Biopreservation of food using bacteriocin from lactic acid bacteria (LAB) was an innovative breakthrough. Lactic acid bacteria can protect against food spoilage and pathogen bacteria by producing bacteriocin. The purpose of this study was to characterize the bacteriocin produced by LAB isolated from solid waste of soymilk that had probiotics properties. The LAB having antibacterial activities was evaluated their growth, and identified by using 16S rRNA gene sequence analysis. Its bacteriocin activities was tested on various pHs (2, 3, 4, 5, 6, 7, 8, and 9) and temperature (60-100 ° C). Its activities was evaluated againts pathogenic bacteria (Staphylococcus aureus ATCC 25923 and Listeria. monocytogenes CFSAN004330), enzymes (trypsin, catalase and protease-K), and antibiotics (penicillin and ampicillin). The results showed that LAB A23.4 isolates, which had 16S rRNA gene sequence were L. plantarum strain TMW 1.1623. Its Bacteriocin had antimicrobial activity against S. aureus ATCC 25923 and L. monocytogenes CFSAN004330 at pH 2-7, at temperatures of 60, 70, 80, 90, 100 ° C for 60 minutes and lysed by the enzymes trypsin and protease-K. Bacteriosin activity was stronger than that of the antibiotics of penicillin and ampicillin against S. aureus and L. monocytogenes. The inhibition zone of supernatant bacteriocin was 10 and 20 mm for S. aureus and L. monocytogenes. On the other hand, penicillin and ampicillin inhibition zones were 0 and 3 mm, respectively. From these results, it can be concluded that the antimicrobial produced by L. plantarum strain TMW 1.1623 was a bacteriocin used as food preservation that its processing using relatively wide range temperature (60-100) with pH 2-7.

Abstract. Rossi E, Restuhadi F, Efendi R, Dewi YK. 2021. Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage. Biodiversitas 22: 2012-2018. This study's purposes were to characterize probiotic properties, identify strains of K12.1, produce a microencapsulated starter (MS) for yogurt, and evaluate yogurt's microbiological quality during storage refrigerated temperatures. This research was conducted experimentally using isolate was further identified based on 16S rRNA gene sequence analysis.  The identified strain and Streptococcus thermophilus were microencapsulated using sago starch and whey isolate protein (1:1 w/w) for yogurt starter.  The starter was added as much as 1, 3, 5, or 7% (v / v), then incubated for 18 hours at 37°C. The best yogurt was evaluated for its microbiological quality at refrigerated temperature for 0, 7, 14, 21, and 28 days.  The results showed that K12.1 isolate with probiotic characteristics was Lactobacillus plantarum VP3.3. The microencapsulation starter concentration affected acidity, total acid, total lactic acid bacteria (LAB), viscosity, and total solids. The use of 7% microencapsulation starter of Lactobacillus plantarum VP-3.3 and Streptococcus thermophilus gave the best yogurt, with a pH value 4.36, total lactic acid 0.99%, total LAB 10.00 log CFU mL-1, viscosity 546.37 cP, and total solids 10.40%. The total amount of LAB in yogurt stored during cold temperature for 28 days still meets the probiotics standards (9.98 log CFU/mL).

This research aim was to study the application of red galanga juice addition in meranti sago starch edible coating on chemical, microbiology, and hedonic properties of tomatoes during storage.  The study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications so that 15 (fifteen) experimental units were obtained.  The treatments used were P0 (without addition of red galangal juice), P1 (1% addition of red galangal juice), P2 (3% addition of red galangal juice), P3 (5% addition of red galangal juice), and P4 (7 % addition of red galangal juice) in formulation of sago starch edible coating which applicated on tomatoes during 21 days storage.  The data obtained were statistically analyzed using Anova and DNMRT at a 5% level.  The results showed that the addition of red galangal juice significantly affected weight loss, total dissolved solids, hardness, total microbes, and hedonic organoleptic assessment of the tomato texture.  The addition of red galangal juice in edible coating didn’t significantly affect the organoleptic assessment of the tomato color.  The best treatment of this research was P4 which showed on tomatoes after 21 days storage that had 16.38% weight loss, 1.39 °Brix total dissolved solids, 5.83 kg/f hardness, 5.52 log CFU/g total microbes, and overall hedonic assessment of color was 2,70 (somewhat like), and 3.26 texture (somewhat like).

The halal food industry is increasing in conjunction with the world’s Muslim population growth. Microbial bioprocess-based is an option for producing a wide range of high-quality and nutritional foods. This study aimed to evaluate fermented milk using Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus as starter cultures propagated on halal media. The catfish was used as the primary raw material for preparing peptone to formulate the halal medium. The papain enzyme was occupied during the hydrolysis process of peptone extraction. Experimental studies used a completely randomized design (CRD) with four treatments and four replications. The treatment in this study was to produce fermented milk with the concentration of starter cultures 3, 5, 7, and 9% (V/V). The ratio of L. plantarum TMW 1.1623 and S. thermophilus is 1:1. The results indicated that the starter concentration of the cultures significantly affects the pH, titratable acidity, Viscosity, total sugar, and total lactic acid bacteria (LAB) of fermented milk. The best quality fermented milk was obtained with a 9% culture starter of L. plantarum TMW 1.1623 and S. thermophilus. The pH was 4.88, total acid 0.74%, total sugar 0.53%, viscosity 1043.17cP, and total LAB 11.49 log CFU/mL.

This research was aimed to get the best transparent soap from virgin coconut oil with addition of papaya fruit flesh extract.  Research method used completely randomized design (CRD) which consisted of five treatments and repeated three times.  Addition of papaya fruit extract were 10 g, 20 g, 30 g, and 40 g into 200 g soap stock.  Data were analyzed by using analysis of variance and continued with duncan’s new multiple range test at 5%.  Parameters of the transparent soap observed were chemical properties and organoleptic test.  Result of ANOVA showed that free fatty acid, free alkali, and insoluble material in ethanol had met the standard of solid soap SNI 3532-2016 except for water content and total fatty acid.  Based on this research, the best formula of transparent soap was with addition of papaya fruit flesh extract 40 g which had 29.87% moisture content, 30.46% total fatty acid, 1.06%, insoluble material in ethanol, 0.15% free fatty acid, 0% free alkali, 9.03 pH, 89.43% foam stability, and 349.55µg/ml antioxidant activity.  Sensory assessment of soap by panelist showed that the soap had an orange color, papaya scented, soft texture, and overall hedonic was a little bit liked by panelist.