Seleksi Galur Lactobacillus Plantarum Untuk Inokulum Pada Pembuatan Silase

Eleven strains of Lactobacillus plantarum have been evaluated for their growth rate and ability to reduce pH during corn ensiling. Ensiling was carried out in small scale using plastic bag for 14 days. Soluble carbohydrate consumption, organic acids production and pH reduction were measured during fermentation. The growth rate of each strain was also determined in liquid medium. All of the 11 strains of L. plantarum tested were able to improve the ensiling process. However, strains T-16, T-25 and S-98 grew in liquid medium faster than the others, and were able to reduce pH of silage quicker than the other strains. The pH of silage inoculated with strain T-16, T-25 and S-98 decreased from about 5.60 to 4.23, 4.45 and 4.40, respectively, in two days, and to 3.98, 4.05 and 4.03, respectively, after 14 days fermentation. The acetic acid content of silages inoculated with those strains was low. Strains T-16 and T-25 were suitable as potential silage inoculants and their characteristics were comparable to the one isolated from a commercial silage inoculant

Pengaruh Bakteri Probiotik terhadap Mutu Sari Kacang Tanah Fermentasi

Kacang tanah adalah sumber bahan pangan yang berpotensi untuk dikembangkan menjadi minuman fermentasi. Kacang tanah dan olahannya rentan terhadap kontaminasi aflatoksin. Salah satu cara untuk menguranginya adalah memanfaatkan bakteri asam laktat probiotik sebagai agensia fermentasi yang dapat mengikat aflatoksin. Penelitian ini bertujuan untuk mengetahui potensi penggunaan bakteri asam laktat probiotik yang mampu mengikat aflatoksin terhadap mutu sari kacang tanah fermentasi yang aman dikonsumsi. Penelitian meliputi kegiatan: (1) seleksi bakteri asam laktat, (2) penentuan rasio kacang tanah dengan air untuk minuman fermentasi sari kacang tanah, (3) penyimpanan minuman sari kacang tanah fermentasi pada suhu 4°C selama 14 hari, (4) uji sensoris produk minuman sari kacang tanah fermentasi, dan (5) fermentasi sari kacang tanah yang terkontaminasi aflatoksin menggunakan kultur terpilih. Hasil penelitian menunjukkan bahwa Lactobacillus acidophilus SNP2 terpilih sebagai starter dalam fermentasi sari kacang tanah berdasarkan kemampuan menurunkan pH paling cepat dan sifat sensoris produk yang paling baik. Rasio kacang tanah dengan air 1:10 pada suhu 37°C selama 18 jam terpilih dalam fermentasi sari kacang tanah yang menghasilkan produk dengan nilai pH 3,58 dan jumlah sel 1,94x109 CFU/ml. Penyimpanan produk selama 9 hari pada suhu 4°C minuman sari kacang tanah fermentasi secara sensoris menjadi sangat asam dengan konsistensi lebih menggumpal. Fermentasi sari kacang tanah terkontaminasi aflatoksin menggunakan Lactobacillus acidophilus SNP2 dapat menurunkan aflatoksin sebesar 8,55 %. Effect of Probiotic Bacteria on Quality of Fermented Groundnut Extract Groundnut is a source of foods which is potential to be developed as fermented groundnut extract drinks. Groundnut and its processed products are easy to be contaminated by aflatoxin. To reduce groundnut aflatoxin contamination can be done by using probiotic lactic acid bacteria as fermentation agent to trap aflatoxin. The objective of the research was to find out the possibility of using probiotic lactic acid bacteria to ferment groundnut extract which could trap aflatoxin. The research included activities: (1) selection of lactic acid bacteria for groundnut extract fermentation, (2) determination the ratio of groundnut and water in fermented groundnut extract, (3) storage the fermented groundnut extract on 4°C for 14 days, (4) sensory test of fermented groundnut extract, and (5) fermentation of groundnut extract which was contaminated by aflatoxin using selected culture. Result of research showed that Lactobacillus acidophilus SNP2 was selected culture based on capability in reducing pH and sensory properties of fermented groundnut extract. The best ratio between groundnut and water in fermentation process was 1:10 at 37°C for 18 hours produced fermented drinks with pH 3.58 and cell count of 1.94xlO' CFU/m!. Storage of fermented groundnut extract for more than 9 days, caused the drinks became very sour and more coagulated consistency. Fermentation of groundnut extract contaminated by aflatoxin using Lactobacillus acidophllus SNP2 could reduce aflatoxin concentration for 8.55%

