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Ghaffar, Mufti
Universitas Siliwangi
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Nutrition Scientific Journal

 1 
Review: asam bongkrek, toksin bakteri dari tempe bongkrek Mufti Ghaffar
Nutrition Scientific Journal Vol 2, No 1 (2023)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v2i1.7486

Abstract

ABSTRACTIn Indonesia tempe bongkrek has been known to cause poisoning, and extraordinary incidents have occurred as a result of its consumption. The toxin that comes from tempe is bongkrekic acid. The purpose of writing this article is to summarize what is known about bongkrekic acid, its sources, production, poisoning, and prevention of exposure to bongkrekic acid. Tempe bongkrek can cause food poisoning caused by bongkrekic acid. Bongkrekic acid is a mitochondrial toxic compound produced by the bacterium Burkholderia gladioli pathovar cocovenenans. B. Gladioli produce the toxic compounds toxoflavin and bongkrekic acid. Bongkrekic acid contamination usually occurs when coconut-based food products, such as tempe bongkrek, are prepared under unhygienic conditions or stored improperly. Bongkrekic acid is very toxic and can cause poisoning in humans and animals. Intoxication caused by consuming contaminated tempe bongkrek can occur very quickly within 1-10 hours. This acid primarily affects the liver, causing liver damage, organ failure, and often leading to death. Prevention can use calincing leaves, adding NaCL, and drying.Keywords: bacterial toxin, bongkrekik acid, foodborne, tempe bongkrek  ABSTRAKDi Indonesia tempe bongkrek telah diketahui dapat menyebabkan keracunan, dan telah terjadi kejadian luar biasa akibat pengonsumsiannya. Toksin yang berasal dari tempe ini adalah asam bongkrek. Tujuan penulisan artikel ini adalah merangkum apa yang telah diketahui mengenai asam bongkrek, sumber, produksi, keracunan, dan pencegahan terpapar asam bongkrek. Tempe bongkrek dapat menyebabkan keracunan makanan yang disebabkan oleh asam bongkrek. Asam bongkrek merupakan salah satu senyawa toksik mitokondrial yang dihasilkan oleh bakteri Burkholderia gladioli pathovar cocovenenans. B. Gladioli menghasilkan senyawa beracun toksoflavin dan asam bongkrek. Kontaminasi asam bongkrek biasanya terjadi saat produk makanan berbasis kelapa, seperti tempe bongkrek, disiapkan dalam kondisi tidak higienis atau disimpan secara tidak tepat. Asam bongkrek sangat beracun dan dapat menyebabkan keracunan pada manusia dan hewan. Intoksikasi yang disebabkan mengonsumsi tempe bongkrek terkontaminasi dapat terjadi sangat cepat dalam kurun waktu 1-10 jam. Asam ini terutama mempengaruhi hati, menyebabkan kerusakan hati, kegagalan organ, dan seringkali berujung pada kematian. Pencegahan dapat menggunakan daun calincing, penambahan NaCL, dan pengeringan. Kata kunci: asam bongkrek, penyakit bawaan makanan, tempe bongkrek, toksin bakteri
Mi kering berbahan tepung kacang merah dengan pewarna buah naga sebagai pangan sumber serat Khalidza, Wafiq Noor; Susilowati, Prima Endang; Ghaffar, Mufti
Nutrition Scientific Journal Vol 4, No 1 (2025)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v4i1.16665

Abstract

Noodles are one of the types of food favored by the public. Most noodles available on the market are made from wheat flour, which is high in starch and low in fiber. An alternative is to replace the ingredients with those that have higher nutritional value. Red beans and dragon fruit offer nutritional benefits, including high fiber content and antioxidants. This study aims to evaluate the acceptability, fiber content, and starch content of dried noodles substituted with red bean flour and colored with dragon fruit juice. This research used a Completely Randomized Design (CRD) with four formulations and three replications. The noodle formulations were made by combining red bean flour and dragon fruit juice with the following wheat flour to red bean flour ratios: 100:0 (F0), 80:20 (F1), 70:30 (F2), and 60:40 (F3). The data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney post hoc test. Crude fiber content was analyzed using the gravimetric method, and starch content was analyzed using the AOAC (1970) method. Organoleptic testing results showed significant differences in aroma, color, taste, and texture indicators. Formula F1 was the most preferred formulation, with the highest average scores across the four evaluation criteria. The analysis of the selected formula (F1) showed it contained 2.69 g of crude fiber per 100 g of dried noodles and 74.28 g of starch per 100 g of dried noodles. It is concluded that Formula F1 can be considered a fiber-rich food. This study recommends consuming the dried noodles along with other fiber-rich foods to meet daily fiber requirements.
Co-Authors Aisyah, Iseu Siti Betaditya, Dika Faturahman, Yuldan Hidayanti, Lilik Husnul, Nisatami Iseu Siti Aisyah Khalidza, Wafiq Noor Listyawardhani, Yana Listyawardhani, Yana Lutfi Yulmiftiyanto Nurhamzah Maerani, Maerani marwan, iis Neni, Neni Nurhamzah, Lutfi Yulmiftiyanto Nurhamzah, Lutfi Yulmiftiyanto Pebrianti, Suci Apsari Prima Endang Susilowati Sukmawati, Heni Utami, Annisa Dwi Yana Listyawardhani Yulmiftiyanto, Lutfi