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All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan ACTA VETERINARIA INDONESIANA MEDIA KONSERVASI Jurnal Pengolahan Hasil Perikanan Indonesia Media Veteriner Jurnal Sain Veteriner Jurnal Veteriner Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Majalah Kedokteran Bandung Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Indonesian Journal of Agricultural Science Indonesian Journal of Pharmaceutical Science and Technology agriTECH Warta IHP (Warta Industri Hasil Pertanian) INDONESIAN JOURNAL OF PHARMACY JURNAL PANGAN Agroteknika Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal Narra J Jurnal Kedokteran Hewan Molekul: Jurnal Ilmiah Kimia Jurnal Kefarmasian Indonesia Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)

Tutik Wresdiyati

IPB University

Author-ID : 209018

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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HYPOGLYCEMIC ACTIVITY OF SOME INDONESIAN RICE VARIETIES AND THEIR PHYSICOCHEMICAL PROPERTIES Widowati, Sri; Astawan, Made; Muchtadi, Deddy; Wresdiyati, Tutik
Indonesian Journal of Agricultural Science Vol 7, No 2 (2006): October 2006
Publisher : Indonesian Agency for Agricultural Research and Development - MOA

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Diabetes mellitus is a spectrum of inherited and acquired disorderscharacterized by elevating blood glucose levels. Diabetesis an abnormal carbohydrate metabolism, therefore, diet therapyfor diabetics plays a key role in the management of thedisease. Most Indonesian people consume rice as source ofenergy and protein. Generally, diabetics consume very limitedrice because they believe that rice is the one of hyperglycemicfood, even though different rice varieties have large range ofglycemic index. The study aimed to evaluate hypoglycemicproperties by using rat assay and chemical characteristics of 10Indonesian rice varieties, i.e. Pandan Wangi, Rojolele, BengawanSolo, Cenana Bali, Memberamo, Celebes, Ciherang, BatangPiaman, Cisokan, and Lusi. Taj Mahal, an herbal ponni importedrice, was used as a comparison. Male Sprague Dawley rats (150-200 g body weight) were used for hypoglycemic assay. The ratswere fasted overnight before the blood glucose was measured inthe morning. The rats were then feed with 4.5 g rice per kgbody weight by oral administration, followed by 1 ml of 10%glucose solution in the next 30 minutes. The blood glucose wasmeasured for the next 30, 60, 90, and 120 minutes. Changes inblood glucose concentrations (mg dl-1) before and after the oraladministrations were calculated for each rice variety tested.Results showed that Cisokan and Batang Piaman were categorizedas low glycemic responses and Ciherang as high glycemic response,while the other varieties (Memberamo, Cenana Bali,Lusi, Bengawan Solo, Pandan Wangi, Celebes, and Rojo Lele)showed moderate glycemic responses. As the best hypoglycemicactivity, Cisokan contained high amylose (27.6%), fat (0.87%),total dietary fiber (6.24%), resistant starch (2.02%), and loweststarch digestibility (52.2%), which are ideal for diabeticâs consumption.Ciherang as the worst hypoglycemic activity had lowresistant starch (1.78%), low total dietary fiber (4.52%), and mediumamylose (23.0%). This study implies that Cisokan varietyis suitable for diabeticâs consumption.

Aplikasi Tepung Bekatul Fungsional Pada Pembuatan Cookies Dan Donat Yang Bernilai Indeks Glikemik Rendah (Application of Functional Bran in Making Cookies and Donuts with Low Glycemic Index Value) Astawan, Made; Wresdiyati, Tutik; Widowati, Sri; Saputra, Indira
JURNAL PANGAN Vol 22, No 4 (2013): PANGAN
Publisher : Perum BULOG

