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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Tropical Animal Science Journal
I. I. Arief
Department of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University
Agriculture, Biological Sciences & Forestry Energy

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Journal : Tropical Animal Science Journal

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Purification of Bacteriocin from Lactobacillus plantarum IIA-1A5 Grown in Various Whey Cheese Media Under Freeze Dried Condition R. Fatmarani; I. I. Arief; C. Budiman
Tropical Animal Science Journal Vol. 41 No. 1 (2018): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (533.627 KB) | DOI: 10.5398/tasj.2018.41.1.53

Abstract

Lactobacillus plantarum IIA-1A5 is a lactic acid bacteria (LAB) that has been reported to have capacity to produce bacteriocin, usually called plantaricin. This bacteriocin is usually produced in commercial synthetic media. However, the media is expensive, thus finding a novel source which is less expensive and abundant is necessary. The present work was aimed to compare the use of gouda and mozarella cheese whey as growth media of L. plantarum IIA-1A5 producing plantaricin, as well as to evaluate the effectiveness of freeze dried plantaricin as an antimicrobial agent. The results showed that gouda and mozarella cheese whey were applicable for growth media of L. plantarum IIA-1A5 and production of plantaricin. The plantaricin produced from the whey showed a size of about 9.6 kDa. Freeze dried plantaricin was shown to be relatively stable in the second week of storage, but there was a slight decrease in protein concentration during storage, indicating that the protein was partially denatured and precipitated. However, the freeze dried plantaricin showed inhibitory activities against S. aureus ATCC 25923, B. cereus ATCC 21332, S. thpymurium ATCC 14028, E. coli ATCC 25922, and P. aeruginosa ATCC 27853 during storage at room temperature.
Anti-diabetic Potency and Characteristics of Probiotic Goat-Milk Yogurt Supplemented with Roselle Extract during Cold Storage R. R. S. Wihansah; I. I. Arief; I. Batubara
Tropical Animal Science Journal Vol. 41 No. 3 (2018): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (481.894 KB) | DOI: 10.5398/tasj.2018.41.3.191

Abstract

This study aimed to evaluate the anti-diabetic potency by in vitro method and the characteristics of probiotic goat-milk yogurt supplemented with roselle extract during cold storage. The experiment used three treatments namely yogurt, probiotic yogurt, and probiotic yogurt supplemented with roselle extract. Yogurt was stored in cold storage (4 oC) and was evaluated for the characteristics and anti-diabetic potency on days 0, 5, 10, and 15. The anti-diabetic potency was analyzed by a-glucosidase inhibitory activity. The results showed that goat milk in this study had a good quality including fat, SNF, protein, lactose content, density, and freezing point. Roselle extract had anti-diabetic potency with 87.72% inhibition at 25% concentration and also had 13.64% IC50 value. The anti-diabetic potency was affected by the type of yogurt, storage duration, and their interaction (P<0.05). Viscosity and water activity were affected by storage duration (P<0.05), meanwhile titratable acidity and pH value were affected by the type of yogurt. Total lactic acid bacteria were affected by storage duration, and there was an interaction between the type of yogurt and storage duration. In conclusion, probiotic yogurt supplemented with roselle extract had the highest anti-diabetic potency among all treatments with 36.70% inhibition. The inhibitory activity of probiotic yogurt supplemented with roselle extract decreased during 15 days of cold storage. The inhibition was comparable with acarbose at 0.1-0.5 ppm concentration. Physical, chemical, and microbiological characteristics of yogurt in this study were good and could be consumed up to 15 days of cold storage.
Co-Authors C. A. Patria C. Budiman C. Sumantri D. R. Malini E. Taufik H. Burhan H. Nuraini I. Batubara I. Khaerunnisa Jakaria Jakaria Masyitah Masyitah R. Afnan R. Fatmarani S. A. Priyambada T. Suryati Wihansah, R. R. S.