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PEMANFAATAN MILK CLOTTING ENZYME DARI LACTOBACILLUS CASEI D11 UNTUK PEMBUATAN KEJU MOZZARELLA -, Rohmatussolihat; Sari, Miranti Nurindah; Lisdiyanti, Puspita; Widyastuti, Yantyati; Sukara, Endang
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 (421.813 KB) | DOI: 10.6066/jtip.2015.26.1.63

Abstract

Milk Clotting Enzyme (MCE) is an active agent for cheese making which may be produced by Lactic acid bacteria (LAB). MCE activity differs according to the LAB strains used. Lactobacillus casei D11 could produced MCE when it is grown in MRS broth medium. In this study, MCE of L. casei D11 with the addition of rennet is used and optimized for the production of mozzarella cheese using Response Surface Method (RSM) with Central Composite Design (CCD). The organoleptic properties were determined by hedonics test involving 30 respondents and analyzed statistically which was followed by a Duncan's test. Furthermore, a proximate analysis of mozzarella cheese was conducted. Our results show that the MCE activity produced by L. casei D11 was 8.471 Soxhlet Unit with protease activity of 3.28 U/mL. The ANOVA results showed that the concentration of MCE significantly influence the production of curd. Theoptimum concentration of MCE and rennet for the production of curd suited for the production of mozzarella cheese were 20 and 0.002%, respectively, with a maximum predicted curd yield of 14.996% (g/100 mL milk) which is increased by 13.9% as compared to the curd yield before optimization. The statistical analysis on taste, color, flavor, and cheese texture by respondents shows that mozzarella cheese made by a combination of 15% of MCE and 0.00079 and 0.0015% of rennet, were organoleptically superior to the commercial mozzarella used in this experiment. The proximate analysis shows that mozzarella produced has a moisture content of 33.34%(w/w), 3.48% ash, 30.44% fat, 25.12% protein, 7.53% carbohydrate and energy of 404 kkal/100g.
KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI WHEY KEFIR DAN AKTIVITASNYA TERHADAP PENGHAMBATAN ANGIOTENSIN CONVERTING ENZYME (ACE) [PHYSICAL, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF WHEY KEFIR AND ITS ANGIOTENSIN CONVERTING ENZYME (ACE) INHIBITORY ACT Febrisiantosa, Andi; Purwanto, Bagus Priyo; Widyastuti, Yantyati; Arief, Irma Isnafia
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 2 (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 (540.884 KB) | DOI: 10.6066/jtip.2013.24.2.147

Abstract

This study was conducted to evaluate the characteristics of whey-based kefir products and their activity to inhibit the angiotensin converting enzyme (ACE). Kefir was produced by using many types of whey, namely SK: skim milk based kefir (control); WK: gouda cheese whey based kefir; and WKB: commercial whey powder based kefir. The experimental design was a completely randomized design. Each treatment was conducted in triplicates. Kefirs were evaluated for physical and chemical properties (pH, total titratable acidity, viscosity, protein, fat, lactose, and alcohol), microbiological (lactic acid bacteria and yeast) population, peptide concentration, ACE inhibition, IC50 and Inhibition Efficiency Ratio (IER). The results showed that the types of whey used for kefir productions significantly affected the physical and chemical characteristics of the products (p<0.05). Total lactic acid bacteria and yeast population of the products were not significantly different among the whey types (p>0.05). The peptide concentration and ACE inhibitory activity of WK, 1.54±0.02 mg/mL and 73.07±0.91%, was significantly higher (p<0.05) than those of the control and WKB. The IC50 of WK was 0.83±0.02 mg/mL, significantly lower than that of control (1.05±0.01 mg/mL) and WKB (0.96±0.01 mg/mL). The IER of WK (47.35±0.09% per mg/mL) was not significantly different (p>0.05) from the control (47.19±0.09% per mg/mL) but was significantly higher (p<0.05) than that of WKB (45.75±0.18% per mg/mL). This research indicated that whey kefir is a potential source of bioactive peptide for antihypertention agent.
THE USE OF LACTIC ACID BACTERIA AS RUMINANT PROBIOTIC CANDIDATES BASED ON IN VITRO RUMEN FERMENTATION CHARACTERISTICS Ridwan, Roni; Bungsu, Win Ariga; Astuti, Wulansih Dwi; Rohmatussolihat, Rohmatussolihat; Sari, Nurul Fitri; Fidriyanto, Rusli; Jayanegara, Anuraga; Wijayanti, Indah; Widyastuti, Yantyati
Buletin Peternakan Vol 42, No 1 (2018): BULETIN PETERNAKAN VOL. 42 (1) FEBRUARY 2018
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (383.543 KB) | DOI: 10.21059/buletinpeternak.v42i1.23317

