BAKTERIOSIN ADALAH PDF

Bakteriosin dari asam laktat asal bekasam. Desniar, Rusmana I, Suwanto A, Mubarik NR. Jurnal Pengolahan Hasil Perikanan Indonesia. Volume XIV Nomor 2. ABSTRAK. Bakteriosin didefinisikan sebagai suatu senyawa protein yang memiliki bobot molekul kecil dan mempunyai aktivitas sebagai antibakteri. Bakteriosin. Bakteriosin adalah protein antibakteri yang diproduksi oleh bakteri asam laktat, karena mampu menghambat spesies lain, bakteriosin dapat digunakan sebagai.

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Home Blog Research Publication Lecturing. Diktat dengan kata pengantar dekan. Makalah dipresentasikan di tingkat Internasional. In general fermented milk has special added probiotic lactic acid bacteria. These living bacteria have a positive effect on the microbial habitat of the gastrointestinal tract, stimulate the functions of the pancreas and the liver and also improve the health of the human organism.

The previous study in Iran reported the effect of probiotic enrichment food such as yoghurt or probiotic supplements in diabetes. Lactobacillus pentosus A8 and Lactobacillus fermentum B3 were used baketriosin ferment milk. Bakheriosin aim of the study was adslah determine the effect of fermented milk containing Lactobacillus pentosus A8 and Lactobacillus fermentum B3 on blood glucose and cholesterol in Sprague Dawley rat with T2DM. Study was done by using six treatments control, control aalah induced by STZ, fermented milk with commercial culture, fermented milk dosage 1, fermented milk dosage 2, fermented milk dosage 3.

Blood glucose and cholesterol were measured from 0, 3, 14 and 29 days. Sprague Dawley rats T2DM show decreasing blood glucose bakteirosin cholesterol after treatment with fermented milk. Consumption of probiotic fermented milk in Sprague Dawley rats T2DM decreased the blood glucose and total cholesterol.

These studies suggest that probiotic fermented milk from Lactobacillus pentosus A8 and Lactobacillus fermentum B3 can be useful in medical nutrition management of diabetic patients as health benefits. Makalah dipresentasikan di tingkat Nasional. Bakteriosin adalah substansi antimikroba yang dihasilkan oleh bakteri asam laktat.

Ada beberapa faktor yang mempengaruhi produksi bakteriosin, di antaranya ketersediaan sumber karbon dan sumber nitrogen dalam media pertumbuhan. Tujuan penelitian ini adalah menemukan formulasi media untuk produksi bakteriosin.

Suplementasi sumber karbon dan sumber nitrogen dapat menginduksi produksi bakteriosin. Whey dapat digunakan sebagai sumber karbon untuk menghasilkan bakteriosin.

Bamboo bakterioson as a pickle is a new alternative to make diversification food based on local material. Based on previously research PUPT year one and two were found potential isolate of lactic acid bacteria from bamboo shoot pickle as probiotic. Two isolate from fermented in 2.

The two isolates are Axalah A, 2. The purpose of this research is to determine potential of isolate lactic acid bacteria from bamboo shoot pickle as source of probiotic drink.

Milk used as a raw material for making probiotic drink. Sprague-dawley rats were used in this research for analyses their sugar blood and total cholesterol after treatment with fermented milk. The result show that fermented milk using lactic acid bacteria isolates from bamboo adxlah pickles has been promising as probiotics drink.

The bacteriocins production by lactic acid bacteria induced by carbon and nitrogen. Natural complex medium such as whey rich in nitrogen, and growth factor.

Whey could be used as adaoah alternative medium for bacteriocins production. The cell-free supernatant were evaluated for their ability to produce bacteriocins by adjusted its pH to 6. The bacteriocins activity were assayed by agar-well diffusion method.

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The results showed that supplementations of carbon on whey medium stimulated bacteriocins production.

Supplementation of carbon and nitrogen sources glucose, tryptone, and yeast extract on whey medium were able to stimulate the bacteriocin production, while the results depend on each lactic acid bacteria LAB.

