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All Journal Microbiology Indonesia agriTECH Jurnal Teknologi Agroindustri Jurnal Penelitian Pertanian Terapan Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) JPKMI (Jurnal Pengabdian Kepada Masyarakat Indonesia) Jurnal Pengabdian Kepada Masyarakat (JPKM) Tabikpun Teknologi dan Industri Pertanian Indonesia
NETI YULIANA
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung, Jl. Sumantri Brojonegoro No. 1, Bandar Lampung, Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Microbiology Indonesia

 1 
The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato (Ipomoea batatas L.) NETI YULIANA; SITI NURDJANAH; MIKA MARGARETA
Microbiology Indonesia Vol. 7 No. 1 (2013): March 2013
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (187.612 KB) | DOI: 10.5454/mi.7.1.1

Abstract

In this study, fermentation process was carried out on orange-fleshed sweet potato cubes to produce sweet potato pickle using a mixed culture of Lactobacillus plantarum and Leuconostoc mesenteroides at 30 °C over 12 days period. Spontaneous fermentation was also performed as a control. Samples were withdrawn at various time intervals for analyses of reducing sugar content, total number of lactic acid and non-lactic acid bacteria, lactic acid concentration, pH, and sensory attributes. The results showed that using a mixed culture of L. plantarum and L. mesenteroides could greatly reduce contamination of non-lactic acid bacteria, retaining low amount of reducing sugar, rapidly producing lactic acid and consequently decreasing pH value of the pickle, as well as giving better sensory score. After 12 d of fermentation, sample of pickle inoculated with mixed culture showed the following characters: total lactic acid content 0.5%, total lactic acid bacteria 8.46 log10 CFU mL-1, total non-lactic acid bacteria 1 log10  CFU mL-1, total reducing sugar 0.84 g L-1, texture 64.92 mm 50 g-1 s-1, and hedonic sensory score for both taste and aroma 4 (like) in a scale of 5. These results indicated the potential ability of the mixed culture of lactic acid bacteria to improve the quality of the pickle fermented spontaneously.
Effect of Spontaneous Lactic Acid Fermentation on Physico-Chemical Properties of Sweet Potato Flour NETI YULIANA; SITI NURDJANAH; RIBUT SUGIHARTO; DEARY AMETHY
Microbiology Indonesia Vol. 8 No. 1 (2014): March 2014
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1032.252 KB) | DOI: 10.5454/mi.8.1.1

Abstract

Native sweet potato flour is usually has low whiteness index and limited application to food systems due to its  inherent functional properties. Therefore,  it needs modification process  to  improve  this property. In  this study, sweet potatoes cubes were  lactic spontaneously fermented for 120 h before being processed  to flour  to modify  its properties. Selected physico-chemical properties of flour were then determined and compared with the control (without fermentation). The results showed that lactic acid fermentation significantly caused more changes on flour properties. The lactic acid fermentation caused an alteration in the starch granules as evident by Scanning Electron Microscopy. When compared to the control flour, spontaneous fermented flour had lower solubility, higher swelling power, and paste viscosity.  The results suggested lactic spontaneous fermentation within 120 h period of  time could provide a greater extent of  flour modification.
Co-Authors Ahmad Sapta Zuidar Beni Hidayat Chandra Utami Wirawati Deary Amethy Zahrotinufus Joen DEWI SARTIKA Ira Ervinda Naim Iyan Indrawan Masithoh Priyantini Masithoh Priyantini Maya Sari MIKA MARGARETA Muhammad Muslihudin Naim, Ira Ervinda RIBUT SUGIHARTO Rusita Rusita Siti Nurdjanah Sri Hidayati Sri Hidayati Sumardi, Sumardi Susilawati Susilawati Susilawati Susilawati Susilawati Sutikno Sutikno Syamsu Akmal Teguh Setiawan Tintan Noviyeziana Udin Hasanudin Yayi Suryo Prabandari Zuidar, Ahmad Sapta