Tujuan penelitian ini adalah untuk mengaplikasikan bekatul fungsional (direndam dalam asam askorbat 1000 ppm selama 1 jam pada berbagai formula cookies dan donat. Terhadap formula cookies dan donat yang terbaik kemudian dilakukan uji sensori, analisis sifat fisik dan kimia, serta pengukuran indeks glikemik (IG). Bekatul fungsional dapat diaplikasikan sebagai pensubstitusi terigu pada pembuatan cookies dan donat. Formula cookies dengan penambahan bekatul fungsional sebanyak 40 persen dari total tepung, dan formula donat dengan penambahan bekatul fungsional sebanyak 35 persen dari total tepung, merupakan formula yang terpiih. Kedua produk tersebut memiliki kadar serat pangan yang tinggi sehingga dapat diklaim sebagai pangan fungsional sumber serat pangan. Penambahan bekatul fungsional ke dalam formula cookies dan donat dapat menurunkan nilai IG, yaitu dari 67 pada cookies standar (tanpa bekatul) menjadi 31 pada cookies bekatul, dan dari 72 pada donat standar menjadi 39 pada donat bekatul. Dengan demikian, cookies dan donat bekatul dapat digolongkan sebagai pangan yang memiliki IG rendah (< 55). Pangan dengan IG rendah dapat diklaim sebagai pangan fungsional anti-diabetes. Faktor pendukung rendahnya IG pada cookies dan donat bekatul dibandingkan cookies dan donat standar adalah kadar lemak, kadar protein, kadar serat pangan, dan kadar amilosa yang lebih tinggi, serta daya cerna pati yang lebih rendah.kata kunci: cookies, donat, bekatul, indeks glikemik, organoleptikThe objective of this research was to apply functional rice bran (made by soaking rice bran in 1000 ppm ascorbic acid for 1 hour in processing some formulas of cookies and donut. Sensory, physical, chemical, and glycemic index (GI) analysis were then done to the selected formula of cookies and donut. The functional rice bran could be applied to substitute wheat flour in making cookies and donut. Cookies formula with addition of 40 percents functional rice bran from the total flour, and donut formula with addition of 35 percents functional rice bran from the total flour, were the best selected formulas. The two formulas had high dietary fiber content, so it can be claimed as a dietary fiber source of functional foods. The addition of functional rice bran into the cookies and donut formulas could decrease the GI value, from 67 in standard cookies (without addition of functional rice bran) to become 31 in functional rice bran cookies, and from 72 in donat standard to become 39 in functional rice bran donut. So, functional rice bran cookies and donut can be classified as foods with low GI value (< 55). Low GI foods can be claimed as antidiabetic functional food. Higher content of fat, protein, dietary fiber, amylose, and also the lower of starch digestion of rice bran cookies and donut contributed in lowering the GI.keywords: cookies, donut, rice bran, glycemic index, sensory

Karakteristik Fisikokimia dan Sifat Fungsional Tempe yang Dihasilkan dari Berbagai Varietas Kedelai (Phsyco-chemical Characteristics and Functional Properties of Tempe Made from Different Soybeans Varieties) Astawan, Made; Wresdiyati, Tutik; Widowati, Sri; Bintari, Siti Harnina; Ichsani, Nadya
JURNAL PANGAN Vol 22, No 3 (2013): PANGAN
Publisher : Perum BULOG

