein (3,84%), kadar kalsium oksalat (0,0268%), daya serap air (87,42%), dan nilai L (88,14) tepung talas termodifikasi. Kata kunci: tepung, talas, enzim, kecambah kacang hija
S Kawamoto - One of the best experts on this subject based on the ideXlab platform.
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combined efficacy of nisin and pediocin with sodium lactate citric acid phytic acid and potassium sorbate and edta in reducing the listeria monocytogenes population of inoculated fresh cut produce
Journal of Food Protection, 2005Co-Authors: Md Latiful Bari, Dike O Ukuku, T Kawasaki, Yasuhiro Inatsu, Kenji Isshiki, S KawamotoAbstract:The inability of chlorine to completely inactivate human bacterial pathogens on whole and fresh-cut produce suggests a need for other antimicrobial washing treatments. Nisin (50 μg/ml) and pediocin (100 AU/ml) individually or in combination with sodium lactate (2%), potassium sorbate (0.02%), phytic acid (0.02%), and citric acid (10 mM) were tested as possible sanitizer treatments for reducing the population of Listeria monocytogenes on cabbage, broccoli, and mung Bean Sprouts. Cabbage, broccoli, and mung Bean Sprouts were inoculated with a five-strain cocktail of L. monocytogenes at 4.61, 4.34, and 4.67 log CFU/g, respectively. Inoculated produce was left at room temperature (25°C) for up to 4 h before antimicrobial treatment. Washing treatments were applied to inoculated produce for 1 min, and surviving bacterial populations were determined. When tested alone, all compounds resulted in 2.20- to 4.35-log reductions of L. monocytogenes on mung Bean, cabbage, and broccoli, respectively. The combination tre...
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combined efficacy of nisin and pediocin with sodium lactate citric acid phytic acid and potassium sorbate and edta in reducing the listeria monocytogenes population of inoculated fresh cut produce
Journal of Food Protection, 2005Co-Authors: Md Latiful Bari, Dike O Ukuku, T Kawasaki, Yasuhiro Inatsu, Kenji Isshiki, S KawamotoAbstract:The inability of chlorine to completely inactivate human bacterial pathogens on whole and fresh-cut produce suggests a need for other antimicrobial washing treatments. Nisin (50 microg/ml) and pediocin (100 AU/ml) individually or in combination with sodium lactate (2%), potassium sorbate (0.02%), phytic acid (0.02%), and citric acid (10 mM) were tested as possible sanitizer treatments for reducing the population of Listeria monocytogenes on cabbage, broccoli, and mung Bean Sprouts. Cabbage, broccoli, and mung Bean Sprouts were inoculated with a five-strain cocktail of L. monocytogenes at 4.61, 4.34, and 4.67 log CFU/g, respectively. Inoculated produce was left at room temperature (25 degrees C) for up to 4 h before antimicrobial treatment. Washing treatments were applied to inoculated produce for 1 min, and surviving bacterial populations were determined. When tested alone, all compounds resulted in 2.20- to 4.35-log reductions of L. monocytogenes on mung Bean, cabbage, and broccoli, respectively. The combination treatments nisin-phytic acid and nisin-pediocin-phytic acid caused significant (P < 0.05) reductions of L. monocytogenes on cabbage and broccoli but not on mung Bean Sprouts. Pediocin treatment alone or in combination with any of the organic acid tested was more effective in reducing L. monocytogenes populations than the nisin treatment alone. Although none of the combination treatments completely eliminated the pathogen on the produce, the results suggest that some of the treatments evaluated in this study can be used to improve the microbial safety of fresh-cut cabbage, broccoli, and mung Bean Sprouts.
Hariyadi Hariyadi - One of the best experts on this subject based on the ideXlab platform.
