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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Prosiding Seminar Biologi Jurnal Kedokteran Brawijaya El-Hayah : Jurnal Biologi Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Journal of Innovation and Applied Technology Research Journal of Life Science Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Aplikasi Teknologi Pangan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Teknologi Hasil Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Mnemonic Proceeding Biology Education Conference Agroindustrial Journal
Elok Zubaidah
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Isolation of Lactic Acid Bacteria from Cabbage and Their Potensial Inhibition to Pathogenic Bacteria (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, dan Salmonella thypimurium) Purwohadisantoso, Kristian; Zubaidah, Elok; Saparianti, Ella
Jurnal Teknologi Pertanian Vol 10, No 1 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Today, the growth of food industries has encouraged significant role of lactic acid bacteria for food processing such as for producing antibacterial agent. Cabbage is one of lactic acid bacteria sources.  However, the pathogenic bacterial inhibition capability of lactic acid bacteria isolated from cabbage is still unknown.  Also its ability to produce bacteriocin has not been elucidated.  This research is aimed to isolate and to confirm lactic acid bacteria from cabbage, as well as to study their ability to inhibit certain pathogenic bacteria.  The results showed that there were 8 lactic acid bacteria isolates wuth characteristics as follow: the morphology was round, white color, and classified as positive gram bacteria, negative catalase test, not capable to produce gas.  They were supposed as homofermentatitive lactic acid bacteria. All of isolates could inhibit the growth of Staphylococcus aureus, Eschericia coli, Listeria monocytogenes, and Salmonella typhimurium. K512 isolate had the highest capability to inhibit the growth of Eschericia coli (inhibition diameter of 11.53 mm) and Salmonella typhimurium  (inhibition diameter of 11.60 mm).  K45 isolate had the highest ability to inhibit the growth of Staphylococcus aureus  (inhibition diameter of 10.53 mm). K41 isolate had the growth inhibition capability to Listeria monocytogenes  (inhibition diameter of 11.67 mm). Bacteriocin producing test showed that all of the isolates had no growth inhibition to four tested pathogenic bacteria.Keywords: isolation, lactic acid bacteria, antimicrobial activity, bacteriocin
Effect of Carrot Juice Substitution and Fermentation Condition on the Characteristics of LAB-Fermented Milk Drink Zubaidah, Elok; Saparianti, Ella; Mawardhani, Marrisa
Jurnal Teknologi Pertanian Vol 6, No 2 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The physicochemical, microbiological and sensory characteristics of lactic acid bacteria-fermented milk drinks partly substituted with carrot juice processed at different fermentation conditions were studied. Part of the milk was substituted with carrot juice at a level of 0, 5, 10, and 15% and the fermentation condition of 37°C for 24 hours and 42°C for 8 hours employing Lactobacillus casei, respectively. It was found that the growth of the bacteria and the production of acid were higher on the product fermented at 37°C for 24 hours. A higher level of carrot juice substitution resulted in the increase of the bacteria population and acid level, but reducing the levels of sugar, ß- carotene, total soluble solids and viscosity. The best product in term of physicochemical and microbiological characteristics, was obtained by substitution of carrot juice at a level of 15% and  fermentation at 37°C for 24 hours, but it had better sensory characteristics when fermented at 42°C for 8 hours.   Key words: fermented milk drink, carrot juice substitution, fermentation condition
In Vivo Evaluation on Synbiotic Effect of Fermented Rice Bran by Probiotic Lactic Acid Bacteria (Lactobacillus plantarum B2 and Lactobacillus casei) Nurcholis, Mochamad; Zubaidah, Elok
