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Skrining Lactobacillus plantarum Penghasil Asam Laktat untuk Fermentasi Mocaf Noor, Zulafa; Cahyanto, Muhammad Nur; Indrati, Retno; Sardjono, Sardjono
Agritech Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.361 KB) | DOI: 10.22146/agritech.18821

Abstract

This study was aimed to select the best isolates of Lactobacillus plantarum from 6 (six) of local isolates obtained from culture collections isolated from traditional foods. Selection of isolates was based on the growth rate, the number of cells, changes in pH and lactic acid production during cell growth on the MRS-broth at 37 °C for 24 hours. The results showed that the growth rate of each isolate varied, as measured by the length of the log phase, ranging from 8-20 h. It showed that some isolates quite fast towards a stationary phase and some quite slow. The number of cell ranged from 8.81 to 9.74 log CFU/mL, while the pH at the beginning of cell growth from 5.2 to 5.8, and at the end of growth from 3.4 to 3.7. Lactic acid production by the end of the growth (24 h) is 0.76 to 0.98%. The results showed isolate of L. plantarum UA3 was best having the fastest growth rate (8 h of log phase), the highest cell number (9.74 log CFU/mL), and the highest lactic acid produced (0.92 %) for 14 h incubation on MRS-broth at 37 °C. Application of selected isolate of L. plantarum UA3 on solid substrate fermentation using media grated cassava yield in 0.92% lactic acid after fermentation for 60 h, with a cell number of 9.54 log CFU/mL. ABSTRAKPenelitian ini bertujuan untuk memilih isolat Lactobacillus plantarum terbaik dari 6 (enam) macam isolat lokal yang diperoleh dari koleksi kultur yang berasal dari makanan tradisional. Pemilihan isolat didasarkan pada kecepatan pertumbuhan, jumlah sel, perubahan pH dan produksi asam laktat selama pertumbuhan pada media MRS-broth pada suhu 37 °C selama 24 jam. Hasil penelitian menunjukkan bahwa kecepatan pertumbuhan setiap isolat bervariasi, yang diukur dari lamanya fase log, yaitu berkisar antara 8–20 jam. Ini memperlihatkan bahwa beberapa isolat cukup cepat menuju fase stasioner dan beberapa lagi cukup lambat. Jumlah sel berkisar antara 8,81–9,74 log CFU/mL, sedangkan pH pada awal pertumbuhan sekitar 5,2–5,8, dan pada akhir pertumbuhan 3,4–3,7. Produksi asam laktat pada akhir pertumbuhan (24 jam) adalah 0,76–0,98%. Dari hasil tersebut isolat L. plantarum UA3 merupakan isolat terbaik dengan fase pertumbuhan log yang tercepat (8 jam), jumlah sel tertinggi (9,74 log CFU/mL), dan menghasilkan asam laktat paling tinggi (0,92%) pada inkubasi selama 14 jam dalam media MRS-broth suhu 37 °C. Aplikasi dari isolat terpilih L.plantarum UA3 dalam fermentasi substrat padat menggunakan media kasava parut menghasilkan asam laktat sebesar 0,92% setelah fermentasi selama 60 jam, dengan jumlah sel 9,54 logCFU/mL.
Produk Lipase Kapang Lipolitik pada Limbah Ampas Kelapa Suyanto, Eko; Soetarto, Endang Sutariningsih; Cahyanto, Muhammad Nur
Bioeksperimen: Jurnal Penelitian Biologi Vol 1, No 1: Maret 2015
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Lipase memiliki manfaat penting di bidang industri. Tujuan penelitian ini adalah untuk mendapatkan kapang lipolitik yang mampu tumbuh dan menghasilkan aktivitas lipase tinggi pada limbah ampas kelapa menggunakan metode solid state fermentation. Isolat kapang uji dipurifikasi kemudian dilakukan skrining dan seleksi kapang lipolitik dan dilanjutkan dengan produksi lipase menggunakan substrat ampas kelapa yang sebelumnya diukur kandungan biokimia. Hasil menunjukkan bahwa 8 isolat kapang lipolitik mampu tumbuh baik pada substrat ampas kelapa yang ditunjukkan dengan adanya sporulasi dan perubahan pH medium selama reaksi. Diantara kapang lipolitik tersebut, isolat kapang KLC-333 diketahui menghasilkan aktivitas hidrolisis lipase terbesar yaitu 13,33 U/ml dan volume produksi 46 ml. Biosintesis dan peningkatan produksi lipase dipengaruhi oleh kandungan nutrien di dalam substrat ampas kelapa.
Effects of Dissolved Oxygen Tension and Ammonium Concentration on Polyhydroxybutyrate Synthesis from Cassava Starch by Bacillus cereus IFO 13690 ., Margono; ., Rochmadi; Syamsiah, Siti; Cahyanto, Muhammad Nur
Indonesian Journal of Biotechnology Vol 14, No 1 (2009)
Publisher : Universitas Gadjah Mada

