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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.
The Effect Of Heating On Antimicrobial Activity Of Gulai Seasoning Rahayu, Winiati Pudji; Raharjanti, Dyah Sista
Jurnal Teknologi Dan Industri Pangan Vol 11, No 1 (2000): 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: 10.6066/929

Abstract

The effect of heating on Gulai seasoning on its antimicrobial activity in food system, was evaluated against Staphylococcus aureus and Bacillus cereus. Food system used as growth medium was meat extract and coconut milk (1:1, v/v) and heat treatment applied to this study were stirfrying, boiling and sterilization. The analysis of antimicrobial activity using contact method showed that the inhibition of microbial growth was better in food system with seasoning than that without seasoning. Fresh Gulai seasoning was efective to inhibit total microbe and B. cereus for up to 6 and 24 hour, respectively. After stirfrying,Gulai seasoning inhibited total microbe and B. cereus 6 hours of incubation time. Increasing in time and temperature of heat treatment, resulted in the decrease of antimicrobial activity to total microbe and B. cereus . On the other hand, heat treatment of Gulai seasoning increased antimicrobial activity against S. aureus and the highest antimicrobial activity was reached by boiling Gulai stir-fried seasoning for 20 minutes.
Antimicrobial Activity of Kedawung Extract (Parkia Roxburghii G. Don) on Food Borne Pathogens Zuhud, Ervizal A. M; Rahayu, Winiati Pudji; Wijaya, C. Hanny; Sari, Pipi Puspita
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: 10.6066/814

Abstract

Kedawung is a Leguminosae/Fabaceae which. It is commonly used as traditional medicine for infection and stomach disoders, caused by bacteria. The aim of this study is to examine the potential antimicrobial activity of seed, bark, root and kedawung leaf. It is expected that the result will give information on characteristics and concentration of kedawung part which have the highest antimicrobial activity. The result showed that the bark has the highest antimicrobial activity on Escherichia coli, Vibrio cholerae, Staphylococcus aureus and Bacillus cereus. Extract made from kedawung plant and water (ratio 1:2,b/v) was better than those made with ratios of 1 : 1 or 1 : 3 (b/v). Heat did not decrease its antimicrobial activity. Extract concentration of 10% (21.40 mg/ml) with contact time of 24 hour decreased bacterial growth but did not inactivate them.
Stability of Viable Counts of Lactic Acid Bacteria during Storage of Goat Milk Soft Cheese RAHAYU, WINIATI PUDJI; KUSNANDAR, FERI; PRAYITNO, WIDYA EKA
Microbiology Indonesia Vol 5, No 4 (2011): December 2011
Publisher : Indonesian Society for microbiology

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

Abstract

The use of goat milk is limited in Indonesia due to lack of good milking practices resulted in disliked goaty smell. One of the method to eliminate this off flavor is by processing the goat milk into soft cheese. The aim of this research was to study the stability of viable starter lactic acid bacteria cultures  (Lactobacillus acidophilus FNCC-0051 and L. casei FNCC-0090) during storage of goat milk soft cheese.  Three batches of goat milk soft cheeses were produced with different starter cultures L. acidophilus FNCC-0051 (5.0 x 106 cfu mL-1); L. casei FNCC-0090 (5.0 x 106 cfu mL-1); and the mixture of L. acidophilus FNCC-0051 (2.5 x 106 cfu mL-1) and L. casei FNCC-0090 (2.5 x 106 cfu mL-1). The goat milk cheeses had white color and soft. The viable lactic acid bacteria in the goat milk soft cheese reached 109 cfu g-1, which was stable for  8 weeks at 5 °C. Panelists liked goat milk soft cheeses, especially in term of its aroma. The specific aroma produced could mask the disliked goaty smell.
Kajian Kesesuaian Standar Cemaran Kimia (Logam Berat dan PAH) pada Produk Perikanan di Indonesia dengan Standar Negara Lain dan Codex Pradianti, Oryssa Sathalica; Rahayu, Winiati Pudji; Hariyadi, Ratih Dewanti-
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 14, No 1 (2019): Juni 2019
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v14i1.560