Jurnal Teknologi Pertanian Vol 12, No 1 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Rice bran contains dietary fiber such as hemicellulose, arabinogalactan, arabinoxylan, xylogycan, proteoglycan, arabinofuranoside, and raffinose. Those dietary fibers have a potency as prebiotic and to be fermented by probiotic in colon to produce lactic acid and short chain fatty acid (SCFA). Synbiotic effect of fermented rice bran by Lactobacillus plantarum B2 and Lactobacillus casei on Wistar rats (Rattus norvegicus) was investigated.  A two month old Wistar rats (Rattus norvegicus) consisted of four groups (F0, F1, F2, F3) with five rats of each group were adapted for ten days by giving standard diet (AIN-93). There were four diet formulas: standard diet of AIN 93 M (F0), standard diet with formulated rice bran media (F1), standard diet with fermented rice bran media by L. casei (F2) and standard diet with L. plantarum B2 (F3). The weight, LAB viability, pH, and total acid of rat faecal were measured in 20 days. SCFA production was measured after 20 days experiment. Data were analyzed using ANOVA (α=5%) and least significant difference (α=5%). The best treatment was obtained using ranking method.  F3 was the best treatment with fecal LAB viability of 5.8x107 CFU/g, faecal pH of 6.47 on 20th day experiment, caecum LAB viability of 6.77x108 CFU/g, caecum total acid of 0.20% lactic acid, caecum pH of 6,34, and SCFA total of 11.49 mg/g (acetic acid of 7.11 mg/g, propionic acid of 3.03 mg/g and butyric acid of 1.35 mg/g).Keywords: synbiotic, rice bran, probiotic, SCFA, wistar rat
STUDI AKTIVITAS ANTIOKSIDAN CUKA SALAK DARI BERBAGAI VARIETAS BUAH SALAK (Salacca zalacca) Zubaidah, Elok; Austin, -; Sriherfyna, Feronika Heppy
Jurnal Teknologi Pertanian Vol 16, No 2 (2015)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Buah salak adalah salah satu buah tropis asli Indonesia yang tersebar di berbagai daerah nusantara dan panen sepanjang tahun. Buah salak memiliki kandungan fenol yang tinggi sebesar 274.56 ± 3.21 mg/100 g. Namun, daya simpan buah salak terbatas sehingga perlu dilakukan alternatif pengolahan menjadi cuka. Cuka adalah produk hasil fermentasi alkohol oleh yeast dan fermentasi asam asetat oleh bakteri asam asetat. Varietas buah salak sangat beragam namun belum diketahui varietas yang menghasilkan cuka dengan aktivitas antioksidan tertinggi. Cuka salak berpotensi memiliki aktivitas antioksidan yang tinggi karena kandungan total fenol dan asam-asam organik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 1 faktor yaitu varietas salak (Pondoh, Suwaru, Gula Pasir, Madu, dan Bangkalan) yang diulang 3 kali sehingga diperoleh 15 satuan percobaan. Hasil perlakuan terbaik dengan aktivitas antioksidan tertinggi yaitu cuka salak Suwaru dengan karakteristik total asam sebesar 1.046%, pH 2.94, total gula 0.126%, TPT 3.27 ◦Brix, total fenol 233 mg/L GAE, aktivitas antioksidan 68.113%, dan kadar alkohol 0%.
Studi Keamanan Susu Pasteurisasi yang Beredar di Kotamadya Malang (Kajian dari Mutu Mikrobiologis dan Nilai Gizi) Zubaidah, Elok; Kusnadi, Joni; Setiawan, Pendik
Jurnal Teknologi Pertanian Vol 3, No 1 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Seiring dengan meningkatnya konsumsi susu masyarakat, khususnya anak-anak, akhir-akhir ini semakin banyak pula susu pasteurisasi yang beredar di masyarakat dengan harga yang terjangkau oleh masyarakat menengah kebawah. Pada umumnya susu pasteurisasi in diproduksi oleh industri rumah tangga,  dikemas dengan kemasan plastik dan  dijajakan di sekolah-sekolah dengan sasaran anak-anak TK dan SD. Selama ini belum diketahui apakah susu tersebut telah memenuhi standar keamanan mikrobiologis maupun mutu gizi. Penelitian ini bertujuan untuk mengetahui mutu mikrobiologis dan nilai gizi dari susu pasteurisasi yang beredar di Kotamadya malang. Penelitian dilakukan terhadap 6 merk susu pasteurisasi yaitu KUD Batu, BLPP Batu, KUD Dau, Tani Malang, Dwita Melati dan Tanpa merk. Sebagai pembanding digunakan standar susu pasteurisasi berdasarkan SNI tahun 1993. Analisa meliputi kondisi produk, uji mikrobiologis meliputi angka lempeng total, E. coli, uji reduktase, Uji kimia meliputi kadar  protein, lemak, Bahan Kering Tanpa Lemak.  Percobaan dilakukan menggunakan Rancangan Acak Kelompok dan diulang 3 kali. Hasil Penelitian menunjukkan bahwa rerata total mikroba antara 150.000-2.400.000 koloni/ml, Rerata total Escherichia coli antara 91 – 263 koloni/ml, Rerata uji reduktase antara 4,3 – 6 jam, Rerata derajat keasaman (pH) antara 5,46 – 5,58  Rerata kadar protein antara 3,06 – 3,5, Rerata kadar lemak antara 1,95 – 3,15, Rerata bahan kering tanpa lemak antara 10,32 – 12,79. Berdasarkan SNI 1993 untuk susu pasteurisasi, total mikroba maksimal sebesar 30.000 koloni/ml, E.coli sebesar 10 koloni/ml., uji reduktase sebesar 8 jam. kadar protein minimal 2,5%, kadar lemak minimal 2,8%, BKTL minimal 7,5. Berdasarkan data hasil penelitian dapat diketahui bahwa semua jenis susu pasteurisasi yang diteliti jika ditinjau dari aspek mikrobiologis tidak satupun yang memenuhi standar susu pasteurisasi berdasarkan SNI Tahun 1993. Sedangkan ditinjau dari mutu gizi sudah memenuhi persyaratan SNI 1993.   Kata kunci: susu pasteurisasi, mutu mikrobiologis, dan Escherichia coli
