Tyas Utami
Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta

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PENGIKATAN GARAM EMPEDU OLEH SUSU KEDELAI TERFERMENTASI DAN STABILITASNYA TERHADAP PEPSIN DAN PANKREATIN [Binding of Bile Salts by Fermented Soymilk and Its Stability Against Pepsin and Pancreatin] Yusmarini, .; Indrati, Retno; Utami, Tyas; Marsono, Yustinus
Jurnal Teknologi Dan Industri Pangan Vol 24, No 1 (2013): 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 (381.471 KB) | DOI: 10.6066/6948

Abstract

ABSTRACT Processed soybean products especially the fermented ones have beneficial health effects since they are capable of reducing the level of plasmacholesterol (hypocholesterolemic effect). One of the mechanisms is by increasing the binding of bile salt. This research was aimed to assess the ability of soymilk, fermented soymilk products and fermented soymilk products combined with enzymatic hydrolysis to bind bile salts. The stability of the binding against hydrolysis by digestive enzymes (pepsin and pancreatin) was also evaluated. Fermented soybean products inoculated with isolates of L. plantarum 1 R.11.1.2 was be able to bind 1.40 μmol/100 mg protein (62.26%) of natrium taurocholate. This binding ability is slightly higher than that of soymilk to natrium taurocholate, i.e.1.33 μmol/100 mg protein (59.04%). Addition of a protease enzyme specific to hydrophobic amino acid (thermolysin) on fermented soymilk products was able to enhance the ability of bind natrium taurocholate. Enzymatic hydrolysis products having a molecular weight of
Viability and Stability of Lactobacillus Plantarum Mut 7 FNCC 250 Suplemented in Papaya-Pineapple Juice During Storage Hartati, Sri; Harmayani, Eni; Rahayu, Endang S; Utami, Tyas
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/703

Abstract

Lactobacillus plantarum Mut7 FNCC 250 is an indigenous bacterium isolated from fermented food (“gatot”) and a potential agent to reduce cholesterol. Study the on aplication of the bacterium as probiotic agent to food stuff is needed. The purpose of the study was to prepare formula of papaya-pineapple juice as probiotic carrier and to study the viability and capability of Lactobacillus plantarum Mut7 FNCC 250 to assimilate cholesterol during three months storage. Fruits juice was prepared with different formula and organoleptically tested. Selected juice formula was supplemented with Lactobacillus plantarum Mut7 FNCC 250 and stored in cool room (4-5 oC). During three month storage, the value of pH the product, cell viability and ability to assimilate cholesterol were evaluated. The result indicated that acceptable formula was papaya juice added with 25 % pineapple. Viability of Lactobacillus plantarum Mut7 FNCC 250 supplemented in papaya- pineapple juice was stable (decrease of < 1 log cycle), while the pH of the juice decreased after 3 month storage. The ability of Lactobacillus plantarum Mut7 FNCC 250 to assimilate cholesterol was stable within 2 months storage, but decreased after 3 months. Key words : Viability, sta, Lactobacillus plantarum, probiotic, papaya-pineapple juice.
Enzymatic Interesterification of Palm Stearin and Sardine oil to Produce Margarine-fat Hastuti, Pudji; Utami, Tyas
Jurnal Teknologi Dan Industri Pangan Vol 14, No 1 (2003): 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 (234.548 KB) | DOI: 10.6066/647

