Penghambatan Produksi Aflatoksin dari Aspergillus flavus oleh Kapang dan Khamir yang Diisolasi dari Ragi Tempe

This research was carried out to study the inhibition of aflatoxin production of Aspergillus flavus by moulds and yeasts isolated from ragi tempe. The result showed that moulds found in the ragi tempe consisted of Rhizopus oligosporus, R. oryzae, R. cohnii, Mucor rouxii, Rhizomucor pusillus, Aspergillus niger and miselia sterilia. Yeasts found in the samples were Candida sp1, Candida sp2 and Trichosporon sp. Twelve mould, and yeast isolates were chosen to determine their ability on inhibition of aflatoxin production. Aspergillus flavus alone or in association with each of these isolates were inoculated in Potato Dextrose Broth and analysed for aflatoxin production at day 10. All combinations yielded less aflatoxin than the single culture of A. flavus. All isolates tested could inhibit aflatoxin production. The highest inhibition was shown by Candida sp1 (99,96%)

Titik Kritis Keamanan Pangan pada Tahap Pengolahan dan Penyajian Beberapa Jenis Minuman Es

In small vendors, iced beverages potentially contain microbiological and chemical hazards. The objective of this study was to identify critical points of hazard during processing and serving steps various types of most popular iced beverages. Based on processing step, there were identified nine types of iced beverages i.e. coconut, grass jelly, sliced fruit, orange, mixed, cendol, juice, blended and flavouring ice. The study was conducted by observation 90 vendors addressed to processing step, utilities, and environ-mental condition at low, middle and high economic scale of vendors. The critical points were determined according to the principles of HACCP. The results showed that more complex of processing step, lower economic scale and poor of facilities caused more critical points. Mixed ice (containing fruits, grass jelly and jelly) that sold at lower economic scale vendor has the most critical points number (11 out of 14), i.e. ice cube, water mixture, syrup, ice washing, ice downsizing, ice storage, fruits and ingredients washing process, fruit and jelly slicing process and storage, and mixing process. On the medium economic scale vendor, there were 1-3 critical points number and on the highest economic scale there was only one critical point number which was in the mixing process

Microcapsul Caracteristics of Probiotic Lactobacillus plantarum Encapsulated by Skim

KARAKTERISTIK MIKROKAPSUL PROBIOTIK Lactobacillus plantarum YANG DIENKAPSULASI DENGAN SUSU SKIM DAN GUM ARAB [Microcapsul Caracteristics of Probiotic Lactobacillus plantarum Encapsulated by Skim Milk and Arabic Gum] H. Rizqiati 1) , B.S.L. Jenie 2) , N. Nurhidayat 3) 1) Fakultas Peternakan UNDIP, Kampus Baru UNDIP Tembalang, Semarang 2) Sekolah Pasca Sarjana IPB, Kampus Darmaga, Bogor 3) Bidang Mikrobiologi Puslit Biologi – LIPI, Serpong Email: [email protected] Received April 15, 2009; Accepted May 25, 2009 ABSTRACT Probiotic Lactobacillus plantarum sa28k and Lactobacillus plantarum mar8 were encapsulated by skim milk, arabic gum, and mixture of skim milk - arabic gum. The probiotic culture was made by forming in biomass and suspension, encapsulating then was dried by spray drying method. microcapsule were in the range 7.4%-9.3%. Total yeast content in microcapsule were about 1.2-1.9 log cfu/ g. Screening result by Scanning Electron Microscope showed that in general has rounded form with unsmooth surfaces and some time had deep wrinkled at the surfaces. Microcapsule had various size, they were about 5-12 µm. Keywords: encapsulation, skim milk, arabic gu

Survival of Lactobacillus plantarum Encapsulated with Skim Milk and Arabic Gum after Spray Drying and Its Viability during Storage

Ten isolates of Lactobacillus plantarum were selected for its survival after heating. Two isolates which showed the highest survival rate were then encapsulated with skim milk, Arabic gum and mixtured of skim milk - Arabic gum. The probiotic cultures were prepared in the form of suspension and biomass and then spray dried. Survival of the probiotic  encapsulated in the  form of biomass after spray drying, and the viability after one month of storage at room temperature were higher than the suspension. It was found that the survival of probiotic bacteria in different encapsulation materials varied after spray drying. The number of probiotic survivals decreased after spray drying for all encapsulation materials tested ranged from less than 1 log cycle to 2 log cycles. Encapsulation of probiotic with three types combination of encapsulating materials showed that no significant difference of survivals after spray drying and viability after one month of storage were observed. The remained number of the probiotic after one month of storage at 4oC and room temperature was 104-107 cfu/gand 102-105 cfu/g, respectively. (Animal Production 10(3): 179-187 (2008) Key Words: Encapsulation, probiotic, skim milk, Arabic gu

Survival of Lactobacillus Plantarum Encapsulated with Skim Milk and Arabic Gum After Spray Drying and Its Viability During Storage

Ten isolates of Lactobacillus plantarum were selected for its survival after heating. Two isolates which showed the highest survival rate were then encapsulated with skim milk, Arabic gum and mixtured of skim milk - Arabic gum. The probiotic cultures were prepared in the form of suspension and biomass and then spray dried. Survival of the probiotic encapsulated in the form of biomass after spray drying, and the viability after one month of storage at room temperature were higher than the suspension. It was found that the survival of probiotic bacteria in different encapsulation materials varied after spray drying. The number of probiotic survivals decreased after spray drying for all encapsulation materials tested ranged from less than 1 log cycle to 2 log cycles. Encapsulation of probiotic with three types combination of encapsulating materials showed that no significant difference of survivals after spray drying and viability after one month of storage were observed. The remained number of the probiotic after one month of storage at 4oC and room temperature was 104-107 cfu/gand 102-105 cfu/g, respectively. (Animal Production 10(3): 179-187 (2008