Jurnal Teknologi dan Industri Pangan最新文献_第3页

Sensory Mapping of UHT Milk with Single-Origin Chocolate UHT牛奶与单一产地巧克力的感官图谱

Jurnal Teknologi dan Industri Pangan Pub Date : 2023-06-27 DOI: 10.6066/jtip.2023.34.1.25

D. Hunaefi, Sures Setiadi Tarigan, Elisabeth Dwinawati, Z. Sholehuddin, F. M. Taqi, Yves Henri Marie Zeller

{"title":"Sensory Mapping of UHT Milk with Single-Origin Chocolate","authors":"D. Hunaefi, Sures Setiadi Tarigan, Elisabeth Dwinawati, Z. Sholehuddin, F. M. Taqi, Yves Henri Marie Zeller","doi":"10.6066/jtip.2023.34.1.25","DOIUrl":"https://doi.org/10.6066/jtip.2023.34.1.25","url":null,"abstract":"Like coffee, the popularity of speciality chocolate flavour or single-origin chocolate is growing in the Indonesian market. At the same time, sensory characteristic of the chocolate flavors is becoming more important, affecting both the taste and marketing of food product with chocolate flavor. As such, this study aims to describe UHT milk with single-origin chocolate through a complete sensory attribute mapping. A focus group discussion (FGD) resulted 15 texture attributes, 11 need-state attributes, 15 music attributes, 17 emotion attributes, 11 flavor attributes, and additional 70 color attributes. The complete sensory mapping test was performed using the CATA method based on attributes obtained from the FGD and analyzed using XLSTAT. The resulting product descriptions are as follows: cocoa Flores products were associated with soft and light textures, a need to focus and provide energy, pleasant classical and pop music, relaxed and warm emotions, flavors of ice cream, and light green, purple and brown colors. Cocoa Bali was linked to a smooth but rather hard texture, a need for rest and exercise, a cheerful musical style, happy emotions, a biscuit flavor, and a pink-yellow color. Cocoa Aceh was correlated with smooth and soft textures, state-of-the-art rest, energetic music, relaxed and energetic emotions, creamy flavor, and blue color. Meanwhile, cocoa Java was attributed with a smooth but rather hard texture, a state-of-the-art mood booster, cheerful music, relaxed emotions, ice cream flavor, and red-brown color. Thus, understanding specific sensory characteristics enables the producer to improve the product's development and marketing.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42896561","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fingerprinting FTIR-ATR Fraksi Kopi Robusta dan Arabika serta Korelasinya terhadap Aktivitas Antioksidan Robusta和Arabika咖啡的微量成分以及它们与抗氧化剂活性的相互作用

Jurnal Teknologi dan Industri Pangan Pub Date : 2023-06-21 DOI: 10.6066/jtip.2023.34.1.70

Masjuwina Simatupang, Dian Herawati, Nancy Dewi Yuliana

{"title":"Fingerprinting FTIR-ATR Fraksi Kopi Robusta dan Arabika serta Korelasinya terhadap Aktivitas Antioksidan","authors":"Masjuwina Simatupang, Dian Herawati, Nancy Dewi Yuliana","doi":"10.6066/jtip.2023.34.1.70","DOIUrl":"https://doi.org/10.6066/jtip.2023.34.1.70","url":null,"abstract":"Coffee has a positive effect on health due to its high content of antioxidant compounds. The potential antioxidant activity of coffee is strongly influenced by its chemical compound profile. This study aimed to analyze the effect of different solvents on the chemical metabolites profile, antioxidant activity, and to determine the relevant chemical functional groups which positively contribute to the coffee’s antioxidant activity. In this study, methanolic extract of coffee samples from robusta and arabica varieties were fractionated by liquid-liquid fractionation method using four solvents with different polarities. ABTS (2,2'-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) and cupric reducing antioxidant capacity (CUPRAC) assays were applied to measure the antioxidant activity of the coffee fractions. Fourier Transform Infrared- Attenuated Total Reflectance (FTIR-ATR) based chemometric approach was used to identify the compound functional groups as the fingerprinting profile of the coffee fractions. Correlation between the FTIR-ATR fingerprinting with the antioxidant activity of the coffee fractions was studied using multivariate data analysis, i.e. Principal Component Analysis (PCA) and Orthogonal Partial Least Squares (OPLS). From this study, a reliable PCA model to evaluate the effect of different solvents to FTIR-ATR fingerprinting profile was produced. The correlation between FTIR-ATR fingerprinting profile with the antioxidant activity and the characterization of the chemical functional groups relevant to its antioxidant activity can be analyzed by a reliable OPLS model obtained. This study suggests that the highest antioxidant potential in coffee is found in ethyl acetate fraction both in robusta and arabica coffee samples, while the relevant chemical functional groups having positive correlation to antioxidant activity of coffee were phenol, carbonyl, cyclohexane, aromatic, amide, phenyl, amino, and alkene groups.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71201878","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Influence of Xanthan Gum and Lemon Juice on the Quality of Tomato Sorbet 黄原胶和柠檬汁对番茄冰沙品质的影响

