Lima bean (Phaseolus lunatus L.) has a high bioavailability and good of amino acids balanced. Lima bean was pontentially used as a food ingredient on food manufacturing. In order to enhance its properties, the bean flour wasmodified by spontaneous fermentation. The aim of this research was to obtaine the appropriate fermentation pH and time on the production of modified lima bean flour. The fermentation pH were 4.5; 5 and 5.5 in combination with fermentation time of 16, 24 and 32 hour. The Modified lima bean flour was then determined its moisture, ash, fat and soluble protein content. viscosity, bulk density, lightening, oil holding capacity (OHC), water holding capacity (WHC), foaming activity and stability index, emulsifing activity and stability index. The research results showed that the best treatment resulted by fermentation pH of 5.5 for 16 hours. The modified lima bean flour had 8.
Extraction of protease from a local ginger rhizome (Zingiber officinale var. Bentong) was carried out. The effect of extraction pH (6.4, 6.8, 7.0, 7.2, 7.6, 8.0, 8.4, and 8.8) and stabilizers (0.2% ascorbic acid, 0.2% ascorbic acid and 5 mM EDTA, or 10 mM cysteine and 5 mM EDTA) on protease activity during extraction was examined. pH 7.0 potassium phosphate buffer and 10 mM cysteine in combination with 5 mM EDTA as stabilizer were found to be the most effective conditions. The extraction procedure yielded 0.73% of Bentong ginger protease (BGP) with a specific activity of 24.8 ± 0.2 U/mg protein. Inhibitory tests with some protease inhibitors classified the enzyme as a cysteine protease. The protease showed optimum activity at 60 °C and pH 6-8, respectively. The enzyme was completely inhibited by heavy metal cations such as Cu , respectively. The dried enzyme retained its activity for 22 months when stored at −20 °C.
Produktivitas tanaman kopi di Indonesia cukup tinggi, agroindustri kopi dapat menghasilkan kulit kopi sekitar 60% dari bahan awal. Penelitian ini bertujuan untuk mengetahui karakteristik kulit kopi perkebunan rakat dari tiga daerah sentra penghasil kopi di Jawa Timur, yaitu Jember, Banyuwangi, dan Malang. Beberapa karakteristik yang dianalisis adalah kadar proksimat(air, abu, lemak, protein dan karbohidrat), kadar serat kasar dan kadar lignoselulosa (lignin, selulosa, dan hemiselulosa). Hasil penelitian menunjukkan bahwa kulit kopi memiliki karakteristik yang berbeda pada setiap daerah.
Cake is one of the products bakeries. The main ingredient on the production PENDAHULUANCake merupakan salah satu produk bakery yang membutuhkan kandungan gluten untuk membentuk struktur cake, bahan utama pembuatan cake adalah terigu dengan kandungan protein sedang 10-11%. Menurut data BPS Jawa Timur untuk perkembangan ekspor dan impor pada maret 2015 mencatat impor gandum mencapai 6,63% atau 93,155 ton. Menurut Corinthian (2008) menyatakan bahwa produksi cake naik setiap tahun 3,4% pertahunnya dan pada tahun 2007 mencatat produksi cake mencapai 1,19 juta ton. Berdasarkan kebutuhan terigu dalam pembuatan cake sangat tinggi, salah satu upaya untuk mengurangi penggunaan terigu dibutuhkan diversifikasi pangan dengan substitusi tepung terigu dengan tepung dari komoditi lain seperti tepung labu kuning dan koro pedang.Koro pedang (Canavalia ensiformis) merupakan jenis koro-koroan sebagai sumber protein nabati dan kandungan gizi yang cukup tinggi seperti karbohidrat 55 %, dan protein 24% (Windrati et al., 2010). Menurut Subagio et al. (2003) menyatakan protein dari koro pedang mempunyai sifat penyerapan dan pengikatan air yang tinggi, mempunyai kemampuan sebagai pengemulsi dan pembantukan busa, sehingga dapat meningkatkan mutu cake. Jumlah produksi koro pedang pada tahun 2016 mencapai 12 ton/ha menurut Litbang Pangan dan Pertanian (2016) sehingga dapat digunakan untuk mengurangi penggunaan terigu dalam pembuatan cake Labu kuning (Cucurbita moschata Durch) merupakan salah satu komoditas pertanian yang memiliki memiliki kandungan protein sebesar 1,1 % dan
