ANTIBACTERIAL ASSESSMENT OF ALOE VERA (Aloe vera chinensis Linn) CORTEX EXTRACT AND ITS APPLICATION AS INHIBITOR FOR KING PRAWNS (Macrobrachium rosenbergii Linn) SPOILAGE DURING STORAGE AT 5oC
Aloe vera (Aloe vera chinensis Linn) cortex contains antibacterial compounds such as aloe emodin and aloin, that have potency as natural preservative for foods. The objectives of the research were to determine the minimum concentration of aloe vera cortex extract to inhibit bacterial growth, and the effects of soaking in the extract and storage at 5oC on the quality parameters of king prawns. The concentrations of extract were varied i.e. 125, 250, 500 and 1000 μg/ml, respectively, and minimum concentration of extract for inhibition of Pseudomonas fluorescens was determined by Minimum Inhibitory Concentration (MIC) method. Antibacterial compounds in the extract were analyzed by HPLC and TLC methods. TPC, TVBâ€N, TMA, pH and organoleptic characteristics of soaked king prawns were evaluated. The results showed 500 μg/ml aloe vera cortex extract was an optimum concentration, and soaking for 90 minutes was able to inhibit and to reduce one log cycle of bacteria population. Aloe vera cortex extracts contained 18.21 ppm aloe emodin and 15.5 mg/g aloin (1.55%). After 6 days storage at 5oC, therefore the king prawns was performed by TPC 3.9 x 105, TVBâ€N 28,6, TMA 4.60 and pH 7.7. The best quality of king prawns was resulted by 60 minutes soaking with organoleptic score 7. Keywords: Aloe vera; antibacterial; aloe emodin; aloin; king prawns.
Sutardi Andri Nofreeana Muhammad Nur Cahyanto
FERMENTATION IN SALT SOLUTION TO PRODUCE JACK BEANS (Canavalia ensiformis L) SAUCE
The purpose of this research was to determine the proportion or optimal formulation so as to produce jack bean sauce best quality using Design Expert Dâ€Optimal method. This research uses statistical data processing program for which the software Design Expert 7.0.0 with Mixture Dâ€optimal design to design variable the jack bean (X1), concentration of salt (X2), Rhizopus sp (X3), garlic (X4), coriander (X5), anise (X6), turmeric (X7), bay leaves (X8), leaves of lemongrass (X9), galangal (X10), MSG (X11), brown sugar (X12), and keluak (X13). Analyzed response were cyanide acid content, protein content, water content, total dissolved solids, viscosity, flavor, color, consistency, and aroma. Selected jack bean sauce with optimal formulation is sauce with the following composition jack bean 12,5%; salt solution 20%; Garlic 1,1%; coriander 0,5%; anise 0,05%; turmeric 0,5%; bay leaf 0,6%; lemongrass leaves 0,6%; galangal 1,2%; MSG 0,4%; brown sugar 60,5%;keluak 2%. The formulation has been predicted by the program with levels of cyanide 13,79 mg/kg; protein content of 3,46%; water content of 28,16%; total dissolved solids 20.58 o Brix; viscosity 21.91 d.Pa.s; the flavor attribute scores 4.52; the color attributes score 4.55; the viscosity attributes scores on 3.96; and the aroma attributes score 3.63. Keywords: Formulation; Jackbeans; Soy Sauce; Design Expert; Dâ€Optimal.
MONITORING OF Eschericia. coli O157 FROM RAW COW’S MILK IN THE STORAGE TANK IN SLEMAN DISTRICT, YOGYAKARTA
Escherichia coli O157 is a member of Enterobacteriaceae which has somatic antigen O157. E. coli O157 is associated with life threatening diseases such as hemorrhagic colitis (HC), hemolytic uremic syndrome (HUS) and thrombotic thrombocytopenic purpura (TTP). Raw milk is considered a high risk food as it is highly nutritious and serves as an ideal medium for bacterial growth. The aim of this study was to monitor E. coli O157 contamination in the storage tank before distribution in Sleman district, Yogyakarta. Total of 30 raw milk samples were collected from the storage tank in Sleman district. Tryptic Soy Broth (TSB) media added with novobiocin was used as enrichment medium, while Chromocult Coliform Agar (CCA) and Chromagar O157 medium for screening test. Additional analysis including serologic and molecular test of isolates obtained. Based on the screening result, 11,428 colonies were considered as E. coli O157 suspect that produced red colour in CCA medium. Further screening employing Chromagar O157 medium resulted in 3 potential colonies which produce mauve colour. These colonies were later tested with Latex Test O157 for serological reason, showing that none were E. coli O157. Molecular analysis with primer pairs for detection of Stx1 and Stx2 genes confirm that none of the suspected strains have genes that encoded the toxin, Stx1 and Stx2. These results showed that the presence of STEC (Shiga toxin E. coli) hasn’t found in the tested samples of raw cow’s milk. Keywords: E. coli O157, raw cow’s milk, storage tank, PCR
Marcella Indah Kristanti, Tri Yahya Budiarso
THE EFFECT OF RED SWEET POTATO (Ipomoea batatas L.) SUBSTITUTION ON SKIM MILK AS PREBIOTIC ON SYNBIOTIC DRINK POWDER CHARACTERISTIC
Red sweet potato (Ipomoea batatas L.) is known as a source of prebiotic because it contains oligosaccharide raffinose. Usage of prebiotic along with probiotic known as synbiotic. Powdered fermented synbiotic drink is one of the fermented drink diversification. The aim of this research was to study the effect of formulation ratio of red sweet potato filtrate (RSPF) and skim milk (SM) on probiotic bacterial count, physicochemical and sensory characteristic of synbiotic drink powder that dried using spray dryer. Formulation ratio of RSPF:SM = 75%:25% (F1), 50%:50% (F2), and 25%:75% (F3). Formulation ratio of RSPF and SM showed effect on pH, microencapsulation efficiency, solubility, and sensory properties. Lowest pH value (4.55), highest microencapsulation efficiency (4.47%) obtained from the formulation of 75% RSPF and 25% SM. Highest solubility obtained from the formulation of 50% RSPF and 50% SM. Based on sensory analysis, formulation of 75% RSPF and 25% SM had the highest sensory properties with ‘neutral’ aroma (3.20); ‘neutral’ flavor (3.3); and ‘like’ overall (3.50). Keywords: fermented drink, raffinose, red sweet potato, spray drying, synbiotic
