Traditional Indonesian fermented foods can be used as potential sources of probiotics as they commonly contain lactic acid bacteria(LAB),including species of Lactobacillus,Pediococcus,Enterococcus,Weisella and Leucono...Traditional Indonesian fermented foods can be used as potential sources of probiotics as they commonly contain lactic acid bacteria(LAB),including species of Lactobacillus,Pediococcus,Enterococcus,Weisella and Leuconostoc.The occurrence of LAB in Indonesian fermented foods is not only limited to lactic fermented foods but is also present in foods with molds as the main starter culture.This review aims to describe the significance of Indonesian fermented foods as potential sources of probiotics and the potential of LAB from fermented foods to promote beneficial health effects.A number of in vitro studies have been carried out to assess the probiotic potential of LAB from fermented foods.Many LAB strains have met the basic requirements for them to be considered as probiotics and possess some functional properties contributing to positive health impacts.Hypocholesterolemic effects,stimulation of the immune system,and prevention of diarrhea by some probiotic strains have been shown in animal studies.However,human studies on the efficacy of probiotic strains are still limited.Two strains isolated from dadih,a fermented buffalo milk,are examples of promising probiotic strains that have gone through human studies.The potential probiotic properties of LAB in Indonesian fermented foods still need to be fully investigated to assess their impact on human health.The studies should also consider factors that may influence the functional properties of probiotics,both in foods and in humans.展开更多
Cronobacter sakazakii is an emerging pathogen that can cause diseases for several infant groups. These bacteria were contaminated in foods, clinical utensils, and environments. In Indonesia, C. sakazakii has been isol...Cronobacter sakazakii is an emerging pathogen that can cause diseases for several infant groups. These bacteria were contaminated in foods, clinical utensils, and environments. In Indonesia, C. sakazakii has been isolated from powdered infant formulas, weaning foods, and other dried foods such as cornstarch. The objective of this research is to trace survival of C. sakazakii during cornstarch production step using its mutant. Mutant was constructed by inserting Green Fluorescent Protein plasmid inside to the bacterial cell that appeared green fluorescent colonies under UV observation. The presence of C. sakazakii during processing was conducted by artificial contamination. This research consists of three steps, i.e. determination of the suitable enumeration method of C. sakazakii’s mutant, cornstarch production from yellow corn, and survival analysis of C. sakazakii during endosperm soaking and cornstarch drying. The suitable enumeration method was surface plating method on TSA-ampicillin medium combining with UV light application because of ineffectiveness of ampicillin inhibition for growth of yeasts and molds. The cornstarch produced in laboratory has the same properties with commercial cornstarch in parameters of moisture content, density, and starch granule structure. The yield of cornstarch final product was 48.90% (dry whole kernel-based). C. sakazakii cannot survive in 48 hours soaking process at 52?C and 24 hours drying process at 50?C that is applied during cornstarch production.展开更多
This research was aimed to evaluate the pasting properties of white corn flour made from Anoman 1 and Pulut Harapan varieties as affected by the fermentation process of the corn grits. The fermentation process studied...This research was aimed to evaluate the pasting properties of white corn flour made from Anoman 1 and Pulut Harapan varieties as affected by the fermentation process of the corn grits. The fermentation process studied were 1) spontaneous fermentation (SF);2) fermentation with the addition of a complete starter culture at 0 hour (CC fermentation) and 3) fermentation of (CC) with additional inoculation of starter culture containing amylolytic microorganisms at 16 hours (AC fermentation). The evaluation of pasting properties was done on the flour made from corn grits fermented for 0, 36, 48, and 72 hours. Our results showed that pasting properties of corn flour of Anoman 1 and Pulut Harapan varieties were affected by fermentation process. Addition of starter culture in the fermentation showed more complex effect on the pasting properties and was a function of the fermentation time. Fermentation process of corn grits affected the pasting properties of the resulted flour, both for Anoman I and Pulut Harapan corn varieties. The differences in the effect of fermentation process on the pasting properties were due to the different amylose/amylopectin content. AC fermentation of corn grits could increase the stability of paste for flour containing higher amylose content but decrease the stability of paste for flour containing high amylopectin. Specifically, CC fermentation caused significant increase in the peak viscosity value especially for corn flour of Pulut Harapan. Fermentation for up to 48 h had resulted in corn flour of Pulut Harapan variety having a higher PV value, but it did not affect the tendency to retrograde.展开更多
