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All Journal HAYATI Journal of Biosciences Jurnal Natur Indonesia Jurnal Online Mahasiswa (JOM) Bidang Pertanian agriTECH Jurnal Sains dan Teknologi Pangan Emerging Science Journal Jurnal Kesehatan Komunitas PROSIDING SEMINAR NASIONAL AGRIBISNIS TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal Unri Conference Series: Community Engagement Dinamika Lingkungan Indonesia Sagu Jurnal Teknologi Pangan Teknologi dan Industri Pertanian Indonesia IPTEKIN : Jurnal Kebijakan Pembangunan dan Inovasi
USMAN PATO
Univeristas Riau
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health

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PEMBUATAN MINUMAN PROBIOTIK SARI BUAH NANAS DENGAN VARIASI WAKTU FERMENTASI MENGGUNAKAN STARTER Lactobacillus fermentum InaCC B1295 Putri, Yolanda Triana; Pato, Usman
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 7 (2020): Edisi 2 Juli s/d Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

Pineapple is one type of fruit that is widely produced in Indonesia .This study to obtain the optimal fermentation time in the manufacture of pineapple juice probiotic drinks that meet quality standards and are favour by the panelist. The research was conducted experimentally using a completely randomized design (CRD) with four treatments and four replications in order to obtain 16 experimental units. The treatments used in this study were N1 (fermentation time of 8 hours), N2 (fermentation time of 12 hours), N3 (fermentation time of 16 hours), and N4 (fermentation time of 20 hours). The parameters observed were the degree of acidity (pH), total lactic acid, total lactic acid bacteria, total solids, and sensory assessment. The best treatment of pineapple juice probiotic drink fermentation time was N2 treatment (12 hours of fermentation time). The probiotic drink of pineapple juice had pH value of 4.03, total lactic acid 0.55%, total LAB 9.09 log CFU/ml, total solid 18.70%, slightly yellow color (3, 53), slightly pineapple aroma (3.80), slightly sour taste (3.87), and thin (2.60) viscosity..Keywords:Probiotic drink, fermentation time, Lactobacillus fermentum InaCC B1295 
Taurocholate Deconjugation and Cholesterol Binding by Indigenous Dadih Lactic Acid Bacteria USMAN PATO; MUHAMMAD ALI; ABDUL K. PARLINDUNGAN
HAYATI Journal of Biosciences Vol. 12 No. 3 (2005): September 2005
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (36.516 KB) | DOI: 10.4308/hjb.12.3.103

Abstract

High serum cholesterol levels have been associated with an increased risk for human coronary heart disease. Lowering of serum cholesterol has been suggested to prevent the heart disease. To reduce serum cholesterol levels one may consumed diet supplementat of fermented dairy product such as dadih. Lactic acid bacteria present in dadih may alter serum cholesterol by directly bind to dietary cholesterol and/or deconjugation of bile salts. Acid and bile tolerance, deconjugation of sodium taurocholate, and the cholesterol-binding ability of lactic acid bacteria from dadih were examined. Among ten dadih lactic acid bacteria tested, six strains namely I-11, I-2775, K-5, I-6257, IS-7257, and B-4 could bind cholesterol and deconjugate sodium taurocholate. However, the last four strains were very sensitive to bile. Therefore, Lactobacillus fermentum I-11 and Leuconostoc lactis subsp. lactis I-2775 those were tolerant to acid and oxgall (bile) and deconjugated sodium taurocholate and bound cholesterol could be recommended as probiotic to prevent coronary heart disease.
Cellulose Microfiber Encapsulated Probiotic: Viability, Acid and Bile Tolerance during Storage at Different Temperature Usman Pato; Dewi Fortuna Ayu; Emma Riftyan; Fajar Restuhadi; Wasisso Tunggul Pawenang; Royyan Firdaus; Annisa Rahma; Irwandi Jaswir
Emerging Science Journal Vol 6, No 1 (2022): February
Publisher : Ital Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28991/ESJ-2022-06-01-08

