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Kualitas Fisik dan Mikroba Daging Sapi yang Ditambah Jahe (Zingiber officinale Roscoe) pada Konsentrasi dan Lama Penyimpanan yang Berbeda Komariah .; I I Arief; Y Wiguna
Media Peternakan Vol. 27 No. 2 (2004): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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The objective of this research was to determine the effect of ginger addition in pasta form with different concentration and time of storages on meat tenderness, total microbe, and pH value. The semimembranosus of 2 to 3 years old Brahman Cross muscle from Bogor slaughter house was used for this research. This research was executed at Laboratory of Large Ruminant, Faculty of Animal Science, Bogor Agricultural University. This research used a completely randomized design with factorial pattern 3 x 4 with 3 replications. First factor was concentration of ginger addition consist of 0, 6, and 8% of meat weight and the second factor was time of storage, consisted 0, 3, 6, and 9 days. The result showed that there was no significant difference of ginger concentration on pH value, in contrast there was a significant difference (P < 0.01) of storage time and interaction between factors. The decreasing pH value influenced tenderness and total microbes. Time of storage and interaction between factors showed a significant effect (P < 0.05) on meat tenderness. Interaction occurred on 6 days of meat storage with shear value 4.43 kg/cm3. The highest tenderness value was obtained on 9 days of meat storage for ginger concentration of, 6% and 8%, i.e. 4.02 kg/cm3 and 3.76 kg/ cm3 respectively. Both factors and their interaction showed a significant difference (P < 0.01) on total microbes. The decrease of total microbes occurred on treated samples but in control total microbe increased until 9 days of meat storage. Six percent ginger addition decreased total microbes until 9 days of meat storage that was 1.5 x 106 cfu/g. In 9 days of meat storage the result showed that 6% and 8% ginger addition had total microbes 3.3 x 107 cfu/g and 2.1 x 107 cfu/g respectively. Antimicrobial activity increased as ginger concentration addition increased. Key words: ginger (Zingiber officinale Roscoe), antimicrobial, proteolityc enzyme, total microbes, tenderness

Sifat Fisik Daging Sapi Dark Firm Dry (DFD) Hasil Fermentasi Bakteri Asam Laktat Lactobacillus plantarum I I Arief; T Suryati; R.R A Maheswari
Media Peternakan Vol. 29 No. 2 (2006): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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A dark firm dry beef (DFD) can be produced in meat from animal with a degree of stress susceptibility. This type of meat is very sticky in texture and not palatable. The aim of the research was to study physical properties of DFD beef fermented by Lactobacillus plantarum combined with cold smoking. The experiment used a randomized block design. DFD beef samples were collected from beef abatoar with pH value of 6.5 - 6.8. The samples were divided into two groups; fermented by Lactobacillus plantarum and fermented naturally (control) for five days fermentation. Fermentation process was combined with cold smoking. The result showed that the pH value, tenderness and color of both groups were significantly influenced by the treatment, but the water holding capacity was not different. DFD beef fermented by Lactobacillus plantarum was more tender, lighter color and had longer sarcomere than control. Sensory analysis showed that color and tenderness of DFD beef fermented by Lactobacillus plantarum were better than control. Key words : dark firm dry beef, fermentation, Lactobacillus plantarum, color, tenderness

Kualitas Mikrobiologi Sosis Fermentasi Daging Sapi dan Domba yang Menggunakan Kultur Kering Lactobacillus plantarum 1B1 I I Arief; R.R. A Maheswari; T Suryati; . Komariah; S Rahayu
Media Peternakan Vol. 31 No. 1 (2008): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Lactic acid bacteria of Lactobacillus plantarum 1B1 species was isolated from fresh beef and used as dried starter culture fermented sausage (salami). Dried starter culture was stored at 100C for 0 (control), 15, 30 and 45 days to evaluate the starter viability and its effect on microbiological charasteristics of beef and mutton fermented sausages. Initial viability of dried starter culture of L. plantarum was 7.08 x 1012 CFU/g. There was no alteration (P>0.05) in viability (5.33 x 1012 CFU/g) during 15 days storage. The population significantly decreased (P CFU/g. Dried culture L. plantarum could reduce the quantity of Staphylococcus aureus during 15 days storage, but neither for 30 days nor 45 days storage. Average total coliform increased from 0 days to 15 days storage at less than 0,03 CFU/g to 0.93 x 102 CFU/g, but the number of coliform decreased on 30 days storage at less than 0.03 CFU/g and increased on 45 days storage at 1.2 x 103 CFU/g. Both salami had negative number of Salmonella. Key words: salami, dried starter culture, Lactobacillus plantarum 1B1, storage time

Efektivitas Probiotik Lactobacillus plantarum 2C12 dan Lactobacillus acidophilus 2B4 Sebagai Pencegah Diare pada Tikus Percobaan I I Arief; B Sri Laksmi Jenie; M Astawan; A B Witarto
Media Peternakan Vol. 33 No. 3 (2010): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

The aim of this study was to evaluate the effectiveness of probiotics Lactobacillus plantarum 2C12 and Lactobacillus acidophilus 2B4 to prevent diarrhea caused by enteropathogenic Escherichia coli (EPEC). Albino rats (Rattus norvegicus) were daily orally administered by 108 cfu/ml of both probiotics without or simultaneously infected with EPEC (106 cfu/ml) for 7 days. Negative control was not infected by probiotic and EPEC while positive control was challenged with EPEC alone. After 1, 2 and 3 weeks, total of lactic acid bacteria (LAB) and E. coli of mucosa of cecum and cecum content were evaluated. It was observed that rats administered by L. plantarum 2C12 and L. acidophilus 2B4 and challenged with EPEC had better performances when compared with the positive control for daily weight gain, feed consumption, feed efficiency rate. Diarrhea was determined by total of E. coli on cecum and watery fecal. Both probiotics could increase 1 log10 cfu/cm2 of total LAB on mucosa of cecum and also 1 log10 cfu/g of cecum content. Both probiotics also could reduce 1-3 log10 cfu/cm2 population of E.coli on mucosa of cecum and 1 log10 cfu/g of cecum content. L. plantarum 2C12 and L. acidophilus 2B4 were effective as probiotics against EPEC on rats.

