Endang S. Rahayu
Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta

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INFLUENCE OF CONSISTENCY AND ACTIVATOR LIQUID ON ACTIVATION PROCESS OF NATURAL ZEOLITE BY HYDROTHERMAL FOR HARDNESS WATER PROCESSING IN FIXED COLUMN Rahayu, Endang S.; Damilsun, Adu; Aditia, Krisna
Jurnal Zeolit Indonesia Vol 9, No 1 (2010)
Publisher : Jurnal Zeolit Indonesia

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Abstract

Zeolite can function as cation exchanger or adsorbent for elimination pollutan in water. In general, natural zeolite have a low capability to eliminate a hard subtances in water. The study aimed to increase elimination capacity hardness by activated natural zeolite and study the effect of activation processes. This study was conducted to natural zeolite Cikalong-Tasikmalaya with a hydrothermal process at temperature 100 0 C with variations of consistency reaction system, concentration and activator liquid type. Activation natural zeolite was done with variations of consistency of 12,5%; 25%; 37,5%; and 50%, activator liquid concentrate of 2N NaOH and 1N NaOH, and activator liquid types of NaOH and NaCl. The result of process is a active zeolite to the test of implementation a hard water processing in fixed column with depth of zeolites 90 cm, it was operated continously with a linier speed of 2 m/hours, total hardness and hardness of Ca2+ as a parameters test with reference to SNI 06-4161-1996 and SNI 06-2429-1991, variations of standard water concentration between 240 to 440 mg/l as CaCO3. Natural zeolites gave a lower percent between 11% to 42% from variations of standard water concentration which is given, while the zeolite active between 56% to 96%. The effect consistency of activator process is shown in the lowest elimination values of zeolite. The produce of activation process with consistency of 50% and higest value for consistency of 12,5%. Consistency of 12,5 % was used as consistency reference for other variation processes. The effect of activator liquid concentrate NaOH is not siginificant, indicated by narrows range between 2N NaOH and 1N NaOH is 78% to 92%. Activator liquid type NaCl gives a higher hardness percent 96% at standard water with high of hardness.
AKTIVITAS ANTIOKSIDAN ANTOSIANIN BERAS KETAN HITAM SELAMA FERMENTASI [ANTIOXIDANT ACTIVITY OF ANTHOCYANIN OF BLACK GLUTINOUS RICE DURING FERMENTATION] Suhartatik, Nanik; Cahyanto, Muhammad Nur; Raharjo, Sri; Rahayu, Endang S.
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): 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 (365.215 KB) | DOI: 10.6066/jtip.2013.24.1.115

Abstract

Anthocyanin is a group of bioactive compound found to be abundant in black glutinous rice. It has been widely studied for their health beneficial effect. Hydrolysis of anthocyanin glycoside into anthocyanidin and sugar by ?,D-glucosidase is presumed to be the first step in anthocyanin metabolism. Enzymatic degradation of anthocyanin was reported to produce not only more stable compounds, but also healthier compounds with better bioavailability. Some species of Lactic Acid Bacteria showed ?,D-glucosidase activity. The research aims to study the functional property?s change?s of anthocyanin extracted from black glutinous rice as an antioxidant compound after being fermented using Lactobacillus plantarum Mut 7. The results showed that fermentation process did not give a significant effect to the antioxidant activity of black glutinous rice anthocyanin. The antioxidant activity as determined by Radical Scavenging Activity and Ferrous Reducing Activity Power value were 59.2% (6 hours of incubation, 30 mM anthocyanin) and 96.7% (5 hours of incubation, 10 mM anthocyanin). The lactic acid bacterial count increased up to 2 log cycle after being fermented for 5 hours.
KETAHANAN DAN VIABILITAS PROBIOTIK BAKTERI ASAM LAKTAT SELAMA PROSES PEMBUATAN KULTUR KERING DENGAN METODE FREEZE DAN SPRAY DRYING [SURVIVAL AND VIABILITY OF LACTID ACID BACTERIA PROBIOTIC DURING PRODUCTION OF DRIED CULTURE USING FREEZE AND SPRAY DRYING Harmayani, Erni; Ngatirah, .; Rahayu, Endang S.; Utami, Tyas
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 2 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Selection on 36 lactid aid bacteria isolate from various source (dadih, sausage, infant faces, gato, chinese leaf pickle, growol and yoghurt) has been carried out based on their potency to reduce choresterol. Based on their ability to assimilate choresterol, conjugate bile solt, restency on bile salt and low pH, three isolates i.e. Lactobacillus sp. Dad 13, L. asidophillus D2 and L. plantarum Mut 7 have been chosen for further study. Viability of selected cultures during biomass production using coconut water with addition of 0.5% yeast extract, and during production of dried starter culture using freeze and spray dried were investigated. The results show that the growth patern of  the three isolates selected were almost similar i.e. reaching maximum amount after 16 hours fermentation at 37°C. biomass production using coconut water produced 109 cfu/ml after 16-18 hours incubation at 37°C. decrease on viability after drying using freeze drier ranged between 0.5-2 log cycles, while that of storage of freeze dried culture during 4 weeks at -20°C caused descreasing in viability of 26-56%.
Efektivitas Suplementasi Agensia Probiotik Lactobacillus acidophilus SNP-2 pada Pembuatan Tape Ketan dan Brem Purwandhani, Siti N.; Rahayu, Endang S.; Suladra, Made
Agritech Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (374.585 KB) | DOI: 10.22146/agritech.9791

