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All Journal Jurnal Ilmu Pertanian Indonesia ANNALES BOGORIENSES
Yantyati Widyastuti
Pusat Penelitian Bioteknologi-LIPI, Jl. Raya Bogor KM.46 Cibinong 16911
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Medicine & Pharmacology

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The Effect of Honey on Bacterial Growth, Protein Degradation ,Amino Acids Contents and Volatile Compounds of Milks at Storage Khusniati, Tatik; Widyastuti, Yantyati
ANNALES BOGORIENSES Vol 10, No 1 (2005): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.1234/16

Abstract

Pasteurized milks spoiled at refrigerated storage due to growth of psychrotrophic bacteria. Honey which contain antibacterial and aromatic compounds may be used as supplement to inhibit psychrotrophic bacteria activitiy . To know nutritional and flavor compounds of milks with and without honey, effect of honey on bacterial growth0protein degradation. amino acids and volatile compounds of stored milk were detected. Bacterial growth,protein degradation, amino acids and navor compounds were detected by total plate counts. formol titration,HPLC and GCMS, respectively. The results show that bacterial growth and protein degradations in honey milks were lower than that without honey. Bacterial growth (5.2x10^3 - 9,3x10^6 cfu/mL) and protein degradation (2,37-2.59%) in honey whole milks were lower than that (6.2x10^4 - 6.5x10^7 cfu/mL)(2.54-2.88%) in skim milks,respectively (P<0,05). At 10 days after use by date, changing between amino acids contents in whole milks withand without honey were more significant than that or skim milk (P<0.05);. and volatile compounds percentages in honey whole milks were higher than that without honey. while that in honey skim milks vice versa. Honey caused decreasing bacterial growth and protein degradation, changing aminoi acid contents and producing volatile compounds of stored milk, and honey whole milk were better than honey skim milks.  
Isolation and Screening of Surfactant-producing Bacteria from Indonesian Marine Environments and Its Application on Bioremediation Susilaningsih, Dwi; Okazaki, Fumiyoshi; Yopi, Yopi; Widyastuti, Yantyati; Harayama, Shigeaki
ANNALES BOGORIENSES Vol 17, No 2 (2013): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (500.383 KB) | DOI: 10.1234/80

Abstract

Isolation and screening have been undertaken on oil-degrading microbes from Indonesian marine environments. During screening process it has been found many bacterial isolates capable of degrading crude oil. Hence, study has been focused on the biodiversity of biosurfactant-producing bacterial species in Indonesian marine environment and its function for remedial the pollutant in marine and soil areas. A total of 103 out of 463 isolates showed positive surfactant-degrading properties. By means of partial 16S rRNA gene analyses, it has been found that the majority of taxa are related to Alcanivorax, Pseudomonas, Bacillus, Bortetela, Brucella, Acenitobacter, Staphia, Lysobacter, and Talasosophira. Biosurfactant properties assay showed that they were capable of lowering the surface- and interfacial water tension from 74 mN/m to 40-65 mN/m and from 24 mN/m to 6-10 mN/m, respectively. In addition, most of the surfactants were capable of emulsifying hydrocarbon (crude oil) of 0.01 to 0.15 units, comparable to 0.08 units of synthetic surfactant (20% Tween). Further observation showed that the majority of the surfactants were able to degrade a long chain of alkane, but not branched alkane, with a recovering rate of 20-80%. The application of the surfactant towards oil polluted model beach was done in laboratory scale and showing the surfactant obtained from microbial broth cultures capable for recovering the oil pollutant significantly, compared to the control (without addition microbial broth).  
Medium Optimization for Antimicrobial Production By Newly Screened Lactic Acid Bacteria Rohmatussolihat, Rohmatussolihat; Lisdiyanti, Puspita; Yopi, Yopi; Widyastuti, Yantyati; Sukara, Endang
ANNALES BOGORIENSES Vol 22, No 1 (2018): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/ab.v22i1.322

Abstract

Lactic acid bacteria (LAB) are important for prevention of spoilage and pathogenic bacterial growth in foods due to their ability to generate antimicrobial substances. The objective of this study was to screen LAB for antimicrobial activity and to optimize culture medium for antimicrobial production using Response Surface Methodology (RSM) with Central Composite Design (CCD). Optimization of antimicrobial production of selected LAB was conducted with different combinations of glucose, NaCl, inoculum, and temperature. Our experimental results showed that from 129 LAB isolates, 55 showed significant inhibition against Bacillus subtilis, Escherichia coli, Micrococcus luteus, Staphylococcus aureus, Aspergillus niger, and Candida albicans. No isolates inhibited the growth of Aspergillus flavus. Lactobacillus plantarum LIPI13-2-LAB011 was selected for further study on culture medium optimization to inhibit the growth of C. albicans. From statistical analysis, the production of antimicrobial substances was significantly influenced by temperature, NaCl, and concentration of glucose. Furthermore, the optimum concentrations of glucose, concentration of inoculum, temperature, and NaCl were 1.63 %, 3.03%, 33.74°C, and 3.4%, respectively, with a maximum predicted inhibition index of 1.916, which increased 3.56-fold compared to that obtained in medium before optimization processes. The result was confirmed as when the optimum concentration of nutritions used, the inhibition index increased 3.12-fold.
Diversty of Actinomycetes from Soil Samples Collected from Lombok Island, Indonesia Lisdiyanti, Puspita; Tamura, Tomohiko; Ratnakomala, Shanti; Ridwan, Roni; Kartina, Gina; Lestari, Yulin; Katsuhiko, Ando; Widyastuti, Yantyati
ANNALES BOGORIENSES Vol 16, No 1 (2012): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (444.783 KB) | DOI: 10.1234/52

