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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak BIOLINK (Jurnal Biologi Lingkungan, Industri, Kesehatan) Jurnal Dedikasi Masyarakat Journal of Applied Agricultural Science and Technology JSFK (Jurnal Sains Farmasi & Klinis) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Buletin Ilmiah Nagari Membangun Indonesian Journal of Community Services Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Science Midwifery Lumbung Farmasi : Jurnal Ilmu Kefarmasian Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Journal of Nutrition Science Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan Andalasian Livestock Biodiversitas Journal of Biological Diversity
Melia, Sri
Department Of Animal Products Technology, Faculty Of Animal Science, Universitas Andalas
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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The quality of fermented goat milk produced by Pediococcus acidilactici BK01 on refrigerator temperature sri Melia; Indri Juliyarsi; Yulianti Fitri Kurnia; Yudha Endra Pratama; Dhiva Rezzy Pratama
Biodiversitas Journal of Biological Diversity Vol. 21 No. 10 (2020)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d211017

Abstract

Abstract. Melia S, Juliyarsi I, Kurnia YF, Pratama YE, Pratama DR. 2020. The quality of fermented goat milk produced by Pediococcus acidilactici BK01 on refrigerator temperature. Biodiversitas 21: 4591-4596. This research aimed to determine the quality of chemical and microbiological milk of goats fermented with Pediococcus acidilactici BK01 with the storage time on refrigerator temperature. The method used is the experimental method of Completely Randomized Design with five times the treatment of goat milk fermentation at the refrigerator temperature is over 0, 7, 14, 21, and 28 days with four repetitions. The results showed long-lasting storage of real effect (P < 0.05) on water content, pH, titratable acid, total lactic acid bacteria, and total plate count, but no noticeable effect (P > 0.05) on the protein levels and milk fat fermentation during the resulting storage. The value of moisture content during storage ranges between 85.88-84.92%, pH 4.48-4.28 , 3.69-3.49% fat content, 3.53-3.58% protein content, as well as the count of titratable acid ranging from 1.52-1.73%. The whole colonies of lactic acid bacteria reached between 9.106 log CFU/mL to 10.376 log CFU/mL, and the total plate count (TPC) value during storage experienced an increase from 2.653 log CFU/mL to 4.012 log CFU/mL. Based on the results of the study can be concluded that the milk of goat fermentation with P. acidilactici BK01 can maintain quality until the retention period of 28 days with the viability of lactic acid bacteria that meet the category as probiotics and still liked by the consumer.
Characteristics of lactic acid bacteria isolated from palm sugar from West Sumatra, Indonesia and their potential as a probiotic NURAZIZAH RAMADHANTI; SRI MELIA; JAMES HELLYWARD; ENDANG PURWATI
Biodiversitas Journal of Biological Diversity Vol. 22 No. 5 (2021)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d220520

Abstract

Abstract. Ramadhanti N, Melia S, Hellyward J, Purwati E. 2021. Characteristics of lactic acid bacteria isolated from palm sugar from West Sumatra, Indonesia and their potential as a probiotic. Biodiversitas 22: 2610-2616. Palm sugar is one of the sugar products from palm sap processing. It is made by reducing the water content in the sap to certain water content and is used as a natural sweetener. This study used palm sugar from 3 producers, i.e. Marapalam Gula Semut (MGS), Tetesan Gula Semut (TGS) and Sungayang Gula Semut (SGS) in Sungayang, West Sumatra, Indonesia. This study aimed to isolate and identify lactic acid bacteria (LAB) from palm sugar, potentially as a probiotic, using the 16S rRNA method. The probiotic potential of bacteria was selected based on morphology, biochemical properties, resistance to acidic pH 3 and 0.3% bile salts, antimicrobial activity against pathogenic bacteria. The results showed that lactic acid bacteria isolated from palm sugar are Gram-positive rod-shaped (Bassil), negative catalase, and homofermentative. The total colonies of lactic acid bacteria ranged from 50 x 107 cfu/g - 117 x 107 cfu/g. The MGS lactic acid bacteria had 74.71% viability resistance in acidic pH 3, 65.52% viability against bile salts (0.3% ox gall). The diameter of inhibition against Escherichia coli O157 was 18.20 mm, Propionibacterium acnes (18.00 mm), Acinetobacter baumannii (14.19 mm), and Listeria monocytogenes (16.35 mm). The phylogenetic tree based on 16S rRNA showed that the MGS isolate has a similarity of 99.92% to Lactobacillus fermentum strain 1743. It can be concluded that Lactobacillus fermentum strain 1743 isolated from palm sugar has potential as a probiotic.
Physicochemical and microbiological fermented buffalo milk produced by probiotic Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice (Citrus nobilis) SUSMIATI SUSMIATI; SRI MELIA; ENDANG PURWATI; HURRIYA ALZAHRA
Biodiversitas Journal of Biological Diversity Vol. 23 No. 8 (2022)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d230858

