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Utilizing Real-Time Image Processing for Monitoring Bacterial Cellulose Formation During Fermentation Darmawan Ari Nugroho; Lilik Sutiarso; Endang Sutriswati Rahayu; Rudiati Evi Masithoh
agriTECH Vol 40, No 2 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

In general, nata is a bacterial cellulose results from bacterial fermentation of Gluconacetobacter xylinus. During the fermentation process, bacterial cellulose accumulates on the surface of the medium and is eventually visible. The parameter of the end of the fermentation process is indicated by the formation of bacterial cellulose sheets with a certain thickness. During this time, the determination of the success of the fermentation process is done by direct observation of the thickness formed. In this way, the failure of the fermentation process cannot be detected early. Real-time monitoring during the fermentation period will be very helpful to monitor the speed of bacterial cellulose formation and early failure detection of the fermentation process. Currently, image processing has been widely used for various purposes. This study describes how to utilize image processing to monitor bacterial cellulose formation during the fermentation process. For this reason, it is necessary to modify the fermentor by making an area to shoot and follow any thickness increase in the bacterial cellulose, as well as painting the fermentor in dark color to better contrast with the bacterial cellulose color. The device used is the Raspberry Pi, which has been connected to a web camera. Once the image has been captured, it is then processed to calculate the thickness, after which the thickness data are sent to the database.

Fermentasi Chao Ikan Tembang (Sardinella gibbosa) Menggunakan Bakteri Asam Laktat Proteolitik Agussalim Matti; Tyas Utami; Chusnul Hidayat; Endang Sutriswati Rahayu
agriTECH Vol 41, No 1 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Chao merupakan produk fermentasi tradisional dari daerah Sulawesi Selatan dengan bahan baku ikan tembang, garam dan nasi yang difermentasi dengan ragi tape dan ragi tempe. Penelitian ini menggunakan bakteri asam laktat (BAL) proteolitik Lactobacillus plantarum Ags1-3 dan P. acidilactici Ags7-3 sebagai co-starter untuk mempelajari perananan dan potensinya sebagai penghasil ACE inhibitor selama fermentasi chao ikan tembang. Penelitian ini terdiri dari tiga tahap yaitu fermentasi garam (20%) (A-B), fermentasi BAL (C-D), dan fermentasi campuran BAL dengan nasi terfementasi (E-F). Sebagai kontrol adalah chao yang difermentasi tanpa penambahan inokulum BAL. Selama fermentasi diamati kadar garam, aktivitas air, populasi mikroorganisme, produksi asam dan perubahan pH serta kadar protein terlarut dan aktivitas inhibitor Angiotensin Converting Enzyme (ACE). Hasil penelitian menunjukkan bahwa pada fermentasi garam (A-B) terjadi kenaikan kadar garam pada ikan tembang dari 10,75% menjadi 16,48% dan tidak terjadi pertumbuhan mikroorganisme pada tahap ini. Pada tahap fermentasi BAL (C-D), terjadi kenaikan jumlah bakteri dan total BAL lebih dari 2 siklus log, namun pada kontrol, jumlah bakteri dan total BAL lebih rendah. BAL proteolitik mendegradasi protein menjadi komponen yang lebih sederhana yang ditandai dengan kenaikan yang nyata pada kadar protein terlarutnya dan tidak terjadi penurunan pH. Isolat BAL proteolitik berpotensi menghasilkan inhibitor ACE yang ditandai dengan aktivitas ACE-I mencapai 84-85%, sedang pada kontrol, aktivitas penghambatan ACE pada ikan yang difermentasi hanya 58%. Pada fermentasi campuran (E-F) terjadi peningkatan produksi asam dan penurunan pH yang nyata karena tersedianya sumber karbon yang berasal dari nasi terfermentasi. Fermentasi chao tanpa penambahan inokulum juga terjadi penurunan pH, namun nilai pHnya lebih tinggi. Fermentasi chao dengan penambahan inokulum BAL proteolitik berpotensi menghasilkan aktivitas penghambatan ACE dan dapat memperpendek waktu fermentasi.

