Betty S. L. Jenie
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

Published : 5 Documents
Articles

Found 5 Documents
Search

AKTIVITAS ANTIBAKTERI FRAKSI-FRAKSI EKSTRAK SIRIH HIJAU (Piper betle Linn) TERHADAP PATOGEN PANGAN [Antibacterial Activity of Fractionated Green Sirih (Piper betle Linn) Extract Against Food Pathogenic Bacteria]

Jurnal Teknologi Dan Industri Pangan Vol 23, No 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Original Source | Check in Google Scholar | Full PDF (273.882 KB)

Abstract

AKTIVITAS ANTIBAKTERI FRAKSI-FRAKSI EKSTRAK SIRIH HIJAU (Piper betle Linn) TERHADAP PATOGEN PANGAN [Antibacterial Activity of Fractionated Green Sirih (Piper betle Linn) Extract Against Food Pathogenic Bacteria] Suliantari*, Betty S. L. Jenie, dan Maggy T. Suhartono Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor   Diterima 13 November 2010 / Disetujui 17 Desember 2012 ABSTRACT   Fractionation of green sirih (Piper betle Linn) extract by chromatography colom using the mixture of several solvents i.e. chloroform, ethanol and acetic acid (4:1:1) resulted in 17 fractions. All fractions showed antibacterial activities but only 2 fractions (fraction 3 and fraction 4) showed the highest inhibition towards the six tested bacteria Escherichia coli, Salmonella Typhimurium, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes. Among the tested bacteria, all fractions of green sirih extracts showed the most effective inhibition against, Salmonella Typhimurium with inhibition zone diameters ranging from 10 mm to 26 mm. Identification using GC-MS found that fraction 3 and fraction 4 contained chavicol; dodecanoic acid, myristic, palmitic and oleic acid.   Keywords: antimicrobial, fractionation, pathogen, green sirih  ABSTRAK   Fraksinasi ekstrak etanol sirih hijau (Piper betle Linn) dengan kromatografi kolom pada silika gel dengan eluen kloroform, etanol dan asam asetat menghasilkan 17 fraksi yang umumnya mempunyai aktivitas antibakteri tetapi hanya dua (2) fraksi yaitu fraksi 3 dan 4 yang mempunyai aktivitas penghambatan yang kuat terhadap semua bakteri uji (Escherichia coli, Salmonella Typhimurium, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus dan Listeria monocytogenes). Diantara bakteri uji yang digunakan, fraksi-fraksi sirih tersebut paling efektif menghambat Salmonella Typhimurium dengan diameter penghambatan sekitar 10 mm sampai 26 mm. Hasil analisis GC-MS menunjukkan bahwa pada fraksi 3 dan fraksi 4 mengandung senyawa-senyawa kavikol; asam dodekanoat; miristat; palmitat dan oleat.   Kata kunci: antimikroba, fraksinasi, pathogen, sirih hijau

FERMENTASI SUFU RENDAH GARAM DENGAN MENGGUNAKAN BEBERAPA KAPANG INDIGENUS DAN LACTOBACILLUS PLANTARUM KIK

Jurnal Teknologi Dan Industri Pangan Vol 21, No 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Original Source | Check in Google Scholar | Full PDF (573.837 KB)

Abstract

FERMENTASI SUFU RENDAH GARAM DENGAN MENGGUNAKAN BEBERAPA KAPANG INDIGENUS DAN LACTOBACILLUS PLANTARUM KIK [Fermentation of  Low Salt Sufu  using Indigenous Moulds and Lactobacillus plantarum kik] Nurhayati1)*, Betty Sri Laksmi Jenie2), dan Harsi D. Kusumaningrum2) 1) Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian-Universitas Jember 2) Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian-Institut Pertanian Bogor   Diterima  20 November  2009 / Disetujui   26 April 2010 ABSTRACT          Sufu is a traditional Chinese fermented soybean curd (tofu) resembling a soft creamy cheese-type product. It is made by fungal solid-state fermentation of tofu (called pizi) followed by aging in saturated brine solution. The aims of this study were to obtain the best indigenous mold strain for sufu fermentation and produce a low salt sufu by applying Lactobacillus plantarum kik. Four indigenous mold strains were used i.e Rhizopus oligosporus, R. oryzae, Mucor hiemalis and Actinomucor elegans during pizi fermentation. The salt concentrations used in brine fermentation varied in the range of 6% - 12%. The results showed that the fermentation time of pizi depended on the mold species. Based on the density of the mycelium  and the spores colour, pizi fermented by R. oligosporus and R. oryzae were produced after 24 hours of fermentation, while those with M. hiemalis and A. elegans were formed after 36 hours at room temperature and 55-68% relative humidity (RH). Sensory evaluation of the pizi flavor indicated that the pizi fermented by A. elegans and R. oligosporus were ranked as first and second, respectively. Sensory evaluation (Balance Incomplete Block Rating Design) on the hedonic rating of sufu revealed that fermentation in 9% brine by Lactobacillus plantarum kik produced the most preferred sufu according to the panelists. Combination of L. plantarum kik and pasteurization of sufu could maintain the quality for three weeks. Key words: pizi, sufu, rhizopus oligosporus, rhizopus oryzae, mucor hiemalis,actinomucor elegans, lactobacillus plantarum kik

