scholarly journals Enkapsulasi Bakteri Asam Laktat Hasil Fermentasi Buah Salak (Salacca zalacca) Lokal Menggunakan Aginat dengan Pewarna Kembang Sepatu (Hibiscus rosa-sinensis L.)

2020 ◽  
Vol 10 (2) ◽  
pp. 93
Author(s):  
Christy Purukan ◽  
Jainer Pasca Siampa ◽  
Trina Ekawati Tallei
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gastric Fluid ◽  
Simulated Gastric Fluid ◽  
Bacterial Suspension ◽  
Hibiscus Rosa Sinensis ◽  
Encapsulated Bacteria ◽  
Number Of Bacteria ◽  
Better Than ◽  
Extrusion Method

Buah salak merupakan salah buah asli Indonesia yang dapat digunakan sebagai sumber bakteri asam laktat apabila difermentasikan. Penelitian ini bertujuan untuk melakukan enkapsulasi bakteri asam laktat hasil fermentasi buah salak menggunakan metode ekstrusi dengan pewarna kembang sepatu dan menguji viabilitas bakteri yang terenkapsulasi dengan pemaparan terhadap cairan asam lambung pH 3. Fermentasi dilakukan selama 7 hari dan diukur kadar asam, kadar alkohol, dan enumerasi bakteri hasil fermentasi. Enkapsulasi dilakukan dengan mencampur suspensi bakteri hasil fermentasi dengan larutan alginat yang telah dicampur dengan ekstrak kembang sepatu, kemudian diteteskan menggunakan syringe volume 3 ml dan 5 ml dalam larutan CaCl2 sehingga membentuk beads, kemudian diuji viabilitas menggunakan cairan asam lambung pH 3. Berdasarkan hasil penelitian didapatkan bahwa alginat dapat digunakan sebagai bahan pengkapsul bakteri hasil fermentasi buah salak dengan menggunakan ekstrak kembang sepatu sebagai pewarna alami pada kapsul. Hasil uji viabilitas menunjukkan bahwa beads yang terbentuk dari syringe volume 3 ml lebih baik dibandingkan beads yang terbentuk dengan syringe volume 5 ml.Kata kunci:bakteri asam laktat; enkapsulasi; fermentasi; kembang sepatu; salak. ABSTRACT Zalacca is a fruit native to Indonesia that can be used as a source of lactic acid bacteria (LAB) when fermented. This study aimed to encapsulate LAB obtained from the zalacca fruit fermentation using the extrusion method with hibiscus pigment as a coloring dye, and to test the viability of the encapsulated bacteria in the pH 3 of simulated gastric fluid (SGF). Fermentation was carried out for seven days and acidity and alcohol were evaluated. The number of bacteria was also enumerated. Encapsulation was carried out by mixing fermented bacterial suspension with alginate solution which had been mixed with hibiscus extract and then dripped using 3 ml and 5 ml volume syringes in the CaCl2 solution to form beads. The viability ov LAB was tested after being exposed to SGF. Based on the result of this study it can be concluded that alginate can be used to encapsulate LAB produced from the zalacca fruit fermentation with a pigment extracted from hibiscus used as a natural dye. The viability tests indicated that the beads formed with the 3 ml volume syringe were better than the 5 ml volume syringe.Keywords: lactic acid bacteria; encapsulation; fermentation; hibiscus; zalacca.

scholarly journals Penyalutan Bakteri Asam Laktat Hasil dari Fermentasi Kulit Buah Nanas (Ananas comosus) dengan Pewarna Bunga Telang (Clitoria ternatea)

2020 ◽  
Vol 10 (2) ◽  
pp. 86
Author(s):  
Kyoko Itsuko Etsuko Gabriela Masengi ◽  
Jainer Pasca Siampa ◽  
Trina Ekawati Tallei
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Growth ◽  
Low Ph ◽  
Nutrient Agar ◽  
Ananas Comosus ◽  
Simulated Gastric Fluid ◽  
Pineapple Peel ◽  
De Man ◽  
Extrusion Method

