The use of natural preservatives called bacteriocin derived from lactic acid bacteria (LAB) is one way of preventing food from being contaminated by pathogenic microorganisms such as L. monocytogenes (LM). The aims of this study were to evaluate the ability of LAB isolated from dadih to inhibit the growth of LM and to obtain the antimicrobial components that play a role in inhibiting the growth of LM. The antimicrobial activity of the supernatant obtained from 12 strains of dadih LAB was determined using the paper disk diffusion method. The results showed that the supernatant from the 12 LAB strains was able to inhibit the growth of LM with various inhibition zones. However, out of the 12 LABs, only 9 strains were found to have an inhibition zone of more than 3.5 mm.  The antimicrobial compounds of 9 strains were tested and it was found that the antimicrobial compounds of strains R-8, R-14 and R-49 were derived from lactic acid. In addition, 6 strains namely R-43, R-32, R-19, R-55, R-45 and R-41 were derived from bacteriocin based on their sensitivity to pH, heat and enzyme treatments. Crude bacteriocin derived from 6 LAB strains inhibited the growth of LM, and the highest antimicrobial activity was obtained in Streptococcus faecalis subsp. liquefaciens R-55 with an average inhibition zone of 13.87 mm. Bacteriocin produced by strain R-55 can be used as natural preservatives for the prevention of food-borne disease caused by LM.

The demand for imported wheat flour is predicted to increase by at least 6% every year in Indonesia. Whereas on the one hand, each region in Indonesia actually has the potential of local food such as corn and cassava flours. The objective of this study was to obtain the best formulation in the production of instant noodle made from corn and cassava flours. Research was conducted experimentally using Complete Randomized Design with three replications for each treatment. The data obtained were analyzed by ANOVA and the sensory evaluation data were analyzed by Q Test. Results show that addition of 55% cassava flour resulted in instant noodle which meet the Indonesian quality standard of Instant Noodle (SNI 01-3551-2000) except for protein content of less then 4%. Sensory test data showed no difference between instant noodle made from local corn flour substituted with cassava flour and that from commercial instant noodle.  Index Terms-instant noodle, corn flour, tapioca, quality

Listeria monocytogenes (LM) is a pathogenic bacteria that can cause listeriosis in humans, generally transmitted through food. Various food preservatives have been used to prevent contamination from LM in food; one of them is bacteriocin produced by lactic acid bacteria. The purpose of the present study was to determine the optimum growth conditions for Pediococcus pentosaceus strain 2397 isolated from dadih in inhibiting LM in vitro assay. The supernatant’s antimicrobial activity obtained from Pediococcus pentosaceus strain 2397 against LM was determined using a well diffusion method. The results showed that the supernatants from strain R-55 could inhibit LM’s growth with various inhibition zones. The optimal growth conditions for Pediococcus pentosaceus strain 2397 to perform its antimicrobial activity against LM were at 72 h of incubation time, pH 6.3, and 2, 5% of starter concentration with an inhibition zone of 12, 3 mm.

Cocoghurt is made from the main raw material of coconut milk. In this study, the effect of skim milk and sucrose on the viability of lactic acid bacteria (LAB) was examined together with the impact on the quality of cocoghurt produced. Lactobacillus casei subsp. casei R-68 and Streptococcus thermophilus were used as starter cultures. The study was carried out experimentally using a Completely Randomized Design with the variations of both skim milk and sucrose concentrations. The data found were statistically analyzed using ANOVA and then continued with DNMRT at 5% level. Parameters observed were total LAB, pH, total lactic acid, total solid, protein, moisture and ash contents as well as total fat and fatty acid profile. The results showed that the addition of skim milk (2.5%) and sucrose (5.0%) produced cocoghurt which met the quality standard. Cocoghurt produced using skim milk 5.0% and sucrose 7.5% had the characteristic of being slightly white, tasting sour and sweet, with an aroma of coconut milk; the texture was rather thick and preferred by the panelists. Probiotic cocoghurt showed that fatty acid profiles were dominated by medium-chain saturated fatty acid 72.90% followed by long-chain saturated fatty acid 13.11% and unsaturated fatty acid 7.28%.

The human digestive tract is a complex ecosystem that may contain bacteria, yeast, and other microflora, which have harmful and beneficial effects on the host. Species of Lactobacillus and Bifidobacterium are most commonly used as probiotics. Lactobacillus casei subsp. casei R-68 (LCR-68) isolated from dadih, traditional fermented buffalo milk from West Sumatera has the potential to be used as probiotic. The purposes of the present study were to evaluate the ability of strain LCR68 to inhibit the growth of the pathogenic bacteria Listeria monocytogenes FNCC-0156 and Escherichia coli FNCC-19 and reduce the activity of fecal mutagen enzymes in Wistar rats. The in vivo test used 25 male Wistar rats with an average weight of 174 -176 g. This study consisted of five groups of treatment with five rats of each group. The results show a significant increase in the growth in all groups, although a significantly lower weight gain was observed in rats challenged with Listeria monocytogenes and fed fermented milk LCR-68. The counts of aerobic and anaerobic microbes were the same in all groups. Significantly higher counts of lactic acid bacteria were determined after the application of fermented milk LCR68. Significantly lower counts of Escherichia coli were also observed after the application of fermented milk LCR68. The presence of LCR-68 in fermented milk reduced the activity of β-glucuronidase and βglucosidase significantly in the feces of Wistar rats. Therefore, the strain R-68 as a probiotic is expected to be able to prevent the formation of procarcinogenic compounds into carcinogens that cause cancer in the digestive tract.