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All Journal Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Riset Industri Biopropal Industri BERITA BIOLOGI JURNAL BIOLOGI INDONESIA Jurnal Aplikasi Teknologi Pangan Sainstek : Jurnal Sains dan Teknologi Makara Journal of Science Berita Biologi
NUNUK WIDHYASTUTI
LABORATORIUM MIKROBIOLOGI PANGAN BIDANG MIKROBIOLOGI PUSAT PENELITIAN BIOLOGI LEMBAGA ILMU PENGETAHUAN INDONESIA
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Industrial & Manufacturing Engineering Other

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KARAKTERISASI KWETIAU BERAS DENGAN PENAMBAHAN TEPUNG TAPIOKA DAN TEPUNG JAMUR TIRAM Saskiawan, Iwan; Sally, Sally; Kiyati, Warsono El; Widhyastuti, Nunuk
JURNAL BIOLOGI INDONESIA Vol 14, No 2 (2018): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v14i2.3742

Abstract

ABSTRACTKwetiau is an Indonesian noodle which made from  rice flour. It has character of  less chewy and low nutrients. The addition of tapioca in kwetiau is hope to be able to improve the chewy texture. Furthermore the addition of oyster mushroom powder could increase its nutritional values. This study aimed to reveal  the effect of steaming time as well as addition of tapioca, and oyster mushroom powder on physical and chemical characteristics of kwetiau. The concentrations of tapioca and oyster mushroom powder are consecutively 0%, 10%, 20%, 30%, and 0%, 5%, 10%, 15%, with 4, 5, and 6 minutes steaming time. Determination of sensory, texture, cooking loss, testing, color, protein, crude fiber, and dietary fiber testing are conducted in this research. The result showed that there are an influences of steaming time, tapioca and oyster mushroom powder concentration on kwetiau?s physical and chemical characteristic as well as consumer preferences. The selected formulation is the kwetiau with 20% tapioca addition, steamed for 4 minutes, and 10% oyster mushroom powder addition. Keywords: Kwetiau, Oyster Mushroom, Rice Flour, Tapioca 
PEMURNIAN DAN KARAKTERISASI XILANASE Streptomyces sp. SKK1-8 Meryandini, Anja; Widhyastuti, Nunuk; Lestari, Yulin
Makara Journal of Science Vol. 11, No. 2
Publisher : UI Scholars Hub

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PEMURNIAN DAN KARAKTERISASI XILANASE Streptomyces sp. SKK1-8 Meryandini, Anja; Widhyastuti, Nunuk; Lestari, Yulin
Makara Journal of Science Vol. 12, No. 2
Publisher : UI Scholars Hub

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POTENSI PREBIOTIC DARI EKSTRAK JAMUR TIRAM PUTIH (PLEUROTUS OSTREATUS) Setyawan, Ryan Haryo; Saskiawan, Iwan; Widhyastuti, Nunuk; Kasirah, Kasirah; Mulyadi, Mulyadi
Berita Biologi Vol 22 No 1 (2023): Berita Biologi
Publisher : BRIN Publishing (Penerbit BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/beritabiologi.2023.806

Abstract

Nowadays, people are more aware of a healthy lifestyle and demand more functional food products. It leads to the raising of prebiotics and their health benefit, such as maintaining digestive tract health, decreasing heart disease and obesity risk, and improving the immune system. Since people need to diversify healthy food product, the pursuit of novel prebiotic ingredient which is potentially incorporated into functional food product needs to be done. One substance that has potency is β-glucan from white oyster mushroom or Pleurotus ostreatus. Accordingly, the aim of this study is to observe the prebiotic potency of white oyster mushroom extract. The study started by extracting β-glucan from white oyster mushroom powder by hot water extraction and subsequently proceeded into alkaline extraction. After that, β-glucan content of extracts and residue were measured by Megazyme® β-glucan assay kit and supplemented in glucose-free growth media to see whether it can be utilized by probiotic Lactobacillus plantarum Dad-13 and pathogen Escherichia coli InaCC B-4. After prebiotic index, prebiotic activity score, pH, and titratable acidity of each extract were compared to FOS and inulin, it showed that β-glucan from water extract of P. ostreatus has the potency to become a novel prebiotic substance. It has 37.15+1.27 g/100g β-glucan content, 1.42+0.05 prebiotic index, and 0.91+0.01 prebiotic activity score. It could be utilized by probiotic to produce organic acid, such as lactic acid as well.
Co-Authors ., Husniati Agustin, Nety Anja Meryandini Erismar Amri I MADE ARTIKA IWAN SASKIAWAN Kasirah, Kasirah Kiyati, Warsono El Kiyati, Warsono El Mulyadi Mulyadi Naiola, Elidar Naiola, Elidar Raden Haryo Bimo Setiarto, Raden Haryo Bimo Rahmawati, Rahmawati Rina Marita Safitri, Rina Marita Sally, Sally Sally, Sally Setyawan, Ryan Haryo Wawo, Albert Husein YULIN LESTARI