Koro kratok fermentation used Rhizopus oligosphorus was one of Indonesian’s society methods to consumed Koro kratok. Rhizopus oligosphorus produced proteolytic enzyme which can be used to break down complex protein to simple protein. Protein degradation was observed based on the fermentation time of koro kratok. Fermentation times used were 0 hours, 12 hours, 24 hours, 36 hours, 48 hours, 72 hours, 96 hours and 120 hours of fermentation. Parameters observed included proteolytic activity, growth of Rhizopus oligosphorus mycelium, dissolved protein, protein concentration and degree of hydrolysis also protein pattern using SDS PAGE. Observation showed that proteolytic activity, Rhizopus oligosphorus mycelium growth, dissolved protein, protein concentration and degree of hydrolysis were directly proportional to the length of fermentation time. The results of observation on protein patterns using SDS PAGE show that the longer the fermentation time, the simpler the protein produced. The longer the fermentation time, the bigger protein degration of koro kratok.
Weaning food is given as a complement to breast milk which is helpful for babies in the process of baby led weaning. At six months, the baby's digestive tract is able to digest some food such as flour so baby can be introduced to solid food. Purple sweet potato has good nutrition such as carbohydrates, protein, fat, vitamins, minerals, and water. Ultrasound modification is considered easier, simpler, and safer because it does not use chemical additives. This research used a non-factorial completely randomized design (CRD) with one variable treatment and three replication. The variable was the ratio of sweet potato ultrasound modified starch and rice flour (0%:100%; 20%:80%; 40%:60%; 60%:40%; 80%:20%; 100%:0%). The result showed the ratio of sweet potato ultrasound modified starch and rice flour had significant effect on the chemical properties of instant weaning food. The significant result was shown by formulation of sweet potato ultrasound modified starch 100% and rice flour 0% with moisture content 3.88%, ash 0.69%, protein 16.87%, fat 1.66%, and carbohydrates 76.88%.
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