Molecular Identifcation of Lactic Acid Bacteria Producing Antimicrobial Agents from Bakasang, An Indonesian Traditional Fermented Fish Product Helen Joan Lawalata; Langkah Sembiring; Endang Sutriswati Rahayu
Indonesian Journal of Biotechnology Vol 16, No 2 (2011)
Publisher : Universitas Gadjah Mada

Twenty seven strains of lactic acid bacteria (LAB) were isolated from bakasang, Indonesian traditionalfermented fsh product. In general, LAB have inhibitory activity againts pathogenic bacteria and spoilagebacteria. Screening for antimicrobia activity of isolates were performed with well-diffusion method. Oneisolate that was designed as Pediococcus BksC24 was the strongest against bacteria pathogenic and spoilagebacteria. This strain was further identifed by 16S rRNA gen sequence comparison. Isolates LAB producingantimicrobial agents from bakasang were identifed as Pediococcus acidilactici.

Prediction of Microbial Population in Sorghum Fermentation through Mathematical Models Umi Laila; Rifa Nurhayati; Tyas Utami; Endang Sutriswati Rahayu
Reaktor Volume 19 No. 4 December 2019
Publisher : Dept. of Chemical Engineering, Diponegoro University

The mathematical models can be used as a tool in predicting microbial population in sorghum fermentation, either spontaneous fermentation or fermentation with the addition of lactic acid bacteria (LAB) inoculum. Gompertz model modified by Gibson, Gompertz model modified by Zwietering, Baranyi-Robert model, Fujikawa model, Richards model, Schnute model were used in predicting the growth of lactic acid bacteria (LAB) and coliform bacteria during spontaneous fermentation, and also the growth of LAB during fermentation with the addition of inoculum. Meanwhile, there was death (inactivation) of coliform bacteria during sorghum fermentation with the addition of LAB inoculum. The Geeraerd model and the Gompertz model modified by Gil et al. were used to predict the inactivation. The accuracy and precision of models were evaluated based on the Root Mean of Sum Square Error (RMSE), coefficient of determination (R2), and curve fitting. Gompertz model modified by Gibson had the highest accuracy and precision, which was followed by the accuracy of the Fujikawa model and Baranyi-Robert model in predicting the growth of LAB and the growth of coliform bacteria during spontaneous fermentation. Meanwhile, in predicting LAB growth during fermentation with the addition of inoculum, high accuracy and precision was obtained from Richards and Schnute models. In predicting the inactivation of coliform bacteria, Geeraerd model provided higher accuracy and precision compared to Gompertz model modified by Gil et al. Keywords: fermentation; inoculum; mathematical; model; sorghum; spontaneous

Pola Makan, Status Gizi, Konsumsi Probiotik, Kesehatan, Frekuensi Defekasi, Kualitas Feses Mahasiswa Indekos Fakultas Teknologi Pertanian UGM saat Pandemi Covid-19 Aulia Pasha Adiyani; Aprilia Nur Khasanah; Dina Aulia Nurfiana; Tyas Utami; Endang Sutriswati Rahayu; Dwi Larasatie Nur Fibri
Jurnal Gizi dan Pangan Soedirman Vol 6 No 1 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Saat ini pandemi Covid-19 membuat pola hidup sehat menjadi kunci daya tahan tubuh yang baik. Untuk memastikan perilaku hidup sehat dan menunjang kampanye Health Promoting University Universitas Gadjah Mada, maka dilakukan survei gambaran pola hidup khususnya mahasiswa Fakultas Teknologi Pertanian Universitas Gadjah Mada yang indekos di Yogyakarta. Survei dilakukan selama 10 hari pada 60 responden pada google form. Pengolahan data menggunakan Nutrisurvey2007, Microsoft Excel, dan SPSS. Responden memiliki frekuensi makan 2 kali/hari (63,33%), rata-rata asupan gizi tidak mencukupi AKG dan skor PPH hanya pangan hewani yang mencapai skor maksimum. Sebanyak 70% mahasiswa tidak pernah/jarang mengkonsumsi probiotik. Frekuensi defekasi mahasiswa 90% normal dengan 93% konsistensi feses normal dan 95% warna feses normal. Sebanyak 65% responden memiliki rata-rata lama tidur 5,90 jam dan terdapat beberapa keluhan kesehatan. Hasil uji korelasi Spearman (5%) menunjukan tidak terdapat hubungan antara konsumsi probiotik dengan frekuensi defekasi, pola makan dengan kesehatan dan pola tidur dengan kesehatan.

