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ISOLASI DAN PENAPISAN AKTINOMISETES LAUT PENGHASIL ANTIMIKROBA Sunaryanto, Rofiq; Marwoto, Bambang; Irawadi, Tun Tedja; Mas'ud, Zainal Alim; Hartoto, Liesbetini
ILMU KELAUTAN: Indonesian Journal of Marine Sciences Vol 14, No 2 (2009): Jurnal Ilmu Kelautan
Publisher : Marine Science Department Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (335.672 KB) | DOI: 10.14710/ik.ijms.14.2.98-101

Abstract

 Telah diiakukan isolasi dan penapisan aktinomisetes laut yang mampu menghasilkan senyawa antimikroba. Isolasi diiakukan ditiga tempat berbeda yaitu di Pantai Barat Banten, Pantai Utara Cirebon, dan Pantai Selatan Yogyakarta. Isolasi dilakukan dengan dua metode pre-treatment yaitu dengan metode pengasaman dan metode pemanasan. Dari hasil isolasi diperolehjumlah total isolat sebanyak 50 isolat. Setelah diiakukan penapisan diperoleh 4 isolat yang mampu menghambat Eschereschia coli, 5 isolat mampu menghambat Streptococcus aereus, 4 isolat mampu menghambat Bacillus subtilis, 4 isolat mampu menghambat Pseudomonas aeroginosa, 5 isolat mampu menghambat Candida albican, dan 4 isolat mampu menghambatAspergillus niger. Hasil identifikasi morfologi dan DNA dari salah satu isolat yang memiliki aktivitas antibakteri paling kuat (isolat A11) adalah Streptomyces sp. Secara morfologi isolat A11 memiliki hifa yang bercabang dengan kantong spora pada ujung hifa. Minimum Inhibition Concentration (MIC) isolat A11 terhadap Bacillus subtilis sebesar 120,86 ?g/ml.Kata kunci: Isolasi, penapisan, aktinomisetes laut, antimikrobaIsolation and screening of antimicrobial-producing marine actinomycetes has been conducted on isolates taken from West Banten, North Cirebon, and South Yogyakarta Coasts. Two methods pretreatments were applied i.e. acid and heat shock method. The research 50 isolates. The screening reavealed four isolates which has ability to inhibi Eschereschia coli, 5 isolates could inhibited Streptococcus aereus, 4 isolates could inhibited Bacillus subtilis, 4 isolates could inhibited Pseudomonas aeroginosa, 5 isolats could inhibited Candida albican, and 4 isolatescould inhibited Aspergillus niger. Result of  identification morphology and DNA of isolate A11 it?s Streptomyces sp. Morphology of isolate A11 haves branching hyphae with spore sack at the end of hyphae. The Minimum Inhibition Concentration (MIC) of isolate A11 to Bacillus subtilis was 120,86 ?g /ml.Key words: Isolation, Screening, Marine Actinomycetes, Antimicrobial.
OPTIMIZATION OF PENICILLIUM LAGENA MEDIUM CULTIVICATION ON ANTIFUNGAL PATHOGEN OF PHELLINUS LAMAOENSIS USING SURFACE METHODE Nabilah, Siti; Sunaryanto, Rofiq; Syamsu, Khaswar
TEKNIK Vol 38, No 2 (2017): (Desember 2017)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (368.107 KB) | DOI: 10.14710/teknik.v38i2.10306

