Evaluasi Ciri Mekanis Dan Fisis Bioplastik Dari Campuran Poli (Asam Laktat) Dengan Polisakarida

The study was aimed to evaluate physical and mechanical characteristics of blend of polylactic acid (PLA)and four types of polysaccharides, namely carrageenan, agar, tapioca, and garut starch. Agar and carrageenanshowed their ability to blend well with the PLA at a temperature of approximately 60ac, which was easilyobserved. Film sheets that were casted manually with better properties needed additives of triethanolamine oroleic acid, in terms of tensile strength, elastic modulus, and percent elongation at break which were categorizedas medium compared to other biodegradable plastics. Microstructure of the selected film revealed irregularformation of surface or amorphous, indicating that these films cannot be stored for a long period of time

Evaluasi Ciri Mekanis Dan Fisis Bioplastik Dari Campuran Poli (Asam Laktat) Dengan Polisakarida

The study was aimed to evaluate physical and mechanical characteristics of blend of polylactic acid (PLA)and four types of polysaccharides, namely carrageenan, agar, tapioca, and garut starch. Agar and carrageenanshowed their ability to blend well with the PLA at a temperature of approximately 60ac, which was easilyobserved. Film sheets that were casted manually with better properties needed additives of triethanolamine oroleic acid, in terms of tensile strength, elastic modulus, and percent elongation at break which were categorizedas medium compared to other biodegradable plastics. Microstructure of the selected film revealed irregularformation of surface or amorphous, indicating that these films cannot be stored for a long period of time

SINTASAN Cronobacter sakazakii pGFPuv SELAMA PENYIMPANAN JAGUNG PIPILAN BERKADAR AIR AWAL BERBEDA DI BERBAGAI RH

Cronobacter sakazakii is an opportunistic foodborne pathogen reported to cause necrotizing enterocolitis, bacteremia, and meningitis in certain groups of infant. C. sakazakii has been reported to survive at low aw or dryness. Presence of wild-type C. sakazakii in dry product is difficult to be distinguished from naturally occuring C. sakazakii. A pGFPuv mutant of C. sakazakii has been reported to have similar growth pattern, thus has the potential to be used in further investigation. The study aimed to evaluate the effect of initial moisture content and relative humidity (RH) on the survival rate of C. sakazakii pGFPuv in corn kernels during storage at room temperature. The study consists of drying corn kernels to achieve moisture contents of 12 and 16% (w.b), inoculation of C. sakazakii pGFPuv, and storage at RH 50, 70 and 90% for 12 weeks. Every two week, corn kernels were sampled and the moisture content was measured using oven method, water activity was measured with aw meter, and total C. sakazakii pGFPuv was enumerated by spread plate method. Meanwhile, total bacteria, mold and yeast were enumerated by pour plate method. Corn kernels achieved equilibrium moisture content and aw after two weeks of storage. The number of C. sakazakii decreased rapidly during storage at RH 70 and 90%, however they could survived at RH 50% for 12 weeks, especially when the initial moisture content was 16%. The total bacteria decreased by 3.5-3.9 Log CFU/g during storage at three RHs, but mold and yeast increased rapidly at RH 90%

Cronobacter sakazakii MEMASUKI KONDISI VIABLE BUT NONCULTURABLE SELAMA PEMBENTUKAN BIOFILM

Studies show that nonsporeformer food-borne pathogens may enter a viable but nonculturable (VBNC) state under stress conditions. This research aimed to study the ability of Cronobacter sakazakii to enter a VBNC state during biofilm formation on stainless steel (SS) surfaces and its resuscitability. C. sakazakii YRt2a pGFPuv mutant and wildtype (WT) originally isolated from powder infant formula (PIF) were used in this study. Biofilms were developed on SS surfaces in 1/10 Trypticase Soy Broth (TSB). Culturability of the biofilms was monitored by swabbing and plating the WT or mutant sessile cells onto Trypticase Soy Agar (TSA) or TSA containing 100 μg/mL ampicillin (TSAA), respectively. Meanwhile, their viability was measured using direct microscopic (DMC) count based on green fluorescence for mutant isolates and direct viable count (DVC) for the WT using a fluorescence microscope. Biofilm of C. sakazakii pGFPuv mutant on SS entered VBNC state after 25 days of incubation, while the WT C. sakazakii biofilms was still culturable until day 63. Sodium pyruvate in solid and liquid medium was not able to resuscitate the biofilm cells of C. sakazakii pGFPuv in VBNC state. C. sakazakii pGFPuv mutants enter VBNC state faster than the WT isolates. Depleted nutrient is thought to drive biofilm of C. sakazakii pGFPuv to enter VBNC

