AGUSRIANI, -

HARTAYANIE, LAKSMI

LINDAYANI, LINDAYANI

SOERJANI, TAN, VANIA

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Similarity ReportPAPER NAMEPotensial of Ampel Bamboo Shoots.pdfAUTHORLindayaniWORD COUNT1640 WordsCHARACTER COUNT8791 CharactersPAGE COUNT25 PagesFILE SIZE2.0MBSUBMISSION DATEDec 21, 2023 2:53 PM GMT+7REPORT DATEDec 21, 2023 2:53 PM GMT+78% Overall SimilarityThe combined total of all matches, including overlapping sources, for each database.8% Internet database 1% Publications databaseCrossref database Crossref Posted Content database2% Submitted Works databaseExcluded from Similarity ReportBibliographic material Quoted materialCited material Small Matches (Less then 10 words)SummaryPotential Of Ampel Bamboo Shoots (Bambusa vulgaris) Picle "Lactobacillus fermentum LLB3" and "Lactobacillus pentosusLLA18" As A Starter For Mozzarella Cheese And Beverage1Lindayani, Laksmi Hartajanie, Tan, Vania Soerjani, AgusrianiEmail: lindayani@unika.ac.idDepartment of Food Technology, Faculty of Agricultural Technology, Soegijapranata Catholic University, SemarangThe 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, Yogyakarta15https://www.organicfacts.net/health-benefits/other/health-benefits-of-bamboo-shoots.htmlThe 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, Yogyakarta2Why bamboo shoots is best? 3The 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, Yogyakarta3Based on previous research, it is known that the results of lactic acid bacteria isolate from Ampel bamboo shoots (Bambusa vulgaris) pickled has been promising as probiotic and ability to produce bacteriocins as natural antimicrobial compound. After obtaining lactic acid bacteria that have potential as probiotics, the research was tested on Sprague Dawley rats (T2DM). After Consumption of probiotic fermented milk in Sprague Dawley rats (T2DM) decreased the blood glucose and total cholesterol.To date, several studies which showed that the isolation of lactic acid bacteria from Ampel bamboo shoots (Bambusa vulgaris) pickled had the opportunity to be used as a starter in the food processing process, then conducted research as a starter in making mozzarella cheese using Lactobacillus fermentum LLB3 and probiotic drinks from duwet (Syzygium cumini) fruit extract which was fermented with Lactobacillus pentosus LLA18.Colourbox.comhttps://www.frontiersin.org/research-topics/708624The 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, YogyakartaBody weight of sprague dawley (g) before and after induction with STZ 60 mg/Kg, Na 120 mg/Kg from 15 of May 2017  to 16 of June 2017 for each treatment  fermented  milk with Lactobacillus fermentum (B3) and Lactobacillus pentosus (A8)G r a p h 15The 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, YogyakartaBlood glucose of sprague dawley (mg/dL) induction with STZ 60 mg/Kg, Na 120 mg/Kg and  the progress after two and four weeks treatments with treatment  fermented  milk with Lactobacillus fermentum (B3) and Lactobacillus pentosus (A8)G r a p h 26The 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, YogyakartaTotal cholesterol of sprague dawley (mg/dL) induction with STZ 60 mg/Kg, Na 120 mg/Kg and  the progress after two and four weeks treatments with treatment  fermented  milk with lactobacillus fermentum (B3) and Lactobacillus pentosus (A8)G r a p h 3The 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, Yogyakarta7Related publication on our projectThe 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, Yogyakarta8Publication Date: July 20199Lactic acid bacteria isolate from Ampel bamboo shoots (Bambusa vulgaris) pickled has been promising as probiotic.Ability to produce bacteriocins as natural antimicrobial compoundFermented milk using lactic acid