The Choice of Natural Preservatives

Pangan yang aman dan bermutu selalu menjadi tuntutan konsumen dan menjadi perhatian pemerintah serta industri pangan. Berbagai strategi pengawetan telah digunakan untuk mempertahankan mutu dan keamanan pangan. Walaupun banyak pengawet kimia yang diperbolehkan digunakan dalam pangan, namun saat ini penggunaan pengawet alami menjadi tren untuk memenuhi pilihan konsumen. Kondisi ini telah memicu pengembangan dan eksplorasi pengawet alami atau natural preservatives dari berbagai sumber seperti tanaman, hewan dan mikroorganisme.…Continue reading on FOODREVIEW Indonesia

Prebiotik Dalam Susu Formula

Walaupun prebiotik secara alami sudah menjadi bagian dari diet manusia, namun penelitian-penelitian mengenai sifat fungsional prebiotik baru dilakukan dalam periode 20 tahun terakhir. Konsep prebiotik dikenalkan pada 1995 oleh Gibson dan Roberfroid. Prebiotik didefinisikan sebagai ingridien pangan yang tidak dapat dicerna namun secara selektif menstimulir pertumbuhan dan aktivitas mikroba yang menguntungkan dalam saluran pencernaan sehingga memberikan efek kesehatan bagi yang mengkonsumsinya.… Continue reading on FOODREVIEW Indonesia

The Latest Up Date on Probiotic

Lebih dari satu dekade, telah dilakukan identifikasi peran menguntungkan probiotik terhadap kesehatan manusia. FAO/WHO mendefinisikan probiotik adalah mikroorganisme hidup yang apabila dikonsumsi dalam jumlah yang cukup, dapat memberikan manfaat kesehatan bagi yang mengkonsumsinya. Probiotik yang banyak digunakan saat ini adalah dari genus Bifidobacteria dan Lactobacillus. Kata probiotik sendiri berasal dari bahasa Yunani yang artinya untuk hidup. Selama 10 tahun terakhir ini penelitian mengenai probiotik ini meningkat dengan pesat, dengan diisolasinya strain-strain baru bakteri asam laktat yang berpotensi sebagai probiotik.… Continue reading on FOODREVIEW Indonesia

Yeast community of Indonesian tempeh based on ITS-PCR T-RFLP analysis

Abstract
Tempeh is the most higly consumed traditional fermented food in Indonesia. It is a product of a mixed microbial fermentation which harbors various types of molds, yeasts, and bacteria. Previous studies indicated that tempeh production methods might affect yeast population. However, studies of yeast community structure and population dynamics during tempeh production using DNA directly extracted from tempeh has not been reported. This research aimed to study the effect of two different tempeh production methods (method A and B) on yeast community phylotypes at five stages of tempeh production. The yeast community was estimated by PCR amplification of ITS1- 5.8S rRNA- ITS2 DNA sequence, followed by T-RFLP analyses. Boiled soybean and tempeh at different stages of fermentation was used as a source of metagenomic DNA. The result indicated that many yeast phylotypes were found in all stages of both tempeh production methods. There are two groups of yeast community phylotypes in tempeh produced by method A, and three groups of yeast community phylotypes in tempeh produced by method B. Nine phylotypes were found to be common and two of them predominant in both tempeh samples. Some phylotypes might be specific in one of the stages or in the tempeh production methods.

