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Journal : JURNAL BIOLOGI INDONESIA

Profil Vitamin, Kalsium, Asam Amino dan Asam Lemak Tepung Jewawut (Setaria italica L.) Fermentasi Soeka, Yati Sudaryati; Sulistiani, Sulistiani
JURNAL BIOLOGI INDONESIA Vol 13, No 1 (2017): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1405.736 KB) | DOI: 10.14203/jbi.v13i1.3098

Abstract

ABSTRACTFoxtail millet (Setaria italica L.) is tropical cereal grains of Poaceae. Foxtail millet starch content is quite high, so it has the potential to be used as food raw material; This study has been conducted by making foxtail millet flour fermented with starter bacteria of cellulolytic and amylolytic Bacillus amyloliquifaciens B7 and lactic acid bacteria of Lactobacillus plantarum SU-LS537 which can degrade phytic acid. Parameters measured in the fermentation of foxtail millet was amount of vitamin E, B6 and B12, calcium, essential and non essential amino acids, essential and non essential fatty acids. Fermented foxtail millet decreased vitamin content. A ten fold increase content of calcium concentrations, essential amino acids (histidine, threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysis), non-essential amino acids (aspartic acid, glutamic acid, serine, glycine, arginine, alanine, proline, tyrosine, and cysteine), the fatty acid (lauric , palmitic) and decrease of fatty acid stearic (non essential fatty acids). Bacillus amyloliquifaciens B7 fermentation increased oleic acid but it decreased linoleic acid while Lactobacillus plantarum SU-LS537 fermentation increased linoleic acid, but it decreased oleic acid.Keywords: jewawut (Setaria italica L.), flour, fermentation, Bacillus amyloliquifaciens B7, Lactobacillus plantarum SU-LS537
Senyawa Antibakteri yang Diproduksi oleh Lactobacillus plantarum dan Aplikasinya untuk Pengawetan Bahan Ikan Sulistiani, Sulistiani
JURNAL BIOLOGI INDONESIA Vol 13, No 2 (2017): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (962.606 KB) | DOI: 10.14203/jbi.v13i2.3397

Abstract

ABSTRACTLactic acid bacteria (LAB) generally accepted as safe microorganism and play an important role in the fermen-tation and preservation of food/feed. LAB is known to extend the shelf life of food/feed, because of its ability to produce antibacterial compounds such as lactic acid, hydrogen peroxide and bacteriocins. The objective of this study was antibacterial compounds produced by Lactobacillus plantarum and their application for fish preserva-tive. The research results showed L. plantarum [Su-ls520, Su-ls530, Su-ls537] produces lactic acid from 71.16 to 77.91mg/mL, hydrogen peroxide from 0.17 to 0.25 mg/mL and producing bacteriocins indicated by the pres-ence of the gene encoding plantaricin, an antibacterial compounds that act as food preservative. Lactic acid 1.5% and 3% salt was not able to suppress the growth of bacteria, while fermentation solution (supernatant) of L. plantarum [Su-ls520, Su-ls530], chitosan 1.5% and a mixture of lactic acid 1.5% and salt 3% slightly sup-press the growth of spoilage bacteria on the fish material stored 48 hours at room temperature. Treatment with fermentation solution (supernatant) of L. plantarum Su-ls537 able to suppress strongly growth of spoilage bac-teria in fish material for 24 and 48 hours storage. At 72 hours of storage the fish material rotted, the addition of preservatives no longer able to suppress the growth of spoilage bacteria.Keywords: lactic acid bacteria (LAB), Lactobacillus plantarum, fish, antibacterial compounds, preservation
PROFIL VITAMIN, KALSIUM, ASAM AMINO DAN ASAM LEMAK TEPUNG JEWAWUT (SETARIA ITALICA L.) FERMENTASI Soeka, Yati Sudaryati; Sulistiani, Sulistiani
JURNAL BIOLOGI INDONESIA Vol 13, No 1 (2017): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v13i1.3098

Abstract

ABSTRACTFoxtail millet (Setaria italica L.) is tropical cereal grains of Poaceae. Foxtail millet starch content is quite high, so it has the potential to be used as food raw material; This study has been conducted by making foxtail millet flour fermented with starter bacteria of cellulolytic and amylolytic Bacillus amyloliquifaciens B7 and lactic acid bacteria of Lactobacillus plantarum SU-LS537 which can degrade phytic acid. Parameters measured in the fermentation of foxtail millet was amount of vitamin E, B6 and B12, calcium, essential and non essential amino acids, essential and non essential fatty acids. Fermented foxtail millet decreased vitamin content. A ten fold increase content of calcium concentrations, essential amino acids (histidine, threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysis), non-essential amino acids (aspartic acid, glutamic acid, serine, glycine, arginine, alanine, proline, tyrosine, and cysteine), the fatty acid (lauric , palmitic) and decrease of fatty acid stearic (non essential fatty acids). Bacillus amyloliquifaciens B7 fermentation increased oleic acid but it decreased linoleic acid while Lactobacillus plantarum SU-LS537 fermentation increased linoleic acid, but it decreased oleic acid.Keywords: jewawut (Setaria italica L.), flour, fermentation, Bacillus amyloliquifaciens B7, Lactobacillus plantarum SU-LS537
SENYAWA ANTIBAKTERI YANG DIPRODUKSI OLEH LACTOBACILLUS PLANTARUM DAN APLIKASINYA UNTUK PENGAWETAN BAHAN IKAN Sulistiani, Sulistiani
JURNAL BIOLOGI INDONESIA Vol 13, No 2 (2017): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v13i2.3397

