Effectiveness Trichoderma and Beauveria bassiana on Larvae of Oryctes rhinoceros On Palm Oil Plant (Elaeis Guineensis Jacq.) In Vitro

O. rhinoceros horn beetle (Coleoptera: Scarabaeidae) is the main pest attacking oil palm crops in Indonesia, especially in palm oil rejuvenation areas. The study was conducted from April to August 2016 in the laboratory of the Faculty of Agriculture, Al-Azhar University, Medan. The materials used in this research are horn beetle pest larvae (O. rhinoceros) originating from PT. Socfin Indonesia, Trichoderma sp fungi originating from the Food Crops and Horticultural Fields of Medan and the B. bassiana fungi are derived from the Plant Seed Plant Protection Center (PBPPTP), aqua pro injection, Tween 80, rice and 96% alcohol. This research uses Completely Randomized Design (RAL) Non Factorial consisting of 13 treatments. The result of mortality of O. rhinoceros larvae on 1-14 DAA observation can be seen in appendix 2-43. Based on fingerprint analysis showed that the application of Trichoderma sp and B. basianna fungi on O. rhinoceros larvae had no significant effect on observation of 1 DAA to 9 DAA, but had a very significant effect on observation of 10 DAA to 14 DAA. The results of germination of Trichoderma sp and B. basianna fungus 4 hours after incubation period can be seen in appendix 61-66. Precentages mortality of the highest larvae of O. rhinoceros to Trichoderma sp fungus with a dose of 20 gr (96.67%) with the application method spread on the larvae. The highest amount of conidial density is found in Trichoderma sp fungi with doses of 60 g x 100-1 ml of aqua pro injection of 7.25 x 106 conidia/ml.Germination level of conidia mushroom highest in Trichoderma sp fungi with dose 60 gr x 100-1 ml aqua pro injection that is as much as 91%

Effect of Two Production Methods on Macro Nutrient and Isoflavone-aglycone Composition in Tempeh Produced by Household Industries

Background: Tempeh was used as nutrition source and healthy food. Tempeh household industries apply different production methods. Those different could lead to different microbial composition and hence different chemical composition of tempeh. Therefore it is necessary to evaluate the effect of different tempeh production methods on the content of macro nutrient and active compound such as isoflavone-aglyconee in tempeh. Methods: The design of the study was field study and laboratory analyses. Samples of tempeh were collected from two tempeh household industries in Bogor, who applied different production methods in March 2011 and kept frozen before analyses. Analyses of macro nutrient and isoflavone-aglycone were carried out in the laboratory from April-July 2013 using AOAC methods. Results:Except for ash content, on wet bases, all macro nutrient and isoflavone-aglycone composition of tempeh produced by method A was slightly higher than method B. However based on dry weight, tempeh produced by method B contained higher macro nutrition and isoflavone-aglycone than tempeh produced by method A, except carbohydrates. Conclusion: Different tempeh production methods affected macro nutrient and isoflavone-aglycone content. However, tempeh from two household industries applying different method could be used as good sources of macro nutrient and isoflavone-aglycone. (Health Science Indones 2013;2:69-73

Sensory Profiles and Lactic Acid Bacteria Density of Tape Ketan and Tape Singkong in Bogor

Tape ketan (fermented glutinous rice) and tape singkong (fermented cassava) are traditional Indonesian foods produced by fermenting carbohydrate sources using ragi as starter culture. Those products known to contain high number of lactic acid bacteria (LAB). The purpose of the study was to evaluate the sensory characteristics of tape ketan and tape singkong from different household industry in Bogor, to identify the sensory profile, and to evaluate the correlation between LAB density and sensory attribute. The research was started by survey to household tape industries, followed by sensory analysis of rating hedonic and Quantitative Descriptive Analysis (QDA), and LAB analysis. Data analysis of rating hedonic was done by ANOVA and post-hoc Duncan test, while data analysis of QDA was done by Principle Component Analysis (PCA). Samples of tape ketan were taken from two different home industries (BK and LK), while samples of tape singkong were taken from four different home industries (CT, NG, SH, TS). Hedonic rating test showed that the most preferred sample overall was tape ketan BK and tape singkong CT. QDA results showed that tape ketan BK was characterized by its sweetness, rice-like aroma, rice-like taste, and texture, while tape ketan LK was characterized by alcoholic aroma, alcoholic taste, sourness, and color. Tape singkong NG were characterized by sour aroma, alcoholic aroma, alcoholic taste, and color. Specific characteristic of tape singkong CT was bitterness and bitter aftertaste, SH was sweetness, and TS was texture. LAB of tape ketan BK (8,5 log cfu/g) was higher than LK (7,9 log cfu/g). Tape singkong with highest density of LAB was TS (8,1 log cfu/g), followed by CT (7,2 log cfu/g), NG (7,0 log cfu/g), and SH (6,5 log cfu/g). There was no correlation between the density of LAB and descriptive score of sourness, alcoholic taste, and sweetness

