Lactid Acid Bacteria Research Articles

Potensi Bakteri Asam Laktat (BAL) Dari Jus Tempe Sebagai Kandidat Probiotik

<p><strong>Tempeh is a substrate that can be metabolized by Lactic Acid Bacteria (BAL) so that it can be used to maintain the balance of intestinal microflora. BAL belongs to non-pathogenic bacteria that produce lactic acid as the main end product. The probiotic property of BAL contained in tempeh juice with the addition of dates and skim milk need to be tested biochemically. This study aims to measure the BAL potential of tempeh juice as probiotic candidate. The total BAL measurement is carried out by counting the <em>Total Plate Count</em> (TPC). The method is carried out using macroscopic, microscopic and biochemical characteristics (catalase test, salt content resistance test, and acid pH resistance test). The data is descriptively presented using figures and tables. This method obtained a total BAL of 9.6 x 10<sup>6</sup> cfu/ml, which meets</strong> <strong>the requirement for growing probiotics of at least 10<sup>6</sup> cfu/ml. Macroscopic characterization shows colonies in the form of rounds</strong>, <strong>flat edges, convex elevations, and around the colony there was a clear zone. Microscopic characterization obtained four isolates that are Gram-positive, catalase negative, resistant to salt content of 5% and 6.5% and able to grow at pH 2.5 and 3. Based on this study, four isolates were found to have the potential to be probiotic candidates.</strong><strong></strong></p><p><strong><em>Keywords</em></strong> – <em>Dates</em>, <em>Lactid Acid Bacteria, Skim Milk, Tempeh, Probiotic</em></p>

Isolasi dan Identifikasi Molekuler Bakteri Asam Laktat pada Dadih dengan Menggunakan Gen 16S rRNA

Dadih is a food product that is naturally fermented from buffalo milk which contains lactid acid bacteria. Determination of the genus or species of bacteria can be identified molecularly. Bacteria can be identified by phenotype and genotype. This study aims to determine the genus or species of lactic acid bacteria in dadih. Identification of lactic acid bacteria was carried out by isolating lactic acid bacteria from the dadih, then isolating the chromosomal DNA of bacterial isolate that had been obtained. Gene of 16S rRNA was amplificated using the Polymerase Chain Reaction (PCR) method with forward BactF1 and reverse UniB1 primers. The PCR amplicon was sequenced using the Dideoxy-Sanger method with a forward BactF1 primer. Sequencing data was read with the BioEdit program. The size of the 16S rRNA gene fragment obtained was 1040 bp. Analysis of the nucleotide base sequence of the 16S rRNA gene fragment showed that the isolate UBC-DTK-02 belonged to the Enterococcus genus and Enterococcus faecalis spesies.

The Potencial of Bamboo Shoot for Health

Bamboo is naturel mixture because it can survive in many habitats and belongs to the order of angiosperms monocots. There are around 1200 – 1500 species of bamboo in the world that grow in hilly areas but do not grow in alkaline, desert and rice fields. Bamboo shoots can be processed into food and even herbal and traditional medicines. Bamboo shoots are a sourece of fiber that can be used as a nutraceutical. Bamboo shoots contain as much as 2.23 – 4.20 gfiber in 100 wet weights in the form of flour, thin slices and capsules. Dendrocalamus asper bamboo shoot flour, Bambusa tuldoides and Bambusa vulgaris with air content < 10 g /100, protein, lipid and ash content< 3 g /100 g and can obtain mineral content > 60 g /100g. Bamboo shoots are a good source of dietary fiber. This review supports the increasing benefits of bamboo shoots in the supports the increasing benefit in the health world to prevent an increase in blood sugar, as antihypertention, and antihyperuresemia. Bamboo shoots can be processed into fermented products containing Lactid Acid Bacteria (BAL) which are beneficial for intestinal microflora which are recommended as probiotics.