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Abstract

Attempting to get low price of raw material for producing polyhydroxybutyrate is always studied. Tapioca starch is one of the raw material with low price. The objective of this research was to study the effects of initial ammonium concentration and dissolved oxygen tension (doT) on producing PHB by Bacillus cereus IFO 13690 with tapioca starch as the carbon source. This fermentation was carried out in 5 L fementors with a 2 L working volume, temperature of 30 oC, and agitation of 500 rpm. The pH medium was controlled at 5.6 after it came down from the initial pH of 6.8. Meanwhile, the initial doT was 100 % air saturation and also came down to and maintained at doT of experiment, i.e. 1 , 5 , or 10 % air saturation. The best result was obtained when the initial ammonium concentration was 5 g/L and the doT value maintained at 5 % air saturation. By this conditions, the cell growth reached 5,457 g cell dry weight/L containing PHB of 2.42 % cell dry weigh after 29 hours fermentation.
Effects of Dissolved Oxygen Tension and Ammonium Concentration on Polyhydroxybutyrate Synthesis from Cassava Starch by Bacillus cereus IFO 13690 Margono, M.; Rochmadi, R.; Syamsiah, Siti; Cahyanto, Muhammad Nur
Indonesian Journal of Biotechnology Vol 14, No 1 (2009)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (492.915 KB) | DOI: 10.22146/ijbiotech.7808

Abstract

Attempting to get low price of raw material for producing polyhydroxybutyrate is always studied. Tapioca starch is one of the raw material with low price. The objective of this research was to study the effects of initial ammonium concentration and dissolved oxygen tension (doT) on producing PHB by Bacillus cereus IFO 13690 with tapioca starch as the carbon source. This fermentation was carried out in 5 L fementors with a 2 L working volume, temperature of 30 oC, and agitation of 500 rpm. The pH medium was controlled at 5.6 after it came down from the initial pH of 6.8. Meanwhile, the initial doT was 100 % air saturation and also came down to and maintained at doT of experiment, i.e. 1 , 5 , or 10 % air saturation. The best result was obtained when the initial ammonium concentration was 5 g/L and the doT value maintained at 5 % air saturation. By this conditions, the cell growth reached 5,457 g cell dry weight/L containing PHB of 2.42 % cell dry weigh after 29 hours fermentation.
Stabilitas Ekstrak Antosianin Beras Ketan (Oryza sativa var. glutinosa) Hitam selama Proses Pemanasan dan Penyimpanan Suhartatik, Nanik; Karyantina, Merkuria; Mustofa, Akhmad; Cahyanto, Muhammad Nur; Raharjo, Sri; Rahayu, Endang Sutriswati
Agritech Vol 33, No 4 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (490.062 KB) | DOI: 10.22146/agritech.9533

Abstract

anthocyanin pigments are responsible for the red, blue, and purple colour in crop produces such as fruits, vegetables, rice, and flowers. This bioactive compound has been developed for natural colorants in food products, especially functional foods. The aims of this research were to study the stability of anthocyanin and its colour during heating in various temperatures and during storage under different conditions. The results showed that the higher the heating temperature and the longer the heating time, the higher degradation of anthocyanin. Except for anthocyanin extract heated below 50 c for not more than 15 min, it has increased the anthocyanin stability. antioxidant activities (% RSa, radical scavenging activity and fRaP value, Ferrous Radical Activity Power) decreased after the extract were heated at 70c. Extracts stored at room temperature with neutral solution (pH 7.0) have decreased their level of anthocyanin from 25 to 1.87 mg/100 mL. Storage at low temperature had not reduced significantly their anthocyanin concentration. ABSTRAKAntosianin sebagai senyawa yang menyebabkan timbulnya warna merah, biru, dan ungu pada padi, buah, sayuran, dan produk hortikultura lainnya, sangat berpotensi untuk dikembangkan sebagai bahan pewarna alami pada produk pangan fungsional. Tujuan dari penelitian ini adalah untuk mempelajari stabilitas dan warna ekstrak antosianin dari beras ketan hitam selama proses pemanasan dan penyimpanan. Hasil menunjukkan bahwa semakin tinggi suhu pemanasan dan semakin lama waktu pemanasan, menyebabkan kerusakan antosianin semakin banyak. Kecuali pada pemanasan <50 c tidak lebih dari 15 menit yang dapat meningkatkan kestabilan antosianin. aktivitas antioksidan (% RSa, radical scavenging activity dan nilai fRaP, Ferrous radical Activity Power) mengalami penurunan setelah dipanaskan pada suhu 70 oc. Penyimpanan pada suhu kamar dan pH 7,0 dapat menurunkan kadar antosianin ekstrak dari 25 menjadi 1,87 mg/100 mL. Sedangkan penyimpanan pada suhu rendah tidak menyebabkan perubahan kadar antosianin yang berarti.
Karakteristik Fermentatif Medium deMann Rogosa Sharpe (MRS) Antosianin Beras Ketan Hitam (Oryza sativa var. glutinosa) Menggunakan Pediococcus pentosaceus N11.16 Suhartatik, Nanik; Karyantina, Merkuria; Cahyanto, Muhammad Nur; Raharjo, Sri; Rahayu, Endang Sutriswati
Agritech Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.746 KB) | DOI: 10.22146/agritech.9457

