Efek Suhu dan Masa Simpan Terhadap Aktivitas Antimikroba Susu Fermentasi dengan Lactobacillus casei

Mirdalisa, Cut Afria; Zakaria, Yusdar; Nurliana, Nurliana

doi:10.17969/agripet.v16i1.3639

Cited by 6 publications

(6 citation statements)

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“…Hal ini disebabkan, selama penyimpanan kemampuan senyawa antibakteri yang terkandung semakin melemah. Hasil ini sama dengan hasil penelitian Mirdalisa, et al (2016) yang menyatakan bahwa aktivitas antibakteri susu fermentasi Lactobacillus casei terhadap S. aureus mengalami penurunan selama penyimpanan pada suhu dingin hingga 45 hari pada suhu 5 o C dan -5 o C.…”

Section: Bacillus Cereusunclassified

The Effect of Addition of Sucrose Solution on the Antibacterial Activities of Green Grass Jelly Extract Sinbiotic Beverages During Storage in Cold Temperature

Rizal

Amelia

Suharyono

2019

Agric

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Sinbiotic drinks have a very acidic taste, so it is necessary to add sucrose solution to get the best taste. This study aims to determine the effect of adding 65% (v/v) sucrose solution to changes in antibacterial activity of green grass jelly synbiotic drinks during storage in cold temperatures. The finished green grass jelly synbiotic product was given two different treatments, namely the product without the addition of sucrose solution and product with the addition of 10% (v/v) of 65% (b/v) sucrose solution. The product was stored for 28 days at a cold temperature of ± 10oC. Observations were carried out every 7 days for antibacterial activity, pH, total acid, and total lactic acid bacteria. Antibacterial activity was evaluated using the agar diffusion method against pathogenic bacteria including Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Eschericia coli. The results showed that the antibacterial activity, pH, and total lactic acid bacteria of green grass jelly synbiotic drinks both without and with the addition of 65% (b/v) sucrose as much as 10% (v/v) reduced during storage at cold temperatures, while total acid increases. There was no significant difference between the antibacterial activity and the characteristics of the green grass jelly synbiotic drink given 65% sucrose solution and without the addition of 65% sucrose solution. Thus the study concluded that the addition of 65% sucrose solution to increase the preference for the product did not significantly affect the change in antibacterial activity of the green grass jelly synbiotic beverage during storage in cold temperatures.

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Section: Bacillus Cereusunclassified

The Effect of Addition of Sucrose Solution on the Antibacterial Activities of Green Grass Jelly Extract Sinbiotic Beverages During Storage in Cold Temperature

Rizal

Amelia

Suharyono

2019

Agric

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“…The opposite happened to meat that was marinated with FCW, where the total bacteria in meat stored for 14 days was less than that stored for 7 days. According to Mirdalisa et al (2016), Lactobacillus casei is able to produce organic compounds and hydrogen peroxide which are antibacterial. Antimicrobial activity of Lactobacillus casei was able to inhibit Staphylococcus aureus bacteria in milk for 30 days of storage at 5°C.…”

Section: Total Bacteria Count (Tpc)mentioning

confidence: 99%

The Effectiveness of Marination with Fermented Coconut Water on Physical, Microbic, and Organoleptic Quality of Broiler Breast Meat

Septinova¹,

Sofia²,

Ratih³

et al. 2023

AAVS

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This research was conducted to determine the effect of long marinating using fermented coconut water (FCW) and storage time at cold temperatures (5 o C) on the physical, microbial, and organoleptic qualities of broiler breast meat. The study was conducted in a completely randomized design with a nested pattern with 0 minutes or control (M0), 40 minutes (M1) and 80 minutes (M2) as the main factor; and storage time of 7 days (S1) and 14 days (S2) as nesting factors. The results showed that marinating (40 and 80 minutes) of broiler breast meat with FWC had a significant effect on reducing pH, total meat bacteria, and raw meat color, but not on water holding capacity (WHC), cooking loss, organoleptic (raw meat odor, color, odor, and the taste of cooked meat). Storage time at cold temperatures (5 o C) for 7 and 14 days affected the decrease in cooking loss, total bacteria, but not pH, and WHC of control and marinated meat. The 40 minutes of marinating using FWC can be applied to get the best quality of broiler breast meat up to 14 days of storage.

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“…Penurunan tersebut disebabkan karena menurunnya populasi mikroba penghasil antibiotik yang dipengaruhi oleh suhu dan lama waktu simpan sehingga senyawa antimikroba yang terkandung pada probiotik juga ikut menurun. Mirdalisa et al (2016) menyatakan aktivitas mikroba dipengaruhi oleh suhu pertumbuhan dalam menghambat bakteri patogen sehingga senyawa organik yang berperan sebagai senyawa antibakteri juga ikut terpengaruh. Menurut Rahmah et al (2017), daya hambat pada probiotik fermentasi maggot disebabkan karena jumlah mikroba penghasil antibiotik khususnya bakteri pada probiotik yang menghasilkan asam organik (asam laktat dan asam asetat).…”

Section: Zona Hambatunclassified

Viabilitas Probiotik Asal Fermentasi Maggot (Hermetia illucens) terhadap Suhu dan Lama Waktu Penyimpanan

Fitri,

Laconi,

Martin

et al. 2023

JINTP

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This study aimed to analyze the viability of probiotics from maggot fermentation under environmental influence i.e., temperature and storage time. The experimental design was a factorial completely randomized design (CRD) using storage time and temperature as factors with 4 replications. The storage time was 3 months with monthly observations while the storage temperatures observed were 4°C, 28°C, 38°C and 48°C. The parameters were physical quality, microbial population, total titrated acid (TTA), and antimicrobial activity. The results showed that probiotics from maggot fermentation were dominated by lactic acid bacteria. The pH of probiotics increased and physical quality changes occured during storage. The yeast and actinomycete populations were not found during month 2 and month 3, respectively, while the population of Bacillus sp. decreased. There was an interaction between storage time and temperature on the population of lactic acid bacteria and TTA. Another interaction was found in the antimicrobial activity produced by probiotics/antibiotics and storage temperature in the third month of storage. Storage time and temperature influenced the physical quality of probiotics, the population of lactic acid bacteria and TTA, while the inhibition zone was influenced by the probiotic/antibiotic solution and storage temperature. It can be concluded that the highest viability of fermented maggot probiotics (LAB) was obtained in the 1st month at a temperature of 38℃. Key words: maggot fermentation, probiotics, storage time, temperature, viability

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Efek Suhu dan Masa Simpan Terhadap Aktivitas Antimikroba Susu Fermentasi dengan Lactobacillus casei

Cited by 6 publications

References 0 publications

The Effect of Addition of Sucrose Solution on the Antibacterial Activities of Green Grass Jelly Extract Sinbiotic Beverages During Storage in Cold Temperature

The Effect of Addition of Sucrose Solution on the Antibacterial Activities of Green Grass Jelly Extract Sinbiotic Beverages During Storage in Cold Temperature

The Effectiveness of Marination with Fermented Coconut Water on Physical, Microbic, and Organoleptic Quality of Broiler Breast Meat

Viabilitas Probiotik Asal Fermentasi Maggot (Hermetia illucens) terhadap Suhu dan Lama Waktu Penyimpanan

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