International Conference on Environment and Health, 22-23 May 2013, Soegijapranata Catholic University, Indonesia
36
efficient in terms of implantation microbiota colonization, along with stimulating effects of
oligosaccharides in the growth and or activity either. Todays research on the use of
probiotics and
prebiotics synbiotik
associated with
the measurement
of cholesterol levels. The results of Liu 2008
and Liong 2005a,b,c,d shows the synbiotic between
Lactobacillus casei
and prebiotics Frukto-oligosaccharides and Maltodextrin
can reduce cholesterol
in vitro
. MATERIALS AND METHODS
Stages of
research can
be described
schematically as follows :
1. Location and Time Research
Research sites
in Integrated
Science Laboratory Kusuma Husada Surakarta Health
Science Institute and Central Laboratory Sebelas Maret University Surakarta. The
periode research has been 6 months.
2. Instrument and Materials Research
The instrument is an incubator, autoclave, centrifuge, membrane filters, oven, analytical
balance, pH meter, anaerobic jar, viscometer, ovens,
UV-Vis spectrophotometer,
micropipette, petri dishes, test tubes, vortex, micropipette,
appendorf, aluminum
foil, measuring pipetes.
Materials used were isolates of LAB
Lactobacillus casei
from industrial
fermentation products, BHI liquid media, NaOH, HCl, acetic acid, NaCl 0,85, 0.1
peptone buffer. Samples for the synthesis of COS is waste
shrimp shells and crab
Portunus pelagicus
were obtained from a catering home in Solo and rice bran obtained from agricultural waste
rice milling in Solo.
3. Methods :
Sampling
Shrimp shell and crab shell are washed with water and dried for two days.
COS synthesis
Waste shells of shrimp, crab ground into flour particle size from 1.77 to 3.25 mm. Then
performed the
removal of
minerals demineralization by adding 1 N HCl with
ratio 1:7 while heated 90
o
C for one hour. Mixture was decanted, and washed again until
neutral pH and dried. Performed after the removal of dry protein deproteination with
the addition of 3.5 NaOH solution ratio of 1: 10 and then heated at 90
o
C for one hour. After it cooled, decanted again, washed with water
until neutral pH, and then dried. Bleaching with the addition of 2 H2O2 ratio 1: 10 in
order to obtain a white powdery chitin
International Conference on Environment and Health, 22-23 May 2013, Soegijapranata Catholic University, Indonesia
37
Suptijah
et al,
1992 Production of chitosan or
Chito-Oligosaccharide done
by deacetylation of chitin flour with the addition
of 50 NaOH solution, and then heated at a temperature of 80° C for one hour Rochima
E., 2005
Rice bran
As a by product of rice milling karyopsis obtained from the outer layer of rice.
The sinergistic effect of synbiotic
a. Isolation
of LAB
Lactic Acid
Bacteria. Isolation
of LAB
Lactic Acid
Bacteria were used from industrial fermentation products or results of the
research of Harti
et al
2009. b.
Preparation of Prebiotics COS or rice bran from synthesized and
then used as prebiotic. The method of synthesis COS based on research of
Harti 2007. c.
Sinbiotic effect of synbiotic BHI liquid medium is added with prebiotics
COS, rice bran and probiotics isolates inoculated 10 v v then incubated at 37 °
C for 20 hours. The growth of bacterial cells in liquid media was measured of turbidity.
RESULTS AND DISCUSSION
From the measurement results of the
in vitro
growth of probiotics in liquid BHI media showed that the COS of shrimp, crab and rice
bran can increase significantly the growth of probiotics. Several types of prebiotics are able
to use lacto sucrose, soybean oligosacharida, palatinose, isomaltive oligosacharida, gluco
oligosacharida, xylo oligosacharida, lactulose, lactitol and xylitol, sorbitol and mannitol
Budington, 2002. Several groups including prebiotic substrate is starch cellulose,
hemicellulose, lignin that are not soluble in water, fiber, oligosaccharides and sugar
alcohol Bomba
et al,
2002 The results research of Puspita and Agnes
2010 showed Chito-oligosaccharide COS from fishery waste can be used as a natural
prebiotic and
quality analysis
Chito- oligosaccharide from the shells of crabs and
shrimp shell that the solubility 58.59 and 30.26, the degree of deacetylation 88.76
and 77.50 and viscosity 1.22 cp and 1.44 cp. Additionally biopreparation of synbiotic
in yogurt provide a synergistic effect as lowering cholesterol levels
in vitro
and
in vivo
. Probiotics
and prebiotics
mixture maltodextrin 2 and Fruktooligosakardia 2
1:1 was able to suppress the growth of
International Conference on Environment and Health, 22-23 May 2013, Soegijapranata Catholic University, Indonesia
38
pathogenic
Escherichia coli
. Harti
et al
, 2007.