Tempe merupakan makanan tradisional Indonesia yang diproduksi melalui fermentasi kedelai dengan kapang Rhizopus sp. Tujuan dari penelitian ini adalah untuk membandingkan karakteristik fisik dan kimia kedelai impor (GMO, Non-GMO) dan kedelai lokal (Grobogan, Anjasmara, Argomulyo). Sebelum difermentasi, kelima jenis kedelai dibandingkan satu sama lain dalam hal ukuran, berat per 100 biji, volume, densitas kamba, impuritas, dan derajat pengembangan setelah dimasak dan direndam satu malam. Kadar air, abu, dan proteinnya juga dibandingkan. Untuk produksi tempe, kedelai disortasi, direbus, direndam, dikupas kulitnya, dan difermentasi. Tempe yang dihasilkan kemudian dianalisis kadar air, abu, protein, kapasitas antioksidan, rendemen, biaya paling efektif, dan karakteristik sensorinya. Hasil analisis menunjukkan kedelai Grobogan memiliki ukuran terbesar (19,53 g/100 biji kedelai) dan efektivitas biaya tertinggi (0,73), tetapi tidak berpengaruh nyata terhadap rendemen tempe yang dihasilkan (p > 0,05). Tempe yang dihasilkan dari kedelai Grobogan memiliki kadar air, protein, dan lemak yang sama dengan tempe dari kedelai impor. Tempe yang dihasilkan dari kedelai Argomulyo memiliki kadar protein tertinggi (52,70 persen). Kapasitas antioksidan tempe dari kedelai impor dan lokal berkisar antara 186-191 mg AEAC/kg tempe dan tidak berbeda nyata (p > 0,05) satu sama lain. Berdasarkan analisis sensori pada tempe mentah dan tempe goreng, secara keseluruhan tempe dari kedelai lokal memperoleh tingkat kesukaan yang sama dengan tempe dari kedelai impor.Tempe is Indonesian traditional food made by fermentation of soybean by the fungus Rhizopus sp. The objective of this research was to compare physical and chemical properties of import soybeans (GMO, Non-GMO) and local soybeans (Grobogan, Anjasmara, Argomulyo). Before being fermented, these import and local soybeans were compared on size, weight/100 grains, volume, bulk density, impurities, and puffing degree after being cooked and overnight soaked. The moisture, ash, and protein contents were also compared. For producing tempe, soybeans were sorted, cooked, soaked, dehulled, and fermented. The tempe moisture, ash, protein, antioxidant capacity, yield, cost effectiveness, and sensory characteristic were then evaluated. The result showed that Grobogan variety had the biggest size (19.53 g/100 soybean grains) and the highest cost effectiveness (0.73), but the yields of all tempe were not significantly different (p > 0.05). Tempe made from Grobogan soybean had moisture, protein, and fat content as high as tempe made from imported soybeans. Tempe made from Argomulyo soybean had the highest protein content (52.70 percent). The antioxidant capacity of tempe made from imported and local soybeans was about 186–191 mg AEAC/g, but was not significantly different (p > 0.05). Based on sensory evaluation of raw and fried tempe, overall tempe made from local soybeans had the same preference with tempe made from imported soybeans.

Evaluasi Nilai Gizi Protein Tepung Tempe yang Terbuat dari Varietas Kedelai Impor dan Lokal Evaluation on Protein Nutritional Value of Tempe Flour Made from Imported and Local Soybean Varieties Astawan, Made; Mursyid, Mursyid; Muchtadi, Deddy; Wresdiyati, Tutik; Bintari, Siti Harnina; Suwarno, Maryani
JURNAL PANGAN Vol 23, No 1 (2014): PANGAN
Publisher : Perum BULOG

Tempe merupakan produk olahan fermentasi kedelai asli Indonesia. Telah diketahui bahwa kandungan gizi tempe lebih baik dibandingkan kedelai yang tidak difermentasi. Masalah utama tempe adalah umur simpan yang relatif rendah. Salah satu alternatif pengolahan tempe adalah tepung tempe. Tujuan penelitian ini adalah untuk mengevaluasi kualitas protein tepung tempe yang terbuat dari kedelai impor dan lokal. Penelitian ini menggunakan tikus putih Sprague-Dawley sebagai hewan model. Tikus dibagi 4 kelompok berdasarkan sumber protein dalam ransum, yaitu tepung tempe kedelai impor Genetically Modified Organism (GMO)/hasil rekayasa genetika, tepung tempe kedelai impor non-GMO, tepung tempe kedelai lokal Grobogan, dan kasein sebagai kontrol. Parameter kualitas protein diukur berdasarkan metode pertumbuhan dan metode keseimbangan nitrogen. Hasil analisis menunjukkan tidak terdapat perbedaan yang nyata pada nilai food convertion efficiency (FCE), protein efficiency ratio (PER), dan net protein ratio (NPR) dari semua jenis tepung tempe. Nilai true protein digestibility (TPD) tepung tempe kedelai grobogan dan non-GMO tidak berbeda nyata, namun nyata lebih tinggi dari tepung tempe kedelai GMO, dan lebih rendah dari kasein. Tidak terdapat perbedaan yang nyata pada nilai biological value (BV) dan net protein utilization (NPU) semua sampel. Dari penelitian ini dapat disimpulkan bahwa secara umum nilai gizi protein tepung tempe kedelai lokal Grobogan tidak berbeda dengan tepung tempe kedelai impor non-GMO.Tempe is a fermented soybean product from Indonesia. It has been known that nutritional values of tempe are better than unfermented soybean. The main problem of tempe product is its short shelf life. An alternative way to solve this problem is tempe flour. The objective of this research was to evaluate the protein nutritional quality of tempe flours made from imported and local soybeans. This research used albino Sprague-Dawley rats as an animal model. The rats were divided into 4 groups based on protein source of the diet, namely: tempe flour of imported Genetically Modified Organism (GMO) soybean, tempe flour of imported non-GMO soybean, tempe flour of local Grobogan soybean, and casein as a control. Protein nutritional parameters were observed based on growth of rats and nitrogen balance methods. The results showed that there were no significant different of food conversion efficiency (FCE), protein efficiency ratio (PER), and net protein ratio (NPR) values from all of tempe flours. True protein digestibility (TPD) value of Grobogan and non-GMO tempe flours was not different, but higher than GMO soybean tempe flour, and lower than casein. There were no significant different of biological value (BV) and net protein utilization (NPU) values from all samples. This research concluded that generally the nutritional quality of protein of tempe flour from local Grobogan soybean tempe flour was not different from the protein quality of import non-GMOZT.

