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All Journal Jurnal Teknologi Dan Industri Pangan agriTECH
Y. Marsono
Fakultas Teknologi Pertanian, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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AKTIVITAS PROTEOLITIK BAKTERI ASAM LAKTAT DALAM FERMENTASI SUSU KEDELAI [Proteolytic Activities of Lactic Acid Bacteria in Fermentation of Soymilk] . Yusmarini; R. Indrati; T. Utami; Y. Marsono
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (379.489 KB)

Abstract

Some lactic acid bacteria (LAB) strains had been isolated from spontaneously fermented soymilk which have proteolytic system. The purpose of this research was to study ability of isolates in fermentation of soymilk. The changes in bacterial growth, pH, titrable acidity, and proteolytic activities during fermentation were examined. Isolates of Lactobacillus plantarum 1 R.1.3.2; L. plantarum 1 R.11.1.2 and L. acidophilus FNCC 0051 (as a control) were capable growing in soymilk. The results indicated that initial pH of soymilk was 6,6 and decreased to 4,6 after fermentation and titrable acidity of 0.11 increased to 0.34 after fermentation. The proteolytic activities were 0.352 U/ml – 0.468 U/ml. The electrophoretic pattern of the proteins showed changes during fermentation of soymilk.
Pengawetan Geplak dengan Sorbat dan Propionat Suhardi Suhardi; Y. Marsono
agriTECH Vol 10, No 3 (1990)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1014.791 KB) | DOI: 10.22146/agritech.19063

Abstract

Telah dilakukan penelitian penggunaan potasium sorbat dan potasium propionat dengan kadar 0,05%-0,15% untuk mengawetkan geplak. Selama penyimpanan geplak diamati tiga hari sekali selama satu bulan atau sampai geplak berbau tengik atau berjamur. Pengamatan meliputi total jamur, total bakteri, total asam, tingkat ketengikan. Hasil percobaan menunjukkan bahwa geplak yang diberi tambahan sorbat 0,10% dan 0,15% masih awet sampai sebulan; sedangkan geplak yang ditambah propionat sampai kadar 0,15% maupun geplak tanpa penambahan mulai rusak pada hari ke sembilan. Geplak yang diawetkan dengan sorbat agak berbau sorbat yang dapat "dikurangi" dengan penambahan essen.
Pengaruh Pengukusan Terhadap Kandungan Oryzanol dan Perubahan Sifat Kimia Minyak Bekatul Padi Unggul Selama Penyimpanan Y. Marsono
agriTECH Vol 17, No 2 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1599.377 KB) | DOI: 10.22146/agritech.19327

Abstract

Rice brans of three superior rice cultivars (IR-64, PB-36 and Cisadane) were steamed at 100 °C for 15 min, extruded and dried in an oven at 40-50 °C then stored in plastic containers at the ambient temperature for three months. Changes in rice bran oil and the oryzanol contents as well as chemical properties oh the oil after steaming and storage were investigated. In all rice cultivars investigated steaming increased oil content of the rice bran. The process decreased free fatty acid and Iodine values, but increased the peroxide value of the oil extracted from rice brans. Te oryzanol content of rice oils were relatively constant. During three months storage at the ambient temperature, the oil were content decreased but the oryzanol tended to increase. Iodine value of the oil extracted from rice brans significantly decreased, peroxide value increased until the second month but then decreased in the last month. Free fatty acids gradually increased during the storage time.
Resistant Starch : Pembentukan, Metabolisme, dan Aspek Gizi-nya Y. Marsono
agriTECH Vol 18, No 4 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2306.969 KB) | DOI: 10.22146/agritech.19356

Abstract

"Resistant starch (=RS)" is defined as the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals. The presence of RS can be influenced by some factors including processing, the type of starch (amylase or amylopectin), the physical state of the starch (degree of hydration, particle size) and the presence of other components (i.e. lipids and fiber). in the large intestine, RS is fermented (as dietary fiber) by anaerobic bacteria. The major end product of fermentation are Short Chain Fatty Acids (SCFAs: acetate, propionate and butyrate) and gases (CH4, CO2 and H2.). The important physiological effects of RS are due not to the RS itself but also the SCFAs. Among the physical properties of RS are increase the viscosity of the intestinal content, reduce the rate of small intestinal absorption and increase stool bulk and fecal weight. Butyrate which is one of the main end products of fermentation is believed to protect against colorectal cancer while propionate has been suggested to play a certain role in the lipid metabolism. SCFA is also known to decrease pH of the intestinal content which make the large intestine healthier.
Co-Authors R. Indrati Suhardi Suhardi T. Utami Yusmarini Yusmarini