Abstract

AbstrakPangan dapat terkontaminasi oleh cemaran kimia karena penanganan dan pengolahan pangan yang tidak sesuai. Tujuan dari penelitian ini adalah 1) mengidentifikasi mayoritas penyebab penolakan produk perikanan Indonesia, 2) menelaah standar cemaran kimia pada produk perikanan, khususnya logam berat yang ada di Indonesia, Codex  Alimentariurs Commision (CAC) dan negara-negara lain, serta 3) memberikan rekomendasi bagi pemerintah selaku regulator dalam proses perumusan suatu standar. Dokumen standar cemaran kimia pada produk perikanan dikumpulkan dari dokumen/peraturan yang dikeluarkan oleh Badan Pengawasan Obat dan Makanan (BPOM), Badan Standardisasi Nasional (BSN), CAC, dan 11 negara lain yaitu Uni Eropa, Kanada, China, Korea Selatan, Vietnam, Amerika Serikat, Jepang, Malaysia, Singapura, Thailand, dan Australia. Hasil penelitian menunjukkan bahwa dari 164 notifikasi penolakan produk perikanan Indonesia di Uni Eropa, Kanada, dan Korea Selatan selama 10 tahun (2008-2017), penolakan produk perikanan tertinggi disebabkan oleh adanya cemaran kimia merkuri dan metilmerkuri pada ikan todak sebesar 27%, kadmium pada gurita sebesar 5% dan benzo[a]piren pada ikan asap sebesar 3%. Batas maksimum cemaran kimia untuk arsen, kadmium, dan timbal (pada ikan predator) di Indonesia yang terdapat pada Peraturan Kepala (Perka) BPOM Nomor 5 Tahun 2018 lebih rendah dibandingkan dengan yang terdapat di SNI 7387:2009 maupun yang ditetapkan oleh CAC serta negara lain. Indonesia telah menetapkan batas maksimum benzo[a]piren pada ikan asap, sementara itu CAC hanya menetapkan code of practice terhadap benzo[a]piren. Peraturan cemaran logam berat belum sepenuhnya dipedomani oleh para eksportir sehingga masih terdapat penolakan produk perikanan Indonesia. Hal ini menunjukkan masih perlu dilakukan pengawasan terkait kandungan logam berat yang terdapat pada produk perikanan di Indonesia. Code of practice terkait proses pengolahan pangan direkomendasikan untuk diterbitkan guna meminimalisir kandungan benzo[a]piren. Compliance Assessment of Chemical Contaminant Standard (Heavy Metal and PAH) for Fishery Products in Indonesia with those of Other Countries and CodexAbstractFood can be contaminated by chemical contamination through inappropriate food handling and processing. The purpose of this study aims to: 1) identify the chemical contamination caused majority of the rejection of Indonesia fishery products, 2) reviewing the chemical standards of contamination fishery products in Indonesia, Codex Alimentariurs Commision (CAC) and other countries, and 3) provide recommendations for the setting of chemical contamination standards in fishery products. Chemical contamination standards were collected from regulations issued by the Indonesia National Agency of Drug and Food Control (NADFC), National Standardization Agency of Indonesia, CAC, and 11 other countries: European Union/EU, Canada, China, South Korea, Vietnam, United States of America, Japan, Malaysia, Singapore, Thailand, and Australia. The results showed that in the 10 years period (2008-2017), there were 164 rejection notifications in EU, Canada, and South Korea and the highest rejection was caused by chemical contamination i.e. 27% caused by mercury and methylmercury in swordfish, 5% caused by cadmium in octopus and 3% caused by benzo[a]pyrene in smoked fish. The maximum limit of chemical contamination for arsenic, cadmium, and lead (predatory fish) in Indonesia as stated in the Regulation of the Head of NADFC Number 5 of 2018 lower than the maximum limit set in SNI 7387: 2009 and sets in CAC and other countries. Indonesia set the maximum limit for benzo[a]pyrene in smoked fish, whereas CAC published the code of practice to avoid a benzo[a]pyrene formation. Regulations of maximum limit for heavy metal contamination have not been fully guided by fisheries exporters, so that there was still rejection of Indonesian fishery products. The action needed is tightening the monitoring of heavy metal in fishery products in Indonesia. Code of practice to avoid benzo[a]pyrene formation is recommended to set up to minimize the benzo[a]pyrene formation on food processing.    
Aktivitas Antiaflatoksin B1 Ekstrak Daun Rumput Kebar (Biophytum petersianum) terhadap Aspergillus flavus Lisangan, Meike Meilan; Syarie, Rizal; Rahayu, Winiati Pudji; Dharmaputra, Okky Setyawati
Agritech Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.9414

