Fitri Setiyoningrum

Indonesian Institute of Sciences | LIPI

Fermentation factors in the making of modified plantain flour must be optimized to obtain optimum conditions that produce the desired characteristics of flour/starch. In this research, we used mix-cultured lactic acid bacteria (LAB) and yeast for plantain fermentation. Response Surface Methodology (RSM) was used to explain the quantitative relation...

Nigella sativa L. is a medicinal herb with high antioxidant activity. However, the substances linked with this biological activity are infrequently documented. This study assessed the antioxidant potentials of extracts and essential oil (EO) of N. sativa and identified their phytochemical constituents. A chemometric application was used to classify...

The roasting process is essential in producing ground coffee as it is where coffee's distinctive aroma and flavour are developed. There are two coffee roasters: drum and fluidized bed roasters, each with benefits and drawbacks. This study aimed to determine the effects of roasting machine type and roasting level on the characteristics of Robusta co...

Coffee roasting is the process to bring out flavors of green coffee beans by applying heat through the chemical changes. The objective of this study was to investigate the effect of roasting process at various levels using different types of roasting machine on the physicochemical properties of robusta coffee beans. Coffee beans were roasted using...

The sensory analysis can assess and describe the sensory attributes of food products. The aim of this study was to describe all the sensory attributes present in black garlic incubation 21 days at humidity 70-90 and temperature 70°C supplemented yogurt using the Check All That Apply (CATA) method, one of the methods that are simple and rapid. The t...

Several research report shown a fermentation could increase or produce a new compound in a material. Research of solo black garlic involved fermentation process of fresh garlic prior to aging process was limited. The aim of this research was to examine chemical properties of solo black garlic fermented in medium containing S. cerevisiae before its...

The cytolethal distending toxins (cdt) is a multi-subunit toxin consisted of three subunit encoded cdtA, cdtB and cdtC. The cdt played an important role as a virulence factor of Campylobacter infection, including C. fetus subsp venerealis . The cdtA which responsible for binding the cdt to cell membrane, was cloned in plasmid expression and inserte...

The β-galactosidase is an enzyme that plays an essential role in the lactose hydrolysis into glucose and galactose. This study examines the potential of β-galactosidase from several lactic acid bacteria (LAB) isolated from non-dairy products Indonesian fermented foods and purifies them to increase their specific activity. The enzyme was extracted u...

Garlic was fermented spontaneously in a water bath with a temperature of 72 °C and relative humidity close to 90%. The fermentation periods were 0 (fresh garlic), 7, 14, and 21 days. Several physicochemical properties: antioxidant capacity, total polyphenol, flavonoid content, pH, and browning intensity were determined. All of the chemical properti...

Solo garlic, either in fresh form or its black garlic has a lot of bioactive compounds, such as flavonoids and polyphenols. The aim of this research was to evaluate the antibacterial activity of organic solvents extract’s solo garlic inside the fresh and black garlic form against pathogenic bacteria such as Escherichia coli and Staphylococcus aureu...

Indonesia has a rich variety of fermented foods. The lactic acid bacteria contained in such fermented foods can act as probotics providing positive effects on digestive health. Lack of information about the characteristics of the native LAB caused insufficient use of them in functional food products. The purpose of this study was to carry out in vi...

Yogurt quality is affected by the yogurt starter. The aim of this study was to determine the shelf life of yogurt starter and its derivatives based on microbiological and physical and sensory aspects. Yogurt starter is made from commercial dry culture, then lowered to 4 th derivative, and stored in the refrigerator for up to 25 days. The result sho...

A research has done on the characteristics of solo black garlic fermented by kombucha black tea. Fermentation is carried out for 0, 7, 14 and 21 days and continued to aging process for 0, 7, 14 and 21 days. Observation was done to see the characteristics of functional traits such as antioxidant capacity, total flavonoids and total polyphenols amoun...

Sediaan bawang tunggal hitam terdiri atas bawang tunggal hitam utuh, ekstrak dan mikroenkapsulat. Senyawa antioksidan dalam sediaan bawang tunggal hitam akan mengalami kerusakan selama penyimpanan. Penelitian ini bertujuan menentukan kinetika degradasi kapasitas antioksidan dan total fenolik pada sediaan bawang tunggal hitam dan memperkirakan umum...

Goat milk kefir, a variety of fermented milk, has been known considerably beneficial for health. Supplementing ginger and cinnamon extract into kefir goat milk was expected to improve its functional properties and palatabilities. This study aims to evaluate the psychochemical and sensory aspect of kefir goat milk after ginger and cinnamon extract a...

Setiyoningrum F, Pribadi G, Afiati F, Herlina N, Solikhin A, Lisani N. 2018. Functional properties of Saccharomyces kluyveri Y97-fermented solo black garlic. Asian J Agric 2: 48-51. Saccharomyces kluyveri Y97-fermented solo black garlic was made by fermentation of fresh solo garlic in medium containing S. kluyveri aging in 70C and relative humidit...

he research was conducted to examine the use of purple sweet potato (Ipomoea batatas var. Ayamurasaki) to improve functional food of yogurt. This experiment has 2 factors of treatments. The first factor (i) was concentration of skim milk, i.e. 0%, 3% and 6%; the second factor (ii) was concentration of purple sweet potato, i.e. 0%, 2% and 4% of purp...

The leaves of Kaffir lime (Citrus hystrix DC) are marketed in dried or powdered form. In this research, the effect of oven drying at a relatively low temperature but in a long time with or without the following pulverization on the characteristics of kaffir lime leaves was investigated. The change of moisture analyzed by vacuum oven method, the col...

Red bean is widely known as a prebiotic, but addition of it into yogurt is rare. The aim of this study was to evaluate the effect of red bean powder addition on microbiological, physicochemical, and sensory of yogurt. Skim milk also added into yogurt formula to optimize the quality of yogurt. The treatment of concentrations, either red bean and ski...

ABSTRAK Penambahan serat pada beras jagung instan telah dilakukan sebagai upaya untuk meningkatkan sifat fungsional beras jagung. Tujuan penelitian ini adalah untuk mengetahui pengaruh jenis serat dan waktu pembekuan terhadap karakteristik fsik dan fungsional beras jagung instan. Faktor yang diuji adalah jenis serat, (tanpa serat, ditambah serat te...