The good procurement of the food in a boarding school has guarantee the nutritional needs of the students. This study aims to describe the implementation of the food in the boarding school in the district of Jember. This type of research is qualitative research with descriptive approach using primary and secondary data. The informant in this study is the executive management of the boarding school and the cheff manager. The Processing and analyzing of data is using content analysis and presented in narrative form and quote. The results showed a third implementation of the boarding school was a self-managed non-commercial. The executive manager was Ning (daughter of the owner of boarding school) or coordinator of ustadzah (teacher). Only NI boarding school that has a menu cycle i.e 10 days cycle menu, budget planning is done by those responsible for food manager and Ndalem (family members of the owner of boarding house). Purchases made directly groceries every day, which storage was FIFO. Food preparation is done two times, in the morning hours of 6:00 pm and 15:00 pm. There was no calculation for nutritional adequacy andthe students consumption were still in the deficit category. Food procurement in a boarding school need to increase with planning optimizing,
<p>The research aimed to determine the characterization of the physical, chemical and organoleptic of analog rice. Samples from analog rice consist two formulations e.i with 50% <em>mocaf</em> 50% corn flour (R) and with propotion 40% <em>mocaf</em> : 50% corn flour: 10% sweet potato (U), triplicated. Parameters lightness, Hue, weighs of 100 grain, weight per grain, bulk density, proximat and organoleptics were analysed. Beras analog R and U have characteristic values of L (Lightness) 33.2-37.0 and Hue (ºH) 96.0-360.9, weighs of 100 grain 3.12-3.52 grams and weight per grain 0.031-0.035 grams, bulk density 0.617-0.639 g/ml, moisture content 11.50-13.73%, ash content 0.69-0.97%, protein 4.22-7.67%, crude fat 0.716-0.725%, carbohydrate 76.90-82.86%, starch 65.39-74.79%, amylose 4.76-4.82%, amylopectin 95.18-95.24% and in vitro digestibility 49.45-51.18%.</p><p> </p><p><strong>KARAKTERISTIK BERAS ANALOG MENGGUNAKAN <em>HOT EXTRUDER TWIN SCREW</em></strong></p><p>Tujuan penelitian ini adalah untuk mempelajari sifat fisik, kimia dan organoleptik dari beras analog berbahan dasar <em>mocaf</em>, tepung jagung dan ubi ungu. Sampel yang digunakan terdiri dari 2 formulasi beras analog menggunakan <em>mocaf</em> 50% : tepung jagung 50% (R) dan <em>mocaf</em> 40% : tepung jagung 50% : tepung ubi ungu 10% (U) yang diulang sebanyak 3 kali dengan parameter yang diuji meliputi kecerahan (L*), Hue (ºH), bobot 100 butir, berat per butir, densitas kamba, proksimat dan organoleptik. Beras analog R dan U memiliki karakteristik yaitu 33,2-37,0 (nilai kecerahan); 96,0-360,9 Hue (ºH); 3,12-3,52 gram (bobot 100 butir); 0,031-0,035 gram (berat per butir); 0,617-0,639 gram/mL (densitas kamba); 11,50-13,73% (kadar air); 0,69-0,97% (kadar abu); 4,22-7,67% (kadar protein); 0,716-0,725% (kadar lemak); 76,90-82,86% (kadar karbohidrat); 65,39-74,79% (kadar pati); 4,76-4,82% (kadar amilosa); 95,18-95,24% kadar amilopektin dan 49,45-51,18% (daya cerna).</p>
Colchicine is a classical alkaloid drug extracted from plants of the genus Colchicum. Colchicine is very rarely seen as a cause of hypoglycemia. Here we reported a 65 years old female that presented with erythema nodusum, and developed hypoglycemia after being treated with Colchicine. Journal of National Institute of Neurosciences Bangladesh, 2019;5(1): 87-89
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.