Abstract

A biomass of selected Lactobacillus acidophilus SNP-2 was added to the steamed waxy rice before fermentation, and towaxy rice tapuy after fermentation. For supplementation to white solid brem  the LAB was added to the pasta of waxy rice tapuy before molding and drying. The drying of pasta were carried out by sun drying and  cabinet dryer at 37-38 oC. The probiotic tapuy was kept at room temperature for 3 days, and in a refrigerator at 4 oC for 14 days. The sun dried brem was kept for 3 weeks and the artificial dried brem for 8 weeks at room temperature. The samples were taken periodically to analyse the population and stability of the probiotic organism, and to evaluate organoleptic properties using hedonic scale test. The result showed that Lactobacillus acidophilus SNP-2 supplementation to the rice before fermentation was more effective than that to the tapuy after fermentation. This was based on the observation on the increase of the LAB population after tapuy fermentation, and decrease of the population in the tapuy added with LAB. Keeping tapuy at room temperature for 3 days and at refrigerator for 14 days resulted in the LAB population of 1,2x107CFU/g - 1,5x108 CFU/g which met the requirement for probiotic food. Population of LAB on the brem after drying was showed by the survival cells, i.e. 6.4x106 CFU/g after sun drying and 5.2x107 CFU/g after artificial drying, respectively. After keeping at room temperature for 3 weeks the population of LAB in the sun dried brem was less than that required for probiotic food, i.e. 5.2x103  CFU/g, while that of the artificial dried brem after keeping for 8 weeks was 3.3x105CFU/g. The probiotic isolates taken from the tapuy and brem had the ability to inhibit the growth of Escherisia coli and Salmonella sp. Either fresh and kept the tapuy and brem were acceptable by panelists, therefore waxy rice tapuy and white solid brem are potential for probiotic foods.ABSTRAKPenelitian dilakukan dengan mensuplementasi biomassa agensia probiotik terseleksi Lactobacillus acidophilus SNP-2pada alur pembuatan tape ketan yaitu pada sebelum dan sesudah fermentasi, sedangkan pada pembuatan brem dita- mbahkan pada pasta brem sebelum pencetakan, dan pengeringan dilakukan menggunakan sinar matahari dan cabinet dryer (37 -38oC). Tape ketan probiotik disimpan pada suhu ruang selama 3 hari dan di dalam refrigerator (4oC) selama14 hari. Sedangkan brem yang dikeringkan dengan sinar matahari disimpan selama 3 minggu dan untuk yang diker- ingkan menggunakan cabinet dryer disimpan selama 8 minggu.  Pada setiap interval waktu penyimpanan dilakukan analisa viabilitas dan stabilitas sel probiotik. Untuk mengetahui penerimaan konsumen dilakukan uji organoleptik menggunakan metoda Hedonic scale test. Hasil penelitian menunjukkan bahwa suplementasi Lactobacillus acidophi- lus SNP-2 pada tape ketan lebih efektif ditambahkan sebelum fermentasi dibandingkan dengan penambahan sesudah fermentasi, jumlah sel sebelum fermentasi relatif lebih tinggi dibandingkan sesudah fermentasi. Selama penyimpanan pada suhu ruang selama 3 hari dan di dalam refrigerator selama 14 hari, jumlah BAL dalam tape masih dalam batas syarat makanan probiotik, yaitu 1,2x107 CFU/g - 1,5x108 CFU/g. Viabilitas BAL pada brem yang dikeringkan dengan sinar matahari 6,4x106 CFU/g dan yang dikeringkan dengan cabinet dryer 5,2x107 CFU/g. Setelah disimpan selama 3 minggu jumlah BAL brem yang dikeringkan matahari sudah tidak memenuhi syarat sebagai makanan probiotik karena jumlah sel 5,2x103  CFU/g sedang yang dikeringkan cabinet dryer setelah 8 minggu 3,3x105 CFU/g. Isolat probiotik dari tape dan brem mempunyai daya penghambatan terhadap Escherichia coli dan Salmonella sp. Tape ketan dan brem probiotik segar maupun telah jadi, selama penyimpanan secara organoleptik disukai panelis. Jadi tape dan brem padat putih mempunyai potensi sebagai makanan pembawa agensia probiotik.
Reduksi Aflatoksin B (AFB ) dengan Perebusan dalam Larutan Kapur pada Pembuatan Enting-Enting Marwati, Marwati; Rahayu, Endang S.; Indrati, Retno
Agritech Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (439.823 KB) | DOI: 10.22146/agritech.9788

