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“Challenges of Biotechnological Research in
Food and Health”
Proceeding of International Congress November 15th, 2014
ORGANIZED BY: FACULTY OF TECHNOLOGY AND FOOD INDUSTRY
SLAMET RIYADI UNIVERSITY SURAKARTA
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EDITORIAL TEAM
Agung Setya Wardana Akhmad Mustofa
Kapti Rahayu Kuswanto Linda Kurniawati
Merkuria Karyantina Nanik Suhartatik
Yannie Asrie Wulandari Yustina Wuri Wulandari
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PREFACE
First of all, I would like to extent our warmest welcome, and indeed it is a great pleasure to see you
all in International congress “Challenges of Biotechnological Research in Food and Health”, which
held in Third Floor of General Meeting Room Slamet Riyadi University Surakarta, Indonesia, November 15th
2014.
Although the awareness of the role of microbes and microbial biotechnology in improving the
quality of life has been recognized worldwide, there is an urgent needed to explore avenues in microbial
research and the ultimate purpose of solving some major research challenges in biotechnology.
Current advances and trends in microbial research in areas such as food, medicinal, industry, and
food processing will be addressed in a regional and international meeting perspective. This proceeding
including applied research such as the exploration of technology to decrease mycotoxin in food product.
It is expected that this proceeding will serve as an invaluable platform of recent advances in the
field of biotechnological research with academics and researcher from the various aspect of microbiological
research. We look forward to a stimulating on current trends and advances in microbiology.
Official Team
Dr. Nanik Suhartatik
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PREFACE FROM DEAN
Recently, food biotechnology becomes an interested field all over the world. This field is expected
to solve various problems, especially food crisis caused by rapid human population. Biotechnology could
provide so many healthy foods with some added value for particular need such as foods for outer space
exploration. With so many expectations on the field, food biotechnology has become so important and also
at the same time need such effort and also funding. These conditions provide an opportunity for
researchers to take part and give their best work in the field. Researchers have to share their research to
expand and explore their research trough scientific meeting. For this purpose, we present an international
congress with the theme “Challenges of Biotechnological research in Food Industry and Health” and
construct a proceeding. We hope that these proceedings may contribute to the research of food
biotechnology as well as providing inspiration for further studies.
Regards Akhmad Mustofa, STP., MP Dean of Technology and Food Industry Faculty Slamet Riyadi University
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TABLE OF CONTENT
Title ……………………………………………………………………………………………………………………………………………………….. i
Editorial Team ……………………………………………………………………………………………………………………………………… ii
Preface …………………………………………………………………………………………………………………………………………………… iii
Welcome Speech from Dean …………………………………………………………………………………………………………………. iv
Table of Content …………………………………………………………………………………………………………………………………… v
List of Article ……………………….......................................................................................................................... vi
List of Participant
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LIST OF ARTICLE
1 Antibacterial Assessment of Aloe Vera (Aloe vera chinensis Linn) Cortex Extract and Its Application As Inhibitor for King Prawns (Macrobrachium rosenbergii Linn) Spoilage during Storage at 5oc
Sutardi, Andri Nofreeana, Muhammad Nur Cahyanto
1‐6
2 Fermentation in Salt Solution to Produce Jack Beans (Canavalia ensiformis L) Sauce
Yudi Garnida; Yusman Taufik
7‐13
3 Monitoring of E. coli O157 from Raw Cow’s Milk in the Storage Tank in Sleman District, Yogyakarta
Marcella indah kristanti, tri yahya budiarso
14‐17
4 The Effect of Red Sweet Potato (Ipomoea batatas l.) Substitution on Skim Milk as Prebiotic on Synbiotic Drink Powder Characteristic
