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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Aplikasi Teknologi Pangan Jurnal Agroekoteknologi dan Agribisnis Jurnal Pusat Inovasi Masyarakat
Mochammad Sriduresta Soenarno
Departemen Ilmu Produksi Dan Teknologi Peternakan, Fakultas Peternakan, IPB University, Kampus IPB Darmaga, Bogor 16680
Agriculture, Biological Sciences & Forestry Social Sciences

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Karakterisasi Plantarisin IIA-1A5 sebagai Antimikroba dan Evaluasi Aktivitas Sediaan Kering Beku Terenkapsulasi Mochammad Sriduresta Soenarno; Irma Isnafia Arief; Cece Sumantri; Epi Taufik; Lilis Nuraida
Jurnal Aplikasi Teknologi Pangan Vol 9, No 1 (2020): February 2020
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1280.627 KB) | DOI: 10.17728/jatp.5480

Abstract

Bakteriosin adalah peptida dengan aktivitas antibakteri yang diproduksi oleh bakteri asam laktat dan digunakan sebagai pengawet alami. Penelitian sebelumnya menunjukkan bahwa Lactobacillus plantarum IIA-1A5 memproduksi bakteriosin yang diberi nama Plantarisin IIA-1A5 pada medium pertumbuhan yang dibuat dari whey yang diperkaya skim. Untuk aplikasi sebagai pengawet alami dan untuk memperbaiki masa simpan dan aktivitas anti mikrobanya, plantarisin perlu dienkapsulasi dan dikeringbekukan. Tujuan dari penelitian ini adalah untuk mengkarakterisasi dan mengevaluasi aktivitas antimikroba dari sediaan plantarisin IIA-1A5 yang terpurifikasi parsial dan terenkapsulasi kering beku. Ekstraksi dan purifikasi dari bakteriosin dimulai dengan presipitasi dengan ammonium sulfat, yang diikuti dengan dialysis, dan penukar kation kromatografi. Purifikasi parsial dari plantarisin kemudian dimikroenkapsulasi dengan maltodextrin kemudian dilanjutkan dengan proses kering beku. Berdasarkan pada SDS-PAGE, fraksi protein ke-7 (F7) dari plantarisin yang dipurifikasi parsial memiliki pita tunggal dan berat molekul sekitar 9,65 kDa. Konfirmasi lebih lanjut dengan menggunakan MALDI-TOF MS, ternyata pita tunggal tersebut terdiri dari 5 peptida yang diidentifikasi berbobot molekul masing-masing sebagai berikut 5,5, 7,80, 7,96, 9,09, dan 9,27 kDa. Plantarisin kering beku memiliki aktivitas antimikroba terhadap Staphylococcus  aureus tiga kali lipat dibandingkan dengan aktivitas antimikroba dari supernatan bebas sel, dan lebih tinggi dibandingkan dengan nisin, namun kurang bila dibandingkan dengan antibiotik ampisilin dan penisilin. Kesimpulannya, aktivitas antimikroba plantarisin kering beku dapat ditentukan dan lebih tinggi dibandingkan dengan nisin, ampisilin dan penisilin.Characterization of Plantarisin IIA-1A5 as Antimicrobial subtances and Evaluation of Acitivity of Freeze-dried Microencapsulated PreparationAbstractBacteriocins are peptides with antibacterial activity produced by lactic acid bacteria and used as natural preservatives. Previous studies showed that Lactobacillus plantarum IIA-1A5 produces bacteriocin named plantaricin IIA-1A5 in the medium consisting whey enriched with skim milk. For application as food preservatives and to improve its shelf-lie and activity, plantaricin was needed to be microencapsulated and freeze dried. The objective of this research was to characterize and evaluate the activity of partially purified freeze dried microencapsulated plantaricin IIA-1A5. Characterisation of partially purified plantaricin IIA-IA5 includes the identification of active fractions and molecular weight, evaluation of activity at different stage of purification and evaluation of antimicrobial activity of freeze dried microencapsulated plantaricin IIA-IA5. Extraction and prificafication of the bacteriocins started with precipitacion with ammonium sulfate, followed by dialysis, and cation exchange chromatography. The partial purified of plantaricin was then microencapsulated in maltodextrin followed by freeze drying. Based on SDS-PAGE, the protein fraction F7 of partially purified plantaricin had a single band and molecular weight about 9.65 kDa. Further analyses using MALDI-TOF, it revealed that five peptides were identified from one single band plantaricin with molecular weight 5.5, 7.80, 7.96, 9.09, and 9.27 kDa, respectively. The freeze dried plantaricin freeze showed antimicrobial activity against Staphylococcus aureus three times stringer as compared to the activity of cell free supernatant, and was higher than nicin, but less than antibiotic ampicilin and penicilin. As concusion, the activity of freeze dried plantaricin could be determined and had a higher value than nicin, ampicilin and penicilin.
Potensi Hasil Ikutan Ternak Sapi Pedaging Ketika Idul Adha di Sekolah Peternakan Rakyat Ngudi Rejeki, Kediri Tri Setyani; Mochammad Sriduresta Soenarno
Jurnal Pusat Inovasi Masyarakat (PIM) Vol. 2 No. 2 (2020): April 2020
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (130.52 KB)

