9 research outputs found
Microencapsulation of probiotic lactic acid bacteria using freeze-drying with isolated whey protein and trehalose as coating material [Mikroenkapsulasi bakteri asam laktat probiotik menggunakan pengeringan beku dengan protein whey isolat dan trehalosa sebagai material pelapis]
No full textMicroencapsulation could be employed to coat bacteria with protective compounds to enhance their viability. The freeze-drying method uses low temperatures, thereby reducing heat damage. Bifidobacterium breve was used as a probiotic along with Streptococcus thermophilus and Lactobacillus bulgaricus, two common yogurt cultures. Yogurt, a nutrient-rich milk product, has the potential to be an effective probiotic carrier. This research aimed to examine how the freeze-drying process with varying ratios of coating materials affects the viability of the bacteria combination B. breve, S. thermophilus, and L. bulgaricus under acidic and bile salt conditions, as well as the microencapsulation efficiency and particle size. The treatments tested different ratios of whey protein isolate to trehalose as a coating (1:1, 1.5:1, 2:1, 2.5:1, 3:1). The 1:1 ratio yielded the best results, with lactic acid bacteria counts of 6.60 log colony/mL at pH 2.0, 6.84 log colony/mL at pH 3.0, 7.39 log colony/mL at pH 4.0, 7.47 log colony/mL at pH 5.0, 7.70 log colony/mL at pH 6.0, and 7.05 log colony/mL in a bile salt environment. This ratio demonstrated 107.96% microencapsulation efficiency and a particle size of 9.66 μm
APLIKASI EKSTRAK KULIT KAYU MANIS (Cinnamomum burmanii) UNTUK MENGHAMBAT AKTIVITAS BAKTERI IKAN LELE (Clarias batrachus)
Get PDFCinnamon bark (Cinnamomum burmanii) contains antibacterial compounds which are potential in inhibiting a series of pathogenic bacterial and also capable in inhibiting bacterial activity of food products. These compounds are alkaloid, saponin, tannin, phenolic, flavonoid, triterpenoid, and glycoside. This research was conducted through well-diffusion method to determine the antibacterial activities of cinnamon bark extract in inhibiting the growth of pathogenic bacteria such as, P. aeruginosa, S. Typhi, S. aureus, L. monocytogenes, E. coli, S. thermophilus and test the stability of cinnamon bark extract toward salt, sugar, pH, and heat. This research was also conducted to inhibit bacterial activity in catfish with the application of cinnamon bark extract. Cinnamon bark extract was concentrated to 5, 10, 15, and 20% for the well-diffusion method. The selected concentration was 5%, since it resulted in more than 10mm inhibitory diameter on every bacterial test. The selected extract concentration was proceeded to the stability test toward salt, sugar, pH, and heat. Results showed that cinnamon bark extract remained stable within 4% salt solution, 40% sugar solution, pH 4 solution, however it wasn’t stable through 100 0C heating for 15 minutes. The application of cinnamon bark extract on catfish was concentrated to 0MBC, 1MBC, 2MBC, 3MBC within 10, 20, and 30 minutes of immersion time. Results showed that the selected treatment was 3 MBC concentration within 30 minutes of immersion time, since it resulted in TVBN value (9,69±0,164 mgN/50g), TMA value (3,87±0,154 mgN/50g), TPC value (3,23x105 CFU/gram), and pH value (6,421±0,072). In addition, toxicity test was also performed to the selected cinnamon bark extract and it showed that cinnamon bark extract was toxic
Antimicrobial Activity of Melinjo Seed and Peel Extract (Gnetum gnemon) Against Selected Pathogenic Bacteria
No full textMelinjo (Gnetum gnemon L.) is an Indonesian native plant which has not been widely accepted due to its limited utilization. Mainly, melinjo is consumed as an ingredient to make a vegetable dish or as raw material of ‘emping’. The purpose of this research was to study the antimicrobial activity of the melinjo seed extract and melinjo peel extract. In this study, extraction from melinjo seed and peel was conducted by maceration using three kinds of solvent: ethanol, ethyl acetate and hexane for 24 h at room temperature. The results showed that none of the melinjo extracts (concentration from 5% - 25% w/v) could inhibit the growth of Aspergillus flavus IPBCC 88.030; whereas for Bacillus cereus ATCC 10876, Staphylococcus