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All Journal Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Journal of Food and Life Sciences agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food Jurnal Atma Inovasia
Ekawati Purwijantiningsih, Ekawati
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Public Health Social Sciences Other

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Cell Surface and Adherence Properties of Indonesian Indigenous Lactic Acid Bacteria as Probiotic Candidate Leksono, Benediktus Yudo; Purwijantiningsih, Ekawati; Wibisono, Gracia Irene Benaya
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 9, No 1 (2024): February 2024
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v9i1.8124

Abstract

Adherence to intestinal mucosa is one of the crucial probiotic traits. This ability varied among strains. This study aims to evaluate the cell surface properties and adherence potential of Indonesian Indigenous LAB. The adherence potential was evaluated using auto- aggregation, coaggregation against Salmonella, cell hydrophobicity, and adherence to stainless-steel surface. All strains classified as having medium high aggregation (>90%) after 24 h of incubation and can coaggregate with Salmonella (58-92%). Among all strains, Levilactobacillus brevis AB3 showed the highest hydrophobicity (36%) and adhesion to stainless steel (6.37 log CFU/mL). Current findings suggest that Indonesian Indigenous LAB, especially L. brevis AB3, possessed an adherence property and has a potential to be developed into probiotic bacteria.
Hilirisasi Kacang Koro Pedang melalui Pengembangan Egg Roll Tempe Koro Pedang di Desa Pulutan, Wonosari, Gunungkidul Purwijantiningsih, Ekawati; Leksono, Benediktus Yudo; Tunggadewa, DM. Ratna; Susanto, Theodorus Aryo Bimo; Arianti, Kornelia; Widayat, Andreas Wisnu Trisno; Widyaningsih, Maria Magdalena Kurni
Jurnal Atma Inovasia Vol. 4 No. 6 (2024)
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/jai.v4i6.9985

Abstract

Desa Pulutan, Kota Wonosari Gunungkidul merupakan kampung dengan potensi penghasil kacang koro pedang. Saat ini, desa tersebut telah mengolah koro pedang menjadi tempe dan berbagai produk turunannya, salah satunya adalah egg roll. Meski sudah diolah dengan baik, namun kapasitas produksi masih terbatas. Selain itu, label kemasan yang dimiliki masih belum lengkap, serta masih dapat dilakukan pengembangan produk varian lain. Maka dari itu, tujuan dari kegiatan pengabdian kepada masyarakat ini adalah untuk meningkatkan kapasitas produksi dan diversitas produk mitra. Penerapan teknologi tepat guna dalam proses produksi bahan baku dan produk akhir diharapkan mampu meningkatkan jumlah aset mitra. Kegiatan dilakukan melalui tiga tahapan utama yaitu peningkatan kualitas proses fermentasi tempe koro pedang sebagai bahan baku egg roll tempe koro pedang, diversifikasi varian serta peningkatan kapasitas dan manajemen industri dari produksi egg roll tempe koro pedang melalui penerapan teknologi tepat guna. Hasil kegiatan pengabdian menunjukkan adanya peningkatan pengetahuan setelah pelatihan pengolahan pangan yang higienis, peningkatan variasi terhadap produk egg roll. Selain itu, terdapat peningkatan kapasitas produksi dengan penerapan teknologi tepat guna. Melalui kegiatan ini, dapat disumpulkan bahwa kegiatan mampu meningkatkan kapasitas produksi dan diversitas produk egg roll tempe koro pedang.
Kualitas Selai Lembaran dengan Kombinasi Daging Buah Alpukat dan Bubur Kolang Kaling Tanggara, Evangelista Cannola; Purwijantiningsih, Ekawati; Swasti, Yuliana Reni
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.385