Abstract

Aflatoxin B1 was a secondary metabolite produced by Aspergillus flavus having negative effect on human health because of its carcinogenic. Many efforts have been done to investigate the antifungal and antiaflatoxin agent derived plant. The objective of this research was to study the activity of antifungal from kebar grass leaf extract on mycelial growth and aflatoxin B1 production of Aspergillus flavus BCC F0219 and A. flavus BIO 2236 isolates in food model medium i.e. carbohydrate-enriched medium, fat-enriched medium and protein-enriched medium. Kebar grass leaf extracts was successively obtained by using n-hexane - ethyl acetate - methanol (HEM). Concentrations of the extract tested on A. flavus BCC F0219 and A. flavus BIO 2236 were 1; 1.5, and 2 MIC. The MIC for A. flavus BCC F0219 in carbohydrate-enriched medium, fat-enriched medium, and protein-enriched medium were 12, 14, and 14 mg/mL, respectively. Meanwhile, the MIC for A. flavus BIO 2236 in carbohydrate-enriched medium, fat-enriched medium and protein-enriched medium were 12, 16 and 16 mg/mL, respectively. The results showed that the percentage of growth inhibition of A. flavus BCC F0219 and BIO 2236 in carbohydrate, fat and protein-enriched medium at 3 different levels of MIC concentrations ranged between 90.8 - 100% and 93.8 - 100%. The inhibitory effect of Aflatoxin B1 production of A. flavus F0219 BCC and BIO 2236 in carbohydrate, fat and protein-enriched medium at 3 different levels of MIC concentration ranged between 70.86 - 100 % and 83.42 – 98.84 %.ABSTRAKAflatoksin B1 merupakan metabolit sekunder yang dihasilkan oleh Aspergillus flavus yang berbahaya bagi kesehatan karena bersifat karsinogenik. Berbagai upaya telah dilakukan untuk mencari bahan antikapang dan antiaflatoksin yang berasal dari bahan alami seperti tumbuhan. Tujuan penelitian ini adalah mempelajari aktivitas ekstrak daun rumput kebar terhadap pertumbuhan miselium dan produksi aflatoksin B1 dari isolat A. flavus BC F0219 dan A. flavus BIO 2236 pada media model pangan kaya karbohidrat, lemak dan protein. Ekstrak daun rumput kebar diekstraksi secara bertingkat dengan pelarut n-heksana-etil asetat-metanol (HEM). Konsentrasi ekstrak yang diuji untuk isolatA. flavus BCC F0219 dan A. flavus BIO 2236 masing-masing adalah 1; 1,5; dan 2 MIC (Minimum Inhibitory Concentration). Nilai MIC untuk A. flavus BCC F0219 pada media kaya karbohidrat, lemak, dan protein berturut-turut sebesar 12, 14, dan 14 mg/mL. Sedangkan nilai MIC untuk A. flavus BIO 2236 pada media kaya karbohidrat, lemak, dan protein berturutturut sebesar 12, 16, dan 16 mg/mL. Hasil pengujian memperlihatkan bahwa persentase hambatan pertumbuhan isolat A. flavus BCC F0219 dan BIO 2236 pada media kaya karbohidrat, lemak dan protein pada 3 tingkat konsentrasi MIC berkisar antara 90,8 – 100% dan 93,8 – 100%. Hambatan produksi aflatoksin B1 isolat A. flavus BCC F0219 dan BIO 2236pada media kaya karbohidrat, lemak dan protein pada 3 tingkat konsentrasi MIC berkisar antara 70,86 – 100% dan 83,42 – 98,84%. 
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.
The Effect Of Heating On Antimicrobial Activity Of Gulai Seasoning Rahayu, Winiati Pudji; Raharjanti, Dyah Sista
Jurnal Teknologi dan Industri Pangan Vol 11, No 1 (2000): 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