Ratih Nawangwulan, Rohula Utami, Edhi Nurhartadi
SCREENING OF SOYBEAN GERMPLASM COLLECTION RESISTANCE TO RUST DISEASE (Phakopsora pachyrhizi)
Rust disease is an important disease on soybean, it was widely distributed in almost all soybean producing countries, the yield losses can be reach 85 %. One of the control measured is planting the resistant varieties. Resistant gens of one character can be obtained from the germplasm collection. The study aiar to evaluate the resistance of soybean germplasm collection against rust diseases. The study was conducted at Kendalpayak experimental station, Indonesian Legumes and Tuber Crops Research Institute, in June to September 2013. Materials used were 175 genotypes of soybean germplasm collection. Observations of rust disease resistance based on the method of International Working Group on Soybean Rust system. The results showed that out of 175 soybean genotypes tested, 162 genotypes were moderately resistant, 12 genotypes were moderately susceptible , and one genotype was susceptible to rust disease. Keywords: soybean , rust disease, resistance.
TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITIES OF TEN SOYBEAN PROMISING LINES TOLERANT TO ACID SOIL
Marginal land such as acid soil has been recently used to cultivate soybean since soybean cultivated area in Java has shifted to other valuable crops. This expansion aims to fulfill national soybean demand and to reduce soybean import as well as to ensure soybean security. Ten soybean promising lines tolerant to acid soil have been bred to address this issue. Secondary metabolites in soybean, i.e. phenolic compounds vary in each genotype. These compounds function mainly as chemical defense against insects and pathogens. Also, the phenolic compounds including flavonoids which hypothetically have antioxidant activities have positive effects to human health. Phenolic contents of ten soybean promising lines ranged from 2.87 to 3.73 mg GAE/g. Five varieties, i.e. Wilis, Tanggamus, Anjasmoro, Grobogan, and Argomulyo as the checks had the phenolic contents of 3.02 to 3.93 mg GAE/g. Flavonoid contents of the ten lines varied from 0.57 to 0.76 mg CAE/g. There were no check varieties which had the flavonoid contents higher than those of the promising lines. The Tgm/Anjâ€784, Tgm/Anjâ€856, Tgm/Anjâ€844, and Tgm/Anjâ€857 had the equally high flavonoid contents, i.e. 0.76, 0.75, 0.72, and 0.72 mg CAE/g, respectively. Antioxidant activities as indicated by DPPH values of the ten soybean lines were lower than those of Wilis, Argomulyo, and Grobogan. Keywords: soybean promising line, acid soil, phenolic content, flavonoid content, antioxidant activity.
Eriyanto Yusnawan, Alfi Inayati & Heru Kuswantoro
CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS COAGULANT
Rabbit stomach is waste from rabbit slaughtering that has the potential to be used as an alternative source of rennet for cheese production. The purpose of this study was to determine the effect of ripening by using Lactobacillus acidophilus on the chemical composition and free fatty acids (FFA) profile of goat milk cheese with extract of rabbit stomach as coagulant. Lactobacillus acidophilus (1%) was inoculated into pasteurized goat milk and incubated for 1 h, rennet extract up to 3% was added and incubated for 25 min. Cheese was stored at 4οC for 42 d. The moisture, fat, protein and ash content were analyzed at day 0, 21 and 42, whereas the FFA of goat milk cheese were analyzed on day 0 and 42. There were significantly differences in the moisture, protein, and ash content in the goat milk cheese on 21 and 42 days of ripening, but there was no significant difference in the fat content. The longâ€chain saturated (C16:0 and C18:0) and unsaturated (C18:2) FFA were the most abundant in goat milk cheese, and there were no significant differences between pre or post ripening. The concentration of short chain fatty acid (C6:0, C8:0 and C10:0) and the overall concentration of FFA in goat milk cheese after 42 days ripening was higher compared to those preâ€ripening. Keywords: Chemical composition, Free fatty acid, Goat milk cheese, Rabbit stomach
Nurliyani, Sulvia Dwi Astuti & Indratiningsih
CHARACTERISTICS OF KWETIAU MATERIAL OF FORMULATION RICE FLOUR AND UWI FLOUR, TARO FLOUR AND KIMPUL FLOUR MODIFIED BY HEAT MOISTURE TREATMENT (HMT)
The purpose of this study is to determine the effect of substitution uwi flour, taro flour, and kimpul flour modified on rice flour that can produce the best characteristics of high resistant starch kwetiau. HMT modification on the uwi/ keribang/ coconut yam (Dioscorea alata) flour, taro (Colocasia esculenta (L) Schott) flour and kimpul/ sarawak taro/ belitung taro (Xanthosoma sagittifolium (L) Schott) flour characteristics can be applied to the manufacture of kwetiau . The nature of the lack of appropriate natural starch is expected to be improved by modification of starch is by Heat Moisture Treatment (HMT). HMT treatment is 20% and 30% water content with heating time 4, 6, 8, 10 hours at 80 ° C. The results showed HMT modification effect on the water content and crystallinity of uwi flour, taro flour and kimpul flour. Keywords: Heat MoistureTreatment, Kimpul, Resistant Starch, Taro, Uwi.