Jurnal Teknologi dan Industri Pangan Pub Date : 2022-12-27 DOI: 10.6066/jtip.2022.33.2.148

P. Ramadhany, Gerry Irawan

引用次数: 1

Integrasi Metode Kano dan Turf dalam Evaluasi Sensori Minuman Cokelat Instan Komersial Kano和Turf方法在商业即时巧克力传感器评估中的集成

Jurnal Teknologi dan Industri Pangan Pub Date : 2022-12-27 DOI: 10.6066/jtip.2022.33.2.137

Duantra Bergas Ari Kunto, Dase Hunaefi, Budi Nurtama

{"title":"Integrasi Metode Kano dan Turf dalam Evaluasi Sensori Minuman Cokelat Instan Komersial","authors":"Duantra Bergas Ari Kunto, Dase Hunaefi, Budi Nurtama","doi":"10.6066/jtip.2022.33.2.137","DOIUrl":"https://doi.org/10.6066/jtip.2022.33.2.137","url":null,"abstract":"Sensory attribute is one of quality parameter that affects buying intention of consumer for commercial instant chocolate drink product. Evaluation of consumer liking using hedonic method or ideal profile method was not enough to fulfill consumer satisfaction. This research aims to identify sensory attributes which are able to give consumer satisfaction using survey method integrated with structural equation model (SEM), Kano method, and total unduplicated reach and frequency (TURF). Kano method is used to evaluate sensory attributes based on consumer satisfaction, while TURF is used to identify sensory component which is able to increase buying intention of consumers with regard to the range and frequency for chocolate instant commercial drink. Preliminary research conducted by modelling consumer preferences suggested that there was an influence of 0.76 sensory attributes to consumer satisfaction. Seven samples were purchased from market and evaluated by 30 untrained panelists using home use test with an approach of consumer habit to consume hot chocolate drink once a week. The panelists were chosen from people who consume commercial instant chocolate drink. Results of this research showed that sensory attributes creamy (texture) and dark chocolate (color) were attractive features which were able to improve consumer satisfaction. Atribute sweet (taste) was categorized as must-be features, while flavor, aroma, and color were classified as one-dimensional features. Combination of attributes in one category can improve the range to reach the targeted consumers and frequency of consumers towards the product, for example attribute creamy can reach 97%, but combination of attributes creamy and thickness can reach 100% of the targeted consumers.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44350383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Karakterisasi Fisiko-Kimia Biji dan Kulit Ari Kacang Bogor Asal Jampang-Sukabumi Jawa Barat 西爪哇省sukabumi的种子化学和皮肤茂物的特性

Jurnal Teknologi dan Industri Pangan Pub Date : 2022-12-27 DOI: 10.6066/jtip.2022.33.2.178

