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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Teknologi Dan Industri Pangan Buletin Peternakan Jurnal Veteriner Jurnal Ilmu Ternak Jurnal Agripet Majalah Kedokteran Bandung Jurnal Ilmu dan Teknologi Hasil Ternak Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ilmu Ternak Veteriner WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Animal Production : Indonesian Journal of Animal Production Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Makara Journal of Science Jurnal Ilmiah Ilmu-Ilmu Peternakan Jurnal Kedokteran Hewan

Irma Isnafia Arief

Departemen Ilmu Produksi Dan Teknologi Peternakan Fakultas Peternakan Institut Pertanian Bogor, Bogor

Author-ID : 232188

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Veterinary Other

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POTENSI BAKTERI ASAM LAKTAT PROBIOTIK INDIGENUS SEBAGAI ANTIDIARE DAN IMUNOMODULATOR [Potency of Indigenous Probiotic Lactic Acid Bacteria as Antidiarrheal Agent and Immunomodulator] Made Astawan -; Tutik Wresdiyati -; Irma Isnafia Arief; Dwi Febiyanti -
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 1 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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The aim of the study was to observe the ability of indigenous probiotic lactic acid bacteria (LAB) Lactobacillus plantarum 2C12 and Lactobacillus fermentum 2B4 as antidiarrheal agent in rats infected by Enteropathogenic Escherichia coli (EPEC), and also to observe their effect as immunomodulator (malonaldehyde level and proliferation of lymphocyte cell). A total of 90 male Sprague Dawley rats were used for this study and divided into 6 groups i.e.: (1) Negative Control (not infected with of EPEC), (2) LAB L. plantarum 2C12, (3) LAB L. fermentum 2B4, (4) LAB L. plantarum 2C12 + EPEC, (5) LAB L. fermentum 2B4 + EPEC, and (6) Positive Control (infected with EPEC). The treatment of LAB was undertaken from 1st-21st day, while infection of EPEC using 106 cfu/ml per day was undertaken during 8th -14th day. Groups administered with LAB L. plantarum 2C12 + EPEC, LAB L. fermentum 2B4 + EPEC, and positive control, showed decreased body weight during 12th-21st day. At the 21st day, positive control group underwent acute diarrhea (fecal water content was 68.2 % b/b). Statistical analysis with Duncan Test showed that the treatment given to six groups of rats gave significant effect (p<0.05) toward PER value, number of lymphocyte cells and malonaldehyde level in liver and kidney of the rats.

KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI WHEY KEFIR DAN AKTIVITASNYA TERHADAP PENGHAMBATAN ANGIOTENSIN CONVERTING ENZYME (ACE) [Physical, Chemical and Microbiological Characteristics of Whey Kefir and Its Angiotensin Converting Enzyme (ACE) Inhibitory Act Andi Febrisiantosa; Bagus Priyo Purwanto; Yantyati Widyastuti; Irma Isnafia Arief
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 2 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

This study was conducted to evaluate the characteristics of whey-based kefir products and their activity to inhibit the angiotensin converting enzyme (ACE). Kefir was produced by using many types of whey, namely SK: skim milk based kefir (control); WK: gouda cheese whey based kefir; and WKB: commercial whey powder based kefir. The experimental design was a completely randomized design. Each treatment was conducted in triplicates. Kefirs were evaluated for physical and chemical properties (pH, total titratable acidity, viscosity, protein, fat, lactose, and alcohol), microbiological (lactic acid bacteria and yeast) population, peptide concentration, ACE inhibition, IC50 and Inhibition Efficiency Ratio (IER). The results showed that the types of whey used for kefir productions significantly affected the physical and chemical characteristics of the products (p<0.05). Total lactic acid bacteria and yeast population of the products were not significantly different among the whey types (p>0.05). The peptide concentration and ACE inhibitory activity of WK, 1.54±0.02 mg/mL and 73.07±0.91%, was significantly higher (p<0.05) than those of the control and WKB. The IC50 of WK was 0.83±0.02 mg/mL, significantly lower than that of control (1.05±0.01 mg/mL) and WKB (0.96±0.01 mg/mL). The IER of WK (47.35±0.09% per mg/mL) was not significantly different (p>0.05) from the control (47.19±0.09% per mg/mL) but was significantly higher (p<0.05) than that of WKB (45.75±0.18% per mg/mL). This research indicated that whey kefir is a potential source of bioactive peptide for antihypertention agent.

