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\hypersetup{pdftitle={Stability of Antibacterial Metabolite Lactic Acid Bacterial Mixture  Monoacylglycerol of Coconut Oil to Aplication with Food System},pdfauthor={Asriani Hasanuddin},pdfsubject={Tropentag 2010: Abstract},pdfkeywords={Food system, keywords : Antibacterial, Lactid acid bacteria, Monoacylglycerol of coconut oil},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 14-16, 2010, Zurich}}\\[1ex] \Large{``World Food System  ---\\A Contribution from Europe''\\[2ex]}}
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\Large{\textbf{Stability of Antibacterial Metabolite Lactic Acid Bacterial Mixture  Monoacylglycerol of Coconut Oil to Aplication with Food System\footnote{\textbf{Contact Address:} Asriani Hasanuddin, Tadulako University, Food Technology, Perumahan Dosen Blok A10 No 4, 94118~Palu, Central Sulawesi Province, Indonesia, \mbox{e-mail}: \email{asriani-tht-untad@yahoo.com}}\\[0.8ex]}}
\normalsize{\textsc{Asriani Hasanuddin}}
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\begin{itemize*}
\item[]{\small{\textit{Tadulako University, Food Technology, Indonesia}}}
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\index[author]{Hasanuddin, Asriani}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
The effect of pH and heating on stability of metabolite antibacterial of lactic acid bacteria, monoacylglycerol of coconut oil, and metabolite mixture  lactic acid bacteria of coconut oil has been done by using three types of bacteria.  This research used well diffusion method on jelly media to analyse antibacterial activity. The result shows two effects of different treatments, namely pH and heating. Firstly, the experiment on pH showed that on the higher pH with individual monoacylglycerol of coconut oil shows  the more inhibitation activity of metabolite of lactic acid bacteria --- monoacylglycerol of coconut oil.   In contrast, the individual application of metabolite of lactic acid bacteria shows  no  inhabitation.  The application of mixed monoacylglycerol of coconut oil and metabolite lactic acid bacteria shows antibacterial activity  up to pH 7 still, whereas the application of metabolite antibacterial of lactid acid bacteria above pH 7, this result  did not show any antibacterial activity.  Secondly, the heating treatment, with the higher temperature on individually treatment for both shows the same  effect to  metabolite of lactic acid bacteria  and to the monoacylglycerol of coconut oil on antibacterial activity on temperature between  75oC and 100oC  with periode of heating about  10,20and 30 minutes. By increasing temperature to 121oC, antibacterial activity only showed at heating as long as 10 minutes.  The application of mixed metabolite  lactic acid bacteria and  monoacylglycerol of coconut oil on tofu (soybean curd) with concentration of 2 MIC (minimum concentration inhibition), it might remain only 4 days, whereas the application of 4 MIC it  might remain up to 6 days at room temperature. The conclusion of this research mention that the mixed treatment is better then individual treatment.}

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\noindent \textbf{Keywords:} Food system, keywords : Antibacterial, Lactid acid bacteria, Monoacylglycerol of coconut oil
\index[key]{Food!system}
\index[key]{Keywords : Antibacterial}
\index[key]{Lactid acid bacteria}
\index[key]{Monoacylglycerol of coconut oil}
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