Every dadiah product has different strains of LAB depending on the region of the manufacturer. Each region can use different types of bamboo and buffalo species that produce their milk. Using 16S rRNA sequencing, LAB in dadiah can be identified. For years, the dadiah was known to have natural probiotic properties. This bacterial strain is non-toxic and safe to consume and considered as food-grade microorganism (Saputri et al., 2018). Probiotics are living microorganisms (single or mixed) that are present adequately in our food, as much as 10 6 to 10 7 colony-forming units (CFU) per gram of food (Dwi et al., 2016;Purwati et al., 2017). Commonly, the bacteria are Lactobacillus, Bifidobacterium, Streptococcus, Lactococcus, and Enterococcus. LAB from fermented milk is widely used as probiotics, including Lactobacillus rhamnosus CAN-1, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus paracasei, Lactobacillus bulin, Streptococcus thermophilus, Lactobacillus fermentum, and Lactobacillus acidophilus. There is an increased number of new findings of nonpathogenic bacteria and yeast that are considered as probiotics and have health benefits (Saputri et al., 2018;Rayavarapu et al., 2019;(Djunaedi, 2007). Furthermore, diet supplemented with yoghurt showed a significant decline in blood cholesterol. LAB in the presence of prebiotics were found to be effective against increased blood lipid profile (Sarfraz et al., 2019).

Abstract. Melia S, Juliyarsi I, Kurnia YF, Pratama YE, Pratama DR. 2020. The quality of fermented goat milk produced by Pediococcus acidilactici BK01 on refrigerator temperature. Biodiversitas 21: 4591-4596. This research aimed to determine the quality of chemical and microbiological milk of goats fermented with Pediococcus acidilactici BK01 with the storage time on refrigerator temperature. The method used is the experimental method of Completely Randomized Design with five times the treatment of goat milk fermentation at the refrigerator temperature is over 0, 7, 14, 21, and 28 days with four repetitions. The results showed long-lasting storage of real effect (P < 0.05) on water content, pH, titratable acid, total lactic acid bacteria, and total plate count, but no noticeable effect (P > 0.05) on the protein levels and milk fat fermentation during the resulting storage. The value of moisture content during storage ranges between 85.88-84.92%, pH 4.48-4.28 , 3.69-3.49% fat content, 3.53-3.58% protein content, as well as the count of titratable acid ranging from 1.52-1.73%. The whole colonies of lactic acid bacteria reached between 9.106 log CFU/mL to 10.376 log CFU/mL, and the total plate count (TPC) value during storage experienced an increase from 2.653 log CFU/mL to 4.012 log CFU/mL. Based on the results of the study can be concluded that the milk of goat fermentation with P. acidilactici BK01 can maintain quality until the retention period of 28 days with the viability of lactic acid bacteria that meet the category as probiotics and still liked by the consumer.

This study aimed to determine the influence of the fermentation period on titratable acidity, pH, total lactic acid bacteria, and sensory properties in fermented whey with the addition of Pediococcus acidilactici BK01 as a probiotic. Whey was obtained as a by-product of processing cheese from Etawa crossbreed goat milk. The whey fermentation period was 10, 12, 14, 16, 18, and 20 hours. Based on the results, the fermentation period significantly (P<0.05) decreased pH and increased total lactic acid bacteria and titratable acidity. The pH of fermented whey was 5.10±0.00 to 5.20±0.00, and total lactic acid bacteria of fermented whey was 38.7±0.84 to 88.7±0.19 x 10 10 CFU/mL. Titratable acidity of fermented whey was 0.51 ± 0.01 to 0.61 ± 0.05. Based on the organoleptic test, panelists liked the fermented goat milk whey.

Abstract. Roza E, Aritonang SN, Yellita Y, Susanty H, Rizqan, Pratama YE. 2021. Potential of dadiah kapau from Agam District, Indonesia as a source of probiotics for health. Biodiversitas 23: 564-571. Dadiah is a fermented product of buffalo milk prepared in a bamboo container as a traditional food in the Minangkabau tribe of West Sumatra, Indonesia. This study aimed to identify lactic acid bacteria that are potentially probiotics from dadiah products. The method used in this research includes an experimental survey with descriptive data analysis. The dadiah used in this study was taken from dadiah breeders and processors in Nagari Kapau, Agam District, West Sumatra, Indonesia. Tests for selection of probiotic candidates included macroscopic and microscopic observations, catalase test, fermentative type, resistance to gastric acid (pH 3), resistance to bile salts, antimicrobial activity using test bacteria Escherichia coli O157, Staphylococcus aureus, Listeria monocytogenes and Salmonella sp. Molecular identification was carried out by using 16S rRNA to determine the relationship of species using MEGA version 7.0 application. The study results revealed that the total colonies of dadiah kapau lactic acid bacteria were 128 x 108 CFU/g, and 12 isolates were obtained from the isolation results. Catalase negative for 12 isolates and 9 homofermentative types and 3 including heterofermentative types. Tests for resistance to gastric acid (pH 3) and bile salt resistance, the best viability was 84.61% and 86.51% respectively. The best antimicrobial activity showed a clear zone against the test bacteria E. coli O157, S. aureus, L. monocytogenes, and Salmonella sp. The phylogenetic analysis of the sequencing results shows that the dadiah kapau lactic acid bacteria are closely related to Lactobacillus plantarum.

