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Supplementation of Lactocbacillus acidophilus SNP-2 Into Tape and its Effect to the Volunteer Rahayu, Endang S; Purwandhani, Siti N
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 2 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Functional food is defined as any potentially healthful food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains. Many researches have been conducted on the health benefit of probiotic (life bacterial cells), one of the ingredient of functional foods. One of the potential bacteria used for probiotic agent and also involved in traditional fermented foods are lactic acid bacteria (LAB). Previous research showed that Lactobacillus acidophilus SNP-2 isolated from faecal material of healthy infant is resistant to acid and bile salt, and has an antagonistic effect against several enteric bacterial pathogens. The objective of this research was to study the effect of L. acidophilus SNP-2 as probiotic agent to the health benefits. These bacteria were supplemented into tape ketan (fermented sticky rice), the indigenous Indonesian fermented food. Tape ketan was chosen as the carrier of probiotic biomass based on the high population of LAB in this product, i.e., 1.3 x 108 CFU/g. Addition of L. acidophilus SNP-2 biomass prior to fermentation of tape ketan resulted in a higher total of LAB cells, i.e. 2.1 x 109 CFU/g compared to the amount of 1.5 x 108 CFU/g when the addition was done after fermentation. Consumption of tape ketan containing probiotic agent by the volunteers increased the population of lactobacilli (from 1.7x107 CFU/g to 9.9x107 CFU/g) and decreased the population of enterobacteriacea (from 5.4x109 CFU/g to 4.4x108) in their faecal material. This phenomenon revealed that probiotic agent was able to colonize and inhibit the growth of enterobacteriaceae in the gastrointestinal tract. The result implied that tape ketan can be used as a carrier for probiotic agent and it can be categorized as functional food. Key words : Tape ketan, lactobacillus acidophilus, probiotic.
Extraction and Characterization of Bacteriocin Produced by Leuconostoc mesenteroides SM 22 Nugroho, Darnawan Ari; Rahayu, Endang S
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 3 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Bacteriocin produced by lactic acid bacteria has potential as food biopreservative due to their capability to control spoilage and pathogenic food borne bacteria. Previous studies showed that extraction of bacteriocin produced by Leuconostoc mesenteroides SM 22 using adsorption-desorption method was not optimal. The objectives of this research were (1) to increase the effectiveness of bacteriocin extraction using adsorption-desorption method by the addition of heated biomass of Leuconostoc SM 22 in various concentration during adsorbtion (2) to characterize the bacteriocin of Leuconostoc mesenteroides SM 22 on it's stability during heat treatment, during cool storage and it's spectrum activity againts pathogenic bacteria. Result of this research showed that bacteriocin activity obtained from extraction with no addition of heated biomass was 1000 AU/ml, while by addition of heated biomass of 2 to 3 times of original concentration (OD) were 2000 AU/ml. Therefore it was suggested that addition of heated biomass of Leuconostoc mesenteroides SM 22 during adsorption-desorption with 2 times of original concentration (OD) was able to increase the bacteriocin obtained. Bacteriocin with original activity of 2000 AU/ml, was stable (no reduction activity) after heated at 100oC for 30 minutes, but slightly decrease after heated at 121oC for 5 minutes and 121oC for 15 minutes, that were 1600 AU/ml and 800 AU/ml respectively. Bacteriocin of Leuconostoc mesenteroides SM 22 was stable during 8 weeks storage at refrigerator (4oC), freezer -20oC and -40oC. This bacteriocin has a wide spectrum of activity showed by it's ability to inhibit the growth of Listeria monocytogenes, Staphylococcus aureus, Salmonella thypimurium, Vibrio parahaemolyticus, Shigella and psychrophilic bacteria isolated from milk and isolated from meat. Key words : Bacteriosin, leuconostoc mesenteroides.
KARAKTERISASI GEN PENYANDI PEDIOSIN PAF-11 PADA Pediococcus acidilactici F-11 [Characterization of the Pediocin PaF-11 Encoding Gene in Pediococcus acidilactici F-11] Marwati, Tri; Richana, Nur; Harmayani, Eni; Rahayu, Endang S
BERITA BIOLOGI Vol 11, No 2 (2012)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (299.137 KB) | DOI: 10.14203/beritabiologi.v11i2.495

