Jurnal Aplikasi Teknologi Pangan
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Formulasi dan Stabilitas Nanostructured Lipid Carrier dari Campuran Fraksi Stearin dan Olein Minyak Kelapa Sawit
Full text linkNanostructured Lipid Carriers (NLC) adalah sistem pembawa berbasis lipida yang menggunakan kombinasi matriks berupa lipid padat dan cair yang distabilkan dengan penambahan surfaktan. NLC ini dikembangkan untuk memfasilitasi dispersi senyawa bioaktif hidrofobik dalam sistem hidrofilik. Penelitian ini bertujuan untuk mendapatkan formulasi yang tepat untuk menghasilkan dan mengevaluasi stabilitas NLC yang menggunakan fraksi stearin dan fraksi olein minyak kelapa sawit sebagai lipid padat dan cair serta penambahan surfaktan Tween 80. Tahap pertama penelitian ini adalah membuat formula NLC dengan menggunakan metode High Shear Homogenisasi dan Ultrasonication dengan rasio lipid padat:lipid cair adalah 5:5 sd. 9:1% b/b, rasio lipid:surfaktan sebesar 1:3 sd. 1:5% b/b, dan rasio lipid + surfaktan/air adalah 65, 70, 80 dan 85% b/b. Tahap kedua adalah pengujian stabilitas NLC terhadap sentrifugasi, pemanasan pendinginan, dan penyimpanan pada suhu ruang selama 30 hari. Tahap ketiga yaitu karakterisasi NLC stabil meliputi nilai pH, vikositas, ukuran partikel, indeks polidispersi (PDI), potensial zeta (ZP) dan morfologi NLC. Hasil penelitian menunjukkan NLC stabil pada rasio lipid padat:lipid cair sebesar 5:5 sd. 9:1, rasio lipid:surfaktan adalah 1:4 sd.1:5, rasio lipid + surfaktan/air sebesar 65, 70, 75 dan 80%, pH pada kisaran 6,28±0,15 sd. 6,44±0,11, viskositas sebesar 18,17±0,29 sd. 26,83±1,61 cP, ukuran partikel sebesar 164,3±6,6 s.d. 340±2,0 nm, PDI sebesar 0,20±0,01 sd. 0,53±0,01, ZP sebesar (-21,25±0,01) sd. (-33,70±0,44) mV, dan memiliki morfologi bulat. Kesimpulannya, informasi tentang formulasi dan stabilitas NLC sebagai sistem pembawa senyawa bioaktif hidrophobik dapat digambarkan dengan baik. Formulation and Stability of Nanostructured Lipid Carrier Prepared from a Mixture of Palm Stearin and Palm OleinAbstractNanostructured Lipid Carriers (NLC) is a lipid-based delivery system using a matrix of solid and liquid lipids stabilized with surfactants, developed to facilitate the dispersion of hydrophobic bioactive compounds in hydrophilic systems. This study aimed to evaluate the formulation and stability of the NLC delivery system produced using palm stearin and palm olein as solid and liquid lipids as well as Tween 80 surfactant. As initial research, NLC formulations was done using the High Shear Homogenization and Ultrasonication using the ratio of solid:liquid lipids of 5:5 to 9:1% w/w, ratio lipid:surfactant as much as 1:3 to 1:5% w/w, and lipid+surfactant/water as much as 65, 70, 80 and 85% w/w. The second stage was testing the NLC stability against centrifugation, cooling, heating, and storage at room temperature for up to 30 days. The third stage was characterization of stable NLC i.e. pH, viscosity, particle size, polydispersion index (PDI), potential zeta (ZP), and NLC morphology. The results showed stable NLC at the ratio of solid:liquid lipids as much as 5:5 to 9:1, ratio of lipid:surfactant was 1:4 to 1:5, ratio of lipid+surfactant/water was 65, 70, 75 and 80%, pH value was 6.28±0.15 to 6.44±0.11, viscosity 18.17±0.29 to 26.83±1.61 cP, particle size was 164.3±6.6 to 340±2.0 nm, PDI was 0.20±0.01 to 0.53±0.01, ZP (-21.25±0.01) to (-33.70±0.44) mV, and had spherical morphology. As conclusion, the design of NLC as a delivery system for bioactive compounds was presented succesfully
Peranan Daun Kumis Kucing (Orthosiphon stamineus Benth) dalam Mengeliminasi Kandungan Cd dan Pb pada Dada Ayam Broiler