Study on Different Fermentation Condition and Inoculum Concentration in Snake Fruit Vinegar (Salacca zalacca) Production Zubaidah, Elok
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objective of producing snake fruit vinegar was to obtain high quality vinegar and improve the effectiveness of first material. This research was aimed to know the effect of alcohol fermentation condition (aerobic and anaerobic) and the effect of inoculation concentration with the Backslop method to the physical, chemical, and sensory characteristics of snake fruit vinegar.This research use Factorial Randomized Block Design with 2 factors, snake fruit vinegar concentration (10%; 15%; 20% b/v) and different fermentation condition (aerobic and anaerobic) with 3 replications. The result of this research showed that fermentation condition during alcohol fermentation and different inoculum concentration gave the significant effect on total acid content and the other parameters.  Meanwhile the interaction of both factors did not give significant effect.  Anaerobic condition during alcohol fermentation gave the best resultKeywords: snake fruit vinegar, aerobic, anaerobic, Backslop method, alcohol fermentation
Production of Exopolysaccharide from Lactobacillus plantarum B2 in Mulberry Based Probiotic Product Zubaidah, Elok; Liasari, Yusnita; Saparianti, Ella
Jurnal Teknologi Pertanian Vol 9, No 1 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Some microbe, including of lactic acid bacteria probiotic, has ability to produce exopolysaccharides (EPS).  Recently, researches on the ability of lactic acid bacteria that produces exopolysaccharides have still been focused only on milk, and haven’t been known how much EPS  produced by lactic acid bacteria in fruit and vegetable. Fermentation in mulberry extract is diversification of such fruit. By adding Lactobacillus plantarum B2 as EPS producer in mulberry extract, expectedly it could be fermented drink that gives multifunctional healthly effect, probiotic, exopolysaccharide, and anthocyanin. The aims of this research were to determine the effect of kinds of sugar and (NH4)2HPO4 (diamonium hidrogen phospat) concentration to EPS production of L. plantarum B2 when grown in mulberry extract. This research was conducted in randomized block design with two factors. First factor was kind of sugar that consist of glucose, sucrose, and lactose. The second factor was (NH4)2HPO4 (diamonium hidrogen phospat) concentration (0,10%; 0,20%; and 0,30%). Each treatment was done in three replications. The result was analyzed using analysis of variance (ANOVA) within 1% and 5% interval of confidence, and then continued by BNT or DMRT test. The best treatment searched by Multiple Attribute method. The result showed significant difference of kind sugar treatment on total sugar, total EPS, total acid, pH, and total LAB. Diamonium hidrogen phospat concentration treatment showed significant difference on total LAB, total N, total EPS, pH, total acid, total anthocyanin, and color intensity (L*, a*, b*). Interaction of both treatments gave no significant difference on all parameters. The best treatment resulted from the combination of 0,20% (NH4)2HPO4 concentration and lactose treatment with characteristics viability of L. plantarum B2 of 7,28 x 108 CFU/ ml, total EPS of 2105 mg/L, total acid of 0,54 %, total sugar of 6,61%, pH of 4,33, total N of 0,0209%, total anthosyanin of 190,73 mg/L, brightness level (L*) of 23,73, redness level (a*) of 8,40, dan yellowish level (b*) of 8,90.Keywords: exopolysaccharides, probiotic product, mulberry
Production of Mixed Dry Starter from Lactic Acid Bacteria and Saccharomyces cereviceae for Cereal Fermentation Putri, Widya Dwi Rukmi; Zubaidah, Elok; Maria, M.
