Pengaruh Jenis Prebiotik Terhadap Kualitas Yogurt Probiotik

Prebiotics are variety of nondigestible carbohydrates that help promote the growth of good bacteria in the intestines. Prebiotics are found naturally in legumes, vegetables, fruits and tubers. Soybean, banana and tapioca are supposed to have potential as prebiotics, promote a healthy digestive system and reduce the growth of harmful bacteria. Soybean, banana and tapioca were investigatedon their abilities to promote the quality of probiotic yogurt. Soybean flour addition to probiotic yogurt most potential to promote nutrition value and lactic acid bacteria viability. The most preference of probiotic yogurt by panelists is probiotic yogurt added tapioca

Viabilitas Bakteri Asam Laktat Dan Aktivitas Antibakteri Produk Susu Fermentasi Komersial Terhadap Beberapa Bakteri Patogen Enterik

Fermented milk products could be found on the marketplace in great quantities of brand and type. Fermented milk has potentials for functional food because it has health benefits for human body and acts as antimicrobial. However from all brands and types, the viability of lactic acid bacteria (LAB) and antibacterial activity is not surely known, especially in Yogyakarta. The aim of this study was to determine the viability of lactic acid bacteria and antibacterial effect to three enteric pathogenic bacteria. Tests were carried out on 18 samples of fermented milk from supermarkets in Yogyakarta. Base on LAB viability test, 12 samples fulfilled the concentration of probiotic bacteria, number of viable bacteria at least 108 CFU/ml. Antibacterial activity from 18 brands against Staphylococcus aureus, Escherichia coli and Salmonella sp. by using well diffusion method. Fermented milk products have different antibacterial activities. Brand R showed the maximum antibacterial effect against the pathogens. It was determined that the most sensitive pathogenic bacteria to milk fermented products were S. aureus, whereas the least sensitive pathogen was Salmonella sp

Pengaruh Cara Pengolahan TerhadapMutu Bakteriologis Ikan Tongkol (Euthynnus Affinis) Pindang Siap Santap

The objectiveof this present research was toknowthe influence ofvarious way ofcooking on bacteriologicalquality of ready-to-eat salted little tunafish (Euthynnusaffinis).Previousstudyhas shown thatbacteriological quality ofsaltedtunafishfrom markets in Yogyakarta were not fulfill the requirements based on SNI 01-2717-1992. It was shown that the aerobic plate countswere high, i.e.2.4 x 105– 5.27 x 107CFU/g. Coliformcountranged from 6.5 x 106CFU/g.Fromthe20samples observed, only 1 sample did not contain V. parahaemolyticus and 4 samples were negative from Salmonella. Therefore,it needs to bestudied whether thevarious way ofcookingsuch asfrying, fryingwith flour, fryingwith egg and fryingwith Chili sauce were effectivein removing any of the groups of bacteria examined from saltedlittle tuna fish sample. The bacterial groups examined as indicator of quality were Staphylococcus aureus, Coliform, Salmonellaand Vibrio parahaemolyticus. The aerobic plate counts were also taken. The result showed that the various way of cooking wereeffective in reducing the aerobic plate counts, S. aureusand Coliform. Frying with Chili sauce was the best cookingprocedure because it can reduced the highest number of aerobic plate counts, S.aureusand Coliform. Salmonellaand V. parahaemolyticuswere not detected in all cooking samples

Pengaruh Jenis Prebiotik terhadap Kualitas Yogurt Probiotik

Prebiotics are variety of nondigestible carbohydrates that help promote the growth of good bacteria in the intestines. Prebiotics are found naturally in legumes, vegetables, fruits and tubers. Soybean, banana and tapioca are supposed to have potential as prebiotics, promote a healthy digestive system and reduce the growth of harmful bacteria. Soybean, banana and tapioca were investigatedon their abilities to promote the quality of probiotic yogurt. Soybean flour addition to probiotic yogurt most potential to promote nutrition value and lactic acid bacteria viability. The most preference of probiotic yogurt by panelists is probiotic yogurt added tapioca

