By: Riya andila, Tyas Utami, Endang S. Rahayu

ABSTRACT

Yoghurt contains many volatile compounds. However, in the drying process into yoghurt powder using spray dying, high temperatures can damage the volatile components of yoghurt. Encapsulation technique is believed to be a solution to protect yoghurt powder from losing flavor during the drying process, but its ability depends on the type of encapsulation used. This study investigated the volatile components of yoghurt powder that were encapsulated using 2 types of encapsulation. Yoghurt powder was prepared by adding skim and maltodextrin encapsulants with concentrations of 5%, 10% and 15% using spray drying at an inlet temperature of 110˚C and outlet temperature of 68-80˚C. Cell viability, pH, total titrated acid, moisture content, and volatile compounds were investigated. The result showed that the variation of encapsulant and concentration affect the volatile compound and physicochemical of yoghurt powder. Yoghurt powder with the addition of 15% maltodextrin encapsulant is able to retain a number of the main volatile compounds of yoghurt (aldehyde, acetoin, acetic acid, and some aromatic compounds), has a water content according to SNI (3.85%), able to maintain the production of yoghurt powder (pH 3.92 and total acid titrated 0.87) after undergoing a drying process using spray drying, and has a solubility percentage of 89.10% after the spray drying process. read more

By: Angelia Wattimury, Endang S. Rahayu, Dian A. Suroto

Abstract

Lactobacillus are widely used as probiotics in yogurt, cheese, wine. They are generally recognized as safe (GRAS). Probiotics used in food products must be considered for food safety, one of which is resistant to antibiotics because probiotics must not carry antibiotic resistance genes. The strains used in this study were Lactobacillus plantarum T3 from gatot (fermented dried cassava). We analyzed their levels of antibiotic resistance using a minimum inhibitory concentration (MIC), their antibiotic resistance gene profiles, and the transferability of some of the detected resistance markers using Rapid Annotation using Subsystem Technology (RAST) and Comprehensive Antibiotic Resistance Database (CARD). Phenotypically L. plantarum T3 is resistant to chloramphenicol (64 µg/mL), kanamycin (256 µg/mL), streptomycin (1 µg/mL), erythromycin (8 µg/mL), clindamycin (8 µg/mL) ciprofloxacin (1 µg/mL) and sensitive to tetracycline (32 µg/mL), ampicillin (1 µg/mL). The result from our WGS analysis revealed 3 tetracycline, 2 fluoroquinolones, and 4 β-lactamase resistant bacteria that carried the tet(W), otr(A), fus(A), gyr(A), gyr(B), ampC1, ampH, blaF, and EXO-1 genes, respectively. There was no transfer of antibiotic resistance genes in the probiotics used which were analyzed using RAST because they did not have transposable elements and plasmids. Overall, this study produced antibiotic resistance profiles of L. plantarum T3 to assessed their risk of transferring an antibiotic gene to other bacteria. This study can provide important data on the safe use of probiotics. read more

By: Marta Christina, Syarifah Aini, Rull Adrio Devara, Cico Jhon Karunia Simamora, SP, M.Si.

Abstract

Chocolate on the market is generally at risk of diabetes because of the high content of glucose and fat. This is what urges the need to engineer a new chocolate processed product that is safe for consumption and plays a role in the therapy of diabetics through fermentation into tempeh. The purpose of this study was to determine the best fermentation time in increasing the bioactive compound content of cocoa beans which have the potential anti-diabetic agents as an innovative solution for reducing glucose for people with diabetes mellitus in vivo. This study used a randomized block design (RAK) with 1 factorial, the incubation time of cocoa bean tempeh fermentation, and 3 levels fermentation, control, 24 hours, 48 ​​hours. The variables analyzed were proximate (moisture content, ash content, protein content), phytochemicals (phenols, flavonoids, tannins), antioxidants and in vivo tests on wistar. The results of proximate levels showed that the fermentation time had no significant effect on the water, ash and protein content, while the phytochemical and antioxidant tests showed the best fermentation time at 24 hours with a phenol content of 237.41 mg GAE/g , tannin 27,100 mg TAE/g, antioxidant 72.14% and for flavonoid levels the best results were shown at 48 hours fermentation 18,87 mg QE/g. In vivo testing on Wistar by measuring blood sugar using an glucometer on days 0, 7, and 14. It is known that the administration of 24-hour cocoa bean tempeh fermented extract can significantly reduce the blood glucose levels of Wistar by 25.80 mg/dl. read more