Abstract

Sheet jam is a food made from fruit pulp that is dried at a temperature of around 50-65oC with a drying time ranging from 6 to 24 hours  depending on the raw materials used. In this study, avocado flesh was used do to its nutritional advantages  and serve as a source of pectin, as well as in combination with kolang kaling as a gelling agent in sheet jam. This study aims to determine the effect of the combination of avocado flesh and kolang kaling pulp on the quality of sheet jam based on chemical, physical, microbiological, and organoleptic properties and to determine the right combination between avocado flesh and kolang kaling pulp to obtain sheet jam results with the best quality. This study used a Completely Randomized Design (CRD) with 4 combination treatments of avocado flesh and kolang kaling pulp, namely the Control treatment 100:0; treatment A 95:5; treatment B 90:10; and treatment C 85:15. The results showed that the combination of avocado flesh and kolang kaling pulp had a significantly different effect on quality of sheet jam including moisture content, ash content, insoluble fiber content, soluble fiber content, total soluble solids, and texture analysis,  but did not have a significant effect on color analysis and microbiological tests, including total plate count and yeast and mold count. The optimal combination of avocado flesh and kolang kaling pulp to produce sheet jam with the best quality was 85% avocado flesh and 15% kolang kaling pulp.
Hilirisasi Kacang Koro Pedang melalui Pengembangan Egg Roll Tempe Koro Pedang di Desa Pulutan, Wonosari, Gunungkidul Purwijantiningsih, Ekawati; Leksono, Benediktus Yudo; Tunggadewa, DM. Ratna; Susanto, Theodorus Aryo Bimo; Arianti, Kornelia; Widayat, Andreas Wisnu Trisno; Widyaningsih, Maria Magdalena Kurni
Jurnal Atma Inovasia Vol. 4 No. 6 (2024)
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/jai.v4i6.9985

Abstract

Desa Pulutan, Kota Wonosari Gunungkidul merupakan kampung dengan potensi penghasil kacang koro pedang. Saat ini, desa tersebut telah mengolah koro pedang menjadi tempe dan berbagai produk turunannya, salah satunya adalah egg roll. Meski sudah diolah dengan baik, namun kapasitas produksi masih terbatas. Selain itu, label kemasan yang dimiliki masih belum lengkap, serta masih dapat dilakukan pengembangan produk varian lain. Maka dari itu, tujuan dari kegiatan pengabdian kepada masyarakat ini adalah untuk meningkatkan kapasitas produksi dan diversitas produk mitra. Penerapan teknologi tepat guna dalam proses produksi bahan baku dan produk akhir diharapkan mampu meningkatkan jumlah aset mitra. Kegiatan dilakukan melalui tiga tahapan utama yaitu peningkatan kualitas proses fermentasi tempe koro pedang sebagai bahan baku egg roll tempe koro pedang, diversifikasi varian serta peningkatan kapasitas dan manajemen industri dari produksi egg roll tempe koro pedang melalui penerapan teknologi tepat guna. Hasil kegiatan pengabdian menunjukkan adanya peningkatan pengetahuan setelah pelatihan pengolahan pangan yang higienis, peningkatan variasi terhadap produk egg roll. Selain itu, terdapat peningkatan kapasitas produksi dengan penerapan teknologi tepat guna. Melalui kegiatan ini, dapat disumpulkan bahwa kegiatan mampu meningkatkan kapasitas produksi dan diversitas produk egg roll tempe koro pedang.
Kajian Pustaka: Kualitas Minuman Probiotik Berbahan Dasar Nabati dengan Variasi Sukrosa dan Bakteri Asam Laktat Rahmawati, Felicia Desi Nora; Swasti, Yulia Reni; Purwijantiningsih, Ekawati
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7466

Abstract

Probiotics which are generally recognized by the public are processed using cow’s milk as the basic ingredient, which is relatively expensive. Diversification of vegetable ingredients into an alternative to milk as a basic ingredient for probiotics that is processed in a modern way with the aim the product can be consumed by the wide community at a more affordable price. The development of plant-based probiotics processing refers to the various nutritional content of vegetable ingredients and the use of vegetable ingredients of less value in an area. Vegetable ingredients such as fruits and vegetables have good nutrition so that materials are suitable as a medium for growth of lactic acid bacteria. Probiotic supplements that are widely used as a starter for probiotics come from genus Lactobacillus and Bifidobacterium. Feasibility and consumption standard based on chemical, physicochemical, microbiological, and organoleptic parameters are influenced by treatment during the processing of probiotics such as sugar supplementation and variations of probiotic supplements. Application of vegetable materials as a substrate for lactic acid bacteria and treatment during processing determines the final quality of the probiotics product.
Antioxidant Activity and Quality of Frozen Yoghurt with Moringa oleifera Lamk. Leaves Extract Sari, Primaningrum Dian Indah; Swasti, Yuliana Reni; Purwijantiningsih, Ekawati
agriTECH Vol 45, No 1 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.83392