Uji Antibakteri Yoghurt Sinbiotik Terhadap Beberapa Bakteri Patogen Enterik

Istilah sinbiotik digunakan pada produk yang mengandung probiotik dan prebiotik sekaligus. Probiotik semakin sering ditambahkan pada produk-produk susu, seperti yoghurt. Untuk mendapatkan manfaat yang maksimal, bakteri harus dalam keadaan hidup. Penambahan prebiotik dapat menstimulasi pertumbuhan bakteri probiotik, meningkatkan kesehatan sistem pencernaan dan menghambat pertumbuhan bakteri berbahaya. Penelitian ini bertujuan mengetahui pengaruh jenis prebiotik terhadap aktivitas antibakteri dari yoghurt sinbiotik. Kedelai, pisang dan tapioka diteliti untuk mengetahui kemampuan mereka dalam meningkatkan aktivitas antibakteri yoghurt sinbiotik. Hasil penelitian menunjukkan bahwa jenis prebiotik berpengaruh terhadap aktivitas antibakteri yoghurt sinbiotik. Tepung kedelai paling berpotensi meningkatkan aktivitas antibakteri yoghurt sinbiotik. Aktivitas antibakteri terbaik ditunjukkan oleh yoghurt sinbiotik yang disimpan selama 20 hari

KUALITAS DAN AKTIVITAS ANTIBAKTERI CINCALOK TERHADAP BAKTERI PATOGEN SELAMA WAKTU FERMENTASI

Cincalok is a typical West Kalimantan fermented food made from small shrimp called rebon with addition of rice and salt. Cincalok fermentation is shown by the presence of lactic acid bacteria (LAB) which have ability to be antibacterial against pathogenic bacteria. The ability of LAB to inhibit pathogenic bacteria can be seen from the appearance of the inhibition zone around agar media. Research conducted using cincalok during fermentation on day 0, 7, 14, 21, and 28 to see the ability of inhibition and the viability of LAB in cincalok then also conducted tests that included pH value, total acid, protein, total volatile base (TVB), and organoleptic tests. The result of this research showed that cincalok is able to inhibit the Escherichia coli bacteria with the largest inhibitory zone area on day 14. Fermentation time variation affects the antibacterial activity against E. coli, LAB viability, pH value, total acid, protein content and TVB of cincalok

Pengaruh Cara Pengolahan terhadapMutu Bakteriologis Ikan Tongkol (Euthynnus affinis) Pindang Siap Santap

The objectiveof this present research was toknowthe influence ofvarious way ofcooking on bacteriologicalquality of ready-to-eat salted little tunafish (Euthynnusaffinis).Previousstudyhas shown thatbacteriological quality ofsaltedtunafishfrom markets in Yogyakarta were not fulfill the requirements based on SNI 01-2717-1992. It was shown that the aerobic plate countswere high, i.e.2.4 x 105– 5.27 x 107CFU/g. Coliformcountranged from 6.5 x 106CFU/g.Fromthe20samples observed, only 1 sample did not contain V. parahaemolyticus and 4 samples were negative from Salmonella. Therefore,it needs to bestudied whether thevarious way ofcookingsuch asfrying, fryingwith flour, fryingwith egg and fryingwith chili sauce were effectivein removing any of the groups of bacteria examined from saltedlittle tuna fish  sample. The bacterial groups examined as indicator  of quality were Staphylococcus aureus, Coliform, Salmonellaand Vibrio parahaemolyticus. The aerobic plate counts were also taken. The result showed that the various way of cooking wereeffective in reducing the aerobic plate counts, S. aureusand Coliform. Frying with chili sauce was the best cookingprocedure because it can reduced the highest number of aerobic plate counts, S.aureusand Coliform. Salmonellaand V. parahaemolyticuswere not detected in all cooking samples

Identifikasi dan Uji Aktivitas Antimikrobia Bakteri Asam Laktat dari Fermentasi Singkong (Gatot) terhadap Bacillus cereus dan Aspergillus flavus

Gatot is a traditional food from fermented cassava. Lactic acid bacteria (LAB) can be found in fermented cassava food, gatot. Lactic acid bacteria can produce an antimicrobial compound for inhibiting pathogen microorganism. The aim of this research were isolation and identification LAB from gatot and antimicrobial activity test against Bacillus cereus and Aspergillus flavus. Three isolates from raw gatot and three isolates from cooked gatot used in this research. Isolation of LAB was conducted using pour plate method, purification is conducted by streak plate method, the antimicrobial test was conducted by agar well diffusion and molecular identification was conducted by PCR colony method using LABFw and R16RDNA-1492bac primer. Lactic acid bacteria from cooked gatot identified as Enterococcus sp. FTBUAJY04, Enterococcus sp. FTBUAJY05, Enterococcus sp. FTBUAJY06, while LAB from raw gatot identified as Lactococcus lactis strain FTBUAJY01, Lactococcus lactis strain FTBUAJY02 dan Lactococcus lactis strain FTBUAJY03. The results obtained from the inhibition zone test showed that all isolates were able to inhibit the growth of B. cereus and A. flavus.  The greatest inhibition zone against B. cereus was shown by LAB Gt5 supernatant or L. lactis supernatant strain FTBUAJY02 of 1.87 ± 0.67 cm2, while the results of the greatest inhibition zone against A. flavus was LAB Gt6 supernatant or L. lactis supernatant strain FTBUAJY03 of 3.83 ± 0.73 cm2

