IWAN SASKIAWAN
LABORATORIUM MIKROBIOLOGI PANGAN BIDANG MIKROBIOLOGI PUSAT PENELITIAN BIOLOGI LEMBAGA ILMU PENGETAHUAN INDONESIA

Published : 22 Documents
Articles

Found 22 Documents
Search

SELEKSI BAKTERI ASAM LAKTAT PENGHASIL AMILASE DAN PULULANASE DAN APLIKASINYA PADA FERMENTASI TALAS Setiarto, R. Haryo Bimo; Jenie, Betty Sri Laksmi; Faridah, Didah Nur; Saskiawan, Iwan; -, Sulistiani
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): 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 (375.854 KB) | DOI: 10.6066/jtip.2015.26.1.80

Abstract

The objective of this study were to select amylase and pululanase producing lactic acid bacteria (LAB) for taro fermentation and to find out the length of fermentation time that will produce short chain polysaccharide. Fourty one LAB isolates were selected based on the amylase and pululanase activity (U/mL). Three isolates of LAB i.e. Lactobacillus plantarum D-240, SU-LS67 and SU-LS59 demonstrated the highest enzyme activities among other strains. The amylase activity for those three isolates was 2.57, 2.70, and 2.50 U/mL, respectively and the pullulanase activity was 2.72, 2.88 and 2.91 U/mL, respectively. Genotypic identification was conducted for strains SU-LS59 and SU-LS67. Strains identification by sequencing the gene encoding 16S rDNA and phylogenetic analysis using Neighbor Joining method showed that both isolates were identical to Leuconostoc mesenteroides NBRC 100496T (AB681194 ) with a bootstrap value of 100%. Either single or mixed culture of L. plantarum D-240 and L. mesenteroides SU-LS 67 were then used as starter in taro fermentation and DP values of the taro starch were examined at various fermentation times (0, 6, 12, 18, 24 h). The results showed that applying 2% mixed culture (108 CFU/mL) of L. plantarum D-240 and L. mesenteroides SU-LS 67) at the ratio of 1:1 as starter in taro fermentation was found more effective than the single cultures due to its ability to hydrolize and generate starch with DP value around 27 after 18 h fermentation. Starch with DP values between 19-29 was considered suitable for the formation of resistant starch (RS) during autoclaving-cooling cycles. This finding might be advantageous as preliminary treatment for the production of RS-rich taro flour through autoclaving-cooling process.
Utilization of coconut water as inducing substance in the cultivation of Pleurotus ostreatus Elfarisna, Elfarisna; Saskiawan, Iwan
Jurnal AGROSAINS dan TEKNOLOGI Vol 4, No 1 (2019)
Publisher : Fakultas Pertanian - UMJ

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jat.4.1.25-30

Abstract

Cultivation of edible mushrooms has been evaluated as an effective way for increasing income of people in developing countries. Pleurotus ostreatus, well known as an oyster mushroom is the most popular edible mushroom in Indonesia. They usually is cultivated using a sawdust as a main substrate. The aim of this research is to reveal the addition of coconut water, the byproduct of traditionally coconut process as an inducing substance in P. ostreatus cultivation.  The results shown that the addition 25% (v/v) of coconut water in substrate of P. ostreatus induce the growth of mycelium. On the other hand, the addition of 50% (v/v) of coconut water affect in the day of fruit body formation become faster as well as increase the number of pileus (stalk)  and  the weight of fruit body.
OPTIMASI PRODUKSI SERTA ANALISIS AKTIVITAS ANTIOKSIDAN DAN ANTIMIKROBA SENYAWA EKSOPOLISAKARIDA DARI JAMUR TIRAM PUTIH (Pleurotus ostreatus) PADA MEDIA CAIR [Optimization of Exopolysaccharide Production from Pleurotus ostreatus Growth on Liquid Medium and Analysis of Its Antioxidant and Antimicrobial Activity ] Saskiawan, Iwan; Munir, Misbahul; Achmadi, Suminar S
BERITA BIOLOGI Vol 15, No 2 (2016)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2845.341 KB) | DOI: 10.14203/beritabiologi.v15i2.2299

