PENGARUH AKTIVITAS -GLUKOSIDASE EKTERNAL DARI KAPANG TERHADAP KADAR VANILIN BUAH VANILI

ABSTRACTVanilla is one of the most widely used and important flavoring materials wordwide. The Indonesian natural vanilla has known for having lower quality than Bourbon due to immature harvested bean and uncompleted curing process. The objective of this research was to increase the vanillin content of cured vanilla by improving the -glucosidase activity. This research studied the best mold (between  Aspergillus niger and A. oryzae) and the optimum time for producing -glucosidase enzyme. The analysis was including the -glucosidase activity,  vanillin and glucovanillin content, and reducing sugar content. The mold that produced the highest -glukosidase activity was A. niger with 72 incubation time was 193.7 unit/mg protein. The optimum pH and temperature of enzyme from A. niger was 4.5 and 60oC, respectively.  The highest vanillin content produced from vanilla homogenat with enzyme extract A. niger at 18 hour incubation time was 0.514 mg/100 ml. The  homogenate that is incubated with enzyme extract from A. niger has the highest glucose content at 48 hour incubation time (8.61 mg/ml). The glucovanillin content from three kind of homogenate was decreasing as long as incubation time from 0.44 mg/ml to 0.00 mg/ml (mold), from 0.26 mg/ml to 0.03 mg/ml (emulsin) and from 0.38 mg/ml to 0.12 mg/ml (endogen).Keywords : -glucosidase activity, vanillin, vanill

PENGARUH AKTIVITAS -GLUKOSIDASE EKTERNAL DARI KAPANG TERHADAP KADAR VANILIN BUAH VANILI

ABSTRACTVanilla is one of the most widely used and important flavoring materials wordwide. The Indonesian natural vanilla has known for having lower quality than Bourbon due to immature harvested bean and uncompleted curing process. The objective of this research was to increase the vanillin content of cured vanilla by improving the -glucosidase activity. This research studied the best mold (between  Aspergillus niger and A. oryzae) and the optimum time for producing -glucosidase enzyme. The analysis was including the -glucosidase activity,  vanillin and glucovanillin content, and reducing sugar content. The mold that produced the highest -glukosidase activity was A. niger with 72 incubation time was 193.7 unit/mg protein. The optimum pH and temperature of enzyme from A. niger was 4.5 and 60oC, respectively.  The highest vanillin content produced from vanilla homogenat with enzyme extract A. niger at 18 hour incubation time was 0.514 mg/100 ml. The  homogenate that is incubated with enzyme extract from A. niger has the highest glucose content at 48 hour incubation time (8.61 mg/ml). The glucovanillin content from three kind of homogenate was decreasing as long as incubation time from 0.44 mg/ml to 0.00 mg/ml (mold), from 0.26 mg/ml to 0.03 mg/ml (emulsin) and from 0.38 mg/ml to 0.12 mg/ml (endogen).Keywords : -glucosidase activity, vanillin, vanill

Penampilan, Kualitas Kimia, dan Off-Odor Daging Itik (Anas plathyrynchos) yang Diberi Pakan Mengandung Beluntas (Pluchea indica L. Less)

Duck meat is not preferred because its off-odor. Its off-odor is caused by lipid oxidation which preventable by antioxidant. Beluntas has antioxidant and anti nutrition. This research was designed to know the level of beluntas and feeding duration on performance, chemical, and duck's meat off-odor. Beluntas was given to 108 culling ducks, about 12 months old. The research used a completely randomized design with 3 x 3 factorial models, with 3 replicates. The factors were different levels of beluntas (0%, 1%, and 2%) in the ration, and feeding duration of each ration (3, 5, and 7 weeks). The data collected were analyzed using analysis of variance and Tukey's test. The results showed that no interaction was found between the two factors. Beluntas did not affect duck's performance. Feeding duration of each ration affected the fat and fatty acid content (P < 0.01) and TBARS (thiobarbituric reactive subtances) value of the meat with skin (P < 0.05). Beluntas level at 1% increased C18:0 (P < 0.05) and total (C18:2 and C18:3) (P < 0.052).  Beluntas levels at 1% and 2% reduced (P < 0.01) duck's meat off-odor and increased (P < 0.05) consumers preference. This research concluded that the inclusion of 1% beluntas for 3 weeks was effective to reduce duck's meat off-odor without negative impact on performance

Analysis of low molecular weight products of the Maillard reaction in xylose-lysine model systems

SIGLEAvailable from British Library Document Supply Centre- DSC:DX173245 / BLDSC - British Library Document Supply CentreGBUnited Kingdo

