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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Natur Indonesia Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Majalah Kulit, Karet, dan Plastik agriTECH Indonesian Food and Nutrition Progress Biosaintifika: Journal of Biology & Biology Education Jurnal Pengelolaan Laboratorium Pendidikan Buletin Anatomi dan Fisiologi (Bulletin of Anatomy and Physiology) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan

Indrati, Retno

Department Of Food And Agricultural Product Technology, Faculty Of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur, Yogyakarta, Indonesia 55281

Author-ID : 2869793

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health

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Skrining Lactobacillus plantarum Penghasil Asam Laktat untuk Fermentasi Mocaf Zulafa Noor; Muhammad Nur Cahyanto; Retno Indrati; Sardjono Sardjono
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was aimed to select the best isolates of Lactobacillus plantarum from 6 (six) of local isolates obtained from culture collections isolated from traditional foods. Selection of isolates was based on the growth rate, the number of cells, changes in pH and lactic acid production during cell growth on the MRS-broth at 37 °C for 24 hours. The results showed that the growth rate of each isolate varied, as measured by the length of the log phase, ranging from 8-20 h. It showed that some isolates quite fast towards a stationary phase and some quite slow. The number of cell ranged from 8.81 to 9.74 log CFU/mL, while the pH at the beginning of cell growth from 5.2 to 5.8, and at the end of growth from 3.4 to 3.7. Lactic acid production by the end of the growth (24 h) is 0.76 to 0.98%. The results showed isolate of L. plantarum UA3 was best having the fastest growth rate (8 h of log phase), the highest cell number (9.74 log CFU/mL), and the highest lactic acid produced (0.92 %) for 14 h incubation on MRS-broth at 37 °C. Application of selected isolate of L. plantarum UA3 on solid substrate fermentation using media grated cassava yield in 0.92% lactic acid after fermentation for 60 h, with a cell number of 9.54 log CFU/mL. ABSTRAKPenelitian ini bertujuan untuk memilih isolat Lactobacillus plantarum terbaik dari 6 (enam) macam isolat lokal yang diperoleh dari koleksi kultur yang berasal dari makanan tradisional. Pemilihan isolat didasarkan pada kecepatan pertumbuhan, jumlah sel, perubahan pH dan produksi asam laktat selama pertumbuhan pada media MRS-broth pada suhu 37 °C selama 24 jam. Hasil penelitian menunjukkan bahwa kecepatan pertumbuhan setiap isolat bervariasi, yang diukur dari lamanya fase log, yaitu berkisar antara 8–20 jam. Ini memperlihatkan bahwa beberapa isolat cukup cepat menuju fase stasioner dan beberapa lagi cukup lambat. Jumlah sel berkisar antara 8,81–9,74 log CFU/mL, sedangkan pH pada awal pertumbuhan sekitar 5,2–5,8, dan pada akhir pertumbuhan 3,4–3,7. Produksi asam laktat pada akhir pertumbuhan (24 jam) adalah 0,76–0,98%. Dari hasil tersebut isolat L. plantarum UA3 merupakan isolat terbaik dengan fase pertumbuhan log yang tercepat (8 jam), jumlah sel tertinggi (9,74 log CFU/mL), dan menghasilkan asam laktat paling tinggi (0,92%) pada inkubasi selama 14 jam dalam media MRS-broth suhu 37 °C. Aplikasi dari isolat terpilih L.plantarum UA3 dalam fermentasi substrat padat menggunakan media kasava parut menghasilkan asam laktat sebesar 0,92% setelah fermentasi selama 60 jam, dengan jumlah sel 9,54 logCFU/mL.

Tempe Lamtoro (Leucena leucocephala), Pengaruhnya Terhadap Absorpsi Zat Besi Pada Tikus Mary Astuty; Retno Indrati; Yotty Atmajaya
agriTECH Vol 8, No 1 (1988)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Isolasi Bakteri Penghasil Enzim Lipase Penghasil Alkali dari Kulit Hewan V.S. Pertiwi Rumiyati; Retno Indrati
agriTECH Vol 18, No 2 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Twenty seven bacterial strains isolated an a medium containing 0.50% palm oil as substrate and 0.015% spirit blue as an indicator from several raw hides of chicken, goat and cow showed an extracellular lipase activity. Of these strains, 10 were higher lipase producers. Lipases produced from five of these 10 isolates were stable on alkaline conditions, ranging from pH 8.0 to 11.0. Furthermore, activity of these enzymes was not inhibited by the presence of non-ionic, cationic nor ionic surfactants at concentration of 0.05% or 0.10%. Conversely, some of these surfactans could even activate the enzyme.

