School of Environmental & Life Sciences, Used to be School of Food Technology, The University of Newcastle, NSW, AUSTRALIA
My former Ph.D. supervisor, emeritus prof. Ron Wills and me
We are standing in front of Super Critical Fluid Extration (SCFE) machine That I will use for my next month experiments.
Small jungle within Qurimbah campus, The univ. of newcastle
Main gate Univ. of Newcastle, university lots of jungle, Callaghan campus, likes lion safari, Pasuruan
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MY DEAREST SECONDS GRANDCHILDREN, FAIZA, HOUSTON FLAT, 2009.
She is now 10 months old, US citizen, born normal weight 3, something pounds. Her complete name I forgot
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Porang dapat ditanam pada semua jenis tanah. Asal tanah tidak becek dan tergenang. menurut pengalaman petani porang, porang yang ditanam dibawah tegakan jati, biasa lebih subur dan umbi nya besar-2. hal ini berkaitan dgn kesuburan tanah dibawah hutan jati. karena hutan jati, jelas lebih subur subur dari pada hutan rimba (sono keling atau lainnya) apalagi hutan kayu putih. solum tanahnya tipis, shg tanaman porang lebih cocok di tanam di bawah tegakan jati daripada hutan sono. dan tidak ada yg ditanam di bawah hutan pohon Eucaliptus minyak kayu putih.)
Bibit porang dapat berupa umbi, katal/bubil atau biji. pada umumnya petani menanam dari umbi, kemudian secara otomatis. tanaman menghasilkan bubil/katak dan dari situ petani mendapatkan bibit baru. harga bibit saat ini mahal katak sekitar 21 ribu/kg, umbi Rp. 7.500/kg. (per sept 2009). Yang berminat bisa menghubungi simon BW.
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Potensi tanaman porang di Hutan Jawa Timur masih sekitar 1.000 Ha (versi LMDH). Namun menurut data perhutani saat ini 2009, tanaman porang sudah di tanam seluas 31.000 Ha.dan dalam tahun 2010 mendatang akan diperluas sampai 41.000 Ha. Porang ditanam oleh petani masyarakat desa hutan secara tumpang sari dengan pohon jati sebagai tanaman pokok. Para petani tsb tergabung pada badan hukum yang disebut: Lembaga Masyarakat Desa Hutan (LMDH) atau Masyarakat Pengelola Sumber Daya hutan (MPSDH).
Produksi porang masih sekitar 3-5 ton/Ha umbi basah. Ada 5 industri yang mengolah porang menjadi chip atau keripik porang dan tepung porang. Diantaranya CV. Agro Alam Raya, PT ALGALINDO, PT AMBIKO dll. Kebutuhan ke- 5 industri porang tsb diperkirakan sekitar 4.400 ton chip/tahun.
Potensi porang dalam bentuk umbi yang dihasilkan oleh hutan-2 di Jawa Timur baru sekitar 3.000 – 5.000 ton umbi basah dan dengan rendemen 20%, maka produksi chip masih sekitar 600 Kg – 1.000 ton chip. Sedang kebutuhan industry sedemikian besar. Oleh sebab itu perluasan tanaman porang sangat diperlukan untuk memenuhi kebutuhan industry sekitar 3.400 ton chip.
Harga umbi saat ini (2009) di hutan- hutan Jawa Timur mencapai Rp. 2.900/Kg. Sedang harga chip sudah Rp. 19.000/kg. Sehingga prospek pengembangan budi daya porang di Jawa Timur sangat menjanjikan.
Yang berminat Hub: Prof. Simon BW FTP UB.
