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Nasrul Rofiah Hidayati
IKIP PGRI MADIUN
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Mathematics

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Journal : Jurnal Florea

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PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN Agnes Yuantin Maharani; Nasrul Rofiah Hidayati; Sri Handayani; Dewi Endri Astuti; Ria Nopida; Syaiful Fachrurazi
Florea : Jurnal Biologi dan Pembelajarannya Vol 3, No 2 (2016)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (145.129 KB) | DOI: 10.25273/florea.v3i2.799

Abstract

Tempeh is a food that is produced from the fermentation process by Rhizopus mold. Tempe derived from soy that contains carbohydrates and proteins needed during fermentation. In addition to soy other materials that could be used adalag Biju durian. Flour starch content of 43.6 g / 100g durian seeds while the protein at 2.6 g / 100gr durian seeds. Tempeh from durian seeds are foods produced from the fermentation of Rhizopus fungi same group as soybeans. Through the fermentation process, the components of the complex nutrients durian seeds ingested by fungi with the enzymatic reaction and the resulting compounds are more modest. This study aims to determine levels of proteincontained in each fermentation. The research method using the experimental method Completely Randomized Design (CRD) is a variation of fermentation time of 30 hours, 40 hours and 50 hours. Collecting data by calculating the protein content through formol titration method. Analysis of data using analysis of variance (ANOVA) two ways through SPSS version 23.0 which shows the difference in the protein content of the soybean quality with a significant level of 0.018 <0.05, which means the length of fermentation. The highest protein content of fermentation 30 hours. The protein content of fermentation time low of 50 hours.The results of this study support the existence of tempehprodukrivitas and durian seeds in the world food industry.
PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN UJI ORGANOLEPTIK TEPUNG UBI JALAR (Ipomoea batatas) Nasrul Rofiah Hidayati
Florea : Jurnal Biologi dan Pembelajarannya Vol 1, No 2 (2014)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (466.611 KB) | DOI: 10.25273/florea.v1i2.388

Abstract

Science Skills include observing skills with all the senses, using tools and materials, planned the exThis study aims to investigate the influence of variations in the concentration and dipping time of lactic acid to glucose and organoleptic sweet potato (Ipomoea batatas). The research method using completely randomized design (CRD) with factorial 3x3 and three replications. The first factor is the variation of concentration (K) include 1%, 1.5%, 2%, both long immersion factor (L) includes 60 minutes, 90 minutes, 120 minutes. Collecting data by calculating the glucose level using titration method using Na2S2O3 and organoleptic tests include color, smell, texture and level of preference to the 15 panelists using the enclosed questionnaire. Analysis of data using analysis of variance (ANOVA) two paths through SPSS version 17.0 with a significance level of 0.05, then when will significantly dilanjutkanuji LSD or LSD. The analysis showed variation in the concentration effect on glucose levels (P = 0.000 <0.05). Soaking time effect on glucose levels (P = 0.000 <0.05). There are significant variations in the concentration of interaction and immersion duration of the glucose levels (P = 0.013 <0.05). The highest glucose levels found in K1L1 treatment (1% concentration and dipping time of 60 minutes), while the lowest glucose levels in the treatment K3L2 and K3L3 on immersion 120 menit.Hasil organoleptic preferred on K3L3 treatment because the typical smell of sweet potato is missing, whiter color , the texture is very soft and low glucose levels.
Co-Authors Agnes Yuantin Maharani Dewi Endri Astuti Ria Nopida Sri Handayani Syaiful Fachrurazi