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All Journal HAYATI Journal of Biosciences Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Ilmu Dasar Jurnal Penelitian Pascapanen Pertanian
Betty Sri Laksmi Jenie
Departemen Ilmu Teknologi Pangan, Fakultas Teknologi Pertanian, IPB, Bogor 16680, Indonesia
Agriculture, Biological Sciences & Forestry Control & Systems Engineering Earth & Planetary Sciences Industrial & Manufacturing Engineering Mathematics

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Mode of Action Temu Kunci (Kaempferia pandurata) Essential Oil on E. coli K1.1 Cell Determined by Leakage of Material Cell and Salt Tolerance Assays MIKSUSANTI MIKSUSANTI; BETTY SRI LAKSMI JENIE; BAMBANG PONTJO PRIOSOERYANTO; RIZAL SYARIEF; GATOT TRIMULYADI REKSO
HAYATI Journal of Biosciences Vol. 15 No. 2 (2008): June 2008
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (44.681 KB) | DOI: 10.4308/hjb.15.2.56

Abstract

The essential oil of Kaempferia pandurata consist of terpen and oxygenated terpen that exhibits broad-spectrum antimicrobial activity. It’s mode of action against the gram-negative bacterium E. coli K1.1 has been investigated using a range of treatments. The mode action of the essential oil were analyzed by it’s ability to leakage E. coli K1.1 cell, to change permeability of the cell, and to alter salt tolerance of the cell. Ion leakage from the cell were analyzed by atomic absorption spectrophotometer. Salt tolerance assays was conducted by investigating the ability of E. coli K1.1 treated with temu kunci essential oil to grow on NA supplemented with NaCl. Protein and acid nucleic leakage were analyzed by UV spectrophotometer. There were inorganic compound leakage (potassium, calcium ion) and organic compound leakage (nucleic acid, protein) from cytoplasmic membrane, after exposing this organism to essential oil of Kaempferia pandurata. The more concentration of oil added, the more leakage was observed due to the loss of absorbing material such as nucleic acid (260 nm) and protein (280 nm), the loss of potassium and calcium ion, and loss of the salt tolerance of E. coli K1.1. Key words: essential oil, E. coli K1.1, leakage, salt tolerance assay
Kajian Peningkatan Pati Resisten yang Terkandung dalam Bahan Pangan Sebagai Sumber Prebiotik Raden Haryo Bimo Setiarto; Betty Sri Laksmi Jenie; Didah Nur Faridah; Iwan Saskiawan
Jurnal Ilmu Pertanian Indonesia Vol. 20 No. 3 (2015): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1093.301 KB) | DOI: 10.18343/jipi.20.3.191

Abstract

Prebiotics are food ingredients that selectively stimulate the growth of probiotic bacteria in the colon. Resistant starch (RS) is the starch that can not be digested by digestive enzymes and resistant to gastric acid so it can reach the colon to be fermented by probiotic bacteria. There are treatments to increase the content of RS such as: autoclaving-cooling cycling, combination of lintnerized with autoclaving-cooling, and combination of debranching pullulanase with autoclaving-cooling. The results of techno-economical study showed that the combination of fermentation followed by autoclaving-cooling can be used as an alternative technique to increase the content of resistant starch in food more effectively and efficiently.
Effects of pH, Nacl and Teating on the Antibacterial Stability of Kecombrang Rifda Naufalin; Betty Sri Laksmi Jenie; Feri Kusnandar; Mirnawati Sudarwanto; Herastuti Sri Rukmini
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 3 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.949 KB)

