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Karakterisasi Isolat Bakteri Asam Laktat dari Mandai yang Berpotensi Sebagai Probiotik
Get PDFMandai 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
Karakteristik Kimia dan Tekstur Tempe Setelah Diproses dengan Karbon Dioksida Bertekanan Tinggi
Get PDFThe chemical compositions of tempe indicated their typical characteristics. As a result, the micro or macromolecule changes were likely to produce difference characteristic of tempe. High pressure carbon dioxide was a non-thermal processing method that could retain nutrition qualities, but it affects nonpolar and non covalent bond of substances. This research was conducted to evaluate chemical characteristics of tempe after being processed with high pressure carbon dioxides. The experimental design was carried out in factorial completely randomized design with two factors, that were pressure at 7,6 MPa and 6,3 MPa, and holding time for 5, 10, 15, and 20 minutes. The proximate, calcium, vitamin B and texture were determined in control and treated tempe. The results showed that the treatments of pressures, the textures. The high pressure of both 7,6 MPa and 6,3 MPa sharply reduced the fat content of all the treated tempe and water content as well. It was only the pressure of 7,6 MPa decreased the protein content. The high pressure treatments increased the calcium of treated tempe but they did not affect the vitamin B.ABSTRAKKarakteristik khas tempe dihasilkan dari komponen makro dan mikromolekul penyusunnya sehingga perubahan konsentrasi senyawa di dalam tempe akan mengubah karaktersitiknya. Karbon dioksida bertekanan tinggi merupakan teknologi pengolahan tanpa panas yang dapat mempertahankan kualitas gizi produk walaupun dapat mempengaruhi senyawa nonpolar dan senyawa dengan ikatan non kovalen. Penelitian ini bertujuan untuk mengevaluasi karakteristik kimia dan tekstur tempe setelah diproses dengan karbon dioksida bertekanan tinggi. Percobaan menggunakan rancangan acak kelompok yang disusun faktorial dengan dua faktor perlakuan dan tiga kali pengulangan. Tempe yang diperlakukan dengan tekanan 7,6 MPa selanjutnya disebut tempe PS sedangkan yang diperlakukan dengan tekanan 6,3 MPa disebut tempe PC. Faktor pertama adalah tekanan dengan dua level perlakuan meliputi 7,6 MPa dan 6,3 MPa, sedangkan faktor ke dua adalah lama waktu tekanan dengan 4 level yaitu 5, 10, 15, 20 menit. Parameter yang diamati meliputi tekstur, kadar air, protein, lemak, abu dan karbohidrat, mineral kalsium, dan vitamin B1, B2, B pada tempe kontrol dan tempe perlakuan. Hasil penelitian menunjukkan bahwa tekanan, lama waktu tekanan dan interaksinya berpengaruh nyata terhadap kadar air, protein, lemak dan abu, tetapi tidak berpengaruh terhadap tekstur. Karbon dioksida tekanan tinggi baik pada 7,6 MPa maupun 6,3 MPa menurunkan kadar air dan lemak, tetapi kadar air tempe PC lebih tinggi dibanding tempe PS. CO2 3 tekanan 7,6 MPa yang menurunkan kadar protein. Perlakuan tekanan tinggi (7,6 MPa dan 6,3 MPa) juga menurunkan mineral kalsium tetapi tidak mempengaruhi kandungan vit B
Aktivitas Antioksidan dan Stabilitas Ekstrak Andaliman (Zanthoxylum acanthopodium DC) Terhadap Panas, Cahaya Fluoresen dan Ultraviolet
No full textAndaliman fruit is seasoning commonly used in traditional food preparation of North Sumatera. The objectives of this study were to determine the antioxidant stability of andaliman extract on high temperature fluoresence and ultraviolet high exposures. Andaliman fruit was sequentially extracted with hexane, acetone and ethanol. Antioxidant activity of each extracts at 50-500 ppm level are evaluated in 1,1-dipheny1- 2-picodhydrazyl (DPPH) radical 'decoloration test. The third extract was evaluated on heating at Iwo high temperature exposures were conducted on the third extract: storage at 100°C for 15, 30, 60, and 120 minute and storage at 100, 120, 140 and 180.c for 60 minutes. The treatment of light exposure were under 4000 lux fluoresen light and ultraviolet C (200-280 nm) light for 5 hours. The effect of ethanol extract (ESHAE) and acetone extract (ESHA) extract showed the highest scavenging activity in 1,1-dipheny1-2-picrylhydrazyl (DPPH) radical, followed acetone and hexane extract. BHT and atocopherol as positive control had weaker radical scavenging activity in DPPH system. Ethanol extract (ESHAE) extract at 200 ppm was significantly possessed high stability on heating at 100°C, fluoresent and ultraviolet, whereas hexane extract (EH) was low antioxidative efect. The addition of ethanol extract (EHSAE) at different concentration exhibited excellent reduction power more than acetone extract (ESHA) and hexane extract (EH). Ethanol extract (ESHAE) at concentration 500 ppm showed equal with 200 ppm BHT and rutin, but more than a-tocopherol. It is concluded that the ESHA and ESHAE extract of andaliman fruit showing stability on heating a! /00°C for 60 minutes, fluoresent and ultraviolet light light during 5 hour
