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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Natur Indonesia Jurnal Online Mahasiswa (JOM) Bidang Pertanian agriTECH INDONESIAN JOURNAL OF PHARMACY Jurnal Kesehatan Komunitas TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Hasil Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal Food ScienTech Journal Budimas : Jurnal Pengabdian Masyarakat Unri Conference Series: Community Engagement Dinamika Lingkungan Indonesia Sagu JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia Jurnal Manusia dan Lingkungan
Yusmarini Yusmarini
Universitas Riau
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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AKTIVITAS PROTEOLITIK BAKTERI ASAM LAKTAT DALAM FERMENTASI SUSU KEDELAI [Proteolytic Activities of Lactic Acid Bacteria in Fermentation of Soymilk] . Yusmarini; R. Indrati; T. Utami; Y. Marsono
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (379.489 KB)

Abstract

Some lactic acid bacteria (LAB) strains had been isolated from spontaneously fermented soymilk which have proteolytic system. The purpose of this research was to study ability of isolates in fermentation of soymilk. The changes in bacterial growth, pH, titrable acidity, and proteolytic activities during fermentation were examined. Isolates of Lactobacillus plantarum 1 R.1.3.2; L. plantarum 1 R.11.1.2 and L. acidophilus FNCC 0051 (as a control) were capable growing in soymilk. The results indicated that initial pH of soymilk was 6,6 and decreased to 4,6 after fermentation and titrable acidity of 0.11 increased to 0.34 after fermentation. The proteolytic activities were 0.352 U/ml – 0.468 U/ml. The electrophoretic pattern of the proteins showed changes during fermentation of soymilk.
PENGIKATAN GARAM EMPEDU OLEH SUSU KEDELAI TERFERMENTASI DAN STABILITASNYA TERHADAP PEPSIN DAN PANKREATIN [Binding of Bile Salts by Fermented Soymilk and Its Stability Against Pepsin and Pancreatin] . Yusmarini; Retno Indrati; Tyas Utami; Yustinus Marsono
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (381.471 KB) | DOI: 10.6066/jtip.2013.24.1.105

Abstract

ABSTRACT Processed soybean products especially the fermented ones have beneficial health effects since they are capable of reducing the level of plasmacholesterol (hypocholesterolemic effect). One of the mechanisms is by increasing the binding of bile salt. This research was aimed to assess the ability of soymilk, fermented soymilk products and fermented soymilk products combined with enzymatic hydrolysis to bind bile salts. The stability of the binding against hydrolysis by digestive enzymes (pepsin and pancreatin) was also evaluated. Fermented soybean products inoculated with isolates of L. plantarum 1 R.11.1.2 was be able to bind 1.40 μmol/100 mg protein (62.26%) of natrium taurocholate. This binding ability is slightly higher than that of soymilk to natrium taurocholate, i.e.1.33 μmol/100 mg protein (59.04%). Addition of a protease enzyme specific to hydrophobic amino acid (thermolysin) on fermented soymilk products was able to enhance the ability of bind natrium taurocholate. Enzymatic hydrolysis products having a molecular weight of
Perubahan Nilai Cerna dan Fraksi Protein pada Susu Kedelai dalam Proses Pembuatan Soygurt Yusmarini Yusmarini; Mochammad Adnan; Suwedo Hadiwiyoto
agriTECH Vol 21, No 3 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1057.069 KB) | DOI: 10.22146/agritech.13590

Abstract

This research investigated the effect  of fermentation of soymilk by Streptococcus thermophilus and Lactobacillus acidophilus on the digestibility and protein fractions of the soygurt. The studies were conducted in three steps : (1) soymilk production, (2) soygurt production, and (3) chemical analysis of soymilk and soygurt. It is found that fermentation stimulated by addition of sucrose in the substrate increased the digestibility of protein. Electrophoretic pattern of the protein showed that only minor changes occured during the fermentation of soymilk into soygurt.
Karakterisasi Bakteri Asam Laktat Amilolitik dari Industri Pengolahan Pati Sagu Yusmarini Yusmarini; Usman Pato; Vonny Setiaries Johan; Akhyar Ali; Kusumaningrum Kusumaningrum
agriTECH Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (453.94 KB) | DOI: 10.22146/agritech.17014

