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PEMANFAATAN LIMBAH AMPAS KELAPA SAWIT SEBAGAI SUBSTRAT UNTUK SINTESIS ZAT GIZI MELALUI FERMENTASI KAPANG RHIZOPUS OLIGOSPORUS (USES OF THE WASTE OF PALM RESIDUE AS SUBSTRATE FOR SYNTHESIZING SOME NUTRIENTS THROUGH RHIZOPUS OLIGOSPORUS FERMENTATION) Erwin Affandi; Heru Yuniati
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 34 No. 2 (2011)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v34i2.3102.

ABSTRACT Background: The residue of palm seeds is the by-products of palm oil. This waste still contains palm oil which can be used as sources of carbon for fermentation in producing the useful substances. Objective: Use of the palm oil residue as the substrate fermentation for the mould of Rhizopus oligosporus. Methods: The residue of palm seeds were treated by adding urea, sucrose and fish oil for the growth of mould. The mould of R.oligosporus was used as mix culture which is used in the fermented soybean. The fermentation was carried out for 3 days in the incubator at 37o C. Product of fermentation were analyzed for the content of water, ash, protein, fat, and fibres. Results: The results indicated the water content of all substrate were changed. The substrate without added nutrient as the control and substrate added urea decreased 29.06 and 11.35 percent, substrate addition of sucrose and fish oil were increasing respectively 26.38 and 19.81 percent. The ash content were increasing for the all substrates, were 79.43; 85.02; 32.97 and 6.06 percent respectively for substrate without addition , substrate with added fish oil, sucrose, urea. The protein contents increased 85.34 and 71.58 percent for substrate without addition, and substrate added fish oil. The highest fat content was in the substrate added sucrose, and 313.09 percent decreasing for the substrate added fish oil. Conclusion: The residue of palm seeds could be used as the substrate fermentation of Rhizopus oligosporus to increase the content of fat after addition of sucrose as the growth supplementation. Keywords: Residue of palm seeds, Rhizopus oligosporus, fermentation. Abstrak Latar belakang: Ampas sawit merupakan produk samping minyak sawit. Limbah masih mengandung minyak, dapat dimanfaatkan sebagai sumber karbon (C) untuk fermentasi dalam menghasilkan senyawa yang bermanfaat. Tujuan: memanfaatkan limbah ampas kelapa sawit sebagai substrat fermentasi kapang Rhizopus oligosporus. Metode: Limbah ampas kelapa sawit sebagai substrat fermentasi ditambah suplemen zat-gizi, yaitu: urea, sukrosa dan minyak ikan untuk pertumbuhan kapang, selain ampas tanpa penambahan sebagai kontrol. Kapang R. oligosporus yang digunakan adalah bentuk laru untuk tempe kedelai. Fermentasi 3 hari pada inkubator suhu 37oC. Produk fermentasi dianalisis kandungan air, abu, protein, lemak dan karbohidrat. Hasil: Hasil analisis menunjukkan bahwa kadar air substrat sebelum dan sesudah fermentasi mengalami perubahan. Substrat ampas sawit sebagai kontrol dan ampas-urea menurun 29,06 dan 11,35 persen, substrat ampas-sukrosa dan ampas-minyak ikan meningkat 26,38 dan 19,81 persen. Kadar abu meningkat pada semua substrat, dan peningkatan tertinggi terjadi pada substrat ampas-minyak ikan dan ampas kontrol 85,02 dan 79,43 persen, kemudian ampas-sukrosa dan ampas-urea 32,97; dan 6,06 persen. Kandungan protein semua substrat meningkat, ampas kontrol dan ampas-minyak ikan cukup tinggi masing-masing sebesar 85,34 dan 71,58 persen. Kandungan lemak tertinggi adalah substrat ampas-sukrosa, sedangkan ampas-minyak ikan malah mengalami penurunan secara drastis sebesar 313,09 persen. Kesimpulan: Limbah ampas kelapa sawit dapat digunakan sebagai substrat fermentasi kapang Rhizopus oligosporus untuk menghasilkan lemak dengan penambahan sukrosa sebagai suplemen pertumbuhan kapang. [Penel Gizi Makan 2011, 34(2): 123-130] Kata kunci: Ampas kelapa sawit, Rhizopus oligosporus, fermentasi

