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All Journal Jurnal Matematika & Sains Indonesian Journal of Biological Pharmacy
REZA ABDUL KODIR, REZA ABDUL
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Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Mathematics Medicine & Pharmacology

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Analisis Kualitas Tepung Ampas Tahu Rusdi, Bertha; Maulana, Indra Topik; Kodir, Reza Abdul
Jurnal Matematika dan Sains Vol 18 No 2 (2013)
Publisher : Institut Teknologi Bandung

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Abstract

Analisis kualitas tepung ampas tahu yang meliputi parameter kualitas umum telah dilakukan. Parameter kualitas yang dianalisis antara lain kadar abu, nutrisi, dan cemaran. Nutrisi meliputi kadar protein dan karbohidrat, sedangkan analisis cemaran meliputi logam berat, yakni Pb dan Cd, mikroba (Bacillus cereus, Salmonella sp. E.coli), dan angka lempeng total (ALT). Tepung ampas tahu divariasikan menjadi dua, yaitu melalui pencucian dan tanpa pencucian. Hasil olahan tepung ampas tahu tanpa pencucian memiliki kandungan nutrisi yang lebih tinggi dan cemaran yang lebih rendah dibandingkan dengan yang terlebih dahulu melalui proses pencucian. Tepung ampas tahu tanpa pencucian selanjutnya diolah menjadi kue brownies, di mana brownies yang dihasilkan memiliki penampilan dan rasa yang cukup baik. Kata kunci: tepung ampas tahu, nutrisi, cemaran   Quality analysis of Tofu Waste Flour Abstract Quality analysis of Tofu waste flour has been conducted, including ash level, nutrition, and contaminat. Nutrition which was analyzed were protein and carbohydrate concentration. And contaminat analyze including heavy metal contaminant (Pb and Cd) and microbiological contaminant (Bacillus cereus, Salmonella sp., E. Coli and total plate count). Unwashed tofu waste flour has higher nutrition value and less contaminant. Tofu waste flour can be used in brownies product. Brownies from this flour has a good flavor and appearance. Key words: tofu waste, nutrition, contaminant
Health Benefits of Three Wild Leafy Vegetable in “Lalapan” as Sundanese Traditional and Ethnic Foods Kodir, Reza Abdul; Moektiwardoyo, Moelyono
Indonesian Journal of Biological Pharmacy Vol 2, No 1 (2022): IJBP (April)
Publisher : Department of Biological Pharmacy, Faculty of Pharmacy, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/ijbp.v2i1.38414

Abstract

Various ethnics of the world have a long history on using their surrounding as the source of foods. Foods which are act as product of traditional ethnic knowledge known as traditional and ethnic foods (TEF). Vegetables are one of the main ingredients of TEF. As sources of many combination of phytonutrients, vegetables offer various health benefits. As a country with long history of agricultural practice, Indonesia also has abundant knowledge of how Indonesian ethnics process and consume vegetables.Vegetables, in Sundanese tradition, usually consumed as “lalap” or “lalapan”. Some lalapan are cultivated vegetables and some others are come from wild sources. This article discuss the health benefits of wild source lalapan, which can be found in natural habitat.
Co-Authors Bertha Rusdi Indra Topik Maulana Moelyono Moektiwardoyo, Moelyono