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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

Author-ID : 433654

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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Penambahan Asam Asetat dan Fumarat untuk Mempertahankan Kualitas Pikel Ubi Jalar Kuning Pasca Fermentasi Neti Yuliana; Siti Nurdjanah; Maya Sari
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this investigation was to determine the ability of fumaric acid, acetic acid and their combinations, as organic acid preservatives to maintain the quality of fermented sweet potatoes pickle during 6 weeks of storage at room temperature, as well as to compare with sodium benzoate. Acetic acid (1, 1.5 and 2%), fumaric acid (0.1, 0.15 and 0.2%), and their combinations, were used as treatments in this investigation. As controls, sodium benzoate and without preservatives additions were also conducted. The best treatment for maintaining the quality of fermented yellow sweet potatoes pickle was combination of acetic acid 1% and fumaric acid 0.2%,which has a total mold, yeast, non lactic acid bacteria and lactic acid bacteria, each <30 colonies/ml, total acid 1.34%, pH 3.18 and the total soluble solids 2.07 brix. The pickle was described as somewhat pale orange color and acidic aroma with the acceptance rates 87%. In term of sensory acceptabilitty, however, fumaric acids treatment was better than either single acetic acid or combination of acetic-fumaric acids. The results indicated that acetic, fumaric acid and their combination treatments were able to keep the sweet potatoes pickle quality, therefore, these preservative could serve as an alternative substitution for the use of sodium benzoate.ABSTRAKTujuan penelitian ini adalah untuk mengetahui dan membandingkan kemampuan asam fumarat, asam asetat dan kombinasinya sebagai pengawet untuk mempertahan kualitas pikel ubi jalar kuning pasca fermentasi yang disimpan pada suhu ruang selama 6 minggu; dan juga membandingkannya dengan pengawet asam benzoat. Perlakuan terdiri dari konsentrasi asam asetat 1; 1,5 dan 2%; konsentrasi asam fumarat 0,1; 0,15 dan 0,2%, dan kombinasi keduanya. Perlakuan dengan asam benzoat dan tanpa pengawet juga disiapkan sebagai kontrol. Perlakuan terbaik diperoleh dari kombinasai asam asetat 1% dan fumarat 0,2%, dengan karakteristik kualitas sebagai berikut: total kapang, khamir, bakteri bukan asam laktat, dan bakteri asam laktat masing masing <30 koloni/ml, total asam 1,35%, pH 3,18 dan total padatan terlarut 2,07o brix, warna orange pucat, beraroma asam dengan tingkat penerimaan panelis 87%. Berdasarkan penerimaan sensoris, perlakuan asam fumarat lebih baik daripada asam asetat ataupun kombinasai asam asetat-fumarat. Hasil penelitian menunjukkan bahwa asam asetat, fumarat dan kombinasi keduanya dapat mempertahankan kualitas pikel ubi jalar kuning yang berpotensi menjadi alternatif pengganti pengawet benzoat.

Profil Fermentasi “Rusip” yang Dibuat dari Ikan Teri (Stolephorus sp) Neti Yuliana
agriTECH Vol 27, No 1 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this research was to study rusip characteristic of anchovies (Stolephorus sp.) during fermentation to dig its fermentation profile up. The experiment was conducted in 3 replications and onserved periodically: 0, 4, 8, 12, 16, 20, days. The lactic acid fermentation was observed in rusip as indicated by lactic acid bacteria presence during fermentation. Throughout 20 days fermentation, the moisture content, total lactic acid, TVN, TMA, and soluble protein increased while the pH, fat, and reducing sugar contents decreased. CHemical profile of rusip at day 20 fermemtation was characterized by pH 5.07; 22.20% total lactic acid, 1.5% fat. 82.34 mg N/100 g TVN; 14.9% mg N/100g TMA; 3.68% reducing sugar, and 6.36% soluble protein.ABTRAKTujuan penelitian ini adalah untuk mempelajari karakteristik rusip dari ikan teri selama fermentasi untuk mendapatkan profil fermentasi rusip. Percobaan dilakukan sebanyak tiga kali yang diamati secara priodik pada hari ke 0, 4, 8, 12, 16, dan 20 hari. Fermentasi rusip merupakan fermentasi asam laktat yang diindikasikan oleh keberadaan bakteri asam laktat selama fermentasi. Selama 20 hari fermentasi, kandungan air, total asam laktat, TVN, TMA dan protein terlarut meningkat sementara pH, lemak dan gula reduksi menurun. Profil kimia rusip pada hari ke 20 fermentasi adalah sebagai berikut, pH 5,07; total asam laktat 22,20%; lemak 1,5%; TVN 82,34 mgN/100 g; TMA mg N/100 g; gula reduksi 3,68% dan protein terlarut 6m36%.