Abstract

Aflatoxin is a toxin produced by Aspergillus flavus and Aspergilus paraciticus found on most grains like peanut and itsproducts. Enting-enting is one of food product basically made from peanuts. Previous survey stated that enting-enting has high enough aflatoxin content until 144 ppb which is more than allowable limit 20 ppb. This study aimed to know the decrease of aflatoxin on production of enting-enting which the process had been modified in to 0 %; 0.5 %, 1.5% and 2.5 % lime solutions and was combined with 0, 10, 15, and 20 minutes boiling time. These combinations were utilized to reduce and identify AFB  reduction on a raw peanut. Peanuts was inoculated with A. flavus FNCC 6109 (as 1aflatoxin producer) prior using for enting-enting processing. The aflatoxin content was measured by ELISA method(Enzyme Linked Immuno Sorbent Assay). The results of this research showed that modification of enting-enting produc-tion utilizing 0.5 % lime solution combined with 20 minutes boiling time was able to reduce aflatoxin 47.8 % , 41.4 % and 17.07 % after boiling, roasting and removing inner skin off respectively. These total reduction of 73.96 % AFBwere not able to change the flavor.ABSTRAKAflatoksin merupakan toksin yang dihasilkan oleh Aspergillus flavus dan Aspergillus parasiticus yang banyak terda-pat pada biji-bijan seperti kacang tanah dan produknya. Enting-enting merupakan salah satu produk makanan yang berbasis kacang tanah. Berdasarkan hasil survei enting-enting memiliki kandungan aflatoksin B  (AFB ) cukup tinggi 11diatas yang diperbolehkan badan POM (20 ppb) yaitu 144 ppb. Penelitian ini dimaksudkan untuk mempelajari penu-runan aflatoksin pada pengolahan enting-enting yang dimodifikasi proses pembuatannya dengan penggunaan larutankapur (0 %; 0,5 %; 1,5 % dan 2,5 %) yang dikombinasi dengan lama perebusan (0, 10, 15, dan 20 menit) dengan tujuan untuk mereduksi cemaran AFB  pada bahan dasar dan mengidentifikasi reduksi AFB  pada setiap tahapan pengolahan yang berpotensi menurunkan cemaran AFB . Kacang tanah yang digunakan untuk pengolahan enting-enting pada penelitian ini terlebih dahulu dicemari dengan Aspergillis flavus FNCC 6109.  Kadar aflatoksin diukurdengan menggunakan metode ELISA (Enzyme Linked Immuno Sorbent Assay). Hasil penelitian menunjukkan bahwamodifikasi pengolahan enting-enting dengan penggunaan kapur konsentrasi 0,5 % dikombinasikan dengan lama perebusan 20  menit pada perebusan larutan kapur mampu mereduksi AFB  47,8 % diikuti dengan penyangraian 41,4% 1dan penghilangan kulit ari 17,07 %, dengan total penurunan 73,96 % dan tetap mempertahankan cita rasa.
PENURUNAN KADAR AFLATOKSIN B1 PADA SARI KEDELAI OLEH SEL HIDUP DAN SEL MATI LACTOBACILLUS ACIDOPHILUS SNP-2 [REDUCTION OF AFLATOXIN B1 IN SOYMILK BY VIABLE AND HEAT-KILLED LACTOBACILLUS ACIDOPHILUS SNP-2] Utami, Tyas; Nugroho, FX. Hartanta Adi; Usmiati, Sri; Marwati, Sri; Rahayu, Endang S.