Gambaran Hematologi Tikus Putih (Rattus norvegicus) yang Diinfeksi Escherichia coli Enteropatogenik dan Diberikan Probiotik M Astawan; T Wresdiyati; I I Arief; E Suhesti
Media Peternakan Vol. 34 No. 1 (2011): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

In Indonesia, diarrhea is the second leading cause of death in children after ISPA (Acute Respiratory Infection). This study aimed to test the ability of probiotic, Lactobacillus plantarum 2C12 and Lactobacillus acidophilus 2B4, as an indigenous anti-diarrhea in rats exposed to Enteropathogenic Escherichia coli (EPEC) and find out their impact on erythrocytes, hematocrit, hemoglobin, thrombocytes, and leukocytes. A total of 95 male rats Sparague Dawley strain were alocated into six treatment groups: (1) negative control, (2) L. plantarum 2C12, (3) L. acidophilus 2B4, (4) L. plantarum 2C12 + EPEC, (5) L. acidophilus 2B4 + EPEC, and (6) positive control (exposed to EPEC). Probiotics were given from day 1 up to 21, whereas 106 cfu/ml EPEC was administered orally from day 8 to 14. On day 21, the number of erythrocytes, hematocrit and hemoglobin were the lowest (7.07 million/µl; 39.13%; 14.50 g/dl) in the positive group of rats. The positive control group had lower number of thrombocytes (389 thousand/ µl) (P < 0.05) with the negative control and the L. plantarum 2C12 groups, but not significantly different to the other groups. The number of leucocytes in the positive control rats (4433 cell/µl) was lower (P < 0.05) than that of the negative control, L. plantarum 2C12, and the L. acidophilus 2B4 groups, but no significant difference to the other groups. L. plantarum 2C12 had better ability than L. acidophilus 2B4 in maintaining the number of erythrocytes, hematocrit, and hemoglobin of rat infected by EPEC.

Production of Synbiotic Yogurt-Like Using Indigenous Lactic Acid Bacteria as Functional Food M Astawan; T Wresdiyati; . Suliantri; I I Arief; R Septiawan
Media Peternakan Vol. 35 No. 1 (2012): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Yoghurt is a product of fermented milk using Lactobacillus bulgaricus and Streptococcus thermophilus as culture starter. Indigenous probiotic lactic acid bacteria, Lactobacillus plantarum 2C12 or Lactobacillus acidophilus 2B4, were applied in the making of functional synbiotic yoghurt-like with 5% of fructo-oligosaccharide (FOS) as a prebiotic source. The aim of this study was to determine the best formula of functional synbiotic yoghurt-like among four formulas: F1 (L. bulgaricus + S. thermophilus), F2 (L. bulgaricus + S. thermophilus + L. plantarum 2C12), F3 (L. bulgaricus+ S. thermophilus + L. acidophilus 2B4), and F4 (L. bulgaricus + S. thermophilus + L. plantarum 2C12 + L. acidophilus 2B4) to be choosen and followed detection of it's flavor to improve the product quality and consumer acceptance. The results showed that the F3 synbiotic yogurt made from mixed culture L. bulgaricus, S. thermophilus, and L. acidophilus 2B4 had the highest antibacterial effect against Enteropathogenic Escherichia coli (EPEC). Addition of 1.75% natural corn starch as a stabilizer produced optimum improvement in yoghurt consistency and minimize whey separation. Result of sensory evaluation indicated that the yoghurt with addition of 1% strawberry flavor and 0.1% vanilla flavor were ranked at first and second. Yoghurts were still good to be consumed after 15 d storage period at the refrigeration temperature (10 oC).

Isolation and Characterization of Plantaricin Produced by Lactobacillus plantarum Strains (IIA-1A5, IIA-1B1, IIA-2B2) I I Arief; . Jakaria; T Suryati; Z Wulandari; E Andreas
Media Peternakan Vol. 36 No. 2 (2013): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Bacteriocins produced by Indonesian lactic acid bacteria Lactobacillus plantarum IIA-1A5, IIA-1B1, IIA-2B2 were purified and characterized. Plantaricin W gene had been successfully amplified from all strains. This amplicon showed the expected 200 bp size of plantaricin W gene. This bacteriocins purified from L. plantarum IIA-1A5, IIA-1B1, and IIA-2B2 were named plantaricin IIA-1A5, IIA-1B1, and IIA-2B2. Purification by cation exchange chromatography increased the purity (fold) and activity of plantaricins. Purity of plantaricin IIA-1A5 was increased by 3.13 fold with specific activity 13.40 AU/mg. Plantaricin IIA-1B1 had 2.98 fold purity with specific activity 5.12 AU/mg, while purity of plantaricin IIA-2B2 was 1.37 fold with specific activity 7.70 AU/mg. All plantaricins could inhibit the growth of pathogenic bacteria, such as Escherichia coli, Salmonella typhimurium, Bacillus cereus, and Staphylococcus aureus. Plantaricins could be digested by trypsin. Stability of plantaricins at 80 oC for 30 min and at 121 oC for 15 min were affected by type of plantaricin and species of pathogenic bacteria. Generally, plantaricin IIA-1A5 was better as antimicrobial agent than plantaricin IIA-1B1 and plantaricin IIA-2B2.

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