By: Arum Darmastuti, Pratama N. Hasan, Rachma Wikandari, Tyas Utami, Endang S. Rahayu, Dian Anggraini Suroto

ABSTRACT

Adhesion capacity has been considered as one of the selection criteria for probiotic strains. The aim of the study was to determine the adhesion properties of two candidate probiotics, Lactobacillus plantarum Dad-13 and Lactobacillus plantarum Mut-7. The evaluation included hydrophobicity of the cell surface, autoaggregation, and adhesion of L. plantarum Dad-13 and L. plantarum Mut-7 to the intestinal mucosa accompanied by genomic analysis. All strains tested showed high surface hydrophobicity and medium autoaggregation ability. Exposure of both isolates to the surface of the rat intestine increased the total number of lactic acid bacteria, indicated the attachment of lactic acid bacteria on the surface of the rat intestine and reduced the indigenous E. coli. Both strains have genes related to adhesion properties that could play an important role in increasing the adherence of probiotics to the intestinal mucosa. Based on this findings, L. plantarum Dad-13 and L. plantarum Mut-7 have the ability to attach to the intestinal mucosa in the rat intestine model system. read more

By: Joshua Christmas Natanael Luwidharto, Endang S. Rahayu, dan Tyas Utami

Abstract

Spirulina platensis contained valuable compounds such as essential amino acids, minerals, vitamins, and other bioactive compounds. This work aimed to study the effect of S. platensis powder addition on physical, chemical, and cell growth during milk fermentation by Lactobacillus plantarum Dad 13 and Streptococcus thermophilus Dad 11. Milk added with various S. platensis powder concentrations was pasteurized and inoculated with cultures L. plantarum Dad 13 and S. thermophilus Dad 11, and incubated at 37 °C for 24 hours. The cell’s growth, acid production, and antioxidant activity were analyzed after incubation. The sensory characteristics were described by the authors. The viscosity was monitored during milk fermentation with the addition of selected S. platensis concentration. The results showed the S. platensis addition into fermented milk by combination of two cultures increased cell growth along with the increase of S. platensis, from 8.63 log CFU/mL (without S. platensis) to 8.79-9.16 log CFU/mL (0.15-0.6% S. platensis). An increase of cell growth also occurred in L. plantarum Dad 13, which is a probiotic, from 8.21 log CFU/mL (without S. platensis) to 8.38-8.88 log CFU/mL (0.15-0.6% S. platensis). The increase of S. platensis concentration also increased the acid production from 0.85% to 1.09-1.33% and antioxidant activity from 33.60% to 35.01-42.63%. Moreover, the selected concentration of S. platensis increased viscosity during the fermentation process, from 0.35-2.66 Pa.s (without S. platensis) to 0.42-4.05 Pa.s (0.3% S. platensis). S. platensis has been successfully added to milk fermentation by combination of L. plantarum Dad 13 and S. thermophilus Dad 11. read more

By: Aprilia Nur Khasanah, Aulia Pasha Adiyani, Dwi Larasati Nur Fibrie, Dina Aulia Nurfiana, Endang S. Rahayu

Abstract

Students are one of the aspects needed in the realization of Health Promoting University launched by Gadjah Mada University. However, with a dense activity makes many students who do not pay attention to a healthy lifestyle. Whereas at the moment there is also a Covid 19 pandemic that requires a healthy lifestyle of students. A healthy environment is a state that includes physical, mental and social health is not only a state free from disease. To provide information on the gut health of student can be conducted survey of fecal quality and probiotic consumption. The survey was conducted for 10 days by 60 respondents by filling out a questionnaire on the google form. The data obtained is then processed with Microsoft Excel, and SPSS. From the survey obtained probiotic consumption 70% of students never/rarely consume probiotics. In the frequency of defecation, 90% of students had a normal frequency, 93% of students had a normal stool consistency and 95% of students had a normal stool color. This shows no relationship between probiotic consumption and defecation frequency according to spearman’s statistical analysis of 0.05 significance. read more

By: Maria Marantha Evita, Martha Verena, Mifta Gatya, Dina Aulia Nurfiana, Rini Yanti, Endang S Rahayu