Lactic acid bacteria have the potential as probiotic candidates, where probiotics provide many benefits for humans and animals. The use of probiotics in the formulation of fragrant Citronella oil (Citronella oil) soap is expected to kill the pathogen E. coli and S. aureus commonly found on the skin’s surface. This study aimed to determine the addition of lactic acid bacteria in the formulation of fragrant lemongrass soap. Besides, cow’s milk in the formulation aims as a prebiotic for probiotic bacteria during the saponification of solid soap. The method used was a randomized block design with five treatments (A = 0ml, B = 2ml, C = 4ml, D = 6ml and E = 5ml) with each of the four treatments. The addition of Lactobacillus brevis NRC0138 in the formulation of fragrant Citronella oil soap affects the soap’s pH value, moisture content, foam power, and antimicrobial activity. L. brevis can survive in an alkaline atmosphere with an initial pH of 14 and the saponification process for 14 days because strain-dependent to survive and adapt to environmental conditions.

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Kegiatan Kuliah Kerja Nyata (KKN) Tematik merupakan salah satu program di POLITEKNIK LP3I yang bertujuan untuk membangun kepekaan mahasiswa sebagai generasi penerus untuk mampu bersosialisasi dengan masyarakat, peka terhadap masalah yang terjadi dalam masyarakat dan mampu memberikan solusi atas permasalahan sesuai bidang keilmuan yang ditekuni dan keahlian yang dimiliki. KKN tahun 2020 merupakan KKN yang dilakukan di tengah terjadinya pandemi sehingga untuk membantu kelancaran kegiatan KKN tersebut diperlukan pengelolaan proses berbasis online. Tahapan metode penngabdian meliputi 6 tahapan utama, dimana proses utamanya adalah pelaksanaan fasilitas kkn berbasis online ini menuntut adanya sistem informasi yang berguna dalam menangani seluruh proses perencanaan dan pelaksanaan dan evaluasi proses KKN mulai dari  pendaftaran KKN, pembagian kelompok KKN, laporan KKN, fitur deteksi lokasi UMKM serta lokasi KKN tiap mahasiswa, tempat pelaksanaan KKN, mengetahui dosen pembimbing lapangan (DPL) dan sebagai sarana mempublikasikan informasi yang berhubungan dengan kegiatan KKN. Hasil dari rancang bangun ini adalah sebuah sistem informasi yang digunakan untuk pengelolaan kegiatan KKN. Sistem ini dirancang menggunakan pemodelan UML (Unified Modeling Language), sedangkan bahasa pemrograman yang digunakan adalah PHP dan database MySQL serta dibangun menggunakan framework Codeigniter. Hasil kegiatan pengabdian pada masyarakat ini adalah mampu mencetak generasi yang siap berkolaborasi dan membantu masyarakat dalam meningkatkan Indek Pembangunan Manusia (IPM).

The COVID-19 pandemic has greatly affected the MSME economy, such as the decline in market demand due to policies related to activities outside the home. The choice of the main content raised in the research requires external parties as partners to support the realization of the solution, so ASPARI was chosen. The Riau Food Industry Association or better known as ASPARI is a gathering of actors in the local sector which was founded in 1996. It was initiated by actors in the food sector in Riau Province. The research method used is descriptive with a descriptive approach to sustainability. The data collection method used is in the form of reports and documentation. The object used in this study is an association which is a forum for food MSMEs in Riau Province, namely as ASPARI. The research subjects are several MSMEs in Pekanbaru City which are members of ASPARI. Researchers took data sources using purposive sampling technique. Various assistance efforts to MSMEs that have an impact on Covid-19 as well as collaborating with the ASPARI (Riau Food Association) by implementing various strategies, including the following: Digital Product Marketing, Create Attractive Packaging and Logo Designs, Business Financial Management.