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All Journal Archive of Community Health AGRITROP Agrotekno Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Veteriner Jurnal AGROTEKNOLOGI Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Aplikasi Teknologi Pangan
KOMANG AYU NOCIANITRI
Dosen Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Unud
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Health Professions Immunology & microbiology Veterinary Other

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PENGARUH KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK SARI BUAH PROBIOTIK TERONG BELANDA (Solanum betaceaum Cav.) TERFERMENTASI DENGAN ISOLAT Lactobacillus sp. F213 Ida Ayu Agung Prawitasari; Komang Ayu Nocianitri; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 4 (2020): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2020.v09.i04.p02

Abstract

This research was aimed to determine the effect of sucrose on the characteristics of tamarillo probiotic juice which was fermented by Lactobacillus sp. F213 and to determine the concentration of sucrose that produced the best characteristic of fermented tamarillo probiotic juice. This research used random block design with concentration of sucrose as treatments, which consisted of five levels: 0%, 3%, 6%, 9%, and 12%. Treatment was repeated 3 times to obtain 15 units of sample. Data were analyzed by analysis of variance followed by multiple comparison test of Duncan Multiple Range Test (DMRT). The result showed that different concentration of sucrose significantly affected total lactic acid bacteria (LAB), total sugar, total acid, pH, color (score), flavor (hedonic), sour taste (score), sweet taste (score), overall acceptance (hedonic), but had no significant effect on color (hedonic) and aroma (hedonic). The 9% sucrose treatment produced the best fermented tamarillo probiotic juice with the characteristics of 9.31 log CFU/mL total LAB, 16.98% total sugar, 1.53% total acid, pH of 4,31, orange color, with slightly sour and sweet taste, aroma, and overall acceptance liked slightly.
UJI FITOKIMIA EKSTRAK BUNGA LAWANG (Illicium verum Hook.f) DAN DAYA HAMBATNYA TERHADAP Staphylococcus aureus Ave Regina Rosari; Agus Selamet Duniaji; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 4 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (390.714 KB) | DOI: 10.24843/itepa.2018.v07.i04.p01

Abstract

This study aims to determine the levels of tannin and flavonoid compounds, as well as to determine the concentration of the extract of star anise (Illicium verum Hook.f) was most appropriate by used aquades solvent against the growth of Staphylococcus aureus. This research used experimental method with 5 kind of concentration which are 20%, 40%, 60%, 80% and 100%, each treatment was repeated 3 times to obtain 15 experimental units. The observed variables were quantitative testing of flavonoid and tannin compounds and create an inhibition zone produced by antimicrobial activity of the extract of star anise on Staphylococcus aureus. The data of this research are presented in the form of tables, figures and analyzed descriptively. The results showed that the extract contained flavonoid compounds of 0.106% and tannins of 1.018%. The extract of star anise can inhibit Staphylococcus aureus at a concentration of 40% with an average 7.03 mm inhibition zone.
Pola Pertumbuhan Lactobacillus sp. F213 Selama Fermentasi Pada Sari Buah Terung Belanda (Solanum betaceum Cav.) Puspasecca Wya Saraswati; Komang Ayu Nocianitri; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 4 (2021): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2021.v10.i04.p08

Abstract

The objective of this research was to determine the growth pattern of Lactobacillus sp. F213 during fermentation in tamarillo juice (Solanum betaceum Cav.) and to obtain the fermentation time that showed optimal growth. This research used a Completely Randomized Design with fermentation time (0 hours, 4 hours, 8 hours, 12 hours, 16 hours, 20 hours, 24 hours, 28 hours and 32 hours) as a treatment. Each treatment was repeated 2 times to obtain 18 experimental units. Variable observed were total LAB, total sugar, total acid and pH. The data results were analysed with quantitative descriptive methods The results of this study indicated that the growth pattern of Lactobacillus sp. F213 in tamarillo juice during fermentation in 0–4 hours was in the lag phase, fermentation time of 8-12 hours was in an exponential growth phase or log phase, fermentation time of 16–20 hours was in the stationary phase and at the fermentation time of 24–32 hours was in the death phase. The optimal growth was obtained at 20 hours of fermentation time with a total value of LAB 9,08 Log CFU/ml.
Identifikasi dan Karakterisasi Bakteri Asam Laktat Isolat Susu Segar Sapi Bali (IDENTIFICATION AND CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM BALI CATTLE’S RAW MILK) I Nengah Sujaya; Komang Ayu Nocianitri; Ni Putu Desy Aryantini; Wayan Nursini; Yan Ramona; Yoshitake Orikasa; Fukuda Kenji; Tadashu Urashima; Yuji Oda
Jurnal Veteriner Vol 17 No 2 (2016)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (177.957 KB)