Abstract

Pleurotus ostreatus is well known as an oyster mushroom that is very popular because of its high nutritional value and pharmaceutical component. The aim of this research was to study the antioxidant and antibacterial activity of exopolysaccharides from P. ostreatus grown on liquid medium.The P. ostreatus was grown on Mushroom Complete Medium (MCM) containing various types of Carbon (C) and Nitrogen (N) sources, i.e glucose, lactose, amylose and sucrose as a Carbon sources and yeast extract, polypeptone, NH4Cl, and NH4NO3 as a Nitrogen sources. The results showed that sucrose and yeast extract were the best source of Carbon and Nitrogen that produced 208 and 100 mg/L of exopolysaccharides.  The exopolysaccharide exhibited antimicrobial activity against Bacillus subtilis and Escherichiacoli. However, it did not have antimicrobial activity against Saccharomyces cerevisiae.  In addition, the exopolysaccharide indicated to have an antioxidant activity.
Penambahan Inokulan Mikroba Selulolitik pada Pengomposan Jerami Padi untuk Media Tanam Jamur Tiram Putih (Pleurotus ostreatus) Saskiawan, Iwan
JURNAL BIOLOGI INDONESIA Vol 11, No 2 (2015): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (730.13 KB) | DOI: 10.14203/jbi.v11i2.2192

Abstract

ABSTRACTRecently, the cultivation of oyster mushroom (Pleurotus ostreatus) has increased enormously because of some reasons. Mushroom growers utilize sawdust,  byproduct of timber industry as main substrate in fruiting body production. Consequently, the availability of sawdust becomes an obstacle during mushroom cultivation. The aim of this study was to evaluate the effetivity of paddy rice straw as an alternative substrate in oyster mushroom cultivation. The paddy rice straw was inoculated with a cellulolytic microbs during composting process. They are Bacillus subtilis, Pseudomonas aeruginosa, Trichoderma harzianum and Aspergillus niger. The result showed that the fastest growing mycelia by fully colonizing 1.1 kg size baglog was obtained when the paddy rice straw was treated with B. subtilis (63.00 days), followed by the treatment with P. aeruginosa (63.67 days), A. niger (65.00 days), T.  harzianum (67.33 days), and negative control (67.33 days) respectively. On the other hand, the treatment of P. aeruginosa gaved the highest production of fruiting body (123.33g) followed by the treatment with B. subtilis (113.33g), A. niger (90.00g), control (83.33g) and T. harzianum (78.33g) per bag log over 2 period of time harvesting.  Keywords : Pleurotus ostreatus, paddy rice straw, compost 
USE OF GRASS AND SPENT MUSHROOM COMPOST AS A GROWING MEDIUM OF LOCAL TOMATO (Lycopersicon esculentum Miller) SEEDLING IN THE NURSERY Priadi, Dody; Arfani, Agus; Saskiawan, Iwan; Mulyaningsih, Enung Sri
AGRIVITA, Journal of Agricultural Science Vol 38, No 3 (2016): OCTOBER
Publisher : Faculty of Agriculture University of Brawijaya in collaboration with PERAGI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17503/agrivita.v38i3.671

Abstract

The objective of this study was to investigate the response of local tomato (Lycopersicon esculentum Miller) seedlings growth on media containing grass and spent mushroom compost in the nursery. The grass compost (GC) was produced by Research Center for Biotechnology-LIPI. Whereas the spent oyster mushroom (Pleurotus ostreatus) compost (OC) and spent paddy straw mushroom (Volvariella volvacea) compost (PC) were produced by Research Center for Biology-LIPI. Growing media of tomato seedling was a mixture of  top soil (TS), rice husk charcoal (HC), grass compost (GC), spent oyster mushroom compost (OC) and spent paddy straw mushroom compost (PC) in the ratio of 1:1 as follows:  TS+HC, TS+HC+GC, TS+HC+OC and TS+HC+PC. The experiments were arranged in Completely Randomized Design with three replications. Growth parameters observed i.e. seedling growth, dry weight production and leaf indices. Results showed that growing medium containing spent paddy straw mushroom compost was the best to improve seedlings growth in general. However, the lowest specific leaf area (SLA) and leaf area ratio (LAR) indices were obtained by the seedlings on the medium without compost. Correlation analysis showed that highest correlations were recorded for the TS+HC+OC medium. The tomato seedling growth was improved on the media containing compost in general.
Pengaruh Variasi Konsentrasi Inulin pada Proses Fermentasi oleh L. acidophilus, L. bulgaricus dan S. thermophillus - (The Inulin Variation Concentration Effect in Fermentation Using L. acidophilus, L. bulgaricus and S. thermophilus) Setiarto, Raden Haryo Bimo; Widhyastuti, Nunuk; Saskiawan, Iwan; Safitri, Rina Marita
Biopropal Industri Vol 8, No 1 (2017)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (483.014 KB)

