Harsi D. Kusumaningrum
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

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CEMARAN ASPERGILLUS FLAVUS DAN AFLATOKSIN PADA RANTAI DISTRIBUSI PRODUK PANGAN BERBASIS JAGUNG DAN FAKTOR YANG MEMPENGARUHINYA [Contamination of Aspergillus flavus and Aflatoxin at Distribution Chain of Maize Based Food Product and its Influencing Factors

Jurnal Teknologi Dan Industri Pangan Vol 21, No 2 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Aflatoxin is a human carcinogen, produced by fungus Aspergillus flavus that frequently contaminates maize. Analysis of A. flavus by plate counting and aflatoxin by Thin Layer Chromatography were performed on 104 samples and 25 samples, respectively, of maize grain and maize based food products from different places in Bogor-West Java, Boyolali-Central Java and Bojonegoro-East Java. These regions support significant number of maize production in Java. Forty percent of the samples were contaminated by A. flavus, whereas aflatoxin level of higher than 20 ppb was found in 4 of 25 samples. The highest contamination level of A. flavus was found at the collector trader that often stored the maize grain in average of 15 days, at room temperature. There was a significant correlation between the length of storage as well as relative humidity with the contamination levels of A. flavus. Significant correlation was also found between the contamination levels of A. flavus with the level of aflatoxin in maize grain. However, no significant correlation was found between the aflatoxin level and the contamination levels of A. flavus in the processed maize based food products.   

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

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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

AKTIVITAS ANTIBAKTERI GETAH PEPAYA KERING TERHADAP Staphylococcus aureus PADA DANGKE [Antibacterial Activity of Dried Papaya Latex toward Staphylococcus aureus in Dangke]

Jurnal Teknologi Dan Industri Pangan Vol 25, No 1 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

AKTIVITAS ANTIBAKTERI GETAH PEPAYA KERING TERHADAP Staphylococcus aureus PADA DANGKE [Antibacterial Activity of Dried Papaya Latex toward Staphylococcus aureus in Dangke] Rifah Hestyani Arum1), Budiatman Satiawihardja1,2) dan Harsi D. Kusumaningrum1,2,3)* 1) Program Studi Ilmu Pangan, Institut Pertanian Bogor, Bogor 2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor 3) Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Diterima 19 November 2013 / Disetujui 12 Mei 2014 ABSTRACT Dangke is a traditional milk curd product, made by coagulation of milk using fresh papaya latex. This product is usually kept at room temperature (27-30ºC) until consumption. Dried papaya latex was used in this study to produce dangke, and its effect to S. aureus was determined by direct contact in TSB and dangke. Fresh papaya latex was dried using vacuum oven at 50-55ºC for 22 hours. Dried papaya latex at a concentration of 2.7x10-3 g/100 mL could reduce S. aureus approximately 1 log CFU/mL in TSB after 24 hours. Dried papaya latex and papain could maintain the S. aureus number in dangke within 24 hours storage at room temperature. The antibacterial activity of non-proteolytic compound of papaya latex, i.e ethanolic extract of papaya latex was determined by macrodilution method, resulted an the MIC90 of 8 mg/mL. The cell membrane leakage after exposure was detected by measuring the optical density of bacterial supernatant at 260 nm. The result showed that exposure to increasing antibacterial concentration resulted in increasing of optical density of S. aureus supernatant, indicating that the antibacterial caused the S. aureus membrane leakage. Fluorescence microscopy imaging showed that S. aureus exposure to antibacterial caused membrane leakage thus gave Propidium Iodide (PI) chance to penetrate into the cell, as indicated by changing of fluorescence color from green to red.

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.

CEMARAN ASPERGILLUS FLAVUS DAN AFLATOKSIN PADA RANTAI DISTRIBUSI PRODUK PANGAN BERBASIS JAGUNG DAN FAKTOR YANG MEMPENGARUHINYA [Contamination of Aspergillus flavus and Aflatoxin at Distribution Chain of Maize Based Food Product and its Influencing Factors

Jurnal Teknologi Dan Industri Pangan Vol 21, No 2 (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 (342.597 KB)

Abstract

Aflatoxin is a human carcinogen, produced by fungus Aspergillus flavus that frequently contaminates maize. Analysis of A. flavus by plate counting and aflatoxin by Thin Layer Chromatography were performed on 104 samples and 25 samples, respectively, of maize grain and maize based food products from different places in Bogor-West Java, Boyolali-Central Java and Bojonegoro-East Java. These regions support significant number of maize production in Java. Forty percent of the samples were contaminated by A. flavus, whereas aflatoxin level of higher than 20 ppb was found in 4 of 25 samples. The highest contamination level of A. flavus was found at the collector trader that often stored the maize grain in average of 15 days, at room temperature. There was a significant correlation between the length of storage as well as relative humidity with the contamination levels of A. flavus. Significant correlation was also found between the contamination levels of A. flavus with the level of aflatoxin in maize grain. However, no significant correlation was found between the aflatoxin level and the contamination levels of A. flavus in the processed maize based food products.

