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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Penelitian Pascapanen Pertanian Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Tyas Utami
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Industrial & Manufacturing Engineering

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Enzymatic Interesterification of Palm Stearin and Sardine oil to Produce Margarine-fat Pudji Hastuti; Tyas Utami
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 1 (2003): 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 (234.548 KB)

Abstract

Enzymatic interesterification of Palm Stearin (PS) and Sardine Oil (SO) as source of Eicosa Pentaenoic Acid (EPA) and Docosa Hexaenoic Acid (DHA) have been of interest to modify the physical properties of the triglyceride. An attempt to enzymatic-restructure PS and SO to form Structured Lipid (SL) which is suitable for margarine was investigated using immobilized lipase from Rhizomucor miehei and that from Candida antartica. The effect of reaction time course, ratio of PS/SO and ratio of enzyme/substrate were studied in the present study. At the end of interesterification, the enzyme was filtered from the reaction mixture through a filter paper. The Solid Fat Index (SFI) was determined by dillatometry. The Slip Melting Point (SMP) was determined by capillary tube method. Both of interesterification catalyzed by immobilized sn 1,3 specific lipase from R.miehei,and non specific lipase from C.antartica were found to decrease the SFI value at 10; 21.1 and 33.30C. The SMP value was decrease from 58-500C to 37-390C. The change of these parameters were slightly faster in the reaction which catalyzed by lipase from R miehei than lipase from C.antartica . The more the utilization of the enzyme the faster the change were occurred, especially the increase of enzyme utilization from 2.5% to 5%, which decrease the SFI value at 33,30C. The decrease of the PS/SO ratio resulted in the decrease of SFI and SMP values. It was found that the most suitable SFI and SMP value for margarine fat is the SL formed by carrying out the enzymatic-interesterification of PS/SO with the ratio of 40/60 using enzyme 2.5% of the total fat, for 8 hours at 600C. Key words : Palm stearin, sardine oil, enzymatic-interesterification, solid fat index and slip melting point
Growth Kinetics of Lactobacillus plantarum and Lactobacillus sp. in MRS Medium Yoyok B Pramono; Eni Harmayani; Tyas Utami
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 1 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Lactobacillus plantarum FNCC 250 and Lactobacillus sp. FNCC 401 were isolated from traditional fermented food which had potential properties as probiotic agents and to reduce cholesterol. The aim of the research was to study the growth kinetics of Lactobacillus plantarum FNCC 250 and Lactobacillus sp. FNCC 401 at MRS medium, using glucose a substrate limiting factor. Cells were inoculated into MRS medium containing glucose concentration of 0.05 ; 0.1 ; 0.2 ; 0.3 ; 0.5 ; 1 ; 1.5 ; 2 ; and 3 % (w/v). Fermentation was carried out at 37oC, with initial pH 6.8 and was monitored for 24 hours. During the fermentation, dry cell weight, reducing sugar and pH were analysed. The results showed that Ks ( the substrate saturation constant) of Lactobacillus plantarum FNCC 250 was 0.04 (g.l-1) ; ì max (the maximum growth rate) was 0.17 (h-1) ; and Y (growth yield) was 0.24 ( g.g-1), meanwhile for Lactobacillus sp. FNCC 401 Ks was 0.06 (g.l-1), ì max was 0.26 (h -1) ; and Y (growth yield) was 0.24 ( g.g -1). Key words : Fermentation, growth kinetics, Lactobacillus plantarum, and Lactobacillus sp.
Viability and Stability of Lactobacillus Plantarum Mut 7 FNCC 250 Suplemented in Papaya-Pineapple Juice During Storage Sri Hartati; Eni Harmayani; Endang S Rahayu; Tyas Utami
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 2 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Lactobacillus plantarum Mut7 FNCC 250 is an indigenous bacterium isolated from fermented food (“gatot”) and a potential agent to reduce cholesterol. Study the on aplication of the bacterium as probiotic agent to food stuff is needed. The purpose of the study was to prepare formula of papaya-pineapple juice as probiotic carrier and to study the viability and capability of Lactobacillus plantarum Mut7 FNCC 250 to assimilate cholesterol during three months storage. Fruits juice was prepared with different formula and organoleptically tested. Selected juice formula was supplemented with Lactobacillus plantarum Mut7 FNCC 250 and stored in cool room (4-5 oC). During three month storage, the value of pH the product, cell viability and ability to assimilate cholesterol were evaluated. The result indicated that acceptable formula was papaya juice added with 25 % pineapple. Viability of Lactobacillus plantarum Mut7 FNCC 250 supplemented in papaya- pineapple juice was stable (decrease of < 1 log cycle), while the pH of the juice decreased after 3 month storage. The ability of Lactobacillus plantarum Mut7 FNCC 250 to assimilate cholesterol was stable within 2 months storage, but decreased after 3 months. Key words : Viability, sta, Lactobacillus plantarum, probiotic, papaya-pineapple juice.
Pengaruh Bakteri Probiotik Terhadap Mutu Sari Kacang Tanah Fermentasi Sri Usmiati; Tyas Utami
Jurnal Penelitian Pascapanen Pertanian Vol 5, No 2 (2008): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v5n2.2008.27-36