Abstract

Beef cattle is of the great ruminants that produce the main products is meat, the beef is used as the fulfillment of food needs, especially animal protein by the community. Most of the Indonesian population is Islam, in Islam one of the great days is Eid al-Adha. Where Eid al-Adha is a moment to sacrifice its wealth for those who can afford it. The usual to be sacrificed are cows, goats, sheep, camels. Beef cattle is one of used by Indonesians to sacrifice. In the process of cattle cutting during the sacrificial season will produce the by-product after slaughtering process. The by-product are head, teeth, bones, cow-hide, blood, offals, legs. The average of the results by-product when Eid al-Adha season are not fully used well by community in Ngadiluwih, Kediri. The results of the by-products was used only the offals to be processed by the community, while the cow-hide was sold and the others were discarded by them. Keywords: beef cattle, eid al-adha, livestock of by-product
Persepsi Masyarakat Desa Situgede Kota Bogor terhadap Daging Sapi Beku Impor dan Daging Sapi Segar Lokal Amelia Friska Pertiwi; Mochammad Sriduresta Soenarno
Jurnal Pusat Inovasi Masyarakat (PIM) Vol. 2 No. 5 (2020): Juli 2020
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (690.839 KB)

Abstract

Beef is one of a variety of food products that are considered to have good nutrition for the protein needs of the community. Fresh meat is meat that has not been processed and or not added to any ingredient. Frozen meat is fresh meat that has undergone a freezing process in a blast freezer with a minimum internal temperature of -18 ° C. The purpose of this study was to determine perception of situgede village, bogor city on imported frozen beef and local fresh beef. The method used was interviewing informants of 16 random housewives in 10 RW and literature review. The data obtained were then analyzed using descriptive analysis. The results of the interviews with all the interviewees were of the opinion that imported frozen beef is pale, the texture of the meat is rather coarse, fat (marbling) a lot and white, it does not absorb seasonings after cooking a lot of fat so it becomes juicy, the aroma does not smell. While local beef is fresh, the color of fresh red meat, large fibrous texture, little fat (marbling), the taste of meat, the aroma of meat does not smell foul. The physical quality of imported frozen beef is better than fresh local beef and the price is cheaper. However, people prefer local fresh beef. This is because the purpose of cooking the community in Situgede is cooked in a long time, namely rendang, stews etc. Further research needs to be done on the physical and chemical characteristics of imported frozen beef and local fresh beef, providing knowledge and socialization about the physical and chemical quality of imported beef so that people know the true quality of the meat. Keywords: community perception, imported frozen beef, local fresh meat
Karakteristik Fisikokimia, Mikrobiologi, dan Uji Pasar Yogurt Smoothies Rosela Stroberi pada Usia Remaja dan Dewasa di Bogor Putra Jahtra Berutu; Irma Isnafia Arief; Mochammad Sriduresta Soenarno; Lucya Cyrilla Eko Nugrohowati Supriyadi Dekriyatna
Jurnal Ilmu Pertanian Indonesia Vol. 28 No. 4 (2023): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.28.4.546

