empeh is an Indonesian traditional fermented food with rich nutrition and bioactive components. Rhizopus sp,especially oligosporus), lactic acid bacteria (Lactobacillus sp.), yeast aremicroorganisms involved in Tempeh fermentation. An interesting offer of Bioinformatics (in silico method) as a supporting tool molecular biology studies has emerged, such protein cleavage. This study utilized Pept...

The potential of activated charcoal in the purification of fungal glucoamylase was investigated. Various concentrations of activated charcoal (1-4% w/v) were used to concentrate crude glucoamylase from Rhizopus oligosporus at different temperature values (30-50°C). Effects of pH (3.0-6.0) and contact time (0-60 min) on enzyme purification were also monitored. Activated charcoal (3% w/v) gave a ...

In this study, ethanol extracts from 2-day fermented black soybean milk (FBE) by immobilized Rhizopus oligosporus NTU5 have been evaluated for both antioxidant and cytotoxic activities. The results reveal that a 2-day FBE had strong 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging effect (76 %). The extracts were further fractionated by silica gel column chromatography and an unknown compound, F...

The trypsin-inhibitory activity observed in cooked soybeans fermented by Rhizopus oligosporus (fungus used in tempeh fermentation) has been examined. The active compounds have now been isolated by ethanol extraction and thin-layer chromatography and have been identified as free fatty acids by infrared spectroscopy and gas-liquid chromatography. Oleic, lineoleic, and linolenic acids are primaril...

In this study, iron absorption from a tempe fermented whole-grain barley meal was measured, and results were compared to in vitro estimation of available iron from an equivalent meal. The tempe meal (TM) was prepared from barley fermented with Rhizopus oligosporus to reduce the phytate content <0.5 mol/g. Boiled barley with preserved phytate content was used as reference meal (BBM). Iron was ad...