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"Fifteen rhizopus oligosporus isolated were isolated from a number of tempeh samples obtained from Mataramm Jember an d Bogor Indonesia;...."

"ABSTRACTTempeh is a traditional Indonesian food that has many advantages as food and the process of making it is quite simple. However, the community knowledge about tempeh and the skills to produce healthy tempeh are still low. This community service aimed to increase the knowledge about tempeh and to improve the skills of its manufacturers in making healthy and good quality tempeh. The activities were carried out for mothers living in Villa Dago Tol complex, Ciputat, South Tangerang 15414, by using the methods of counseling, demonstration, and mentoring. Monitoring was conducted to measure the success rate of participants in producing healthy tempeh. The level of community knowledge about tempeh was evaluated through survey method. The results of counseling, demonstration, and mentoring succeeded in improving the participant skills as seen from the participants' success in following the healthy tempeh-making procedure. The results were also reinforced by the results of monitoring where all participants managed to create healthy tempeh. Survey results showed participants' increasing knowledge of healthy tempeh and motivation in producing healthy tempeh. Assessment of participants showed good results, especially in improving knowledge (73% stated strongly agree and the rest agree). The ability of the facilitators in delivering the material was also considered good by the participants (92% stated strongly agree and the rest agree). As a follow-up, the participants suggested that the training be extended to the other communities and the training also include a variety of topics such as the manufacturing of tofu, healthy food processing, sewing, and many others."

"Tempeh is sliceable soybean-cake fermented by Rhizopus oligosporus. Various bacteria were detected in tempeh employing cultivation technique with limited information about their origin or sources. The present study aimed to examine the source/s of bacterial community in tempeh by combining metagenomics analysis and cultivation technique. Samples were obtained from a number of steps in tempeh production employing two-times boiling of soybean (WJB tempeh production). All samples were plated on Enterobacteriaceae and Lactic Acid Bacteria medium. Total DNA were extracted directly from tempeh for metagenomics analysis, employing High-Throughput Sequencing (HTS) and cloned 16S rRNA genes. Firmicutes and Proteobacteria were the predominant and second dominant bacteria existed in fresh tempeh (FT) obtained by metagenomics analysis. In contrast, cultivation technique showed that Proteobacteria was the predominant phylum, suggested that most of the Firmicutes were not culturable. FT was dominated by Lactobacillus and Acetobacter. Both FT and soaking water (SW) were dominated by same species of Lactobacillus, i.e. L. delbreuckii and L. mucosae, indicated that SW was probably the source of bacterial community established in the final product of fermentation. Predominant bacteria in starter culture (SC), Acinetobacter, was not detected in FT, indicating that bacteria in SC might not play significant role in bacterial community development in FT."

"Makanan gorengan digemari karena memiliki rasa yang gurih serta cara pengolahan yang praktis. Rata-rata konsumsi lemak penduduk Indonesia sebanyak 47,2 gram per hari. Tempe merupakan bahan makanan yang cara pengolahannya sering digoreng. Jumlah minyak yang terserap dalam makanan gorengan khususnya tempe goreng perlu diperhatikan agar jumlah minyak/lemak yang dikonsumsi tidak melebihi dari anjuran 5 sendok makan per hari. Penelitian eksperimen ini bertujuan untuk menganalisis persentase kehilangan berat dan kadar minyak pada tempe goreng berdasarkan faktor ketebalan yaitu tipis dan tebal, serta faktor teknik menggoreng meliputi shallow frying dan deep fat frying. Penelitian menggunakan metanol sebagai pelarut organik untuk mengukur kadar minyak/lemak. Hasil penelitian menunjukkan tidak ada perbedaan perentase kehilangan berat dan kadar minyak secara signifikan pada perlakuan. Namun, persentase kehilangan berat sebesar 16,2% dan kadar minyak sebesar 61,20% (wet basis) lebih besar pada tempe yang digoreng dengan perlakuan tipis-deep fat frying. Berdasarkan hasil ini, konsumen diharap memperhatikan jumlah dan dimensi makanan gorengan yang dikonsumsi serta teknik menggoreng yang dipakai.

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Fried foods still become favourable foods because of salty taste and simple food processing. Fat consume average of Indonesian people about 47,2 grams per day. Tempeh is one of food that is mostly fried. The amount of oil absorbed by foods especially tempeh is need to be calculated so that it is not over than 5 tablespoons of oil per day. This experiment study aimed to analyze weight loss and oil content on fried tempeh based on its thickness, thin and thick, and also frying technique which are shallow frying and deep fat frying. The experiment used methanol as organic solvent to measure oil content. As the result, there is no significant difference of weight loss and oil content by experiment. However, the weight loss for about 16,2% and the oil content for about 61,20% (wet basis) is much higher in thin-deep fat frying tempeh. Based on this result, consumer needs to pay attention for the amount and its dimension of fried foods consumed and frying technique used."

"Prevalensi lansia KEP dipanti lebih tinggi daripada lansia di non panti, dan prevalensi tersebut mencapai 32.97% pada panti sosial milik pemerintah di DKI Jakarta. Penelitian ini bertujuan untuk menilai sejauhmana pengaruh kenaikan berat badan melalui pemberian biskuit tempe kurma dan biskuit mocaf koro kurma pada lansia KEP di Panti Sosial TresnaWerdha (PSTW) Budi Mulia 1,2, 3 dan 4 DKI Jakarta. Desain penelitian adalah quasi eksperimental dengan teknik pengukuran single blind. Responden dalam penelitian ini berjumlah 42 lansia terdiri dari 21 kelompok perlakuan I yang diberi biskuit tempe kurma dan 21 lansia kelompok perlakuan II yang diberikan biskuit mocaf koro kurma dengan kriteria inklusi yaitu berusia 60 tahun ke atas, memiliki indeks massa tubuh < 18,5 kg/m², dan ≥6 bulan sebagai penghuni panti. Dilakukan pengukuran antropometri sebelum dan sesudah intervensi. Hasil penelitian menunjukkan adanya peningkatan berat badan sebelum dan sesudah intervensi selama 1 bulan pada kelompok perlakuan I sebesar 0.68 kg (p<0.05). Terdapat peningkatan dan perubahan yang signifikan rata-rata asupan zat gizi makro setelah intervensi pada 2 kelompok perlakuan. Kenaikan berat badan tertinggi terjadi pada klasifikasi IMT 16.00-16.99 dengan peningkatan rata-rata 0.83 kg.

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The prevalence of PEM elderly in nursing homes higher than in non-nursing homes, and the prevalence reached 32.97% on a government-owned social houses in Jakarta. This study aims to assess how much the weight gain effect through the provision of dates-tempeh biscuits and also dates cassava modified and canavalia ensiformis biscuits .PEM in the elderly Social Institution Tresna Werdha (PSTW) Budi Mulia 1,2, 3 and 4 of Jakarta.The study design was quasi-experimental with single-blind measurement techniques. The respondents amounted to 42 elderly that consist of 21 in treatment group I whom were given dates-tempeh biscuits and 21 elderly in treatment group II that were given cassava modified and canavalia ensiformis mixed with dates biscuits, with inclusion criteria are 60 years and over, have a body mass index < 18.5 kg / m² and ≥ 6 months as nursing residents. Anthropometric measurements were taken before and after the intervention. The results show an increase in body weight before and after the intervention for 1 month in the treatment group I was 0.68 kg (P <0.05).There is growth and significant changes, averages macro nutrient intake after the intervention in the treatment groups. The highest weight gain occurread in the classification of PEM 16-00-16-99 with average increase 0.83 kg."