EFEK PENGGUNAAN ABU GOSOK DAN SERBUK BATA MERAH PADA PEMBUATAN TELUR ASIN TERHADAP KANDUNGAN MIKROBA DALAM TELUR (THE EFFECT OF USING THE ASH AND THE RED BRICK POWDER IN MAKING OF THE SALTED EGGS TO THE MICROBIAL CONTENT OF THE EGGS) Heru Yuniati
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 34 No. 2 (2011)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v34i2.3103.

ABSTRACT Background: Salting is a way of preserving eggs with the dough / salt solution to boiling and boil for some time. As mixing the dough salt to soak the eggs, rub ash is commonly used in comparison with red brick powder. Purpose: determine the ability of red brick powder media in inhibiting bacteria than rub ash. Material and Method: Ten salted egg is made using a mixture of ash, salt and water in the ratio 4:2:2 ml, While ten more salted egg is made using a mixture of red brick powder, salt, and water in the ratio 4:2:2. Once the dough is well blended, each egg wrapped in dough evenly with a thickness of ± 2 mm. Then the eggs are stored in a plastic bucket in the open space. Microbial testing performed on total bacteria, and yeasts, as well as testing done to contain coliform, E. coli and Salmonella / Shigella on days 0, 5, 10, 15, and 20. Results: The total bacteria and yeasts in the two salted egg products decreased during salting, except on days -20, where an increase in total bacteria on salted egg with rub ash medium, but not on salted eggs with red brick powder medium. At the end of salting, the total number of bacteria of salted eggs for 4 x 102 and 0.9 x 102 colonies / gram, and total yeast and 0.45 x 102 8.7 x 102 colonies / gram. Conclusion: Salted eggs are made using rub ash and red brick powder did not contain coliform bacteria, E. coli and Salmonella / Shigella, while the total number of bacteria and yeasts in the egg there is a difference. Keywords: Egg sauce, rub ash, red brick dust, microbes ABSTRAK Latar Belakang: Pengasinan adalah cara mengawetkan telur dengan adonan garam dan merebusnya sampai mendidih selama beberapa waktu. Sebagai pencampur dalam adonan garam digunakan abu gosok dibandingkan dengan serbuk bata merah. Tujuan: mengetahui kemampuan media serbuk bata merah dalam menghambat bakteri dibandingkan dengan abu gosok. Bahan dan Cara: Sepuluh butir telur asin dibuat menggunakan campuran abu gosok, garam dapur, dan air dengan perbandingan 4:2:2 ml, sedangkan sepuluh butir telur asin lagi dibuat menggunakan campuran serbuk bata merah, garam dapur, dan air dengan perbandingan 4:2:2. Setelah adonan pengasin tercampur rata, setiap telur dibungkus dengan adonan secara merata dengan ketebalan ±2 mm. Kemudian telur disimpan dalam ember plastik pada ruang terbuka. Pengujian mikroba dilakukan terhadap total bakteri, dan khamir, serta pengujian kandungan koliform, E. coli dan Salmonella/Shigella pada hari ke- 0, 5, 10, 15, dan 20. Hasil: Total bakteri dan khamir pada ke-2 produk telur asin selama pengasinan terjadi penurunan, kecuali pada penggaraman hari ke-20, di mana terjadi kenaikan total bakteri pada telur asin dengan media abu gosok, tetapi tidak pada telur asin dengan media serbuk bata merah. Di akhir penggaraman, angka total bakteri telur asin sebesar 4 x 102 dan 0,9 x 102 koloni/gram, serta total khamir 0,45 x 102 dan 8,7 x 102 koloni/gram. Kesimpulan: Telur asin yang dibuat dengan menggunakan abu gosok dan serbuk bata merah tidak mengandung bakteri coliform, E. coli dan Salmonella/Shigella, sedangkan jumlah total bakteri dan khamir pada kedua telur ada perbedaan. [Penel Gizi Makan 2011, 34(2): 131-137] Kata kunci: Telur asin, abu gosok, serbuk bata merah, mikroba.

