Articles

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

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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.
RESPON IMUN MUKOSA DAN SELULER PADA TIKUS YANG DIBERI BUBUK SUSU KAMBING DENGAN INFEKSI Salmonella Typhimurium [Mucosal and Cellular Immune Response of Rat Given Goat Milk Powder and Infected with Salmonella Typhimurium] Nurliyani, .; Julia, Madarina; Harmayani, Eni; Baliarti, Endang
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

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Abstract

ABSTRACT Goat milk contains bioactive proteins and oligosaccharides which can act as immunomodulators and prebiotics respectively. The objectives of this study were to determine the effect of giving goat milk powder on mucosal immune response (sIgA/secretory immunoglobulin A), cellular immune response (IFN-γ/interferon-γ) and the total number of lactobacilli in caecal digesta of infected rat by Salmonella Typhimurium. Male Sprague Dawley rats 3 weeks old were divided into two groups: 1) goat milk powder treatment, and 2) control. After 14 days given goat milk powder, the rats were infected with Salmonella Typhimurium and after 21 days were killed. The results showed that the average concentration of sIgA in group of rats given with goat milk powder was not significantly different with the control rat (42.95 ng/ml). The concentration of IFN-γ in rat given with goat milk powder was significantly different (63.33 pg/ml) from the control (45.00 pg/m) (p
Growth Kinetics of Lactobacillus plantarum and Lactobacillus sp. in MRS Medium Pramono, Yoyok B; Harmayani, Eni; Utami, Tyas
Jurnal Teknologi Dan Industri Pangan Vol 14, No 1 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Lactobacillus plantarum FNCC 250 and Lactobacillus sp. FNCC 401 were isolated from traditional fermented food which had potential properties as probiotic agents and to reduce cholesterol. The aim of the research was to study the growth kinetics of Lactobacillus plantarum FNCC 250 and Lactobacillus sp. FNCC 401 at MRS medium, using glucose a substrate limiting factor. Cells were inoculated into MRS medium containing glucose concentration of 0.05 ; 0.1 ; 0.2 ; 0.3 ; 0.5 ; 1 ; 1.5 ; 2 ; and 3 % (w/v). Fermentation was carried out at 37oC, with initial pH 6.8 and was monitored for 24 hours. During the fermentation, dry cell weight, reducing sugar and pH were analysed. The results showed that Ks ( the substrate saturation constant) of Lactobacillus plantarum FNCC 250 was 0.04 (g.l-1) ; ì max (the maximum growth rate) was 0.17 (h-1) ; and Y (growth yield) was 0.24 ( g.g-1), meanwhile for Lactobacillus sp. FNCC 401 Ks was 0.06 (g.l-1), ì max was 0.26 (h -1) ; and Y (growth yield) was 0.24 ( g.g -1). Key words : Fermentation, growth kinetics, Lactobacillus plantarum, and Lactobacillus sp.
Pengaruh Sorbitol-Oleat Poliester (SOPE) terhadap Profil Lipid Serum Tikus Sprague-Dawley Murdiati, Agnes; Wuryastuti, Hastari; Marsono, Y.; Harmayani, Eni
Agritech Vol 30, No 1 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

The intake of fats excessively is tend to promote degenerative diseases, however decreasing of fat intake was difficult to be done, so the production  of fat replacer is necessity. The objective of this research was to study the effects of fat replacer sorbitololeic polyester (SOPE) on health. The result showed that replacement of SOPE to fats diets on rats did not have negative effects on lipid profile of serum. The replacement of fats in standard diets by 75 % of SOPE during 3 weeks period of intervention diets did not have significant different on total cholesterol, it was decrease of LDL cholesterol (3,46 %), and increased HDL cholesterol (11,89 %), in spite of increasing of triglyceride slightly (9,07 %).ABSTRAKAsupan lemak yang berlebih dapat menimbulkan berbagai masalah kesehatan seperti penyakit-penyakit yang berkaitan dengan pembuluh darah. Pengurangan asupan lemak sulit dilakukan karena lemak mempunyai peran yang sangat penting dalam proses pengolahan makanan. Oleh karena itu, pengembangan senyawa pengganti lemak atau fat replacer sangat diperlukan.  Sorbitol-oleat poliester (SOPE) merupakan fat replacer yang dapat digunakan sebagai pengganti minyak. Namun demikian, penggunaan senyawa ini perlu diuji efeknya terhadap kesehatan. Penelitian ini menggunakan tikus Sprague Dawley jantan, dewasa sebanyak 50 ekor. Adaptasi dilakukan selama 7 hari, selanjutnya tikus dibagi menjadi 5 kelompok. Satu kelompok diberi pakan standar, dan 4 kelompok yang lain diberi pakan mengandung SOPE sebanyak 25, 50, 75 dan 100 % menggantikan minyak diet. Intervensi diet dilakukan selama 3 minggu, dan analisis profil lipid serum dilakukan secara periodik setiap minggu. Hasil penelitian menunjukkan bahwa penggunaan SOPE untuk menggantikan sebagian atau semua minyak dalam diet standar tidak berpengaruh merugikan terhadap profil lipid serum tikus. Penggunaan SOPE sebanyak 75 % untuk menggantikan minyak pada pakan standar selama 3 minggu intervensi diet tidak berpengaruh terhadap kandungan kolesterol total, namun menurunkan kolesterol LDL (13,46%) dan meningkatkan kandungan kolesterol HDL (11,89 %), walaupun sedikit meningkatkan kandungan trigliserida serum (9,07 %).
Potensi Makanan Tradisional Kue Kolombeng Sebagai Daya Tarik Wisata Di Daerah Istimewa Yogyakarta harsana, Minta; Baiquni, Muhammad; Harmayani, Eni; Widyaningsih, Yulia Arisnani
Home Economics Journal Vol 2, No 2 (2018): October
Publisher : Universitas Negeri Yogyakarta