Torbangun is a folk herb that has been used especially as a breast milk stimulant in North Sumatra, Indonesia. Plant bioactive compound composition is influenced by many factors such as genotype, geographical origin, ...Torbangun is a folk herb that has been used especially as a breast milk stimulant in North Sumatra, Indonesia. Plant bioactive compound composition is influenced by many factors such as genotype, geographical origin, and environment. Therefore, identifying plant clones with superior chemical composition is a necessity for optimal large-scale production. In this study, three clones of torbangun (hereafter referred to as A, B, and C clones) were analyzed through their phenotypic and foliar phenolic characteristics. The phenotypic results showed that the A clone was distinct from the B and C clones. Nevertheless, the result of multivariate analysis using phenolic data showed that these three clones had three distinct patterns of phenolic compounds. The B clone torbangun was identified as the best clone to be used in larger production scale due to its highest quantity of most phenolic compounds.展开更多
Waterleaf (Talinum triangulare (Jacq.) Willd has long been eaten in Indonesia as vegetable and the main parts consumed are leaves and young shoots. Waterleaf is sticky presumably due to its pectin content which is ass...Waterleaf (Talinum triangulare (Jacq.) Willd has long been eaten in Indonesia as vegetable and the main parts consumed are leaves and young shoots. Waterleaf is sticky presumably due to its pectin content which is associated to dietary fiber. The dietary fiber which was analyzed in the present study was influenced by cultivation practices. The aim of this research was to study the effect of organic and conventional fertilization as well as the seasonal changes to the level of TDF (total dietary fiber), IDF (insoluble dietary fiber), SDF (soluble dietary fiber), and pectic substances in waterleaf. This research was conducted in four phases: sample cultivation, sample preparation, chemical analysis, and data analysis. This research used five samples cultivated with 5 different compositions of organic fertilizers and vice versa for conventional fertilizers. The cultivation was done in the experimental field of University Farm, Bogor, Indonesia during rainy season and dry season. Samples were harvested 8 weeks after planted, dried using drying oven for 17 hours at 60°C, ground and filtered to 40 mesh;and kept at -10°C until analysis. The overall result showed that the conventional samples contain higher dietary fiber than the organically fertilized samples, except the pectic substances of plant in dry season. Although its IDF content is higher than the SDF, the SDF content of waterleaf is relatively high compared to other vegetables, especially in dry season.展开更多
文摘Traditional Indonesian fermented foods can be used as potential sources of probiotics as they commonly contain lactic acid bacteria(LAB),including species of Lactobacillus,Pediococcus,Enterococcus,Weisella and Leuconostoc.The occurrence of LAB in Indonesian fermented foods is not only limited to lactic fermented foods but is also present in foods with molds as the main starter culture.This review aims to describe the significance of Indonesian fermented foods as potential sources of probiotics and the potential of LAB from fermented foods to promote beneficial health effects.A number of in vitro studies have been carried out to assess the probiotic potential of LAB from fermented foods.Many LAB strains have met the basic requirements for them to be considered as probiotics and possess some functional properties contributing to positive health impacts.Hypocholesterolemic effects,stimulation of the immune system,and prevention of diarrhea by some probiotic strains have been shown in animal studies.However,human studies on the efficacy of probiotic strains are still limited.Two strains isolated from dadih,a fermented buffalo milk,are examples of promising probiotic strains that have gone through human studies.The potential probiotic properties of LAB in Indonesian fermented foods still need to be fully investigated to assess their impact on human health.The studies should also consider factors that may influence the functional properties of probiotics,both in foods and in humans.