Ratih Nawangwulan, Rohula Utami, Edhi Nurhartadi
18‐29
5 Screening of Soybean Germplasm Collection Resistance to Rust Disease (Phakopsora pachyrhizi)
Sumartini
30‐31
6 Total Phenolic Contents and Antioxidant Activities of Ten Soybean Promising Lines Tolerant to Acid Soil
Eriyanto Yusnawan, Alfi Inayati, And Heru Kuswantoro
32‐36
7 Chemical and Free Fatty Acid Composition of Goat Milk Cheese Ripened with Lactobacillus acidophilus and Extract Rabbit Stomach as Coagulant
Nurliyani, Sulvia Dwi Astuti, Indratiningsih
37‐40
8 Characteristics of Kwetiau Material of Formulation Rice Flour and Uwi Flour, Taro Flour and Kimpul Flour Modified by Heat Moisture Treatment (HMT)
Erning Indrastuti, Muflihah Ramadhia, Ledy Purwandani
41‐47
9 Application of Biothechnology Agricultural by Manure, Effort of Sesame Production in Coastal Sandy Land
Dewi Ratna Nurhayati, Prapto Yudhono, Taryono, Eko Hannudin,
48‐55
10 Ecological Analysis of Understory Vegetation around Endangered Orchid Pencil (Vanda hookeriana rchb.) from Lake Dusun Besar Nature Reserve Bengkulu
Efri Roziaty
56‐61
11 Study of Food Safety on Dark Chocolate Enriched with Cinnamon (Cinnamomum burmanii) during Storage
Dimas Rahadian Aji Muhammad, Intan Nisa Rusulantari, Anasta Ilmi, Yasmin Nabila, Muhammad Isa Dwijatmoko, Danar Praseptiangga
62‐65
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12 Varieties of Tomato (Lycopersicum esculentum) by Using Lower Trunk Innovation
Pramono Hadi; Tri Rahayu; Brianata Rosadhi
66‐68
13 Chemical and Physical Properties of Sepang (Caesalpinia sappan l.) Instant Drink: Review of Proportion of White Eggs, Maltodextrin, Feasibility of Their Business
Nugraheni Retnaningsih, Agustina Intan Niken Tari
69‐76
14 Anti‐Diabetic Activity of Sambiloto Extract (Andrographis paniculata Ness) to Decrease Blood Glucose Level of Aloxan‐Induced Diabetic Rat
Sudarmi, Agustina Intan Niken Tari, Wartini
77‐80
15 Potency of Beluntas (Pluchea indica Less) Leaves Extract as Antioxidant and Anti Warmed Over Flavor (WOF) Of Duck Meat
Paini Sri Widyawati1, Tarsisius Dwi Budianta, Fenny Anggraeni Kusuma, Evelyn Livia Wijaya, Dian Ivana Yaunatan, Ribka Stefanie Wongso
81‐89
16 Characteristics of Purse‐Cowpea Composite Flour Biscuits on Different Types of Packaging During Storage
Endang Retno Wedowati, Diana Puspitasari, Fungki Sri Rejeki, Tri Rahayuningsih
90‐93
17 Antimicrobial Test of “TUTUP” Flowers (Macaranga tanarius (L.) Mull.Arg.)
Fungki Sri Rejeki, Endang Retno Wedowati, Diana Puspitasari
94‐98
18 Analysis of Customer Preference on the Cowpea Tempe
Agung Setyarini, Catur Rini Sulistyaningsih
99‐102
19 The Effect of Acetic Acid on Characteristics of Tuna Fish Skin Gelatin
A.T. Agustin, Meity Sompie
103‐104
20 Avoid Contamination in Soybean (Glycine max, L. [Merrill]) Microspores Culture
Sumarmi
105‐108
21 Salted Egg Interior Quality with Starfruit Extract
Sri Sukaryani, Ahimsa KandiSariri, EngkusAinul Yakin
109‐112
22 Level of Trader’s Knowledge with Rhodamin B Contamination of Shrimp Paste in the Gedong Kuning Market Yogyakarta
Agni Yuwanna Bhakti, Sunarti
113‐116
23 Evaluation of Peanut Genotypes Resistance to Leaf Spot (Cercospora personatum) and Rust Disease (Puccinia arachidis)
Sumartini
117‐121
24 Potential of Indigenous Probiotic Lactobacillus plantarum Dad 13 as Anti‐Diarrhea and Immuno‐Modulator
Agustina Intan Niken Tari, Catur Budi Handayani, Sudarmi
122‐127
25 Microbial Conversion of Cassava Stem (Mannihot Esculenta) Cellulose into Reducing Sugar by Trichoderma reesei PK1J2
Afriyanti, Sardjono, Sigit Setyabudi
128‐132
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26 Effect of Protected Indian Sardine (Sardinella Longiceps) Oil, Palm Oil, and Palm Kernel Cake Intake on Digestibility of Dry Matter, Organic Matter, and Crude Protein by Rumen Fluid of Fistulae Ongole Breed Cattle
Catur Suci Purwati, Wara Pratitis S.S, Susi Dwi Widyawati
133‐136
27 Effectiveness of Lactobacillus plantarum Mut 7 Agents Fermentation to Reduce Trembesi (Albizia saman) Saponins Content
Ahimsa Kandi Sariri
137‐140
28 Lignin Content in Fermentation of Cocoa Pod Husk (Theobroma cocoa) Used Phanerochaete chrysosporium
