Peranan Bakteri Asam Laktat dalam Menghambat Listeria Monocytogenes pada Bahan Pangan

Bakteri asam laktat telah digunakan secara luas sebagai pengawet hayati (biopreservatives) untuk menekan dan menghilangkan bakteri patogen dan pembusuk dalam bahan pangan. Kemampuan sebagai pengawet hayati tersebut dihasilkan oleh senyawa-senyawa yang diproduksi bakteri asam laktat yang bersifat antimikrobia terutama bakteriosin, asam-asam organik, dan hidrogen peroksida. Peranan bakteri asam laktat dan senyawa yang dihasilkan sebagai antimikrobia yang banyak diteliti, diantaranya adalah terhadap Listeria monocytogenes yang merupakan salah satu bakteri patogen yang sangat potensial menyebabkan keracunan pangan karena mampu tumbuh pada berbagai bahan pangan dan dapat bertahan pada penyimpanan beku. Aplikasi bakteri asam laktat dan senyawa yang dihasilkan untuk menghambat dan mematikan L. monocytogenes telah dilakukan pada berbagai pangan yaitu pada daging ternak dan unggas, sosis, ikan dan pangan asal laut, telur, susu, keju dan sayuran. Penerapan bakteri asam laktat dan senyawa yang dihasilkan sebagai antimikrobia diharapkan dapat meningkatkan kemanan pangan

Pengaruh Konsentrasi Natrium Alginat Sebagai Penjerat Sel Lactobacillus Acidophilus Fncc 0051 Dan Lama Penyimpanan Terhadap Jumlah Sel Yang Terlepas Dan Karakter Carrier

The aim of this study is to know the effect of sodium alginate concentration in Lactobacillus acidophilus FNCC 0051 entrapment, refrigeration storage (±5oC) period and interaction of both factors on the number of released cells and carrier's character (UHT milk). The experimental design used was factorial RBD (Randomized Block Design) design with two factors, sodium alginate concentration (1%, 1,5%, 2%) and storage period (0,10, 20 days). The parameters observed are the number of released cells (Total Plate Count / TPC), pH and total lactic acid of the carrier (UHT milk). The obtained data are statistically analyzed by ANOVA (Analysis of Variance) at α=5% and continued with Duncan's Real Difference Distance test (Duncan's Multiple Range Test) to determine which level of the treatment that gives a significant differences. Sodium alginate concentration and storage period had significant effect on the number of released cells and carrier's character (pH and total lactic acid of UHT milk) and there is interaction between both factors. The lower level of sodium alginate concentration increased the number of released cells, decreased pH value and increased total lactic acid. During 20 days storage, the amount of released cells and acidity of carrier increased than 0 and 10 days. Interaction between both factors which give the less number of released cells (3,7948 log cfu/ml) and carrier's character changes (pH = 6,4767 and total lactic acid= 0,0741 %) is combination of 2% sodium alginate concentration in 0 days storage

Pengaruh Variasi Proporsi Sari Bit Merah dan Susu Uht terhadap Sifat Fisikokimia, Mikrobiologis dan Sensoris Yoghurt

Yoghurt is a fermented milk product with activity of Lactic Acid Bacteria (LAB), Streptococcus thermophilus (ST) and Lactobacillus bulgaricus (LB). Red beet juice has attractive purplish red color which is a betalain pigment so it can be an alternative natural dyes for yoghurt products. The purpose of this research is to determine the effect of variation proportion of red beet juice and UHT milk on the physicochemical, microbiological and sensory properties of yoghurt. The experimental design used Randomized Block Design (RBD) with one factor namely proportion of red beet juice and UHT milk which consists of 6 treatments is 0%: 100%, 2%: 98%, 4%: 96%, 6%: 94%, 8%: 92% and 10%: 90% with four replications for each treatment. The parameters observed are acidity, pH, syneresis, total LAB and sensory (preferences of color, aroma and taste). The results of this study showed that the variation proportion of red beet juice and UHT milk affected the physicochemical, microbiological and sensory properties of yoghurt. Increased proportion of red beet juice reduced pH of yoghurt meanwhile acidity, syneresis and total lactic acid bacteria in yoghurt produced increased. The results of weighting test showed that best treatment of red beet yoghurt is 6% red beet juice and 94% UHT milk with a pH value of 4,53, total acid 1,18%, syneresis 0,08%, total LAB 10,5212 log cfu/mL, preference consumer for color 7,29 (like), aroma 7,80 (like) and flavor 7,99 (like)

