By: Ratu Safitri, Eri Sulistiati, Abun, Tri Yuliana

ABSTRACT

Catfish waste (Pangasius sp.) has a high nutritional content of 22.96% carbohydrates, 35.81% protein, and 12.47 % fat, so it is very potential as raw material for the production of amino acids and essential fatty acids through fermentation. In the study of catfish waste fermentation using L. plantarum, L. curvatus, and B. subtilis, the aim was to analyze L. plantarum, L. curvatus, and B. subtilis to produce amino acids essential fatty acids through solid-state fermentation (SSF). Experimental research using Completely Randomized Design (RAK), consisting of stages of probiotic validation, fermentation, and measurement of amino acid and fatty acid levels at optimal fermentation conditions. The results showed that there was an increase in amino acid levels in the fermentation of catfish waste for 84 hours by L. curvatus by valine 2.43%; L-leucine 4.96%; L-phenylalanine 3.60%; L-arginine 5.89%; L-threonine 3.95%; and L-histidine 2.43% with an increase in the number of essential amino acids by 27.68%. The highest increase in L-lysine levels in fermented fish waste by B. subtilis was 3.73%. The most significant increase in fatty acid levels in the fermentation of catfish waste by L. plantarum ATCC 8014 was 0.2% oleic acid, omega-6 15.03%, and omega-3 30.88%. Fermentation of catfish waste by L. curvatus increased omega-3 by 5.94%. Fermentation of catfish waste by B. subtilis increased omega-6 4.22% and omega-3 7.98%, but the L curvatus, L. plantarum, B. subtilis consortium did not improve the fatty acid content. read more

By: Taslia Rizky Putri, Sherena Aulia Yuandini, Geri Nada, Cico Jhon Karunia Simamora

Abstract

Pekasam black tilapia is a functional food from fish fermented spontaneously with other ingredients such as the addition of salt and rice. Pekasam is a typical food Dayak tribe of West Borneo, and is known as a diarrhea-reducing food. This is due to the presence of potential bioactive compounds, bioactive peptides produced by lactic acid bacterial community during fermentation. Bioactive peptides are small proteins that are inactive when bound to parent protein complex. The bioactive component of this peptide is thought to act as an antidiarrheal through its antiadherence activity which prevents the attachment of ETEC to the intestinal wall. This study aims to determine the bioactive potential of pekasam black tilapia as antiadherence to ETEC and its chemical characteristics. Extraction bioactive peptides was carried out through fractionation and purification of ammonium sulfate using ion exchange dialysis membrane, which will measure protein content, as well as antimicrobial and anti-adhesive activity using Saccharomyces cerevisiae model cells. Results showed that the pH value of tilapia was 5,95. This is in accordance the taste which’s relatively sour and sweet. The highest bioactive peptide protein content was found in the 70% fraction of bioactive peptides pekasam black tilapia of 90%. Bioactive peptide pekasam black tilapia has best inhibition against the pathogenic bacteria Bacillus subtilis 80% with an average inhibitory diameter of 2,78 mm, besides that also affects attachment of ETEC bacteria to Saccharomyces cerevisiae model cells antiadherence percentage of 98% against ETEC bacteria. read more

By: I Nengah Sujaya, Komang Ayu Nocianitri, Ni Nengah Dwi Fatmawati, Yan Ramona, Ni Wayan Arya Utami

ABSTRACT

This study was aimed to find out the effect of the administration of a promising probiotic strain, Weissella confusa F213 (WCF213), on gut microbiota (GM). The study design was pre- and post-analysis, which has been approved by the Ethics Committee of the Faculty of Medicine, Udayana University. Faecal samples were collected from 9 healthy subjects, which were collected before and after 28 days of probiotics consumption and after 14 days washed-out period. Profile of gut microbiota was analysed using Next-Generation DNA sequencing (NGS). Furthermore, defecation frequency, stool form and colour, and side effects of probiotics consumption were tightly monitored. The results showed that the administration of WCF213 increased the diversities of GM among the study group (beta diversity) and in individual subjects (alfa diversity). Administration of WCF213 increased Firmicutes and lowered the proportion of Proteobacteria and Actinobacteria. Enterobacteriaceae, Bifidobacteriaceae, and Corriobacteriaceae were decreased that coincided with an increase of Lactobacillaceae, Leuconostoccaeae, and Bacillaceae due to WCF213 administration. Verrucomicrobia, Saccharibacteria, and Bacteriodetes were also observed that gradually increasing during WCF213 administration. There were no inconvenience and any adverse effects during the probiotic’s consumption, but conversely gave a positive effect on defecation frequency and stool form. In conclusion, this study demonstrates that the administration of WCF213 did not result in a dramatic change in the composition of gut microbiota and elicited a good effect on defecation. Further studies are required to explore more evidence on the safety issues and functionality of WCF213 as a promising probiotic for humans. read more

By: Wulandani, B.R.D.,Kisworo, D., Bulkaini., Sukirno., Yulianto, W. Haryanto, K.A.

ABSTRACT

Lebui nut (Cajanus sp) has been known to have antioxidant activity. The results of Devi et al., (2016)  showed that the total content of phenolic compounds, the total content of flavonoid compounds and the IC₅₀ value of lebui nuts on antioxidant activity against DPPH free radicals were 57.20 (mg GAE/g extract); 49.43 (mgQE/g  extract); and 0.84 (mg/ml extract). The purpose of this study was to determine the effect of the addition of lebui nut extract on the viability of lactic acid bacteria and the antioxidant activity of yogurt produced. The results indicated that the phenolic compounds contained in yogurt added with lebui nut extract did not contain components that had specific bactericidal activity on the culture starter.  It was seen that on the first day of refrigerator storage (4^oC), the number of lactic acid bacteria remained at 10⁸ log CFU/g and only showed a decrease in the number of lactic acid bacteria to 10⁷ log CFU/g until the end of the storage process in the refrigerator (4^oC).  Antioxidant activity of yogurt with the addition of lebui nut extract occurred at the 7^th day of storage in the refrigerator. It was assumed that on the 7^th day, lactic acid bacteria were able to metabolize phenolic compounds through hydrolysis of phenolic glycosides to aglycone so as to increase antioxidant activity until the 7^th day of storage in the refrigerator. read more

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