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All Journal HAYATI Journal of Biosciences Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian JURNAL KIMIA SAINS DAN APLIKASI Jurnal Kesehatan Masyarakat Buletin Iptek Tanaman Pangan agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Aplikasi Teknologi Pangan CERIA (Cerdas Energik Responsif Inovatif Adaptif) Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Pembelajaran dan Biologi Nukleus Jurnal Fakultas Teknik UNISA Kuningan Makara Journal of Science Media Bina Ilmiah Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal)

Lilis Nuraida

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga Bogor 16680

Author-ID : 963785

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Karakterisasi Isolat Bakteri Asam Laktat dari Mandai yang Berpotensi Sebagai Probiotik Aswita Emmawati; Betty Sri Laksmi; Lilis Nuraida; Dahrul Syah
agriTECH Vol 35, No 2 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Mandai is a fermented product made of cempedak (Artocarpus champeden) dami. The research aimed to isolate and characterize lactic acid bacteria isolated from and to evaluate their probiotic potency. samples were collected from several home industries in East Kalimantan area lactic acid bacteria (LAB) isolates were obtained from on day 4, 8, and 12 fermentation and assessed for their probiotic properties. All isolates showed good tolerances towards low pH (pH 2.0) with the decrease of viable counts of less than 2 log cfu/ml. The LAB isolates could grow in the present of 0.5% bile salt although the viable counts decreased as compared to those in medium without bile salt. Reduction of viable counts less than 1 log cfu/ml was observed in 21 isolates. Nineteen isolates could tolerate pH 2.0 and 0.5% bile salt better than others with the total decrease in viable counts less than 1 log cfu/ml. Most of isolates (11 out of 19 isolates) which tolerate low pH were obtained from 8 days fermentation. Isolate MC812 and MC809 had good antimicrobial properties against Listeria monocytogenes ATCC 13932, Enterococcus faecalis ATCC 19433, Bacillus cereus ATCC 10876, Escherichia coli ATCC 25922 and Salmonella typhimurium ATCC 14028. Ten isolates had good antimicrobial properties againts at least 3 pathogens tested. Their resistance toward antibiotics varied between isolates. All isolates was identified as Lectobacillus plantarum with API 50 CHL and confirmed with real-time-PCR. The overall results indicated that certain LAB isolates obtained from mandai show promising probiotic properties. ABSTRAKMandai merupakan pangan fermentasi yang terbuat dari dami atau bagian dalam kulit cempedak. Penelitian tentang mandai, khususnya bakteri yang terlibat dalam fermentasi mandai, masih belum banyak dilakukan. Tujuan penelitian ini adalah untuk melakukan isolasi dan karakterisasi bakteri asam laktat yang diisolasi dari serta mengevaluasi potensinya sebagai probiotik. Sampel diperoleh dari beberapa industri rumah tangga di Kalimantan Timur, yang dibuat dengan kadar garam 5, 10 dan 15%. Delapan puluh lima isolat bakteri asam laktat diperoleh dari pada hari ke-4, 8 dan 12 fermentasi dan dikaji sifat-sifat probiotiknya. Semua isolat menunjukkan toleransi yang baik terhadap pH rendah (pH 2,0) dengan penurunan jumlah sel hidup kurang dari 2 log cfu/ml. Isolat bakteri asam laktat dapat tumbuh dengan adanya 0,5% garam empedu walaupun jumlah sel hidupnya menurun dibandingkan dengan jumlah sel hidup pada medium tanpa garam empedu. Penurunan jumlah isolat viabel kurang dari 1 log cfu/ml teramati pada 21 isolat. Sembilan belas isolat dapat mentoleransi pH 2,0 dan garam empedu 0,5% lebih baik daripada yang lain dengan total penurunan jumlah sel hidup kurang dari 1 log cfu/ml. Sebagian besar isolat (11 dari 19) yang mentoleransi pH rendah diperoleh dari fermentasi hari ke-8. Isolat MC812 dan MC809 mempunyai sifat antimikroba yang baik terhadap semua patogen uji (Listeria monocytogenes ATCC 13932, Enterococcus faecalis ATCC 19433, Bacillus cereus ATCC 10876, Escherichia coli ATCC 25922 dan Salmonella typhimurium ATCC 14028). Sembilan isolat lain mempunyai sifat antimikroba yang baik terhadap 3 atau lebih patogen uji. Resistensi terhadap antibiotik bervariasi diantara isolat. Kesepuluh isolat diidentifikasi sebagai Lactobacillus plantarum dengan API 50 CHL dan dikonfirmasi dengan real-time-PCR. Keseluruhan hasil mengindikasikan bahwa kesepuluh bakteri asam laktat yang diisolasi dari mandai berpotensi sebagai probiotik.

