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Yantyati Widyastuti
Research Center for Biotechnology, Indonesian Institute of Sciences (LIPI)

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In Vitro Ruminal Fermentation and Degradability of Rice Husk on Rice Bran Substitution Rusli Fidriyanto; Roni Ridwan; Wulansih Dwi Astuti; Rohmatussolihat Rohmatussolihat; Nurul Fitri Sar; Muh Watman; Yantyati Widyastuti
Annales Bogorienses Vol. 24 No. 1 (2020): Annales Bogorienses
Publisher : National Research and Innovation Agency (BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/ann.bogor.2020.v24.n1.50-58

Abstract

Rice bran is a by-product of the rice milling process and has been well used as livestock feed. Rice bran is often adulterated with rice husk. The objective of this study was to evaluate the in vitro ruminal fermentation characteristics of rice bran with various compositions of rice husk and assess the relationship between rice husk addition and rice bran quality. The experiment was arranged in a completely randomized design with rice husk addition as a factor and three replications. Data of proximate value, gas production, ruminal degradability, and volatile fatty acid production were analyzed by analysis of variance. Moreover, significant effects of each treatment in the in vitro fermentation were further analyzed by Duncan's multiple range test (P<0.05). It was shown that the addition of rice husk to rice bran could increase acetic acid level, but it reduced potential gas production, gas production rate, organic matter and dry matter digestibility, and propionic acid level. Interestingly, the linear regression of dry matter digestibility, organic matter digestibility, and potential gas production showed the high adjusted R2 values. Moreover, this study also revealed that 10% of rice husk substitution on rice bran could significantly reduce the dry matter digestibility.
Medium Optimization for Antimicrobial Production By Newly Screened Lactic Acid Bacteria Rohmatussolihat Rohmatussolihat; Puspita Lisdiyanti; Yopi Yopi; Yantyati Widyastuti; Endang Sukara
Annales Bogorienses Vol. 22 No. 1 (2018): Annales Bogorienses
Publisher : National Research and Innovation Agency (BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/ann.bogor.2018.v22.n1.1-11

Abstract

Lactic acid bacteria (LAB) are important for prevention of spoilage and pathogenic bacterial growth in foods due to their ability to generate antimicrobial substances. The objective of this study was to screen LAB for antimicrobial activity and to optimize culture medium for antimicrobial production using Response Surface Methodology (RSM) with Central Composite Design (CCD). Optimization of antimicrobial production of selected LAB was conducted with different combinations of glucose, NaCl, inoculum, and temperature. Our experimental results showed that from 129 LAB isolates, 55 showed significant inhibition against Bacillus subtilis, Escherichia coli, Micrococcus luteus, Staphylococcus aureus, Aspergillus niger, and Candida albicans. No isolates inhibited the growth of Aspergillus flavus. Lactobacillus plantarum LIPI13-2-LAB011 was selected for further study on culture medium optimization to inhibit the growth of C. albicans. From statistical analysis, the production of antimicrobial substances was significantly influenced by temperature, NaCl, and concentration of glucose. Furthermore, the optimum concentrations of glucose, concentration of inoculum, temperature, and NaCl were 1.63 %, 3.03%, 33.74°C, and 3.4%, respectively, with a maximum predicted inhibition index of 1.916, which increased 3.56-fold compared to that obtained in medium before optimization processes. The result was confirmed as when the optimum concentration of nutritions used, the inhibition index increased 3.12-fold.
The Effect of Honey on Bacterial Growth, Protein Degradation, Amino Acids Contents, and Volatile Compounds of Milks at Storage Tatik Khusniati; Yantyati Widyastuti
Annales Bogorienses Vol. 10 No. 1 (2005): Annales Bogorienses
Publisher : National Research and Innovation Agency (BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/ann.bogor.2005.v10.n1.31-39

Abstract

Pasteurized milks spoiled at refrigerated storage due to growth of psychrotrophic bacteria. Honey which contain antibacterial and aromatic compounds may be used as supplement to inhibit psychrotrophic bacterial activities. To know nutritional and flavor compounds of milks with and without honey, effect of honey on bacterial growth protein degradation, amino acids, and volatile compounds of stored milk were detected. Bacterial growth, protein degradation, amino acids, and favor compounds were detected by total plate counts. formol titration, HPLC, and GCMS, respectively. The results how that bacterial growth and protein degradations in honey milks were lower than that without honey. Bacterial growth (5.2x103 -9.3x106 cfu/mL) and protein degradation (2.37-2.59%) in honey whole milks were lower than that (6.2x104-6.5x107 cfu/mL) (2.54-2.88%) in skim milks, respectively P<0.05). At 10 days after use by date, changing between amino acids contents in whole milks with and without honey were more significant than that or skim milk (P<0.05); and volatile compounds percentages in honey whole milks were higher than that without honey. While that in honey skim milks vice versa. Honey caused decreasing bacterial growth and protein degradation, changing amloo a id 'contents and producing volatile compounds of stored milk, and honey whole milk were better than honey skim milks.
Ecological Study of Rare-Actinomycetes in Soils and Leaf-Litters Puspita Lisdiyanti; Shanti Ratnakomala; Roni Ridwan; Yantyati Widyastuti; Misa Otoguro; Katsuhiko Ando
Annales Bogorienses Vol. 15 No. 2 (2011): Annales Bogorienses
Publisher : National Research and Innovation Agency (BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/ann.bogor.2011.v15.n2.31-36