Abstract

Enzymatic interesterification of Palm Stearin (PS) and Sardine Oil (SO) as source of Eicosa Pentaenoic Acid (EPA) and Docosa Hexaenoic Acid (DHA) have been of interest to modify the physical properties of the triglyceride. An attempt to enzymatic-restructure PS and SO to form Structured Lipid (SL) which is suitable for margarine was investigated using immobilized lipase from Rhizomucor miehei and that from Candida antartica. The effect of reaction time course, ratio of PS/SO and ratio of enzyme/substrate were studied in the present study. At the end of interesterification, the enzyme was filtered from the reaction mixture through a filter paper. The Solid Fat Index (SFI) was determined by dillatometry. The Slip Melting Point (SMP) was determined by capillary tube method. Both of interesterification catalyzed by immobilized sn 1,3 specific lipase from R.miehei,and non specific lipase from C.antartica were found to decrease the SFI value at 10; 21.1 and 33.30C. The SMP value was decrease from 58-500C to 37-390C. The change of these parameters were slightly faster in the reaction which catalyzed by lipase from R miehei than lipase from C.antartica . The more the utilization of the enzyme the faster the change were occurred, especially the increase of enzyme utilization from 2.5% to 5%, which decrease the SFI value at 33,30C. The decrease of the PS/SO ratio resulted in the decrease of SFI and SMP values. It was found that the most suitable SFI and SMP value for margarine fat is the SL formed by carrying out the enzymatic-interesterification of PS/SO with the ratio of 40/60 using enzyme 2.5% of the total fat, for 8 hours at 600C. Key words : Palm stearin, sardine oil, enzymatic-interesterification, solid fat index and slip melting point
Ketahanan dan viabilitas probiotik bakteri asam laktat selama proses pembuatan kultur kering dengan metode freeze dan spray drying [Survival and Viability of Lactid Acid Bacteria Probiotic during production of Dried Culture Using Freeze and Spray Drying Harmayani, Erni; Ngatirah, .; Rahayu, Endang S.; Utami, Tyas
Jurnal Teknologi Dan Industri Pangan Vol 12, No 2 (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 (708.08 KB) | DOI: 10.6066/4498

Abstract

Ketahanan dan viabilitas probiotik bakteri asam laktat selama proses pembuatan kultur kering dengan metode freeze dan spray drying [Survival and Viability of Lactid Acid Bacteria Probiotic during production of Dried Culture Using Freeze and Spray Drying Methods] Erni Harmayani 1) , Ngatirah 2) , Endang S. Rahayu 1) , Tyas Utami 1) 1) Fakultas Teknologi Pertanian, Universitas Gajah Mada, Yogyakarta 2) Alumnus Program Studi Ilmu dan Teknolohi Pangan, Pasca Sarjana UGM ABSTRACT   Selection on 36 lactid aid bacteria isolate from various source (dadih, sausage, infant faces, gato, chinese leaf pickle, growol and yoghurt) has been carried out based on their potency to reduce choresterol. Based on their ability to assimilate choresterol, conjugate bile solt, restency on bile salt and low pH, three isolates i.e. Lactobacillus sp. Dad 13, L. asidophillus D2 and L. plantarum Mut 7 have been chosen for further study. Viability of selected cultures during biomass production using coconut water with addition of 0.5% yeast extract, and during production of dried starter culture using freeze and spray dried were investigated. The results show that the growth patern of  the three isolates selected were almost similar i.e. reaching maximum amount after 16 hours fermentation at 37°C. biomass production using coconut water produced 109 cfu/ml after 16-18 hours incubation at 37°C. decrease on viability after drying using freeze drier ranged between 0.5-2 log cycles, while that of storage of freeze dried culture during 4 weeks at -20°C caused descreasing in viability of 26-56%. Key words:  Lactic acid bacteria, viability and probiotic.
PENURUNAN KADAR AFLATOKSIN B1 PADA SARI KEDELAI OLEH SEL HIDUP DAN SEL MATI Lactobacillus acidophilus SNP-2 [Reduction of Aflatoxin B1 in Soymilk by Viable and Heat-killed Lactobacillus acidophilus SNP-2] Utami, Tyas; Nugroho, FX. Hartanta Adi; Usmiati, Sri; Marwati, Sri; Rahayu, Endang S.
Jurnal Teknologi Dan Industri Pangan Vol 23, No 1 (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 (271.008 KB) | DOI: 10.6066/5295