By: Ari Hepi Yanti, Eka Karunia, Rikhsan Kurniatuhadi, Tri Rima Setyawati, Novik Nurhidayat

Abstract

Bacterial isolates of the genus Bacillus (code NrLtF5) have been isolated from the gastrointestinal tract of nypa worms (Namalycastis rhodochorde). This isolate is known to have probiotic potential and is cellulolytic, so it can be developed in nypa worm feed formulas. This study aims to determine the optimal salinity and pH for the growth of Bacillus sp. (NrLtF5). Salinity and pH are environmental factors that affect microbial growth, so optimization is necessary to obtain optimum values ​​for cell production. The research was conducted using a microplate shaker culture method on Glucose Yeast Peptone (GYP) medium. The treatment of pH values ​​was adjusted by the addition of 5M NaOH and 5M HCl to obtain pH values ​​of 4, 5, 6, and 7, while the salinity value was adjusted by adding NaCl to media with salinity values ​​of 5%, 10%, and 15%. Measurement of the growth pattern of Bacillus on salinity and pH values ​​used the response surface methodology (RSM) with the central composite design (CCD) method at a wavelength of 585 nm. The results showed that the optimum growth value of Bacillus sp. (NrLtF5) was at a salinity of 15% with a pH value of 6. This is closely related to the growth character of nypa worm and has the potential to be developed as a probiotic for nypa worm culture. read more

By: Merkuria Karyantina, Sri Anggrahini, Tyas Utami, Endang Sutriswati Rahayu

ABSTRACT

Jambal Roti is a traditional fermented fish product which famous in Java. The raw material used is catfish (Arius thalassinus). The manufacturing process includes weeding, salting for 3 days followed by drying with sun drying for 3 days. During the manufacturing process, there is an overhaul of proteins, fats and so on. Protein degraded will produce bioactive compounds that have the potential as Angiotensin I Converting Enzyme inhibitors. The aimed of this study was to examine the role of Lactobacillus plantarum 307 during the process of making jambal roti with 25% salt content. The results showed that the ACE inhibitory activity increased compared to the fresh product from 53% to 78.30%. The number of lactic acid bacteria decreased in number at the end of the study. The levels of peptide, soluble protein and total protein increased, indicating that fish protein was degraded into simpler components. read more

By: Sopi Nur Paidah, Isti Handayani S.TP, MP, Pepita Haryanti, S.TP, M.Sc

ABSTRACT

Kesumba keling (Bixa Orellana L) commonly called annatto is a plant that has long been known and used for medicine and health. Annatto is rich in carotenoid pigments, namely bixin (nonpolar) and norbixin (polar). In addition, annatto also has antibacterial activity because it contains saponins, phenols, and tannins. The three main commercial processes commonly used to extract the active compound from dried annatto seeds are direct extraction into oil, direct extraction into aqueous alkali, or indirect extraction with organic solvents. Annatto extraction using aquadest is one of the profitable alternatives because aquadest is an edible, easy-to-obtain, and inexpensive solvent. This study aimed to obtain the antimicrobial activity of annatto seed extract. Extraction was carried out by maceration for 10 minutes, with a stirring speed of 2000 rpm at various extraction temperatures (70, 80 and 90˚C). Aquadest  as solvent and E.coli as pathogenic bacteria (test bacteria). The potential of annato seed extract as an antibacterial was tested by measuring the clear zone and minimum inhibitory concentration (MIC). The results showed that annatto seed extract had the potential to inhibit E.coli. Increasing the extraction temperature causes an increase of inhibition. The diameter of the clear zone was 4.33-6.10 mm (weak to moderate inhibitory activity category) and MIC resulted in an extract concentration of 10%. read more

By: Sekar Layung Prabandari , Isti Handayani, S.TP, MP, Pepita Haryanti, S.TP, M. Sc.

