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Journal : International Journal of Science and Engineering (IJSE)

ABILITY OF LACTOBACILLUS PLANTARUM JR64 ISOLATED FROM NONI JUICE IN LOWERING CHOLESTEROL IN VIVO Sumarno, Lanjar; Mangunwidjaja, Djumali; M. Fauzi, Anas; Syamsu, Khaswar; Siswi Indrasti, Nastiti; Prasetya, Bambang
International Journal of Science and Engineering Vol 2, No 1 (2011)
Publisher : Chemical Engineering Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (919.313 KB) | DOI: 10.12777/ijse.2.1.17-21

Abstract

Recently public?s attention to the importance of healthy food increases rapidly. Probiotic based food exploiting lactic acid bacteria is among the healthy food. Lactobacillus plantarum JR64 isolate from Morinda citrifolia fruit was assessed for its probiotic in-vivo by using Wistar  Rat. The purpose of this research was to study the ability of probiotic Lactobacillus plantarum JR64 in lowering serum LDL (Low Density Lipoprotein) of Wistar Rat. Twenty Rats were grouped into 4, each group consisted of 5 Rats. First Group was a negative control  given standard normal diet of 20 gr/day plus aquadest. Second Grup was a positive control given cholesterol normal diet 20 gr /day plus Propil Tio Urasil (PTU) 60 mg/kg body weight/day. Third Group was supplemented with normal diet 20 gr /day plus Propil Tio Urasil (PTU) 60 mg  kg body weight /day and  1012 CFU Lactobacillus plantarum JR64. Fourth Group was the same as third Group unless the probiotic using commercial probiotic Lactobacillus bulgariccus at 1012 CFU. Blood samples were withdrawn for measurement of total cholesterol, triglyceride, High Density Lipoprotein (HDL), and Low Density Lipoprotein (LDL) cholesterol every week and measured by using spectrophotometer with 546 nanometers wavelength. The results show that probiotic Lactobacillus plantarum JR64 isolated from noni juice significantly (p < 0,01) reduce Low Density Lipoprotein (LDL) and Triglyceride in vivo  and tend to reduce High Density Lipoprotein (HDL) and total cholesterol.
ISOLATION AND FERMENTATION OF LACTOBACILLUS PLANTARUM JR64 AS AN OMEGA 6 PROBIOTIC PRODUCER Sumarno, Lanjar; Mangunwidjaja, Djumali; M. Fauzi, Anas; Syamsu, Khaswar; Siswi Indrasti, Nastiti; Prasetya, Bambang
International Journal of Science and Engineering Vol 2, No 2 (2011)
Publisher : Chemical Engineering Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (596.963 KB) | DOI: 10.12777/ijse.2.2.42-47

Abstract

Application of lactic acid probiotic bacteria in health food diversification currently is progressing rapidly.  It is encouraged the study of searching the potential strains from local resources (Ponorogo Residence) namely noni fruits (badeg pace) and noni wine.  Aims of this study were to perform the isolation, identification, and production of  probiotic Lactobacillus sp. JR64 fermentation process as a producer of Omega-6 (?-6) lowering cholesterol and design of probiotic creamy product.   Beginning stages of research was strains isolating and in-vitro testing, the best result were used in  molecular  identification technology development for the production of metabolites through the manipulation of environmental variation  of glucose 20 g / l, 30 g / l and 40 g / l that influenced the substrate concentration of linoleic acid productivity. The result of new isolates isolation showed that isolates that obtained from noni wine, Lactobacillus plantarum JR64, was potential as probiotic condidate.   The effieciency of fermentation  substrates using  Yx/s and Yp /s  in the exponential phase was the highest value for the fermentation of 24 hours of  Yx/ s; 17.03% and Y p/s; 74.72%, while the results of design and the best formulation for viability cells of lactobacillus  plantarum probiotics JR64 was composed of 15 g and 50g butter 15 g icing sugar as well as during storage of the refrigerant temperature was 8.92 x 108 CFU / ml.  [Key Words : Omega-6,  Lactobacillus plantarum JR64, fermentation]