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All Journal Indonesian Journal of Life Sciences
Crespo, Ivan
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology

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Inulin from Several Tubers Available in Indonesia and the Growth of Gut Microbiota Crespo, Ivan; Arindra, Augusto; Lualdi, Jessica Tashia; Rimba, Phoebe Anadita; Putra, Agus Budiawan Naro; Rahardja, Ritchie
Indonesian Journal of Life Sciences 2020: IJLS Vol 02 No .01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1023.052 KB) | DOI: 10.54250/ijls.v2i1.33

Abstract

Indonesia has many types of tubers, some of them are gembolo tuber (Dioscorea bulbifera), lesser yam (Dioscorea esculenta), yam bean (Pachyrhizus erosus), and dahlia tuber (Dahlia pinnata); which are the sources of prebiotics. The term of prebiotics has been used since 1995 to describe the non-digestible components in food that positively alter gut microbiota activity and exhibit beneficial properties to the human body. One of the prebiotics that can be found in tubers is inulin. This review was aimed to compare inulin content in the above-mentioned tubers and their roles towards the growth of gut microbiota. Library searches using Semantic Scholar database was done. Findings showed that gembolo tuber contains the highest inulin content, followed by lesser yam, dahlia tuber, and yam bean. Moreover, inulin increases the population of Lactobacillus, Bifidobacterium, and Bacteroides while inhibits the growth of Escherichia coli and reduce the growth of Clostridium.
Effect of Subtitution of Texturized Vegetable Protein Using Tempeh Towards Nutrional and Textural Quality Of Plant-Based Nuggets Indriani, Widya; Crespo, Ivan; Dewi, Desak Putu Ariska Pradnya; Insani, Rayyane Mazaya Syifa
Indonesian Journal of Life Sciences 2022: IJLS Vol 04 No .01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (484.86 KB) | DOI: 10.54250/ijls.v4i1.134

Abstract

The development of Plant-based Meat Alternatives (PBMAs) has been focused on mimicking the textural, taste, appearance, aroma, and nutritional properties of real meat products. Texturized Vegetable Protein (TVP) has been widely used in food applications to construct plant-based meat products. However, the high energy cost to produce TVP leaves the price of TVP quite expensive. Therefore, this experiment aims to see the effect of tempeh as an alternative to TVP on the nutritional and textural properties of plant-based nuggets (PBNs). In total, five PBN treatments were analyzed and compared to chicken nuggets for their nutritional and textural properties. The treatments were 1) C1: control (hung + ground TVP), 2) Hung TVP and tempeh (HT), 3) Ground TVP and tempeh (GT), 4) Tempeh only (TT), and 5) Hung TVP, ground TVP, and tempeh (HGT). From the results, all plant-based nugget treatments had significantly higher (p<0.05) protein and moisture content and lower fat content than commercial chicken nuggets. Whereas for textural properties, except C1 and HGT, all other PBN treatments had poorer hardness than commercial chicken nuggets. Overall, the addition or substitution of tempeh on hung and ground TVP treated PBN did not affect the protein, fat, and moisture content of PBNs, but significantly produced better nutritional properties than chicken nugget. In terms of textural properties, combination of Hung TVP, ground TVP, and tempeh provide the desirable textural properties as it can be comparable to chicken nuggets.
Co-Authors Agus Budiawan Naro Putra Arindra, Augusto Desak Putu Ariska Pradnya Dewi Indriani, Widya Insani, Rayyane Mazaya Syifa Lualdi, Jessica Tashia Rahardja, Ritchie Rimba, Phoebe Anadita