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SISTEM CROSS FLOW DALAM PEMISAHAN SENYAWA FLAVOR SERUPA DAGING (Meatlike flavor) DARI KACANG HIJAU (Phaseolus radiatus) TERFERMENTASI OLEH Rhizopus oligosporus MELALUI MIKROFILTRASI Susilowati, Agustine; Aspiyanto, Aspiyanto
Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Vol 1, No 1 (2010): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 1 2010
Publisher : Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik

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Abstract

Cross-flow Microfiltration System is one of important separation basic using membrane influenced by separation process condition (pressure, flow rate, temperature, time), particles size and molecular weight (MW). The goal of this experiment was to find out composition, type and intensity of flavor compounds produced from autolysate separation of meatlike flavor from fermented mung bean (Phaseolus radiatus L.) through MF membrane at pump motor frequency 20 Hz, room temperature and operation pressure 6 bar for 90 minutes. The experiment results showed that Cross-flow MF System at permeate flux value of 31.83 L/m2.hour was able to separate N-Amino and dissolved protein as meatlike flavor compounds pass through MF membrane more much in permeate, while total solid, fat salt and  protein were rejected and retained more much in concentrate/retentate. Meatlike flavor compounds were dominated by sulphur. MF system was able to separate more much sulphur compounds as meatlike flavor present in permeate than concentrate/retentate. On the permeate was obtained 43 compound of meat analogue dominated by Sulphur-Nitrogen component (71.48%), namely 1,2,3-Triazole,4-flourodinitromethyl-1-methyl (0,01%), 2–Thiopenethiol (0,1%), Chlomethiazole (0,22%), 4-Methyl-5-hydroxyethylthiazole (70,99%), Furfuril-methyl-sulfide (0,11%), 2-Methyl-6-thiopurine (0,05% Area/0,2µg sample), While, other components covered Nitrogen (11), Pyran (4), Furan (5) , Alcohol  (4), Aldehiyde (3), Hidrocarbon (1) and  Ester - organi acid (5).Permeate has potential use as meatlike flavor extract, whereas retentate as concentrate/Hydrolyzed Vegetable Protein (HVP) is used for vegetable food products with meat taste and aroma. Key Words : Meat analog flavor, flavoring reaction, permeate, concentrate/retentate, microfiltration (MF).
SISTEM MODUL MIKROFILTRASI DALAM PEMURNIAN L-THEANINE DARI TEH HIJAU LOKAL (Camellia assamica) Pekoe UNTUK MINUMAN FUNGSIONAL Susilowati, Agustine; Aspiyanto, Aspiyanto; Melanie, Hakiki; Maryati, Yati
Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Vol 1, No 1 (2010): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 1 2010
Publisher : Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik

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Abstract

Microfiltration (MF) module system had a potential use in purifying of L-Theanine of local green tea (Camellia assamica) grade Pekoe for functional drink as anti stress compound. Purification process was performed through MF membrane of 0.2 µm at pump motor frequency of 20 Hz, room temperature, and operation pressure of 4 and 6 bar for 30, 60, 90, 120, 150, 180, 210, 240, 270 and 300 minutes. The experiment result showed that MF system was able to pass more much L-Theanine in permeate, but retained more much dry matter and dissolved protein in retentate. Long purification time would decrease permeate flux value and L-Theanine concentration in permeate, but increased dry matter and dissolved protein in retentate. Optimum operation condition based on the highest concentration of L-Theanine in permeate at operation pressures of 4 and 6 bar for 120 and 240 minutes was able to pass L-Theanine in permeate of 86.33 % and 71.21 from all L-Theanine prior to process. Permeate as source of L-Theanine at optimum condition gave permeate flux values of 13.72 and 15.55 L/m2.hour with concentrations of L-Theanine of 10.721 % and 10.203 % (dry weight), dissolved protein of 2.1 and 1.8 mg/mL, and   dry matter of 1.342 and 1.712 %. Retentate has a potential use as functional compounds for anti oxidant,  anti cancer, anti diabetes and anti cholesterol. Key Words : Camellia  asssamica, L-Theanine, Microfiltration (MF), permeate, retentate.
SEPARATION OF SAVORY FRACTION FROM AUTOLYSATE OF KIDNEY BEAN (Phaseolus vulgaris L.) FERMENTED BY Rhizopus sp-PL19 THROUGH CROSS-FLOW MICROFILTRATION (CFMF) MEMBRANE MODULE Aspiyanto, Aspiyanto; Susilowati, Agustine; Maryati, Yati
Jurnal Kimia Terapan Indonesia (Indonesian Journal of Applied Chemistry) Vol 16, No 1 (2014)
Publisher : Research Center for Chemistry - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2613.123 KB) | DOI: 10.14203/jkti.v16i1.7