Pola Perubahan Protein Koro Benguk (Mucuna pruriens) Selama Fermentasi Tempe Menggunakan Inokulum Raprima Novia Aristi Rahayu; Muhammad Nur Cahyanto; Retno Indrati
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Tempe is a nutritious healthy food because it contains bioactive compounds that are beneficial to human health. This product is good for those who are vegetarian. During the fermentation process, fungi produce proteases that break down the velvet bean’s proteins into protein fragments or peptides which have functional properties. The fungus strain and the duration of incubation time will affect the bioactive peptides formed. This study aimed to determine the effect of tempe inoculum on changes in peptide concentration and protein patterns during fermentation. The results showed that proteolytic activity increased rapidly at the beginning of tempe fermentation and reached its optimum activity in 96 h fermentation period (0.046 U/mL). The pH of tempe changed from 7.01 then decreased to 5.92 in 30 h incubation, after that it increased again to 7.25 at the end of fermentation time (120 h). Peptide concentration increased with increasing fermentation time. The degree of hydrolysis increased rapidly until 24 h of incubation, then began to be stable until 96 h of incubation (reaching the hydrolysis degree of 46.31%). SDS PAGE patterns showed the formation of proteins/peptides with a molecular weight of <25 kDa as a result of hydrolysis of velvet bean protein during tempe fermentation using Raprima inoculum

Emulsifying Characteristics of Gelatin Hydrolysate from Tilapia Skin Covalently Attached with N-hydroxysuccinimide Esters of Fatty Acids Nurin Imana Hidayati; Retno Indrati; Pudji Hastuti; Masahiro Ogawa
agriTECH Vol 40, No 1 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study aims to combine two modification methods, namely enzymatic hydrolysis and covalent attachment with hydrophobic groups, to increase the emulsifying properties of gelatin. The experiment was conducted by using a completely randomized design with three replicates. Enzymatic hydrolysis of gelatin resulted in higher contents of free amino groups, which could be attached to hydrophobic groups. Gelatin hydrolysates covalently attached with the N-hydroxysuccinimide esters of C14:0 and C18:0 fatty acids at a molar ratio of 3.0 showed high emulsifying activity but low stability. Among the samples obtained, gelatin hydrolysate covalently attached with C18:0 at a molar ratio of 3.0 revealed the highest emulsifying activity; however, this sample cannot be considered the best emulsifier among the samples because of its low stability.

Karakteristik Emulsi Beberapa Fraksi Gelatin dari Kulit Ikan Nila (Oreochromis niloticus) Suryanti Suryanti; Djagal Wiseso Marseno; Retno Indrati; Hari Eko Irianto
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 12, No 1 (2017): Juni 2017
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.v12i1.331

