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Enterococcus faecium 1.15 Isolated from Bakasam Showed Milk Clotting Activity Putranto, Wendry Setiyadi; Suradi, Kusmajadi; Chairunnisa, Hartati; Mustopa, Apon Zaenal; Giriwono, Puspo Edi; Kusumaningrum, Harsi Dewantari; Suhartono, Maggy Thenawidjaja
ANNALES BOGORIENSES Vol 21, No 1 (2017): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (499.913 KB) | DOI: 10.14203/ab.v21i1.293

Abstract

The Lactic Acid Bacteria with Milk Clotting Activity (MCA) were isolated from Bakasam, an Indonesian traditional fermented meat. The isolate screening was carried out using modified method of Skim Milk Agar and Milk Clotting Activity Test, and the isolate was then identified using 16S rRNA. We found 4 isolates that showed MCA of 18-20 SU/ml. Identification using 16S rRNA indicated that the isolate ALG.1.15 was 99% (FR3-F primer) and 99% (FR3-R primer) identic with Enterococcus faecium. The isolate potentially produced renin-like protease to subtitute renin from veal.  
Partial Purification, Characterization, and Application of Extracellular Aspartic Protease from Lactobacillus casei WSP in Producing the Bioactive Peptides with Antibacterial and Antioxidant Activity Solikhin, Akhmad; Mustopa, Apon Zaenal; Suharsono, Suharsono; Putranto, Wendry Setiyadi
ANNALES BOGORIENSES Vol 22, No 2 (2018): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/ann.bogor.2018.v22.n2.47-56

Abstract

   Lactobacillus casei WSP-derived an aspartic protease was sequentially purified by using chromatography gel filtration sephadex G-50. It resulted in a 22.81-fold increase of specific activity (51.5 U/mg) with a final yield of 1.9%. The estimated molecular weight of the purified enzyme was 37 kDa and showed gelatinolytic activity in zymogram assay. The enzyme exhibited optimum activity at 40ºC and pH 6 with casein as the substrate. Enzyme activity was significantly inhibited by pepstatin A (0.5 mM and 1 mM), confirming that this enzyme is a group of aspartic proteases, while other inhibitors such as EDTA, PMSF and iodoacetic acid showed no inhibition effect on the activity of enzyme. The addition of metal ion to the enzyme decreased enzyme activity, indicating the proteolytic enzyme was metal ion- dependent. Denaturant such as DDT tended to increase caseinolytic activity. Furthermore, this enzyme was capable of generating the new peptides from skimmed milk with the size 8 kDa, 10 kDa and 15 kDa. These peptides have potential as antibacterial and antioxidant agents.
KARAKTERISTIK PRODUK FERMENTASI DARI BAHAN BAKU KOMBINASI SUSU KAMBING DENGAN EKSTRAK KEDELAI, EKSTRAK JAGUNG, ATAU SANTAN KELAPA [Characterization of Fermented Products Made From Caprine Milk in Combination with Soy Extract, Corn Extract or Coconut Extra Hartati Chairunnisa; Wendry Setiyadi Putranto; Stefanus Jemianus Lepa
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (225.204 KB)

Abstract

The aim of this study was to determine the best combination  of caprine milk with soy extract, corn extract, or coconut extract in the production of flavored fermented milk products. Products were analyzed for the lactic acid content, crude protein, viscosity and also  organoleptic properties (color, texsture, flavour, overall acceptance). This study was performed by a Completely Randomized Design with four kind of treatments, i.e.caprine, caprine milk in combination with  soy extract, corn extract, or coconut extract with five replications. The result indicated that the caprine milk in combination with soy extract resulted an acceptable flavored  fermented milk product containing 0.78% lactic acid, 6.62% crude protein, and had a viscosity of  2120 centipoise. The texture of the most liked flavoured fermented milk product  was viscous to most viscous, and the flavour was slightly sour to sour.
Aktivitas Proteolitik Lactobacillus acidophilus dalam Fermentasi Susu Sapi Wendry Setiyadi Putranto
Jurnal Ilmu Ternak Vol 7, No 1 (2007)
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v7i1.2236