Abstract

This research was conducted to select, to identify LAB isolates and to investigate the effects of the LAB as probiotics candidate in the rumen fermentation. Nine isolates exhibited the potency as candidate probiotics for cattle. The experiment was arranged in randomized block design with ten treatments and three different times of in vitro as a block. The substrate consisted of 70% forage and 30% concentrate proportion. The substrate was incubated at 39oC using serum bottle of 100 ml capacity for fermentation. Approximately 0.75 g of substrates was put inside the serum bottle glass and filled with 73 ml of buffered rumen fluid and 2 ml of LAB inoculant. Gas production was measured every 2, 4, 6, 8, 10, 12, 24, 48 and 72 h of the incubation period. Gas production kinetic was estimated by the Ørskov?s equation. The LAB with the highest gas production, as probiotics candidate, were identified using partial 16S rDNA sequence. The results of this research indicated that nine LAB produced high gas production in the range of 193-198 ml compare to that of control (173 ml). The addition of LAB in rumen fermentation resulted in digestibility 65-75%, organic matter digestibility 51-73%, and 6.67-6.68 pH. Based on the molecular identification, 8 isolates are Lactobacillus plantarum and 1 of uncultured bacteria. The LAB strain 32 L. plantarum showed the best for a ruminant probiotic candidate based on the in vitro rumen fermentation characteristic.
Role of Lactobacillus helveticus on Flavor Formation in Cheese: Amino Acid Metabolism Widyastuti, Yantyati; Lisdiyanti, Puspita; Tisnadjaja, Djadjat
ANNALES BOGORIENSES Vol 18, No 1 (2014): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.1234/88

Abstract

Lactic acid bacteria, mainly lactobacilli, play an important role in cheese making. Their role can be divided into starters and non-starters or secondary microorganisms. Lactobacillus helveticus, an obligatelyhomofermenter and thermophilic bacterium, has unique properties as a starter because of its ability to inducestrong impact on cheese flavor. The bacteria are known to be prototrophic for 5 amino acids and auxotrophic for 13 amino acids. It is interesting that the conversion of aromatic amino acids, branch chain amino acids, and methionine into volatile and nonvolatile compounds by L. helveticus is thought to represent the rate-limiting step in the formation of mature flavor and aroma in cheese. The addition of a highly autolytic L. helveticus to a starter system could significantly increase the formation of flavor precursor and some volatile compounds during cheese ripening. This article focuses on the contribution of L. helveticus to flavour compound formation in cheese with particular emphasis on amino acid metabolism.
The Effect of Honey on Bacterial Growth, Protein Degradation ,Amino Acids Contents and Volatile Compounds of Milks at Storage Khusniati, Tatik; Widyastuti, Yantyati
ANNALES BOGORIENSES Vol 10, No 1 (2005): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.1234/16