Abstract

A total of 137 strains of Actinomycetes were isolated from 14 soil samples collected in 3 part of Lombok Island, Indonesia  using  SDS-YE (SY) and Rehydration and Centrifugation  (RC)  isolation methods  and Humic Acic Vitamin (HV) agar as isolation media. All the isolates were identified by morphological characteristic and by analysis of 16S rRNA gene sequence. On the basis of their morphology and 16S rRNA gene sequence, 67% of isolates were belonged  to the Streptomyces Group and 33% of isolates were belonged to the Rare-Actinomycetes (Non-Streptomyces) Group. Nine families and 15 genera were found from the samples. It is indicated the richness of actinomycetes in these area. The genus  Streptomyces  is the most abundant in all soil samples, occupying 67% of all isolates by using SY method; while the genusActinoplanes  is mainly found by using RC as isolation method. Two strains belong to the genus Virgisporangium and Catenulispora that showed taxonomic interest need further study for describing as ne species.   Keywords: Actinomycetes, Streptomyces Group, Non-Streptomyces Group, Diversity
Role of Lactobacillus helveticus on Flavor Formation in Cheese: Amino Acid Metabolism Widyastuti, Yantyati; Lisdiyanti, Puspita; Tisnadjaja, Djadjat
ANNALES BOGORIENSES Vol 18, No 1 (2014): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.1234/88

Abstract

Lactic acid bacteria, mainly lactobacilli, play an important role in cheese making. Their role can be divided into starters and non-starters or secondary microorganisms. Lactobacillus helveticus, an obligatelyhomofermenter and thermophilic bacterium, has unique properties as a starter because of its ability to inducestrong impact on cheese flavor. The bacteria are known to be prototrophic for 5 amino acids and auxotrophic for 13 amino acids. It is interesting that the conversion of aromatic amino acids, branch chain amino acids, and methionine into volatile and nonvolatile compounds by L. helveticus is thought to represent the rate-limiting step in the formation of mature flavor and aroma in cheese. The addition of a highly autolytic L. helveticus to a starter system could significantly increase the formation of flavor precursor and some volatile compounds during cheese ripening. This article focuses on the contribution of L. helveticus to flavour compound formation in cheese with particular emphasis on amino acid metabolism.
Ecological Study of Rare-Actinomycetes in Soils and Leaf-Litters Lisdiyanti, Puspita; Ratnakomala, Shanti; Ridwan, Roni; Widyastuti, Yantyati; Otoguro, Misa; Katsuhiko, Ando
ANNALES BOGORIENSES Vol 15, No 2 (2011): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (156.626 KB) | DOI: 10.1234/49

Abstract

A total of 268 strains of Actinomycetes were isolated from soil and leaf-litter samples collected in Jambi (Sumatera) and Cibinong (West Java) using three selective isolation methods. All the isolates were identified by morphological characteristic and by analysis of 16S rDNA sequence. On the basis of their morphology and 16S rDNA sequence, 164 isolates were belonged to the Streptomyces Group and 104 isolates were belonged to the Rare-Actinomycetes (Non-Streptomyces) Group. Furthermore, 40% of isolates in Streptomyces Group and 62% of isolates in Non-Streptomyces Group are supposed to be new taxa. It is indicated the richness of Actinomycetes in these two area. The genus Streptomyces is the most abundant in soil samples, occupying 60- 75% of all isolates; while the genus Actinoplanes is mainly found in leaf-litter samples (70%). The use of selective isolation media is important to elucidate the microbial diversity.Key words: Actinomycetes, microbial diversity
Lactic Acid Bacteria Selection for Inoculum in Producing Sweet Corn Straw Silages Azizah, Malikah; Widyastuti, Yantyati; Meryandini, Anja
Jurnal Ilmu Pertanian Indonesia Vol. 30 No. 4 (2025): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.30.4.801

Abstract

Sweet corn straw has nutritional value comparable to wheat and has the potential to be used as animal feed; however, its high crude fiber concentration reduces digestion. The purpose of this study was to assess nine lactic acid bacteria (LAB) isolates from cocoa fermentation (H 0.3, H 0.13, H 0.17, H 0.24, H 0.26, H 1.22, H 2.34, H 3.1, and H 3.3) as inoculants in silage production from corn straw. LAB identification was done using CaCO₃-clear zone tests, morphological examination, and catalase testing. Isolates H 0.13 and H 2.34 performed the best, as evidenced by low pH, significant lactic acid generation, and reduced water-soluble carbohydrates. Based on 16S rRNA gene sequencing, both were identified as Lactiplantibacillus species. Silage showed good qualities, both with and without inoculants: slightly fine to moderately coarse texture, yellowish-green hue, and sour scent. Minor fungal growth was seen in inoculated samples. The nutritional content met the Indonesian National Standard (SNI) for cow feed, with low crude fiber (13.11−13.58%) and ash level (2.72−3.36%). Fermentation quality was judged "very good," with a Fleigh value higher than 85. Finally, Lactiplantibacillus isolates H 0.13 and H 2.34 work well as inoculants for sweet corn straw silage, enhancing its nutritional and fermentative quality. Keywords: corn straw, lactic acid bacteria, silage
Co-Authors ANDO KATSUHIKO Anja Meryandini Azizah, Malikah DWI SUSILANINGSIH Endang Sukara GINA KARTINA Harayama, Shigeaki Khusniati, Tatik MISA OTOGURO Okazaki, Fumiyoshi PUSPITA LISDIYANTI ROHMATUSSOLIHAT ROHMATUSSOLIHAT RONI RIDWAN SHANTI RATNAKOMALA Tisnadjaja, Djadjat TOMOHIKO TAMURA YOPI YOPI YULIN LESTARI