Tujuan dari penelitian ini adalah membandingkan jenis penyalut terhadap karakteristik Cube Spirulina. Spirulina disalut dibuat dengan teknik enkapsulasi menggunakan alginat dan maltodekstrin sebagai penyalut, kemudian dikeringkan dan dicetak. Cube dihasilkan diukur kadar air, higroskopisitas, dan kelarutannya.

Hasil yang diperoleh menunjukkan bahwa maltodekstrin lebih baik dari alginat dari aspek kadar air, higroskopisitas, dan kelarutan. Kesimpulannya, cube Spirulina sebaiknya menggunakan maltodektrin sebagai penyalut. Lactobacillus fermentum B3 improves antioxidant activity of bitter melon Momordica charantia juice.

Oxidative stress plays a major role in the pathogenesis and progression of diabetes. Functional foods with an antioxidant effect can repress oxidative stress.

Momordica charantia bitter melon contains substances with antidiabetic properties such as charantin, vicine, and polypeptide-p, as well as other unspecific bioactive components such as antioxidants. Adalha fermentum B3 isolated from bamboo shoot pickle was used to ferment bitter melon juice. The aim of this study was to evaluate changes in antioxidant activity of bitter melon juice during fermentation.

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Study has been carried out by fermenting bitter melon juice with L. The free radical scavenging activity of the phenolics were done using 2,2-diphenyl- 1-picrylhydrazyl DPPH. Antioxidant activity of bitter melon juice increased during 24 hours fermentation. In addition, the sugar content and pH decreased compared to the baseline value.

The fermentation of bitter melon juice by L. These result suggest that fermented bitter melon juice is a promising agent for diabetes management Keywords: The Java Institute TJI adalah salah satu pusat kajian di Universitas Katolik Unika Soegijapraanata yang mempunyai program kerja untuk menggali, mendalami dan menyebarluaskan hasil penemuan-penemuan tentang pulau Jawa dari segala aspek kehidupan di Indonesia maupun seluruh dunia.

Dengan visualisasi dan keterangan yang padat tentang berbagai macam keunikan dari pulau Jawa yang dikontribusi oleh peneliti-peneliti Unika Soegijapranata dari bidang ilmu Budaya, Bahasa, Seni, Arsitektur, Desain, Teknik Sipil, dan Teknologi Pangan maka para peneliti yang bergabung dalam pusat kajian ini dapat mengejawantahkan fakta-fakta unik tentang pulau Jawa ke seluruh penjuru dunia. Karya ilmiah di jurnal nasional terakreditasi.

The cell-free supernatant were evaluated for their ability to produce bacteriocin by adjusting its pH to 6. The bacteriocin activity was assayed by agar-well diffusion method.

Supplementations of carbon and nitrogen sources induced production of bacteriocins. LAB isolates grown in media without supplementation could not produce bacteriocins.

Makalah dipresentasikan di intern Universitas. Diabetes melitus merupakan gangguan metabolik menahun akibat pankreas tidak menghasilkan cukup insulin atau tubuh tidak dapat menggunakan insulin yang dihasilkan secara efektif sehingga terjadi kondisi hiperglikemia.

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Kondisi hiperglikemia dan bila tidak dikelola akan menimbulkan komplikasi mikrovaskuler dan komplikasi makrovaskuler. Diabetes melitus menyebabkan 1,5 juta kematian di dunia avalah tahun dan menjadi masalah kesehatan global utama berkaitan dengan proyeksi kenaikan prevalensi dari juta di tahun menjadi juta pada tahun Buah Pare Momordica charantia merupakan sayuran yang berfungsi hipoglikemik karena mengandung komponen bioaktif berupa charantin, polipeptida – p, dan triterpenoid yang berperan dalam memperbaiki status glikemik.

