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Setiarto, Raden Haryo Bimo
BIDANG MIKROBIOLOGI PUSAT PENELITIAN BIOLOGI LEMBAGA ILMU PENGETAHUAN INDONESIA
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Produksi sari pepaya (Carica papaya) fermentasi sebagai minuman probiotik antihiperkolesterolemia Setiarto, Raden Haryo Bimo; Widhyastuti, Nunuk; Octavia, Nandani Dwi; Himawan, Herson Cahaya
Jurnal Litbang Industri Vol 8, No 1 (2018)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (142.11 KB) | DOI: 10.24960/jli.v8i1.3844.23-30

Abstract

Probiotic beverages can be used as antihipercholesterolemia therapy. One potential ingredient for probiotic drinks is papaya (Carica papaya) which can be fermented using lactic acid bacteria. The aim of this research is to get the right mixture of lactic acid bacteria culture formula to produce probiotic papaya juice which can decrease total cholesterol level in white rats (Rattus norvegicus) of Sprague Dawley strain. The papaya juice is fermented using a mixed culture formulation of different lactic acid bacteria, comprising A (Lactobacillus bulgaricus: Lactobacillus acidophilus: Streptococcus thermophilus); B (Lactobacillus plantarum: Lactobacillus acidophilus: Streptococcus thermophilus); C (Lactobacillus casei: Lactobacillus acidophilus: Streptococcus thermophilus). The results showed that the best formula of probiotic papaya juice mixed using A mixture culture based on pH parameter, total lactic acid and total lactic acid bacteria. After the total cholesterol test, the results obtained that probiotic papaya juice beverage can reduce total cholesterol levels with a decrease percentage of 17.51%. Probiotic papaya juice beverage can be applied to antihipercholesterolemia therapy in humans at doses of 55.56 ml each day.AbstrakMinuman probiotik dapat digunakan sebagai terapi antihiperkolesterolemia. Salah satu bahan potensial untuk minuman probiotik yaitu pepaya (Carica papaya) yang dapat difermentasi menggunakan bakteri asam laktat. Tujuan penelitian ini adalah memperoleh formula kultur campuran bakteri asam laktat yang tepat untuk memproduksi minuman sari pepaya probiotik yang mampu menurunkan kadar kolesterol total pada tikus putih (Rattus norvegicus) jantan galur Sprague Dawley. Sari pepaya difermentasi menggunakan formulasi kultur campuran bakteri asam laktat yang berbeda, terdiri dari A (Lactobacillus bulgaricus: Lactobacillus acidophilus: Streptococcus thermophilus); B (Lactobacillus plantarum: Lactobacillus acidophilus: Streptococcus thermophilus); C (Lactobacillus casei: Lactobacillus acidophilus: Streptococcus thermophilus). Hasil penelitian menunjukkan bahwa formula terbaik minuman sari pepaya probiotik menggunakan kultur campuran A berdasarkan parameter pH, total asam laktat dan total bakteri asam laktat. Setelah dilakukan uji kolesterol total, maka didapatkan hasil bahwa minuman sari pepaya probiotik dapat menurunkan kadar kolesterol total dengan persentase penurunan sebesar 17,51%. Minuman sari pepaya probiotik dapat diaplikasikan untuk terapi antihiperkolesterolemia pada manusia dengan dosis sebesar 55,56 ml per hari.
PENINGKATAN KADAR PATI RESISTEN TIPE III TEPUNG SINGKONG TERMODIFIKASI MELALUI FERMENTASI DAN PEMANASAN BERTEKANAN-(Improvement Level of Resistant Starch Type III on Modified Cassava Flour Using Fermentation and Autoclaving-Cooling) Setiarto, Raden Haryo Bimo; Widhyastuti, Nunuk; Sumariyadi, Arumsyah
Biopropal Industri Vol 9, No 1 (2018)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2706.862 KB)