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Abstract

Perkembangan industri pariwisata dapat memberikan peluang bagi berkembangnya produk-produk wisata, termasuk kuliner di Daerah Istimewa Yogyakarta. Tingginya perkembangan industri pariwisata, memberikan peluang yang sangat besar bagi masyarakatnya, untuk ikut berpartisipasi dalam pembangunan pariwisata, khususnya wisata kuliner yang saat ini masih sangat terbatas jumlahnya. Penelitian ini bertujuan untuk menjelaskan makanan tradisional sebagai Daya Tarik Wisata Kuliner di Daerah Istimewa Yogyakarta. Metode penelitian yang digunakan adalah deskriptif kualitatif, dengan menggunakan teori Daya tarik Wisata dari Damanik dan Weber, (keunikan, originalitas, otentisitas, dan keragaman).Pengumpulan data dilakukan dengan observasi dan wawancara. Hasil Penelitian ini menunjukkan bahwa makanan tradisional  Kue Kolombeng merupakan suatu produk yang berdaya tarik wisata. Daya tarik wisata pada Makanan Tradisional Kolombeng adalah karena makanan Tradisional ini memiliki keunikan, originalitas, otentisitas, dan keragaman. Keunikan dapat dilihat dari adanya kombinasi kelangkaan dan kekhasan yang melekat pada makanan tradisional Kue Kolombeng. Originalitas makanan tradisional tergambar dari keaslian bahan makanan tradisional  dengan tetap mempertahankan bahan baku lokal asli dan proses dengan ,juga menggambarkan otentisitasnya, keragaman mengarah pada variasi bentuk dan nama. 
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

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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.
Effect of Probiotic Lactobacillus sp. Dad13 on Humoral Immune Response of Balb/C Mice Infected with Salmonella typhimurium Kusumawati, Ika Dyah; Harmayani, Eni; Asmara, Widya
Indonesian Journal of Biotechnology Vol 11, No 1 (2006)
Publisher : Universitas Gadjah Mada

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An indigenous strain of lactic acid bacterium (LAB) identified as Lactobacillus spp. Dad13 (Dad13), isolatedfrom traditional fermented buffalo milk, was found to be potential as probiotic. The aim of this research was to studythe effect of probiotic Dad13 on humoral immune response of Balb/C mice infected with Salmonella typhimurium. Thespecific objective was to find out the effect of different Dad13 consumption time (before and along with infection of S.typhimurium) on the humoral immune response of Balb/C mice. The experiment was conducted by in vivo trial on 20males of Balb/C mice, age of 6-8 weeks, fed with AIN-93 standard diet. The mice were assigned into 4 groups. Eachgroup received the following treatments, ie. Dad13 only, Dad13 before infection, Dad13 along with infection andSalmonella infection only. A volume of 100 &mu;l Dad13 cell suspensions (1010 CFU/ml) were given by oral forced feedingdaily for a week, at week 3 for group before infection and at week 4 for group of Dad13 only and Dad13 along withinfection. Salmonella infection (109 CFU/ml) was given once orally at week 4 to all groups except group treated withDad13 only. The humoral immune response of Balb/C mice was detected 2 weeks after infection by measuring thetiters of IgG and IgA specific from serum and mucosal intestinal liquid samples using Enzyme-linked ImmunosorbentAssay (ELISA) method. The result indicated that humoral immune response of Balb/C mice consuming Dad13 beforeand along with Salmonella infection were significantly different (p&lt;0.05). Dad13 consumption along with Salmonellainfection increased circulated IgG and IgA as well as secretory IgA. It can be concluded that Dad13 probiotic feedingalong with infection increased humoral immune response more significantly compared to that before infection.Key words : Probiotic, Lactobacillus sp. Dad13, Immune response, Salmonella typhimurium
Production and Extraction Of Antibacterial Bacteriocin from Pediococcus sp. NWD 015 Harmayani, Eni; N, Nofisulastri; Bachruddin, Zaenal
Indonesian Journal of Biotechnology Vol 11, No 2 (2006)
Publisher : Universitas Gadjah Mada

