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Isolasi dan Identifikasi Bakteri Asam Laktat Proteolitik dari Susu Kedelai yang Terfermentasi Spontan Yusmarini, Yusmarini; Indrati, Retno; Utami, Tyas; Marsono, Yustinus
Jurnal Natur Indonesia Vol 12, No 1 (2009)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (188.878 KB) | DOI: 10.31258/jnat.12.1.28-33

Abstract

Lactic acid bacteria is a group of bacteria with proteolytic activities enambling to grow on protein rich substratesuch as soymilk. This research was aim to isolate and identify lactic acid bacteria with have proteolytic activityfrom spontaneous fermented soy milk. Sixteen isolates out of 26 colonies isolated from fermented soymilk arepresumed as lactic acid bacteria. Among these 16 isolates, only 3 of them showed proteolytic activity. These threeisolates were further identify morphologically and only two isolates identified as Lactic Acid Bacteria, namelyR.1.3.2 and R.11.1.2. The ability of these isolates to produce acid and protease were observed. The results showedthat isolate R 1.2.3 higher ability in producing protease.
Karakterisasi Bakteri Asam Laktat Amilolitik dari Industri Pengolahan Pati Sagu Yusmarini, Yusmarini; Pato, Usman; Johan, Vonny Setiaries; Ali, Akhyar; Kusumaningrum, Kusumaningrum
Agritech Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (453.94 KB) | DOI: 10.22146/agritech.17014

Abstract

Amylolytic lactic acid bacteria are a group of bacteria that are capable to use starch as the carbon source. The objectives of this research were to characterize, and identify the lactic acid bacteria from sago starch processing industry, which might be used to modify the sago starch. There were 39 isolates isolated from sago processing industry, and 36 of them were presumed as lactic acid bacteria. From 36 isolates suspected as lactic acid bacteria, 9 of them had amylolytic properties. Morphological identification results show that the 9 isolates were l Gram-positive bacteria, negative catalase, rod shape, and 5 isolates produced gas, while 4 isolates did not produce gas. The ability to produce amylase varied among isolates and isolate RN2.12112 had the higher amylolytic ability than others. Results show that the nine isolates identified as lactic acid bacteria were dominated by Lactobacillus plantarum 1. ABSTRAKBakteri asam laktat (BAL) yang bersifat amilolitik adalah bakteri asam laktat yang mampu memanfaatkan pati sebagai substratnya. Tujuan penelitian adalah untuk mengkarakterisasi sifat amilolitik dan mengidentifikasi bakteri asam laktat yang mempunyai kemampuan amilolitik untuk memodifikasi pati sagu. Hasil penelitian memperoleh 39 isolat dari industri pengolahan sagu dan 36 diantaranya diduga sebagai bakteri asam laktat. Sembilan dari 36 isolat yang diduga bakteri asam laktat mempunyai sifat amilolitik. Sembilan isolat yang bersifat amilolitik selanjutnya diidentifikasi secara morfologi yang meliputi pewarnaan Gram, bentuk sel, uji katalase, dan uji kemampuan fermentasi. Hasil identifikasi secara morfologi menunjukkan bahwa kesembilan isolat termasuk kelompok bakteri Gram positif, katalase negatif, bentuk basil, dan lima isolat menghasilkan gas sedangkan empat isolat tidak menghasilkan gas. Kemampuan isolat untuk menghasilkan amilase bervariasi dan isolat RN2.12112 mempunyai kemampuan amilolitik lebih tinggi dibanding isolat lainnya. Hasil identifikasi menunjukkan bahwa dari sembilan isolat yang diidentifikasi didominasi oleh Lactobacillus plantarum 1.
Perubahan Nilai Cerna dan Fraksi Protein pada Susu Kedelai dalam Proses Pembuatan Soygurt Yusmarini, Yusmarini; Adnan, Mochammad; Hadiwiyoto, Suwedo
Agritech Vol 21, No 3 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1057.069 KB) | DOI: 10.22146/agritech.13590

Abstract

This research investigated the effect  of fermentation of soymilk by Streptococcus thermophilus and Lactobacillus acidophilus on the digestibility and protein fractions of the soygurt. The studies were conducted in three steps : (1) soymilk production, (2) soygurt production, and (3) chemical analysis of soymilk and soygurt. It is found that fermentation stimulated by addition of sucrose in the substrate increased the digestibility of protein. Electrophoretic pattern of the protein showed that only minor changes occured during the fermentation of soymilk into soygurt.
MUTU TEH HERBAL DAUN KEJI BELING DENGAN PERLAKUAN LAMA PENGERINGAN FITRIANA, ARJELINA; HARUN, NOVIAR; YUSMARINI, YUSMARINI
Jurnal Sagu Vol 16, No 2 (2017)
Publisher : Jurnal Sagu