Aktivitas Antimikroba Minyak Esensial Jahe Merah (Zingiber ofﬁcinale var. Rubrum) dan Lengkuas Merah (Alpinia purpurata K. Schum) terhadap Bakteri Patogen dan Perusak Pangan Tita Rialita; Winiati Pudji Rahayu; Lilis Nuraida; Budi Nurtama
agriTECH Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aims of this study was to determine the characteristics, composition and antimicrobial activity of essential oils of local Indonesian red ginger and red galangal against four pathogenic and food spoilage bacteria, which were B. cereus ATCC 10876, E. coli ATCC 25922, S. typhimuriumATCC 14028, and P. aeruginosa ATCC 27853. Analysis of physicochemical characteristics was carried outin accordance with ISO7355:1985. The chemical compositionwas analyzed using aGC-MS. The antimicrobial activity was determined by disc diffusion method and broth microdillution method was used for determine MIC and MBC values. Red ginger essential oil characteristic was brownish yellow, speciﬁc gravity 0.883, refractive index 1.480, optical rotation -8.45o, clear soluble (1:1) in 90 % alcohol, 2.06 acid number and 42.45 ester number. Redgalangal essential oil had a characteristic bright yellow color, speciﬁc gravity 0.895, refractive index 1.496, optical rotation -9.15o, clear soluble (1:1) in 90 % alcohol, 1.95 acid number and 140.15 ester number. The major component of red ginger essential oils were trimethyl-heptadien-ol, ar-curcumene, camphene, carbaldehyde, sesquiphellandrene, and nerol; while the major component of red galangal essential oil were 1.8-cineole, chavicol, 9-desoxo-9-xi-hydroxy-3-pentaacetate-3,5,7,8,9,12-Ingol, -caryophyllene and -selinene. The essential oil of red ginger and red galangal hadmoderate antibacterial activity against pathogenic and food spoilage bacteria with the average inhibition zone 7.17-10.33 and 7.25-11.17mm. Red ginger essential oils could inhibit the growth of tested bacteria with MIC values of 2.65-3.97 mg/mL and MBC value of 3.10-5.29 mg/mL, while the red galangal essential oil could inhibit the growth of tested bacteria with MIC values of 1.79-4.03 mg mL and MBC values of 1.79-4.92 mg/mL. Based on the MIC and MBC values, all tested bacteriasensitivity to essential oils of red ginger and galangal red decline in a row B.cereus > E. coli > S. typhimurium> P. aeruginosa. Sensitivity of Gram positive and Gram negative bacteria to both essential oils demonstrate the potential of the oils to be used as a natural preservative in the food industry. ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik, komposisi dan aktivitas antimikroba minyak esensial jahe merah dan lengkuas merah lokal Indonesia terhadap empat spesies bakteri patogen dan perusak pangan, yaitu B.cereus ATCC 10876, E.coli ATCC 25922, S. typhimurium ATCC 14028, dan P. aeruginosa ATCC 27853. Analisis karakteristik ﬁsika-kimia dilakukan sesuai standar ISO 7355:1985. Komposisi kimia dianalisis menggunakan alat GC-MS. Pengujian aktivitas antimikroba dilakukan dengan metode difusi cakram untuk menentukan zona hambat, sertabroth microdillution untuk menentukan nilai Minimum Inhibitory Concentration (MIC) dan Minimum Bactericidal Concentration (MBC). Karakteristik minyak esensial jahe merah yang dihasilkan yaitu kuning kecoklatan, berat jenis 0,883, indeks bias 1,480, putaran optik -8.45, larut jernih (1:1) dalam alkohol 90%, bilangan asam 2,06, dan bilangan ester 42,45. Minyak esensial lengkuas merah memiliki karakteristik warna kuning terang, berat jenis 0,895, indeks bias 1,496, putaran optik -9.15, larut jernih (1:1) dalam alkohol 90%, bilangan asam 1,95 dan bilangan ester 140,15. Komponen mayor minyak esensial jahe merah terdiri dari trimethyl-heptadien-ol, ar-curcumene, camphene, carbaldehyde, -sesquiphellandrene, dan nerol; sedangkan komponen mayor minyak esensial lengkuas merah terdiri dari 1.8-cineole, chavicol,9-desoxo9-xi-hydroxy-3,5,7,8,9,12-pentaacetat-ingol, -caryophyllenedan -selinene. Minyak esensial jahe merah dan lengkuas merah memiliki aktivitas antibakteri yang bersifat moderat terhadap bakteri patogen dan perusak pangan, dengan kisaran zona hambat rata-rata 7,17-10,33 mm dan 7,25-11,17 mm. Minyak esensial jahe merah dapat menghambat pertumbuhan bakteri uji pada nilai MIC 2,65-3,97 mg/mL dan nilai MBC 3,10-5,29 mg/mL, sedangkan minyak esensial lengkuas merah dapat menghambat bakteri uji dengan nilai MIC 1,79-4,03 mg/mL dan nilai MBC 1,79-4,92 mg/mL. Berdasarkan nilai MIC dan MBC, sensitivitas bakteri uji terhadap minyak esensial jahe merah dan lengkuas merah menurun berturut-turut dari B. cereus > E. coli > S. typhimurium > P. aeruginosa. Sensitivitas bakteri Gram positif dan Gram negatif terhadap kedua minyak esensial ini menunjukkan potensi minyak esensial jahe merah dan lengkuas merah untuk digunakan sebagai pengawet alami di industri pangan.