aureus ATCC 25953, and Enterobacter aerogenes ATCC 13048 there was efficient inhibition by 5% (w/v) of melinjo seed-ethanol extract. The minimal inhibitory concentration (MIC) value of melinjo extract was ranged from 0.26 μg mL-1 to 1.46 μg mL-1, whilst the minimal bactericidal concentration (MBC) value was ranged from 1.02 μg mL-1 to 6.04 μg mL-1. The inhibitory capacity of extract had a similar level as compared to 10 ppm penicillin G on B. cereus ATCC 10876 as well as on S. aureus ATCC 25953. Furthermore, as compared to 10 ppm streptomycin, the inhibitory capacity of the extract was equal for the all tested bacteria. Cell wall deformation was observed using SEM, and confirmed by the presence of ions (Ca2+ and K+) outside of the cells, detected by means of AAS
Antibacterial Activity of Papaya Leaf Extracts Against Pathogenic Bacteria
Get PDFIt was reported that the extracts of papaya leaves could inhibit the growth of Rhizopus stolonifer. Antibacterial activity of Carica papaya leaf extracts on pathogenic bacteria was observed in this study. Papaya leaves were extracted by using maceration method and three kinds of solvents: ethanol, ethyl acetate, and hexane. Papaya leaf extracts were tested against Bacillus stearothermophilus, Listeria monocytogenes, Pseudomonas sp., and Escherichia coli by agar diffusion method. The objectives of this study were to determine extract ability against pathogenic bacteria, to observe the influence of pH, NaCl, and heat on extracts ability, and to observe extract ability against B. stearothermophilus spores. The data showed that ethyl acetate extract could inhibit B. stearothermophilus, L. monocytogenes, Pseudomonas sp., and E. coli. The extract activity was influenced by pH, and it was more effective in low pH. The extract activity was influenced by NaCl against B. stearothermophillus and E. coli. However, it was not influenced by NaCl in bioassay against L. monocytogenes and Pseudomonas sp. The extract activity was influenced by heating process against all the bacteria tested. The extracts inhibited B. stearothermophilus spores as well. Papaya leaves are potential natural anti-bacteria, which might be used in certain kinds of food
Budidaya Jamur Tiram Putih Menggunakan Limbah Pertanian dan Pengolahannya menjadi Produk Pangan untuk Meningkatkan Perekonomian UMKM Oemah Jamur Tangerang
Get PDFOne of the mushrooms commonly consumed by Indonesians is white oyster mushroom because it is affordable and can fulfil daily protein needs. However, the production of white oyster mushrooms in Tangerang has decreased due to the rising cost of raw materials, particularly sawdust, used in making mushroom growing media (baglog) This community service was carried out at UMKM Oemah Jamur Tangerang, located in Kemuning Village, Gang Mulya, Legok, Tangerang. The objective of this community service is to enhance the conomy of UMKM Oemah Jamur Tangerang by utilizing agricultural waste for white oyster mushroom cultivation and processing mushrooms into higher-value food products. The activities included socialization, technology implementation, mentoring and evaluation. The implementation of technology involved producing baglogs using agricultural waste such as corn cobs, coffee grounds, banana barrels, rice husks and rice grains, as well as processing mushroom into food products such as white oyster mushrooms crisps and mushroom meatballs. The results of this community service indicated that the use of corn cobs resulted din faster growth of mycelium with higher yields. Processing white oyster mushrooms into mushroom crisps and mushroom meatballs can also increased the mushroom’ market value, with distinctive texture and taste characteristics, while extending their shelf life.Salah satu jamur yang umum dikonsumsi masyarakat Indonesia adalah jamur tiram putih karena harga yang terjangkau dan dapat memenuhi kebutuhan protein harian. Produksi jamur tiram putih di Tangerang mengalami penurunan akibat kenaikan harga bahan baku yang digunakan dalam pembuatan baglog yakni serbuk kayu. Kegiatan pengabdian kepada masyarakat dilaksanakan di UMKM Oemah Jamur Tangerang yang berlokasi di Desa Kemuning, Gang Mulya, Legok, Kabupaten Tangerang. Tujuan dari pelaksanaan PkM ini adalah meningkatkan perekonomian UMKM