Profil Gliserida, Dan Kandungan EPA (Eicosapentaenoat) Dan DHA (Docosaheksaenoat) Hasil Hidrolisis Minyak Hati Ikan Cod Oleh Lipase Teramobil Dari Mucor Miehei

Hydrolysis of cod liver oil by immobilized lipase from Mucor miehei was studied to observe the hydrolysis level, glycerides profile and EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) contents in the form of glycerides and free fatty acid on various hydrolysis temperatures. Enzymatic hydrolysis of cod liver oil was carried out in a waterbath shaker at temperatures ranging from 30-60°C for 48 hours. Up to 12 hours reaction time, higher temperature gave higher hydrolysis level. Reaction time longer than 12 hours did not improve level of hydrolysis and all of them beyond 67%. This result indicated that there was possibility of acyl migration during hydrolysis. Though the hydrolysis level was high, after 48 hours reaction, EPA and DHA contents in the form of free fatty acid were low

The Effect of Addition of Lactobacillus Plantarum S4512 on the Microbiological and Chemical Characteristics During Sorghum (Sorghum Bicolor L. Moench) Fermentation

The aim of this study was to investigate the population of selected bacteria and some chemical characteristics during sorghum fermentation with the addition of Lactobacillus plantarum S4512. Proteolytic L. plantarum S4512 isolated from natural sorghum fermentation was added into sorghum fermentation. Sorghum flour was mixed with sterile water (1:2 w/v) and then was inoculated with 1% v/v (about 109 CFU/ml) culture of L. plantarum S4512. Fermentation was carried out at 37°C for 24 hours. As a control, natural sorghum fermentation without addition of a starter culture was carried out at 30°C for 24 hours. During fermentation time, the amount of bacteria, acid producing bacteria, coliform and proteolytic bacteria were monitored. The titratable acidity, pH, soluble protein, and proteolytic activity were also measured. Addition of L. plantarum S4512 increased significantly the initial population of total bacteria, lactic acid bacteria and proteolytic bacteria to 107 CFU/ml and suppressed the growth of coliforms indicated by siginificantly decline of coliforms population after 6 h fermentation. The production of acid was doubled of that in the natural fermentation resulted in the lower pH to 3.14. Both natural sorghum fermentation and that with addition of proteolytic L. plantarum S4512 showed some proteolytic activities during fermentation

Identifikasi Bahaya Kontaminasi Staphylococcus Aureus Dan Titik Kendali Kritis Pada Pengolahan Produk Daging Ayam Dalam Usaha Jasa Boga

The increasing demand of ready-to-eat food in big cities has led to the increasing number of food catering businesses. Ready to-eat foods prepared by food caterers have frequently been implicated as vehicles in outbreaks of foodborne diseases and their practices are potential vehicles of foodborne illness. Staphylococcus aureus is a foodborne pathogen which is of major concern for its ability to grow and produce heat resistance enterotoxin in variety of foods. Risks of eating ready-to-eat food, can be evaluated by the hazard analysis and critical control point (HACCP) approach. The objective of the study was to identify the hazard and critical control points relating to the production of several chicken meat products by food catering, especially from S. aureus contamination. Production of chicken satay, chicken meatball, and grilled chicken were evaluated in this study. The result indicated that raw chicken meats had total S. aureus of 10$-106 CFUIg and total bacterial count of 107 CFUIg. During processing the number of S. aureus varied from 103 to 106 CFU/g according to the processing procedures. The number of total S. aureus of the finished products were < 102-103 CFU/g. During serving the products contained total bacterial count of 105 CFU/g and total S. aureus of 103-106 CFUIg. The D values of S. aureus at 45.60, and 65.5°C were 200,6.49, and 3.26 minutes, respectively. Evaluation on the processing procedures indicated that heating was the most important step in reducing bacterial population. The critical control points of these three products were refrigerating, cooking, distributing and serving