Abstract

Pediocin PaF-11 is a ribosomally synthesized antimicrobial peptide produced by Pediococcus acidilactici F-11. The objectives of this research is to find out the location and the nucleotide sequence of gene, which is involved in the production of pediocin PaF-11. Results showed that the pediocin PaF-11 from the cured cell of P. acidilactici F-11 loss the activity, suggested that the pediocin PaF-11 gene was carried in the plasmid. Agarose gel electrophoresis of P. acidilactici F-11 plasmid DNA with marker λDNA/HindIII showed that pediocin PaF-11 gene was carried in 12 kb plasmid. Amplification pediocin PaF-11 gene from P. acidilactici F-11 showed that uncured P.acidilactici F-11 culture contain plasmid DNA, indicated by amplification of the papA gene (256 bp). Cured P. acidilactici F-11 culture, plasmid eliminated, indicted by no aplicon DNA detected. This result also suggested that pediocin PaF-11 gene in P. acidilactici F-11 was carried in plasmid. Nucleotide of pediocin PaF-11 encoding gene was sequenced The alignment of that nucleotide sequence showed that pediocin PaF-11 encoding gene have the same sequence with pediocin PA.1 encoding gene in P. acidilactici PAC1.0 and P. acidilactici K10 and pediocin AcH encoding gene in P. acidilactici LB 42-923 and P .parvulus ATO77, and pediocin CP2 in P. acidilactici MTCC 5101.
Pengaruh Perendaman dan Perebusan Terhadap Kandungan Protein, Gula, Total Fenolik dan Aktivitas Antioksidan Kerandang (Canavalia virosa) Djaafar, Titiek Farianti; Santosa, Umar; Cahyanto, Muhammad Nur; Rahayu, Endang S
Agritech Vol 32, No 3 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (407.769 KB) | DOI: 10.22146/agritech.9606

Abstract

Kerandang (Canavalia virosa) is legume crops and producing seeds, creeps grow at beaches land in Bantul and KulonProgo Regency, Yogyakarta Province, whose land area is about 3,500 ha. Kerandang plant is protein sources, consistingof phenolic compounds and having antioxidant activity. The antioxidant activity in Kerandang seeds has not beenutilized. The objective of this study was to identify the effect of soaking and boiling on changing of protein level,sugar, total phenolic content and antioxidant activity. The soaking was conducted for 0, 12 and 24 hours (kerandangseed:water = 1:6 w/v). Soaking treatment was combined with boiling (80-90 ºC) at 0, 10 and 20 minutes (kerandangand water ratio = 1:5 (w/v)). Protein, sugar, total phenolic content and antioxidant activity were analyzed. The studywas conducted using Completely Randomized Design with two replications. The results show that the soaking andboiling treatment decreased the protein contents. Kerandang seeds contain undigestible oligosaccharides (rafÞ nose).The soaking and boiling treatment decreased the rafÞ nose. The total phenolic content of kerandang seeds is 7,42 gGAE/100 g. Soaking and boiling treatment decreased the total phenolic compounds to 75.34%. The antioxidant activityABSTRAKKerandang (Canavalia virosa) tergolong tanaman legum dan menghasilkan biji, tumbuh menjalar di lahan pasir pantaiDaerah Istimewa Yogyakarta, khususnya di Kabupaten Bantul dan Kulon Progo dengan luas lahan sekitar 3.500 ha.Tanaman kerandang merupakan sumber protein nabati, mengandung senyawa fenolik dan memiliki aktivitas antioksidan.Penelitian tentang aktivitas antioksidan biji kerandang belum dilakukan. Penelitian ini bertujuan untuk mengetahuipengaruh perendaman dan perebusan terhadap perubahan kandungan protein, gula, total fenolik dan aktivitas antioksidanbiji kerandang. Perendaman dilakukan pada 0, 12, dan 24 jam dengan rasio biji kerandang dan air sebesar 1:6 (b/v).Perlakuan perendaman ini dikombinasikan dengan perebusan biji pada suhu didih air (80 – 90 ºC) selama 0, 10, dan20 menit. Perbandingan biji kerandang dan air untuk perebusan adalah 1:5 (b/v). Pengujian yang dilakukan meliputikadar protein, jenis gula, total fenolik dan aktivitas antioksidan. Penelitian dilakukan menggunakan Rancangan AcakLengkap dengan ulangan dua kali. Hasil penelitian menunjukkan bahwa kadar protein biji kerandang menurun denganperlakuan perendaman dan perebusan. Biji kerandang mengandung oligosakarida tahan cerna (raÞ nosa) yang cukuptinggi. Kandungan total fenolik biji kerandang segar sebesar 7,42 g GAE/100 g biji kerandang. Perlakuan perendamandan perebusan menyebabkan kandungan total fenolik menurun sampai dengan 74,93 %. Aktivitas antioksidan bijikerandang dinyatakan sebagai Radical Scavenging Activity sebesar 10,22 %. Pada perendaman selama 12 dan 24 jamterjadi penurunan aktivitas antioksidan.Kata kunci: kerandang, total fenol, aktivitas antioksidan.
The Role of Extracellular Enzymes Produced by Aspergillus oryzae KKB4 in Biodegradation of Aflatoxin B1 Sardjono, Sardjono; Raharjo, Sri; Rahayu, Endang S; Kuswanto, Kapti Rahayu
Indonesian Food and Nutrition Progress Vol 11, No 2 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.40

