ABSTRAK Biji kakao yang dihasilkan petani di Indonesia sebagian besar non fermentasi sehingga ras... more ABSTRAK Biji kakao yang dihasilkan petani di Indonesia sebagian besar non fermentasi sehingga rasa dan aromanya kurang baik. Inkubasi biji kakao dalam medium buffer asetat terbukti dapat memperbaiki kualitas biji kakao kering non fermentasi. Perlakuan pendahuluan biji kakao non fermentasi dengan perlakuan fisik, seperti perendaman dan pemecahan biji sebelum diinkubasi dalam buffer asetat, diharapkan dapat lebih meningkatkan kualitas biji (indeks fermentasi dan polifenol). Tujuan penelitian adalah mengetahui pengaruh perlakuan pendahuluan biji kakao kering non fermentasi sebelum diinkubasi dalam medium buffer asetat terhadap indeks fermentasi dan kadar total polifenol. Penelitian dilaksanakan di Laboratorium Rekayasa Proses Pengolahan dan Laboratorium Kimia, Biokimia Pangan, dan Hasil Pertanian, Universitas Gadjah Mada, mulai bulan April sampai Desember 2013. Penelitian menggunakan tiga perlakuan, yaitu biji hancuran ukuran 4 mm, biji utuh direndam dalam air (45°C; 16 jam), dan biji utuh tanpa perendaman (kontrol). Inkubasi dilakukan dengan dua tahap, tahap pertama pada medium buffer asetat pH 2,7; 600 mM selama 24 jam dan dilanjutkan tahap kedua pada medium buffer asetat pH 5,5; 600 mM selama 12 jam. Hasil penelitian menunjukkan bahwa perlakuan hancuran pada biji kakao kering non fermentasi sebelum inkubasi dapat meningkatkan nilai indeks fermentasi biji dari 1,15 menjadi 1,54 dan menurunkan kadar total polifenol dari 55,69 menjadi 24,16 mg GAE/g. ABSTRACT The cocoa beans produced by farmers in Indonesia are mostly non fermented with unfavourable taste and flavour. Incubating the cocoa beans in acetate buffer medium has been shown to improve the quality of non fermented dried cocoa beans. Pre-incubation treatments of non fermented cocoa beans by physical treatments such as soaking and crushing them prior to the incubation in acetate buffer is expected to improve the beans quality (i.e. fermentation index and polyphenol). The aim of the research was to determine the effect of pre-incubation treatment of non fermented dried cocoa beans in acetate buffer medium on fermentation index and total polyphenols content. The research was carried out in Process Engineering Laboratory, Food Chemical and Biochemical Laboratory, and Postharvest Technology Laboratory at Gadjah Mada University from April to December 2013. The research used three treatments, first: the crushed beans size 4 mm, whole beans soaked in water (45°C; 16 hours), and beans without soaking (control). The incubation was performed in two stages, the first stage was in the acetate buffer medium at pH 2.7; 600 mM for 24 hours, then subconsequently at pH 5.5; 600 mM for 12 hours. The results showed that crushed bean treatment of non fermented cocoa beans prior to incubation increased the fermentation index values, from 1.15 to 1.54 and decreased total polyphenol content from 55.69 to 24.16 mg GAE/g.
The utilization of sorghum as food products is restricted b y its lack of digestib ility and the ... more The utilization of sorghum as food products is restricted b y its lack of digestib ility and the presence of anti-nutrients factors. Fermentation process has b een recommended to improve cereal-based flour quality. This study was aimed to evaluate the effect of two fermentation methods namely solid state (a method adopting tempeh processing procedure with fermentation course of 60 and 72 h) and sub merged fermentation (similar to ampok processing procedure with fermentation course of 72 and 84 h). The fermented-sorghum grains were then dried, and milled to produce sorghum flour. Analyses of proximate, physical poperties (particle size index/PSI, Water Ab sorption Index/WAI, swelling power) and amylograph profiles were carried out to ob tain the flour characteristi cs. The results showed that b oth fermentation methods significantly influenced the proximate, physical and amilograph properties of the sorghum flour. Solid state fermentation of sorghum grains decreased the starch content, reduced its lightness, swelling power and viscosity, while increased the PSI and WAI. However, the solid state fermentation did not significantly change the protein, fat, ash and moisture content of the sorghum flour. Sub merged fermentation of sorghum grain decreased the starch and protein content, increased the lightness, swelling power and viscosity, while did not significantly modify fat, ash and moisture content of the flour. Based on the characteristics ob tained, it is suggested that sorghum flour made from solid state fermented-sorghum grain may b e applicab le for making–not viscous-food products, such as porridge. On the other side, the sorghum flour made from sub merged-fermented-sorghum grain may b e used as thickening agent, b inder or for making highly viscous food products. ABSTRAK 1 Pemanfaatan sorgum sebagai bahan pangan dibatasi oleh rendahnya daya cerna dan juga keberadaan anti nutrisi. Fermentasi sereal telah dilaporkan dapat meningkatkan kualitas