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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Indonesian Journal of Pharmaceutical Science and Technology JURNAL ISTEK Walisongo Journal of Chemistry JISIP: Jurnal Ilmu Sosial dan Pendidikan Rayah Al Islam : Jurnal Ilmu Islam Muttaqien; Indonesian Journal of Multidiciplinary Islamic Studies Jumat Pendidikan: Jurnal Pengabdian Masyarakat Sivitas : Jurnal Pengabdian dan Pemberdayaan Masyarakat Asian Journal of Health and Applied Sciences Jurnal Ilmiah Mahasiswa Ekonomi Syariah (JAMMIAH) Sinomika Journal: Publikasi Ilmiah Bidang Ekonomi dan Akuntansi Journal of Health and Nutrition Research Journal of Community Empowerment and Innovation Helium: Journal of Science and Applied Chemistry Gunung Djati Conference Series Communautaire: Journal of Community Service Abdi Samulang : Jurnal Pengabdian Kepada Masyarakat JMEB: Jurnal Manajemen Bisnis & Ekonomi Eks-Accuracy : Jurnal Ilmiah Akuntansi dan Keuangan al Kimiya : Jurnal Ilmu Kimia dan Terapan Bhumiputra: Jurnal Penelitian dan Pengabdian Masyarakat Global ISTEK
Nunung Kurniasih, Nunung
UIN Sunan Gunung Djati Bandung
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Journal : Helium: Journal of Science and Applied Chemistry

 1 
THE EFFECT OF FORTIFICATION OF BRANDS AND CHITOSAN ON TEMPEH ON FIBER LEVELS AND PROBIOTIC BACTERIA GROWTH Nunung Kurniasih; Farah Dinna; Vina Amalia; Diana Widiastuti
Helium: Journal of Science and Applied Chemistry Vol 1, No 2 (2021): Helium: Journal of Science and Applied Chemistry
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (204.827 KB) | DOI: 10.33751/helium.v1i2.4511

Abstract

Tempeh is a food made from soybean seeds processed through fermentation using Rhizopus sp. This processed food in the form of tempeh contains various nutrients that the body needs such as protein, fat, carbohydrates, and minerals but does not contain enough fiber. Therefore, fortification of rice bran and chitosan was carried out on tempeh. Rice bran is a by-product of rice milling which has a high fiber content. While chitosan is chitin that has removed the acetyl group. Chito-oligosaccharides (COS) contained in chitosan can act as natural prebiotics, preservatives, antimicrobials, lower cholesterol levels and are immunostimulants. The purpose of this study was to determine the fiber content and growth of the probiotic bacteria Lactobacillus acidophilus in soybean tempeh (A), rice bran (B), chitosan (C), the ratio of soybean tempeh: rice bran (6: 3) + 2% chitosan (D) and the ratio of soybean tempeh: bran (6: 2) + 2% chitosan (E). The method used for the analysis of fiber content was gravimetric, while the growth of probiotic bacteria Lactobacillus acidophilus was used to determine the potential of prebiotics contained in samples A, B, C, D, and E. The results obtained in this study were fortification of rice bran and chitosan in tempeh had high levels of fiber and the number of probiotic bacteria cells was higher than soybean tempeh. The higher the bran added, the higher the fiber content and the number of probiotic bacterial cells. while the growth of probiotic bacteria Lactobacillus acidophilus was used to determine the potential of prebiotics contained in samples A, B, C, D, and E. The results obtained in this study were bran and chitosan fortifications in tempeh had higher fiber content and cell counts of probiotic bacteria than soybean tempeh. The higher the bran added, the higher the fiber content and the number of probiotic bacterial cells. while the growth of probiotic bacteria Lactobacillus acidophilus was used to determine the potential of prebiotics contained in samples A, B, C, D, and E. The results obtained in this study were bran and chitosan fortifications in tempeh had higher fiber content and cell counts of probiotic bacteria than soybean tempeh. The higher the bran added, the higher the fiber content and the number of probiotic bacterial cells.
The Effect of Fortification of Brands and Chitosan on Tempeh on Fiber Levels and Probiotic Bacteria Growth Nunung Kurniasih; Farah Dinna; Vina Amalia; Diana Widiastuti
Helium: Journal of Science and Applied Chemistry Vol 1, No 2 (2021): Helium: Journal of Science and Applied Chemistry
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/helium.v1i2.4511