Kajian Isolat Bakteri Asam Laktat dalam Menurunkan Kolesterol Secara In Vitro dengan Keberadaan Oligosakarida Yati Maryati; Lilis Nuraida; Ratih Dewanti Hariyadi
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This work evaluated the abilities of five isolates of lactic acid bacteria (LAB) from different sources, i.e Lactobacillus fermentum S21209 and Lactobacillus plantarum 1-S27202 from tempe, Lactobacillus rhamnosus R23 and Pediococcus pentosaceus 1-A38 from human breast milk and a commercially available human isolates Lactobacillus acidophilus FNCC0051 in lowering cholesterol by in vitro and metabolizing the prebiotic oligosaccharide compounds. The effects of oligosaccharide compounds on the performance of the LAB isolates in lowering cholesterol were also evaluated. The tests were done in MRS based medium in vitro with or without oligosaccharides i.e. galactooligosacharrides (GOS), fructooligosaccharides (FOS), inulin, hydrolyzed inulin or combination of oligosaccharides as prebiotics. The results revealed that all isolates were able to reduce cholesterol in the medium, and the highest cholesterol reduction was observed for L. acidophilus FNCC0051 and L. rhamnosus R23. There are two different mechanism in the loweringof cholesterol; cholesterol assimilation and cholesterol binding on the cell surface. For the case of P. pentosaceus 1-A38, it involves the assimilation, while the other four isolates may involve cholesterol binding on the cell surface. In addition, the tested LAB’s has different ability to use prebiotics, as shown by the reduction of total sugar in the medium. Oligosaccharides metabolism by L. acidophilus FNCC0051 and L. rhamnosus R23 resulted in several organic acid and SCFA with lactic acid produced as the largest proportion followed by acetic acid. Furthermore, the proportion of propionic and butyric acids were influenced by the type of isolates and carbon source. L. acidophilus FNCC 0051 was able to reduce cholesterol in the MRS based medium with oligosaccharides and their combination as carbon source and cholesterol reducing ability seems to involve both assimilation and cholesterol binding on the cell surface.ABSTRAKPenelitian ini mengevaluasi lima isolat bakteri asam laktat (BAL) dari sumber yang berbeda, yaitu Lactobacillus fermentum S21209 dan Lactobacillus plantarum 1-S27202 dari tempe, Lactobacillus rhamnosus R23 dan Pediococcus pentosaceus 1-A38 dari ASI dan isolat komersial Lactobacillus acidophilus FNCC 0051 dari percernaan manusia dalam kemampuannya menurunkan kolesterol secara in vitro dan kemampuannya memetabolisme senyawa oligosakarida prebiotik. Pengaruh senyawa oligosakarida terhadap kemampuan isolat BAL terpilih untuk menurunkan kolesterol juga dievaluasi. Pengujian dilakukan pada media berbasis MRS dengan atau tanpa oligosakarida terdiri dari galaktooligosakarida (GOS), fruktooligosakarida (FOS), inulin, hidrolisat inulin atau kombinasi oligosakarida sebagai prebiotik. Hasil penelitian menunjukkan bahwa semua isolat mampu menurunkan kolesterol, dan penurunan kolesterol tertinggi ditunjukkan oleh isolat L. acidophilus FNCC0051 dan L. rhamnosus R23. Penurunan kolesterol diduga terjadi melalui dua cara yang berbeda. Mekanisme penurunan kolesterol oleh isolat P. pentosaceus 1-A38 melibatkan asimilasi kolesterol, sedangkan pada keempat isolat lainnya kemungkinan melibatkan pengikatan kolesterol pada permukaan sel. Selain itu, isolat BAL juga memiliki kemampuan yang berbeda dalam memanfaatkan oligosakarida prebiotik, terlihat pada penurunan total gula dalam medium. Metabolisme senyawa oligosakarida oleh L. acidophilus FNCC0051 dan L. rhamnosus R23 menghasilkan beberapa asam organik termasuk SCFA dengan proporsi terbesar asam laktat diikuti oleh asam asetat. Selain itu, proporsi asam propionat dan butirat dipengaruhi oleh jenis isolat dan sumber karbon. L. acidophilus FNCC 0051 mampu menurunkan kolesterol dalam media berbasis MRS dengan keberadaan oligosakarida baik tunggal maupun kombinasi sebagai sumber karbon dan melibatkan mekanisme baik asimilasi dan pengikatan kolesterol pada permukaan sel.