Abstract

The effect of heating on Gulai seasoning on its antimicrobial activity in food system, was evaluated against Staphylococcus aureus and Bacillus cereus. Food system used as growth medium was meat extract and coconut milk (1:1, v/v) and heat treatment applied to this study were stirfrying, boiling and sterilization. The analysis of antimicrobial activity using contact method showed that the inhibition of microbial growth was better in food system with seasoning than that without seasoning. Fresh Gulai seasoning was efective to inhibit total microbe and B. cereus for up to 6 and 24 hour, respectively. After stirfrying,Gulai seasoning inhibited total microbe and B. cereus 6 hours of incubation time. Increasing in time and temperature of heat treatment, resulted in the decrease of antimicrobial activity to total microbe and B. cereus . On the other hand, heat treatment of Gulai seasoning increased antimicrobial activity against S. aureus and the highest antimicrobial activity was reached by boiling Gulai stir-fried seasoning for 20 minutes.
Penerapan Good Logistic Practices Sebagai Penunjang Ekspor Buah Tropis Rahayu, Winiati Pudji; Adhi, Wibisono
JURNAL MANAJEMEN TRANSPORTASI & LOGISTIK Vol 2, No 1 (2015): MARET
Publisher : Sekolah Tinggi Manajemen Transportasi (STMT) Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (220.926 KB) | DOI: 10.25292/j.mtl.v2i1.133

Abstract

One strategy that can be taken to develop the economic potential of fruits is the logistical support that takes into account the effectiveness and efficiency commercially and pay attention to quality and food safety requirements. Practically, logistics support can be done with the application of good logistics practices (GLP). Packaging, storage, and handling during transportation become key activities with temperature and time handling during processing as two critical factors in fruits logistics management that will determine the final quality of fruits commodity. Each commodity of tropical fruits require special treatment which should be tailored to its nature and morphology. Understanding and the ability of farmers and agro-industry entrepreneurs in dealing with fruits especially in providing cold chain in the logistics process becomes a major capital to compete with imported fruits entrepreneurs.
Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus Setiawardani, Triana; Rahayu, Winiati Pudji; Palupi, Nurheni Sri
ANIMAL PRODUCTION Vol 18, No 1 (2016): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (684.184 KB) | DOI: 10.20884/1.anprod.2016.18.1.533

Abstract

The purpose of the study is to assess the effect of the use of mono probiotic culture and mixed cultures of Lactobacillus plantarum  and Lactobacillus rhamnosus  on the physicochemical properties and its viability during storage. The soft cheeses were made through three treatments: (1) the use of Lactobacilllus rhamnosus culture, (2) the use of Lactobacillus plantarum  culture and (3) the use of mixed cultures (Lactobacillus rhamnosus  and Lactobacillus plantarum). The variables measured were the cheese texture (firmness and stickiness), proximate, pH of the product, and the number of LAB. The results showed that cheese firmness ranged from 10.78 to 47.75 gf, cheese stickiness was -8.23 to -11.53 gs, cheese pH was 4.70 - 5.60; number of cheese LAB was 8:59 - 9.69 log cfu/g. The content of protein, fat, and ash were 13.65-16.54%, 15:28-20:03%, and 2.7-3.39%, respectively. The conclusion of this study was that the soft cheeses with mixed cultures of L.rhamnosus  and L.plantarum are potentially good to be developed as a probiotic food.