Abstract

Amylolytic lactic acid bacteria are a group of bacteria that are capable to use starch as the carbon source. The objectives of this research were to characterize, and identify the lactic acid bacteria from sago starch processing industry, which might be used to modify the sago starch. There were 39 isolates isolated from sago processing industry, and 36 of them were presumed as lactic acid bacteria. From 36 isolates suspected as lactic acid bacteria, 9 of them had amylolytic properties. Morphological identification results show that the 9 isolates were l Gram-positive bacteria, negative catalase, rod shape, and 5 isolates produced gas, while 4 isolates did not produce gas. The ability to produce amylase varied among isolates and isolate RN2.12112 had the higher amylolytic ability than others. Results show that the nine isolates identified as lactic acid bacteria were dominated by Lactobacillus plantarum 1. ABSTRAKBakteri asam laktat (BAL) yang bersifat amilolitik adalah bakteri asam laktat yang mampu memanfaatkan pati sebagai substratnya. Tujuan penelitian adalah untuk mengkarakterisasi sifat amilolitik dan mengidentifikasi bakteri asam laktat yang mempunyai kemampuan amilolitik untuk memodifikasi pati sagu. Hasil penelitian memperoleh 39 isolat dari industri pengolahan sagu dan 36 diantaranya diduga sebagai bakteri asam laktat. Sembilan dari 36 isolat yang diduga bakteri asam laktat mempunyai sifat amilolitik. Sembilan isolat yang bersifat amilolitik selanjutnya diidentifikasi secara morfologi yang meliputi pewarnaan Gram, bentuk sel, uji katalase, dan uji kemampuan fermentasi. Hasil identifikasi secara morfologi menunjukkan bahwa kesembilan isolat termasuk kelompok bakteri Gram positif, katalase negatif, bentuk basil, dan lima isolat menghasilkan gas sedangkan empat isolat tidak menghasilkan gas. Kemampuan isolat untuk menghasilkan amilase bervariasi dan isolat RN2.12112 mempunyai kemampuan amilolitik lebih tinggi dibanding isolat lainnya. Hasil identifikasi menunjukkan bahwa dari sembilan isolat yang diidentifikasi didominasi oleh Lactobacillus plantarum 1.
Ability of fermented soymilk byLactobacillus plantarum 1 in bile acids binding Yusmarini .; Indrati R.; Utami T.; Marsono Y
Indonesian Journal of Pharmacy Vol 21 No 3, 2010
Publisher : Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (223.28 KB) | DOI: 10.14499/indonesianjpharm0iss0pp202-208

Abstract

Some  lactic  acid  bacteria  (LAB)  strains  have  been  isolated  from spontaneously  fermented  soymilk  which  showing  proteolytic  activity.  These isolated  were  expected  could  producing  bioactive  peptides  that  could  lowering cholesterol content when they used for soymilk fermentation. This research was aimed to  determine  the  proteolytic activity of Lactobacillus  plantarum  1 R.1.3.2 and  L.  plantarum  1 R.11.1.2  comparing  with  L.  acidophilus FNCC  0051  as  acontrol. Furthermore soymilk fermented with these  isolates were monitored for their ability to bind bile acid and these results were compared with the control of soymilk  with  no  fermentation.  Proteolytic  activities  (U/mL)  were  measured spectrophotometrically  using  tyrosin  as  a  standard  product,  while  bile  acid binding   capacity  (µM/100  mg  protein)  using  Total  bile  Acid  Binding  Kit.  The results  show  that  all  isolates  use  in  this  study  had  no  different  proteolytic activity nor bile acid binding capability to that of control strain. The fermentation process could increased their ability to bind with the bile acid.Key words :fermented soymilk, proteolytic lactic acid bacteria, bile acid binding
Pemanfaatan Lactobacillus Plantarum 1 RN2-12112 dalam Pembuatan Minuman Sinbiotik Berbasis Sari Umbi Bengkuang dan Naga Merah Rani Fadilah Fajri; Yusmarini Yusmarini; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

