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Antonius Suwanto - One of the best experts on this subject based on the ideXlab platform.
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Lipolytic bacteria and the dynamics of flavor production in Indonesian Tempeh
Biodiversitas, 2020Co-Authors: Naswandi Nur, Anja Meryandini, Maggy Thenawidjaja Suhartono, Antonius SuwantoAbstract:Abstract. Nur N, Meryandini A, Suhartono MT, Suwanto A. 2020 Lipolytic bacteria and the dynamics of flavor production in Indonesian Tempeh. Biodiversitas 21: 3818-3825. During the process of Tempeh maturation, lipolytic bacteria become an integral part of Tempeh and even have important roles in determining the quality of resulting Tempeh. This study was conducted to examine correlation between lipolytic bacteria which were present in three Tempeh samples i.e. CMG, EMP, RTI, and their roles in liberation of free fatty acid. Lipolytic bacteria were found in each Tempeh sample which were approximately 0.1 % of total bacterial population. CMG harbored the highest lipolytic bacterial population at 1.04 × 106 cfu g-1 followed by EMP at 2.88 × 105 cfu g-1, and RTI at 1.72 × 104 cfu g-1. Tempeh aroma and texture showed strong correlation between the numbers of bacterial population during the period or stages of Tempeh maturation. Moreover, we also found a unique correlation between dynamic of lipolytic population and aroma changes. Free fatty acid profiling indicates that lipolysis activity was presence during fermentation of tempe where each Tempeh samples showed some differences in liberation of dominant free fatty acid. 16S rRNA sequencing from a hundred of lipolytic isolates was identified and classified as member of the phylum Proteobacteria, Firmicutes, and Actinobacteria, other isolates were classified as uncultured clone.
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Analysis of Intestinal Mucosal Immunoglobulin A in Sprague Dawley Rats Supplemented with Tempeh
Hayati Journal of Biosciences, 2016Co-Authors: Susan Soka, Antonius Suwanto, Iman Rusmana, Dondin Sajuthi, Diah Iskandriati, Katharina JessicaAbstract:Tempeh is a well-known Indonesian fermented food made from soybean. During the fermentation process, microorganisms play an important role in the flavor, texture, and nutritional quality of Tempeh. Tempeh has been show to have immuno-modulatory and immune-stimulating properties that may also be caused by the microorganisms in Tempeh as they interact between the microbial population in the intestinal tract. The objective of this study was to quantify IgA gene expression at both the transcription and translation levels in Sprague Dawley (SD) rats supplemented with Tempeh. A total of 6 female SD rats were divided into 3 groups of 2 rats. The first group was the control and was fed a standard diet without Tempeh. The second- and third group were fed with a standard diet supplemented with raw and cooked Tempeh, respectively. Ileum tissue samples were collected after Tempeh supplementation for 28 days. RNA was extracted from ileum samples, and measurement of IgA gene expression was further analyzed using semi quantitative real-time PCR. The concentration of IgA protein was quantified from ileum lysate using the half sandwich ELISA method. IgA gene expressions in rats supplemented with raw, and with cooked Tempeh, were 1.18 and 1.17 fold higher, respectively, compared to the control group. Moreover, IgA protein secretion levels also increased 2.46 and 2.08 fold, respectively, compared to the control group. The result of this study indicates that both raw and cooked Tempeh may stimulate IgA secretion, and also that both viable and non-viable microorganisms might stimulate IgA gene expression.
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impact of Tempeh supplementation on mucosal immunoglobulin a in sprague dawley rats
Food Science and Biotechnology, 2015Co-Authors: Antonius Suwanto, Susan Soka, Dondin Sajuthi, Iman RusmanaAbstract:Tempeh, a well-known Indonesian fermented food made from soybeans, results from mixed-culture fermentation using a diverse group of microorganisms. The presence of many nonviable microorganisms in cooked Tempeh may trigger responses in the immune system. Thirty female Sprague-Dawley rats were fed a standard diet supplemented with either non-fermented soybeans or Tempeh (uncooked or cooked), for 28 days. Gene expression of intestinal immunoglobulin A (IgA) was analyzed using semi-quantitative real-time PCR, and intestinal IgA was further quantified from the ileum wash using ELISA. There was no significant (p>0.05) difference in IgA gene expression between animals groups receiving feed supplemented with cooked or uncooked Tempeh. However, a significant (p<0.05) difference was observed between animals receiving feed supplemented with Tempeh and with non-fermented soybeans. Microbial cells in Tempeh might increase IgA protein secretion.
