OPTIMASI WAKTU INKUBASI PRODUKSI BAHAN MINUMAN PROBIOTIK DARI UMBI GARUT (Maranta arundinacea L.) OLEH Lactobacillus fermentum SEBAGAI ANTIHIPERKOLESTEROLEMIA

Noviardi, Harry; Yuningtyas, Sitaresmi; Yuniar, Vira

doi:10.36974/jbi.v11i1.5846

Cited by 3 publications

(4 citation statements)

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“…In addition, the low activity of enzymes is also due to the optimum growth time for each bacterium. The optimum time for the growth of Lactobacillus fermentum (Noviardi et al 2020) and Bacillus subtilis (Zhao et al 2019) has been reported after 12 and 48h, respectively.…”

Section: Effect Of Treatment On Mannanase Activitiesmentioning

confidence: 99%

“…According to Effendi (2017) best protease activity in Bacillus subtilis was achieved at 46hrs. Meanwhile, Noviardi et al (2020) stated that the optimum time for the growth of Lactobacillus fermentum occurs after 12hr. This causes the two bacteria to not synergize with each other in hydrolyzing proteins into simpler compounds such as peptide bonds and amino acids.…”

Section: Effect Of Treatment On Protease Activitymentioning

confidence: 99%

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The combination of Bacillus subtilis with Lactobacillus fermentum in Improving the Quality and Nutrient Contents of Fermented Palm Kernel Meal (FPKM)

2023

Int J Vet Sci

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The purpose of the study was to get the best-mixed ratio of Bacillus subtilis and Lactobacillus fermentum bacteria in fermented palm kernel meal (FPKM) on the activity of cellulase, mannanase, and protease enzymes as well as the content of crude protein and crude fiber. A combination of two bacteria, Bacillus subtilis, and Lactobacillus fermentum, were used to make palm kernel meal fermentation products. This study used a completely randomized design (CRD) with five treatments and 4 replications. The treatment consisted of the ratio of Bacillus subtilis and Lactobacillus fermentum: A=(5: 5), B=(4: 6), C=(6: 4), D=(8: 2), E=(2: 8). The parameters in this study were cellulase activity, mannanase activity, and protease activity, crude protein, and crude fiber content. The analysis of diversity showed that treatments A, B, C, D, and E had a significant (P<0.05) effect on increasing cellulase, mannanase, protease activity, and crude protein and decreasing crude fiber. Treatment with a ratio of Bacillus subtilis and Lactobacillus fermentum (6: 4) gave optimal results. This can be seen from the average results obtained successively activity with cellulase (23.26U/mL), mannanase (26.97U/mL), protease (10.95U/mL), crude protein (26.91%) and crude fiber (17.04%). This study concluded that the ratio (6:4) of Bacillus subtilis and Lactobacillus fermentum gave the best results.

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Section: Effect Of Treatment On Mannanase Activitiesmentioning

confidence: 99%

Section: Effect Of Treatment On Protease Activitymentioning

confidence: 99%

The combination of Bacillus subtilis with Lactobacillus fermentum in Improving the Quality and Nutrient Contents of Fermented Palm Kernel Meal (FPKM)

2023

Int J Vet Sci

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“…Saat ini, tidak banyak penelitian yang melakukan fermentasi umbi dari tanaman garut. Salah satunya adalah penelitian yang dilaporkan oleh Noviardi et al (2020) yang menyatakan bahwa fermentasi umbi dari tanaman garut menggunakan Lactobacillus fermentum dapat menurunkan kadar kolesterol sebesar 28,56% pada tikus. Hasil tersebut didapatkan dari proses fermentasi dengan satu jenis BAL pada variasi waktu inkubasi.…”

Section: Pendahuluanunclassified

AKTIVITAS ANTIHIPERKOLESTEROLEMIA DARI YOGHURT UMBI GARUT (Maranta arundinacea Linn) DENGAN PERBEDAAN FORMULASI KULTUR BAKTERI (Antihypercholesterolemia Activity from Arrowroot (M. arundinacea Linn) Yoghurt with Different Bacterial Culture Formulation)

Yuningtyas¹,

Waty²,

Ratnasari³

2022

J.Biop.Ids.