Full text linkPenelitian ini bertujuan untuk mengetahui dan menjelaskan pengaruh daun kumis kucing (Orthosiphon stamineus Benth) dalam mengeliminasi Cd dan Pb pada paha ayam broiler yang diberi pakan mengandung logam berat (Cd.Cl2.4H2O). Perlakuan yang diberikan adalah perendaman larutan daun kumis kucing yang diikuti dengan proses perebusan. Kandungan Cd dan Pb yang dilakukan dengan Atomic Absorption Spectrophotometer. Data logam berat yang diperoleh dianalisis statistik dengan Anova. Hasil penelitian membuktikan bahwa dada ayam broiler yang diberi pakan mengandung CdCl2.4H2O ternyata mengandung Cd dan Pb, walaupun masih di bawah Maximum Residu Limit (MRL). Perlakuan perendaman dalam larutan daun kumis kucing yang dilanjutkan dengan perebusan mampu menurunkan nilai Cd pada dada ayam broiler. Sementara dengan perlakuan perendaman dalam larutan daun kumis kucing dan pada perlakuan perebusan mampu menurunkan kandungan Pb pada dada ayam broiler. Kesimpulannya, kandungan Cd dan Pb pada daging ayam broiler dapat diturunkan melalui perendaman daun kumis kucing.The Effect of Orthosiphon stamineus Benth (OSB) Leaf in Reducing Cd and Pb Content on Breast Broiler ChickenAbstractThe feed containing heavy metal was provided to broiler feeds in order to detect the residue of Cd and Pb in chicken broiler breast. The treatments for eliminating the residue was conducted by the immersion in the distilled water containing cat whiskers leaf. The boiling of chicken meat was also conducted. The content of metals was analysed by Atomic Absorption Spectrophotometer (AAS). The data were analysed statistically by ANOVA. As results, Cd and Pb were able to be detected in the chicken breast meat although still below the Maximum Residue Limit (MRL). The treatment of immersion in the cat whiskers leafs extract plus boiling in the distilled water were significantly (P <0.05) decrease Cd content. Meanwhile the treatment of immersion in the cat whiskers leaf extract and boiling treatment using distilled water significantly (P <0.05) decreased Pb in chicken breast carcass. As conclusion, Cd and Pb might be reduced by the immersion in the cat whiskers extract.•••••
Pengaruh Deep-Fat Frying terhadap Kandungan Asam Glutamat pada Bumbu Penyedap Granul Spirulina sp.
Full text linkAbstrakPenelitian ini bertujuan mengetahui pengaruh deep-fat frying terhadap kandungan asam glutamat bumbu penyedap granul Spirulina sp. yang telah diaplikasikan ke dalam adonan tepung terigu. Penelitian pendahuluan dilakukan untuk menghasilkan tiga formulasi bumbu penyedap granul Spirulina sp berdasarkan kadar gula dan kadar garam bumbu 3 produk komersial. Tiga formulasi penyedap granul Spirulina sp diaplikasikan ke dalam tepung terigu yang kemudian digoreng dengan metode deep-fat frying pada suhu 140, 160, dan 180oC hingga matang. Adonan sebelum dan sesudah penggorengan dianalisis warnanya menggunakan chromameter. Kandungan asam glutamat adonan setelah penggorengan kemudian dianalisis menggunakan L-glutamate assay kit dan diuji spektrofotometer pada panjang gelombang 492 nm. Hasil penelitian menunjukkan bahwa proses penggorengan menyebabkan perubahan warna pada adonan. Peningkatan suhu penggorengan dari 140 ke 180oC menyebabkan penurunan nilai L* dari ±47 ke ±39, penurunan nilai b* dari ±26 ke ±19, serta peningkatan nilai a* dari ±8 ke ±10. Hasil penelitian juga menunjukkan peningkatan suhu penggorengan 140 ke 180oC yang menyebabkan penurunan kandungan asam glutamat adonan bumbu penyedap granul Spirulina sp. dari ±8 menjadi ±3 mg/100g. Kesimpulannya, peningkatan suhu penggorengan menyebabkan perubahan warna dan penurunan kandungan asam glutamat pada semua formulasi bumbu penyedap yang diimplentasikan pada adonan tepung terigu.Effect of Deep-Fat Frying to The Glutamic Acid Content in Spirulina sp. Granule Flavor EnhancerAbstractThis research aims to determine the effect of deep-fat frying on the content of glutamic acid in Spirulina sp. granule flavor enhancer that has been applied to the flour dough. Preliminary research was