ABSTRAKBakteri sebagai hasil fermentasi dari kulit buah nanas (Ananas comosus) mengandung bakteri asam laktat yang dapat berperan sebagai probiotik. Agar bakteri dinyatakan sebagai probiotik bakteri harus mampu bertahan pada pH rendah, sehingga dilakukan penyalutan menggunakan metode ekstrusi dengan polimer alginat yang diwarnai dengan ekstrak bunga telang. Penelitian ini bertujuan untuk mengevaluasi pengaruh simulasi cairan lambung terhadap viabilitas bakteri yang disalut dengan menggunakan polimer alginat dan mengevaluasi pertumbuhan bakteri pada media De Man Rogosa and Sharpe Agar (MRSA) dan Nutrient Agar (NA). Metode penelitian terdiri dari proses fermentasi kulit buah nanas, enkapsulasi menggunakan polimer alginat dengan metode ektstrusi dan uji viabilitasnya. Hasil penelitian didapatkan bahwa terjadi pengurangan jumlah bakteri dan berat enkapsul yang disebabkan oleh pH rendah. Perubahan warna enkapsul terjadi setelah dipaparkan pada larutan simulan cairan lambung. Pertumbuhan bakteri pada NA lebih banyak dibandingkan dengan medium MRSA. Hal ini dikarenakan media NA merupakan media yang tidak selektif, sehingga mikroorganisme lain selain bakteri asam laktat dapat bertumbuh. Kata Kunci: ekstrusi; enkapsulasi; fermentasi; kulit buah nanas.  ABSTRACTFermentation product of pineapple fruits skin (Ananas comosus) contains lactic acid bacteria (LAB) which can serve as probiotics. In order to be declared as a probiotic, bacteria must be able to survive at low pH, thus encapsulation was carried out using the extrusion method with alginate polymers dyed with telang extract. This study aims to evaluate the effect of simulated gastric fluid (GSF) on the viability of bacteria encapsulated with alginate polymers and evaluate bacterial growth on De Man Rogosa and Sharpe Agar (MRSA) and Nutrient Agar (NA). The research method consisted of the fermentation process of pineapple peel, encapsulation using the alginate polymers with the extrusion method and its viability test. The results of the study was obtained that there was a reduction in the number of bacteria and encapsule weight caused by low pH. There were also changes in color of the microcapsules after being exposed to GSF. The bacterial growth in the NA exceeded the growth in the MRSA medium. This is due to NA is a non-selective medium, thus microorganisms besides lactic acid bacteria can grow. Keywords: encapsulation; extrusion; fermentation; pineapple fruit skin.

scholarly journals The Effect of Extrusion Voltage and Flowrate to the Viability and Survivability of Probiotic L. casei Encapsulated in Alginate-Chitosan

2021 ◽  
Vol 9 (3) ◽  
Author(s):  
Djaenudin ◽  
Endang Saepudin ◽  
Muhamad Nasir
Keyword(s):  
Sodium Alginate ◽  
Flow Rate ◽  
Liquid Flow Rate ◽  
Chitosan Solution ◽  
Gastric Fluid ◽  
Simulated Gastric Fluid ◽  
Chitosan Beads ◽  
Alginate Capsules ◽  
Encapsulation Process ◽  
Extrusion Method

 Chitosan-coated L. casei containing alginate capsules (shortened as L. casei capsules) were prepared by extruding L. casei containing alginate solution at different extrusion voltage and and flow rate followed by coating the wet capsules in chitosan solution. This study aimed to determine the effect of extrusion voltage and sodium alginate liquid flow rate on the viability of L. casei bacteria in the encapsulation process. The encapsulation process in this study was carried out by the extrusion method using sodium alginate of 1% (w/v) and chitosan of 0.2% (w/v). The resulted beads were immersed in a simulated gastric fluid (SGF) (NaCl 0.2%; HCl 0.5 M with a pH of 1.5) for 1, 60, and 120 min at 37 °C. The number of L. casei cells before encapsulation was 12.3 log CFU. After encapsulation, the maximum viability of L. Casei obtained by voltage variations of 0 kV and flow rate 5 mL/min were 12.26 log CFU.  After testing the beads in SGF for 1 min, the results obtained indicate that viability of L.casei in the sodium alginate - chitosan beads with an extrusion voltage of 0 kV and 5 mL/min was 11.8 log CFU/g. The result indicated that encapsulated L. casei in the sodium alginate - chitosan beads with a voltage of 0 kV and 5 mL/min was the highest survivability level of 97.38 %. The conclusions of the study were The higher extrusion voltage can kill more L. casei while the higher extrusion flow rate can protect more L. casei.

scholarly journals The The Effect of Alginate, Chitosan, and Nano Chitin as Encapsulation Materials of L. casei Probiotic Bacteria

2021 ◽  
Vol 9 (3) ◽  
Author(s):  
Djaenudin ◽  
Endang Saepudin ◽  
Muhamad Nasir
Keyword(s):  
Lactobacillus Casei ◽  
Gastric Fluid ◽  
Probiotic Bacteria ◽  
Simulated Gastric Fluid ◽  
Encapsulation Process ◽  
Chitin And Chitosan ◽  
Extrusion Method