Abstract

The effect of pH (4-9), NaCl concentration (1-5%), temperature and heating time (80, 100 and 1210C for 10, 20 and 30 minute) on the antibacterial effectivity of ethyl acetate and ethanol kecombrang extract were analysed. Both ethyl acetate and ethanol extracts showed antibacterial activity at pH 4-8, but its activity gradually decreased at higher pH. At pH 9, only ethanol extract still showed antibacterial activity. Addition of 1-4% NaCl on ethyl acetate and ethanol extract still showed antibacterial activity. Heating the extracts at 80-100 0C for 10-30 minutes and 1210C for 10 minutes did not haves significantly affect on the antibacterial activity of both ethyl acetate and ethanol extracts. Application of ethyl acetate extract at the concentration of 1 and 3 MIC on minced meat were still effective to reduce the viable bacteria until 7 days and 5 MIC was still effective until 9 days. Key words : Kecombrang, pH, NaCl, temperature and heating time, antibacteria
Effect of Andaliman (Zanthoxylum acanthopodium DC) Extracts upon Permeability and Hidrophobicity of Bacillus cereus Adolf JN Parhusip; Betty Sri Laksmi Jenie; Winiati Pudji Rahayu; Sedarnawati Yasni
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.559 KB)

Abstract

Andaliman spice is usually added as one of main spices in cooked fish and meat. Andaliman seeds were extracted using maceration method with nonpolar, semipolar and polar solvents. The result showed that the three kinds of andaliman extract had antibacterial activity on Bacillus cereus, especially during exponential phase (8 hour incubation period). Ethyl-acetate extract of Andaliman showed the highest antibacterial activity toward B. cereus with MIC and MBC values being 0.2% and 0.8% respectively. The permeability of B. cereus was observed at the dose of 2.5 MIC and 60.30% hydrophobicity leakage was obtained at 6% andaliman extracted by ethyl-acetate. Key words: Andaliman, extract, hydrophobicity, antibacterial, cell- leakage.
Chemoreaction Drying of Saccharomyces cerevisiae Culture with CaO and the Influence of Moisture Sorption Upon Stress and Death of the Dried Culture Novelina .; Soewarno T Soekarto; Betty Sri Laksmi Jenie; Susono Saono; Maggy T Suhartono
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (467.664 KB)

Abstract

The aim of the research was to study chemoreaction drying of Saccharomyces cerevisiae culture and to a analyze the influence of moisture sorption on pattern of viability, stress and mortality of the dried starter culture. The cell culture of S. cerevisiae was produced in glucose media with aerobic process in a fermentor at 30C. The cell obtained was dried in a using chemoreaction process. Drying was conducted by coating with various thickness of coating and various ratio of CaO and calcium oxide ratio used in drying. Dry culture of S. cerevisiae and protective agent of CMC and jelly were added to the dry culture. The mixtrure then was stored at in decicators at R H 11 up to 97% until water equilibrium was achieved. Later the patterns of stress from each sample of dry culture at various conditions of moisture was analyzed. The result of the research showed that the best drying method was using coat thickness of 1.3 mm and calcium oxide 10 times the weight of dried sample. The condition of dry culture at low minimal water from 5 % were mostly in dormant state, the highest viability was at the rate of moisture of 5 % - 8 %, but a lot portion of the cells were inactive, and at the moisture higher than 8%, dead cells were observed. Addition 2% jelly of 2% CMC did not protect cells from stress. Key words: Saccharomyces cerevisiae, chemoreaction drying, moisture sorption, dry stresses
Antibacterial Activity of Kecombrang Flower Extract Toward Pathogenic and Food Spoilage Bacteria Rifda Naufalin; Betty Sri Laksmi Jenie; Feri Kusnandar; Mirnawati Sudarwamto; Herastuti Rukmini
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 2 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (358.116 KB)

