Detoxification of 1,2-dihydroxy- 4-allylbenzene, a major phenolic compound in Piper betle, through glucuronidation using S9 protein of rat liver (Sprague Dawley)

1,2-dihydroxy- 4-allylbenzene (DHAB) is a major compound in Piper betle leaf and also a metabolite of safrole metabolism. Epidemilogic studies showed people who have betel quid chewing habit are related to the incidence of oral submucous fibrosis and/or tumor formation. The aims of this research was to study the detoxification through the glucuronidation of DHAB using S9 protein of male rat liver  (Sprague Dawley) and a co-factor of uridin 5′-diphosphoglucuronide acid (UDPGA). The results showed that glucuronidation of DHAB using S9 protein of rat liver resulted two isomers of glucuronide metabolites due to the availibility of two active hydroxyl groups that one of them can bind glucuronide but not two of hydroxyl at the same time

IDENTIFIKASI MIKROBIA PADA FERMENTASI BIJI KOPI ARABIKA (Coffea arabica Linn)

Mucilage in coffee bean should be removed because it inhibits coffee bean drying. One way of removing mucilage is by fermentation. Microbes presented naturally during coffee fermentation can utilize organic substances in coffee bean and produces mucilage. During fermentation, pectin, the main component in mucilage, can be hydrolyzed by pectinolytic microorganism. The aim of this research is to identify the microbes involved during coffee fermentation. The fermentation was done in laboratory with 2 replications, and samples were analyzed for identifying the type of microorganisms. The analysis showed that the microbes found during Arabica coffee fermentation were bacteria, lactic acid bacteria, yeast, and fungus. Kinds of bacteria group were Bacillus, Acinetobacter, Enterobacteriae and Moraxella. Type of the Lactic acid bacteria were Lactobacillus and Leuconostoc mesenteroides. Group of yeast were Zygoascus Hellenicus, Candida halonitratophila, and Torulaspora delbrueckii. Fungi group were Penicillium citrinum, Penicillium janthinellum, Aspegillus niger, Verticillium glaucum, Verticillium terrestre and Acremonium vitis. Bacillus sp and Enterobacteriaceae have an important role in pectin degradation. Possibly the fungus do not have roles in coffee fermentation since they grow at surface part during fermentation. Keywords: coffee fermentation, microorganism, Arabica coffe

Leclercia adecarboxylata C12, The Newly Isolated Cellulose-degrading Bacteria from Indonesian Coffee Pulp

Culturable cellulose-degrading microorganisms were collected from Arabica coffee pulp in East Java, Indonesia. Fifty isolates were obtained, and thirty-three isolates showed hydrolyzing zone on Carboxy Methyl Cellulose agar plates after Congo-Red staining. The highest specific CMCase activity was observed by isolates C12, identified as Leclercia adecarboxylata based on 16S-rRNA gene sequence analysis. SDS-PAGE of Leclercia adecarboxylata C12 cellulase revealed two bands with a molecular mass of 95.49 and 81.28 kDa, respectively. Activity gel analysis showed the cellulolytic ability of Leclercia adecarboxylata C12 cellulase by clear zone formation. The optimal CMCase activity was achieved at 50°C and pH 9, and the activity retained 47% of its initial activity after incubation at 50°C for 90 minutes. The purified enzyme remains stable from pH 5 to 10, with 77% of its maximum activity. The activity of CMCase was stimulated by the presence of K+, Ca2+, Mg2+, and Fe3+, while SDS and EDTA reduced its activity. The current study shows that the thermostable-alkalophilic cellulase produced by Leclercia adecarboxylata C12 is very promising for industrial applications

PERTUMBUHAN ISOLAT BAL ASAL BEKATUL DAN PROBIOTIK KOMERSIAL (Lactobacillus acidophilus dan Lactobacillus casei) PADA MEDIA BEKATUL DAN SUSU SKIM

