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EVALUATION OF NUTRITION AND GLYCEMIC INDEX OF SWEET POTATOES AND ITS APPROPRIATE PROCESSING TO HYPOGLYCEMIC FOODS Astawana, Made; Widowati, Sri
Indonesian Journal of Agricultural Science Vol 12, No 1 (2011): April 2011
Publisher : Indonesian Agency for Agricultural Research and Development - MOA

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Abstract

Indonesia placed the fourth biggest diabetics in the world after India, China, and the USA with prevalence amounting to 8.6% of the population. Diabetes is an abnormal carbohydrate metabolism. Therefore, nutrition plays a key role in the management of the disease. This study aimed to find hypoglycemic sweet potatoes and appropriate processing to create low glycemic foods. Eight Indonesian sweet potato varieties/clones were used in this experiment, i.e. Kidal, Sukuh, Sari, Ungu, Jago, BB00105.10, B0464, and BB00106.18. Samples were firstly analyzed for their physicochemical and nutritional properties, which then followed by evaluation of their hypoglycemic responses. The selected variety was processed into three different basic processing methods, i.e. boiling, baking, and frying, and then their glycemic indexes (GI) were evaluated. Result showed that among eight sweet potato varieties/clones studied, BB00105.10 clone indicated the best hypoglycemic response. The highest hypoglycemic activity was supported with the highest resistant starch content (3.8%), protein content (5.47%), and low starch digestibility (51.4%). The sweet potato tubers contained medium to high amylose (24.94%). Processing methods influenced the GI value of foods. Fried sweet potatoes had the lowest GI (47), followed by the boiled one (GI = 62) and the baked one (GI = 80).
HYPOGLYCEMIC ACTIVITY OF SOME INDONESIAN RICE VARIETIES AND THEIR PHYSICOCHEMICAL PROPERTIES Widowati, Sri; Astawan, Made; Muchtadi, Deddy; Wresdiyati, Tutik
Indonesian Journal of Agricultural Science Vol 7, No 2 (2006): October 2006
Publisher : Indonesian Agency for Agricultural Research and Development - MOA

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Abstract

Diabetes mellitus is a spectrum of inherited and acquired disorderscharacterized by elevating blood glucose levels. Diabetesis an abnormal carbohydrate metabolism, therefore, diet therapyfor diabetics plays a key role in the management of thedisease. Most Indonesian people consume rice as source ofenergy and protein. Generally, diabetics consume very limitedrice because they believe that rice is the one of hyperglycemicfood, even though different rice varieties have large range ofglycemic index. The study aimed to evaluate hypoglycemicproperties by using rat assay and chemical characteristics of 10Indonesian rice varieties, i.e. Pandan Wangi, Rojolele, BengawanSolo, Cenana Bali, Memberamo, Celebes, Ciherang, BatangPiaman, Cisokan, and Lusi. Taj Mahal, an herbal ponni importedrice, was used as a comparison. Male Sprague Dawley rats (150-200 g body weight) were used for hypoglycemic assay. The ratswere fasted overnight before the blood glucose was measured inthe morning. The rats were then feed with 4.5 g rice per kgbody weight by oral administration, followed by 1 ml of 10%glucose solution in the next 30 minutes. The blood glucose wasmeasured for the next 30, 60, 90, and 120 minutes. Changes inblood glucose concentrations (mg dl-1) before and after the oraladministrations were calculated for each rice variety tested.Results showed that Cisokan and Batang Piaman were categorizedas low glycemic responses and Ciherang as high glycemic response,while the other varieties (Memberamo, Cenana Bali,Lusi, Bengawan Solo, Pandan Wangi, Celebes, and Rojo Lele)showed moderate glycemic responses. As the best hypoglycemicactivity, Cisokan contained high amylose (27.6%), fat (0.87%),total dietary fiber (6.24%), resistant starch (2.02%), and loweststarch digestibility (52.2%), which are ideal for diabetic’s consumption.Ciherang as the worst hypoglycemic activity had lowresistant starch (1.78%), low total dietary fiber (4.52%), and mediumamylose (23.0%). This study implies that Cisokan varietyis suitable for diabetic’s consumption.
Prevention of endothelial dysfunction in streptozotocin-induced diabetic rats by Sargassum echinocarpum extract Firdaus, Muhamad; Astawan, Made; Muchtadi, Deddy; Wresdiyati, Tutik; Waspadji, Sarwono; Karyono, Setyawati S.
Medical Journal of Indonesia Vol 19, No 1 (2010): February
Publisher : Faculty of Medicine Universitas Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (455.838 KB) | DOI: 10.13181/mji.v19i1.382

