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Pemanfaatan Supernatan Kultur Pediococcus acidilactici F11 Penghasil Bakteriosin untuk Memperpanjang Masa Simpan Tahu Eni Harmayani; Endang S. Rahayu; Titiek F. Djaafar; Nuri Wahyuningsih; Tri Marwati
Jurnal Penelitian Pascapanen Pertanian Vol 6, No 2 (2009): 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.v6n2.2009.85-93

Tahu merupakan makanan yang mudah rusak akibat aktivitas bakteri pembusuk. Pediococcus acidilactici F11 potensial digunakan sebagai pengawet karena mampu memproduksi bakteriosin yang bersifat antibakteri. Penelitian bertujuan untuk mengetahui kemampuan supernatan kultur P. acidilactici F11 (PaF11) dalam menghambat bakteri dan coliform pada tahu sebagai upaya memperpanjang umur simpan tahu. Variasi perlakuan yang dicobakan yaitu : pasteurisasi dengan supernatan kultur PaF11 pada suhu 95oC selama 5 menit (PDS), perendaman dengan supernatan kultur PaF11 pada suhu 4oC selama semalam (RSS) dan perendaman dengan supernatan kultur PaF11 pada suhu kamar selama 15 menit (RSL). Sebagai kontrol dilakukakn perlakuan pasteurisasi dengan air pada 95oC selama 5 menit (KON), dan perendaman dengan NisaplinR (200 mg/l) pada suhu kamar selama 15 menit (RNL). Supernatan kultur PaF11 diperoleh dengan cara sentrifugasi kultur PaF11 yang ditumbuhkan dalam limbah cair tahu dengan penambahan 1% sukrosa dan diinkubasi 37oC selama 18-24 jam. Total bakteri dan coliform pada tahu dianalisis pada penyimpanan hari ke 0,3 dan 7 dan uji organoleptik dilakukan pada hari ke 7. Hasil penelitian menunjukkan bahwa pasteurisasi dengan supernatan kultur PaF11 pada suhu 95oC selama 5 menit (PDS) dapat menekan bakteri tahu sebesar 2 log cycle dan coliform 475 APM/g dan perendaman dengan supernatan kultur PaF11 pada suhu 4oC selama semalam (RSS) dapat menekan bakteri sekitar 2 log cycle dan coliform sebesar 550 APM/g. Pasteurisasi dengan air pada 95oC selama 5 menit (KON), total bakteri dan coliform dalam tahu terus mengalami peningkatan selama penyimpanan. Baik perendaman dengan supernatan kultur PaF11 pada suhu kamar selama 15 menit (RSL) maupun perendaman dengan NisaplinR (200 mg/l) pada suhu kamar selama 15 menit (RNL) tidak mampu menekan bakteri maupun coliform tahu. Penggunaan supernatan kultur PaF dengan cara pasteurisasi pada suhu 95oC selama 5 menit (PDS) dan perendaman pada suhu 4oC selama semalam (RSS) dapat memperpanjang masa simpan tahu sampai 7 hari, dan meningkatkan tingkat penerimaan panelis. Utilization Of The Culture Supernatant Of P. Acidilactici F11 As A Bacteriocin Producer To Extend Shelf-Life Of Tofu. Tofu is a nutricious food and prone to spoilage by bacterial activity. pediococcus acidilacticii F11 can be used as food preservatives because of their ability to produce bacteriocin as an antibacterial metabolite. The purpose of this research was to determine the ability of the culture P acidilactici F11 (Pa F11) supernatant to inhibit bacteria and coliform and to extend shelf-life of tofu. Treatments done were: pasteurization using PaFl1 culture supernatant at 95°C for 5 min (POS), soaking using PaF11 culture supernatant at room temperature for 15 min (RSL), and soaking using PaF11 culture supernatant at 4°C overnight (RSS). Pasteurization tofu in water at 95°C for 5 min (KON) and soaking tofu in Nisaplin" (200 mg/L) at 4°C for IS min (RNL) were used as control. Culture supernatant of Pa F11 was obtained by centrifuging the culture of Pa F11 which was grown for 18-24 h at 37 'C in tofu liquid waste with addition of 1% sucrose. Total bacteria and coliform on tofu were analyzed at 0, 3, 7 days and sensory test were conducted at 7 days of storage. Result showed that pasteurized tofu in PaF11 supernatant at 95°C for 5 min (PDS) had low bacteria and coli/arm counts (2 log cycle and 475 APM/g respectively) during storage. Tofu soaked in Pa F11 supernatant at 4°C overnight (RSS) had lower both bacteria and coliform counts compared to control (2 log cycle and 550 APM/g, respectively) during storage. Data indicated that both bacteria and coliform counts of pasteurized tofu in water at 95°C for 5 min (KON) increased during storage. Addition of 200 mg/l Nisaplin" at 4°C for 15 min (RNL) or supernatant soaked at room temperature for 15 min (RSL) did not inhibit both bacteria and coliform on tofu during storage. Utilization of PaF 11 supernatant for pasteurization at 95 'C for 5 min (PDS) and soaking at 4°C overnight (RSS) prolonged the shelf-life of tofu up to 7 days and increased the acceptance level of panelis.

