LILIS NURAIDA
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

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Preliminary Characterization of Protease Inhibitor from Bacteria-Associated with Sponge from Panggang Island, Seribu Islands

HAYATI Journal of Biosciences Vol 13, No 2 (2006): June 2006
Publisher : Bogor Agricultural University, Indonesia

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Abstract

Pathogenic bacteria produced protease that involved in molecular mechanism of foodborne disease. Produced protease involved in molecular mechanisms of foodborne diseases. The purpose of this research was to screen, identify and characterize the potential microorganisms associated with sponge as producer of protease inhibitor. Among 96 isolates examined, four isolates i.e 10A6, 6A3, 9A51, and 1A12 yielded protease inhibitors which were potential to inhibit protease substrates (40-90%). One of the most potential protease inhibitor producer, the bacteria isolate 6A3, was identified as Chromohalobacter sp. Chromohalobacter sp.6A3 produced protease inhibitor with optimum temperature and pH 300 C and 5, respectively. The inhibitor activity was stable when incubated at 400 C for ten minutes or at 300 C for 8 hours. Key words: Bacteria, Chromohalobacter sp., protease inhibitor, screen, sponge

In Vivo Evaluation of Prebiotic and Synbiotic Properties of Processed Sweet Potato Products

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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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

Antimicrobial Activity of Beluntas (Plucea indica L.) Leaves Extract and Stability of the Activityat Different Salt Concentrations and pHs

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

Beluntas leaves are commonly used as traditional medical herb and fresh vegetables. The aim of the research was to examine the antimicrobial activity of beluntas leaves extracts and the stability of activity in salt and pH condition. Non defatted plar extract had phenol hidroquinon, tanin, alkoloid, and steroid as bioactive compound. The most sensitive bacteria was B. cereus and the most resistant was S. typhi. The MICs of polar extract against, S. typhi, S. aureus, E. coli, P. Fluorescens, B. subtillis, and B. cereus were 3.19, 2.94, 2.66, 2.64, 2.40, and 2.26% respectively. Antimicrobial activity was greater on protoplast of S. typhi sphaeroplast of S. aureus and Bacillus cereus than toward their whole cells, with the highest inhibitionobserved B. cereus protoplast. Addition of salt into the extract increased it´s the antimicrobial activity. There was synergism between low pH with bioactive compound from non defatted polar extract. Key words : Beluntas, bioactive compound, MIC, protoplast, sphaeroplast, salt, pH.

PEMURNIAN DAN KARAKTERISASI INHIBITOR PROTEASE DARI Chromohalobacter sp. 6A3, BAKTERI YANG BERASOSIASI DENGAN SPONS Xetospongia testudinaria [Purification and Characterization of Protease Inhibitor from Chromohalobacter sp. 6A3, Bacteria-associated with S

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

PEMURNIAN DAN KARAKTERISASI INHIBITOR PROTEASE DARI Chromohalobacter sp. 6A3, BAKTERI YANG BERASOSIASI DENGAN SPONS Xetospongia testudinaria [Purification and Characterization of Protease Inhibitor from Chromohalobacter sp. 6A3, Bacteria-associated with Sponge Xetospongia testudinaria]           Tati Nurhayati1)*, Maggy T. Suhartono2), Lilis Nuraida2), Sri Budiarti Poerwanto3) 1) Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor 2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 3) Departemen Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Institut Pertanian Bogor   Diterima 26 November 2009/ Disetujui  15 Desember 2010 ABSTRACT   Various sponges has been reported to produce protease inhibitor which could inhibit protease activity of pathogenic bacteria. The previous research showed that bacteria-associated with sponge could produce bioactive compound similar to their host, including protease inhibitor. The purposes of this research were to purify protease inhibitor from Chromohalobacter sp. 6A3 and to study the characteristics of the protease inhibitor. The result showed that the protein can be extracted by 30 % (v/v) acetone, purified by gel filtration (Sephadex G-75) and finally, purified by anion exchanger (Sephadex A-50). The molecular weight of the purified protease inhibitor after gel filtration was estimated as 21,31 kDa and 17,05 kDa, but anion exchanger gave protein with estimated molecular weight of 21,31 kDa The optimum temperature and pH were 30 oC and 5 respectively. The protease inhibitor could resist heating at 30 oC for 10 minutes. Incubation of the inhibitor at 30 oC, pH 5, still retained its activity until 3 hours. The purified enzyme inhibitor was also still active after incubated at pH from 5 to 6 for 1 hour. The most susceptible substrate (enzyme) for the inhibitor was protease from P. aeruginosa. The protease inhibitor was inhibited by metal ions except Na+ 1mM. Activity of the inhibitor increased twofold by SDS 5 mM. IC 50 of the protease inhibitor was 3.48 nM. The protease inhibitor inhibited the enzyme uncompetitively.   Key words: chromohalobacter, protease inhibitor, sponge  

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]