Abstract

Bali cattle is an indigenous spesies in Bali, which pay great attention due to its uniqueness. Numerousarticles have been published on Bali cattle especially related to its disease, nutritional requirement forgrowth and domestication. Nevertherless, it was no any report has been published on the lactic acidbacteria (LAB) assosiated with the cattles raw milk and its potential used as probiotic. This work isaimed to identify LAB isolated from bali cattle raw milk and its resistance to secondary bile acid (sodiumdeoxy cholic), a prequisite in development of probiotic for human. The results revealed that based upon thehomology studies of the variable region I, II, and III sequences of the 16S rDNA showed that 44 out of 62isolates were closely related to Pediococcus acidilactici; 11 out of 62 isolats were closely related to Enterococusgallinarum, five out of 62 isolates were closely related to Lactococcus garvieae, while only one isolate was closely related to Lactobacillus plantarum and Weisella confusa. Some isolates showed resistant to 0.2-0.6mM deoxy cholic acid, which might be also resist in human gastrointestinal tract conditions. Based onthose finding, it can be concluded that the LAB associated with raw bali cattle milk were closey related toP. acidilactici, E. gallinarum, Lac. garvieae, Lb. plantarum and W. confusa, which different from thosecommonly LAB found in others cattle raw milk. Somes isolates were potential to be developed as probioticfrom human helath.
CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM SUMBAWA MARE MILK Nengah Sujaya; Yan Ramona; Ni Putu Widarini; Ni Putu Suariani; Ni Made Utama Dwipayanti; Komang Ayu Nocianitri; Ni Wayan Nursini
Jurnal Veteriner Vol 9 No 2 (2008)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (233.662 KB)

Abstract

A study was carried out to isolate and characterize lactic acid bacteria (LAB) from the Sumbawa mares milk The Isolation of LAB was conducted in Man Rogosa Sharpe (MRS) agar. The isolates were characterized by standard methods, such as Gram staining, cell morphology study and fermentation activities. The ability of the isolates to inhibit some pathogenic bacteria was studied by dual culture assay. Isolates showing the widest spectrum of inhibiting pathogenic bacteria were further identified using API 50 CHL. The results showed that Sumbawa mare milk was dominated by lactobacilli and weisella/leuconostoc. As many as 26 out 36 isolates belong to homofermentative lactobacilli and another 10 isolates belong to both heterofermentative lactobacilli and weissella or leuconostoc. Twenty four isolates inhibited the growth of Escherichia coli 25922, Shigela flexneri, Salmonella typhimurium, and Staphylococcus aureus 29213. Two promising isolates with the widest spectrum of inhibiting pathogenic bacteria, Lactobacillus sp. SKG34 and Lactobacillus sp. SKG49, were identified respectively as Lactobacillus rhamnosus SKG34 and Lactobacillus ramnosus SKG49. These two isolates were specific strains of the sumbawa mare milk and are very potential to be developed as probiotic for human.
PROBIOTIC POTENCY OF LACTOBACILLUS SPP. ISOLATED FROM SUMBAWA MARE MILK I Nengah Sujaya; I Made Utami Dwipayanti; Ni Luh Putu Suariani; Ni Putu Widarini; Komang Ayu Nocianitri; Ni Wayan Nursini
Jurnal Veteriner Vol 9 No 1 (2008)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (479.163 KB)

