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Purwani E.Y.,Indonesian Center for Agricultural Postharvest Research and Development | Purwani E.Y.,Bogor Agricultural University | Purwadaria T.,Indonesian Research Institute for Animal Production | Suhartono M.T.,Bogor Agricultural University
Anaerobe | Year: 2012

Resistant starch type 3 (RS3) is retrograded starch which is not digested by human starch degrading enzyme, and will thus undergo bacterial degradation in the colon. The main fermentation products are the Short Chain Fatty Acid (SCFA): acetate, propionate and butyrate. SCFA has significant benefit impact on the metabolism of the host. The objectives of this research were to study the SCFA profile produced by colonic butyrate producing bacteria grown in medium containing RS3. RS3 was made from sago or rice starch treated with amylase, pullulanase and the combination of amylase and pullulanase. Fermentation study was performed by using Clostridium butyricum BCC B2571 or Eubacterium rectale DSM 17629, which has been identified as capable of degradation of starch residue and also regarded as beneficial bacteria. Experimental result revealed that enzyme hydrolysis of retrograded sago or rice starch was beneficial to RS formation. RS3 derived from sago contained higher RS (31-38%) than those derived from rice starch (21-26%). This study indicated that C. butyricum BCC B2571 produced acetate, propionate and butyrate at molar ratio of 1.8 : 1 : 1, when the medium was supplemented with RSSA at concentration 1%. In the medium containing similar substrate, E. rectale DSM 17629 produced acetate, propionate and butyrate at molar ratio of 1.7 : 1 : 1.2. High levels of acetate, propionate and butyrate at molar ratio of 1.8 : 1 : 1.1 was also produced by E. rectale DSM 17629 in medium supplemented with RSSP at concentration 1%. The results showed that both bacteria responded differently to the RS3 supplementation. Such result provided insight into the possibility of designing RS3 as prebiotic with featured regarding SCFA released in the human colon with potential health implication. © 2011 Elsevier Ltd. Source

Pawartha P.A.A.,Bogor Agricultural University | Rimbawan,Bogor Agricultural University | Tanziha I.,Bogor Agricultural University | Winarsih W.,Bogor Agricultural University | Usmiati S.,Indonesian Center for Agricultural Postharvest Research and Development
Pakistan Journal of Nutrition | Year: 2015

The aim of this study was to evaluate the effectiveness of encapsulated Lactobacillus casei probiotics isolated from dadih (West Sumatra traditional yoghurt) against diarrhea caused by Escherichia coli. Total 30 male Sprague-dawley rats were divided into five groups (1) normal control rats, (2) infected rats, (3) normal rats with encapsulated probiotics, (4) infected rats with encapsulated probiotics, (5) infected rats with encapsulated probiotics given simultaneously. Rats were fed with standard diet and aquades ad libitum. Infected rats were challenged by E. coli (108 cfu/ml) for 7 days daily orally and then administered by 109 cf u/g probiotics for the next 7 days. On day 0, 3 and 7, total of fecal lactic acid bacteria (LAB) and E. coli were evaluated. Feed intake, weight gain and food conversion efficiency (FCE) were also evaluated. At the end of treatment rats were sacrificed to observed goblet cells count obtained from ileum. It was observed that encapsulated Lactobacillus casei could increase FCE and total LAB. Encapsulated Lactobacillus casei also could reduce E. coli population and reduce total goblet cells on infected rats. Encapsulated Lactobacillus casei has potential effect as probiotics against E. coli on rats even it is not statistically different. © Asian Network for Scientific Information, 2015. Source

Anwar S.H.,University of Syiah Kuala | Rahmah M.,University of Syiah Kuala | Safriani N.,University of Syiah Kuala | Hasni D.,University of Syiah Kuala | And 2 more authors.
International Journal on Advanced Science, Engineering and Information Technology | Year: 2016