Abstract

A total of 268 strains of Actinomycetes were isolated from soil and leaf-litter samples collected in Jambi (Sumatera) and Cibinong (West Java) using three selective isolation methods. All the isolates were identified by morphological characteristic and by analysis of 16S rDNA sequence. On the basis of their morphology and 16S rDNA sequence, 164 isolates were belonged to the Streptomyces Group and 104 isolates were belonged to the Rare-Actinomycetes (Non-Streptomyces) Group. Furthermore, 40% of isolates in Streptomyces Group and 62% of isolates in Non-Streptomyces Group are supposed to be new taxa. It is indicated the richness of Actinomycetes in these two area. The genus Streptomyces is the most abundant in soil samples, occupying 60-75% of all isolates; while the genus Actinoplanes is mainly found in leaf-litter samples (70%). The use of selective isolation media is important to elucidate the microbial diversity.
Diversity of Actinomycetes from Soil Samples Collected from Lombok Island, Indonesia Puspita Lisdiyanti; Tomohiko Tamura; Shanti Ratnakomala; Roni Ridwan; Gina Kartina; Yulin Lestari; Katsuhiko Ando; Yantyati Widyastuti
Annales Bogorienses Vol. 16 No. 1 (2012): Annales Bogorienses
Publisher : National Research and Innovation Agency (BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/ann.bogor.2012.v16.n1.35-40

Abstract

A total of 137 strains of Actinomycetes were isolated from 14 soil samples collected in 3 part of Lombok Island, Indonesia using SDS-YE (SY) and Rehydration and Centrifugation (RC) isolation methods and Humic Acid Vitamin (HV) agar as isolation media. All the isolates were identified by morphological characteristic and by analysis of 16S rRNA gene sequence. On the basis of their morphology and 16S rRNA gene sequence, 67% of isolates were belonged to the Streptomyces Group and 33% of isolates were belonged to the Rare-Actinomycetes (Non-Streptomyces) Group. Nine families and 15 genera were found from the samples. It is indicated the richness of actinomycetes in these area. The genus Streptomyces is the most abundant in all soil samples, occupying 67% of all isolates by using SY method; while the genus Actinoplanes is mainly found by using RC as isolation method. Two strains belong to the genus Virgisporangium and Catenulispora that showed taxonomic interest need further study for describing as ne species.
Isolation and Screening of Surfactant-producing Bacteria from Indonesian Marine Environments and Its Application on Bioremediation Dwi Susilaningsih; Fumiyoshi Okazaki; Yopi Yopi; Yantyati Widyastuti; Shigeaki Harayama
Annales Bogorienses Vol. 17 No. 2 (2013): Annales Bogorienses
Publisher : National Research and Innovation Agency (BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/ann.bogor.2013.v17.n2.43-53

Abstract

Isolation and screening have been undertaken on oil-degrading microbes from Indonesian marine environments. During screening process it has been found many bacterial isolates capable of degrading crude oil. Hence, study has been focused on the biodiversity of biosurfactant-producing bacterial species in Indonesian marine environment and its function for remedial the pollutant in marine and soil areas. A total of 103 out of 463 isolates showed positive surfactant-degrading properties. By means of partial 16S rRNA gene analyses, it has been found that the majority of taxa are related to Alcanivorax, Pseudomonas, Bacillus, Bortetela, Brucella, Acenitobacter, Staphia, Lysobacter, and Talasosophira. Biosurfactant properties assay showed that they were capable of lowering the surface and interfacial water tension from 74 mN/m to 40-65 mN/m and from 24 mN/m to 6-10 mN/m, respectively. In addition, most of the surfactants were capable of emulsifying hydrocarbon (crude oil) of 0.01 to 0.15 units, comparable to 0.08 units of synthetic surfactant (20% Tween). Further observation showed that the majority of the surfactants were able to degrade a long chain of alkane, but not branched alkane, with a recovering rate of 20-80%. The application of the surfactant towards oil polluted model beach was done in laboratory scale and showing the surfactant obtained from microbial broth cultures capable for recovering the oil pollutant significantly, compared to the control (without addition microbial broth).
Role of Lactobacillus helveticus on Flavor Formation in Cheese: Amino Acid Metabolism Yantyati Widyastuti; Puspita Lisdiyanti; Djadjat Tisnadjaja
Annales Bogorienses Vol. 18 No. 1 (2014): Annales Bogorienses
Publisher : National Research and Innovation Agency (BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/ann.bogor.2014.v18.n1.1-11

Abstract

Lactic acid bacteria, mainly lactobacilli, play an important role in cheese making. Their role can be divided into starters and non-starters or secondary microorganisms. Lactobacillus helveticus, an obligately homofermenter and thermophilic bacterium, has unique properties as a starter because of its ability to induce strong impact on cheese flavor. The bacteria are known to be prototrophic for 5 amino acids and auxotrophic for 13 amino acids. It is interesting that the conversion of aromatic amino acids, branch chain amino acids, and methionine into volatile and nonvolatile compounds by L. helveticus is thought to represent the rate-limiting step in the formation of mature flavor and aroma in cheese. The addition of a highly autolytic L. helveticus to a starter system could significantly increase the formation of flavor precursor and some volatile compounds during cheese ripening. This article focuses on the contribution of L. helveticus to flavour compound formation in cheese with particular emphasis on amino acid metabolism.
Co-Authors Djadjat Tisnadjaja Dwi Susilaningsih Endang Sukara Fumiyoshi Okazaki Gina Kartina Katsuhiko Ando Misa Otoguro Muh Watman Nurul Fitri Sar Puspita Lisdiyanti Rohmatussolihat Rohmatussolihat Roni Ridwan Rusli Fidriyanto Shanti Ratnakomala Shigeaki Harayama Tatik Khusniati Tomohiko Tamura Wulansih Dwi Astuti Yopi Yopi Yulin Lestari