Erning Indrastuti, Muflihah Ramadhia & Ledy Purwandani
APPLICATION OF BIOTHECHNOLOGY AGRICULTURAL BY MANURE, EFFORT OF SESAME PRODUCTION IN COASTAL SANDY LAND
Coastal sandy land as one of marginal land which potential become to be a sustainable productive land. Annual crops such as Sesame cultivation proper to developed as an agribusiness crops in coastal sandy land. Integrated fertilizer model ( by manure, or organic fertilizer and in organic fertilizer )Manure fertilizer, is one of Biotechnology in agricultures products. This study aimed to know the growth and yield of Sesame (Sesamum indicum L.) in quantity and quality through the combination treatment of manure and inorganic proportionately which refers to the dose and type of manure elected. Phase II study conducted in a polybag, for planting. This study conducted in Banguntapan Yogyakarta, Agricultural station lab. from September â€ December 2012 aimed to determine the proportion of fertilizer best combination of sesame results based on the dose of manure was selected from the results of the Phase I study (chicken manure 30 t / ha). This study used a factorial experiment (7 X 2) were prepared by completely randomized design (CRD) with repetition three times. Experiment arranged in factorial with twoâ€factor, repeated three times. First factor is combination of manure and inorganic fertilizer (K), there are 7 types: (Sandy Land media: K0 1. Chicken manure 30 t / ha: K1, 2. Chicken manure 15 tonnes / ha (100% recommendation farmers) + inorganic fertilizers (N, P, K deficiency is equivalent to substitute 15 tonnes / ha of chicken manure): K2, 3. chicken manure 11.25 tonnes / ha (75% of farmers recommendation) + inorganic fertilizers (N, P, K deficiency replacement dose equivalent to 18.75 tonnes / ha of cow manure): K3 4. chicken manure 7.5 t / ha (50% of farmers recommendation) + inorganic fertilizers (N, P, K deficiency replacement dose equivalent to 22.5 tonnes / ha of chicken manure): K4 ,5. chicken manure 3.75 t / ha (25% of farmers recommendation) + inorganic fertilizers (N, P, K deficiency replacement dose equivalent to 26.25 tonnes / ha of chicken manure): K5 ,6. inorganic fertilizers (N, P, K deficiency replacement dose is equivalent to 30 tons / ha of chicken manure): K6.Second factor is the variety: Sumberrejoâ€1, Sumberrejoâ€2, Variable observed were: plant height, days to flowering, day of harvest, seed weight per plant, weight of 1000 seeds, and seed oil content. The data analyzed by Anova 5%, with further testing Duncan 5%. The results showed The fastest flowering (45 days) was on the control treatment. The age of harvest is almost the same, 105 days. Highest total seed oil content, 42.72%, obtained in the treatment of chicken manure 7.5 t / ha (50% of farmers recommendation) + inorganic fertilizers (N, P, K deficiency replacement dose equivalent to 22.5 tonnes / ha of chicken manure) in Sumberrejoâ€1 Keywords: Coastal sandy land, organic fertilizer, in organic, Sumberrejoâ€1, Sumberrejoâ€2 Sesame (Sesamum indicum L.)
Dewi Ratna Nurhayati, Yudhono, Prapto, Taryono & Eko Hannudin
ECOLOGICAL ANALYSIS OF UNDERSTORY VEGETATION AROUND ENDANGERED ORCHID PENCIL (Vanda hookeriana Rchb.) FROM LAKE DUSUN BESAR NATURE RESERVE BENGKULU
The research on Ecological Analysis Of Understory Vegetation Around Endangered Orchid Pencil (Vanda Hookeriana Rchb.) From Danau Dusun Besar (DDS) Nature Reserve Bengkulu held on February to December 2013. The research is located around endangered Pencil orchid in DDS Bengkulu Province. Pencil orchid is an endangered orchid in the world. It’s an endemic orchid from DDS Bengkulu Province. The research used purpossive sampling techniques in site selection and using 2 m x 2 m = 4 m2 plot for sampling. The highest Important Value Index (INP) value is Imperata sp. (Graminae) 78.60 %. Some ecological factors which influenced the vegetation such as temperature, humidity, sunlight penetration and the pH of the water. The researcher stated that the assessment needs to be done about the ecological aspects of orchid pencil in their natural habitat. Key words : Danau Dusun Besar Bengkulu, understory vegetation, endemic orchid.