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Klebsiella pneumoniae from Indonesian Tempeh were Genetically Different from that of Pathogenic Isolates
Microbiology Indonesia, 2014Co-Authors: Eveline Ayu, Antonius Suwanto, Tati - BarusAbstract:Tempeh is important traditional Indonesian fermented food made from soybeans employing Rhizopus oligosporus or R. microsporus . During the process of Tempeh production, some bacteria from the environment and Tempeh starter become an integral part of Tempeh, and even have important roles in determining the final quality of Tempeh it self. Several studies reported the presence of Klebsiella pneumoniae in Tempeh as one of vitamin B12 producing bacteria in Tempeh. However, K. pneumoniae also known as opportunistic pathogens causing pneumonia and liver abscess in human. In this study, Enterobacterial Repetitive Intergenic Consensus-Polymerase Chain Reaction (ERIC-PCR) was employed to determine genetic diversity of K. pneumoniae isolated from Tempeh and compared them with medical isolates. The result indicated that isolates from Tempeh were genetically distinct from those of medical isolates.
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Bacterial and Fungal Communities in Tempeh as Reveal by Amplified Ribosomal Intergenic Sequence Analysis
Hayati Journal of Biosciences, 2013Co-Authors: Cecilia Anna Seumahu, Antonius Suwanto, Iman Rusmana, Dedy Duryadi SolihinAbstract:Tempeh is an Indonesian traditional fermented food produced using Rhizopus as a starter culture. In practice, however, the starter culture as well as fermentation processes would yield a polymicrobial fermentation, which generated a unique Tempeh flavor and texture. This condition makes Indonesian Tempeh as one of the most complex fermented food, while at the same time would make it difficult to scale up Tempeh production with uniform quality and consistency. The aim of this study was to compare a number of Tempeh microbial communities employing Amplified Ribosomal Intergenic Sequence Analysis (ARISA). Fresh Tempeh samples were obtained from Tempeh producers in Java and Moluccas. 16S rRNA gene libraries and DNA sequencing were employed to analyze further the nature of bacterial diversity in two selected Tempeh samples. The results of our study showed that different Tempeh producer possessed different Bacterial ARISA (BARISA) or fungi ARISA (FARISA) profiles. However, BARISA profiles were found to be more discriminative than FARISA, and therefore BARISA would be more useful for Tempeh genetic fingerprint or barcoding.
Hartanti, Anastasia Tatik - One of the best experts on this subject based on the ideXlab platform.
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Kualitas Tempe Menggunakan Rhizopus delemar TB 26 dan R. delemar TB 37 yang Diisolasi dari Inokulum Tradisional Tempe "daun waru"
'Indonesian Food Technologists', 2019Co-Authors: Tati - Barus, Salim, Dika Putri, Hartanti, Anastasia TatikAbstract:Mikroorganisme utama dalam pembuatan tempe ialah Rhizopus. Penelitian ini bertujuan untuk mendapatkan informasi tentang potensi Rhizopus delemar TB 26 dan R. delemar TB 37 yang berasal dari "daun waru" dalam menentukan kualitas tempe. Tempe dibuat menggunakan R. delemar TB 26 (Tempe TB 26), R. delemar TB 37 (Tempe TB 37), dan inokulum komersial tempe (Tempe K). Uji organoleptik, aktivitas antioksidan, dan analisis proksimat telah dilakukan untuk menentukan kualitas tempe. Hasil penelitian menunjukkan bahwa tekstur, warna dan komposisi kimia Tempe