Pembuatan Yoghurt Murbei Hitam (Morus Nigra L.): Proporsi Sari Buah dan Susu Sapi terhadap Komponen Bioaktif dan Viabilitas Bakteri Asam Laktat Selama Penyimpanan

Yoghurt is made from milk processing through fermentation by Lactic Acid Bacteria (LAB), Lactobacillus bulgaricus and Streptococcus thermophilus. Adding black mulberry's juice can improve yoghurt's functional characteristic through anthocyanin. Bioactive compounds was known unstable on storage and reportedly capable both to inhibit pathogen bacteria's and stimulate LAB's growth. The aim of this research is observe the effects of different proportion of fresh juice and cow's milk, storage time and the interaction both of them on bioactive compounds and viability of LAB. This research used factorial Randomized Block Design (RBD) with two factors, proportion of fresh juice with fresh cow's milk 5:95 (M1), 10:90 (M2), 15:85 (M3) % (v/v) and storage time 3 (L1), 10 (L2), 20 (L3) days with three replications. The parameters observed were total phenol, total flavonoid, anthocyanin content, total of LAB and pH as complement data. Data statistically analyzed by ANOVA test (Analysis of Variance) at α = 5% and continued with DMRT (Duncan's Multiple Range Test) at α = 5%. Used different proportion of fruit juice and storage time had significant effect on bioactive compounds and viability of LAB but there is no interaction both of them. The higher level proportion of fresh juice made amount of bioactive compounds increased and viability of LAB decreased. Increased storage time made bioactive compounds and viability of LAB decreased. The amount of bioactive compounds on black mulberry yoghurt after 20 days storage ranged from 49,20-99,14 µg GAE/g yoghurt, 101,91- 146,27 µg CE/g yoghurt, and 7,96-23,89 µg cya-3-glu/g yoghurt with ALT value ranged from 9,4804-9,5997 log cfu/mL and pH 3,877-3,961

Pengaruh Proporsi Air dan Etanol sebagai Pelarut terhadap Aktivitas Antioksidan Angkak Biji Durian dengan Metode Phosphomolybdenum dan Dpph

Angkak is rice fermented product by Monascus sp. Beside rice, durian seeds can be a substrate of Monascus sp. Monascus sp. produces some antioxidant metabolites during fermentation. The purpose of this research investigated the effect of proportion of water and ethanol as solvent for antioxidant activity of durian seeds angkak with phosphomolybdenum and DPPH method. The proportions of water and ethanol as solvents were 100:0 (E0) ; 80:20 (E20) ; 60:40 (E40) ; 40:60 (E60) ; 30:70 (E70) ; and 20:80 (E80) (v/v). ANOVA\u27s result (α=5%) showed that proportion of water and ethanol as solvent interacted pigment content and antioxidant activity of durian seeds angkak. Yellow pigment was dominant pigmen in durian seeds angkak. Ethanol 40% was most effective solvent and ethanol 80% was not effective solvent to extraction durian seeds angkak pigment. The higher antioxidant activity of durian seeds angkak was ethanol 40% (0,5876 mg AAE/g sample (wb)) for DPPH method and ethanol 0% (6,7899 mg AAE/g sample (wb) and 6,4247 mg GAE/g sample (wb)) for phosphomolybdenum method

Pengaruh Jenis Gula Dan Penambahan Sari Nanas-wortel Terhadap Sifat Fisiko-kimia, Viabilitas Bakteri Yogurt, Serta Organoleptik Yogurt Non Fat

