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All Journal Jurnal Natur Indonesia Jurnal Teknologi Pangan dan Gizi Jurnal Pangan dan Agroindustri agriTECH Indonesian Journal of Biotechnology JITEK (Jurnal Ilmiah Teknosains) JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Indonesian Food and Nutrition Progress Jurnal Teknologi Hasil Pertanian Inovasi Jurnal Pengabdian Masyarakat (IJPM)
Endang Sutriswati Rahayu
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Engineering Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Veterinary

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Characterization of High Protein and Instant Cereal Fiber Drink Enriched with Probiotic Milk Powder Tanuwijaya, Shania Angeline; Fibri, Dwi Larasatie Nur; Rahayu, Endang Sutriswati; Yanti, Rini; Saputra, Wahyu Dwi
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.90659

Abstract

An alternate healthy snack for school-age children can be prepared by adding sorghum and tempeh flour, which are sources of protein and fiber, to instant cereal drinks. Probiotic-enriched snacks are well-known, and several clinical studies have shown significant benefits to humans. Therefore, this study aimed to assess the effects of various ratios of sorghum and tempeh flour (5:1, 2:1, and 1:1) on physicochemical and sensory characteristics of the flakes. The viability of Lactiplantibacillus plantarum subsp. plantarum Dad-13 in an instant cereal beverage was examined for 56 days at three distinct storage temperature, i.e 20, 30, and 37 °C. The 2:1 sorghum: tempeh flour ratio formulation was the most widely accepted. According to chemical analyses, all probiotic instant cereal drink formulations have the potential to be sources of fiber (6.4–10.6 g/100 g) and proteins (14.5–16.3 g/100 g). Furthermore, the probiotic instant cereal drink contains more fiber and protein than a commercial product. This product has a minimum viable count of probiotic bacteria > 6.0 log CFU/g, which is substantial enough to have positive health effects on Indonesian school-age children.
Formulation, Characteristics and Viability Probiotics Cell of Biscuit Production from Hotong Flour (Setaria italica (L) Beauv.), Walnut (Canarium indicum L.), Enriched by Probiotic Cream Wattilete, Jeirel; Fibri, Dwi Larasatie Nur; Rahayu, Endang Sutriswati
agriTECH Vol 45, No 1 (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.90687

Abstract

Hotong (Setaria italica (L) Beauv.) and walnut (Canarium indicum L.) are nutrient-rich local foods from Maluku Province, Indonesia, significant health. In this context, biscuit enriched with probiotic cream are a recommended snack for enhancing nutrition and promoting balance of the intestinal microflora, at a sufficient quantity of 107 log CFU/g. Therefore, this study aimed to objectively evaluate the physicochemical and organoleptic characteristics of biscuit, as well as assess probiotic viability. The used was a completely randomized design (CRD) with three different formulation treatments containing hotong flour and walnut at ratios of 40%:10% (F1), 35%:15% (F2), and 30%:20% (F3). Probiotic cell viability was analyzed at temperatures of 20 °C, 37 °C, and 45 °C. The results showed that F3 had the most favorable formulation regarding nutritional adequacy rate with 173 kcal energy, 10% fat,  4.41% protein, 5.20% carbohydrate, and 2 g sugar. It featured a crisp texture and increasingly darker colors, in line with the outcomes of sensory evaluations. F3 was the preferred, achieving high scores for color (5.38), taste (6.13), aroma (5.13), breakability (5.86), crispness (6), aftertaste (5.02), and overall quality (6.03). Cell viability for all treatments was higher at 20 °C and remained above 107 log CFU/g.
The Consumption Effect of Indigenous Probiotic Powder Lactobacillus plantarum Dad-13 on Gut Microbiota Population and Short Chain Fatty Acids in Students of SMPN 1 Pangururan, Samosir Manurung, Nancy Eka Putri; Hasan, Pratama Nur; Juffrie, Mohammad; Utami, Tyas; Yanti, Rini; Rahayu, Endang Sutriswati
Indonesian Food and Nutrition Progress Vol 21, No 1 (2024)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.86598

