[abstract] ANTIDIARRHEAL AND ANTIOXIDATIVE CAPABILITY OF SYNBIOTIC YOGURT TO THE RATS

synbiotic

Source: Private collection

By: Rahayu WP, Astawan M, Wresdiyati T*, and Mariska S

Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University,
(*) Department of Anatomy, Physiology, and Pharmacology, Faculty of Veterinary Medicine, Bogor Agricultural University

The objective of this research was to utilize the local probiotic lactic acid bacteria, isolated from beef in some traditional markets in Bogor (L. plantarum 2C12 and L. fermentum 2B4), in synbiotic yogurt making and analyzing its antidiarrheal and antioxidative capability in rat models. The  rats  were  treated  with  synbiotic  yogurt  and  enteropathogenic Escherichia  coli (EPEC) intervention. The antidiarrheal parameters were the appearance and the gravimetrically water content of the rats’ feces. The normal feces was round or oval, black, and hard or soft with lower fecal water content. The diarrheal feces was not round nor oval, liquid or unformed, brownish, and soft or slimy with higher fecal water content. The antioxidative parameter was immunohistochemically  superoxide dismutase  (SOD)  content  in  liver  and  kidney  tissues, shown by brown color in nucleus. This synbiotic yogurt showed antibacterial and antidiarrheal activities in the rat’s model. This research shown that the feces of the rats, which were infected by EPEC and treated by synbiotic yogurt contained L. fermentum 2B4 was normal, specifically oval, black, and soft feces. Whereas, the rats which were infected by EPEC, but were not treated by the synbiotic yogurt shown the diarrheal feces. The synbiotic yogurt also had antioxidative effect. For 21 days treatment with synbiotic yogurt to the EPEC intervention rats, the Cu, ZnSOD content in the liver and kidney increased, 17.72 and 24.96% respectively higher than the rats that were not treated with it.

Published in International Food Research Journal (IFRJ) University Putra Malaysia. Available online at: http://www.ifrj.upm.edu.my

International Food Research Journal 20(2): 703-709 (2013)

[abstract] PRODUCTION AND CHARACTERISTICS OF CANNED TEMPE EXTRACT

OLYMPUS DIGITAL CAMERA

Source: private collection

By: Surya R and Rahayu WP

(Department of Food Science and Technology, Bogor Agricultural University)

Tempe is a traditional Indonesian food product derived from fermented soybeans using Rhizopus oligosporus. Tempe has many advantages, such as good nutritional value and organic compounds contributing to human health. Tempe’s key benefitsare related to its excellent protein content, high levels of essential fatty acids, numerous vitamins and minerals, dietary fibres and isoflavones. Tempe extract (tempe milk) is an example of a diversified tempe-based food. The purpose of this study is to produce canned tempe-extract. This study determined the sterilization time, nutrition facts, isoflavone contents, antioxidant capacity and production feasibility of canned tempe-extract. The results showed that the most favourable formula was tempe extract with 7%(w/v) honey as sweetener. The time needed to sterilize the canned tempe-extract (can size 202×308) was 25 minutes after the activation of the retort to reach sterilization level equivalent to Fo value of 2.62 minutes. The sterilization process did not affect the sensory characteristics of canned tempe-extract significantly. The proximate analysis results showed that canned tempe extract contained 90.27% water, 0.06% ash, 3.66%protein, 0.98% fat and 5.03% carbohydrate. The isoflavones analysis results showed that canned tempe-extract contained total isoflavones of 5.09 mg/100g. The canned tempe-extract had antioxidant capacity of 7.13 mgAEq/150ml, which means 150 ml canned tempe-extract had equivalent antioxidant capacity to 7.13 mg ascorbic acid. The economic study showed the production of canned tempe-extract was feasible.

Published in Asian Journal of Food and Agro-Industry. ISSN 1906-3040. Available online at www.ajofai.info

As. J. Food Ag-Ind. 2012, 5(04), 299-306

[abstract] EFFECTIVENESS OF WAYANG GOLEK ‘BANG TAGOR’ AS A FOOD EDUCATION MEDIA FOR ELEMENTARY SCHOOL CHILDREN

bang tagor

Source: Nissa collection

By: Mochamad Sobich Maimun and Winiati P. Rahayu

(Department of Food Science and Technology, Bogor Agricultural University)

Elementary students are the most susceptible ages to foodborne diseases, due to most of them do not get adequate information about food safety. In 2009, National Agency for Drug and Food Control (NA-DFC) confirmed that 26.09% of food poisoning outbreaks happened at school; and 19.13% were caused by street foods. This research aimed to find out the effectiveness in dissemination of food safety information by using dazzling educative media which was modified wayang golek, called “Bang Tagor”, to 4th and 5th graders of elementary school. The education was conducted by using  story telling on wayang golek “Bang Tagor” stage, food safety posters, booklets, and interactive games which were related to food safety and health. Research has been done from February to June 2012 at two targeted schools by observing and spreading questionnaires to 75 respondents. Program effectiveness was measured based on cognitive, affective, and psychomotor aspects. As the result, the perception of students on food safety and health sharply increased to 15,32% and there were several positive attitude changes after the program.

Published in The 19th Tri-University  International Joint Seminar & Symposium 2012 (Oct.  21- 26, 2012 Bogor Agricultural  University, Indonesia)