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Nastiti Nikmah Utami*, Yuli Witono**, Simon Bambang Widjanarko***
* Mahasiswa Teknologi Hasil Pertanian Universitas Brawijaya Malang
** Staf Pengajar Teknologi Hasil Pertanian Universitas Jember
*** Staf Pengajar Teknologi Hasil Pertanian Universitas Brawijaya Malang
ABSTRAK
Penelitian ini dilakukan untuk menentukan karakteristik kimia, kandungan aflatoksin (beserta faktor yang paling mempengaruhinya), dan hubungan antara jenis penyimpanan dengan kedua parameter tersebut pada sepuluh merk tempe kemasan (segar dan afkir) yang beredar di Pasar Tanjung, kota Jember, Jawa Timur berdasarkan ketentuan yang berlaku di Indonesia (SNI dan Keputusan BPOM). Penelitian ini menggunakan metode penelitian eksperimen dan korelasional. Analisa data menggunakan analisa deskriptif, analisa bivariat dan multivariat dari program SPSS 15.0 for Windows Version. Hasil penelitian ini menunjukkan jenis penyimpanan tempe (tempe segar, tempe afkir 3 hari suhu refrigerator, tempe afkir 3 hari suhu ruang) ternyata berpengaruh terhadap kadar air sebesar 15%, terhadap kadar protein, kadar amoniak, dan kadar asam fitat berturut-turut sebesar 59%, 37%, 23%. Berdasarkan SNI Tempe Kedelai (01-3144-1992), secara umum sampel tempe segar dan tempe afkir di kota Jember masih layak dikonsumsi. Berdasarkan Keputusan Kepala BPOM RI No. Hk.00.05.1.4057 bahwa batas maksimum aflatoksin jenis AFB1 adalah 20 ppb, dari 30 sampel yang diteliti, ternyata 3 sampel diantaranya mengandung aflatoksin melebihi batas aman. Kandungan aflatoksin pada tempe ternyata sangat dipengaruhi oleh kadar asam fitat, yakni sebesar 65,2%.
Kata kunci : tempe, tempe afkir, karakteristik kimia, aflatoksin
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Pembaca bisa belajar sama sama saya tentang food & cancer pada file berikut: food-and-cancer
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Ditandai: food and cancer
Limbah kepala udang Vanname dimanfaatkan untuk diolah menjadi serbuk, yang dapat digunakan sebagai bahan penyedap masakan. ini ringkasan dari penelitian tsb: ringkasan-udang-flavor
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Ditandai: flavor udang, kepala udang vanname
US – A team led by a Montana State University professor has found a fungus that produces a new type of diesel fuel, which they say holds great promise.
Calling the fungus’ output “myco-diesel,” Gary Strobel and his collaborators describe their initial observations in the November issue of Microbiology, which carries a photo of the fungus on its cover.
The discovery may offer an alternative to fossil fuels, said Prof Strobel, MSU professor of plant sciences and plant pathology. The find is even bigger, he said, than his 1993 discovery of fungus that contained the anticancer drug taxol.
Prof Strobel, who travels the world looking for exotic plants that may contain beneficial microbes, found the diesel-producing fungus in a Patagonia rainforest.
Prof Strobel visited the rainforest in 2002 and collected a variety of specimens, including the branches from an ancient family of trees known as “ulmo.”
When he and his collaborators examined the branches, they found fungus growing inside. They continued to investigate and discovered that the fungus, called Gliocladium roseum, was producing gases.
Further testing showed that the fungus — under limited oxygen — was producing a number of compounds normally associated with diesel fuel, which is obtained from crude oil.
“These are the first organisms that have been found that make many of the ingredients of diesel,” Prof Strobel said.
“This is a major discovery.”
Prof Strobel is the lead author of the paper published in Microbiology. His MSU co-authors are Berk Knighton and Tom Livinghouse in the Department of Chemistry/Biochemistry, and Katreena Kluck and Yuhao Ren in the Department of Plant Sciences and Plant Pathology. Other co-authors are Meghan Griffin and Daniel Spakowicz from Yale University and Joe Sears from the Center for Lab Services in Pasco, Washington.
Prof Strobel said he does not know when drivers will fill their gas tanks with fungi fuel or if processors can make enough to fill the demand. The road to commercialization is filled with potential glitches, he said. It’s also a major endeavor that will be left to others who specialize in those areas.
