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All Journal Jurnal Penelitian Saintek INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni
Mutiara Nugraheni
FT UNY
Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management

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Journal : Jurnal Penelitian Saintek

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INFLUENCE OF TYPE NUT TYPE, MANUFACTURE PROCESS AND TYPE OF INOKULUM ON CHANGE OF NUTRITION IN NUT TEMPE FERMENTATION OF TOLO BEAN Nani Ratnaningsih; Mutiara Nugraheni; Fitri Rahmawati
Jurnal Penelitian Saintek Vol 14, No 1: April 2009
Publisher : Institute of Research and Community Services, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.455 KB) | DOI: 10.21831/jps.v14i1.696

Abstract

The objective of research is to increase pulses-based food security by the way of local foodstuff diversification, that is tempe from tolo bean. Specific objective of research is to study of influence some tolo bean types, making process, and inoculum types to nutrient changing during fermentation tempe from tolo bean.Research was done experimentally since May up to November 2008. Research was conducted by analysis proximate and digestible protein. Proximate analysis include water content, ash content, crude fat content, total protein content, dietary fibre content and carbohidrate content (by difference). Design research was complete block design with 2 times experiment replicates and 3 times sample replicate. Independent variable was tempe from tolo bean. Dependent variable was result of proximate analysis and digestible protein. Data analysis was conducted by analysis of variance and post hoc test of DMRT (Duncan Multiple Range Test) at 5 % significance level.Based on result of research can concluded that 1) process of tempe from tolo bean yielding which highest digestible protein was wet grind processing with usar leaf, and 2) tolo bean types, making process, and inoculum types had significantly influence to nutrient changing during fermentation tempe from tolo bean.
THE EFFECT OF COLEUS TUBEROSUS CONTAINING RESISTANT STARCH TYPE 3 CRACKERS ON HYPERCHOLESTEROLEMIA SUFFERING ANIMALS Mutiara Nugraheni; Siti Hamidah; Rizqie Auliana
Jurnal Penelitian Saintek Vol 21, No 1: April 2016
Publisher : Institute of Research and Community Services, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (572.629 KB) | DOI: 10.21831/jps.v21i1.10552

Abstract

This study was aimed at determining the effect of Coleus tuberosus containing resistant starch type 3 on the hypercholesterolemia suffering animals. The research method used was lipid profi le analysis on experimental animals suffering from hypercholesterolemia. The results showed that the consumption of Coleus tuberosus crackers containing resistant starch type 3 as a raw material for making crackers is able to decrease the lipid profi le (total cholesterol, triglycerides, LDL) and increase the HDL level.
Co-Authors Agung Utama Fitri Rahmawati Ichda Cahyati Nani Ratnaningsih Rizqie Auliana Siti Hamidah Titin Hera Widi Handayani