Sensory Profiles and Lactic Acid Bacteria Density of Tape Ketan and Tape Singkong in Bogor Uswatun Hasanah; Haqqifizta Ratihwulan; Lilis Nuraida
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Tape ketan (fermented glutinous rice) and tape singkong (fermented cassava) are traditional Indonesian foods produced by fermenting carbohydrate sources using ragi as starter culture. Those products known to contain high number of lactic acid bacteria (LAB). The purpose of the study was to evaluate the sensory characteristics of tape ketan and tape singkong from different household industry in Bogor, to identify the sensory profile, and to evaluate the correlation between LAB density and sensory attribute. The research was started by survey to household tape industries, followed by sensory analysis of rating hedonic and Quantitative Descriptive Analysis (QDA), and LAB analysis. Data analysis of rating hedonic was done by ANOVA and post-hoc Duncan test, while data analysis of QDA was done by Principle Component Analysis (PCA). Samples of tape ketan were taken from two different home industries (BK and LK), while samples of tape singkong were taken from four different home industries (CT, NG, SH, TS). Hedonic rating test showed that the most preferred sample overall was tape ketan BK and tape singkong CT. QDA results showed that tape ketan BK was characterized by its sweetness, rice-like aroma, rice-like taste, and texture, while tape ketan LK was characterized by alcoholic aroma, alcoholic taste, sourness, and color. Tape singkong NG were characterized by sour aroma, alcoholic aroma, alcoholic taste, and color. Specific characteristic of tape singkong CT was bitterness and bitter aftertaste, SH was sweetness, and TS was texture. LAB of tape ketan BK (8,5 log cfu/g) was higher than LK (7,9 log cfu/g). Tape singkong with highest density of LAB was TS (8,1 log cfu/g), followed by CT (7,2 log cfu/g), NG (7,0 log cfu/g), and SH (6,5 log cfu/g). There was no correlation between the density of LAB and descriptive score of sourness, alcoholic taste, and sweetness.

