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Proceeding of International Congress
Published by Universitas Slamet Riyadi
ISSN : -     EISSN : -     DOI : -
Core Subject : Education,
Education
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Articles 30 Documents
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SALTED EGG INTERIOR QUALITY WITH STARFRUIT EXTRAC EngkusAinul Yakin, Sri Sukaryani, Ahimsa KandiSariri &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
Publisher : Proceeding of International Congress

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Abstract

The purpose of the research were:1) to determine the optimum time of the soaking salted egg withsaturated salt solution, 2) to determine the quality of the interior from salted egg after stored for 15 daysat room temperature. The research material were duck eggsas much as 36 grains. The experimental designis Completely Randomized Factorial Design 2 x 2 x 3. If there are differences among treatments, there willbe done Duncans New Multiple Range Test 5 % and 1 %. Such treatmentis B0G1: eggs without beingwashed with starfruit extracts and soaked ina saturated salt solution for 5days; B0G2: eggs without washingwith starfruit extracts and soaked in a saturated salt solution for 7days; B1G1: egg extracts were washedwith starfruit and soaked in a saturated salt solutionfor 5 days; B1G2: egg extracts were washed with starfruitand soaked in a saturated salt solutionfor 7days. All salted eggs were stored at room temperature for15 days. Variables observed included yolk index, albumen index and hough index. The results of the researchwere that the egg that was washed with starfruit extracts before soaked saturated salt solution,indicating very significant effect on yolk index, albumen index and houghindex. Long immersion in saturatedsalt solution was also devined very significant effect on yolk index, albumen index and index hough.There is no interaction of the two treatments. Conclusion that the optimal soaking time the eggs in asaturated salt solution is 7 days. The Interior quality of salted egg with starfruit extracts after being storedfor 15 days at room temperature, was best achieved by the treatment B1G2 with yolk index value of 0.891;albumen index of 0.075 and hough index of 85.046.Keywords: starfruitextract, saturated salt solution, the quality ofthe interior
LEVEL OF TRADER’S KNOWLEDGE WITH RHODAMIN B CONTAMINATION OF SHRIMP PASTE IN THE GEDONG KUNING MARKET YOGYAKARTA Sunarti, Agni Yuwanna Bhakti &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
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Abstract

Background. Food additive is a substance that is added to food to change the nature and shape of food.The use of food additives is set by food safety laws. However, the misuse of food additives often found inthe field. One cause of irregularities in the use of food additives is less knowledge of food additives. SomeResearch was discovered contamination dangerous food additives in various types of food products, likecrackers, snack foods,and instant seasoning. Based on observations made researchers found thecharacteristics of shrimp paste in the Gedong Kuning market Yogyakarta has a striking reddish‐browncolor. Striking colors found in the paste is a screening to determine initial Rhodamine B contamination inshrimp paste. The purpose of this study to determine the relationship Level of trader’s Knowledge withRhodamine B contamination in shrimp paste in the Gedong Kuning market Yogyakarta.Methods. The research was in cross sectional study with 35 person traders of shrimp paste. Samplingtechnical with total population traders of shrimp paste in Gedong Kuning Market, yogyakarta. Level ofknowlegde was measured with kuesioner, and Rhodamin B measured with Thin Layer Chromatography(KLT).Result. The result showed 68.6 % shrimp paste contain Rhodamin B. Level of trader’s knowledge showed48.8% was not good knowledge. Statictic examination with chi square showed there is correation aboutlevel of traders knowledge with rhodamin B contamination in shrimp paste in Gedong Kuning marketYogyakarta.Conclution. There is correlation about level of trader’s knowledge with rhodamin B contamination inshrimp paste in Gedong Kuning Market Yogyakarta.Key words : Rhodamin B, chromatography, food addition
EVALUATION OF PEANUT GENOTYPES RESISTANCE TO LEAF SPOT (Cercospora personatum) AND RUST DISEASE (Puccinia arachidis) -, Sumartini
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
Publisher : Proceeding of International Congress

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Abstract

The study was conducted in the greenhouse of Malang Research Institute for Legumes and Tuber Crops,July ‐ October 2013. Twenty peanut genotypes were tested, each genotype were planted in five plastic pots(Φ = 30cm), 2 peanut seeds/pot. Inoculation of rust spore suspension (density of 20,000 spores / ml ) at 3weeks after planting by spraying it to the leaves of peanut. Rust disease observation was done by given avalue to the leaves that covered leaf spot or rust disease and refers to Subramamyam (1995 ). Out of 17 peanutgenotypes tested, one genotype was resistant (R) , 8 genotypes were moderately resistant (MR), 8genotypes were moderately susceptible (MS) against leaf spot disease. Moreover three genotypes wereresistant (R), three genotypes were moderately resistant (MR) , 10 genotypes were moderately susceptible(MS) , and one genotype was susceptible (S) against rust diseases.Keywords: peanut, leaf spot and rust disease, resistance.
POTENTIAL OF INDIGENOUS PROBIOTIC Lactobacillus plantarum Dad 13 AS ANTI‐DIARRHEA AND IMMUNO‐MODULATOR Sudarmi, Agustina Intan Niken Tari, Catur Budi Handayani &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
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Abstract