Kemampuan Yogurt Sinbiotik Berbasis Probiotik Lokal dalam Mencegah Diare dan Meningkatkan Imunitas Tikus Putih (Rattus norvegicus) Astawan , Made; Wresdiyati , Tutik ; Isnafia Arief , Irma ; Dwi Utami, Septi
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 17, No 2 (2012): June 2012
Publisher : Universitas Atma Jaya Yogyakarta

Tujuan penelitian ini adalah mengamati kemampuan yogurt sinbiotik yang mengandung probiotik lokal (Lactobacillus acidophilus 2B4) sebagai antidiare pada tikus yang terinfeksi Enteropathogenic Escherichia coli (EPEC), dan untuk mendeteksi dampak terhadap karakteristik imunomodulator (jumlah sel limfosit, kadar malonaldehid/MDA hati, dan aktivitas antioksidan superoksida dismutase/SOD hati). Infeksi EPEC (10 7 cfu/ml/hari) yang dilakukan secara oral ke tikus selama tujuh hari berturut-turut secara nyata menyebabkan diare ringan tanpa penurunan berat badan. Pemberian secara oral yogurt sinbiotik yang mengandung 10 9 cfu bakteri asam laktat/ml/hari selama 21 hari secara nyata meningkatkan respons imun tikus, yang ditunjukkan dengan meningkatnya sel limfosit di hari ke-14, penurunan MDA hati pada hari ke 14 dan 21, dan meningkatnya aktivitas SOD hati pada hari ke-14.

Deteksi Secara Imunohistokimia Oxygen-Free Radical Scavenger-Copper, Zinc-Superoxide Dismutase (Cu,Zn-SOD) pada Hati Tikus di Bawah Kondisi Stress Wresdiyati, Tutik
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 8, No 3 (2003): October 2003
Publisher : Universitas Atma Jaya Yogyakarta

Copper,zinc-superoxide dismutase (Cu,Zn-SOD) yang merupakan salah satu oxygen-free radical scavenger telah dideteksi secara imunohistokimia pada hati tikus di bawah kondisi stres.Â Sejumlah empat puluh lima ekor tikus jantan galur Wistar telah digunakan pada penelitian ini.Â Hewan percobaan tersebut dikelompokkan menjadi tiga kelompok, yaitu : (1) kelompok kontrol, (2) kelompok dengan perlakuan stres selama 3 hari, dan (3) kelompok dengan perlakuan stres selama 5 hari. Stres yang diberikan adalah puasa, dengan pemberian air minum secara ad libitum. Stres yang diberikan menimbulkan keadaan histopatologis, peradangan dan nekrosis pada jaringan hati kelompok perlakuan tersebut.Â Secara imunohistokimia menunjukkan adanya penurunan kandungan Cu,Zn-SOD pada jaringan hati kelompok perlakuan dibandingkan pada kelompok kontrol.Â Penurunan kandungan Cu,Zn-SOD tersebut lebih hebat pada kelompok perlakuan selama 5 hari dibandingkan dengan kelompok perlakuan selama 3 hari. Hasil penelitian ini menunjukkan bahwa kondisi stres kemungkinan dapat meningkatkan terbentuknya oxygen-free radical yang kemudian merusak jaringan hati dan menurunkan kandungan Cu,Zn-SOD.