Soft Cheese Yield, Flavor, Taste, Overall Texture Made of Cow’s Milk Added Rennet and Lactid Acid Bacteria Yoghurt Biokul

Cheese is a product of milk, mostly imported from other countries. Therefore it is very important to develop using locally available materials. This study was conducted to compare the effects of a given treatment. Soft cheese composition made from cow's milk using direct pickling techniques. This research used fresh cow's milk from Lampung State Polytechnic, LAB starter from “biokul” brand and rennet as a coagulant. The treatment consisted of 2 treatments, namely making cheese with the addition of rennet and adding rennet + starter LAB. The variables measured were yield, aroma, taste, and overall appearance. The results showed that the direct acidification technique using the LAB starter is feasible for use in the process of making soft cheese from cow's milk. The advantage of this technique is that it is fast, easy and cheap. The yield and composition of soft cheese from cow's milk varies depending on the treatment at the time of cheese making. To produce soft cheese with high yield, good aroma, taste, and overall appearance, it is recommended to use the rennet + starter LAB treatment.

Antioxidant activity and chemical characteristics in egg albumen fermented by lactid acid bacteria

Research on fermentation time and the addition of milk powder to egg albumen is still limited. The purpose of this study was to determine the antioxidant activity and chemical characteristics of fermented egg albumen using different levels of full cream milk powder and different microbial fermentation times. This study used a completely randomized factorial pattern design, 4 x 5 treatments with 4 replications. Research materials include egg albumen, full cream milk powder and mixed Lactic Acid Bacteria (L. bulgaricus, L.achidopillus, and Streptococcus thermopillus). The research treatments were the addition of powdered milk in different level (%) including, 0, 2, 4 and 6. Fermentation times were 0, 12, 24, 36, and 48 h, respectively. The results showed that the addition of powdered milk in different level and fermentation time had no significant effect on the antioxidant activity. The addition of different-level powdered milk was not significant on the glucose content and total protein, but it was very significant (P<0.01) on water content. The fermentation time had a very significant effect (P<0.01) on glucose levels and total protein, but it had no significant effect on the water content of albumen fermentation. Antioxidant activity did not change during the fermentation time and the addition of different-level milk powder. The 24 h fermentation time could reduce the total protein and glucose levels of egg albumen. Adding 2% milk powder could reduce the water content of egg albumen fermentation.

Quality improvement of fermented wheat pollard with addition of vitamin minerals seen from potential hydrogen content, total lactic acid bacteria and total yeast

The research aim was to examine the quality improvement of fermented wheat pollard with addition of vitamin and minerals. Research material consists of wheat pollard, aquades, fermented cabbage waste, vitamin and minerals. Research method begins with smooth the cabbage waste and added 8% salt and 6,7% molasses from the weight of fresh cabbage, then fermented during 6 days. Fermented cabbage waste was then mixed with wheat pollard which has been preheated at temperature 121°C during 15 minutes and mixed with minerals as much 0; 2,5; 5; 7,5 and 10%, afterwards fermented during 4 days. Research design was with the parameters of potential hydrogen and total lactid acid bacteria using a complete random pattern design with 5 treatments and 3 repetitions, while the parameters total yeast was using descriptive methods. Result of research indicated that potential hydrogen was non significant (p<0,05) in all treatment, total lactid acid bacteria was non significant (p<0,05) in all treatment, while the highest total yeast was with the population 3x105 CFU/ml with type of Saccharomyces cerevisiae. The conclusion of research was the wheat pollard fermented with addition of vitamin and minerals had no impact on the potential hydrogen aspects and the total lactic acid bacteria produced, but there was a growing yeast.

Heating Effect on Rumen Digestion of Protein Feeds Fermented by Lactid Acid Bacteria

This study aimed to measure the in vitro digestibility of protein feeds as a product of Lactic acid bacteria (LAB) fermentation with different levels of molasses addition and incubation time. The LAB fermentation of protein feeds experiment had treatments given in the form of addition of molasses with levels of 0%, 3%, and 5% as well as at different incubation times of 0, 1, and 2 weeks. The best result of LAB fermentation was then protected from the rumen digestion by a heating treatment, carbohydrate, and fat addition. The parameter observed includes levels of pH and lactic acid production for LAB fermentation of protein feeds experiment and dry matter (DMD), organic matter (OMD), and crude protein digestibility (CPD) for protected rumen digestion experiment. Result showed that the lowest pH were 4.65±0.02, reached at the treatment with one week incubation (p<0.05) and 0% molasses addition (p<0.05). The highest lactic acid content were 1.82±0.10 mg/g fermentation feed based on treatment one weeks incubation (p<0.05) and 0% molasses addition (p>0.05). The highest content of protein showed at the treatment with two weeks incubation (p>0.05) and 5% molasses addition (p<0.05). Heating treatment had no significant compared to control, with the result respectively DMD 42.48±4.08%; 38.62±6.31%, OMD 53.21±4.74%; 49.71±5.62%, and CPD 38.15±4.71%; 34.88±2.72% (p>0.05). Fermentation could improve the nutrient quality of concentrate, but further research is needed to find ways to protect fermented concentrate.