AKTIVITAS ANTIBAKTERI GETAH PEPAYA KERING TERHADAP Staphylococcus aureus PADA DANGKE [Antibacterial Activity of Dried Papaya Latex toward Staphylococcus aureus in Dangke]

Jurnal Teknologi dan Industri Pangan Vol 25, No 1 (2014): 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 (482.477 KB)

Abstract

AKTIVITAS ANTIBAKTERI GETAH PEPAYA KERING TERHADAP Staphylococcus aureus PADA DANGKE[Antibacterial Activity of Dried Papaya Latex toward Staphylococcus aureus in Dangke]Rifah Hestyani Arum1), Budiatman Satiawihardja1,2) dan Harsi D. Kusumaningrum1,2,3)*1)Program Studi Ilmu Pangan, Institut Pertanian Bogor, Bogor2)Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor3)Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Diterima 19 November 2013 / Disetujui 12 Mei 2014ABSTRACT  Dangke is a traditional milk curd product, made by coagulation of milk using fresh papaya latex. This product is usually kept at room temperature (27-30ºC) until consumption. Dried papaya latex was used in this study to produce dangke, and its effect to S. aureus was determined by direct contact in TSB and dangke. Fresh papaya latex was dried using vacuum oven at 50-55ºC for 22 hours. Dried papaya latex at a concentration of 2.7x10-3 g/100 mL could reduce S. aureus approximately 1 log CFU/mL in TSB after 24 hours. Dried papaya latex and papain could maintain the S. aureus number in dangke within 24 hours storage at room temperature. The antibacterial activity of non-proteolytic compound of papaya latex, i.e ethanolic extract of papaya latex was determined by macrodilution method, resulted an the MIC90 of 8 mg/mL. The cell membrane leakage after exposure was detected by measuring the optical density of bacterial supernatant at 260 nm. The result showed that exposure to increasing antibacterial concentration resulted in increasing of optical density of S. aureus supernatant, indicating that the antibacterial caused the S. aureus membrane leakage. Fluorescence microscopy imaging showed that S. aureus exposure to antibacterial caused membrane leakage thus gave Propidium Iodide (PI) chance to penetrate into the cell, as indicated by changing of fluorescence color from green to red.

PEMANFAATAN AKTIVITAS ANTIMIKROBA SAPONIN DAUN PEPAYA PADA KEMASAN KELOBOT JAGUNG

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

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Abstract

This study aimed to utilize saponins from papaya leaves as antifungal on maize husk packaging. Crude and semi-pure saponins were extracted from papaya leaves using Soxhlet and Ultrasonic-Assisted Extraction (UAE) methods. The total saponin contents were determined using UV-Vis spectrophotometry. Their ability to inhibit Aspergillus niger was tested by macrodillution method. The extracts were also applied to maize husk by soaking it for 5 minutes at concentration of 10, 20 and 25 mg/mL. The parameters observed were physical and mechanical properties (tensile strength and elongation), water vapor transmission rate (WVTR), total plate count (TPC) and mold and yeast counts (MYC) after 25 days of storage at room temperature (±28ºC). Drying of young papaya leaves using cabinet dryer resulted in the highest yield of crude saponin (12.96 ± 0.26%). Total saponin content in crude saponin extract was 115.43 mg/g, while in semi-pure saponin extract was 480.19 mg/g. Crude saponin and semi-pure saponin extract at concentration of 25 mg/mL could inhibit the growth of A. niger for 1.35 and 0.36 log CFU/mL, respectively after 24 hours. The WVTR test indicated that treatment with a concentration of 25 mg/mL of crude saponin extracts showed the lowest transmission. The addition of crude saponin and semi-pure saponin extract to the maize husk at the concentration of 10, 20 and 25 mg/mL was able to inhibit the microbial growth, represented by constant number in TPC and MYC for 25 days storage. This study showed that crude saponin and semi-pure saponin extract could improve the functional properties of maize husk as packaging materials.