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Suparmo Suparmo
Fakultas Teknologi Pertanian, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry

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Kobalamin, Kobalamin-Analog, dan Keberadaannya dalam Tempe Suparmo Suparmo
agriTECH Vol 10, No 4 (1990)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (920.733 KB) | DOI: 10.22146/agritech.19211

Abstract

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Distribusi Inositol Fosfat Kedelai Selama Pengecambahan dan Fermentasi Pada Pembuatan Tempe Suparmo Suparmo
agriTECH Vol 13, No 1 (1993)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (982.302 KB) | DOI: 10.22146/agritech.19254

Abstract

Fraksinasi terhadap inositol fosfat hasil hidrolisis asam fitat pada pengecambahan kedelai dan fermentasi pada tempe telah dikerjakan untuk mempelajari distribusi inositol fosfat yang berada dalam bahan pangan tersebut. Fraksinasi menggunakan Dowex 1X8 (CI-) yang diilusi menggunakan linier gradien HCI dari 0 sampai 1 N menghasilkan tujuh fraksi yang terpisah °dengan baik; fosfat anorganik, inositol mono, di, tri, tetra. penta dan heksa fosfat. Pada pengecambahan, peningkatan inositol fosfat terjadi dengan sangat cepat selama 24 jam yang diikuti dengan pengurangan fosfat anorganik dan total fosfat pada jam ke 48. Pada fermentasi pembuatan tempe, peningkatan fosfat anorganik tidak secepat pada pengecambahan, lagi pula pengurangan total fosfat atau fosfat anorganik tidak tampak. Pada akhir pengecambahan dan akhir fermentasi pembuatan tempe masih terdapat sekitar 32 dan 37% fosfat yang terdapat pada inositol tetra, penta dan heksafosfat, yaitu fraksi-fraksi yang mampu mengikat dan mengendapkan mineral bervalensi dua dan tiga.
Sifat dan Potensi Serat Pangan pada "Gudeg Kering" Priyanto Triwitono; Suparmo Suparmo; Zuheid Noor
agriTECH Vol 19, No 2 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (191.272 KB) | DOI: 10.22146/agritech.22343

Abstract

Gudeg is as well known traditional processed vegetable of Yogyakarta made from immature jackfruit. This research aimed to study physical and chemical properties of it's dietary fiber to elucidate the physiological effect potential in diet. Result indicatied that gudeg contained high percentages of insoluble dietary fibers (41.3 %db) in contrast to the soluble dietary fibers (14.4 %db). The water holding capacity (WHC) was 3.6 g water I g fiber, swelling 325 percent, bulk volume 1.3 ml / g fiber, and cation exchange capacity 0.08 mgreq of Na / g fiber.
Perangkat Lunak Komputer untuk Penentuan Kecukupan Asupan Gizi Makanan Indonesia Bernadus Triono Utomo; Suparmo Suparmo; Agnes Murdiati
agriTECH Vol 18, No 1 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4538.64 KB) | DOI: 10.22146/agritech.22477

Abstract

A computer application program has been developed specifically for the nutritional analysis of Indonesia (traditional) foods. The program is also aimed to analyse the nutritional content of the food as percentage of nutritional dietary allowance of any person at any age, weight, and activity. Three data base sources are essential for the algorithm of the calculation, which are food composition table, recommended dietary allowance and over 350 recipes of Indonesia, traditional foods. The required input are respondent's data such as sex, age, activity, and state of growth and the kind and amount foods to be eat. The output abtaied is table of food nutritional composition, e.g. calorie, carbohydrate, protein, lipid, cholesterol, vitamins, and minerals and percentage of the daily intake. The program run under Window 95 is very friendly to apply, and written in Indonesian language, and nutritionists in food industry, catering, hotel, restaurant, fitness center, and maybe hospitals in providing nutritional information's to their customers
Co-Authors Agnes Murdiati Bernadus Triono Utomo Priyanto Triwitono Zuheid Noor