KAJIAN KONSENTRASI INOKULUM RAGI TERHADAP SIFAT KIMIA DAN BAKTERI ASAM LAKTAT TEMPE KACANG GUDE (Cajanus cajan, L) (Studi on Chemical Properties Yeast Inoculum Concentration and Lactid Acid Bacteria of Pigeonpea Tempeh)

ABSTRACTGenerally, tempeh is made from soybean, but low production of soybean in Indonesia bringing ongovernment have to import its. Soybean import 70% approximated from United State constitutetransgenic soybean which apprehensived have negative effect for health. Indonesia has so manylocal legume such as pigeon pea (Cajanus cajan (L.) Millsp.). That could be used as soy beansubstitute as raw material of tempeh. This study aimed to determine the effect of inoculumconcentration pigeonpea beans right to quality and chemical properties of lactid acid bacteriatempeh produced during the fermentation proces. It can be concluded that the inoculumconcentration of 2,50 g/kg of material, can increase levels of the amino nitrogen of 1,582 %, andcan inhibit the growth of lactid acid bacteria. It is also recommended for further research conducedon the long soaking, soaking place, and fermentation time is right to improve the quality ofpigeonpea beans tempeh produced.Keywords : Concentration of the inoculum, lactid acid bacteria, and tempeh pigeonpea

Fermentation quality of Pennisetum purpureum cv. Mott ensiled with Lactobacillus plantarum and sugarcane molasses in tropic

Fermentation quality of Pennisetum purpureum (Schumach) cv. Mott ensiled with Lactobacillus plantarum [(Orla-Jensen) Bergey et al.] and sugarcane molasses in tropical condition was evaluated. Approximately 100 g portion of wilted material chopped into 20 mm lengths packed into plastic film bags and sealed with a vacuum sealer. T0 was untreated silage, T1 silage with 50 μL L. plantarum without molasses, and T2, T3, and T4 treated silage with 50 μL L. plantarum and 1 %, 2 %, and 3 % molasses respectively. The bag silos were stored in room temperature (average 25 °C) for 30 d of incubation. This study showed the chemical characteristics were not significantly differ among treatments, eventhough T3 and T4 showed higher organic matter (OM) and water soluble carbohydrate (WSC) contents, meanwhile the highest crude protein (CP) was reached in T3. In general, molasses increased population of lactid acid bacteria (LAB) and decreased pathogen (coliform and aerob bacteria). The favour pH for silages (< 4) were only reached in addition 2 % and 3 % of molasses. It could be concluded that in tropical condition, L. plantarum it self could not improve silage quality. Addition 1 % to 3 % molasses improved silage quality, so that molasses were needed to improve fermentation quality of the grass silage with L. plantarum inoculation.

Isolation and screening of lactic acid bacteria from grasshopper gut as novel probiotic candidates to digest cellulose polymer

The nutritional needs are the primer need in the earth. Various solution of food security problem such as GMO product and chemical fertilizer, are still not effective to clear it because the global warming annualy reported may cause to the crop failures. In addition, the amount of carbohydrate that can be adsorbed by human body is less. The Cellulose is one of the carbohydrate that human can not adsorb to get glucose. Grasshopper can digest the cellulose of grass because there are bacteria live in their organs to produce the enzyme. The bacteria that have an ability giving advantage in the body are known as probiotic. However, the development of this function has became a great attention. The aim is obtaining grasshopper gut bacteria caracterized as lactic acid bacteria potential as novel probiotic to produce cellulase for human digestion. Methods used are; Isolation of grasshopper gut bacteria, Purification and screening modificated of novel probotic candidates. The bacteria were screened by using modificated medium to detect the enzyme activity and pathogenic possibility as well as SP-SDS method to enumerate the tolerance of the bacteria after treatment in the period. The result shows that two bacteria strains of grasshopper gut bacteria are capable to break down the cellulose in the screening process. The bacteria was also caracterized as the lactid acid bacteria. The activity of gamma haemolytic of the bacteria shows the non-pathogenic property on blood. Bile salt and acid pH condition for 48 hour period was tested on the bacteria shows the high tolerance of life in the digestion. In conclusion, there are strain of grasshopper gut bacteria can be used as novel probiotic candidate to digest cellulose as solution of food security.