TB 26, Tempe TB 37, dan Tempe K memenuhi syarat mutu tempe yang ditetapkan di Indonesia yang tertera pada SNI 3144:2015. Secara organoleptik, citarasa Tempe TB 26 dan Tempe TB 37 lebih disukai panelis dibandingkan dengan Tempe K. Dengan demikian, R. delemar TB 26 dan R. delemar TB 37 yang masing masing digunakan membuat Tempe TB 26 dan Tempe TB 37 berpotensi dikembangkan sebagai inokulum tempe. Kesimpulannya, penelitian ini telah berhasil untuk menganalisis kualitas Tempe TB 26 dan Tempe TB 37 yang dibandingkan dengan tempe komersial.Quality of Tempeh using Rhizopus delemar TB 26 and R. delemar TB 37 Isolated from Traditional Inoculum of Tempeh "daun waru"AbstractRhizopus is the main microorganism in Tempeh fermentation. This study aims to obtain information about the potential of R. delemar TB 26 and R. delemar TB 37 isolated from traditional inoculums of Tempeh "waru leaves" in determining the quality of Tempeh. Tempeh was made using R. delemar TB 26 (Tempe TB 26), R. delemar TB 37 (Tempe TB 37), and commercial inoculum of Tempeh (Tempe K). Organoleptic test, antioxidant activity, and proximate analysis were done to measure the quality of Tempeh. The results showed that the texture, color and chemical composition of Tempe TB 26 and Tempe TB 37 fulfilled the Tempeh quality requirements as stated in SNI 3144: 2015. Tempe TB 26 and Tempe TB 37 were more preferred by panelists compared to Tempe K. Therefore, R. delemar TB 26 and R. delemar TB 37, which were used to make Tempe TB 26 and Tempe TB 37, could potentially be developed as Tempeh inoculum. As conclusion, Tempe TB 26 and Tempe TB 37 could be analyzed and the comparison to commercial Tempeh was also successfully identified
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Peran Beberapa Galur Rhizopus microsporus yang Berasal dari “laru tradisional” dalam Menentukan Kualitas Tempe
'Indonesian Food Technologists', 2019Co-Authors: Barus Tati, Maya Fransiska, Hartanti, Anastasia TatikAbstract:Kualitas tempe ditentukan oleh mikroorganisme yang berperan selama proses fermentasi berlangsung. Mikroorganisme utama dalam fermentasi tempe adalah Rhizopus spp. yang sekarang umumnya berasal dari salah satu jenis laru komersial. Akibatnya, keragaman Rhizopus spp. yang digunakan pada fermentasi tempe mengalami penurunan. Oleh karena itu, penelitian ini bertujuan untuk mendapatkan informasi tentang peran beberapa galur R. microsporus yang berasal dari “laru tradisional” dalam menentukan kualitas tempe. Tempe diproduksi menggunakan R. microsporus TB 23 (Tempe TB 23), R. microsporus TB 32 (Tempe TB 32), R. microsporus TB 51 (Tempe TB 51), R. microsporus TB 55 (Tempe TB 55) dan tempe menggunakan laru komersial (Tempe K). Kualitas tempe ditentukan melalui pengukuran tekstur, warna, cita rasa, aktivitas antioksidan, dan komposisi kimia (kadar air, kadar lemak, kadar protein, dan kadar serat kasar). Hasil penelitian menunjukkan bahwa tekstur, warna, dan cita rasa Tempe TB 23, Tempe TB 32, dan Tempe TB 55 sama dengan Tempe K. Demikian juga komposisi kimia Tempe TB 23, Tempe TB 32, dan Tempe TB 55 hampir sama dengan Tempe K. Namun aktivitas antioksidan ketiga jenis tempe tersebut lebih tinggi dibandingkan dengan Tempe K. Tekstur, warna, dan komposisi kimia Tempe TB 23, Tempe TB 32, dan Tempe TB 55 bersama dengan Tempe K memenuhi syarat mutu tempe yang ditetapkan di Indonesia, yaitu yang tertera pada SNI 3144:2015. Oleh karena itu kesimpulannya adalah R. microsporus TB 23, R. microsporus TB 32, dan R. microsporus TB 55 