Evaluasi Mutu dan Kemurnian Madu Tawon yang Beredar di Kota Semarang
No full textHoney is a thick liquid that are collected, moded and condensed by honey bees from the nectar source. Along with its fame, honey that are distributed now a days appear in different kind of quality and variety. The aim of the study was to determine the quality of commercial honeys distributed in Semarang and compared with fresh honey. Samples of honey covered 6 brands of commercial honey and 3 brands of honey of "jamu" products. Commercial honeys were classified based on the price, i.e. those with the price of Rp. 3000-4000/100m1 and those with the price of Rp.5000-6000/10Orn1. The chemical analyses which had been done covered diastase's activity, hidroxymethylfurfural (HMF), reducing sugar, sucrose and moisture. The results showed that honey composition were influenced by the nectar source, age of the honey bees and also the environment of nectar source. The decrease of honey's quality was influenced by the invertase enzyme, also the condition and method to preserve honey during storage. According to the result of the quality and authenticity, honeys from Vamu" product fulfilled the quality standard of SNI-3545-1994, except for SM brand, containing reducing sugar and HMF lower than the SN1 standard. But if it was compared to commercial honeys and fresh honey the quality was much lower. The result showed that honey with the price of Rp.5000-6000/100m1 the quality wasn't assured to be better than those honey with the price Rp. 3000-4000/100m1. The result also showed the indication of high fructose corn syrup addition to honey
Perubahan Distribusi Ukuran Partikel Tepung Iles-Iles Hasil Pengolahan dengan Metode Penggilingan Bertingkat
No full textThe objectives of this research were to observe the distribution particle sizes change of konjac flour by dry milling method. The milling process of konjac flour included the milling by rotary cutter, burr mill, and conical ball mill. The particle size and the size distribution were determined by sieving, microscopic, and scanning electron microscope methods. The data obtained by using the microscopic method indicated the smallest geometric mean particles size, while data from the sieve method indicated the largest geometric mean size. The pictures obtained by using scanning electron microscope method showed the particles has broken after milling process by conical ball mill. The results indicated that the series of milling process decreased the geometric mean diameter, the finenes modulus, and the uniformity index of konjac flour particles
Perubahan Sifat Themal Tanah Pasiran Akibat Penambahan Limbah Organik
No full textMass and heat transfer in a soil is much governed by its thermal properties. A laboratory experimentation has been done to investigate changes of thermal properties of sandy soil as influenced by organic waste mixed in the soil and the effect of the changes on soil moisture retention and evaporation. The samples of sandy soil is mixed with selected organic waste (i. e: sludge of leather industry, sludge of tapioca industry and composted green manure). The treated soil are then placed in PVC tubes, saturated with water and placed in greenhouse for measuring changes in soil properties during 50 days. Result of the experimentation shows that the organic waste mixed with sandy soil could significantly change its volumetric heat capacity and thermal regimes. The changes significantly affect the rate and amount of soil moisture loss through evaporation. During 50 days, the treated soil has lost 35 % of their soil moisture content. While the untreated (control) soil has lost 75 % of its soil moisture content
Aktivitas Antioksidan Ekstrak Buah Mengkudu (Morinda citrifolia, L)
