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KARAKTERISTIK MIKROKAPSUL LACTOBACILLUS PLANTARUM DAN STABILITASNYA DALAM PRODUK SELAI SALAK Purnasari, Nurwulan; Jenie, Betty Sri Laksmi; Nuraida, Lilis
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): 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 (380.945 KB) | DOI: 10.6066/jtip.2015.26.1.90

Abstract

Microencapsulation a technique that can be used to improve the viability of probiotic during food processing and through the intestinal tract. Two probiotic candidates (Lb. plantarum BSL and Lb. plantarum 2C12) were encapsulated using 3% sodium alginate and soybean oil (0.2% Tween 80). The objectives of the study were to evaluate the effectivity of microencapsulation technique by emulsion method on the probiotic survival, heat resistance, injured cell, and tolerance to bile salt (0.5%) and low pH (pH 2). The encapsulated probiotics were then incorporated into snake fruit jam and evaluated for their viability during storage in room temperature for 4 weeks. The results showed that both microencapsulated probiotics demonstrated good survival with high viability (11 Log CFU g-1). Heat resistance of the encapsulated strains at 50ºC was better than their free cells, although higher temperatures (60-70ºC) would lowered the number of survivors. Heating at 50-70ºC caused injury to all probiotics cells either free or encapsulated. The survival of all encapsulated probiotics to bile salt and low pH were also better than their free cells. Encapsulated probiotic bacteria in snake fruit jam showed good viability throughout the four weeks of storage, whereas the free probiotic lost all their viability within two weeks. The total yeast and mold count of the probiotic snake fruit jam at 4 week-storage it was still approximately below the maximum standard. The results suggested that microencapsulation of probiotic by emulsion method is suitable to develop snake fruit jam as fruit based probiotic product.
IN VIVO EVALUATION OF PREBIOTIC AND SYNBIOTIC PROPERTIES OF PROCESSED SWEET POTATO PRODUCTS Nuraida, Lilis; ., Hana; Dwiari, Sri Rini; Faridah, Didah Nur
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The aims of this research were to investigate the prebiotic and synbiotic properties of sweet potato products (combined with L. casei subsp Rhamnosus for probiotic) in increasing the number of Lactic Acid Bacteria (LAB) and suppressing the number of E. coli and the occurrence of Salmonella in vivo. Some previous study showed that sweet potato is a potent source of prebiotic. The sweet potato products evaluated were sweet potato flakes (SPF) and sweet potato ice cream mix. The in vivo assay used male rat strain Sprague-Dawley. Total microbes, LAB, E. coli and Salmonella in fecal were analyzed before, during and after feeding period. Feeding with SPF as prebiotic, L. casei subsp Rhamnosus as probiotic, and combination of both as synbiotic for ten days were able to increase the number of LAB (0.4-1.1 log CFU/g) and suppress the number of E. coli in rat feces (1.5-1.7 log CFU/g). All of the treatment did not affect the occurrence of Salmonella in rat feces. The treatment of sweet potato ice cream mix as prebiotics and the combination of sweet potato ice cream mix and L. casei subsp. Rhamnosus as synbiotic for ten days did not effect the number of LAB and E. coli in rat feces.Key words: sweet potato, prebiotic, oligosaccharide, probiotic, synbiotic
Effect of two production methods on macro nutrient and isoflavone-aglycone composition in tempeh produced by household industries Efriwati, Efriwati; Nuraida, Lilis
Health Science Journal of Indonesia Vol 4, No 2 Des (2013)
Publisher : Badan Penelitian dan Pengembangan Kesehatan

