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Suparmo Suparmo
Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta
Agriculture, Biological Sciences & Forestry

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Penyiapan Starter Kering Bakteri Asam Laktat Halofilik untuk Pengolahan Hasil Perikanan Fermentatif Bergaram Ustadi Ustadi; Suparmo Suparmo; Endang Sri Rahayu
agriTECH Vol 22, No 2 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2098.173 KB) | DOI: 10.22146/agritech.13563

Abstract

Lactic acid bacteria (LAB) is known as fermentation agent in traditional food fermentation products in Indonesia, which also include fish products. Objectives of this research were to select LAB strain isolated from peda, terasi, salted fish and bekasam which were potential for dry starter preparation. This research were consisted of three parts : (a) selection of halophilic LAB strain (b) dry starter preparation by addition glycerol protectant, sucrose and starter neutralization and further testing its viability upon storage and (c) ability of the selected isolate to inhibit pathogenic and spoilage bacteria. Results of this reseacrh indicated there were 8 moderate halophilic LAB, they were Lb. plantarum (isolate EDI-14, DES-21, DES-24, and DES-26), Leuc. paramesenteroides (isolate DAN-7 and DAN-7), and Lv. casei subsp. casei (isolateDES-27). Addition of 5% glycerol protects LAB viability during storage. Addition of 17.7% sucrose in the media and neutralized the pH increase LAB viability during storage. Within 5 weeks of storage. The viability of Leuc. paramesenteroides (DAN-7) and Lb. plantarum (DES-26) decrease 10.4% (from 33 x 107 sel/g to 3.3 x 107 sel/g dried starter) and 9.77% (from 36 x 107 sel/g to 3.5 x 107 sel/g dried starter), respectively. Freeze drying process and dry storage did not affect the LAB isolate towards inhibiting the pathogenic bacteria and spoilage bacteria such as Salmonella choleraesius JCM 3919, Shigella, Escherichia coli FNCC 0091, Vibrio parahaemolyticus JCM 2147 (gram negative), Staphylococcus aureus FNCC 0091, and Morganella morganii NCTC 2847 (gram positive).
Karakter Fisik dan Sensoris Produk Hasil Restrukturisasi Buah Nangka (Artocarpus heterophylla L.) dan Sawo (Manilkara achras (Mill.) Fosb) Selama Penyimpanan Beku Sri Raharjo; Suparmo Suparmo; Wahyu Supartomo; Zaki Utama
agriTECH Vol 22, No 2 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1033.512 KB) | DOI: 10.22146/agritech.13569

Abstract

A model fruit product was prepared using fresh tropical fruits puree (jackfruit and sapodilla) and restructured using calcium-alginate gel forming methods (internal setting). Restructured fruit products were evaluated for texture (hardness), color, pH, and sensory properties after 0,1,2, and 3 months frozen storage at -15ºC. No significant change for pH was observed over the frozen storage period (3 months at -15ºC).
Co-Authors Endang Sri Rahayu Sri Raharjo Ustadi Ustadi Wahyu Supartomo Zaki Utama