VARIETIES OF TOMATO (Lycopersicum esculentum) BY USING LOWER TRUNK INNOVATION
The research entitled “Varieties of Tomato (Lycopersicum esculentum) by Using Lower Trunk Innovation.â€ The research aims at knowing the age of switching, varieties of growth, and the highest yield on tomato. This research conducted in October 2013 – December 2014 in Kedunggalar village, District of Ngawi. The method of the research is factorial method by using Randomized Complete Design, which consist of two treatment factors; treatment factor is based on the age of cepokak covering three treatments and treatment factor is based on varieties of tomato covering two treatments. From those two treatments, the research finds six combined treatments and each combination of treatment should repeat three times. The treatment based on the age of switching shows a real affect toward parameter of successful observation , the amount of shoots, the length of shoots, the amount of flower, fruit, weight of fresh fruit, and weight of dried stover. The treatment which based on several varieties shows significantly real affect as well toward the success of switching, the amount of shoots, the length of shoots, the amount of flower, the amount of fruit, the weight of fresh fruit, and the weight of dried stover. The interaction both in the treatment based on the age and varieties show significantly real affect toward the success of switching, the amount of shoots, the length of shoots, the amount of flower, the amount of fruit, the weight of fresh fruit, and the weight of dried stover. The result of the research shows that the highest yield falls into the weight of fresh fruit based on the treatment of M3V2/six week of tomato switching. While the lowest yield falls into treatment M3V1/six week tomato switching. Keywords: the age of switching, cepokak, types of varieties
Pramono Hadi, Tri Rahayu & Brianata Rosadhi
CHEMICAL AND PHYSICAL PROPERTIES OF SEPANG (Caesalpinia sappan l.) INSTANT DRINK: REVIEW OF PROPORTION OF WHITE EGGS, MALTODEXTRIN, FEASIBILITY OF THEIR BUSINESS
Sepang drink made of sepang wood, lemon grass leaf, cloves, ginger and sugar. This Beverages included in the category of soft drinks which can be used to cure coughs, dysentery and stomach pain. The purpose of research is to assess the effect of egg white and maltodextrin on the chemical and physical properties of instant drink (Caesalpinia sappan L.), and determine the feasibility of making a sepang of instant beverages. This study used a completely randomized design factorial 2 x 3 with three replications. Parameter observations carried out on the chemical nature of instant sepang include: moisture and ash content and a sepang of instant physical properties include: pH, solubility and viscosity; and financial feasibility. The results showed that the water content and low ash content achieved in the interaction of egg white treatment 7.5% and maltodextrin 15%, respectively 2.947% and 1.036%. Treatment concentrations of egg white does not give a real effect on the pH and viscosity instant sepang, but significant effect on the solubility of instant sepang with the highest solubility of 85.45% on 2.5% egg white treatment. Maltodextrin significant effect on pH, solubility, viscosity instant cup with a pH of 7.79, solubility 86.90%, and viscosity 1.046 cP at 15% maltodextrin treatments. Analysis of a sepang instant beverage business has a value of 296.43 Kg BEP or USD 8,172,509.89; PP 2.92 or 2 years 9 months; ROI 33.30%; NPV USD 60,809,276.62; and PI 1.2 thus the business of making a sepang instant beverages is feasible. Keywords: chemicalâ€physical properties, feasibility, sepang instant drink
Nugraheni Retnaningsih & Agustina Intan Niken Tari
ANTIâ€DIABETIC ACTIVITY OF SAMBILOTO EXTRACT (Andrographis paniculata Ness) TO DECREASE BLOOD GLUCOSE LEVEL OF ALOXANâ€INDUCED DIABETIC RAT
This research aimed to measure dosage of sambiloto (Andrographis paniculata Ness) extract to decrease blood glucose level of diabetic rats (Rattus norvegicus). Completely randomized design was applied for experiment in triplicate sampling and 7 treatments: D0, D1, D2 of normal, diabetic, and 0.9 mg glibenclamide control, respectively; D3, D4, D5 of 100, 200, 400 mg sambiloto extract respectively; and D6 of 200 mg sambiloto + 0.9 mg glibenclamide; all dosage in 200 g body weight basis of 2 months old male white Wistar rats weigh ± 200 g for 21 days. Anova and Kruskalâ€Wallis were used as statistic analysis; results then furtherly analyzed using Moods Median Test at α 5%. Results showed that sambiloto extract at dosage of 100 mg, 200 mg, 400 mg/200 g body weight as well as combination of 200 mg sambiloto + 0.9 glibenclamide able to reduce rat blood glucose level. Interestingly, 400 mg sambiloto/200 g body weight was comparable to the result obtain using 0.9 mg glibenclamide/200 g body weight of 56%. While rats treated with combination of 200 mg sambiloto + 0.9 mg glibenclamide/200 g body weight had 58% lower blood glucose compare to initial blood glucose level, however hypoglycemic risk need to be considered. Keywords: antiâ€diabetic, sambiloto extract, blood glucose level
Sudarmi, Agustina Intan Niken Tari & Wartini
POTENCY OF BELUNTAS (Pluchea indica Less) LEAVES EXTRACT AS ANTIOXIDANT AND ANTI WARMED OVER FLAVOR (WOF) OF DUCK MEAT
Beluntas (Pluchea indica Less) is a herb plant used as a traditional medicine or eaten in fresh form. There are phytochemical compounds such as essential oils, flavonoids, phenolics, tannins, saponins, phenols hydroquinone, and cardiac glycosides compounds of beluntas leaves that cause it having potential as antioxidant. Difference of solvent polarity can cause concentration and composition of phytochemical compounds in extract differed, therefore this study was conducted to determine the potential for beluntas leaves extracts (water, methanol, ethanol, ethyl acetate, and hexane) and fractions (water, ethyl acetate, and nâ€butanol) as an antioxidant and antiwarmed over flavor (WOF) in duck meat during storage. The results showed that the methanol extract of the beluntas leaves (EMB) of the most potential as a source of antioxidants because the concentration and composition of phytochemical compounds, total phenols and total flavonoids than the water, ethanol, ethyl acetate, and hexane extracts. Furthermore EMB was fractionated by difference of solvent polarity (ethyl acetate, water, nâ€butanol). Test showed that EMB antioxidant capacity and its fractions had the difference in the ability of antioxidant compounds in the EMB and each fraction in different test systems. EMB had the potency to scavenge superoxide radicals, reduce iron ions, and inhibit bleaching of linoleic acidâ€Î²â€carotene system. Ethyl acetate fraction (FEA) had the potency to scavenge superoxide radicals, reduce iron ions, chelate of iron ions and haemoglobin (Hb), thus FEA was effective as antiwarmed over flavor (WOF) in duck meat, which protected linoleic acid, decreased of TBARS and hexanal. Keywords: beluntas (Pluchea indica Less), antioxidant, antiwarmed over flavor, duck meat
