DOCSLIB.ORG

Antibacterial Activity Test of Lactobacillus Plantarum Bacteriocin Isolated from Dadiah

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Antibacterial Activity Test of Lactobacillus Plantarum Bacteriocin Isolated from Dadiah International Journal of Research and Review Vol.7; Issue: 1; January 2020 Website: www.ijrrjournal.com Research Paper E-ISSN: 2349-9788; P-ISSN: 2454-2237 Antibacterial Activity Test of Lactobacillus plantarum Bacteriocin Isolated from Dadiah Sura Aisyah Tampubolon1, Netti Suharti2, Edison3, Andani Eka Putra2 1Master of Biomedical Science Program, Faculty of Medicine, Universitas Andalas, Padang City, Indonesia 2Department of Microbiology, Faculty of Medicine, Universitas Andalas, Padang City, Indonesia 3Department of Public Health and Community Medicine, Faculty of Medicine, Universitas Andalas, Padang City, Indonesia Corresponding Author: Sura Aisyah Tampubolon ABSTRACT traditional food that is served at weddings, inaugurations of marriage and other Background: Dadiah is a traditional food in traditional processions. Prizes are obtained West Sumatra, Indonesia which is obtained from from the results of the buffalo milk the buffalo milk fermentation process. The aim fermentation process which is inserted into a of this study to determine antibacterial activity bamboo tube and covered with banana test of Lactobacillus plantarum bacteriosin insulated from dadiah. leaves for one to two days. This Methods: This research was an experimental of fermentation process will produce dadiah completely randomized design with determined which is milky white with a slippery texture, [1] minimum inhibitory concentration and and has a sour taste and distinctive aroma. minimum bactericidal concentration which Dadiah contains lactic acid bacteria (LAB) determined by using dilution method in some which is the group of bacteria that most concentrations of 100%, 80%, 60%, 40%, 20%, produce compounds called bacteriocin. [2] and 0%. Identification of bacteriocin from Bacteriocin compounds from LAB obtained Lactobacillus plantarum isolates was carried out from dadiah is known to have antibacterial using the sodium dodecyl sulfate activity so that it has the potential to be a polyacrylamide gel electrophoresis (SDS- natural alternative antibiotic to protect PAGE) method. Results: The results of the study known that humans from the effects of resistant microbes that cause disease without causing percentage of Bacteriocin of minimum [3] inhibitory concentration from Lactobacillus health problems. plantarum against P. aeruginosa was 98.57% Bacteriocin is an antimicrobial (p<0.001). Meanwhile, the results of minimum peptide produced by LAB during the bactericidal concentration cannot be identified. exponential growth phase. The large amount Our result showed that the bacteriocin protein of bacteriocin produced can kill or inhibit band was in the range of 17-28 kDa. other bacteria that compete in the same Conclusion: This analysis confirmed that the ecology. [4] Bacteriocin can inhibit the bacteriocin compound from Lactobacillus growth of pathogenic microbes and has the plantarum had a bacteriostatic effect on P. potential to be used as an antimicrobial in aeruginosa. the food industry. As an synthesis agent, Keywords: Dadiah, Lactobacillus plantarum, bacteriocin in biopreservatives also Bacteriocin, Pseudomonas aeruginosa contributes greatly to the health sector as a natural antibiotic agent and a probiotic [5] INTRODUCTION food. Dadiah is a traditional food from Previous study known cell-free West Sumatra buffalo milk which is a filtrate from LAB indigenous dadiah isolates (L. plantarum D-0 and L. Lactis D- International Journal of Research and Review (ijrrjournal.com) 159 Vol.7; Issue: 1; January 2020 Sura Aisyah Tampubolon et al. Antibacterial activity test of lactobacillus plantarum bacteriocin isolated from dadiah 01) are proven to produce antimicrobial concentration which determined by using substrates that can inhibit the growth of dilution method in some concentrations of indicator pathogenic bacteria such as S. 100%, 80%, 60%, 40%, 20%, and 0%. enteritidis ser. Typhimurium ATCC 14028, Identification of bacteriocin from E. coli ATCC 25922 and S. aureus ATCC Lactobacillus plantarum isolates was carried 25923 indicated by the clear zone of out using the sodium dodecyl sulfate inhibition in the agar well diffusion polyacrylamide gel electrophoresis (SDS- method.