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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia agriTECH Biopropal Industri BERITA BIOLOGI Jurnal Aplikasi Teknologi Pangan
Raden Haryo Bimo Setiarto, Raden Haryo Bimo
LABORATORIUM MIKROBIOLOGI PANGAN BIDANG MIKROBIOLOGI PUSAT PENELITIAN BIOLOGI LEMBAGA ILMU PENGETAHUAN INDONESIA
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Industrial & Manufacturing Engineering

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Pengaruh Variasi Konsentrasi Inulin pada Proses Fermentasi oleh L. acidophilus, L. bulgaricus dan S. thermophillus - (The Inulin Variation Concentration Effect in Fermentation Using L. acidophilus, L. bulgaricus and S. thermophilus) Setiarto, Raden Haryo Bimo; Widhyastuti, Nunuk; Saskiawan, Iwan; Safitri, Rina Marita
Biopropal Industri Vol 8, No 1 (2017)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (483.014 KB)

Abstract

Prebiotics are food components that can not enzymatically digested, thus it fermented by probiotic bacteria. Inulin is a prebiotic source that widely used in processed food products such as fermented milk. This study aimed to know the variation concentrations effect of prebiotic inulin on the growth of lactic acid bacteria starter yogurt (Lactobacillus acidophillus, Lactobacillus bulgaricus, Streptococcus thermophillus). The growth of those lactic acid bacteries was determined based on OD (Optical Density), Total Plate Count (TPC), total lactic acid content and pH. Inulin concentration of 0.5% (w/v) increased the growth of those three bacteries. Reductioned of pH value during inulin fermentation indicated the growth of bacteria that produced lactic acid. L.bulgaricus and S.thermophilus growth rate were more sensitive than L.acidophilus in addition of prebiotic inulin concentration. The growth of those bacteries in MRSB medium supplemented inulin decreased pH around 7.00 into below 5.00 due to organic acids formation.Keywords: Fermentation, Inulin, L.acidophilus, L.bulgaricus, S.thermophilusABSTRAKPrebiotik adalah komponen bahan pangan yang tidak dapat dicerna oleh saluran pencernaan secara enzimatis sehingga akan difermentasi oleh bakteri probiotik di usus besar. Inulin merupakan salah satu sumber prebiotik yang banyak dimanfaatkan dalam produk pangan olahan seperti susu fermentasi. Pemberian inulin pada kadar tertentu perlu diketahui untuk mengetahui jumlah optimal yang diperlukan untuk menjaga kesehatan. Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi prebiotik inulin terhadap pertumbuhan bakteri asam laktat starter yogurt (Lactobacillus acidophillus, Lactobacillus bulgaricus dan Streptococcus thermophillus). Pengamatan pertumbuhan L. acidophilus, L. bulgaricus dan S. thermophillus dilakukan dengan beberapa cara antara lain perhitungan total sel dengan menggunakan prinsip turbidimetrik OD (Optical Density),  jumlah total koloni dengan Total Plate Count (TPC), analisis kadar total asam laktat tertitrasi dan pengukuran pH. Konsentrasi inulin 0,5% (b/v) mampu meningkatkan pertumbuhan L. acidophilus, L.bulgaricus dan S. thermophilus secara signifikan dibandingkan perlakuan lainnya. Penurunan nilai pH selama fermentasi inulin mengindikasikan pertumbuhan bakteri penghasil asam laktat. L. acidophilus mengalami fase eksponensial pertumbuhannya mulai dari masa inkubasi jam ke-6 hingga jam ke-24. Sementara itu L. bulgaricus dan S. thermophilus mengalami fase eksponensial pertumbuhannya mulai dari masa inkubasi jam ke-6 hingga jam ke-18. Laju pertumbuhan L. bulgaricus dan S. thermophilus lebih sensitif terhadap penambahan konsentrasi prebiotik inulin jika dibandingkan dengan L. acidophilus. Selama pertumbuhan L. acidophilus, L.bulgaricus dan S. thermophilus dalam media MRSB yang disuplementasi inulin terjadi penurunan nilai pH dari kisaran 7,00 menjadi di bawah 5,00 karena pembentukan asam-asam organik. Kata kunci: Fermentasi, Inulin, L.acidophilus, L.bulgaricus, S.thermophilus
PENURUNAN KADAR TANIN DAN ASAM FITAT PADA TEPUNG SORGUM MELALUI FERMENTASI Rhizopus oligosporus, Lactobacillus plantarum dan Saccharomyces cerevisiae [Reduction of Tannin and Phytic Acid on Sorghum Flour by using Fermentation of Rhizopus oligosporus, Lactobacillus plantarum and Saccharomyces cerevisiae] Setiarto, Raden Haryo Bimo; Widhyastuti, Nunuk
BERITA BIOLOGI Vol 15, No 2 (2016)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3106.816 KB) | DOI: 10.14203/beritabiologi.v15i2.2295