Yogurt is a dairy products through fermentation lactic acid bacteria (LAB) by Lactobacillus delbrueckii ssp. bulgaricus dan Streptococcus salivarius ssp. thermophilus. Isomalt has a lower caloric value can be used in yogurt. Addition of pineapple-carrot juice can also be done as a natural coloring gents, aroma and flavor enhancer in yogurt. The experimental design was a nested Randomized Block Design (RBD) with type of sugar (as the nest) consist of sucrose and isomalt, and pineapple-carrot juice addition (as the nested part) consist of 3 levels of 20%, 25%, and 30% with 4 replications for each treatment. The parameters observed were pH, acidity, syneresis, total LAB and sensory (preferences of taste, color, and aroma). Data statistically analyzed by ANOVA (Analysis of Varians) at α = 5%. If there was a significant difference, then it was continued by DMRT (Duncan's Multiple Range Test) test to determine which level of treatment that showed significant differences. Increased concentration of pineapple-carrot juice reduced pH, meanwhile acidity, syneresis, and viability of LAB were increased. The best yogurt in this research were yogurt with sucrose (30% pineapple carrot juice) with pH 4,442, acidity 34,48oSH, syneresis 1,87%, total of LAB 10,4491 log cfu/mL, consumer perception defined as neutral for color, rather liked for taste and aroma, and yogurt with isomalt (25% pineapple carrot juice) with pH 4,468, acidity 34,75oSH, syneresis 2,31%, total of LAB 10,2410 log cfu/mL, consumer perception defined as rather liked for color, neutral for aroma, and rather not liked for taste

Pembuatan Yoghurt Buah Naga Merah (Hylocereus Polyrhizus L.): Proporsi Sari Buah Dan Susu Uht Terhadap Viabilitas Bakteri Dan Keasaman Yoghurt

Red dragon fruit in yoghurt may incrase fermentation rate. This reasearch was to determine the influence of the proportion of red dragon fruit juice and UHT milk on viability of bacteria and yoghurt acidity. The experimental design used Randomized Block Design (RBD) with single factors, proportion of fresh juice and UHT milk 0:100 (M0), 5:95 (M1), 10:90 (M2), 15:85 (M3) 20:80 (M4) 25:75 (M5). The analyzed parameters were viability of bacteria, pH, and acidity of yoghurt. Obtained data statistically analyzed by ANOVA (Analysis of Varians) at α = 5%. If there was a significant difference, then it continued by DMRT (Duncan's Multiple Range Test) test to determine which level of proportion that gives significant differences. The difference in the proportion of red dragon fruit juice and UHT milk was significantly effect to the viability of bacteria, pH and total acid of yoghurt. The higher proportion of red dragon fruit juice increased viability of bacteria and total acid while pH decreased. Based on research, lactic acid bacteria ranged between 9,4624-10,9345 log cfu/m, pH ranged between 4,367-4,806; and total acid ranged between 24,33-48,33 oSH

Pengaruh Proporsi Sukrosa Dan Isomalt Terhadap Sifat Fisikokimia Dan Organoleptik Soft Candy Susu Kedelai

Soft candy is a kind of cotton candy which has a chewy and soft texture that has approximately 6-8% of water content. In this study, soy milk soft candies were made with isomalt as the replacement of sucrose that affected the physicochemical and organoleptic properties of soy milk soft candies. The design of the study was RGD (Randomized Block Design) single factor, namely the proportion of sucrose and isomalt. The proportion of sucrose and isomalt consisted of six level which are 75:25, 60:40, 45:55, 30:70, 15:85, and 0:100%(b/b)) with four replications. The parameters affected physicochemical properties (moisture content, reducing sugar levels, and texture) and the organoleptic properties preferences for taste, texture, and ease bitten). From the weighting test, it was found that the best treaement was P4 (sucrose : isomalt =30:70% (b/b)) with score of 7,52% for water content, 8,2322% of reducing sugar, hardness of 573,038 g.sec, adhesiveness of -74,644 g.sec, 4,7 for preference of taste (rather like), 4,9875 (rather like) for stickiness, and 4,2625 for chewiness (neutral)