Abstract

Phellinus lamaoensis (Murr.) Hein is fungal pathogen that can cause brown root rot disease in cocoa, tea, rubber, and coffee plants. Endophytic fungi, Penicillium lagena, isolated from bandotan (Ageratum conyzoides Linn.), medicinal plant, is able to inhibit the growth of pathogenic, P. lamaoensis. The effect of carbon source, nitrogen source, and mineral solution was studied. Lactose, yeast extract, and mineral solution were media components which showed significant effect toward production of P. lagena active compound. Composition optimization of these three medium components was done by response surface methodology (RSM). The Optimal response region of the significant factor was predicted by using a second order polynomial model with statistical design, central composite design (CCD). Higest production of P. lagena active compound by quadratic model was predicted to be 69.233%  with medium composition 44.77 g L-1 lactose, 13.02 g L-1 yeast extract, and 15.95 mL L-1 mineral solution. Verification value in laboratory is 58.365%, lower 15.7% than its prediction. Optimization increase P. lagena active compound 9 fold compared to unoptimize media.
Optimizing Fermentation Medium to Produce Cyclosporin a Using Response Surface Methodology Sunaryanto, Rofiq
Makara Journal of Technology Vol 16, No 1 (2012)
Publisher : Directorate of Research and Community Services, Universitas Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (276.349 KB) | DOI: 10.7454/mst.v16i1.235

Abstract

Response surface methodology (RSM) is a three factorial model which illustrates the relationship between one or more independent variables. RSM can be used to optimize the fermentation medium for the production of Cyclosporin A from the isolate Tolypocladium inflatum. The optimal point of the response surface area is predicted by using a second-degree polynomial model and applying the statistic model obtained from the central composite design (CCD). The results of optimizing the fermentation medium for Cyclopsorin using the three independent variables of glucose, casein, and KH2PO4 show that all three of the independent variables affect the production of Cyclosporin A. There is a positive interaction between the independent variables of glucose and casein, however, there is no visible interaction between glucose with KH2PO4  and casein with KH2PO4. By using the mathematical model the total optimum result obtained is 1230.5 mg L-1, glucose concentrate 28.5 g L-1, KH2PO4  concentrate 0.74 gL-1, and casein concentrate 9.8 g L-1. Laboratory validation shows that Cyclosporin A productivity is 1197.285 mg L-1.  There is a value difference of 2.7% between the expected productivity of Cyclosporin A using the mathematical model and the actual production in laboratory tests.
PENGARUH KOMBINASI BAKTERI ASAM LAKTAT TERHADAP PERUBAHAN KARAKTERISTIK NUTRISI SUSU KERBAU Sunaryanto, Rofiq
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 4, No 1 (2017): June 2017
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (573.366 KB) | DOI: 10.29122/jbbi.v4i1.2064

Abstract

Effects of Lactic Acid Bacteria Combination on Characteristic Change of Buffalo Milk Nutrition Determination of physical and chemical characteristics on fermented milk using a mixture of Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium sp. has been conducted. Fermentation was carried out for 20 hours at 37ºC in a facultative aerobic condition. Physical characteristics were performed by comparing the physical properties before and after fermentation such as viscosity and texture, including chemical properties such as pH, acidity, protein, fat, and sugar contents. Inoculants of lactic acid bacteria were varied using a combination of lactic acid bacteria mixture. Results showed that the combination of bacteria inoculants used has no significant effect on changes in protein, fat, ash, and water contents. However, the effects on total acid, pH, sugar content, and physical appearance such as viscosity and texture were significant. The combination of L. bulgaricus, S. thermophilus and Bifidobacterium sp. (A6) produced a soft texture appearance and high viscosity. The combination of inoculant bacteria L. bulgaricus with S. thermophilus (A5) produced a texture similar to A6 but with a lower viscosity than A6.Keywords: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium sp, buffalo milk, fermentation. ABSTRAKPenelitian untuk mengetahui karakteristik fisik dan kimia hasil fermentasi susu kerbau menggunakan campuran Lactobacillus bulgaricus, Streptococcus thermophilus, dan Bifidobacterium sp telah dilakukan. Fermentasi dilakukan selama 20 jam pada suhu 37ºC secara aerobe fakultatif. Karakteristik fisika dilakukan dengan membandingkan sifat fisik seperti kekentalan dan tekstur, serta sifat kimia yang meliputi kandungan protein, lemak, gula, pH, keasaman sebelum dan sesudah fermentasi. Inokulan bakteri asam laktat divariasikan menggunakan kombinasi campuran bakteri asam laktat. Hasil penelitian menunjukkan bahwa kombinasi inokulan yang digunakan dalam proses fermentasi susu kerbau tidak berpengaruh nyata terhadap perubahan kadar protein, lemak, abu, dan air. Namun demikian berpengaruh nyata terhadap total asam, pH, kadar gula, dan penampakan fisik seperti kekentalan dan tekstur. Kombinasi inokulan L. bulgaricus, S. thermophilus dan Bifidobacterium sp. (A6) menghasilkan susu fermentasi dengan penampakan tekstur halus dan kekentalan yang lebih padat. Kombinasi bakteri L. bulgaricus dengan  S. thermophilus (A5) menghasilkan tekstur yang mirip dengan A6, namun demikian menghasilkan kekentalan yang lebih rendah dibandingkan A6.Kata kunci: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium sp, susu  kerbau, fermentasi
OPTIMALISASI MEDIA PRODUKSI AMILOGLUKOSIDASE MENGGUNAKAN FERMENTASI MEDIA PADAT Sunaryanto, Rofiq; Marasabessy, Ahmad
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 3, No 1 (2016): June 2016
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (338.689 KB) | DOI: 10.29122/jbbi.v3i1.19

