ENHANCED METHOD FOR AMPLIFYING ANTIMICROBIAL ACTIVITY OF LACTOPEROXIDASE SYSTEM IN MILK AND DERIVED PRODUCTS BY CARROT EXTRACT AND BETA CAROTENE

OSCN–  has  been  known  and  well  documented  as  natural  antimicrobial  agent    generated  from the  lactoperoxidase  system (LPOS)  but  the  antimicrobial  activity  exerted  from  this  system  is  too  low  for  certain  food  such  as  milk  and  derived products (up to 1.2 log CFU/ml) resulting in the restriction on industrial  development  of  LPOS.  Our  previous  study  concluded  that  involvement  of  carrot  extract and beta carotene in LPOS significantly boosted the antimicrobial activity  (up  to  6  log  CFU/ml)  against  S.  enteritidis.  This  finding  should  be  continued  to  the  application  on  food.  Since  we  found  that  LPOS  generates  low  antimicrobial  activity  on  milk  and  derived  product,  our  research  will  be  conducted  on  the  application  of  LPOS  plus  carrot  extract  and  beta  carotene  on  milk  and  derived  product.  Because  the  high  antimicrobial  activity  is  needed  for  industrial  purposes,  this  research  may  open  the  way  for  industrial  development  of  natural  antimicrobial agent from LPOS.  This research will be conducted in three steps of experiment: (1) ensuring  the  incredible  antimicrobial  activity  of  LPOS  plus  carrot  extract  and  beta  carotene  against  three  poisonous  tropical bacteria:  C. jejuni,  S. enteritidis,  and E.  coli,  (2)  utilization  of  LPOS  plus  carrot  extract  and  beta  carotene  in  milk:  full  cream and skimmed milk, and (3) utilization of LPOS plus carrot extract and beta  carotene  in  milk  derived  product:  yogurt  and  tropical  fruity  milk.  The  purification  of  LPO  from  bovine  milk,  the  complimentary  data  analysis  for  generation  of  LPOS  antimicrobial  activity  by  the  addition  of  carrot  extract  and  beta  carotene  will  be  conducted  in  Japan  and  for  the  application  in  tropical  poisonous  bacteria,  milk,  and  milk  derived  product  will  be  conducted  in  Indonesia.  The  outcomes  of  this  research  from  three  step  of  research  are  three  international  publications  at  international‐scopus‐indexed‐journals  :  International Journal of  Dairy Science and  one  of  patent:  “enhanced  method  for  improvement of LPOS antimicrobial activity by involvement of carrot extract and  beta carotene in milk and derived product”.     Keywords:  Lactoperoxidase,  antimicrobial  activity,  carrot  extract,  beta  carotene,  milk, derived products

INVESTIGATION DICARBONYL COMPOUNDS GENERATED FROM THE MAILLARD REACTIONS OF METHIONINE WITH REDUCING SUGARS TO ENFOLD OFF FLAVOR IN GOAT’S MILK

Population of goat in Indonesia remains low and stagnant (about 1.2 % per year). In the other hand, Indonesia is a tropical country, which is suite for the goat’s growth. One of strong reason is low in goat-based product’s demand since “goaty” flavor existed in goat milk is off-flavor that is highly responsible for the consumer dislike. Therefore, to increase the demand, the reduction of “goaty” flavor is suggested. Our previous research showed the strategy to reduce intensity of “goaty” flavor by folding off-flavor with maillard product. Rare sugar is the new substances beside having zero calories and high antioxidant, but also acting as amino-binding in maillard reaction. Among rare sugars, only three: fructose, psicose, and tagatose that able to produce high intensity of intermediate product from maillard reaction but those intensity were disable to enfold the “goaty” flavor. Therefore, the integration to reactive amino acid, such as methionine is required to enhance the production intermediate product of maillard reaction resulting in the huge suppression to off-flavor in goat’s milk. Methionine is a remarkable reactive compound that has ability to produce high content of carbonyl compound; an intermediate compound from maillard reaction. Therefore, this research will integrate methionine and rare sugars in maillard reaction process to produce high content of intermediate product of maillard reaction to suppress the off-flavor in goat’s milk. This research will be done for 2 years and this 1 st research will be focused for (1) production of strong carbonyl compound (quinoxalines) from the reaction mixture containing methionine and rare sugars (2) one patent document, (3) one research paper in Emirates Journal of Food and Agriculture (Scopus, IF= 0.3) and (4) one proceeding’s article at International Conference on Renewable Energy and Development, Japan (Scopus Indexed Proceeding). To the best our knowledge, there was no research about this and this research will be provide high value result. We believe that this research also provide a strategy to produce the less or no goaty flavor in goat’s milk with ease. Keywords: carbonyl compound, quinoxalines, goaty flavor, maillard reaction, rare sugars

THE EFFECT OF DIFFERENT RATIO OF BACTERIA (LACTOBACILLUS BULGARICUS + STREPTOCOCCUS THERMOPHILUS AND BIFIDOBACTERUM LONGUM. ATCC15707) ON CHARACTERISTICS OF YOGURT AT DIFFERENT STORAGE PERIOD