Abstract

Aim This study aimed to elicit the protective effect of Sargassum echinocarpum extract on endothelial dysfunction in thoracic aorta of streptozotocin-induced diabetic rats.Methods The animals were divided into 5 groups. The first was normal, the second was diabetic non treated animals. The third to fifth groups were the diabetic animals which given Sargassum echinocarpum extract (150; 300, and 450 mg kg-1 body weight, respectively) by oral gavage and extract treatment was given for 12 weeks. Diabetes was induced by single administration of streptozotocin (45 mg kg-1, i.p.), dissolved in freshly prepared 0.1 M citrate buffer, pH 4.5. Diabetes was confirmed ten days latter in streptozotocin induced animals showing blood glucose levels > 200 mg dL-1 (11.1 mmol L-1) as monitored in the blood from tail vein using glucometer. After the treatment period, the blood serum acquired was used for antioxidant enzymes assays and the thoracic aorta was used for vasorelaxation assay.Results There was a significant decrease in the activity of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-px) in diabetic rats (3.31 ± 0.12;67.17 ± 0.62;35.10 ± 0.83) comaped to control rats (9.97 ± 0.12;185.31 ± 0.23;116.38 ± 0.88). Administration of Sargassum extract increased the activity of SOD, CAT, and GSH-px. The diabetic rats exhibit endothelial dysfunction as shown by loss of vasodilatory response to acethylcholine (ACH). This was restored by administration of Sargassum extract.Conclusion Sargassum echinocarpum extract ameliorates oxidative stress and reverses the endothelial dysfunction associated with diabetes. This effect appears to be due to its antioxidant properties. (Med J Indones 2010; 19:32-5)Keywords: oxidative stress, sargassum echinocarpum, endothelium dependent relaxation, thoracic aorta
(The Effect Of Heat Application in Producing VCO and the Efficacy of Resulted VCO in Reducing Blood Glucose of Diabetes Mellitus Rat of Sprague Dawley) Supriatna, Dadang; Astawan, Made; Muchtadi, Deddy
Warta Industri Hasil Pertanian Vol 25, No 01 (2008)
Publisher : Balai Besar Industri Agro

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Abstract

Virgin Covonut Oil (VCO) used to  be produced with various methods and each methods claims ait advantege especially in its lauric acid content. The objective of this research was to study the effect of heat application in producing VCO and the efficacy of result VCO in reducing blood glucose of diabetes mellitus (DM) rat of sprague Dawley. Three types of samples were used in the study, i.e., (1) VCO produced without heat application and (2) VCO producd with controlled heat application and (3) Ordinary coconut cooking oil produced with the application of severe heating as well as typical chemical tretment. Each sample was introduced orally to each group consisting of 5 rats. Other two groups consisting of 5 rats were also used as control, i.e., (1) negative control was of healty rat and (2) positive control was of DM rats. The animal study was conduced for 28 days and the observation was carried out on the amount of feed consumed, body weight and blood glucose. At the end of observation, all the rats were terminated and analysis was carried out on blood chorestrol level. This study revealed no significant different between VCO and Coconut Cooking Oil in body weight gain effect. The content of bioactive conpound of Lauric Acid in two types of VCO and Coconut Cooking Oil were also not significantly different. However, the VCO produced without heating showed the most significant effect in reducing blood glucose (corellation value of-0,99 and significant value at a a=1%). All the VCO samples were also not significant in affecting the level of total cholestrol, HDL, LDL, and triglyceide of blood serum of DM rat.
Perendaman Asam Askorbat Dapat Memperbaiki Sifat Fisik, Kimia, Sensori, dan Umur Simpan Tepung Bekatul Fungsional (Ascorbic Acid Soaking Can Improve Physical, Chemical, Sensory Characteristics and Storage Time of Functional Rice Bran) Astawan, Made; Riyadi, Hadi; Nurhayati, Elis
JURNAL PANGAN Vol 22, No 1 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (880.774 KB) | DOI: 10.33964/jp.v22i1.77

