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Viabilitas Bakteri Asam Laktat dan Aktivitas Antibakteri Produk Susu Fermentasi Komersial terhadap Beberapa Bakteri Patogen Enterik Purwijantiningsih, Ekawati
Journal of Biota Biota Volume 19 Nomor 1 Tahun 2014
Publisher : PBI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (160.265 KB)

AbstractFermented milk products could be found on the marketplace in great quantities of brand and type. Fermented milk has potentials for functional food because it has health benefits for human body and acts as antimicrobial. However from all brands and types, the viability of lactic acid bacteria (LAB) and antibacterial activity is not surely known, especially in Yogyakarta. The aim of this study was to determine the viability of lactic acid bacteria and antibacterial effect to three enteric pathogenic bacteria. Tests were carried out on 18 samples of fermented milk from supermarkets in Yogyakarta. Base on LAB viability test, 12 samples fulfilled the concentration of probiotic bacteria, number of viable bacteria at least 108 CFU/ml. Antibacterial activity from 18 brands against Staphylococcus aureus, Escherichia coli and Salmonella sp. by using well diffusion method. Fermented milk products have different antibacterial activities. Brand R showed the maximum antibacterial effect against the pathogens. It was determined that the most sensitive pathogenic bacteria to milk fermented products were S. aureus, whereas the least sensitive pathogen was Salmonella sp.Keywords: Antibacterial, fermented milk, viability of lactic acid bacteriaAbstrakProduk susu fermentasi dapat ditemukan di pasaran dalam berbagai merk dan jenis. Susu fermentasi tersebut berpotensi sebagai pangan fungsional karena memiliki manfaat kesehatan bagi manusia dan berperan sebagai antimikrobia. Akan tetapi dari berbagai merk dan jenis yang ada belum diketahui secara pasti mengenai viabilitas bakteri asam laktat (BAL) dan aktivitas antibakterinya terutama yang beredar di wilayah Yogyakarta. Penelitian ini bertujuan mengetahui viabilitas BAL dan efek antibakteri terhadap tiga bakteri patogen enterik. Uji dilakukan pada 18 sampel susu fermentasi yang berasal dari supermaket di kota Yogyakarta. Berdasarkan uji viabilitas BAL, ada 12 sampel yang memenuhi standar konsentrasi bakteri probiotik,paling tidak mengandung 108 CFU/ml. Aktivitas antibakteri dari 18 merk diuji terhadap Staphylococcus aureus, Escherichia coli dan Salmonella sp. menggunakan metode difusi sumuran. Produk minuman susu fermentasi memiliki kemampuan antibakteri yang berbeda. Merk R menunjukkan efek antibakteri paling tinggi terhadap beberapa bakteri patogen. Bakteri patogen yang paling sensitif terhadap produk susu fermentasi adalah S. aureus, yang paling tidak sensitif adalah Salmonella sp.Kata kunci: Antibakteri, susu fermentasi, viabilitas BAL

Viabilitas Bakteri Asam Laktat dan Aktivitas Antibakteri Produk Susu Fermentasi Komersial terhadap Beberapa Bakteri Patogen Enterik Purwijantiningsih, Ekawati
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 19, No 1 (2014): February 2014
Publisher : Universitas Atma Jaya Yogyakarta

AbstractFermented milk products could be found on the marketplace in great quantities of brand and type. Fermented milk has potentials for functional food because it has health benefits for human body and acts as antimicrobial. However from all brands and types, the viability of lactic acid bacteria (LAB) and antibacterial activity is not surely known, especially in Yogyakarta. The aim of this study was to determine the viability of lactic acid bacteria and antibacterial effect to three enteric pathogenic bacteria. Tests were carried out on 18 samples of fermented milk from supermarkets in Yogyakarta. Base on LAB viability test, 12 samples fulfilled the concentration of probiotic bacteria, number of viable bacteria at least 108 CFU/ml. Antibacterial activity from 18 brands against Staphylococcus aureus, Escherichia coli and Salmonella sp. by using well diffusion method. Fermented milk products have different antibacterial activities. Brand R showed the maximum antibacterial effect against the pathogens. It was determined that the most sensitive pathogenic bacteria to milk fermented products were S. aureus, whereas the least sensitive pathogen was Salmonella sp.Keywords: Antibacterial, fermented milk, viability of lactic acid bacteriaAbstrakProduk susu fermentasi dapat ditemukan di pasaran dalam berbagai merk dan jenis. Susu fermentasi tersebut berpotensi sebagai pangan fungsional karena memiliki manfaat kesehatan bagi manusia dan berperan sebagai antimikrobia. Akan tetapi dari berbagai merk dan jenis yang ada belum diketahui secara pasti mengenai viabilitas bakteri asam laktat (BAL) dan aktivitas antibakterinya terutama yang beredar di wilayah Yogyakarta. Penelitian ini bertujuan mengetahui viabilitas BAL dan efek antibakteri terhadap tiga bakteri patogen enterik. Uji dilakukan pada 18 sampel susu fermentasi yang berasal dari supermaket di kota Yogyakarta. Berdasarkan uji viabilitas BAL, ada 12 sampel yang memenuhi standar konsentrasi bakteri probiotik,paling tidak mengandung 108 CFU/ml. Aktivitas antibakteri dari 18 merk diuji terhadap Staphylococcus aureus, Escherichia coli dan Salmonella sp. menggunakan metode difusi sumuran. Produk minuman susu fermentasi memiliki kemampuan antibakteri yang berbeda. Merk R menunjukkan efek antibakteri paling tinggi terhadap beberapa bakteri patogen. Bakteri patogen yang paling sensitif terhadap produk susu fermentasi adalah S. aureus, yang paling tidak sensitif adalah Salmonella sp.Kata kunci: Antibakteri, susu fermentasi, viabilitas BAL