Pemanfaatan Î±-Tokoferol untuk Meningkatkan Profil Superoksida Dismutase (SOD) Ginjal Tikus di Bawah Kondisi Stres Wresdiyati, Tutik; Astawan, Made; Fithriani, Diini; Adnyane, I Ketut Mudite; Hidayati, Mustika
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 3 (2008): October 2008
Publisher : Universitas Atma Jaya Yogyakarta

Stress condition has been reported decreased the level of intracellular antioxidant, especially superoxide dismutase (SOD). The condition can lead to certain cell impairment and finally can reach to the degenerative processes, such as aging and carcinogenesis. We need several alternative treatments to solve the severe problem under antioxidant defiency status caused by stress condition. The aim of the study was to observe the effect of Î±-tocopherol on increasing the profile of superoxide dismutase (SOD) in the kidney of rats under stress condition. The stress condition was achieved by five days fasting together with smimming for 5 min/day and only drinking distiled water ad libitum. Î±-tocopherol was orally administrated at a dose of 60 mg/Kg/BW/day for seven days. By measuring SOD activity and Cu,Zn-SOD imunohistochemically, showed that Î±-tocopherol has effect on increasing the profile of intracellular antioxidant in the rats kidney tissue under stress condition.

Pemanfaatan Oleoresin Jahe (Zingiber officinale) untuk Mengatasi Kelainan Antioksidan Intrasel Superoxide Dismutase (SOD) Hati Tikus Di Bawah Kondisi Stres Wresdiyati, Tutik; Astawan, Made; Adnyane, I Ketut Mudite; Prasetyawati, Renny Candra
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 10, No 2 (2005): June 2005
Publisher : Universitas Atma Jaya Yogyakarta

This study was conducted to evaluate the activity of ginger oleoresin (Zingiber officinale) on the intracelluler antioxidant-superoxide dismutase (SOD) in the liver of rats under stress condition. A total of twuenty five Wistar rats were used for this study. They were divided into five groups ; (1)K (control), (2) S (stress), (3)O + S (oleoresin followed by stress), (4) S + O (stress followed by oleoresin and (5) O + S +O (oleoresin followed by stress then oleoresin). The dose of oleoresin is 60mg/Kg/BW/day for seven days. Stress condition was done by five days fasting and smimming for five minutes/day, while drinking water was provided ad libitum to all groups. The results showed that ginger oleoresin significantly decreased malonaldehyde (MDA) and elevated SOD activity. The immunohistochemical evaluation also showed that ginger oleoresin increased the content of copper,zinc-superoxide dismutase (Cu,Zn-SOD) in the liver of rats under stress condition. These effects were showed in the tissues of rats treated by ginger oleoresin before or after stress or combination of both.

Profil Imunohistokimia Antioksidan Copper, Zinc-Superoxide Dismutase (Cu, Zn, -SOD) pada Ginjal Tikus Perinatal dan Neonatal Wresdiyati, Tutik; Adnyane, I Ketut Mudite; Prabandari, Silvia Arin; Sofiawati, Sofiawati
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 9, No 3 (2004): October 2004
Publisher : Universitas Atma Jaya Yogyakarta

The aim of the research was to observe the profile of intracellular antioxidant, especially copper, zinc-superoxide dismutase (Cu, Zn-SOD) in the kidney of perinatal and postnatal rats immunohistochemically. A total of twuelve Wistar rats were used for this research and they were divided into four groups that are 18 days (Fe18) and 20 days old fetus (Fe20), one day (N1) and three days neonatus (N3). There are three rats in each groups. Kidney from each group were taken and processed for routin paraffin embedding methods. The tissues sections were observed with Hematoxylin-eosin (HE) and immunohistochemical technique for Cu, Zn-SOD. Cu,Zn-SOD in the kidney were observed qualitatively in medulla, glomerulus dan cytoplasm of tubuli renalis proximalis and tubuli renalis distails, as well as quantitatively in the nucleus of tubuli renalis cells. The results showed that Cu, Zn-SOD increased in the kidney of perinatal rats, 20 days old fetus (Fe20), then it decreased in the tissues of the one days neonatus (N1), then were increased again in the kidney of three days neonatus (N3) group rats.

