Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal BIOTROPIA - The Southeast Asian Journal of Tropical Biology YARSI Medical Journal Jurnal Teknologi Hasil Pertanian Annales Bogorienses
Khusniati, Tatik
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Veterinary

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
PURIFIKASI PARSIAL DAN KARAKTERISASI B-GALACTOSIDASE DARI LACTOBACILLUS PLANTARUM STRAIN D-210 Nunu Prihantini, Nur; Khusniati, Tatik; Bintang, Maria; Choliq, Abdul; Sulistiani, Sulistiani
Jurnal Kedokteran YARSI Vol 21, No 1 (2013): JANUARI - APRIL 2013
Publisher : Lembaga Penelitian Universitas YARSI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (254.673 KB) | DOI: 10.33476/jky.v21i1.16

Abstract

Pemurnian parsial dan karakterisasi B-galaktosidase dari Lactobacillus plantarum strain D-210 belum dilaporkan. L. plantarum strain D-210 ditemukan sebagai bakteri penghasil B-galaktosidase sebagian dimurnikan dengan dialisis. Hasil penelitian menunjukkan bahwa aktivitas optimum dalam 24 jam dengan dan total protein adalah 0,454 mg/ml pada pH 6.5 aktivitas enzim 252,341 U/ml, dan suhu 45°C dengan aktivitas 0,582 U/ ml. Total aktivitas B-galaktosidase L.plantarum strain D-210 adalah 138,396 U dan endapan dengan amonium sulfat dicapai pada 40% - 50% dengan aktivitas total 87,030 U. Setelah dialisis, aktivitas total adalah 50,420 U. Penghambat B-galaktosidase adalah Hg dan Cu dengan aktivitas relatif adalah 56,82% dan 1,04%, sedangkan aktivator adalah Mg, Mn, Ca, Co, Zn. Vmaks dari enzim adalah 0.093 µmol/menit dan KM enzim B-galaktosidase L. plantarum adalah 0,491 mM. Berdasarkan karakteristik B-galaktosidase, dapat disimpulkan bahwa L. plantarum strain D-210 adalah bakteri baik dan unggul yang dapat memproduksi B-galaktosidase. Studi lebih lanjut diperlukan untuk mengeksplorasi kemungkinan menggunakan bakteri ini dalam pengolahan susu pada bayi dengan intoleransi laktosa.Partial purification and characterization of Lactobacillus plantarum strain D-210 B-galactosidase has not been reported yet. L. plantarum strain D-210 known as bacteria producing B-galactosidase was partially purified by membrane dialysis. The results showed that optimum activity in 24 hour with total protein yield 0.454  mg/ml at pH 6.5  the enzyme activity was 252.341 U/ml, and at 45°C the activity was 0.582 U/ml. The total activity of B-galactosidase L.plantarum strain D-210 was 138.396 U and precipitated by sulphate ammonium at 40%-50% with total activity was 87.030 U. Following dialysis, the total activity was 50.420 U. The inhibitors of B-galactosidase were Hg and Cu with relative enzyme activities of 56.82% and 1.04% respectively, while the activators were Mg,Mn,Ca,Co,Zn. Vmax of the enzyme was 0.093 µmol/min and KM was 0.491 mM. Based on the characteristics of the enzyme, it can be concluded that L. plantarum strain D-210 was a good B-galactosidase producing bacteria. Further studies are required to explore the possibility of using this bacteria in milk processing for lactose intolerance babies.
The Effect of Honey on Bacterial Growth, Protein Degradation, Amino Acids Contents, and Volatile Compounds of Milks at Storage Khusniati, Tatik; Widyastuti, Yantyati
Annales Bogorienses Vol. 10 No. 1 (2005): Annales Bogorienses
Publisher : BRIN

Show Abstract | Download Original | Original Source | Check in Google Scholar

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.
THE PRESERVATION OF MILK WITH THE ADDITION OF ANTIBACTERIAL AND AROMATIC SUPPLEMENTS PRODUCED IN INDONESIA Khusniati, Tatik; Widyastuti, Yantyati
BIOTROPIA Vol. 15 No. 1 (2008): BIOTROPIA Vol. 15 No. 1 June 2008
Publisher : SEAMEO BIOTROP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11598/btb.2008.15.1.5

Abstract

The preservation of milk with additional antibacterial and aromatic supplements, produced in Indonesia, was investigated. Organoleptic performances of milk with the addition of 10% supplements, made as juices, were tested by panellists, and the total bacteria, protease activities, lipase activities and acidities, were detected by total plate counts, azocasein method, modified dole extraction and base-acid titration, respectively. Out of the 27 supplemented skim and whole milk samples, 15 whole milk samples and 10 skim milk samples were selected as acceptable, based on their better organoleptic performances, their lower bacterial counts, protease and lipase activi­ties, and their acidities percentages which were not significantly different, compared to that of control, at 5 days after the expiry date (P
PERANAN JUS BUAH MENGKUDU (Morinda citrifolia) DALAM MEMPERTAHANKAN KUALITAS SUSU PASTEURISASI KAMBING “PERANAKAN ETAWA” SELAMA PENYIMPANAN Yuniani, Devi Rizky; Anam, Choiroel; Khusniati, Tatik; Utami, Rohula
Jurnal Teknologi Hasil Pertanian Vol 10, No 1 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (558.357 KB) | DOI: 10.20961/jthp.v10i1.19134

Abstract

Pasteurized milk stored at cool temperatures generally have a relatively short shelf life. Antibacterialactivity of noni juice in maintaining the quality of pasteurized goat's milk stored at cold temperatures wasinvestigated. Characteristics of pasteurized goat's milk examined were organoleptic performances, microbialgrowth (total plate count and psychotrophic bacteria), chemical characteristics (protein, pH and acid total) withthe addition of noni juice at variation concentrations) (0%, 5%, 7.5%, 10%, and 12.5%) and times of storage(0.5, 10, 15 and 20 storage days). The results showed that the concentration of noni juice addition of 0 % -7.5 %on the parameters of colour, flavour, taste and homogenity and still were acceptable by consumers. Theinhibitory effects of TPC amount of growth were shown in 12.5% (2.8x101-3.3x101cfu/ml), and this inhibitoryeffects weren’t significantly different between each other of concentrations) (α> 0.05). The low decrease ofprotein content was indicated at concentrations of 7.5 % and still with the value of under SNI up to 20 days ofstorage (from 3.48 to 3.19%). The lowest decrease of pH and the increase acid total titration were shown atconcentrations of 5% with the values of pH (6.40 to 6.17) and acid total (0.20 %-0.22%). Based on organoleptic,microbial and chemical characteristics, it can be concluded that the best concentration of noni juice than that theothers can be added to the pasteurized goat milk during storage was 5%.
Co-Authors Abdul Choliq Choiroel Anam MARIA BINTANG Prihantini, Nur Nunu Rohula Utami Sulistiani Sulistiani, Sulistiani Yantyati Widyastuti Yuniani, Devi Rizky