Pengaruh Jenis Prebiotik terhadap Kualitas Yogurt Probiotik Purwijantiningsih, Ekawati
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 12, No 3 (2007): October 2007
Publisher : Universitas Atma Jaya Yogyakarta

Prebiotics are variety of nondigestible carbohydrates that help promote the growth of good bacteria in the intestines. Prebiotics are found naturally in legumes, vegetables, fruits and tubers. Soybean, banana and tapioca are supposed to have potential as prebiotics, promote a healthy digestive system and reduce the growth of harmful bacteria. Soybean, banana and tapioca were investigatedon their abilities to promote the quality of probiotic yogurt. Soybean flour addition to probiotic yogurt most potential to promote nutrition value and lactic acid bacteria viability. The most preference of probiotic yogurt by panelists is probiotic yogurt added tapioca.

Penghambatan Produksi Aflatoksin dari Aspergillus flavus oleh Kapang dan Khamir yang Diisolasi dari Ragi Tempe Purwijantiningsih, Ekawati; Dewanti-Hariyadi, Ratih; Nurwitri, C. C.; Istiana, Istiana (alm.)
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 10, No 3 (2005): October 2005
Publisher : Universitas Atma Jaya Yogyakarta

This research was carried out to study the inhibition of aflatoxin production of Aspergillus flavus by moulds and yeasts isolated from ragi tempe. The result showed that moulds found in the ragi tempe consisted of Rhizopus oligosporus, R. oryzae, R. cohnii, Mucor rouxii, Rhizomucor pusillus, Aspergillus niger and miselia sterilia. Yeasts found in the samples were Candida sp1, Candida sp2 and Trichosporon sp. Twelve mould, and yeast isolates were chosen to determine their ability on inhibition of aflatoxin production. Aspergillus flavus alone or in association with each of these isolates were inoculated in Potato Dextrose Broth and analysed for aflatoxin production at day 10. All combinations yielded less aflatoxin than the single culture of A. flavus. All isolates tested could inhibit aflatoxin production. The highest inhibition was shown by Candida sp1 (99,96%).

Kualitas Keripik Bengkuang (Pachyrrhizus erosus (L.) Urb.) dengan Variasi Konsentrasi Ekstrak Bunga Rosela (Hibiscus sabdariffa Linn.) Setyasih, Martina; Pranata, F. Sinung; Purwijantiningsih, Ekawati
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 1 (2008): February 2008
Publisher : Universitas Atma Jaya Yogyakarta

Yam bean chips have crispy texture and sweet taste. In this research, rosella extract is added in the mold of yam bean chips as natural preservaties, fiber and sources anthocyanin. The aim of this research is to know the effect of various consentrations of rosella extract on chips qualities. Research design utilized was randomized complete factorial design and the data compiled was treated by Anova and followed with Duncanâ€™s Multiple Range Test (DMRT) with degree of convidence 95%. Chips with 0,67% rosella extract added has longer shelf life than chips with out rosella extract added. This Chips contain 0,59% water, 2,6% protein, 38,84% fat, 3,69% ash, 54,16% carbohydrate, 1,17 mg/100g ascorbic acid, 1,4 mg/l anthocyanin, 1,17% acid total, 86,74%fiber crude, 53,47 level of lightness and total microorganism 30 CFU/G.

