Kedelai potensial sebagai bahan pangan fungsional, di samping sebagai sumber protein. Hal ini berkaitan dengan keberadaan 12 jenis isoflavon pada biji kedelai, baik dalam bentuk glikosida maupun aglikon. Senyawa isoflavon bermanfaat bagi kesehatan karena memiliki aktivitas antioksidan yang dapat mencegah kanker payudara, kanker kolon, osteoporosis, dan penyakit-penyakit degeneratif seperti penuaan dini, jantung koroner dan hipertensi, serta mengurangi sindrom menopause pada wanita. Kandungan isoflavon pada biji kedelai bervariasi dari 128 hingga 380 mg/100 g, dan yang dominan adalah genistein dan daidzein. Varietas unggul kedelai Devon 1 mengandung total isoflavon 221,97 mg/100 g dan varietas Devon 2 mengandung 30,37 mg/100 g untuk total genistein dan daidzein, sehingga masih terbuka peluang untuk meningkatkan kandungan isoflavon melalui perakitan varietas baru. Selain faktor genetis, kandungan isoflavon kedelai juga dipengaruhi oleh musim tanam, umur panen, pengairan, sinar UV dan kandungan unsur hara tanah, serta proses pengolahan. Perkecambahan dan fermentasi meningkatkan kandungan isoflavon, dan pemanasan dapat mengubah struktur kimia isoflavon. Tingkat konsumsi protein kedelai 25 g/hari atau setara asupan isoflavon 37-62 mg/hari diperkirakan dapat memenuhi 83% dari kebutuhan isoflavon harian yang dianjurkan.<br /><br />
Aflatoxin contamination of agricultural commodities is of great concern for both public health and the economy in southeast Asian countries.Near the end of 1998, we collected twenty-six agricultural samples from three different markets in central and east Java and Bali in Indonesia and analysed for aflatoxins.Also, 22 Aspergillus flavus group isolates from these commodities and soil samples were tested for their mycotoxin productivity.Aflatoxin B1 was detected in five of eight peanut and four of five maize samples. No aflatoxins were detected from six rice, three soybean, or four other bean samples. The highest amount of aflatoxin B1 detected was close to 6 ppm in one peanut sample followed by 300 ppb in one maize sample. Aflatoxin G1 and G2 were not detected in any of the samples. Seven out of 22 Aspergillus f lavus group isolates produced detectable amounts of aflatoxin B1 and B2 in liquid culture medium (0.18 to 21 ppm of aflatoxin B1 and 0.002 to 0.8 ppm of aflatoxin B2), but none produced detectable amounts of aflatoxin G1 or G2. A11 22 isolates produced kojic acid (0.07 to 3.18%) and 21 produced cyclopiazonic acid (trace to 54 ppm)•
IntroductionKecap 1) and tauco 1) are fermented soybean foods, known as Indonesian soy sauce and fermented salty paste, respectively. Whole soybeans, specially the varieties of black soybeans, are used as raw material for processing kecap. On the other hand, dehulled yellow soybeans are mainly used for making tauco. These foods are prepared by spreading cooked soybeans on bamboo trays and leaving them for a period of time until molded soybeans (kecap koji) are formed. Manufacturers of kecap and tauco do not usually use any inoculum for koji preparation 2) . During processing, molds grow on the cooked soybeans as the result of contamination from the environment such as the air and the previously used trays. Judoamidjojo 2) reported that molds isolated from kecap koji were mostly from the genus of Aspergillus. It is known that agricultural food commodities such as peanut and maize are Summary Aspergillus was dominant in 5 koji samples collected from kecap and tauco factories in Java, Indonesia, whereas Mucorales was dominant in one sample. Although, no aflatoxin was detected in all the 6 koji samples, but two out of 24 Aspergillus strains isolated from them were identified as a producer of aflatoxins. Aspergillus sp. 2-5 isolated from the tauco koji produced aflatoxins during 2-day of cultivation on cooked soybeans. The mash prepared by the kecap koji inoculated with the tempe starter contained lower formol nitrogen (FN) than those inoculated with Aspergillus strains. The kecap koji prepared by inoculating with white-spored mutants, induced from koji molds by UV irradiation, could be distinguished from those inoculated with their original koji strains or the aflatoxin-producing strain by developing white conidia (spore) during koji making. FN contents of the kecap mashes prepared using whitespored mutants were not different from those prepared using original strains. These results show that white-spored mutant can be used as a starter for preparation of kecap koji from the standpoint of preventing aflatoxin contamination.