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Aflatoxins are carcinogenic mycotoxins that commonly contaminate foods and feed. There are many different forms of aflatoxin and its metabolites. Of these, aflatoxin B1 (AFB1) is the most prevalent and toxic. Lactobacillus acidophilus SNP-2 has previously been shown to remove AFB1 from liquid solution of phosphate saline buffer. However, the ability of lactic acid bacteria to reduce AFB1 content in soymilk has not been studied yet. The objective of this study was to investigate the ability of viable and heat-killed cells of L. acidophilus SNP-2 to reduce AFB1 in soymilk and fermented soymilk. Soymilk contaminated with Aspergillus flavus was inoculated with culture of L. acidophilus SNP-2, and incubated at 37°C for 12 hours. Fermented soymilk, then, was heat sterilized and stored at cool room (4°C). Heat-killed cells were introduced to soy milk and then kept at cool room for 3 days. During soymilk fermentation, there was reduction of AFB1 content in soymilk related to the growth of lactic acid bacteria and the reduction of pH. The initial concentration of AFB1 in the soymilk was 4.9 ppb. Lactobacillus acidophilus SNP-2 reduced 67.58% of AFB1 in the soymilk after 12 hoursof fermentation. In cool environment, the binding of AFB1 to heat-killed cell after soymilk fermentation was relatively more stable than that of soymilk without fermentation. 
Pengaruh Protein Telur dan Zat Besi Terhadap Aktivitas Anti-Bakteri Oksitetrasiklin yang Dipanaskan Hintono, A.; Astuti, M.; Wuryastuti, H.; Rahayu, Endang S.
Agritech Vol 27, No 1 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (122.686 KB) | DOI: 10.22146/agritech.9487

Abstract

Egg protein (ovalbumin, conalbumin and phosvitin) and iron were added to oxytetracycline solution heated at 70°C and 80°C for 20 minutes. After heating, the antibacterial activities of oxytetracycline at 70°C for 20 minutes and retarded on the decrease of antibacterial activity of heated oxytetracycline 80°C for 20 minutes, where as iron contributed on the loss of antibacterial activity of the heated oxytetracycline. Cobalbumin and phosvitin reduced the ability of iron to lose the antibacterial activity of oxytertracycline, however iron decreased antibacterial activity of oxytetracycline heated with egg protein significantly (p>0.05).ABSTRAKProtein telur (albumin, konalbumin dan fosvitin) dan zat besi ditambahkan pada larutan oksitetrasiklin yang kemudian dipanaskan pada suhu 70°C dan 80°C selama 20 menit. Setelah pemanasan, aktivitas anti-bakteri oksitetrasiklin diuji. Hasil menunjukkan bahwa protein telur dapat mempertahankan aktivitas anti-bakteri oksitetrasiklin yang dipanaskan 70°C selama 20 menit dan menghambat penurunan aktivitas anti-bakteri oksitetrasiklin yang dipanaskan 80°C selama 20 menti, sedangkan zat besi dapat menghilangkan aktivitas anti-bakteri oksitetrasiklin yang dipanaskan. Konalbumin dan fosvidin dapat mengurangi kemampuan zat besi dalam menghilangkan aktivitas anti-bakteri oksitetrasiklin, namun demikian zat besi secara nyata menurunkan aktivitas anti-bakteri oksitetrasiklin yang dipanaskan bersama-sama protein telur (p>0,05)
Pengurangan Aflatoksin B (AFB ) dengan Proses Fermentasi Menggunakan Rhizopus Oligosporus MK-1 pada Pembuatan Bumbu Pecel Rubak, Yuliana Tandi; Rahayu, Endang S.; Sardjono, Sardjono
Agritech Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (517.55 KB) | DOI: 10.22146/agritech.9787

