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Endang S. Rahayu
Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry

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Penicillium Species Isolated From Cocoa, Coffee Beans, and Dried Cassava in Yogyakarta Indonesia and Their Ochratoxin Production Mona Nur Moulia; Sigit Setyabudi; Baharuddin Salleh; Endang S. Rahayu
Indonesian Food and Nutrition Progress Vol 13, No 1 (2014)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.115

Abstract

The presence of Penicillium in cocoa and coffee beans, and dried cassava are detrimental due to its ability in ochratoxin A (OTA) production which carcinogenic and mutagenic to human. Objectives of this study were to isolate and identify Penicillium from cocoa, coffee beans and dried cassava in Yogyakarta by morphological and molecular characteristics, as well as to observe the ability of these isolates in OTA production on Yeast Extract Sucrose Agar (YES) medium. In this study, morphological characteristics were mainly based on the growth of isolates on identification media, while molecular characteristics were based on the similarity of PCR products using ITS4 and ITS5 as primers. OTA was detected by ELISA and UPLC methods. The result showed that 15 of 16 representative isolates obtained during this study were identified as Penicillium citrinum, one of the representative isolate from cocoa beans was identified as Penicillium paneum. Surprisingly, 13 among 15 of the obtained P. citrinum isolates from cocoa and coffee beans were positive in the production of OTA in YES medium, at the concentration of 4.64 to 25.26 µg/g media, while OTA was not detected in YES grown media by P. paneum and two isolates of P. citrinum from dried cassava. Conclusion of this study, the most found species Penicillium in cocoa and coffee beans were belong to P. citrinum which likely have a capability in the production of OTA.
Growth of Lactobacillus paracasei SNP-2 in Peanut Milk and Its Survival in Fermented Peanut Milk Drink During Storage Tyas Utami; Giyarto Giyarto; Titik F. Djaafar; Endang S. Rahayu
Indonesian Food and Nutrition Progress Vol 13, No 1 (2014)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.116

Abstract

Fermentation of peanut milk added with various sucrose concentrations using candidate probiotic strain of Lactobacillus paracasei SNP-2 was investigated, and the lactic acid bacteria survival during storage of the fermented peanut milk drinks were also studied. Peanut milk fermentations were carried out at 37°C for 18 h. It was found that peanut milk without addition of sucrose could support the growth of L. paracasei SNP-2, but not the production of lactic acid. Fermentation of peanut milk with addition of 2-10% sucrose significantly increased the production of lactic acid. The numbers of lactic acid bacteria showed no marked reduction in the fermented peanut milk drinks during storage at 4°C for 21 days, still sufficiently high to exert beneficial probiotic effects in the host. Fermented peanut milk drink using L. paracasei SNP-2 can be used as a non-dairy probiotic product.
Co-Authors Baharuddin Salleh Giyarto Giyarto Mona Nur Moulia Sigit Setyabudi Titik F. Djaafar Tyas Utami