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Sri Usmiati
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PENGEMBANGAN DADIH SEBAGAI PANGAN FUNGSIONAL PROBIOTIK ASLI SUMATERA BARAT Usmiati, Sri; ., Risfaheri
Jurnal Penelitian dan Pengembangan Pertanian Vol 32, No 1 (2013): Maret 2013
Publisher : Pusat Perpustakaan dan Penyebaran Teknologi Pertanian

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Abstract

Dadih merupakan salah satu jenis susu fermentasi tradisional asli Sumatera Barat dan berpotensi dikembangkan sebagai salah satu pangan fungsional sumber probiotik. Dadih dibuat dari susu kerbau, namun  penggunaan susu kerbau sebagai bahan baku dadih perlu dipertimbangkan seiring makin menurunnya populasi kerbau di Indonesia. Untuk itu, perlu dicari bahan baku alternatif penggantinya, antara lain susu sapi yang dimodifikasi melalui penguapan. Proses  fermentasi secara alamiah dalam produksi dadih melibatkan berbagai jenis mikroba yang berasal dari alam. Kendala dalam fermentasi alamiah adalah sulit mengatur kondisi proses untuk menghasilkan dadih yang kualitasnya konsisten. Introduksi bakteri asam laktat probiotik sebagai starter serta penggunaan bahan tambahan pangan seperti enzim  proteolitik, carboxymethyl celullose, gum arab, agar-agar, dan jeli dapat menghasilkan dadih yang bernilai fungsional probiotik, bermutu, dan berdaya saing. Berdasarkan manfaatnya sebagai bahan pangan  fungsional asli Sumatera Barat, maka teknologi produksi dadih perlu diperbaiki untuk meningkatkan mutu produk serta nilai ekonomi dan peran sosiokulturnya.
Effect of bacteriocin from Lactobacillus sp. Var. SCG 1223 on microbiological quality of fresh meat Usmiati, Sri; ., Miskiyah; R.A.M., Rarah
Indonesian Journal of Animal and Veterinary Sciences Vol 14, No 2 (2009)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (335.745 KB) | DOI: 10.14334/jitv.v14i2.356

Abstract

Inhibition technology of microorganism on meat can be done biologically and chemically. Biologically, inhibition to microbe can be conducted by addition antimicrobe, for example bacteriocin that have character as biopreservative. The aim of this research was to study the microbiological quality of fresh meat with bacteriocin isolated from Lactobacillus sp. SCG 1223 storaged at certain addition and temperature with different storage time. This experiment was done based on Completely of Random Design (CRD) with factorial arragement 3 x 4 for meat kept at room temperature (270C) and 3x3 for meat kept at cold temperature (4ºC) in three replications. The first factor was addition of biopreservative: addition bacteriocin (B), without addition antimicrobia (TB), and addition of nisin (N) on fresh meat. The second factor was different storage time at room temperature (H0, H6, H12 and H18) and low temperature (D0, D14, D28). Other treatments as indicators was contaminated with indicator bacteria (S. thypimurium, E. coli, L. monocytogenes). Variable analyzed were initial TPC (Total Plate Count) and total indicator bacteria S. thypimurium; E. coli; L. monocytogenes at fresh meat, meat quality consist of total indicator of bacteria, pH value of meat; and protein level. Result indicated that bacteriocin from Lactobacillus sp. SCG 1223 isolat could inhibit bacteria growth (S. thypimurium, L. monocytogenes, and E. coli. Bacteriocin produced by Lactobacillus sp. can work at room temperature (270C) and cold temperature (40C). Nisin effectivity almost same to bacteriosin produced from Lactobacillus sp. SCG 1223 isolated from cow fresh milk in inhibiting Gram positive L. monocytogenes. Key Words: Microbiological, Bacteriocin, Lactobacillus sp. Var. SCG 1223
Microbes of fermented kefir-like using combination of kefir grains and Bifidobacterium longum Usmiati, Sri; Ram, Rarah
Indonesian Journal of Animal and Veterinary Sciences Vol 10, No 1 (2005)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (182.458 KB) | DOI: 10.14334/jitv.v10i1.474