EFISIENSI PAKAN, PERTUMBUHAN, KELANGSUNGAN HIDUP DAN RESPON IMUN IKAN PATIN (Pangasius sp.) YANG DIBERI PAKAN BERSINBIOTIK

ABSTRACTSynbiotic is a combination of probiotics and prebiotics can improve the feed efficiency, growth, survival and BAL population of fish. The purpose of this research was to know the effect of synbiotic feed to feed efficiency, growth, survival and immune response of catfish. This research conducted on October to December 2016 in Laboratorium Dasar Perikanan, Departement of Budidaya Perairan, Faculty of Agriculture, Sriwijaya University. The method used in the research is Completely Randomized Design (CRD) with six treatments and three replications. Catfish with synbiotic feed that treatment with the addition of commercial feed with synbiotic P0 (Control), P1 (2.5 ml Prebiotics + Probiotics 6 ml /kg), P2 (5.0 ml Prebiotics + Probiotics 6 ml /kg), P3 (7.5 ml Prebiotics + Probiotics 6 ml /kg), P4 (10.5 ml Prebiotics + Probiotics 6 ml /kg) and P5 (12.5 ml Prebiotics + Probiotics 6 ml /kg) for 30 days. The observed parameters were feed efficiency, growth, survival, BAL populations in the gut and clinical symptoms after challenge test. The results showed that provision addition of synbiotic in feed give significant effect to feed efficiency, growth and survival of catfish. The treatment P2 with synbiotic feed (5.0 ml Prebiotics + 6 ml Probiotics /kg) gives the feed efficiency (39,27%), the highest growth of weight (4.38 g), the highest growth of length (1.74 cm), the survival (97.78%), LAB (Lactid Acid Bacteria) population (3.51 x 104 CFU.mL-1) and survival after test challenge with A. hydrophila (86.67%). Keywords: Sinbiotic, Pakan, Pangaius sp, Aeromonas hydrophila

Effects of Liquid Probiotics (Lactobacillus sp.) on Microflora Balance, Enzyme Activity, Number and Surface Area of the Intestinal Villi of Broiler

The aims of this study were to determine the effects of probiotic liquid as feed additive on productivity, microflora balance, enzym activity, number and surface of intestinal villi of broiler. This study was used experimental method with Completely Randomized Design (CRD) on 144 Day Old Chicks (DOC) Lohman strain, which divided into 4 treatment groups and 6 replications. The treatment was the basal feed without the addition of liquid probiotic (P0); basal feed with 0,2 v/w liquid probiotic (P1); basal feed with 0,4 v/w liquid probiotic (P2) and basal feed with 0,6 v/w liquid probiotic (P3). Liquid probiotic containing composition of Lactobacillus sp. 1,4x10 10 cfu/mLl. Data were analyzed using a CRD followed by the Duncan Multiple Range Test. The results showed that liquid probiotic ( Lactobacillus sp.) as food additive give the significant effect (P 0,05) to protease and lipase activity. It`s showed significant effect (P<0,01) to total plate count (TPC) of lactid acid bacteria, Salmonella sp., Eschericia coli , surface of intestinal villi.. The result were concluded that the higher concentration of liquid probiotics in feed the higher microflora balance, protease and lipase activity, number and surface of intestinal villi. Decreasement of Salmonella sp. and Eschericia coli TPC. As suggestion, a liquid probiotics ( Lactobacillus sp.) 0.6 v/w in feed can produce the higher performance. Keywords: broilers, intestinal characteristics, liquid probiotic

Microbiological hazards at several stages of production and distribution of cooked sausages

