Antung Sima Firlieyanti
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

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PARAMETER KINETIKA INAKTIVASI TERMAL DAN ISOLASI STAPHYLOCOCCUS AUREUS PADA MINUMAN DARI GEL CINCAU HIJAU DAN ROSELA Purnomo, Eko Hari; Giriwono, Puspo Edi; Indrasti, Dias; Firlieyanti, Antung Sima; Kinasih, Andini Giwang
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.466 KB) | DOI: 10.6066/jtip.2015.26.1.124

Abstract

Information about heat resistance (D and z values) of target bacteria is needed for the thermal process design on drink from Green Grass Jelly (Premna oblongifolia Merr.) and Roselle (Hibiscus sabdariffa L.), so it can guarantee quality and safety of the product. The objectives of this research were to isolate Staphylococcus aureus from commercial green grass jelly and to determine the D and z values of Staphylococcus aureus (from commercial product and standard clinical isolate ATCC 25923) on heating menstruum of green grass jelly and roselle. Isolation of S. aureus was done by inoculation in selective medium, D and z values of Staphylococcus aureus were assessed by heating at constant temperatures of 57, 53, 49, and 45°C during the time interval 2.5, 5, 10, and 15 minutes. The results showed that one isolate (Isolate A) gave positive response of Staphylococcus aureus in isolation tests and had similar percentage with the reference culture of 41.8% using the API Staph Kit. Heat resistance of Staphylococcus aureus (represented as D value) isolated from green grass jelly at constant heating temperature of D45, D49, D53 and D57 were 32.3, 17.9, 4.6, and 1.5 minutes. On the other hand, D value of isolates ATCC 25923 (standard clinical isolate) at constant heating temperature of D45, D49, D53 and D57 were 18.5, 6.8, 2.9, and 1.4 minutes. The z value of isolates A and ATCC 25923 were 8.8°C and 10.8°C. Smaller z value of isolate A showed that pasteurization process can be accelerated and optimized with increasing the temperature slightly but has the same lethality effect.
EVALUASI BAKTERI INDIKATOR SANITASI DI SEPANJANG RANTAI DISTRIBUSI ES BATU DI BOGOR Firlieyanti, Antung Sima
Jurnal Ilmu Pertanian Indonesia Vol. 11 No. 2 (2006): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

Ice was never considered to be of microbiological concern, due to it's low temperature. However, this perception is contradictive with a number research that shows several outbreaks of enteric Illness caused by ice. Evaluation of microbiological quality of ica In Bogor, emphasize on the presence of sanitation indicator bacteria (coliform fecal and non fecal) is associated with hygiene and sanitation implemantation on Ice handling. The presence of sanitation indicator bacteria on ice Is an Indication of poor hygiene on Ice handling, and also as an indicator of the presence of fecal pathogenic bacteria that can be harmful since they can cause foodborne diseases. The objective of this research is to examine the microbiological quality of ice through out Its distribution chain In Bogor, with coliform presence as the criteria. A total of 31 samples were analysed, consisted of 4 samples from ice manufactures, 6 samples from distributors ('depot?), and 21 samples from ice vendors. The result showed the total plate count of the samples are in the range between 2.8xl02 CFU/ml to 1.1x106 CFU/ml, while coliform were 1.5x102 MPN/100 ml to 1.2x106 MPN/100 ml. There were 31 samples (100%) coliform positive, 14 samples (45%) fecal coliform positive, 31 samples (100%) non fecal coliform positive, and 3 samples (10%) E.coli positive. The results shawed that ice cubes in Bogor area did not meet the microbiological criteria specified In SNI and Kepmenkes (coliform and E. coli absence in 100 ml) indicating of poor hygiene of Ice handling In Bogor.
PENINGKATAN MUTU MI KERING JAGUNG DENGAN PENERAPAN KONDISI OPTIMUM PROSES DAN PENAMBAHAN MONOGLISERIDA [QUALITY IMPROVEMENT OF DRIED CORN NOODLE THROUGH THE OPTIMIZATION OF PROCESSING CONDITIONS AND ADDITION OF MONOGLYCERIDE] Subarna, .; Muhandri, Tjahja; Nurtama, Budi; Firlieyanti, Antung Sima
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (483.656 KB) | DOI: 10.6066/jtip.2012.23.2.146

Abstract

The objective of this research was to improve the quality of dried corn noodle through the optimization of processing condition using a cooking-forming extruder and the addition of monoglyceride. The process conditions was optimized using Response Surface Methodology (RSM) based on two processing parameters i.e., extruder temperatures (80-90°C) and screw speeds (75-125 rpm). The optimum condition of cooking extrusion was obtained at 90°C and 75 rpm. However, the noodle firmness and stickiness were unsatisfactory. The use of 1% Glyseryl Mono Stearate significantly improved the quality of the noodle with acceptable firmness, elasticity, and elongation. However, the cooking loss and stickiness were still high.
Pengembangan Yoghurt berisi Lactobacillus rhamnosus dan Pediococcus pentosaceus dan Viabilitasnya selama Penyimpanan (Development of Yoghurt Containing Lactobacillus rhamnosus and Pediococcus pentosaceusand their Viability during Storage) Nuraida, Lilis; Nurdin, Qamariyah; Firlieyanti, Antung Sima
Jurnal Mutu Pangan (Indonesian Journal of Food Quality) Vol 1, No 1 (2014)
Publisher : Jurnal Mutu Pangan (Indonesian Journal of Food Quality)