Abstract

Aflatoxin B  is the most harmfull mycotoxin for human health because of the toxicity, carcinogenicity, teratogenicity 1and mutagencity. Aflatoxin is the common mycotoxin contaminant in grains, nuts and their products such as “bumbupecel”. Bumbu pecel is a kind of spice used for serving vegetable foods called “pecel” which is very popular in In-donesia. Biological reduction of aflatoxin is an important process in order to degrade aflatoxin in foods. The aim of this research was to modify the steps of bumbu pecel production to reduce aflatoxin B  content through fermentation of peanut by Rhizopus oligosporus MK-1. The research was carried out in two steps that were modifying process inbumbu pecel production and sensory test for modified bumbu pecel. Modification process consisted of bean soaking, germ pealing, washing, steaming, fermentation of Rhizopus oligosporus MK-1 and roasting. Aflatoxin analysis was carried out by ELISA (Enzyme Linked Immunosorbent Assay). The result indicated that fermentation process by Rhizopus oligosporus MK-1 reduced 88.95 % aflatoxin B accumulatively in three days fermentation. Aflatoxin reduction 1was greater with the of length fermentation time and correlated with the growth of Rhizopus oligosporus MK-1. Twodays fermentation did not affect the sensory characteristic of bumbu pecel.ABSTRAKAflatoksin B  adalah mikotoksin yang paling berbahaya untuk kesehatan manusia, karena bersifat racun, karsinogenik, teratogenik dan mutagenik. Aflatoksin adalah mikotoksin yang sering mencemari biji-bijian, kacang-kacangandan juga produk biji-bijian maupun kacang-kacangan seperti bumbu pecel. Bumbu pecel adalah bumbu yang digu- nakan bersama sayuran yang biasa disebut “pecel” yang sangat popular di Indonesia. Reduksi biologis aflatoksin adalah proses yang sangat penting untuk menurunkan kandungan aflatoksin selama fermentasi kacang oleh Rhizopus oligosporus MK-1. Penelitian ini terdiri dari 2 tahap yaitu modifikasi proses produksi bumbu pecel dan uji sensoris terhadap bumbu pecel yang telah dimodifikasi. Modifikasi proses meliputi perendaman biji, pengupasan kulit biji, pen- cucian, perebusan, fermentasi Rhizopus oligosporus MK-1 dan penyangraian. Analisis aflatoksin menggunakan ELISA (Enzym Linked Immunosorbent Assay). Hasil penelitian menunjukkan bahwa proses fermentasi menggunakan Rhizopus oligosporus MK-1 menurunkan kadar aflatoksin B  sekitar 88,95 % selama 3 hari proses fermentasi. Semakin lama proses fermentasi, maka penurunan kadar aflatoksin juga semakin banyak dan berhubungan dengan pertumbuhanRhizopus oligosporus MK-1. Fermentasi selama 2 hari tidak berpengaruh terhadap karakter sensoris bumbu pecel.
Viabilitas Lactobacillus acidophilus SNP 2 dalam Kapsul dan Aplikasinya dalam Es Krim Banyuaji, Andhini; Rahayu, Endang S.; Utami, Tyas
Agritech Vol 29, No 4 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1808.381 KB) | DOI: 10.22146/agritech.9693

