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Antibacterial Activity of Kecombrang Flower Extract Toward Pathogenic and Food Spoilage Bacteria Naufalin, Rifda; Jenie, Betty Sri Laksmi; Kusnandar, Feri; Sudarwamto, Mirnawati; Rukmini, Herastuti
Jurnal Teknologi Dan Industri Pangan Vol 16, No 2 (2005): 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 (358.116 KB) | DOI: 10.6066/481

Abstract

In this study, kecombrang flowers was extracted with non polar (hexane), semipolar (ethil acetate) and polar (ethanol) solvent. The result revealed that ethil acetat and ethanol extracts inhibited 7 bacteria, i.e : spore forming bacteria (Bacillus cereus), Gram positive bacteria (Staphylococcus aureus) and (Listeria monocytogenes), Gram negative bacteria (Salmonella typhimurium, Aeromonas hydrophila and Escherichia coli), spoilage bacteria (Pseudomonas aeruginosa) but did not inhibit Lactobacillus plantarum. The hexane extract did not show antimicrobial activity. On well diffusion test, ethil acetate developed clear zones of 12.3 – 27.3 mm (diameters) and this was higher than ethanol extract 11.0-15.4 mm (diameters). The MIC (minimum inhibitory concentration) of ethil acetate and ethanol extract against the seven bacteria were 3-13 mg/ml. Key words : Kecombrang (Nicolia speciosa), antibacteria, extract
Effect of Andaliman (Zanthoxylum acanthopodium DC) Extracts upon Permeability and Hidrophobicity of Bacillus cereus Parhusip, Adolf JN; Jenie, Betty Sri Laksmi; Rahayu, Winiati Pudji; Yasni, Sedarnawati
Jurnal Teknologi Dan Industri Pangan Vol 16, No 1 (2005): 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 (361.559 KB) | DOI: 10.6066/461

Abstract

Andaliman spice is usually added as one of main spices in cooked fish and meat. Andaliman seeds were extracted using maceration method with nonpolar, semipolar and polar solvents. The result showed that the three kinds of andaliman extract had antibacterial activity on Bacillus cereus, especially during exponential phase (8 hour incubation period). Ethyl-acetate extract of Andaliman showed the highest antibacterial activity toward B. cereus with MIC and MBC values being 0.2% and 0.8% respectively. The permeability of B. cereus was observed at the dose of 2.5 MIC and 60.30% hydrophobicity leakage was obtained at 6% andaliman extracted by ethyl-acetate. Key words: Andaliman, extract, hydrophobicity, antibacterial, cell- leakage.
Chemoreaction Drying of Saccharomyces cerevisiae Culture with CaO and the Influence of Moisture Sorption Upon Stress and Death of the Dried Culture ., Novelina; Soekarto, Soewarno T; Jenie, Betty Sri Laksmi; Saono, Susono; Suhartono, Maggy T
Jurnal Teknologi Dan Industri Pangan Vol 16, No 1 (2005): 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 (467.664 KB) | DOI: 10.6066/473

Abstract

The aim of the research was to study chemoreaction drying of Saccharomyces cerevisiae culture and to a analyze the influence of moisture sorption on pattern of viability, stress and mortality of the dried starter culture. The cell culture of S. cerevisiae was produced in glucose media with aerobic process in a fermentor at 30C. The cell obtained was dried in a using chemoreaction process. Drying was conducted by coating with various thickness of coating and various ratio of CaO and calcium oxide ratio used in drying. Dry culture of S. cerevisiae and protective agent of CMC and jelly were added to the dry culture. The mixtrure then was stored at in decicators at R H 11 up to 97% until water equilibrium was achieved. Later the patterns of stress from each sample of dry culture at various conditions of moisture was analyzed. The result of the research showed that the best drying method was using coat thickness of 1.3 mm and calcium oxide 10 times the weight of dried sample. The condition of dry culture at low minimal water from 5 % were mostly in dormant state, the highest viability was at the rate of moisture of 5 % - 8 %, but a lot portion of the cells were inactive, and at the moisture higher than 8%, dead cells were observed. Addition 2% jelly of 2% CMC did not protect cells from stress. Key words: Saccharomyces cerevisiae, chemoreaction drying, moisture sorption, dry stresses
Preservation of Steamed Fish (Rastrelliger Sp) With Combine Method Using Sodium Acetate, Lactic Acid Bacteria Culture and Vacuum Packaging Jenie, Betty Sri Laksmi; Nuratifa, .; Suliantari, .
Jurnal Teknologi Dan Industri Pangan Vol 12, No 1 (2001): 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 (71.575 KB) | DOI: 10.6066/830