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Abstract

AbstrakLatar belakang: Tempe telah digunakan sebagai sumber gizi dan makanan yang menyehatkan. Pengrajin tempe memproduksi tempe dengan metode yang berbeda. Perbedaan metode dapat menyebabkan perbedaan mikrob selama fermentasi tempe dan komposisi kimia tempe. Oleh karena itu pengaruh metode yang berbeda terhadap kandungan gizi makro dan komponen aktif seperti aglikon-isoflavon pada tempe perlu dievaluasi. Metode: Disain penelitian adalah penelitian lapangan dan analisis di laboratorium. Sampel tempe diambil dari dua pengrajin tempe di Bogor yang mengaplikasikan dua metode berbeda pada bulan Maret 2011 dan disimpan beku sebelum dilakukan analisis. Analisis terhadap kandungan gizi makro dan aglikonisoflavon dilakukan pada bulan April-Juli 2013 dengan metode AOAC. Hasil: Kecuali untuk kadar abu, berdasarkan berat basah, semua gizi makro dan komposisi aglikon-isoflavon tempe diproduksi dengan metode A sedikit lebih tinggi dari metode B. Namun berdasarkan berat kering, tempe yang diproduksi dengan metode B mengandung kadar gizi makro dan aglikon-isoflavon lebih tinggi dari tempe yang diproduksi dengan metode A, kecuali karbohidrat. Kesimpulan: Perbedaan metode produksi tempe berpengaruh terhadap kandungan gizi makro dan aglikonisoflavon. Namun demikian, tempe dari kedua pengrajin yang mengapliasikan metode yang berbeda dapat digunakan sebagai sumber gizi makro dan aglikon-isoflavon yang baik. (Health Science Indonesia 2013;2:69-73)Kata Kunci: Tempe, Gizi makro, Aglikon-isoflavon, mikrobAbstractBackground: Tempeh was used as nutrition source and healthy food. Tempeh household industries apply different production methods. Those different could lead to different microbial composition and hence different chemical composition of tempeh. Therefore it is necessary to evaluate the effect of different tempeh production methods on the content of macro nutrient and active compound such as isoflavone-aglyconee in tempeh. Methods: The design of the study was field study and laboratory analyses. Samples of tempeh were collected from two tempeh household industries in Bogor, who applied different production methods in March 2011 and kept frozen before analyses. Analyses of macro nutrient and isoflavone-aglycone were carried out in the laboratory from April-July 2013 using AOAC methods. Results:Except for ash content, on wet bases, all macro nutrient and isoflavone-aglycone composition of tempeh produced by method A was slightly higher than method B. However based on dry weight, tempeh produced by method B contained higher macro nutrition and isoflavone-aglycone than tempeh produced by method A, except carbohydrates. Conclusion: Different tempeh production methods affected macro nutrient and isoflavone-aglycone content. However, tempeh from two household industries applying different method could be used as good sources of macro nutrient and isoflavone-aglycone. (Health Science Indones 2013;2:69-73)Key word: Tempeh, isoflavone-aglycone, macro nutrient, microbial
EFEKTIVITAS PROGRAM PENINGKATAN MUTU DAN KEAMANAN PANGAN INDUSTRI RUMAH TANGGA PANGAN (IRTP) DI KABUPATEN CIANJUR Purba, Dreitsohn Franklyn; Nuraida, Lilis; Koswara, Sutrisno
JURNAL STANDARDISASI Vol 16, No 2 (2014): Vol 16, No 2 (2014)
Publisher : Badan Standardisasi Nasional

