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All Journal International Journal of Advances in Applied Sciences Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Journal SAGO Gizi dan Kesehatan
Rafli Zulfa Kamil
Program Studi Teknologi Pangan, Fakultas Peternakan Dan Pertanian, Universitas Diponegoro, Semarang
Agriculture, Biological Sciences & Forestry Dentistry Earth & Planetary Sciences Engineering Environmental Science Health Professions Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health

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The effect of adding sodium tripolyphosphate on thiobarbituric acid value, crispiness, and organoleptic on salted egg crackers Siti Susanti; Rafli Zulfa Kamil; Finky Firsya Fardiah
International Journal of Advances in Applied Sciences Vol 12, No 3: September 2023
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v12.i3.pp226-233

Abstract

Crackers are one of the dry foods that can experience volume expansion when fried. Salted egg crackers are a form of innovation and product diversification in crackers, which are made using ingredients containing starch and various other additives. This study aims to determine the exact concentration in the use of sodium tripolyphosphate as a crunch in dough on the crispness, thiobarbituric acid (TBA) value, and organoleptic of the salted egg crackers. There were 4 sodium tripolyphosphate (STPP) concentration treatments, namely 0% (T1), 0.25% (T2), 0.5% (T3), and 0.75% (T4). This research method consists of experimental design, research procedures, parameter tests, and data analysis. The results of the analysis of the TBA value showed that the difference in the concentration of STPP affected the rancidity of the salted egg crackers, where the higher the concentration of STPP, the higher the TBA value. Crispness and organoleptic analysis showed the highest value and overall preference, namely 0.75% (T3) treatment. This study concludes that the difference in the concentration of the addition of sodium tripolyphosphate affects the crispness of crackers.
Efek intervensi permen probiotik Lactobacillus plantarum Dad-13 terhadap kualitas feses dan komposisi mikrobia usus balita gizi kurang Rafli Zulfa Kamil; Agnes Murdiati; Mohammad Juffrie; Endang Sutriswati Rahayu
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 1 (2023): Desember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i1.1336

Abstract

Background: Undernutrition, a high nutritional problem in Indonesia, can be caused by the imbalance of the gut microbiota composition and gut healthiness. Probiotic intervention is one of the ways that can maintain those aspects. Preventive steps to address malnutrition can improve human resources in the future.Objectives: This research aimed to evaluate the efficacy of probiotic L. plantarum Dad-13 intervention on fecal quality and gut microbiota modulation of undernourished infants. Methods: This research was conducted in Tirtoadi Village, Sleman, Yogyakarta, from January to March 2020, using a randomized, double-blind clinical control trial design with two groups: placebo (n:15) and probiotic (n:15), over a 50-day intervention period. The probiotic group was given L. plantarum Dad-13 candy, while the placebo group was given candy with the same composition but without adding L. plantarum Dad-13. Anthropometric measurements and feces sampling were carried out before and after the intervention. Fecal samples were then analyzed for fecal quality and intestinal microbial composition. The data obtained were analyzed using the Wilcoxon paired test for within-group differences (before and after the intervention). In contrast, the Wilcoxon rank-sum test was used for between-group analysis (placebo and probiotic).Results: The result showed that the intervention of L. plantarum Dad-13 candy improved defecation frequency (p<0,024) and fecal consistency towards the normal category.  Besides that, although there is no change in the F/B ratio, L. plantarum Dad-13 intervention also enhanced the number of genus-related Firmicutes phylum, which have the benefit of maintaining gut health and inhibiting the growth of pathogenic bacteria.Conclusion: Therefore, probiotic L. plantarum Dad-13 can prevent the progression of stunting in undernourished children.
The Shelf-life, Microbiology Quality, and Characteristic Changes of Probiotic Lactobacillus plantarum Dad-13 Milk Jelly Candy during Storage Rafli Zulfa Kamil; Fida Hasna Fadhila; Angela Dea; Endang Sutriswati Rahayu; Subekti Hartiningsih
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 4 (2023): December 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i4.899-908

Abstract

Probiotics are live microorganisms that, when consumed in sufficient amounts, can provide health benefits to their host. L. plantarum Dad-13 milk jelly candies are non-fermented probiotic products. This study aims to evaluate the changes in the characteristics of probiotic milk jelly candies during storage and their microbiological quality. Characteristics such as pH, water activity (aw), hardness, chewiness, gumminess, brightness, and viability of lactic acid bacteria were analyzed over a period of 4 weeks at two temperatures, namely 4 and 30°C. Sub-lethal injury analysis was conducted to estimate the survival of probiotic cells during the jelly candy manufacturing process. Microbiological quality was assessed through Total Plate Count (TPC), Coliform, Escherichia coli, Salmonella, Mold, and Yeast analyses. The research results showed that the number of probiotic cells experiencing injury was less than 5%. Furthermore, changes in physical characteristics were observed during the 4-week storage period, but the temperature difference only affected pH and aw. The viability of lactic acid bacteria was more stable at a storage temperature of 4°C, and the microbiological quality met the jelly candy standards, except for TPC. Based on the research findings, milk jelly candies can be used as a carrier for probiotic cells as a non-fermented probiotic product innovation, with a recommended storage temperature of 4°C and best consumed within 47 days. Additionally, probiotic milk jelly candies are free from other microbial contamination. Keywords:   Jelly candy, L. plantarum Dad-13, Microbiological quality, Probiotic, Storage
Co-Authors Agnes Murdiati Angela Dea Endang Sutriswati Rahayu Endang Sutriswati Rahayu Fida Hasna Fadhila Finky Firsya Fardiah Mohammad Juffrie Siti Susanti Subekti Hartiningsih