Abstract

Separation of savory fraction from autolysate of kidney bean (Phaseolus vulgaris L.) fermented by Rhizopus sp.-PL19 as potential seasoning agent was performed using cross-flow microfiltration (CFMF) technique in module scale. The goal of this experiment was to find out the effect of pressure and time on performance of MF membrane, and compositions of retentate and permeate. The result of experiment showed that separation and/or purification using CFMF technique gave permeate as savory fraction with better clearness and sharper aroma than retentate, but retentate had better composition than permeate. During separation increased total protein, dissolved protein and salt concentrations, but decreased total solid, reducing sugar and fat concentrations in permeate at pressure of 2 and 4 bar. Based on N-Amino concentration in permeate, the optimum condition of separation was reached at pump motor frequency of 10 Hz and room temperature with  pressure of 2 and 4 bar for 10 minutes. This condition produced permeate with fluxes of 51.11 and 52.55 L/m2.hour, and concentrations of N-Amino of 5.50 and 9.80 mg/mL, dissolved protein of 1.01 and 0.97 mg/mL, total protein of 4.85 and 12.10 % (dry weight), reducing sugar of 55.75 and 53.75 mg/mL, salt of 1.16 and 1.06 %, fat of 0.41 and 0.65 %, and total solids of 7.82 and 6.35 %, respectively. Keywords : Autolysate, kidney bean (Phaseolus vulgaris L.), Rhizopus sp.-PL19, cross-flow microfiltration (CFMF), permeate, retentate.  Pemisahan fraksi gurih dari autolisat kacang merah (Phaseolus vulgaris L.) terfermentasi oleh Rhizopus sp.-PL19 sebagai bahan seasoning potensial dilakukan menggunakan teknik mikrofiltrasi cross-flow (MFCF) pada modul.Penelitian bertujuan untuk mencari pengaruh tekanan dan waktu pemisahan terhadap kinerja membran mikrofiltrasi (MF) dan komposisi dalam retentat dan permeat. Hasil penelitian menunjukan bahwa pemisahan dan/atau pemurnian menggunakan teknik MFCF memberikan permeat sebagai fraksi gurih savory dengan kejernihan lebih baik dan aroma lebih tajam daripada retentat, tetapi retentat memiliki komposisi lebih baik daripada permeat. Pemisahan dengan waktu lama menaikkan konsentrasi total protein, protein terlarut dan garam, namun mengurangi konsentrasi total padatan, gula pereduksi dan lemak dalam permeat pada tekanan 2 dan 4 bar. Berdasarkan konsentrasi N-Amino dalam permeat, kondisi optimum pada pemisahan dicapai dibawah frekuensi motor pompa 10 Hz dan suhu ruang dengan tekanan 2 dan 4 bar selama 10 menit. Kondisi ini menghasilkan permeat dengan fluks masing-masing 51,11 dan 52,55 L/m2.jam serta konsentrasi N-Amino of 5,50 dan 9,80 mg/mL, protein terlarut 1,01 dan 0,97 mg/mL, total protein  4,85 dan 12,10 % (berat kering), gula pereduksi 55,75 dan 53,75 mg/mL, garam 1,16 dan 1,06 %, lemak 0,41 dan 0,65 % serta total padatan 7,82 dan 6,35 %. Kata kunci : Autolisat, kacang merah (Phaseolus vulgaris L.), Rhizopus sp.-PL19, mikrofiltrasi cross-flow (CFMF), permeat, retentat.
THE EFFECT OF PROCESS CONDITIONS IN PREPARATION OF VEGETABLE BROTH AS SAVORY FLAVOR FROM MUNG BEANS (PHASEOLUS RADIATUS L.) USING INOCULUM OF RHIZOPUS-C1 Susilowati, Agustine; Aspiyanto, Aspiyanto; Melanie, Hakiki; Maryati, Yati
Indonesian Journal of Chemistry Vol 8, No 3 (2008)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.21592

