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Mary Astuti
Fakultas Teknologi Pertanian, Universitas Gadjah Mada
Aerospace Engineering Agriculture, Biological Sciences & Forestry Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Electrical & Electronics Engineering Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Neuroscience Physics

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 1 
Peranan Gizi Iodium di Dalam Kesehatan Mary Astuti
agriTECH Vol 7, No 1 (1987)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3548.769 KB) | DOI: 10.22146/agritech.18997

Abstract

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Iron Protein Complex in Soybean Tempe Mary Astuti
agriTECH Vol 12, No 2 (1992)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1165.791 KB) | DOI: 10.22146/agritech.19236

Abstract

In this study some characteristics of iron-protein complex in soybean tempe were investigated. Tempe was prepared by fermenting dehulled cooked soybeans at 30°C for 0; 24; 48; 72 and 96 hours, respectively. Tempe protein was extracted using Tris-maleate butfer at pH 6.5 and the extract was dialyzed in cellulose tube MM. 12,000. The residue was fractionated using Sepharose 6B/CI-6B gel filtration. The protein and iron distribution in those fractions and their molecular weight were determined. Results showed that fermentation increasing the number of protein fractions. The molecular weight of protein fractions was in the range of 5.000 - 70,000 daltons. Iron was distributed in all fraction measured. The percentage of protein and iron in fractions with molecular weight > 70,000 daltons decreased with longer fermentation time. Some of the small molecular weight of protein fractions failed to pass the cellulose membrane
Pengaruh Variasi Diet Zat Besi dan Tempe Terhadap Kadar Kolesterol, Trigliserida, dan Peroksida Lemak dalam Serum Tikus Mary Astuti
agriTECH Vol 13, No 2 (1993)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1295.862 KB) | DOI: 10.22146/agritech.19257

Abstract

Telah dilakukan penelitian tentang pengaruh variasi zat besi dan tempe dalam diet terhadap kadar kholesterol,trigliseridadan peroksida lemak dalam serum tikus. Sumber protein pakan adalah kasein dan tempe. Tikus putih jantan umur sapih (strain Wistar)sebanyak 36 ekor dibagi menjadi enam keiompok dan diberi pakan diet I, II, IIIIV, V dan VI. Diet I dan II dibuat dari protein kasein yang disubstitusi tempe sebanyak 10 dan 20%, diet III dan V, sumber proteinnya kasein sedang diet IV dan VI sumber proteinnya adalah tempe. Kandungan zat besi dalam diet berturut-turut sebanyak 26, 22, 43, 36, 110, dan 103 ppm untuk diet I, 11,111, IV, V, dan VI. Percobaan dilakukan selama satu bulan dan pada akhir percobaan tikus dibunuh dan dianalisis kandungan kadar kholesterol serta trigliserida dalarn serum menggunakan Kit, peroksida lemak dalam serum menggunakan metoda TBA. Hasil percobaan menunjukkan bahwa semakin besar jumlah tempe dalam diet, semakin rendah kadar kholesterol dan kadar MDA dalam serum. Semakin tinggi kandungan zat besi dalam pakan berpengaruh terhadap konsumsi pakan meningkatnya kadar kholesterol, trigliserida dan MDA. Hasil percobaan ini memperkuat potensi tempe di dalam mencegah oksidasi lemak dan efek tempe di dalam menurunkan kadar kholesterol darah. Konsumsi zat besi yang berlebihan memberikan dampak yang kurang baik.
Pengaruh Ratio Molar Fitat:Zn Pada Diet Tempe Terhadap Pertumbuhan dan Spermatogenesis Mary Astuti
agriTECH Vol 13, No 4 (1993)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2866.954 KB) | DOI: 10.22146/agritech.19274