The main purpose of this research is to provide information about the effect of Bifidobacterium longum ATCC15707 on the characteristics of yogurt during different of storage period. The B.longum was obtained from Laboratory of Food and Nutrition Collection Culture Gadjah Mada University and a S.thermophillus + L.bulgaricus (1:1) was obtained from a commercial yogurt (Milkuat). This research was performed in Laboratory of Animal Science and Dairy Milk Processing Industry, Gadjah Mada University, used 8 L fresh milk cow, yogurt sample were stored at 4 ºC for 28 days.  Research using Completely Randomized Design with Factorial pattern A x B (4 x 2). Factor A is the ration between yogurt starter ST+Lb and BL (T1 is control 4% from yogurt starter, T2 1:3 (v/v), T3 2:2 (v/v), T4 3:1(v/v)). Factor B is the storage period (1 and 21 days) for chemical, physical and organoleptic analyses and (1, 14, 21 and 28) for microbial. Parameters measured are microbiology (total lactic acid bacteria), chemistry (acidity, pH, total solids, fat, protein and lactose), physical (viscosity) and organoleptic quality (color, texture, taste, performance, sweetness, acidity, bitterness and rancidity). If there is a real effect of treatment was followed by Duncan Multiple Test and LSD test for organoleptic quality. Microbial counts were log transformed and statistically evaluated. The result indicated that the yogurt produce with 3% (S.thermophillus and L. delbrueckii subsp. bulgaricus) and 1% B.longum ATCC15707 during storage period (1 and 21 days) at 4 ºC effected significantly to increase acidity and total solid of yogurt more than other treatment, decrease pH value significantly different. Also this ratio between starter bacteria obtained the high score in the taste and texture from the panelists

KARAKTERISTIK ES KRIM KEFIR PUREE BUAH NAGA MERAH SEBAGAI PANGAN FUNGSIONAL ANTIOBESITAS

Penelitian ini bertujuan untuk mengetahui pengaruh fortifikasi puree buah naga merah dengan konsentrasi yang berbeda terhadap karakteristik fisik, kimia, sensoris, dan efeknya terhadap bobot badan dan jumlah konsumsi pakan mencit sebagai hewan uji antiobesitas pada es krim kefir sebagai pangan fungsional. Materi yang digunakan yaitu puree buah naga merah, curd kefir serta bahan untuk membuat es krim dengan formulasi bahan baku yang berbeda tiap perlakuan. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 5 perlakuan. Perlakuan dalam penelitian ini adalah konsentrasi fortifikasi puree buah naga merah dengan konsentrasi 0%, 10%, 20%, 30%, dan 40%. Analisis data yang digunakan yaitu Kruskal Wallis dan analisis Independent Sampel T-Test pada taraf signifikansi 5%. Hasil yang diperoleh yaitu perlakuan terbaik berdasarkan uji organoleptik dihasilkan oleh es krim kefir dengan fortifikasi PNM 30%. Es krim kefir dengan fortifikasi puree buah naga merah memberikan pengaruh nyata (

Characteristics of Yogurt Ice Cream Fortified with Red Dragon Fruit Puree as Anti-Obesity Functional Food

This study aimed to determine the effect of Red Dragon Fruit Puree (RDP) added to yogurt ice cream on its sensory, physical and chemical characteristics as well as its anti-obesity effect on mice fed with high-fat diet. To obtain the optimal addition level, RDP was added to the yogurt-based ice cream dough in various proportions: 0 (control), 10, 20, 30, and 40%. The sensory evaluation signifies that 30% RDP addition results in the best yogurt ice cream because it produces favorable flavor, attractive color (purplish pink), and the most preferable taste for the panelist. Data on physical and chemical characteristics showed that RDP yogurt ice cream has lower overrun, total solid, fat, carbohydrate, and calorie content than non-RDP yogurt ice cream (p<0.05). The animal test identified that consumption of RDP yogurt ice cream for 14 days could reduce the mice’s (a xenograft model) body weight under normal and high-fat diet conditions (p<0.05). Thus, RDP yogurt ice cream with specific physical and chemical characteristics potentially results in anti-obesity effects in pre-clinic setting. RDP yogurt ice cream merits further studies, especially for clinical test, before the commercialization stage

Browning intensity, color development, scavenging activity of Maillard reaction product from Fructose –Lysine and Glucose – Lysine model system.

