Jurnal Teknologi dan Industri Pangan
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SELEKSI ISOLAT BAKTERI ASAM LAKTAT ASAL TEMPE DAN TAPE SEBAGAI KANDIDAT PROBIOTIK
Get PDF Lactic acid bacteria (LAB) have been isolated from Indonesian fermented foods such as tempe and tape. Some lactic acid bacteria are known to have health benefits and as probiotics. The objective of this study was to evaluate the probiotic potential of lactic acid bacteria isolated from tempe and tape. LAB isolated from tape were evaluated for their tolerance towards low pH (pH 2.0) and 0.5% bile salt. LAB isolated from tape and tempe resistant to low pH and bile salt were then evaluated for their antimicrobial activities against pathogenic bacteria (E. coli ATCC 25922, S. typhimurium ATCC 14028, L. monocytoge-nes ATCC 7644, S. aureus ATCC 25923 and B. cereus ATCC 11778). The isolates were also tested for their adherence properties, consisting of hidrophobicity test using microbial adhesion to solvents (MATS) assay, autoaggregation as well as coaggregation between LAB and pathogens. The results of this study indicated that three isolates from tape (L. fermentum 1 BK2-5, L. fermentum 2 BK2-7, P. acidilactici NG6-4) showed good tolerance to pH 2.0 and 0.5% bile salt. L. fermentum S21209 isolated from tempe showed the strongest antimicrobial activity against the five pathogens tested. Based on the adhesion to xylene, L. fermentum 1 BK 2-5 was categorized as strong hydrophobic, followed by L. fermentum S21209 and L. fermentum TS4-5. Meanwhile, L. fermentum TS 4-5, L. fermentum S21209, L. fermentum 1 BK 2-5 and P. pentose-ceus 1 W2SR04 have the highest autoaggregation ability. L. fermentum S21209 also had the highest co-aggregation ability to the five pathogenic bacteria tested. The ability of LAB to coaggregate with all pathogens tested correlated with their strong antimicrobial properties. Based on the resistance toward low pH and bile salt, antimicrobial activity and adherence properties, L. fermentum S21209 from tempe and L. fermentum 1 BK 2-5 from tape are the most potential as probiotic candidates
Amylase Inhibition and Free Radical Scavenging Activitites of White Saffron Extract and Fractions
Get PDFDiabetes is the most common endocrinal disorder characterized by hyperglycemia and long term complications. It has been reported that oxidative stress and excess of free radicals play major roles in diabetes. Development of antidiabetic drugs has been recently emphasized on natural products with less side effect. Antidiabetic activities of white saffron (Curcuma mangga) have been reported. In this study, antiadiabetic activity of four fractions of C. mangga extract (water, hexane, ethyl acetate, buthanol), white saffron extract and butylated hydroxytoluene/antioxidant standart) was measured by α-amylase activity assay, while antioxidant activity of those fractions was measured using 2-diphenyl-1-picrylhydrazyl scavanger, and 2,2\u27-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assay. These fractions were also compared to antidiabetic drug, acarbose, as control. Ethyl acetate fraction and white saffron extract showed higher α-amylase inhibitory activity (IC50 = 840,23 dan 363,67 µg/mL) among fractions. Ethyl acetate fraction of C. mangga showed the higher antioxidant activities among fractions as indicated by DPPH activity DPPH (IC50 = 83,95 μg/ mL), and ABTS (IC50 = 27,37 μg/ mL).
CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD
Get PDFA convenient food such as instant cream soup is the most suitable choice for practical lifestyle but can also be applied in an emergency situation such as in an area affected by disaster. The addition of milk powder as the main ingredient in cream soup creates a complex binding of fat and starch that complicates the rehydration process and affects other physical appearances. This research aimed to obtain the appro-priate concentration of full cream milk powder to obtain the best physical and chemical characteristics and the most preferable instant cream soup of dried sweet potato. Research method used was a randomized block design with six variables and two repetitions. Instant cream soup with 20% full cream milk powder gave the best physical and chemical characteristic and organoleptically preferred by panelists. The physi-cal and chemical characteristic of the most preferred soup had 6% water content, 95.47% rehydration po-wer, 18% protein, 20.7% fat, 1080 cP viscosity, 30.5% yield. The most favored by panelists were flavor, aroma, colour and thickness after rehydrated
PENGEMBANGAN MINUMAN FUNGSIONAL DARI EKSTRAK KULIT MUNDAR
Get PDFMundar or red mangosteen (Garcinia forbesii) peel has been known to contain various bioactive compounds with antioxidant potential, but research on its utilization is limited. The aim of this research was to utilize red mangosteen peel for producing a ready-to-drink beverage with superior antioxidant activity and good acceptance of its sensory. In this study, dried red mangosteen peel (moisture content of 12%) was extracted with water (1:3, 1:5, 1:7, and 1:10 w/v) at different temperatures (40 and 50°C). The antioxidant potentials of the extracts were compared in terms of their DPPH radical scavenging activities, total phenolic contents, and total monomeric anthocyanin contents. The red mangosteen peel extracted with water at a ratio of 1:7 at 40°C showed the highest antioxidant activity, i.e. 717.44±0.44 AAE µg/mL, 843.48±0.77 GAE µg/mL, and 46.55±0.30 CGE mg/L, respectively. These extracts were then mixed with corn milk, cinnamon extract and sucralose to develop functional beverages. Three beverage formulas with different concentrations of mundar peel extracts (5, 6, and 7% v/v) were examined by panelists using a hedonic test for their sensory qualities (color, aroma, taste, and mouthfeel). The result suggested that beverage with 6% mundar peel extracts was the most preferred formula. The total soluble content, pH, viscosity, and DPPH radical scavenging activity of this preferred formula were 2.98±0.05°Brix; 4.32±0.01; 4.93±0.16 cP, and 1025.78±8.39 AAE µg/mL, respectively
FTIR-METABOLOMICS TO CORRELATE SORGHUM’S CHEMICAL PROFILE AND HCT-116 CYTOTOXICITY CHANGES DURING RICE-ANALOGUE PRODUCTION
Get PDFRice-analogue (RA) made from sorghum (Sorghum bicolor L. Moench) has recently been popular in Indonesia for its potential as an alternative staple food besides rice. Sorghum has many phytochemicals with various functional properties including those which correlate to anticancer activity. The RA production in-volves several steps; polishing, milling, mixing, extruding, and oven drying. This study used FTIR based metabolomics to identify if these steps affect sorghum phytochemicals composition and its cytotoxicity acti-vity against HCT-116 cell lines in-vitro. It was discovered that sorghum cytotoxic activity was relatively sta-ble during the process. The RA final product (oven dried RA) showed higher activity (90.85%) as compared to other samples taken from previous step (2000 ppm dose). The correlation between FTIR profile and cytotoxic activity of RA was analyzed using one of the multivariate data analysis method namely orthogonal projection to the least square (OPLS). By comparing the OPLS data with FTIR data of compounds reported to be found in sorghum, it is shown that typical FTIR patterns for phenolic compounds particularly ferulic acids, p-coumaric acid, and procyanidins, as well as phytosterols, were highly correlated with RA’s cytotoxic activity. The signals were found to be dominant in the most active sample (oven dried RA). It can be concluded that sorghum phytochemicals responsible for its cytotoxic activity were not affected by processing steps, therefore RA is potential to be promoted as alternative func-tional staple food in Indonesia
PENDUGAAN PEPTIDA BIOAKTIF DARI SUSU TERHIDROLISIS OLEH PROTEASE TUBUH DENGAN TEKNIK IN SILICO
Get PDFThe production of bioactive peptides catalyzed by gastrointestinal system (GIS) enzymes can be predicted in silico. The technique is more preferred than others such as in vivo and in vitro due to its low cost and less tedious procedure. The current study was aimed to predict bioactive peptides resulted from the digestion of bovine milk proteins. The digestion or so-called hydrolysis was simulated by means of a web-based in silico method. Identified bovine milk proteins from the available literatures were αS1-casein, αS2-casein, β-casein, κ-casein, β-lactoglobulin, α-lactalbumin, and lactoferrin. The compositions of amino acids (AAs) or protein sequences were accessed and tabulated from the Universal Protein Resource site (UniProt). Furthermore, the hydrolysis of each protein were simulated using three (3) GIS proteases, i.e., pepsin, trypsin, and chymotrypsin, and their possible combinations. All simulations were performed through web-based procedures using PeptideCutter, Expert Protein Analysis System (ExPASy). The resulted peptides were arranged according to the positions of cleavage sites for each cutting simulation, and compared to the available bioactive peptides data base in the literatures in terms of their AA residues (sequences). The simulation results indicated that β-casein and αS1-casein were the most potent proteins to yield bioactive peptides, of 52 and 48%, respectively. Moreover, each type of the investigated bovine milk proteins could be hydrolyzed by GIS proteases to produce antihypertensive bioactive peptides. This web-based in silico method is conclusively useful to predict bioactive peptides derived from bovine milk, and may also be used for other protein sources
CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING
Get PDFThis research aimed to evaluate the effect of extrusion cooking conditions (barrel temperature and feed moisture content) on the changes in the physicochemical properties and antioxidant activity of the Indonesian black rice flour (var. Banjarnegara and Bantul). The rice flours were extruded using a no-die twin screw extruder at various barrel temperatures (110 and 140°C) and moisture content of 15, 20, 25% (wb). The total phenolic content (TPC), total anthocyanin content (TAC), and antioxidant activity generally decreased by 29, 46, and 19%, respectively. During extrusion cooking, the higher moisture content re-sulted in a higher retention of anthocyanins hence increased the antioxidant activity as measured by DPPH assay. Increasing temperature produced less retention of both anthocyanins and phenolics, hence lowering the antioxidant activity. The water absorption of the products also increased as the moisture content and barrel temperature increased, while the water solubility of the products became lower as the moisture content increased. Following a no-die extrusion cooking, both varieties of the black rice experienced changes with regard to the physicochemical properties and antioxidant activity. Due to the high antioxidant activity (DPPH value of 510.4 mg Trolox equiv/100 g) and FRAP value of 2340.9 mg Trolox equiv/100 g), the black rice var. Banjarnegara is recommended for further development. No-die extrusion cooking conditions at 110°C and moisture content of more than 25% is selected to achieve fully gelatinized flour with high antioxidant activity
EFEK PENAMBAHAN PROPILEN GLIKOL ALGINAT DAN ISOLAT PROTEIN KEDELAI TERHADAP MUTU FISIK DAN MUTU PENERIMAAN MI JAGUNG
Get PDFCorn noodle is a potential product to be developed in non-wheat producing countries; however the texture is generally less preferred than wheat noodles. The addition of propylene glycol alginate (PGA) and soy protein isolate (SPI) to the dough was expected to decrease the hardness of corn noodles and in-crease its protein content. This study aimed to evaluate the effect of PGA (0, 0.25, 0.5, 0.75, and 1%) and SPI (0, 5, and 10%) addition on corn noodle rheology. Five parameters were analyzed i.e. cooking loss, elongation, hardness, cohesiveness and stickiness. A hedonic rating test was also performed to evaluate the corn noodle organoleptic quality. The results showed that the addition of PGA decreased the cooking loss and hardness, but increased the elongation and cohessiveness. While the addition of SPI decreased the cooking loss and cohessiveness (at PGA level 0 and 0.25%), it increased hardness and elongation (at PGA level 0%). Based on the hedonic test, corn noodle with 0.5% PGA without the addition of SPI was the most preferred formula.
FORMULASI DAN PENINGKATAN SIFAT KELARUTAN MINUMAN SERBUK COKELAT
Get PDFChocolate beverage powder (CBP) consists of cocoa powder, sugar and milk powder and their compositons are important for consumer’s acceptance. Generally, wettability due to the hydrophobicity of the cocoa butter is a problem and lecithination is often used to improve the wettability. Because CBP pro-duction process utilizes dry blending method, the incorporation of lecithin is a challenge. There of this stu-dy, aimed to (1) formulate CBP produced by dry blending as well as to (2) improve its wettability using pre-pared soy (de-oiled) lecithin powder and soy liquid lecithin. A hedonic test using 50 respondents was carried out to obtain the preferred formula. Two methods of lecithin addition were tested (i) premixing with cocoa powder and (ii) direct addition during dry blending process. Liquid lecithin was added by spraying at 70°C to the material during dry blending. The amount of prepared lecithin added were 0.5, 2.0, and 4.0% for lecithin powder and 0.5, 1.0, 2.0, 2.5, and 3.0% for liquid lecithin. The results showed that the formula with the highest overall like (6.7) was that containing 40% instant whole milk powder, 40% sugar castor, 10% alkalized cocoa powder, 9.7% maltodextrin and 0.3% salt. It was clearly showed that liquid lecithin was more effective in improving wettability as compared to lecithin powder and there was no significant differences between premixing and direct addition method. The amount of prepared liquid lecithin needed to meet the wettability target of below 30 seconds the selected formula without giving significant difference in taste was 25%
BEBERAPA PENCIRI BERBASIS SEKUENS UNTUK MENGENALI SIFAT FUNGSIONAL PEPTIDA BIOAKTIF: STUDI EKSPLORASI
Get PDFBioactive peptides have important role as functional food ingredients. The sequence patterns of amino acids in peptide fragments may relate to their functional mechanisms. On the contrary, presence of an amino acid in a peptide fragment might not be sufficient to provide a unique identifier toward the bio-active peptide functional properties as antihypertensive (AH), antioxidative (AO) or antimicrobial (AM) agents. The main objective of this study was to explore the identifiers of bioactive peptides based on the sequence-generated properties. This study was performed using meta-analysis by utilizing many data sources and qualified international journal publications. The identifiers of bioactive peptides include sequence length, molecular weight, isoelectric point (pI), net charge and hydrophobicity. Based on the average score of the five identifiers, antimicrobial (AM) peptides were very different from antihypertensive (AH) and antioxidative (AO) peptides. The comparisons of the peptide biofunctional properties based on the identifiers may be determined as follows: AH1<AO1<AM1 (for sequence length); AH1<AO1<AM1 (for molecular weight); AH1=AO1<AM1 (for isoelectric point/pI); AH1=AO1<AM1 (for net charge) and AH1<AM1<AO1 (for hydrophobicity)