bacteria isolates from bamboo shoot pickles has been promising as probiotics drink.The 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, YogyakartaMozzarella Cheese &non-dairy fermented beverages is a duwet fruit (Syzygium cumini)How Success is Like a Chinese Bamboo Tree - Matt Morrishttps://www.tanobat.com/jamblang-ciri-tanaman-serta-khasiat-dan-manfaatnya.htmlhttps://tanamanbibit.com/product/jual-bibit-buah-kedondong-murah/2The 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, Yogyakarta10Aim of researchThe aim of theresearch was to to determine the potential of Lactobacillus fermentum LLB3 and Lactobacillus pentosusLLA18 isolates as a starter for making mozzarella cheese and beverage.1The 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, Yogyakarta11Lactobacillus pentosus LLA18Mixed culture “Yogourmet” • Lactobacillus bulgaricus• Streptococcus thermophilus• Lactobacillus acidophilushttps://humarian.com/know-your-probiotics-strains-different-strains-do-different-things/Probiotic bacteriaDuwet fruit extractThe 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, Yogyakarta12Fresh Fresh Total Plate Count of Fresh Duwet Fruit Extract (a); Fermented Duwet FruitExtract with Lactobacillus pentosus LLA18 0 hours (b); 24 hours (c); and 48hours (d)Total Plate Count of Fresh Duwet Fruit Extract (a); Fermented Duwet FruitExtract with Mixed Culture "Yogourmet" 0 hours (b); 24 hours (c); and 48 hours(d)SampleLactic acid bacteria colony (CFU/ml)0 hr 24 hrs 48 hrsFresh duwet fruit extract 1 x 103 - 4 x 103 x xMixe  culture “Yogourmet” 2 x 107 – 4.2 x 108 3 x 107 – 4.3 x 108 1 x 107 - 2 x 107L. pentosus LLA18 1 x 108 – 4.3 x 108 2 x 108 – 1.7 x 109 1 x 107 - 4 x 107The microorganisms present in the product must be live and available in high quantities, generally more than 108-109 CFU/ml cells when consumed.13SampleAntimicrobial activity (mm2/ml)0 hr 24 hrs 48 hrsFresh duwet fruit extractE. coli FNCC0091 5234.82 – 7770.71 x xS. aureus FNCC0047 6564.25 – 7597.46 x xS. thypimurium FNCC0056 6920.96 – 9969.14 x xMixed culture “Yogourmet”E. coli FNCC0091 4602.71 – 7151.57 3922.29 - 8900.57 8146.68 – 10132.57S. aureus FNCC0047 7032.54 – 9807.29 6864.00 – 14633.54 6053.14 – 16574.25S. thypimurium FNCC0056 3638.25 – 7524.00 2834.46 – 13789.29 4768.89 – 12882.18L. pentosus LLA18E. coli FNCC0091 7040.00 – 8132.14 5341.29 - 9163.00 8401.25 – 13432.18S. aureus FNCC0047 9031.39 – 9969.14 6745.75 – 12653.14 8715.14 – 15071.57S. thypimurium FNCC0056 7770.71 – 9562.54 5828.04 – 11088.00 6618.86 – 11528.00Antimicrobial activity increasedThe 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, Yogyakarta14SampleSensory analysisTaste Flavor OverallFresh duwet fruit extract 3,00 ± 1,05 3,20 ± 1,03 3,17 ± 0,95Mixed culture “Yogourmet” 3,27 ± 1,20 3,27 ± 1,41 3,30 ± 1,18L. pentosus LLA18 3,40 ± 0,86 3,57 ± 1,01 3,40 ± 1,00Duwet extract without fermentation (a); Fermentation 24 hrs (b); Fermentation 48 hrs (c)The 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, YogyakartaLong timeDifficult to controlDirect acidificationShort timepH 3.17 – 3.43Mozzarella cheesehttp://news.mit.edu/2018/probiotics-antibiotics-kill-drug-resistant-bacteria-1017The 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, Yogyakarta154A BC DCommercial Mozzarella Cheese (A), Using L.fermentum LLB3 (B), Using Concentrationambarella fruit (Spondias dulcis)of 5% (C),Concentration ambarella fruit (Spondias dulcisof 7.5% (D)Product of mozzarella cheeseThe 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, Yogyakarta16Type of analysis.Treatment Commercial L. fermentum LLB3 Ambarella  5% Ambarella 7,5%Rendemen (%) - 4.11 ± 0.10 4.58 ± 0.12 4,95 ± 0,30Area (cm2)Before  roasting 4.16 4.16 4.16 4.16After roasting 20,94±0.89 24.10±1.81 