Kajian Isolat Bakteri Asam Laktat dalam Menurunkan Kolesterol secara In Vitro dengan Keberadaan Oligosakarida

Penelitian ini mengevaluasi lima isolat bakteri asam laktat (BAL) dari sumber yang berbeda, yaitu Lactobacillus fermentum S21209 dan Lactobacillus plantarum 1-S27202 dari tempe, Lactobacillus rhamnosus R23 dan Pediococcus pentosaceus 1-A38 dari ASI dan isolat komersial Lactobacillus acidophilus FNCC 0051 dari percernaan manusia dalam kemampuannya menurunkan kolesterol secara in vitro dan kemampuannya memetabolisme senyawa oligosakarida prebiotik. Pengaruh senyawa oligosakarida terhadap kemampuan isolat BAL terpilih untuk menurunkan kolesterol juga dievaluasi. Pengujian dilakukan pada media berbasis MRS dengan atau tanpa oligosakarida terdiri dari galaktooligosakarida (GOS), fruktooligosakarida (FOS), inulin, hidrolisat inulin atau kombinasi oligosakarida sebagai prebiotik. Hasil penelitian menunjukkan bahwa semua isolat mampu menurunkan kolesterol, dan penurunan kolesterol tertinggi ditunjukkan oleh isolat L. acidophilus FNCC0051 dan L. rhamnosus R23. Penurunan kolesterol diduga terjadi melalui dua cara yang berbeda. Mekanisme penurunan kolesterol oleh isolat P. pentosaceus 1-A38 melibatkan asimilasi kolesterol, sedangkan pada keempat isolat lainnya kemungkinan melibatkan pengikatan kolesterol pada permukaan sel. Selain itu, isolat BAL juga memiliki kemampuan yang berbeda dalam memanfaatkan oligosakarida prebiotik, terlihat pada penurunan total gula dalam medium. Metabolisme senyawa oligosakarida oleh L. acidophilus FNCC0051 dan L. rhamnosus R23 menghasilkan beberapa asam organik termasuk SCFA dengan proporsi terbesar asam laktat diikuti oleh asam asetat. Selain itu, proporsi asam propionat dan butirat dipengaruhi oleh jenis isolat dan sumber karbon. L. acidophilus FNCC 0051 mampu menurunkan kolesterol dalam media berbasis MRS dengan keberadaan oligosakarida baik tunggal maupun kombinasi sebagai sumber karbon dan melibatkan mekanisme baik asimilasi dan pengikatan kolesterol pada permukaan sel

Aktivitas Antimikroba Minyak Esensial Jahe Merah (Zingiber Officinale Var. Rubrum) dan Lengkuas Merah (Alpinia Purpurata K. Schum) terhadap Bakteri Patogen dan Perusak Pangan

