PEMANFAATAN Leuconostoc mesenteroides DAN Lactobacillus plantarum 1 DALAM PEMBUATAN PIKEL PROBIOTIK UMBI BENGKUANG

Puteri, Dini Elfiani; Yusmarini, Yusmarini Yusmarini; Pato, Usman Usman

doi:10.31258/sagu.21.1.p.8-18

Cited by 3 publications

(5 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Preparation of MRS Agar media refers to [13]. As much as 68.2 g of MRS agar was dissolved in distilled water to a volume of 1,000 ml and stirred.…”

Section: Mrs Agar Media Preparationmentioning

confidence: 99%

“…The preparation of physiological saline refers to [13]. NaCl as much as 8.5 g was dissolved with distilled water to a volume of 1,000 ml and put into test tubes of 5 ml each and then closed using a setup.…”

Section: Preparation Of 085% Physiological Saltmentioning

confidence: 99%

“…Bacterial rejuvenation refers to [13]. Culture isolates of Lactobacillus fermentum InaCC B1295 were inoculated with as much as one needle ose into a test tube containing 5 ml MRS broth media and then stirred with a vortex.…”

Section: Bacterial Rejuvenationmentioning

confidence: 99%

See 2 more Smart Citations

Resistance of Lactobacillus fermentum InaCC B1295 Encapsulated in Microcrystalline Cellulose from Palm Leaf Waste to Acidic Conditions Across Various Temperatures and Storage Durations"

Firdaus,

Kasim,

Kasim

2024

ajarcde

View full text Add to dashboard Cite

Lactobacillus fermentum InaCC B1295 is a probiotic bacterium with limited tolerance to acidic environments, bile fluids, and high temperatures, necessitating physical protection via microcrystalline cellulose (MCC) encapsulation derived from palm leaf waste. This study aimed to evaluate the resistance of encapsulated probiotic bacteria under acidic conditions at various temperatures and storage durations to identify the optimal storage temperature. A factorial complete randomized design (CRD) with two factors was employed: storage temperature (room temperature, 4°C, and -18°C) and storage time (0, 7, 14, 21, 28, 35, and 42 days). The results indicated that storage time and the interaction between storage time and temperature significantly affected the total lactic acid bacteria (LAB) count. However, temperature alone and its interaction with storage time did not significantly impact the percentage reduction in the number of encapsulated Lactobacillus fermentum InaCC B1295 at pH 2. Overall, encapsulated bacteria stored at various temperatures demonstrated comparable bacterial resistance..

show abstract

“…Preparation of MRS Agar media refers to [13]. As much as 68.2 g of MRS agar was dissolved in distilled water to a volume of 1,000 ml and stirred.…”

Section: Mrs Agar Media Preparationmentioning

confidence: 99%

Section: Preparation Of 085% Physiological Saltmentioning

confidence: 99%

See 1 more Smart Citation

Resistance of Lactobacillus fermentum InaCC B1295 Encapsulated in Microcrystalline Cellulose from Palm Leaf Waste to Acidic Conditions Across Various Temperatures and Storage Durations"

Firdaus,

Kasim,

Kasim

2024

ajarcde

View full text Add to dashboard Cite

show abstract

“…Tingginya total BAL disebabkan kondisi substrat yang memungkinkan bagi BAL untuk bermetabolisme sehingga Bal yang di hasilkan meningkat. Penelitian Puteri et al (2022) tentang pickle probiotik dari umbi bengkoang dengan inokulasi kultur starter Leuconostoc Mesenterides 2,5% + L. plantarumrn-212112 2,5% menghasilkan BAL sebesar 9,57 Log CFU/ml. Pada konsentrasi Leu.…”

Section: Total Bakteri Asam Laktatunclassified

“…Pada penelitian (Puteri et al, 2022) total asam pikel probatik umbi bengkoang dengan pemanfaatan Leuconostoc mesenteroides dan Lactobacillus plantarum 1 menghasilkan total asam yang semakin meningkat seiring bertambahnya konsentrasi kultur starter. Total asam tertinggi diperoleh pada perlakuan Leu.…”

Section: Total Asamunclassified

Produksi Asinan Cabai Jalapeno (Capsicum annum) dengan Variasi Metode Proses dan Inokulasi Isolat PR.6.15.2