Abstract

Pasteurized milks spoiled at refrigerated storage due to growth of psychrotrophic bacteria. Honey which contain antibacterial and aromatic compounds may be used as supplement to inhibit psychrotrophic bacteria activitiy . To know nutritional and flavor compounds of milks with and without honey, effect of honey on bacterial growth0protein degradation. amino acids and volatile compounds of stored milk were detected. Bacterial growth,protein degradation, amino acids and navor compounds were detected by total plate counts. formol titration,HPLC and GCMS, respectively. The results show that bacterial growth and protein degradations in honey milks were lower than that without honey. Bacterial growth (5.2x10^3 - 9,3x10^6 cfu/mL) and protein degradation (2,37-2.59%) in honey whole milks were lower than that (6.2x10^4 - 6.5x10^7 cfu/mL)(2.54-2.88%) in skim milks,respectively (P<0,05). At 10 days after use by date, changing between amino acids contents in whole milks withand without honey were more significant than that or skim milk (P<0.05);. and volatile compounds percentages in honey whole milks were higher than that without honey. while that in honey skim milks vice versa. Honey caused decreasing bacterial growth and protein degradation, changing aminoi acid contents and producing volatile compounds of stored milk, and honey whole milk were better than honey skim milks.  
Isolation and Screening of Surfactant-producing Bacteria from Indonesian Marine Environments and Its Application on Bioremediation Susilaningsih, Dwi; Okazaki, Fumiyoshi; Yopi, Yopi; Widyastuti, Yantyati; Harayama, Shigeaki
ANNALES BOGORIENSES Vol 17, No 2 (2013): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (500.383 KB) | DOI: 10.1234/80

Abstract

Isolation and screening have been undertaken on oil-degrading microbes from Indonesian marine environments. During screening process it has been found many bacterial isolates capable of degrading crude oil. Hence, study has been focused on the biodiversity of biosurfactant-producing bacterial species in Indonesian marine environment and its function for remedial the pollutant in marine and soil areas. A total of 103 out of 463 isolates showed positive surfactant-degrading properties. By means of partial 16S rRNA gene analyses, it has been found that the majority of taxa are related to Alcanivorax, Pseudomonas, Bacillus, Bortetela, Brucella, Acenitobacter, Staphia, Lysobacter, and Talasosophira. Biosurfactant properties assay showed that they were capable of lowering the surface- and interfacial water tension from 74 mN/m to 40-65 mN/m and from 24 mN/m to 6-10 mN/m, respectively. In addition, most of the surfactants were capable of emulsifying hydrocarbon (crude oil) of 0.01 to 0.15 units, comparable to 0.08 units of synthetic surfactant (20% Tween). Further observation showed that the majority of the surfactants were able to degrade a long chain of alkane, but not branched alkane, with a recovering rate of 20-80%. The application of the surfactant towards oil polluted model beach was done in laboratory scale and showing the surfactant obtained from microbial broth cultures capable for recovering the oil pollutant significantly, compared to the control (without addition microbial broth).  
Medium Optimization for Antimicrobial Production By Newly Screened Lactic Acid Bacteria Rohmatussolihat, Rohmatussolihat; Lisdiyanti, Puspita; Yopi, Yopi; Widyastuti, Yantyati; Sukara, Endang
ANNALES BOGORIENSES Vol 22, No 1 (2018): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/ab.v22i1.322

Abstract

Lactic acid bacteria (LAB) are important for prevention of spoilage and pathogenic bacterial growth in foods due to their ability to generate antimicrobial substances. The objective of this study was to screen LAB for antimicrobial activity and to optimize culture medium for antimicrobial production using Response Surface Methodology (RSM) with Central Composite Design (CCD). Optimization of antimicrobial production of selected LAB was conducted with different combinations of glucose, NaCl, inoculum, and temperature. Our experimental results showed that from 129 LAB isolates, 55 showed significant inhibition against Bacillus subtilis, Escherichia coli, Micrococcus luteus, Staphylococcus aureus, Aspergillus niger, and Candida albicans. No isolates inhibited the growth of Aspergillus flavus. Lactobacillus plantarum LIPI13-2-LAB011 was selected for further study on culture medium optimization to inhibit the growth of C. albicans. From statistical analysis, the production of antimicrobial substances was significantly influenced by temperature, NaCl, and concentration of glucose. Furthermore, the optimum concentrations of glucose, concentration of inoculum, temperature, and NaCl were 1.63 %, 3.03%, 33.74°C, and 3.4%, respectively, with a maximum predicted inhibition index of 1.916, which increased 3.56-fold compared to that obtained in medium before optimization processes. The result was confirmed as when the optimum concentration of nutritions used, the inhibition index increased 3.12-fold.
Diversty of Actinomycetes from Soil Samples Collected from Lombok Island, Indonesia Lisdiyanti, Puspita; Tamura, Tomohiko; Ratnakomala, Shanti; Ridwan, Roni; Kartina, Gina; Lestari, Yulin; Katsuhiko, Ando; Widyastuti, Yantyati
ANNALES BOGORIENSES Vol 16, No 1 (2012): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (444.783 KB) | DOI: 10.1234/52