Abstract

Prebiotics are food components that can not enzymatically digested, thus it fermented by probiotic bacteria. Inulin is a prebiotic source that widely used in processed food products such as fermented milk. This study aimed to know the variation concentrations effect of prebiotic inulin on the growth of lactic acid bacteria starter yogurt (Lactobacillus acidophillus, Lactobacillus bulgaricus, Streptococcus thermophillus). The growth of those lactic acid bacteries was determined based on OD (Optical Density), Total Plate Count (TPC), total lactic acid content and pH. Inulin concentration of 0.5% (w/v) increased the growth of those three bacteries. Reductioned of pH value during inulin fermentation indicated the growth of bacteria that produced lactic acid. L.bulgaricus and S.thermophilus growth rate were more sensitive than L.acidophilus in addition of prebiotic inulin concentration. The growth of those bacteries in MRSB medium supplemented inulin decreased pH around 7.00 into below 5.00 due to organic acids formation.Keywords: Fermentation, Inulin, L.acidophilus, L.bulgaricus, S.thermophilusABSTRAKPrebiotik adalah komponen bahan pangan yang tidak dapat dicerna oleh saluran pencernaan secara enzimatis sehingga akan difermentasi oleh bakteri probiotik di usus besar. Inulin merupakan salah satu sumber prebiotik yang banyak dimanfaatkan dalam produk pangan olahan seperti susu fermentasi. Pemberian inulin pada kadar tertentu perlu diketahui untuk mengetahui jumlah optimal yang diperlukan untuk menjaga kesehatan. Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi prebiotik inulin terhadap pertumbuhan bakteri asam laktat starter yogurt (Lactobacillus acidophillus, Lactobacillus bulgaricus dan Streptococcus thermophillus). Pengamatan pertumbuhan L. acidophilus, L. bulgaricus dan S. thermophillus dilakukan dengan beberapa cara antara lain perhitungan total sel dengan menggunakan prinsip turbidimetrik OD (Optical Density),  jumlah total koloni dengan Total Plate Count (TPC), analisis kadar total asam laktat tertitrasi dan pengukuran pH. Konsentrasi inulin 0,5% (b/v) mampu meningkatkan pertumbuhan L. acidophilus, L.bulgaricus dan S. thermophilus secara signifikan dibandingkan perlakuan lainnya. Penurunan nilai pH selama fermentasi inulin mengindikasikan pertumbuhan bakteri penghasil asam laktat. L. acidophilus mengalami fase eksponensial pertumbuhannya mulai dari masa inkubasi jam ke-6 hingga jam ke-24. Sementara itu L. bulgaricus dan S. thermophilus mengalami fase eksponensial pertumbuhannya mulai dari masa inkubasi jam ke-6 hingga jam ke-18. Laju pertumbuhan L. bulgaricus dan S. thermophilus lebih sensitif terhadap penambahan konsentrasi prebiotik inulin jika dibandingkan dengan L. acidophilus. Selama pertumbuhan L. acidophilus, L.bulgaricus dan S. thermophilus dalam media MRSB yang disuplementasi inulin terjadi penurunan nilai pH dari kisaran 7,00 menjadi di bawah 5,00 karena pembentukan asam-asam organik. Kata kunci: Fermentasi, Inulin, L.acidophilus, L.bulgaricus, S.thermophilus
Sifat Fisikokimia Tepung Gembili (Dioscorea esculenta (Lour.) Burk.) Hasil Fermentasi dengan Penambahan Inokulum Bakteri Selulolitik dan Bakteri Asam Laktat Saskiawan, Iwan; Nafi’ah, Maidatun
JURNAL BIOLOGI INDONESIA Vol 10, No 1 (2014): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v10i1.335

Abstract

Gembili is a tuber plant which is usually used as an alternative food source. It containts high carbohydrates andpotentially to be developed into flour. Fermentation of gembili is the method to improve the quality of gembiliflour. The objective of this research was to study the physicochemical properties of fermented gembili flour with theaddition of cellulolytic (BS) and lactic acid bacteria (BAL). There were four treatments, namely naturalfermentation without the addition of neither BS nor BAL, with the addition of BS, with the addition of BAL, andwith the addition of BS and BAL. Fermentation was carried out for three days. Temperature, pH, the number ofbacteria, as well as cellulase and amylase activity were observed every day. The studies of physical properties ofgembili flour were the color, flavor, texture, and yield. Furthermore, the chemical properties included water, ash,carbohydrate, fat, and protein content. Data were analyzed by ANOVA and continued by LSD test at 5%significance level. It showed that the physical properties of flour color in the treatment of BS fermentation werebetter than other treatments. However, the aroma and texture did not show any significant difference. Thechemical properties showed no significant difference among all treatments.Keywords: fermented gembili flour, physicochemical
Sintesis Alkil N-asetilglukosamina (Alkil-GlcNAc) dengan Enzim N-asetilheksosaminidase yang diisolasi dari Aspergillus sp. 501 Saskiawan, Iwan; Handayani, Rini
JURNAL BIOLOGI INDONESIA Vol 7, No 1 (2011): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v7i1.3130