produced three formulas of Spirulina sp. granule flavor enhancer, that were formulated based on sugar and salt content on three commercial seasoning brands. Thus, three formulas were applied to wheat flour then fried with deep-fat frying method at 140, 160, and 180oC until cooked well. The color of doughs before and after frying were analyzed using chromameter. The glutamic acid content were analyzed using L-glutamate assay kit and tested by spectrophotometer at 492 nm. As results, frying process changed the color of the dough. The increase in the frying temperature from 140 to 180oC caused a decrease in value of L from ± 47 to ±39, value of b* from ± 26 to ±19, and increase the value of a* from ±8 to ±10. The increase in the temperature of frying from 140 to 180oC caused a decrease in glutamic acid content of Spirulina sp. from ±8 to ±3 mg/100 g. As conclusion, increase in the frying temperature might cause a change in color and decreased content of glutamic acid in the doughs
The Influence of Leaf Age, Oxidizing Pre-Treatment and Serving Temperature on Sensory Characteristics of Ampelgading Robusta Coffee Leaves Tea
Full text linkThe cultivation of coffee plants produces leaf-waste which is only currently used for feed and fertilizer. Traditionally coffee leaves tea could be processed as “kopi kawa”, a popular tea-like beverage in West Sumatera, Indonesia. This research was aimed at characterizing the sensory profile of beverage made from Ampelgading Robusta coffee leaves by considering different leaves age, processing method, and serving temperature applying the Rate-All-That-Apply (RATA) method involving 111 consumer respondents. It was observed that the coffee leaves tea were sensorially dominated by green aroma and flavor, bitter taste, and astringent mouth-feel. The leaves age significantly affected 6 sensory attributes, i.e. sweet taste, sour taste, bitter taste, sweet flavor, earthy flavor, and woody flavor. Meanwhile the processing method (oxidized and non-oxidized pre-treatment) as well as serving temperature had no significant effect on the sensory perception of consumer although significant influences were recorded on the changing of total phenolic content, caffeine content, pH, and color parameters. As conclusion, sensory characteristic of Ampelgading robusta coffee leave tea was strongly affected by the age of leaf, regardless the pre-treatment process and serving temperature
Studi Karakteristik dan Uji Aktivitas Antioksidan dari Tepung Buah Okra (Abelmoschus esculentus)
Full text linkPenelitian ini bertujuan untuk mengetahui aktivitas antioksidan saat sebelum dan setelah pengeringan buah Okra. Analisis fisik meliputi analisis warna dan PSD (Particle Size Distribution). Analisis kimia meliputi uji pH, conductivity dan TDS (Total Disolve Solid). Uji aktivitas antioksidan dilakukan dengan metode DPPH. Analisis data warna menggunakan uji korelasi. Data PSD, uji pH, konduktivitas, TDS, dan aktivitas antioksidan disajikan secara deskriptif. Hasil penelitian menunjukkan bahwa pengeringan buah Okra menjadi tepung Okra, tidak merusak aktivitas antioksidan. Proses pengeringan tepung Okra meningkatkan derajat kecerahan Okra dengan hasil uji statistik nilai L* <0,0001 dan a* 0,0002 (p<0,05). Distribusi ukuran partikel tepung Okra lebih kecil sehingga mudah larut dalam air. Buah Okra memiliki pH yang lebih asam yang mengakibatkan konduktivitasnya menjadi lebih tinggi sehingga padatan yang terlarut (kation, anion, mineral) juga semakin tinggi. Kesimpulannya, aktivitas antioksidan tepung buah Okra dapat diidentifikasi baik sebelum maupun setelah pengeringan dan proses pengeringan dapat berhasil memelihara aktivitas antioksidannya.This study aims to determine the physical, chemical, and antioxidant activities before and after drying the Okra fruit. Color analysis and PSD (Particle Size