Sri Moerniati
Research Centre for Chemistry, Indonesian Institute of Sciences, Kawasan PUSPIPTEK, Serpong, Tangerang, 15314, Indonesia

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POTENSI NANOFILTRASI DALAM PEMEKATAN BAKTERI ASAM LAKTAT SEBAGAI PROBIOTIK SAVORY DARI KACANG HIJAU (Phaseolus radiatus L.) TERFERMENTASI OLEH Rhizopus-C The Potential Application of Nanofiltration for Concentrating Lactic Acid Bacteria as Savory Probiot Moerniati, Sri; Susilowati, Agustine; ., Aspiyanto
Jurnal Agritech Vol 29, No 03 (2009)
Publisher : Jurnal Agritech

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Abstract

Concentration of fermented Mung beans as ingredient probiotic through Nanofiltration at fixed pump motor frequency and pressure for long time was an important effort to reach optimal operation condition, so it is generated savory functional product with the best total LAB count and composition. Concentration process of fermented Mung beans substrates by Rhizopus-C fermented by LAB using mixed cultures of L. bulgaricus and S. thermophilus and enriched by full cream milk at 40 °C for 48 hours was performed at pump motor frequency of 20 Hz, room temperature and pressure of 25 bar for 30, 60, 90, 120, 150, 180, 210, 240, 270 and 300 minutes, respectively. The result of activity demonstrated that long time of concentration process would reduce permeate flux, increased retentate composition of total LAB count, total solids, total acids, dissolved protein and reducing sugar, while salt concentration would be de- clined. Based on total LAB count and process efficiency, optimal time of concentration to generate retentate as savory probiotic was 210 minutes with concentrations of total solids of 21.25 %, total acids of 1.35 %, dissolved protein of 5.65 mg/mL, reducing sugar of 127.5 mg/mL, salt of 0.57 % and total LAB count of 2.6 x 1010 cfu/mL, whereas permeate as side product could be used as probiotic acidulent gave flux of  9 L/m2.hour with concentrations of total solids of 2.24%, total acids of 1.24 %, dissolved protein of  0.02 mg/mL, reducing sugar of 2.985  mg/mL, salt of 0.67 %  and totalLAB count of 1.2 x 107 cfu/mL.ABSTRAKPemekatan konsentrat kacang hijau terfermentasi sebagai probiotik ingredient menggunakan sistem nanofiltrasi den- gan waktu yang semakin meningkat pada tekanan & kecepatan motor tetap merupakan upaya untuk memperoleh kon- disi operasi optimal sehingga dihasilkan produk fungsinal savory dengan total BAL dan komposisi terbaik. Proses pemekatan dilakukan selama 30, 60, 90, 120, 150 ,180, 210, 240, 270 dan 300 menit, tekanan 25 bar, frekwensi motor pompa 20 Hz, suhu ruang pada substrat kacang hijau terfermentasi oleh Rhizopus C yang difermentasi oleh BAL pada suhu 40 °C selama 48 jam menggunakan campuran L. bulgaricus dan S. thermophilus dan diperkaya dengan susu skim. Hasil penelitian menunjukkan bahwa peningkatan waktu proses akan menurunkan fluks bahan namun meningkatkan komposisi retentat terhadap total BAL, total solid, total asam, protein terlarut, gula pereduksi sedangkan kadar garam cenderung menurun. Berdasarkan jumlah BAL dan efesiensi proses, Waktu pemekatan 210 menit adalah optimal dalam dalam menghasilkan retentat sebagai probiotik savory dengan total padatan kering 21,25 %, total asam 1,35 %, protein terlarut 5,65 mg/mL, gula pereduksi 127,5 mg/mL, garam 0,57 % dan jumlah BAL 2,6 x 1010 cfu/mL dan fluks permeat 9L/m2.jam sedangkan permeat sebagai produk samping yang berpotensi sebagai acidulant berprobiotik dengan kandun-gan total padatan kering 2,24 %, total asam 1,24 %, protein terlarut 0,02 mg/mL, gula pereduksi 2,985 mg/mL, garam0,67 % dan jumlah BAL 1,2 x 107 cfu/ml.
UTILIZATION OF MEMBRANE MICROFILTRATION IN PREPARATION OF HYDROLYZED VEGETABLE PROTEIN FROM FERMENTED RED BEAN (Phaseolus vulgaris L.) EXTRACT AS FORTIFICATION AGENT Moerniati, Sri; Susilowati, Agustine; Aspiyanto, Aspiyanto
Indonesian Journal of Chemistry Vol 9, No 2 (2009)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (218.842 KB) | DOI: 10.22146/ijc.21552