Abstract

Tujuan dari penelitian ini adalah menganalisis kombinasi pengaruh perendaman bekatul pada berbagai konsentrasi asam askorbat (400, 700, 1000 ppm) dan lama waktu perendaman (1, 2, 3 jam) terhadap sifat fisik, sifat kimia, pertumbuhan mikroba, perubahan mutu selama penyimpanan, umur simpan, dan daya terima bekatul fungsional. Kombinasi perlakuan perendaman bekatul dengan asam askorbat 1000 ppm selama 1 jam, menghasilkan bekatul fungsional yang terbaik. Perlakuan tersebut secara nyata meningkatkan sifat fisik (kecerahan, derajat putih, densitas kamba, densitas padat, dan indeks penyerapan air), sifat kimia (karbohidrat dan serat pangan, vitamin C), umur simpan dan daya terima. Perlakuan yang sama secara nyata menurunkan sifat fisik (rendemen dan aw), sifat kimia (kadar air dan abu, pH, TBA), dan total mikroba. Produk terpilih tersebut memiliki umur simpan selama 70,04 minggu, jauh lebih baik dibandingkan umur simpan bekatul konvensional selama 3,38 minggu pada penyimpanan suhu kamar, sehingga terjadi peningkatan sebesar 103 persen. Hasil uji sensoris menunjukkan bekatul fungsional lebih disukai dibandingkan bekatul konvensional, yaitu dalam hal kecerahan, warna, aroma, dan penampakan secara keseluruhan.The objective of this research was to analyze the combination effect of ascorbic acid concentration (400, 700, 1000 ppm) andsoaking time (1, 2, 3 hour) on physical and chemical characteristics, microbial growth, quality changes during storage, shelf life, and sensory acceptance of functional rice bran. The combination of soaking treatment with 1,000 ppm ascorbic acid solution for 1 hour produced the best functional rice bran. That treatment significantly increased physical characteristics (lightness, whiteness, bulk density, oliddensity, andwater absorption index), chemical characteristics (carbohydrate, dietary fiber, and vitamin C), shelf life and consumeracceptance. The same treatment on the otherhand significantly decreased physical characteristics (yield and water activity), chemical characteristics (moisture and ash contents, pH, TBA), andtotal microbial growth. The chosen functional rice bran had 70.04 weeksof shelf life, better than 34.48 weeks of conventional rice bran shelf life at room temperature, increased by 103 percent. Sensory analysis showed that functional rice bran hadbetter acceptance than conventional rice bran, in term of lightness, color, flavor, and overall appearance. 
Aplikasi Tepung Bekatul Fungsional Pada Pembuatan Cookies Dan Donat Yang Bernilai Indeks Glikemik Rendah (Application of Functional Bran in Making Cookies and Donuts with Low Glycemic Index Value) Astawan, Made; Wresdiyati, Tutik; Widowati, Sri; Saputra, Indira
JURNAL PANGAN Vol 22, No 4 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.814 KB) | DOI: 10.33964/jp.v22i4.144