Abstract

Problems in using sorghum flour as food material was the presence of tannin and phytic acid that can reduce nutritition quality of sorghum flour. This study aimed to analyze the influence of Rhizopus oligosporus, Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on the reduction levels of tannin and phytic acid in sorghum flour. Production of sorghum flour was done by four treatments in triplo i.e control (without fermentation), liquid fermentation (with L. plantarum and S. cerevisiae), solid fermentation (with R. oligosporus), mixture of solid and liquid fermentation (with R. oligosporus, L . plantarum and S. cerevisiae). Analysis levels of tannin and phytic acid in sorghum flour fermentation was performed by using spectrophotometry technique. The results showed that the fermentation process was able to reduce levels of tannin from 29.13 to 33.69% and phytic acid levels from 13.36% to 44.65% on sorghum flour. The highest reduction levels of tannin and phytic acid was produced in mixture of solid and liquid fermentation 33.69% and 44.65% respectively. Reduction levels of tannin and phytic acid can be caused of tannase and phytase enzyme which produced by the microbes during the fermentation processes.   
Formulasi Pasta Buah Merah (Pandanus conoideus Lamk) dan Tepung Ubi Jalar Mikmak (Ipomea batatas L) Lokal Wamena Untuk Produksi Saus Buah Merah Pedas Setiarto, Raden Haryo Bimo; Widhyastuti, Nunuk; Agustin, Nety; Rahmawati, Rahmawati; Wawo, Albert Husein
Jurnal Aplikasi Teknologi Pangan IN PRESS
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.2529

Abstract

Red fruit (Pandanus conoideus Lamk) and sweet potatoes (Ipomea batatas L) is the endemic plant that grows in the plains of Wamena, Papua. Availability is quite abundant and it has not been utilized to the maximum, so that required further processing to increase its economic value. This study aims to determine the best formulation between red fruit paste and sweet potato flour to obtain spicy red fruit sauce product with good nutritional quality and organoleptic properties. The formulation of red fruit paste and sweet potato flour was done with six levels ie A1 (100%: 0%), A2 (95%: 5%), A3 (85%: 15%), A5 (80%: 20%), and A6 (75%: 25%). The quality of red spicy fruit sauce tested is physical quality (viscosity), chemical quality (total dissolved solids and pH value), and organoleptic quality (hedonic test and hedonic quality with color, taste, aroma and consistency parameters). Based on the results of the research, the best formulation was found in A2 treatment with the ratio of red fruit paste and sweet potato flour (95%: 5%). The product of spicy red fruit sauce produced is in conformity with Standard National Indonesian (SNI) as reference SNI 01-2976-2006 about chili sauce quality requirement on total parameters of soluble solids, total bacteria, total mold, flavor, and taste.
The Effect of Drying Method on The Quality of MOCAF (Modified Cassava Flour) from Raw Material Beta-Carotene-Rich Bokor Genotype Cassava Aprilia, Aqsha Putri; Fathoni, Rois; Fathoni, Ahmad; Setiarto, Raden Haryo Bimo; Damayanti, Ema
agriTECH Vol 44, No 2 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.84155