Abstract

This study was carried out to improve the safety and shelf life of cooked kembung fish (Rastrelliger sp), a traditional food called pindang fish. Fresh eviscerated fish was fisrt soaked in 2% NaCl solution for 15 minutes, drained, washed with tap water and drained again. Sodium chloride at 12% concentration (w/w) was distributed on the whole surface of the fish. Fish was then laid on a wooden basket inside a clay pot, steamed for 30 minutes, and then cooled. Combine method applied to the steamed fish (pindang) was soaking in a mixed culture of Lactobacillus plantarum kik and Lactococcus lactis subsp. cremoris in the ratio of 2 : 1 (v/v) containing 4% Na-acetate for 2 hrs and after draining, the product was vacuum packed. The result showed that the combine method using mixed culture of lactic acid bacteria containing 4% Na-acetate could reduce the growth of Staphylococcus aureus by 3-6 log units, decrease the TMA (Trimethylamine) content and maintain the organoleptic properties (texture, appearance and odor) of pindang fish during 6 days storage at room temperature. Control treatment without 4% Na-acetate could only keep the pindang fish for 4 days. Vacuum and nonvacuum packaging did not show any significant difference.
Effects of pH, Nacl and Teating on the Antibacterial Stability of Kecombrang Naufalin, Rifda; Jenie, Betty Sri Laksmi; Kusnandar, Feri; Sudarwanto, Mirnawati; Rukmini, Herastuti Sri
Jurnal Teknologi Dan Industri Pangan Vol 17, No 3 (2006): 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 (332.949 KB) | DOI: 10.6066/445

Abstract

The effect of pH (4-9), NaCl concentration (1-5%), temperature and heating time (80, 100 and 1210C for 10, 20 and 30 minute) on the antibacterial effectivity of ethyl acetate and ethanol kecombrang extract were analysed. Both ethyl acetate and ethanol extracts showed antibacterial activity at pH 4-8, but its activity gradually decreased at higher pH. At pH 9, only ethanol extract still showed antibacterial activity. Addition of 1-4% NaCl on ethyl acetate and ethanol extract still showed antibacterial activity. Heating the extracts at 80-100 0C for 10-30 minutes and 1210C for 10 minutes did not haves significantly affect on the antibacterial activity of both ethyl acetate and ethanol extracts. Application of ethyl acetate extract at the concentration of 1 and 3 MIC on minced meat were still effective to reduce the viable bacteria until 7 days and 5 MIC was still effective until 9 days. Key words : Kecombrang, pH, NaCl, temperature and heating time, antibacteria
Genetic Diversity of Osmophilic Yeasts Isolated from Indonesian Foods with High Concentration of Sugar RIDAWATI, .; JENIE, BETTY SRI LAKSMI; DJUWITA, ITA; SJAMSURIDZAL, WELLYZAR
Microbiology Indonesia Vol 4, No 3 (2010): December 2010
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Isolation of osmophilic yeasts from a total of 70 samples consisting of jam, sweet condensed milk, honey, sweet soy sauce, and palm sugar was conducted. Sixty-eight osmophilic yeasts were isolated from strawberry jam, pineapple jam, and honey from South Sumatera. No yeast was obtained from condensed milk, honey from Sumbawa, sweet soy sauce, and palm sugar. Sequence analysis based on the ITS region showed that isolates were identified as five species belong to two genera, Candida and Sterigmatomyces. Those isolates were distributed in 5 species, C. metapsilosis, C. etchellsii, C. parapsilosis, C. orthopsilosis, and S. halophilus. C. etchellsii was the predominant species in South Sumatera honey, while C. parapsilosis group was predominant species in jams. Those species were reported as osmophilic yeasts. In both jams and honey we found C. parapsilosis and C. metapsilosis, whilst C. orthopsilosis was found only in pineapple jam. Phylogenetic analysis based on sequence of ITS region showed that most of the osmophilic yeasts (67 out of 68 isolates) were located in the phylum Ascomycota and only one isolate Sterigmatomyces halophilus NN38 from pineapple jam was located in the phylum Basidiomycota.
Phenotypic and genotypic identification of lactic acid bacteria isolated from spontaneous fermentation of unripe var. agung semeru banana (Musa paradisiaca formatypica) Nurhayati, N; Jenie, Betty Sri Laksmi; Kusumaningrum, Harsi D; widowati, sri
Jurnal ILMU DASAR Vol 12, No 2 (2011)
Publisher : Fakultas MIPA Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (149.303 KB)