Abstract

Tujuan penelitian ini adalah untuk mengaplikasikan bekatul fungsional (direndam dalam asam askorbat 1000 ppm selama 1 jam pada berbagai formula cookies dan donat. Terhadap formula cookies dan donat yang terbaik kemudian dilakukan uji sensori, analisis sifat fisik dan kimia, serta pengukuran indeks glikemik (IG). Bekatul fungsional dapat diaplikasikan sebagai pensubstitusi terigu pada pembuatan cookies dan donat. Formula cookies dengan penambahan bekatul fungsional sebanyak 40 persen dari total tepung, dan formula donat dengan penambahan bekatul fungsional sebanyak 35 persen dari total tepung, merupakan formula yang terpiih. Kedua produk tersebut memiliki kadar serat pangan yang tinggi sehingga dapat diklaim sebagai pangan fungsional sumber serat pangan. Penambahan bekatul fungsional ke dalam formula cookies dan donat dapat menurunkan nilai IG, yaitu dari 67 pada cookies standar (tanpa bekatul) menjadi 31 pada cookies bekatul, dan dari 72 pada donat standar menjadi 39 pada donat bekatul. Dengan demikian, cookies dan donat bekatul dapat digolongkan sebagai pangan yang memiliki IG rendah (< 55). Pangan dengan IG rendah dapat diklaim sebagai pangan fungsional anti-diabetes. Faktor pendukung rendahnya IG pada cookies dan donat bekatul dibandingkan cookies dan donat standar adalah kadar lemak, kadar protein, kadar serat pangan, dan kadar amilosa yang lebih tinggi, serta daya cerna pati yang lebih rendah.kata kunci: cookies, donat, bekatul, indeks glikemik, organoleptikThe objective of this research was to apply functional rice bran (made by soaking rice bran in 1000 ppm ascorbic acid for 1 hour in processing some formulas of cookies and donut. Sensory, physical, chemical, and glycemic index (GI) analysis were then done to the selected formula of cookies and donut. The functional rice bran could be applied to substitute wheat flour in making cookies and donut. Cookies formula with addition of 40 percents functional rice bran from the total flour, and donut formula with addition of 35 percents functional rice bran from the total flour, were the best selected formulas. The two formulas had high dietary fiber content, so it can be claimed as a dietary fiber source of functional foods. The addition of functional rice bran into the cookies and donut formulas could decrease the GI value, from 67 in standard cookies (without addition of functional rice bran) to become 31 in functional rice bran cookies, and from 72 in donat standard to become 39 in functional rice bran donut. So, functional rice bran cookies and donut can be classified as foods with low GI value (< 55). Low GI foods can be claimed as antidiabetic functional food. Higher content of fat, protein, dietary fiber, amylose, and also the lower of starch digestion of rice bran cookies and donut contributed in lowering the GI.keywords: cookies, donut, rice bran, glycemic index, sensory
Karakteristik Fisikokimia dan Sifat Fungsional Tempe yang Dihasilkan dari Berbagai Varietas Kedelai (Phsyco-chemical Characteristics and Functional Properties of Tempe Made from Different Soybeans Varieties) Astawan, Made; Wresdiyati, Tutik; Widowati, Sri; Bintari, Siti Harnina; Ichsani, Nadya
JURNAL PANGAN Vol 22, No 3 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1167.627 KB) | DOI: 10.33964/jp.v22i3.102

Abstract

Tempe merupakan makanan tradisional Indonesia yang diproduksi melalui fermentasi kedelai dengan kapang Rhizopus sp. Tujuan dari penelitian ini adalah untuk membandingkan karakteristik fisik dan kimia kedelai impor (GMO, Non-GMO) dan kedelai lokal (Grobogan, Anjasmara, Argomulyo). Sebelum difermentasi, kelima jenis kedelai dibandingkan satu sama lain dalam hal ukuran, berat per 100 biji, volume, densitas kamba, impuritas, dan derajat pengembangan setelah dimasak dan direndam satu malam. Kadar air, abu, dan proteinnya juga dibandingkan. Untuk produksi tempe, kedelai disortasi, direbus, direndam, dikupas kulitnya, dan difermentasi. Tempe yang dihasilkan kemudian dianalisis kadar air, abu, protein, kapasitas antioksidan, rendemen, biaya paling efektif, dan karakteristik sensorinya. Hasil analisis menunjukkan kedelai Grobogan memiliki ukuran terbesar (19,53 g/100 biji kedelai) dan efektivitas biaya tertinggi (0,73), tetapi tidak berpengaruh nyata terhadap rendemen tempe yang dihasilkan (p > 0,05). Tempe yang dihasilkan dari kedelai Grobogan memiliki kadar air, protein, dan lemak yang sama dengan tempe dari kedelai impor. Tempe yang dihasilkan dari kedelai Argomulyo memiliki kadar protein tertinggi (52,70 persen). Kapasitas antioksidan tempe dari kedelai impor dan lokal berkisar antara 186-191 mg AEAC/kg tempe dan tidak berbeda nyata (p > 0,05) satu sama lain. Berdasarkan analisis sensori pada tempe mentah dan tempe goreng, secara keseluruhan tempe dari kedelai lokal memperoleh tingkat kesukaan yang sama dengan tempe dari kedelai impor.Tempe is Indonesian traditional food made by fermentation of soybean by the fungus Rhizopus sp. The objective of this research was to compare physical and chemical properties of import soybeans (GMO, Non-GMO) and local soybeans (Grobogan, Anjasmara, Argomulyo). Before being fermented, these import and local soybeans were compared on size, weight/100 grains, volume, bulk density, impurities, and puffing degree after being cooked and overnight soaked. The moisture, ash, and protein contents were also compared. For producing tempe, soybeans were sorted, cooked, soaked, dehulled, and fermented. The tempe moisture, ash, protein, antioxidant capacity, yield, cost effectiveness, and sensory characteristic were then evaluated. The result showed that Grobogan variety had the biggest size (19.53 g/100 soybean grains) and the highest cost effectiveness (0.73), but the yields of all tempe were not significantly different (p > 0.05). Tempe made from Grobogan soybean had moisture, protein, and fat content as high as tempe made from imported soybeans. Tempe made from Argomulyo soybean had the highest protein content (52.70 percent). The antioxidant capacity of tempe made from imported and local soybeans was about 186–191 mg AEAC/g, but was not significantly different (p > 0.05). Based on sensory evaluation of raw and fried tempe, overall tempe made from local soybeans had the same preference with tempe made from imported soybeans. 
Evaluasi Kualitas Nuget Tempe dari Berbagai Varietas Kedelai (Evaluation on Tempeh Nugget Quality Madefrom Different Soybean Varieties) Astawan, Made; Rachma Adiningsih, Nurina; Sri Palupi, Nurheni
JURNAL PANGAN Vol 23, No 3 (2014): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1100.268 KB) | DOI: 10.33964/jp.v23i3.255

