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Nela Agustin Kusuma Wardani
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Public Health Other

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Potential of Oyster Mushroon (Pleurotus ostreatus) and Gluten in the Production of Artificial Meat with High Fiber Content Wardani, Nela Agustin Kusuma; Widjanarko, Simon Bambang
Jurnal Teknologi Pertanian Vol 14, No 3 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (697.881 KB)

Abstract

The purpose of this study was to obtain a method of making artificial meat with the use of oyster mushrooms and gluten. This experiment was also studied the effect of different proportion of oyster mushroom flour and gluten on the physicochemical and organoleptic properties of an artificial meat. Teoritical evaluation of protein nutritional value was also studied. Randomized Block Design (RBD) was used in this experiment with flour proportion of oyster mushroom : gluten ratio as single factor. Each experiment was repeated 4 times. Percentage increase of oyster mushrooms addition on wheat gluten dough are J1 = 0% (w/w); J2 = 10% (w/w); J3 = 20% (w/w); J4 = 30% (w/w). Based on experimental results, the best treatment  of physicochemical parameter was proportion of oyster mushroom flour and gluten (30:70) which had moisture content of 73.16%, protein content 16.21%, 84.02% WHC, texture 21.81 N, pH 6.72, and color (L = 40.84; a + = 18.00, b + = 22.53). On the other hand, the best treatment of organoleptic properties obtained from the proportion of oyster mushroom flour and gluten (10:90) with level of preferences were 3.65 (neutral) for taste, 4.55 (somewhat like) for texture and color, and 4.05 (neutral) for aroma. For the best treatment (proportion of oyster mushroom flour and gluten (30:70)) of SEM (Scanning Electron Microscopy) showed that there were many holes in large quantities and the size of hole was large. Product with organoleptic parameter (proportion of oyster mushroom flour and gluten (10:90)) had small fewer holes (porous). In addition, the texture surface looked rougher than control. The quality of digestibility, biological value and NPU of the best treatment in series were 94.50%, 40.15% and 37.94% for physicochemical parameters, and 95.54%, 33.92%, and 32.41 % for organoleptic parameters.Keywords: Oyster mushrooms, gluten, artificial meat
Enzim α-Amilase Inhibitor Pada Ekstrak Air Kacang Merah (Phaseolus vulgaris L.) Untuk Penanggulangan Diabetes Melitus Wardani, Nela Agustin Kusuma
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 1, No 2 (2017)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v1i2.1900

Abstract

Salah satu cara menanggulangi diabetes mellitus yaitu dengan menghambat kerja enzim α-amilase yang menghidrolisis karbohidrat sehingga mengurangi absorbsi glukosa. Tujuan penelitian ini adalah untuk mengetahui kemampuan ekstrak air kacang merah (Phaseolus vulgaris L.) dalam menghambat enzim α-amilase dalam memecah karbohidrat. Penelitian ini bersifat deskriptif dengan dilakukan pengulangan perlakuan sebanyak 3x. Enzim α-amilase diuji aktivitas enzimnya. Ekstrak air kacang merah diuji aktivitas enzim α-amilase inhibitor dengan variasi konsentrasi 2,5 mg/ml, 5 mg/ml, 7,5 mg/ml, 10 mg/ml, dan 12,5 mg/ml. Acarbose sebagai kontrol. Nilai tersebut dimasukkan pada persamaan regresi linear dari kurva standar pati untuk mendapatkan kadar gula reduksi yang terbentuk. Semakin sedikit gula reduksi yang terbentuk menunjukkan adanya penghambatan enzim α-amilase. Data penelitian ditampilkan pada mean ± SD. Hasil penelitian menunjukkan aktivitas enzim α-amilase sebesar 4776,63 U/ml. Sampel yang diberi perlakuan ekstrak air kacang merah dengan konsentrasi 2,5 mg/ml dan 5 mg/ml tidak menunjukkan adanya gula reduksi. Sedangkan gula reduksi terbentuk pada sampel yang telah diberi ekstrak air kacang merah pada konsentrasi 7,5 mg/ml, 10 mg/ml, dan 12,5 mg/ml dengan kadar gula reduksi sebesar 2,13 mg/ml, 3,75 mg/ml, dan 40,79 mg/ml. Jika dibandingkan dengan kontrol obat yaitu Acarbose, kadar gula reduksi (27 mg/ml) lebih besar dibandingkan ekstrak air kacang merah pada konsentrasi 7,5 dan 10 mg/ml, namun lebih kecil dibandingkan dengan ekstrak air kacang merah pada konsentrasi 12,5 mg/ml. Ekstrak air kacang merah dengan konsentrasi 2,5 mg/ml dan 5 mg/ml memiliki kemampuan sebagai enzim α-amilase inhibitor yang ditunjukkan dengan tidak terbentuknya gula reduksi pada sampel. Kata kunci: ekstrak air kacang merah; enzim α-amilase inhibitor
Co-Authors SIMON BAMBANG WIDJANARKO