Abstract

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Growth Kinetics of Lactobacillus plantarum and Lactobacillus sp. in MRS Medium Pramono, Yoyok B; Harmayani, Eni; Utami, Tyas
Jurnal Teknologi Dan Industri Pangan Vol 14, No 1 (2003): 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 (254.426 KB) | DOI: 10.6066/663

Abstract

Lactobacillus plantarum FNCC 250 and Lactobacillus sp. FNCC 401 were isolated from traditional fermented food which had potential properties as probiotic agents and to reduce cholesterol. The aim of the research was to study the growth kinetics of Lactobacillus plantarum FNCC 250 and Lactobacillus sp. FNCC 401 at MRS medium, using glucose a substrate limiting factor. Cells were inoculated into MRS medium containing glucose concentration of 0.05 ; 0.1 ; 0.2 ; 0.3 ; 0.5 ; 1 ; 1.5 ; 2 ; and 3 % (w/v). Fermentation was carried out at 37oC, with initial pH 6.8 and was monitored for 24 hours. During the fermentation, dry cell weight, reducing sugar and pH were analysed. The results showed that Ks ( the substrate saturation constant) of Lactobacillus plantarum FNCC 250 was 0.04 (g.l-1) ; ì max (the maximum growth rate) was 0.17 (h-1) ; and Y (growth yield) was 0.24 ( g.g-1), meanwhile for Lactobacillus sp. FNCC 401 Ks was 0.06 (g.l-1), ì max was 0.26 (h -1) ; and Y (growth yield) was 0.24 ( g.g -1). Key words : Fermentation, growth kinetics, Lactobacillus plantarum, and Lactobacillus sp.
SINTESIS ESTER METIL RANTAI MEDIUM DARI MINYAK KELAPA DENGAN CARA METANOLISIS KIMIAWI (Chemical Methanolysis in Synthesis of High Medium Chain Fatty Acids Methyl Ester from Coconut Oil) Karouw, Steivie; ., Suparmo; Hastuti, Pudji; Utami, Tyas
Jurnal Agritech Vol 33, No 02 (2013)
Publisher : Jurnal Agritech

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

Abstract

Synthesis of fatty acid methyl ester from coconut oil has conducted by chemical methanolysis. The objectives of the research were to evaluate the effect of temperature reaction on yield and profile of fatty acid methyl ester and the fractionation process on medium chain fatty acids methyl ester content. Coconut oil was extracted from 11-12 months of Mapanget Tall coconut variety fruit. The oil was then analyzed to evaluate the physycochemical properties and fatty acids profile. Methanolysis reaction was conducted using potassium metoxide as a catalyst at 50, 55 and 60oC for 2 hours. The methanolysis products were then measured for the yield and were determined for fatty acids profile. Furthermore, the fatty acid methyl ester was franctionated by melting from solid to liquid form. The results showed that the coconut oil had a good quality and medium chain fatty acid content was 61.93%, whereas lauric acid was the major component about 48.24%. The yield of fatty acid methyl ester was 85.41-86.69% and medium chain methyl ester content were 60.81%, 61.84% and 59.85% at reaction temperature of 50oC, 55oC and 60oC, respectively. Ester methyl lauric was a major component of 48.84 – 49.04%. Dry fractionation process only increased 6.68% of fatty acids methyl laurate content. Keywords: Synthesis, medium chain methyl ester, coconut oil, methanolysis ABSTRAK Pada penelitian ini dilakukan sintesis ester metil asam lemak minyak kelapa dengan cara metanolisis kimiawi. Tujuan dari penelitian ini adalah mengetahui pengaruh suhu metanolisis terhadap yield dan profil ester metil asam lemaknya serta perlakuan fraksinasi terhadap kandungan ester metil asam lemak rantai medium. Minyak kelapa diekstraksi dari daging buah kelapa varietas Dalam Mapanget umur buah 11-12 bulan. Minyak kelapa yang diperoleh dianalisis sifat kimianya dan profil asam lemaknya. Reaksi metanolisis dilakukan secara kimiawi menggunakan katalisator kalium metoksida pada suhu 50, 55 dan 60oC selama 2 jam. Hasil metanolisis diukur yield dan proporsi asam lemaknya. Selanjutnya ester metil yang dihasilkan difraksinasi dengan metode beku ke cair. Hasil analisis diperoleh bahwa minyak kelapa mempunyai kualitas yang baik dan asam lemak rantai medium sebesar 61,93% yang didominasi oleh asam laurat sekitar 48,24%. Yield ester metil yang dihasilkan berkisar 85,41-86,69% dengan total kandungan ester metil rantai medium yang dihasilkan berturut-turut 60,81%, 61,84% dan 59,85% masing-masing pada suhu 50oC, 55oC dan 60oC. Proporsi tertinggi adalah ester metil laurat yaitu sebesar 48,84 - 49,04%. Proses fraksinasi kering dengan metode beku ke cair hanya dapat meningkatkan proporsi ester metil laurat sebesar 6,68%. Kata kunci: Minyak kelapa, metanolisis, ester metil rantai medium, fraksinasi
Pengaruh Infeksi Escherichia coli dan Pemberian Lactobacillus plantarum Dad 13 terhadap Mikrobiota Feses Tikus Wistar Sumaryati, Bekti Tri; Utami, Tyas; Suparmo, Suparmo
Agritech Vol 29, No 4 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.9692

