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PERAN TEMPE KEDELAI HITAM DALAM MENINGKATKAN AKTIVITAS ENZIM ANTIOKSIDAN DAN DAYA TAHAN LIMFOSIT TIKUS TERHADAP HIDROGEN PEROKSIDA IN VIVO Nurrahman, -; Astuti, Mary; Suparmo, -; Soesatyo, Marsetyawan HNE
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2012: SEMINAR NASIONAL HASIL PENELITIAN 2012
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Konsumsi tempe dapat meningkatkan status antioksidan dalam tubuh karena tempe kedelaihitam mengandung senyawa antioksidan. Tujuan dari penelitian ini mengkaji peran tempekedelai hitam dalam meningkatkan aktivitas enzim antioksidan plasma dan daya tahan limfositterhadap hidrogen peroksida in vivo. Sebanyak 24 ekor tikus dikelompokan menjadi 4 (empat).Keempat kelompok sebanyak 6 ekor tikus diperlakukan dengan pemberian diit standar, diitditambah tepung tempe kedelai hitam, diit ekstrak tempe kedelai hitam dan diit kombinasitepung dan ekstrak tempe. Pada hari ke-36 tikus dimatikan untuk diambil darah dan limpa.Darah dibuat plasma, yang kemudian digunakan untuk analisa aktivitas enzim superoksidadismutase (SOD), katalase dan glutation peroksidase dan limpa diekstrak limfositnya untukanalisa daya tahan limfosit terhadap hidrogen peroksida (90 M). Hasil penelitian menunjukkanadanya peningkatan aktivitas enzim SOD dan daya tahan limfosit terhadap hidrogen peroksidasecara signifikan. Kesimpulan dari penilitian ini bahwa konsumsi tempe kedelai hitam dapatmeningkatkan status antioksidan tikus.
PERAN TEMPE KEDELAI HITAM DALAM AKTIVITAS ENZIM ANTIOKSIDAN DAN DAYA TAHAN LIMFOSIT TIKUS TERHADAP HIDROGEN PEROKSIDA IN VIVO Nurrahman, -; Astuti, Mary; Suparmo, -; Soesatyo, Marsetyawan HNE
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2010: Sain, Teknologi, Kimia Sosial dan Humaniora, Kimia
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Konsumsi tempe dapat meningkatkan status antioksidan dalam tubuh karena tempe kedelai hitammengandung senyawa antioksidan. Tujuan dari penelitian ini mengkaji peran tempe kedelai hitamdalam meningkatkan aktivitas enzim antioksidan plasma dan daya tahan limfosit terhadap hidrogenperoksida in vivo. Sebanyak 24 ekor tikus dikelompokan menjadi 4 (empat). Keempat kelompoksebanyak 6 ekor tikus diperlakukan dengan pemberian diit standar, diit ditambah tepung tempekedelai hitam, diit ekstrak tempe kedelai hitam dan diit kombinasi tepung dan ekstrak tempe. Padahari ke-36 tikus dimatikan untuk diambil darah dan limpa. Darah dibuat plasma, yang kemudiandigunakan untuk analisa aktivitas enzim superoksida dismutase (SOD), katalase dan glutationperoksidase dan limpa diekstrak limfositnya untuk analisa daya tahan limfosit terhadap hidrogenperoksida (90 ?M). Hasil penelitian menunjukkan adanya peningkatan aktivitas enzim SOD dan dayatahan limfosit terhadap hidrogen peroksida secara signifikan. Kesimpulan dari penilitian ini bahwakonsumsi tempe kedelai hitam dapat meningkatkan status antioksidan tikus.
Hypoglycemic Effect Determination of Soybean, Soybean Protein Fraction and Tempe in Diabetic Rats Wulan, Siti Narsito; Astuti, Mary; Marsono, Y.; Noor, Zuheid
Jurnal Teknologi Pertanian Vol 3, No 2 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Hypoglicemic effect of soybean, soybean protein fraction and tempe was determined in alloxan-induced diabetic rats.  Blood glucose and urinary glucose level were measured to determine this effect.Soybean protein fraction had the highest hypoglicemic property.  It lowered blood glucose level from 37.35 to 5.48 mg/dl/day/g carbohydrate consumed (85%).  Tempe showed lower hypoglycemic effect than soybean  protein fraction.  Blood glucose level decreased 51%, from 31.57 to 15.59 mg/dl/day/g carbohydrate consumed.  Soybean had the lowest hypoglycemic effect.  It lowered blood glucose level from 47.47 to 27.70 mg/dl/day/g carbohydrate consumed (42%).  Urinary glucose level had the same pattern as blood glucose level.Keywords :  Hypoglicemic effect, blood glucose level, soybean, tempe
EVALUATION OF THE PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF TEMPE DERIVED FROM VARIOUS OF SOYBEAN VARIETY Hidayah, Nikmatul; Adiandri, Resa Setia; Astuti, Mary
Widyariset Vol 15, No 2 (2012): Widyariset
Publisher : LIPI-Press

