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All Journal Jurnal Teknologi Dan Industri Pangan
Maggy T. Suhartono
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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FRAKSIONASI DAN PENENTUAN PROFIL PROTEIN BUNGKIL KELAPA DENGAN SDS-PAGE [Fractionation and Profiling of Copra Meal’s Protein by Using SDS-PAGE] Agus Danang Wibowo; Maggy T. Suhartono; Patuan L. P. Siagian
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): 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 (300.062 KB)

Abstract

The aim of this research was to extract proteins from the copra meal, base on their solubility and analysis of the protein profiles by Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS PAGE) This research was conducted in two stages, protein fractionation and molecular weight estimation using SDS PAGE. The fractionation was conducted by non-enzymatic treatment and enzymatic (mannanase) treatment. Kjeldahl analysis showed that the protein content of copra meal was 18.52% of dry basis. Protein fractionation could separate the copra meal’s proteins based on their solubility. Albumin was solubilized by water, globulin by NaCl 5%, glutelin by NaOH 0.02M, and prolamin by ethanol 70%. Fractionation using non-enzymatic treatment resulted in 64% of albumin, 39.25% of globulin, 15.27% of glutelin, and 38.84% of prolamin fractions. On the other hand, fractionation using enzymatic treatment resulted different protein profile, giving 28.17%, 39.44%, 10.91%, and 21.48% of the respective proteins. Characterization using SDS PAGE showed that the protein profile from the non-enzymatic was different from that of the enzymatic treatment. In conclusion, we found that the proteins extracted from the copra meal with and without mannanase showed variation in the range of molecular weights: 45.1-66,0 kDa and 66.1-97.4 kDa, respectively.  
AKTIVITAS ANTIBAKTERI FRAKSI-FRAKSI EKSTRAK SIRIH HIJAU (Piper betle Linn) TERHADAP PATOGEN PANGAN [Antibacterial Activity of Fractionated Green Sirih (Piper betle Linn) Extract Against Food Pathogenic Bacteria] . Suliantari; Betty S. L. Jenie; Maggy T. Suhartono
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): 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 (273.882 KB) | DOI: 10.6066/jtip.2012.23.2.217

Abstract

Fractionation of green sirih (Piper betle Linn) extract by chromatography colom using the mixture of several solvents i.e. chloroform, ethanol and acetic acid (4:1:1) resulted in 17 fractions. All fractions showed antibacterial activities but only 2 fractions (fraction 3 and fraction 4) showed the highest inhibition towards the six tested bacteria Escherichia coli, Salmonella Typhimurium, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes. Among the tested bacteria, all fractions of green sirih extracts showed the most effective inhibition against, Salmonella Typhimurium with inhibition zone diameters ranging from 10 mm to 26 mm. Identification using GC-MS found that fraction 3 and fraction 4 contained chavicol; dodecanoic acid, myristic, palmitic and oleic acid.  
APLIKASI MUTAN BERFLUORESENS UNTUK MEMPELAJARI KETAHANAN HIDUP, KOLONISASI DAN PENETRASI ISOLAT Cronobacter sakazakii SELAMA PENGERINGAN JAGUNG [Use of GFP Mutant to Study the Survival, Colonization and Penetration of Cronobacter sakazakii Isolates Duri Siti Nurjanah; Maggy T. Suhartono; Ratih Dewanti- Hariyadi; Sri Estuningsih
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (616.174 KB) | DOI: 10.6066/jtip.2013.24.2.184

Abstract

Cronobacter sakazakii is a Gram-negative emerging pathogen regarded as causative agent of meningitis and necrotizing enterocolitis in certain groups of infants. In the previous research, thirty-two local isolates of C. sakazakii were obtained from various dried food products such as from corn starch, suggesting that they are able to survive drying. Some of the isolates were toxic. Green Fluorescent Protein (GFP) have been inserted to C. sakazakii and used as a marker for selective enumeration due to the ability of this protein to fluoresce under UV and to tolerate in ampicillin containing media. The objective of this study was to evaluate the survival, colonization and penetration of two isolates of C. sakazakii from dried food product during maize drying. The maize was challenged with mutants at a concentration of 105-106 CFU/g before drying. Maize drying was performed at temperature of 40ºC, 45ºC and 50ºC for 4, 6 and 8 days until the moisture content reached 14%. The totals of resistant drying mutants were counted every day onto ampicillin containing media by observing under UV light. The survival rate of C. sakazakii during drying was determined by the slope of linier regression from C. sakazakii survival curve. Isolates of FWHd16, the toxic strain of C. sakazakii, were more resistant to heat treatments in comparison to isolates of YRt2a, or the non toxic strain of C. sakazakii. Following fluorescence and scanning electron microscope observation, it is concluded that both isolates were colonizing on maize surface. These mutants were able to penetrate to the inner side of the grain by entering injured surface or pores at the tip cap of maize.
BEBERAPA PENCIRI BERBASIS SEKUENS UNTUK MENGENALI SIFAT FUNGSIONAL PEPTIDA BIOAKTIF: STUDI EKSPLORASI Badrut Tamam; Dahrul Syah; Hanifah Nuryani Lioe; Maggy T. Suhartono; Wisnu Ananta Kusuma
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): 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 (280.199 KB) | DOI: 10.6066/jtip.2018.29.1.1

Abstract

Bioactive peptides have important role as functional food ingredients. The sequence patterns of amino acids in peptide fragments may relate to their functional mechanisms. On the contrary, presence of an amino acid in a peptide fragment might not be sufficient to provide a unique identifier toward the bio-active peptide functional properties as antihypertensive (AH), antioxidative (AO) or antimicrobial (AM) agents. The main objective of this study was to explore the identifiers of bioactive peptides based on the sequence-generated properties. This study was performed using meta-analysis by utilizing many data sources and qualified international journal publications. The identifiers of bioactive peptides include sequence length, molecular weight, isoelectric point (pI), net charge and hydrophobicity. Based on the average score of the five identifiers, antimicrobial (AM) peptides were very different from antihypertensive (AH) and antioxidative (AO) peptides. The comparisons of the peptide biofunctional properties based on the identifiers may be determined as follows: AH1<AO1<AM1 (for sequence length); AH1<AO1<AM1 (for molecular weight); AH1=AO1<AM1 (for isoelectric point/pI); AH1=AO1<AM1 (for net charge) and AH1<AM1<AO1 (for hydrophobicity).
Co-Authors . Suliantari Agus Danang Wibowo Badrut Tamam Betty S. L. Jenie Dahrul Syah Hanifah Nuryani Lioe Patuan L. P. Siagian Ratih Dewanti -Hariyadi Siti Nurjanah Sri Estuningsih Wisnu Ananta Kusuma