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Abstract

Yoghurt is a common vehicle to deliver probiotic bacteria. Compatibility between probiotics species is important for their survival during fermentation of yoghurt with multi probiotic bacteria. The aim of the research was to assess combination of Lactobacillus rhamnosus R23 and Pediococcus pentosa- ceus A38 in developing yoghurt. L. rhamnosus R23 and P. pentosaceus A38 isolated from breast milk were used as a single culture or in combination. Fermentation was carried out for 48 hrs at 37oC. Effect of inulin on the growth of those lactic acid bacteria was also evaluated. Sugar was added in formulation of yoghurt to improve its taste. L. rhamnosus R23 grew well on skim milk while P. pentosaceus A38 did not suf ciently acidi ed the milk. L. rhamnosus was detrimental to Pediococcus when they were used as combined starter cultures. Reasonable number of Pediococcus in yoghurt containing Lactobacillus and Pediococcus was reached by mixing yoghurt after fermentation by each bacteria separately. Addition of 15% sucrose gave the most preferred yoghurt. During 32 days of refrigerated storage, all yoghurt still maintained high num- ber of viable LAB (>8 log CFU/ml) with Pediococcus count of >6 log CFU/ml. During storage, pH value also declined but it was still above 4. Yoghurt containing L. rhamnosus and P. pentosaceus with different functional properties could be developed by fermenting the milk separately prior to mixing. Refrigerated storage of mixed yoghurt could retain the number of lactic acid bacteria for 32 days.
Perubahan Mutu Fisik dan Mikrobiologi Gel Cincau Hijau Kemasan selama Penyimpanan (Physical and Microbiological Quality of Thermally Processed Green Grass Jelly during Storage) Prangdimurti, Endang; Herawati, Dian; Firlieyanti, Antung Sima; Briantoto, R. Dani
Jurnal Mutu Pangan (Indonesian Journal of Food Quality) Vol 1, No 2 (2014)
Publisher : Jurnal Mutu Pangan (Indonesian Journal of Food Quality)

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Abstract

Traditional green grass jelly has a limited shelf life due to its poor microbiological and physical (syneresis) properties. Improvement of green grass jelly quality has been done by reformulation of the jelly with the combination of thermal application (steaming and pasteurization). The objective of this research was to study the stability of physical and microbiological properties of steamed (CHK) and pasteurized (CHP) green grass during storage at low temperature (5-100C). CHP have greater syneresis than CHK, with the level of syneresis reaching 6.66% and 4.90%, respectively, on the 15th day of storage. In general, up to 15 days of storage, CHK could preserve its quality better than CHP, in term of syneresis level, texture, and green color. It was also shown that pH is one parameter that is stable during the storage of both CHK and CHP, which is ranged between 6.5-7.3. The microbiological quality of both fresh and stored pasteurized jelly contained fewer microorganisms (1 log) than the steamed jelly. Pasteurized green grass jelly has a prolonged shelf life until 12 days of storage at refrigerated temperature. 
Pengembangan Yoghurt berisi Lactobacillus rhamnosus dan Pediococcus pentosaceus dan Viabilitasnya selama Penyimpanan Nuraida, Lilis; Nurdin, Qamariyah; Firlieyanti, Antung Sima
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol 1, No 1 (2014): Jurnal Mutu Pangan
Publisher : Jurnal Mutu Pangan : Indonesian Journal of Food Quality

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Yoghurt is a common vehicle to deliver probiotic bacteria. Compatibility between probiotics species is important for their survival during fermentation of yoghurt with multi probiotic bacteria. The aim of the research was to assess combination of Lactobacillus rhamnosus R23 and Pediococcus pentosa- ceus A38 in developing yoghurt. L. rhamnosus R23 and P. pentosaceus A38 isolated from breast milk were used as a single culture or in combination. Fermentation was carried out for 48 hrs at 37oC. Effect of inulin on the growth of those lactic acid bacteria was also evaluated. Sugar was added in formulation of yoghurt to improve its taste. L. rhamnosus R23 grew well on skim milk while P. pentosaceus A38 did not suf ciently acidi ed the milk. L. rhamnosus was detrimental to Pediococcus when they were used as combined starter cultures. Reasonable number of Pediococcus in yoghurt containing Lactobacillus and Pediococcus was reached by mixing yoghurt after fermentation by each bacteria separately. Addition of 15% sucrose gave the most preferred yoghurt. During 32 days of refrigerated storage, all yoghurt still maintained high num- ber of viable LAB (>8 log CFU/ml) with Pediococcus count of >6 log CFU/ml. During storage, pH value also declined but it was still above 4. Yoghurt containing L. rhamnosus and P. pentosaceus with different functional properties could be developed by fermenting the milk separately prior to mixing. Refrigerated storage of mixed yoghurt could retain the number of lactic acid bacteria for 32 days.