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All Journal Jurnal Pangan dan Gizi AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian
Nurrahman Nurrahman
Program Studi Teknologi Pangan Fakultas Ilmu Keperawatan dan Kesehatan Universitas Muhammadiyah Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Materials Science & Nanotechnology

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The effect of Consumption of Black Sorbean Tempe against Blood Plasma Amino Acid Profiles of Rats Nurrahman Nurrahman
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 1, No 1 (2017): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v1i1.37

Abstract

Tempe is a food derived from plant materials that have a high-quality protein, easy to digest and low anti-nutritional. This study aims to determine the effect of the consumption of black soybean tempe against blood plasma amino acid profiles of rats. A total of 20 rats were grouped into 5 (five). Rats were placed in individual cages and room temperature (25 - 27oC). Maintained for 30 days of each group were treated with the standard feeding and feed plus black soybean tempe flour (25, 50, 75 and 100% instead of casein). On day 31, as many as 20 rats as much as 1 ml of blood is taken. Obtained blood plasma was separated to be used for the analysis of amino acid profile. The results showed that there were 14 types of amino acids  detected in the blood plasma. The highest amino acid was glutamic acid and the lowest was glutamine. Consumption of black soybean tempe increased blood plasma amino acid levels.
Total Mikroba, Kekenyalan, dan Sifat Sensori Tahu Putih Berdasakan Perbedaan Lama Perendaman dalam Larutan Belimbing Wuluh Reza Maulana; Nurrahman Nurrahman; Agus Suyanto
Jurnal Pangan dan Gizi Vol 11, No 2 (2021): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.2.2021.142-150

Abstract

White tofu is one type of tofu that is often consumed by the people of Indonesia. The process of making white tofu in Indonesia is generally still manual. White tofu has complete nutritional content so it is very easy to be contaminated by microbes. Microbial growth can be inhibited by using various methods, one of which is by giving a liquid with a low pH (acid) or by using flavonoid compounds, saponins, tannins and alkaloids. These compounds are contained in starfruit fruit so that it can be used to reduce the total microbes in white tofu. The value of the total number of plates that are safe in tofu according to the Food and Agriculture Organization is 1 x106 colon /gram. The general objective of the study was to determine the inhibition of starfruit solution against microbial growth, elasticity and sensory of white tofu. When immersion with star fruit solution concentration of 15% is 0, 2, 4, 6, and 8 hours. White tofu analyzed total microbial, elasticity, and sensory properties. The treatment has an influence on the total microbial, elasticity and sensory properties with the best value of 3.3 x105 colonies, elasticity 365.018 gf/mm or 3.577 N mm, and the average sensory test value of 3.05. The conclusion of the study of white tofu immersion with 15% starfruit solution showed a real difference, so that the best immersion treatment was immersion treatment for 4 hours.
Co-Authors Agus Suyanto Reza Maulana