Perubahan Karakteristik Biokimia Fermentasi Tempoyak Menggunakan Pediococcus acidilactici pada Tiga Tingkat Konsentrasi Gula Neti Yuliana
agriTECH Vol 27, No 2 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was carried out to evaluate the biochemical characteristics of tempoyak inoculated with Pediococcus acidilactici as starter culture at three levels of sugar concentrations (0%, 2.5% and 5%). Results revealed that addition of sugar until 5 % did not influenced the microbe total, pH, acidity and reducing sugar of tempoyak. The length of fermentation mostly influenced these characterisitics. Nevertheles, number of individual organic acid expressed as lactic and acetic acid was influenced by addition of sugar.ABSTRAKPenelitian ini bertujuan untuk mengevaluasi perubahan karakterisitik biokimia fermentasi tempoyak dengan Pediococcus acidilactici sebagai kultur starter pada tiga tingkat konsentrasi gula (0%; 2,5% dan 5%). Hasil penelitian menunjukkan bahwa penambahan konsentrasi gula sampai dengan 5% belum mempengaruhi perubahan karakterisitk biokimia tempoyak (pH, total asam, total gula reduksi). Namun demikian konsentrasi gula berpengaruh terhadap total individu komponen asam organik (asam laktat dan asam asetat). Sebaliknya, perubahan karakterisitik biokimia (pH, total asam, total gula reduksi) tempoyak sangat dipengaruhi oleh lama fermentasi, yaitu semakin lama fermentasi, pH dan gula reduksi semakin menurun, sedangkan total asam meningkat.

Karakteristik Minuman Laktat Sari Buah Durian Lay (Durio kutejensis) yang Disuplementasi dengan Kultur Lactobacillus selama Penyimpanan pada Suhu Rendah Neti Yuliana; Tintan Noviyeziana; Sutikno Sutikno
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this study was to characterize the durian lay juices supplemented by Lactic Acid Bacteria (LAB) culture during cold storage. The LAB cultures consisted of Lactobacillus plantarum FNCC-0265, Lactobacillus acidophillus FNCC-0051 and combination of these LABs. After being inoculated with a 24 h – old culture starters, durian lay juice was incubated at 37 °C for 2 hours and kept at 4 °C for 0, 1, 2, 3 and 4 weeks. Changes in pH, total lactic acid, and sugar content, viable cell counts of LAB, total soluble solid, viability of LAB, and sensory characteristic during fermentation were measured. The results revealed that pH decreased from 4.79 to 4.20; sugar content reduced from 4.52 to 0.75 %; total soluble solid reduced from 8.93 to 7.97 °Bx, and sensory score reduced from 3.71 (like) to 3.40 (moderate like); while the total lactic acid increased from 0.33 to 0.69 %; viable cell counts of LAB increased from 8.86 to 9.14 log CFU/ml; and % viability of LAB decreased from 100 to 95.90, during storage. Combination of Lactobacillus plantarum FNCC-0265 and Lactobacillus acidophillus FNCC-0051 cultures at two weeks cold storage period was the best treatment, based on the sensory and viable cell counts of LAB. The characteristics of this durian lay juice probiotic were pH 4.46, total lactic acid 0.59 %, sugar content 2.13 %, viable cell counts of LAB 9.33 log CFU/mL, total soluble solid 9.60 °Bx, and carbohydrate 45,05 %. This durian lay juice contained oxalate (107.56 mg/L), malic (527.895 mg/L), lactic (4381.49 mg/L) and citric (351.245 mg/L) acid.ABSTRAKTujuan penelitian ini adalah mengkaji karakteristik minuman laktat sari durian lay yang disuplementasi dengan kultur bakteri asam laktat (BAL) selama penyimpanan pada suhu rendah. Kultur BAL terdiri dari Lactobacillus plantarum FNCC-0265, Lactobacillus acidophillus FNCC-0051, dan campuran keduanya. Sari buah durian lay diinokulasi dengan kultur berumur 24 jam lalu diinkubasi pada suhu 37 °C selama 2 jam dan kemudian disimpan selama 0, 1, 2, 3, dan 4 minggu. Perubahan pH, total asam, gula, total sel BAL. Total padatan terlarut, viabilitas BAL, dan sensori selama penyimpanan dingin diukur. Hasil penelitian menunjukkan bahwa terjadi perubahan pH dari 4,79 ke 4,20; kandungan gula dari 4,52 ke 0,75%; total padatan terlarut dari 8,93 ke 7.97 °Bx, viabilitas BAL dari 100 % menjadi 95,90 %, dan skor sensori dari 3,71 suka ke 3,40 (agak suka); sementara pada total asam terjadi peningkatan dari 0,33 ke 0,69 %; dan sel hidup BAL meningkat dari 8,86 menjadi 9,14 log CFU/mL. Berdasarkan parameter sensori, perlakuan kultur campuran Lactobacillus plantarum FNCC-0265 dan Lactobacillus acidophillus FNCC-0051 yang disimpan selama 2 minggu merupakan perlakuan terbaik. Sari buah durian lay ini mempunyai karakteristik sebagai berikut: pH 4,45, total asam laktat 0,83 %, gula 2,20%, sel hidup BAL 9,33 log CFU/mL, total padatan terlarut 9,16 °Bx, dan karbohidrat 35,04 %. Asam organik yang terkandung pada jus durian lay ini adalah asam oksalat (108 mg/L), malat (528 mg/L), laktat (4382 mg/L) dan sitrat (351 mg/L).

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

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