This research was aimed to study the influence of rice bran and skim milk fermentation media on the growth of lactic acid bacteria and their ability in fermenting complex carbohydrates into short chain fatty acids (SCFA). Indigenous lactic acid bacteria (LAB) were isolated from rice bran and commercial probiotic separately and used for fermenting rice bran and skim milk media. Randomized block design was used with 2 factors i.e. fermenting media type and LAB type. The results showed that fermenting rice bran gave significant effect on the LAB growth, indicated by total LAB cell count, total acid concentration, pH and antibacterial activity. The best treatment was J2-B with total LAB count 1.01 ´ 1010 cfu/mL, total acid 1.14%, pH 3.88 and clear zone diameters against Staphylococcus aureus 13.04 mm, Listeria monocytogenes 12.88 mm, Escherichia coli 12.83 mm and Salmonella typhi 12.53 mm. LAB fermenting rice bran for 48 hours produced lactic acid and SCFA. The highest concentrations of lactic acid (122.1313 mM), acetic acid (10.503 mM), and butyric acid (1.56 mM) were produced by fermentation using LAB J2, L. acidophilus, and L. casei isolate, respectively; whereas the highest propionic acid concentration (6,07 mM) was produced by control fermentation.Keywords: Probiotic, indigenous isolate, rice bran, SCFA, skimmed milk ABSTRAKPeneltian ini bertujuan untuk mengetahui pengaruh dedak dan skim milk sebagai media fermentasi bakteri asam laktat, dan kemampuannya mengubah sumber karbon komplek dedak menjadi asam lemak rantai pendek (short chain fatty acids, SCFA). Bakteri asam laktat lokal diisolasi dari dedak dan probiotik. Desain percobaan adalah acak kelompok dengan 2 faktor, yaitu jenis media fermentasi dan jenis bakteri asam laktat. Hasil penelitian menunjukkan bahwa media fermentasi dengan menggunakan dedak menunjukkan pengaruh yang signifikan terhadap pertumbuhan bakteri yang ditunjukkan dari total sel bakteri asam laktat, total asam yang dihasilkan, pH dan aktivitas antibakteri. Fermentasi dengan menggunakan isolat J2-B menghasilkan total bakteri asam laktat 1,01 ´ 1010 cfu/mL, total asam 1,14%, pH 3,88 dan zona hambatan dengan bakteri uji Staphylococcus aureus 13,04 mm, Listeria monocytogenes 12,88 mm, Escherichia coli 12,83 mm dan Salmonella typhi 12,53 mm. Proses fermentasi bakteri asam laktat menggunakan media dedak selama 48 jam mampu menghasilkan asam laktat dan SCFA. Konsentrasi tertinggi asam laktat (122,13 mM), asam asetat (10,50 mM), dan asam butirat (1,56 mM) masing-masing dihasilkan oleh fermentasi menggunakan BAL J2, isolat L. acidophilus, dan isolat L. casei; sedangkan konsentrasi tertinggi asam propionat (6,07 mM) dihasilkan oleh fermentasi kontrol.Kata kunci: Probiotik, isolat lokal, dedak, SCFA, susu ski

IMMUNOMODULATORY EFFECTS OF BLACK CINCAU (MESONA PALUSTRIS BL.) SUPPLEMENT ON ESCHERICHIA COLI STRAIN O157-INFECTED MICE

  Objective: This study objective was to determine the immunomodulatory effects of the black cincau (Mesona palustris BL.) supplement on Escherichia coli strain O157-infected mice.Methods: Black cincau (Mesona palustris BL.) and red ginger (Zingiber officinale var. rubrum) were extracted on a pilot plant scale. For the animal experiment, the mice were adapted for 7 days with black cincau supplement at a dose of 43.29 mg/kg b.w. (SSP I), a dose of 85.58 mg/kg b.w. (SSP II), a dose of 4.33 mg/kg b.w. of a commercial immunomodulator (SK) and buffer saline for the negative control (KN) and positive control (KP). Then, mice were infected intraperitoneally (intraperitoneally) with E. coli strain O157 1010 cfu/mL, except KN. On day 21, the cell of mouse spleen was analyzed using flow cytometry.Results: Result showed that administration of black cincau supplement up to 85.58 mg/kg b.w gave immunomodulator effects in infected mice. Immunomodulator effect can be seen through the increasing of the relative average of a cluster of differentiation (CD)4+ T cells, CD8+ T cells, CD4+ CD8+ T cells, CD4+ CD62L T cells, CD8+CD62L T cells, and CD68+interferonγ (Interferon gamma) monocytes cells. Exposure of black cincau supplement on infected mice can recover small intestine mucosa structure of mice.Conclusions: This study demonstrates that the supplement of black cincau extract can give an immunomodulatory effect on E. coli-infected mice

PROFIL GLISERIDA, DAN KANDUNGAN EPA (EICOSAPENTAENOAT) DAN DHA (DOCOSAHEKSAENOAT) HASIL HIDROLISIS MINYAK HATI IKAN COD OLEH LIPASE TERAMOBIL DARI MUCOR MIEHEI