Abstract

This work aimed to analyze the physicochemical properties of cellulose from OPT used in the fabrication of CMF and evaluate the efficacy of the hydrogel CMF as an encapsulant for L. fermentum InaCC B1295 stored at room temperature and in the refrigerator. The Kjeldahl method was used to evaluate the protein content; the gravimetric method was used to determine OPT's ash, moisture, and fiber contents; the Soxhlet method was used to determine the fat content carbohydrates were computed using the difference method. The levels of holocellulose, lignin, and cellulose were also determined. Viability, acid and bile resistance of strain B1295 were evaluated at various temperatures for 35 days. The most abundant component of OPT fiber was cellulose, followed by hemicellulose and lignin. XRD examination revealed that OPT cellulose has a crystal index of 83.40%. FTIR analysis was used to detect the stretching vibrations of the –OH group on cellulose at 3419.03 cm-1. CMF hydrogel from OPT sustained L. fermentum InaCC B1295 survival for up to 28 days at room and refrigerated temperatures. At acidic conditions and in the presence of bile, the viability of L. fermentum InaCC B1295 was excellent, with a drop in cell population of less than 0.2 log CFU/g over 35 days at room and refrigerated temperatures. CMF obtained from OPT can be used as an encapsulant to maintain viability, acid resistance and bile of probiotics. There is still a need for research into the usage of CMF from OPT in combination with other encapsulants to extend the storage life of L. fermentum InaCC B1295. Doi: 10.28991/ESJ-2022-06-01-08 Full Text: PDF
Potensi Bakteri Asam Laktat yang Diisolasi dari Dadih untuk Menurunkan Kadar Kolesterol Darah Usman Pato
agriTECH Vol 24, No 1 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2131.605 KB) | DOI: 10.22146/agritech.13493

Abstract

Epidemiological, laboratory and clinical studies have shown a good correlation between high serum cholesterol and increased risk for the incidence of coronary heart disease. Reduction in total cholesterol and LDL cholesterol in hypercholesterolemic men reduces the incidence of cardiovascular disease. Modification of diets such as ingestion of probiotic in the form offermented foods or lactic acid bacteria-containing foods is considered as a more natural way to decrease serum cholesterol in humans. Lactic acid bacteria isolated from dadih could reduce the total cholesterol and LDL cholesterol levels in hypercholesterolemic rats by deconjugation of bile salts. Deconjugation of bile salts by BSH of dadih LAB resulted in an increased production of deconjugated bile acids. Deconjugated bile acids are less well absorbed from the small intestine than the conjugated bile acids. Thus, the amount of bile acids returned to the liver during enterohepatic circulation decreased. Deconjugated bile acids are also excreted more rapidly than conjugated bile acids and they bind more easily to the dietary fiber and intestinal bacteria than conjugated bile acids. Loss of bile acids may indeed result in an increased requirement of cholesterol as a precursor for the synthesis of new bile acids. As a consequence, the total cholesterol levels in the body were decreased
Karakterisasi Bakteri Asam Laktat Amilolitik dari Industri Pengolahan Pati Sagu Yusmarini Yusmarini; Usman Pato; Vonny Setiaries Johan; Akhyar Ali; Kusumaningrum Kusumaningrum
agriTECH Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (453.94 KB) | DOI: 10.22146/agritech.17014