R. Astuti, Nurheni Sri Palupi, Ma. Suhartono, Hanifah Nuryani Lioe, E. Kusumaningtyas, Laras Cempaka

{"title":"Karakterisasi Fisiko-Kimia Biji dan Kulit Ari Kacang Bogor Asal Jampang-Sukabumi Jawa Barat","authors":"R. Astuti, Nurheni Sri Palupi, Ma. Suhartono, Hanifah Nuryani Lioe, E. Kusumaningtyas, Laras Cempaka","doi":"10.6066/jtip.2022.33.2.178","DOIUrl":"https://doi.org/10.6066/jtip.2022.33.2.178","url":null,"abstract":"The traditional cultivation and limited use of bambara groundnut (Vigna subterranea) seed and coat have encouraged the development of this commodity. The aim of this research was to characterize the seed and coat of bambara groundnut from Jampang, Kab. Sukabumi, West Java. Analysis on bambara groundnut seed including proximate analysis, in vitro protein digestibility, starch content, and dietary fiber, as well as analysis on its coat including anthocyanin, total phenolic, antioxidant activity, phytic acid and tannin, were examined in this study. The results showed that bambara groundnut seed from Jampang-Sukabumi contained 16.53% proteins, 3.04% ash, 7.83% fats and 55.22% carbohydrates in dry basis (db). The carbohydrates consisted of starch 52.71% and dietary fiber 7.47% (db). The protein had an in vitro protein digestibility of 41.65% db. The purple seed coat contained of 1.51% anthocyanin, 25.85 mg/g total phenolic content (as gallic acid equivalent), antioxidant activity at 82.75% inhibition of free radical DPPH, 6.37 mg/g phytic acid, and 96.79 mg/g tannin (as tannic acid equivalent) in dry basis. The relatively high content of tannin and antioxidant activity but very low phytic acid content, make the bambara seed coat a potential source for tannin, meanwhile the bambara groundnut is potential as a nutrition source.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48348282","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Penurunan Indeks Glikemik Nasi Putih dengan Penambahan Ekstrak Serai dan Daun Salam 血清提取物和萨拉姆片降低白鼻血糖指数

Jurnal Teknologi dan Industri Pangan Pub Date : 2022-12-27 DOI: 10.6066/jtip.2022.33.2.169

Fairuz Fajriah, D. Faridah, Dian Herawati

{"title":"Penurunan Indeks Glikemik Nasi Putih dengan Penambahan Ekstrak Serai dan Daun Salam","authors":"Fairuz Fajriah, D. Faridah, Dian Herawati","doi":"10.6066/jtip.2022.33.2.169","DOIUrl":"https://doi.org/10.6066/jtip.2022.33.2.169","url":null,"abstract":"Diabetes mellitus (DM) is one of the non-communicable diseases that could be prevented by consumption of foods capable of maintaining blood glucose at a safe level. Phenolic compounds are components in food that affect blood glucose levels. Lemongrass and bay leaf are Indonesian spices commonly used for cooking and contain phenolic compounds that have potential as antidiabetic compounds. The aim of this study was to evaluate the effect of adding lemongrass and bay leaves water extracts on the GI value of cooked white rice. Lemongrass and bay leaves containing phenolic compounds were extracted with water and added to white rice during the cooking process or sprayed on cooked rice. The glycemic index of the tested food measured using the ISO 26642 method showed that the addition of lemongrass extract and a combination of lemongrass and bay leaf extract with total phenolic content (TPC) of 570 mg GAE/100 g and 565 mg GAE/100 g, respectively, on cooked white rice IR 64 resulted in the GI reduction in the cooked rice by 23 and 27%, respectively. These reduction was higher than those resulted from the addition of lemon grass or the combination of lemon grass and bay leaf extract during the cooking process, i.e. 9 and 13%, respectively.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45733724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ready-To-Eat Rice in Retort Pouch Packaging as an Alternative Emergency Food Product 以蒸煮袋包装即食大米作为应急食品的替代方案

Jurnal Teknologi dan Industri Pangan Pub Date : 2022-12-27 DOI: 10.6066/jtip.2022.33.2.129