This research was conducted to obtain the best concentration of starter Lactobacillus plantarum 1 RN2-12112 in the manufacture of synbiotic drinks based on yam and red dragon juice. The study used a completely randomized design (CRD) with 5 treatments and 3 replications. The treatments were BN1 (2%), BN2 (3%), BN3 (4%), BN4 (5%) and BN5 (6%). The data obtained were analyzed statistically using analysis of variance (ANOVA) and followed by Duncan's multiple range test (DMRT) at the 5% level. The results showed that different starter concentrations had a significant effect on lactic acid bacteria, total acidity titration (pH), descriptive assessment of aroma, taste, viscosity and hedonic sensory but no significant effect on descriptive color assessment. The best treatment in this study was BN2 (3% starter concentration) which produced a synbiotic drink with a pH value of 3.86, a total lactic acid of 1.05% and a total LAB of 9.18 CFU/ml with a characteristic reddish-purple color, a characteristic fermented flavour, a slightly sour taste. acid and overall preferred by the panelists.Keywords :Lactobacillus plantarum, red dragon, yam tuber
Modifikasi Pati Sagu dengan Memanfaatkan Lactobacillus plantarum 1 yang diisolasi dari Industri Pengolahan Pati Sagu Mikael Franyose Pinem; Yusmarini Yusmarini; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

Modified sago starch (mosas) is sago starch wich has been microbiologically modified by latic acid bacteria. The purposes of this study were to modify the sago starch by microbiologicaly method using Lactobacillus plantarum 1 isolated from sago starch processing industry and to analyze the characteristic of physico chemical properties of modified sago starch. This study was conducted using a Completely Randomized Design (CRD) with three treatments consisting of  P0 (L. plantarum 1 RN2-12112 : L. plantarum 1 RN2-53 (1:1)), P1 (L. Plantarum 1 RN2-12112 : L. plantarum 1 RN1-23121 (1:1)), P2   (L. plantarum 1 RN2-53 : L. plantarum 1 RN1-23121 (1:1)). Each treatment were repeated 6 times. The results show that a combination of bacteria in the fermentation significantly affected the swelling power and solubility but did not significantly influence the moisture, ash and crude fiber content as well as the degree of acidity.Keyword:  sago starch, modification,  Lactobacillus plantarum 1, microbiological method
AKTIVITAS ANTIMIKROBA Lactobacillus plantarum 1 YANG DIISOLASI DARI INDUSTRI PENGOLAHAN PATI SAGU TERHADAP BAKTERI PATOGEN Escherichia coli FNCC-19 DAN Staphylococcus aureus FNCC-15 Noni Afriani; Yusmarini Yusmarini; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The purpose of this study was todetermined and measure the antimicrobial activity of Lactobacillus plantarum 1 isolated from sago starch processing industry against pathogenic bacteria Escherichia coli FNCC-15 and Staphylococcus aureusFNCC-19. The research was carried out experimentally  using Completely RandomizedDesign (CRD) with four as treatments and four replications. Antimicrobial activity was tested using the well diffusion method and the paper disc diffusion method. Result of analysis of variance showed that the antimicrobial activity of lactic acid bacteria isolates and cell-free supernatant of bacteriaStaphylococcus aureus FNCC-15 and Escherichia coli FNCC-19 were significantly different (P<0.05%).  T test result showed that the inhibition zone produced acid between bacteria isolates to cell-free supernatant were significantly different (P<0.05%).The average diameter inhibition zone of lactic acid bacteria isolated againstStaphylococcus aureus FNCC-15 were from 6.10 to 8.08 mm. The average diameter inhibition zone of lactic acid bacteria isolated againstEscherichia coli FNCC-19 were from 6.80 to 9.20 mm. The average diameter cell-free supernatant inhibition zone against bacteria Staphylococcus aureus FNCC-15 were from 1.22 to 2.41 mm and inhibition cell-free supernatant against Escherichia coli FNCC-19 ranged from 2.06 to 3.50 mm. The results of this study indicate that the isolates of Lactobacillus plantarum 1 RN2-12112 and the supernatant had greater antimicrobial activity than isolates of Lactobacillus plantarum 1RN2-53. Keywords: Lactic acid, Antimicrobials, Lactobacillus plantarum 1,Supernatant
ANALISIS PEMETAAN KESUKAAN KONSUMEN (CONSUMER’S PREFERENCE MAPPING) TERHADAP ATRIBUT SENSORI PRODUK SOYGURT DIKALANGAN MAHASISWA FAKULTAS PERTANIAN UNIVERSITAS RIAU Ilham Apandi; Fajar Restuhadi; Yusmarini &#039;
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