Abstract

This research was deigned to elucidate the potency of Lactobacillus spp. isolated from sumbawa mare milk to be developed as a probiotic. Sixteen lacobacilli were screened based on their resitancy to a model of gastric juice at pH 2, 3, and 4, then followed by their resistncy to small intestional fluid model containing deoxycholic. Three lactobacilli i.e. Lactobacillus sp. SKA13, Lactobacillus rhamnosus SKG34 and Lactobacillus rhamnosus SKG49 were found to be resistentent to gastric juice at pH 3 and 4. However, there were no lactobacilli resisted to pH 2. Lactobacillus rhamnosus SKG34 and Lactobacillus rhamnosus SKG49 were able to reach the colon even after being expossed to a model of intestinal fluid containing 0,4 mM deoxycholate and pancreatine. Therefore, these isolates have a potency to be developed as probiotic lactobacilli. Nevertherless, these lactobcailli could probably transform cholic acid into secondary bile acids, which were not expected to be found in the probiotic, and this capability is not appropriate for probiotic. This character is worthly to be studied since it has never been reported in lactobacilli.
Aktivitas Antioksidan Lactobacillus Rhamnosus FBB Secara in Vitro Husni Mubarok; Komang Ayu Nocianitri; I Dewa Gede Mayun Permana
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 4 No 1 (2019)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2019.v04.i01.p01

Abstract

Probiotik merupakan organisme hidup yang mampu memberikan efek yang menguntungkan bagi kesehatan inangnya. Lactobacillus rhamnosus yang diisolasi dari feses bayi sehat merupakan bakteri asam laktat (BAL) yang diketahui memiliki potensi sebagai probiotik. Tujuan dari penelitian ini adalah untuk mengetahui aktivitas antioksidan dari isolat L. rhamnosus FBB secara in vitro. Isolat L. rhamnosus FBB tersebut antara lain: L. rhamnosus FBB nomor 21, 26, 52, 59, 75, dan 81. Uji konfirmasi menunjukkan bahwa keseluruhan isolat L. rhamnosus FBB termasuk bakteri homofermentatif, bakteri gram positif, katalase negatif dan memiliki bentuk morfologi batang berantai. Aktivitas antioksidan ditentukan dengan mengukur kemampuan penangkapan radikal bebas 1,1-diphenyl-2-picrylhydrazil (DPPH) dengan membandingkan subjek penelitian yakni supernatant, intact cell dan cell lysate. Hasil penelitian menunjukkan bahwa penangkapan radikal bebas pada supernatant, intact cell dan cell lysate masing-masing adalah 39,00-66,71%, 15,76-21,28% dan 4,79-10,86%. L. rhamnosus FBB 75 dan L. rhamnosus FBB 81 menunjukkan aktivitas antioksidan tertinggi dibandingkan dengan isolat lainnya. Aktivitas penangkapan radikal bebas DPPH pada supernatant, intact cell dan cell lysate pada L. rhamnosus FBB 75 adalah 66,71%, 15,76%, 10,86% dan aktivitas antioksidan pada L. rhamnosus FBB 81 adalah 66,43%, 21,28% 9,37%. Hasil penelitian ini membuktikan bahwa L. rhamnosus FBB 75 dan L. rhamnosus FBB 81 merupakan strain yang potensial untuk dikembangkan sebagai probiotik antioksidan. Probiotics are living organisms that can have a beneficial effect on the health of their hosts. Lactobacillus rhamnosus isolated from healthy infant feces is lactic acid bacteria (BAL) that has potential as a probiotic. The purpose of this study was to determine the antioxidant activity of L. rhamnosus FBB bacterial isolates in vitro. Isolates of L. rhamnosus FBB bacteria are: L. rhamnosus FBB number 21, 26, 52, 59, 75, and 81. From the confirmatory test, the overall isolates of L. rhamnosus FBB included homofermentative bacteria, gram-positive bacteria, negative catalase and morphological form of chain stems. Antioxidant activity was determined by measuring the capability of scavenging free radical 1,1-diphenyl-2-picrylhydrazil (DPPH) with comparison of research subjects with supernatant, intact cell and cell lysate. The results showed that free radical scavenging activity on supernatant, intact cell and cell lysate were 39,00-66,71%, 15,76 - 21,28% and 4,79 - 10,86% respectively. L. rhamnosus FBB 75 and L. rhamnosus FBB 81 showed higher antioxidant activity than other isolates. DPPH free radical scavenging activity on the supernatant, intact cell and cell lysate in L. rhamnosus FBB 75 was 66,71%, 15,76%, 10,86% and antioxidant activity in L. rhamnosus FBB 81 was 66,43%, 21,28% , 9,37%. The results of this study prove that L. rhamnosus FBB 75 and L. rhamnosus FBB 81 are potential strains to be developed as antioxidant probiotics.
Pengaruh Waktu Penambahan Lactobacillus rhamnosus SKG 34 terhadap Karakteristik Tape Ketan Probiotik Selama Penyimpanan Emilya Grasiana Dede; Komang Ayu Nocianitri; Luh Putu Trisna Darmayanti
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 3 No 1 (2018)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2018.v03.i01.p02