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Hypercholesterolaemia is one of the factors causing cardiovascular disease. An alternative to prevent hypercholesterolemia is by consuming arrowroot yoghurt which has ability as hypocholesterolemic probiotic. Lactobacillus plantarum and Lactobacillus fermentum is known to have hypocholesterolemic potency. The aim of this research is to get the appropriate formulation of the culture to produce arrowroot yoghurt which can decrease total cholesterol level. Arrowroot is fermented using different lactic acid bacteria formula, comprising A (Lactobacillus plantarum : Lactobacillus fermentum), B (Lactobacillus plantarum), and C (Lactobacillus fermentum). Arrowroot yoghurt then evaluated with total of lactic acid, pH, lactic acid bacteria, organoleptic, and in vivo total cholesterol. The results showed that the best formula of arrowroot yoghurt using C culture based on total lactic acid, pH parameter, and total lactic acid bacteria. After the total cholesterol test, the results obtained that arrowroot yoghurt which fermented by Lactobacillus fermentum and positive control (simvastatin 0,18 mg/200 g body weight) can reduce total cholesterol levels with a decrease percentage of 30.36% and 27.13%. Therefore, arrowroot yoghurt which fermented by Lactobacillus fermentum had antihypercholesterolemic potency.

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“…Furthermore, fermentation of this tuber with L. fermentum and Lactiplantibacillus plantarum reduced total cholesterol levels. The cholesterol-lowering effect of yogurt with L. fermentum is reported to be higher than that of simvastatin activity (Noviardi et al 2020;Yuningtyas et al 2021). These health benefits suggest that arrowroot has the potential for further development.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and characterization of arrowroot (Maranta arundinacea) tuber yogurt

YUNINGTYAS,

ROSWIEM,

AZAHRA

et al. 2023

Biodiversitas

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Abstract. Yuningtyas S, Roswiem AP, Azahra D, Alfarabi M. 2023. Antioxidant activity and characterization of arrowroot (Maranta arundinacea) tuber yogurt. Biodiversitas 24: 2850-2854. The main benefit of yogurt is its ability to improve the digestive health tract by enhancing the condition of the intestinal flora and its environment. Nowadays, adding natural ingredients to yogurt is a widely practiced trend towards further increasing its efficacy as a healthy drink. Arrowroot tuber (Maranta arundinacea L.) is a food source with many health benefits and is not yet widely used in Indonesia. Fermentation can increase the health value of a food product compared to existing products. Therefore, the novelty and objective of this study are to produce and characterize arrowroot tuber yogurt using two species of Lactic Acid Bacteria (LAB), Lacticaseibacillus casei and Lactiplantibacillus plantarum. These LAB species are used for yogurt starter and arrowroot tuber as a substrate in the fermentation process. The fermentation process was carried out using a combination of L. plantarum and L. casei (1:1 % (v / v)), L. plantarum 2% (v / v), and L. casei 2% (v / v). The characterization involved determining the pH value, total lactic acid level, total lactic acid bacteria level, and the antioxidant activity of the yogurt, which was assessed using the free radical 2,2-Diphenyl-1-Picrilhydrazyl (DPPH). The result showed that all arrowroot tuber yogurts have antioxidant activity, with the ability to inhibit DPPH by 59.30-86.62%. The arrowroot tuber yogurt had a pH level of 4.29-4.81, total lactic acid of 0.87-0.95%, and total lactic acid bacteria of 7.5×107-7.6×109 CFU/mL, all of which complied with the characteristics of the probiotic drink standard set by the Indonesian National Standard 2981:2009. These findings suggest that arrowroot tuber yogurt has the potential to be developed into a healthy drink.

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OPTIMASI WAKTU INKUBASI PRODUKSI BAHAN MINUMAN PROBIOTIK DARI UMBI GARUT (Maranta arundinacea L.) OLEH Lactobacillus fermentum SEBAGAI ANTIHIPERKOLESTEROLEMIA

Cited by 3 publications

References 0 publications

The combination of Bacillus subtilis with Lactobacillus fermentum in Improving the Quality and Nutrient Contents of Fermented Palm Kernel Meal (FPKM)

The combination of Bacillus subtilis with Lactobacillus fermentum in Improving the Quality and Nutrient Contents of Fermented Palm Kernel Meal (FPKM)

AKTIVITAS ANTIHIPERKOLESTEROLEMIA DARI YOGHURT UMBI GARUT (Maranta arundinacea Linn) DENGAN PERBEDAAN FORMULASI KULTUR BAKTERI (Antihypercholesterolemia Activity from Arrowroot (M. arundinacea Linn) Yoghurt with Different Bacterial Culture Formulation)

Antioxidant activity and characterization of arrowroot (Maranta arundinacea) tuber yogurt

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