Oemah Jamur Tangerang melalui pemanfaatan limbah pertanian untuk budidaya jamur tiram putih serta pengolahan jamur menjadi produk pangan dengan nilai jual yang lebih tinggi. Kegiatan PkM ini dilakukan melalui sosialisasi, penerapan teknologi, pendampingan dan evaluasi. Penerapan teknologi dilakukan dengan pembuatan baglog menggunakan limbah pertanian yakni tongkol jagung, ampas kopi, kelaras pisang, sekam padi dan gabah padi serta pengolahan produk pangan berupa keripik jamur tiram putih dan pentol jamur. Hasil PkM ini menunjukkan bahwa penggunaan tongkol jagung dapat menghasilkan pertumbuhan miselium jamur tiram putih yang cepat dengan rendemen yang lebih banyak. Pengolahan jamur tiram putih menjadi keripik jamur dan pentol jamur juga dapat meningkatkan nilai jual jamur dengan karakteristik tekstur dan rasa yang khas serta memperpanjang umur simpan jamur
The Role of Heavy Metals-Resistant Bacteria Acinetobacter sp. in Copper Phytoremediation using Eichhornia crasippes [(Mart.) Solms]
Get PDFPhytoremediation is a bioremediation process using plants and microorganisms to extract, sequester, or detoxify heavy metals. Eichhornia crassipes [(Mart.) Solms] is a well-known phytoremediating plant that has the ability to remove heavy metals from water by accumulating them in their tissues. Acinetobacter sp. IrC1 and Acinetobacter sp. IrC2 are copper resistant bacteria isolated from industrial waste in Rungkut, Surabaya. The aim of this research was to study the effect of Acinetobacter sp. IrC1 and Acinetobacter sp. IrC2 inoculation in copper phytoremediation process using Eichhornia crassipes. Bacterial isolate with colony form unit of 108 was inoculated into the rhizosphere of Eichhornia crassipes in water containing 10 mL · L–1 and 20 mL · L–1 copper. Copper removal in contaminated water and copper accumulation in the plant roots was analyzed using atomic absorption spectrophotometer. The results showed that inoculation treatment enhanced the potency of the plant to reduce copper from 94 % concentration level in the medium without bacterial inoculation to 98.3 % and 97 % in medium inoculated with Acinetobacter sp. IrC1 and Acinetobacter sp. IrC2, respectively. Eichhornia crassipes inoculated with Acinetobacter sp. IrC1 accumulated up to six fold higher copper concentrations in roots compared with un-inoculated controls. The roots of Eichhornia crassipes accumulated 596 mg · kg–1and 391 mg · kg–1 in medium containing 5 mL · L–1 and 10 mL · L–1 copper without inoculation, while, the upper part of the plants accumulated up to 353 2.5 mg · kg–1 and 194 1.5 mg · kg–1 in medium inoculated with Acinetobacter sp. IrC1, respectively. The findings of the study indicated that Acinetobacter sp. IrC1 and Acinetobacter sp. IrC2 can improve the phytoremediation potential of Eichhornia crassipes
PENGARUH WAKTU PEREBUSAN DAN WAKTU FERMENTASI TERHADAP PENINGKATAN TOTAL SENYAWA FENOLIK DAN FLAVONOID BIR ALE [Effect of Boiling Time and Fermentation Time on the Increasing of Total Phenolic and Falavonoid in Ale Beer]
Get PDFThe use of all-extract brewing method can simplify ale brewing process because mashing process is unnecessary. Boiling and fermentation using the right time can increase total phenolic and flavonoid compounds of beer. This research was conducted to determine the best boiling and fermentation time to increase total phenolic and flavonoid compounds by considering SNI beer quality requirements. Ale brewing refers to Standard American Ale with modification with boiling time (10, 20, 30, 40, 50 minutes) and fermentation time (5, 7, 9, 11, 13 days) treatments. The tested parameters include pH value, total soluble solid, alcohol content, total phenolic compounds, and total flavonoid compounds. Saccharomyces cerevisiae was used as yeast. The results showed that the treatment of 30 minutes of boiling time and 9 days of fermentation time has the best results with a pH value of 4.875±0.007, a total soluble solid of 9.25±0.35 oBrix, an alcohol content of 4.8±0%, the highest total phenolic compounds of 351.3±4.24 mg GAE/ml, and the highest total flavonoid compounds of 34.8±0.7 mg QE/ml. The characteristics of the produced ale beer are in accordance with the beer quality requirements.Abstrak Penggunaan metode all-extract brewing dapat