tepung sorgum. Penelitian ini bertujuan mengetahui karakteristik tepung sorgum yang dihasilkan dari biji yang difermentasi menggunakan dua metode yaitu substrat padat (mengikuti prosedur pembuatan tempe dengan lama fermentasi 60 dan 72 jam) dan substrat terendam (mengikuti prosedur pembuatan ampok dengan lama fermentasi 72 dan 84 jam). Biji sorgum terfermentasi kemudian dikeringkan dan digiling untuk meng-hasilkan tepung sorgum. Analisis proksimat, sifat fisik (indeks ukuran partikel, indeks penyerapan air, swelling, dan viskositas menggunakan Brab ender Amilograph) dilakukan untuk karakterisasi tepung sorgum yang dihasilkan. Hasil penelitian menunjukkan bahwa kedua metode fermentasi mempengaruhi proksimat, sifat fisik dan amilografi tepung sorgum yang dihasilkan. Fermentasi biji sorgum metode substrat padat menurunkan kandungan pati, kecerahan warna tepung, swelling power dan viskositas, meningkatkan PSI dan WAI, namun tidak mengubah kandungan protein, lemak, abu dan air. Fermentasi biji sorgum metode submerged menurunkan kadar pati dan protein, meningkatkan kecerah an, swelling power dan viskositas, namun tidak mempengaruhi kadar lemak dan abu tepung sorgum. Berdasarkan sifat tersebut, tepung sorgum hasil fermentasi substrat padat mungkin sesuai diaplikasikan untuk produk dengan sifat " cair " , sedangkan tepung sorgum hasil fermentasi substrat terendam mungkin sesuai untuk bahan pengental atau bahan pengisi dan produk dengan viskositas tinggi. Kata kunci: fermentasi, karakteristik tepung sorgum, substrat padat (tempe), substrat terendam (ampok)
The calculated exposure to nitrate, mycotoxins, brominated flame retardants, and organochlorine c... more The calculated exposure to nitrate, mycotoxins, brominated flame retardants, and organochlorine compounds are below the health-based toxicological reference values. However, it is always desirably if the concentrations and consequently the exposures to contaminants in foods are as low as possible. (EC) No 466/2001 setting maximum levels for certain contaminants in foods as regards dioxins and dioxin-like PCBs.
ABSTRAK Biji kakao yang dihasilkan petani di Indonesia sebagian besar non fermentasi sehingga ras... more ABSTRAK Biji kakao yang dihasilkan petani di Indonesia sebagian besar non fermentasi sehingga rasa dan aromanya kurang baik. Inkubasi biji kakao dalam medium buffer asetat terbukti dapat memperbaiki kualitas biji kakao kering non fermentasi. Perlakuan pendahuluan biji kakao non fermentasi dengan perlakuan fisik, seperti perendaman dan pemecahan biji sebelum diinkubasi dalam buffer asetat, diharapkan dapat lebih meningkatkan kualitas biji (indeks fermentasi dan polifenol). Tujuan penelitian adalah mengetahui pengaruh perlakuan pendahuluan biji kakao kering non fermentasi sebelum diinkubasi dalam medium buffer asetat terhadap indeks fermentasi dan kadar total polifenol. Penelitian dilaksanakan di Laboratorium Rekayasa Proses Pengolahan dan Laboratorium Kimia, Biokimia Pangan, dan Hasil Pertanian, Universitas Gadjah Mada, mulai bulan April sampai Desember 2013. Penelitian menggunakan tiga perlakuan, yaitu biji hancuran ukuran 4 mm, biji utuh direndam dalam air (45°C; 16 jam), dan biji utuh tanpa perendaman (kontrol). Inkubasi dilakukan dengan dua tahap, tahap pertama pada medium buffer asetat pH 2,7; 600 mM selama 24 jam dan dilanjutkan tahap kedua pada medium buffer asetat pH 5,5; 600 mM selama 12 jam. Hasil penelitian menunjukkan bahwa perlakuan hancuran pada biji kakao kering non fermentasi sebelum inkubasi dapat meningkatkan nilai indeks fermentasi biji dari 1,15 menjadi 1,54 dan menurunkan kadar total polifenol dari 55,69 menjadi 24,16 mg GAE/g. ABSTRACT The cocoa beans produced by farmers in Indonesia are mostly non fermented with unfavourable taste and flavour. Incubating the cocoa beans in acetate buffer medium has been shown to improve the quality of non fermented dried cocoa beans. Pre-incubation treatments of non fermented cocoa beans by physical treatments such as soaking and crushing them prior to the incubation in acetate buffer is expected to improve the beans quality (i.e. fermentation index and polyphenol). The aim of the research was to determine the effect of pre-incubation treatment of non fermented dried cocoa beans in acetate buffer medium on fermentation index and total polyphenols content. The research was carried out in Process Engineering Laboratory, Food Chemical and Biochemical Laboratory, and Postharvest Technology Laboratory at Gadjah Mada University from April to December 2013. The research used three treatments, first: the crushed beans size 4 mm, whole beans soaked in water (45°C; 16 hours), and beans without soaking (control). The incubation was performed in two stages, the first stage was in the acetate buffer medium at pH 2.7; 600 mM for 24 hours, then subconsequently at pH 5.5; 600 mM for 12 hours. The results showed that crushed bean treatment of non fermented cocoa beans prior to incubation increased the fermentation index values, from 1.15 to 1.54 and decreased total polyphenol content from 55.69 to 24.16 mg GAE/g.
