Melola Discovery

← Melola Discovery

Akses terbuka Jurnal

Tofu Whey-Based Media for Probiotic Lactiplantibacillus plantarum D4 as a Halal Starter Culture

Indonesian Journal of Halal Research · Vol. 6 No. 1 (2024) · hlm. 26–35

DOI
10.15575/ijhar.v6i1.30588
ISSN
2657-0165, 2656-3754
Terbit
2024-02-29
Penerbit
UIN Sunan Gunung Djati Bandung
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-sa/4.0

Abstrak

In recent years, the development of probiotic-based fermented products with halal status has been a concern. The use of growth medium has relied on de Man Rogosa and Sharpe (MRS) as a relatively expensive standard medium, and its halal status is still uncertain. Extensive research has been carried out to investigate the development of low-cost halal alternative media for the cultivation of probiotic lactic acid bacteria (LAB). This study aimed to develop a probiotic halal and low-cost culture medium using a tofu whey-based medium. This study used three tofu whey-based media - A (tofu whey 100%), B (tofu whey 94.5%, molasses 3%, skim milk 2.5%), C (tofu whey 92.5%, molasses 3%, cheese whey 2.5%, tomato extract 2%), and MRS broth as a standard medium. Bacterial populations, total sugars utilized, total lactic acids produced, low pH (2.0) tolerance, and high bile salt concentration (oxgall 1.5%) were assayed. The highest bacterial population after 48 h of incubation was shown by medium B compared to medium MRS (12.34 ± 0.87 and 11.48 ± 0.3 log CFU/mL). Total sugars utilized by 48.28 ± 2.89, 38.89 ± 6.94, 39.14 ± 4.24, and 76.00 ± 1.41 %; on the other hand, total lactic acids produced by 0.16 ± 0.12, 0.03 ± 0.04, 0.31 ± 0.03, and 2.25 ± 1.48 % in A, B, C, and MRS, respectively. Probiotic tolerance at low pH and the presence of bile salts of Lactiplantibacillus plantarum D4 consistently showed a high survival rate in medium B compared to MRS. Based on these results, the components and proportions used in medium B were suitable for the growth of L. plantarum D4 as a halal probiotic starter candidate.

Kata kunci

Jaringan kolaborasi para penulis

40 penulis · 100 tautan kepenulisan bersama · 1 lintas organisasi · menampilkan 40 yang paling banyak terhubung

Arahkan kursor atau ketuk sebuah nama untuk menyorot rekan penulisnya. Klik dua kali untuk membuka halaman penulis.