Abstract

Preparation of vegetable broth from mung beans (Phaseolus radiatus L.) in semi pilot scale is an attempt development to get product of savory flavor in larger scale. The aim of this activity was to find out the effect of process multiplication on composition of vegetable broth from mung beans using inoculum of Rhizopus-C1 through brine fermentation in mixtures of inoculum, salt, and mung beans of 26, 23, and 51 %. This activity was conducted in both temperature of fermentation (room temperature and 30 °C), various time of fermentation (0, 2, 4, 6, 8, 10, and 12 weeks) and process scales, namely laboratory scale (300 g) and semi pilot scale (± 25 kg), respectively. The result of experiment indicated that fermentation temperature and time and process scales were tend to affect on composition of product. The length of fermentation time would increase concentrations of dissolved protein, N-amino and reducing sugar, decreased concentrations of fat and Volatile Reduction Substance (VRS), while concentrations of total protein, and water were tend to be constant in laboratory and semi pilot scales at the both process temperatures. Multiplication in preparation process of inoculum (7 kg) using starter of Rhizopus-C1 resulted inoculum with activities of proteolytic of 0.71 U/g, and amilolytic of 17.5 U/g at 56 h of incubation. The whole process in semi pilot scale decreased composition of products. The optimal treatment based on recovery of total protein, and the highest amino acids as N-amino in semi pilot scale was at fermentation temperature of 30 ºC for 10 weeks with concentrations of water of 44.96%, total protein of 11.77% (dry matter), dissolved protein of 8 mg/mL, N-amino of 15.4 mg/mL, reducing sugar of 582.5 mg/mL, fat of 0.26% and, VRS of 90 µeq.reduction/g.
Ultrafiltration Lactic Acid Bacteria (LAB) in mung Beans Broth by Mixed LAB Culture Aspiyanto, Aspiyanto; Susilowati, Agustine
Biopropal Industri Vol 5, No 1 (2014)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

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Abstract

Increasing Lactic Acid Bacteria (LAB) concentration in fermented broth of mung beans by mixed culture of Lactobacillus sp. and Streptococcus thermophillus through ultrafiltration (UF) (20,000 MWCO) at flow rate of ~8.87 L/min, room temperature and pressure 5 and 7 bars for 0, 30, 60, 90 and 120 minutes was performed. The results showed that pressure and time affected on UF performance, total solids, total protein and total number of LAB. Optimal time at pressure 5 bar was reached 60 minutes with flux 11.94 L/m2.hour, total solids 13.9423%, total protein 8.95%, total LAB 6.18 log CFU/mL, Robs of total solids 3.45%, total protein  58.67%, LAB 100% and DC 1.38 folds. The best time at 7 bar was reached 30 minutes with flux 16.16 L/m2.hour, total solids 12.2879%, total protein 4.41%, total LAB 6.04 Log CFU/mL, Robs of total solids 11.98%, total protein 45.76%, LAB 99.5 and DC 1.16 folds.
Effect of Diafiltration on Preparation of Fermented Mung Beans Concentrate as Probiotic Savory Flavor Through Ultrafiltration Membrane Aspiyanto, Aspiyanto
Makara Journal of Technology Vol 14, No 2 (2010)
Publisher : Directorate of Research and Community Services, Universitas Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (127.427 KB) | DOI: 10.7454/mst.v14i2.181

Abstract

Diafiltration by means of the ultrafiltration system of probiotic fermented Mung beans (Phaseolus radiatus L.) concentrate has been performed to reduce or eliminate salts and smaller impurities than the nominal cut-off of the membrane of 20,000 nominal weight cut-off (NWCO). These processes have been conducted as an attempt in order to get a probiotic product with organoleptic acceptability, composition, and the optimal total lactic acid bacteria (LAB) counts because the presence of salts will affect on the viability of LAB and the cell lysis of LAB and limit its utility in food products. Concentrate of probiotic mung beans was prepared through fermentation of LAB using inoculum of LAB consisting of Lactobacillus bulgaricus and Streptococcus thermophylus (1 : 1) on fermented mung beans extract inoculated by inoculum of Rhizopus–C1 in rice substrates at salt condition. Ultrafiltration and diafiltration modes have been carried out at flow rate of 8.77 Liter/minute, room temperature and the pressure of 5 bar (0 to 79.7 minutes) and 7 bar (0-154.5 minutes) with the ratio of the volume of pure water to the volume of initial feed (number of diavolume, Nd) of 0, 0.25, 0.5, 0.75, 1.0 and 1.25, respectively. The experiment results based on total LAB counts as a probiotic product show that a high Nd can reduce the salt content but increase the total LAB counts. Nd of 1.0 results reduce the salt content which is equal to retentate, permeate, and the optimal total LAB counts. Ultrafiltration and diafiltration modes at the pressure of 7 bar and Nd of 1.0 give a retentate with total solid of 6.1355%, salt of 1.3515% and remove 86.15% of the salt from probiotic fermented mung beans concentrate and total LAB counts of 10.73 log cycles. Meanwhile, the permeate obtained at this condition results in flux value of 10.83 Liter/m2.hour with contents of total solid of 6.8199%, salt of 1.325% and total LAB counts of 5.49 log cycles.
Pressure-driven functional polymeric membrane technology as athermal separation unit operation in chemical engineering : A Review Aspiyanto, Aspiyanto
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2019: PROSIDING SNTKK 2019
Publisher : Prosiding Seminar Nasional Teknik Kimia "Kejuangan"