Abstract

Anthocyanin was a bioactive compound which has an anti-infl ammatory effect, anticancer, antimutagen, antioxidant, anticholesterol, and also acts as therapheutic agent for artherioschlerosis. Initial step for anthocyanin metabolism was hydrolyzed to anthocyanidin (aglikon) by β-D-glucosidase. Pediococcus pentosaceus N11.16 is known to be one of bacteria which has a capability to hydrolyze black glutinous rice anthocyanin extract. The aims of this research were to study the fermentative characteristics of MRS containing black glutinous rice anthocyanin medium (MRSm+Anthocyanin) using lactic acid bacteria P. pentosaceus N11.16. The results showed that P. pentosaceus N11.16 could grew well in this medium. Total acid producing bacteria increased untill 2 log cycle with antioxidant activity (%RSA) 75% and the Fe 3+ ion reducing capacity 36.75%. Phenolic compound in the MRSm+ anthocyanin was 584.05 mg asam galat/100 mL after being fermented for 16 hours. Phenolic compound in MRSm+anthocyanin medium were higher than MRSm or control medium (MRS). Beta glucosidase activities of the bacterial cell tend to be higher in the MRS anthocyanin medium than MRS without sugar and control medium.ABSTRAKLangkah awal dalam metabolisme antosianin, komponen bioaktif utama yang terdapat dalam beras ketan hitam, adalah hidrolisis menjadi antosianidin (aglikon) dengan memanfaatkan enzim β,D-glukosidase. Pediococcus pentosaceus N11.16 merupakan salah satu bakteri yang telah diisolasi dan teruji kemampuannya untuk menghidrolisis antosianin beras ketan hitam. Penelitian ini bertujuan untuk mempelajari karakteristik fermentatif medium fermentasi yang mengandung antosianin beras ketan hitam menggunakan bakteri asam laktat P. pentosaceus N11.16. Penelitian dilakukan dengan cara menguji kemampuan tumbuh isolat dalam medium MRS yang dimodifi kasi (MRSm) dengan penambahan antosianin beras ketan hitam. Hasil menunjukkan bahwa bakteri P. pentosaceus N11.16 mampu tumbuh dengan baik dalam medium MRS yang mengandung antosianin beras ketan hitam. Kenaikan mencapai 2 log cycle dengan aktivitas antioksidan (%RSA) mencapai 75% dan kemampuan menangkap logam mencapai 36,75%. Total fenol medium MRSm+antosianin mencapai 584,05 mg asam galat/100 mL medium setelah 16 jam fermentasi. Total fenol medium MRSm+antosianin cenderung lebih tinggi daripada MRSm atau kontrol (MRS). Aktivitas enzim β glukosidase sel bakteri cenderung lebih tinggi pada medium MRSm+antosianin daripada MRSm atau kontrol (MRS).
Pengaruh Umpan Tambahan pada Akumulasi Polihidroksibutirat (PHB) oleh Bacillus cereus IFO 13690 Menggunakan Substrat Tapioka Margono, Margono; Rochmadi, Rochmadi; Syamsiah, Siti; Cahyanto, Muhammad Nur
Agritech Vol 31, No 2 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (666.147 KB) | DOI: 10.22146/agritech.9732

