The performance of tofu-whey as a liquid medium in the propagation of mycobacterium tuberculosis strain H37Rv

Masangkay, Frederick Ramirez

doi:10.1016/j.ijmyco.2012.01.010

Cited by 5 publications

(3 citation statements)

References 12 publications

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“…Kandungan zat tersuspensi pada limbah cair tahu mengakibatkan air menjadi kotor, berbau hal ini akibat dari proses metabolisme bakteri pemecah sulfur pada limbah tahu. Penelitian oleh ( Masangkay. 2012) menyebutkan Performa tahu-whey sebagai media cair di perbanyakan mycobacterium tuberculosis strain H37Rv.…”

Section: Keberadaanunclassified

Analisis Sikap Lingkungan Di Masyarakat Kawasan Pabrik Tahu Kabupaten Malang

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Hartati

Pangestuti

2021

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The purpose of this community service activity is to describe environmental attitudes in the community in the tofu factory area, Karangploso District, Malang Regency. The method of carrying out activities is through the survey method. Data analysis used descriptive statistics by looking at the percentage and average. The population used is residents around the tofu factory, Karangploso District, Malang Regency, with a sampling technique through accidental sampling. The instrument used is an attitude scale questionnaire, interviews. Based on the results of the description, the average environmental attitude indicator shows the following criteria: the 'High' criterion is indicated by the attitude indicator number 1,3,7,15, then the 'Medium' criterion is indicated by the attitude indicator number 5,9,14, the 'Low' criterion is found. on the attitude indicator number 2,8,10, 12,13, then the 'Very Low' criterion is indicated by the attitude indicator number 4 with an average of 1,7. The conclusion of the environmental attitude of the community wants the need for an increase in waste management in the tofu factory area in Malang Regency.

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Section: Keberadaanunclassified

Analisis Sikap Lingkungan Di Masyarakat Kawasan Pabrik Tahu Kabupaten Malang

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Hartati

Pangestuti

2021

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“…However, large quantities of tofu whey are produced during tofu processing that are often discharged into the environment as waste water (Yu et al, 2015). Moreover, the abundant nutritious and functional factors in tofu whey, such as soluble proteins, lipids, soluble sugar, vitamins, minerals, oligosaccharides, isoflavone, and saponin, support the growth of numerous microorganisms, causing serious environmental pollution (Masangkay, 2012; Corzo-martínez et al, 2016; Li et al, 2017). Alternatively, the acid slurry produced by tofu whey naturally fermented by its normal micro biota has been used as a traditional tofu coagulant for 400 years in China (Qiao et al, 2010; Fei et al, 2018; Zhang et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Naturally Fermented Acid Slurry of Soy Whey: High-Throughput Sequencing-Based Characterization of Microbial Flora and Mechanism of Tofu Coagulation

Zhang

et al. 2019

Front. Microbiol.

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Tofu processing generates large quantities of whey as waste water. Although naturally fermented whey serves as a coagulant, the critical constituents remain unknown. High-throughput sequencing identified predominant Lactobacillus in the naturally fermented acid slurry. Lactobacillus casei YQ336 with high coagulating ability and lactic acid production was isolated and its soy protein coagulating mechanism was determined. The acid in YQ336 fermented acid slurry lowered soy milk pH and reduced negatively charged groups of denatured soy protein, leading to coagulation. Acid slurry metal ions also promoted pH decline; moreover, YQ336-produced protease might partially hydrolyse soy protein, further promoting coagulation. Thus, organic acids, metal ions, and enzymes together promote coagulation, with the former acting as the main contributing factor. This study will pave the way for future industrial application of L. casei YQ336 in acid slurry tofu processing and food manufacturing, thereby potentially reducing resource waste and environmental pollution.

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“…Limbah cair tahu merupakan media yang sangat baik bagi pertumbuhan mikroorganisme. Seperti penelitian oleh ( Masangkay. 2012)…”

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Deskripsi Persepsi Masyarakat Terhadap Pengelolaan Limbah Tahu Dan Pemanfataanya Di Kecamatan Karangploso Kabupaten Malang

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Muarifudin

Hartati

2021

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The purpose of this study was to describe the public's perception of tofu waste management and its utilization in Malang Regency. The type of research used is survey research which is analyzed using descriptive statistics by looking at the percentage. The population used is residents around the Jaya Sari tofu factory, Sari Abadi, UD Lancar Jaya, and LW in Karangploso District, Malang Regency. While the instruments for data collection are interview questionnaires and documentation. Based on the description of the results of public perceptions, the highest percentage of perceptions is the question indicator no. 15 of 93.3%, which is about the need for socialization to the community about the use of water hyacinth plants and fish cultivation as an alternative to the use of tofu liquid waste.

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The performance of tofu-whey as a liquid medium in the propagation of mycobacterium tuberculosis strain H37Rv

Abstract: Tofu-whey media can be used as an economical alternative to Middlebrook 7H9 in resource-limited settings.

Cited by 5 publications

References 12 publications

Analisis Sikap Lingkungan Di Masyarakat Kawasan Pabrik Tahu Kabupaten Malang

Analisis Sikap Lingkungan Di Masyarakat Kawasan Pabrik Tahu Kabupaten Malang

Naturally Fermented Acid Slurry of Soy Whey: High-Throughput Sequencing-Based Characterization of Microbial Flora and Mechanism of Tofu Coagulation

Deskripsi Persepsi Masyarakat Terhadap Pengelolaan Limbah Tahu Dan Pemanfataanya Di Kecamatan Karangploso Kabupaten Malang

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