Abstract

Kacang tanah adalah sumber bahan pangan yang berpotensi untuk dikembangkan menjadi minuman fermentasi. Kacang tanah dan olahannya rentan terhadap kontaminasi aflatoksin. Salah satu cara untuk menguranginya adalah memanfaatkan bakteri asam laktat probiotik sebagai agensia fermentasi yang dapat mengikat aflatoksin. Penelitian ini bertujuan untuk mengetahui potensi penggunaan bakteri asam laktat probiotik yang mampu mengikat aflatoksin terhadap mutu sari kacang tanah fermentasi yang aman dikonsumsi. Penelitian meliputi kegiatan: (1) seleksi bakteri asam laktat, (2) penentuan rasio kacang tanah dengan air untuk minuman fermentasi sari kacang tanah, (3) penyimpanan minuman sari kacang tanah fermentasi pada suhu 4°C selama 14 hari, (4) uji sensoris produk minuman sari kacang tanah fermentasi, dan (5) fermentasi sari kacang tanah yang terkontaminasi aflatoksin menggunakan kultur terpilih. Hasil penelitian menunjukkan bahwa Lactobacillus acidophilus SNP2 terpilih sebagai starter dalam fermentasi sari kacang tanah berdasarkan kemampuan menurunkan pH paling cepat dan sifat sensoris produk yang paling baik. Rasio kacang tanah dengan air 1:10 pada suhu 37°C selama 18 jam terpilih dalam fermentasi sari kacang tanah yang menghasilkan produk dengan nilai pH 3,58 dan jumlah sel 1,94x109 CFU/ml. Penyimpanan produk selama 9 hari pada suhu 4°C minuman sari kacang tanah fermentasi secara sensoris menjadi sangat asam dengan konsistensi lebih menggumpal. Fermentasi sari kacang tanah terkontaminasi aflatoksin menggunakan Lactobacillus acidophilus SNP2 dapat menurunkan aflatoksin sebesar 8,55 %. Effect of Probiotic Bacteria on Quality of Fermented Groundnut Extract Groundnut is a source of foods which is potential to be developed as fermented groundnut extract drinks. Groundnut and its processed products are easy to be contaminated by aflatoxin. To reduce groundnut aflatoxin contamination can be done by using probiotic lactic acid bacteria as fermentation agent to trap aflatoxin. The objective of the research was to find out the possibility of using probiotic lactic acid bacteria to ferment groundnut extract which could trap aflatoxin. The research included activities: (1) selection of lactic acid bacteria for groundnut extract fermentation, (2) determination the ratio of groundnut and water in fermented groundnut extract, (3) storage the fermented groundnut extract on 4°C for 14 days, (4) sensory test of fermented groundnut extract, and (5) fermentation of groundnut extract which was contaminated by aflatoxin using selected culture. Result of research showed that Lactobacillus acidophilus SNP2 was selected culture based on capability in reducing pH and sensory properties of fermented groundnut extract. The best ratio between groundnut and water in fermentation process was 1:10 at 37°C for 18 hours produced fermented drinks with pH 3.58 and cell count of 1.94xlO' CFU/m!. Storage of fermented groundnut extract for more than 9 days, caused the drinks became very sour and more coagulated consistency. Fermentation of groundnut extract contaminated by aflatoxin using Lactobacillus acidophllus SNP2 could reduce aflatoxin concentration for 8.55%.  
Pengaruh Penambahan Pediococcus Acidilactici F-11 sebagai Kultur Starter terhadap Kualitas Rusip Teri (Stolephorus Sp.) Arifah Kusmarwati; Endang Sri Heruwati; Tyas Utami; Endang Sutriswati Rahayu
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 6, No 1 (2011): Juni 2011
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v6i1.84

Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan Pediococcus acidilactici F-11 sebagai kultur starter terhadap kualitas rusip melalui proses fermentasi. Rusip teri dibuat melalui fermentasi tanpa dan dengan penambahan starter dengan variasi penggaraman 10, 15, dan 20% dan masing-masing ditambah gula merah 10% dari berat ikan  pada suhu kamar (30 ± 2°C) selama 12 hari. Parameter yang diamati meliputi parameter mikrobiologi (ALT, total bakteri asam laktat (BAL), dan total coliform), kimiawi (pH, total asam, TVB, kadar air, dan kadar garam), dan sensori. Hasil penelitian menunjukkan bahwa penambahan Pediococcus acidilactici F-11 dapat meningkatkan total BAL dan menurunkan total coliform produk rusip yang dihasilkan. Selain itu dapat mempersingkat waktu fermentasi dari 12 hari menjadi 9 hari dan menghasilkan produk rusip dengan sifat sensori yang lebih disukai terutama pada perlakuan penggaraman 15%. Produk rusip yang dihasilkan memiliki total BAL lebih tinggi yaitu sebesar 7,47 log, total coliform lebih rendah yaitu 3,34 log daripada rusip tanpa starter serta memiliki rasa dan tekstur yang lebih disukai. 
Co-Authors Arifah Kusmarwati Endang S Rahayu Endang Sri Heruwati Endang Sutriswati Rahayu Eni Harmayani Pudji Hastuti Sri Hartati Sri Usmiati Yoyok B Pramono