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Abstract

This manuscript provides an overview of published scientific and trade literatures and a collection of useful reference information on all aspects of membrane science and technology, selected result of experiment applications, and more recent developments in pressure-driven flat sheet membrane (PDFSM) processes as new frontier and athermal separation unit operation in chemical engineering covering general description of the basic principles of membrane separation processes, benefits and drawbacks, and future trends of membrane developments. Meanwhile, experiment results of selected applications of membranes are removing and/or reducing bacteria, and recovering high protein and low fat from skim milk by microfiltration (MF) membrane as an alternative to replace heat sterilization, separating and/or concentrating protease enzyme by ultrafiltration (UF) membrane, separating target and valuable components in corn steeping water by using nanofiltration (NF) membrane, separating and/or purifiing ions component in brackish water and sea water by hyperfiltration (HF) or reverse osmosis (RO) membrane, and separating and/or concentrating desired and valuable components in guava fruit juice through hyperfiltration (HF) or reverse osmosis (RO) membrane.
SEPARATION OF FERMENTED INULIN FIBER BY Lactobacillus acidophillus USING Aspergillus clavatus-CBS5 THROUGH MICROFILTRATION MEMBRANE - (PEMISAHAN SERAT INULIN TERFERMENTASI OLEH L. acidophillus MENGGUNAKAN A.. clavatus-CBS5 MELALUI MIKROFILTRASI MEMBRAN) Aspiyanto, Aspiyanto; Susilowati, Agustine; Maryati, Yati; Melanie, Hakiki
Biopropal Industri Vol 8, No 2 (2017)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

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Abstract

The condition of Stirred Filtration Cell (SFC) was used as reference to a large-scale process conditions (modules) on the separation offermented inulin fibers by Lactobacillus acidophillus. Inulin hydrolyzate as biomass was produced  from inulinase hydrolysis stage by inulinase enzyme from Aspergillus clavatus-CBS5. Separation of inulinfiber aims to obtain inulin fiber through a microfiltration (MF) membrane 0.45 μm at room temperature, 400 rpm stirrer cycle and 40 psia for 0, 30, 60, 90 and 120 min. The results showed that best separation time was 120 minutes based on optimal CBC (cholesterol binding capacity) which fermented inulin fiber concentrate was produced with a total sugar concentration of 105.21 mg/mL, total solids 2.11%, total fiber 23.36%, total acid 6.66% (dry weight), 4.05 mg of dissolved protein/mL and CBC 13.781 mg/g. MF membrane increased the CBC by 23.4% compared to no separation process.Keywords: cholesterol binding capacity, inulin fiber, microfiltration membrane, permeate, retentateABSTRAKKondisi Sel Filtrasi Berpengaduk (SFB) digunakan sebagai acuan menuju kondisi proses skala besar (modul) terhadap pemisahan serat inulin terfermentasi oleh Lactobacillus acidophillus. Hidrolisat inulin yang digunakan sebagai biomassa dihasilkan dari tahapan hidrolisa inulin oleh enzim inulinase dari kapang Aspergillus clavatus-CBS5. Pemisahan serat inulin bertujuan untuk mendapatkan serat inulin melalui membran mikrofiltrasi (MF) 0,45 µm pada temperatur ruang, kecepatan putaran pengaduk 400 rpm dan tekanan 40 psia selama 0, 30, 60, 90 dan 120 menit. Hasil penelitian menunjukkan bahwa waktu pemisahan yang lama dapat menahan dan meningkatkan padatan total, serat total, asam total, protein terlarut dan kemampuan pengikat kolesterol (KPK) tetapi menurunkan gula total dalam retentat. Membran mikrofiltrasi melewatkan dan menurunkan gula total, protein terlarut dan KPK tetapi meningkatkan padatan total, serat total, asam total dalam permeat. Berdasarkan KPK optimal, waktu pemisahan terbaik dicapai setelah 120 menit. Pada kondisi ini dihasilkan konsentrat serat inulin terfermentasi dengan konsentrasi gula total 105,21 mg/mL, padatan total 2,11%, serat total 23,36%, asam total 6,66% (berat kering), protein terlarut 4,05 mg/mL dan KPK 13,781 mg/g. Membran MF mampu meningkatkan KPK 23,4% dibandingkan tanpa  menggunakan proses pemisahan.Kata kunci:          kemampuan pengikat kolesterol, membran mikrofiltrasi, permeat, retentat, serat inulin
PEMEKATAN HIDROLISAT DEDAK SORGUM (Sorghum bicolor L Moench) B-100 HASIL HIDROLISIS KULTUR Rhizopus C1 MELALUI ULTRAFILTRASI SEL BERPENGADUK UNTUK ANTI KOLESTEROL Susilowati, Agustine; Aspiyanto, Aspiyanto; Iskandar, Y M
Jurnal Aplikasi Teknologi Pangan Vol 1, No 3 (2012): Agustus 2012
Publisher : Indonesian Food Technologists