Low molecular weight colored compounds formed in xylose-lysine model systems

Aqueous solutions of xylose (1 m) and lysine monohydrochloride (1 m), initial pH 5.27, were refluxed for 1 h, either by control of the pH at 5 (by the addition of sodium hydroxide solution during heating) or without pH control (final pH 2.83). The ethyl acetate-extractable components were separated from each model system and represented 0.41 and 0.36 \ub1 0.05% (m/m), respectively, of the initial reactants for the systems heated with and without pH control. Analysis of the ethyl acetate-extractable components by TLC and HPLC (with diode array detection) showed some similarities, but also many differences between the two systems. Two and seven coloured peaks were analysed, respectively, in the systems heated with and without pH control, but only one was detected in both systems. A novel coloured Maillard reaction product (detected only in the model system heated without pH control) was isolated and purified by repeated semi-preparative TLC and HPLC, prior to analysis by electronic absorption and NMR spectroscopy and by low and high resolution FAB MS

KARAKTERISTIK MOROMI DAN KECAP MANIS SERTA KAJIAN AKTIVITAS ANTIOKSIDANNYA

Antioxidants are compounds that can retard oxidation in food. Antioxidants should be able  to  delay  or  prevent  the  occurrence  of  autooksidasi  reaction  of  free  radicals  in  lipid. Compounds that act as antioxidants in moromi and soy sauce  is mainly caused by the Maillard reaction  product  compounds.  Protein,  alpha-acids  and  phenols  compound  that  can  be potentially as an antioxidant, in this study haven’t showed antioxidant activity. In the soysauce products  has  the  ability  capture  the  DPPH  radical  more  strongly  on  the  fraction  with molecular  weight  30  kDa  to  greater  than  100  kDa  and  its  activity  similar  to  vitamin  C  200 ppm, whereas the inhibition of fatty acid oxidation was stronger in the fraction with molecular weight &lt;10 kDa to 30 kDa and its activity is greater than 200 ppm BHT.Key Words : Maillard Reactions,moromi, soysauce, antioxidative activity</p

AKTIVITAS ANTIOKSIDAN FRAKSI-FRAKSI MODEL DARI PRODUK REAKSI MAILLARD

The  oxidative  browning  is  considered  to  have  a  contribute  to  the  flavor,  antioxidative activity  and  color  of  food.  As  a  result  of  this  Maillard  reaction,  a  variety  of  by  products, intermediates and brown pigmens (melanoidins) are produced. The objectives of this research was to study the effect of heating and sugar addition of Model to  antioxidant activity.  The  research is model  system of  Maillard  reaction  products  were  too  made  from  sugar and  amino  acids  and  adjusted  to  the  soysauce  preparation. The  model  contents  of  glucose – glycine - cysteine; glucose – glycine – cysteine - phenylalanine; glucose – glycine – cysteine – phenylalanine – isoleucine - tyrosine. The model were fractionated into molecular weight of 10 kDa –  100  kDa  by  ultrafiltration.  The  fractions  were  characterized  by    spectra  profile  of ultraviolet-visible. The antioxidant of fractions activity was evaluated by rancimat, DPPH(1,1-diphenyl-2-picrylhydrazyl),  TBA  value,  ferric  thio  cyanate and  hemolysis  of  erythrocyte methods.  The fractions of model can retard oxidation of oil and had DPPH radical of scavenging activity especially both Fractions  molecular weight &gt;100 kDa (F1) and  30-100 kDa (F2), and equal  with  the  BHT  antioxidant.  Antioxidant  activity  of  glucose-glycine-cysteine model  by rancimat and thio cyanate method showed  the longest induction period for 15 hours and 72% antioxidant activity, whereas the radical DPPH scavenger activity for all model showed most equaly (60%). The fractions with molecular weight about 30-100 kDa (F2) resulted the highest antioxidant activity. The fractions of model had antioxidant activity in food and biology system.Key Words : Maillard Reactions, Model, fractinationated, antioxidative activity</p

DUCK MEAT OFF-ODOR AS AFFECTED BY DIFFERENT STRAINS AND DIETARY LIPIDS: BAU DAGING ITIK YANG DIPENGARUHI OLEH PERBEDAAN GALUR TERNAK DAN JENIS PAKAN

Penelitian ini bertujuan menilai pengaruh perbedaan jenis galur ternak dan lemak pakan terhadap bau off-odor (menyimpang) pada daging ternak itik. Percobaan dilakukan dengan menggunakan rancangan dua faktor pada rancangan acak lengkap. Sebagi faktor pertama adalah jenis galur ternak, yakni galur alabio dan cihateup; sedangkan faktor kedua adalah jenis sumber lemak pakan, yakni lemak sapi, minyak kedelei dan minyak kelapa. Analisis sensori yang dilakukan melibatkan 10-14 orang panelis terlatih untuk menilai kualitas sensori daging dengan menggunakan metode uji ranking, skala dan uji deskriptif. Hasil penelitian memperlihatkan bahwa perbedaan galur ternak dan jenis lemak berpengaruh nyata (P&lt;0,05) terhadap komposisi asam-asam lemak dan intensitas bau off-odor pada daging itik. Itik cihateup memiliki intensitas bau off-odor yang lebih tinggi daripada itik alabio. Analisis deskriptif memperlihatkan bahwa jenis bau off-odor pada daging itik adalah bau tengik, amis, bau lemak, bau jamur, langu, dan bau tanah