FORMULASI BISKUIT PADAT SIAP-SANTAP UNTUK MAKANAN DARURAT (READY-TO-EAT-BISCUIT BARS FORMULATION FOR DISASTER-RELATED EMERGENCY SITUATION) Almasyhuri Almasyhuri; Nelis Imanningsih; Heru Yuniati
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 35 No. 1 (2012)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v35i1.3082.42-48

ABSTRACT In situation when the disaster occurres, people can be panic and can not manage appropriate food for the whole family. Therefore, it is required food supply from the authority to fulfill the nutrition need during emergency. For infants, there were milk and food products available in the market that can be given in such situation. However, for children and adults, there are no emergency food available in the market. Some post-disaster surveys indicates that food aid distributed during emergency situation only provides energy source rather than a complete nutrition. Furthermore, these foods still require processing before consumption. The aim of the study is to develop formulated ready-to-eat foods for children and adults that have a dense calories and protein that can be given in disaster-related emergency situation. The foods are produced in solid form, and has good acceptance by both panelist in laboratory and people in the field. In the early stages of research, six formulas in solid form are developed, three have savory taste and three are sweet. One formula that the most preferred by the panelist in the laboratory are chosen. The best formula is then given to field panelists in area of disaster to know their preference. Formula made from soy and sesame with sweet taste has the highest value compared with other types of formulas, and significantly different by Duncan's test from all formulas. In flavor and aroma attributes, this formula is not significantly different from others, however in crispiness; this formula has the best acceptance. The biscuits has energy 2.100 kcal per portion that 11.5 percent of the energy is from protein, 44.4 percent is from fat and the remaining 44 percent is from carbohydrates. Keywords: food formulation, ready-to-eat-biscuit, emergency food, disaster Abstrak Dalam kejadian bencana alam masyarakat dapat menjadi panik dan tidak dapat menyediakan makanan keluarga, sehingga memerlukan bantuan makanan bergizi selama keadaan darurat. Untuk makanan bayi telah ada di pasar berupa susu dan bubur susu yang dapat diberikan dalam situasi ini. Sementara makanan siap-santap untuk anak dan orang dewasa belum banyak tersedia di pasar. Beberapa survei pasca-bencana menunjukkan bahwa bantuan makanan dari donatur berupa makanan siap-santap umumnya hanya merupakan sumber enegi. Di samping itu makanan bantuan tersebut umumnya masih membutuhkan pengolahan terlebih dahulu sebelum disantap. Mengembangkan formula makanan siap-santap untuk usia anak sampai orang dewasa yang mengandung tinggi energi dan dapat diberikan dalam situasi kedaruratan. Makanan diproduksi dalam bentuk batangan padat, yang dapat diterima baik oleh panelis. Pada tahap awal dikembangkan enam jenis formula makanan, tiga berasa manis dan tiga lainnya berasa asin. Lalu dipilih satu formula yang terbaik, berdasarkan uji fisik dan sensori oleh panelis laboratorium. Makanan terpilih kemudian diuji porsi pada masyarakat di daerah rawan bencana. Formula yang dibuat dari tepung kedelai dan tepung wijen dengan rasa manis mempunyai nilai kesukaan paling baik dibandingkan dengan formula lainnya, dan dengan uji Duncan’s berbeda secara signifikan dari semua formula. Pada atribut rasa dan aroma formula ini tidak berbeda signifikan dibandingkan dengan formula lainnya, tetapi memiliki kerenyahan paling baik. Setiap energi 2.100 kkal biskuit padat tersusun 11,5 persen berasal dari protein, 44,4 persen dari lemak dan sisanya 44 persen dari karbohidrat. [Penel Gizi Makan 2012, 35(1): 42-48] Kata Kunci: makanan formula, biskuit siap-santap, makanan darurat, bencana alam

