Browsing by Subject "lactic acid bacteria"
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Aktivitas Fitase Probiotik Bakteri Asam Laktat Lokal dan Pemanfaatannya dalam Fermentasi Sosis Daging Sapi dengan Penambahan Tepung Kacang Koro
(2024)Pangan fungsional merupakan pangan yang tidak hanya mampu memberikan nilai gizi serta cita rasa namun juga mempunyai manfaat kesehatan tertentu. Probiotik serta beberapa kacang kacangan merupakan pangan fungsional. Aplikasi ... -
AKTIVITAS PENGHAMBATAN ISOLAT BAKTERI ASAM LAKTAT IKAN NILA DAN TONGKOL TERHADAP BAKTERI MERUGIKAN PRODUK PERIKANAN
(2012)Lactic acid bacteria were known has a potential for biopreservative and maintaining the safety of food products. The purpose of this research was to obtain lactic acid bacteria that capable to inhibit harmful bacteria in ... -
Analisis in vitro toleransi isolat bakteri asam laktat asal daging sapi terhadap pH lambung, pH usus dan garam empedu sebagai kandidat probiotik
(2009)Lactic acid bacteria have been reported to be useful as a health adjunct and are commonly added to food as delivery mechanism. As candidate for probiotic, lactic acid bacteria should have the ability to survive in the ... -
Bakteri Asam Laktat Asal Bekasam sebagai Kandidat Probiotik
(2014)Explotary studies of lactic acid bacteria (LAB) that have the potential as probiotic are continously conducted. One source of LAB which has potential as probiotic candidate is bekasam. The aims of this study were to select ... -
Beef Sausages Physical, Chemical and Sensory Characteristics; By Submersion the Lactobacillus sp. (1A5) Antimicrobial Subtract and Refrigerated Storage.
(2009)Sausages are a food product that has been consumed by many people in the world. Sausages are normally processed with nitrite in order to keep them endure longer before they are consumed. After further study has been ... -
Bioekstraksi Kitin dari Karapas Udang Vaname (Litopenaeus vannamei) Menggunakan Bakteri Asam Laktat
(2023-08-04)Industri pembekuan udang menghasilkan banyak karapas berupa kulit dan kepala udang. Hasil samping pengolahan udang dapat diolah lebih lanjut menjadi kitin. Kitin dapat diekstraksi menggunakan metode kimia dan biologis. ... -
Characterization of lactic acid bacteria from fermented fish product (Bekasam)
(2012)Bekasam is an Indonesian fermented fish product that has sour taste and mostly contain lactic acid bacteria (LAB). This study aimed to obtain and characterize LAB isolates from bekasam and to study their potency in inhibiting ... -
The Effectivity of Probioties Utilization in Production, Quality and Aflatoxin M1 Level of Milk.
(2013)Aflatoxins are toxic compounds produced by Aspergillus flavus and A. parasiticus. The aflatoxins M1 in the milk are affected by the amount of aflatoxin B1. The utilization of lactic acid bacteria probiotic (LAB) in poultry ... -
Fermentasi dan Pemanfaatan Produk Kacang Koro Pedang nxn (Canavalia ensiformis L)
(2015)Jack beans (Canavalia ensiformis L) are legume that rich in protein content. In Indonesia, people seldom use it for daily consumption. The objectives of this research were to optimize the fermentation of jack beans and to ... -
Fermentasi rusip menggunakan starter bakteri asam laktat Lactobacillus plantarum (SK5) dengan konsentrasi berbeda
(2016)Fermentasi ikan merupakan salah satu pengolahan dengan memanfaatkan enzim dan atau mikroorganisme. Rusip merupakan produk fermentasi khas daerah Bangka Belitung terbuat dari ikan teri dengan penambahan garam dan gula aren. ... -
Fermentasi Susu oleh Bakteri Asam Laktat Asal Madu dan Aktivitas Antioksidan Susu Fermentasi
(2023)Sebanyak dua belas kultur BAL asal madu telah diketahui memiliki potensi sebagai probiotik. Meski demikian, kemampuan kultur tersebut dalam memfermentasi susu sapi skim dan potensinya sebagai kultur starter belum ... -
Formulasi Minuman Susu Asam dengan Biji Nangka sebagai Prebiotik
(2013)Jackfruit seeds (Artocarpus heterophyllus Lam.) contain dietary fibre, so that its potential as prebiotic can be used to make acid milk drink. This research aimed to obtain the synbiotic drink formula that contain active ... -
Identification and Characterization of Probiotic Lactic Acid Bacteria Isolated from Indigenous Goat Milk
(2011-01)Probiotic lactic acid bacteria play role as functional food and it is very important to know their identification and characterization. The diversity of lactic acid bacteria isolated from Ettawa ... -
Identifikasi dan Karakterisasi Bakteri Asam Laktat asal Feses Burung Cenderawasih (Paradisaeidae sp.)
(2024)Bakteri asam laktat (BAL) diisolasi menggunakan metode streak pada media de Man, Rogosa and Sharpe Agar (MRSA). Media MRSA mendukung pertumbuhan bakteri asam laktat termasuk genus Lactobacillus. Identifikasi koloni bakteri ... -
Identifikasi dan Total Bakteri Fermentatif Asam Laktat pada Orang Utan Sumatra (Pongo abelii)
(2022)Bakteri asam laktat (BAL) merupakan bakteri yang digolongkan ke dalam bakteri yang bermanfaat bagi kesehatan inang, terutama menjaga keseimbangan flora di dalam pencernaan. Penelitian ini bertujuan melakukan isolasi dan ... -
Identifikasi dan Total Bakteri Fermentatif Asam Laktat pada Feses Primata
(2022)Bakteri asam laktat (BAL) bermanfaat bagi kesehatan, terutama peranannya sebagai probiotik dan antimikroba dalam pengobatan penyakit saluran pencernaan pada primata. Penelitian ini bertujuan untuk mengidentifikasi serta ... -
Isolasi bakteri asam laktat dan selulolitik serta aplikasinya untuk meningkatkan kualitas tepung jagung
(2013)Corn has the potential to be converted into flour, but the hard endosperm causing coarse particle size, corn flour also do not have a long shelf life and induce the production of mycotoxin. To overcome these problems, the ... -
Isolasi dan Identifikasi Molekuler Bakteri Asam Laktat dari Larva Black Soldier Fly (Hermetia illucens) pada Media yang Berbeda
(2022)Usage of Antibiotic Growth Promoters (AGP) in livestock is banned due to the negative impact on the livestock productivity and consumers. Probiotic is an alternative for AGP providing microorganisms that give a benefit for ... -
Isolation and Characterization of Lactic Acid Bacteria from Indonesia Soybean Tempe
(2014-03-18)Tempe is a widely consumed Indonesian traditional food which is made from soybean through a fermentation process, mainly by Rhizopus oligosporus. Lactic acid bacteria (LAB) also involves in the process specifically in the ... -
Kajian In Vitro Bakteri Asam Laktat Asal Granula Kefir Indonesia Sebagai Probiotik Penurun Kolesterol, Penghasil Inhibitor α-Glukosidase dan Antioksidan
(2020)Granula kefir adalah starter kefir yang dihuni berbagai spesies bakteri dan khamir. Bakteri asam laktat (BAL) adalah kelompok yang paling dominan. Tujuan penelitian ini adalah: (1) mempelajari dan memperoleh profil ...
