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All Journal Jurnal Natur Indonesia agriTECH Indonesian Food and Nutrition Progress CORD
Tyas Utami
Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Library & Information Science

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Isolasi dan Identifikasi Bakteri Asam Laktat Proteolitik dari Susu Kedelai yang Terfermentasi Spontan Yusmarini, Yusmarini; Indrati, Retno; Utami, Tyas; Marsono, Yustinus
Jurnal Natur Indonesia Vol 12, No 1 (2009)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (188.878 KB) | DOI: 10.31258/jnat.12.1.28-33

Abstract

Lactic acid bacteria is a group of bacteria with proteolytic activities enambling to grow on protein rich substratesuch as soymilk. This research was aim to isolate and identify lactic acid bacteria with have proteolytic activityfrom spontaneous fermented soy milk. Sixteen isolates out of 26 colonies isolated from fermented soymilk arepresumed as lactic acid bacteria. Among these 16 isolates, only 3 of them showed proteolytic activity. These threeisolates were further identify morphologically and only two isolates identified as Lactic Acid Bacteria, namelyR.1.3.2 and R.11.1.2. The ability of these isolates to produce acid and protease were observed. The results showedthat isolate R 1.2.3 higher ability in producing protease.
Fatty Acids Profile, Oxidative and Hydrolysis Stability of Virgin Coconut Oil and Palm Stearin Based Human Milk Fat Analog Karouw, Steivie; Suparmo; Hastuti, Pudji; Utami, Tyas
International Coconut Community Journal Vol 30 No 2 (2014): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (506.191 KB) | DOI: 10.37833/cord.v30i2.71

Abstract

The objectives of the research are to evaluate fatty acids profile, oxidative and hydrolysis stability of human milk fat (HMF) analog by using virgin coconut oil (VCO) and palm stearin as raw materials. The HMF analog was synthesized through enzymatic interesterification catalyzed by lipase from Rhizomucor miehei. The fatty acid profiles of interesterification products were monitored using gas chromatography. Oxidative stability test was carried out for up to 72 hours at 60oC. The peroxide value was measured during 0, 24, 48 and 72 hours of storage duration. Hydrolysis stability test was held for up to 8 days at room temperature. The free fatty acid content was monitored during 0, 2, 4, 6 and 8 days of storage. The results showed that the resulted HMF analog having high percentage of palmitic acid in the sn-2 position, similar to that of HMF. The palmitic acid content in the sn-2 position was around 39.71%. The MCFAs were esterified in the sn-1 and sn-3 position and the main fatty acid constituent was lauric acid of 39.37%. The obtained HMF analog was stable to oxidative and hydrolysis deterioration as indicated by the peroxide value and free fatty acid content during storage.
Snacking Habits and Level Acceptance of Freeze-Dried Probiotic Yogurt Snacks by Children Aini, Novia Nur; Yanti, Rini; Fibri, Dwi Larasatie Nur; Utami, Tyas; Rahayu, Endang
agriTECH Vol 45, No 2 (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.90246

Abstract

Stunting in children is a significant problem worldwide, specifically in developing countries. One of the contributing factors to this condition is dysbiosis, characterized by an imbalance in gut microbiota and is commonly observed in affected patients. To reduce the prevalence of stunting, it is critical to provide products that are rich in protein, calcium, and probiotic. In this context, freeze-dried probiotic yogurt snacks can be used as an effective solution due to their high nutritional value, ability to preserve probiotic cell viability, and extended shelf life. Therefore, this study aims to determine snacking habits and level of acceptance of yogurt snacks among children through a sensory evaluation. The result showed that parents often considered taste, health benefits, and price when purchasing snacks. Meanwhile, children showed a high preference for freeze-dried probiotic yogurt snacks, particularly due to their appealing shape. Panelist parents also considered the products to be necessary, recommended, and an alternative to unhealthy snacks. Therefore, these products may be suitable for upper-middle-class consumers due to their higher prices and will require taste improvement to increase consumer acceptance among children.
Pulp Reduction and Addition of Indigenous Microorganisms as Starter: Effects on Fermented Cocoa Bean Characteristics Fajariyah, Anna; Rahayu, Endang Sutriswati; Farianti Djaafar, Titiek; Utami, Tyas; Anggraini Suroto, Dian; Marwati, Tri
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.86796