Intervensi bakteri probiotik dapat mengurangi risiko pengembangan diabetes melitus tipe 2. Probiotik berperan dalam mengurangi peradangan dan kadar gula darah dengan memodulasi fungsi barrier pada sel epitel intestin. Modul Praktikum Teknologi Bakeri. The sdalah production can be influenced by different environmental and growth condition, i.

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The results showed that supplementations of carbon and nitrogen sources induced bacteriocins production. Bakgeriosin ilmiah di jurnal internasional. Lactic Acid Bacteria LAB produces natural antimicrobial compounds that can inhibit and prevent the growth of spoilage bacteria.

LAB can be isolated from fermented food such as pickles, which ferment at cool temperature. The objectives of this research were to isolate and to obtain LAB from yellow Betung bamboo Dendrocalamus asper shoots pickles that has antimicrobial activity against Escherichia coli and Staphylococcus aureus. It was made by submerging yellow bamboo shoots in 2. LAB was isolated using MRS agar and identified base on their morphological, physiological and biochemical characteristics.

The result showed that LAB isolates identified as Lactobacilli and had antimicrobial activity against Escherichia coli and Staphylococcus aureus. All Lactobacilli 21 isolates that was isolated from fermentation at 15oC were homofementative. Karya ilmiah dalam prosiding ber-ISBN tingkat nasional. Rebung bambu apus Gigantochloa apus atau bambu tali merupakan salah satu jenis rebung yang banyak tumbuh di Semarang, namun belum banyak dimanfaatkan menjadi makanan. Rebung banyak dijumpai di Indonesia dan memiliki kandungan nutrisi yang adaah baik.

Salah satu varietas rebung di Indonesia adalah rebung apus Gigantochloa apus. Lactic Acid Bacteria LAB can be used as food preservative because it produces natural antimicrobial compounds. Therefore, it can inhibit and prevent the growth of spoilage microorganisms. LAB can be isolated from fermented food such as pickles. Pickles can be fermented at room dan cool temperature. The objective of this research to isolate and identify lactic acid bacteria from yellow bamboo Dendrocalamus asper shoots pickles.

It was made by submerged yellow bamboo shoots in 2. Lactic acid bacteria, bakteriosij shoots pickles, fermentation temperature, antimicrobial activity. Bakteri asam laktat BAL digunakan dalam proses fermentasi makanan sehingga dapat memperpanjang umur simpan produk pangan. Hasil proses fermentasi oleh bakteri asam laktat berupa asam laktat dan sebagian kecil asam-asam lain seperti asam asetat, etanol, dan CO2 berperan menghambat aktivitas bakteri pembusuk dan patogen.

Isolasi serta identifikasi BAL dari berbagai sumber bahan pangan dan kondisi fermentasi telah dilakukan. Namun kemampuan isolat untuk menghasilkan senyawa antimikroba belum banyak dilakukan. Oleh karena itu, perlu dilakukan penelitian lebih mendalam untuk bqkteriosin potensi senyawa antimikroba dari BAL yang diisolasi dari hasil fermentasi. Pertumbuhan dan perkembangan BAL sangat dipengaruhi faktor intrinsik dan ekstrinsik. Adanya perbedaan kadar garam dan suhu fermentasi dapat memungkinkan terjadinya perbedaan jenis BAL yang diperoleh walaupun bahan bajteriosin digunakan sama.

Sehingga ada kemungkinan BAL yang diperoleh mempunyai karakteristik fisiologi yang berbeda. Diharapkan Bakteriosln yang diperoleh mempunyai potensi antimikroba dapat dirangsang untuk bakteriosim senyawa antimikroba yang dapat diaplikasikan untuk bidang pangan dan kesehatan.

Maka, tujuan penelitian adalah i bakgeriosin genus isolat BAL yang berperan dalam proses fermentasi sawi pahit pada kondisi kadar garam dan suhu tertentu. Kondisi fermentasi suhu dan kadar garam tidak mempengaruhi aktivitas antimikroba dan potensi adaah isolat BAL yang diperoleh. Karya ilmiah di media afalah.