Preferensi Konsumen terhadap Yoghurt Buah dan Sifat Kimiawinya Titiek F. Djaafar; Siti Rahayu
Buletin Peternakan Vol 31, No 1 (2007): Buletin Peternakan Vol. 31 (1) Februari 2007
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v31i1.1215

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Penggunaan Garam dan Asap Cair dalam Pengawetan Telur Itik, Pengaruhnya terhadap Karakteristik Fisik dan Kimia Telur Asin Titiek F. Djaafar
Buletin Peternakan Vol 31, No 3 (2007): Buletin Peternakan Vol. 31 (3) Agustus 2007
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v31i3.1229

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Pemanfaatan Kultur Pediococcus Acidilactici F-11 Penghasil Bakteriosin sebagai Penggumpal pada Pembuatan Tahu Eni Harmayani; Endang S. Rahayu; Titiek F. Djaafar; Citra Argaka Sari; Tri Marwati
Jurnal Penelitian Pascapanen Pertanian Vol 6, No 1 (2009): 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.v6n1.2009.10-20

Tahu merupakan hasil penggumpalan protein kedelai oleh whey yang terfermentasi spontan (kecutan). Permasalahan yang dihadapi pengrajin tahu yaitu munculnya flavor asam pada tahu yang dihasilkan dari penggumpal tipe asam, sehingga perlu alternatif bahan penggumpal. Penelitian ini bertujuan untuk (i) mengetahui pertumbuhan P. acidilactici F-11 dan produksi bakteriosin dalam whey tahu, (ii) mempelajari pemanfaatan kultur P. acidilactici F-11 sebagai penggumpal pada pembuatan tahu dan (iii) mengetahui kualitas mikrobiologis dan organoleptik tahu selama penyimpanan pada suhu 4oC. Penelitian terdiri dari 3 tahap. Pertama, pertumbuhan P. acidilactici F-11 dan produksi bakteriosin. Kedua, pemanfaatan kultur sebagai penggumpal tahu. Ketiga, uji kualitas mikrobiologi (total bakteri) dan organoleptik (tekstur, pH, warna, flavor, dan kenampakan) tahu selama penyimpanan. Hasil penelitian menunjukkan bahwa P. acidilactici F-11 tumbuh lebih baik dalam whey dengan penambahan 1% sukrosa, pada suhu 37oC, namun tidak sebaik dalam media TGE cair. Aktivitas bakteriosin dapat dideteksi dengan adanya zona jernih yang jelas pada media TGE agar dan perpanjangan fase lag bakteri indikator, P. acidilactici LB-42. Total bakteri awal pada tahu antara 3,9.105 - 9,1.105 CFU/g. Selama penyimpanan, total bakteri pada tahu kontrol meningkat sebesar 2 log cycle, sedangkan tahu dengan kultur P. acidilactici F-11 hasil fermentasi suhu 37oC dan suhu kamar meningkat sebesar 1,5 dan 1 log cycle. Tahu yang dihasilkan dari kultur P. acidilactici F-11 sebagai penggumpal memiliki tekstur lebih lunak dan kompak serta flavor tidak asam dibanding tahu kontrol.Tahu dengan kultur P. acidilactici F-11 hasil fermentasi pada suhu kamar memiliki kualitas organoleptik sama dengan tahu dengan kultur P. acidilactici F-11 hasil fermentasi pada suhu 37oC. Utilization of bacteriocin producer culture Pediococcus acidilactici F11 as coagulant in tofu processingTofu is a food product made from soy protein coagulated with spontaneously fermented whey. One of problem in tofu processing is the presence of acid flavor of tofu due to the use of acid coagulant type the coagulant alternative become urgently required. The purposes of this research were (i) to study the growth and bacteriocin production of P acidilactici F-11 in tofu whey, (ii) to study the utilization of P. acidilactici F-11 culture as coagulant in tofu production, and (iii) to investigate microbiological and sensory quality of tofu coagulated with the culture during storage at 4°C. The reseach was conducted in three steps including: production of bacteriocin from P acidilactici F11, utilization of P. acidilactici F-11 culture as coagulant on tofu production, and total bacteria and sensory analysis of tofu during storage. The result showed that the growth of P. acidilactici F-11 in whey with addition 1 % sucrose at 37°C was better than that without sucrose but not as good as the growth in TGE broth. Bacteriocin activity was detected by appearance of clear zone on TGE agar and prolonged lag phase of indicator bacteria, P. acidilactici LB-42. The initial bacterial count on tofu was 3.9xI0' - 9.1xlO'CFU/g. During storage, bacterial count of control increased by 2 log cycle, whereas tofu coagulated with P. acldilactici F-11 culture at 3rC and room temperature increased by 1.5 and 1 log cycle, respectively. Tofu coagulated with P. acidilactici F-11 culture had smoother and more compact texture and less sour than control. The sensory quality of tofu coagulated with P. acidilactici F-11 culture at room temperature was similar to tofu coagulated with P. acidilactici F-11 culture a t 37°C.