Abstract

The antibacterial activity of Lactobacillus plantarum Dad 13 to pathogenic Escherichia coli was studied in vitro using well diffusion method. The effects of E. coli infection and addition of L. plantarum Dad 13 on fecal microbiota of Wistar rats were studied in-vivo. Rats were fed with standard feed. After five days they were divided into two groups. Rats in the first group were infected with 1010  CFU E. coli enterotoxigenic stabile toxin and rats in the second group were fed with 109  CFU L. plantarum Dad 13 for a week. Samples were taken before and after treatment for enumeration of E. coli, coliform, and lactobacilli in the feses. The results showed that L. plantarum Dad 13 could inhibit pathogenic E. coli indicated by clear zones. Escherichi coli infection didn’t significantly increased the count of E. coli and coliform in the feses, but reduced 0.4 log cycle of the total lactobacilli. Lactobacillus plantarum Dad 13 increased 1.2 log cycle of the total lactobacilli, but did not reduced the count of E. coli and coliform. Infection of E. coli and addition of L. plantarum Dad 13 changed the ratio among fecal microbiota of rats.ABSTRAKTujuan dari penelitian ini adalah mempelajari aktivitas antibakteri Lactobacillus plantarum. Dad 13 terhadap Escher­ ichia coli patogen penyebab diare secara in vitro, dan pengaruh infeksi E. coli patogenik dan pemberian L. plantarum Dad 13 terhadap mikrobiota feses tikus Wistar. Tikus percobaan diberi pakan standar selama lima hari, kemudian dibagi menjadi dua kelompok. Kelompok pertama, tikus diinfeksi dengan 1010 CFU E. coli patogen, sedang tikus pada kelompok kedua diberi L. plantarum Dad 13 sebanyak 109  cfu selama satu minggu. Sebelum dan setelah perlakuan, dilakukan enumerasi E. coli, coliform, dan lactobacilli pada feses tikus. Hasil yang diperoleh menunjukkan bahwa secara in vitro Lactobacillus sp. Dad 13 dapat menghambat pertumbuhan E. coli patogenik. Infeksi dengan 1010 CFU E. coli enterotoksigenik stabil toksin pada tikus Wistar tidak meningkatkan jumlah E. coli dan coliform, namun menu­ runkan jumlah lactobacilli sebesar 0,4 siklus log. Pemberian L.plantaraum Dad 13 tidak dapat menurunkan jumlah E. coli dan coliform, namun dapat meningkatkan jumlah lactobacilli sebesar 1,2 siklus log. Infeksi E. coli dan pemberian L. plantarum Dad 13 mengubah rasio mikrobia dalam feses.
Enzymatic Interesterification of Palm Stearin and Sardine oil to Produce Margarine-fat Hastuti, Pudji; Utami, Tyas
Jurnal Teknologi dan Industri Pangan Vol 14, No 1 (2003): 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 (234.548 KB)