Abstract

Tempe segar mempunyai umur simpan yang singkat, umumnya 1-2 hari. Oleh karena itu diperlukan teknologi pengolahan tempe menjadi produk lain dengan umur simpan yang lebih panjang, salah satunya dalam bentuk nuget tempe. Tujuan dari penelitian ini adalah menentukan formula dan varietas kedelai terbaik dalam pembuatan nuget tempe. Dalam penelitian ini digunakan empat varietas kedelai, yaitu : varietas GMO Regular US Soybean Grade No.1 (dengan kode A) dan Identity-Preserved (IP) non GMO Food Grade (dengan kode B, H, dan G2). Nuget yang paling disukai panelis adalah yang terbuat darikedelai varietas B dengan formula 73 persen tempe; tapioka, terigu, dan sagu, masing-masing 4 persen; 8 persen putih telur; dan 7 persen campuran bumbu (berdasarkan 100 g campuran bahan). Keempat jenis nuget memiliki komposisi 49,8 - 50,7 persen air, 3,4 - 4,0 persen abu, 26,3 - 29,2 persen protein, 30,3 - 36,2 persen lemak, dan 30,9 - 39,3 persen karbohidrat. Daya cerna protein nuget tempe secara in vitro berkisar 82,1 - 83,7 persen. Profil tekstur keempat jenis nuget tempe adalah : kekerasan 2697-4370 (gf), elastisitas 0,68 - 0,77 (rasio), daya kohesif 0,36 - 0,41 (rasio), kelengketan 1089-1588 (gf), dan daya kunyah 834-1067 (gf).Fresh tempeh has a short shelf life, generally 1-2 days. Therefore, processing technology is needed to produce other tempeh products with longer shelf life, one of which is in the form of tempeh nugget. The purpose of this study is to determine the best formula and soybean varieties to produce tempeh nugget There are four soybean varieties that used in this study : GMORegular US Soybean Grade No. 1 (code A) and Identity-Preserved (IP) non-GMO Food Grade (code B, H, and G2). The most preferable nugget by panelists is made from B varietyof soybean with formula 73 percent of tempeh; tapioca, wheat flour, and sago, 4 percent respectively; 8 percent of egg white; and 7 percent of the seasoning (based on 100 g ingredients). Four types of nugget tempe have a composition : 49.8 - 50.7 percent water, 3.4 - 4.0 percent ash, 26.3-29.2 percent protein, 30.3-36.2 percent fat, and 30.9-39.3 percent carbohydrates. The in vitro protein digestibility of tempeh nugget varies from 82.1 to 83.7 percent. The texture profile of four tempeh nugget varieties are 2697-4370 (gf) of hardness, 0.68 - 0.77 (ratio) of springiness, 0.36 - 0.41 (ratio) of cohesiveness, 1089-1588 (gf) of gumminess, and 834-1067 (gf) of chewiness.
Karakteristik Fisikokimia Tepung Kecambah Kedelai Astawan, Made; Hazmi, Khaidar
JURNAL PANGAN Vol 25, No 2 (2016): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (988.612 KB) | DOI: 10.33964/jp.v25i2.326