Abstract

Modified Cassava flour (Mocaf) is a product derived from cassava flour that uses principles of cassava cell modification through fermentation for 12-72 hours. This study aims to improve the levels of resistant starch in cassava flour using lactic acid bacteria fermentation and autoclaving-cooling. Cassava slices fermented with mixed cultures of lactic acid bacteria (Lactobacillus plantarum B-307:Leuconostoc mesenteroides SU-LS 67=1:1) for 18 hours at 37oC. The fermented cassava then autoclaved (121oC, 15 min) and cooled (4oC, 24 hours) for 1-3 cycles. Cassava slices was dried (70oC, 16 hours), grounded and sieved (80 mesh) to obtain modified cassava flour. Combination of autoclaving-cooling and fermentation could increase resistant starch level of Mocaf. Fermentation with 2 cycles of autoclaving-cooling (FAC-2S) produced the highest resistant starch content (12.51%) compared to other treatments. This value was around 4.5-fold higher than the control (2.81%). Increased levels of resistant starch could contribute to decrease the digestibility of Mocaf.Keywords: autoclaving-cooling, fermentation, lactic acid bacteria, modified cassava flour, resistant starch ABSTRAKTepung singkong termodifikasi (Mocaf) merupakan produk turunan dari tepung singkong yang menggunakan prinsip modifikasi sel singkong secara fermentasi selama 12-72 jam. Penelitian ini bertujuan meningkatkan kadar pati resisten tepung singkong melalui fermentasi bakteri asam laktat dan pemanasan bertekanan-pendinginan. Irisan singkong difermentasi dengan kultur campuran bakteri asam laktat (Lactobacillus plantarum B-307:Leuconostoc mesenteroides SU-LS 67 = 1:1) selama 18 jam pada suhu 37oC. Irisan singkong fermentasi selanjutnya di autoklaf (121oC, 15 menit) dan didinginkan (4oC, 24 jam) untuk 1-3 siklus. Irisan singkong kemudian dikeringkan (70oC, 16 jam), digiling dan diayak (80 mesh) untuk mendapatkan tepung singkong termodifikasi. Kombinasi pemanasan bertekanan-pendinginan dengan fermentasi mampu meningkatkan kadar pati resisten pada tepung singkong termodifikasi. Perlakuan fermentasi dengan 2 siklus pemanasan bertekanan-pendinginan (FAC-2S) menghasilkan kadar pati resisten tertinggi (12,51%) dibanding perlakuan lainnya dan meningkatkan kadar pati resisten sebesar 4,5 kali lipat dibandingkan perlakuan kontrol (2,81%). Peningkatan kadar pati resisten menyebabkan terjadinya penurunan daya cerna pada tepung singkong termodifikasi.Kata kunci: bakteri asam laktat, fermentasi, pati resisten, pemanasan bertekanan-pendinginan, tepung singkong termodifikasi
Effect of Mixed Culture Lactic Acid Bacteria Fermentation and Autoclaving-Cooling Cycle on the Level of Resistant Starch Modified Purple Sweet Potato Flour (Ipomea batatas var Ayamurasaki Setiarto, Raden Haryo Bimo; Widhyastuti, Nunuk
Warta Industri Hasil Pertanian Vol 34, No 1 (2017)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (30.116 KB)

Abstract

This study aimed to analyze the influence of mixed culture of lactic acid bacteria fermentation and autoclaving-cooling cycle for resistant starch content of modified purple sweet potato flour. Purple sweet potato slices had been fermented with mixed cultures of lactic acid bacteria (Lactobacillus plantarum B-307:Leuconostoc mesenteroides SU-LS 67) (1:1) for 24 hours at 370C. Then, fermented purple sweet potato slices had been autoclaved (1210C, 15 min) and cooled (40C, 24 hours), treatment was done for one, two and three cycles. Furthermore, purple sweet potato slices was done dried (800C, 18 hours), ground and sieved (80 mesh) to obtain modified purple sweet potato flour. Combination autoclaving-cooling and fermentation can increase levels of resistant starch of modified purple sweet potato flour. The more number of autoclaving-cooling cycle had been applied can increase significantly the levels of resistant starch. Treatment fermentation with autoclaving-cooling 1 cycles (FAC-1S) produced the highest resistant starch content (11.26%) compared to other treatments and it increased levels of resistant starch by 5.34-fold compared to control (2.11%). Increased levels of resistant starch can contribute for decrease the digestibility of modified purple sweet potato flour.
KARAKTERISTIK AMILOGRAFI TEPUNG SORGUM FERMENTASI DAN APLIKASINYA PADA PRODUK CAKE DAN COOKIES SORGUM Setiarto, Raden Haryo Bimo; Widhyastuti, Nunuk; Saskiawan, Iwan
Jurnal Dinamika Penelitian Industri Vol 28, No 1 (2017): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1265.264 KB) | DOI: 10.28959/jdpi.v28i1.2203

Abstract

This study aims to investigate the characteristics of fermented sorghum flour amylograph and organoleptic test of the product cake and cookies from fermented sorghum flour. Production of sorghum flour was made with four variations of treatments, ie: control (without fermentation), solid fermentation, liquid fermentation, mixture fermentation (solid and liquid). Amylograph profile analyzes the four samples of sorghum flour was conducted with Viscograph Brabender. In the manufacture of cookies and cake, wheat flour can be substituted with fermented sorghum flour on percentage (0%, 25%, 50%, 75%, 100%). Organoleptic test of the product cake and cookies sorghum were calculated using hedonic test. The results of amylograph analysis indicated that sorghum flour with liquid fermentation treatment has the best profile of gelatinization because it had resistance, high stability about heating and it also had a good setback viscosity. Overall, cookies and cake was made from mixture of sorghum flour and wheat flour in the ratio 1 : 1 (substitution of wheat flour 50%) were well received by the panelists. 
Co-Authors Himawan, Herson Cahaya Octavia, Nandani Dwi Saskiawan, Iwan Sumariyadi, Arumsyah Widhyastuti, Nunuk Widhyastuti, Nunuk Widhyastuti, Nunuk