Fifty one (51) samples of several types of cooked sausage paste, prepared by two meat factories in N. Greece were examined. TPC of these samples ranged between 5,3-6,3 Log10CFU/g. Coliforms were regularly present reaching populations of 93-&gt;2.400 MPN/g and lactic acid bacteria ranged between 5-6,3 Log10CFU/g. L. monocytogenes was detected in 56 and 38,4% of the samples collected in each factory. E. coli was detected in 20 and 16,6%, and Salmonella spp in 12 and 16,6% respectively. Neither pathogens nor coliforms were detected in 51 samples of cooked sausages originated from the same pastes examined before. No recovery of any injured cells of the pathogenic bacteria and coliforms was observed after their storage at 4°C for 20 days. TPC of the cooked sausage samples, after thermal treatment, ranged between 3-4,7 Log10CFU/g and consisted mainly of lactic acid bacteria (range &lt;2-4,5 Log10CFU/g) and sporeformers (range 3-4,5 Log10CFU/g). After 20 days storage at 4°C the TPC and lactid acid bacteria counts of the cooked sausages, increased by &lt;1 Log. We also examined 16 surface and center samples of cooked sausages and meat products without casings, consisting of big meat pieces (bacon, smoked ham,etc). Surface TPC ranged between 5-5,3 Log10CFU/g and from the center of the meats they ranged between 2-3,5 Log1 0CFU/g. Coliforms, E. coli, L. monocytogenes and Salmonella spp were not detected. Lactic acid bacteria were the main flora. Furthermore we examined surface samples of cooked meat products, without casings, during several stages following thermal treatment and up to storage for 24 h at 4° C, without any protective package. TPC immediately after thermal treatment were &lt;2 Log^CFU/g, after cooling with water increased they increased at 3 Log10CFU/g and remained the same during the following 24 h storage at 4°C. Coliforms were detected in the stored products. Their populations exceeded 2.400 MPN/g on the surface of the samples after storage for a few days at 4°C. It is assumed that the flora on the surface of these products originated from the environment and the cooling water. Finally we examined 69 samples from surfaces of the slicing and packaging equipment of cooked meat products in 3 meat factories and 28 samples from 12 super markets. L. monocytogenes was detected in 6 and 14,2% of the samples that originated from the slicing blades in the factories and super markets respectively. The results of this study underline the importance of GMP for the prevention of contamination of cooked sausages with pathogens and the control of the growth of the spoilage bacteria population which minimize the self life of these products. This is especially true after thermal treatment during peeling and slicing.

Correlation of concentration of modified cassava flour for banana fritter flour using simple linear regression

The purpose of this study was to determine the correlation of different concentrations of modified cassava flour that was processed for banana fritter flour. The research method consists of two stages: (1) to determine the different types of flour: cassava flour, modified cassava flour-A (using the method of the lactid acid bacteria), and modified cassava flour-B (using the method of the autoclaving cooling cycle), then conducted on organoleptic test and physicochemical analysis; (2) to determine the correlation of concentration of modified cassava flour for banana fritter flour, by design was used simple linear regression. The factors were used different concentrations of modified cassava flour-B (y1) 40%, (y2) 50%, and (y3) 60%. The response in the study includes physical analysis (whiteness of flour, water holding capacity-WHC, oil holding capacity-OHC), chemical analysis (moisture content, ash content, crude fiber content, starch content), and organoleptic (color, aroma, taste, texture). The results showed that the type of flour selected from the organoleptic test was modified cassava flour-B. Analysis results of modified cassava flour-B component containing whiteness of flour 60.42%; WHC 41.17%; OHC 21.15%; moisture content 4.4%; ash content 1.75%; crude fiber content 1.86%; starch content 67.31%. The different concentrations of modified cassava flour-B with the results of the analysis provides correlation to the whiteness of flour, WHC, OHC, moisture content, ash content, crude fiber content, and starch content. The different concentrations of modified cassava flour-B does not affect the color, aroma, taste, and texture.