<p class="Abstrak"><em><span lang="EN-GB">Diabetes mellitus </span></em><span lang="EN-GB">merupakan penyakit kronis yang disebabkan oleh defisiensi insulin. Salah satu cara untuk mencegah penyakit tersebut adalah dengan banyak mengkonsumsi makanan kaya antioksidan. Salah satu jenis makanan yang potensial untuk dikembangkan adalah beras <em>analog</em> kaya antioksidan dari campuran pati garut, <em>mocaf</em> dan <em>puree</em> rumput laut <em>Gracilaria </em>sp. Penelitian ini bertujuan untuk mengetahui sifat fisiko-kimia dan organoleptik beras <em>analog</em> kaya antioksidan dari pati garut, tepung <em>mocaf</em> dan <em>puree</em> rumput laut <em>Gracilaria </em>sp. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan 2 faktor. Faktor pertama yaitu proporsi pati garut: tepung <em>mocaf</em>, terdiri dari 3 level 25:75, 50:50, dan 75:25%. Faktor kedua, kosentrasi <em>puree</em> rumput laut yang terdiri dari 4 level yaitu 0; 1; 2; dan 3%. Hasil penelitian menunjukkan bahwa terdapat interaksi antara proporsi pati garut dan tepung <em>mocaf</em> dengan kosentrasi <em>puree</em> rumput laut terhadap kadar air, lemak, protein, karbohidrat, total kalori, intensitas warna, densitas kamba, bobot 1000 butir, dan kenampakan beras <em>analog</em>. Berdasarkan hasil pada penelitian diketahui bahwa kadar air tertinggi pada perlakuan proporsi pati garut: tepung <em>mocaf</em> 75:25 dengan persentase rumput laut 0%, yaitu sebesar 8,62%, kadar karbohidrat tertinggi pada perlakuan proporsi pati garut: tepung <em>mocaf</em> 75:25 dengan persentase rumput laut 1%, yaitu sebesar 90,61%, sedangkan aktifitas antioksidan tertinggi beras analog diperoleh pada perlakuan kosentrasi <em>puree</em> rumput laut 3% yaitu sebesar 15,547%. Perbedaan perlakuan juga berpengaruh terhadap hasil uji organoleptik, baik kenampakan, tekstur, rasa, aroma, maupun kesukaan. Perbedaaan rasio pati garut:tepung mocaf dengan konsentrasi <em>puree</em> rumput laut <em>Gracilaria </em>sp berpengaruh terhadap sifat fisiko-kimia dan organoleptik beras <em>analog</em>.</span></p><p class="Abstrak"><span lang="EN-GB"><br /></span></p><p class="Abstrak"><strong><span lang="EN-GB">High Antioxidant Analogue Rice Characterization Based on Proportion of Arrowroot Starch (<em>Maranta arundinaceae</em> L.): MOCAF (Modified Cassava Flour) and Seaweed Puree Concentration (<em>Gracilaria</em> sp)</span></strong></p><p class="Abstrak"><span lang="EN-GB">Diabetes mellitus is a chronic disease caused by insulin deficiency. The solution to prevent this disease is through high antioxidant foods consumption. The high antioxidant analogue rice based on arrowroot starch, MOCAF (Modified Cassava Flour) and seaweed puree <em>Gracilaria</em> sp. is potential food that could developed. This study used randomized complete block design (RCBD) factorial with two factors. The first factor was proportion of arrowroot starch and MOCAF consisted three levels (25:75, 50:50, and 75: 25%). The second factor was seaweed puree concentration that consisted four levels (0; 1; 2; and 3%). The result indicated that there was interaction between proportion of arrowroot starch and MOCAF, with seaweed puree addition to the chemical (water, fat, protein, and carbohydrate content), and physical characteristics (total calories, color intensity, bulk density, 1000-grain weight, and appearance). The highest water content was 8.62% due to treatment arrowroot starch: MOCAF (75%: 25%), without seaweed puree (0%). While the highest carbohydrate was 90.61%, due to proportion 75%: 25% of arrowroot starch: MOCAF and 1% seaweed puree. Furthemore, the highest antioxidant level was 15.547% obtained from 3% seaweed puree. The treatment also affected on the organoleptic test (appearance, texture, taste, aroma, and tendency). Therefore, it can concluded that proportion of arrowroot starch: MOCAF, and seaweed puree concentration give significantly effect on the physical-chemical, and organoleptic characteristics of analogue rice.</span></p><p class="Abstrak"><span lang="EN-GB"><br /></span></p>