Alginate, nano chitin, and chitosan polymers can be used to protect the Lactobacillus casei  from gastric conditions. The goal of this study was to determine the effect of alginate, nano chitin, and chitosan as encapsulation materials of  L. casei  on their survivability in simulated gastric fluid (SGF). The encapsulation  process in this study was carried out by the extrusion  method. The resulted beads were soaked  in SGF (pH of 1.2 and 3) for 1 and 60  min at 37°C. In SGF pH 1.2 for 60 min, the survivability of L.casei in all variations of the experiment was 0% except those encapsulated from alginate (1%), nano chitin (0.2%), and chitosan (0.2) % of 75.35%. In SGF pH 3 for 60 min, the survivability of L.casei was 0% for beads unencapsulation and encapsulation made from alginate, while the highest survivability of L.casei was 81.22% obtained in various encapsulation experiments using alginate (1%), nano chitin (0.2%), and chitosan (0.2%). The addition of nano chitin or chitosan to L.casei encapsulation material can increase the survivability of L.casei, also showed that the combination of alginate, nano chitin, and chitosan  in the encapsulated material significantly increased the survivability of L.casei at SGF pH 1.2 and 3.

scholarly journals Production of Nigerian Yoghurt Using Lactic Acid Bacteria as Starter Cultures

2020 ◽  
pp. 32-42
Author(s):  
S. Aforijiku ◽  
S. M. Wakil ◽  
A. A. Onilude
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Proximate Composition ◽  
Room Temperature ◽  
Starter Cultures ◽  
Cow Milk ◽  
Spontaneous Fermentation ◽  
Overall Acceptability ◽  
Fermentation Control ◽  
Better Than

Aim: This work was carried out to investigate the influence of Lactic Acid Bacteria (LAB) on organoleptic quality and proximate composition of yoghurt, and viability of starter cultures in yoghurt. Methods: The LAB starter cultures were selected based on their ability to produce diacetyl and lactic acid. Results: Lactobacillus caseiN1 produced the highest quantity (2.72 g/L) of diacetyl at 48 hrs of incubation while Pediococcus acidilacticiG1 had the lowest amount (0.50 g/L). The pH of produced yoghurt ranged between 4.40 and 5.58 while the corresponding lactic acid contents ranged between 0.70 and 0.96 g/L. Yoghurt produced with cow milk inoculated with L. PlantarumN24 and L. BrevisN10 had the lowest pH (4.40) at significant level of P≤0.05. Yoghurt with mixed culture of L. PlantarumN24 and L. PlantarumN17 had the highest protein content (5.13%) while spontaneous fermentation (control) produced the least (0.48%). Yoghurt produced from cow milk inoculated with L. PlantarumN24 and L. PlantarumN17 was rated best with overall acceptability (9.0) during first day of storage while the commercial yoghurt (5.8) and spontaneous fermentation (6.8) had least overall acceptability at P≤0.05. Conclusion: Yoghurt samples stored in refrigerator had more viable LAB counts for a period of 21 days while the samples stored at room temperature had a day count except for yoghurt produced with cow milk inoculated with L. plantarumN24 which retained its viability at the second day. The yoghurt produced with selected LAB starters are better than commercial yoghurt in terms of sensory properties, proximate composition, pH and viability.

scholarly journals Penggunaan Bakteriosin yang Diproduksi oleh Lactobacillus plantarum sebagai Pengawet Alami untuk Daging Ayam yang Disimpan di Suhu Ruang

2021 ◽  
Vol 9 (1) ◽  
pp. 7-14
Author(s):  
Y. Nurraifah ◽  
I. I. Arief ◽  
N. Ulupi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Chicken Meat ◽  
Storage Duration ◽  
Randomized Design ◽  
Duration Of Storage ◽  
Test Result ◽  
Better Than

Bacteriocins is a natural preservative (bio-preservatives) that can safely be used for food. Bacteriocinscan be produced by a group of Lactic Acid Bacteria (LAB). Several strains of lactic acid bacteria (LAB)is bactericidal against gram positive and gram negative bacteria. The purpose of this study was toanalyze the bacteriocins produced by Lactobacillus plantarum in chicken meat and determine the levelof the last and long-term. Factors that are seen in this study is the levels of bacteriocins and also theduration of storage of chicken meat. The levels of bacteriocins is 0% and 10% by way of spraying inchicken meat and duration of storage are at 0, 5, 10, 15, 20, and 25 hours at room temperature. Thisstudy used a factorial completely randomized design with three replications. Plantaricin concentrationagainst pH and aw values were significantly different (P<0.05). The test result of storage duration againstwater content were significantly different (P<0.05). Treatment of plantarisin IIA-1A5 10% to maintainthe condition of chicken meat was better than treatment without the adding plantarisin.

Identification and Characteristics of Lactic Acid Bacteria Isolated from Stylosanthes guianensis sw.