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PENGARUH KONSENTRASI KECAMBAH KACANG HIJAU TERHADAP SIFAT FISIK DAN KIMIA TEPUNG TALAS KIMPUL
'Universitas Mataram', 2020Co-Authors: Hariyadi Hariyadi, Sulastri Yeni, Zainuri ZainuriAbstract:ABSTRACT This study aims to find out the effect of mung Bean sprout concentration on the physical and chemical properties of taro flour. The method used in this research was experimental method and was designed using Completely Randomized Design with a single factor experiment (the concentration of mung Bean Sprouts). There were 5 treatments (0%, 10%, 20%, 30% and 40% of mung Bean Sprouts), and each treatment were made into 4 replications. Data from the observations were analyzed using analysis of Variance (ANOVA) at 5% significant level using Co-Stat software. If there was significant difference, the data were further tested using the Honest Real Difference test at 5% significant level too. The results showed that the addition of mung Bean sprout extract significantly affected the moisture content, protein content, ash content and oxalate content of taro flour. The treatment of 40% mung Bean sprout extract is recommended as the best treatment for moisture content (10.53%), ash content (5.24%), protein content (3.84%), calcium oxalate content (0.0268%), water absorption (87.42%), and L value (88.14) of modified taro flour. Keywords: flour, taro, enzymes, mung Bean Sprouts ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi kecambah kacang hijau terhadap sifat fisik dan kimia tepung talas kimpul. Metode yang digunakan dalam penelitian ini adalah metode eksperimental dan dirancang menggunakan Rancangan Acak Lengkap (RAL) dengan faktor tunggal (konsentrasi kecambah kacang hijau). Terdapat 5 perlakuan (konsentrasi 0%, 10%, 20%, 30% dan 40% kecambah kacang hijau), dan tiap perlakuan dibuat 4 ulangan. Data hasil pengamatan dianalisis dengan menggunakan analisis keragaman pada taraf nyata 5% dengan menggunakan software Co-Stat. Apabila terdapat beda nyata, maka akan diuji lanjut menggunakan uji Beda Nyata Jujur (BNJ) pada taraf 5% juga. Hasil penelitian menunjukkan bahwa penambahan ekstrak kecambah kacang hijau berpengaruh nyata terhadap kadar air, kadar protein, kadar abu dan kadar oksalat tepung talas. Perlakuan konsentrasi ekstrak kecambah kacang hijau 40% direkomendasikan sebagai perlakuan terbaik, yang menghasilkan tepung talas dengan karakteristik sebagai berikut: kadar air (10,53%), kadar abu (5,24%), kadar protein (3,84%), kadar kalsium oksalat (0,0268%), daya serap air (87,42%), dan nilai L (88,14) tepung talas termodifikasi. Kata kunci: tepung, talas, enzim, kecambah kacang hija
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PENGARUH KONSENTRASI KECAMBAH KACANG HIJAU TERHADAP SIFAT FISIK DAN KIMIA TEPUNG TALAS KIMPUL: The Effect of Mung Bean Sprout Concentration on the Physical and Chemical Properties of Taro Flour
'Universitas Mataram', 2020Co-Authors: Hariyadi Hariyadi, Sulastri Yeni, Zainuri ZainuriAbstract:ABSTRACT This study aims to find out the effect of mung Bean sprout concentration on the physical and chemical properties of taro flour. The method used in this research was experimental method and was designed using Completely Randomized Design with a single factor experiment (the concentration of mung Bean Sprouts). There were 5 treatments (0%, 10%, 20%, 30% and 40% of mung Bean Sprouts), and each treatment were made into 4 replications. Data from the observations were analyzed using analysis of Variance (ANOVA) at 5% significant level using Co-Stat software. If there was significant difference, the data were further tested using the Honest Real Difference test at 5% significant level too. The results showed that the addition of mung Bean sprout extract significantly affected the moisture content, protein content, ash content and oxalate content of taro flour. The treatment of 40% mung Bean sprout extract is recommended as the best treatment for moisture content (10.53%), ash content (5.24%), protein content (3.84%), calcium oxalate content (0.0268%), water absorption (87.42%), and L value (88.14) of modified taro flour. Keywords: flour, taro, enzymes, mung Bean Sprouts ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi kecambah kacang hijau terhadap sifat fisik dan kimia tepung talas kimpul. Metode yang digunakan dalam penelitian ini adalah metode eksperimental dan dirancang menggunakan Rancangan Acak Lengkap (RAL) dengan faktor tunggal (konsentrasi kecambah kacang hijau). Terdapat 5 perlakuan (konsentrasi 0%, 10%, 20%, 30% dan 40% kecambah kacang hijau), dan tiap perlakuan dibuat 4 ulangan. Data hasil pengamatan dianalisis dengan menggunakan analisis keragaman pada taraf nyata 5% dengan menggunakan software Co-Stat. Apabila terdapat beda nyata, maka akan diuji lanjut menggunakan uji Beda Nyata Jujur (BNJ) pada taraf 5% juga. Hasil penelitian menunjukkan bahwa penambahan ekstrak kecambah kacang hijau berpengaruh nyata terhadap kadar air, kadar protein, kadar abu dan kadar oksalat tepung talas. Perlakuan konsentrasi ekstrak kecambah kacang hijau 40% direkomendasikan sebagai perlakuan terbaik, yang menghasilkan tepung talas dengan karakteristik sebagai berikut: kadar air (10,53%), kadar abu (5,24%), kadar protein (3,84%), kadar kalsium oksalat (0,0268%), daya serap air (87,42%), dan nilai L (88,14) tepung talas termodifikasi. Kata kunci: tepung, talas, enzim, kecambah kacang hija
Md Latiful Bari - One of the best experts on this subject based on the ideXlab platform.