Abstract

The human intestine is a diverse ecosystem populated by microbiota affected by several factors, including age. The aim of this research was to evaluate the effects of the probiotic powder Lactobacillus plantarum Dad-13 on the numbers of gut microbiota, short-chain fatty acids (SCFA), and fecal characteristics in healthy adolescents. This research was conducted at SMPN 1 Pangururan, Samosir, with a randomized, double-blind, parallel placebo-controlled trial. 54 healthy adolescents aged 13 to 14 were divided into two groups, one consumed a gram of skimmed milk powder (placebo group) and the other ingested powder containing L. plantarum Dad-13 with 1.18 × 109 CFU/gram (probiotic group). After 33 days of intervention, the height of placebo group (149.42 ± 5.03 cm) and probiotic group (154.37 ± 4.67 cm) increased significantly. Significant increases in body weight (44.35 kg ± 4.61 to 45.20 kg ± 4.78) and BMI (and 18.77 ± 2.12 to 18.99 ± 2.11) were observed in the probiotic group. In the probiotic group, the numbers of gut microbiota were not significantly affected (p > 0.05). The amount of SCFA and fecal characteristics of both groups showed no significant differences. Thus, the consumption of L. plantarum Dad-13 increased weight, height, and BMI but could not influence the numbers of gut microbiota, SCFA, and the fecal characteristics of healthy adolescents.
The Effect of Fermentation and Storage Temperature on the Viability of Lactiplantibacillus plantarum subps. plantarum Dad-13 on Yogurt-Like Drink Aristya, Aristya; Utami, Tyas; Suroto, Dian Anggraini; Rahayu, Endang Sutriswati
Indonesian Food and Nutrition Progress Vol 21, No 2 (2024)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.87229

Abstract

This study aims to assess the viability of the cell population during the fermentation process and storage at various temperatures. Probiotic bacteria, Lactiplantibacillus plantarum subsp. plantarum Dad-13, procured from the Center for Food and Nutrition Studies UGM, was utilized as a starter in manufacturing a yogurt-like drink. During the manufacture of the yogurt-like drink, cell counts were evaluated prior to and following a 12-hour fermentation period at temperatures of 30 ℃, 37 ℃, and 42 °C. The samples that have the highest viability cell (30 °C) were selected for further study and stored for 25 days at 26 °C, and for 50 days at 10 °C and 4 °C. The cell count was assessed every 5 days using MRS Media.The result indicates that fermenting at 42 °C led to a notably lower cell growth rate of 0.2 log cycles compared to fermenting at 30 °C and 37 °C, leading to cell growth of 1.37 and 1.31 log cycles, respectively. The viability of Lactiplantibacillus plantarum subsp. plantarum Dad-13 in a yogurt-like drink was not significantly different after being stored for 50 days at temperatures of 10 °C and 4 °C. The decline in cell counts of Lactiplantibacillus plantarum subsp. plantarum Dad-13 in samples stored at 10 °C and 4 °C was 0.65 and 0.34 log cycles, respectively. Conversely, at 26 °C, the viability decreased significantly, resulting in a reduction in number of 2.05 log cycles.
Co-Authors Anang M Legowo Arianto, Ahmad Rudi Aristya, Aristya Dewi Mayasari Dian Anggraini Suroto Didik Purwadi Edhi Nurhartadi Fajariyah, Anna Farianti Djaafar, Titiek Fibri, Dwi Larasatie Nur Hapsari, Umi Hasan, Pratama Nur Heldiyanti, Rina Helen Joan Lawalata Husnita Komalasari Ine Karni JAKA WIDADA Kamil, Rafli LANGKAH SEMBIRING Lilik Sutiarso Manurung, Nancy Eka Putri Mariyatun Mariyatun, Mariyatun Mohammad Juffrie, Mohammad Muhammad Nur Cahyanto Mukti, Naura Poetry Nadima Nihayah, Badiatun Nugerahani, Ira Nurfiani, Sri Prima Retno Wikandari Rini Yanti, Rini Saputra, Wahyu Dwi Sri Hastuti Suparmo Suparmo, Suparmo Swastika Dewi Tanuwijaya, Shania Angeline Tri Marwati Tyas Utami Wattilete, Jeirel Wawan Saputra Yunan K. Sya’di, Yunan Yustinus Marsono