Abstract

Moringa oleifera Lamk. (Moringa) is a plant widely distributed across various regions in Indonesia. The leaves of Moringa oleifera Lamk. contain higher nutritional value in protein and minerals compared to the green vegetables that are commonly consumed. This plant can be used to improve the quality of frozen yoghurt, a functional food that is currently popular due to the existence of Lactic Acid Bacteria (LAB), which is good for digestion. Therefore, this research aimed to improve the nutritional quality of frozen yoghurt using Moringa oleifera Lamk. Leaves Extract (MOLE), which is high in antioxidants and protein. However, MOLE does not reduce the viability of LAB. The viability of LAB decreases when phytochemical content with the ability as an antibacterial is added. The soluble fiber content of MOLE is able to improve the texture of frozen yoghurt. In this research, four different frozen yoghurt samples were produced with the addition of MOLE in various ratios (0%, 10%, 20%, and 30%). The analysis shows that frozen yoghurt with 30% MOLE produces the highest antioxidant activity and viability of probiotics. The content of product with 30% MOLE includes 2.85±0.13% fat, 10.07±0.44% protein, 1.10±0.01% ash, 26.4±0.35% total solid (TS), 21.67±0.58% total soluble solid (TSS), 78.66±1.31% overrun, 807±5.77 (s) melting rate, 0.86±0.02% titratable acidity, and 5.4±0.02 pH. It also contains 8.58±0.52 log CFU/mL LAB, Salmonella negative/25 g, 102.26±0.13 mg GAE/100 mL of total phenolic, and 87.78±0.64% of antioxidant activity.
Cell Surface and Adherence Properties of Indonesian Indigenous Lactic Acid Bacteria as Probiotic Candidate Leksono, Benediktus Yudo; Purwijantiningsih, Ekawati; Wibisono, Gracia Irene Benaya
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 9, No 1 (2024): February 2024
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v9i1.8124

Abstract

Adherence to intestinal mucosa is one of the crucial probiotic traits. This ability varied among strains. This study aims to evaluate the cell surface properties and adherence potential of Indonesian Indigenous LAB. The adherence potential was evaluated using auto- aggregation, coaggregation against Salmonella, cell hydrophobicity, and adherence to stainless-steel surface. All strains classified as having medium high aggregation (>90%) after 24 h of incubation and can coaggregate with Salmonella (58-92%). Among all strains, Levilactobacillus brevis AB3 showed the highest hydrophobicity (36%) and adhesion to stainless steel (6.37 log CFU/mL). Current findings suggest that Indonesian Indigenous LAB, especially L. brevis AB3, possessed an adherence property and has a potential to be developed into probiotic bacteria.
Co-Authors Agatha, Prima Novi Arianti, Kornelia Exsyupransia Mursyanti, Exsyupransia F. Sinung Pranata Febriana, Maria Hesty Gani Samboja, Laurentius Dimas Istiana, Istiana (alm.) Leksono, Benediktus Yudo Nurwitri, C. C. Pramana Yuda Rahmawati, Felicia Desi Nora Ratih Dewanti -Hariyadi Sari, Primaningrum Dian Indah Setyasih, Martina Susanto, Theodorus Aryo Bimo Swasti, Yulia Reni Swasti, Yuliana Reni Tanggara, Evangelista Cannola Tunggadewa, DM. Ratna Wibisono, Gracia Irene Benaya Widayat, Andreas Wisnu Trisno Widyaningsih, Maria Magdalena Kurni