Paseru,

Antara,

Arnata

2023

JRMA

View full text Add to dashboard Cite

Jalapeno peppers contain minerals, fiber, calcium, vitamins and bioactive compounds such as folate, capsaicin, and manganese that are beneficial for health. Pickled is a processed product of vegetables and fruit with the addition of salt, acid or starter culture. This study aims to determine the effect of process method and inoculation of lactic acid bacteria PR. 6.15.2 in the fermentation of jalapeno chili pickles on the best characteristics of the resulting jalapeno chili pickles. The experimental design of this study was a two factorial group randomized design, namely the process method (F) consisting of 2 levels, namely wet fermentation (F1), dry fermentation (F2), Second, namely starter culture inoculation (I) with concentrations of 0%, 2% and 4%. The results showed that the effect of process method and inoculation of PR 6.15.2 isolate and their interaction had a very significant effect on total chlorophyll, total lactic acid bacteria (LAB), total acid, vitamin C content, color, aroma, texture, taste and overall acceptance. Based on overall acceptance, the best treatment combination was wet fermentation with 4% starter culture inoculation with characteristics of total chlorophyll 15.31 mg/g, total LAB 9.41 Log CFU/ml, total acid 4.46%, vitamin C content 2.50%, color 4.00, aroma 4.00, texture 4.01, taste 4.15 (liked). Keywords: Jalapaeno chili, process methods, isolatae pr.6.15.2 Cabai jalapeno mangandung mineral, serat, kalsium, vitamin dan senyawa bioaktif seperti folat, capsaicin, dan mangan yang berkhasiat bagi kesehatan. Asinan merupakan produk olahan sayuran dan buah dengan penambahan garam, asam maupun kultur starter. Penelitian ini bertujuan mengetahui pengaruh metode proses dan inokulasi bakteri asam laktat PR. 6.15.2 pada fermentasi asinan cabai jalapeno terhadap karakteristik terbaik asinan cabai jalapeno yang dihasilkan. Rancangan percobaan penelitian ini adalah rancangan acak kelompok dua faktorial yaitu metode proses (F) terdiri dari 2 taraf yaitu fermentasi basah (F1), fermentasi kering (F2), Kedua yaitu inokulasi kultur starter (I) dengan konsentrasi 0%, 2% dan 4%. Data di analisis dengan analisis variansi dan dilanjutkan dengan uji BNJ. Hasil penelitian menunjukkan bahwa pengaruh metode proses dan inokulasi isolat PR 6.15.2 serta interaksinya berpengaruh sangat nyata terhadap total klorofil, total bakteri asam laktat (BAL), total asam, kadar vitamin C, warna, aroma, tekstur, rasa dan penerimaan keseluruhan. Berdasarkan penerimaan keseluruhan kombinasi perlakuan terbaik adalah fermentasi basah dengan inokulasi kultur starter 4% dengan karakteristik total klorofil 15,31 mg/g, total BAL 9,41 Log CFU/ml, total asam 4,46%, kadar vitamin C 2,50%, warna 4,00, aroma 4,00, tekstur 4,01, rasa 4,15 (suka) Kata kunci : Asinan cabai jalapeno, metode proses, isolat PR.6.15.2.

show abstract

Pengaruh Konsentrasi Biokatalisator Cairan Rusip dalam Mereduksi Limbah Ikan menjadi Pupuk Organik Cair

Andri Kurniawan,

Khalis Arrasiksycah,

Denny Syaputra

2023

alard

View full text Add to dashboard Cite

Rusip diketahui mengandung mikroba fermentasi seperti bakteri asam laktat, jamur, dan khamir yang hampir serupa dengan EM4. Kandungan bakteri yang terdapat di dalam cairan rusip berpotensi dijadikan sebagai biokatalisator lokal salah satunya dalam mereduksi limbah pada pembuatan pupuk organik cair. Penelitian ini bertujuan untuk mengkaji potensi rusip sebagai biokatalisator dengan mengetahui pengaruhnya dalam mereduksi limbah ikan menjadi pupuk organik cair dengan konsentrasi berbeda. Pembuatan pupuk dilakukan dengan memfermentasikan limbah ikan sebanyak 200 g dengan konsentrasi cairan rusip 30%, 40%, dan 50% selama 7 hari. Sebagai perlakuan kontrol digunakan EM4 40% karena perlakuan tersebut memberikan hasil terbaik dalam menguraikan limbah ikan pada pembuatan POC dari penelitian sebelumnya. Hasil penelitian menyatakan konsentrasi biokatalisator cairan rusip berpengaruh dalam mereduksi limbah ikan menjadi pupuk organik cair. Bobot limbah tereduksi dan volume cairan pupuk terbanyak dihasilkan oleh perlakuan P3 yaitu 78,7 g dan 67 ml. Nilai pH terendah diperoleh perlakuan kontrol sebesar 4,73 dan diikuti perlakuan P3 yaitu 4,9. Nilai nitrogen tertinggi diperoleh dari perlakuan P3 sebesar 0,77%. Karakteristik pupuk yang paling dominan dihasilkan perlakuan P3 yang menghasilkan karakteristik visual pupuk sama dengan perlakuan Kontrol.

show abstract

PEMANFAATAN Leuconostoc mesenteroides DAN Lactobacillus plantarum 1 DALAM PEMBUATAN PIKEL PROBIOTIK UMBI BENGKUANG

Cited by 3 publications

References 7 publications

Resistance of Lactobacillus fermentum InaCC B1295 Encapsulated in Microcrystalline Cellulose from Palm Leaf Waste to Acidic Conditions Across Various Temperatures and Storage Durations"

Resistance of Lactobacillus fermentum InaCC B1295 Encapsulated in Microcrystalline Cellulose from Palm Leaf Waste to Acidic Conditions Across Various Temperatures and Storage Durations"

Produksi Asinan Cabai Jalapeno (Capsicum annum) dengan Variasi Metode Proses dan Inokulasi Isolat PR.6.15.2

Pengaruh Konsentrasi Biokatalisator Cairan Rusip dalam Mereduksi Limbah Ikan menjadi Pupuk Organik Cair

Contact Info

Product

Resources

About