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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengkajian dan Pengembangan Teknologi Pertanian
Rifah Hestyani Arum
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Agriculture, Biological Sciences & Forestry Engineering Industrial & Manufacturing Engineering

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AKTIVITAS ANTIBAKTERI GETAH PEPAYA KERING TERHADAP Staphylococcus aureus PADA DANGKE [Antibacterial Activity of Dried Papaya Latex toward Staphylococcus aureus in Dangke] Rifah Hestyani Arum; Budiatman Satiawihardja; Harsi D. Kusumaningrum
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 1 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (482.477 KB) | DOI: 10.6066/jtip.2014.25.1.65

Abstract

AKTIVITAS ANTIBAKTERI GETAH PEPAYA KERING TERHADAP Staphylococcus aureus PADA DANGKE[Antibacterial Activity of Dried Papaya Latex toward Staphylococcus aureus in Dangke]Rifah Hestyani Arum1), Budiatman Satiawihardja1,2) dan Harsi D. Kusumaningrum1,2,3)*1)Program Studi Ilmu Pangan, Institut Pertanian Bogor, Bogor2)Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor3)Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Diterima 19 November 2013 / Disetujui 12 Mei 2014ABSTRACT  Dangke is a traditional milk curd product, made by coagulation of milk using fresh papaya latex. This product is usually kept at room temperature (27-30ºC) until consumption. Dried papaya latex was used in this study to produce dangke, and its effect to S. aureus was determined by direct contact in TSB and dangke. Fresh papaya latex was dried using vacuum oven at 50-55ºC for 22 hours. Dried papaya latex at a concentration of 2.7x10-3 g/100 mL could reduce S. aureus approximately 1 log CFU/mL in TSB after 24 hours. Dried papaya latex and papain could maintain the S. aureus number in dangke within 24 hours storage at room temperature. The antibacterial activity of non-proteolytic compound of papaya latex, i.e ethanolic extract of papaya latex was determined by macrodilution method, resulted an the MIC90 of 8 mg/mL. The cell membrane leakage after exposure was detected by measuring the optical density of bacterial supernatant at 260 nm. The result showed that exposure to increasing antibacterial concentration resulted in increasing of optical density of S. aureus supernatant, indicating that the antibacterial caused the S. aureus membrane leakage. Fluorescence microscopy imaging showed that S. aureus exposure to antibacterial caused membrane leakage thus gave Propidium Iodide (PI) chance to penetrate into the cell, as indicated by changing of fluorescence color from green to red.
PENGARUH JENIS DAN KONSENTRASI BAHAN PERENDAM TERHADAP MUTU KERIPIK KENTANG VARIETAS SUPER JOHN Rifah Hestyani Arum; Wanti Dewayani; Riswita Syamsuri; Erina Septianti
Jurnal Pengkajian dan Pengembangan Teknologi Pertanian Vol 24, No 1 (2021): Maret 2021
Publisher : Balai Besar Pengkajian dan Pengembangan Teknologi Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpptp.v24n1.2021.p55-65

Abstract

Effect of Types and Concentration of Soaking Agents on The Quality of Super John Variety Potato Chips. The aim of this study was to determine the type and concentration of the best soaking material that can be used to produce the highest quality potato chips. This study was design with a completely randomized (CRD) consisted of 6 soaking treatments with 3 replications each. Soaking material consisted of water (control treatment), slaked limCa(OH)2) 0,5%, lime betel (Ca(OH)2) 1%, Sodium metabisulfite (Na­2S2O5) 0,5%, Sodium metabisulfite (Na­2S2O5) 1%, CaCl­2 0,5% and CaCl2 1%. The obtained data were analyzed using analysis of variance followed by Duncan’s Multiple Range Test (DMRT) to show significancy among the treatment-mean values. The treatments significantly affected (p<0,05) the observed variables such as water, fat, ash, fiber and starch content of potato chips. The results of the organoleptic test showed that there were no significant differences for color, aroma, and taste, while for the textured there were significant differences and the highest level of preference was obtained for the chicp soaked with 0.5% Na2S2O5. Keywords: Super John variety, potato chips, soaking agents ABSTRAKTujuan percobaan ini untuk mengetahui jenis dan konsentrasi bahan perendam terbaik yang digunakan untuk menghasilkan keripik kentang dengan mutu paling tinggi. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) 6 perlakuan perendaman dengan 3 kali ulangan. Perlakuan perendaman terdiri dari air biasa (perlakuan kontrol), kapur sirih (Ca(OH)2) 0,5%, kapur sirih (Ca(OH)2) 1%, natrium metabisulfit (Na2S2O5) 0,5%, natrium metabisulfit (Na2S2O5) 1%, CaCl2 0,5%, dan CaCl2 1%. Data hasil percobaan dianalisis dengan ANOVA dan uji lanjut Duncan untuk menguji perbedaan di antara nilai-nilai tengah perlakuan dari peubah yang diamati. Hasil percobaan menunjukkan adanya pengaruh perlakuan perendaman yang nyata (p<0,05) terhadap peubah seperti kadar air, kadar lemak, kadar abu, serat dan pati keripik kentang. Hasil uji organoleptik menunjukkan tidak terdapat perbedaan yang nyata untuk peubah warna, aroma, dan rasa, sedangkan untuk nilai tengah terkstur menunjukkan perbedaan yang nyata (p<0,05) dan tingkat kesukaan tertinggi ditunjukkan oleh kripik kentang yang direndam dengan Na2S2O5 0,5%.Kata kunci: varietas Super John, keripik kentang, bahan perendam
Co-Authors Budiatman Satiawihardja Erina Septianti Harsi D. Kusumaningrum Riswita Syamsuri Wanti Dewayani