Abstract

Telah dilakukan penelitian mengenai pengaruh ratio molar asam filet: Zn dalam diil lempe terhadap pertumbuhan dan spermatogenesis. sebagai hewan percobaan digunakan tikus putih jantan strain Wislar umur 21 hari. Untuk mendapatkan ratio molar yang bervariasi, digunakan tempe yang difermentasi seams 0, 36 dan 60 jam dan ditambahkan pula ZnSO4 sebanyak 7 ppm pada dill tempe tersebut. Hasil percobaan menunjukkan bahwa penambahan ZnSO4 dalam diit tempe meningkatkan nafsu makan dan berat badan tikus. Gambaran mikroskopik jaringan testis likus yang diberi pakan tempe fermentasi 0, 36 dan 60 jam selama 28 hurl dengan herbagai ratio molar Mal: Zn menunjukkan spermatogenesis dan berat organ testis yang normal. Penelitian ini menunjukkan bahwa diet tempe tidak berpengaruh negatif terhadap sistem reproduksi.
Makanan Fungsional, Konsep dan Peraturannya Mary Astuti
agriTECH Vol 17, No 4 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1276.941 KB) | DOI: 10.22146/agritech.19342

Abstract

Perlu adanya persepsi yang sama tentang apa yang dimaksud dengan makanan fungsional yang dipopulerkan Jepang sebagai FOSHU yang berupa makanan biasa bukan pit ataupun kapsul, dan merupakan makanan yang dirancang sedemikian rupa sehingga fungsi fisologis dapat lebih dioptimalkan terutama untuk mencegah secara dint terjadinya penyakit tertentu. Peraturan perlu segera dipersiapkan baik yang berlaku secara nasional ataupun internasional. Indonesia telah mempunyai Undang-undang Pangan tetapi belum ada peraturan yang mengatur tentang makanan fungsional. Makanan fungsional nampaknya mempunyai prospek yang cukup balk untuk dikembangkan di Indonesia yang dapat digali dart berbagai sumber bahan makanan yang seiama ini dipercaya masyarakat dapat menjaga kesehatan
EVALUATION OF THE PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF TEMPE DERIVED FROM VARIOUS OF SOYBEAN VARIETY Nikmatul Hidayah; Resa Setia Adiandri; Mary Astuti
Widyariset Vol 15, No 2 (2012): Widyariset
Publisher : Pusbindiklat - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (738.271 KB) | DOI: 10.14203/widyariset.15.2.2012.357–364

Abstract

Imported soybean as raw material for making tempe was preferred than local soybean due to better qualities in colour and uniform seed size. This study was carried out to evaluate the physical, chemical and organoleptic properties of tempe derived from both local and imported soybean. Five local soybean varieties and an imported soybean were examined in this research. This study consisted of two steps: (1) making of the tempe from various of soybean variety; (2) characterizing the tempe such as the physical properties (density, texture, pH, yield), chemical properties (water content, ash content, protein, fat, carbohydrate), and organoleptic properties (colour, smell, flavour, preference). The result showed that tempe derived from local soybean had a better quality than imported soybean tempe for its physical, chemical and organoleptic properties. Galunggung tempe had the highest yield and Anjasmara tempe had the highest protein content. Based on organoleptic properties, it shows that Bromo tempe had the highest preference value.
EVALUATION OF THE PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF TEMPE DERIVED FROM VARIOUS OF SOYBEAN VARIETY Nikmatul Hidayah; Resa Setia Adiandri; Mary Astuti
Widyariset Vol 15, No 2 (2012): Widyariset
Publisher : Pusbindiklat - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (738.271 KB) | DOI: 10.14203/widyariset.15.2.2012.357–364

Abstract

Imported soybean as raw material for making tempe was preferred than local soybean due to better qualities in colour and uniform seed size. This study was carried out to evaluate the physical, chemical and organoleptic properties of tempe derived from both local and imported soybean. Five local soybean varieties and an imported soybean were examined in this research. This study consisted of two steps: (1) making of the tempe from various of soybean variety; (2) characterizing the tempe such as the physical properties (density, texture, pH, yield), chemical properties (water content, ash content, protein, fat, carbohydrate), and organoleptic properties (colour, smell, flavour, preference). The result showed that tempe derived from local soybean had a better quality than imported soybean tempe for its physical, chemical and organoleptic properties. Galunggung tempe had the highest yield and Anjasmara tempe had the highest protein content. Based on organoleptic properties, it shows that Bromo tempe had the highest preference value.
Co-Authors Nikmatul Hidayah Resa Setia Adiandri