Engkus Ainul Yakin, Ali Mursyid Wahyu Mulyono
141‐143
29 The Content of Lipids in Intramuscular Adipose as A Quality Determinant of Cattle Meat Product
Laurentius J.M. Rumokoy, Wisje L. Toar
144‐146
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Abstract Rabbit stomach is waste from rabbit slaughtering that has the potential to be used as an alternative source of rennet for cheese production. The purpose of this study was to determine the effect of ripen‐ing by using Lactobacillus acidophilus on the chemical composition and free fatty acids (FFA) profile of goat milk cheese with extract of rabbit stomach as coagulant. Lactobacillus acidophilus (1%) was inocu‐lated into pasteurized goat milk and incubated for 1 h, rennet extract up to 3% was added and incu‐bated for 25 min. Cheese was stored at 4οC for 42 d. The moisture, fat, protein and ash content were analyzed at day 0, 21 and 42, whereas the FFA of goat milk cheese were analyzed on day 0 and 42. There were significantly differences in the moisture, protein, and ash content in the goat milk cheese on 21 and 42 days of ripening, but there was no significant difference in the fat content. The long‐chain saturated (C16:0 and C18:0) and unsaturated (C18:2) FFA were the most abundant in goat milk cheese, and there were no significant differences between pre or post ripening. The concentration of short chain fatty acid (C6:0, C8:0 and C10:0) and the overall concentration of FFA in goat milk cheese after 42 days rip‐ening was higher compared to those pre‐ripening. Keywords: Chemical composition, Free fatty acid, Goat milk cheese, Rabbit stomach
1. Introduction The development of the cheese industry in
Indonesia is usually constrained by the low qual‐ity of milk from farmers and also milk coagulant that is still imported. As is known that plants ren‐net often cause a bitter taste in the cheese. Therefore, the number of natural cheese industry in Indonesia is very limited. Rabbit stomach is waste of rabbit slaughtering can be used as an alternative in the cheese production. According to [1], the stomach of young rabbits represented most of the lipolytic activity of the whole digestive tract, and contained almost half of the total proteolytic activity.
Cheese ripening clearly involves a very com‐plex series interrelated events, resulting in the development of the flavour and texture character‐istic of the cheese variety. The most complex of these biochemical events, proteolysis, is caused by agents from a number of sources: residual coagu‐lant (usually chymosin), indigenous milk en‐zymes, starter, adventitious non‐starter micro‐flora and, in many varieties, enzymes from secon‐dary flora [2].
Lipids in foods may undergo hydrolytic or oxidative degradation. However, in cheese, oxida‐tive changes are very limited due to the low oxida‐tion/ reduction potential. However, triglycerides
in all cheese varieties undergo hydrolysis by the action of indigenous, endogenous and/or exoge‐nous lipases, which result in the liberation of fatty acids in cheese during ripening [3].
Free fatty acids contribute to the flavour characteristics of many types of cheese, either di‐rectly or indirectly, since they precursors for the formation of several aroma components, e.g. methyl ketones, lactones and aliphatic and aro‐matic esters [4]. Lipolytic agents in cheese generally originate from the milk, the coagulant (in the case of rennet paste) and the cheese microflora (starter, nonstarter and adjunct microorganisms). Milk contains a indigenous lipase, lipoprotein lipase (LPL), with a molecular mass of 55 kDa, that exists in milk as a homodimer [3]. The lipoprotein lipase (LPL) activity, although lower in goat than in cow milk, is more bound to the fat globules and better correlated to spontaneous lipolysis in goat milk. The regulation of spontaneous lipolysis differs widely between goats and cows. Goat milk lipolysis and LPL activity vary considerably and in parallel across goat breeds or genotypes, and are low during early and late lactation, as well as when animals are under fed or receive a diet supplemented with protected or unprotected vegetable oils [5].