memiliki potensi untuk dikembangkan sebagai laru komersial untuk fermentasi tempe.The Role of Some Strains of Rhizopus microsporus Originating from “laru tradisional” in Determining Tempe Quality AbstractThe quality of tempe was determined by involved microorganisms. The main microorganism in tempe fermentation is Rhizopus spp. which now generally comes from one type of commercial laru. As a result, the diversity of Rhizopus spp. in tempe has decreased. Therefore, this study aims to obtain information about the role of several strains of R. microsporus originating from "laru tradisional" in determining the quality of tempe. Tempe was produced using R. microsporus TB 23 (Tempe TB 23), R. microsporus TB 32 (Tempe TB 32), R. microsporus TB 51 (Tempe TB 51), R. microsporus TB 55 (Tempe TB 55), and tempe using commercial laru (Tempe K). The quality of Tempeh was determined through measurements of texture, color, taste, antioxidant activity, and chemical composition (moisture content, fat content, protein content, and crude fiber content). The results showed that texture, color and taste of Tempe TB 23, Tempe TB 32, Tempe TB 55 were similar as compared to Tempe K. The antioxidant activity of the three types of tempe was higher than Tempe K. The chemical composition of the three types of Tempeh was almost similar compared to Tempe K. Texture, color and chemical composition of Tempe TB 23, Tempe TB 32, Tempe TB 55 and Tempe K has fulfilled the quality requirements of tempe in Indonesia, which were listed in SNI 3144: 2015. Therefore, R. microsporus TB 23, R. microsporus TB 32 and R. microsporus TB 55 may be developed as commercial inoculums for tempe fermentation
Eka Putra Dhanang - One of the best experts on this subject based on the ideXlab platform.
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PELATIHAN DAN PENDAMPINGAN AGROINOVASI QUICK Tempeh “TEMPE CEPAT” PADA UKM PENGOLAHAN TEMPE
'Journal of Artificial Societies and Social Simulation', 2019Co-Authors: Suwardi Suwardi, Yekti Ambarkahi, Ratih Puspitorini, Gema Putri, Ariesia Ayuning, Eka Putra DhanangAbstract:Permasalahan utama pengusaha tempe adalah mutu tempe yang dihasilkan tidak selalu konsisten diantaranya terkadang pahit, hal ini diketahui dari para pelanggannya. Masalah berikutnya adalah limbah air rendaman hasil dari produksi tempe berbusa, berbau asam dan menyengat sehingga tetangga yang rumahnya berdekatan banyak yang protes. permasalahan yang ketiga adalah proses produksi yang lama, karena untuk sekali produksi tempe, Pengusaha tempe membutuhkan waktu sampai dengan 3 hari, sehingga perputaran modalnya sangat lambat, hal ini jelas tidak menguntungkan secara ekonomi. Upaya mengatasi permasalahan mutu tempe, limbah yang dihasilkan dan perputaran modal yang lambat adalah dengan teknologi tepat guna “quick Tempeh” yaitu tempe yang dibuat dengan pengasaman kimiawi menggunakan glucono delta-lactone (GDL) guna mereduksi lama pengasaman kedelai. Teknologi “Tempe Cepat” selain ramah lingkungan (hemat air dan mengurangi limbah air rendaman) juga dapat mempercepat proses pembuatan tempe, sehingga mempercepat perputaran dana Hasil dari kegiatan ini menunjukkan bahwa pengusaha tempe sangat antusias untuk mendapatkan ilmu dan keahlian guna menambah keuntungan usahanya serta alat-alat yang digunakan dalam pelatihan secara bersama-sama dapat dioperasikan dengan baik. Kata Kunci— jeruk siam, sari buah, teknologi pasca panen
Diana Nur Afifah - One of the best experts on this subject based on the ideXlab platform.