The purpose of the research were to study the effectivity of selected indigenous probiotic Lactobacillusplantarum Dad 13 against enteropathogenic E. coli causing diarrhea in vivo as well as sinbiotic immunomodulatoryproperties of purple sweet potato extract probiotic yogurt on blood and liver MDA levels inalbino Norway rats (Rattus novergicus) Sprague dawley strain. Unidirection factorial completely randomizeddesign was applied during study with several variables: purple sweet potato yogurt without probioticsaddition (P0) and with probiotic addition (P1), where the latter was conducted on two groups of SpragueDawley rats treated with or without EPEC ATCC 35218 enteropathogenic Escherichia coli (E1 or E0, respectively).Results showed that there was interaction between indigenous probiotic addition in purple sweetpotato yogurt and EPEC ATCC 35218 on faecal water content after 1 week treatment with EPEC ATCC35218, cecum water content, and MDA level of blood and liver of experimental animals at the end of thestudy. Besides, culture of Lactobacillus plantarum Dad 13 added to purple sweet potato extract yogurt wasable to provide preventive health effects as anti‐diarrhea and immunomodulatory agent.Keywords: Probiotic, Anti‐diarrhea, Immuno‐modulator
MICROBIAL CONVERSION OF CASSAVA STEM (Mannihot esculenta) CELLULOSE INTO REDUCING SUGAR BY Trichoderma reesei PK1J2 Sigit Setyabudi, Afriyanti, Sardjono &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
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Abstract

Cassava stems can be utilized as an alternative energy source to produce bioethanol due to itscellulose content, polysaccharide compound can not directly used by yeast. Therefore, cellulose need to behydrolyzed into monomers prior to tranformation into ethanol by Saccharomyces cerevisiae. Hydrolysiscan be performed by cellulase‐producing fungi, such as Trichoderma reesei PK1J2 with ammonium sulphateused as nitrogen source. The effect of ammonium sulphate addition to the growth and reducing sugarproduction rate of Trichoderma reesei from cassava stems was investigated. Hydrolysis was conductedwithout pretreatment. Cassava stem was degraded into small pieces with and without addition ofammonium sulphate. The concentration of (NH4)2SO4 were 0%; 0,5%; 1% and 1,5%. During cellulosefermentation of cassava stem, analysis were carried on cellulose enzyme activity, dry matter loss,glucosamine content, and reducing sugar. Initial spore concentration was 106 spores/g of cassava stem.Addition of ammonium sulphate seem to affect the growth but did not affect of reducing sugar productionof Trichoderma reesei, therefore hydrolisis continued without ammonium sulphate addition. Highestlevels of reducing sugars was obtained after three days of fermentation which was 10,828 g/L.Keywords: Cassava stem, Trichoderma reesei, cellulose
EFFECT OF PROTECTED INDIAN SARDINE (Sardinella longiceps) OIL, PALM OIL, AND PALM KERNEL CAKE INTAKE ON DIGESTIBILITY OF DRY MATTER, ORGANIC MATTER, AND CRUDE PROTEIN BY RUMEN FLUID OF FISTULAE ONGOLE BREED CATTLE Susi Dwi Widyawati, Catur Suci Purwati Wara Pratitis S.S &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
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Abstract

Livestock business, ruminant in particular, has been growing rapidly with the increased demand ofhigh quality food ingredient, such as meat and dairy products. However, digestion process in ruminants isrelatively more complicated compare to other animals. Carbohydrate is the main energy source and fat asthe alternate, both from vegetable and animal’s fat. This study aimed to determine the effect of protectedIndian sardine fish oil, palm oil, and palm kernel cake consumption on digestibility of dry matter, organicmatter, and crude protein by rumen fluid of fistulae Ongole breed cattle. Latin square experiment designwas applied on 3 treatments. Fermented rice straw (FRS), basal concentrate (BC), and protected materialsof Indian sardine oil (ISO), palm oil (PO), and palm kernel cake (PKC) were used as feed ingredient.Treatments were: P1 = FRS 40% + BC 60 % (BC 95% + PO 5%) ; P2 = FRS 40% + BC 60% (BC 95 % + ISO5%) ; P3 = FRS 40% + BC 60 % (BC 90% + PKC 10%). Analyzed parameters were intake and digestibility ofdry matter, organic matter, and crude protein, and also digestible nutrient of organic matter (DN OM)and crude protein (DN CP). The results showed that average dry matter intake of P1, P2, P3 were 6108.77;5965.87; 5686.78 (g/head/day), organic matter intake were 5658.19; 5569.29; 5603.11 (g/head/day), proteinintake were 690.58; 829.84; 818.15 (g/head/day), dry matter digestibility were 54.55; 54.00; 54.23 (%),organic matter digestibility were 66.09; 66.59; 64.00 (%), crude protein digestibility were 81.77; 80.48;79.73 (%), DN OM were 61.33; 62.06; 63.06 (%), and DN CP were 10.69; 10.34; 10.82 (%), respectively.Analysis of variance showed no significant difference between intake and digestibility of dry matter,organic matter, crude protein, DN OM, DN CP (P > 0.05) among treatments. It was concluded thatconsumption of 5% Indian sardine oil, 5% palm oil, and 10% palm kernel cake protected materials did notaffect of dry matter, organic matter, and crude protein digestibility in fistulae Onggole Crossbreed rumen.Keywords: Ongole grade cattle, Indian sardine oil, palm oil, and palm kernel cake, digestibility
EFFECTIVENESS OF Lactobacillus plantarum Mut 7 AGENTS FERMENTATION TO REDUCE TREMBESI (Albizia saman) SAPONINS CONTENT Sariri, Ahimsa Kandi
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
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Abstract