Abstract

Tape is one of Indonesia's traditional fermented food that has a sweet and slightly sour taste. The basic ingredients of tape are materials that contain carbohydrates such as cassava and sticky rice. Lactobacillus rhamnosus SKG 34 is one type of lactic acid bacteria isolated from Sumbawa wild horse milk. This study aims to determine the best time addition of Lactobacillus rhamnosus SKG 34 and to determine the effect of the addition of Lactobacillus rhamnosus SKG 34 on the characteristic of probiotics Tape Ketan during storage. The study was conducted in two parts, namely first parts which aimed to know the difference of probiotic addition of Lactobacillus rhamnosus SKG 34 before fermentation and after fermentation. Second research was aimed to find out the viability of Lactobacillus rhamnosus SKG 34 in probiotic tape Ketan and characteristics of tape ketan during storage using Completely Randomized Design with the treatment of storage consisting of 5 levels were day 0, day 1, day 2, day 3 and day 4. The variables were LAB total, sugar total, acid total, pH and sensory characteristics. The results of this research showed that the addition of probiotics before fermentation had a higher LAB than after fermentation (3.5 x 108 cfu /g). Probiotic tape Ketan still has a good characteristic until third day storage with characteristic LAB total 9,0 x 108 cfu/g, sugar total 8,17%, acid total 0,76%, pH 3,54 and color (rather like), Flavor (rather like), texture (rather like), sense hedonic test (rather like), sense scoring test (neutral) and overall acceptance (rather like).
KEMAMPUAN BAKTERI ASAM LAKTAT YANG DIISOLASI DARI AIR SUSU IBU DALAM MENURUNKAN KADAR KOLESTEROL DARAH TIKUS PUTIH GALUR WISTAR Dwi Ariesta Wijaya Putra; Semadi Antara; Komang Ayu Nocianitri
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 1 (2019): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Bile salt hydrolase (BSH) is one of the enzymes produced by lactic acid bacteria. This enzyme has theability to lower cholesterol levels in vitro and in vivo. The lactic acid bacteria used in this study wereL. plantarum I A1, L. plantarum I A8, L. plantarum I B8, L.rhamnosus A6 and L. rhamnosus B10b whicha probiotic candidate isolated from breast milk. The purpose of this study was to determine the activityof BSH and the ability to lower cholesterol both in vitro and in vivo. Three stages of experiment weredone. BSH activity and its ability in decreasing cholesterol in vitro were done for all strains ofLactobacillus. The best strain is L. plantarum I B8 was continued for further experiment to determineits ability to decrease blood cholesterol in in vivo using Wistar Rats.In vivo test results showed that L.plantarum I B8 decreased total cholesterol, LDL, triglyceride, and HDL by 27%, 21%, 29% and 35%respectively.
MIKROENKAPSULASI PROBIOTIK LACTOBACILLUS RHAMNOSUS FBB81 DAN VIABILITASNYA SELAMA PENYIMPANAN Komang Ayu Nocianitri; I Nengah Sujaya; Yan Ramona