ABSTRACT

Annatto seed (Bixa orellana L) or Kesumba keling is commonly used as a colorant for textile and cosmetics. The pigment from Annatto is obtained from various carotenoid pigments that can be a coloring agent in food. In addition, Annatto seeds also have antibacterial activity because it contains saponins, tannins, steroids, and glycosides. Extraction of Kesumba seeds using water solvent (aquadest) pH 7 with different extraction temperatures are produced high color intensity. Annatto extraction using aquadest edible and profitable. The objectives of this study were to evaluate the influence of different temperatures of annatto seed extraction in preventing antibacterial activity and color intensity. The Extraction was carried out by maceration for 10 minutes, mixing speed of 2000 rpm and various temperatures includes 70, 80, 90 ℃. The color potential of the extract was measured using a color reader to determine the level of brightness (L), redness (a), and yellowness (b). The potential of the extract as antibacterial was tested by looking at Its ability to inhibit pathogenic bacteria using measure the inhibition zone. The pathogenic bacteria used were Staphylococcus aureus (Gram-positive bacteria). The results of this study include a brightness was 27.07-43.80; redness was 9.37-12.93; yellowness was 32.70- 42.50, and antibacterial activity with an inhibition zone was 4.00- 6.10 (weak to moderate inhibitory activity category). read more

Pada tahun 2021, PSPG UGM dan PUI-PT Probiotik tengah mengembangkan susu terfermentasi yang berbentuk yogurt set-type, yaitu Happygut. Happygut merupakan produk yogurt parfait yang melalui fermentasi dengan kultur starter bakteri asam laktat lokal, Lactobacillus plantarum Dad-13 dan Streptococcus thermophilus Dad-11 yang diisolasi dari dadih. Fermentasi yang dilakukan oleh bakteri tersebut membuat happygut memiliki tekstur yang creamy dan mudah untuk dikonsumsi. Selain itu, rasanya memiliki tingkat keasaman dan kemanisan yang pas.  read more

Pada hari Jum’at, 17 September 2021 Pusat Studi Pangan dan Gizi UGM beserta PUI-PT Probiotik telah menyelenggarakan Webinar “Aplikasi Mikro dan Makro Algae Asli Indonesia (MALSAI) di Bidang Pangan”. Webinar ini mengupas tuntas seputar MALSAI, mulai dari manajemen rantai pasok, karakterisasi, aplikasi, hingga standardisasi. Untuk memberikan pengetahuan lebih detail mengenai MALSAI, maka webinar ini menghadirkan enam narasumber yang memiliki pengalaman di bidang tersebut.  read more

Dewasa ini, sudah semakin banyak masyarakat yang sadar akan pentingnya menerapkan pola makan yang sehat. Terbukti pada webinar yang telah kami selenggarakan mendapatkan antusias yang luar biasa dari partisipannya. Webinar ini telah diikuti oleh lebih dari 300 orang dari berbagai kalangan mulai dari mahasiswa, dosen, pelaku UMKM, industri, lembaga pemerintah sampai masyarakat umum. Rangkaian webinar pola makan sehat yang telah dilaksanakan terdiri dari dua topik yaitu “Pola Makan Sehat untuk Mahasiswa” pada Jumat, 3 September 2021 dan “Pola Makan Sehat untuk Meningkatkan Imun” pada Jumat, 8 Oktober 2021. Kedua webinar ini dibuka oleh Dr. Ing. Ir. Djoko Sulistyo yang merupakan Direktur Aset Universitas Gadjah Mada. read more