The Assessment Institute for Agricultural Technology

Yogyakarta, Indonesia

The Assessment Institute for Agricultural Technology

Yogyakarta, Indonesia

Time filter

Source Type

Titiek F.D.,The Assessment Institute for Agricultural Technology | Umar S.,University of Technology, Yogyakarta | Nur Cahyanto M.,The Assessment Institute for Agricultural Technology | Takuya S.,Ehime University | And 2 more authors.
International Food Research Journal | Year: 2013

Five strains indigenous lactic acid bacteria i.e. Lactobacillus plantarum-pentosus T14, Lactobacillus plantarum-pentosus T20, L. plantarum T32, L. plantarum T33 and L. plantarum-pentosus T35 were tested for their capabilities to transform isoflavone glucosides to aglycones in the kerandang crude extract. Changes in growth, pH, titratable acidity (TA), β-glucosidase activity was investigated during fermentation at 37°C for 24 h. Isoflavone transformation was analyzed using UPLC (Ultra Performance Liquid Chromatography). The antioxidant properties were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferrous ion-chelating ability method. The result showed that initial cell population of 106 - 107 CFU/ml rapidly increased and reached 109 CFU/ml in MRS-kerandang extract after 9 to 12 h of fermentation and constant to 24 h fermentation. All five strains produced lactic acid followed by the decreasing of pH. Lactobacillus plantarum-pentosus T14 showed the highest β-glucosidase activity is 558 ± 9.8 mU/ml culture at 12 h fermentation. All five strains were able to transform isoflavone glucoside to aglycone. L. plantarum-pentosus T14 have a better ability to transform, followed by L. plantarum-pentosus T20, L. plantarum T32, L. plantarum T33 and L. plantarum-pentosus T35.


Djaafar T.F.,The Assessment Institute for Agricultural Technology | Cahyanto M.N.,Gadjah Mada University | Santoso U.,Gadjah Mada University | Rahayu E.S.,Gadjah Mada University
Malaysian Journal of Microbiology | Year: 2013

Aims: Kerandang (Canavalia virosa) beans are good source of protein, yet predominantly kerandang foods are not widely accepted mainly because of their beany flavour the belief that they cause flatulence. The objectives of this research were to evaluate of viability of lactic acid bacteria from Indonesia indigenous fermented food in kerandang milk and its ability to metabolize indigestible oligossacharide raffinose. Methodology and results: Two strains of Indonesia indigenous lactic acid bacteria (LAB), namely Lactobacillus plantarum-pentosus T14 and Lactobacillus plantarum-pentosus T35 were used for fermentation of kerandang milk. The results showed that all strains of lactic acid bacteria possess the ability to grow and produce of lactic acid in kerandang milk, indicated that total acid (TA) increase, pH decrease and their counts of LAB increase during fermentation period (0-24 h). The two strains of lactic acid bacteria were also able to metabolize raffinose into simple sugar (sucrose, glucose, fructose and galactose) during fermentation at 37 °C, however the raffinose transformation by L. plantarum-pentosus T14 more ability than L. plantarum-pentosus T35. The metabolism of raffinose during fermentation by L. plantarum-pentosus T14 and L. plantarum-pentosus T35 were 98.23% and 48.98%, respectively. Conclusion, significance and impact of study: Kerandang milk fermented by lactic acid bacteria can decrease of saccharide raffinose cause of flatulence. Thus, lactic fermented of kerandang milk be safer for consumption.


Hardini D.,The Assessment Institute for Agricultural Technology | Djunaidi I.H.,Brawijaya University
International Journal of Poultry Science | Year: 2010

An experiment was conducted to evaluate the effect of the inclusion of different levels of Fermented with Bacillus sp. Shrimp Waste Meal (FSWM) in diets on meat quality of broilers. A total of 75 d-old chicks were randomized in 5 (five) treatments with 3 replicate pens of 5 birds each. Treatments consisted of FSWM inclusion of 0 (control) and 5, 7.5, 10 and 12,5% in the diets. Birds were raised under standard condition and provided with feed and water ad-libitum. Feed and birds were weighed weekly up to 35 days and in the end of experimental period, the birds were sacrificed dan dress up to determine meat quality. The texture, lightness, redness and yellowness values of breast meat were increased and cooking loss and water holding capacity were decreased. The pH, water and ash content of breast meat was similar for all treatment, fat content was decreased and protein content was increased as compared to the control. The present result indicated that FSWM be potential feed ingredient to supply part of dietary protein requirement of broiler without any differences in broiler meat quality. © Asian Network for Scientific Information, 2010.


