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: 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

Oleh: Endang S. Rahayu

Abstract

Based on FAO/WHO Probiotic is live microorganisms which when administered in adequate amounts confer a health benefit in the host. Speciation of bacteria strain identity must be established using the most current valid methodology. Strain identity was important to link a strain to a specific health effect as well as to enable accurate surveillance and epidemiological studies. It was recommended that a combination of phenotypic and genetic tests must be used. Besides, nomenclature of the bacteria must conform to the current, scientifically recognized names. read more

Gut microbiota pada orang normal dan penderita diabetes adalah berbeda.  Ternyata hal ini juga terkait dengan konsumsi karbohidrat yang lebih banyak pada penderita diabetes.  Hal ini tertuang pada paper kami yang baru saja terbit, dengan responden para penderita diabetes di Yogyakarta.
Pada pasien diabetes tipe 2, terjadi gangguan keseimbangan gut microbiota atau disebut sebagai DYSBIOSIS yang ditunjukkan oleh tingginya populasi Bacteroides diikuti oleh Romunicoccus. Hal ini juga didukung oleh review Gurung dkk (2020), bahwa Rominococcus berkolerasi positif dengan patogen.
Model mekanisme adalah terjadi gangguan metabolisme bile acid yang berakibat pada gangguan homeostatis glukosa.  UDCA (ursodeoxycholic acid) yang menunjukkan aspek antidiabetes juga menurun dengan meningkatnya Ruminococcacceae.  Konsumsi metformin, dapat meningkatkan konsentrasi total bile acid dengan menghambat ASBT (Apical sodium bile salt transporter) dan menghambat pertumbuhan Bacteroides fragilis, yang memberikan dampak positif dengan meningkatnya homeostatis glukosa.
Bagaimana peran probiotik bagi penderita diabetes tipe 2? Diperkirakan probiotik mampu menjaga keseimbangan gut microbiota – Tunggu paper selanjutnya. read more

The 6th International Conference of Indonesian Society for Lactic Acid Bacteria and Gut Microbiota (6th IC-ISLAB-GM)

There will be 5 speakers who are experts in their fields.

The program will be held on :
August 13, 2021
via Zoom

Take note of the schedule and register yourself on
bit.ly/ISLABGM

Important Date :
Deadline for submitting abstract
August 7, 2021

CP : (+62) 8571 932 6014 (April)

For more information, please check the website

https://islab.tp.ugm.ac.id/6th-ic-islab/

Kasus obesitas dan diabetes type 2 di Indonesia meningkat setiap tahunnya, hal ini terutama disebabkan oleh pola makan dan gaya hidup yang berubah, khususnya di kota-kota besar. Apakah pola makan dan gaya hidup ini juga berpengaruh pada komposisi gut microbiota? Apakah gut microbiota juga mengalami pergeseran, sehingga terjadi dysbiosis pada individu yang mengalami obesitas serta diabetes type 2? Responden pada penelitian ini adalah dari Yogyakarta, dengan kategori sehat dan berat tubuh normal, individu dengan diabetes type 2, serta obesitas. Dari analisa mikrobiota yang ada di feses, seperti disajikan pada GAMBAR, diperoleh hasil adanya 3 jenis komunitas bakteri yang menonjol yaitu genus Bacteroides, Prevotella dan Romboutsia. Prevotella didominasi oleh kelompok sehat, Bacteroides oleh kelompok yang mengalami diebetes tipe 2, hal ini juga didukung oleh pola konsumsi karbohidrat nabati. Namun, Bacteroides fragilis yang tinggi pada pasien diabetes type 2, ternyata tidak ditemukan pada pasien yang mengonsumsi metformin. Sedang Romboutsia terdapat pada kelompok obesitas, yang memiliki pola konsumsi tinggi lemak hewani. Hal ini membuktikan bahwa memang terjadi dysbiosis pada individu dibetes type 2 dan obesitas (Microorganisms 2021, 9, 897)
Apakah konsumsi probiotik dapat membantu mengatasi terjadinya dysbiosis ini? Penelitian sedang dilakukan terkait konsumsi ProbioGama (Probiotik milik UGM) oleh penderita diabetes. Laporan menyusul.
Salam sehat selalu read more