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objectives were to study the growth pattern of Pediococcus sp. NWD 015 and bacteriocin activity, extractionand characterization of bacteriocin, and to determine the effect of storage time and temperature on bacteriocinactivity. Results showed that the bacteriocin activity increased during growth and reached the highest activity duringstationary phase. The maximum bacteriocin production reached after incubation of the cell for 12 h at 37oC in TGEbroth and decreased after 96 h incubation. Extraction with adsorbtion-desorbtion method could increased a specificactivity of bacteriocin. Bacteriocin from Pediococcus sp. NWD 015 is inactivated by Proteinase-K; however it is stillactive by heat treatment at 121oC for 15 min and over pH 2 &ndash; 11. Bacteriocin of Pediococcus sp. NWD 015 was effectiveagaints Enterococcus faecalis, Staphylococcus aureus, Eschericia coli, Listeria monocytogenes but not against Salmonellathypimurium. The molecular weight of bacteriocin is 4.95 kDa.Keywords : Bacteriocins, Pediococcus sp NWD 015.
PENGARUH METODE EKSTRAKSI TERHADAP KARAKTERISTIK CRUDE LAMINARAN DARI Sargassum duplicatum (Effect of Extraction Method on Characteristics of Sargassum duplicatum Crude Laminaran) Chamidah, Anies; Marsono, Yustinus; Harmayani, Eni; ., Haryadi
Jurnal Agritech Vol 33, No 03 (2013)
Publisher : Jurnal Agritech

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Laminaran is a natural polysaccharide extracted from brown algae, are usually used as human food, animal feed and drugs. Laminaran obtained by extracting brown algae powder, with acid solution (LAE) or with water (LWE) is done twice. Extraction by combining both methods were tested as well, that the first extraction using an acid solution further extracted residue re-use of water (LME). Extraction with acid and modification are more efficient than extraction with water, with a relatively higher yield (3.59 and 1.42 fold). With the acid extraction method (LAE), and modification (LME) showed the presence of compounds laminaran (β-(1,3)-D glukopiranosil), extraction using water (LWE) showed no laminaran. In general, the value of yield higher acid extracts, followed by modification extract and water extract. Acid extracts and modifications have moisture, ash and fat content lower than water extract but different levels of protein. The method of extraction with an acid solution and a modification is the best method.Keywords: Extraction method, crude laminaran, FT-IR ABSTRAK Laminaran adalah polisakarida alami yang diekstraksi dari alga coklat yang banyak dimanfaatkan sebagai makanan manusia, pakan ternak dan obat-obatan. Laminaran diperoleh dengan cara mengekstraksi serbuk alga coklat, dengan  larutan asam (LAE) atau dengan air (LWE) yang dilakukan sebanyak dua kali. Ekstraksi dengan mengkombinasikan kedua metode diuji juga, yaitu ekstraksi pertama menggunakan larutan asam selanjutnya residu diekstrak kembali menggunakan air (LME). Ekstraksi dengan asam maupun modifikasi lebih efisien daripada ekstraksi dengan air, dengan yield relatif lebih tinggi (3,59 dan 1,42 kali). Dengan metode ekstraksi asam (LAE), dan modifikasi (LME) menunjukkan hadirnya senyawa laminaran (β-(1,3)-D-glukopiranosil), sedangkan ekstraksi menggunakan air (LWE) tidak menunjukkan adanya laminaran. Secara umum nilai yield ekstrak asam lebih tinggi, diikuti ekstrak modifikasi dan ekstrak air. Ekstrak asam dan modifikasi mempunyai kadar air, abu dan kadar lemak yang lebih rendah daripada ekstrak air kecuali kadar protein yang tidak berbeda. Metode ekstraksi dengan larutan asam dan modifikasi merupakan metode yang terbaik. Kata kunci: Metode ekstraksi, crude laminaran, FT-IR 
Growth Kinetics of Lactobacillus plantarum and Lactobacillus sp. in MRS Medium Pramono, Yoyok B; Harmayani, Eni; Utami, Tyas
Jurnal Teknologi dan Industri Pangan Vol 14, No 1 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Lactobacillus plantarum FNCC 250 and Lactobacillus sp. FNCC 401 were isolated from traditional fermented food which had potential properties as probiotic agents and to reduce cholesterol. The aim of the research was to study the growth kinetics of Lactobacillus plantarum FNCC 250 and Lactobacillus sp. FNCC 401 at MRS medium, using glucose a substrate limiting factor. Cells were inoculated into MRS medium containing glucose concentration of 0.05 ; 0.1 ; 0.2 ; 0.3 ; 0.5 ; 1 ; 1.5 ; 2 ; and 3 % (w/v). Fermentation was carried out at 37oC, with initial pH 6.8 and was monitored for 24 hours. During the fermentation, dry cell weight, reducing sugar and pH were analysed. The results showed that Ks ( the substrate saturation constant) of Lactobacillus plantarum FNCC 250 was 0.04 (g.l-1) ; ì max (the maximum growth rate) was 0.17 (h-1) ; and Y (growth yield) was 0.24 ( g.g-1), meanwhile for Lactobacillus sp. FNCC 401 Ks was 0.06 (g.l-1), ì max was 0.26 (h -1) ; and Y (growth yield) was 0.24 ( g.g -1). Key words : Fermentation, growth kinetics, Lactobacillus plantarum, and Lactobacillus sp.