Abstract

Abstract. Susmiati, Melia S, Purwati E, Alzahra H. 2022. Physicochemical and microbiological fermented buffalo milk produced by probiotic Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice (Citrus nobilis). Biodiversitas 23: 4329-4335. Fermented milk is a type of dairy product that has been fermented with lactic acid bacteria. Changes in starter lactic acid bacteria and fruits can improve fermented dairy's physicochemical quality and total lactic acid bacteria (LAB) colonies. This study investigates how changes in the concentration of starter Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice concentration affect protein, fat, moisture, total titratable acidity, pH value, and total lactic acid bacteria (LAB) colonies in buffalo fermented milk. This study used randomized block design (RBD) experiment, with factor A being starter L. pentosus strain HBUAS53657 4%, 5% and 6% (A1, A2 and A3) and factor B being sweet orange juice 10%, 15% and 20% (B1, B2 and B3) with three replications as a treatment. The data were statistically processed using analysis of variance, and the smallest significant difference test was p<0.05. The results showed that the protein content ranged from 5.81-6.33%, fat content 6.14-6.35%, water content 81.63- 85.78%, pH 3.57-4.23, TTA value 1.30-1.85 and total LAB colonies from 4.67×109 to 9.0×109 CFU/mL. Fermented milk products with 6% starter L. pentosus HBUAS53657 and 20% sweet orange juice produced the best results. This product is suitable for consumption as a probiotic beverage.
The screening of probiotic lactic acid bacteria from honey of stingless bee from West Sumatra, Indonesia and using as starter culture SRI MELIA; SALAM N. ARITONANG; INDRI JULIYARSI; YULIANTI FITRI KURNIA; RUSDIMANSYAH RUSDIMANSYAH; VIRA OKTAVIA HERNITA
Biodiversitas Journal of Biological Diversity Vol. 23 No. 12 (2022)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d231235

Abstract

Abstract. Melia S, Aritonang SN, Juliyarsi I, Kurnia YF, Rusdimansyah, Hernita VO. 2022. The screening of probiotic lactic acid bacteria from honey of stingless bee from West Sumatra, Indonesia and using as starter culture. Biodiversitas 23: 6379-6385. This study aimed to isolate probiotic lactic acid bacteria (LAB) from stingless bee honey (Galo-galo) and apply it as a starter culture. This research used stingless bee honey (Galo-galo) from west Sumatra, Indonesia. There are 6 types of honey bees, namely Tetragonula sarawakensis (TS), Tetragonula testaceitarsis (TT), Tetragonula minangkabau (MK), Tetrigona binghami (TB), Geniotrigona thoracica (TR) and Heterotrigona itama (IT). The screening of probiotics was evaluated as the LAB isolates' ability to resist acid (pH 3), bile salts (0xgall 0.5%), and antimicrobial activity against pathogenic bacteria. Based on the probiotic selection, the TB1 isolate from Tetrigona binghami honey had an acid tolerance of 82.75%, bile salt tolerance of 94.44%, and the highest antimicrobial activity against pathogenic bacteria with more excellent resistance than antibiotics. The identification with 16S rRNA showed that the TB1 bacterial isolate had 100% similarity with Lactobacillus plantarum SN13TFurthermore, starter culture inoculated with 6% L.plantarum SN13T met the starter culture parameters, with a pH of 4.7, titratable acidity of 1.46%, and lactic acid bacteria counts of 9.0 x 109 CFU/mL. L.plantarum SN13T is a candidate probiotic bacteria isolated from the stingless bee honey (Tetrigona binghami). This bacteria has the potential to be developed as a starter for fermented milk processing in the food industry.
Isolation and molecular characterization of probiotic from Sidamanik green tea (Camellia sinensis) fermentation ALIYAH FAHMI; SUMARYATI SYUKUR; ZULKARNAIN CHAIDIR; SRI MELIA
Biodiversitas Journal of Biological Diversity Vol. 24 No. 8 (2023)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d240809