Author:Efriwati, Suwanto A, Rahayu G, Nuraida L
Current Research in Environmental & Applied Mycology, Volume 4 Issue 2 2014 page 202-210

Pengembangan Yoghurt Berisi Lactobacillus rhamnosus dan Pediococcus pentosaceus dan Viabilitasnya Selama Penyimpanan

Abstract
Yoghurt is a common vehicle to deliver probiotic bacteria. Compatibility between probiotics species is important for their survival during fermentation of yoghurt with multi probiotic bacteria. The aim of the research was to assess combination of Lactobacillus rhamnosus R23 and Pediococcus pentosaceus A38 in developing yoghurt. L. rhamnosus R23 and P. pentosaceus A38 isolated from breast milk were used as a single culture or in combination. Fermentation was carried out for 48 hrs at 37oC. Effect of inulin on the growth of those lactic acid bacteria was also evaluated. Sugar was added in formulation of yoghurt to improve its taste. L. rhamnosus R23 grew well on skim milk while P. pentosaceus A38 did not sufficiently acidified the milk. L. rhamnosus was detrimental to Pediococcus when they were used as combined starter cultures. Reasonable number of Pediococcus in yoghurt containing Lactobacillus and Pediococcus was reached by mixing yoghurt after fermentation by each bacteria separately. Addition of 15% sucrose gave the most preferred yoghurt. During 32 days of refrigerated storage, all yoghurt still maintained high number of viable LAB (>8 log CFU/ml) with Pediococcus count of >6 log CFU/ml. During storage, pH value also declined but it was still above 4. Yoghurt containing L. rhamnosus and P. pentosaceus with different functional properties could be developed by fermenting the milk separately prior to mixing. Refrigerated storage of mixed yoghurt could retain the number of lactic acid bacteria for 32 days.

Author:Lilis Nuraida, Qamariyah Nurdin, Antung Sima Firlieyanti
Jurnal Mutu Pangan, volume 1 April 2014 page 47-55

Effect of two production methods on macro nutrient and isoflavone-aglycone composition in tempeh produced by household industries

Abstract
Background: Tempeh was used as nutrition source and healthy food. Tempeh household industries apply different production methods. Those different could lead to different microbial composition and hence different chemical composition of tempeh. Therefore it is necessary to evaluate the effect of different tempeh production methods on the content of macro nutrient and active compound such as isoflavone-aglyconee in tempeh.

Methods: The design of the study was field study and laboratory analyses. Samples of tempeh were collected from two tempeh household industries in Bogor, who applied different production methods in March 2011 and kept frozen before analyses. Analyses of macro nutrient and isoflavone-aglycone were carried out in the laboratory from April-July 2013 using AOAC methods. Results:Except for ash content, on wet bases, all macro nutrient and isoflavone-aglycone composition of tempeh produced by method A was slightly higher than method B. However based on dry weight, tempeh produced by method B contained higher macro nutrition and isoflavone-aglycone than tempeh produced by method A, except carbohydrates. Conclusion: Different tempeh production methods affected macro nutrient and isoflavone-aglycone content. However, tempeh from two household industries applying different method could be used as good sources of macro nutrient and isoflavone-aglycone.

Author:Efriwati Efriwati, Lilis Nuraida
Health Science Journal of Indonesia, Vol 4, No 2 Des (2013) page 69-73

Population Dynamics of Yeasts and Lactic Acid Bacteria (LAB) During Tempeh Production

Abstract
Yeasts and lactic acid bacteria (LAB) are commonly found in tempeh and has been studied separately. However, comprehensive study on population dynamics of yeasts and LAB during tempeh production, including the effect of the difference tempeh production methods has not been reported. This research was aimed in studying the effect of different methods of tempeh production applied in tempeh home industry on the dynamics of yeast and LAB communities. Population dynamics was expressed as both changes of colony number and its phylotype. Samples were obtained from five stages and from two different methods of tempeh production. Observations were carried out employing colony counting on selective media followed by Terminal Restriction Fragment Length Polymorphism (T-RFLP). The study indicated that the population of yeasts and LAB during tempeh production were dynamic and different between these methods. Tempeh production methods affected the presence of yeasts and LAB population as indicated by difference in colony number, the number and diversity of phylotype, as well as number of specific phylotypes grew on plates.

Author:Efriwati, Antonius Suwanto, Gayuh Rahayu, Lilis Nuraida
HAYATI Journal of Biosciences June 2013 Vol. 20 No. 2, page 57-64