Abstract

Amylolytic lactic acid bacteria are a group of bacteria that are capable to use starch as the carbon source. The objectives of this research were to characterize, and identify the lactic acid bacteria from sago starch processing industry, which might be used to modify the sago starch. There were 39 isolates isolated from sago processing industry, and 36 of them were presumed as lactic acid bacteria. From 36 isolates suspected as lactic acid bacteria, 9 of them had amylolytic properties. Morphological identification results show that the 9 isolates were l Gram-positive bacteria, negative catalase, rod shape, and 5 isolates produced gas, while 4 isolates did not produce gas. The ability to produce amylase varied among isolates and isolate RN2.12112 had the higher amylolytic ability than others. Results show that the nine isolates identified as lactic acid bacteria were dominated by Lactobacillus plantarum 1. ABSTRAKBakteri asam laktat (BAL) yang bersifat amilolitik adalah bakteri asam laktat yang mampu memanfaatkan pati sebagai substratnya. Tujuan penelitian adalah untuk mengkarakterisasi sifat amilolitik dan mengidentifikasi bakteri asam laktat yang mempunyai kemampuan amilolitik untuk memodifikasi pati sagu. Hasil penelitian memperoleh 39 isolat dari industri pengolahan sagu dan 36 diantaranya diduga sebagai bakteri asam laktat. Sembilan dari 36 isolat yang diduga bakteri asam laktat mempunyai sifat amilolitik. Sembilan isolat yang bersifat amilolitik selanjutnya diidentifikasi secara morfologi yang meliputi pewarnaan Gram, bentuk sel, uji katalase, dan uji kemampuan fermentasi. Hasil identifikasi secara morfologi menunjukkan bahwa kesembilan isolat termasuk kelompok bakteri Gram positif, katalase negatif, bentuk basil, dan lima isolat menghasilkan gas sedangkan empat isolat tidak menghasilkan gas. Kemampuan isolat untuk menghasilkan amilase bervariasi dan isolat RN2.12112 mempunyai kemampuan amilolitik lebih tinggi dibanding isolat lainnya. Hasil identifikasi menunjukkan bahwa dari sembilan isolat yang diidentifikasi didominasi oleh Lactobacillus plantarum 1.
Pemanfaatan Lactobacillus Plantarum 1 RN2-12112 dalam Pembuatan Minuman Sinbiotik Berbasis Sari Umbi Bengkuang dan Naga Merah Rani Fadilah Fajri; Yusmarini Yusmarini; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

This research was conducted to obtain the best concentration of starter Lactobacillus plantarum 1 RN2-12112 in the manufacture of synbiotic drinks based on yam and red dragon juice. The study used a completely randomized design (CRD) with 5 treatments and 3 replications. The treatments were BN1 (2%), BN2 (3%), BN3 (4%), BN4 (5%) and BN5 (6%). The data obtained were analyzed statistically using analysis of variance (ANOVA) and followed by Duncan's multiple range test (DMRT) at the 5% level. The results showed that different starter concentrations had a significant effect on lactic acid bacteria, total acidity titration (pH), descriptive assessment of aroma, taste, viscosity and hedonic sensory but no significant effect on descriptive color assessment. The best treatment in this study was BN2 (3% starter concentration) which produced a synbiotic drink with a pH value of 3.86, a total lactic acid of 1.05% and a total LAB of 9.18 CFU/ml with a characteristic reddish-purple color, a characteristic fermented flavour, a slightly sour taste. acid and overall preferred by the panelists.Keywords :Lactobacillus plantarum, red dragon, yam tuber
Modifikasi Pati Sagu dengan Memanfaatkan Lactobacillus plantarum 1 yang diisolasi dari Industri Pengolahan Pati Sagu Mikael Franyose Pinem; Yusmarini Yusmarini; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

Modified sago starch (mosas) is sago starch wich has been microbiologically modified by latic acid bacteria. The purposes of this study were to modify the sago starch by microbiologicaly method using Lactobacillus plantarum 1 isolated from sago starch processing industry and to analyze the characteristic of physico chemical properties of modified sago starch. This study was conducted using a Completely Randomized Design (CRD) with three treatments consisting of  P0 (L. plantarum 1 RN2-12112 : L. plantarum 1 RN2-53 (1:1)), P1 (L. Plantarum 1 RN2-12112 : L. plantarum 1 RN1-23121 (1:1)), P2   (L. plantarum 1 RN2-53 : L. plantarum 1 RN1-23121 (1:1)). Each treatment were repeated 6 times. The results show that a combination of bacteria in the fermentation significantly affected the swelling power and solubility but did not significantly influence the moisture, ash and crude fiber content as well as the degree of acidity.Keyword:  sago starch, modification,  Lactobacillus plantarum 1, microbiological method
KAJIAN PENILAIAN SENSORI SOSIS BERBASIS JAMUR MERANG (Volvariella volvaceae) DAN TEMPE Londut Donny Pranata; Usman ' Pato; Rahmayuni ' '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