AbstrakFraksinasi ekstrak gelatin dari kulit ikan nila (Oreochromis niloticus) dengan menggunakan kantong dialisis MWCO 100 kD telah dilakukan. Penelitian ini bertujuan untuk mengetahui karakteristik emulsi dari fraksi gelatin yang diperoleh melalui proses asam asetat 0,10 M (GAs) dan asam sitrat 0,05 M (GSi). Fraksi gelatin GAs yang diperoleh memiliki distribusi berat molekul 13,6-218,87 kD dan 15,27-61,1 kD sedangkan fraksi gelatin GSi sebesar 107,5-142,23 kD dan 12,5-82,9 kD. Gugus fungsional molekul dari keempat fraksi gelatin tersebut terdiri dari amida I (1648 cm-1), amida II (1452 cm-1) dan amida III (1089 cm-1). Karakteristik emulsi yang meliputi sifat emulsi (aktivitas dan stabilitas emulsi) serta ukuran partikel emulsi semakin meningkat dengan semakin meningkatnya berat molekul. Zeta potensial droplet emulsi gelatin dari proses asam sitrat 0,05 M (GSi) lebih banyak bermuatan ion positif daripada proses asam asetat 0,10 M(GAs). Emulsi yang terbentuk dari fraksi GAs dan GSi pada konsentrasi 0,1% termasuk dalam makroemulsi dengan ukuran droplet >100 nm dan stabilitas mencapai 22,62 menit yang dapat diaplikasikan pada produk pangan seperti whipping cream, salad dressing dan mayonnaise. The Emulsion Characteristic of Gelatin Fraction from Tilapia (Oreochromis niloticus) SkinAbstractFractionation of gelatin extract from tilapia (Oreochromis niloticus) skin was done by using dialysis bag of MWCO 100 kD. The aim of this research was to determine the emulsion characteristics of gelatin fraction from the process of 0.10 M acetic acid (GAs) and 0.05M citric acid (GSi). Gelatin GAs fraction has a molecular weight distribution of 13.6 to 218.87 kD and 15.27 to 61.1 kD while gelatin GSI fraction of 107.5 to 142.23 kD and 12.5 to 82.9 kD. Functional groups of the four fractions of gelatin molecules consist of amide I (1648 cm-1), amide II (1452 cm-1) and amide III (1089 cm1 ). Emulsion characteristics including the emulsion properties (activity and stability of emulsion) and particle size emulsion increased with the increasing of molecular weight. Zeta potential of emulsion droplet gelatin from 0.05M citric acid (GSi) method produced more positively charged ions than 0.10 M acetic acid process (GAs). Emulsion created by 0,1% GAs and GSi fraction was refer to macroemulsion with droplet size >100 nm and stability 22.62 minutes, which could be applied for food product such as ice cream, whipping cream and salad dressing.

Karakteristik Perkecambahan Biji Lamtoro [Leucaena leucocephala (Lam.)de Wit] pada Perlakuan Skarifikasi serta Perubahan Nilai Gizi Setelah Perkecambahan Yasmin Aulia Rachma; Retno Indrati; Supriyadi Supriyadi
Buletin Anatomi dan Fisiologi Volume 7, Nomor 1, Tahun 2022
Publisher : Departemen Biologi Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/baf.7.1.2022.11-19

Lamtoro [Leucaena leucocephala (Lam.) de Wit] merupakan komoditas pangan lokal Indonesia yang berpotensi sebagai pangan sumber protein, namun biji lamtoro tua kurang diminati. Proses pengolahan yang dapat diaplikasikan pada biji lamtoro tua adalah perkecambahan, yang kemudian hasilnya biasa diolah menjadi berbagai makanan khas Indonesia. Lamtoro tua memiliki kulit biji yang tebal dan keras, sehingga perlu proses skarifikasi untuk memudahkan perkecambahan. Tujuan penelitian ini adalah untuk mengetahui karakteristik perkecambahan biji lamtoro pada perlakuan skarifikasi dengan variasi suhu dan durasi perendaman serta perubahan nilai gizi biji lamtoro setelah perkecambahan. Skarifikasi dilakukan dengan cara perendaman dalam air dengan suhu 50, 70, dan 90°C selama 5, 10, dan 15 menit kemudian dianalisis karakteristik perkecambahan berupa persen imbibisi, persen perkecambahan, dan kecepatan berkecambahnya. Kecambah dengan karakteristik perkecambahan terbaik dianalisis perubahan kandungan gizinya. Data diambil dengan pola Rancangan Acak Lengkap (RAL) pada tingkat kepercayaan 95%. Hasil penelitian menunjukkan bahwa pola imbibisi yang terjadi pada biji lamtoro bersifat trifase. Perlakuan skarifikasi dengan air pada suhu 70°C selama 15 menit menghasilkan persen imbibisi, persen perkecambahan, dan kecepatan berkecambah tertinggi, sehingga uji perubahan kandungan gizi dilakukan pada perkecambahan dengan skarifikasi pada suhu 70°C selama 15 menit. Setelah perkecambahan selama 72 jam terjadi peningkatan kadar air dan kadar protein, serta penurunan kadar lemak, abu, dan karbohidrat. Lamtoro [Leucaena leucocephala (Lam.) de Wit] is a local Indonesian food commodity that can be a food source of protein, but old lamtoro seeds are less attractive. The processing process that can be applied to old lamtoro seeds is germination, which is then usually processed into various Indonesian specialities. Old lamtoro has a thick and hard seed coat, so it needs a scarification process to facilitate germination. The purpose of this study was to determine the germination characteristics of lamtoro seeds in scarification treatment with variations in temperature and soaking duration, as well as changes in the nutritional value of lamtoro seeds after germination. Scarification was carried out by immersion in water at a temperature of 50, 70, and 90°C for 5, 10, and 15 minutes and then analyzed for germination characteristics in the form of percent imbibition, germination percentage, and germination speed. Sprouts with the best germination characteristics were analyzed for changes in nutritional content. Data were taken using a completely randomized design (CRD) pattern at a 95% confidence level. The results showed that the imbibition pattern that occurred in lamtoro seeds was triphase. Scarification treatment with water at 70°C for 15 minutes resulted in the highest percent imbibition, germination percentage, and germination speed, so the test for changes in nutrient content was carried out on germination by scarification at a temperature of 70°C for 15 minutes. After germination for 72 hours, there was an increase in water content and protein content and a decrease in fat, ash, and carbohydrate content.