ABSTRACT

This study was intended to isolate the Lactic Acid Bacteria (LAB) present in Halloumi Cheese made from local fresh milk. Isolation is carried out on fresh milk, curd before milk boiling process, and Halloumi Cheese. The isolates obtained were identified by their morphology, physiology, and molecular. Morphological identification is carried out by microscope observation to determine the shape and arrangement of cells. Physiological identification is determined by the nature of the Gram; catalase; the ability to grow at certain temperature conditions (10 ⁰C, 37 ⁰C, and 45 ⁰C), pH (4.4 and 9.6), and salt concentration levels (6.5% and 18%); and the type of fermentation. Molecular identification is carried out by PCR amplification method of 16s rRNA sequence. The isolation results in 13 isolates that were molecularly identified as Lactobacillus plantarum and Enterococcus faecium. The most dominant phenotype of Lactobacillus plantarum is rod-shaped, non-chain; Gram-positive; non-catalase; heterofermentative which is characterized by the formation of CO₂ in the fermentation of sugar; able to grow at 10 ⁰C, 37 ⁰C or 45 ⁰C; able to grow at salt concentration of 6.5%; and able to grow at pH 4.4. The phenotype of Enterococcus faecium is round-shaped with a duplo or tetrad arrangement; Gram-positive, non-catalase; homofermentative which is shown from the absence of CO₂ in sugar fermentation; able to grow at 10 ⁰C, 37 ⁰C or 45 ⁰C; able to grow at salt concentration of 6.5%; and able to grow at pH 4.4 and pH 9.6. read more

By: lzamha Hadijah Rusdan

ABSTRACT

Mothers play a vital role in choosing their child’s diets. Therefore, a mother’s knowledge about the benefits of probiotics for children will affect the consumption of probiotics for their children. Meanwhile, the potential benefits and ways of using probiotics in children have been widely studied globally. This study will explore mother’s basic knowledge of the benefits of probiotics for their children. Data was gathered using a questionnaire that was participated in by 100 mothers who have children under 17 years old and live in Java, Indonesia. This study showed majority (90%) respondents had already known the term of probiotics, (83%) understand that probiotics contain live bacteria. However, only 14% of respondents believe that not all LAB (Lactic Acid Bacteria) are probiotic; the rest assume that all LAB are probiotic. On the knowledge of the use of probiotics in children, respondents only believe in the benefits of probiotics to cure diarrhea (64%) and help increase stool frequency (84%), besides that respondents do not have enough information to determine the benefits of probiotics for children and choose doubtful options (53-63%) about their benefits. Therefore, mothers’ knowledge about the benefits of probiotics is limited to the popular ones, while mothers still doubt the other benefits for children. read more

By: Ngatirah, Meidi Syaflan and Endro S. Nugroho

Abstract

This study aims to determine the influence of the encapsulating material of Iles-iles fractions and protective agents on the viability of spray-dried synbiotic microcapsules in acid and bile salts. Despite, to obtain spray-dried synbiotic microcapsules with the highest number of Lactobacillus casei cells and have high viability to acid and bile salts. The randomized complete block design was used as an experimental design with two factors. The first factor is the encapsulating materials consist of three levels, namely A1 (iles-iles glucomannan), A2 (iles-iles starch), and A3 (iles-iles flour). The second factor is the type of protective agents consists of three levels, namely B1 (skim milk), B2 (maltodextrin), and B3 (Arabic gum). The results showed that the encapsulating material affected the decrease in L. casei during storage and a decrease in viability of acid and bile salts by 2%. This type of protective material does not affect the decrease in L. casei during storage and a decrease in viability to acid and bile salts of 2%. The iles-iles glucomannan and arabic gum produce synbiotic microcapsules with the highest viability of L. casei and tolerance in acid and bile salts. read more

By: Miftakhussolikhah, Tyas Utami, Puspita Lisdiyanti, Endang Sutriswati Rahayu

Abstract

The high number of people with diabetes in the world especially in Indonesia, lead to study of functional food with alpha glucosidase inhibitor activity (AGI) capabilities. The proteolytic activity of lactic acid bacteria (LAB) during fermentation is considered capable of producing peptides with AGI capabilities. Fermentation time is one of the factors that can affect the results of fermentation. In this study, AGI was studied in skimmed milk fermentation using Lactobacillus plantarum DAD13 with fermentation times of 0, 6, 12, 18 and 24 hours. Apart from AGI, the number of bacteria, pH, total peptides and degree of hydrolysis were also studied. Protein pattern showed that the majority of molecular weight of fermented milk was between 10-34 kDa, which was suitable for AGI. The results showed that the alpha glucosidase inhibitor activity of fermented milk for 18 hours was higher among others (0,36%) , although the total peptide and the degree of hydrolysis were lower than 24 hours fermented milk. read more

By: Nursini, N.W., Antara, N.S., Sugitha, I.M., Sujaya, I.N.