2011 ◽  
Vol 361-363 ◽  
pp. 701-706 ◽  
Author(s):  
Hai Rui Zhai ◽  
Han Lin Zhou ◽  
Jin Song Yang ◽  
Qian Wang ◽  
Hai Sheng Tan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rdna ◽  
Enterococcus Faecalis ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Hainan Province ◽  
Enterococcus Hirae ◽  
Stylosanthes Guianensis ◽  
Better Than

Four lactic acid bacteria (LAB) strains named HN78, HN87, HN91 and HN113 were separated fromStylosanthes guianensis SW. of Hainan province, which were identified bacterially using the classical classification and the sequences of 16S rDNA. The results showed that four strains wereEnterococcus hirae,Enterococcus faecalis,Lactococcus lactisandLactobacillus plantarum. The capability of lactic acid production of HN113 and HN91 were better than HN78 and HN87.

scholarly journals The effect of some types of the Lactic acid bacteria on some chemical and physiological changes in female rat’s blood

2012 ◽  
Vol 36 (0A) ◽  
pp. 9-12
Author(s):  
Salah Sadaim Salih AL-Doori
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Blood Cells ◽  
Liver Enzymes ◽  
White Blood Cells ◽  
Female Rats ◽  
Bacterial Suspension ◽  
Physiological Changes ◽  
Physiological Variables ◽  
Blood Biochemical

The effect of oral dosing of bacterial suspension of two types of lactic acid bacteria belonging to the genus lactobacilli that locally isolate on some biochemical and physiological criteria of female rats blood were studied. Three isolates of L. bulgarious and three isolates of L. delbeakli were obtained from the laboratories at the college of educationBreeding/university of Tikrit. Bacterial suspension given as a single oral dose of 2 ml(13 x 108 cell \ ml) for seven day. The results showed no significant changes P≥0.05 in at the blood physiological variables, especially hemoglobin (Hb) , packed cell volume (PCV) ,and total number of white blood cells (WBCs) , while there were significant reduction in the blood biochemical variables, particularly the level of cholesterol, and glucose, but there was no significant effect on some liver enzymes, compared with the values and the results of a group of control animals.

scholarly journals Kualitas Bakteri Asam Laktat Isolasi Jerami Padi Dengan Penambahan Berbagai Level Molases

2017 ◽  
Vol 14 (1) ◽  
pp. 25
Author(s):  
Anwar Effendi Harahap
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Rice Straw ◽  
Research Method ◽  
Descriptive Analysis ◽  
Antimicrobial Effect ◽  
Soil Science ◽  
Animal Science ◽  
Feed Industry ◽  
Better Than

One of the problems in the development of ruminants, especially in the dry season is difficult to feed  of quantity and quality. The aim of this research is to study of pH, the number of colonies of Lactic Acid Bacteria, antimicrobial isolated from rice straw silage with the addition of levels of molasses. This research was conducted from Juli until November 2015 at Laboratory of Agrosotology, Feed Industry and Soil Science, Faculty of Agriculture and Animal Science, State Islamic University of Sultan Syarif Kasim Riau.. The research method of rice straw silage with the addition of various levels of molasses, isolation of lactic acid bacteria  and  antimicrobial  effect.  The  method  used  to  analyze  pH,  the  number  of  colonies  of  Lactic  Acid  Bacteria,  and antimicrobial effect is exploration by using descriptive analysis. The conclusion that treatment of rice straw silage by adding molasses 9% level pH content, the number of colonies and the antimicrobial effect better than the other treatments.

scholarly journals Microbiological and Physicochemical Characteristics of Inasua Traditional Fish Fermented from Maluku Islands

2018 ◽  
Vol 10 (2) ◽  
pp. 298-305
Author(s):  
Ferymon Mahulette ◽  
Nisa Rachmania Mubarik ◽  
Antonius Suwanto ◽  
Widanarni Widanarni
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Activity ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Proximate Analysis ◽  
Number Of Bacteria

Based on the raw materials, inasua consists of two types namely inasua with sap and inasua without sap. Research of inasua with sap has never been done and considered as the novelty of this research. The sensory characteristics and shelf life of two types of inasua were different. The research aims to analyze the microbiological and physicochemical characteristics of two types of inasua during fermentation. The microbiological analyzes include the total number of bacteria and lactic acid bacteria, while physicochemical analyzes include temperature, pH, water activity, proximate analysis, salt, alcohol, histamine, amino acids and fatty acids contents. The total number of bacteria and lactic acid bacteria has decreased during fermentation. At the end of the fermentation the total number of bacteria and lactic acid bacteria inasua with sap were 3.2x107 CFU/g and 3.0x107 CFU/g, while inasua without sap were 5.4x105CFU/g and 3.5x105 CFU/g, respectively. The moisture, protein, alcohol contents and water activity decreased, otherwise the salt, fat, ash, amino acids, and fatty acids contents increased during fermentation. Generally, microbiological and physicochemical characteristics of inasua with sap was better than inasua without sap. The results of this research to improve the quality of this fermentation product in the future.

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