Abstract

ABSTRACTEnzymatic Synthesis of Alkyl N-acetylglucosamine (Alkyl-GlcNAc) by Application ofTransglycosylation Activity of ?-N-Acetylhexosaminidase from Aspergillus sp. 501. ?-NAcetylhexosaminidasefrom Aspergillus sp. 501 has transglycosylation and hydrolytic activity.Transglycosylation occur through transfer of N-acetylglucosamine (GlcNAc) which washydrolyzed from p-nitrophenyl-?-N-acetylglucosamine (pNP-GlcNAc) to various alcohols. Thetransglycosylation product was determined by Thin Layer Chromatography and HighPerformance Liquid Chromatography. Using this transglycosylation activity the novelcompound of Alkyl-GlcNAc was synthesized using N-acetylchitotriose as a donor and anethanol as an acceptor.Keywords: Alkyl N-acetylglucosamine, Transglycosylation, ?-N-Acetylhexosaminidase,Aspergillus sp. 501
Pemanfatan Ekstrak Jamur Tiram (Pleurotus spp.) pada Penyimpanan Daging Ayam pada Suhu Ruang (26oC) Saskiawan, Iwan; Sukarminah, Een; Lanti, Indira; Marta, Herlina; Nabila, Putri
JURNAL BIOLOGI INDONESIA Vol 13, No 2 (2017): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v13i2.3402

Abstract

ABSTRACTRecently, food preservation especially for meat is becoming one of the subjects of food technology that is still developed. Organic acids is commonly used for food preservative. Meat is easily destroyed mainly by Staphylococcus aureus and Escherichia coli. Oyster Mushroom (Pleurotus spp.), well known as an edible mushrooms is one of the food resources that have antimicrobial activity. The application of oyster mushroom extracts in chicken meat is done using extract concentrations of 0%, 12.5%, 18.75%, 25%, 31.25% and 37.5% where 12,5% is the MIC to inhibit E. coli and S. aureus. The results showed that the application of brown oyster mushroom extracts with concentration of 31.25% can mantain freshness of chicken meat for 12 hours of storage at room temperature (26oC) with the total number of microbes of 8.6 x 105 cfu/g, the total number of E. coli of 0.3 x 101 cfu/g, the total number of S. aureus of 7.7 x 101 cfu/g. It was appropriate with Indonesian National Standard ( SNI 3924:2009). It required the condition such as no decomposition, pH 5.53, color organoleptic value of 3.42 (fair to good) and texture organoleptic value of 3.53 (fair to good).Keywords : oyster mushroom extract, antimicrobial, chicken meat preserving
HIDROLISIS KITIN MELALUI FERMENTASI SEMI PADAT UNTUK PRODUKSI N-ASETILGLUKOSAMINA Saskiawan, Iwan; Handayani, Rini
BERITA BIOLOGI Vol 10, No 6 (2011)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (353.249 KB) | DOI: 10.14203/beritabiologi.v10i6.1937

Abstract

N-acetyl-D-glucosamine (GlcNAc), the monomeric unit of polymer chitin has attracted much attention for their therapeutic activity in osteoarthritis.It is mainly produced by acid hydrolysis of chitin which affect the environmental problem because of its acidic wastes.Therefore, it is need to develop the new method for GlcNAc production. The aim of this experiment is to produce GlcNAc by mean of submerged fermentation of chitin. The preliminary study showed that fermentation of chitin by Aspergillus sp.501 produced higher GlcNAc than that of Saccharomyces sp. It was 1.39 ng/ml and 1.07 ng/ml. Then the Aspergillus sp. 501 was used in optimation of GlcNAc production. The effect of pH and nitrogen course such as bacto peptone, yeast extract, amonium sulfat and urea to GlcNAc production was examined. Then the product of GlcNAc was precipited by vacum evapotated and freeze dryed. The results showed that the highest of production GlcNAc of 2.228 ng/mL was obtained on pH 4 of medium solid state fermentation using urea as Nitrogen source at 10 days incubation.