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

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] Lilis Nuraida1,2)*, Nur Rita Mardiana2), Didah Nur Faridah1,2), dan Hana1) 1) South East Asian Food and Agriculture Science and Technology (SEAFAST) Center, Institut Pertanian Bogor 2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertaian Bogor   Diterima 05 Juli 2011 / Disetujui 22 November 2011   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.   Key words: lactic acid bacteria, prebiotic, inulin, FOS, GOS

SURVIVAL OF Cronobacter sakazakii IN SKIM MILK DURING SPRAY DRYING, STORAGE AND RECONSTITUTION [Ketahanan Hidup Cronobacter sakazakii di dalam Susu Skim Pada Proses Semprot Kering, Penyimpanan, dan Rekonstitusi]

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

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Abstract

SURVIVAL OF Cronobacter sakazakii IN SKIM MILK DURING SPRAY DRYING, STORAGE AND RECONSTITUTION [Ketahanan Hidup Cronobacter sakazakii di dalam Susu Skim Pada Proses Semprot Kering, Penyimpanan, dan Rekonstitusi] Ratih Dewanti-Hariyadi1,2)*, Fenny Larasati1) and Lilis Nuraida1,2) 1) Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor 2) Southeast Asian Food Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Bogor                                   Submitted October 15th 2012 / Accepted December 13th 2012   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).   Keywords:  Aw, Cronobacter sakazakii, reconstitution, spray drying, storage   ABSTRAK   Cronobacter sakazakii adalah patogen bawaan pangan emerging yang dilaporkan mampu bertahan dalam kondisi kering dan keberadaannya dalam susu formula telah dihubungkan dengn beberapa kejadian luar biasa. Di Indonesia, isolasi bakteri ini dari beberapa jenis pangan telah dilaporkan. Tujuan penelitian ini adalah untuk mengetahui pengaruh pengeringan semprot (spray drying) dan pengaruh kelembaban relatif terhadap sintas C. sakazakii YRc3a dalam susu skim selama penyimpanan serta viabilitasnya setelah direkonstitusi dengan air. Sintas Cronobacter selama pengeringan semprot ditentukan dengan membandingkan jumlah Cronobacter sebelum dan setelah pengeringan. Viabilitas Cronobacter dalam susu skim hasil pengeringan semprot (SSPS) selama penyimpanan diamati setiap minggu dari minggu 1-8 dan minggu ke 12. Pada interval yang sama, SSPS yang mengandung Cronobacter direkonstitusi dengan air bersuhu 27°C atau 50°C dan bakteri yang bertahan hidup dihitung. Data yang diperoleh kemudian diplot untuk menghasilkan kurva sintas. Pengeringan semprot menurunkan Cronobacter sebanyak 4,19 log CFU/g dan bakteri patogen yang telah mengalami pengeringan menjadi kurang sensitif terhadap suhu rekonstitusi 50°C. Selama penyimpanan, aktivitas air (Aw) SSPS mencapai ekuilibrium pada minggu ke 2 dan setelah itu patogen mulai menurun jumlahnya jika disimpan pada RH 50% atau 90%, tetapi dapat mempertahankan viabilitasnya jika disimpan pada RH 70%. Penyimpanan pada RH 50% dan 90% mempercepat laju kematian C. sakazakii YRc3a dan mengakibatkan jumlah bakteri turun sebesar 3 siklus log. Pada RH 50%, jumlah C. sakazakii YRc3a turun secara signifikan, tetapi bakteri yang bertahan menunjukkan peningkatan ketahanan terhadap panas dengan penurunan jumlah terendah pasca rekonstitusi pada suhu 50°C (0,16 log CFU/ml).   Kata kunci: Aw, Cronobacter sakazakii, rekonstitusi, pengeringan semprot, penyimpanan  

POTENSI LACTOBACILLUS YANG DIISOLASI DARI AIR SUSU IBU UNTUK MENCEGAH DIARE [Potential of Lactobacillus Isolated from Breast Milk to Prevent Diarrheae]