Produksi Asam Laktat dan Pola Pertumbuhan Bakteri Asam Laktat dengan Pemberian Dosis Rendah Propolis &lt;i&gt;Trigona&lt;/i&gt; spp asal Pandeglang Indonesia

Propolis is known to have an antimicrobial activity and can prevent various diseases. Propolis consumption is feared to have negative impact on the activity of digestive lactid acid bacteria (LAB). The aim of this research was to examine the effect of propolis on the growth and lactic acid production of three LAB. Ethanol Extraction Propolis (EEP) concentrations examined were control, eep and X propolis 0% (control), 0.2%, 0.6%, 1.0% and X propolis at 0.4% concentration. The parameters analyzed were the growth of bacteria counted with Total Plate Count (TPC) method and lactic acid production using titrable acidity analysis. Propolis at 0,6% concentration stimulated the growth of Lactobacillus casei subsp. rhamnosus (LCR, 24.725x108 cell/mL), but inhibited the average lactic acid production (0.071%) lower than control (0,149%). Propolis did not affect the growth of Streptococcus thermophillus (STP), but propolis at 0,6% concentration stimulated lactic acid production (0.182%) higher than control (0.112%). Propolis inhibited the growth of Lactobacillus delbrueckii subsp. bulgaricus (LDB), but at 0,2% concentration, its population was still highest (3.775x108 cell/mL) and lactic acid production was stimulated (0.195%) higher than control (0.123%).

Skrining Aktivitas Antibakteri Bakteriosin dari Minuman Ce Hun Tiau

Lactic acid bacteria is one of the beneficial bacteria because it can produce an antimicrobial peptide called bacteriocin. Bacteriocin has been applied as a natural food preservative because it effectively prevents the growth of pathogenic bacteria in food or drink. This study aims to identify the lactic acid bacteria as producers of bacteriocin from Ce hun tiau which have activity against pathogenic bacteria such as Escherichia coli, Staphylococus aureus and Salmonella typhi. In this study, Lactic acid bacteria isolated from Ce Hun Tiau use streak plate method on media deMan Rogose Sharpe. Screening bacteriocin using disc diffusion method to find out the inhibitory activity of isolates against Escherichia coli, Staphylococus aureus and Salmonella typhi and for confirmation test using proteolytic enzymes. The results showed that lactid acid bacteria was found 1 isolates from Ce hun tiau, identified as Lactobacillus plantarum and can inhibit the growth of pathogenic bacteria Escherichia coli, Staphylococus aureus and Salmonella typhi which is a bacteriocin activity.

Pemanfaatan Asam Laktat Hasil Fermentasi Limbah Kubis Sebagai Pengawet Anggur Dan Stroberi

Mountain Magelang is one of agricultural sectors that produces cabbage, which will then be delivered to market Ngablak, Magelang. The unsold cabbage usually becomes waste which can damage the environment, but at the other side, it can become food preservative if it is fermentated. The objective of this research is to utilize the lacted acid from the fermentation of cabbage waste as the preservative of strawberries and grapes. This research is an experiment research, whose steps include: fermentation of cabbage waste with NaCl as much as 3%, microbiology and organoleptic test. The organoleptic test includes flavour, texture and color. The sample of this cabbage waste is obtained from market Ngablak Magelang Regency, while the strawberry and grape sample is then obtained from Cemoro Sewu, Sarangan area. As much as 20 strawberries and grapes are used in this research, which is divided into 2 groups. These groups are control group and treatment group with the total of fruits for each group as much as 10 fruits. For the treatment group, each 10 fruits (grapes and strawberries) are submerged in 100ml of the lactid acid solution from the fermentation of cabbage waste as long as 1 to 7 times 24 hours. The result of microbiologic test shows that the amount of microbes in grapes on the day-1 control is as much as 2.1 times 10&lt;sup&gt;-4&lt;/sup&gt; col/grams. At the treatment is as much as 3.3 times 10&lt;sup&gt;-5&lt;/sup&gt; col/grams, while on the control day-5, the amount of microbes are as much as 3.6 times 10-6 col/grams and on the treatment day-5 is as much as 6.0 times 10-6 col/grams. The amount of microbes in strawberries on the control day-2 are as much as 5.0 times 10-5 col/grams and is as much as 7.1 times 10-5 col/grams for the treatment day-2. While on the control day-5, the amount of microbes are as much as 3.0 times 10-6 col/grams and are as much as 5.8 times 10-6 col/grams for the treatment day-5. For the result of organoleptic test of grapes on the control day-1, the fruits’ colour are semi brown, the flavour is (+++). The fruit reduced around 0.406 grams and expandes as much as 0.22 grams for the treatment day-1. Meanwhile on the control day-5, the fruits’ color are blackish red, with (+++) flavour and the fruits did not shrink. On the treatment day-5, fruits’ color are still fresh-red with (+) flavour and the fruits’ size increase as much as 1.398 grams.The result of organoleptic test of strawberries show that the color of the fruits on the control day-1 are brownish red with (+++) flavour. The fruits shrink as much as 2.479 grams. On the treatment day-1, they shrink as much as 0.901 grams, meanwhile on the control day-5 the fruits’ color are blackish red with (++) flavour. The fruits shrink as much as 10 grams. On the treatment day-5, the fruits’ color are faded red with (+) flavour. The fruits’ size increase as much as 2.172 grams. The conclusion is that the amount of microbes in the treatment group is more than the amount of microbes in the control group because of the lactid acid bacteria, and the shrink in the control group is bigger than in treatment group. Finally, it can be concluded that the lactid acid from cabbage waste fermentation can be utilized as the preservative of strawberries and grapes.