Abstract

Previous research showed that Aspergillus oryzae KKB4 able to degrade aflatoxin B1 (AFB1) during its growth. According to detoxification test, it was known that extracellular enzymes produced by this mold was able to detoxify AFB1. In this study, the role of these enzymes in biodegradation of AFB1 were further studied. Biodegradation products of AFBI were analyzed using HPLC and the destruction of functional groups were analyzed using IR spectrophotometer. Molecular weight and enzymes activity were also determined. The result showed that extra cellular enzymes of Aspergillus oryzae KKB4 consist of five fractions with molecular weight of 14.2, 20, 23, 29 and 36 kDalton. All enzyme fractions were able to degrade AFB1 with the highest specific activity 3.79 ìg AFBl/mg enzyme protein/20 hrs. The HPLC analysis indicated that biodegradation product of AFB1 was different from untreated AFB1. The infrared spectrum suggest that enzymes degraded lactone ring, cyclo-pentanone reduction and openined difuran ring.
Detoxification of Aflatoxin B1 by Extracellular Enzymes of Aspergillus oryzae KKB4 Sardjono, Sardjono; Rahayu, Endang S; Raharjo, Sri; Rahayu, Kapti
Indonesian Food and Nutrition Progress Vol 11, No 1 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.29

Abstract

Aflatoxin B1 (AFB1) is the common mycotoxin in food from tropical countries and the most harmful mycotoxin to human health. Detoxification is important step in food processing, in order to get foods free from AFB1, because of the resistance of this mycotoxin againts the ordinary processing conditions. The ability of Aspergillus oryzae KKB4 on detoxification of AFB1 was evaluated. The strain used in this was an indigenous proteolytic Aspergillus, isolated from koji, the intermediate product of soy sauce fermentation. Preliminary test indicated that the crude extracellular enzymes produced by the mold able to inactivate or detoxify AFB1. Gel filtration of the enzyme extract resulted in five protein fractions and al of them able to decrease and detoxify AFB1. The highest specific activity was 3.79 µg AFB1/mg enzyme protein/20 hours. The detoxification products have no observed toxicity effects. It was supposed that the structure of AFB1 was changed and part of AFB1 bound with protein of enzymes.
Prebiotic Milk Shake and Its Health Benefits Rahayu, Endang S
Indonesian Food and Nutrition Progress Vol 11, No 1 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.28