Abstract. Indonesia is the highest fish producer in the world after China and Peru. Fish is a food that is easily damaged, one of which is lemuru fish, which is a fish with high production yields in Indonesia, therefore it is necessary to preserve lemuru. Preservation is a way to prevent damage to lemuru fish, one way is preservation using mango leaf extraction. Mango leaves contain substances that are antibacterial. This study aims to analyze the effectiveness of mango leaf extract as a natural preservative on the shelf life of lemuru fish at low temperatures. The research was carried out at the UPT Laboratory for Quality Testing and Development of Marine and Fisheries Products in Banyuwangi (PMP2KP). The research was conducted using factorial Completely Randomized Design (CRD) method. The mango leaf extract was treated with a dose of 0%, 10%, 20% and 30% soaking time for 30 minutes, then stored at low temperature (5 ^ ° C -10 ^ ° C). Observations were made on day 0, 2 and 4 for lemuru. The parameters observed included microbiology, namely TPC, chemistry, namely protein content, water content, pH and histamine and also organoleptic testing. The results showed that the use of mango leaf extract with a concentration of 20% in lemuru during low temperature storage had the longest shelf life of up to two days with a total bacterial value of 8.4 x10 ^ 3 cfu / g, the degree of acidity of 6.32 levels of protein. 17.28%, water content of 73.31% and histamine 30.11 ppm. Keywords: histamine, lemuru fish, mango leaf extract, moisture content, protein. Abstrak. Indonesia merupakan penghasil ikan tertinggi di dunia setelah China dan Peru. Ikan merupakan salah satu bahan pangan yang mudah rusak salah satunya adalah ikan lemuru merupakan ikan dengan hasil produksi cukup tinggi di Indonesia maka dari itu perlu pengawetan ikan lemuru. Pengawetan merupakan cara untuk mencegah kerusakan pada ikan lemuru, salah satu cara adalah pengawetan dengan menggunakan ekstraksi daun mangga. Daun mangga memiliki kandungan zat yang bersifat antibakteri. Penelitian ini bertujuan untuk menganalisis efektivitas ekstrak daun mangga sebagai pengawet alami terhadap masa simpan ikan lemuru pada suhu rendah. Penelitian dilaksanakan di Laboratorium UPT Pengujian Mutu dan Pengembangan Produk Kelautan dan Perikanan Banyuwangi (PMP2KP). Penelitian dilakukan menggunakan metode Rancangan Acak Lengkap (RAL) faktorial. Perlakuan ekstrak daun mangga dengan dosis 0%, 10%, 20% dan 30% lama perendaman 30 menit, kemudian disimpan pada suhu rendah ( - ). Pengamatan dilakukan pada hari ke 0, 2 dan 4 untuk ikan lemuru. Parameter yang diamati meliputi mikrobiologi yaitu TPC, kimia yaitu kadar protein, kadar air, pH dan histamine dan juga pengujian organoleptik. Hasil penelitian menunjukkan bahwa penggunaan ekstrak daun mangga dengan konsentrasi 20% pada ikan lemuru selama penyimpanan suhu rendah memiliki masa simpan yang paling lama yaitu hingga dua hari dengan nilai total bakteri 8,4 x cfu/g, derajat keasaman 6,32 kadar protein 17,28%, kadar air 73,31% dan histamine 30,11 ppm. Kata kunci: kadar air, ekstrak daun mangga, histamin, ikan lemuru, protein.
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