Myco-diesel could be an option for those who want alternatives even to ethanol, however, Strobel said. Some car manufacturers who shun ethanol might consider myco-diesel or fuels produced by other microbes.
“The question is, are there other microbes out there that can do that for us?” he asked.
Researchers in government agencies and private industry have already shown interest in the fungi. A team to conduct further research has been established between MSU’s College of Engineering and researchers at Yale University. One member of the team is Prof Strobel’s son, Scott, who is chairman of molecular biophysics and biochemistry at Yale and a Howard Hughes Medical Institute Professor. The MSU-Yale team will investigate a variety of questions, including the genetic makeup of Gliocladium roseum.
“The main value of this discovery may not be the organism itself, but may be the genes responsible for the production of these gases,” Gary Strobel said.
“There are certain enzymes that are responsible for the conversion of substrates such as cellulose to myco-diesel.”
Scott Strobel said his team is already screening the fungus’ genome. Besides determining the complete genetic makeup of the fungus, they will run a series of genetic and biochemical tests to identify the genes responsible for its diesel-making properties.
“The broader question is, what is responsible for the production of these compounds,” Scott Strobel said. “If you can identify that, you can hopefully scale it up so you end up with better efficiency of production.”
Scott Strobel said he agrees with his father that the discovery is exciting.
There’s nothing in the scientific literature about a microbe that produces the diversity of medium-chain hydrocarbons found in the Gliocladium roseum, he said. Longer hydrocarbon chains are common, but “that’s not what you put in your gas tank or jet engine.”
Another promising aspect is that the fungus can grow in cellulose.
“That’s the most common organic molecule on earth,” Scott Strobel said. “It’s all around us, everywhere.”
Scientists in a variety of disciplines should be able to work together to optimize production and find a way to turn what is essentially a vapor into a burnable, liquid fuel, he added.
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Ditandai: fungus for biodiesel
Encapsulation from fish is for innovation. The highlights of this month’s science have been novel encapsulation and controlled release, and getting more from fish. Controlled release The controlled release of ingredients, from flavours to nutrients, has been receiving more research attention. However, according to Dérick Rousseau, PhD, from Ryerson University in Canada, few examples, if any, of food-related commercial applications of controlled release exist. Dr Rousseau told attendees at the IFT International Food Nanoscience Conference in New Orleans that while the science is coming along, the understanding of controlled release of ingredients for food is still full of holes. “When it comes to foods and the concept and application of controlled release, what we do know is dwarfed by what we don’t,” he said. There are options available to food scientists however, and Dr Rousseau has his finger in a lot of research pies, being active in the study of many different types of controlled release. These include microemulsions containing nano-scale particles, self-assembled dairy proteins, and phase-separated hydrogels. He said that micro emulsions offer the easiest application, and they are thermodynamically stable, meaning they are formed almost instantly on mixing, and they also do not separate over time. But it’s not all plain-sailing, and innovation is handicapped by the limited choice of food grade surfactants. On the topic of self-assembling proteins, Dr Rousseau told FoodNavigator this was “intriguing.” Indeed, fellow IFT speaker Kees de Kruif from NIZO Food Research in the Netherlands told this website that, while the majority of research in this area to date has focussed on dairy proteins, the field could be expanded to non-dairy proteins, in principle. “Self-assembling of proteins is common. In fact, it’s more of a rule than an exception. If we can manipulate this self-assembling of proteins at the nanoscale, I see a big future for it,” he said. Fishy alternatives Recent food safety fears such as BSE in cattle and avian ‘flu in poultry prompted consumers and marketers to look for products containing no animal derivatives, and this is affecting ingredients like gelatine. Despite certain companies and institutions claiming to have conclusively proven that there is no link between gelatine and BSE, this has not stopped the search for alternatives. Researchers from Malaysia reported earlier this month that fish gelatine (especially from warm water fish) “possesses similar characteristics to porcine gelatine and may thus be considered as an alternative to mammalian gelatine for use in food products.” Gelatine is a translucent colourless substance, created by prolonged boiling of animal skin, connective tissue or bones. It is most commonly used as a stabiliser, thickener, or texturiser in foods such as ice cream, jams and yoghurt, and is also used to improve the mouthfeel of various products. “Production and utilization of fish gelatine not only satisfies the needs of consumers, but also serves as a means to utilise some of the byproducts of the fishing industry,” they wrote in the journal Food Hydrocolloids. In a different study, researchers from Mexico reported that protein hydrolysates from Pacific whiting, an abundant and under-utilised fish, could substitute functional compounds such as bovine serum albumin and sodium caseinate. “Results in the present study showed that hydrolysates produced from Pacific whiting (Merluccius productus) muscle can be used as food ingredients or additives to impart a desire characteristic to food products or increase food storage stability, acting as emulsifying, foaming or dispersing agents, in sausages, mayonnaise, salad dressings, beverages, creams, etc., all these in a broad pH range,” they in the journal Food Chemistry.