Paini Sri Widyawati, Tarsisius D B Fenny A K, Evelyn L W, Dian I Y Ribka Stefanie Wongso
CHARACTERISTICS OF PURSEâ€COWPEA COMPOSITE FLOUR BISCUITS ON DIFFERENT TYPES OF PACKAGING DURING STORAGE
Purse (Xanthosoma sagitifolium) is one type of tubers that have the potential for an alternative as a food source. Innovation for product needs to be done to exploit the potential of the purse. One form of the products that can be an alternative is purse biscuit. It is expected that purse biscuit will have a higher economic value. To improve nutrition in highâ€carbohydrate purse then added cowpea flour to increase the protein content in biscuits. Based on this background, this study aims to determine the character of the purseâ€cowpea composite flour biscuits, as well as knowing the shelf life’s biscuits in various types of packaging materials. Results showed treatmentâ€selected purseâ€cowpea composite flour in the composition 50% purse flour and 50% cowpea flour. While the flour formula to made biscuit products are selected on composite flour of 60% purseâ€cowpea flour and 40% wheat flour. While that’s flour formula have characteristics, namely: 2,790% Moisture content, 1,627% ash content, 50,080% carbohydrate content, 6,580% protein content, fat content 35,113%, and 210,030% raise power. Based various types of packaging (polypropilene plastic, polyethilene plastic, and aluminum foil) during product’s storage, the selected treatment results obtained using the storage of aluminum foil with a total expected value 7,06 with assessment criteria are moisture content, ash content, carbohydrate content, protein content, fat content, and TPC. Keywords: purse, cowpea, biscuits, composite flour
Endang Retno Wedowati, Diana Puspitasari, Fungki Sri Rejeki & Tri Rahayuningsih
ANTIMICROBIAL TEST OF “TUTUPâ€ FLOWERS (Macaranga tanarius (L.) Mull.Arg.)
Preservation “siwalanâ€ sap in Lamongan done in two ways, namely by the addition of lime solution and by addition of liquid of “tutupâ€ flowers. “Tutupâ€ flowers ((Macaranga tanarius (L.) Mull.Arg.) (name of Lamongan district) is included in the family Euphorbiaceae. Sugar is produced from the sap with liquid of “tutupâ€ flowers preservative have better quality than the other sap preservative. The results also showed that the sap with liquid of “tutupâ€ flowers preservative have a longer shelf life, with a fewer the number of total microbes. Therefore, it needs to be studied a potential “tutupâ€ flowers extract as an antiâ€microbial material. The purpose of this study is as follows: (1) to know and effectiveness test of “tutupâ€ flowers preservative against pathogenic microorganisms and food destroyer, (2) to determine part of “tutupâ€ plants which potentially as a preservative, and (3) to determine the minimum concentration of preservative with Contact Method. The results showed the following: (1) Growth of Saccharomyces cerevisiae and Staphylococcus aureus can be inhibited by liquid of “tutupâ€ flowers, but the growth of Pseudomonas fluorecens are not inhibited by liquid of “tutupâ€ flowers; (2) Pseudomonas fluorecens bacterial growth can be inhibited by a solution of lime, but the growth of Staphylococcus aureus and the Saccharomyces cereviseae not inhibited by a solution of lime; (3) Inhibited the growth of Staphylococcus aureus by addition of “tutupâ€ plant leaves extract with concentration 30 % and “tutupâ€ plant flowers extract with 20% and 30% concentration, inhibited the growth of Pseudomonas fluorecens by addition of “tutupâ€ plant leaves and flowers with 20% and 30% concentration, whereas inhibited the growth of Saccharomyces cereviceae by the addition of leaf extract of “tutupâ€ plant with a concentration of 20% and 30% and a flower extract of “tutupâ€ plant with a minimum concentration of 10%; and (4) furthermore used flower extract of “tutupâ€ plant with concentration of at least 20% can inhibited the growth of Staphylococcus aureus, Pseudomonas fluorecens, and Saccharomyces cereviceae. Key words: “tutupâ€ flowers (Macaranga tanarius); antimicrobial; natural preservatives
Fungki Sri Rejeki, Endang Retno Wedowati & Diana Puspitasari
ANALYSIS OF CUSTOMER PREFERENCE ON THE COWPEA TEMPE
The aim of this research are to analyze the customer preference on cowpea tempe, to know the proportion substitusion of cowpea on soybean in making tempe that as a favorite food by costumer, and to know the nutritions of cowpea tempe. The research is done in Laboratory of Food and Nutrition, Agriculture Faculty of Sebelas Maret University. The research steps were in making tempe by using soybean which is substituted by cowpea with comparison 0: 20: 40: 60: 80: 100. Testing of organoleptic includes: color, texture, aromatic, and taste. Testing of proximate includes: the content of protein, fat, carbohydrate, water, and ashes.The method which is used is Non Probability Sampling. The participants who are joined in this research are untrainner. They are 60 people in Jombor Village, Bendosari, Sukoharjo. The data analyze uses analysis variant 5% and there is a real difference to continue the Duncan Multiple Range Test (DMRT). The result of this research shows that the customer preference on tempe which is subtituted by cowpea about 20% just consist of color and taste eventhough the texture and aromatic the customer preference still depends on soybean tempe. Based on organoleptic test, it is gained result that people didn’t like tempe with a lot of cowpea substitution. It is because the color is brownish, the texture is not compact, the aromatic is sour and the taste is unpleasant. Cowpea tempe consists of less protein and fat than soybean tempe which has the highest carbohydrate than soybean tempe, and also has water and ashes content which similar with soybean tempe. Keywords: customer preference, tempe, cowpea
Agung Setyarini & Catur Rini Sulistyaningsih
THE EFFECT OF ACETIC ACID ON CHARACTERISTICS OF TUNA FISH SKIN GELATIN