Polysaccharides occurs abundantly in the environment as food resources and may be produced commercially to generate fructose. This research was used fructose (Fruc) and lysine (Lys) as a model of glycation reaction to generate the MRPs. This study was aimed to demonstrate the browning intensity, browning index, spectra measurement, scavenging activity, and the correlation between browning intensity and scavenging activity of the MRPs generated from Fruc – Lys using low temperature at 50˚C. Materials used in this present study were D-fructose, D-Glucose, Lysine, ABTS or 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid). Fruc and Lys were used to produce MRPs using heating process at 50˚C for 48 hour. Browning intensity, scavenging activity, and spectral measurement used spectrophotometer, while browning index used colorimeter for determining the value. The correlation between browning intensity and scavenging activity was analyzed using GraphPad Prism to obtain the significance value of correlation. Result from this research demonstrated that the browning intensity, color development, and scavenging activity were improved along with the increase in duration of heating process. Based on spectra analysis, MRPs from Fruc-Lys was initially detected at 48 h of heating treatment. The correlation between browning intensity and scavenging activity were assigned as a positive and significant correlation. In conclusion, Maillard reaction were able to be detected at 48 h of heating process. Since the further process of glycation should be controlled, the use of limited duration on the heating process of sugar-protein compound is advised

Demonstration of Physical Phenomenas and Scavenging Activity from D-Psicose and Methionine Maillard Reaction Products

Maillard reaction has been well understood as a non-enzymatic reaction between reducing sugars and amino acids to generate the Maillard reaction products (MRPs). This study is aimed to demonstrate the browning intensity, color development, spectra measurements, scavenging activity, and the correlation between browning intensity and scavenging activity of the MRPs generated from D-Psicose and Methionine (Psi-Met) at 50℃. This finding may provide beneficial information of D-psicose and MRPs for the next scientific research, and may provide beneficial information of D-psicose to the food industries which applies MRPs in their products. The materials on this present study are D-psicose, D-fructose, Methionine, ABTS or 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid). Unless otherwise specified, all other chemicals were reagent grade. The method on this present study is consist of MRPs model preparation, physical and chemical analysis, which are browning intensity, color development, spectroscopic measurements, and ABTS radical scavenging activity. The browning intensity of MRPs was investigated based on the absorbance using spectrophotometer at 420 nm, the color development was observed using digital colorimeter to gained browning index value, the spectra was analyzed using spectrophotometer at 190 - 750 nm, and the scavenging activity was determined with ABTS method using spectrophotometer at 734 nm. Then, the correlation between browning intensity and scavenging activity was analyzed using GraphPad Prism to know the significance. During the Maillard reaction process to generate MRPs, Psi-Met were showing better performance than Psi. The browning intensity, color development, and scavenging activity were improved according to the heating process increased. The MRPs product derived from Psi-Met was able to produce at 21 proven by spectrum measurements. The correlation between browning intensity and scavenging activity were assigned positive non-linear correlation and significant correlation. Essentially, the MRPs derived from Psi-Met have better scavenging activity and physical phenomenas than the heated product of Psi

Aktivitas Angiotensin-Converting Enzyme Inhibitor (ACEI) pada Tepung Putih Telur hasil Vakum-Freeza Drying

Studies of the application of vacuum freeze drying on the egg white powder manufacture to our knowledge are still limited. The aim of this study was to evaluate vacuum freeze drying method with different pressure and the thickness of sample dilution on the angiotensin-converting enzyme inhibitory (ACEI) of the egg white powder. The present study used 405 eggs from the same farm. Treatments of this experiment were different pressure in the drying chamber (0,2; 0,28 and 0,370) mbar and the thickness of the sample dilution (4, 5, 6) mm and the parameters of this study were ACEI or antihypertensive that determined using HPLC (Shimadzhu, CI8). The results showed that vacuum freeze drying method using 0,37 mbar and 6 mm can produced egg white powder with ACEI activity 94%. Key Word: Eggs White, Protein, Freeze-Drying, ACEI, antihypertensiv

Pengaruh Penambahan Susu Skim pada Pembuatan Frozen Yogurt dengan Bahan Dasar Whey terhadap Total Bahan Padat, Waktu Pelelehan dan Tekstur

The purpose of this research was to determine the effect of skim milk addition to the frozen yogurt with whey as the basic material on total solid, melting time, and the texture. The materials which are used in this research; fresh milk, lime, rennet, medium deMan Rogosa Sharpe (MRS) broth, culture starter (Lactobacillus bulgaricus dan Streptococcus thermophillus), CMC (carboxyl methyl celulose), yolk, (Gulaku), cream (whipping cream ‘pondan'), and skim milk (‘calci Skim Indomilk'). The tools which are used; ice cream maker, incubator, strainer, scales, waterbath, oven, thermometer, spoon, glass and stopwatch. Experimental design used in this study was completely randomized design with 4 treatments and 5 replications, if there is a treatment effect followed by duncan multiple test area. Test the organoleptic properties using organoleptic test by 25 panelists and analyzed using Kruskal Wallis test. The treatments given is the additional of skim milk as much as 0% (T0), 2% (T1), 4% (T2) and 6% (T3). The results showed that the effect of additional skim (0, 2, 4 and 6%) gave a significant influence (P<0,05) to total solid, melting time, and the texture. The average value of T0, T1, T2 and T3 for total solids, namely 36.417; 34.617; 43.390 and 41.505%, the value of a melting time is 8.82; 9.12; 10.30 and 10.36, and 3.28 minute and texture that is 2.21; 1.38; 2.24 and 2.23. The conclusion of this research is frozen yogurt by whey as the basic material ingredient with the addition skim milk of 4 and 6% had the best quality of food as an alternative product