Peningkatan Kualitas Penanganan Pascapanen Kopi Di Gapoktan Sejahtera Umbulharjo Cangkringan Sleman Yogyakarta

The coffee farmers of Farmer Union (Gapoktan) Sejahtera Umbulharjo had a lack of knowledge of good coffee post-harvest handling such as the best harvesting time, fermentation, drying, roasting green been extracting, and packaging roasted coffee need to be improved through extension and training postharvest handing. This research aimed to improve the quality of the coffee postharvest handling. The methods employed are extension and training. The result showed the increase of Gapoktan farmers’ understanding, especially in harvesting technique (pre-test score 33,33 and post-test score 93,33) and drying coffee (pre-test score 44,44 and post-test score 100). In addition, the improvement of postharvest handling reduced the drying time from 30 days to 14 days.The coffee farmers of Farmer Union (Gapoktan) Sejahtera Umbulharjo had a lack of knowledge of good coffee post-harvest handling such as the best harvesting time, fermentation, drying, roasting green been extracting, and packaging roasted coffee need to be improved through extension and training postharvest handing. This research aimed to improve the quality of the coffee postharvest handling. The methods employed are extension and training. The result showed the increase of Gapoktan farmers’ understanding, especially in harvesting technique (pre-test score 33,33 and post-test score 93,33) and drying coffee (pre-test score 44,44 and post-test score 100). In addition, the improvement of postharvest handling reduced the drying time from 30 days to 14 days

Kualitas Selai Lembaran Kombinasi Pektin Albedo Semangka (Citrullus vulgaris Schard) dan Filtrat Buah Kelengkeng (Dimocarpus longan)

Watermelon albedo is the skin of the pulp (mesocarp) that lies between the skin the outside (exocarp), and the center of the meat (endocarp). Watermelon colored albedo white, has a thick, and composed of pectin. Pectin is a fiber group which can soluble in water has a function as a thickener in foodstuffs. One of the product preparation which requires pectin is fruit leather. Albedo pectin sheet jam watermelon produces a less attractive aroma and taste, so combined with longan’s fruit filtrate which has an interesting aroma and taste, and has nutritional content that is beneficial to the body. The purpose of this research is to find out differences in the effect of the combination of pectin watermelon’s albedo and longan’s fruit filtrate on chemical, physical, and microbiological quality of sheet jam and determine the pectin combination watermelon’s albedo and longan’s filtrate just right for producing sheet jam with the best quality. Completely Randomized Design (CRD) with 4 combination treatment. pectin of watermelon’s albedo versus longan fruit filtrate, namely treatment A 0 : 3; treatment B 1 : 2; treatment C 1.5 : 1.5; and treatment D 2 : 1. The results showed that the combination of watermelon’s albedo pectin and longan fruit filtrate gave effect which significantly different from the quality of sheet jam include moisture content, pectin, ash, crude fiber, soluble fiber, total dissolved solids, vitamine C, total acid is titrated and yet giving the effect was not significantly different on the microbiological test of Total Plate Figures (ALT) and yeast mold figures. A fruit leather product with a combination of watermelon and albedo pectin longan’s fruit filtrate with ratio 1 : 2 gives the best quality in terms of chemical characteristics include water content of 7.73%, pectin 0.32%, ash 0.83%, crude fiber 1.66%, soluble fiber 2.19%, total dissolved solids 68.33%, vitamine C 21.12 mg / 100mg, and total acid titrated 0.03%, physical characteristics include texture 334.67 g, and the resulting colored sheet white. Microbiological characteristics include ALT of 1.42 log CFU / g, and yeast molds of 1.1 log CFU / g, and has fulfilled with National Standard