Probiotik Indigenus Meningkatkan Profil Kesehatan Usus Halus Tikus yang Diinfeksi Enteropathogenic E. coli Wresdiyati, Tutik; Laila, Sri Rahmatul; Setiorini, Yeni; Arief, Irma Isnafia; Astawan, Made
Majalah Kedokteran Bandung Vol 45, No 2 (2013)
Publisher : Faculty of Medicine, Universitas Padjadjaran

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Telah dilaporkan bahwa probiotik dapat memelihara keseimbangan mikroflora usus dan meningkatkan sistemÂ imun usus. Penelitian ini bertujuan untuk menganalisis pengaruh pemberian probiotik indigenous LactobacillusÂ fermentum dan Lactobacillus plantarum pada profil kesehatan usus halus tikus yang diinfeksi EnteropathogenicÂ E. coli (EPEC). Penelitian ini dilaksanakan pada bulan Agustusâ€“November 2011 di Institut Pertanian Bogor. Sebanyak 90 ekor tikus jantan galur Sprague Dawley telah digunakan dan dibagi menjadi enam kelompokÂ perlakuan, yaitu kelompok kontrol negatif (A), perlakuan Lactobacillus plantarum (B), perlakuan LactobacillusÂ fermentum (C), perlakuan Lactobacillus plantarum dan EPEC (D), perlakuan Lactobacillus fermentum dan EPECÂ (E), dan perlakuan EPEC (F). Perlakuan dilaksanakan selama 21 hari. Setelah tikus dikorbankan, usus halusÂ diproses menggunakan metode embedding standar dengan parafin dan diwarnai memakai hematoksilin eosin.Â Data hasil penelitian dianalisis secara statistik dengan rancangan acak lengkap analysis of variance (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan L. fermentum dan L. plantarum dapat menurunkan persentaseÂ kerusakan vili usus halus 14â€“62% dan meningkatkan tebal mukosa usus halus 14â€“29%. Simpulan, perlakuanÂ probiotik indigenous L. fermentum dan L. plantarum dapat meningkatkan kesehatan usus halus. L. fermentum lebih baik dalam menghambat kerusakan usus halus tikus yang diinfeksi EPEC. [MKB. 2013;45(2):78â€“85]Kata kunci: Enteropathogenic E. coli (EPEC), probiotik, usus halus Indigenous Probiotic Increased the Health Profile of Small Intestine inÂ Enteropathogenic E. coli Infected RatsIt was reported that probiotics could maintain the balance of intestinal microfloral and increase intestinal immuneÂ system. The objective of this study was to analyze the influence of indigenous probiotic Lactobacillus fermentumÂ and Lactobacillus plantarum on the morphological profile of small intestine of Enteropathogenic E. coli (EPEC)-Â infected rats. This study was done from August to November 2011 at Bogor Agricultural University. A total ofÂ 90 male rats Sprague Dawley were used in this study. They were devided into 6 groups; negative control (A),Â Lactobacillus plantarum treated (B), Lactobacillus fermentum treated (C), Lactobacillus plantarum and EPECÂ treated (D), Lactobacillus fermentum and EPEC treated (E), and EPEC infected group (F). The treatments wereÂ done for 21 days. Small intestine tissues were processed using paraffin embedding standard method and stainedÂ with haematoxylin eosin. The data were analyzed using analysis of variance (ANOVA). The results showed thatÂ L. fermentum and L. plantarum treatments decreased percentage of small intenstine villi damage (14 to 62%) andÂ increased the thickness of small intestine mucosa (14 to 29%). In conclusions, treatment of indigenous probioticÂ L. fermentum and L. plantarum increase the health of small intestine. L. fermentum give better effect in inhibitingÂ the damage of small intestine of rats, which under EPEC infection. [MKB. 2013;45(2):78â€“85]Key words: Enteropathogenic E. coli (EPEC), probiotic, small intestineÂ DOI:Â http://dx.doi.org/10.15395/mkb.v45n2.110