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

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Abstract

POTENSI LACTOBACILLUS YANG DIISOLASI DARI AIR SUSU IBU UNTUK MENCEGAH DIARE [Potential of Lactobacillus Isolated from Breast Milk to Prevent Diarrheae] Lilis Nuraida1, 2)*, Hana1, 2), Apriliana W. Hartanti2), dan Endang Prangdimurti1, 2) 1) South East Asian Food and Agriculture Science and Technology (SEAFAST) Center, Institut Pertanian Bogor, Bogor 2) Departemen Ilmu dan Teknologi Pangan, Institut Pertanian Bogor, Bogor   Diterima 09 Desember 2011 / Disetujui 03 Desember 2012 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.   Keywords: antimicrobial activity, breast milk, diarrhea, E. coli, Lactobacillus rhamnosus ABSTRAK   Beberapa spesies Lactobacillus yang diisolasi dari air susu ibu (ASI) diketahui memiliki aktivitas antimikroba, termasuk terhadap Escherichia coli. Tujuan penelitian ini adalah mengevaluasi aktivitas antimikroba spesies Lactobacillus asal ASI terhadap Escherichia coli enteropatogenik strain K1.1 dan efektivitas Lactobacillus rhamnosus untuk mencegah diare pada tikus (Sprague Dawley). Dosis infeksi E. coli K1.1 yang dapat menginduksi diare tanpa menyebabkan kematian juga ditentukan. Berdasarkan aktivitas antimikroba, diperoleh tiga isolat Lactobacillus yang memiliki penghambatan yang baik terhadap E. coli K1.1, yaitu Lactobacillus rhamnosus R14, L. rhamnosus R23, dan L. rhamnosus B16. Penentuan dosis infeksi oleh E. coli menunjukkan bahwa sebanyak 108 CFU E. coli K1.1 merupakan jumlah yang cukup untuk menginduksi diare pada tikus tanpa menyebabkan kematian. Jumlah tikus yang mengalami diare dan keparahannya pada tikus yang diberi L. rhamnosus lebih rendah dibandingkan dengan tikus yang tidak diberi L. rhamnosus namun diinfeksi dengan E. coli K1.1. Hasil penelitian ini menunjukkan bahwa tiga L. rhamnosus asal ASI mampu menghambat diare karena E. coli K1.1 jika Lactobacillus tersebut diberikan secara reguler sebelum terjadinya infeksi. L. rhamnosus R23 merupakan isolat dengan kemampuan yang paling baik dalam mencegah diare dibandingkan dengan dua isolat L. rhamnosus lainnya. Jumlah tikus yang mengalami diare berkorelasi dengan jumlah laktobasili di dalam feses. Akan tetapi jika periode diare telah berhenti, tidak ada perbedaan jumlah total laktobasili dan E. coli dalam sekum, kolon dan feses antara tikus yang diberi L. rhamnosus dan kontrol. Penelitian ini menunjukkan bahwa L. rhamnosus asal ASI berpotensi untuk mencegah diare jika dikonsumsi secara reguler.   Kata kunci: aktivitas antimikroba, air susu ibu, diare, E. coli, Lactobacillus rhamnosus  

PENGGUNAAN BERBAGAI JENIS BAHAN PELINDUNG UNTUK MEMPERTAHANKAN VIABILITAS BAKTERI ASAM LAKTAT YANG DI ISOLASI DARI AIR SUSU IBU PADA PROSES PENGERINGAN BEKU

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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PENGGUNAAN BERBAGAI JENIS BAHAN PELINDUNG UNTUK MEMPERTAHANKAN VIABILITAS BAKTERI ASAM LAKTAT YANG DI ISOLASI DARI AIR SUSU IBU PADA PROSES PENGERINGAN BEKU [Utilization of various cryogenic agents during freeze drying to Maintain the viability of Lactic Acid Bacteria Isolated from breast milk] Ni Nyoman Puspawati1)*, Lilis Nuraida2), dan Dede Robiatul Adawiyah2) 1) Fakultas Teknologi Pertanian, Universitas Udayana 2) SEAFAST Center dan Departemen Ilmu dan Teknologi Pangan, Institut Pertanian Bogor   Diterima  21 Januari 2009 / Disetujui  18 Mei  2010 ABSTRACT   Lactic acid bacteria are the  most important bacteria having potential as probiotic. The objectives of the present study were to examine the growth of Lactic Acid Bacteria,  identify the Lactic Acid Bacteria capable of surviving and  evaluate the best cryogenic agents that  protect the viability of  Lactic Acid Bacteria during freeze drying. Four cryogenic agents, i.e. sucrose, lactose, skim milk and maltodextrin, were used in freeze drying of three species of Lactic Acid Bacteria, i.e. Pediococcus pentosaceus A16, Lactobacillus brevis A17 and Lactobacillus rhamnosus R21 isolated from breast milk.  Evaluation included viability before and after freeze drying, survival of freeze dried culture in 0.5 % bile salt and low pH for 5 hours. The result showed that three of cryogenics, i.e. sucrose, lactose and skim milk improved the viability of freeze dried of all lactobacilli, except maltodextrin that did not give protection to L. rhamnosus R21. Evaluation on the survival  of LAB in 0.5 % bile salt showed that cryogenic agents improved the survival rate of all Lactic Acid Bacteria during freeze drying. The cryogenic  also improved the survival rate of LAB at low pH, with the best protection given by skim milk on L. rhamnosus R21.   Key words : isolate from breast milk, freeze drying, cryogenic, probiotic

Influence Of Glucose And Yeast Extract Toward Production Of Pseudomonas Aeruginosa-Protease Inhibitor From Chromohalobacter Sp. 6a3 (Bacteria Associated With Sponge Xetospongia Testudinaria)

Jurnal Teknologi Industri Pertanian Vol 19, No 2 (2009): Jurnal Teknologi Industri Pertanian
Publisher : Jurnal Teknologi Industri Pertanian

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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.

Effect of two production methods on macro nutrient and isoflavone-aglycone composition in tempeh produced by household industries

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