Chemical Characteristics and Activity of ACE Inhibitors on Fractionation of Tempeh Koro kratok (Phaseolus lunatus) Peptides Marta Tika Handayani; Retno Indrati; Muhammad Nur Cahyanto
Indonesian Food and Nutrition Progress Vol 16, No 2 (2019)
Publisher : Indonesian Association of Food Technologists

Tempeh is a fermented food that is good for health and has high nutritional value. Koro kratok tempeh is one of tempeh which is made from non-soybean legumes. The fermentation process will convert macromolecular compounds to micromolecules thereby increasing bioavailability and providing functional properties. This study aimed to find out the chemical properties of koro kratok tempeh and the effect of peptide molecular weight of koro kratok tempeh on ACE inhibition activity. The results show that koro kratok seeds contained 20.66% protein which total hydrophobic amino acid was 3.32% (w/w protein). This hydrophobic amino acid was higher than that soybean, indicated that koro kratok (Phaseolus lunatus) has a potential producing ACE peptide inhibitors. The koro kratok seeds had ACE inhibitory activity 19.72%. This activity increased to 84.97% when the seeds were fermented for 48h to become tempeh. Peptide fractionation showed that the smaller the molecular weight of the peptide, the higher the ACE inhibitory activity.

Angiotensin I-converting Enzyme (ACE) Inhibitory Activity of ACE Inhibitory Peptides Produced during the Fermentation of Pigeon Pea (Cajanus cajan) Tempe Suci Apsari Pebrianti; Muhammad Nur Cahyanto; Retno Indrati
Indonesian Food and Nutrition Progress Vol 16, No 2 (2019)
Publisher : Indonesian Association of Food Technologists

Fermentation products are common sources of angiotensin I-converting enzyme (ACE) inhibitory peptides used for hypertension treatment. This research investigated the effect of fermentation time on the ACE inhibitory activity produced during the fermentation of pigeon pea tempe and aimed to determine the optimal fermentation time to obtain pigeon pea tempe with the highest ACE inhibitory activity. Seeds were inoculated with Raprima® (0.02% w/w) containing Rhizopus oligosporus spores and fermented for 0-96 h. Protein pattern, degree of hydrolysis (DH), soluble protein content and ACE inhibitory activity were observed during fermentation. The result from SDS-PAGE shows that protein hydrolysis occurred after 12 h fermentation, marked by the appearance and greater intensity of protein bands with low-molecular-weight (60 kDa). An increase in DH and soluble protein content were detected during the fermentation and reached a maximum of 23.99% and 3.15 mg mL -1 at 96 h fermentation, respectively. The ACE inhibitory activity increased with fermentation time and pigeon pea tempe fermented for 48 h (76.14%) has the highest ACE inhibitory activity with IC 50 values of 0.65 mg mL -1 . It could be concluded that the optimal fermentation time to obtained pigeon pea tempe with the highest ACE inhibitory activity is for 48 h of fermentation.