Sausage is one of the processed meat product that are quite popular in Indonesian people. The purpose of this study was to obtain the best formula of sausage  using mushroom (Volvariella volvaceae) and tempeh that meet the standard quality of sausage. This research used Complatedly Randomized Design (CRD) with four treatments and four replications. The treatments were TSB1 (ratio mushroom 80, tempeh 20), TSB2 (ratio mushroom 70, tempeh 30), TSB3 (ratio mushroom 60, tempeh 40) and TSB4 (ratio mushroom 50, tempeh 50). Data obtained were analyzed using Analysis of Variance followed by Duncan’s New Multiple Range Test (DNMRT) the level of 5%. The best treatment was a sausage of treatment TSB4 with sensory acceptance by panelist.   Keywords: sausage, mushroom, tempeh, formula
PEMANFAATAN BUAH PEDADA (Sonneratia caseolaris) DAN BUAH NAGA MERAH (Hylocereus polyrhizus) DALAM PEMBUATAN FRUIT LEATHER Roby ' Rahman; Usman ' Pato; Noviar ' Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The purpose of this study was to get the best combination of crabapple mangrove (Sonneratia caseolaris) and red dragon fruit (Hylocereus polyrhizus).  The research used a Completely Randomized Design (CRD) with four treatments and four replications. The treatments were PNm1 (ratio numbers crabapple mangrove and red dragon fruit tingles 100 : 0), PNm2 (ratio numbers crabapple mangrove and red dragon fruit tingles 75 : 25), PNm3 (ratio numbers crabapple mangrove and red dragon fruit tingles 50 : 50) dan PNm4 ratio numbers crabapple mangrove and red dragon fruit tingles 25 : 75). The data obtained were analyzed statistically using Anova and DNMRT at 5% level.  The results show that use of crabapple mangrove and red dragon fruit significantly affected on moisture, ash contents, acidity (pH), sucrose contents crude fiber contents and organoleptic test. The best treatment of fruit leather from this research was PNm2 which had moisture 17,89%, ash contents 0,92%, acidity (pH) 3,53, sucrose contents 57,31%, crude fiber contents 6,95%, red color, a little bit crabapple mangrove flavour, acidity sweetness taste, the texture was a little bit springy and assessment of color, flavor, taste and texture of fruit leather was preferred by the panelist’s.   Keyword: fruit leather, crabapple mangrove, red dragon fruit
AKTIVITAS ANTIMIKROBA Lactobacillus plantarum 1 YANG DIISOLASI DARI INDUSTRI PENGOLAHAN PATI SAGU TERHADAP BAKTERI PATOGEN Escherichia coli FNCC-19 DAN Staphylococcus aureus FNCC-15 Noni Afriani; Yusmarini Yusmarini; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The purpose of this study was todetermined and measure the antimicrobial activity of Lactobacillus plantarum 1 isolated from sago starch processing industry against pathogenic bacteria Escherichia coli FNCC-15 and Staphylococcus aureusFNCC-19. The research was carried out experimentally  using Completely RandomizedDesign (CRD) with four as treatments and four replications. Antimicrobial activity was tested using the well diffusion method and the paper disc diffusion method. Result of analysis of variance showed that the antimicrobial activity of lactic acid bacteria isolates and cell-free supernatant of bacteriaStaphylococcus aureus FNCC-15 and Escherichia coli FNCC-19 were significantly different (P<0.05%).  