Currently product soyghurt not as popular as yoghurt which first appeared in the middle of society and the market. This is possible because of differences in sensory characteristics soyghurt products that are less favored by consumers . In addition to , there is still a lack of effort in developing products manufacturer soyghurt direction preferred by konsumers.This study was conducted to determine the position of the sensory attributes of the seven types of products of yoghurt and soyghurt from the consumer preference. This research was carried out by using the internal and external preference mapping technique. The object of this research, were 7 types of samples from different products, which consists  3 types of products soygurt and 4 types of commercial yoghurt. Sensory analysis was performed hedonic test and descriptive test. Results of cluster analysis of hedonic test and principal component analysis of descriptive test were then analyzed using the technique of preference mapping. Sensory attributes choosen by the consumer in this study is a sweet taste, cheese aroma and smoothness and attributes that are most unpreferred by consumers is a sour taste and a strong smell of acid and followed by a bitter taste. Keywords: Consumers preference, preference mapping, sensory attribute, soygurt, yoghurt.
PEMAFAATAN PATI SAGU DAN TEPUNG KELAPA DALAM PEMBUATAN KUE BANGKIT Fitri &#039; Afrianti; Raswen &#039; Efendi; Yusmarini &#039; &#039;
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

Kue Bangkit (tapioca cookies) is a typical Malay traditional cookie. They are generally made using the basic tapioca ingredients similar to sago starch. The Making of tapioca cookies uses the basic materials of sago starch and coconut flour. This study aims to discover the effect of the use of sago starch and coconut flour on the quality of tapioca cookies and to set the best formulation. The study uses a completely randomized design (CRD) with five treatments and four repetitions. The data were processed using Annova test with which  if any influence is found then DNMRT test is taken at 5% level. The treatment of formulation applied on tapioca cookies SK1: Sago starch 90% with coconut flour 10%, SK2: sago starch 80% with coconut flour 20%, SK3: sago starch 70% with coconut flour 30%, SK4: sago starch 60% with coconut flour 40%, SK5: sago starch 50% with coconut flour 50%. The results showed that the addition of sago starch and coconut flour has significant effect (P <0.05) on water content, protein content of organoleptic testing, texture, flavors, aroma and hedonic. But it has no significant effect (P> 0.05) on ash content. Thus, it can be concluded that the best quality of tapioca cookiesis obtained from the formulations of 70% sago starch and 30% coconut flour (SK2), which have met the standard of cookies in Indonesia SNI (01-2973-1992).  Keyword : Sago starch , coconut flour, cookies.