Abstract

Enzymatic interesterification of Palm Stearin (PS) and Sardine Oil (SO) as source of Eicosa Pentaenoic Acid (EPA) and Docosa Hexaenoic Acid (DHA) have been of interest to modify the physical properties of the triglyceride. An attempt to enzymatic-restructure PS and SO to form Structured Lipid (SL) which is suitable for margarine was investigated using immobilized lipase from Rhizomucor miehei and that from Candida antartica. The effect of reaction time course, ratio of PS/SO and ratio of enzyme/substrate were studied in the present study. At the end of interesterification, the enzyme was filtered from the reaction mixture through a filter paper. The Solid Fat Index (SFI) was determined by dillatometry. The Slip Melting Point (SMP) was determined by capillary tube method. Both of interesterification catalyzed by immobilized sn 1,3 specific lipase from R.miehei,and non specific lipase from C.antartica were found to decrease the SFI value at 10; 21.1 and 33.30C. The SMP value was decrease from 58-500C to 37-390C. The change of these parameters were slightly faster in the reaction which catalyzed by lipase from R miehei than lipase from C.antartica . The more the utilization of the enzyme the faster the change were occurred, especially the increase of enzyme utilization from 2.5% to 5%, which decrease the SFI value at 33,30C. The decrease of the PS/SO ratio resulted in the decrease of SFI and SMP values. It was found that the most suitable SFI and SMP value for margarine fat is the SL formed by carrying out the enzymatic-interesterification of PS/SO with the ratio of 40/60 using enzyme 2.5% of the total fat, for 8 hours at 600C. Key words : Palm stearin, sardine oil, enzymatic-interesterification, solid fat index and slip melting point
Growth Kinetics of Lactobacillus plantarum and Lactobacillus sp. in MRS Medium Pramono, Yoyok B; Harmayani, Eni; Utami, Tyas
Jurnal Teknologi dan Industri Pangan Vol 14, No 1 (2003): 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 (254.426 KB)

Abstract

Lactobacillus plantarum FNCC 250 and Lactobacillus sp. FNCC 401 were isolated from traditional fermented food which had potential properties as probiotic agents and to reduce cholesterol. The aim of the research was to study the growth kinetics of Lactobacillus plantarum FNCC 250 and Lactobacillus sp. FNCC 401 at MRS medium, using glucose a substrate limiting factor. Cells were inoculated into MRS medium containing glucose concentration of 0.05 ; 0.1 ; 0.2 ; 0.3 ; 0.5 ; 1 ; 1.5 ; 2 ; and 3 % (w/v). Fermentation was carried out at 37oC, with initial pH 6.8 and was monitored for 24 hours. During the fermentation, dry cell weight, reducing sugar and pH were analysed. The results showed that Ks ( the substrate saturation constant) of Lactobacillus plantarum FNCC 250 was 0.04 (g.l-1) ; �¬ max (the maximum growth rate) was 0.17 (h-1) ; and Y (growth yield) was 0.24 ( g.g-1), meanwhile for Lactobacillus sp. FNCC 401 Ks was 0.06 (g.l-1), �¬ max was 0.26 (h -1) ; and Y (growth yield) was 0.24 ( g.g -1). Key words : Fermentation, growth kinetics, Lactobacillus plantarum, and Lactobacillus sp.