Abstract

The high dependence on flour imports is a significant challenge to overcome by processing local food ingredients through diversification. To address this challenge, the use of MOCAF (Modified Cassava Flour) as a substitute for wheat flour has been carried out in the manufacture of wet and dry noodles, along with analog rice, and bread. The optimization of MOCAF production from beta-carotene-rich cassava depends on the selection of appropriate equipment technology and drying process. Therefore, this study aimed to analyze the effect of drying method on MOCAF characteristics of beta-carotene-rich cassava genotype. The analysis was carried out using two methods, namely sun drying for 3-4 days and oven drying at 60 o C for 24 hours. Parameters analyzed included viscosity, solubility, syneresis, Near Infra-Red analysis, proximate analysis, and Scanning Electron Microscope (SEM). The results showed that drying affected the physicochemical properties of MOCAF, including viscosity, solubility, and syneresis. NIR (Near-infrared) and proximate analysis showed that drying process affected the decrease in moisture, ash, protein, and fat content, along with an increase in crude fiber, and dry fiber matter content. Furthermore, SEM microstructural analysis resulted in the reformation of starch granules, characterized by changes in morphology and structure, such as the separation of irregular spherical shapes, and hollowness.
Karakteristik proksimat, asam amino, asam lemak, dan sensori ikan asap tuna sirip kuning (Thunnus albacares): Karakteristik proksimat, asam amino, asam lemak, dan sensori ikan asap tuna sirip kuning (Thunnus albacares) Sayuti, Mohammad; Asriani; Salampessy, Randi Bokhy Syuliana; Siregar, Arpan Nasri; Setiarto, Raden Haryo Bimo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 10 (2025)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/w57xms69

Abstract

Pengasapan merupakan salah satu metode pengawetan tertua dan paling banyak digunakan, memberikan cita rasa yang khas dan meningkatkan masa simpan karena adanya komponen antimikroba serta menghasilkan warna, rasa, aroma, dan penampakan yang spesifik. Penelitian ini bertujuan untuk menentukan pengaruh pengasapan ikan bentuk utuh (asar) dan fillet (fufu) terhadap karakteristik kimia meliputi proksimat, profil asam lemak, dan asam amino, serta sifat organoleptik ikan tuna sirip kuning asap. Analisis asam amino dilakukan dengan metode LC-MS, profil asam lemak dinilai dengan metode GC-MS, dan evaluasi organoleptik dilakukan dengan uji hedonik. Rancangan penelitian menggunakan dua bentuk ikan asap, yaitu bentuk utuh (ikan asar) dan bentuk fillet (ikan fufu), data kandungan kimia dianalisis Anova dengan uji lanjut DMRT, sedangkan data hedonik diuji Kruskal Wallis dengan uji lanjut Mann-Whitney.  Hasil penelitian menunjukkan bahwa produk pengasapan berbeda, yaitu asar dan fufu memberikan pengaruh nyata terhadap kandungan proksimat, yaitu kadar air, abu, dan protein, tetapi tidak berpengaruh nyata terhadap kadar lemak dan karbohidrat. Ikan tuna sirip kuning fufu, asar, dan segar memiliki sembilan asam amino esensial dan sembilan asam amino non-esensial. Asam amino esensial adalah lisina, histidina, leusina, valina, isoleusina, fenilalanina, treonina, metionina, dan triptofan, sedangkan asam amino non-esensial adalah asam glutamat dan aspartat, arginina, alanina, glisina, prolina, serina, tirosin, dan sistein. Tuna sirip kuning segar memiliki asam lemak omega-5, omega-6, omega-7, dan omega-9, namun omega-5 tidak ditemukan setelah proses pengasapan. Tuna sirip kuning fufu memiliki skor hedonik yang lebih tinggi untuk parameter aroma, rasa, dan tekstur dibandingkan dengan asar. Bentuk pengasapan memberikan pengaruh terhadap kandungan kimia dan hedonik ikan tuna sirip kuning asap.
Co-Authors Agustin, Nety Ahmad Fathoni Aprilia, Aqsha Putri Asriani Ema Damayanti Fathoni, Rois IWAN SASKIAWAN NUNUK WIDHYASTUTI Rahmawati, Rahmawati Rina Marita Safitri, Rina Marita Salampessy, Randi Bokhy Syuliana Sayuti, Mohammad Siregar, Arpan Nasri Wawo, Albert Husein