[6] Antoher study it was explained PAGE) method. Bacteriocin filtrate was put that bacteriocin from Lactobacillus sp. 1223 into each test tube containing a SCG isolated from fresh cow's milk can predetermined volume of nutrient broth and inhibit the growth of pathogenic bacteria 0.1 ml bacterial suspension. Each treatment such as Salmonella thypimurium and E. combination amounts to 2.1 ml for 100% of coli.[7] Other research showed that L. casei the mixture. The lowest concentration that has antimicrobial activity (positively can inhibit more than 90% growth of inhibits Escherichia coli, Staphylococcus pathogenic bacterial colonies after 24-hour aureus, and Enterococcus faecalis). L. casei incubation is determined as the MIC value. which is a local isolate has characteristics While the minimum bactericidal that have the potential to be used as concentration value is determined by probiotic microbes. [8] assessing the lowest concentration of the Based on studies that have been filtrate which shows no growth of done, it is not yet known about the pathogenic bacteria. The quantitative antibacterial activity of bacteriocin from variables were recorded as mean and Lactobacillus plantarum obtained from standard deviation. Hypothesis test used dadiah against P. aeruginosa so that in this one-way anova. A two-tailed P-value of study testing the antibacterial activity of <0.05 was considered statistically Lactobacillus plantarum bacteriocin was significant. Data were analyzed using the isolated from dadiah against Pseudomonas SPSS version 21.0. aeruginosa. RESULT MATERIALS & METHODS In the results of this study showed This research was an experimental bacteriocin molecular weights ranged from of completely randomized design with 17 to 28 kDa (indicated by a red circle given determined minimum inhibitory an arrow). concentration and minimum bactericidal Figure 1: Bacteriocin molecular weights International Journal of Research and Review (ijrrjournal.com) 160 Vol.7; Issue: 1; January 2020 Sura Aisyah Tampubolon et al. Antibacterial activity test of lactobacillus plantarum bacteriocin isolated from dadiah The effect of bacteriocin filtrate culture on The tape produced in the acrylamide gel via Pseudomonas aeruginosa can be seen in SDS-PAGE is a single protein. [9,10] Table 1. In this study, testing the effect of L. plantarum bacteriocin filtrate culture on P. Table 1: Antibacterial activity of bacteriocin against some P. aeruginosa. Bacteriocin L. Plantarum has aeruginosa bacteria Sample Concentration Average of P. aeruginosa p value an influence on the growth of P. aeruginosa (%) (log 10 cfu/ml) bacteria. This is because bacteriocin has an 100 5.041 80 5.848 antibacterial role. The results of 60 6.207 <0.001* antibacterial test from bacteriocin showed 40 8.153 20 9.633 that the smaller the bacteriocin Control (0) 10.021 concentration, the lower the ability of *p<0.001, significant bacteriocin to inhibit bacterial growth. The results of this study showed that L. The results showed the average number of plantarum bacteriocin filtrate isolated from P. aeruginosa bacteria at a concentration of dadiah did not have a bactericidal effect on 100% ie found 1.1 × 105 CFU/ ml, 80% 5 P. aeruginosa bacteria. This is because the concentration found 7.05 × 10 CFU/ ml, growth of P. aeruginosa bacteria is still 60% concentration found 1.61 × 106 CFU/ 8 found. ml, 40% concentration found 1.422 × 10 Bacteriocin is a metabolite CFU/ ml, 