Articles

Found 3 Documents
Search
Journal : Jurnal Teknologi Dan Industri Pangan

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.
PENGARUH MINUMAN BEROKSIGEN TERHADAP SISTEM IMUN, KADAR MALONALDEHIDA DAN PERFORMA RESPONDEN MAHASISWA OLAHRAGAWAN [EFFECT OF OXYGENATED WATER ON IMMUNE SYSTEM, MALONALDEHYDE CONTENT AND STUDENT-ATHLETE PERFORMANCE] Refdi, Cesar Welya; Zakaria, Fransiska Rungkat; Giriwono, Puspo Edi
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 1 (2014): 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 (489.684 KB) | DOI: 10.6066/jtip.2014.25.1.90

Abstract

PENGARUH MINUMAN BEROKSIGEN TERHADAP  SISTEM IMUN, KADAR MALONALDEHIDA DAN PERFORMA RESPONDEN MAHASISWA OLAHRAGAWAN[Effect of Oxygenated Water on Immune System, Malonaldehyde Content and Student-Athlete Performance]Cesar Welya Refdi, Fransiska Rungkat Zakaria* dan Puspo Edi GiriwonoDepartemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor Diterima 23 Agustus 2013 / Disetujui 01 Juli 2014ABSTRACT   Exercise requires more oxygen input and cannot be fully obtained through breathing. The body has a homeostatic system, when more ATP is needed, the more oxygen is required by the body. Limited supply of oxygen such as those happens in athlete?s body automatically switches the respiration from aerobic into anaerobic. This situation results in building up of lactic acid which in turn lowers the energy for cellular metabolism as well asenergy for exercise. The purpose of this study was to assess the effects of short-term and long-term drinking of oxygenated water on lactic acid and energy expenditure (EE) in exercise performance; Cluster of Differentiation-4 (CD4), CD8, CD56, Interleukin-6 (IL-6) contents; and level of malonaldehyde. During short-term intervention, 12 male student volunteers drank oxygenated (50, 80 and 130 ppm) water and normal mineral water, 15 minutes before treadmill and after treadmill (10 Kmh). The lactic acid concentration was measured before and after treadmill, and 5 minutes after the reconsumption of the oxygenated water. During long-term intervention, 17 male student volunteers drank oxygenated (100 ppm) water twice a day for 21 days. The blood plasma and lymphocyte sampled before and after intervention were analyzed for the same parameters. The results showed that oxygenated water had no effect on lactic acid accumulations and EE. Similarlyt he long-term study showed that oxygenated water did not affect CD4 and CD8, had no harmful effect on IL-6 and malonaldehyde, yet it significantly increased the CD56 content.  
AKTIVITAS ANTIOKSIDAN DAN PENGHAMBATAN α-GLUKOSIDASE OLEH EKSTRAK ETANOL BAKTERI ASAM LAKTAT INDIGENUS Farida, Eko; Jenie, Betty Sri Laksmi; Nuraida, Lilis; Giriwono, Puspo Edi
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 1 (2019): 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 (461.223 KB) | DOI: 10.6066/jtip.2019.30.1.56

Abstract

Lactic acid bacteria (LAB) are one of Indonesia's biodiversity which can be beneficial for food and health purposes. Some of LAB are potential probiotics with specific functional properties, such as antidiabetes. This study evaluated the effect of ethanol extracts of twelve indigenous LAB in inhibiting ?-glucosidase enzyme and their antioxidant activities. Assay for the ?-glucosidase inhibition was performed on LAB ethanol extract using spectrophotometric method at ?=410 nm, while the antioxidant activity was measured using 1,1-diphenyl-2-picrylhydrazyl (DPPH) method at ?=517 nm. The results showed that ?-glucosidase inhibition was significantly different between the isolates (P<0.01). Lactobacillus fermentum S21209 had the highest ?-glucosidase inhibition activity, which was significantly different from Lactobacillus plantarum MB427, Lactobacillus plantarum Pi28a, Lactobacillus delbrueckii W24802 and Lactobacillus plantarum 2 W22409. Evaluation of the antioxidant activity also showed significant difference between the isolates (P<0.01). Lactobacillus plantarum BSL had the highest antioxidant activity (92.81±1.36%), which was not significantly different from vitamin C as a control. This preliminary study reported that twelve indigenous LAB could be used as potential antidiabetic probiotics, although the responsible compounds are not known.