Distribution) were measured for physical analysis. pH test, conductivity, and TDS (Total Disolve Solid) was also measured as chemical analysis. Antioxidant activity was tested using DPPH. Color data was analyzed using correlation test. PSD data, pH test, conductivity, TDS, and antioxidant activity were presented descriptively. The results showed that drying Okra fruit to produce Okra flour did not damage antioxidant activity. The drying process of Okra flour brightening the color of the Okra fruit and in accordance with the statistical test that was resulted value of L* <0.0001 and a* 0,0002 (p <0.05). The particle size distribution of Okra flour was categorized as small. A much more acidic pH and higher in conductivity were found in the fresh Okra. As conclusion, antioxidant activity of Okra flour could be determined and the drying may be applied since able to maintain antioxidant activity in Okra flour
Evaluasi Penetapan Kadar Kalsium pada Minuman Yogurt secara Titrasi Kelatometri
Full text linkTitrasi kelatometri merupakan salah satu metode analisis kuantitatif yang dapat digunakan untuk menganalisa kadar kalsium. Sampai saat ini, belum ada data validasi analisis kadar kalsium secara titrasi kelatometri pada sampel minuman yogurt. Tujuan dari penelitian ini yaitu mengevaluasi metode penetapan kadar kalsium secara titrasi kelatometri pada sampel minuman yogurt. Hasil uji recovery menunjukkan bahwa metode titrasi kelatometri mempunyai nilai akurasi yang baik, yaitu 100,94% pada konsentrasi spiking larutan standar kalsium sebesar 60 mg/100 ml sampel minuman yogurt. Ripitabilitas dan intra-lab reprodusibilitas menunjukkan hasil yang dapat diterima dengan nilai relative standard deviation (RSD) berturut-turut sebesar 1,61% dan 1,74%. Hasil uji ketangguhan metode menunjukkan bahwa penggunaan sampel awal 5,0-10,0 ml menghasilkan kadar kalsium yang sama. Berdasarkan hasil ini, metode analisis kadar kalsium secara titrasi kelatometri dapat diaplikasikan pada sampel minuman yogurt.Chelatometric titration is one of the quantitative analysis methods that can be used to analyze calcium content. This research aims to evaluate the analytical performance of calcium content analysis in the yogurt drink using chelatometric titration. The results showed that this chelatometric titration had a good accuracy, i.e. 100,94% at spiking concentration of 60 mg /100 ml sample. Repeatability and intra-lab reproducibility indicated acceptable results with relative standard deviation (RSD) values of 1,61% and 1,74%, respectively. The ruggedness test also indicated that chelatometric titration was tough to the volume of initial sample used, i.e. 5,0 ml to 10,0 ml. Based on these results, calcium content analysis using chelatometric titration can be applied in yogurt drink sample
Kadar Protein, Kadar Lemak dan Solid non Fat Susu Kambing Pasteurisasi pada Penyimpanan Refrigerator
Full text linkAbstrakPenelitian bertujuan untuk mengetahui pengaruh lama simpan refrigerator terhadap kadar protein, kadar lemak dan solid non fat (SNF) susu kambing pasteurisasi. Penelitian ini telah dilaksanakan di Laboratorium Teknologi Hasil ternak, Fakultas Peternakan, Universitas Islam Malang mulai tanggal 01 Juli – 21 Agustus 2017. Materi yang digunakan adalah susu kambing, gula, alat pasteurisasi sederhana, refrigerator, lactoscan. Metode dalam penelitian ini adalah eksperimen. Parameter yang diamati adalah kadar protein, kadar lemak dan solid non fat (SNF). Pengujian kadar protein, kadar lemak, dan SNF menggunakan alat lactoscan. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan 5 perlakuan lama simpan yaitu P1 (1 hari), P2 (3 hari), P3 (6 hari), P4 (9 hari), P5 (12 hari) penyimpanan dan 4 ulangan. Data yang diperoleh dianalisis dengan analisis of variance (ANOVA) dan dilanjut dengan uji duncan apabila terdapat pengaruh. Hasil penelitian menunjukkan adanya lama penyimpanan refrigerator mempengaruhi kadar protein, kadar lemak, dan SNF susu kambing pasteurisasi (P<0,05). Kadar protein, lemak dan SNF tertinggi pada penyimpanan P1 sebesar 4,26±0,01, 6,93±0,01, 8,30±0,01. Penyimpanan susu kambing pasteurisasi pada refrigerator selama 9 hari pada refrigerator menghasilkan kadar protein, kadar lemak dan SNF sesuai standar SNI. Kesimpulannya adalah penyimpanan susu kambing pasteurisasi pada refrigerator selama 9 hari masih dapat dikatakan aman untuk dikonsumsi.Kata kunci: susu kambing pasteurisasi, penyimpanan refrigerator, protein, lemak, solid non fat Content of Protein, Fat and Solid Non Fat Pasteurized Goat Milk in Refrigerator StorageAbstractThe aim of this research is to know the influence of refrigerator saving to protein content, fat content and solid non fat (SNF) of pasteurized goat milk. This research was conducted in Animal Production Technology Laboratory, Faculty of Animal Husbandry, Islamic University of Malang from July 01–August 21st, 2017. Goat milk, sugar, simple pasteurization, refrigerator, lactoscan were used in this research. The obtained fresh goat milk was pasteurized at 71.2°C for 15 seconds. The storage of pasteurized goat milk was done in the refrigerator for 12 days. During storage, protein content, fat content and SNF were observed. Testing protein levels, fat content, and SNF using lactoscan. The experimental design used a complete randomized design with 5 treatments, i.e. P1 (1 day), P2 (3 days), P3 (6 days), P4 (9 days), P5 (12 days) of storage. The data were analyzed by analysis of variance (ANOVA) and continued with Duncan test if there was significant effect. The results showed that refrigerator storage significantly influenced protein level, fat level, and SNF pasteurized goat milk (P< 0,05). The highest content of protein, fat and SNF was achieved at P1, i.e. 4.26±0.01, 6.93±0.01, 8.30±0.01, respectively. As conclusion, based on content of protein, fat and SNF pasteurized goat milk stored at refrigerator was still fulfill the requirement in SNI, thus the product was still safe for consumption.Keywords: pasteurized goat's milk, refrigerator storage, protein, fat, solid non fa
Karakteristik Minuman Probiotik Jambu Biji (Psidium guajava) pada Berbagai Variasi Penambahan Sukrosa dan Susu Skim
Full text linkJambu biji merah merupakan buah yang berpotensi sebagai bahan baku minuman probiotik. Tujuan penelitian ini untuk mengetahui pengaruh penambahan susu skim, sukrosa dan interaksi keduanya terhadap karakteristik minuman probiotik jambu biji, serta menentukan perlakuan terbaik. Perlakuan disusun secara faktorial dalam Rancangan Acak Kelompok Lengkap dengan dua faktor. Faktor pertama adalah konsentrasi sukrosa yaitu 0% (S0), 2% (S1), 4% (S2), dan 6%(S3). Faktor kedua adalah konsentrasi susu skim yaitu 0% (M0), 2% (M1), 4% (M2), dan 6%(M3). Data yang diperoleh dianalisis dengan sidik ragam dan diuji lanjut dengan uji Polinominal Ortogonal untuk parameter total bakteri asam laktat (BAL), total asam, pH, dan uji stabilitas. Khusus untuk data organoleptic, diuji lanjut menggunakan uji lanjut Beda Nyata Jujur. Hasil penelitian menunjukkan bahwa konsentrasi sukrosa berpengaruh terhadap pH, stabilitas, skor kesukaan rasa, aroma, dan warna. Konsentrasi susu skim berpengaruh terhadap total asam, pH, stabilitas, skor kesukaan rasa, aroma, dan warna. Interaksi sukrosa dan susu skim berpengaruh terhadap pH, stabilitas, skor rasa, aroma, dan warna minuman probiotik jambu biji merah. Minuman probiotik jambu biji merah dengan penambahan sukrosa 4% dan tanpa susu skim (S2M0) memiliki karakteristik terbaik yaitu dengan total BAL sebanyak 1,50 x1010 koloni/ml; total asam dengan nilai 0,87%, nilai pH sebesar 3,82, stabilitas sebesar 100%, skor rasa sebesar 3,56 (suka), skor aroma sebesar 3,40 (agak suka), serta