Abstract

Lactic acid bacteria (LAB) can be found on food products such as milk and meat products, cerealia, cassava, fruits or vegetable products. The objectives of this research were to identify phenotypic and genotypic of lactic acid bacteria isolated from spontaneous fermentation of unripe var agung semeru banana (Musa paradisiaca formatypica). Phenotypic identification was based on general morphology, physiological test, API and Biolog system. Genotypic identification used polymerase chain reaction (PCR) method and analyses of 16S rRNA sequence. The result showed that two groups of LAB (FSnh 1 and FSnh A isolate) can use glicerol, D-ribose, D- xylose, D-glucose, D-fructose, D-mannose, methyl α D-gluco pyranoside, N-acetyl glucosamine, esculin ferric citrate, salicin, D-celiobiose, D-saccharose, gentibiose and potassium gluconate as carbon source. Beside that FSnh 1 isolate used D-galactose, L-sorbose, L-rhamnose, and amygdalin, while FSnh A isolate used metil αD- glukopiranosa, arbutin, D-maltose, D-lactose, D-trehalose, D-turanose, and potassium 5-ketogluconate as carbon source. The genotypic identification showed that Lactobacillus sp associated with the spontaneous fermentation of var agung semeru banana were identified as Lactobacillus salivarus and Lactobacillus fructivorans. Keyword: Musa paradisiaca formatypica, phenotypic-genotypic identification, Lactobacillus salivarus, Lactobacillus fructivorans
Mode of Action Temu Kunci (Kaempferia pandurata) Essential Oil on E. coli K1.1 Cell Determined by Leakage of Material Cell and Salt Tolerance Assays MIKSUSANTI, MIKSUSANTI; JENIE, BETTY SRI LAKSMI; PRIOSOERYANTO, BAMBANG PONTJO; SYARIEF, RIZAL; REKSO, GATOT TRIMULYADI
HAYATI Journal of Biosciences Vol 15, No 2 (2008): June 2008
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (44.681 KB) | DOI: 10.4308/hjb.15.2.56

Abstract

The essential oil of Kaempferia pandurata consist of terpen and oxygenated terpen that exhibits broad-spectrum antimicrobial activity. It’s mode of action against the gram-negative bacterium E. coli K1.1 has been investigated using a range of treatments. The mode action of the essential oil were analyzed by it’s ability to leakage E. coli K1.1 cell, to change permeability of the cell, and to alter salt tolerance of the cell. Ion leakage from the cell were analyzed by atomic absorption spectrophotometer. Salt tolerance assays was conducted by investigating the ability of E. coli K1.1 treated with temu kunci essential oil to grow on NA supplemented with NaCl. Protein and acid nucleic leakage were analyzed by UV spectrophotometer. There were inorganic compound leakage (potassium, calcium ion) and organic compound leakage (nucleic acid, protein) from cytoplasmic membrane, after exposing this organism to essential oil of Kaempferia pandurata. The more concentration of oil added, the more leakage was observed due to the loss of absorbing material such as nucleic acid (260 nm) and protein (280 nm), the loss of potassium and calcium ion, and loss of the salt tolerance of E. coli K1.1. Key words: essential oil, E. coli K1.1, leakage, salt tolerance assay
Effect of Andaliman (Zanthoxylum acanthopodium DC) Extracts upon Permeability and Hidrophobicity of Bacillus cereus Parhusip, Adolf JN; Jenie, Betty Sri Laksmi; Rahayu, Winiati Pudji; Yasni, Sedarnawati
Jurnal Teknologi Dan Industri Pangan Vol 16, No 1 (2005): 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 (361.559 KB)

Abstract

Andaliman spice is usually added as one of main spices in cooked fish and meat. Andaliman seeds were extracted using maceration method with nonpolar, semipolar and polar solvents. The result showed that the three kinds of andaliman extract had antibacterial activity on Bacillus cereus, especially during exponential phase (8 hour incubation period). Ethyl-acetate extract of Andaliman showed the highest antibacterial activity toward B. cereus with MIC and MBC values being 0.2% and 0.8% respectively. The permeability of B. cereus was observed at the dose of 2.5 MIC and 60.30% hydrophobicity leakage was obtained at 6% andaliman extracted by ethyl-acetate. Key words: Andaliman, extract, hydrophobicity, antibacterial, cell- leakage.
Chemoreaction Drying of Saccharomyces cerevisiae Culture with CaO and the Influence of Moisture Sorption Upon Stress and Death of the Dried Culture ., Novelina; Soekarto, Soewarno T; Jenie, Betty Sri Laksmi; Saono, Susono; Suhartono, Maggy T
Jurnal Teknologi Dan Industri Pangan Vol 16, No 1 (2005): 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 (467.664 KB)

Abstract

The aim of the research was to study chemoreaction drying of Saccharomyces cerevisiae culture and to a analyze the influence of moisture sorption on pattern of viability, stress and mortality of the dried starter culture. The cell culture of S. cerevisiae was produced in glucose media with aerobic process in a fermentor at 30C. The cell obtained was dried in a using chemoreaction process. Drying was conducted by coating with various thickness of coating and various ratio of CaO and calcium oxide ratio used in drying. Dry culture of S. cerevisiae and protective agent of CMC and jelly were added to the dry culture. The mixtrure then was stored at in decicators at R H 11 up to 97% until water equilibrium was achieved. Later the patterns of stress from each sample of dry culture at various conditions of moisture was analyzed. The result of the research showed that the best drying method was using coat thickness of 1.3 mm and calcium oxide 10 times the weight of dried sample. The condition of dry culture at low minimal water from 5 % were mostly in dormant state, the highest viability was at the rate of moisture of 5 % - 8 %, but a lot portion of the cells were inactive, and at the moisture higher than 8%, dead cells were observed. Addition 2% jelly of 2% CMC did not protect cells from stress. Key words: Saccharomyces cerevisiae, chemoreaction drying, moisture sorption, dry stresses