Abstract

Amiloglukosidase merupakan salah satu enzim yang banyak digunakan dalam industri gula cair. Dalam proses fermentasi, komposisi medium fermentasi sangat berpengaruh terhadap aktivitas amiloglukosidase. Optimalisasi media padat proses produksi amiloglukosidase secara fermentasi padat dengan menggunakan isolat Aspergillus niger telah dilakukan. Optimalisasi media padat dilakukan dengan menentukan rasio dedak:pati terbaik yang selanjutnya dikombinasikan dengan beberapa sumber nitrogen. Dalam penelitian ini sumber nitrogen yang digunakan adalah sumber nitogen organik dan sumber nitrogen anorganik. Sumber nitrogen organik yang digunakan antara lain Corn Step Liquor dan pepton, adapun sumber nitrogen anorganik yang digunakan adalah amonium nitrat, amonium sulfat, dan amonium pospat. Fermentasi dilakukan selama 120 jam pada suhu 30ºC.Hasil percobaan menunjukkan bahwa kombinasi perbandingan media sumber karbon dedak:pati 1:1 menghasilkan produktivitas amiloglukosidase tertinggi 724 Unit/ml. Amonium sulfat merupakan sumber nitrogen anorganik terbaik dan mampu menghasilkan produktivitas amiloglukosidase sebesar 823 Unit/ml, sedangkan Corn Step Liquor (CSL) yang merupakan sumber nitrogen organik mampu menghasilkan produktivitas amiloglukosidase lebih tinggi dibandingkan pepton dengan produktivitas sebesar 884 Unit/ml.Keywords: Aspergillus niger, amyloglucosidase, fermentation, carbon source, nitrogen source  ABSTRAKAmiloglukosidase adalah salah satu enzim yang banyak digunakan dalam industri gula cair. Dalam proses fermentasi, komposisi medium fermentasi sangat berpengaruh terhadap aktivitas amiloglukosidase. Pada penelitian ini telah dilakukan optimalisasi media padat pada proses produksi amiloglukosidase secara fermentasi padat dengan menggunakan isolat Aspergillus niger. Optimalisasi media padat dilakukan dengan menentukan rasio dedak:pati terbaik yang selanjutnya dikombinasikan dengan beberapa sumber nitrogen. Sumber nitrogen yang digunakan adalah sumber nitrogen organik dan anorganik. Sumber nitrogen organik yang digunakan antara lain adalah Corn Step Liquor (CSL) dan pepton, adapun sumber nitrogen anorganik yang digunakan adalah amonium nitrat, amonium sulfat, dan amonium fosfat. Fermentasi dilakukan selama 120 jam pada suhu 30ºC. Hasil percobaan menunjukkan bahwa kombinasi perbandingan media sumber karbon dedak:pati 1:1 menghasilkan produktivitas amiloglukosidase tertinggi, yaitu 724 unit/mL. Amonium sulfat merupakan sumber nitrogen anorganik terbaik dan mampu menghasilkan produktivitas amiloglukosidase sebesar 823 unit/mL, sedangkan CSL menghasilkan produktivitas amiloglukosidase lebih tinggi dibandingkan pepton, yakni sebesar 884 unit/mL.Kata kunci: Aspergillus niger, amiloglukosidase, fermentasi, sumber karbon, sumber nitrogen
UJI KEMAMPUAN Lactobacillus casei SEBAGAI AGENSIA PROBIOTIK Sunaryanto, Rofiq; Martius, Efrida; Marwoto, Bambang
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 1, No 1 (2014): December 2014
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (671.06 KB) | DOI: 10.29122/jbbi.v1i1.546