skor warna sebesar 3,70 (suka). Dengan demikian dapat disimpulkan bahwa untuk memproduksi minuman probiotik jambu biji merah dapat digunakan sukrosa 4% sebagai sumber karbon tanpa penambahan susu skim.Characteristic of Red Guava (Psidium guajava Linn.) Probiotic Beverages on Various Concentration of Sucrose and Skim Milk AbstractRed Guava is potentially fruit as a basic ingredient for probiotic beverages. The purpose of this study was to obtain the effect of addition of skim milk, sucrose and their interaction to red guava probiotic beverage characteristics, and to determine the best treatment. The treatments were arranged factorially in a Randomized Complete Block Design with two factors.The first factor was sucrose concentration i.e. 0% (S0), 2% (S1), 4% (S2), and 6% (S3). The second factor was skim milk concentration i.e. 0% (M0), 2% (M1), 4% (M2), and 6% (M3). The obtained data were analyzed by using variance test and continued by using Orthogonal Polynomial Test for the parameters of lactic acid bacteria (LAB) total count , titratable acidity, pH, and stability test. Particular data of organoleptic would be further tested using Honestly Significance Difference.The result showed that sucrose concentration had an effect on pH, stability, taste, aroma, and color. Skim milk concentration had an effect on titratable acidity, pH, stability, hedonic score of taste, aroma, and color. Interaction between sucrose and skim milk has an effect on pH, stability, hedonic score of taste, aroma, and color of red guava probiotic beverages. Red guava probiotic beverages with 4% sucrose and without skim milk (S2M0) had the best characteristics, i.e. LAB total of 1.5 x 1010 colony/ml, titratable acidity of 0.870%, pH of 3,820, stability of 100%, hedonic taste score of 3.56 (like), hedonic aroma score of 3.40 (medium like); as well as a hedonic color score of 3.70 (like).Thus it could be concluded that to produce a red guava probiotic beverages could be used 4% sucrose as carbon source without the addition of skim.
Pengaruh Konsentrasi dan Waktu Perendaman dengan Larutan Kalsium Hidroksida Terhadap Mutu Sensori Produk Vacuum Frying Buah Nanas
Full text linkAbstrakVacuum frying merupakan suatu alat yang telah terbukti banyak digunakan untuk mengolah buah-buahan menjadi kripik dengan kualitas sensori dan nutrisi yang baik. Penelitian ini dilakukan untuk mengetahui pengaruh perendaman dengan larutan kalsium hidroksida atau Ca(OH)2 terhadap kualitas kripik nanas yang diproduksi dengan menggunakan vacuum frying. Rancangan percobaan dilakukan dengan rancangan acak lengkap yang variabel pertamanya adalah konsentrasi larutan perendaman (0,5, 1, dan 1,5%) serta variabel kedua adalah waktu perendaman (30, 60, dan 90 menit). Selanjutnya produk dianalisis sensori dengan metode uji mutu hedonik. Hasil menunjukkan bahwa perendaman dengan larutan kalsium hidroksida memberikan pengaruh terhadap intensitas sensori warna, rasa dan tingkat kerenyahan. Semakin besar konsentrasi dan lama perendaman dengan larutan kalsium hidroksida dapat meningkatkan kadar air produk dan mengurangi susut masa produk. Tingkat kecerahan produk bisa dipertahankan dengan peningkatan konsentrasi larutan kalsium hidroksida. Rasa kecut pada buah nanas juga bisa dikurangi dengan peningkatan konsentrasi larutan kalsium hidroksida. Kesimpulannya, produk dengan intensitas kerenyahan paling tinggi didapat dengan konsentrasi kalsium hidroksida sebesar 0,5% selama 30 menit.Effect of Concentration and Soaking Time of Calcium hydroxide Solution on Sensory Quality of Pineapple Vacuum Frying ProductAbstractVacuum frying is a tool that has proven widely to be used in the process of making fruits into chips that results in good sensory and nutrition quality of product. The present study was conducted to determine the effect of soaking with a Ca(OH)2 solution