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combined efficacy of nisin and pediocin with sodium lactate citric acid phytic acid and potassium sorbate and edta in reducing the listeria monocytogenes population of inoculated fresh cut produce
Journal of Food Protection, 2005Co-Authors: Md Latiful Bari, Dike O Ukuku, T Kawasaki, Yasuhiro Inatsu, Kenji Isshiki, S KawamotoAbstract:The inability of chlorine to completely inactivate human bacterial pathogens on whole and fresh-cut produce suggests a need for other antimicrobial washing treatments. Nisin (50 μg/ml) and pediocin (100 AU/ml) individually or in combination with sodium lactate (2%), potassium sorbate (0.02%), phytic acid (0.02%), and citric acid (10 mM) were tested as possible sanitizer treatments for reducing the population of Listeria monocytogenes on cabbage, broccoli, and mung Bean Sprouts. Cabbage, broccoli, and mung Bean Sprouts were inoculated with a five-strain cocktail of L. monocytogenes at 4.61, 4.34, and 4.67 log CFU/g, respectively. Inoculated produce was left at room temperature (25°C) for up to 4 h before antimicrobial treatment. Washing treatments were applied to inoculated produce for 1 min, and surviving bacterial populations were determined. When tested alone, all compounds resulted in 2.20- to 4.35-log reductions of L. monocytogenes on mung Bean, cabbage, and broccoli, respectively. The combination tre...
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combined efficacy of nisin and pediocin with sodium lactate citric acid phytic acid and potassium sorbate and edta in reducing the listeria monocytogenes population of inoculated fresh cut produce
Journal of Food Protection, 2005Co-Authors: Md Latiful Bari, Dike O Ukuku, T Kawasaki, Yasuhiro Inatsu, Kenji Isshiki, S KawamotoAbstract:The inability of chlorine to completely inactivate human bacterial pathogens on whole and fresh-cut produce suggests a need for other antimicrobial washing treatments. Nisin (50 microg/ml) and pediocin (100 AU/ml) individually or in combination with sodium lactate (2%), potassium sorbate (0.02%), phytic acid (0.02%), and citric acid (10 mM) were tested as possible sanitizer treatments for reducing the population of Listeria monocytogenes on cabbage, broccoli, and mung Bean Sprouts. Cabbage, broccoli, and mung Bean Sprouts were inoculated with a five-strain cocktail of L. monocytogenes at 4.61, 4.34, and 4.67 log CFU/g, respectively. Inoculated produce was left at room temperature (25 degrees C) for up to 4 h before antimicrobial treatment. Washing treatments were applied to inoculated produce for 1 min, and surviving bacterial populations were determined. When tested alone, all compounds resulted in 2.20- to 4.35-log reductions of L. monocytogenes on mung Bean, cabbage, and broccoli, respectively. The combination treatments nisin-phytic acid and nisin-pediocin-phytic acid caused significant (P < 0.05) reductions of L. monocytogenes on cabbage and broccoli but not on mung Bean Sprouts. Pediocin treatment alone or in combination with any of the organic acid tested was more effective in reducing L. monocytogenes populations than the nisin treatment alone. Although none of the combination treatments completely eliminated the pathogen on the produce, the results suggest that some of the treatments evaluated in this study can be used to improve the microbial safety of fresh-cut cabbage, broccoli, and mung Bean Sprouts.