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Abstract

The purpose of this study was to the best drying time on the quality of herbal tea of keji beling leaves. Thisstudy used a Completely Randomized Design with four treatments and four replications. The treatment usedherbal tea of keji beling leaves were P1 (120 minutes dying), P2 (150 minutes drying), P3 (180 minutesdrying), and P4 (210 minutes drying). The data obtained statistically using ANOVA and DNMRT at 5% level.Results of the study showed that the drying time significantly affected the moisture and ash contents, antioxidantactivity, polyphenol content, and the sensory assessment descriptive and hedonic tests. The best treatment ofthe result was P2 treatment (150 minutes drying) which had moisture content 7.36%, ash 3.19%, antioxidantactivity 10.79 μg/ml, polyphenols 15.63%, a little green color, slightly keji beling leaves flavor and a littletart taste. An overall assessment of herbal tea from keji beling leaves was rather to be liked by the panelists.
Karakteristik Roti Manis dari Pati Sagu yang Dimodifikasi dengan Lactobacillus plantarum 1 RN2-12112 Yusmarini, Yusmarini; Johan, Vonny Setiaries; Pato, Usman; Rahmayuni, Rahmayuni; Hidayati, Septi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 8, No 2 (2016): Vol.(8) No.2, October 2016
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v8i2.6278

Abstract

Pati sagu dapat dimodifikasi secara mikrobiologis dengan memanfaatkan isolat bakteri asam laktat   L. plantarum 1 RN2-12112. Tujuan penelitian adalah untuk megetahui karakteristik  roti manis yang dibuat dengan memanfaatkan pati sagu temodifikasi sebagai bahan substitusi tepung terigu. Hasil penelitian menunjukkan bahwa roti manis yang dibuat dengan memanfaatkan pati sagu termodifikasi dapat mengurangi penggunaan terigu. Pemanfaatan pati sagu termodifikasi secara mikrobiologis dalam pembuatan roti manis memberikan pengaruh yang nyata terhadap kadar air, abu, protein, lemak, karbohidrat dan volume pengembangan. Penambahan pati sagu hingga 45% masih menghasilkan roti manis yang memenuhi standar dengan tingkat pengembangan yang cukup baik.
KAJIAN PEMANFAATAN TEPUNG SUKUN DAN TEPUNG AMPAS KELAPA DALAM PEMBUATAN FLAKES KOMALA, ANIS; YUSMARINI, YUSMARINI; RAHMAYUNI, RAHMAYUNI
Jurnal Sagu Vol 16, No 2 (2017)
Publisher : Jurnal Sagu

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Abstract

The purpose of this research was to obtain the best formulation between the breadfruit flour and flourcoconut pulp for making flakes. The research used a completely Randomized Design (CRD) with five treatmentsand three replications. The treatments of this research were ratio between breadfruit flour and flour coconutpulp (80:0,75:5,70:10,65:15,60:20) with the addition of tapioca at 20%. Data were statistically analyzedusing Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) test at5% level. The best formula was a formula with ratio of breadfruit flour and flour coconut pulp of 65:15.Chemical analysis such as moisture content 6.39%, ash content 2.36%, fat content 7.51%, protein content5.12%, carbohydrate content 78.63%, crude fiber content 3.62%, and durability crunchy in milk was 5.50minute. The result of the descriptive test of the flakes from the best treatment was a light brown, slightlyscented breadfruit, hard texture without and with added of milk, and coconut taste, while hedonic test oncolor, aroma, texture without and with addition of milk, taste, and overall were liked by panelists.
APLIKASI EDIBLE COATING LIDAH BUAYA (Aloe vera L.) DENGAN PENAMBAHAN KARAGENAN TERHADAP KUALITAS BUAH JAMBU BIJI (Psidium guajava L.) KOHAR, TOHA ABDUL; YUSMARINI, YUSMARINI; AYU, DEWI FORTUNA
Jurnal Sagu Vol 17, No 1 (2018)
Publisher : Jurnal Sagu