This objectives research to assess the ability of Lactobacillus plantarum Mut 7 in reducing the saponincontent while increasing the nutrient content in the leaves, young fruit and trembesi pods (Albiziasaman). The study was conducted using a completely randomized design. The addition of Lactobacillusplantarum Mut 7 on the fermentation of 3 parts, namely plant leaves, young fruit and pods. Each treatmentwas repeated as many as four replications to obtain 12 units of the experiment. This study concludedthat the fermentation using Lactobacillus plantarum Mut 7 reduced saponin content and increase nutrientcontent, especially the content of crude protein.Keywords: fermentation, trembesi, saponin, nutrient
LIGNIN CONTENT IN FERMENTATION OF COCOA POD HUSK (Theobroma cocoa) USED Phanerochaete chrysosporium Ali Mursyid Wahyu Mulyo, Engkus Ainul Yakin &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
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Abstract

The study was aimed to determine the lignin degradation in fermentation of cocoa pod husk (CPH) whenfermented by Phanerochaete chrysosporium. The purpose of this research was to examine the lignin degradationin fermentation of cocoa pod husk (CPH) when fermented by Phanerochaete chrysosporium. Theresearch methods was performed using three treatments and four replications. T0 = fermentation of CPHin 10 days, T1 = fermentation of CPH in 15 days, and T2 = fermentation of CPH in 20 days. The mixture wasput into a container aerobically. The variables observed were covering Dry Matter (DM), Crude Protein(CP), Crude Fiber (CF), Crude Fat (CFt), ash and lignin content. This study was designed using the completelyrandomized research design with a unidirectional pattern analysis of variance (oneway ANOVA).Significant variables went through Duncans Multiple Range Test (DMRT). The result showed that thelower lignin content was T2 = fermentation of CPH in 20 days = 6.40 ± 0.12%. It could be concluded thatthe addition of fungus Phanerochaete chrysosporium on fermented CPH during 20 days was the lower lignincontent in fermentation of CPH.Keywords : lignin, fermentation, cocoa pod husk, Phanerochaete chrysosporium
THE CONTENT OF LIPIDS IN INTRAMUSCULAR ADIPOSE AS A QUALITY DETERMINANT OF CATTLE MEAT PRODUCT Wisje L. Toa, Laurentius J.M. Rumokoy &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
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Abstract

Generally consumer taste for meat livestock products related to various aspects of the meat itself that iscommonly known such as, color, tenderness, flavor, hygiene and product information about the animalration that is free of antibiotics, hormones and other substances which interfere the health of consumers.This article aims to describe another aspect which supports the consumer’s taste that is lipids moleculescontent in intramuscular adipose tissue. The higher content of intramuscular lipids will further enhancethe consumer taste of this meat product. The methods to detect intramuscular fat content in meat cattleare enzymatic method. This evaluation of the development of intramuscular adipose tissue and the quantificationof the lipid content can be used as a parameter for determining the quality of meat products ofcattle in improving the organoleptic value of livestock meat products in the market.Keywords: lipids, adipose, intramuscular, cattle meat.
STUDY OF FOOD SAFETY ON DARK CHOCOLATE ENRICHED WITH CINNAMON (Cinnamomum burmanii) DURING STORAGE Muhammad Isa D. & Danar Praseptiangga, Dimas Rahadian A.M.,Intan Nisa R., Anasta Ilmi, Yasmin Nabila
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
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Abstract

Fat and sugar blooming on chocolate affects on consumer acceptance, because the existing perceptionthat blooming decrease the safety of the product. Enriching dark chocolate bar with essential oil fromcinnamon (Cinnamomum burmanii) have been conducted. This research aims to investigate the effect ofcinnamon on the blooming occurence during storage. As soon as the chocolate bloomed, FFA and TPCanalysis were performed as safety indicator. The results shows that enriching essential oil from cinnamonslackens bloom appearance on dark chocolate. The bloomed product is safe to be consumed, since FFAand TPC number are under the maximum limit of the requirements of food safety.Keywords: dark chocolate, food safety, bloom, cinnamon

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