S. Rahayu, T. Muhandri, D. Hunaefi, P. Fuhrmann, I. Smetanska

{"title":"Ready-To-Eat Rice in Retort Pouch Packaging as an Alternative Emergency Food Product","authors":"S. Rahayu, T. Muhandri, D. Hunaefi, P. Fuhrmann, I. Smetanska","doi":"10.6066/jtip.2022.33.2.129","DOIUrl":"https://doi.org/10.6066/jtip.2022.33.2.129","url":null,"abstract":"Recently, the rising incidence of natural catastrophe has increased the disaster preparedness, aiming to mitigate its devastating effect. Developing an emergency food is one of meaningful attempts to rise the preparedness. This research aimed to determine the best formula of ready-to-eat rice in retort pouch packaging accepted by consumers, and to determine the operating time to reach a lethality value (F0) to meet the commercial shelf-stable food requirements as an emergency food. The thermal process adequacy (F0) was used to determine the commercial shelf-stable products according to Indonesian regulation. The results showed that the determination of ready-to-eat rice was dependent on the ratio of rice and water. The most accepted product was determined according to quality attributes and organoleptic tests applied to meet the criteria for emergency food, namely color, flavor, and texture and best perceived by consumers. A formula with 140 g of half-cooked rice and 60 g of water was attributed to the best sample, having hardness of 7305.45 gf, elasticity of 36.40%, gumminess of 2185.720 gf, and adhesiveness of -167.975 g.s. In terms of microbiological quality, the TPC for the half-cooked rice sample reached 7.2×107 CFU/mL, while cooked rice in retort pouch packaging was <25 CFU/mL. Using heat distribution curve, heating at 110°C produced a come up time (CUT) after 40 min. Furthermore, the F0 value was 4.12 which was in accordance with the Indonesian regulation.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41930085","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Produksi Hidrolisat Protein Kacang Koro Benguk dengan Aktivitas Penghambat Kerja Enzim Pengkonversi Angiotensin melalui Kombinasi Fermentasi dan Hidrolisis Enzimatik 球茎坚果的蛋白质含水率的生产，以及通过发酵和酶水合物的结合来抑制血管上情酶的活性

Jurnal Teknologi dan Industri Pangan Pub Date : 2022-12-27 DOI: 10.6066/jtip.2022.33.2.157

Tesy Pratami, A. B. Sitanggang, C. H. Wijaya

{"title":"Produksi Hidrolisat Protein Kacang Koro Benguk dengan Aktivitas Penghambat Kerja Enzim Pengkonversi Angiotensin melalui Kombinasi Fermentasi dan Hidrolisis Enzimatik","authors":"Tesy Pratami, A. B. Sitanggang, C. H. Wijaya","doi":"10.6066/jtip.2022.33.2.157","DOIUrl":"https://doi.org/10.6066/jtip.2022.33.2.157","url":null,"abstract":"Mucuna bean (Mucuna pruriens L.) is a legume having high protein content which has the potential as a source of bioactive peptides. One of the bioactive peptides is an angiotensin-converting enzyme (ACE) inhibitor, thus, mucuna beans might be used as a potential source of antihypertensive compounds. This study aimed to increase the functionality of proteins from mucuna beans as ACE inhibitors using a combination of fermentation and enzymatic hydrolysis followed by membrane filtration. The mucuna beans were fermented for 0, 24, 48, 96, and 144 h. The highest ACE inhibitory activity of 54.37%, was obtained by fermentation of the beans at 48 h, with a protein content of 20.82 mg/mL. The 48 h fermented mucuna beans were further hydrolyzed using alcalase or neutrase and subsequently filtered with UF membranes having 20,10 and 5 kDa cut-off. The enzymatic hydrolysis followed by membrane filtration increased the ACE inhibitory activity of mucuna beans. The neutrase hydrolysates resulting from 5 kDa membrane filtration showed the best ACE inhibitory activity (62.96% with a protein content of 10.39 mg/mL). A combination of fermentation and enzymatic hydrolysis followed by filtration using UF-membrane was able to produce ACE inhibitory peptides from mucuna beans. The potential of mucuna beans peptides as ACE inhibitors was due to the presence of negatively charged amino acid residues such as Asp and Glu, positively charged amino acids such as Arg and Lys, and hydrophobic amino acids such as Val, Leu, Ala, and Ile.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41500766","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of Chemical Properties of Inulin Isolated from Yacón Tuber Yacón Tuber菊粉化学性质的表征

