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All Journal Jurnal Teknologi Dan Industri Pangan

Betty Sri Laksmi Jenie

Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

Author-ID : 2465051

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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SELEKSI BAKTERI ASAM LAKTAT PENGHASIL AMILASE DAN PULULANASE DAN APLIKASINYA PADA FERMENTASI TALAS R. Haryo Bimo Setiarto; Betty Sri Laksmi Jenie; Didah Nur Faridah; Iwan Saskiawan; Sulistiani -
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The objective of this study were to select amylase and pululanase producing lactic acid bacteria (LAB) for taro fermentation and to find out the length of fermentation time that will produce short chain polysaccharide. Fourty one LAB isolates were selected based on the amylase and pululanase activity (U/mL). Three isolates of LAB i.e. Lactobacillus plantarum D-240, SU-LS67 and SU-LS59 demonstrated the highest enzyme activities among other strains. The amylase activity for those three isolates was 2.57, 2.70, and 2.50 U/mL, respectively and the pullulanase activity was 2.72, 2.88 and 2.91 U/mL, respectively. Genotypic identification was conducted for strains SU-LS59 and SU-LS67. Strains identification by sequencing the gene encoding 16S rDNA and phylogenetic analysis using Neighbor Joining method showed that both isolates were identical to Leuconostoc mesenteroides NBRC 100496T (AB681194 ) with a bootstrap value of 100%. Either single or mixed culture of L. plantarum D-240 and L. mesenteroides SU-LS 67 were then used as starter in taro fermentation and DP values of the taro starch were examined at various fermentation times (0, 6, 12, 18, 24 h). The results showed that applying 2% mixed culture (108 CFU/mL) of L. plantarum D-240 and L. mesenteroides SU-LS 67) at the ratio of 1:1 as starter in taro fermentation was found more effective than the single cultures due to its ability to hydrolize and generate starch with DP value around 27 after 18 h fermentation. Starch with DP values between 19-29 was considered suitable for the formation of resistant starch (RS) during autoclaving-cooling cycles. This finding might be advantageous as preliminary treatment for the production of RS-rich taro flour through autoclaving-cooling process.

KARAKTERISTIK MIKROKAPSUL Lactobacillus plantarum DAN STABILITASNYA DALAM PRODUK SELAI SALAK Nurwulan Purnasari; Betty Sri Laksmi Jenie; Lilis Nuraida
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Microencapsulation a technique that can be used to improve the viability of probiotic during food processing and through the intestinal tract. Two probiotic candidates (Lb. plantarum BSL and Lb. plantarum 2C12) were encapsulated using 3% sodium alginate and soybean oil (0.2% Tween 80). The objectives of the study were to evaluate the effectivity of microencapsulation technique by emulsion method on the probiotic survival, heat resistance, injured cell, and tolerance to bile salt (0.5%) and low pH (pH 2). The encapsulated probiotics were then incorporated into snake fruit jam and evaluated for their viability during storage in room temperature for 4 weeks. The results showed that both microencapsulated probiotics demonstrated good survival with high viability (11 Log CFU g-1). Heat resistance of the encapsulated strains at 50ºC was better than their free cells, although higher temperatures (60-70ºC) would lowered the number of survivors. Heating at 50-70ºC caused injury to all probiotics cells either free or encapsulated. The survival of all encapsulated probiotics to bile salt and low pH were also better than their free cells. Encapsulated probiotic bacteria in snake fruit jam showed good viability throughout the four weeks of storage, whereas the free probiotic lost all their viability within two weeks. The total yeast and mold count of the probiotic snake fruit jam at 4 week-storage it was still approximately below the maximum standard. The results suggested that microencapsulation of probiotic by emulsion method is suitable to develop snake fruit jam as fruit based probiotic product.

KARAKTERISTIK SIFAT PREBIOTIK TEPUNG DALUGA HASIL MODIFIKASI HEAT MOISTURE TREATMENT Nestri Purnamasari; Didah Nur Faridah; Betty Sri Laksmi Jenie
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 1 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Daluga (Cyrtosperma merkusii. (Hassk.) Schott) is one of tubers originating from Siau Island, Manado, North Sulawesi. The resistant starch of daluga can be utilized as a potential source of prebiotic. However, naturally daluga has low resistant starch content and a modification is necessary for improving its content. The aim of the study was to examine the effect of heat moisture treatment (HMT) on the resistant starch content and prebiotic properties of modified daluga flour. The HMT modification was carried out at 121°C for 60 min in an autoclave, and the modified flour was then compared with the untreated native flour (TD). The results showed that autoclaved TD-HMT flour had 8.81% higher resistant starch content as compared to that of TD. The increment also affected the prebiotic characteristics of the modified flour. The TD-HMT showed resistant to gastric acid up to 92%, augmentations of prebiotic activity, index and effect, as well as L. plantarum BSL growth improvement up to 3 log CFU/mL. The gastric acid resistant autoclaved TD-HMT is able to stimulate probiotic LAB growth, confirming its prebiotic potential for acid bacteria fermentation.

AKTIVITAS ANTIOKSIDAN DAN PENGHAMBATAN α-GLUKOSIDASE OLEH EKSTRAK ETANOL BAKTERI ASAM LAKTAT INDIGENUS Eko Farida; Betty Sri Laksmi Jenie; Lilis Nuraida; Puspo Edi Giriwono
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 1 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Lactic acid bacteria (LAB) are one of Indonesia's biodiversity which can be beneficial for food and health purposes. Some of LAB are potential probiotics with specific functional properties, such as antidiabetes. This study evaluated the effect of ethanol extracts of twelve indigenous LAB in inhibiting α-glucosidase enzyme and their antioxidant activities. Assay for the α-glucosidase inhibition was performed on LAB ethanol extract using spectrophotometric method at λ=410 nm, while the antioxidant activity was measured using 1,1-diphenyl-2-picrylhydrazyl (DPPH) method at λ=517 nm. The results showed that α-glucosidase inhibition was significantly different between the isolates (P<0.01). Lactobacillus fermentum S21209 had the highest α-glucosidase inhibition activity, which was significantly different from Lactobacillus plantarum MB427, Lactobacillus plantarum Pi28a, Lactobacillus delbrueckii W24802 and Lactobacillus plantarum 2 W22409. Evaluation of the antioxidant activity also showed significant difference between the isolates (P<0.01). Lactobacillus plantarum BSL had the highest antioxidant activity (92.81±1.36%), which was not significantly different from vitamin C as a control. This preliminary study reported that twelve indigenous LAB could be used as potential antidiabetic probiotics, although the responsible compounds are not known.

Co-Authors Farida, Eko Iwan Saskiawan Lilis Nuraida Nestri Purnamasari Nurwulan Purnasari Puspo Edi Giriwono R. Haryo Bimo Setiarto Sulistiani -

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