20% concentration found 4.3 × (extracellular) in the form of a protein that is 109 CFU/ ml and in the control there was 9 synthesized directly in the ribosome of a 1.05 × 10 CFU/ ml. In this study the bacterium and has a broad spectrum in minimum inhibitory concentration (MIC) inhibiting the growth of pathogenic bacteria. was determined from a decrease in the Bacteriocin can work on target bacteria in number of bacterial colonies to 90% of two stages, firstly through absorption on the controls. From the results of this study surface of bacterial cells, and secondly, found a decrease in the number of bacterial lethal effects through: (i) bacteriostatic colonies of more than 90% at a effect; (ii) bactericidal effect without cell concentration of 60% to 100% compared to lysis or (iii) with cell lysis. The mechanism controls. Conversely, at a concentration of of action of bacteriocin compounds against 20% to 40% a decrease in the number of bacteria is generally known through the bacteria is less than 90%. In the results of bond between bacteriocin and bacterial cell this study it was found that L. plantarum wall or membrane which can cause bacteriocin did not have a minimum instability in the cell membrane. This results bactericidal concentration against P. in the formation of holes or pores in aeruginosa. The MIC of bacteriocin L. bacterial cell membranes. [11] The formation plantarum against P. aeruginosa was of these pores will increase membrane determined at a concentration of 40%. permeability, disrupt the function of proton motive force (PMF) and cause the loss of DISCUSSION intracellular material from bacteria. The Determination of bacteriocin disruption of PMF will cause disruption in molecular weight is done through the SDS- the formation of energy in bacterial cells, PAGE method using acrylamide gel. The resulting in stunted cell growth and lead to function of determining bacteriocin
Load more

Recommended publications
  • Proceedings of International Buffalo Symposium 2017 November 15-18 Chitwan, Nepal
    “Enhancing Buffalo Production for Food and Economy” Proceedings of International Buffalo Symposium 2017 November 15-18 Chitwan, Nepal Faculty of Animal Science, Veterinary Science and Fisheries Agriculture and Forestry University Chitwan, Nepal Symposium Advisors: Prof. Ishwari Prasad Dhakal, PhD Vice Chancellor, Agriculture and Forestry University, Chitwan, Nepal Prof. Manaraj Kolachhapati, PhD Registrar, Agriculture and Forestry University, Chitwan, Nepal Baidhya Nath Mahato, PhD Executive Director, Nepal Agricultural Research Council, Nepal Dr. Bimal Kumar Nirmal Director General, Department of Livestock Services, Nepal Prof. Nanda P. Joshi, PhD Michigan State University, USA Director, Directorate of Research & Extension, Agriculture and Forestry Prof. Naba Raj Devkota, PhD University, Chitwan, Nepal Symposium Organizing Committee Logistic Sub-Committee Prof. Sharada Thapaliya, PhD Chair Prof. Ishwar Chandra Prakash Tiwari Coordinator Bhuminand Devkota, PhD Secretary Dr. Rebanta Kumar Bhattarai Member Prof. Ishwar Chandra Prakash Tiwari Member Prof. Mohan Prasad Gupta Member Prof. Mohan Sharma, PhD Member Matrika Jamarkatel Member Prof. Dr. Mohan Prasad Gupta Member Dr. Dipesh Kumar Chetri Member Hom Bahadur Basnet, PhD Member Dr. Anil Kumar Tiwari Member Matrika Jamarkatel Member Ram Krishna Pyakurel Member Dr. Subir Singh Member Communication/Mass Media Committee: Manoj Shah, PhD Member Ishwori Prasad Kadariya, PhD Coordinator Ishwori Prasad Kadariya, PhD Member Matrika Jamarkatel Member Rajendra Bashyal Member Nirajan Bhattarai, PhD Member Dr. Dipesh Kumar Chetri Member Himal Luitel, PhD Member Dr. Rebanta Kumar Bhattarai Member Nirajan Bhattarai, PhD Member Reception Sub-Committee Dr. Anjani Mishra Member Hom Bahadur Basnet, PhD Coordinator Gokarna Gautam, PhD Member Puskar Pal, PhD Member Himal Luitel, PhD Member Dr. Anil Kumar Tiwari Member Shanker Raj Barsila, PhD Member Dr.