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Abstract

Imported soybean as raw material for making tempe was preferred than local soybean due to better qualities in colour and uniform seed size. This study was carried out to evaluate the physical, chemical and organoleptic properties of tempe derived from both local and imported soybean. Five local soybean varieties and an imported soybean were examined in this research. This study consisted of two steps: (1) making of the tempe from various of soybean variety; (2) characterizing the tempe such as the physical properties (density, texture, pH, yield), chemical properties (water content, ash content, protein, fat, carbohydrate), and organoleptic properties (colour, smell, flavour, preference). The result showed that tempe derived from local soybean had a better quality than imported soybean tempe for its physical, chemical and organoleptic properties. Galunggung tempe had the highest yield and Anjasmara tempe had the highest protein content. Based on organoleptic properties, it shows that Bromo tempe had the highest preference value.
Iron Protein Complex in Soybean Tempe Astuti, Mary
Agritech Vol 12, No 2 (1992)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1165.791 KB) | DOI: 10.22146/agritech.19236

Abstract

In this study some characteristics of iron-protein complex in soybean tempe were investigated. Tempe was prepared by fermenting dehulled cooked soybeans at 30°C for 0; 24; 48; 72 and 96 hours, respectively. Tempe protein was extracted using Tris-maleate butfer at pH 6.5 and the extract was dialyzed in cellulose tube MM. 12,000. The residue was fractionated using Sepharose 6B/CI-6B gel filtration. The protein and iron distribution in those fractions and their molecular weight were determined. Results showed that fermentation increasing the number of protein fractions. The molecular weight of protein fractions was in the range of 5.000 - 70,000 daltons. Iron was distributed in all fraction measured. The percentage of protein and iron in fractions with molecular weight > 70,000 daltons decreased with longer fermentation time. Some of the small molecular weight of protein fractions failed to pass the cellulose membrane
KANDUNGAN GIZI, RENDEMEN TEPUNG, DAN KADAR FENOL TOTAL ALPUKAT (Persea americana, Mill) VARIETAS I JO PANJANG DAN I JO BUNDAR Marsigit, Wuri; Astuti, Mary; Anggrahini, Sri; Naruki, Sri
Jurnal Agritech Vol 36, No 01 (2016)
Publisher : Jurnal Agritech