The profile of free fatty acid during ripening
CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIP‐ENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐
AGULANT
Nurliyani, Sulvia Dwi Astuti, Indratiningsih
Departement of Animal Product Technology, Faculty of Animal Science, Gadjah Mada University Yogyakarta, 55281 Indonesia
Corresponding author: [email protected]
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(Shimadzu GC‐2010). This procedure is based on AOAC Official Method 969.33/963.22 [10] ). GC condition: Rtx‐5 column (oven temperature 180º C, hold for 2 min; increase to 270ºC at 10ºC/min, hold for 4 min and total of running time 15 min. Carrier gas He 2.43 ml/min, flow rate of air 190 ml/min and flow rate H2 80 ml/min. Injector tem‐perature is 290ºC and temperature of flame ioni‐zation detector (FID) is 290ºC. The peak of sam‐ple chromatogram having the same retention time with the retention time of standard is the peak of fatty acid.
2.4. Statistical analysis
The data of chemical and fatty acids profile (3 replications) were statistically analyzed by One Way ANOVA and Duncan’s multiple mean com‐parison using SPSS 12.0 [11].
3. Results The moisture content of goat milk cheese
after 42 day ripening was lower (p<0.05) than be‐fore ripening, whereas the protein and ash con‐tent after 42 days ripening were higher (p<0.05) than before ripening. During ripening, there was no significant differences in the fat content of goat milk cheese (Table 1).
Table 1. Chemical composition of goat milk cheese during ripening
The different letter in the same row indicate signifi‐cantly different (p<0.05)
Profile of free fatty acid of goat milk cheese
before and after ripening was given in Table 2. The caproic, caprilic, capric acid and total of free fatty acid of goat milk cheese after 42 day of ripening were higher than before ripening (p<0.05). There were no significant changes dur‐ing 42 day of ripening in the content of lauric, myristic, palmitic, palmitoleic, stearic, linoleic, linolenic and eicosanoic acid.
4. Discussion The moisture content of goat milk cheese in
in goat milk cheese with a coagulant Cynara car‐dunculus extract has been studied by [4], but so far has not been studied in extract of rabbit stom‐ach as coagulant. Therefore, the aim of this study was to determine the effect of ripening by using Lactobacillus acidophilus on the chemical compo‐sition and fatty acids profile during ripening in cheese produced from goat milk with extract of rabbit stomach as coagulan
2. Materials and methods 2.1. Rabbit stomach extraction
Rennet extraction was performed by modified procedure according to [6]. After removing the internal contents, rabbit stomach was washed with tape water internally while their veins and fat contents were removed externally, cut in small size and weighed. For stomach extraction was prepared by using mixture of acetic acid (1.5%) and NaCl (5%) solution. The pieces of stomach was mixed with solution mixture, covered and stirred overnight at room temperature. After stir‐ring, the mixed was filtered with cheese cloth, and measured the pH value. NaOH 1.0 N was added, when pH of rennet extract less than 5.6 until reaches pH 5.6.
2.2. Goat milk cheese processing
Goat milk cheeses were manufactured ac‐cording to the modified procedures of [7]. After pasteurization, the goat milk was cooled to 33–35°C, added 1% Lactobacillus acidophilus starter and incubated for 1 hour at 37oC. Extract of rabbit stomach (3%) was added to the milk and then allowed to coagulate for 30 min. The curd was cut using knives and allowed to heal for 5 minutes. The second cutting for 3 min, and the curds was cooked at 39oC for 10 min assuring for a firm curd. After draining whey, curds were moulded , pressed and brined in 18% salt solution for 4 hours. After removed from brining, curd was packed in aluminium foil and placed in plastic container in refrigerator for 21 and 42 days.
2.3. Chemical and fatty acid profile analysis
Cheese samples were analyzed for moisture by oven at 105ο C. The ash content of cheese sam‐ples was determined by dry ash method and their total protein contents were determined by meas‐uring total nitrogen using the Kjeldahl method and converting it to protein content by multiply‐ing by 6.38 [8]. Fat content of cheese samples was analyzed by Babcock method [9] .