    [Show full text]
  • Standarisasi Resep Tanak Dadiah Di Kenagarian Pakan Sinayan Kecamatan Banuhampu Kabupaten Agam
    i STANDARISASI RESEP TANAK DADIAH DI KENAGARIAN PAKAN SINAYAN KECAMATAN BANUHAMPU KABUPATEN AGAM RANI KURNIA PUTRI PROGRAM STUDI PENDIDIKAN KESEJAHTERAAN KELUARGA JURUSAN ILMU KESEJAHTERAAN KELUARGA FAKULTAS PARIWISATA DAN PERHOTELAN UNIVERSITAS NEGERI PADANG Wisuda Periode Maret 2017 ii i iii Standarisasi Resep Tanak Dadiah Di Kenagarian Pakan Sinayan Kecematan Banuhampu Kabupaten Agam Program StudiPendidikanKesejahteraanKeluarga FPP UniversitasNegeri Padang email: [email protected] Abstrak Penelitian ini bertujuan untuk menetapkan standar resep tanak dadiah, dan kualitas tanak dadiah. Jenis penelitian ini adalah penelitian deskriptif kualitatif dan kuantitatif dengan menggunakan metode campuran (Mixed Method). Penelitian ini dilakukan di Kenagarian Pakan Sinayan Kecamatan Banuhampu Kabupaten Agam dari tanggal 17 Januari 2016 sampai 1 Agustus 2016. Sumber data ada dua yaitu: sumber data kualitatif di peroleh dari masyarakat, sumber data kuantitatif di peroleh dari 5 orang panelis terbatas yang ahli membuat tanak dadiah di Nagari Pakan Sinayan. Teknik pengumpulan data kuantitatif adalah format angket uji organoleptik. Teknik analisa data kualitatif menggunakan tiga alur kegiatan yaitu: reduksi data, penyajian data, menarik kesimpulan dan teknik analisa data kuantitatif menggunakan rumus (Mx = Ʃ x / N). Berdasarkan penelitian kuantitatif dengan menggunakan angket hasil uji organoleptik standarisasi resep tanak dadiah yang telah dikonversikan dilanjutkan dengan uji organoleptik ditemukan kualitas dari tanak dadiah meliputi: berbentuk (bulat rapi), Warna (kuning), Aroma telur (beraroma telur) dan aroma bumbu (beraroma bawang merah dan bawang putih), Tekstur (lembut), rasa (dadiah, telur, dan gurih). Abstract This study aims to find a standard recipe tanak dadiah, and the quality of the tanak dadiah. This research is a qualitative and quantitative research using mixed methods (Mixed Method). This research was conducted in Kenagarian Pakan Sinayan Kecamatan Banuhampu Kabupaten Agam from the date of Januari 17, 2016 until August1, 2016.
    [Show full text]
  • FOOD PRODUCTION MANAGEMENT II OBJECTIVES at the End of This Lesson, Students Should Be Able to Demonstrate Appropriate Skills, A
    FOOD PRODUCTION MANAGEMENT II OBJECTIVES At the end of this lesson, students should be able to demonstrate appropriate skills, and show an understanding of the following: Meat Cooker Mutton and Lamb Beef and Veal Parks, Bacon, Ham and Gammon Game Poultry and Chicken INTRODUCTION In basic food preparation, meat is generally considered to be the flesh of any animal and includes beef, veal, lamb, and pork along with poultry, fish, and shellfish. Poultry and fish, however, often differ from the red meats in preparation and tests for doneness (rare, medium and well done). The word meat comes from the Old English word mete, which referred to food in general. The narrower sense that refers to meat, which does not include sea food, developed over the past few hundred years and has religious influences. Meat, especially beef, is prepared in many ways, as steaks in stews, fondue, or as dried meat. It may be ground then formed into patties (as hamburgers or croquettes), loaves, or sausages, or used in loose form (as in "sloppy Joe" or Bolognese sauce). Some meat is cured by smoking, pickling, preserving in salt or brine (see salted meat and curing). Other kinds of meat are marinated and barbecued, or simply boiled, roasted, or fried. Meat is generally eaten cooked, but there are many traditional recipes that call for raw beef, veal or fish. Meat is often spiced or seasoned, as in most sausages. Meat dishes are usually described by their source (animal and part of carcass) and method of preparation. Meat is a typical base for making sandwiches.