This research was aimed to study the influence of acetic acid on characteristics of tuna fish skin gelatin. This study were used tuna fish skin which soaked in 1%, 2 % and 3 % CH3COOH (acetic acid). Statistical analysis were carried out by one Anova and the mean difference was tested using Duncan's Multiple Range Test. The result showed that acetic acid concentration had significant effect (P<0.01) on the gel strength 20.020 to 20.021g Bloom, yield 12 to 16%, viscosity :2.3 to 3.0 cP and pH value of tuna fish skin gelatin. It was concluded that tuna fish skin gelatin with acetic acid concentration 1%, 2% and 3 % had similar characteristics to the commercial gelatin but the optimum production was obtained from 3 % acetic acid. Keywords: Tuna fish, skin, gelatin, curing, acetic acid
AVOID CONTAMINATION IN SOYBEAN (Glycine max, L. [Merrill]) MICROSPORES CULTURE
Microspore culture is done to obtain pure strains. The purpose of soybean microspore culture to obtain quality seeds. Two important step that must be done is isolation of microspores in starvation medium and subculture into embryogenesis medium. Many factors contributing to the contamination of soybean microspore culture. Contamination in the B medium temperature 34 0C is more common than 4 0C. Vulnerable to contamination because of embryogenesis medium rich in nutrients. Bacterial contamination can be caused by internal contaminants such as shape of the anther. Other internal contaminants that cause diseases such as fungi Colletotrichum truncatum and Phakopsora pachyrhizi. Antagonistic fungi which contaminate cultures that Trichoderma spp., Alternaria spp., Fusarium spp. Handling of contamination is done by selecting the appropriate methods in order to remain viable microspores. Sterilization soybean flower buds with 20% Tween for 10 minutes and then rinsed with distilled water. Moreover sterilization with 4% Hg Cl2 and 10% NaOCl for 10 minutes, rinsed with distilled water times, followed by 96% alcohol for 1 minute, can press up to 70% contamination. Keywords: soybean, microspore, contamination
SALTED EGG INTERIOR QUALITY WITH STARFRUIT EXTRAC
The purpose of the research were:1) to determine the optimum time of the soaking salted egg with saturated salt solution, 2) to determine the quality of the interior from salted egg after stored for 15 days at room temperature. The research material were duck eggsas much as 36 grains. The experimental design is Completely Randomized Factorial Design 2 x 2 x 3. If there are differences among treatments, there will be done Duncan's New Multiple Range Test 5 % and 1 %. Such treatmentis B0G1: eggs without being washed with starfruit extracts and soaked ina saturated salt solution for 5days; B0G2: eggs without washing with starfruit extracts and soaked in a saturated salt solution for 7days; B1G1: egg extracts were washed with starfruit and soaked in a saturated salt solutionfor 5 days; B1G2: egg extracts were washed with starfruit and soaked in a saturated salt solutionfor 7days. All salted eggs were stored at room temperature for 15 days. Variables observed included yolk index, albumen index and hough index. The results of the research were that the egg that was washed with starfruit extracts before soaked saturated salt solution, indicating very significant effect on yolk index, albumen index and houghindex. Long immersion in saturated salt solution was also devined very significant effect on yolk index, albumen index and index hough. There is no interaction of the two treatments. Conclusion that the optimal soaking time the eggs in a saturated salt solution is 7 days. The Interior quality of salted egg with starfruit extracts after being stored for 15 days at room temperature, was best achieved by the treatment B1G2 with yolk index value of 0.891; albumen index of 0.075 and hough index of 85.046. Keywords: starfruitextract, saturated salt solution, the quality ofthe interior
Sri Sukaryani, Ahimsa KandiSariri & EngkusAinul Yakin
LEVEL OF TRADER’S KNOWLEDGE WITH RHODAMIN B CONTAMINATION OF SHRIMP PASTE IN THE GEDONG KUNING MARKET YOGYAKARTA
Background. Food additive is a substance that is added to food to change the nature and shape of food. The use of food additives is set by food safety laws. However, the misuse of food additives often found in the field. One cause of irregularities in the use of food additives is less knowledge of food additives. Some Research was discovered contamination dangerous food additives in various types of food products, like crackers, snack foods,and instant seasoning. Based on observations made researchers found the characteristics of shrimp paste in the Gedong Kuning market Yogyakarta has a striking reddishâ€brown color. Striking colors found in the paste is a screening to determine initial Rhodamine B contamination in shrimp paste. The purpose of this study to determine the relationship Level of trader’s Knowledge with Rhodamine B contamination in shrimp paste in the Gedong Kuning market Yogyakarta. Methods. The research was in cross sectional study with 35 person traders of shrimp paste. Sampling technical with total population traders of shrimp paste in Gedong Kuning Market, yogyakarta. Level of knowlegde was measured with kuesioner, and Rhodamin B measured with Thin Layer Chromatography (KLT). Result. The result showed 68.6 % shrimp paste contain Rhodamin B. Level of trader’s knowledge showed 48.8% was not good knowledge. Statictic examination with chi square showed there is correation about level of traders knowledge with rhodamin B contamination in shrimp paste in Gedong Kuning market Yogyakarta. Conclution. There is correlation about level of trader’s knowledge with rhodamin B contamination in shrimp paste in Gedong Kuning Market Yogyakarta. Key words : Rhodamin B, chromatography, food addition
EVALUATION OF PEANUT GENOTYPES RESISTANCE TO LEAF SPOT (Cercospora personatum) AND RUST DISEASE (Puccinia arachidis)
The study was conducted in the greenhouse of Malang Research Institute for Legumes and Tuber Crops, July â€ October 2013. Twenty peanut genotypes were tested, each genotype were planted in five plastic pots (Φ = 30cm), 2 peanut seeds/pot. Inoculation of rust spore suspension (density of 20,000 spores / ml ) at 3 weeks after planting by spraying it to the leaves of peanut. Rust disease observation was done by given a value to the leaves that covered leaf spot or rust disease and refers to Subramamyam (1995 ). Out of 17 peanut genotypes tested, one genotype was resistant (R) , 8 genotypes were moderately resistant (MR), 8 genotypes were moderately susceptible (MS) against leaf spot disease. Moreover three genotypes were resistant (R), three genotypes were moderately resistant (MR) , 10 genotypes were moderately susceptible (MS) , and one genotype was susceptible (S) against rust diseases. Keywords: peanut, leaf spot and rust disease, resistance.
