The Fortification Tempeh of Rice Bran Chitosan as Functional Food Antihypercholesterolemia in Indonesia

Harti, Agnes Sri; Nurhidayati, Anis; Handayani, Desy; Estuningsih,; Kusumawati, Heni Nur; Haryati, Dwi

doi:10.7763/ijbbb.2014.v4.381

Cited by 5 publications

(6 citation statements)

References 10 publications

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“…Immunomodulator was a compound which affects the humoral and cellular immune system. Chitosan was a chitin derived compound that can be biologically degraded, non-toxic, nonimmunogenic, and biologically compatible with animal tissue [8].…”

Section: Resultsmentioning

confidence: 99%

The Effectiveness of Snail Mucus (Achatina Fulica) and Chitosan Toward Limfosit Proliferation in Vitro

Harti

Murharyati

et al. 2018

Asian J Pharm Clin Res

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Objective: The objective of this research was to assess the effectiveness of mucous and chitin slime cream against lymphocyte proliferation in vitro.Methods: The research methods include snail mucus isolation, snail mucus cream material preparation, and lymphocyte cell proliferation test of 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) reduction method.Results: Lymphocyte cell proliferation test of MTT reduction method showed that chitosan 5% gave the most effective result toward lymphocyte proliferation activity compared to 100% snail slime and 5% snail slime cream. The 5% snail mucus cream 5% provides a higher proliferative activity than the 100% snail mucus. Positive control using Con A solution. Negative control was treatment without addition of test solution. The differences in lymphocyte proliferation activity were due to the presence of active compounds in chitosan, snail mucus, and snail slime cream that potentially increase lymphocyte proliferation. Significant differences in lymphocyte cell proliferation as Group K1, K2, K3, K4, K5, and K6.Conclusion: The effectiveness of snail and chitosan slime cream toward lymphocyte proliferation by in vitro that chitosan 5% gave the most effective result toward lymphocyte proliferation activity compared to 100% snail slime and 5% snail slime cream.

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Section: Resultsmentioning

confidence: 99%

The Effectiveness of Snail Mucus (Achatina Fulica) and Chitosan Toward Limfosit Proliferation in Vitro

Harti

Murharyati

et al. 2018

Asian J Pharm Clin Res

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“…It can serve as prebiotics. 9 Soybean can be processed into tempe, tempe chips, tofu, milk, and others.…”

Section: Production Of Rice Bran Tempe Flourmentioning

confidence: 99%

Chemical Composition and Sensory Analysis of Simulated Chips Based Rice Bran Tempe Flour

Cempaka

Casa

Asiah

2018

Curr Res Nutr Food Sci

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Indonesia has a diversity of traditional food. One of them is tempe, a fermented food which is generally made from soybean. Currently, the diversity of tempe raw materials and tempe products are widely developed with the aim of increasing the nutritional content of tempe. Processing soybean into various foods is generally a simple process, like chips. Chip is one of the most popular snack food consumed by all ages. The effects of rice bran tempe flour addition as a fortification of wheat flour in the processing of simulated chips was determined. Rice bran tempe has been made through fermentation method using Rhizopus oligosporus culture. This study aims to determine the chemical properties and sensory tests of simulated chips with the addition of rice bran tempe flour. The simulated chips were formulated by supplementing rice bran tempe flour at different proportions (10%, 20%, and 30%) with 100% wheat flour as a control. Results have shown protein, fat and ash of the simulated chips to be increased, while carbohydrate content decreased corresponding to the increase in proportion of rice bran tempe flour. The result of hedonic test showed that the addition of 10% rice bran tempe flour is the most favourite compared with others. However, the consumer perception has stated that simulation chips product with added rice bran tempe flour has no resemblance to the commercial product as a whole product.

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“…An alternative solution to solving food problems, especially in Indonesia, is to create food innovations that are healthy and affordable and whose raw materials are easy to obtain by all levels of society (Karinasari, 2022 ;Bigliardi & Galati, 2013). One of the authentic Indonesian foods that is easy to obtain, affordable and economical for all levels of society is tempeh (Babu et al, 2009 ;Harti et al, 2014), tempeh is a typical Indonesian food that is well known abroad (Cemapaka et al, 2018). The level of tempeh consumption in Indonesia has reached quite high figures.…”

Section: Introductionmentioning

confidence: 99%

Lotus Seed Tempeh Innovation to Increasing Local Food Availability Through Sustainable Alternatives

Khosyiati,

Setiawan,

Ma'ruf

et al. 2024

jtfat

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Limited food availability poses a significant challenge in keeping pace with rapid population growth. The impact is seen in the 30.8% of children under five in Indonesia who are stunted, signaling a serious nutritional problem. To solve this problem, it is important to find solutions that are healthy and affordable for the community. One of Indonesia's popular, affordable and versatile specialties is tempeh. However, the high consumption of tempeh poses a problem of domestic soybean availability for producers, prompting the search for alternative ingredients in the manufacture of tempeh. Lotus Fruit Seeds (Nymphaea sp.) were identified as a potential substitute for soybeans in making tempeh. The 71.06% carbohydrate and 10.86% protein content in these seeds offers an attractive alternative. This study attempted to use lotus fruit seeds as a raw material for tempeh, while gauging public responses to this product in terms of color, price, taste and aroma. Based on the results of the proximate analysis, the best experiment for processing tempeh from lotus seeds is boiling twice for 15 minutes each, because it can produce a high amount of protein, 37.38%. This study tried to use lotus fruit seeds as raw material for tempeh, while measuring public response to this product in terms of color, price, taste, and aroma. The results showed that tempeh from lotus fruit seeds has similar characteristics to soybean tempeh, the process of making tempeh from lotus seeds is relatively similar to soybean tempeh, although further research is needed to optimize the use of lotus. This has the potential to increase the economic value of lotus into a more meaningful alternative in food fulfillment in Indonesia.

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The Fortification Tempeh of Rice Bran Chitosan as Functional Food Antihypercholesterolemia in Indonesia

Cited by 5 publications

References 10 publications

The Effectiveness of Snail Mucus (Achatina Fulica) and Chitosan Toward Limfosit Proliferation in Vitro

The Effectiveness of Snail Mucus (Achatina Fulica) and Chitosan Toward Limfosit Proliferation in Vitro

Chemical Composition and Sensory Analysis of Simulated Chips Based Rice Bran Tempe Flour

Lotus Seed Tempeh Innovation to Increasing Local Food Availability Through Sustainable Alternatives

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