Papers by lindayani lindayani
Lactic Acid Bacteria (LAB) can be used as food preservative because it produces natural antimicro... more Lactic Acid Bacteria (LAB) can be used as food preservative because it produces natural antimicrobial compounds. Therefore, it can inhibit and prevent the growth of spoilage microorganisms. LAB can be isolated from fermented food such as pickles. Pickles can be fermented at room dan cool temperature. The objective of this research to isolate and identify lactic acid bacteria from yellow bamboo (Dendrocalamus asper) shoots pickles. It was made by submerged yellow bamboo shoots in 2.5% of brine solution and kept into sealed container then fermented at chiller (15ͦ C) temperatures for 7 to 10 days. LAB was isolated using MRS agar and identified base on their morphological, physiological and biochemical characteristics. The result showed that LAB isolates identified as Lactobacilli and had antimicrobial activity against Escherichia coli and Staphylococcus aureus. All Lactobacilli (21 isolates) that was isolated from fermentation at 15◦ C were homofementative
Universitas Katolik Soegijapranata eBooks, 2018
![Research paper thumbnail of KARAKTERISTIK EMULSI SANTAN DAN MINYAK KEDELAI YANG DITAMBAH GUM ARAB DAN SUKROSA ESTER [Emulsion Characteristics of Coconut Milk and Soybean Oil Added with Gum Arabic and Sucrose Ester]](https://attachments.academia-assets.com/99528514/thumbnails/1.jpg)
Jurnal Teknologi dan Industri Pangan, 2014
High saturated fatty acid content in coconut milk can be reduced by adding unsaturat ed fat. Pret... more High saturated fatty acid content in coconut milk can be reduced by adding unsaturat ed fat. Pretreatment like pasteurisation, homogenization or stabilizer and emulsifier addition are essential to prevent emulsion det erioration that could happen in few hours. This study aimed to determine the most appropriate combination of gum arabic and sucrose ester induced the good emulsion stability based on physical and chemical characteristics. Furthermore this study also aimed to determine correlation between creaming index and ot her characteristic s of coconut milk emulsion. Emulsion stability of mixed coconut milk in sterile glass bottles was observed for 7 days under 23-24°C Stabilizer and emulsifier added were gum arabic and sucrose ester in five combinations such as 6% gum arabic, 0.3% sucrose ester, 6% gum arabic + 0.3% sucrose ester, 3% gum arabic + 0.15% sucrose ester and 4.5% gum arabic + 0.225% sucrose ester then the physical and chemical characteristic changes were evaluated. Physical characteristic observed were creaming index, total colour change, viscosity and droplet distribution, meanwhile chemical characteristics observed were pH, TBA value, and protein content. Data were analyzed by One Way Anova at 95% significant level to determine differences among treatments. Bivariate Pearson Correlation was used in order to determine the intraction among sample characteristics. The data showed that, gum arabic and sucrose ester can keep the emulsion stability. The combination of 4.5% gum arabic and 0.225% sucrose ester provide the best physicochemical characteristics, which were the lowest creaming index and decreasing viscosity, and uniform droplet distribution.
Universitas Katolik Soegijapranata eBooks, Jun 1, 2018
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Piper betle Linn. leaves extract contains phytochemicals with various therapeutic effects. While ... more Piper betle Linn. leaves extract contains phytochemicals with various therapeutic effects. While these phytochemicals are susceptible to degradation by extreme extraction conditions, novel extraction techniques enable the preservation of the phytochemicals and thus enabling recovery of higher quality phytochemical extract. This research aimed to study the effect of parameters of ultrasound-assisted extraction (UAE) on the quality of phytochemicals, measured by total phenol content and antioxidant activity of Piper betle leaves extract. The parameters studied are sonication power (i.e., 50W, 70W, 90W), extraction time (i.e., 20, 25, 30 minutes), and temperature (i.e., 45oC, 50oC, 55oC). Ethanol of 96% concentration was used as solvent and the ultrasound bath was operated at 45 kHz. Response surface methodology is used to analyze the result of experiment. Sample testing were done by completely randomized design (CRD) and the result was statistically analyzed by using central composite...
Yellow bamboo shoot is a popular raw food in Indonesia. It has advantage as a source fermented tr... more Yellow bamboo shoot is a popular raw food in Indonesia. It has advantage as a source fermented traditional food such as a natural antimicrobial. Following previously research (PUPT 2015), fermented yellow bamboo shoot potential to be examined as a source of fermented food producing lactic acid bacteria and potential as a probiotic. Genus of Lactobacillus found as a promising lactic acid bacteria that have potential as a natural antimicrobial to extend the shelf life of food. In general, food can be spoiled by microorganism activity. Bacteriocins found from lactic acid bacteria (LAB) have chance as a potential bio-preservative. It can be applied as commercial applications in the food processing industry. The aim of this research is to determine the optimizations of bacteriocins production isolated from fermented yellow bamboo shoot. Genus of Lactobacillus isolates will be used to analyze the antimicrobial effect. Agar-well diffusion assay test againtst indicator pathogenic microorganisms used such as Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. The effect of medium composition of MRS-B (NaC1, KH₂PO4, glucose, tryptone addition), and ammonium sulphate precipitation on bacteriocins production will be evaluated. And inhibitory activity by bacteriocins will be observed and activity of bacteriocins will be calculate
Lactic Aid Bacteria (LAB) produces natural antimicobial compounds that inhibit and prevent the gr... more Lactic Aid Bacteria (LAB) produces natural antimicobial compounds that inhibit and prevent the growth of spoilage bacteria. LAB can be isolated from fermented food such as pickles, which ferment at cool temperature. The objectives of this research were to isolate and to obtain LAB from yellow Betung bamboo (Dendrocalamus asper) shoot pickles that has antimicrobial activity against Escherichia coli and Staphyloccus aureus. It was made by submerging yellow bamboo shoots in 2.5% brine solution and keeping them in sealed container, then fermenting them at cool temperature (15ͦC) for 10 days. LAB was isolated using MRS agar and identified based on their morphological, physiological and biochemical characteristics. The result showed that LAB isolates identified as Lactobacilli and had antimicrobial activity against Escherichia coli and Staphylococcus aureus. All Lactobacilli (21 isolates) isolates from fermentation at 15ͦC were homofementative
Fruit based probiotic beverages can give a lot of advantages for our health and good for metaboli... more Fruit based probiotic beverages can give a lot of advantages for our health and good for metabolism. Bitter gourd (Momordica charantia L.) is a kind of fruit that contains a lot of vitamin, mineral, antioxidant, and bioactive compound which can support our health. Bitter gourd juice fermentation using lactic acid bacteria can enhance the nutrition compound , shelf-life, and some of sensory properties inside the juice. Lactic acid bacteria that is used in this used in this research instant lactic acid bacteria with active bacterial culture of Lactobacillus bulgaricus, Strepstococcus thermophilus, and Lactobacillus acidophilus. Variety of bitter gourd that is used this research is "Kambas" bitter gourd . The aim of this research is to examine the effect of ferentation is "Kambas" bitter gourd using lactic acid bacteria toward the physicochemical and microbiological charactericstic of "Kambas" bitter gourd juice as the main ingredient of probiotic beverage...
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Papers by lindayani lindayani