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Abstract

The aims of the study were to determine pulp proportion, dried pulp rendement, nutrient dan  total phenolic contentavocado variety of Ijo Panjang dan Ijo Bundar. Variety of Ijo Panjang and Ijo Bundar were selected because both of varieties were categorized as excelent varities and recomendedto develop in Indonesia. Water, carbohydrate, protein, fat dan ash content were determined by using proxymate analysis (AOAC), vitamin A dan E using spectrophotometry method, vitamin C using titration method, dan minerals using AAS method. Total phenolic content were determined by using Follin-Cialcetau method. The result of the studies found that pulp portion Ijo Bundar Variety higher than Ijo Panjang. Water content dan zinc of Ijo Panjang variety higher than Ijo Bundar. Dried pulp rendement of Ijo Bundar higher than Ijo Panjang. Protein, fat,  ash, minerals (Fe, Na, K dan P) avocado variety of Ijo Bundar higher than Ijo Panjang. Magnesium dan mangan content of both varieties have not significant different. Total phenolic content of pulp dan dried pulp were higher in Ijo Bundar than Ijo Bundar.Keywords: Pulp proportion, dried pulp rendement, nutrients dan total phenolics content ABSTRAKPenelitian ini bertujuan untuk mengetahui proporsi daging buah, rendemen tepung, kandungan gizi dan fenol totalalpukat varietas Ijo Panjang dan Ijo Bundar. Pemilihan kedua varietas tersebut karena merupakan varietas unggul dan direkomendasikan untuk dikembangkan di Indonesia. Kandungan, air, karbohidat, protein, lemak dan abu dilakukan dengan analisis proksimat (AOAC), kandungan vitamin A dan E dengan metode spektrofotometri dan vitamin C dengan metode titrasi, analisis mineral dengan metode AAS. Total fenol dianalisis dengan metode Folin-Ciocalteu. Hasil penelitian menunjukan bahwa proporsi daging buah, kadar air, seng varietas Ijo Panjang lebih tinggi dibandingkan Ijo Bundar. Rendemen tepung alpukat lebih tinggi pada varietas Ijo Bundar. Kandungan protein, lemak, abu, vitamin (A,E dan C), mineral (Fe, Na, K, P) lebih tinggi pada varietas Ijo Bundar. Kandungan magnesium dan mangan tidak terdapat perbedaan signifikan kedua varietas.  Fenol total daging buah dan tepung alpukat lebih tinggi pada varietas Ijo Bundar dibandingkan Ijo Panjang.Kata kunci: Prorporsi daging buah, rendemen tepung, kandungan gizi, fenol total 
Sifat Prooksidatif Fortifikan NaFeEDTA dan Fe-SULFAT pada Kecap Hasil Fortifikasi Naruki, Sri; Astuti, Mary; Marsono, Yustinus; Raharjo, Sri
Agritech Vol 29, No 2 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (398.302 KB) | DOI: 10.22146/agritech.9764

Abstract

Iron in iron-fortified soy sauce may have oxidative effect in both oil and amino acids or protein component. In order to evaluate the possible oxidative properties of both NaFeEDTA and FeSO fortificants, a study of oxidation in soy sauce fortified with the fortificants was conducted. Level of fortificant was 266 mg Fe/L of soy sauce. The extent of oxidation was measured by the level of peroxide value and TBARS value of oil component of fortified soy sauce, as well as car- bonyls content of soy sauce model. The effect of H O addition on level of oxidation was also evaluated. It was found that in soy sauce fortified with either NaFeEDTA or FeSO , the fortificants did not promote oxidation of oil and amino acids components. However, addition of H O made peroxide value, TBARS value, and carbonyls content of fortified samples increased.ABSTRAKTelah dilakukan penelitian tentang pengaruh penambahan fortifikan NaFeEDTA dan FeSO pada kecap manis, ter- hadap angka peroksida dan angka TBARS komponen minyak, serta kadar senyawa karbonil komponen asam aminopada larutan kecap model. Sebagai kontrol, digunakan kecap tanpa fortifikasi. Dosis fortifikan adalah 266 mg Fe/L kecap. Pengaruh penambahan H O terhadap peningkatan oksidasi juga dievaluasi. Berdasarkan data yang diperoleh dapat disimpulkan bahwa bila tidak ada penginduksi oksidasi, maka NaFeEDTA maupun FeSO  tidak memicu oksidasikomponen minyak maupun asam amino.  Adanya penginduksi oksidasi, dalam hal ini H O , terbukti meningkatkan laju oksidasi, yang tercermin dengan adanya kenaikan angka peroksida, angka TBARS, dan kadar senyawa karbonil.Peningkatan laju oksidasi yang terjadi pada kecap hasil fortifikasi dengan NaFeEDTA tidak lebih besar daripada peningkatan pada kecap hasil fortifikasi menggunakan FeSO .
Sifat Prooksidatif Fortifikan NaFeEDTA, dengan Kecap Kedelai Manis sebagai Makanan Pembawa, dalam Sistem Biologis (Tikus) Naruki, Sri Naruki; Astuti, Mary; Marsono, Yustinus; Raharjo, Sri
Agritech Vol 30, No 4 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (436.286 KB) | DOI: 10.22146/agritech.9714