Abstract

Indonesian cocoa smallholder plantations frequently produced low-quality dry beans due to poor postharvest handling, necessitating improvements through controlled fermentation. This study evaluated pulp reduction and local microorganism starter addition in farmer-level cocoa fermentation on the microbiological, physical, and chemical properties of cocoa beans. Using a Factorial Randomized Block Design, the research included four experimental units: 1) spontaneous fermentation, 2) reduced-pulp fermentation, 3) starteradded fermentation, and 4) reduced-pulp and starter-added fermentation. Pulp was reduced by approximately 35%, and microorganisms utilized were Candida famata HY-37, Lactiplantibacillus plantarum subsp. plantarum HL-15, and Acetobacter sp. HA-37. The five-day fermentation resulted in the growth of yeast, lactic acid bacteria (LAB), and acetic acid bacteria (AAB). This was indicated by a peak fermentation temperature of 45 °C, a decrease in fermentation pH to 3.7, and a decrease in bean pH to 4.7, in line with total titratable acidity increasing. Over the course of two days, the Fermentation Index aboved 1.0. Pulp reduction raised fermentation temperatures and resulted in an earlier peak by the third day. The use of a starter can suppress fungal growth during fermentation. The total fungal population is lower in combining pulp reduction with starter addition fermentation cocoa beans. The physical properties met the Indonesian National Standard (SNI) 2323:2008/Amd I:2010. The chemical characteristics showed that the Fermentation Index was above 1.0, the bean pH values were from 5.16 to 5.36, and the reducing sugar contents were from 1.50 to 1.69 %. Incorporating starter treatment effectively inhibited fungal growth during fermentation. The combination of reducing pulp and adding starter inhibited fungal growth in fermented cocoa beans without affecting their physical and chemical properties.
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.
Fermentation of jack bean milk using three selected lactic acid bacteria and their antioxidant properties Utami, Tyas; Sari, Ika Purnama; Cahyanto, Muhammad Nur
Indonesian Food and Nutrition Progress Vol 22, No 2 (2025)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.66158

Abstract

Three strains of lactic acid bacteria (LAB), Lactobacillus plantarum WGK 4, Streptococcus thermophilus Dad 11, and Lactobacillus plantarum Dad 13, were used for fermentation of jack bean milk and studied their capability to increase the antioxidant activity. Fermentations were carried out at 37oC for 24 h for each strain. Cell growth, titratable acidity (TA), pH, β-glucosidase activity, and total phenolic content were monitored every six hours. Quantification of isoflavones was determined using UFLC (Ultra Fast Liquid Chromatography). The antioxidant properties were investigated using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. The result showed that all three LAB strains grew well in jack bean milk to 9.15- 9.26 log CFU/ml, produced acid and decreased the pH to 4.71-5.00 after 24 h fermentation. During fermentation, all three LAB strains could produce β-glucosidase (27.08-27.18 mU/ml) and released aglycones content in jack bean milk (3.71- 4.02 µg/g daidzein and 9.00-10.26 µg/g genistein). The phenolic content and DPPH radical scavenging activity increased 1.1-1.4 fold and 1.4 fold (30-42%), respectively. The results indicate all three LAB strains have a similar ability to increase antioxidant properties and potentially be good starter cultures for fermentation in jack bean milk.
Co-Authors Aini, Novia Nur Aristya, Aristya Dian Anggraini Suroto Endang Sutriswati Rahayu Fajariyah, Anna Farianti Djaafar, Titiek Fibri, Dwi Larasatie Nur Hasan, Pratama Nur Ika Purnama Sari Indrati, Retno Manurung, Nancy Eka Putri Mohammad Juffrie, Mohammad Muhammad Nur Cahyanto Pudji Hastuti Rahayu, Endang Rini Yanti, Rini Steivie Karouw Suparmo Tri Marwati Yusmarini Yusmarini Yustinus Marsono