  • University of Brawijaya
  • Universitas Amikom Yogyakarta
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Muhaimin Rifa’iUniversity of Brawijaya3
Tri ArdyatiAfiliasi tidak diketahui2
Nashi WidodoUniversity of Brawijaya2
Dwi purno WidekdoAfiliasi tidak diketahui2
Elsa Mega SuryaniAfiliasi tidak diketahui2
Amin Setyo LeksonoAfiliasi tidak diketahui1
Wildania Putri AgustinaAfiliasi tidak diketahui1
Marsa SalsabilaAfiliasi tidak diketahui1
Nabila Fitri RosyidaAfiliasi tidak diketahui1
Riska Putri QurotaayuninaAfiliasi tidak diketahui1
Nia KurniawanAfiliasi tidak diketahui1
Anisa ZairinaAfiliasi tidak diketahui1
Hakan BozdoğanAfiliasi tidak diketahui1
Agung Putra PurwantoAfiliasi tidak diketahui1
Alifia Issabella MulyawatiAfiliasi tidak diketahui1
Suharjono SuharjonoAfiliasi tidak diketahui1
Evi OctavianyAfiliasi tidak diketahui1
NurjanahAfiliasi tidak diketahui1
Binawati GintingAfiliasi tidak diketahui1
Ilham MaulanaAfiliasi tidak diketahui1
Tasya UlfikaAfiliasi tidak diketahui1
Dian SiswantoUniversity of Brawijaya1
Idham Halil ZakariaAfiliasi tidak diketahui1
Siti Mariyah UlfaAfiliasi tidak diketahui1
Anna SafitriAfiliasi tidak diketahui1
Nishia Waya MerayAfiliasi tidak diketahui1
Syukria I ZamAfiliasi tidak diketahui1
Syamsuardi SyamsuardiAfiliasi tidak diketahui1
Anthoni AgustienAfiliasi tidak diketahui1
Syukria Ikhsan ZamAfiliasi tidak diketahui1
Akmal DjamaanAfiliasi tidak diketahui1
Afifah Nur AiniUniversitas Amikom Yogyakarta1
Rodiyati AzrianingsihUniversity of Brawijaya1
Durrotul InayahAfiliasi tidak diketahui1
asep awaludin prihantoAfiliasi tidak diketahui1
Rika Gian MeliantiAfiliasi tidak diketahui1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://journal.uinsgd.ac.id/index.php/ijhar/oai, pertama di-harvest 7 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">Tofu Whey-Based Media for Probiotic Lactiplantibacillus plantarum D4 as a Halal Starter Culture</dc:title>
	<dc:creator>Maulidiyah, Hikmah</dc:creator>
	<dc:creator>Mustafa, Irfan</dc:creator>
	<dc:creator>Jatmiko, Yoga Dwi</dc:creator>
	<dc:creator>Ibrahim, Salam A.</dc:creator>
	<dc:subject xml:lang="en-US">halal medium</dc:subject>
	<dc:subject xml:lang="en-US">halal starter</dc:subject>
	<dc:subject xml:lang="en-US">Lactiplantibacillus plantarum</dc:subject>
	<dc:subject xml:lang="en-US">probiotic</dc:subject>
	<dc:subject xml:lang="en-US">tofu whey</dc:subject>
	<dc:description xml:lang="en-US">In recent years, the development of probiotic-based fermented products with halal status has been a concern. The use of growth medium has relied on de Man Rogosa and Sharpe (MRS) as a relatively expensive standard medium, and its halal status is still uncertain. Extensive research has been carried out to investigate the development of low-cost halal alternative media for the cultivation of probiotic lactic acid bacteria (LAB). This study aimed to develop a probiotic halal and low-cost culture medium using a tofu whey-based medium. This study used three tofu whey-based media - A (tofu whey 100%), B (tofu whey 94.5%, molasses 3%, skim milk 2.5%), C (tofu whey 92.5%, molasses 3%, cheese whey 2.5%, tomato extract 2%), and MRS broth as a standard medium. Bacterial populations, total sugars utilized, total lactic acids produced, low pH (2.0) tolerance, and high bile salt concentration (oxgall 1.5%) were assayed. The highest bacterial population after 48 h of incubation was shown by medium B compared to medium MRS (12.34 ± 0.87 and 11.48 ± 0.3 log CFU/mL). Total sugars utilized by 48.28 ± 2.89, 38.89 ± 6.94, 39.14 ± 4.24, and 76.00 ± 1.41 %; on the other hand, total lactic acids produced by 0.16 ± 0.12, 0.03 ± 0.04, 0.31 ± 0.03, and 2.25 ± 1.48 % in A, B, C, and MRS, respectively. Probiotic tolerance at low pH and the presence of bile salts of Lactiplantibacillus plantarum D4 consistently showed a high survival rate in medium B compared to MRS. Based on these results, the components and proportions used in medium B were suitable for the growth of L. plantarum D4 as a halal probiotic starter candidate.</dc:description>
	<dc:publisher xml:lang="en-US">UIN Sunan Gunung Djati Bandung</dc:publisher>
	<dc:date>2024-02-29</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.uinsgd.ac.id/index.php/ijhar/article/view/30588</dc:identifier>
	<dc:identifier>10.15575/ijhar.v6i1.30588</dc:identifier>
	<dc:source xml:lang="en-US">Indonesian Journal of Halal Research; Vol. 6 No. 1 (2024): February; 26-35</dc:source>
	<dc:source>2657-0165</dc:source>
	<dc:source>2656-3754</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.uinsgd.ac.id/index.php/ijhar/article/view/30588/10734</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2024 Author</dc:rights>
	<dc:rights xml:lang="en-US">https://creativecommons.org/licenses/by-sa/4.0</dc:rights>
</oai_dc:dc>