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All Journal Jurnal Biologi Tropis Jurnal Biosense Jurnal Teknologi Pangan dan Industri Perkebunan Jurnal Teknologi dan Mutu Pangan
Rasmiyana, Rasmiyana
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Public Health

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Journal : Jurnal Teknologi Pangan dan Industri Perkebunan

 1 
Variasi Substrat dan Waktu pada Fermentasi Tapai: Tinjauan Narasi Prasetyo, Angga; Rasmiyana, Rasmiyana
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 1 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i1.1765

Abstract

Tapai is a fermented food product made from various substrates, such as cassava, glutinous rice, taro, corn, banana, and purple sweet potato. This study uses a narrative review method by providing a non-systematic summary and analyzing a specific topic. The topic analyzed is research findings related to the ingredients that have been processed into tapai products and the effect of fermentation time on tapai. The fermentation process of tapai involves bacteria and yeast, which both play a role in converting carbohydrates in the substrate into simple sugars, alcohol, and organic acids. This fermentation process increases the content of bioactive compounds, such as phenolic compounds and flavonoids, which have health benefits, including enhancing the immune system and antioxidant activity. Fermentation time affects the sensory quality and nutritional content of tapai. Based on this narrative review, the optimal fermentation of tapai occurs within a time range of 48 to 72 hours, where significant changes occur in taste, aroma, texture, and nutritional content, such as a reduction in fat content and an increase in protein content. Different tapai substrates produce distinct microorganisms and chemical compounds, which contribute to the variation in product quality.
Potensi Senyawa Timokuinon, Timol, dan Karvakrol dari Jintan Hitam (Nigella sativa) sebagai Agen Antibakteri Alami dalam Keamanan Pangan: Analisis In Silico terhadap Escherichia coli dan Salmonella Zuhroh, Nadiyah; Rasmiyana, Rasmiyana; Rachmawati, Yulia
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 1 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i1.1775

Abstract

This study aims to evaluate the potential of active compounds from black seed (Nigella sativa), namely thymoquinone, thymol, and carvacrol, as natural antibacterial agents in food safety against pathogenic bacteria Escherichia coli and Salmonella typhi. The molecular docking method was used to analyze the interactions between these compounds and bacterial target proteins, namely GyraseB in E. coli and LsrB in S. typhi. The results showed that all three compounds were able to bind to the target proteins through hydrogen, hydrophobic, and electrostatic interactions. Carvacrol exhibited the strongest binding energy (-177.5 Kcal/mol) against E. coli, while thymoquinone showed the strongest binding energy (-186.0 Kcal/mol) against S. typhi. Furthermore, this study revealed the potential of these ligands to inhibit resistant Salmonella typhi, suggesting their possible use in addressing bacterial resistance issues in food contamination. These findings still require further in vitro and in vivo investigation. This research provides important insights for the development of natural antibacterial agents in the food industry, particularly in preventing contamination by pathogenic bacteria and enhancing food safety
Co-Authors Angga Prasetyo Dewi, Putri Satika Frengky Hermawan Hadi Prasetyo Yulia Rachmawati Zuhroh, Nadiyah