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Tatik Khusniati
Microbiology Division, Research Center for Biology, Indonesian Institute of Sciences, Jl. Raya Bogor-Jakarta Km 46 Cibinong 16911. INDONESIA
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Materials Science & Nanotechnology

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PURIFIKASI PARSIAL DAN KARAKTERISASI ß-GALAKTOSIDASE Lactobacillus plantarum B123 INDIGENOS DAN HIDROLISIS LAKTOSA UNTUK PRODUKSI SUSU ULTRA HIGH TEMPERATURE RENDAH LAKTOSA Tatik Khusniati; Neny Mariyani; Hanifah Nuryani Lioe; Didah Nur Faridah; Abdul Choliq; Sulistiani Sulistiani
Jurnal Kimia Terapan Indonesia Vol 17, No 2 (2015)
Publisher : Research Center for Chemistry - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (708.319 KB) | DOI: 10.14203/jkti.v17i2.31

Abstract

β-Galactosidase is enzyme which hidrolyze lactose to glucose and galactose. This enzyme is used in production low lactose milk for consumption human which have lactose intolerance. Partial purification of β-galactosidase is important to be conducted to increase  β-galactosidase activity in order to its hydrolysis potency on UHT milk lactose increased.This research was aimed to production by partially purification and characterization indigenous β-galactosidase from Lactobacillus plantarum B123, and lactose hydrolysis for production low lactose UHT milk. Partially purification were precipitation following dialysis. Characterization included optimazion and stabilization of enzyme, while lactose hydrolisis for production low lactose UHT milk was detected by enzymatic GOD-POD kit. The results showed that production of β-galactosidase by using partial purification increased from 21.51 ± 0.23 U/mL (crude) to 106.34 ± 0.56 U/mL (dialysis).  The optimum crude β-galactosidase activity was reached in precipitation by using 60 % ammonium sulphate.  The purity of crude β-galactosidase increased 3.71 times after precipitation, and 14.28  times  after dialysis. Characterization of β-galactosidase showed that  optimum activities of crude and dialyzed β-galactosidase were at pH 6.5 and 50 oC, respectively. Stability of crude β-galactosidase incubated for 1 h were at pH: 5.0-8.5 and 25-50 °C. Specific activity of crude β-galactosidase was 15.05 U/mg protein, while that dialyzed β-galactosidase was 109.58 U/mg protein. Lactose hidrolysis to produce low lactose UHT milk showed that glucose concentration increased with the increase of hidrolysis time. Time needed to hidrolyze lactose 50 % with 4.8 U/mL β-galactosidase at 50°C was 6.08 h. In conclusion that indigenous β-galactosidase from Lactobacillus plantarum B123 purified partially can be used as lactose hidrolyzer in production of low lactose UHT milk.Key words : b-galactosidase, indigenous Lactobacillus plantarum B123, purification, lactose hidrolysis, UHT Milk
PERANAN JUS BUAH MENGKUDU (Morinda citrifolia) DALAM MEMPERTAHANKAN KUALITAS SUSU PASTEURISASI KAMBING “PERANAKAN ETAWA” SELAMA PENYIMPANAN Devi Rizky Yuniani; Choiroel Anam; Tatik Khusniati; Rohula Utami
Jurnal Teknologi Hasil Pertanian Vol 10, No 1 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (558.357 KB) | DOI: 10.20961/jthp.v10i1.19134

Abstract

Pasteurized milk stored at cool temperatures generally have a relatively short shelf life. Antibacterialactivity of noni juice in maintaining the quality of pasteurized goat's milk stored at cold temperatures wasinvestigated. Characteristics of pasteurized goat's milk examined were organoleptic performances, microbialgrowth (total plate count and psychotrophic bacteria), chemical characteristics (protein, pH and acid total) withthe addition of noni juice at variation concentrations) (0%, 5%, 7.5%, 10%, and 12.5%) and times of storage(0.5, 10, 15 and 20 storage days). The results showed that the concentration of noni juice addition of 0 % -7.5 %on the parameters of colour, flavour, taste and homogenity and still were acceptable by consumers. Theinhibitory effects of TPC amount of growth were shown in 12.5% (2.8x101-3.3x101cfu/ml), and this inhibitoryeffects weren’t significantly different between each other of concentrations) (α> 0.05). The low decrease ofprotein content was indicated at concentrations of 7.5 % and still with the value of under SNI up to 20 days ofstorage (from 3.48 to 3.19%). The lowest decrease of pH and the increase acid total titration were shown atconcentrations of 5% with the values of pH (6.40 to 6.17) and acid total (0.20 %-0.22%). Based on organoleptic,microbial and chemical characteristics, it can be concluded that the best concentration of noni juice than that theothers can be added to the pasteurized goat milk during storage was 5%.
Co-Authors Abdul Choliq Choiroel Anam Devi Rizky Yuniani Hanifah Nuryani Lioe Neny Mariyani Rohula Utami SULISTIANI SULISTIANI