Abstract

Preparation of Hydrolyzed Vegetable Protein (HVP) as savory flavor from fermented red bean broth through stirred membrane cell using micro filtration membrane with pore size of 0.45 µm was performed to get fortified agent utilized in preparation of beans sauce. The objective of this work was to study an effect of pressure and kind of red bean broth extract on content of total protein, soluble protein and dry solid in the retentate and permeate as hydrolyzed vegetable protein used for fortified agent of red bean sauces. Preparation process of hydrolyzed vegetable protein was done using fixed rotary speed of 400 rpm, pressure of 20, 25 and 30 psi at room temperature. To investigate the effect of pressure on this separation, the feed were red bean broth extract fermented for 6, 8, 10 and 12 weeks, respectively. Fermentation process were conducted using salt fermentation with inoculum of Rhizopus-C1, salt and red bean ratios of 30:10:60%. The analysis of flux and contents of total protein, dissolved protein and dry solid in the retentate and permeate was carried out, and the result of experiment showed that interaction of Red bean broth extract with 6, 8, 10 and 12 weeks of fermentation and operation condition of microfiltration membrane separation tends to affect on flux and content of total protein, dissolved protein and dry solid in retentate and permeate. Red bean broth extract for 6 weeks fermentation resulted higher protein content in permeate as hydrolyzed vegetable protein than in retentate. Permeate at pressure of 25 psi gives flux value of 0.0217 mL/cm2.minute and contents of total protein of 1.31 %, dissolved protein of 6.9 mg/g, and dry solid of 2.6%, while retentate as hydrolyzed vegetable protein or fortified agent indicate contents of total protein of 1.52%, dissolved protein of 4.15 mg/g, and dry solid of 3.64%. It was found that micro filtration process was able to increase dissolved protein content of about 3 times.   Keywords: Microfiltration, membrane, Hydrolyzed Vegetable Protein (HVP), fermented red bean (Phaseolus vulgaris L.).
POTENCY OF AMINO ACIDS AS SAVORY FRACTION FROM VEGETABLE BROTH OF MUNG BEANS (Phaseolus radiatus L.) THROUGH BRINE FERMENTATION BY Rhizopus-C1 Susilowati, Agustine; Aspiyanto, Aspiyanto; Moerniati, Sri; Maryati, Yati
Indonesian Journal of Chemistry Vol 9, No 2 (2009)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (600.343 KB) | DOI: 10.22146/ijc.21553

Abstract

Amino acids produced through brine fermentation of mung beans (Phaseolus radiatus sp) by inoculum of Rhizopus-C1 at room temperature for 0, 2, 4, 6, 8, 10, and 12 weeks, respectively had a potential use as savory fraction for seasoning agent. The objective of this experiment was to find out characteristic of produced amino acids and composition of fermentation products relating with proteolitic and amylolitic activities of Rhizopus-C1. The result of experiment showed that the length of fermentation time would increase intensity of savory taste and cloudy color, and increase total protein, soluble protein, and N-amino concentrations, decrease water, while fat concentration was constant. Fermentation of 10 weeks was optimal time to get crude broth with concentrations of total protein of 9.5622%, soluble protein of 8.5 mg/g, N-amino of 5.6 mg/g, fat of 0.2802%, water of 40.7189%, Volatile Reduction Substances (VRS) of 90 µeq/g, and reduction sugar of 672.5 mg/mL. Kinds of dominant non-essential amino acids produced were glutamic acid (1.014%), and aspartic acid (0.507 %), while essential amino acids were lysine (0.474%), and isoleucine (0.644%). The other of amino acids were resulted with concentration of 0.211 - 0.345%, such as leucine, arginine, serine, glycine, histidine, alanine, proline, tyrosine, valine, methionine, cystine, threonine, and phenilalanine. Visually, crude vegetable broth produced through brine fermentation of mung beans by Rhizopus sp-C1 was semi solid, brownish color, rather fatty, salty, and enough strong savory taste.   Keywords: Amino acids, brine fermentation, mung beans broth, Rhizopus-C1, savory fraction