Farianti D.T.,The Assessment Institute for Agricultural Technology | Sugahara T.,Ehime University | Rahayu E.S.,Gadjah Mada University | Cahyanto M.N.,Gadjah Mada University | And 2 more authors.
Kasetsart Journal - Natural Science | Year: 2015

Kerandang (Canavalia virosa) seeds contain bioactive compounds such as isoflavone whose beneficial effects need to be explored. The intake of isoflavone genistein and daidzein has been shown to provide protection against reactive oxygen species, cardiovascular disease and cancer disease among other benefits. The objective of this research was to investigate the isoflavone changes during fermentation of Kerandang milk and to evaluate its anticancer activity on colon cancer 26 cells. Kerandang milk was fermented using L. plantarum-pentosus T14 and L. plantarum-pentosus T35 for 24 hr at 37 °C. The L. plantarum-pentosus T14 and L. plantarum-pentosus T35 growth rates, total lactic acid, pH and isoflavone content were analyzed. The viability of colon cancer 26 cells was assayed using the WST-8 method. The results indicated that a change occurred from isoflavone glucoside to isoflavone aglycone during fermentation using L. plantarum-pentosus T14 and L. plantarum-pentosus T35. The methanol extract of isoflavone from Kerandang milk fermented by L. plantarum-pentosus T14 and L. plantarum-pentosus T35 had anti cancer activity as indicated by the decreased viability of colon cancer 26 cells. The methanol extract of isoflavones from Kerandang milk fermented using L. plantarum-pentosus T14 has greater anti cancer activity than the methanol extract of isoflavones from Kerandang milk fermented using L. plantarum-pentosus T35 and methanol extract of Kerandang milk. In conclusion, fermentation of kerandang milk with lactic acid bacteria can increase its functional value, such as anticancer activity. © 2015, Kasetsart University. All rights reserved.


Djunaidi I.H.,Brawijaya University | Hardini D.,The Assessment Institute for Agricultural Technology
International Journal of Poultry Science | Year: 2010

Thirty 55 days old of MB-202 male broiler chicken were used in a completely randomized design to evaluate the digestibility of Aspergillus sp. fermented shrimp waste (FSW) by force feeding technique. There were 4 dietary treatments, each having 6 replicates. Three diets each of A. niger FSW (FSWn), A. oryzae FSW (FSWo) and A. sojae FSW (FSWs) were formulated and one raw SW diets as control. The birds were fasted for 24 h and force feeding as quickly as possible and total excreta sampling for amino acids digestibility evaluation. The amino acid digestibility of FSW groups were higher as compared to the raw SW. Among FSW groups treatment, the digestibilities FSWn were higher for all amino acid. Supplementation of the diets with lysine have more attention in order to utilization of FSW as broiler feedstuff. © Asian Network for Scientific Information, 2010.


Ulyatu F.,The Assessment Institute for Agricultural Technology | Pudji H.,Gadjah Mada University | Tyas U.,Gadjah Mada University | Umar S.,Gadjah Mada University
International Food Research Journal | Year: 2015

Sesame milk fermentation using L. plantarum Dad 13 was tested to study its ability to hydrolyze sesaminol triglucoside to aglycone. Changes in growth, pH, titratable acidity (TA), sugar concentration, organic acid production, β-glucosidase activity, DPPH radical scavenging activity and total phenolic content were investigated during fermentation on sesame milk at 37°C for 18 h. Changes of sesaminol triglucoside was analyzed using HPLC (High Pressure Liquid Chromatography). The antioxidant properties were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. The result showed that higher viable counts were obtained after 18 h (8.88 log CFUmL-1) followed by a drop of pH, an increase of acidity during fermentation due to the production of organic acids, DPPH radical scavenging activity and total phenolic content. Lactobacillus plantarum Dad 13 was able to proliferate in sesame milk and produced a high β-glucosidase activity (71.07 ± 0.9 mU/mL sesame milk). Sesaminol triglucoside decreased from 11.72 mg/100 mL to 5.11 mg/100 mL of sesame milk. The DPPH radical scavenging activity increased 2.55 times after fermentation. The present study indicates that L. plantarum Dad 13 was able to transform sesaminol triglucoside to sesaminol aglycone and could be used in the development of sesame yoghurt-like beverages and improve the food functionality of sesame milk.

Loading The Assessment Institute for Agricultural Technology collaborators
Loading The Assessment Institute for Agricultural Technology collaborators