SUSU FERMENTASI DENGAN BIJI NANGKA SEBAGAI PREBIOTIK

Jackfruit seeds (Artocarpus heterophyllus Lam.) contain dietary fiber, thus it is potential as prebiotic to be used in fermented milk drink. This research aimed to obtain the fermented milk composition made from fresh milk and jackfruit seed flour containing active lactic acid bacteria (LAB), preferred hedonic level and to identify the chemical properties of the resulting fermented milk. Variables of this research were the jackfruit seed flour concentrations of 4, 5, 6% (w/v) and two LAB used (Lactobacillus plantarum and Lactobacillus brevis). The composition was selected based on the viable number of LAB, pH value, and sensory quality. The selected composition was the fermented milk made of fresh milk and 4% (w/v) jackfruit seed flour and L. brevis. The viable number of LAB of the fermented milk was 10.59 log CFU/mL. The sensory quality of the fermented milk was neutral until rather preferred for color, flavor, taste, texture, and overall. The chemical contents (%b/b) of product was 78.16% of moisture content, 2.34% of ash content, 2.85% of fat content, 3.15% of protein content, 13.51% of carbohydrate content, and 1.73% of lactic acid content

Pembuatan Yoghurt Susu Sapi Segar dengan Penambahan Puree Ubi Jalar Ungu

Making fresh cow's milk yogurt with the addition of purple sweet potato puree is diversification in making yogurt. The purpose of this study was to analyze the effect of adding purple sweet potato puree to pH, viscosity, total titrated acid and total dissolved solids in yogurt making. In this study the RAL experimental design (complete random design) was used to test pH, viscosity, total titrated acid and total dissolved solids with 3 treatments and 2 replications, then proceed with the Tukey real difference test if there were significant differences in each treatment. The treatment given is the addition of purple sweet potato puree as much as 4%, 6% and 8%. From the research results, a formula with 8% purple sweet potato puree was selected with the following characteristics: pH 4.14, total titrated acid 1.26%, viscosity 1154.5 cp, total dissolved solids 2.2o Brix, and total lactic acid bacteria 1.25x109 cfu / ml .Pembuatan yoghurt susu sapi segar dengan penambahan puree ubi jalar ungu merupakan diversifikasi dalam pembuatan yoghurt. Tujuan dari penelitian ini adalah untuk menganalisis pengaruh penambahan puree ubi jalar ungu terhadap pH, viskositas, total asam tertitrasi dan total padatan terlarut pada pembuatan yoghurt. Dalam penelitian ini digunakan rancangan percobaan RAL (rancangan acak lengkap) untuk pengujian terhadap pH, viskositas, total asam tertitrasi dan total padatan terlarut dengan 3 perlakuan dan 2 ulangan, kemudian dilanjutkan dengan uji beda nyata Tukey jika terdapat hasil beda nyata pada setiap perlakuan. Perlakuan yang diberikan adalah penambahan puree ubi jalar ungu sebanyak 4%, 6% dan 8%. Dari hasil penelitian, terpilih formula dengan penambahan puree ubi jalar ungu sebanyak 8% dengan karakteristik sebagai berikut: pH 4.14, total asam tertitrasi 1.26%, viskositas 1154.5 cp, total  padatan terlarut 2.2o Brix, dan total bakteri asam laktat 1.25x109 cfu/ml

Teknologi fermentasi umbi-umbian dan biji-bijian/ Suliantari; (Winiati Pudji Rahayu)

vii, 152 hal.: ill.; 21 cm

Teknologi fermentasi umbi-umbian dan biji-bijian/ Suliantari; (Winiati Pudji Rahayu)

vii, 152 hal.: ill.; 21 cm