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Abstract

Peningkatan mutu dan keamanan pangan produksi IRTP bergantung pada efektifitas pembinaan dan pengawasan mutu dan keamanan pangan IRTP oleh Pemerintah Kabupaten Cianjur. Kajian ini bertujuan 1) mengidentifikasi regulasi yang dirujuk, program dan kegiatan, serta anggaran yang disediakan, 2) mengevaluasi penerapan CPPB IRT oleh IRTP, dan 3) memberikan rekomendasi. Data diperoleh dari berbagai dokumen Pemerintah Kabupaten Cianjur dan dari survei. Jumlah sampel 10% (71 IRTP), diambil dengan cara purposive sampling. Regulasi yang dirujuk cukup memadai tetapi belum lengkap, karena regulasi pokok untuk pembinaan IRTP tidak disosialisasikan seluruhnya. Pemerintah Kabupaten Cianjur belum mengembangkan regulasi mutu dan keamanan pangan IRTP. Program menghasilkan 82% IRTP memenuhi prasyarat dasar operasional, 11% belum memiliki SPP-IRT dan SPKP, dan 7% memiliki SPP-IRT tetapi tidak dapat menunjukkan SPKP-nya. Anggaran program masih kecil dan hanya difokuskan pada kegiatan penyuluhan keamanan pangan dan sertifikasi produksi pangan IRT; belum mencakup seluruh IRTP yang terdaftar pada Dinas Kesehatan Kabupaten Cianjur. Hampir 58,94% responden IRTP telah menerapkan beberapa parameter CPPB IRT dengan nilai baik, antara lain lingkungan produksi, peralatan produksi, fasilitas dan kegiatan hygiene dan sanitasi, kebijakan terhadap kesehatan karyawan, praktik sanitasi dan hygiene, dan penyimpanan produk. Hampir 38,78% dinilai masih kurang pada parameter suplai air dan pengolahan, pengendalian hama, praktik sanitasi, serta kemasan dan pelabelan. Berdasarkan analisis, pembinaan dan pengawasan mutu dan keamanan pangan IRTP di Kabupaten Cianjur dinyatakan berada pada tingkat efektivitas sedang. Pemerintah Daerah Kabupaten Cianjur hendaknya menggalakkan sosialisasi regulasi, menajamkan outcome program, memperbesar anggaran, dan meningkatkan mutu dan frekuensi penyuluhan, serta mengadvokasi/mendampingi IRTP.
INFLUENCE OF GLUCOSE AND YEAST EXTRACT TOWARD PRODUCTION OF PSEUDOMONAS AERUGINOSA-PROTEASE INHIBITOR FROM CHROMOHALOBACTER SP. 6A3 (BACTERIA ASSOCIATED WITH SPONGE XETOSPONGIA TESTUDINARIA) Nurhayati, Tati; Thenawidjaja, Maggy; Nuraida, Lilis; Poerwanto, Sri Budiarti
Journal of Agroindustrial Technology Vol. 19 No. 2 (2009): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

One way to inhibit protease activity is search is compound which can inhibit the enzyme known as protease inhibitor. The bacteria associated with sponge Xetospongia testudinaria, Chromohalobacter sp. 6A3, as producer Pseudomonas aeruginosa-protease inhibitor. Because the compound is important, determination medium composition for producing is very important to be conducted.  The purpose of this research was to determinate the glucose and yeast extract consentration accurately so protease inhibitor would be produced in a short time.  The accurate medium composition for producing the protease inhibitor were 0.1%(w/v) yeast extract; 0.05% (w/v) glucose;  0.5%(w/v) special peptone; 0.2%(v/v) trace element; and 2%(w/v) NaCl at pH 7.Keywords: Chromohalobacter sp., protease inhibitor, sponges.
The Consumption of Fresh Vegetables from Street Food and Sanitation of Street Stalls at Four Locations in Bogor City Utami, Donna Fujie Rahaditha; Rahayu, Winiati P; Nuraida, Lilis
Jurnal Kesehatan Masyarakat Nasional Volume 13, Issue 3, February 2019
Publisher : Faculty of Public Health Universitas Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1315.335 KB) | DOI: 10.21109/kesmas.v13i3.2051

Abstract

The consumption of fresh vegetables at the stalls needs serious attention. This research aimed to estimate the exposure probability due to fresh vegetables consumption of street food consumers, to measure sanitation level of street stalls that serving fresh vegetables, and to recommend a mentoring program for the stalls at four locations in Bogor City. This research was conducted at 16 stalls located at four locations in Bogor City. The number of respondents surveyed was 293 people and determined by stratified sampling method. Food frequency questionnaire was used as a tool in the survey. The survey showed that men consumed more fresh vegetables than women with the average of 47.12 g/person/consumption and frequency 3.37 times/week (p<0.05). Adults consumed fresh vegetables at the stalls most often with 3.05 times/week and the average consumption of 44.59 g/person/consumption (p<0.05). All street stalls were at level IV of sanitary practices. Thus, there is a risk of food safety in consuming fresh vegetables at the stalls at four locations in Bogor City. Men and adults had high exposure probability to microbiological hazards due to fresh vegetables consumption at the stalls. Mentoring program for all locations involving socialization and implementation of street stall management and sanitation practices regulations by government, full awareness of street vendors in complying with the prevailing regulations, and firm action for the vendors who violate the rules.
SURVIVAL OF CRONOBACTER SAKAZAKII IN SKIM MILK DURING SPRAY DRYING, STORAGE AND RECONSTITUTION [KETAHANAN HIDUP CRONOBACTER SAKAZAKII DALAM SUSU SKIM SELAMA PROSES PENGERINGAN SEMPROT, PENYIMPANAN DAN REKONSTITUSI] Hariyadi, Ratih Dewanti; Larasati, Fenny; Nuraida, Lilis
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 | Download Original | Original Source | Check in Google Scholar | Full PDF (403.966 KB) | DOI: 10.6066/jtip.2012.23.2.186