Abstract

Lactobacillus acidophilus memiliki kemampuan mengekskresikan ekstraseluler protease. Tujuan penelitian dari penelitian ini adalah untuk mengetahui aktivitas proteolitik dari L. acidophilus. Enzim protease telah dimurnikan dengan sentrifugasi, pengendapan 45% ammonium sulfat, dan kromatographi. Hasil penelitian menunjukkan Protease Lactobacillus acidophilus memiliki aktivitas spesifik 0,752 U/mg (ekstrak kasar), 1,24 U/mg (pengendapan dengan 45% ammonium sulfate) and 1,15 U/mg (Gel Filtration). Protein enzim yang diperoleh sebesar 12,6% ekstrak kasar protease.Kata kunci: aktivitas proteolitik, pemurnian, L. acidophilus
Isolasi Yeasts dari Daging dan Potensinya sebagai Agen Biopreservasi dan Pewarna Makanan (Isolation of Yeasts from Meat and Its Potential as Bio Preservation Agent and Food Coloring) Wendry Setiyadi Putranto; Roostita L. Balia; Obin Rachmawan; Eka Wulandari
Jurnal Ilmu Ternak Vol 10, No 1 (2010)
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v10i1.451

Abstract

Yeasts merupakan mikroba potensial untuk dikembangkan sebagai penghasil komponen bioaktif seperti enzim, antimicrobial agent sebagai biopreservasi, serta pengahasil pewarna makanan (pigment).  Penelitian merupakan studi ekploratif potensi yeasts yang diisolasi dari daging ayam dan sapi. Ditemukan isolate yeasts yang memiliki karakteristik spesifik dengan warna merah.  Jumlah total yeasts pada daging ayam 2.105 cfu/gram sedangkan pada daging sapi 1.105 cfu/gram. Hasil pemurnian isolate  diperoleh dua isolate yang memiliki kemampuan daya hambat yang terhadap Pseudomonas aerugenes dan Staphylococus aureus serta tidak meiliki aktivitas penghambatan terhadap Escherichia coli dan Candida albicans. pH akhir media selama fermentasi 25 0C, 48 jam adalah 5,5 dan 5,6 dengan rendemen biomassa yang cukup tinggi.  Produksi slime (polisakarida) yang tinggi menunjukkan potensi yang besar isolat tersebut sebagai agen hayati untuk produksi pewarna makanan. Kata kunci  :  daging, isolate yestas, agen biopreservasi, pewarna makanan
Pemurnian Ekstraseluler Hyaluronidase Streptococcus agalactiae (Streptokokus Grup B ) (Extracellular Hyaluronidase Purification of Streptococcus agalactiae (Group B of Streptococus) Wendry Setiyadi Putranto; Sri Budiarti; Maggy T. Suhartono; I Wayan T. Wibawan; Zainatul Hayati
Jurnal Ilmu Ternak Vol 6, No 1 (2006)
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v6i1.2260

Abstract

Hyaluronidase (EC 4.2.2.1) merupakan enzim ekstraseluler yang dihasilkan Streptococcus agalactiae (Streptokokus Grup B). Penelitian ini bertujuan untuk mengetahui aktivitas spesifik dari hyaluronidase S. agalactiae dan berat molekul proteinnya. Pemurnian enzim dengan sentrifugasi, pengendapan amonium sulfat 45% dan kromatographi kolom dengan Sephadex G-100 dan Sodiumdodecyl sulfate polyacrylainide gel electrophoresis (SDS PAGE). Enzim hyaluronidase dari S. Agalactiae memiliki aktivitas spesifik sebesar 0,0012 U/mg (ekstrak kasar), 0,0125 U/mg (pengendapan dengan 45% ammonium sulfate) and 0,032 U/mg (Gel Filtration). Berat molekul protein hyaluronidase adalah 102 - 106 kD.Kata kunci : hyaluronidase, aktivitas spesifik, pemurnian
TOTAL MIKROBA DAN AKSEPTABILITAS DAGING SAPI MARINASI PADA BERBAGAI LAMA PERENDAMAN GULA LONTAR CAIR (Borassus flabellifer) (Total Microbial and Acceptability of Marinated Beef at different Length of Immersion Time with Liquid Palm Sugar (Borassus flabellifer)) Manasje Manoah Bani; Wendry Setiyadi Putranto; Kusmajadi Suradi
Jurnal Ilmu dan Teknologi Peternakan Vol. 8 No. 1 (2020)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (438.913 KB) | DOI: 10.20956/jitp.v8i1.7946

