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I.I. Arief
Faculty of Animal Science, Bogor Agricultural University, Darmaga Campus, Bogor 16680
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences

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ANTIMICROBIAL ACTIVITY OF BACTERIOCIN FROM INDIGENOUS Lactobacillus plantarum 2C12 AND ITS APPLICATION ON BEEF MEATBALL AS BIOPRESERVATIVE Arief, I.I.; Jenie, B.S.L.; Suryati, T.; Ayuningtyas, G.; Fuziawan, A.
Journal of the Indonesian Tropical Animal Agriculture Vol 37, No 2 (2012): (June)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.37.2.90-96

Abstract

One purpose of food preservation is to extend the shelf life of foods. Biological preservations canbe conducted by adding antimicrobial substances, such as bacteriocin produced by lactic acid bacteriaand has been characterized as biopreservatives. The aims of this research were to evaluate antimicrobialactivity of bacteriocin produced by indigenous lactic acid bacteria Lactobacillus plantarum 2C12isolated from local beef and to study the quality of beef meatball with 0.3% bacteriocin asbiopreservative at different storage times (0, 3, and 6 days) in cold temperature (4oC), compared to 0.3%nitrite and control (without preservative). The results showed that bacteriocin from L. plantarum 2C12could inhibit pathogenic bacteria such as Escherichia coli, Staphylococcus aureus and SalmonellaTyphimurium. Bacteriocin was effective as well as nitrite as biopreservatives of meatballs by inhibitingthe growth of total microbes and E. coli. The addition of bacteriocin did not lead the physical andnutritional changes in the meatballs. The quality of meatball with bacteriocin treatment conformed withIndonesia National Standard of meatball.
CHARACTERISTICS OF PROBIOTIC KOUMISS FROM GOAT MILK WITH ADDITION OF ROSELLE EXTRACT (Hibiscus Sabdariffa Linn) Nuraeni, E.; Arief, I.I.; Soenarno, M.S.
Journal of the Indonesian Tropical Animal Agriculture Vol 39, No 2 (2014)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.39.2.117-125

Abstract

Goat milk and roselle (Hibiscus sabdariffa Linn) are food ingredients with health functionalproperties. This research used Lactobacillus acidophilus RRAM-01 and Lactococcus lactis RRAM-01which had been proven as probiotic, and Saccharomyces cereviceae. Saccharomyces cereviseae wasused to produce specific flavor components in koumiss (bacterial fermentation product). The objectiveof this research was to study the characteristics of goat milk probiotic koumiss added that with roselleextract. The results showed that the addition of different concentration of roselle extract (0%, 0.5%, and1%) in the goat milk probiotic koumiss had no effect on chemical and microbiological characteristics ofkoumiss. Goat milk processed into koumiss had ability to suppress the growth of coliform and hadstrong inhibition activity against Escherichia coli ATCC 25922 as tested by agar diffusion test.Microbiological analysis used in this research was the pour plate method. Population of lactic acidbacteria indicated that the product fulfilled standards as probiotics koumiss (1011 cfu/mL), coliform wasnot detected in the products, therefore the products met the criteria of The National Agency of Drug andFood Control (NA-DFC) as probiotic functional food. Sensory evaluation was conducted by usinghedonic quality test. Based on the hedonic quality test, addition of different concentrations of roselleextract increased the intensity of red color and koumiss viscosity, but had no effect to the aroma andsourness of koumiss.
Co-Authors A. Fuziawan B.S.L. Jenie E. Nuraeni G. Ayuningtyas M.S. Soenarno T. Suryati