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The Effects of Tempeh Gembus, an Indonesian Fermented Food, on Lipid Profiles in Women with Hyperlipidemia
Current Nutrition & Food Science, 2020Co-Authors: Diana Nur Afifah, Nida Nabilah, Galuh Tamarasani Supraba, Syafira Noor Pratiwi, Nuryanto, Mohammad SulchanAbstract:Background: Hyperlipidemia is the major precursor of lipid-related diseases. Consumption of high fiber foods may decrease lipid profiles. The fiber content in Tempeh gembus is three times higher than regular Tempeh. Objective: This study was conducted to investigate the effect of Tempeh gembus on lipid profiles in women with hyperlipidemia. Methods: This research used the quasi-experimental design with nonequivalent control group design. Subjects were 41 women with hyperlipidemia, classified into 3 groups: control group, treatment group 1 given 103 g/day Tempeh gembus, and treatment group 2 given 206 g/day Tempeh gembus for 14 days. All of the groups received nutrition education. Total cholesterol and HDL-C were determined by CHOD-PAP method, triglyceride determined by enzymatic GPO-PAP method after subjects had been fasting for approximately 10 hours. LDL-C was calculated by Friedewald equation. Results: These results showed that consumption of Tempeh gembus 103 g/day and 206 g/day decreased LDL-C 27.9% and 30.9% as well as decreased total cholesterol 17.7% and 19.8% respectively. However, HDL-C increased 3.91% and 8.79% and triglyceride increased 2.3% and 3.1%. Tempeh gembus given 206 g/day was more effective to decrease total cholesterol and LDL-C than 103 g/day. Conclusion: Increasing Tempeh gembus consumption in women with hyperlipidemia should be addressed to decrease LDL-C and total cholesterol. Keywords: Fiber, HDL-C, hyperlipidemia, LDL-C, Tempeh Gembus, total cholesterol, triglyceride.
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Nutritional Composition Changes During Tempeh Gembus Processing
IOP Conference Series: Earth and Environmental Science, 2018Co-Authors: Ruth Nazaretha Sandessy Damanik, Dwi Yanti Winda Pratiwi, Nurmasari Widyastuti, Ninik Rustanti, Gemala Anjani, Diana Nur AfifahAbstract:This paper was aimed to analyze nutritional composition during Tempeh gembus processing. Processing of Tempeh gembus may cause an increase or decrease in its nutritional value such as amino acids, fatty acids, vitamins, and minerals. Regardless, Tempeh gembus may still be potentially beneficial to help fulfill nutrient needs. This was a descriptive study with three samples: soybeans, tofu residue, and Tempeh gembus. Soybeans used were varieties of Grobogan, Central Java. Minerals identified in all three samples include sodium, calcium, potassium, phospor, and iron. Soybeans, tofu residue, and Tempeh gembus each contain 34.12%, 5.40%, and 4.80% of amino acids. Saturated fatty acids were the lowest in soybeans(12.01%), marginally surpassed by tofu residue (12.41%) and Tempeh gembus (12.55%). Total levels of monounsaturated fatty acids were also found in a similar pattern (34.1%, 36.5%, 36.7% respectively). In contrast, soybeans had significantly more polyunsaturated fatty acids than other samples, containing up to 43.6% in comparison with 38.29% in tofu residue and 30.18% in Tempeh gembus. Overall, the nutritional profile of soybeans was generally better than tofu residue and Tempeh gembus. However, fermentation process may play a role in enchancing the fatty acid profile. Keywords: nutritional profile, soybeans, tofu residue, Tempeh gembus
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the effect of Tempeh gembus variations to serum levels of high sensitivity c reactive protein hscrp and serum levels of fibrinogen of sprague dawley rats with aterogenic diet
Romanian Journal of Diabetes Nutrition and Metabolic Diseases, 2018Co-Authors: Partika Kharunia Dewi, Ninik Rustanti, Diana Nur Afifah, Mohammad Sulchan, Gemala AnjaniAbstract:Background and aims: Cardiovascular diseases are widespread and causes many deaths in the world. The concentration of acute phase protein: C-reactive protein (CRP) and fibrinogen will rise dramatically when inflammation happens, which that can be used as an early marker of cardiovascular disease risk. Tempeh gembus contains fiber, unsaturated fatty acids and isoflavones are believed to reduce the inflammatory reaction. The aim of the study was to determinate the effect of Tempeh gembus variations to levels of hcCRP and levels of fibrinogen of Sprague Dawley rats with atherogenic diet. Material and methods: This study was quasi-experimental with posttest only randomized control group design using 35 Sprague Dawley mice. The rats were randomized into 5 groups: negative control group given the standard diet, the positive control group given standard diet and atherogenic diet, and three treatment groups were given the standard diet, atherogenic diet and variation of Tempeh gembus (Tempeh gembus, heated Tempeh gembus and Tempeh gembus with bromelain enzyme) for 28 days. Serum levels of hsCRP and fibrinogen examined using ELISA (Enzyme-linked Immunosorbent Assay). Results and conclusions: The administration of Tempeh gembus with bromelain enzyme is the most effective treatment for hsCRP serum level indicated a significant difference (p=0.028) between the negative control group, positive control group and first group with the third group. Fibrinogen serum levels showed significant differences in all treatment groups (p =0.042), administration of Tempeh gembus with bromelain enzyme is the most effective treatment is shown by a significant difference between the negative control group and the positive control group with third group. The administration of Tempeh gembus with bromelain enzyme for 28 days can reduce the serum levels of hsCRP and fibrinogen on rats significantly. key words: Tempeh Gembus, Serum levels of hsCRP, Fibrinogen, Aterosclerosis, Bromelain Enzyme
Djajati Sri - One of the best experts on this subject based on the ideXlab platform.