Binding of Aflatoxin B1 to Lactobacillus paracasei SNP-2 and Stability of Bacteria-AFB1 Complex Rohula Utami; Tyas Utami; Suparmo Suparmo; Endang Sutriswati Rahayu
Indonesian Food and Nutrition Progress Vol 14, No 1 (2017)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.24258

The aim of this research was to study the binding ability of viable and non-viable of Lactobacillus paracasei SNP-2 to aflatoxin B1 (AFB1) in phosphate buffer saline (PBS) at pH 7.3. Bacterial cells were grown in MRS broth at 37 °C for 24 h, and then centrifuged at 1,800g[a1] for 20 min at 10 °C to get the pellet. Pellet was suspended in PBS pH 7.3 until the cell concentration was about 1010 CFU/ml. Viable cells, the heated, and acid-killed cells were evaluated their ability to bind AFB1 in PBS pH 7.3. Stability of the L. paracasei SNP-2/AFB1 complexes was evaluated by determining the amount of the released AFB1 to the PBS following five times washing. The results showed that AFB1 binding ability to heat-and acid-kill bacteria were higher than that of by viable cells. More than 70% of bound AFB1 was released from viable bacteria after five times washing. However, the heated and acid-killed cell treatments significantly increased the complex stability of bacteria-AFB1

Cold Stress Response Genes of Lantiplantibacillus plantarum subsp. plantarum Mut-3 and Lantiplantibacillus plantarum subsp. plantarum Mut-7 Support the Ability to Survive in Low-Temperature Conditions Eunike Marganingrum Andriani Samodra; Dian Suroto; Tyas Utami; Rachma Wikandari; Endang Sutriswati Rahayu
HAYATI Journal of Biosciences Vol. 30 No. 1 (2023): January 2023
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.30.1.65-70

Probiotics are widely consumed in various food matrices to provide health benefits to the host. The viability of probiotic cells is influenced by several factors, including exposure to high temperatures during the production process and low temperatures during storage. In this study, we report the response to cold stress of Lantiplantibacillus plantarum subsp. plantarum Mut-3 and Mut-7 after 24 h of storage at 4°C and -20℃. The cell number of Lantiplantibacillus plantarum subsp. plantarum Mut-3 and Mut-7 in low-temperature condition had no significant differences than their initial number: 11.88 log CFU/ml and 11.62 log CFU/ml at 4°C; 11.51 log CFU/ml and 11.47 log CFU/ml at -20°C for Mut-3 and Mut-7 respectively. The results indicated the survival capacity of Lantiplantibacillus plantarum subsp. plantarum Mut-3 and Mut-7 at low temperatures. The genes encoding cold shock proteins for the response to cold stress were evaluated by genome sequencing. The CspA/CspC genes of Lantiplantibacillus plantarum subsp. plantarum Mut-3 and Mut-7 possibly play a role in maintaining cell resistance at low temperatures, since the genes products predicted to have conserved motifs in the RNA binding protein (RNP) -1 and RNP-2 responsible for cold response stress which are similar to those in other bacteria.

POLA MAKAN, STATUS GIZI, KONSUMSI PROBIOTIK, KESEHATAN, FREKUENSI DEFEKASI, KUALITAS FESES MAHASISWA INDEKOS FAKULTAS TEKNOLOGI PERTANIAN UGM SAAT PANDEMI COVID-19 Aulia Pasha Adiyani; Aprilia Nur Khasanah; Dina Aulia Nurfiana; Tyas Utami; Endang Sutriswati Rahayu; Dwi Larasatie Nur Fibri
Jurnal Gizi dan Pangan Soedirman Vol 6 No 1 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Saat ini pandemi Covid-19 membuat pola hidup sehat menjadi kunci daya tahan tubuh yang baik. Untuk memastikan perilaku hidup sehat dan menunjang kampanye Health Promoting University Universitas Gadjah Mada, maka dilakukan survei gambaran pola hidup khususnya mahasiswa Fakultas Teknologi Pertanian Universitas Gadjah Mada yang indekos di Yogyakarta. Survei dilakukan selama 10 hari pada 60 responden pada google form. Pengolahan data menggunakan Nutrisurvey2007, Microsoft Excel, dan SPSS. Responden memiliki frekuensi makan 2 kali/hari (63,33%), rata-rata asupan gizi tidak mencukupi AKG dan skor PPH hanya pangan hewani yang mencapai skor maksimum. Sebanyak 70% mahasiswa tidak pernah/jarang mengkonsumsi probiotik. Frekuensi defekasi mahasiswa 90% normal dengan 93% konsistensi feses normal dan 95% warna feses normal. Sebanyak 65% responden memiliki rata-rata lama tidur 5,90 jam dan terdapat beberapa keluhan kesehatan. Hasil uji korelasi Spearman (5%) menunjukan tidak terdapat hubungan antara konsumsi probiotik dengan frekuensi defekasi, pola makan dengan kesehatan dan pola tidur dengan kesehatan.

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