Jurnal Teknologi Pertanian Vol 4, No 2 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aims of this research is to gain combination of microbes (Lactic Acid Bacteria and Saccharomyces cereviceae) and the kind of filler that produce dry starter with highest viability. The experiment is carried out in a Randomized Block Design with two factors. First factor, the combination of microbes i.e, Lactobacillus plantarum : Saccharomyces cereviceae 1 : 1 (sel/ml) and Lactobacillus bulgaricus : Saccharomyces cereviceae 1 : 1 (sel / ml). Second factors,  the kinds of filler i.e, rice flour, wheat flour and combination of rice and wheat flour. The result shows that dry starter from combination of  Lactobacillus bulgaricus : Saccharomyces cereviceae 1 : 1 (sel / ml ) and filler from mixed rice flour and wheat flour have the highest viability for cereal fermentation.   Keyword: cereal, fermentation
The Influence of Apple and Snakefruit Vinegar on Blood Glucose Levels of Male Wistar Rats Fed with High-Sugar Diet Zubaidah, Elok
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Vinegar is a liquid that produced from starch and sugar-contained material by alcoholic and acetic fermentation. Usually, vinegar is made from fruits including apple and snakefruit. Apple and snakefruit vinegar contains natural antioxidants that able to neutralize free radicals from oxidation reactions therefore prevents degenerative deseases. This study was objected to know the effect of apple and snakefruit vinegar to reduce blood glucose levels on male Wistar rats fed a high-sugar diet, and to compare the effectivity of apple vinegar and snakefruit vinegar on blood glucose decline.  This study is a laboratory experimental with Post Test Only Control Group Design. Rats were divided into four groups (normal diet, high-sugar diet, high-sugar diet + apple vinegar, and high-sugar diet + snakefruit vinegar.  The result showed that apple vinegar and snakefruit vinegar lowered blood glucose levels near to normal. High sugar-diet group (211.0 mg/dl) revealed a significant glucose level difference compared to normal diet (156.3 mg/dL), high sugar-diet + apple vinegar (146.3 mg/dL), and high sugar-diet + snakefruit vinegar group (132.7 mg/dL). Keywords: apple vinegar, snakefruit vinegar, high sugar-diet
Production and Identification of Antimicrobial Compounds from Microalgae Tetraselmis chuii with Ultrasound Assisted Extraction Method (Study Type of Solvent and Total Cycle Extraction) Maligan, Jaya Mahar; Adhianata, Heni; Zubaidah, Elok
Jurnal Teknologi Pertanian Vol 17, No 3 (2016)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Pada ekosistem air, mikroalga merupakan penghasil alami energi dan senyawa metabolit potensial. Mikroalga ekstraseluler memiliki fungsi sebagai penghambat dan memicu pertumbuhan senyawa. Tetraselmis chuii memiliki komponen bioaktif seperti asam lemak dan ester yang digunakan sebagai agen antibakteri. Antimikroba adalah senyawa yang dapat menghambat pertumbuhan mikroba. Proses ekstraksi dipengaruhi oleh metode ekstraksi, berbagai pelarut, dan kondisi ekstraksi. Tujuan penelitian ini adalah untuk mendapatkan informasi tentang penggunaan berbagai pelarut dan ekstraksi siklus total terhadap hasil ekstrak Tetraselmis chuii, mengetahui aktivitas antimikroba ekstrak Tetraselmis chuii terhadap S. aureus, E. coli, A. flavus dan C. Albicans, dan mengidentifikasi senyawa bioaktif ekstrak Tetraselmis chuii yang bertindak sebagai agen antimikroba dengan menggunakan metode GC-MS. Hasil penelitian menunjukkan bahwa rendemen tertinggi dihasilkan dari pelarut aseton pada 3 siklus ekstraksi, yaitu sebesar 35.19%. Uji aktivitas antimikroba terbaik menghasilkan ekstrak dari pelarut kloroform dengan ekstraksi 3 siklus dengan diameter zona hambatan 16.43 mm pada S.aureus, 16.07 mm pada E. coli, 15.46 mm di C. albicans, dan 15.8 mm di A.flavus. Senyawa bioaktif dari ekstrak Tetraselmis chuii berpotensi sebagai senyawa antimikroba, termasuk asam lemak, ester, alkohol, keton, benzene, dan alkana.