    [Show full text]
  • Naskah1502852714.Pdf
    All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. LIPI Press © 2016 Indonesian Institute of Sciences (LIPI) Research Center for Biotechnology Cataloging in Publication Exploring Indonesian Microbial Genetic Resources for Industrial Application/Endang Sukara and Puspita Lisdiyanti (Eds.).–Jakarta: LIPI Press, 2016. xii + 221 hlm.; 14,8 x 21 cm ISBN 978-979-799-864-6 1. Microbes 2. Industrial application 3. Indonesia 660.62 Copy editor : Martinus Helmiawan Proofreader : Noviastuti Putri Indrasari and Sarwendah Puspita Dewi Layouter : Nur Aly and Rahma Hilma Taslima Cover designer : Dhevi E. I. R. Mahelingga First Edition : December 2016 Published by: LIPI Press, member of Ikapi Jln. Gondangdia Lama 39, Menteng, Jakarta 10350 Phone: (021) 314 0228, 314 6942 Fax.: (021) 314 4591 E-mail: [email protected] LIPI Press @lipi_press Contents Editorial Note ..................................................................................................... vii Foreword .............................................................................................................. ix Preface .................................................................................................................. xi Prologue:
    [Show full text]
  • YOGURT from Cultures for Health
    YOGURT from Cultures for Health a Where Healthy Food Starts guide Yogurt © 2013 Cultures for Health 2 | P a g e YOGURT from Cultures for Health Disclaimer The ideas, concepts, and opinions expressed in this book are intended to for educational purposes only. This book is provided with the understanding that authors and publisher are not rendering medical advice of any kind, nor is this book intended to replace medical advice, nor to diagnose, prescribe, or treat any disease, condition, illness, or injury. It is imperative to use good judgment when consuming yogurt and to never consume any yogurt that looks, tastes, or smells unpleasant. Further, before consuming yogurt or any other fermented or cultured food, you should receive full medical clearance from a licensed physician. Author and publisher claim no responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the material in this book. Copyright Copyright © 2013 by Cultures for Health. All rights reserved. Except as permitted under the United States Copyright Act of 1976, reproduction or utilization of this work in any form or by any electronic, mechanical, or other means, now known or hereafter invented, including xerography, photocopying, and recording, and in any information storage and retrieval system, is forbidden without written permission of Cultures for Health. Publisher: Cultures for Health 807 N. Helen Avenue Sioux Falls, SD 57104 800-962-1959 605-231-4239 (fax) www.culturesforhealth.com For more information on making yogurt or other cultured and fermented foods, please visit culturesforhealth.com.
    [Show full text]
  • RAHMI SRI INTAN MARDHATILLAH-FEB.Pdf
    ANALISIS FAKTOR-FAKTOR YANG MEMPENGARUHI PURCHASE INTENTION WISATAWAN PADA BISNIS KULINER DI KAWASAN WISATA HALAL DI BUKITTINGGI SKRIPSI Diajukan untuk Memenuhi Persyaratan Memperoleh Gelar Sarjana Ekonomi (S,E.) Oleh : Rahmi Sri Intan Mardhatillah NIM : 11160860000020 JURUSAN EKONOMI SYARIAH FAKULTAS EKONOMI DAN BISNIS UNIVERSITAS ISLAM NEGERI SYARIF HIDAYATULLAH JAKARTA 1441 H / 2020 ANALISIS FAKTOR-FAKTOR YANG MEMPENGARUHI PURCHASE INTENTION WISATAWAN PADA BISNIS KULINER DI KAWASAN WISATA HALAL DI BUKITTINGGI SKRIPSI Diajukan Untuk Memenuhi Persyaratan Memperoleh Gelar Sarjana Ekonomi (S,E.) Oleh : Rahmi Sri Intan Mardhatillah NIM : 11160860000020 Di Bawah Bimbingan: Pembimbing Dr. Sofyan Rizal, M.Si. NIP. 197604302011011002 JURUSAN EKONOMI SYARIAH FAKULTAS EKONOMI DAN BISNIS UNIVERSITAS ISLAM NEGERI SYARIF HIDAYATULLAH JAKARTA 1441 H / 2020 M iii LEMBAR PENGESAHAN UJIAN KOMPREHENSIF Hari ini Jumat tanggal 06 bulan Maret Tahun Dua Ribu Dua Puluh telah dilakukan Ujian Komprehensif atas mahasiswa: 1. Nama : Rahmi Sri Intan Mardhatillah 2. NIM : 11160860000020 3. Jurusan : Ekonomi Syariah 4. Judul Skripsi : Analisis Faktor-faktor yang Mempengaruhi Purchase Intention Wisatawan pada Bisnis Halal di Kawasan Wisata Halal di Bukittinggi Saya mencermati dan memperhatikan penampilan dan kemampuan yang bersangkutan selama proses ujian komprehensif, maka diputuskan bahwa mahasiswa tersebut di atas dinyatakan lulus dan diberi kesempatan untuk melanjutkan ke tahap Ujian Skripsi sebagai salah satu syarat untuk memperoleh gelar Sarjana Ekonomi pada Jurusan Ekonomi Syariah Fakultas Ekonomi dan Bisnis Universitas Islam Negeri Syarif Hidayatullah Jakarta. Jakarta, 06 Maret 2020 1. Dr. Nofrianto, S.Ag, M.Ag. (________________________) NIP. 197611112003121002 Penguji 1 2. Rr. Tini Anggraeni, S.T, M.Si. (________________________) NIP. 2010088001 Penguji 2 iv LEMBAR PENGESAHAN UJIAN SKRIPSI Hari ini Senin, tanggal 19 bulan Oktober tahun Dua Ribu Dua Puluh telah dilakukan Ujian Skripsi atas mahasiswa: 1.