POTENTIAL OF INDIGENOUS PROBIOTIC Lactobacillus plantarum Dad 13 AS ANTIâ€DIARRHEA AND IMMUNOâ€MODULATOR
The purpose of the research were to study the effectivity of selected indigenous probiotic Lactobacillus plantarum Dad 13 against enteropathogenic E. coli causing diarrhea in vivo as well as sinbiotic immunomodulatory properties of purple sweet potato extract probiotic yogurt on blood and liver MDA levels in albino Norway rats (Rattus novergicus) Sprague dawley strain. Unidirection factorial completely randomized design was applied during study with several variables: purple sweet potato yogurt without probiotics addition (P0) and with probiotic addition (P1), where the latter was conducted on two groups of Sprague Dawley rats treated with or without EPEC ATCC 35218 enteropathogenic Escherichia coli (E1 or E0, respectively). Results showed that there was interaction between indigenous probiotic addition in purple sweet potato yogurt and EPEC ATCC 35218 on faecal water content after 1 week treatment with EPEC ATCC 35218, cecum water content, and MDA level of blood and liver of experimental animals at the end of the study. Besides, culture of Lactobacillus plantarum Dad 13 added to purple sweet potato extract yogurt was able to provide preventive health effects as antiâ€diarrhea and immunomodulatory agent. Keywords: Probiotic, Antiâ€diarrhea, Immunoâ€modulator
Agustina Intan Niken Tari, Catur Budi Handayani & Sudarmi
MICROBIAL CONVERSION OF CASSAVA STEM (Mannihot esculenta) CELLULOSE INTO REDUCING SUGAR BY Trichoderma reesei PK1J2
Cassava stems can be utilized as an alternative energy source to produce bioethanol due to its cellulose content, polysaccharide compound can not directly used by yeast. Therefore, cellulose need to be hydrolyzed into monomers prior to tranformation into ethanol by Saccharomyces cerevisiae. Hydrolysis can be performed by cellulaseâ€producing fungi, such as Trichoderma reesei PK1J2 with ammonium sulphate used as nitrogen source. The effect of ammonium sulphate addition to the growth and reducing sugar production rate of Trichoderma reesei from cassava stems was investigated. Hydrolysis was conducted without pretreatment. Cassava stem was degraded into small pieces with and without addition of ammonium sulphate. The concentration of (NH4)2SO4 were 0%; 0,5%; 1% and 1,5%. During cellulose fermentation of cassava stem, analysis were carried on cellulose enzyme activity, dry matter loss, glucosamine content, and reducing sugar. Initial spore concentration was 106 spores/g of cassava stem. Addition of ammonium sulphate seem to affect the growth but did not affect of reducing sugar production of Trichoderma reesei, therefore hydrolisis continued without ammonium sulphate addition. Highest levels of reducing sugars was obtained after three days of fermentation which was 10,828 g/L. Keywords: Cassava stem, Trichoderma reesei, cellulose
EFFECT OF PROTECTED INDIAN SARDINE (Sardinella longiceps) OIL, PALM OIL, AND PALM KERNEL CAKE INTAKE ON DIGESTIBILITY OF DRY MATTER, ORGANIC MATTER, AND CRUDE PROTEIN BY RUMEN FLUID OF FISTULAE ONGOLE BREED CATTLE
Livestock business, ruminant in particular, has been growing rapidly with the increased demand of high quality food ingredient, such as meat and dairy products. However, digestion process in ruminants is relatively more complicated compare to other animals. Carbohydrate is the main energy source and fat as the alternate, both from vegetable and animal’s fat. This study aimed to determine the effect of protected Indian sardine fish oil, palm oil, and palm kernel cake consumption on digestibility of dry matter, organic matter, and crude protein by rumen fluid of fistulae Ongole breed cattle. Latin square experiment design was applied on 3 treatments. Fermented rice straw (FRS), basal concentrate (BC), and protected materials of Indian sardine oil (ISO), palm oil (PO), and palm kernel cake (PKC) were used as feed ingredient. Treatments were: P1 = FRS 40% + BC 60 % (BC 95% + PO 5%) ; P2 = FRS 40% + BC 60% (BC 95 % + ISO 5%) ; P3 = FRS 40% + BC 60 % (BC 90% + PKC 10%). Analyzed parameters were intake and digestibility of dry matter, organic matter, and crude protein, and also digestible nutrient of organic matter (DN OM) and crude protein (DN CP). The results showed that average dry matter intake of P1, P2, P3 were 6108.77; 5965.87; 5686.78 (g/head/day), organic matter intake were 5658.19; 5569.29; 5603.11 (g/head/day), protein intake were 690.58; 829.84; 818.15 (g/head/day), dry matter digestibility were 54.55; 54.00; 54.23 (%), organic matter digestibility were 66.09; 66.59; 64.00 (%), crude protein digestibility were 81.77; 80.48; 79.73 (%), DN OM were 61.33; 62.06; 63.06 (%), and DN CP were 10.69; 10.34; 10.82 (%), respectively. Analysis of variance showed no significant difference between intake and digestibility of dry matter, organic matter, crude protein, DN OM, DN CP (P > 0.05) among treatments. It was concluded that consumption of 5% Indian sardine oil, 5% palm oil, and 10% palm kernel cake protected materials did not affect of dry matter, organic matter, and crude protein digestibility in fistulae Onggole Crossbreed rumen. Keywords: Ongole grade cattle, Indian sardine oil, palm oil, and palm kernel cake, digestibility