Abstract

γ-aminobutiric acid (GABA)  is a non-protein amino acid, with various effects of functional health, produced from decarboxylation of glutamate catalyzed by glutamate decarboxilase (GAD). This enzyme is produced by various microbes like lactic acid bacteria (LAB) as starters to increase the concentration of GABA in fermented foods.  Screening was conducted on 34 strains of LABs (30 Lactobacillus rhamnosus and 4 Lactobacillus plantarum) previously isolated from fermented foods. These LAB strains were grown on MRS broth and GABA production was detected using TLC methodology. Strains produced positive GABA spots were confirmed from GAD existence. The results of this study showed that 21 out of 34 strains tested (17 L. rhamnosus and 4 strain L. plantarum) demonstrated their potential as GABA producers.  L. plantarum U201, L. plantarum PH715, L. plantarum PH719 and L. plantarum PH18bb, produced GABA with concentrations of 14,43±2,54 µg/ml, 31,30±4,11 µg/ml, 28,57±4,14 µg/ml, dan 25,70±1,03 µg/ml on MRS, respectively.  In MRS medium supplemented with 2% MSG, GABA production of L. plantarum U201, L. plantarum PH715, L. plantarum pH719 and Lactobacillus plantarum PH18bb were 177,57±3,25, 279,80±5,75, 139,46±2,56 and 233,40±2,68 following incubation for  48 hours at 37⁰C. Production of GABA which was different in each strain was influenced by the activity of fermentation of microorganisms, the addition of MSG as a precursor of GABA and its growth medium. It can be concluded from this research that PH715 was the best GABA producing strain and had potential to be used as a starter in food fermentations, such as “rebung” fermentation. read more

By: Imaduddin Priambudi, Dwi Mega Apriliani, Muhammad Nur Cahyanto, Tyas Utami

Abstract

The objectives of this research were to study the pattern of acid production and pH decrease during the fermentation of black soybean milk with various concentration of sucrose and skim milk by lactic acid bacteria. The black soybean milk with 0%, 2%, 4%, 6%, and 8% (w/v) addition of sucrose and skim milk were inoculated with 1% (v/v) Lactobacillus plantarum Dad-13. The titratable acidity and pH were examined in every 3 hours of fermentation at 37°C. In original black soybean milk, acid and pH change occurred during the 12 hours of fermentation and likely to remain same afterwards. In variation of sucrose and skim milk concentration, acid and pH change occurred during the 24 hours of fermentation. In the end of fermentation of black soybean milk with sucrose addition, acid levels were in the range of 1.13–1.63% and pH value were in the range of 3.07–4.24. In the end of fermentation of black soybean milk with skim milk addition, acid levels were in the range of 1.07–1.86% and pH value were in the range of 4.08–4.68. Based on the research results, the time required for the fermentation of black soybean milk using L. plantarum Dad-13 was for 9–12 hours. read more

By: Dian Kumala Ratna, Maria Marantha Evita W. , Endang S. Rahayu, Muhammad Nur Cahyanto, Rachma Wikandari, and Tyas Utami

ABSTRACT

This study aimed to isolate lactic acid bacteria (LAB) from Halloumi cheese produced by Mazaarat Artisan Cheese Indonesia, to evaluate their potential as a probiotics, and to identify them based on molecular characteristics. LAB were isolated from fresh milk, curd, and Halloumi cheese and identified their morphology and physiology. Screening of LAB isolates for probiotics candidates was mainly based on the resistance of simulated gastric juice, bile salts, antibacterial activities against pathogens, and the adhesion properties by hydrophobicity test. The selected LAB strains as probiotics candidates were then identified molecularly using 16S rRNA. From this study, 13 LAB isolates were obtained. Among 13 isolates, K3 isolate was the most potent as a probiotics candidate.  This isolate had high tolerance for simulated gastric juice and bile salts, good ability to protect the gut against pathogenic bacteria since it has antibacterial activities and had ability to adhere to human epithelial cells. Based on molecular identification, this probiotics candidate was identified as Lactobacillus plantarum. read more