Abstract

Tempeh is a food made from soybean seeds processed through fermentation using Rhizopus sp. This processed food in the form of tempeh contains various nutrients that the body needs such as protein, fat, carbohydrates, and minerals but does not contain enough fiber. Therefore, fortification of rice bran and chitosan was carried out on tempeh. Rice bran is a by-product of rice milling which has a high fiber content. While chitosan is chitin that has removed the acetyl group. Chito-oligosaccharides (COS) contained in chitosan can act as natural prebiotics, preservatives, antimicrobials, lower cholesterol levels and are immunostimulants. The purpose of this study was to determine the fiber content and growth of the probiotic bacteria Lactobacillus acidophilus in soybean tempeh (A), rice bran (B), chitosan (C), the ratio of soybean tempeh: rice bran (6: 3) + 2% chitosan (D) and the ratio of soybean tempeh: bran (6: 2) + 2% chitosan (E). The method used for the analysis of fiber content was gravimetric, while the growth of probiotic bacteria Lactobacillus acidophilus was used to determine the potential of prebiotics contained in samples A, B, C, D, and E. The results obtained in this study were fortification of rice bran and chitosan in tempeh had high levels of fiber and the number of probiotic bacteria cells was higher than soybean tempeh. The higher the bran added, the higher the fiber content and the number of probiotic bacterial cells. while the growth of probiotic bacteria Lactobacillus acidophilus was used to determine the potential of prebiotics contained in samples A, B, C, D, and E. The results obtained in this study were bran and chitosan fortifications in tempeh had higher fiber content and cell counts of probiotic bacteria than soybean tempeh. The higher the bran added, the higher the fiber content and the number of probiotic bacterial cells. while the growth of probiotic bacteria Lactobacillus acidophilus was used to determine the potential of prebiotics contained in samples A, B, C, D, and E. The results obtained in this study were bran and chitosan fortifications in tempeh had higher fiber content and cell counts of probiotic bacteria than soybean tempeh. The higher the bran added, the higher the fiber content and the number of probiotic bacterial cells.
Co-Authors Abshar Fathur Rochman N Achmad Junaedi Sitika Adinda, Meisya Adzkya Al Qudsiyyah Burhan Agus Suyadi Raharusun Ahmad Syaefa Fadilah Ahmadiah, Didih Aisha, Lathifa Nur Aisyah Zirconia Aji Nuryakin, Rahmat Alam, Rizki Nur Alifia Salsabila, Reyhan Putri Annisa, Akke Azhar Apriani, Triana Aryanie, Novia Asep Supriadin Asep Supriadin, Asep Astuty, Fuji BK, Muhamad Taufik Chimayah, Mihlatal Cucu Zenab Subarkah, Cucu Zenab Dadah, Dadah Desi Harneti Putri Huspa Dewi Siti Aisah DIANA ALFARIZQI Diana Widiastuti Dodo Widarda Ekki Kurniawan Evi Purwaningsih Fajar, Mohamad Farah Dinna Fikriaini, Amalia Fitri Ayu Novita Sari Gunariah, Frilla Gunawan, Mutiara Sani Gussevi, Sofia Hana Nur Hanifa Hersa Milawati Hisyam, Dhaffi Muhammad Imanda Nurhaliza, Fadia Fadia Indah Nur Fadhilah Itsna Nurhaliza Junitasari, Assyifa Karyawati, Lilis Khairunnisa, Salsabila Manfaati, Rintis Milawati, Hersa Mimin Kusmiyati, Mimin Mohamad Fajar Muhamad Fauzi Muhlas Muhlas Nisrina Dhia Pinasti Nunik Rahmawati Rahman Nur, Saifudin Nuraeni, Rahmawati Nyimas Shoffah Shofiyatus Salamah Oktriawan, Wawan Rahayu Purnamaningsih, Ine Rahman, Rosita Rahmawati, Emma Rahmawati Riska Puspita Sari Riza Wafdan Rizky Abdulah Saripudin, Abin Sigit Adi Nugraha, Mohammad Siti Nur Amelia Siti Rahayu Suhada, Wiwin Supendi, Dede Tina Dewi Rosahdi, Tina Dewi Unang Supratman Verra Octaviani Vina Amalia, Vina Wahyudin Darmalaksana Widadi, Sri Yekti Windayani, Neneng Wulida Ullya Adzinta Yeni Huriani Yudianto, Yosep Yulia Sukmawardani, Yulia Yusuf Rohmatulloh