Penelitian ini bertujuan untuk mengetahui karakteristik, komposisi dan aktivitas antimikroba minyak esensial jahe merah dan lengkuas merah lokal Indonesia terhadap empat spesies bakteri patogen dan Perusak pangan, yaitu B.cereus ATCC 10876, E.coli ATCC 25922, S. typhimurium ATCC 14028, dan P. aeruginosa ATCC 27853. Analisis karakteristik fisika-kimia dilakukan sesuai standar ISO 7355:1985. Komposisi kimia dianalisis menggunakan alat GC-MS. Pengujian aktivitas antimikroba dilakukan dengan metode difusi cakram untuk menentukan zona hambat, sertabroth microdillution untuk menentukan nilai Minimum Inhibitory Concentration (MIC) dan Minimum Bactericidal Concentration (MBC). Karakteristik minyak esensial jahe merah yang dihasilkan yaitu kuning kecoklatan, berat jenis 0,883, indeks bias 1,480, putaran optik -8.45, larut jernih (1:1) dalam alkohol 90%, bilangan asam 2,06, dan bilangan ester 42,45. Minyak esensial lengkuas merah memiliki karakteristik warna kuning terang, berat jenis 0,895, indeks bias 1,496, putaran optik -9.15, larut jernih (1:1) dalam alkohol 90%, bilangan asam 1,95 dan bilangan ester 140,15. Komponen mayor minyak esensial jahe merah terdiri dari trimethyl-heptadien-ol, ar-curcumene, camphene, carbaldehyde, -sesquiphellandrene, dan nerol; sedangkan komponen mayor minyak esensial lengkuas merah terdiri dari 1.8-cineole, chavicol,9-desoxo9-xi-hydroxy-3,5,7,8,9,12-pentaacetat-ingol, -caryophyllenedan -selinene. Minyak esensial jahe merah dan lengkuas merah memiliki aktivitas antibakteri yang bersifat moderat terhadap bakteri patogen dan Perusak pangan, dengan kisaran zona hambat rata-rata 7,17-10,33 mm dan 7,25-11,17 mm. Minyak esensial jahe merah dapat menghambat pertumbuhan bakteri uji pada nilai MIC 2,65-3,97 mg/mL dan nilai MBC 3,10-5,29 mg/mL, sedangkan minyak esensial lengkuas merah dapat menghambat bakteri uji dengan nilai MIC 1,79-4,03 mg/mL dan nilai MBC 1,79-4,92 mg/mL. Berdasarkan nilai MIC dan MBC, sensitivitas bakteri uji terhadap minyak esensial jahe merah dan lengkuas merah menurun berturut-turut dari B. cereus > E. coli > S. typhimurium > P. aeruginosa. Sensitivitas bakteri Gram positif dan Gram negatif terhadap kedua minyak esensial ini menunjukkan potensi minyak esensial jahe merah dan lengkuas merah untuk digunakan sebagai pengawet alami di industri pangan

Metabolic studies on lactic acid bacteria

SIGLEAvailable from British Library Document Supply Centre- DSC:DX171895 / BLDSC - British Library Document Supply CentreGBUnited Kingdo

Antimycotic Activity of Lactic Acid Bacteria on the Growth of Cheese Contaminating Molds

Local cheese is frequently contaminated by toxigenic molds which is harmful for human health. Lactic acid bacteria have been proven to inhibit the growth of toxigenic mold in some food products. The research was aimed to study the activity of indigenous lactic acid bacteria to inhibit the growth of toxigenic molds in local cheese. The molds studied were isolated from local cheese production (Gouda type). The cheese contaminating molds were identified as Penicillium sp. and Aspergillus sp. Nine species of indigenous lactic acid bacteria (LAB) were tested for antimycotic activities, i.e. Lactobacillus plantarum kik, Lactobacillus plantarum sa, Lactobacillus plantarum pi28a, Lactobacillus plantarum dd, Lactobacillus coryneformis, Lactobacillus brevis, Lactococcus piscium, Leuconostoc mesenteroides, and Leuconostoc paramesenteroides. The research revealed that the promising indigenous LAB which inhibited the contaminating molds was Lb plantarum pi28a. Application of Lb plantarum pi28a on local cheese production could inhibit the growth of Penicillium sp. and Aspergillus sp. up to 12 days. Key words: cheese, contaminating mold, lactic acid bacteri

Antimycotic Activity of Lactic Acid Bacteria on the Growth of Cheese Contaminating Molds

Local cheese is frequently contaminated by toxigenic molds which is harmful for human health. Lactic acid bacteria have been proven to inhibit the growth of toxigenic mold in some food products. The research was aimed to study the activity of indigenous lactic acid bacteria to inhibit the growth of toxigenic molds in local cheese. The molds studied were isolated from local cheese production (Gouda type). The cheese contaminating molds were identified as Penicillium sp. and Aspergillus sp. Nine species of indigenous lactic acid bacteria (LAB) were tested for antimycotic activities, i.e. Lactobacillus plantarum kik, Lactobacillus plantarum sa, Lactobacillus plantarum pi28a, Lactobacillus plantarum dd, Lactobacillus coryneformis, Lactobacillus brevis, Lactococcus piscium, Leuconostoc mesenteroides, and Leuconostoc paramesenteroides. The research revealed that the promising indigenous LAB which inhibited the contaminating molds was Lb plantarum pi28a. Application of Lb plantarum pi28a on local cheese production could inhibit the growth of Penicillium sp. and Aspergillus sp. up to 12 days. Key words: cheese, contaminating mold, lactic acid bacteri