Pengaruh Kombinasi Tapioka dan Tepung Kedelai terhadap Kualitas Sosis Ikan Kakap Putih (Lates calcarifer Bloch) Agatha, Prima Novi; Purwijantiningsih, Ekawati; Pranata, F. Sinung
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 1 (2008): February 2008
Publisher : Universitas Atma Jaya Yogyakarta

Sausage is food product made from mix ture of minced meat (contain meat more than 75%), flour or starch with or without additional spices, and other allowed food additive. Sausage made from meat usually has a higher content of fat, which in many cases usually caused serious health problem. To reduce the fat content in sausages, the researchers try to combine cassava starch with soybean flour. Soybean flour was used in combination with cassava starch because it reduced of cholesterol in blood, reduced oil absorption while frying. Soybean flour is a kind of food material that has higher content of protein but low fat, and it has complete essential amino acids. This research was conducted to find out the influence of cassava starch and soybean flour combinations to produce good quality of seabass sausages. In this experiment, cassava starch and soybean flour combination were as follows 90:10; 80:20; and 70:30. The result showed that the combination of cassava starch with soybean flour increase water content, ash content, protein content and fat content but elasticity and carbohydrate content were decrease.

Identification and Antibacterial Activity Test of Lactic Acid Bacteria Isolated from Fermented Shrimp (Cincalok) Against Vibrio parahaemolyticus and Listeria monocytogenes Gani Samboja, Laurentius Dimas; Purwijantiningsih, Ekawati; Yuda, Pramana
Journal of Food and Life Sciences Vol 3, No 1 (2019)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2019.003.01.02

Indonesia is a maritime country which has richness of sea products like fish, shrimp, squid, crab, and oyster. Nevertheless, all of those sea products can easily be contaminated by foodborne disease pathogenic bacterias such as Vibrio parahaemolyticus and Listeria monocytogenes. Those two pathogenic bacterias can cause serious illnesses in gastrointestinal tract such as diarhea, vomiting, and stomach cramp. The contamination of pathogenic bacteria can be prevented by lactic acid bacteria (LAB) metabolite compounds such as bacteriocin, organic acid, hydrogen peroxide, and diacetyl. Lactic acid bacteria was isolated from Indonesian traditional fermented shrimp called cincalok. The aim of this research is to do moleculary identify LAB isolates and antibacterial activity test in order to determine the species of LAB and to know the ability of LAB against pathogenic bacteria. Lactic acid bacteria from cincalok was identified by amplifying gen 16S rRNA through PCR colony method using primer LABFw and primer R16SRDNA-1492bac. Lactic acid bacteria from cincalok identified as Enterococcus sp. FTBUAJY01, Enterococcus sp. FTBUAJY02, Enterococcus sp. FTBUAJY03, Enterococcus durans strain FTBUAJY01, dan Enterococcus durans strain FTBUAJY02. Antibacterial activity test was conducted by agar well difusion method. It showed that the greatest inhibition ability of LAB from cincalok showed by Enterococcus sp. FTBUAJY02 against V. parahaemolyticus (0,529 Â± 0,082 cm2) and Enterococcus durans strain FTBUAJY02 against L. monocytogenes (0,655 Â± 0,090 cm2).

Mutu Bakteriologis Pindang Tongkol (Euthynnus affinis) yang Berasal dari Beberapa Pasar di Yogyakarta Purwijantiningsih, Ekawati; Mursyanti, Exsyupransia
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 11, No 1 (2006): February 2006
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v11i1.2821

Food poisoning cases need to be examinated intensively. There have been five poisoning cases reported between 2003-2004 in Sleman area. Three of them were caused by contaminated tuna fish. The objective of this research was to determine bacteriological quality of salted tuna fish from several markets in Yogyakarta. Salted tuna fish sample were collected from five markets, namely Beringharjo, Condongcatur, Demangan, Kranggan and Sentul. In each market, four vendors were selected. Bacteriological test were done including total microbe cells utilizing PCA medium, Coliform test utilizing VRBA medium. Identification and isolation of Vibrio parahaemolyticus use pre-enrichment selective medium of Alkaline Petone Water and selective Chromogenic medium agar for Vibrio. Salmonella test utilizing Chromogenic agar continued by utilizing TSI and LIA medium. The result showed that bacteriological quality of salted tuna fish from markets in Yogyakarta did not fulfill the requirements based on SNI 01-2717-1992. It was shown that total microbial count were high, i.e. 2.4 x 105 â€“ 5.27 x 107 CFU/ g. Coliform count ranged from < 2.5 x 101 - > 6.5 x 106 CFU/g. From 20 samples that were brought to analyzed, 60% was positively presumed contaminated by V. parahaemolyticus and 50% was positively presumed contaminated by Salmonella.Â

Identifikasi dan Uji Aktivitas Antimikrobia Bakteri Asam Laktat dari Fermentasi Singkong (Gatot) terhadap Bacillus cereus dan Aspergillus flavus Febriana, Maria Hesty; Purwijantiningsih, Ekawati; Yuda, Pramana
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 6, No 1 (2021): February 2021
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v6i1.3312