T test result showed that the inhibition zone produced acid between bacteria isolates to cell-free supernatant were significantly different (P<0.05%).The average diameter inhibition zone of lactic acid bacteria isolated againstStaphylococcus aureus FNCC-15 were from 6.10 to 8.08 mm. The average diameter inhibition zone of lactic acid bacteria isolated againstEscherichia coli FNCC-19 were from 6.80 to 9.20 mm. The average diameter cell-free supernatant inhibition zone against bacteria Staphylococcus aureus FNCC-15 were from 1.22 to 2.41 mm and inhibition cell-free supernatant against Escherichia coli FNCC-19 ranged from 2.06 to 3.50 mm. The results of this study indicate that the isolates of Lactobacillus plantarum 1 RN2-12112 and the supernatant had greater antimicrobial activity than isolates of Lactobacillus plantarum 1RN2-53. Keywords: Lactic acid, Antimicrobials, Lactobacillus plantarum 1,Supernatant
Co-Authors ', Jumar ', Mukmin ', Rahmayuni .,, Rahmayuni .,, Yusmarini AA Sudharmawan, AA ABDUL K. PARLINDUNGAN ABDUL RAUF Aceng Sehat Ade Syaputra Adi Krismawan Afna Afna Agus Anjar Sumantri Samosir Ahmad Ibrahim Ahmad Rifai Ahmad Rifai Akhyar Ali Akhyar Ali Anaya, Nurul Fatya Ancela Rabekka Lingga ANDILA, RIYA Annisa Rahma Anwar, Muhammad Zainul Ardi Kurniawan Ardi, Febrian Arfendi, Arfendi Arnizam &#039; Arnizam Arnizam Arya Setiawan Asri Tarida Simanjuntak Astaria Pehulisa, Astaria Azli Ananta Ginting Beltaser Tuahta Berlio &#039; Mandriali Dan Mukmin Daniel Chandra Manurung Debby Martha Dira Desyandri Desyandri Dewi Fortuna Ayu Dewi Librianti Dewi, Yossie Kharisma Dini Elfiani Puteri Dony Maylani Edfan Darlis Edo Saputra Eka Saputri Elsa Silvira Elsaputra &#039; Empi Zulvarino ESPE SIMANJUNTAK Evi Sribudiani Fadel Al Barra Fahrozi, Taufik Al Faisal Faisal Faizah Hamzah Fajar Restuhadi Farida Hanum Hamzah Fauzi Afrizal Fitri &#039; Khairunnisa Grażyna Budryn GUSLIKO NURMAN H Siregar Hairul Adhe Agams Hamzah, Farida Hanum Harefa, Wasnidar Hasnah AR, Nur Hirdan Hirdan Ilvan &#039; &#039; Irwandi Jaswir Ismi Ilaika Sitompul Jenius Raden Angkasa Jumar &#039; Kamelia Sari Kandhi Darmatika Karnila, Rahman Karnila Kusumaningrum Kusumaningrum Lesmana, Resti Londut Donny Pranata M. Atep Solihin Manogar, Borsak Matius Teddy Ginting Megawati Saputri Meieri Adelila Saragih Mercia Yolanda Ashari Mhd Andry Kurniawan Mikael Franyose Pinem Monica Valentina Therescova Simbolon, Monica Valentina Therescova Muhammad Ali Muhammad Fajar Sidik Muhammad Nur Imam Mukmin &#039; Netti Herawati Nofiyanto Pratama, Nofiyanto Noni Afriani Nopiani, Yanti Noviar &#039; Harun Novri Oksianus Harahap Nur Muslimah NURMAN, GUSLIKO Oktopria Morda Parsitogi, Bintang Prawira, Hardy Prihartini, Asti Dian Ramadhani Pusaka, Semerdanta Putri, Yolanda Triana Rachmiwati Yusuf Rahmadini Payla Juarsa Rahmatun, Rahmatun Rahmawati Ulfah Rahmayani, Irma Rahmayuni &#039; Rahmayuni &#039; &#039; Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Raidinawan, Aulia Reza Rani Fadilah Fajri Raswen Efendi RENNI NURPITA SARI Rianida Yunaira Rifka Fitri Isnaini Riftyan, Emma Rika Saskia RIYA ANDILA Rizki Rentisia Mukti Rizqi Yanra Roby &#039; Rahman Romi Erdiyus Rossi, Evy Royyan Firdaus S Anirwan S.R. Damanik Saitun, Saitun Samuel &#039; SARI, RENNI NURPITA Septi Hidayati, Septi Shanti Fiftriani Shanti Fitriani SIMANJUNTAK, ESPE Simarmata, Novalinda Herawati Sri Ayu Theresya Sri Desfita, Sri Syafri Ajrin Tiara Githasari Handayani, Tiara Githasari Tika Fadilah Ucok Wandi Siagian Usman Muhammad Tang Utiya Syah, Shinta Vhierda Windasari Sagala Vonny Setiaries Johan Wasisso Tunggul Pawenang Williyati, GWR. Riche Wulan Sari Yelmira Yelmira Zalfiatri Yosep Agustiar H Yudi &#039; Sutriono Yusdianti &#039; Yusmarini Yusmarini Zakya, Ismon Zelviani, Puja Febri Zulfa Reni Zulfadli, Muhammad