Abstract

A total of 137 strains of Actinomycetes were isolated from 14 soil samples collected in 3 part of Lombok Island, Indonesia  using  SDS-YE (SY) and Rehydration and Centrifugation  (RC)  isolation methods  and Humic Acic Vitamin (HV) agar as isolation media. All the isolates were identified by morphological characteristic and by analysis of 16S rRNA gene sequence. On the basis of their morphology and 16S rRNA gene sequence, 67% of isolates were belonged  to the Streptomyces Group and 33% of isolates were belonged to the Rare-Actinomycetes (Non-Streptomyces) Group. Nine families and 15 genera were found from the samples. It is indicated the richness of actinomycetes in these area. The genus  Streptomyces  is the most abundant in all soil samples, occupying 67% of all isolates by using SY method; while the genusActinoplanes  is mainly found by using RC as isolation method. Two strains belong to the genus Virgisporangium and Catenulispora that showed taxonomic interest need further study for describing as ne species.   Keywords: Actinomycetes, Streptomyces Group, Non-Streptomyces Group, Diversity
Ecological Study of Rare-Actinomycetes in Soils and Leaf-Litters Lisdiyanti, Puspita; Ratnakomala, Shanti; Ridwan, Roni; Widyastuti, Yantyati; Otoguro, Misa; Katsuhiko, Ando
ANNALES BOGORIENSES Vol 15, No 2 (2011): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (156.626 KB) | DOI: 10.1234/49

Abstract

A total of 268 strains of Actinomycetes were isolated from soil and leaf-litter samples collected in Jambi (Sumatera) and Cibinong (West Java) using three selective isolation methods. All the isolates were identified by morphological characteristic and by analysis of 16S rDNA sequence. On the basis of their morphology and 16S rDNA sequence, 164 isolates were belonged to the Streptomyces Group and 104 isolates were belonged to the Rare-Actinomycetes (Non-Streptomyces) Group. Furthermore, 40% of isolates in Streptomyces Group and 62% of isolates in Non-Streptomyces Group are supposed to be new taxa. It is indicated the richness of Actinomycetes in these two area. The genus Streptomyces is the most abundant in soil samples, occupying 60- 75% of all isolates; while the genus Actinoplanes is mainly found in leaf-litter samples (70%). The use of selective isolation media is important to elucidate the microbial diversity.Key words: Actinomycetes, microbial diversity
THE QUALITY OF CORN SILAGE PRODUCT FROM TECHNOPARK OF BANYUMULEK LOMBOK, WEST NUSA TENGGARA Sari, Nurul Fitri; Ridwan, Roni; Widyastuti, Yantyati
Buletin Peternakan Vol 41, No 2 (2017): BULETIN PETERNAKAN VOL. 41 (2) MEI 2017
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (752.516 KB) | DOI: 10.21059/buletinpeternak.v41i2.15513

Abstract

West Nusa Tenggara province is one potential area for farming of cattle and has been chosen as location for developing a Technopark in Banyumulek. Forage preservation as silage is a program to support the sustainability of forage for beef cattle. Silage was made using whole corn crop and additives of rice bran and Lactobacillus plantarum 1A-2 as inoculum under a block randomized design. Three treatments were given and 10 replications of each month. Evaluation of silage quality, based on chemical and microbiological analysis, showed that silage making during 3 months in Technopark Banyumulek is good and stable.