    [Show full text]
  • Traditional Fermented Buffalo Milk of Minangkabau
    beverages Review Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau Marcellus Arnold , Yolanda Victoria Rajagukguk and Anna Gramza-Michałowska * Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Pozna´n University of Life Sciences, Wojska Polskiego 31, 60-624 Pozna´n,Poland; [email protected] (M.A.); [email protected] (Y.V.R.) * Correspondence: [email protected]; Tel.: +48-61-848-7327 Abstract: Dadih or dadiah is traditional fermented buffalo milk of Minangkabau, which occurs spontaneously. Dadih is commonly served as ampiang dadih, or other dishes. The microbiota found in dadih are dominated by lactic acid bacteria, and yeasts are also found. The lactic acid bacteria provide functional value, such as antimicrobial, hypocholesterolemic, antimutagenic, antioxidant, and immunomodulatory properties, as well as being the source of γ-aminobutyric acid (GABA) as an anti-stress agent and folate. Nevertheless, many challenges were observed in dadih production, including the limitation of buffalo milk production due to decreasing populations of buffalo in the last two decades, unstandardized dadih production due to the spontaneous fermentation in natural bamboo tubes, and safety problems as no heat treatment is applied in the production of dadih. These problems impede the development of dadih production, thus is it important to improve buffalo Citation: Arnold, M.; Rajagukguk, cultivation through artificial insemination programs, using different types of milk and pasteurization Y.V.; Gramza-Michałowska, A. processes in dadih production, and incubator development to accelerate the fermentation period. Characterization of Dadih: Traditional Fermented Buffalo Milk of Keywords: dadih; buffalo milk; lactic acid bacteria; fermentation; health value; traditional food Minangkabau.
    [Show full text]
  • The Effect of Dadiah Feeding of Breastfeeding Women with Normal Flora of Digestive Tract
    The Effect of Dadiah Feeding of Breastfeeding Women With Normal Flora of Digestive Tract Netti Suharti 1, Linosefa 2, Asih Kumala 3, Eva Chundrayetti 4, Andani Eka Putra 5 {[email protected] 1} Department of Microbiology, Faculty of Medicine, Universitas Andalas Padang, Indonesia 1,2,5 , Biomedical Science Graduate Program, Faculty of Medicine, Universitas Andalas Padang, Indonesia 3, Department of Pediatrics, Faculty of Medicine, Universitas Andalas Padang, Indonesia 4 Abstract. Dadiah is a fermented buffalo milk product containing many potential lactic acid bacteria as probiotics. Lactic acid bacteria and their derivative products can prevent the onset of various diseases such as spur health and heart work, good food to increase stamina and endurance, prevent colon cancer and improve intestinal microflora. The objective of this research is to see the effect of giving dadiah in the form of ice cream to the growth of L. plantarum in infant gastrointestinal tract. The study was conducted on 28 breastfeeding mothers who were divided into two groups with the same proportion, i.e. mothers who received dadiah ice cream and not. Interventions were performed for 1 month, and analysis was performed on the infant's feces. DNA isolated from feces and L. Plantarum concentrations were analyzed using real-time PCR. The standard curve is designed to get the concentration of bacteria appropriately. Data analysis using SPSS version 20.0, numerical data were analyzed by using independent T-test and dependent T- test. P-value of <0.05 was considered statistically significant. The results showed that the mean intestinal microflora of the infant before the dadiah ice cream was given was 4.2 x 107 CFU / gram and after the dadiah ice cream was 8.6 x 108 CFU / g (p <0.05) while in the control group, the mean L.