Gatot is a traditional food from fermented cassava. Lactic acid bacteria (LAB) can be found in fermented cassava food, gatot. Lactic acid bacteria can produce an antimicrobial compound for inhibiting pathogen microorganism. The aim of this research were isolation and identification LAB from gatot and antimicrobial activity test against Bacillus cereus and Aspergillus flavus. Three isolates from raw gatot and three isolates from cooked gatot used in this research. Isolation of LAB was conducted using pour plate method, purification is conducted by streak plate method, the antimicrobial test was conducted by agar well diffusion and molecular identification was conducted by PCR colony method using LABFw and R16RDNA-1492bac primer. Lactic acid bacteria from cooked gatot identified as Enterococcus sp. FTBUAJY04, Enterococcus sp. FTBUAJY05, Enterococcus sp. FTBUAJY06, while LAB from raw gatot identified as Lactococcus lactis strain FTBUAJY01, Lactococcus lactis strain FTBUAJY02 dan Lactococcus lactis strain FTBUAJY03. The results obtained from the inhibition zone test showed that all isolates were able to inhibit the growth of B. cereus and A. flavus. Â The greatest inhibition zone against B. cereus was shown by LAB Gt5 supernatant or L. lactis supernatant strain FTBUAJY02 of 1.87 Â± 0.67 cm2, while the results of the greatest inhibition zone against A. flavus was LAB Gt6 supernatant or L. lactis supernatant strain FTBUAJY03 of 3.83 Â± 0.73 cm2.

KUALITAS ES KRIM YOGHURT SINBIOTIK DENGAN VARIASI TEPUNG KOLANG-KALING (Arenga pinnata Merr.) Widyaningsih, Maria Magdalena Kurni; Purwijantiningsih, Ekawati; Swasti, Yuliana Reni
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Kolang-kaling which is an endosperm of sugar palm fuit (Arenga pinnata Merr.) has relatively low nutritional content, but its fiber content such as Non-digestable Oligosaccharida (NDO) and galactomannan can be used as prebiotic candidate. The combination of the prebiotics and probiotics in a food product is called synbiotic. Synbiotic product in this research were presented in the form of synbiotic yoghurt ice cream. The purpose of this study was to determine the effect of sugar palm fruit (kolang-kaling) flour on the chemical, physical, microbiology and organoleptic quality of ice cream and determine the concentration of the most suitable flour to produce the best quality of ice cream. The design used was Completely Randomized Design with variation in the addition of the sugar palm fruit flour by 0 % (Control), 1,5 % (A), 3 % (B), and 4,5 % (C). The result of this study showed that the addition of kolang-kaling flour effected the overrun, melting rate, ash content, crude fiber, water soluble fiber, total solid, total titration acid, pH, and viability of lactic acid bacteria (LAB) in ice cream, but not exert a significantly different effect on fat and protein content. The symbiotic yoghurt ice cream with the addition of 1,5% kolang kaling flour has the best quality based on chemical, physical, microbiological and organoleptic parameters. Kolang-kaling merupakan endosperma buah aren (Arenga Pinnata Merr.) memiliki kandungan gizi yang relatif rendah, namun kandungan serat seperti oligosaccharida yang tidak dapat dicerna (NDO) dan galaktomanan bisa digunakan sebagai kandidat prebiotik. Kombinasi prebiotik dan probiotik dalam produk makanan disebut sinbiotik. Produk sinbiotik dalam penelitian ini dipresentasikan dalam bentuk es krim yoghurt sinbiotik. Penelitian ini bertujuan untuk menentukan pengaruh dari tepung kolang kaling terhadap kualitas es krim yoghurt sinbiotik berdasarkan sifat kimia, fisik, mikrobiologi dan organoleptik serta menentukan konsentrasi tepung kolang kaling yang paling cocok untuk menghasilkan es krim dengan kualitas terbaik. Rancangan percobaan menggunakan Rancangan Acak Lengkap dengan variasi penambahan tepung kolang kaling sebanyak 0% (Kontrol), 1,5% (A), 3% (B), dan 4,5% (C). Hasil penelitian menunjukkan bahwa penambahan tepung kolang kaling berpengaruh pada overrun, waktu leleh, kadar abu, serat kasar, serat larut air, total padatan terlarut, total asam titrasi, pH, dan viabilitas bakteri asam laktat (BAL) es krim, tetapi tidak menunjukkan perbedaan secara signifikan pada kandungan lemak dan protein. Es krim yoghurt sinbiotik dengan penambahan tepung kolang-kaling sebanyak 1,5 % menghasilkan kualitas yang paling baik berdasarkan parameter kimia, fisik, mikrobiologi, dan organoleptik.

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