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Articles by Endang Purwati
Total Records ( 5 ) for Endang Purwati
  Endang Purwati , Zaiton Hassan , Gulam Rusul , Raha Abdul Rahim and Son Radu
  The objective of present work was to optimize the procedures of FDA and USDA for the isolation of Listeria species in imported frozen beef samples marketed in Malaysia. The modifications consisted of direct analysis or storage of samples at 4°C for 24 h prior to analysis, and enrichment at 30°C or 35°C for 24, 48 and 168 h. For both FDA and USDA modified methods, storage at 4°C for 24 h and pre-enrichment at 24 and 48 h were the most efficient. However, the modified FDA with storage at 4°C for 24 h and pre-enrichment for 24 h (30°C and 35°C) and 48 h (30°C and 35°C) yielded more Listeria species. The rates of isolation were markedly affected with prolonged pre-enrichment incubation up to 168 h. The overall conclusion was that the modified USDA isolation method is beneficial when a limited range of the clinically important Listeria species is sought, whilst the modified FDA is needed to estimate the prevalence of Listeria species in the samples examined.
  Ferawati , Endang Purwati , Arief and Khalil
  Gamma irradiation can be used as one of the most efficient methods to reduce microorganisms in food. The irradiation of food is used for a number of purposes, including microbiological control, insect control and inhibitions of sprouting and delay of senescence of living food. The aim of the present study was to analyze the effect of gamma irradiation technology on their microbial quality (total plate count, coliform and fungal count) and sensory attributes of fresh meat. Twenty fresh meat samples were collected from Pondok labu traditional market in South Jakarta. The fresh meat samples were treated with 0, 1, 2, 3 kGy gamma irradiation dose. Exposure to gamma irradiation in Co60 driven irradiating facility was performed at the Center for the Application of Isotopes and Radiation Technology, National Nuclear Energy Agency of Indonesia (BATAN) in Jakarta. Irradiation had highly significant effects (p<0.01) on reduction of microbial population. Microbial analysis indicated that gamma irradiation was effective in reducing those microorganisms and the optimal dose was achieved at 3 kGy. The results have shown not only the need for sanitary conditions improvements in slaughter and processing of fresh meat but also the irradiation effectiveness to eliminate total bacteria, coliform and fungi count. This study showed that irradiation had no significant effects (p>0.05) on the sensory attributes of fresh meat.
  Salam N. Aritonang , Elly Roza , Evy Rossi , Endang Purwati and Husmaini
  Background: Okara is an industrial waste product resulting from the manufacture of soy milk or tofu. This waste is a pulp consisting of the insoluble parts of the soybean that remain after pureed soybeans are filtered during the production of soy milk and tofu. Okara is not widely used and is dumped into the environment, causing pollution. However, this waste contains nutrients and may be a good medium for the growth and development of microorganisms such as Lactic Acid Bacteria (LAB). Objective: The purpose of this study was to isolate and identify probiotic LAB from okara and determine their antimicrobial activity against pathogenic bacteria (Escherichia coli 0157, Staphylococcus aureus ATCC 25923 and Listeria monocytogenes EP01). Methodology: Isolation and purification of LAB were carried out on MRS agar supplemented with 0.2% CaCO3. Isolates were identified by morphological and physiological tests. Antibacterial activity was tested using the well diffusion method and the obtained data were analyzed descriptively. Twenty-four isolates were grown on MRS agar. Results: Sixteen isolates that exhibited growth at the clear zone were identified as gram positive, catalase-negative homofermentative rod and coccus cells. The results showed that the LAB isolated from okara had the ability to inhibit pathogenic bacteria, causing various clear zone diameters. The survival rates of these isolates under acidic conditions and their tolerance to 0.5% bile salt were varied. Based on the antimicrobial activity and probiotic properties of the LAB isolated from okara, these isolates belong to the species Lactobacillus spentosus and Lactobacillus plantarum. Conclusion: The results showed that the LAB isolated from okara belonged to the species Lactobacillus pentosus and Lactobacillus plantarum. Both species exhibited properties attributed to probiotics.
  Sri Melia , Endang Purwati , Yuherman , Jaswandi , Salam N. Aritonang and Mangatas Silaen
  Background and Objective: Listeria monocytogenes is an important pathogenic bacteria in various cases of poisoning in the food industry due to its ability to grow in cold temperatures and to survive in freezing temperatures. Lactic acid bacteria have important probiotic attributes including their antimicrobial effect against this pathogen. Therefore, this study aimed to isolate lactic acid bacteria from buffalo milk and characterize its antimicrobial activity against Listeria monocytogenes. Materials and Methods: Buffalo milk was collected from four districts in West Sumatera, Indonesia and its composition analysed. A total of 88 lactic acid bacteria strains were isolated and grown at De Man Rogosa Sharpe Agar (MRSA). The strains were identified based on morphology (shape, size and colour) and their biochemical characteristics (catalase test and the fermentation type) and then screened for antimicrobial activity against L. monocytogenes. The species were further identified based on 16S rRNA gene sequence analysis. Results: As a result of isolation and identification, 19 strains of lactic acid bacteria were screened against L. monocytogenes, but only three isolates (A 3.2, A 3.3 and TD 7.2) showed high inhibition against L. monocytogenes. They were identified using 16S rRNA gene sequence analysis. Conclusion: The BLAST results of the identification procedure showed that the isolated bacteria from buffalo milk belonged to Lactobacillus fermentum strain L 23 (A 3.3), Lactobacillus fermentum strain 6704 (TD 7.2) and Lactobacillus oris strain J-1 (A 3.2).
  Indri Juliyarsi , Puji Hartini , Yuherman , Akmal Djamaan , Arief , Hendri Purwanto , Salam N. Aritonang , James Hellyward and Endang Purwati
  Background and Objective: Tempoyak is a traditional fermented condiment made from durian (Durio zibethinus) pulp. This condiment is made by mixing the durian pulp with salt and fermenting under partially anaerobic conditions at ambient temperature in a closed container. This study aimed to determine the characteristics of Lactic Acid Bacteria (LAB) in tempoyak from Padang Pariaman District, West Sumatra. Methodology: Experimental methods of measuring the chemical composition of tempoyak; isolation and purification of LAB; characterization of selected isolates; isolation of genomic 16S rRNA; microscopic, macroscopic, molecular identification and determination of antimicrobial action by the agar well diffusion method using E. coli, S. aureus and L. monocytogenes as indicator bacteria. Results: Tempoyak is composed of water, protein, fat and has an acidic taste due to its low pH (3.89) affects the water content (70.21%), protein content (5.04%) and fat content (6.11%). Gram staining showed that the isolated bacteria (bacil) are Gram-positive and catalase-negative. Moreover, antimicrobial activity was tested by the agar well diffusion method using E. coli, S. aureus and L. monocytogenes as indicator bacteria. The largest inhibitory zone was observed between the isolated Tempoyak Original (TO) sample and S. aureus (19.3 mm), followed by TO against L. monocytogenes (17.3 mm) and the smallest inhibitory zone was observed between the TO sample and E. coli (12.3 mm). Conclusion: The length of the PCR amplified DNA fragment was 1482 bp. The sequencing results from the isolated tempoyak TO showed that the LAB isolate was Lactobacillus fermentum strain CAU6337.
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