Abstract

Due to the health benefit reasons, probiotics have been incorporated into a range of dairy products, including yogurt, cheese, and ice cream. However, the viability of probiotics can decrease during ice cream processing. The reduction of viable probiotics after consumption may also be due to the stomach acid and the presence of bile salt. This research studied the encapsulation of Lactobacillus acidophilus SNP 2 probiotic bacteria using extrusion and emulsion tech­ niques, and their effect on probiotic survival in acid pH, and viability during ice cream processing and storage. Encap­ sulation of probiotic bacteria by extrusion technique produced 3010 µm diameter of rough surface capsules with a lot of cavity. Conversely, emulsion technique produced smooth capsules with average diameter of 54.67 µm. About 94.13% and 94.56 % of viable cells were entrapped in the capsule using extrusion and emulsion encapsulation techniques respectively. Emulsion technique relatively produced better survival of encapsulated cells to low pH at 4 °C and 37 °C than extrusion technique did. Encapsulation techniques effectively protect the encapsulated cells from freezing injury during ice cream processing. There was no significance of reduction of viable cells during ice cream storage at -18°C for 18 weeks. Based on the sensory evaluation, there was no significant difference in organoleptic characteristics among ice cream containing free cell probiotics, ice cream containing encapsulated probiotics and ice cream without probiotics.ABSTRAKKarena manfaatnya bagi kesehatan, probiotik telah diaplikasikan pada berbagai produk olahan susu seperti yogurt, keju, dan es krim. Pada pengolahan es krim, viabilitas bakteri probiotik dapat mengalami penurunan karena proses pengadukan dan pembekuan. Turunnya viabilitas bakteri probiotik juga dapat terjadi karena kondisi asam dan garam empedu setelah produk dikonsumsi. Pada penelitian ini dipelajari teknik enkapsulasi probiotik Lactobacillus acido­ philus SNP2 dengan metoda ekstruksi dan emulsi, pengaruhnya terhadap viabilitas sel pada pH rendah, serta selama pengolahan dan penyimpanan es krim. Hasil penelitian menunjukkan bahwa enkapsulasi dengan metoda ekstruksi menghasilkan kapsul dengan diameter 3010 µm, permukaan kasar dan banyak cekungan, sedang kapsul yang diper­ oleh dengan metoda emulsi mempunyai permukaan halus dengan diameter 54,67 µm. Sel yang terjerat dalam kapsul dengan metoda ekstruksi dan emulsi masing­masing adalah 94,13% dan 94,56%. Ketahanan sel terenkapsulasi dengan metoda emulsi, terhadap pH rendah relatif lebih baik dari pada sel terenkapsulasi dengan metoda ekstruksi. Enkapsu­ lasi sel L. acidophilus SNP 2 efektif melindungi sel dari kerusakan karena pembekuan. Viabilitas sel probiotik dalam es krim selama penyimpanan 18 minggu pada suhu ­18°C relatif tidak mengalami perubahan. Berdasarkan hasil uji sensoris terhadap es krim, tidak terdapat perbedaan yang nyata antara es krim probiotik sel bebas, es krim probiotik sel terenkapsulasi dengan es krim tanpa probiotik.
Cloning of Lab Gene Encoding Bacteriocin From Pediococcus acidilactici Fil Into Escherichia coli DH5a Margono, Sebastian; Wijaya, Agus; Rahayu, Endang S.
Agritech Vol 18, No 3 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2546.156 KB) | DOI: 10.22146/agritech.22493

Abstract

Pediococcus acidilactici F11 is able to inhibit the growth of related species of enterobacteriaceae by secreting bacteriocin. Effort to increase bacteriocin production by transforming lab gene encoding bacteriocin from P. acidilactici Fl 1 into E. colt DH5a was carried out. Plasmid pPAF11 (encoding bacteriocin from P. acidilactici F11) and p13C19 as vector which were double-digested with Madill and BamHI, ligated, and transformed into E. colt DH5a. White colonies, as indicator of transformant, were picked up and grown in LB-broth medium containing ampicilin. Test ability of the transformant in expressing lab gene was done by heating the supernatant of the transformant at 95-98° C for 15 minutes and determining its inhibition against Enterococcus faecalis as bacterial indicator. Location of lab gene was confirmed by analyzing recombinant plasmid and curing plasmid using acrydine orange. Analysis of the plasmid carried by transformant revealed that plasmid size was similar to that of P. acidilatici. This led to a suggestion that the plasmid was a shuttle plasmid.