KARAKTERISTIK MINUMAN WHEY YANG DIFERMENTASIKAN DENGAN BAKTERI ASAM LAKTAT INDIGENUS ASAL DANGKE Setiawan Putra Syah; Irma Isnafia Arief; Epi Taufik; Cece Sumantri
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 2 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Whey from the dangke processing center in Enrekang district, South Sulawesi, is the main by-product which can contribute to environmental pollution. On the other hand, the nutritional content of whey is highly potential to be developed into high value food products and provide functional benefits. Whey processing into a fermented drink is one of the easy and inexpensive alternatives with good prospect to be developed. The aim of this study was to investigate the microbial, physical, chemical and sensory characteristics of the whey drink fermented (FWD) by probiotic lactic acid bacteria (LAB) isolated from dangke. The LAB strain used were Lactobacillus fermentum strains B323K, C113L, A323L, C222L, and B111K. The results showed that the LAB strains grew well the whey medium and the viability met the standard of dairy fermented product. FWD have similar pH, % titratable acidity, and aW characteristics in all fermentation treatments with LAB strains from dangke, however to adjust the pH and acidity level of FWD to the yoghurt standard (pH 4.4 and %TAT 0.9–1.2%), the FWD fermentation must be stopped at the 20th hour. Changes in the level of moisture, ash, and carbohydrate contents of FWD occurred after the fermentation. The sensory quality tests showed that the FWD fermented by LAB strains from dangke was preferred by the panelists than the unfermented one (Whey + 8% sucrose).

PEMURNIAN DAN KARAKTERISASI PEDIOSIN YANG DIPRODUKSI OLEH Pediococcus pentosaceus 2A2 Ni Wayan Triwulandhari; Betty S. L. Jenie; Hanifah N. Lioe; Irma Isnafia Arief
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 2 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Pediocin production by Pediococcus pentosaceus 2A2 was done in 30% molasses based medium at 37°C for 24 hours. The culture was then centrifuged to separate the cells and yield cell-free supernatant (CFS). Purification of the CFS was carried out by stepwise ammonium sulfate precipitation to achieve a 90% concentrate, followed by dialysis using membrane with a molecular weight cut off 2.0 kDa resulting in pediocin crude extract (PCE). The PCE was purified by cation exchange chromatography using SP Se-phadex C-25 and eluted with sodium acetat buffer at pH of 5.5; 6.0; 6.5; and 7.0 successively resulting in 4 fractions (F1, F2, F3, F4). Each purification step resulted in the increase in antimicrobial activity against Listeria monocytogenes ATCC 7644. The PCE had specific antimicrobial activity up to 5 fold higher than the CFS. F4 fraction, which showed the largest inhibition zone among the other fractions, had a very high specific activity up to 435 fold higher than the CFS. The SDS-PAGE analysis suggested that the molecular weight of F4 was approximately 5.9 kDa. The minimum inhibitory concentration (MIC) of F4 to inhibit 1 log (90%) of L. monocytogenes ATCC 7644 was 143 ppm. The inhibitory phenomenon observed under scanning electron microscope (SEM) showed that L. monocytogenes’s cells exposed to F4 experience morphological changes such as cells shrinkage.

Co-Authors . TRIVADILA Amalina Nur Wahyuningtyas Anas Qurniawan Andi Febrisiantosa Andi Mutmainna Andi Nurul Mukhlisah Andi Tenri Bau Astuti Mahmud Apriadi Pasaribu Asti Yosela Oktaviana Ayu Lestari Bagus Priyo Purwanto Bahri Syamsuryadi Betty S. L. Jenie Bunga Putri Febrina Cahyo Budiman Cece Sumantri Damiana Rita Ekastuti Deni Fitra Deni Fitra Dondin Sajuthi Dwi Febiyanti - Edi Erwan El Latifa Sri Suharto Epi Taufik Faridah, Rajmi Fitri M Manihuruk Guslian Abdul Basir Hajrawati Hajrawati Hanifah Nuryani Lioe Henny Nuraini Henny Nuraini Irmanida Batubara Isyana Khaerunnisa J. Hermanianto Jakaria Jakaria Jaya Putra Jahidin Kamila, Elfa Aida Lilis Nuraida Luci Cyrilla Luki Abdullah MADE ASTAWAN Mochammad Sriduresta Soenarno Muhamad Arifin Muhammad Fikri Al Habib Muhammad Nur Hidayat Muhammad Yusuf Murtini, Devi Ni Wayan Triwulandhari Niken Ulupi Noraimah Binti Sulaiman Noraimah Binti Sulaiman Noraimah binti Sulaiman Olfa Mega R A Maheswari R. R. A. Maheswari RIFKHAN RIFKHAN Rita Mutia Rudi Afnan Sadarman Sadarman Septi Dwi Utami Soenarno, M. Sriduresta sri murtini . Sri Rahmatul Laila Suharyanto Suharyanto Suharyanto Suharyanto Syah, Setiawan Putra Tuti Suryati Tuti Suryati Tuti Suryati Tuti Suryati Tutik Wresdiyati - Yantyati Widyastuti Yeni Setiorini Yeni Setiorini Zaenal Abidin Zakiah Wulandari

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