Chitosan role in increasing immunity or Imonuglobulin Ig- treated blood of poultry
feed containing COS. With the immune system and increasing feed efficiency, increase
poultry productivity. COS as a potential material as
alternative antibiotics
has a value of more secure without causing residue. Anti-
inflammatory activity is influenced by the dose and molecular weight. A single dose of
500 mg kg body weight can be used as a therapeutic dose of acute inflammation Wang,
2007. COS has the ability to inhibit pathogenic bacteria, lowering cholesterol
levels hypo cholesterolemia and is able to stimulate
the immune
system immunostimulant. As
candidates
substitute for antibiotics, additives should at least have
antimicrobial properties. Ability to inhibit the growth of certain pathogenic microbes narrow
spectrum or the total microbial intruders broad spectrum in the digestive tract of
poultry is very important so that the digestive process can be maximized Lin
et al,
2009 Chitin can be obtained through a 2-stage
process deproteination removal of protein group and demineralization removal of
mineral particles from fishery waste materials such as shrimp heads, shells of crabs and other
marine animals Kazami, 2005. Chitosan has a unique character that is capable of protecting
polycationic protein and reduce the rate of growth of pathogenic bacteria. Chitosan can
reduce the amount of coliform bacteria and the concentration of iron in well water Suptijah
et al
2008. Chito-Oligosaccharida COS, a group of complex compounds gliko-binding
protein that has a 1,4-b-glucosamine, which is a derivative of chitosan deacetylation of chitin
Kaban, 2009.
The effect
of chitooligosakarida as antimicrobial activity is
highly dependent
on the
degree of
deacetylation and polymerization of the types of bacteria and fungi. COS as a potential
material as
alternative antibiotics
has a value of more secure without causing residue Choi,
2006. Rice bran can be obtained as much as 10
percent of the rice mill, which consists of the aleurone layer of rice rice kernel, endosperm,
and germ as well as carbohydrates, proteins, minerals, fats, vitamin B complex, inositol,
phytate, ferulic
acid, gamma
orizanol, phytosterols,
tocotrienols, amino
acids, unsaturated fatty acids, and fiber. Rice bran
has been used as cattle feed. Not many people know that the outer layer of rice paddy milling
results contain bioactive components of food that are beneficial to health Dewi, 2005.
However, on the other hand the wealth of nutritional value also has a negative side, the
rate of damage occurs, for example, easily rancid as a result of the decomposition of
fats into simpler components such as fatty acids and peroxide by lipase is abundant in the
bran and groats. Hipocholesterolemia effects rice bran and some fractions, has been widely
observed both in experimental animals and humans. Rice bran oil significantly reduce
International Conference on Environment and Health, 22-23 May 2013, Soegijapranata Catholic University, Indonesia
39
blood cholesterol levels, LDL cholesterol, VLDL cholesterol, and can increase blood
levels of HDL cholesterol. Ability of rice bran oil lowers cholesterol levels due to the
oryzanol and other capabilities of materials that are not saponified. Other studies have
shown that ferulic acid also has a role in lowering blood pressure and blood glucose
testing both animals and humans. Rice bran to increase the production of erythromycin from
culture
Saccharopolyspora erythraea
ATCC 11635 Nugraheni, 2004. Rice bran contains
bioactive components oryzanol, tocopherol, and acids that make felurat potential functional
food ingredients.
Oryzanol cholesterol
lowering function. Tocopherol is vitamin E, which are antioxidants. While felurat acid is
known to reduce levels of sugar and blood pressure Ardiansyah, 2009.
CONCLUSIONS
Chito-oligosaccharide COS and rice bran has potential as a natural prebiotics and to increase
growth of probiotic
in vitro
ACKNOWLEDGEMENTS
This study was funded by a grant 2013 from DP2M Fundamental the Directorate General of
Higher Education .
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International Conference on Environment and Health, 22-23 May 2013, Soegijapranata Catholic University, Indonesia
41
BIFIDOBACTERIA AS POTENTIAL PROBIOTIC IN YOGURT
Laksmi Hartayanie and Kristina Ananingsih
Department of Food Technology, Soegijapranata Catholic University, Semarang, Indonesia laksmi.87hotmail.com
ABSTRACT
Nowadays, probiotics are considered in the development of “functional food” products due to their benefits to human health. Food products containing bifidobacteria have largely been of dairy origin
including yogurts. Yogurt is a fermented milk product that has been prepared traditionally by allowing milk to sour at 40
–451
o
C. Modern yogurt production is a well-controlled process that utilises ingredients of milk, milk powder, sugar, fruit, flavours, colouring, emulsifiers, stabilisers, and specific pure cultures
of lactic acid bacteri
Streptococcu thermophilus
and
Lactobacillus bulgaricus
to conduct the
fermentation process. A number of health benefits have been attributed to bifidobacteria, which are colonization resistance, anticarcinogenic activity, reduction of the risk of colon cancer, stimulation of
immune functions, improving digestibility of lactose, improving vitamin and antibiotic activity, and cholesterol-lowering ability
Keywords:
bifidobacteria, probiotic, yogurt, health benefits
International Conference on Environment and Health, 22-23 May 2013, Soegijapranata Catholic University, Indonesia
42
1. INTRODUCTION