No full textThis research aimed to determine antioxidant activity of Morinda citrifolia, L fruit extracts. Morinda citrifolia, L fruit was ground, extracted by methanol, and partitioned by using chloroform and ethyl acetate to recover extracts of methanol, chloroform and ethyl acetate respectively. These extracts were diluted to various concentrations i.e. 1, 5, and 10 %, and were determined their antioxidant activities by linoleic-thiocyanate method. The result showed that extracts of Morinda citrifolia, L fruit had antioxidant activity in the order of ethyl acetate extract > chloroform extract > methanol extract. Antiradical activity tests were carried out by using DPPH (2,2-dipheny1-1-piaylhydrazil) method, the results showed that ethyl acetate extract, chloroform extract, and methanol extract revealed IC50 46,7, 227,7 and 888,6 pg/ml, respectively
Peran Lactoferin Susu Kuda sebagai Imunomodulator dalam Respon Imun Humoral
No full textLactoferrin is a multifunctional defense protein, eg. as immunomodulator , which is known as glycoprotein which has 80 kDa molecullar weight. The aim of this research is to characterize of horse milk lactoferrin as immunomodulator in humoral immune response. Lactoferrin in defiled horse milk, was isolated and purified on Ion Exchange (CM Sephadex C-50) and Gel Filtration (Sephadex G-75) column. Horse milk lactoferrin is administered orally into a group of 6-8 weeks old female Balb/c mice. The dose of lactoferrin were : 0 nig (control); 0,1 mg; 0,5 mg, and 1,0 mg/mice/day in assay period of 28 day. On the r; 4 216, and 286 day, specific IgA and IgG serum of mice were detected with enzyme-linked immunosrbent assay (ELISA). The results showed that IgG and Ig,4 responses of mice that were administered with 0,5 mg or 1,0 mg horse milk lactoferrin, were higher than the control and 0,1 mg lactoferrin (P<0.05). Horse milk lactoferrin apparently induced subclass IgG1 and IgG2b response. It can be concluded that horse milk lactoferrin which has function as immunomodulator in humoral immune respons
Konsentrat Serat Kedelai : Preparasi dan Pengaruhnya terhadap Sifat Fisik dan Kimia Digesta pada Tikus
No full textSoy fiber concentrate (SFC) was isolated from soy flour by extraction in alkali solution (pH 9), centrifuged and washed the solid in ethanol 80% then in acetone 33%, and dried. Effects of soy fiber diet on physical and chemical properties of the rat digesta were evaluated. The objective of this study were (I) to determine the composition of the SFC , (2) to evaluate the effect of soy fiber diets on physical properties (water content and weight) and chemical properties ( pH and SCFA) of the caecal digesta in rats. Four groups of jive male Sprague Dawley rats were provided. They were given differ rent diets Le. soybean, low and high soybean fiber and control diets ad libitum for 21 days period. In the end of experiment they were killed, the caecum were cut and the caecal digesta were taken and analyzed for moisture content, weight, pH and SCFA concentrations. It was found that soy fiber concentrate contains 71.52% total dietary fiber (62.56% insoluble fiber and 8.96 soluble fiber). Weight and moisture contents of the digesta were not affected by the soyfiber diets, but the diets decreased the pH of the digesta significantly. The diet also did not affect the molar proportion of the SCFA. SCFA molar ratio of the caecal digesta were: 62-63: 26-27: 10-11 for acetic: propionic: butyric aci
Asap Cair Sebagai Pengawet Alami pada Bandeng Presto
No full text"Bandeng presto" is easily spoilage at room temperature. Liquid smoke has properties as antimicrobial and antioxidant, so liquid smoke can act as a natural preservative. The objective of this study was to evaluate the antimicrobial and antioxidant activities of liquid smoke on "bandeng presto". Three concentrations of liquid smoke (2.5%, 5% and 7.5%) together with 25% salt solution was used in immersing bandeng before being cooked under pressure, control was immersed only in salt solution. The result showed that liquid smoke was able to retard the growth of microbial and lipid oxidation on "bandeng presto". The ability of liquid smoke as antimicrobial and antioxidant on "bandeng presto" increased as the increasing of liquid smoke concentration. Liquid smoke of 7.5% prolonged the shelf life of "bandeng presto" from I day to 6 days at room temperature and from 21 days to more than 28 days at cold temperature