文摘Cronobacter sakazakii is an emerging pathogen that can cause diseases for several infant groups. These bacteria were contaminated in foods, clinical utensils, and environments. In Indonesia, C. sakazakii has been isolated from powdered infant formulas, weaning foods, and other dried foods such as cornstarch. The objective of this research is to trace survival of C. sakazakii during cornstarch production step using its mutant. Mutant was constructed by inserting Green Fluorescent Protein plasmid inside to the bacterial cell that appeared green fluorescent colonies under UV observation. The presence of C. sakazakii during processing was conducted by artificial contamination. This research consists of three steps, i.e. determination of the suitable enumeration method of C. sakazakii’s mutant, cornstarch production from yellow corn, and survival analysis of C. sakazakii during endosperm soaking and cornstarch drying. The suitable enumeration method was surface plating method on TSA-ampicillin medium combining with UV light application because of ineffectiveness of ampicillin inhibition for growth of yeasts and molds. The cornstarch produced in laboratory has the same properties with commercial cornstarch in parameters of moisture content, density, and starch granule structure. The yield of cornstarch final product was 48.90% (dry whole kernel-based). C. sakazakii cannot survive in 48 hours soaking process at 52?C and 24 hours drying process at 50?C that is applied during cornstarch production.
文摘This research was aimed to evaluate the pasting properties of white corn flour made from Anoman 1 and Pulut Harapan varieties as affected by the fermentation process of the corn grits. The fermentation process studied were 1) spontaneous fermentation (SF);2) fermentation with the addition of a complete starter culture at 0 hour (CC fermentation) and 3) fermentation of (CC) with additional inoculation of starter culture containing amylolytic microorganisms at 16 hours (AC fermentation). The evaluation of pasting properties was done on the flour made from corn grits fermented for 0, 36, 48, and 72 hours. Our results showed that pasting properties of corn flour of Anoman 1 and Pulut Harapan varieties were affected by fermentation process. Addition of starter culture in the fermentation showed more complex effect on the pasting properties and was a function of the fermentation time. Fermentation process of corn grits affected the pasting properties of the resulted flour, both for Anoman I and Pulut Harapan corn varieties. The differences in the effect of fermentation process on the pasting properties were due to the different amylose/amylopectin content. AC fermentation of corn grits could increase the stability of paste for flour containing higher amylose content but decrease the stability of paste for flour containing high amylopectin. Specifically, CC fermentation caused significant increase in the peak viscosity value especially for corn flour of Pulut Harapan. Fermentation for up to 48 h had resulted in corn flour of Pulut Harapan variety having a higher PV value, but it did not affect the tendency to retrograde.
文摘Torbangun is a folk herb that has been used especially as a breast milk stimulant in North Sumatra, Indonesia. Plant bioactive compound composition is influenced by many factors such as genotype, geographical origin, and environment. Therefore, identifying plant clones with superior chemical composition is a necessity for optimal large-scale production. In this study, three clones of torbangun (hereafter referred to as A, B, and C clones) were analyzed through their phenotypic and foliar phenolic characteristics. The phenotypic results showed that the A clone was distinct from the B and C clones. Nevertheless, the result of multivariate analysis using phenolic data showed that these three clones had three distinct patterns of phenolic compounds. The B clone torbangun was identified as the best clone to be used in larger production scale due to its highest quantity of most phenolic compounds.
文摘Waterleaf (Talinum triangulare (Jacq.) Willd has long been eaten in Indonesia as vegetable and the main parts consumed are leaves and young shoots. Waterleaf is sticky presumably due to its pectin content which is associated to dietary fiber. The dietary fiber which was analyzed in the present study was influenced by cultivation practices. The aim of this research was to study the effect of organic and conventional fertilization as well as the seasonal changes to the level of TDF (total dietary fiber), IDF (insoluble dietary fiber), SDF (soluble dietary fiber), and pectic substances in waterleaf. This research was conducted in four phases: sample cultivation, sample preparation, chemical analysis, and data analysis. This research used five samples cultivated with 5 different compositions of organic fertilizers and vice versa for conventional fertilizers. The cultivation was done in the experimental field of University Farm, Bogor, Indonesia during rainy season and dry season. Samples were harvested 8 weeks after planted, dried using drying oven for 17 hours at 60°C, ground and filtered to 40 mesh;and kept at -10°C until analysis. The overall result showed that the conventional samples contain higher dietary fiber than the organically fertilized samples, except the pectic substances of plant in dry season. Although its IDF content is higher than the SDF, the SDF content of waterleaf is relatively high compared to other vegetables, especially in dry season.