Abstract

Study on the effect of prebiotic consumption to the fecal material volunteer was conducted at Center for Food and Nutrition Studies, Gadjah Mada University. Aim of this study was to investigate to health benefical effect of prebiotic product directly using volunteers. Prebiotic product used in this study was StefitTM-non fat milk shake which contains dietary fiber, antioxidant (vitamin E and C), calcium, and chicory root extract (inulin) as prebiotic. Seven healthy volunteers (5 males and 2 females), 30-40 years old, were recruited for this study. During the study (6 weeks), volunteers were asked to avoid antimicrobial drugs and fermented foods containing life microbial cells. The volunteers were divided into two group, group 1 (consist of 2 persons) were asked to consumed original non-fat milk, while group 2 (5 persons) consumed non-fat milk shake prebiotics. Consumption of milk shake was done every day (2 sachets per day, morning and afternoon) during 4 weeks. Twice a week, fecal materials of volunteers were microbiologically analyzed, including a week before and after consumption. Diet of each volunteer was not controlled, they ate as their usual food every day and the menus were recorded. Consumption of milk shake prebiotic by normal healthy volunteer resulted in increased the number of fecal lactic acid producing bacteria (from about 106 to 107 CFU/g fecal material), and decreased the population of fecal enterobacteriaceae and coliform. According to the data, fecal lactic acid producing bacteria of volunteers who consumed the original milk shake were mostly constant. Conclusion of this study is the increasing number of lactic acid bacteria induced by prebiotic inulin in the colon has the potential to improve the health and well being of the host.
Mekanisme Awal dan Aplikasi Antibakteri Pediosin PaF-11 Sebagai Pengawet Tahu Marwati, Tri; Richana, Nur; D.P, Irinne; Harmayani, Eni; Rahayu, Endang S
Jurnal Penelitian Pascapanen Pertanian Vol 9, No 2 (2012): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v9n2.2012.54-62

Abstract

Pediosin PaF-11 dari Pediococcus acidilactici F-11 merupakan peptida antibakteri yang aktif pada kisaran pH luas dan stabil pada perlakuan suhu tinggi dan rendah sehingga potensial digunakan sebagai pengawet tahu. Penelitian ditujukan untuk mengetahui mekanisme awal penghambatan pediosin PaF-11 sebagai antibakteri dan aplikasinya sebagai pengawet tahu. P. acidilactici F-11 dan Lactobacillus pentosus LB42 berturut turut digunakan sebagai bakteri penghasil dan indikator uji aktivitas pediosin PaF-11. Mekanisme awal kerja penghambatan pediosin PaF-11 ditentukan berdasar kajian pengaruh gadolinium (Gd3+) terhadap aktivitas pediosin PaF-11, kadar Gd3+ pada dinding sel dan morfologi sel indikator. Uji aktivitas pediosin PaF-11 dilakukan dengan metode difusi agar sumur. Aplikasi pediosin PaF-11 dan bakteriosin komersial nisin dilakukan terhadap tahu produksi CV. Kitagama Yogyakarta. Perlakuan meliputi perendaman tahu dalam larutan nisin (500 IU/g, 1000 IU/g dan 2000 IU/g) dan larutan pediosin PaF-11 30 AU/g. Setelah perendaman, dilanjutkan dengan pasteurisasi pada suhu 90oC selama 10 menit dan penyimpanan pada suhu 4oC selama 16 hari. Tahu tanpa perendaman dalam larutan nisin dan pediosin PaF-11 digunakan sebagai kontrol. Hasil penelitian mengindikasikan bahwa mekanisme awal penghambatan pediosin PaF-11 sebagai antibakteri yaitu melalui interaksi pediosin PaF-11 yang bermuatan positif dengan asam teikoat dan asam lipoteikoat yang bermuatan negatif. Hasil penelitian menunjukkan bahwa total bakteri awal pada tahu kontrol adalah 105 dan mengalami kenaikan menjadi 108 setelah disimpan. Penambahan larutan nisin dengan konsentrasi minimal 500 IU/g mampu menghambat populasi bakteri pada tahu sebesar 2 log cycle sedangkan larutan pediosin PaF-11(30 AU/g) mampu menghambat populasi bakteri pada tahu sebesar 0,5 log cycle.
Teknik Produksi Dan Purifikasi Pediosin Paf-11 Dari Pediococcus Acidilactici F-11 Marwati, Tri; Richana, Nur; Harmayani, Eni; Rahayu, Endang S
Jurnal Penelitian Pascapanen Pertanian Vol 9, No 1 (2012): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v9n1.2012.11-17