Jurnal Teknologi dan Industri Pangan Pub Date : 2022-12-27 DOI: 10.6066/jtip.2022.33.2.111

D. Andrianto, M. Bintang, Irfan Aziz, Suci Hermita

{"title":"Characterization of Chemical Properties of Inulin Isolated from Yacón Tuber","authors":"D. Andrianto, M. Bintang, Irfan Aziz, Suci Hermita","doi":"10.6066/jtip.2022.33.2.111","DOIUrl":"https://doi.org/10.6066/jtip.2022.33.2.111","url":null,"abstract":"Inulin is a polysaccharide with linear fructan chain structure. Food industries widely use inulin as a low calorie sugar substitutions. Yacón (Smallanthus sonchifolius) tuber that are easily grown and contain higher inulin can be explored as local inulin sources. This research aimed to characterize the chemical properties of inulin isolated from yacón tuber. The methods of this study include proximate analysis of yacón tuber, inulin isolation, and characterization of purified inulin using FTIR. The results showed that yacón consisted of 91.23 water (analyzed as moisture), 0.12 proteins, 0.58 fats, 0.52 crude fibers, and 7.34% carbohydrates. The yield of inulin extracted from yacón tuber was 4.86% whereas its purity and actual content of inulin were 44.23 and 2.15%, respectively. The Osazon test revealed that the isolated inulin has similar crystalline with that from chicory. Based on characterization using the FTIR spectrophotometer, the isolated inulin had functional groups of C-O, C-H, CH2, O-H, and C=O. The spectrum of the isolated inulin has similarities with chicory inulin. Therefore, yacón tuber could be considered as a potential local inulin source in Indonesia.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46186917","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Potensi Probiotik Bakteri Asam Laktat Asal Madu dari Tiga Jenis Lebah yang Berbeda 三种不同肝脏蜂蜜酸细菌的益生菌潜力

Jurnal Teknologi dan Industri Pangan Pub Date : 2022-12-27 DOI: 10.6066/jtip.2022.33.2.189

Iffa Illiyya Fatma, Lilis Nuraida, D. Faridah

{"title":"Potensi Probiotik Bakteri Asam Laktat Asal Madu dari Tiga Jenis Lebah yang Berbeda","authors":"Iffa Illiyya Fatma, Lilis Nuraida, D. Faridah","doi":"10.6066/jtip.2022.33.2.189","DOIUrl":"https://doi.org/10.6066/jtip.2022.33.2.189","url":null,"abstract":"Certain strains of Lactic acid bacteria (LAB) especially from the genus of Lactobacillus and Bifidobacteria have been recognized to have health beneficial effect as probiotics. Honey has been known to have health beneficial effects and contains lactic acid bacteria. However, information pertaining the characteristics of LAB from honey is still limited. The present research aimed to isolate LAB from different types of honey and to evaluate their potency as probiotic. The LAB were enumerated and isolated from honey produced by three different honeybees: Apis cerana, Heterotrigona itama, and Trigona laeviceps. The results showed the count of LAB in three different honey ranged from 5.0x101 to 2.3x107 CFU/mL and affected by different time of sampling. The highest of average LAB count was found in honey of Heterotrigona itama. There were 48 Gram positive catalase-negative bacterial isolates obtained from the three different honey types. Twelve isolates were selected based on their survival in bile salt. The twelve selected isolates were capable of growing in MRSB pH 2.5, and MRSB containing 0.3% bile salt. They also exhibited strong antibacterial activity against pathogenic bacteria. Identification based on 16S rRNA revealed that of the twelve isolates, nine were identified as Lactiplantibacillus plantarum and three others as Pediococcus acidilactici. The twelve isolates showed high survival at low pH dan bile salt and exhibited antimicrobial activity against pathogen, hence they are considered as probiotic candidates.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47473957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0