    [Show full text]
  • Indonesian Dadih
    14 INDONESIAN DADIH INGRID SURYANTI SURONO Contents 14.1 Introduction 377 14.2 Product Description of Dadih 379 14.3 Nutrition Profile of Dadih 381 14.4 Important Factors and Physicochemical Changes during Dadih Fermentation 382 14.4.1 Fresh Raw Buffalo Milk 383 14.4.2 Natural LAB 383 14.4.3 Indigenous Enzymes 385 14.4.4 Bamboo Tubes as Container of Dadih Product 386 14.4.5 Biochemical Changes during Buffalo Milk Fermentation 387 14.4.5.1 Carbohydrate 387 14.4.5.2 Protein 388 14.4.5.3 Lipids 388 14.4.5.4 Flavor Compounds 388 14.4.5.5 Cell Mass 388 14.6 Probiotic Properties of LAB Isolated from Dadih 389 14.6.1 Probiotic Properties of LAB Strains from Dadih 389 14.6.2 Novel Probiotics 392 14.7 Dadih Probiotic for Human Health Promotion 393 14.7.1 Immune System and Nutritional Status 393 14.8 Concluding Remarks 395 References 395 14.1 Introduction Indonesia is the largest archipelago blessed with one of the rich- est mega-biodiversities on the globe, rich in ethnic and cultural diversities, and also home to one of the most diverse cuisines and 377 378 FERMENTED MILK AND DAIRY PRODUCTS traditional fermented foods. Dadih is an Indonesian traditional fermented milk produced and consumed by the West Sumatran Minangkabau ethnic group of Indonesia as one of the characteris- tic traditional foods of Minangkabau culture. Native people named it as dadiah, and it is a very popular dairy product in Bukittinggi, Padang Panjang, Solok, Lima Puluh Kota, and Tanah Datar (Surono and Hosono 1996).
    [Show full text]
  • Rebaudioside X to Provide Sweetness Enhancement Rebaudiosid X Für Intensivere Süsse Rébaudioside X Pour Accentuer La Sucrosité
    (19) TZZ¥Z___T (11) EP 3 019 197 B1 (12) EUROPEAN PATENT SPECIFICATION (45) Date of publication and mention (51) Int Cl.: of the grant of the patent: A61K 47/36 (2006.01) C07H 15/24 (2006.01) 28.08.2019 Bulletin 2019/35 A23L 2/60 (2006.01) A23L 27/30 (2016.01) (21) Application number: 14822472.8 (86) International application number: PCT/US2014/046499 (22) Date of filing: 14.07.2014 (87) International publication number: WO 2015/006763 (15.01.2015 Gazette 2015/02) (54) REBAUDIOSIDE X TO PROVIDE SWEETNESS ENHANCEMENT REBAUDIOSID X FÜR INTENSIVERE SÜSSE RÉBAUDIOSIDE X POUR ACCENTUER LA SUCROSITÉ (84) Designated Contracting States: (74) Representative: Dehns AL AT BE BG CH CY CZ DE DK EE ES FI FR GB St. Bride’s House GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO 10 Salisbury Square PL PT RO RS SE SI SK SM TR London EC4Y 8JD (GB) (30) Priority: 12.07.2013 US 201361845812 P (56) References cited: 25.09.2013 US 201314036654 WO-A1-2013/092657 WO-A1-2013/096420 WO-A1-2013/096420 WO-A2-2013/022989 (43) Date of publication of application: US-A1- 2008 102 162 US-A1- 2009 004 360 18.05.2016 Bulletin 2016/20 US-A1- 2010 092 638 US-A1- 2011 160 311 US-A1- 2011 160 311 US-A1- 2013 064 955 (73) Proprietor: The Coca-Cola Company US-A1- 2013 136 839 Atlanta, GA 30313 (US) • MASAYA OHTA: "Characterization of Novel (72) Inventors: Steviol Glycosides from Leaves of Stevia • PRAKASH, Indra rebaudiana Morita", J.