The aim of this research was to investigate the ability of three native starches from Indonesia to stabilize oil in water emulsion with and without the addition of lecithin as surfactant. Breadfruit, bengkuang (jicama), and rice starches were extracted from local sources in Banda Aceh - Indonesia. Two variables studied were type of starches and the amount of oil added into emulsion (15 and 25%). Proximate analysis showed that the starch content of breadfruit, jicama and rice were 77.57, 67.41, and 80.51% respectively and the amylose content were 20.50, 16.5, and 13.6%. Results showed that the emulsification index (EI) of emulsion prepared with jicama and rice starches were lower than the EI of emulsion stabilized by breadfruit starch. However, the viscosity of breadfruit emulsion was higher than the other two emulsions. Storage stability test in room temperature also demonstrated that oil in water emulsion made from breadfruit starch had the lowest separation rate over storage period compared to jicama and rice emulsions. Overall, stabilization of 25% oil in breadfruit emulsion was slightly better than addition of 15% oil where the visible boundaries or serum layer of the emulsion was in the range of 5-6 ml at the end of storage test. Breadfruit starch was further modified by reacting it with octenyl succinic anhydride (OSA) to produce OSA-modified breadfruit starch. The degree of substitution (DS) of OSA modified breadfruit starch was 0.0231. OSA-modified breadfruit starch is highly potential to be used as food emulsifier and therefore studied further to examine its ability to stabilize oil in water emulsion. Source

Suryati T.,Bogor Agricultural University | Astawan M.,Bogor Agricultural University | Lioe H.N.,Bogor Agricultural University | Wresdiyati T.,Bogor Agricultural University | Usmiati S.,Indonesian Center for Agricultural Postharvest Research and Development
Meat Science | Year: 2014

This research was conducted to reduce nitrite residue and malonaldehyde (MDA) content of dendeng through modifying the formulation of spices, curing technique and precooking preparation. The result showed that spiced fried dendeng was likely to contain high total phenolics and antioxidant activity. Wet cured dendeng combined with spices containing 2.0% coriander and 10.0% garlic and preparation by soaking before frying was effective to produce dendeng that had no detected nitrite residue and low MDA. In conclusion, the spice formulas used in this study could reduce nitrite residue and MDA level of dendeng, and the treatment prior to frying, by soaking the dendeng briefly in water, lowered MDA of non-spiced dendeng, but no effect of soaking was observed in spiced samples due to the very low MDA found in the samples. © 2013 Elsevier Ltd. Source

Kartika I.A.,FATETA IPB | Yuliani S.,Indonesian Center for Agricultural Postharvest Research and Development | Kailaku S.I.,Indonesian Center for Agricultural Postharvest Research and Development | Rigal L.,ENSIACET
Biomass and Bioenergy | Year: 2012

This research studied the moisture sorption behaviour of jatropha seed allowing the development of a model correlating the equilibrium moisture content (EMC) and the free fatty acids (FFA) content as a function of water activity and EMC, respectively. Two sets of sorption-isotherm experiment were performed to describe the relationship between EMC and FFA content with water activity, for both fresh and dried seeds. The seeds were conditioned in series of saturated salts having certain water activity and stored at different temperatures (20, 30, 40 °C). The nested experimental design and ANOVA (F-test at p  0.05) were applied to study the effects of temperature and water activity on the EMC of jatropha seed. EMC increased generally with the increase in water activity and with the decrease in temperature at either desorption or adsorption. The EMC was significantly affected by water activity, but the temperature did not significantly affect the EMC. The hysteresis effect was more pronounced at lower temperatures. The FFA content of seed was relatively constant at low water activity (a w < 0.8), but it was high at higher water activity. The moisture sorption behaviour of jatropha seed revealed that like most product, it exhibited the sigmoid pattern. The BET, GAB, Harkins-Jura, Halsey and Henderson models were recommended as adequate models in predicting the amount of moisture adsorbed or desorbed at known humidity. The relationship between EMC and FFA content of jatropha seed showed that the polynomial equation was the best fitting for either fresh or dried seed. © 2011 Elsevier Ltd. Source

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