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Yustinus Marsono

Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta

Author-ID : 2871074

Agriculture, Biological Sciences & Forestry

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Sifat Hipoglisemik dan Hipolipdemik Kacang Kapri (Pisum sativum LINN) dan Kedelai (Glicine max MERR) pada Tikus Sprague Dawley Diabetik Induksi Alliksan Yustinus Marsono
agriTECH Vol 22, No 4 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Hypoglycemic and hypolidemic properties of Edible podded peas (Pisium sativum LINN) and Soy bean (Glycine max MERR) were evaluated in alloxan-induced diabetic rats. The objectives of this research were to investigate the effects of these legumes on serum glucose, total cholesterol and triacyl glycerol in alloxan-induced diabetic rats. Thirty male Sprague-Dawley (SD) rats (250-300 g) were provided and divided into three groups of ten rats. They were diabetic induced by twice intramuscular injection of alloxan (80 mg/Kg of body weight), then fed with three different diets i.e. Standard (ST), (2) Edible Podded peas (EP) and Soybean (SB) for 28 days. The legumes provided 20 % calorie of total duet calorie. Concentration of serum glucose, total cholesterol and tracyl glycerol were measured before injection and diet intervention (0 day and day 17th) and were monitored in the middle and at the end of diet intervention (day 31st and 45th). It was found that alloxan injection increased serum glucose concentration from 63.5 mg/dL to 281.4 mg/dL, total cholesterol and triacyl glycerol concentration increased from 90.7 mg/dL to 136.6 mg/dL and from 108 mg/dL to 147.5 mg/dL, respectively. In 28 days of diet intervention, EP and SB diets decreased the serum glucose concentration by 145.5 mg/dL (67%) and 142.1 mg/dL (65%), respectively, compared to 125.3 mg/dL (57%) in the ST diet. Total cholesterol decreased by 31% and 27% for EP and SB groups. respectively but only 17% for ST rats. Intervention of the diets also decreased concentration of triacyl glycerol by 9% and 5% for EP and SB diets, respectivelym but increased by 6% for standard (ST) diet.

Pengkayaan Protein Mie Instant dengan Tepung Tahu Yustinus Marsono; W. Pandhu Astana
agriTECH Vol 22, No 3 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A study on fortification of tofu flour in instant noodle has been conducted. The objective of this study is to determine the effect of tofu flour addition on chemical, nutritional and physical properties as well as panelist acceptance of the instant noodles. Four level of tofu flour fortification were evaluated, i.e. 10%, 12%, 14% and 16% wheat flour by weight. It is found that fortification of 16% tofu flour increased protein content instant noodles to 18% (from 9%) but decreased the in vitro protein digestibility from 58.7% to 46.8%. The energy content increased from 451 Kcal to 461 Kcal per 100 g of instant noodles. Fat content increased by 1.6% but carbohydrates decreased by 10.6%. Elasticity and deformation tend to decrease with increasing addition of tofu flour, but no significant effect is shown on the ectensibility of instant noodles. Rehydration capacity decreased by 5.5% and cooking loss increased to 3.25% on the noodle added with 16% tofu compared to 1.96% in the control noodle. Expansion of noodles are increased with the addition of tofu flour but are similar for the difference level of tofu flour added. Among the level of tofu flour added, addition of 12% resulted in the most preferable noodle.

Pengaruh pengolahan terhadap Pati Resisten Pisang Kepok (Musa paradisiaca fa. typica) dan Pisang Tanduk (Musa paradisiaca fa. corniculata) Yustinus Marsono
agriTECH Vol 22, No 2 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A study on the effect processing on resistant starch (RS) content and chemical composition of kepok (Musa paradisiaca fa. typica) and tanduk banana (Musa paradisiaca fa. corniculata) has been conducted. Mature banana was steamed, steamed - cooled, steamed - frozen, dried and dried - fried and was analyzed for starch, RS, simple sugars and chemical composition. RS content was determined by enzymatic method. It was found that steaming chaned RS from 6.2 mg/g to 9.5 mg/g (53%) for kepok banana and from 7.5 mg/g to 10.5 mg/g (40%) for tanduk banana. Cooling the steamed banana increased the RS to 6.8 mg/g (kepok) and 9.7 mg/g (tanduk). Freezing of the steamed banana increased the RS content by 30% (8.1 mg/g) and 24% (9.3 mg/g) for kepok and tanduk banana, respectively. RS of kepok and tanduk banana increased after the bananas were dried (15% and 41%) and dried-fried (53% and 55%). Small changes were shown on the chemical composition of the banana after processing, except that frying increased the fat content significantly.

Pengaruh Diet Ekstrak Protein Kedelai terhadap Glukosa Serum pada Tikus Diabetik Induksi Alloxan Wisaniya N.W.; Yustinus Marsono; Zuheid Noor
agriTECH Vol 22, No 1 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Hypoglycemic property of soyprotein extract were evaluated in alloxan-induced diabetic rats. The objectives of this research were to evaluate the effects of soyprotein extract feeding on glucose concentration in both normal-cholesterol and hypercholesterol alloxan-induced diabetic rats. Twenty-eight male Sprague-Dawley (SD) rats (250-300 g) were provided and divided into four groups of seven rats. They were (1) Standard-Placebo (SP). (2) Standard-Alloxan (SA), Soyprotein-Alloxan (PKA) and (4) Hypercholesterol-Soyprotein-Alloxan (HPKA) groups. Three groups were diabetic induced by alloxan injection (80 mg/Kg of body weught by intra-muscular injection) and one group (SP) was injected with aquabidest (placebo). HPKA groups were fed hypercholesterol diet 2 weeks prior to the alloxan injection. SP and HPKA were fed soy protein diet for 28 days. Concentration of serum glucose were determined before injection (0 day), 1,7, 14, 21, and 28 days after injection. It was found that alloxan injection increased serum glucose concentration of SA, PKA and HPKA rats. In 28 days intervertion, soybean protein diet decreased the serum glucose concentration from 405 mg/dL to 201mg/dL (50%) in PKA and from 428 mg/dL to 210 mg/dL (51%) in HPKA groups, but standard diets (SP and SA) were failed to decrease the serum glucose of the rats.

Co-Authors W. Pandhu Astana Wisaniya N.W. Zuheid Noor

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