Suplementasi Ekstrak Daun Ketapang (Terminalia catappa) pada Potato Sucrose Agar (PSA) untuk Menggantikan Dichloran Rose Bengal Chloramphenicol (DRBC) pada Praktikum Mikrobiologi Pangan dan Pengolahan Yastanto, Anang Juni; Indrati, Retno
Jurnal Pengelolaan Laboratorium Pendidikan Vol.6, No.2, Juli 2024
Publisher : UPT Laboratorium Terpadu, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jplp.6.2.116-125

Ekstrak daun ketapang (Terminalia catappa) dengan menggunakan pelarut akuades memiliki aktivitas antijamur. Tujuan penelitian ini adalah mengaplikasikan ekstak daun ketapang pada media Potato Sucrose Agar (PSA) untuk praktikum Mikrobiologi Pangan dan Pengolahan pada uji jamur perusak pangan. Jamur Rhizopus sp. diinokulasikan pada media PSA yang mengandung ekstrak daun ketapang muda dan tua (konsentrasi 10% dan 20%). Jamur kemudian diinkubasikan pada suhu ruang selama 4 hari dan tiap hari diukur diameter pertumbuhannya untuk menentukan daya hambat ekstrak. Media DRBC digunakan sebagai media pembanding pada penelitian ini. Hasil penelitian menunjukkan bahwa daya hambat tertinggi diperoleh pada ekstrak daun ketapang daun muda 20% (sebesar 42,27+1,03%) kemudian diikuti oleh daun tua 20% (sebesar 40,91+0,75%). Semakin rendah konsentrasi ekstrak daun ketapang akan semakin rendah daya hambatnya, yaitu daun muda 10% menghamabt 33,18+0,89%, sementara daun tua 10% menghambat 30,23+0,75%. Daya hambat ekstrak daun ketapang ini mengalami penurunan sebesar 17% setelah dilakukan sterilisasi panas. Aplikasi uji jamur perusak pangan menggunakan sampel jagung diperoleh hasil cemaran biji dan genus jamur yang yang tumbuh pada media PSA sama dengan jamur yang tumbuh pada media DRBC. Oleh karena itu penambahan ekstrak daun ketapang sebanyak 20% pada media PSA dapat digunakan sebagai pengganti media DRBC pada uji jamur perusak pangan

Co-Authors Agnes Murdiati Bagus Fajar Pamungkas Bayu Kanetro Bayu Kanetro Bayu Kanetro Djagal W. Marseno Djagal Wiseso Marseno Djagal Wiseso Marseno Djagal Wiseso Marseno Endang S. Rahayu Hari Eko Irianto I Dewa Gde Mayun Permana Kapti Rahayu Kuswanto Kapti Rahayu Kuswanto Maria Ulfah Marta Tika Handayani Marwati Mary Astuty Masahiro Ogawa Muhammad Halim Muhammad Nur Cahyanto Ningsih, Dewi Pujo Nurin Imana Hidayati Pramesti Dewi Pudji Hastuti Pudji Hastuti Purnama Darmadji Purnomo Darmadji Rachma, Yasmin Aulia Rahayu, Novia Aristi Ria Millati Sardjono Sardjono Sardjono Sardjono Sardjono Sardjono Sardjono Sardjono Setyabudi, Francis M.C. Sigit Sigit Setyabudi Suci Apsari Pebrianti Suparmo Suparmo Supriyadi Supriyadi Supriyadi Supriyadi Suryanti Suryanti Suryanti Suryanti Sutardi Sutardi Sutardi Sutardi Sutardi Sutardi Titik Kurniawati Tranggono . Tranggono Tranggono Tyas Utami Tyas Utami V. Sri Pertiwi Rumiyati, V. Sri Pertiwi V.S. Pertiwi Rumiyati Widyahapsari, Dhina Aprilia Nurani Wisnu Adi Yulianto Yastanto, Anang Juni Yoshiyuka Ohta Yotty Atmajaya Yuliana, Eva Yusmarini Yusmarini Yustinus Marsono Yustinus Marsono Zuheid Noor Zuheid Noor Zuheid Noor Zuheid Noor Zulafa Noor

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