Abstract

Bacillus cereus IFO 13690 is Gram positive bacteria that produces polyhydroxybutyrate (PHB). It has amylolytic characteristic that can be cultured using cassava starch. This research reported the ability of B. cereus IFO 13690 on accumulating PHB and the effects of starch and ammonium feeding on cell and PHB productivity. Batch process was conducted with initial starch of 18 g/l, medium pH of 5.6 and medium temperature of 30 oC. Fed batch process was conducted in the same conditions of the optimum batch process with feeding of 2.1 l/hat 7th ­7.65thhours of exponential growth and 1.86 l/hat 10th­10.8thhours of exponential growth. The feeding compositions were starch of 70 g/l and am­ monium sulfate of 20 g/l. The results of batch process showed that the highest accumulation of PHB was achieved with initial ammonium of 1.20 g/l and dissolved oxygen of 5 % air saturation. The highest PHB accumulation of 0.13 g/l was achieved after 29 hours of fermentation. It was similar to 0.005 g/l.h productivity and the PHB content was 2.42%. The productivity of cell and PHB in fed batch process was double compared to the batch process, i.e. 0.39 g/l.h and0.01 g/l.h, respectively. The PHB content in cell dry weight was relatively higher in the fed batch compared to batch process, i.e. 2.50 %.ABSTRAKBacillus cereus IFO 13690 adalah bakteri Gram positif penghasil polihidroksibutirat(PHB) yang bersifat amilolitik sehingga dapat dikulturkan dalam substrat pati. Penelitian ini dimaksudkan untuk melaporkan kemampuan B. cereus IFO 13690 dalam mengakumulasi PHB pada proses batch dan pengaruh penambahan pati serta amonium terhadap produktivitas sel dan PHB pada proses fed batch. Percobaan proses batch dilaksanakan pada konsentrasi pati awal 18 g/l, pH medium 5,6 dan suhu medium 30 oC. Percobaan proses fedbatch dilaksanakan seperti pada proses batch opti­ mum kemudian ditambahkan medium umpan pada saat pertumbuhan eksponensial, yaitu 2,1 l/jam pada saat pertum­ buhan eksponensial berlangsung pada jam ke­7­7,65 dan 1,86 l/jam pada saat pertumbuhan eksponensial berlangsung pada jam ke­10­10,8. Komposisi umpan terdiri dari pati 70 g/l dan amonium sulfat 20 g/l. Hasil percobaan proses batch menunjukkan bahwa akumulasi PHB paling tinggi dicapai pada percobaan dengan konsentrasi amonium awal 1,20 g/l dan konsentrasi oksigen terlarut 5 % jenuh. Akumulasi PHB tertinggi mencapai 0,13 g/l dalam waktu fermentasi 29 jam. Produksi tersebut setara dengan produktivitas 0,005 g/l.jam dan kadar PHB dalam sel sebesar 2,42 %. Produktivi­ tas sel dan PHB pada proses fedbatch bisa menjadi 2 kali lebih besar dibandingkan dengan proses batch, yaitu 0,39 g/l. jam dan 0,01 g/l.jam. Kadar PHB dalam sel pada proses fedbatch sedikit lebih tinggi dibandingkan pada proses batch, yaitu 2,50 %.
Fermentasi Onggok Menggunakan Mutan Trichoderma untuk Produksi Selulase Mulyono, Ali Mursyid Wahyu; Cahyanto, Muhammad Nur; Zuprizal, Zuprizal; Bachruddin, Zaenal
Agritech Vol 29, No 2 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (431.18 KB) | DOI: 10.22146/agritech.9763