PENGARUH JENIS PENGEMAS TERHADAP NILAI TAMBAH BIJI KAKAO FERMENTASI SELAMA PENYIMPANAN Purwaningsih; Tri Marwati; Titiek F. Djaafar
AGROISTA : Jurnal Agroteknologi Vol. 3 No. 2 (2019): NOVEMBER
Publisher : Program Studi Agroteknologi INSTIPER

Cocoa is a leading commodity in the Special Region of Yogyakarta that needs to be developed. In Nglanggeran, Patuk, Gunungkidul, stands the Agricultural Technology Park (ATP) based on cocoa comodities that needs to be supported by postharvest technology studies including packaging and storage of cocoa beans to be able to produce quality and safe processed chocolate. The purpose of this study is to find out added value of cocoa beans with and without the addition of Lactobacillus plantarum HL 15 starter and packaging during storage. This research was conducted in January - December 2018 in the Ngudi Raharjo II Farmer Group, Plosokerep, Patuk, Gunung Kidul. The experimental design used was factorial completely randomized design 2 replications, with the first factor being the type of fermented cocoa beans (B), consisting of: fermented cocoa beans with starter L. plantarum HL. 15 (B1) and fermented cocoa beans by farmers (without starter) (B2) and the second factor type of packaging (K), consisting of: PP plastic in vacuum (K1), PP plastic without vacuum (K2) Plastic container (K3), PP plastic + vacuum + plastic container (K4). Nylon sack (farmer control) (K5). The result is an increase in added value from the highest to the lowest is IDR 2,675/kg (K4B1), IDR 2,375/kg (K2B1), IDR 2,025/kg (K1B1), IDR 1,725 /kg (K3B1), IDR 1,350/kg (K3B2) , Rp. 1,100 /kg (K2B2) and (K1B2), Rp. 1,050/kg (K2B2), Rp. 475/kg (K5B1), and Rp. 100/kg (K5B2). Keywords: fermented cocoa beans, added value, packaging

SIFAT ORGANOLEPTIK KEFIR SUSU KAMBING PERANAKAN ETAWA: PENGARUH LEVEL GRANULA KEFIR KOMERSIAL DAN SUKROS Purwaningsih; Titiek F. Djaafar; Tri Marwati
AGROISTA : Jurnal Agroteknologi Vol. 3 No. 2 (2019): NOVEMBER
Publisher : Program Studi Agroteknologi INSTIPER

Goat's milk has a complete nutritional content, but so far it has not been favored because of goaty flavor which comes from short and medium chain fatty acids such as caproic acid, caprylic acid and capric acid. Processing milk into fermented milk like kefir is one method of processing milk that is useful to increase the nutritional value of milk and eliminate goaty flavor. The aim of this study is to know the effect of the use of kefir granule and sucrose levels on the sensory properties of PE goat’s milk kefir. The ingredients used are PE goat's milk, kefir granules, sucrose, aquadest. The Completely Randomized Design with six treatments is used in this study. Organoleptic test were using a hedonic scale. The treatments were arranged as follows: A1B1 (5% kefir granules 5%, 0% sucrose); A1B2 (5% kefir granules, 5% sucrose); A1B3 (5% kefir granules, 10% sucrose); A2B1 (10% kefir granules, 0% sucrose; A2B2 (10% kefir granules, 5% sucrose) and A2B3 (10% kefir granules, 10% sucrose). The results of this study indicate that the treatment of kefir granules (5 and 10%) and sucrose (0.5, and 10%) have a significant effect on aroma, thickness, taste and overall acceptance, but not significantly different of color. The use of 5% kefir granule and sucrose 10 % levels (A1B3) is the preferred kefir. Keywords: Kefir granules, sucrose, sensory properties, suc

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