Abstract

Cronobacter sakazakii is an emerging pathogen known to survive dry conditions and its presence in powder infant formula (PIF) has been linked to several outbreaks. In Indonesia, isolation of this bacterium from various foods have been reported. The objective of this study was to determine the effect of spray drying and storage humidity on the survival of C. sakazakii YRc3a in skim milk and their viability upon reconstitution. The survival of Cronobacter during spray drying was determined by comparing the number of bacteria before and after drying. The viability of Cronobacter in spray dried skim milk (SDSM) during storage was observed at weeks 1 to 8 and 12. At the same intervals, SDSM containing the pathogens was reconstituted at either 27°C or 50°C and the survivors were enumerated. The data were plotted to yield survival curves. Spray drying caused 4.19 log CFU/g reduction of Cronobacter and the bacteria experiencing drying were less sensitive to reconstitution at 50°C. During storage, the water activity of SDSM reached equilibrium at week 2 and afterwards, they started to decrease when stored at 50% or 90% RH, but maintained its viability at 70% RH. Storage at 50% and 90% RH accelerated the death rate of C. sakazakii YRc3a, resulting in the decline of the viable counts for 3 log cycles. At 50% RH, C. sakazakii Yrc3a decreased significantly, but the survivors exhibited increased heat resistance with the lowest reduction upon reconstitution at 50°C (0.16 log CFU/ml).
POTENSI LACTOBACILLUS YANG DIISOLASI DARI AIR SUSU IBU UNTUK MENCEGAH DIARE [POTENTIAL OF LACTOBACILLUS ISOLATED FROM BREAST MILK TO PREVENT DIARRHEAE] Nuraida, Lilis; Hana, .; Hartanti, Apriliana W.; Prangdimurti, Endang
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 | Download Original | Original Source | Check in Google Scholar | Full PDF (480.476 KB) | DOI: 10.6066/jtip.2012.23.2.158