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Abstract

Telah dilakukan pemekatan hidrolisat dedak sorgum (Sorghum bicolor L Moench) B-100 hasil hidrolisis kultur Rhizopus C1,melalui ultrafiltrasi (UF) sel berpengaduk untuk memperoleh SDF/soluble dietary fiber sebagai anti kolesterol. Ultrafitrasi dilakukan pada tekanan 30 dan 40 psia dengan kecepatan putar pengaduk yaitu 200, 300 dan 400 rpm. Hasil penelitian menunjukkan bahwa kondisi operasi pemekatan berpengaruh terhadap fluks permeat dan komposisi retentat & permeat. Perlakuan optimal berdasarkan SDF tertinggi dicapai pada tekanan 40 psia dengan kecepatan putar 300 rpm yang menghasilkan konsentrat dengan komposisi SDF 2,1575% (b.k), total padatan 1,8017 %, protein terlarut 0,0492 mg/mL, total protein 1,432 (b.k), tanin  0,043 % dan gula reduksi 1,744 mg/mL pada fluks 1,5 mL/cm2. menit.
PENERAPAN MEMBRAN MIKROFILTRASI PADA PEMURNIAN EKSTRAK KALDU KACANG HIJAU (Phaseolus radiatus L.) SEBAGAI FORTIFIKAN PRODUK MAKANAN Aspiyanto, Aspiyanto; Susilowati, Agustine
Jurnal Kimia Terapan Indonesia (Indonesian Journal of Applied Chemistry) Vol 12, No 2 (2010)
Publisher : Research Center for Chemistry - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5605.66 KB) | DOI: 10.14203/jkti.v12i2.216

Abstract

In preparation of mung bean (Phaseolus radiatus L.) broth extract asfortificant agent offood products via purification by means of microfiltration (MF) membrane, operation conditions have important role. Application of MF membrane modul is afurther process of purification from small scale (Stirred MF cell, 30.175 cm2 of membrane area) to bench-scale (Cross-flow MF modul, 360 cm2 of membrane area). The main goal of this work was to find out effect of flow rate of material and operation pressure on compositions of concentrate/retentate and permeate from mung bean broth extract as savoury (umami)-based fortificant agent offood products. Preparation of mung bean broth extract was conducted by introducing broth extract of crude mung bean to Cross-flow MF modul at pump motor frequency of l0 and 20 Hz, room temperature and operation pressure of 2, 4 and 6 bar, respectively. Investigation was performed on permeate flux value, and analysis was conducted on concentrate/retentate and permeate, covering on total solids, dissolved solid, total protein, dissolved protein, N-amino and salt. The result of experiment showed that pump motor frequency and operation pressure affect on concentrate/retentate and permeate compositions. Increase of pump motor frequency and operation pressure increase permeate composition, but they tend to be almost similar on concentrate/retentate of mung bean broth extract. Treatment combination at pump motor frequency of 20 Hz and operation pressure of 2 bar generated the best composition of concentrate/retentate as hydrolyzed vegetable protein (HVP) with concentrations of total solids of 3.98 %, soluble solid of 6.05 %, total protein of 5.65 %, dissolved protein of 5.3 mg/mL, N-amino of 0.95 mg/mL and salt of 2.04 %, while permeate gave flux value of 32.19 L/m2.hour with concentrations of total solids of 5.74 %, soluble solid of 5.04 %, total protein of 4.51 %, dissolved protein of 4.05 mg/mL, N-amino ofl.08 mg/mL and salt of 2.2 %, and had useful potency asfood savoury flavor.Keyword : Mung bean (Phaseolus radiatus L.) broth, microfiltration (MF), concenirate/reieniaie, permeate, hydrolysate.