Abstract

In vivo study about the effect of NaFeEDTA fortificant in sweet soy sauce on TBARS value of plasma and liver, as well as on histopathologic changes of liver, intestine, and stomach of Sprague Dawley rats was conducted. The oxida- tive properties were determined using hemoglobin depletion-repletion method. During 42 days of repletion periode, iron-depleted rats were fed iron-free diet. NaFeEDTA was ingested in varied dosage, i.e. from 0.175 to 1.4 mg Fe/day for each rat. Sweet soy sauce H O (0.2 mL/day) was used as fortification vehicle and H O (0.2 mL/day) as a control.22FeSO .7H O fortificant (0.35 mg Fe/day, with H O as vehicle) was used as reference standard. At the end of the reple-422tion period, TBARS value of either plasma or liver was analized. The histopathologic changes of liver, intestine, and stomach were also evaluated. The data showed that NaFeEDTA fortificant in sweet soy sauce had no effect on TBARS value of plasma, but it resulted in increased TBARS value of liver. The histopathologic data showed that NaFeEDTA intake up to 0.35 mg Fe/day did not result in histopathologic changes of liver, intestine, and stomach, as well.ABSTRAKPenelitian tentang pengaruh dosis fortifikan NaFeEDTA dalam kecap kedelai manis terhadap angka TBARS plasma dan hati, serta perubahan histopatologik organ hati, usus, dan lambung telah dilakukan pada tikus Sprague Dawley. Evaluasi sifat prooksidatif zat besi dari NaFeEDTA dilakukan dengan metoda deplesi-replesi hemoglobin. Selama peri- ode replesi, tikus yang sebelumnya dibuat anemia, diberi diet basal bebas Fe dan minuman H O. NaFeEDTA diberikan sebagai sumber zat besi, dengan dosis bervariasi, yaitu dari 0,175 sampai dengan 1,40 mg Fe/ekor/hari. Kecap kedelai manis atau H O digunakan sebagai pembawa fortifikan. Fortifikan standar FeSO .7H O (0,35 mg Fe/ekor/hari) dalam242H O digunakan sebagai pembanding. Periode replesi dilakukan selama 42 hari. Pada akhir periode replesi dilakukananalisa angka TBARS plasma dan hati. Preparat organ hati, usus, dan lambung dievaluasi secara histopatologik. Hasil penelitian menunjukkan bahwa fortifikan NaFeEDTA dalam kecap kedelai manis tidak meningkatkan angka TBARS plasma, namun meningkatkan angka TBARS hati. Data histopatologik menunjukkan bahwa fortifikan NaFeEDTA da- lam kecap kedelai manis sebesar 0,35 mg Fe/ekor/hari, tidak mengakibatkan perubahan histopatologik pada organ hati, usus, dan lambung.
EFEK SUPLEMENTASI LAKTOFERIN PADA SUSU FORMULA TERHADAP AVAILABILITAS ZAT BESI, OKSIDASI LEMAK DAN PERTUMBUHAN Escherichia coli PADA SALURAN PENCERNAAN TIKUS [The Effects of Lactoferrin Supplementation to Infant Formula on Iron Availability, Lipid O Nurlaili, Enny Purwati; Astuti, Mary; Marsono, Y.
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 3 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