Co-Authors . Komari A.A. Ketut Agung Cahyawan W Abidah, Puri Adzrok Adi Winarto Adurrasyid, Zaid Afifah, Diana N. Akmal, Muhammad Ichlasul Alamsah Firdaus Alfarisi, Hamzah Amilia Dayatri Uray Anak Agung Istri Sri Wiadnyani Ananda Putri Cahyani Andi Early Febrinda Andi Mu’nisa Ani Karmila Ans Budi Hartanta ANZS BUDY HARTANTA Arief Boediono Armando M Saragih Aziz, Sandra Azizatul Ulfa Bambang Pontjo Priosoeryanto Bambang Purwantara Bella Dinar Fauqii Cahyani Berry Juliandi Chitisankul, Wanida T. Citra Noviana Dadang Supriatna Dadi Hidayat Maskar Dadi Hidayat Maskar, Dadi Hidayat Damayanti, Aprilia F. Damiana Rita Ekastuti Deddy Muchtadi Deddy Muchtadi Deddy Muchtadi Deddy Muchtadi Deddy Muchtadi DEDDY MUCHTADI Diini Fithriani Dimas Ahmad Rizaldi Dwi Febiyanti - Dwi Kesuma Sari Dwi Utami, Septi Eiichiro Fukusaki Eka Prasetiawan Eka Prasetiawan Eka Prasetiawan Elmeizy Arafah Erna Suzanna Evi Damayanti Evy Damayanthi Fithriani, Diini Fitrah Asma Ulhusna Fransiska R Zakaria Hadiningtias, Primanisa Hamzah Alfarisi Hamzah Alfarisi Hamzah Alfarisi Hamzah Alfarisi Hardinsyah Hidayati, Mustika I Komang Gede Wiryawan I Nyoman Suarsana Ichsani, Nadya Inas Suci Rahmawati Indah Fajarwati, Indah Indira Saputra Irma Isnafia Arief Isnafia Arief , Irma Ita Djuwita Jefriaman Sirait Joko Hermanianto Karnila, Rahman Karnila Ketut Adnyane Mudite koekoeh santoso Komang G Wiryawan Komari Komari Komari Komari Lasmiati, Ni Nengah LUSIA YUNI HASTANTI Made Astawan Made Astawan MADE ASTAWAN Made Darawati Manalu, Johanes Marojahan MARIA BINTANG Maryani Suwarno Maryani Suwarno Maryani Suwarno Muhamad Firdaus Muhamad Firdaus Muhammad Agus Muljanto Muhammad Ichlasul Akmal Muhammad Ichsan Mursyid . Mursyid Mursyid Mustika Hidayati Nadya Ichsani Nancy Dewi Yuliana NASTITI KUSUMORINI Nelis Imanningsih Ni Nengah Lasmiati Novita, Rias R. Palupi, Nurheni Sri Prabandari, Silvia Arin Prasetyawati, Renny Candra Prayudani, Ayu P G Prima Yaumil Fajri Prima Yaumil Fajri Putri, Anisya Saeila Putri, Sastia P. Putri, Sastia Prama Putty Anggi Lestari Rafidha Irdiani Rahmawati, Siti Irma Ramdhani, Rizal Pauzan Ratnaningsih Eko S. Renny Candra Prasetyawati Ria Ceriana Rini Kesenja Rita Khairina Sadiah, Siti Saithong, Pramuan Sandra Arifin Aziz Saputra, Indira Saragih, Armando M SARASWATI SARASWATI Sarwono Waspadji Sarwono Waspadji Sarwono Waspadji Sastia Prama Putri Savitri Novelina Septi Dwi Utami Setyawati S Karyono Setyawati S. K. Setyawati S. Karyono Sidik . Silvia Arin Prabandari Siti Harnina Bintari Siti Sa'diah Siti Sa'diah Siti Sa'diah Siti Sadiah Siti Sa’diah SITI SA’DIAH Soewarno S Soekarto Soewarno Soekarto Sofiawati Sofiawati Sofiawati, Sofiawati Sri Rahmatul Laila Sri Widowati Sri Widowati Srihadi Agungpriyono Subangkit, Mawar Sukarno Sukarno Suliantari . Sussi Astuti Taopik Ridwan TARUNI SRI PRAWAST MIEN KAOMINI ANY ARYANI DEDY DURYADI SOLIHIN TEGUH SURANTA SINULINGGA Tessa Winandita Trioso Purnawan Tryas, Anisha Ayuning Ulhusna, Fitrah Asma VENNY FEBRIYANI Vera Di Nurwati Wasmen Manalu Yana Nurdiana Yeni Setiorini Yeni Setiorini Yenni MS Nababan YOLI ZULFANEDI Yuspihana Fitrial

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