The utilization of sorghum as food products is restricted b y its lack of digestib ility and the ... more The utilization of sorghum as food products is restricted b y its lack of digestib ility and the presence of anti-nutrients factors. Fermentation process has b een recommended to improve cereal-based flour quality. This study was aimed to evaluate the effect of two fermentation methods namely solid state (a method adopting tempeh processing procedure with fermentation course of 60 and 72 h) and sub merged fermentation (similar to ampok processing procedure with fermentation course of 72 and 84 h). The fermented-sorghum grains were then dried, and milled to produce sorghum flour. Analyses of proximate, physical poperties (particle size index/PSI, Water Ab sorption Index/WAI, swelling power) and amylograph profiles were carried out to ob tain the flour characteristi cs. The results showed that b oth fermentation methods significantly influenced the proximate, physical and amilograph properties of the sorghum flour. Solid state fermentation of sorghum grains decreased the starch content, reduced its lightness, swelling power and viscosity, while increased the PSI and WAI. However, the solid state fermentation did not significantly change the protein, fat, ash and moisture content of the sorghum flour. Sub merged fermentation of sorghum grain decreased the starch and protein content, increased the lightness, swelling power and viscosity, while did not significantly modify fat, ash and moisture content of the flour. Based on the characteristics ob tained, it is suggested that sorghum flour made from solid state fermented-sorghum grain may b e applicab le for making–not viscous-food products, such as porridge. On the other side, the sorghum flour made from sub merged-fermented-sorghum grain may b e used as thickening agent, b inder or for making highly viscous food products. ABSTRAK 1 Pemanfaatan sorgum sebagai bahan pangan dibatasi oleh rendahnya daya cerna dan juga keberadaan anti nutrisi. Fermentasi sereal telah dilaporkan dapat meningkatkan kualitas tepung sorgum. Penelitian ini bertujuan mengetahui karakteristik tepung sorgum yang dihasilkan dari biji yang difermentasi menggunakan dua metode yaitu substrat padat (mengikuti prosedur pembuatan tempe dengan lama fermentasi 60 dan 72 jam) dan substrat terendam (mengikuti prosedur pembuatan ampok dengan lama fermentasi 72 dan 84 jam). Biji sorgum terfermentasi kemudian dikeringkan dan digiling untuk meng-hasilkan tepung sorgum. Analisis proksimat, sifat fisik (indeks ukuran partikel, indeks penyerapan air, swelling, dan viskositas menggunakan Brab ender Amilograph) dilakukan untuk karakterisasi tepung sorgum yang dihasilkan. Hasil penelitian menunjukkan bahwa kedua metode fermentasi mempengaruhi proksimat, sifat fisik dan amilografi tepung sorgum yang dihasilkan. Fermentasi biji sorgum metode substrat padat menurunkan kandungan pati, kecerahan warna tepung, swelling power dan viskositas, meningkatkan PSI dan WAI, namun tidak mengubah kandungan protein, lemak, abu dan air. Fermentasi biji sorgum metode submerged menurunkan kadar pati dan protein, meningkatkan kecerah an, swelling power dan viskositas, namun tidak mempengaruhi kadar lemak dan abu tepung sorgum. Berdasarkan sifat tersebut, tepung sorgum hasil fermentasi substrat padat mungkin sesuai diaplikasikan untuk produk dengan sifat " cair " , sedangkan tepung sorgum hasil fermentasi substrat terendam mungkin sesuai untuk bahan pengental atau bahan pengisi dan produk dengan viskositas tinggi. Kata kunci: fermentasi, karakteristik tepung sorgum, substrat padat (tempe), substrat terendam (ampok)
The calculated exposure to nitrate, mycotoxins, brominated flame retardants, and organochlorine c... more The calculated exposure to nitrate, mycotoxins, brominated flame retardants, and organochlorine compounds are below the health-based toxicological reference values. However, it is always desirably if the concentrations and consequently the exposures to contaminants in foods are as low as possible. (EC) No 466/2001 setting maximum levels for certain contaminants in foods as regards dioxins and dioxin-like PCBs.
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