Abstract

Pediosin PaF-11 dari Pediococcus acidilactici F-11 berpotensi sebagai pengawet pangan karena kemampuannya dalam mengendalikan pertumbuhan bakteri pembusuk pangan. Efektivitas purifikasi diperlukan dalam aplikasi pediosin PaF-11 pada industri pangan. Untuk itu dilakukan penelitian yang bertujuan untuk mengetahui aktivitas pediosin PaF-11 selama proses inkubasi sel P. acidilactici F-11 dan meningkatkan efektivitas purifikasi pediosin PaF-11. Perlakuan yang dicobakan pada proses purifikasi yaitu adsorpsi dan desorpsi pada pH yang bervariasi dan penambahan biomassa sel mati dari P. acidilactici F-11 pada konsentrasi yang bervariasi selama proses adsorpsi. Aktivitas antibakteri pediosin PaF-11 diuji dengan metode difusi agar menggunakan bakteri indikator Lactobacillus pentosus LB42. Hasil penelitian menunjukkan bahwa pediosin PaF-11 yang diproduksi dengan menggunakan kultur awal P. acidilactici F-11 sebanyak 10% dengan lama inkubasi 16 jam mempunyai aktivitas 2000 AU/ml. Pediosin PaF-11 yang dihasilkan P. acidilactici F-11 dengan kultur awal 1% dan purifikasi pada pH adsorpsi pH 6,5 dan pH desorpsi 2,0 memiliki aktivitas tertinggi yaitu 1500AU/ml, dibandingkan perlakuan pH yang lain. Aktivitas pediosin PaF-11 yang dihasilkan dari proses purifikasi tanpa penambahan biomassa sel mati yaitu 1500AU/ml, sedangkan dengan penambahan biomassa sel mati 3, 6 dan 11 kali dari konsentrasi awal menjadi 3000AU/ml. Hal ini berarti bahwa dengan penambahan biomassa sel mati P. acidilactici F-11 dengan 3 kali konsentrasi awal mampu meningkatkan pediosin PaF-11 yang diperoleh.
Viability and Stability of Lactobacillus Plantarum Mut 7 FNCC 250 Suplemented in Papaya-Pineapple Juice During Storage Hartati, Sri; Harmayani, Eni; Rahayu, Endang S; Utami, Tyas
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 2 (2003): 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 (2641.229 KB)

Abstract

Lactobacillus plantarum Mut7 FNCC 250 is an indigenous bacterium isolated from fermented food (“gatot”) and a potential agent to reduce cholesterol. Study the on aplication of the bacterium as probiotic agent to food stuff is needed. The purpose of the study was to prepare formula of papaya-pineapple juice as probiotic carrier and to study the viability and capability of Lactobacillus plantarum Mut7 FNCC 250 to assimilate cholesterol during three months storage. Fruits juice was prepared with different formula and organoleptically tested. Selected juice formula was supplemented with Lactobacillus plantarum Mut7 FNCC 250 and stored in cool room (4-5 oC). During three month storage, the value of pH the product, cell viability and ability to assimilate cholesterol were evaluated. The result indicated that acceptable formula was papaya juice added with 25 % pineapple. Viability of Lactobacillus plantarum Mut7 FNCC 250 supplemented in papaya- pineapple juice was stable (decrease of < 1 log cycle), while the pH of the juice decreased after 3 month storage. The ability of Lactobacillus plantarum Mut7 FNCC 250 to assimilate cholesterol was stable within 2 months storage, but decreased after 3 months. Key words : Viability, sta, Lactobacillus plantarum, probiotic, papaya-pineapple juice.