Catur Suci Purwati Wara Pratitis S.S & Susi Dwi Widyawati
EFFECTIVENESS OF Lactobacillus plantarum Mut 7 AGENTS FERMENTATION TO REDUCE TREMBESI (Albizia saman) SAPONINS CONTENT
This objectives research to assess the ability of Lactobacillus plantarum Mut 7 in reducing the saponin content while increasing the nutrient content in the leaves, young fruit and trembesi pods (Albizia saman). The study was conducted using a completely randomized design. The addition of Lactobacillus plantarum Mut 7 on the fermentation of 3 parts, namely plant leaves, young fruit and pods. Each treatment was repeated as many as four replications to obtain 12 units of the experiment. This study concluded that the fermentation using Lactobacillus plantarum Mut 7 reduced saponin content and increase nutrient content, especially the content of crude protein. Keywords: fermentation, trembesi, saponin, nutrient
LIGNIN CONTENT IN FERMENTATION OF COCOA POD HUSK (Theobroma cocoa) USED Phanerochaete chrysosporium
The study was aimed to determine the lignin degradation in fermentation of cocoa pod husk (CPH) when fermented by Phanerochaete chrysosporium. The purpose of this research was to examine the lignin degradation in fermentation of cocoa pod husk (CPH) when fermented by Phanerochaete chrysosporium. The research methods was performed using three treatments and four replications. T0 = fermentation of CPH in 10 days, T1 = fermentation of CPH in 15 days, and T2 = fermentation of CPH in 20 days. The mixture was put into a container aerobically. The variables observed were covering Dry Matter (DM), Crude Protein (CP), Crude Fiber (CF), Crude Fat (CFt), ash and lignin content. This study was designed using the completely randomized research design with a unidirectional pattern analysis of variance (oneway ANOVA). Significant variables went through Duncan's Multiple Range Test (DMRT). The result showed that the lower lignin content was T2 = fermentation of CPH in 20 days = 6.40 ± 0.12%. It could be concluded that the addition of fungus Phanerochaete chrysosporium on fermented CPH during 20 days was the lower lignin content in fermentation of CPH. Keywords : lignin, fermentation, cocoa pod husk, Phanerochaete chrysosporium
Engkus Ainul Yakin & Ali Mursyid Wahyu Mulyo
THE CONTENT OF LIPIDS IN INTRAMUSCULAR ADIPOSE AS A QUALITY DETERMINANT OF CATTLE MEAT PRODUCT
Generally consumer taste for meat livestock products related to various aspects of the meat itself that is commonly known such as, color, tenderness, flavor, hygiene and product information about the animal ration that is free of antibiotics, hormones and other substances which interfere the health of consumers. This article aims to describe another aspect which supports the consumer’s taste that is lipids molecules content in intramuscular adipose tissue. The higher content of intramuscular lipids will further enhance the consumer taste of this meat product. The methods to detect intramuscular fat content in meat cattle are enzymatic method. This evaluation of the development of intramuscular adipose tissue and the quantification of the lipid content can be used as a parameter for determining the quality of meat products of cattle in improving the organoleptic value of livestock meat products in the market. Keywords: lipids, adipose, intramuscular, cattle meat.
STUDY OF FOOD SAFETY ON DARK CHOCOLATE ENRICHED WITH CINNAMON (Cinnamomum burmanii) DURING STORAGE
Fat and sugar blooming on chocolate affects on consumer acceptance, because the existing perception that blooming decrease the safety of the product. Enriching dark chocolate bar with essential oil from cinnamon (Cinnamomum burmanii) have been conducted. This research aims to investigate the effect of cinnamon on the blooming occurence during storage. As soon as the chocolate bloomed, FFA and TPC analysis were performed as safety indicator. The results shows that enriching essential oil from cinnamon slackens bloom appearance on dark chocolate. The bloomed product is safe to be consumed, since FFA and TPC number are under the maximum limit of the requirements of food safety. Keywords: dark chocolate, food safety, bloom, cinnamon
Dimas Rahadian A.M.,Intan Nisa R., Anasta Ilmi, Yasmin Nabila, Muhammad Isa D. & Danar Praseptiangga
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