Free fatty acid concentrations of cheese sam‐ples were quantified using a gas chromatography
Chemical composi‐tion (%)
Ripening (day)
0 21 42
Moisture 51.38±5.44a 44.48±6.66a
b 35.52±2.10b
Protein 15.37±1.89a 16.42±0.60a 20.42±0.92b
Fat 22.70±4.25a 21.83±2.02a 20.86±0.86a
Ash 8.40±0.92a 9.08±0.74a 10.80±0.77b
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There was no different in the fat content of the goat milk cheese in this study during ripening, althought the moisture content decreased after ripening. According to [17], water in cheese is found as either free or bound to the protein since fat, the other major component, is hydrophobic. One should emphasise that the fat present in goat milk is a rich source of short chain fatty acids (SCFA – C6:0, C8:0, C10:0), which are synthesized de novo in the mammary gland [5]. In this study, the content of caproic, caprilic and capric of goat milk cheese were similar to the goat milk at 30 days after parturition i.e. 1.73%; 1.91 and 5.50%, repectively [18]. At the end of maturation, oleic (C18:1), butyric (C4:0), and palmitic (C16:0) acids were the most abundant [19] and all FFA signifi‐cantly increased during maturation of a raw goat milk cheese. The long‐chain saturated palmitic and stearic (C16:0 and C18:0) and unsaturated (C18:2) FFA in this study were the most abundant in fresh and ripened cheese, and there were no significantly different in after and before ripening. According to [20], saturated (stearic and palmitic) and unsaturated (oleic and linolenic) FFA and also SCFA (capric) were present at the highest concentration at all stages of ripening (7–35 days) in Serra cheese. However, the other study by [4], the FFA that showed the highest fractional increase by 68 days of ripening in caprine milk cheese they were C4 :0, C8:0, C10:0, C14:0 and C18:1. Differences in fatty acid composition variations during the cheese ripening stage due to many fac‐tors. According to [14], nature of the animal’s forage diet, i.e. botanical composition, maturity stage and preservation mode, strongly influences the milk composition in fatty acids, vitamins and carotenoids. Similarly, the nutritional composition of milk also depends on species, breed, parity, production yield and stage of lactation of the animals. Those FFA in cheese were result from lipolytic activity of residual rennet of rabbit stomach and Lactobacillus acidophilus starter and maybe from the milk. Lipolysis in cheese is catalysed by lipases from various source, particularly the milk and cheese microflora, and, in varieties where this coagulant is used [3]. 5. Conclusion There was no changes in the fat content during ripening of goat milk cheese by using Lactobacil‐lus acidophilus and extract of rabbit stomach as coagulant. However the protein and ash content increased as decreasing of the moisture content
this study was similar to the previous study by [12]. However the protein and fat content of goat milk cheese in this study were lower, and ash content was higher than goat milk cheese according [12]. That goat milk cheese that produced from whole milk during 3 month ripening in refrigerator have TS 47.7% (moisture = 52.30%), fat 25.6%, protein 22.5% and ash 3.70% in goat milk. Vacuum‐packed Kashar cheese during ripening for 5 – 90 days has moisture content of 41.46 – 42.55% and fat 26.35 – 26.83% [13]. The composition of the original milk from which cheese is manufactured can vary according to nutritional, genetic and physiological factors [14]. Different with the other study by [15], as rip‐ening progressed of cheese that placed in airtight plastic containers without primary packaging, moisture and protein contents continuesly de‐creased whereas the total ash increased and the fat content remaining stable. When cheese is made with rennet, so many minerals bound in casein micelle, so that when the moisture content of cheese decrease, the minerals will increase. Conversely, if t The different letter in the same row indicate signifi‐cantly different (p<0.05)
the cheese is made with acid, causes a progressive transfer of the calcium and the inorganic phos‐phate from micelle to the aqueous phase, that is, the coloidal calcium phosphate in milk is dissolve entirely by pH around 5.0 [16]. In this study, goat milk cheese was packed in aluminium foil as pri‐mary packaging and placed in non airtight plastic container, so that the moisture content more evaporated, and the protein seemed increased.
Fatty acids (%) Pre‐ ripening (day 0)
Post‐ ripening (day 42)
Caproic, C6:0 0.17±0.08a 0.95±0.03b
Caprilic, C8:0 1.39±0.06a 1.67±0.04b
Capric, 10:0 5.73±0.22a 6.72±0.11b
Lauric, C12:0 2.60±0.23a 2.86±0.23a
Myristic, C14:0 7.91±0.58a 8.29±0.10a
Palmitic, C16:0 22.94±2.00a 23.72±1.14a
Palmitoleic, C16:1 1.38±0.04a 1.38±0.03a
Stearic, C18:0 37.07±1.93a 35.30±0.10a
Linoleic, C18:2 18.67±0.84a 17.58±0.17a
Linolenic, C18:3 1.11±0.13a 1.10±0.17a
Eicosanoic, C20:0 0.38±0.01a 0.36±0.01a
Total free fatty acid 19.98±2.3a 31.92±6.06b
Table 2. Free fatty acid profile of goat milk
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