Abstract

In East Nusa Tenggara, liquid palm sugar has been long used as a marination material because this process can reduce beef water activity so that it can reduce the number of microbes. The purpose of this study was to determine the characteristics of microbes (bacteria and yeasts) in inhibiting the growth of pathogenic bacteria and acceptability of beef which was marinated using liquid palm sugar. The experiment was conducted experimentally in a laboratory according to a completely randomized design with 5 treatments of immersion time, namely the immersion for 1 day, 3 days, 5 days, 7 days and 10 days and four replications for each treatment. The results of the study showed that the highest increase in the total plate count was observed for the immersion time of 5 days, following the quadratic equation of Y = 92.46 + 64.53X + -493.09X2 (R2= 0.57), the highest increase of lactic acid bacteria in beef was on 5-day immersion time following the quadratic equation of Y = 52.93 + 63.33X + - 477.15X2 (R2=0.79), and the increase in total yeast of beef over 5-day of immersion time followed the regression equation Y= 46.73 + 18.86X (R2= 0.82). The texture and overall acceptance of marinated beef are preferred for the 5-day immersion, while the color, taste, and flavor are not affected by the length of marination time up to 10 days of immersion.
INISIASI ASI TERHADAP MOTORIK BAYI DI RW 08 DUSUN LEBAKJATI DESA CILELES KECAMATAN JATINANGOR In-In Hanidah; Indira Lanti; Wendry Setiyadi Putranto
Dharmakarya Vol 7, No 3 (2018): September
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (512.512 KB) | DOI: 10.24198/dharmakarya.v7i3.20141

Abstract

The purpose of this study was to see the initiation habits of breastfeeding and the effect of breast milk on infant. This research is a descriptive qualitative study with subjects of mothers and infant aged 0-24 months. The data collection technique used is observation by observing infant reflexes, and using interview techniques to gather information through asking face-to-face. The analysis technique used is to describe the data obtained in the field. Based on the results of the analysis, it was concluded that infant who get breast milk from their mothers in full from the age of 0-24 months produce good infant reflexes and can carry out activities that are balanced with the development of their age.
Kualitas gelatin yang diproduksi dari limbah proses shaving kulit domba menggunakan curing HCl dengan konsentrasi dan waktu yang berbeda Jajang Gumilar; Wendry Setiyadi Putranto; Eka Wulandari
Majalah Kulit, Karet, dan Plastik Vol 35, No 1 (2019): Majalah Kulit, Karet, dan Plastik
Publisher : Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20543/mkkp.v35i1.4502

Abstract

Kulit pikel yang di-shaving menghasilkan potongan kulit mengandung kolagen, sehingga dapat digunakan sebagai bahan untuk membuat gelatin. Tujuan penelitian adalah untuk mengetahui interaksi dan pengaruh pemberian berbagai konsentrasi asam klorida (HCl) serta waktu curing terhadap kualitas gelatin. Kualitas gelatin diukur berdasarkan kadar air, rendemen, kekuatan gel, dan viskositas. Rancangan yang digunakan adalah Rancangan Acak Lengkap pola faktorial yang terdiri dari faktor tingkat penggunaan HCl sebanyak 3%; 5%; 7% serta lama curing 24 jam; 48 jam; 72 jam. Perlakuan diulang sebanyak empat kali. Kesimpulan penelitian yaitu terdapat interaksi nyata (P<0,05) penggunaan tingkat HCl dan waktu curing terhadap viskositas dan kekuatan gel. Hasil optimum pembuatan gelatin adalah menggunakan HCl sebanyak 3% dengan waktu curing selama 24 jam yang dapat menghasilkan gelatin dengan kadar air 10,9%; rendemen 7,4%; nilai Bloom 174 g; dan viskositas 7,68 cP.
Pengaruh Penambahan Rumput Laut (Eucheuma cottonii) pada Pembuatan Bakso Puyuh terhadap Sifat Fisik dan Akseptabilitas Fatmah Nur Anggraini; Wendry Setiyadi Putranto; Lilis Suryaningsih
Jurnal Teknologi Hasil Peternakan Vol 1, No 2 (2020): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (477.784 KB) | DOI: 10.24198/jthp.v1i2.27549

Abstract

Seaweed is a source of hydrocolloid carrageenan can absorb water to produce a compact texture of meatballs. Quail meat contains of high protein but low fat which is recommended as a low-fat food. The objective of research were to find out the effect and the level of seaweed (Eucheuma cottonii) on physical properties (WHC, cooking loss and tenderness) and acceptability (color, taste, smell, suppleness and total acceptance) of the most preferable quail meatball. The experiment was conducted with Compeletely Randomized Design (CRD) with four treatments: 0% (P1), 5% (P2), 10% (P3) and 15% (P4) and five replications.Analysis of variance use to determine of effect seaweed addition on physical properties of quail meatball and the Duncan’s Multiple Range Test, Kruskal Wallis test was used to determine acceptability quail meatball, and difference of various between the treatment was used Man Whitney test. Result indicated that 10% seaweed porridge produces the best physical properties WHC 43.54%, cooking loss 9.77%, tenderness 108.80 mm/g/10 seconds and acceptability with a numerical scale on total value is 2 (somewhat preferred).