Optimation Formula of Goat Milk Yoghurt and White Oyster Mushroom Powder with Mixture Design Methods

2 Abstract: Yoghurt is a product of fermented milk using lactic acid bacteria as a starter. As a probiotics, Lactobacillus achidophillus was applied in the making of symbiotic yoghurt with white oyster mushroom powder as a prebiotic source. The objective of this research was to optimize goat milk yoghurt formula by mixture design with three component (white oyster mushroom, skim milk and skim goat milk) and four responses (pH, viscosity, total titrated acid and lactid acid bacteria). The result indicated that the optimum formula was a mixture of 0.5% white oyster mushroom, 3% skim milk and 96% goat skim milk. The optimum formula low pH, high viscosity and high total lactic acid bacteria. Lastly, the optimum formula was further modified by adding spices syrup as a topping (made from ginger extract, mixture extract of cloves-cardamom- anise and mixture extract of cloves-cardamom-anise) in a different volume of addition (2, 4 and 6 mL) with serving size of 100 mL goat milk yoghurt. These hedonic test result showed that the highest score of the taste properties were 4.37 for 4 mL addition of ginger syrup; 4.13 for 6 mL addition of mixture of cloves- cardamom-anise syrup and 4.23 for 6 mL addition of mixture of cloves-cardamom-cinnamon syrup. Based on these results, the consumer' preference was still at the level of netral rather like.

POPULASI BAKTERI ASAM LAKTAT PADA BUDIDAYA IKAN NILA YANG DIBERI PAKAN FERMENTASI LIMBAH PERTANIAN DENGAN SUPLEMEN ENCENG GONDOK DAN PROBIOTIK

The aim of this study were to determine the effect of fermented agricultural wastes feeding with supplement of water hyacinth and MEP+ probiotic towards the increasing population of intestinal Lactid Acid Bacteria (LAB) in Tilapia and to know the highest population of lactic acid bacteria after fermented agricultural waste feeding with water hyacinth supplements and MEP+ probiotic. Independent variable in this study was fermented feed with the addition of different water hyacinth and MEP+ probiotics. The experimental study was continued using completely randomized design (CRD). The dependent variable in this study was the number density of Lactobacillus bacteria in the gut of Tilapia. The main parameters measured were the number of LAB. Proponent parameters were namely Tilapia weight gain, physical and chemical conditions of the water. The results showed that feeding fermentative effected in increasing the population of lactic acid bacteria in the gut of Tilapia. Fermentative feed supplement agricultural waste with water hyacinth as much as 10% and MEP+ probiotic was the best treatment with LAB population density in Tilapia intestine with the average of 5.85 x 106 CFU /g.

Biorefinery of Jatropha Seed Cake by Lactid Acid Bacteria and the Effects on Hematological Profile of Rex Rabbit

This research aimed: to increase the added value of Jatropha cultivation by using it as rabbit feed and to analyze the fermentation of Jatropha seed cake by lactic acid and the effect on blood profile of post weaned Rex rabbits. The range and analysis of variance of PCV, trombocyte, TPP and fibrinogen are presented in these documents. Conclusion, to increase the added value of Jatropha cultivation is by utilizing the seed cake as complete feed for rabbits up to 12% level without affecting the blood profile of post weaned Rex rabbits.