13.21±1.87 17.05±2.23Meltability (%) 403.73±21.321 479.82±43.50 a2 217.89 ±44.98 b3 289.92 ± 69.06 c4hardness  (gf) 745.61 ± 81.631 1301.46±198352 3092.48±521.883 2460.41±178.364Stretchability (cm) 119.67 ±4.591 142.17±3.76a2 114.33 ±3.14b3 173.68 ±3.93c4Physical analysis of commercial and treatments mozzarella cheeseThe 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, Yogyakarta17The 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, Yogyakarta18Commercial mozzarella cheese before and after roasting (A), L. fermentum LLB3 (B),ambarella fruit 5% (C), ambarella fruit 7.5% (D)Mozzarella cheeseAttribut Stretchability Colour Flavor Texture Taste  OverallCommercial 3.38 ± 0.79a 3.56 ± 0.71a 3.32 ± 0.80 a 3.46 ± 0.74 a 3.33 ± 0.76 a 3.49 ± 0.76 aL. Fermentum LLB31.83 ± 0.91b 2.38 ± 0.89 b 2.59 ± 0.89 b 2.35 ± 0.95 b 2.62 ± 0.96 b 2.43 ± 0.86 bAmbarella  fruit 5%3.22 ± 0.77ac 3.05 ± 0.75c 3.08 ± 0.73c 3.16 ± 0.87c 2.97 ± 0.97c 3.25 ± 0.62cAmbarella fruit 7.5%2.94 ± 0.84c 2.68 ± 0.88b 2.81 ± 0.76bc 2.87 ± 0.83d 2.52 ± 0.80b 2.75 ± 0.67dSensory analysisThe 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, Yogyakarta1920The 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, Yogyakarta1. Duwet fruit extract can be used as a Lactobacillus pentosus LLA18 fermentation medium in the processing of probiotic drinks. That have 108-109 CFU/ml.2. The fermentation process of duwet fruit extract causes a decrease in pH and total sugar during the fermentation time (24 and 48 hours), an increase in antimicrobial inhibitory activity and antioxidant activity in 24 hours fermentation.3. The results of sensory analysis showed that panelists preferred 24-hour fermented duwet fruit extract rather than fresh duwet fruit extract.4. Mozzarella cheese with the addition of L. fermentum LLB3 in the process of making mozzarella cheese has a higher yield, greater meltability, lower hardness, and stretchability than mozarella cheese with acidulant of ambarella.5. The addition of ambarella 5% extract is the right concentration for acidulant of mozzarella cheese. 6. Mozzarella cheese produced from ambarella acidulant is more accepted by panelists.7. The promising of Lactobacillus fermentum LLB3 and Lactobacillus pentosus LLA18 isolates as a starter for making mozzarella cheese and beverage (duwet fruit extract).121The 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, YogyakartaThanks toDirektorat Jendral Pendidikan Tinggi untuk Penelitian Unggulan Perguruan Tinggi (PUPT) 2014-2017 for financial support for research.Special thanks to our teams:Tan, Vania Soerjani,Agusriani,Devi Wulansari, Rika Sebtiana kristantri,Lolrentia Santoso,Donna Larissa Khuangga,Agatha Putri Algustie, Agata Apriliana Sundoro22The 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, Yogyakarta23The 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, Yogyakarta24The 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, Yogyakarta25The 10th Asian Conference of Lactic Acid Bacteria, August 28th-31st 2019, YogyakartaSimilarity Report8% Overall SimilarityTop sources found in the following databases:8% Internet database 1% Publications databaseCrossref database Crossref Posted Content database2% Submitted Works databaseTOP SOURCESThe sources with the highest number of matches within the submission. Overlapping sources will not bedisplayed.1islab.tp.ugm.ac.id 4%Internet2blog.unika.ac.id 2%Internet3organicfacts.net <1%Internet4worldhealth.net <1%Internet5Yudi Rahmadian,  Supriyadi, Umar Santoso, Nur Aini Mahmudah, Onne ... <1%CrossrefSources overview

Turnitin_Potensial of Ampel Bamboo Shoots

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Turnitin_Potensial of Ampel Bamboo Shoots

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