on the quality of pineapple chips that were manufactured using vacuum frying. The design of experiments were performed with a completely randomized design in which the first variable was the concentration of the solution (0.5, 1, and 1.5%) and the second variable was the soaking time (30, 60, and 90 minutes). Furthermore, the products were analyzed for sensory with hedonic quality test method. The results showed that soaking with Ca(OH)2 solution provided effect to the intensity of color, flavor, and crispness. The greater concentration and soaking time were able to increase the moisture content of the product and reduce shrinkage lifetime of the product. The brightness level could be maintained by increasing Ca(OH)2 solution. Sour taste in pineapple could also be reduced by increasing Ca(OH)2 solution. As conclusion, products with the highest intensity crispness were obtained with Ca(OH)2 concentration of 0.5% for 30 minutes of soaking time.•|•|•||
Isolasi dan Identifikasi Bakteri Asam Laktat Selulolitik yang Berasal dari Jus Kubis Terfermentasi
Full text linkPenelitian bertujuan mengisolasi dan identifikasi jenis bakteri asam laktat (BAL) selulolitik yang berasal dari jus kubis terfermentasi. Tahapan penelitian meliputi isolasi mikrobia dari jus kubis terfermentasi, karakteristik morfologi sel, karakteristik biokimiawi, identifikasi dengan kit api 50 CHL dan pengujian kemampuan mendegradasi selulosa. Penelitian diawali dengan memfermentasi jus kubis selama 6 hari pada kondisi anaerobic fakultatif. Hasil fermentasi diisolasi dengan media de man rogosa and sharpe (MRS) yang ditambahkan CaCO3 1% dan diinkubasi selama 24 jam. Reinokulasi dilakukan sebanyak 5 kali sampai ditemukan kultur murni BAL, kemudian diidentifikasi dengan menggunakan kit analytical profile index (API) 50 CHL. Hasil identifikasi kemudian diuji kemampuannya untuk mendegradasi selulosa pada media MRS yang ditambahkan 1% carboxymethyl cellulosa (CMC) dan 0,1% congored sebagai indikator dan diinkubasi selama 24 jam. Hasil penelitian menunjukkan bahwa strain bakteri yang teridentifikasi adalah Lactobacillus plantarum dan Lactobacillus brevis yang dapat mendegradasi selulosa. Kesimpulan dari penelitian ini adalah ditemukannya 2 jenis bakteri asam laktat dari jus kubis terfermentasi yaitu Lactobacillus plantarum dan Lactobacillus brevis yang mempunyai sifat selulolitik.Isolation and Identification of Lactic Acid Bacteria Cellulolitik Originated from Fermented Cabbage JuiceAbstractThe objective of this study was to isolate and identify the type of lactic acid bacteria (BAL) of cellulolytic originating from fermented cabbage juice. Research was conducted with the following steps: microbial isolation from fermented cabbage juice, cell morphology characteristics, biochemical characteristics, identification with an analytical profile index (API) 50 CHL kit, and cellulose degradability testing. The research was begun by fermenting cabbage juice for 6 days under facultative aerobic condition. The fermentation product was then isolated with de man rogosa and sharpe (MRS) medium which added CaCO3 1% and incubated for 24 hours. Reinoculation was performed 5 times until BAL was found. BAL pure cultures were used to identify lactic acid bacteria strains using an analytical profile index (API) 50 CHL kit. After pure culture was found, it was then tested for the ability to degrade cellulose on MRS media with 1% carboxymethyl cellulose (CMC) and 0.1% congored as indicator and incubated for 24 hours. The results showed that the identified bacterial strains were Lactobacillus plantarum and Lactobacillus brevis which could degrade cellulose. The conclusion of this research was the discovery of two types of lactic acid bacteria from fermented cabbage juice namely Lactobacillus plantarum and Lactobacillus brevis which had cellulolytic properties