Abstract

Yogurt is a dairy product that is processed into a fermented drink using lactic acid bacteria. Smoothies are drinks made from fruit or vegetables containing milk, yogurt, or honey. Strawberry Rosella Yogurt Smoothie is yogurt that has been processed by reducing the water content and adding rosella flower extract and strawberry jam. Before being marketed, these products need to be tested for safety and market opportunities. This study aims to analyze the physicochemical characteristics, microbiology, and market tests of strawberry rosella yogurt smoothies in adolescents and adults in Bogor. The physicochemical characteristics tested included pH, water activity (aw), viscosity, and total titrated acid. The microbiological parameters tested were total lactic acid bacteria and Salmonella sp. The market parameters tested include analysis of consumer perceptions and preferences and their correlation with yogurt consumption patterns. The market test was carried out using 100 respondents consisting of 50 students from SMAN 1 Bogor and 50 students from IPB University. The results showed that the physical properties (pH, water activity, viscosity, and total lactic acid) fulfilled the SNI yogurt quality requirements. The chemical properties or nutritional content and microbiological properties of yoghurt smoothies have met the requirements for yoghurt quality standards based on SNI. The results showed that respondents had good perceptions and preferences on the attributes of smoothie yogurt. Consumer preferences regarding the appearance of the packaging in general, color, ingredient content, packaging information, and appearance of the contents of the yogurt are generally positively correlated with the price range of yogurt that consumers buy. Strawberry Rosella Yoghurt Smoothie is safe for consumption and can be marketed. Keywords: consumer perception, consumer preferences, microbiology, physicochemistry, yogurt smoothies
Characteristics of Physical, Microbiological, and Organoleptic of Dali and Fresh Cheese from Goat’s Milk during Low Temperature Storage Wahyuningtyas, Amalina Nur; Fezra, Haiwal; Taufik, Epi; Soenarno, Mochammad Sriduresta; Nurmasytha, Andi
Jurnal Agroekoteknologi dan Agribisnis Vol. 9 No. 1 (2025): Jurnal Agroekoteknologi dan Agribisnis
Publisher : Politeknik Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51852/6psdwf32

Abstract

Indonesian food culture is known for its diversity in various aspects, including traditional Indonesian food. Livestock products such as meat and milk are ingredients that Indonesian people often use to make traditional food. The milk that is considered to have better digestibility and lower allergy potential is goat's milk. In addition, goat's milk can be processed as a carrier for functional ingredients, such as prebiotic ingredients or probiotic bacteria, into various products. Dali is one of Indonesia's traditional foods. North Sumatra has a fresh cheese called dali. Alo-alo leaves (Agave angustifolia) are an ingredient used in the coagulation process in making dali. This study aims to examine the physical, microbiological, and organoleptic characteristics of dali by using a coagulant of Agave angustifolia leaf juice and fresh cheese with commercial rennet coagulant during low-temperature storage. This research was carried out for 12 days and every 4 days pH, Total Plate Count (TPC), and organoleptic tests were observed, resulting in data on fresh dali and cheese H0, H4, H8, and H12 with low temperature storage. This research design was carried out in 3 replications and analyzed using the T-test to obtain TPC and pH data, while for organoleptic data using Kruskal-Wallis. The results of the analysis on the Total Plate Count (TPC) of dali and fresh cheese showed a significant difference (P<0,05), namely on day 0, while the pH test of dali and dangke showed a significant difference (P<0,05) on day 0 and 4th. Panelists preferred fresh cheese over Dali, based on organoleptic test results.
Co-Authors Amelia Friska Pertiwi Cece Sumantri Epi Taufik Fezra, Haiwal Irma Isnafia Arief Lilis Nuraida Lucya Cyrilla Eko Nugrohowati Supriyadi Dekriyatna Nurmasytha, Andi Putra Jahtra Berutu Tri Setyani Wahyuningtyas, Amalina Nur