Abstract

In this study, kecombrang flowers was extracted with non polar (hexane), semipolar (ethil acetate) and polar (ethanol) solvent. The result revealed that ethil acetat and ethanol extracts inhibited 7 bacteria, i.e : spore forming bacteria (Bacillus cereus), Gram positive bacteria (Staphylococcus aureus) and (Listeria monocytogenes), Gram negative bacteria (Salmonella typhimurium, Aeromonas hydrophila and Escherichia coli), spoilage bacteria (Pseudomonas aeruginosa) but did not inhibit Lactobacillus plantarum. The hexane extract did not show antimicrobial activity. On well diffusion test, ethil acetate developed clear zones of 12.3 – 27.3 mm (diameters) and this was higher than ethanol extract 11.0-15.4 mm (diameters). The MIC (minimum inhibitory concentration) of ethil acetate and ethanol extract against the seven bacteria were 3-13 mg/ml. Key words : Kecombrang (Nicolia speciosa), antibacteria, extract
Preservation of Steamed Fish (Rastrelliger Sp) With Combine Method Using Sodium Acetate, Lactic Acid Bacteria Culture and Vacuum Packaging Betty Sri Laksmi Jenie; . Nuratifa; . Suliantari
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 1 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This study was carried out to improve the safety and shelf life of cooked kembung fish (Rastrelliger sp), a traditional food called pindang fish. Fresh eviscerated fish was fisrt soaked in 2% NaCl solution for 15 minutes, drained, washed with tap water and drained again. Sodium chloride at 12% concentration (w/w) was distributed on the whole surface of the fish. Fish was then laid on a wooden basket inside a clay pot, steamed for 30 minutes, and then cooled. Combine method applied to the steamed fish (pindang) was soaking in a mixed culture of Lactobacillus plantarum kik and Lactococcus lactis subsp. cremoris in the ratio of 2 : 1 (v/v) containing 4% Na-acetate for 2 hrs and after draining, the product was vacuum packed. The result showed that the combine method using mixed culture of lactic acid bacteria containing 4% Na-acetate could reduce the growth of Staphylococcus aureus by 3-6 log units, decrease the TMA (Trimethylamine) content and maintain the organoleptic properties (texture, appearance and odor) of pindang fish during 6 days storage at room temperature. Control treatment without 4% Na-acetate could only keep the pindang fish for 4 days. Vacuum and nonvacuum packaging did not show any significant difference.
MIKROENKAPSULASI Lactobacillus sp. DENGAN TEKNIK EMULSI DAN APLIKASINYA PADA DODOL SIRSAK Anis Usfah Prastu Jati; Betty Sri Laksmi Jenie; Suliantari -
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 2 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (229.952 KB) | DOI: 10.6066/jtip.2015.26.2.135

Abstract

Two probiotic strains Lactobacillus acidophilus 2B4 and L. rhamnosus R23 were microencapsulated by an emulsion technique using sodium alginate and vegetable oil. The present study aimed to enhance probiotic survival on their application in the production of soursop sweet cakes (dodol sirsak) and their stability during storage at room temperature. The probiotic biomasses were mixed with 3% sodium alginate and then added dropwise into a mixture of soybean oil and Tween 80. The microencapsulation technique applied resulted in excellent survival (95-96%) for both Lactobacillus sp. strains. Encapsulation significantly improved the survival of probiotics (P<0.05) during exposure to heat process (60, 65, and 70°C for 20 min), low pH (pH 2) and bile salt (0.5%). However, encapsulation did not alter the ability of both probiotics in inhibiting the growth of Escherichia coli ATCC 25922. The viability of encapsulated strains in soursop sweet cakes were improved to the adequate amount, i.e. 6 log CFU g-1 up to 3 and 2 weeks storage, compared to that of controls which lasted to 4.3 and 2.5 log CFU g-1, for L. acidophilus 2B4 and L. rhamnosus R23, respectively, in a week of storage.
Fermentasi Kultur Campuran Bakteri Asam Laktat Dan Pemanasan Otoklaf Dalam Meningkatkan Kadar Pati Resisten Dan Sifat Fungsional Tepung Pisang Tanduk (Musa Paradisiaca Formatypica) Betty Sri Laksmi Jenie; Reski Praja Putra; Feri Kusnandar
Jurnal Penelitian Pascapanen Pertanian Vol 9, No 1 (2012): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v9n1.2012.18-26