Abstract

Soybean is a strategic commodity in Indonesia because it is one of the most important crops after rice and maize. Indonesian people like to consume processed soybean products due to several reasons, such as their relatively inexpensive price and highly nutritional content. One of the processes that can improve the quality of soy nutrition is germination process. In this study, comparative physicochemical characteristics of germinated soybean flour (TKK) and soybean flour (TK) is investigated. First, soybean and germinated soybean are dried using a freeze dryer, then their sizes are reduced using a blender and finally they are sieved using a 100 mesh sieve. TKK and TK products are analyzed based on not only their chemical and physical characteristics but also their functional properties. It is proven that germination process can improve the chemical characteristics of soybean flour, such as increasing the contents of ash, protein, and antioxidant capacity, but decreasing the fat content.  TKK is significantly higher than TK on bulk density. Protein functional characteristics of TKK are also better on foam capacity and emulsion capacity as compared to TK.
Kombinasi Kemasan Vakum dan Penyimpanan Dingin untuk Memperpanjang Umur Simpan Tempe Bacem (Combination of Vacuum Packaging and Cold Storage to Prolong the Shelf Life of Tempe Bacem) Astawan, Made
JURNAL PANGAN Vol 24, No 2 (2015): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (594.828 KB) | DOI: 10.33964/jp.v24i2.27