Abstract

The objective of the research was to study the influence of initial a of medium, inoculum concentration, initial pH of the medium and incubation time during fermentation of cassava bagasse by mutant Trichoderma AA1 on cellulase production. Fermentation of cassava bagasse was carried out by solid substrate fermentation method. The medium was inoculated by Trichoderma AA1 and incubated for four days. The initial a of medium (0.96, 0.97, 0.98, and 0.99), inoculum concentration (105, 106, 107, dan 108 spores/g), and initial pH of the medium (4.5, 5.0, 5.5, and 6.0) were stud- ied by measuring the cellulase activity during fermentation. The production of cellulase was the best when the medium had initial a of 0.99, inoculum concentration of 107 spores/g, and initial pH of 5. The peak of the cellulase production was achieved after 3-days fermentation. The cellulase activities obtained were 0.168 and 0.072 µmol/minute/ml forcarboxy methyl cellulase dan filter paper-ase respectively.ABSTRAKPenelitian ini bertujuan mempelajari pengaruh a awal medium, konsentrasi inokulum, pH awal, dan waktu fermentasi onggok menggunakan mutan Trichoderma AA1 terhadap produksi selulase. Fermentasi onggok menggunakan metode fermentasi substrat padat. Medium diinokulasi dengan mutan Trichoderma AA1 dan diinkubasikan selama 4 hari. Variabel yang dipelajari meliputi a awal medium (0,96; 0,97; 0,98; dan 0,99), konsentrasi inokulum (105, 106, 107, dan 108  spora/g), dan pH awal medium (4,5, 5,0, 5,5, dan 6,0.). Hasil penelitian menunjukkan bahwa kondisi terbaik fermentasi onggok menggunakan mutan Trichoderma AA1 untuk menghasilkan selulase adalah: a awal medium 0,99, konsentrasi inokulum 107 spora/g, pH awal medium 5, dan waktu fermentasi 3 hari. Aktivitas selulase yang dihasilkan adalah 0,168 dan 0,072 µmol/menit/ml masing-masing untuk carboxy methyl cellulase dan filter paper-ase.
AKTIVITAS ANTIOKSIDAN ANTOSIANIN BERAS KETAN HITAM SELAMA FERMENTASI [Antioxidant Activity of Anthocyanin of Black Glutinous Rice During Fermentation] Suhartatik, Nanik; Cahyanto, Muhammad Nur; Raharjo, Sri; Rahayu, Endang S.
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (365.215 KB) | DOI: 10.6066/jtip.2013.24.1.115

Abstract

Anthocyanin is a group of bioactive compound found to be abundant in black glutinous rice. It has been widely studied for their health beneficial effect. Hydrolysis of anthocyanin glycoside into anthocyanidin and sugar by β,D-glucosidase is presumed to be the first step in anthocyanin metabolism. Enzymatic degradation of anthocyanin was reported to produce not only more stable compounds, but also healthier compounds with better bioavailability. Some species of Lactic Acid Bacteria showed β,D-glucosidase activity. The research aims to study the functional property’s change’s of anthocyanin extracted from black glutinous rice as an antioxidant compound after being fermented using Lactobacillus plantarum Mut 7. The results showed that fermentation process did not give a significant effect to the antioxidant activity of black glutinous rice anthocyanin. The antioxidant activity as determined by Radical Scavenging Activity and Ferrous Reducing Activity Power value were 59.2% (6 hours of incubation, 30 mM anthocyanin) and 96.7% (5 hours of incubation, 10 mM anthocyanin). The lactic acid bacterial count increased up to 2 log cycle after being fermented for 5 hours.
PEMANFAATAN HASIL FERMENTASI WHEY TAHU MENGGUNAKAN ISOLAT PEDIOCOCCUS ACIDILACTICI F11 SEBAGAI ALTERNATIF KOAGULAN PADA PEMBUATAN TAHU K. Sya’di, Yunan; Rahayu, Endang Sutriswati; Cahyanto, Muhammad Nur
Jurnal Ilmiah Teknosains Vol 1, No 1/November (2015): JITek
Publisher : Jurnal Ilmiah Teknosains

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Abstract

Pembuatan tahu di Indonesia banyak menggunakan kecutan sebagai penggumpal. Kecutan ini memiliki kelemahan karenajenis dan jumlah mikrobia yang berperan dalam fermentasi dapat berbeda dari satu fermentasi dengan fermentasi lainnya.Akibatnya mutu tahu yang dihasilkan dari proses penggumpalannya juga kurang stabil. Penelitian ini bertujuan menggunakanhasil fermentasi whey tahu dengan bakteri asam laktat, Pediococcus acidilactici F11 sebagai alternatif penggumpal pada skalaindustri. Fermentasi dilakukan pada fermentor 125 L selama 5 hari produksi (5 batch) pada skala industri. Populasi akhirbakteri asam laktat dari 5 batch fermentasi kecutan menggunakan Pediococcus acidilactici F11 pada fermentor 125 liter selama16 jam memiliki rata-rata 1,19 x 109 CFU/mL, sedangkan bakteri non BAL dan coliform memiliki rata-rata 1,8 x 102 CFU/mLdan 8,23 CFU/mL. Keasaman dan pH pada akhir fermentasi kecutan sudah memenuhi persyaratan sebagai penggumpaldengan memiliki rata-rata 3,54 g/L dan pH rata-rata 3,94. Berat tahu yang dihasilkan dari koagulan hasil fermentasi whey tahumenggunakan Pediococcus acidilactici F11 lebih tinggi 5,9% dibanding menggunakan koagulan dari kecutan.