KANDUNGAN VITAMIN B6, B9, B12 DAN E BEBERAPA JENIS DAGING, TELUR, IKAN DAN UDANG LAUT DI BOGOR DAN SEKITARNYA (VITAMIN B6, B9, B12 AND E CONTENT OF SEVERAL TYPES OF MEATS, EGGS, FISHES AND MARINE SHRIMPS IN BOGOR AND SURROUNDING AREAS) Heru Yuniati; Almasyhuri Almasyhuri
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 35 No. 1 (2012)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v35i1.3086.78-89

ABSTRACT Food Composition Table (DKBM) in Indonesia has not mentioned all types of nutrients available in the food, particularly vitamin B6, B9 (folic acid), B12, and vitamin E. Therefore this study aimed to analyze the content of vitamin B6, B9 (folic acid), B12, and vitamin E in several types of meat, eggs, fish and marine shrimps consumed in Bogor and surrounding areas. Vitamin B6, B9, B12, and vitamin E from three kinds of meat (chicken, beef, lamb), two types of eggs (chicken, duck), and four species of fish (snapper, bloating, carp and tuna) and crayfish are analyzed using High-Performance Liquid Chromatography (HPLC). The samples used are raw and taken from three locations in Bogor and surrounding areas. Fishes, meats and eggs contain high levels of folic acid, however the amount of folic acid content in meat varies depending on which part of meat the samples are taken, types of organ, and the fat content of the meat. The folic acid content in chicken wings is different with those in thigh. In fatty mutton the folic acid is higher than in those lean meat, and in yolk is higher than those in egg white. Vitamin E content of snapper is the highest amongs other types of fishes (6.54 µg/100 g).Chicken eggs contain a higher amount of vitamin E than duck eggs, while the yolk contains ahigher amount of vitamin E than those egg white. Keywords: animal foods, vitamin B6, vitamin B9 (folic Acid), vitamin B12, vitamin E ABSTRAK Daftar Komposisi Bahan Makanan (DKBM) yang ada di Indonesia belum memuat semua jenis zat gizi dalam makanan, khususnya vitamin B6, B9 (asam folat), B12 dan vitamin E. Menganalisis kandungan vitamin B6, B9 (asam folat), B12, dan vitamin E dalam beberapa jenis daging, telur, ikan dan udang laut yang dikonsumsi masyarakat di Bogor dan sekitarnya. Kandungan vitamin B6, B9, B12 dan vitamin E dari tiga jenis daging (ayam, sapi, kambing), dua jenis telur (ayam, itik), serta empat jenis ikan (kakap, kembung, mas, tongkol) dan udang laut dianalisis dengan High-Performance Liquid Chromatography (HPLC). Sampel yang digunakan adalah bahan mentah, yang diambil dari 3 lokasi di Bogor dan sekitarnya. Ikan, daging dan telur mengandung tinggi asam folat, yang besarnya bervariasi tergantung pada bagian bahan makanan. Jumlah asam folat di dalam sayap ayam berbeda dengan di dalam paha, dalam daging kambing berlemak sedikit lebih tinggi dibandingkan dengan di dalam daging tanpa lemak. Jumlah asam folat dalam kuning telur juga lebih tinggi dibandingkan dengan di dalam bagian putih telur. Kandungan vitamin E ikan kakap paling tinggi dibandingkan dengan ikan lainnya (6,54 µg/100 g). Telur ayam mengandung vitamin lebih tinggi dibandingkan dengan telur itik, demikian pula bagian kuning telur lebih tinggi daripada bagian putih telur. [Penel Gizi Makan 2012, 35(1): 78-89] Kata kunci: makanan hewani, asam folat, vitamin B6, vitamin B12, vitamin E

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