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PELATIHAN DIVERSIFIKASI OLAHAN TEMPE PADA PENGRAJIN TEMPE DI DESA PAREREJO KECAMATAN PURWODADI KABUPATEN PASURUSAN
Journal of Science and Social Development, 2020Co-Authors: Priyanto, Anugerah Dany, Djajati SriAbstract:One of the Tempeh craftsmen villages is Parerejo, Purwodadi Subdistrict, Pasuruan Regency. A total of 107 work and depend on their income as Tempeh producers in that area. Thus far, most of the craftsmen only sold it in the form of fresh Tempeh. Only view people are using Tempeh as Tempeh chips. Consequenetly, the Tempeh are not sold on a day that is wasted due to the shelf life is not long enough. The introducing of implementers was carried out slowly and kinship before the main program was carried out. This program used fresh Tempeh which was adjusted to the implementation of food technology knowledge. This was conducted by processing fresh Tempeh into three types of diversified Tempeh products such as mendoan Tempeh, Tempeh balls, and Tempeh rolade. In this service program, communicative language was used to accompany knowledge transfer about Tempeh processing to the tempe craftsmen community. This program was conducted to intend that the given information can be accepted by the community, so that this community service program get a positive response. After conducting counseling and training to the Tempeh craftsmen community, some of enthusiastic were got from craftsmen when they did the activities. Most of the craftsmen did not yet know the diversification of processed Tempeh products that were delivered by the team. As a result of this service program, it can be concluded that these activities were very beneficial for the Tempeh craftsmen community in Parerejo Village and they hope that the service activities with more various materials
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PENERAPAN TEKNOLOGI TEPAT GUNA PADA PENGOLAHAN SARI DAN ES PUTER TEMPE DI KAMPUNG TEMPE DESA PAREREJO KECAMATAN PURWODADI KABUPATEN PASURUSAN
Journal of Science and Social Development, 2019Co-Authors: Priyanto, Anugerah Dany, Djajati SriAbstract:Parerejo Village, Purwodadi Subdistrict, Pasuruan Regency, which is famous for its Tempeh village because most of patriarch work as Tempeh craftsmen. The majority of tempe craftsmen sell their product only fresh Tempeh and the minority processing the Tempeh into chips and nuggets. This has an impact on the disposal of unsold Tempeh due to its short shelf life. The program has the targets community were the wives of Tempeh craftsmen with the aim of helping their husbands. This program applies appropriate technology from the science of food technology to processing fresh Tempeh. Fresh Tempeh products were processed into two types of diversification, namely Tempeh juice and es puter. The training was carried out using the verbal language of the local community with the aim were easily delivered of knowledge and can be accepted by the community. Socialization and training can also be carried out well that can be known by looking at the community's response with enthusiasm and the sustainability of the program which will be carried out continuously in a coordinated manner by the chairman of the Tempeh craftsmen community. The results of this program can be concluded that community service to Tempeh craftsmen is very useful and the community hopes that the product can continue until it is ready for production and commercial in the market