A research on lactoferrin  supplementation to infant formula has been conducted. The objectives of this research were to study the effects of consumption of the supplemented formula on iron availability, lipid oxidation and  growth of Escherichia coli in the intestine. Fifthly newly born rats and their mother (10 rats) were used.They were divided into  5 groups of 10 newly born and 2 mother rats, and were given five different infant formula respectivelly i.e. FEAN (inorganic Fe supplementation), FEOR ( lactoferrin supplementation), FECAMP (inorganic and lactoferrin supplementation), Control (no  Fe supplementation) and Placebo. FeSO4. 7 H2O and lactoferrin were used as the source of inorganic and organic Fe respectively. During the experiment the rat baby also got regular milk from their mothers which were fed by AIN 93 diet. After 30 days  of intervention, blood were withdrawn from the retro orbital plexus for Hb, Fe and TBARS determination. The rats were executed and liver was taken for Fe and TBARS analysis and large intestine were withdrawn for Escherichia coli determination. It was found that Fe supplementation of the formula have no effects on the serum total Fe, increase the total hemoglobin of the baby but was not significantly different between the sources of the Fe. Total Fe of the liver was highest in FECAMP and FEOR rats (101.3 ppm and 83.38 ppm, respectively) and lowest in the Placebo groups (58.1 ppm). Inorganic Fe supplementation increase TBARS of the serum and liver of the rats. Number of total Escherichia coli was lowest in FEOR groups (1.7 10 7 cfu ) and was highest in FEAN rats (7.5 10 7   cfu). 
Pertumbuhan Jamur, Sifat Organoleptik dan Aktivitas Antioksidan Tempe Kedelai Hitam yang Diproduksi dengan Berbagai Jenis Inokulum Nurrahman, Nurrahman; Astuti, Mary; Suparmo, Suparmo; Soesatyo, Marsetyawan HNE
Agritech Vol 32, No 1 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (241.264 KB) | DOI: 10.22146/agritech.9657

Abstract

The quality of tempe is influenced by raw materials, processing and type of inoculum used. Black soybeans can beused as raw material for making tempe that has quality like tempe made from yellow soybeans. This study aims to determine the effect of  inoculum type and duration of incubation on the mold growth, organoleptic properties and antioxidant activity of black soybean tempe. This study uses mallika black soybean varieties as raw material for making tempe. Black soybeans that have been discarded skin, soaked and steamed,  then mixed with inoculum derived from pure cultures of Rhizopus stolonifer, R. oligosporus and R. oryzae. After it was incubated for 24, 30, 36 and 42 hours at a temperature 25-27 oC. The parameters were used mold growth, organoleptic properties and antioxidant activity of black soybean tempe. Results showed the treatment inoculum type and duration of incubation, effect on mold growth, organoleptic properties and antioxidant activity. Mold growth increased up to 36-hour long incubation, then decreased. Panelists gave the highest value in tempe that were incubated for 36 hours. There are a tendency long incubation tempe increased antioxidant activity.The conclusion of this research has the characteristics of Rhizopus stolonifer  relatively highest mold growth, organoleptic properties and antioxidant activity  that compared to other types of mold at the old30-hour incubation.ABSTRAKKualitas tempe dipengaruhi oleh bahan baku, proses pengolahan dan jenis inokulum yang digunakan. Kedelai hitamdapat digunakan sebagai bahan baku pembuatan tempe yang mempunyai kualitas seperti halnya tempe yang terbuat dari kedelai kuning. Penelitian ini bertujuan untuk mengetahui pengaruh jenis inokulum dan lama inkubasi terhadap pertumbuhan jamu, sifat organoleptik dan aktivitas antioksidan tempe kedelai hitam. Penelitian ini menggunakan kedelai hitam varietas mallika sebagai bahan baku pembuatan tempe. Kedelai hitam yang telah dibuang kulitnya, direndam dan dikukus kemudian dicampur dengan inokulum yang berasal dari biakan murni Rhizopus stolonifer, R. oligosporus dan R. oryzae. Setelah itu diinkubasi selama 24, 30, 36 dan 42 jam pada suhu 25-27 oC. Parameter yang diamati adalah pertumbuhan jamur, sifat organoleptik dan aktivitas antioksidan tempe kedelai hitam. Hasil penelitian menunjukkan perlakuan jenis inokulum dan lama inkubasi berpengaruh terhadap pertumbuhan jamur, sifat organoleptik dan aktivtas antioksidan. Pertumbuhan jamur meningkat sampai lama inkubasi 36 jam, kemudian turun. Panelis memberikan nilai tertinggi pada tempe yang diinkubasi selama 36 jam. Ada kecenderungan lama inkubasi tempe meningkat aktivitas antioksidannya. Kesimpulan dari penelitian ini Rhizopus stolonifer mempunyai karakteristik relatif lebih tinggi pertumbuhan jamur, sifat organoleptik dan aktivitas antioksidan dibandingkan jenis jamur yang lain pada lama inkubasi 30 jam.