    [Show full text]
  • Lactococcus Lactis Subsp
    Analysis of Microbiota in, and Isolation of Nisin-Producing Lactococcus lactis subsp. lactis Strains from, Indonesian Traditional Fermented Milk, Dadiah 2017, September SUKMA Ade Graduate School of Environmental and Life Science (Doctor’s Course) OKAYAMA UNIVERSITY 1 Contents. Contents. ........................................................................................... 2 List of Figures ................................................................................... 5 List of Tables .................................................................................... 7 I. GENERAL INTRODUCTION ................................................ 8 II. Analysis of Microbiota Community Structure in Traditional Fermented Milk Dadiah ..................................... 20 ABSTRACT .................................................................................................. 20 1. INTRODUCTION ................................................................................... 21 2. MATERIALS AND METHODS ............................................................ 21 A. Dadiah samples, purification of bacterial genome DNA the samples and amplification of 16S ribosomal RNA gene from bacterial genome DNA .................................................................. 21 B. Deep sequencing and data analysis. .............................................. 23 3. RESULTS ................................................................................................ 24 4. DISCUSSION .........................................................................................
    [Show full text]
  • PENGEMBANGAN DADIH SEBAGAI PANGAN FUNGSIONAL PROBIOTIK ASLI SUMATERA BARAT Improvement of Dadih As an Indigenous Probiotic Functional Food of West Sumatra
    20 J. Litbang Pert. Vol. 32 No. 1 Maret 2013: ....-.... J. Litbang Pert. Vol. 32 No. 1 Maret 2013: 20-29 PENGEMBANGAN DADIH SEBAGAI PANGAN FUNGSIONAL PROBIOTIK ASLI SUMATERA BARAT Improvement of Dadih as an Indigenous Probiotic Functional Food of West Sumatra Sri Usmiati1 dan Risfaheri2 1Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian Jalan Tentara Pelajar No. 12, Bogor 16114 Telp. (0251) 8321762, 8350920, Faks. (0251) 8321762 E-mail: [email protected] 2Balai Pengkajian Teknologi Pertanian Kepulauan Bangka Belitung Jalan Mentok Km. 4, Pangkalpinang Telp. (0717) 421797, Faks. (0717) 421797 e-mail: [email protected] Diajukan: 18 Januari 2012; Disetujui: 6 Desember 2012 ABSTRAK functional probiotic, good quality and competitive dadih. Based on the benefits of dadih as indigenous functional food of West Sumatra, Dadih merupakan salah satu jenis susu fermentasi tradisional asli improvement of production technology is needed to further increase its quality, economic value and its role in socioculture of Sumatera Barat dan berpotensi dikembangkan sebagai salah satu pangan fungsional sumber probiotik. Dadih dibuat dari susu kerbau, West Sumatra community. namun penggunaan susu kerbau sebagai bahan baku dadih perlu Keywords: Dadih, fermented milk, functional food, probiotic, dipertimbangkan seiring makin menurunnya populasi kerbau di West Sumatra Indonesia. Untuk itu, perlu dicari bahan baku alternatif penggan- tinya, antara lain susu sapi yang dimodifikasi melalui penguapan. Proses fermentasi secara alamiah dalam produksi dadih melibatkan PENDAHULUAN berbagai jenis mikroba yang berasal dari alam. Kendala dalam fermentasi alamiah adalah sulit mengatur kondisi proses untuk usu merupakan bahan pangan yang mengandung menghasilkan dadih yang kualitasnya konsisten. Introduksi bakteri nutrisi lengkap dan cukup untuk memenuhi asam laktat probiotik sebagai starter serta penggunaan bahan S kebutuhan gizi manusia.
    [Show full text]