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Abstract

Edible coating application serves to replace a layer of natural waxes lost due to post harvest handling. Thisstudy aims to determine the effect of concentration of carrageenan in edible coating solution of aloe vera on thequality of guava fruit during storage. This study used a completely randomized design, which consists of fivetreatments and three replications. The treatments were K0 (without addition of carrageenan), K1 (addition ofcarrageenan 0.1%), K2 (addition of carrageenan 0.2%), K3 (addition of carrageenan 0.3%), and K4 (addition ofcarrageenan 0.4%). Data were analyzed using analysis of variance followed by Duncan’s New Multiple RangeTest at 5% level. The results showed that the addition of various concentrations of carrageenan in aloe veraedible coating applied to guava fruit significantly affected the weight loss, hardness, total dissolved solids,vitamin C, and skin colour of guava fruit, but did not significantly affect the colour of flesh and flavour of guavafruit in hedonic assessment. The best treatment for maintaining the quality of guava fruit during storage was thetreatment K4 with the addition 0.4% carrageenan. The treatment K4 had weight loss 7.30%, hardness 6.11 kg/f,total soluble solids 3.39obrix, and vitamin C 173.70 mg/100 g. Hedonic sensory assessment of the skin colour ofguava fruit had value 2.19 (like), colour of guava fruit flesh had value 2.01 (like), and flavour of guava fruit hadvalue 2.10 (like).
AKTIVITAS ANTIMIKROBA Lactobacillus plantarum 1 YANG DIISOLASI DARI INDUSTRI PENGOLAHAN PATI SAGU TERHADAP BAKTERI PATOGEN Escherichia coli FNCC-19 DAN Staphylococcus aureus FNCC-15 Afriani, Noni; Yusmarini, Yusmarini; Pato, Usman
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The purpose of this study was todetermined and measure the antimicrobial activity of Lactobacillus plantarum 1 isolated from sago starch processing industry against pathogenic bacteria Escherichia coli FNCC-15 and Staphylococcus aureusFNCC-19. The research was carried out experimentally  using Completely RandomizedDesign (CRD) with four as treatments and four replications. Antimicrobial activity was tested using the well diffusion method and the paper disc diffusion method. Result of analysis of variance showed that the antimicrobial activity of lactic acid bacteria isolates and cell-free supernatant of bacteriaStaphylococcus aureus FNCC-15 and Escherichia coli FNCC-19 were significantly different (P<0.05%).  T test result showed that the inhibition zone produced acid between bacteria isolates to cell-free supernatant were significantly different (P<0.05%).The average diameter inhibition zone of lactic acid bacteria isolated againstStaphylococcus aureus FNCC-15 were from 6.10 to 8.08 mm. The average diameter inhibition zone of lactic acid bacteria isolated againstEscherichia coli FNCC-19 were from 6.80 to 9.20 mm. The average diameter cell-free supernatant inhibition zone against bacteria Staphylococcus aureus FNCC-15 were from 1.22 to 2.41 mm and inhibition cell-free supernatant against Escherichia coli FNCC-19 ranged from 2.06 to 3.50 mm. The results of this study indicate that the isolates of Lactobacillus plantarum 1 RN2-12112 and the supernatant had greater antimicrobial activity than isolates of Lactobacillus plantarum 1RN2-53. Keywords: Lactic acid, Antimicrobials, Lactobacillus plantarum 1,Supernatant
PEMANFAATAN NaHCO3 DALAM PEMBUATAN TEMPE BERBAHAN BAKU BIJI NANGKA DAN BIJI SAGA Randa, Agustian; Yusmarini, Yusmarini; Zalfiatri, Yelmira
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The purposes of the study was to obtain the best tempeh from utilization of NaHCO3 in making tempeh with raw material jackfruit seeds and saga seeds using the SNI quality standards. The research was conducted experimentally using completely randomized design (CRD) with four treatments and four repetitions, followed by DNMRT test at 5% level. The treatment in this study were SS1 (saga seeds soaked in water for 24 hours and soaked in hot water ±60ºC for 10 minutes), SS2 (saga seeds soaked in a solution of NaHCO3 2,5% for 24 hours and soaked in hot water ±60ºC for 10 minutes), SS3 (saga seeds soaked in a solution of NaHCO3 2,5% for 24 hours and soaked in hot solution of NaHCO3 2,5% ±60ºC for 10 minutes) and SS4 (saga seeds soaked in water for 24 hours and soaked in hot solution of NaHCO3 2,5% ±60ºC for 10 minutes). Parameters observed were the moisture, ash, fat, protein and sensory evaluation after and before frying. Results of the analysis of variance showed the soaking time saga seeds with a solution of NaHCO3 2,5% significantly affected all parameters. The results of the study found that the best treatment was SS4 with a value of 61,35% moisture content, 1,12% ash, 5,30% fat, 22,75% protein and an overall assessment of sensory preferred by panelists. Keywords: NaHCO3, tempeh, jackfruit seeds, saga seeds.
MUTU SENSORI MI INSTAN BERBAHAN PATI SAGU TERMODIFIKASI DAN IKAN PATIN Fressetya, Resy; Yusmarini, Yusmarini; Johan, Vonny Setiaries
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The objectives of this research were to get microbiologically modified sago starch by using Lactobacillus plantarum 1 RN2-53 and to get the best formulation that meets the Indonesian Instant Noodle Standard (SNI 01- 3551- 2000). The aims of catfish meat added was to increase integrities and protein content of instant noodles. The design used in this study was Completely Randomized Design with six treatments and three replications. The treatment in this research included SP0 (nature sago starch 100%), SP1 (mosas 100%), SP2 (mosas 97.5%, catfish meat 2.5%), SP3 (mosas 95%, catfish meat 5%), SP4 (92.5%, catfish meat 7.5%) and SP5 (mosas 90%, catfish meat 10%). The data obtained were statistically analyzed using Analysis of Variance (ANOVA) and followed by a test using Duncan’s New Multiple Range Test (DNMRT) at the level of 5%. The best formulation instant noodles was SP3 with ratio mosas 95% and catfish 5%. The result of analysis showed that the ratio of mosas and catfish meat significanly affected organoleptic test of colour, texture, catfish flavor before and after rehydration and mosas flavor before rehydration but did not significantly influence taste of mosas, taste of catfish and mosas flavor after rehydration, whille the hedonic test assessed according to the likes of panelist.Keywords: instant noodles, modified sago starch (mosas), Lactobacillus plantarum, catfish, sensory quality.