mempermudah proses pembuatan bir ale karena proses mashing tidak perlu dilakukan. Proses perebusan dan fermentasi dengan menggunakan waktu yang tepat dapat meningkatkan total senyawa fenolik dan flavonoid bir yang dihasilkan. Tujuan dari penelitian ini adalah untuk menentukan waktu perebusan dan fermentasi terbaik dalam meningkatkan total senyawa fenolik dan flavonoid dengan mempertimbangkan persyaratan mutu bir SNI. Pembuatan bir ale mengacu pada Standard American Ale dengan modifikasi dengan perlakuan waktu perebusan (10, 20, 30, 40, 50 menit) dan waktu fermenasi (5, 7, 9, 11, 13 hari). Parameter yang diuji meliputi nilai pH, total padatan terlarut, kadar alkohol, total senyawa fenolik, dan total senyawa flavonoid. Ragi yang digunakan adalah Saccharomyces cerevisiae. Hasil penelitian menunjukkan bahwa perlakuan dengan waktu perebusan 30 menit dan waktu fermentasi 9 hari memiliki hasil terbaik dengan nilai pH sebesar 4,875±0,007, total padatan terlarut sebesar 9,25±0,35 oBrix, kadar alkohol sebesar 4,8±0%, total senyawa fenolik tertinggi sebesar 351,3±4,24 mg GAE/ml, dan total senyawa flavonoid tertinggi sebesar 34,8±0,7 mg QE/ml. Karakteristik bir ale yang dihasilkan sudah sesuai dengan persyaratan mutu bir
ANTIBACTERIAL ACTIVITY OF PAPAYA LEAF EXTRACTS AGAINST PATHOGENIC BACTERIA
Get PDFIt was reported that the extracts of papaya leaves could inhibit the growth of Rhizopus stolonifer. Antibacterial activity of Carica papaya leaf extracts on pathogenic bacteria was observed in this study. Papaya leaves were extracted by using maceration method and three kinds of solvents: ethanol, ethyl acetate, and hexane. Papaya leaf extracts were tested against Bacillus stearothermophilus, Listeria monocytogenes, Pseudomonas sp., and Escherichia coli by agar diffusion method. The objectives of this study were to determine extract ability against pathogenic bacteria, to observe the influence of pH, NaCl, and heat on extracts ability, and to observe extract ability against B. stearothermophilus spores. The data showed that ethyl acetate extract could inhibit B. stearothermophilus, L. monocytogenes, Pseudomonas sp., and E. coli. The extract activity was influenced by pH, and it was more effective in low pH. The extract activity was influenced by NaCl against B. stearothermophillus and E. coli. However, it was not influenced by NaCl in bioassay against L. monocytogenes and Pseudomonas sp. The extract activity was influenced by heating process against all the bacteria tested. The extracts inhibited B. stearothermophilus spores as well. Papaya leaves are potential natural anti-bacteria, which might be used in certain kinds of food.Keywords: antibacterial activity, heat, NaCl solution, papaya leaves, p
PENINGKATAN KANDUNGAN ASAM AMINO HIDROLISAT TEMPE SEMANGIT MELALUI PENGGUNAAN ENZIM PROTEASE DARI DAUN KELOR
Get PDFLonger time of fermentation treatment in overripe tempeh causes an increase in amino acid content in overripe tempe. The addition of protease enzymes from dial oleifera leaves to overripe tempeh will cause protein hydrolysis that leads to an increase in amino acid content..In this study, hydrolysate from overripe tempeh was made with different fermentation time variation for 2 days, 3 days, 4 days and 5 days and the addition of protease enzyme from Moringa leaves with various concentrations (0.1%, 0.15%, 0.2%, and 0.25%). Several test conducted to get physical and chemical characteristics include enzyme activity test, protein content, amino acid test, water content, and chroma. The results obtained showed that the hydrolysate from overripe tempeh that have been fermented for 5 days with the addition of 0.25% Moringa oleifera leaves purified enzymes has the highest amino acids and low protein content. The color test showed a significant difference in the values of a * and b * due to the treatment between hydrolyzed samples. The value of lightness of overripe tempeh hydrolysate for with 5 days fermentation time and an addition of 0.25% enzymes indicates a significant difference with the control sample. The moisture content obtained in this study have greater value than SNI standards. Moringa oleifera leaves purified protease enzymes purified through the stages of dialysis reach their optimum conditions at 50oC and pH 7
