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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Inovasi Pangan dan Gizi
Wulan, Nur Lili Nia
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Agriculture, Biological Sciences & Forestry Environmental Science

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Microorganisms in probiotic beverage fermentation: Health benefits and mechanisms in dairy and non-dairy products Jannah, Mirriyadhil; Wakiah, Nurul; Sandi, Olifia Mutiara; Islamawan, Praboyo Ardin; Wulan, Nur Lili Nia
Jurnal Inovasi Pangan dan Gizi Vol. 2 No. 1: (February) 2025
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/jipagi.v2i1.1773

Abstract

Background: Probiotics are microorganisms that actively improve health by improving the balance of intestinal microflora when consumed alive in adequate amounts. Probiotics are directly able to help the microflora in the digestive tract to inhibit pathogenic bacteria that can interfere with the digestive tract. This review aims to find out some examples of probiotic fermented beverage products, types of microorganisms that play a role and their benefits for human health. Methods:  This article is a descriptive explanation using the literature review method. The stages of the literature review include collecting literature sources that are relevant to the research topic. Furthermore, analysis and evaluation of important findings from previous studies are carried out. Finally, a synthesis is carried out to formulate conclusions. Finding: Fermented dairy products such as yogurt, soy sauce, kefir, and yakult, as well as non-dairy products such as kombucha tea, are good sources of probiotics for health. The fermentation process in dairy products converts lactose into lactic acid, while in kombucha tea, fermentation occurs through a solution of tea and sugar with a kombucha microbial starter (a symbiosis of bacteria and yeast). Conclusion: Both fermented dairy products and non-dairy products contain probiotics that are beneficial for health. Fermentation of dairy products occurs by converting milk lactose into lactic acid. Novelty/Originality of This Study: This review uniquely compares dairy and non-dairy probiotic beverages, highlighting the symbiotic fermentation in kombucha tea as an alternative to traditional dairy products. It offers a fresh perspective on the diverse microbial mechanisms and health benefits of probiotics from both sources.
Pengaruh proses autoklaf dalam pembuatan bubuk udang windu (Penaeus monodon) dan puffing snack hipoalergenik: Autoclave process contribution to the production of black tiger shrimp powder (Penaeus monodon) and hypoallergenic puffing snacks Wulan, Nur Lili Nia; Palupi, Nurheni Sri; Kusnandar, Feri; Wulandari, Nur
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 2 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(2)
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/jphpi.v27i2.50620

Abstract

Udang merupakan hasil perairan yang termasuk jenis krustasea. Kandungan protein alergen, terutama tropomiosin menjadikan udang penyebab alergi pangan utama di antara krustasea. Udang dapat diolah menjadi produk intermediat berupa bubuk udang yang digunakan sebagai bahan tambahan pembuatan olahan siap santap untuk memberikan cita rasa khas udang. Komponen bahan pangan selama pengolahan dapat mengalami modifikasi yang berpotensi menyebabkan perubahan alergenisitas. Tujuan penelitian ini untuk mengevaluasi pengaruh perlakuan waktu pemanasan dengan autoklaf terhadap komposisi kimia, protein terlarut, profil bobot molekul protein, pita protein alergen, tingkat alergenisitas, serta mengkaji aplikasi bubuk udang yang dihasilkan pada produk puffing snack hipoalergenik. Proses pembuatan bubuk udang dilakukan dengan pemanasan autoklaf selama 5, 10, 15 menit dan tanpa autoklaf, serta udang mentah sebagai kontrol. Bubuk udang terbaik diaplikasikan pada pembuatan puffing snack hipoalergenik. Pengujian sampel meliputi kadar protein terlarut metode Bradford, analisis bobot molekul elektroforesis SDS-PAGE, analisis pita protein alergen metode immunoblotting dan tingkat alergenisitas menggunakan ELISA-kit Crustacea. Hasil penelitian menunjukkan bahwa variasi waktu autoklaf berpengaruh terhadap komposisi kimia, protein terlarut, bobot molekul protein, pita alergen, dan kadar alergenisitas bubuk udang yang dihasilkan. Bubuk udang terbaik dengan penurunan alergenisitas optimal adalah bubuk udang dengan waktu autoklaf selama 5 menit dengan kadar alergen, yaitu 7,84 (mg/g protein). Tingkat alergenisitas udang mentah menurun hingga 98% setelah diolah menjadi bubuk udang dengan perlakuan autoklaf. Puffing snack yang ditambahkan bubuk udang dengan perlakuan autoklaf 5 menit mengalami penurunan kadar alergen hingga 99%. Pembuatan bubuk udang dengan pemanasan autoklaf selama 5 menit dan aplikasinya pada puffing snack mampu menurunkan alergenisitasnya.
Co-Authors Feri Kusnandar Islamawan, Praboyo Ardin Nur Wulandari Palupi, Nurheni Sri Sandi, Olifia Mutiara Wakiah, Nurul