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Ditandai: encapsulation materials from fish
“Self-assembling of proteins is common. In fact, it’s more of a rule than an exception. If we can manipulate this self-assembling of proteins at the nanoscale, I see a big future for it,” said Professor Kees de Kruif from NIZO Food Research.
The majority of research in this area to date has focussed on dairy proteins, with the potential of casein micelles and alpha-lactalbumin nanotubes being explored, Prof de Kruif told FoodNavigator following his presentation to attendees at the Nanoscience conference at IFT Annual Meeting and Food Expo in New Orleans.
The protein casein makes up about 80 per cent of the protein content of cow’s milk (30-35 about 2.5 gram per litre grams per litre) and is found naturally in the form of spherical micelles with diameters ranging from 50 to 300 nanometres. The stability of these micelles during processing also makes them a very attractive nano-encapsulator.
Indeed, according to Prof de Kruif, Mother Nature designed the casein micelles to concentrate, stabilise and deliver nutrients to the newborn.
In nature, calcium phosphate is bound inside the micelles, but food scientist can replace calcium with other minerals or vitamins, thereby providing a delivery system for certain bioactive molecules.
“Caseins are very beautiful proteins, with functionalities in food unsurpassed by other food proteins,” said Prof. de Kruif. Indeed, they are very stable to heat, and the stability can be increased by cross-linking with transglutanimase (TGase).
Nanotubes
Another dairy protein receiving interest from researchers is bovine alpha-lactalbumin.
By adding an enzyme to the protein, Prof de Kruif and his team were able to produce food-grade nanotubes.
“This was the first time that anyone made man-made nanotubes from proteins,” he said.
In addition, for food scientists, the tubular structures are more interesting than the spherical ones, he said.
Moreover, by taking the science further, and manipulating this self-assembly process, new proteins with new functionalities can be produced, said Prof de Kruif. “They could replace the use of gelatine.”
These nanotubes could also be used for encapsulation of ingredients, he said. Moreover, the nanotubes would not need to sealed and could be left open-ended. And how far away are we from using such nanotubes in food?
“This is still a bit far fetched in the sense that you can make the nanotubes and you can stabilise them, but they are too expensive for the food business at present,” he said.
“We need investment to scale this up.”
Beyond dairy
Since the self-assembling of proteins into intriguing structures is common to all proteins, Prof de Kruif says that, in principle, non-dairy proteins could be used.
“In theory, you need a long stiff molecule, like gelatine,” he said. “We should look at elongated structures because they’re the interesting ones, not the globular proteins.”
Study with plant proteins is still in its infancy, but the study performed with milk proteins should be translated to other proteins.
Prof de Kruif looks at the issue from a material science rather than food science point of view and focuses on understanding what properties the protein should have. “It’s the same as a chemical engineer asking what properties a plastic should have before they start developing it.”
Nanoboom
The application of nanotechnology and nanoparticles in food are emerging rapidly, and some analysts predict that nanotechnology will be incorporated into 16.4bn worth of food products by 2010.
However, enthusiasm over the rate of progress and the possibilities is being tempered by concerns over possible downsides of the scienc
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Ditandai: food future, protein, self assembly