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 1 (2019): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Lactobacillus rhamnosus FBB81 is a probiotic candidate isolated from healthy infant feces that hasfunctional properties as an antioxidant. Probiotics are made in the form of a dry cell bymicroencapsulation technique to facilitate the application of probiotics in the development of functionalfood products. The purpose of this study was to determine the viability of Lb. rhamnosus FBB81encapsulated with maltodextrin and skim milk during storage. The microencapsulated product wasstored at two storage temperatures namely room temperature and cold temperature. The viability of Lb.rhamnosus FBB81 on the microencapsulated product was observed every 1 week for 8 weeks of storage.The results showed that the types of encapsulan and storage temperature affected the viability of Lb.rhamnosus FBB81 during storage. Skim milk and cold temperatures have a better ability than themaltodextrin and room temperature in maintaining the viability of probiotic Lb. rhamnosus FBB81during storage.
Co-Authors A.A. Gd. Tryadi Pradipta Adiel Kunti Permatasari Aditya Yusril Hidayat Agnes Prina Rini Agus Selamet Duniaji Agus Slamet Djuniaji Anak Agung Istri Sri Wiadnyani Anak Agung Istri Sri Wiadnyani Andreas Kurniawan Anggraini, Fitri Dwi Anjani Fatnasari Anton Anugrah Ave Regina Rosari Desak Putu Widya Puspasari Dewa Ayu Tri Ulandari Dewa Gede Eka Prayoga Dina Puti Kartika Dwi Ariesta Wijaya Putra Dyta Aprida Asendy Edwin Sam Putra Surbakti Emilya Grasiana Dede Fahmy Kafa Hakiki Febriyawati Cahyanty Nugraha Fiensa Forsalina Fukuda Kenji Gede Pracheta Febricia Ginanjar Rifai Gusti Ayu Kadek Diah Puspawati Gusti Chandra Rizki Gusti Putu Adi Wira Kusuma Husni Mubarok I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Dewa Gde Mayun Permana I Dewa Gede Natih Kacu Putra I Dewa Made Sukrama I Gusti Ayu Ekawati I Gusti Putu Bhuana Aristya Putra I K. Suter I Ketut Peri Andika I Ketut Suter I Made Anom Sutrisna Wijaya I Made Edi Widiawan I Made Sugitha I MADE SUPARTHA UTAMA I Nengah Kencana Putra I Nengah Sujaya I Putu Suparthana I Putu Surya Wirawan I W. R. Widarta I Wayan Aditya I Wayan Agus Widyantara I Wayan Rai Widarta I.D.P.K. Pratiwi Ida Ayu Agung Prawitasari Ida Bagus Wayan Gunam Irvan Kurniawan Simatupang IWR Widarta Jeremy Louis Adisurya Jimmy Fernando Pangaribuan Jordan Dandy Prayoga Juwita Mayningsih Andari Putri Karina Dinda Putri Karlina Ayu Putri Dhahana Komang Puspita Dewi Kristina Wulandari LPIP Sari Luh Komang Puspa Handayani Luh Putu Trisna Darmayanti Made Aditya Dharma Melda Yanti Naibaho Muhamad Mukhlis Prastianto Muhammad Taufiq Aldianto N.W.A. Utami Netta Clarita Tampinongkol Ni Ketut Ayu Krisna Devi Ni Komang Dewi Cinderela Ni Komang Tri Handayani Ni Luh Ari Yusasrini Ni Luh Ketut Ayu Gayatri Pradnya Andini Ni Luh Putu Gita Darmasari Ni Luh Putu Suariani Ni Made Gress Rakasari Nomer Ni Made Indri Hapsari Arihantana Ni Made Miradita Lestari Ni Made Utami Dwipayanti Ni Made Yusa Ni Nengah Dwi Fatmawati Ni Nyoman Puspawati Ni Putu Ardi Ningsih Eka Putri Ni Putu Destriani Devi Ni Putu Desy Aryantini Ni Putu Diah Cahyani Subamia Ni Putu Suariani Ni Putu Widarini Ni Wayan Nursini Ni Wayan Wisaniyasa Nico Kemit NN. Puspa wati Noval Wahyu Adi Novita Aristha Anggreni Nainggolan Nyoman Geatrin Arumsari NYOMAN SEMADI ANTARA Praniti Radya Andana Ilma Puspasecca Wya Saraswati Putu Ari Sandhi Wipradnyadewi Putu Eka Yudhayanti Putu Risma Dewi Putu Vinanta Agus Putra Rina Pratiwi Pudja I. A Sandhi Wipradnyadewi, Putu Ari Sayi Hatiningsih Sumiyati Sumiyati Tadashu Urashima Wayan Redi Aryanta Wayan Tika Wulandari Setiadarma Wulandari, Kristina Yan Ramona Yemima Dwi Gita Sembiring Yohanna Mei Sarah Purba Yoshitake Orikasa Yuji Oda