Abstract

ABSTRACTLactic acid bacteria (LAB) generally accepted as safe microorganism and play an important role in the fermen-tation and preservation of food/feed. LAB is known to extend the shelf life of food/feed, because of its ability to produce antibacterial compounds such as lactic acid, hydrogen peroxide and bacteriocins. The objective of this study was antibacterial compounds produced by Lactobacillus plantarum and their application for fish preserva-tive. The research results showed L. plantarum [Su-ls520, Su-ls530, Su-ls537] produces lactic acid from 71.16 to 77.91mg/mL, hydrogen peroxide from 0.17 to 0.25 mg/mL and producing bacteriocins indicated by the pres-ence of the gene encoding plantaricin, an antibacterial compounds that act as food preservative. Lactic acid 1.5% and 3% salt was not able to suppress the growth of bacteria, while fermentation solution (supernatant) of L. plantarum [Su-ls520, Su-ls530], chitosan 1.5% and a mixture of lactic acid 1.5% and salt 3% slightly sup-press the growth of spoilage bacteria on the fish material stored 48 hours at room temperature. Treatment with fermentation solution (supernatant) of L. plantarum Su-ls537 able to suppress strongly growth of spoilage bac-teria in fish material for 24 and 48 hours storage. At 72 hours of storage the fish material rotted, the addition of preservatives no longer able to suppress the growth of spoilage bacteria.Keywords: lactic acid bacteria (LAB), Lactobacillus plantarum, fish, antibacterial compounds, preservation
Co-Authors Abdennasser, Dahmani Abdul Choliq Abinawanto Abinawanto Achmad Dinoto Adzidzah, Herlingga Zahra Nurul AERMA HASTUTY Ahmad Munawar Aini, Ajeng Nur Al Farizi, Moch Haikal Maulana Al-Mahbubi, Humam Afif Albert Albert Aldira, Hilmi Alfarizi, Aldi Ali Hamdi, Ali Amalia, Vidia Rizki Amanda, Nifsa Riski Aminuddin Prahatama Putra Andestar, Tomi Andi Salamah Arifin, Azis Asro Laelani Indrayanti Aul, Istichfarin Eka Aulya, Ayu Syarifatul Chandrawijaya, Novita Cindya Alfi Dedy Ari Nugroho Dimas Femy Sasongko Dita Kusuma Wardani Dwi Hilda Putri Eka Wulandari Endang Sukara Fatih, Mohammad Fitriani, Mahmudah Nur Furqon, Faqih Nurmaulana Guntur , Muhammad Gusnita, Ari Gustinasari, Eka Hakim, Akhmad Nur Haryadi, Nicko Haryanto , Haryanto Hasanah, Rakyatul Hasanah, Zakiyah Hayati, Syifa Nidaul Hendriansyah, Weko Herlyaminda, Evi Hery Fajeriadi I Wayan Karta Idaul Hasanah Iratutisisilia, Iratutisisilia Irmayani, Ari Ismawati Ismawati Juherna, Erna Karona Cahya Susena, Karona Cahya Kartimi Kartimi Khusniati, Tatik Khusniati, Tatik Kurniawan, Ryan Feryana Laila, Nouvena Nur Linden, Susana Mahmun, Mahmun Manya, Manya MARIA BINTANG Mariatul Kiptiah Marissa, Novaria Marsanda, Marsanda Masrah Masrah Mawaddah, Nada Meutia, Rita Muh Taufik Muhammad Alif Muhammad Zaini Nadiya, Zulfa Nanta, Dhea Loka Nina Nina Novita Sari Nur Faizah, Fitria Vidinia Nurhikmayani, Nurhikmayani Nurholifah, Nurholifah Nurillahi Febria Leswana Nurmiati Nurmiati Nurmina Nurmina, Nurmina NURUL HIDAYAH Oktarina, Desi Phey Liana Pitriyani Pitriyani Pribowo, Fitroh Setyo Putro Prihantini, Nur Nunu Putra, Deni Adi Putra, Iswidana Utama Rachmat Fajar Lubis Radenda, Jordan Aditya Rahma, Akfa Atiatur Rahman, Erpi Ramadhan, Fiqih Ramdanil Mubarok Regita, Liya Ruslaini, Ruslaini Sadewo, Panji Sahni Putri, Rini Sahrir, Dede Cahyati Sajida, Zhuriya Salamudin, Ceceng Salsabila, Ardelia Santikayasa, I Putu Saputra, Waldi Saraswati, Dahniar Sena, Hendrikus Septriani, Meti Setyo Eko Atmojo Sharkawy, Abdel Nasser Soeka, Yati Sodaryati Solihat, Melisa Sukirman Sukirman Sunengsih, Ucu Surianti Surianti, Surianti Suwarni Suwarni Syahri Ramadhan, Syahri Tawakal, Anzori Tito Irwanto, Tito Tulaili, Nur Alfia Tutik Wijayanti, Tutik Usniati, Ina Vitria, Rina Nur Wahyudi, Sampirman WIBOWO MANGUNWARDOYO Wijaya, Setiawan Ardi Yati Sudaryati Soeka Yustha, Yulia Yusuf, Hasbi Maulana Yuyun Fitriani Zein, Nadia Sofia