Martina Andriani - One of the best experts on this subject based on the ideXlab platform.
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Fermentasi Whey Keju Menggunakan Biji Kefir (Kefir Grains) dengan Variasi Sumber Nitrogen
Agritech, 2018Co-Authors: Rohula Utami, Asri Nursiwi, Edhi Nurhartadi, Martina AndrianiAbstract:Cheese whey is a waste product in cheese processing which contains 4–5% of lactose. Having high carbon source, this material could be a potential fermentation medium for kefir grains. During fermentation of kefir grains, alcohol, lactic acid and exopolysaccharide (kefiran) were produced. The kefir grains fermentation also affected by nitrogen source. Therefore, effects of different composition of lactose and nitrogen sources (including yeast extract, urea and mung Bean Sprouts extract) in the fermentation were examined in this study. The results showed that after 24 hours of incubation, kefir grains biomass reached 21.30-27.15 g (dry wt, g/250mL medium) from 25 g of intial kefir grains biomass. Fermentation broth showed pH values ranged from 3.49–3.94; alcohol level ranged from 0.11-0.31%; and lactic acid content ranged from 0.49–1.47%. The total of kefiran extracted from kefir grain and fermentation broth ranged from 0.63-1.76 g/L. This study indicated that cheese whey can be used as fermentation medium to produce alcohol, lactic acid and kefiran by kefir grains. The highest production of kefiran was achieved in the medium containing 1.2% of whey lactose and 4% of mung Bean Sprouts extract.Cheese whey is a waste product from cheese processing industry which still has lactose content of 4-5%, so that it can be used as a carbon source in the fermentation medium of kefir grains. During fermentation of kefir grains, alcohol, lactic acid and exopolysaccharide commonly called as kefiran were produced. The kefir grains fermentation also affected by nitrogen source. Furthermore, fermentation medium composition were varied at whey lactose concentration and nitrogen source composition (yeast extract, urea and mung Bean Sprouts extract) for kefir grains fermentation. The results showed that after 24 hours fermentation, kefir grains biomass ranged from 21.30-27.15 g; pH values ranged from 3.49-3.94; alcohol level ranged from 0.11-0.31%; lactic acid content ranged from 0.49-1.47%; and the total of kefiran ranged from 0.63-1.76 g/L. Fermentation medium composition that produced the higher total of kefiran was 1,2% whey lactose and 4% mung Bean Sprouts extract as nitrogen source. ABSTRAK Whey keju adalah produk sampingan dari industri pengolahan keju yang masih memiliki kandungan laktosa sebesar 4–5% sehingga dapat dimanfaatkan sebagai sumber karbon pada media fermentasi oleh biji kefir. Selama proses fermentasi menggunakan biji kefir terjadi pembentukan alkohol, asam laktat dan eksopolisakarida (kefiran). Sumber nitrogen juga dapat mempengaruhi proses fermentasi. Oleh karena itu, dalam penelitian ini dilakukan variasi perlakuan, yaitu variasi konsentrasi laktosa pada whey dan variasi komposisi sumber nitrogen (yeast extract, urea dan ekstrak tauge kacang hijau) sebagai media fermentasi oleh biji kefir. Setelah fermentasi biji kefir selama 24 jam, jumlah biomassa biji kefir berkisar antara 21,30–27,15 g (berat kering g/250 mL medium fermentasi) dari jumlah biomassa awal 25 g. Cairan fermentasi menunjukkan nilai pH berkisar antara 3,49–3,94; kadar alkohol berkisar antara 0,11–0,31% dan kadar asam laktat berkisar antara 0,49–1,47%. Total rendemen kefiran yang didapatkan dari ekstraksi biji kefir dan cairan fermentasi berkisar antara 0,63–1,76 g/L. Hasil penelitian ini mengindikasikan bahwa whey keju dengan penambahan sumber nitrogen dapat digunakan sebagai medium fermentasi oleh biji kefir untuk menghasilkan metabolit berupa alkohol, asam laktat dan kefiran. Variasi formulasi media fermentasi yang menghasilkan kefiran dalam jumlah tertinggi adalah penggunaan konsentrasi laktosa whey keju 1,2% dan sumber nitrogen dari ekstrak tauge kacang hijau sebesar 4%.