Abstract

The objectives of research were to find out physico-chemical characters and to detect flavor volatile compound of kefir-like. Material used was skim milk TS 9.5% which was heated at 85oC for 30 minutes and cooled at 22oC before innoculation of the starter. Microorganisms used were (a) Lactobacillus acidophilus P155110, (b) Lactobacillus delbrueckii subsp. Bulgaricus NCIMB 11778, (c) Lactococcus lactis P155610, (d) Leuconostoc mesenteroides subsp. dextranicum NCIMB 3350, (e) Acetobacter aceti P154810, (f) Bifidobacterium longum BF1, and (g) Saccharomyces cerevisiae P156252. The treatments consist of P1 = without (b); P2 = without (a); and P3= used (a) until (g). The physico-chemical characters identified were lactic acid and lactose percentages, pH, viscosity, organoleptic test for intensity of kefir-like sensory attributes. Results indicated that B. longum was potential bacterium use for starter combination on kefir-like making. The use starter P1 combination has high acidity and viscosity, low pH and lactose percentage, and high intensity on attribute creamy-white color, soft and curdle consistency, and kefir specific aroma on kefir-like. Volatile compound acid group were dominate by high acidity character on kefir-like resulted from starter P1 combination. Compound of 3-hydroxi-2-butanone (acetoin) was affecting butter-like of P3 character. This compound resulted from which is a character of fermented milk flavor was not detected on P1 kefir-like.     Key Words: Fermented Milk Kefir-Like, Volatile Compound, Physicochemical Character, Bifidobacterium longum
Characteristic of cow milk dadih using starter of probiotic of lactic acid bacteria Usmiati, Sri; Broto, W.; Setiyanto, H.
Indonesian Journal of Animal and Veterinary Sciences Vol 16, No 2 (2011)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.212 KB) | DOI: 10.14334/jitv.v16i2.643

Abstract

Dadih is an original dairy product from West Sumatera processed traditionally. It is a spontaneous fermentation of buffalo milk at room temperature for 48 hours in a bamboo tube, has no standard of processing and quality. Dadih is potentially to be develop into probiotic products (functional food) that can be enjoyed by the public widely. Development of cows milk dadih is necessary since buffalo milk is available only in certain area. Product and characteristic information of cow milk dadih using probiotic of lactic acid bacteria starter has not been known. The research objective was to determine the characteristics of cow milk dadih that used starter of probiotic lactic acid bacteria during storage at room temperature (27oC) and cold temperature (4oC). The study was designed using a factorial randomized block design pattern 12x3 at room temperature and 12X4 at cold temperatures, with the number of repeatation of 3 times. Treatment consisted of: (i) starter formula (A) using a single bacterium or a combination of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium longum, and (ii) storage time (B). Observed parameters included pH value, titrable acidity, the total plate count, and in-vitro probiotic testing (bacterial resistance to bile salts and low pH) of cow milk dadih. The results showed that L. acidophilus early exponential phase was at the hour 3rd, L. casei at the hour 4th and B. longum on the 3rd of which is used as the optimum time of mixing two or more bacteria in the manufacture of cow milk dadih. The volume of starter used was 3% with time fermentation of 48 hours at room temperature (27-30oC). Cow milk dadih that was stored for 7 days at room temperature (27-30oC) and for 21 days at cold temperatures (4-10oC) was able to maintain viability of bacteria to bile salts and low pH at 1010-1012 cfu/ml with percentage resistance varied. The cow milk dadih using a combination starter of B. longum with other probiotics on the composition of 1:1 had a resistance to bile salts which were relatively constant after the dadih was kept for 21 days at cold temperature. Cow milk dadih with a starter of probiotic bacteria still qualify as a probiotic product with good quality that storaged up to 4 days at room temperature and 21 days in cold temperatures. Key Words:  Dadih, Probiotic, Lactobacillus Acidophilus, Lactobacillus Casei, Bifidobacterium Longum
Co-Authors H. Setiyanto Miskiyah . Rarah R.A.M. Rarah Ram Risfaheri . W. Broto