Abstract

Modifikasi pati pisang dilakukan dengan fermentasi menggunakan kultur campuran Lactobacillus plantarum kik dan L. fermentum 2B4 dan perlakuan pemanasan otoklaf pada suhu 121ºC selama 15 menit. Tujuan penelitian adalah untuk menentukan waktu optimal fermentasi irisan pisang, perbandingan kultur campuran L. plantarum kik dan L. fermentum 2B4 (1 : 1; 2 : 1; 3 : 1) dan mengevaluasi sifat fungsional tepung pisang. Fermentasi selama 72 jam pada suhu ruang merupakan waktu optimal berdasarkan jumlah bakteri asam laktat, nilai pH, total asam tertitrasi dan aktivitas amilase. Pembentukan pati resisten hanya dipengaruhi oleh pemanasan otoklaf, dimana peningkatan kadar pati resisten mencapai dua kali lipat (13.22%). Proses fermentasi menggunakan kultur campuran L. plantarum kik dan L. fermentum 2B4 dengan rasio 2:1 diikuti pemanasan otoklaf, berhasil menurunkan daya cerna pati tepung pisang (56.45%) dan memiliki kadar amilosa yang tidak berbeda nyata dengan tepung pisang kontrol. Kombinasi proses modifikasi ini juga berhasil meningkatkan kadar serat pangan (15.91%) dan menurunkan indeks glikemik prediktif secara in vitro (61.40) dibandingkan tepung pisang kontrol. Tepung pisang modifikasi ini juga menunjukkan sifat prebiotik berdasarkan kemampuan dalam mendukung pertumbuhan tiga kandidat probiotik (L. plantarum sa28k, L. fermentum 2B4 dan L. acidophilus).
Phenotypic and genotypic identification of lactic acid bacteria isolated from spontaneous fermentation of unripe var. agung semeru banana (Musa paradisiaca formatypica) N Nurhayati; Betty Sri Laksmi Jenie; Harsi D Kusumaningrum; sri widowati
Jurnal ILMU DASAR Vol 12 No 2 (2011)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (149.303 KB)

Abstract

Lactic acid bacteria (LAB) can be found on food products such as milk and meat products, cerealia, cassava, fruits or vegetable products. The objectives of this research were to identify phenotypic and genotypic of lactic acid bacteria isolated from spontaneous fermentation of unripe var agung semeru banana (Musa paradisiaca formatypica). Phenotypic identification was based on general morphology, physiological test, API and Biolog system. Genotypic identification used polymerase chain reaction (PCR) method and analyses of 16S rRNA sequence. The result showed that two groups of LAB (FSnh 1 and FSnh A isolate) can use glicerol, D-ribose, D- xylose, D-glucose, D-fructose, D-mannose, methyl α D-gluco pyranoside, N-acetyl glucosamine, esculin ferric citrate, salicin, D-celiobiose, D-saccharose, gentibiose and potassium gluconate as carbon source. Beside that FSnh 1 isolate used D-galactose, L-sorbose, L-rhamnose, and amygdalin, while FSnh A isolate used metil αD- glukopiranosa, arbutin, D-maltose, D-lactose, D-trehalose, D-turanose, and potassium 5-ketogluconate as carbon source. The genotypic identification showed that Lactobacillus sp associated with the spontaneous fermentation of var agung semeru banana were identified as Lactobacillus salivarus and Lactobacillus fructivorans.
Co-Authors . Nuratifa . Suliantari Anis Usfah Prastu Jati Bambang Pontjo Priosoeryanto Didah Nur Faridah Feri Kusnandar Gatot Trimulyadi Rekso Harsi D. Kusumaningrum Herastuti Rukmini Herastuti Sri Rukmini IWAN SASKIAWAN Maggy T Suhartono Miksusanti Miksusanti Mirnawati Sudarwamto Mirnawati Sudarwanto N Nurhayati Novelina Raden Haryo Bimo Setiarto Reski Praja Putra Rifda Naufalin Rizal Syarief SEDARNAWATI YASNI Soewarno T Soekarto Sri Widowati Suliantari - Susono Saono Winiati Pudji Rahayu