Co-Authors . EFRIWATI . Hana Afifah Zahra Agista Alam, Syah Khalif Amor Tresna Karyawati, Amor Tresna Anja Meryandini Antonius Suwanto Antung Sima Firlieyanti Antung Sima Firlieyanti Apriliana W. Hartanti Ardiansyah . Arimah Arimah Bambang Pontjo Priosoeryanto Betty Jenie Sri Laksmi Betty Sri Laksmi Betty Sri Laksmi Jenie Betty Sri Laksmi Jenie Budi Nurtama Cece Sumantri Cynthia Rizka Riani Dahrul Syah Dede R. Adawiyah Dede Robiatul Adawiyah Denny Agustin Desty Gitapratiwi Desty Gitapratiwi Dewi, Fitriya Nur Annisa Dewi, Retno Anggrina Khalistha Dian Herawati Dias Erfan Dodik Briawan Donna Fujie Rahaditha Utami Dreitsohn Franklyn Purba Eko Hari Purnomo Emmawati, Aswita Endang Prangdimurti Epi Taufik Fadhina, Maisharah Fadlillah, Hendry Noer Faleh Setia Budi Farida, Eko Fenny Larasati Firat Meiyasa Gayuh Rahayu Hana - - Hana . Hana . Hanifah Nuryani Lioe Haqqifizta Ratihwulan Harsi D. Kusumaningrum Hendry Noer Fadlillah Iffa Illiyya Fatma Irma Isnafia Arief Jamal Zamrudi Madaniyah, Siti Maggy T. Suhartono Maggy Thenawidjaja Suhartono Mahara, Fenny Amilia Mochammad Sriduresta Soenarno NASRIANTI SYAM, NASRIANTI Ni Nyoman Puspawati Nur Rita Mardiana Nurbety Tarigan Nurdin, Qamariyah Nuri Andarwulan Nurwulan Purnasari Pika Mustika Purwiyatno Hariyadi Puspo Edi Giriwono Qamariyah Nurdin Raini Panjaitan Ratih Dewanti -Hariyadi Ria Noviar Triana Rina Ningtyas Safrida Safrida Siti - Winarti Siti Madanijah Siti Madaniyah Siti Nurjanah Slamet Budijanto Sri Budiarti Poerwanto Sri Rini Dwiari Suci Apsari Pebrianti Sutrisno Koswara TATI NURHAYATI Tio, Yohana Tania Tita Rialita Tjahja Muhandri Ummul Khayrah Uswatun Hasanah Utami, Donna Fujie Rahaditha Widya Aprilita Minamilail Winiati P Rahayu Winiati P Rahayu Winiati P. Rahayu Winiati P. Rahayu Winiati Pudji Rahayu Yati Maryati Yati Maryati Yeni Kurniati Yeni Kurniati Yeni Restiani Yuli Sukmawati YULIN LESTARI Zamrudi, Jamal Zulaikhah Zulaikhah Zulaikhah Zulaikhah Zulaikhah Zulaikhah, Zulaikhah

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