FERMENTASI SUFU RENDAH GARAM DENGAN MENGGUNAKAN BEBERAPA KAPANG INDIGENUS DAN LACTOBACILLUS PLANTARUM KIK [Fermentation of Low Salt Sufu using Indigenous Moulds and Lactobacillus plantarum kik]

Jurnal Teknologi dan Industri Pangan Vol 21, No 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Original Source | Check in Google Scholar | Full PDF (573.837 KB)

Abstract

       Sufu is a traditional Chinese fermented soybean curd (tofu) resembling a soft creamy cheese-type product. It is made by fungal solid-state fermentation of tofu (called pizi) followed by aging in saturated brine solution. The aims of this study were to obtain the best indigenous mold strain for sufu fermentation and produce a low salt sufu by applying Lactobacillus plantarum kik. Four indigenous mold strains were used i.e Rhizopus oligosporus, R. oryzae, Mucor hiemalis and Actinomucor elegans during pizi fermentation. The salt concentrations used in brine fermentation varied in the range of 6% - 12%. The results showed that the fermentation time of pizi depended on the mold species. Based on the density of the mycelium  and the spores colour, pizi fermented by R. oligosporus and R. oryzae were produced after 24 hours of fermentation, while those with M. hiemalis and A. elegans were formed after 36 hours at room temperature and 55-68% relative humidity (RH). Sensory evaluation of the pizi flavor indicated that the pizi fermented by A. elegans and R. oligosporus were ranked as first and second, respectively. Sensory evaluation (Balance Incomplete Block Rating Design) on the hedonic rating of sufu revealed that fermentation in 9% brine by Lactobacillus plantarum kik produced the most preferred sufu according to the panelists. Combination of L. plantarum kik and pasteurization of sufu could maintain the quality for three weeks.

AKTIVITAS ANTIBAKTERI FRAKSI-FRAKSI EKSTRAK SIRIH HIJAU (Piper betle Linn) TERHADAP PATOGEN PANGAN [Antibacterial Activity of Fractionated Green Sirih (Piper betle Linn) Extract Against Food Pathogenic Bacteria]

Jurnal Teknologi dan Industri Pangan Vol 23, No 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Original Source | Check in Google Scholar | Full PDF (273.882 KB)

Abstract

Fractionation of green sirih (Piper betle Linn) extract by chromatography colom using the mixture of several solvents i.e. chloroform, ethanol and acetic acid (4:1:1) resulted in 17 fractions. All fractions showed antibacterial activities but only 2 fractions (fraction 3 and fraction 4) showed the highest inhibition towards the six tested bacteria Escherichia coli, Salmonella Typhimurium, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes. Among the tested bacteria, all fractions of green sirih extracts showed the most effective inhibition against, Salmonella Typhimurium with inhibition zone diameters ranging from 10 mm to 26 mm. Identification using GC-MS found that fraction 3 and fraction 4 contained chavicol; dodecanoic acid, myristic, palmitic and oleic acid.  

PENGARUH RETROGRADASI DAN PERLAKUAN KELEMBABAN PANAS TERHADAP KADAR PATI RESISTEN TIPE III DALUGA

Jurnal Teknologi dan Industri Pangan Vol 27, No 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Original Source | Check in Google Scholar | Full PDF (335.953 KB)

Abstract

The giant swamp taro starch or daluga corm starch in this study was extracted from corms collected from Siau Island of North Sulawesi Province in Indonesia. Native starch daluga corm has low resistant starch content, so starch modifications method were needed to increase its resistant starch content. The effect of acid hydrolisis, debranching, autoclaving-cooling and heat moisture treatment on the changes of RS3 daluga were studied. The corrm starch was first modified with acid hydrolysis (HA) and debranching with pullulanase (D). The starch was then modified with one cycle autoclaving-cooling (HADAC1x), HADAC1x with heat moisture treatment (HADAC1x+HMT), three cycle autoclaving-cooling (HADAC3x), HADAC3x with heat moisture treatment (HADAC3x+HMT) which increased its RS3 content to 42.37, 40.47, 31.12, and 31.18% (db), respectively. The starch modification method can affect other chemical properties changes such as starch content, amylose content, and reducing sugar content.