Abstract

Abstract. Fahmi A, Syukur S, Chaidir Z, Melia S. 2023. Isolation and molecular characterization of probiotic from Sidamanik green tea (Camellia sinensis) fermentation. Biodiversitas 24: 4277-4288. The bioavailability of green tea catechins is reduced in the gastrointestinal tract because of its instability. Probiotics are expected to increase their bioavailability in the gastrointestinal tract.There is no any information about Sidamanik fermented green tea, either probiotics, antimicrobial activity, or probiotic species that are beneficial to health. This research aims to isolate and test the characterization of probiotics from fermented green tea. Green tea from Sidamanik Sub-district was fermented with palm sugar and forest honey with 24, 48, and 72 h variation times. The fermented green tea was tested for morphological characterization,Gram staining, catalase test, and fermentation test. Then the resistance test to bile acids and salts and the antimicrobial activitytest against three pathogenic bacteria Escherichia coli Q157:H7, Staphylococcus aureus ATCC25923, and Listeria monocytogenes CFSAN004330. Two strains were selected from this series of tests, which were identified using 16S rRNA gene sequencing from different green tea fermented at the same fermentation time. The results indicated a positive lactic acid bacteria (LAB) morphological test. The characteristics of LAB can be described as a single colony being seen with a round, smooth, yellowish-white color, and a clear zone was formed around the colony, positive Gram, negative catalase, and homofermentative. LAB strains 1.1., and 4.1 were chosen to test their antimicrobial activity because they had the best acid and salt resistance viability. Then the results of molecular identification of 16S rRNA gene found that the probiotics contained in LAB strain 1.1. was Lactobacillus plantarum Y-1 and in LAB strain 4.1 was Lacticaseibacillus paracasei HBUAS62903. This study aims to find a new product of fermented green tea that has benefits in digestive health because it contains naturally processed lactic acid bacteria, is cheaper, simpler, stable at room temperature, durable in storage, and easy to serve.
Changes in physicochemical, microbiological, and sensory quality of fermented milk with Lactiplantibacillus pentosus during cold storage SUSMIATI SUSMIATI; SRI MELIA; ILFA KHAIRINA; HURRIYA ALZAHRA
Biodiversitas Journal of Biological Diversity Vol. 25 No. 1 (2024)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d250131

Abstract

Abstract. Susmiati, Melia S, Khairina I, Alzahra H. 2024. Changes in physicochemical, microbiological, and sensory quality of fermented milk with Lactiplantibacillus pentosus during cold storage. Biodiversitas 25: 269-275. Fermented milk is a probiotic milk product created through a fermentation process that includes the addition of lactic acid bacteria, specifically Lactiplantibacillus pentosus. Enhancing the product's organoleptic qualities and extending its shelf life are the primary objectives of milk fermentation. This study aimed to determine the levels of protein, fat, water, pH value, TTA value, total lactic acid bacteria (LAB) colonies and sensory quality like taste, aroma and texture of fermented milk at 1, 7, 14, 21 and 28 days of storage. The results showed that protein content, fat content, water content, pH value, TTA value, and total colony LAB ranged from 5.30-6.96%, 6.01-7.49%, 72.03-88.89%, 4.78-5.17, 0.96-1.30%, 6.73-11.06 x109 CFU/mL, respectively . The overall organoleptic quality level was highest in the samples with the shortest storage time.
Co-Authors - Montesqrit Ade Rakhmadi Ade Sukma Ade Sukma Adhitya Jessica Adilla Fitri Adisti Rastosari Afriani Sandra ALIYAH FAHMI Ananda, Ananda Annisa Putri Aronal Aronal Aulia, Surya Auliarasulina , Siti Auliarasulina, Siti D. Novia Deni Novia Devi Yulia Rahmi Dhiva Rezzy Pratama Dhiva Rezzy Pratama Doni Supadil El Latifa Sri Suharto Ely Febriyanti ENDANG PURWATI Endang Purwati Endang Purwati RN Erpomen Erpomen fahmi, Aliyah - Fanny Virya Akni Fatimah Nurhayani Fatma Poni Mardiah Ferawati, . Ferry Lismanto Syaiful Hasana, Annisa Nada Hasanah, Zahratul Hendri Purwanto HURRIYA ALZAHRA HURRIYA ALZAHRA Ikhlas Pratama Sandy Ilfa Khairina Indrapriyatna, Ahmad Syafruddin Indri Juliyarsi Indri Juliyasri Iskandar Zulkarnain James Hellyward Lara Suci Lidia Armayeni Linda Suhartati M. Adriansyah Meuthia Meuthia Mirzah Mirzah Muhammad Farid Najmiatul Fitria NURAZIZAH RAMADHANTI Rahmat Eka Putra Ratni Prima Lita Rifki, Adam Muhammad Rika Afriani Rini Agustin Rizki Dwi Setiawan Rizki Dwi Setiawan Rizki Dwi Setiawan Rola Amelia Putri Rusdimansyah SALAM N. ARITONANG Salsabila, Andhini Aulia Salsabila, Shafa Sari, Deta Yosfa Sonia Pratiwi Sugeng Pangestu SUMARYATI SYUKUR Sumaryati Syukur Supadil, Doni Susmiati Susmiati Syahnara, Rahmi Ayu Syifa Nabila Tuty Anggraini Vebriyanti, Ely VIRA OKTAVIA HERNITA Yoshendri , Allisya Aulia Yudha Endra Pratama Yuherman, . Yulianti Fitri Kurnia ZULKARNAIN CHAIDIR Zulkarnain Chaidir