Co-Authors - Austin, - Aan Muzaky Kusuma Abdul Jabar Jordana Kalfat Abdul Jabar Jordana Kalfat Abdullah Nasich Ulwan Abdullah Nasich Ulwan, Abdullah Nasich Aji Sutrisno Alfredo Johan Wahyu Sagita Sitompul Ali Mashuri Alinna Listyani Alinna Listyani Ampu Marojahan Resmanto Ampu Marojahan Resmanto, Ampu Marojahan Anang Lastriyanto Andayani, Dian Wuri Anindita Mufti Rizky Anindita Mufti Rizky Anton Nudyanto Anton Nudyanto Arie Srihardyastutie Arni Ardila Sari Bambang Poerwadi Bimo, Igoy Chatarina Umbul Wahyuni Christina Veronica Christine Natalia Halim Christine Natalia Halim Citra Pradani P Daniar Putri Dinson Daniar Putri Dinson Denty Wiryawan, Alivianisa Carissa Detya Pitaloka Sari Devrina Nova Maria Devrina Nova Maria Dewi Maya Maharani Dewi Permatasari, Dewi Dewi, Camelia Norosita Dian Widya Ningtyas Diyah Dewanti, Beauty Suestining Duwi Wistiana Duwi Wistiana Ella Saparianti Elvina Wulandari Elvina Wulandari Erryana Martati Estri Laras Arumingtyas Evan Tedjautama Evan Tedjautama Fadhila Erwin Fadhila Erwin Falasifah, Ratu Felix Deni Arentino Feronika Heppy Sriherfyna Fithri Choirun Nisa Gilang Satrio Wicaksono Hairil Fikri hardiansyah, bagus Hartono, Elvianto Dwi Hasfiani, Yuliatin Hasna, Tanalyna Heliana, Almaria Heni Adhianata, Heni Hidayat Sujuti Ilham Dwi Nurcahyono Ilham Dwi Nurcahyono Indria Purwantiningrum Indria Purwantiningrum Irfi Wahyuningrum Irfi Wahyuningrum Jamhari Jamhari Jaya Mahar Maligan Joni Kusnadi Josep Hindrawan KIKI FIBRIANTO Kristian Purwohadisantoso Lalong, Paulus Risan F. Lila Prastyaharasti Lila Prastyaharasti M Fatkhul Mubin M Fatkhul Mubin M. Maria Marrisa Mawardhani Masahid, Ardiyan Dwi Maulidiyah, Nuris Shobah Mentari Sekar Arum Miftachurrochmah, Anis Mochamad Nurcholis Monika Maria P.S. Mora, Giral Baines Muhammad Muizuddin Muhammad Muizuddin Munawaroh - Munawaroh Munawaroh Musdholifah Musdholifah Musdholifah Musdholifah N. Sholahudin Nadzira Nadzira Nadzira Nadzira, Nadzira Nawa Aldina Nela Endy Restiengtias Nestya Hariyoko Nina Marlina A Nur Ida Panca Nugrahini Nur Kusmiyati Nur, Mokhamad Pendik Setiawan Pino Tri Anggara Pino Tri Anggara Prasis Nursyam Suhardini Prasis Nursyam Suhardini Putri, Aldila Putri, Belvania Nabila Putri, Nazhifah Vitya Putu Ayu Chintia Devi Pendit Putu Ayu Chintia Devi Pendit, Putu Ayu Chintia Devi Putu Bayu Tantrayana Putu Bayu Tantrayana Raehana Saria Gahari Rahmawati, Siti Irma Ratih Anggraini Ratih Anggraini, Ratih Rebecca Oktanesia Riyanto, Eko Isro Rochmad Chusaini Maulidianto Rochmad Chusaini Maulidianto Rosyid Ulul Albab Rosyid Ulul Albab Safindra, Naswadhia Salafy, Rahma Aulia Sanita Friska Sitepu Septina Dwi Widiyana SIMON BAMBANG WIDJANARKO Soviandini Dwiki Kartikaputri Sudarma Dita Wijayanti Tri Ardyati Tri Ardyati Vicka Jacinda Masye Kusuma Vicka Jacinda Masye Kusuma Vindhya Tri Widayanti, Vindhya Tri Wahyudi, Aleyda Nur Halizah Wellang, Ambo Weni Liandani Weni Liandani Widya Dwi Rukmi Putri Yogi Trio Sandi Yogi Trio Sandi Yua, Ezza Selisa Yusfardyanto Yunus Yusfardyanto Yunus Yusnita Liasari Yusry Muqit Suryawira Yusuf Hendrawan Zia Rossanieldha Zia Rossanieldha