ABSTRACT Hydrolysis of cod liver oil by immobilized lipase from Mucor miehei was studied to observe the hydrolysis level, glycerides profile and EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) contents in the form of glycerides and free fatty acid on various hydrolysis temperatures. Enzymatic hydrolysis of cod liver oil was carried out in a waterbath shaker at temperatures ranging from 30-60°C for 48 hours. Up to 12 hours reaction time, higher temperature gave higher hydrolysis level. Reaction time longer than 12 hours did not improve level of hydrolysis and all of them beyond 67%. This result indicated that there was possibility of acyl migration during hydrolysis. Though the hydrolysis level was high, after 48 hours reaction, EPA and DHA contents in the form of free fatty acid were low

Evaluasi Pemenuhan Kriteria Cara Produksi Pangan Olahan Yang Baik Pada UKM Bakso Beku di Kabupaten Malang

Usaha kecil menengah bakso beku (UKM“X”) yang berlokasi di Kabupaten Malang belum memiliki izin edar dari Badan Pengawas Obat dan Makanan (BPOM). UKM”X” harus menerapkan Cara Produksi Pangan Olahan Yang Baik (CPPOB). Tujuan kegiatan pengabdian ini adalah pendampingan UKM”X” dalam pemenuhan kriteria CPPOB untuk menjamin keamanan bakso beku. Metode kegiatan ini adalah observasi, evaluation sarana produksi, analisis kesenjangan kondisi UKM dengan kriteria pada CPPOB, perbaikan sarana produksi, penyusunan kelengkapan dokumen dan evaluasi kembali sarana produksi untuk pemenuhan kriteria CPPOB. Analisis cemaran bakteri koliform juga dilakukan. Hasil evaluasi menemukan 23 ketidaksesuaian minor dan 16 mayor dengan bobot nilai 55 (rating C-Kurang). Setelah perbaikan sarana produksi dan kelengkapan dokumen maka dilakukan evaluasi kembali. Hasil evaluasi masih didapatkan sedikit temuan yang bersifat minor dengan dengan bobot nilai 6 (rating A-Sangat Baik). Hasil analisis cemaran bakteri koliform bakso beku adalah 3,0 MPN/g yang masih memenuhi persyaratan SNI 3818 : 2014 syarat mutu bakso. UKM disarankan untuk melakukan pengawasan, monitoring dan juga dokumentasi secara konsisten. Hasil pendampingan menghasilkan perbaikan, sehingga diharapkan UKM“X” bisa mengurus izin penerapan CPPOB dengan sukses dan selanjutnya dapat mendaftarkan produk bakso bekunya

KARAKTERISTIK SIFAT FISIKO KIMIA UBI KAYU BERBASIS KADAR SIANIDA

Penelitian dilakukan dua tahap, yaitu tahap karakterisasi sifat fisik dan karakterisasi sifat kimia ubi kayu. Rancangan penelitian yang digunakan pada karakterisasi fisik yaitu metode skoring oleh panelis semi terlatih dengan faktor yang dikaji meliputi ukuran, bentuk, warna kulit ubi, kehalusan tekstur kulit, warna kulit luar, warna kulit dalam, warna daging umbi serta kehalusan tekstur daging umbi. Karakterisasi kimia meliputi analisa proksimat dan HCN bebas. Data yang diperoleh dianalisa dengan menggunakan analisa sidik ragam (ANOVA) kemudian dilanjutkan dengan uji lanjut DMRT apabila terdapat beda nyata. Hasil penelitian menunjukkan tingkat sianida memberikan pengaruh yang nyata terhadap sifat fisik dan kimia ubi kayu. Karakteristik kimia ubi kayu Darul Hidayah yaitu mengandung kadar air 60.88 ± 0.06% bk, kadar abu 2.13 ± 0.02% bk, kadar protein 3.22 ± 0.05% bk, kadar lemak 1.21 ± 0.08% bk, kadar karbohidrat (by different) 33.69 ± 0.25%, kadar pati 24.49 ± 0.08% bk, kadar serat kasar 2.44 ± 0.10% bk, HCN bebas 39.56 ± 0.18 mg/kg. Ubi kayu Adira 4 mengandung kadar air 74.48 ± 0.20%bk, kadar abu 0.87 ± 0.16%bk, kadar protein 0.53 ± 0.04% bk, kadar lemak 0.185 ± 0.10% bk, kadar karbohidrat (by different) 24.08 ± 0.20%, kadar pati 19.13 ± 0.27% bk, kadar serat kasar 1.18 ± 0.17%bk, HCN bebas 63.46 ± 0.30 mg/kg. Ubi kayu Malang 4 mengandung kadar air 66.78 ± 0.07% bk, kadar abu 0.83 ± 0.09% bk, kadar protein 0.56 ± 0.12% bk, kadar lemak 0.13 ± 0.04% bk, kadar karbohidrat (by different) 31.95 ± 0.05%, kadar pati 22.7 ± 0.28% bk, kadar serat kasar 1.39 ± 0.07% bk, HCN bebas 116.37 ± 0.12 mg/k