Abstract

Some of Lactobacillus species isolated from breast milk are known to have antimicrobial activities, including against Escherichia coli. The aims of this study were to evaluate the antimicrobial activity of Lactobacillus species isolated from breast milk against enteropathogenic Escherichia coli strain K1.1 and the effectiveness of the Lactobacillus isolates to prevent diarrhea on rats (Sprague Dawley). The infective dose of E. coli K1.1 to induce diarrhea without causing death were also determined. Based on the antimicrobial activity there were three isolates of Lactobacillus that exhibited good inhibition againts E. coli K1.1, i.e. Lactobacillus rhamnosus R14, L. rhamnosus R23, and L. rhamnosus B16. Determination of E. coli infective dose showed that 108 CFU of E. coli K1.1 was sufficient to induce diarrhea on rat without causing death. The number of diarrhea rats and severity level in group treated with L. rhamnosus were lower than groups untreated with the Lactobacilli. This study showed that the three L. rhamnosus isolated from breast milk were able to prevent diarrhea due to infection of E. coli K1.1 when the Lactobacillus was regularly introduced prior to infection. L. rhamnosus R23 showed the best capabilities of preventing diarrhea in rats as compared to two other isolates of Lactobacillus. The incidence of diarrhea correlated with the number of lactobacilli in the feces. However when the period of diarrhea ceased, there were no difference in total lactobacilli and E. coli in the caecum, colon and feces between rats treated with L. rhamnosus and the control. This finding revealed the L. rhamnosus isolated from breast milk were potential for prevention of diarrhea when consumed regularly.
METABOLISME PREBIOTIK OLEH KANDIDAT PROBIOTIK ISOLAT ASI SEBAGAI DASAR PENGEMBANGAN PRODUK SINBIOTIK [PREBIOTICS METABOLISM BY PROBIOTICS CANDIDATES ISOLATED FROM BREAST MILK AS A BASIS FOR DEVELOPMENT OF SINBIOTICS PRODUCT] Nuraida, Lilis; Mardiana, Nur Rita; Faridah, Didah Nur; ., Hana
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Five Lactobacillus strains and two Pediococcus strains isolated from breast milk were evaluated for their ability to metabolite oligosaccharide known as prebiotics, i. e. inulin, FOS, GOS, FOS:GOS (1:9), and inulin:GOS (1:9). The result shows that all Lactobacillus and Pediococcus strains were able to grow in medium with prebiotics as carbon sources. The best growth was observed when GOS or FOS were used as carbon source, while inulin was the worst. The best growth in all oligosaccharides was observed in Lactobacillus R23H, followed by L. rhamnosus B16, L. rhamnosus R23, and L. rhamnosus R14. Further study on R23H (heterofermenter) and R23 (homofermenter) shows that there was no difference in metabolizing oligosaccharides between heterofermenter and homofermenter. GOS was the best prebiotic used by the both lactic acid bacteria as shown by rapid decrease of total sugar. The reducing sugar in medium containing GOS was higher than other oligosaccharides. The decrease of total sugar in medium containing inulin was the slowest, indicating that inulin was the most difficult prebiotic to be metabolized by the lactic acid bacteria. When inulin mixed with GOS in the ratio 1:9, the rate of decreasing of total sugar in the medium was similar to the medium with GOS as single carbon source, however it cannot be distinguished if the role of inulin took place after GOS disappeared. The rate of sugar metabolism was in accordance with the growth of lactic acid bacteria isolates in medium containing prebiotics. L. rhamnosus R23 was used in sinbiotic fermented milk product combine with FOS, inulin, and inulin:GOS (1:9). After fermentation, remaining sugar in skim milk with additional prebiotics was higher than skim milk without additional prebiotics. Remaining sugar on fermented milk product includes the amount of prebiotic that will be used as carbon source in colon. Combination of potential probiotic L. rhamnosus R23 and mixture of inulin:GOS (1:9) could be used to make sinbiotic fermented milk product. 
MIKROENKAPSULASI LACTOBACILLUS PLANTARUM DENGAN BERBAGAI ENKAPSULAN PADA PENGERINGAN SEMPROT JUS JAMBU BIJI Ningtyas, Rina; Sri Laksmi, Betty Jenie; Nuraida, Lilis
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 2 (2015): 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 (290.446 KB) | DOI: 10.6066/jtip.2015.26.2.163

Abstract

Two strains of Lactobacillus plantarum (1%) in guava juice were microencapculated by spray drying technique using several types of encapsulan, i.e. maltodextrin, enkapsulan maltodextrin combination with other materials such as gum arabic, inulin, and galaktoorigosakarida (GOS), with a ratio of 5:1. The objectives of this study were to compare the effect of encapsulation materials of Lactobacillus plantarum 2C12 and Lactobacillus plantarum BSL on heat resistance (50, 60 and 70°C), survival at low pH (2.0), bile salts (0.5%), and antimicrobial activity against Escherichia coli. Spray drying were performed at 120°C (inlet) and 70°C (outlet). The results showed that all types of encapsulation materials improved the probiotic resistancy towards heat, low pH and bile salts compared to free cells. The highest survival of probiotic cells was achieved at 50°C by maltodextrin, with the protection of 2-3 Log CFU g-1 compared to free cells. Combination of maltodextrin and GOS (5:1) showed that the highest protection toward low pH and bile salts, except for L. plantarum BSL, maltodextrin provide the best protection against bile salts. The antimicrobial activity of the cells did not change after the microencapsulation process. These results indicate that the guavapowder probiotic can be developped by microencapsulation techniques with spray drying method.