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All Journal Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Rossi Rozanna
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Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

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AKUMULASI LEMAK PADA RHIZOPUS SP MELALUI PROSES FERMENTASI PADAT Komari Komari; Rossi Rozanna; Mien Karmini Mahmud
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 19 (1996)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2303.

Abstract

Proses bioteknologi dalam memproduksi asam lemak esensial menggunakan kapang telah berkembang, terutama menggunakan kultur cair. Dengan kultur cair, Rhizopus sp yang telah digunakan dalam proses fermentasi tempe, ternyata mampu memproduksi asam lemak esensial (Gamma linoleic acid). Dalam proses pembuatan tempe gembus menunjukkan adanya penurunan kandungan lemak dalam substratnya. Oleh karena itu, penelitian ini memformulasikan media ampas tahu dengan sumber nitrogen dan mineral sehingga diperoleh komposisi media yang dapat menghasilkan lemak melalui fermentasi padat. Variabel yang diteliti adalah jenis mikroorganisme Rhizopus oligasporus dan Rhizopus arrhizus, rasio karbon terhadap nitrogen (C/N ratio) sebesar 2.4, 1.5 dan 1.1 dengan sumber zat gizi lain yang ditambahkan sama serta temperatur fermentasi 270 C, 370 C dan 470 C dan lama fermentasi selama 3 hari. Pengamatan menunjukkan bahwa pertumbuhan Rhizopus sp hanya terjadi pada fermentasi ampas tahu pada suhu 270 C dan 370 C saja. Analisis kandungan lemak dari hasil fermentasi ampas tahu tersebut menunjukkan bahwa kandungan lemak yang diperoleh berkisar antara 0.25g/100 g dan 1.79g/100g. Semua substart yang difermentasi dengan Rhizopus arrhizus tidak meningkatkan kandungan lemaknya. Akumulasi lemak terjadi pada fermentasi ampas dengan Rhizopus oligosporus, dengan rasio karbon/nitrogen 2.4 dan suhu fermentasi 370 C.
PERILAKU MAKAN DAN KEGIATAN PEKERJA WANITA DALAM HUBUNGANNYA DENGAN TINGKAT PRODUKTIVITAS KERJA Uken S.S. Soetrisno; Rossi Rozanna; Gustina Sofia; Djoko Kartono; Almasyhuri Almasyhuri; Sri Murni Prastowo
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 21 (1998)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2344.

Abstract

This study evaluted nutrient intake and activity of female labors in relation to iron status and blood glucose level which may affect fitness and productivity. This study was part of the research on nutrition and health status during Ramadhan fasting in female labors. Total of 200 subjects, who were not lactating or pregnant, were evaluated for their anthropometry measurements, health status, hemoglobin and hematocrit levels. While 50 subjects were drawn as sub samples for evaluating their food consumption, daily activity, blood glucose level, fitness, and total patch clothes sown. Average energy intake was 142% of their RDA. Most of the labors used to have breakfast daily, which has an average of 30% of their total daily intake. The carbohydrate sources were mostly rice and instant noodles, while consumption of fruits and vegetables was limited and not so varied. Blood glucose was in normal level, while anemia due to low iron status was among 35% of the population. Their fitness was categorized as low, with total patch clothes sown was in the range of 36-46 unit per hour. In general they have to increase fruit and vegetable consumption, to anticipate the low intake of micro nutrients.Keywords: nutrient intake, activity, fitness, productivity, female labor
KADAR ZAT GIZI DAN CITA RASA HASIL FERMENTASI CAIR IKAN RUCAH Uken S.S. Soetrisno; Rossi Rozanna; N. Imanningsih; L. Pasaribu
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 21 (1998)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2351.

Abstract

Teri rucah (Stolephorus Spec.) and udang rucah (Atydal Spec.) as by-catch fishes had been used as basic materials in liquified fermentation process. The results were evaluated for its contribution to improve nutrient content and to add more variation on fermentation product for consumer choice. The proportion of basic materials to salt and water were varied depending on the kind of fish and the optimum values were chosen. Fermented teri rucah needed addition of one part of salt and two parts of water, or one part of salt and one and half parts of water; fermented udang rucah needed addition of one part of salt and one part of water, or nine-tenth parts of sah and one-tenth parts of water, forevery three part of basic material. All fermented products were analyzed for proximate nutrient contentand vitamin B-12 content Fermented teri rucah was higher in protein and vitamin B-12 content compared to that of udang rucah. In general liquefied fermentation increased vitamin B-12 content by 2 to 4 times. Incorporation of the produds into traditional cooking recipes need to be explored and socially marketed.
Co-Authors Almasyhuri Almasyhuri Djoko Kartono Gustina Sofia Komari Komari L. Pasaribu Mien Karmini Mahmud N. Imanningsih Sri Murni Prastowo Uken S.S. Soetrisno