Optimasi Proporsi Tepung Kelapa dan Waktu Proofing Terhadap Karakteristik Fisik Roti Tawar Menggunakan Metode RSM (Response Surface Methodology)

Produksi kelapa yang besar tidak diimbangi dengan pemanfaatan kelapa yang baik. Pembuatan roti tawar membutuhkan tepung terigu yang masih diimpor. Salah satu upaya pemanfaatan kelapa adalah dengan mensubstitusikan tepung kelapa dalam pembuatan roti tawar. Selain dapat menurunkan persentase penggunaan terigu, hal ini juga diharapkan dapat meningkatkan kadar serat dalam produk roti. Namun, penambahan tepung kelapa pada pembuatan roti tawar menyebabkan kemunduran pada daya kembang roti. Oleh karena itu, penelitian ini bertujuan untuk optimasi proporsi tepung kelapa dan waktu proofing untuk mendapatkan roti tawar dengan karakteristik fisik memiliki volume spesifik yang baik. Rancangan penelitian menggunakan Response Surface Methodology (RSM) Central Composite Design (CCD), dengan faktor jumlah proporsi tepung kelapa:tepung terigu (gram) dan waktu proofing (menit). Respon yang diamati adalah berat roti dan volume roti. Roti hasil optimasi dilakukan karakterisasi volume spesifik (cm3/gram), porositas (mm2), dan brownnes index (BI) dan dibandingkan dengan roti tawar roti kontrol yang tanpa dilakukan penambahan dengan tepung kelapa. Hasil penelitian menunjukkan titik optimal proporsi tepung kelapa:tepung terigu dan waktu proofing pada pembuatan roti tawar yaitu kombinasi proporsi tepung kelapa 3 g dengan waktu proofing 100,823 menit. Karakteristik fisik roti tawar yang dihasilkan pada perlakuan optimal yaitu berat roti 326,82 gram; volume roti 1351,67 cm3; volume spesifik roti 4,13 cm3/g; nilai porositas 4,54; dan brownness index (BI) 34,94. Roti perlakuan optimal dibandingkan dengan roti kontrol menggunakan uji T (p<5%) didapatkan hasil porositas roti perlakuan optimal (p=0,024) memiliki perbedaan yang signifikan terhadap roti kontrol, sedangkan volume spesifik (p=0,093) dan nilai brownness index (p=0,318) roti perlakuan optimal tidak memiliki perbedaan yang signifikan terhadap roti kontro

Hasil Cek Similiritas Cyanogenic compounds removal and characteristics of non- and pregelatinized traditional detoxified wild yam (Dioscorea hispida) tuber flour

The presence of cyanide compounds restricts the utilization of wild yam (Dioscorea hispida) tubers for food or food ingredients. Traditional detoxification, usually used in wild yam chips processing, has not been evaluated for its effectiveness in reducing cyanogenic compounds. Processing into flour will increase wild yam tubers utilization and pregelatinization usually improve flour functional properties. This study aimed to evaluate the effect of 4 traditional detoxification methods and pregelatinization on cyanogenic compounds removal and wild yam tuber flour characteristics. The different methods were in rubbing ash, soaking time, and pregelatinization methods by boiling or steaming. The duration of a particular step was also different. The results showed that traditional detoxification methods reduced total cyanides 97%, cyanogenic glycosides 98-100%, acetone cyanohydrin 89-97%, and HCN 94-95%; also affected degree of cyanogenic compounds removal. Pregelatinization also reinforced the degree of cyanogen removal. Tuber flour physicochemical properties were affected by detoxification methods and regelatinization. Modification of starch might occur due to the presence of SiO2 and calcium in rubbing ash and affected functional properties of wild yam tuber flour. Starch granule morphology appeared not to be affected by detoxification methods. Traditional detoxification methods could be used to make a safe wild yam tuber flour