Co-Authors ', FAIZAH HAMZAH HAMZAH ', Jumar ', Kusumaningrum ', Mardina ', Nurazizah Ade Herianto Agustina, Hylda Putri Ahmad Rifai AINIL HIFDA DAULAY Akhyar Ali Akhyar Ali Akhyar Ali Alvin Yolanda Hidayatullah Andre &#039; Pranata ANIS KOMALA Apriani, Imelda Nur ARJELINA FITRIANA Arsi Wisti Aslim Rasyad Ayu, Nur Lidya Betty &#039; &#039; Budi Julianto, Budi Budiantoro, Iqro’ Chairani, Shauma Fithra Darma Lusvina Simbolon DAULAY, AINIL HIFDA Dewi Fortuna Ayu Dewi, Yossie Kharisma Diajeng Sriyana Saraswati Dian Eva Dini Elfiani Puteri Edfan Darlis Edo Saputra Edo Saputra Eko Raharjo Elisa Apridani Emma Riftyan Emrinaldi Emrinaldi, Emrinaldi Erpiani Siregar Fadhilah, Tiyah Fahrozi, Taufik Al Faizah &#039; Hamzah Faizah Hamzah FAIZAH HAMZAH HAMZAH &#039; Fajar Restuhadi Fajri, Annur Febri &#039; Muliady Firmansyah, M. Hafiddin Fitra Hardianti Fitri &#039; Afrianti FITRIANA, ARJELINA Ganang Romadhon Grażyna Budryn Gussamwang, Muhammad H Siregar Hapsoh Hapsoh Harahap, Hamdan Fauzi Harvey, Edwardo Hasnah, Nur Hedi Irawan HERDI HARI SISWANTO HARI SISWANTO SISWANTO HERDI HARI SISWANTO HARI SISWANTO SISWANTO, HERDI HARI SISWANTO HARI SISWANTO Herix Sonata MS Hilwan Yuda Teruna Ilham Apandi Indrati R. Indrati, Retno Ipa Solihah Ismi Ilaika Sitompul Isna Rahma Jumar &#039; Jumiati &#039; Jumri &#039; JURAINI JURAINI Khairil Hardian KOHAR, TOHA ABDUL KOMALA, ANIS Kusumaningrum Kusumaningrum Lestari, Ririn Puji Lisma Pratiwi Mardina &#039; Marsono Y Martia Ramadani Siregar Mega Chafiatun Rohmah Megawati Megawati Mikael Franyose Pinem Mochammad Adnan Mohamad, Nizaha Juhaida Muhammad Suhadah Malau Muharram, Rezqy Murdiono Abraham Sagala, Murdiono Abraham Mustakim &#039; &#039; Nadya Atasyavira Netti &#039; Herawati Netti Herawati Netti Herawati Nofiyanto Pratama, Nofiyanto Noni Afriani Nopiani, Yanti Noviar &#039; Harun Noviar Harun NOVIAR HARUN Nugroho, Wahyu Satrio Nur Hasnah AR Nurul Hadi Olo Marasi Siagian Pangestu, Dio Ajie Pika Yulia Putri Prastianingsih, Vida Prihatin, Neneng Putra Yuli Putri, Cahya Dwi Putri, Pika Yulia Putri, Pika Yulia R. Indrati Rahmayuni &#039; Rahmayuni &#039; &#039; RAHMAYUNI RAHMAYUNI Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Raidinawan, Aulia Reza Randa, Agustian Rani Fadilah Fajri Raswen Efendi Raswen Effendi Resy Fressetya Rifardi Rifka Fitri Isnaini Riftyan, Emma Rika Andeska Rizki Indah Amelia Rossi, Evy Rudianda Sulaeman Rudianda Sulaeman Ryanza &#039; Lufrandana S Anirwan S Siswanto Sarifah Nur’aini Saryono Saryono Saryono Saryono Septi &#039; Hidayati Septi Hidayati, Septi Shanti Fiftriani Shanti Fitriani Shanti Fitriani shinta, dewi yudiana Shinta, Dewi Yudiana Sholihah, Rahayu Siswanto Sonata MS, Herix Sri Desfita, Sri Sri Wulandari Susanti, Dewi Susi Suwedo Hadiwiyoto T. Utami Tampubolon, Ratih Helen Sri Hartati Tiara Githasari Handayani, Tiara Githasari TOHA ABDUL KOHAR Tyas Utami Tyas Utami USMAN PATO Utami T. Va, Hanny Sc Vhierda Windasari Sagala Vita F. Artanti Vonny Setiares Johan Vonny Setiaries Johan Wawan Wawan Wulan Sari Y. Marsono Yansyah, Nofendri ' Yelmira Zalfiatri Yusdianti &#039; Yusni Maulida Yustinus Marsono Yustinus Marsono