Abstract

Tempe bacem merupakan produk olahan tempe dengan kombinasi citarasa rempah dan manis. Tempe bacem digemari oleh sebagian masyarakat. Namun umur simpan tempe bacem sangat singkat, yaitu satu hari pada suhu ruang. Tujuan dari penelitian ini adalah untuk menemukan tehnik memperpanjang umur simpan tempe bacem melalui kombinasi kemasan vakum dan penyimpanan pada suhu dingin (10oC). Tempe yang digunakan pada penelitian ini berbentuk bulat dengan diameter 5 cm dan ketebalan 1 cm. Tempe bacem diproduksi dengan menggunakan formula bumbu terpilih, dikemas secara vakum, dandisimpan pada suhu dingin (10oC). Komposisi gizi tempe bacem per 100 g berat kering terdiri dari : protein 33,7 g, lemak 0,9 g, abu 3,0 g, dan karbohidrat 62,4 g. Produk ini memiliki kapasitas antioksidan sebesar 194,6 mg AEAC/100 g, nilai pH 5,7, kecerahan 35.9, kekerasan 2848.5 gram force, total mikroba 1,8 x 103 CFU/g, dan total koliform <3.0 MPN/g. Umur simpan tempe bacem dengan kombinasi kemasan vakum dan penyimpanan dingin (10oC) adalah 18 hari, sedangkan tempe bacem tanpa kemasan vakum yang disimpan pada suhu ruang (26 - 300C) memiliki umur simpan hanya dua hari.Tempe bacem is a kind of tempe product that has spicy and sweet taste. The shelf life of this product is very short, i.e. one day at room temperature. The objective of this research is to increase tempe bacem’s shelf life by the combination of vacuum packaging and cold storage (10oC). Tempe used in this research is in round form with the diameter of 5 cm and the thickness of 1 cm. Tempe bacem is processed by selected formula, packaged by vacuum method, and then stored in cold storage (10oC). The nutritional composition of tempe bacem per 100 g of dry weight consists of 33.7 g protein, 0.9 g fat, 3.0 g ash, and 62.4 g carbohydrate. This product has antioxidant capacity of 194.6 mgAEAC/100 g, pH value of 5.7, lightness of 35.9, hardness of 2848.5 gram force, total microorganism of 1.8x103 CFU/g, and total coliform of <3.0 MPN/g. The shelf life of tempe bacem stored with the combination of vacuum packaging and cold storage (10oC) is 18 days, while that of tempe bacem stored at room temperature (26-300C) without the vacuum packaging is only 2 days.
Co-Authors A.A. Ketut Agung Cahyawan W Afrilia Sandra Ramadhani Ahmad Sulaeman Alamsah Firdaus Alfia Ansarullah Amilia Dayatri Uray Anak Agung Istri Sri Wiadnyani Ananda Putri Cahyani Ananda Putri Cahyani Andi Early Febrinda Ani Karmila Ans Budi Hartanta ANZS BUDY HARTANTA Arif - Hartoyo Armando M Saragih Ati Widya Perana Ayu P.G Prayudani Azka Lathifah Zahratu Azra B.A. Susila Santosa Bambang Purwantara Bernadetha Beatrix Sibarani C Hanny Wijaya Cahyani, Ananda Putri Dadang Supriatna Dadang Supriatna Dadang Supriatna Dadi Hidayat Maskar Dahrulsyah - - Deddy - Muchtadi Deddy Muchtadi Deddy Muchtadi Deddy Muchtadi Deddy Muchtadi DEDDY MUCHTADI Deddy Muchtadi Diini Fithriani Dini Wulan Dari Dodik Briawan Dwi Febiyanti - Dwi Utami, Septi Eiichiro Fukusaki Elis Nurhayati Endang Prangdimurti Evy Damayanthi Fanie Herdiani Fithriani, Diini Fransiska R Zakaria Hadi Riyadi Hadi Susilo Arifin Hadi Susilo Arifin Hardinsyah . Hazmi, Khaidar Herpandi . Hidayati, Mustika I Komang Gede Wiryawan Ichsani, Nadya Ika Wirya Wirawanti Ikeu Tanziha Inas Suci Rahmawati Indira Saputra Intan Kusumawati Irma Isnafia Arief Isnafia Arief , Irma Jefriaman Sirait Ketut Adnyane Mudite Khaidar Hazmi Komang G Wiryawan Komari Komari Komari Komari Lasmiati, Ni Nengah Leonita Maulidyanti LUSIA YUNI HASTANTI Mardhiyyah, Yunita Siti Maryani Suwarno Maryani Suwarno Maryani Suwarno Maulidyanti, Leonita Muchtadi, Deddy Muhamad Firdaus Muhamad Firdaus Muhammad Ichsan Muhammad Saddam Ali Muhammad Saddam Ali Mursyid . Mursyid Djawas Mursyid Mursyid Mustika Hidayati Nadya Ichsani Nancy Dewi Yuliana nFN Akhyar Ni Nengah Lasmiati Nurani Istiqomah Nurhayati Arifin Nurhayati H.S. Arifin Nurhayati Nurhayati Nurhayati, Elis Nurina Rachma Adiningsih Palupi, Nurheni Sri Perana, Ati Widya Prasetyawati, Renny Candra Prima Yaumil Fajri Putty Anggi Lestari Rachma Adiningsih, Nurina Rahman Karnila Ramadhani, Afrilia Sandra Renny Candra Prasetyawati Rimbawan , Rini Kesenja Rita Khairina Rudy R Nitibaskara Salsabila Salsabila Sam Herodian Saputra, Indira Saragih, Armando M Sarwono Waspadji Sarwono Waspadji Sarwono Waspadji Sastia Prama Putri Septi Dwi Utami Setyawati S Karyono Setyawati S. K. Setyawati S. Karyono Sibarani, Bernadetha Beatrix Siti Harnina Bintari Slamet Widodo Soewarno S Soekarto Soewarno Soekarto Sri Anna Marliyati Sri Rahmatul Laila Sri Widowati Sri Widowati Sugeng Heri Suseno Sukarno Sukarno Suliantari . Suratno, Yuhlanny Dewi Sussi Astuti Sutrisno Koswara TATI NURHAYATI Tita Aviana Tuti Wresdiyati Tutik Wresdiyati Tutik Wresdiyati - V Prihananto Vera Di Nurwati Winiati P. Rahayu Winiati Pudji Rahayu Wresdiyati, Tuti Yana Nurdiana Yeni Setiorini Yeni Setiorini Yenni MS Nababan Yuhlanny Dewi Suratno Yuspihana Fitrial