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All Journal agriTECH BERITA BIOLOGI AGRITEKNO, Jurnal Teknologi Pertanian
Tri Marwati
Puslitbang Tanaman Industri, Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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KARAKTERISASI GEN PENYANDI PEDIOSIN PAF-11 PADA Pediococcus acidilactici F-11 [Characterization of the Pediocin PaF-11 Encoding Gene in Pediococcus acidilactici F-11] Marwati, Tri; Richana, Nur; Harmayani, Eni; Rahayu, Endang S
BERITA BIOLOGI Vol 11, No 2 (2012)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (299.137 KB) | DOI: 10.14203/beritabiologi.v11i2.495

Abstract

Pediocin PaF-11 is a ribosomally synthesized antimicrobial peptide produced by Pediococcus acidilactici F-11. The objectives of this research is to find out the location and the nucleotide sequence of gene, which is involved in the production of pediocin PaF-11. Results showed that the pediocin PaF-11 from the cured cell of P. acidilactici F-11 loss the activity, suggested that the pediocin PaF-11 gene was carried in the plasmid. Agarose gel electrophoresis of P. acidilactici F-11 plasmid DNA with marker λDNA/HindIII showed that pediocin PaF-11 gene was carried in 12 kb plasmid. Amplification pediocin PaF-11 gene from P. acidilactici F-11 showed that uncured P.acidilactici F-11 culture contain plasmid DNA, indicated by amplification of the papA gene (256 bp). Cured P. acidilactici F-11 culture, plasmid eliminated, indicted by no aplicon DNA detected. This result also suggested that pediocin PaF-11 gene in P. acidilactici F-11 was carried in plasmid. Nucleotide of pediocin PaF-11 encoding gene was sequenced The alignment of that nucleotide sequence showed that pediocin PaF-11 encoding gene have the same sequence with pediocin PA.1 encoding gene in P. acidilactici PAC1.0 and P. acidilactici K10 and pediocin AcH encoding gene in P. acidilactici LB 42-923 and P .parvulus ATO77, and pediocin CP2 in P. acidilactici MTCC 5101.
Pemanfaatan Pati Garut Sebagai Bahan Pengental pada Saus Cabai Keriting dan Rawit Husnun, Fadilah; Hasanah, Amalia L; Suhartatik, Nanik; Mustofa, Akhmad; Sholihah, Efi N; Marwati, Tri; Djaafar, Titiek F; Fajariyah, Anna
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.1

Abstract

Chili paste or chili sauce is a popular product among Indonesians. The development of thickening compounds in chili sauce is essential to enhance its functional properties. In the research, an alternative thickening agent for chili sauce will be developed using arrowroot starch. The objective of this research was to analyze physicochemical properties and panelists' acceptance of chili sauce formulated with arrowroot starch as a thickening agent. This research employed an experimental method using a completely randomized design with 2 factors :(1) chili type ratio- 100 g of curly chili: 50 g cayenne chili, 75 g curly chili: 75 g cayenne chili, 50 g curly chili: 100 g cayenne chili, and (2) cooking duration at 3 levels - 15, 30 and 45 minutes. The observed parameters included moisture content, ash content, viscosity, antioxidant activity, total flavonoid content, color, pH, total soluble solids, total titratable acidity, and sensory hedonic attributes. The results showed that the optimal formulation was obtained in the K2T2 treatment (75 g curly chili: 75 g cayenne pepper with a cooking time of 30 minutes). The chili sauce exhibited a moisture content of 69.46%, ash content of 3.45%, viscosity of 160 dPas, total flavonoid content 0.84 mg/g, antioxidant activity of 15.96%. The color ranged from red to orange, with a pH of 4.83, total titratable acidity of 0.06%, and total soluble solids 22%°Brix. Sensory evaluation scores indicated good panelist acceptance with ratings for color 3.53, aroma 3.93, taste 3.67, viscosity 4.07, and overall liking 4.73. These findings suggest that arrowroot starch is a promising thickening agent for chili sauce production, particularly with a 30-minute cooking time. Moreover, the characteristics of the developed chili sauce were not significantly different from those of commercial chili sauces.
Pulp Reduction and Addition of Indigenous Microorganisms as Starter: Effects on Fermented Cocoa Bean Characteristics Fajariyah, Anna; Rahayu, Endang Sutriswati; Farianti Djaafar, Titiek; Utami, Tyas; Anggraini Suroto, Dian; Marwati, Tri
agriTECH Vol 45, No 3 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.86796

Abstract

Indonesian cocoa smallholder plantations frequently produced low-quality dry beans due to poor postharvest handling, necessitating improvements through controlled fermentation. This study evaluated pulp reduction and local microorganism starter addition in farmer-level cocoa fermentation on the microbiological, physical, and chemical properties of cocoa beans. Using a Factorial Randomized Block Design, the research included four experimental units: 1) spontaneous fermentation, 2) reduced-pulp fermentation, 3) starteradded fermentation, and 4) reduced-pulp and starter-added fermentation. Pulp was reduced by approximately 35%, and microorganisms utilized were Candida famata HY-37, Lactiplantibacillus plantarum subsp. plantarum HL-15, and Acetobacter sp. HA-37. The five-day fermentation resulted in the growth of yeast, lactic acid bacteria (LAB), and acetic acid bacteria (AAB). This was indicated by a peak fermentation temperature of 45 °C, a decrease in fermentation pH to 3.7, and a decrease in bean pH to 4.7, in line with total titratable acidity increasing. Over the course of two days, the Fermentation Index aboved 1.0. Pulp reduction raised fermentation temperatures and resulted in an earlier peak by the third day. The use of a starter can suppress fungal growth during fermentation. The total fungal population is lower in combining pulp reduction with starter addition fermentation cocoa beans. The physical properties met the Indonesian National Standard (SNI) 2323:2008/Amd I:2010. The chemical characteristics showed that the Fermentation Index was above 1.0, the bean pH values were from 5.16 to 5.36, and the reducing sugar contents were from 1.50 to 1.69 %. Incorporating starter treatment effectively inhibited fungal growth during fermentation. The combination of reducing pulp and adding starter inhibited fungal growth in fermented cocoa beans without affecting their physical and chemical properties.
Co-Authors Akhmad Mustofa Dian Anggraini Suroto Endang S Rahayu Endang Sutriswati Rahayu Eni Harmayani Fajariyah, Anna Farianti Djaafar, Titiek Hasanah, Amalia L Husnun, Fadilah Nanik Suhartatik Nur Richana Sholihah, Efi N Titiek F Djaafar Tyas Utami