Abstract

Growth Ability of Jatropha Curcas L. Explants on the In Vitro Media Containing IBA and BAProbiotic product is one of the applications of biotechnology that utilize lactic acid bacteria, especially lactobacilli. Some important requirements for microbes that can be used as probiotic include resistance to low pH, ability to grow on bile salts and colonize, and having antimicrobial activity. Each species of the genus Lactobacillus has different characteristics. These characteristics are strongly influenced by the environment in which the bacteria live. This study was carried out in order to characterize Lactobacillus casei which was isolated from dadih. The result of the experiment showed that the isolated L. casei was able to grow on the bile salt at the concentration of 15%, resistant to acid media until pH 2, had antimicrobial activity (significantly inhibited the growth of Escherichia coli, Staphylococcus aureus, and Enterococcus faecalis). The local L. casei isolate has a potential application for use as probiotic microbe.Keywords: Lactobacillus casei, probiotic, lactic acid bacteria, characterization,dadih ABSTRAKProduk probiotik merupakan salah satu aplikasi bioteknologi yang memanfaatkan bakteri asam laktat terutama jenis Lactobacillus. Beberapa syarat utama mikroba yang dapat difungsikan sebagai mikroba probiotik antara lain tahan terhadap pH rendah, mampu tumbuh pada garam empedu, mampu berkoloni, memiliki aktivitas antimikroba. Masing-masing spesies dari Genus Lactobacillus memiliki karakteristik yang berbeda-beda. Karakteristik ini sangat dipengaruhi oleh lingkungan dimana bakteri tersebut hidup. Pada penelitian ini telah dilakukan karakterisasi Lactobacillus casei yang merupakan hasil isolasi dari susu kerbau fermentasi. Dari hasil percobaan menunjukkan bahwa L.casei hasil isolasi mampu hidup sampai dengan konsentrasi garam empedu 15%, tahan terhadap media asam sampai dengan pH 2, memiliki aktivitas antimikroba (positif menghambat Escherichia coli, Staphylococcus aureus, dan Enterococcus faecalis). L. casei yang merupakan isolat lokal memiliki karakteristik yang berpotensi untuk digunakan sebagai mikroba probiotik.Kata kunci: Lactobacillus casei, probiotik, bakteri asam laktat, karakterisasi, dadih
Isolation, Identification, and Evaluation of Antimicrobial Activity of Active Compound Produced by Marine Actinomycetes isolate A32 Sunaryanto, Rofiq; Marwanta, Edy
ANNALES BOGORIENSES Vol 19, No 2 (2015): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1111.48 KB) | DOI: 10.14203/ab.v19i2.216

Abstract

Isolation, identification, and evaluation of antimicrobial activity of active compound produced by marine actinomycetes isolate A32 has been conducted. Production of active compound using isolate A32 was conducted by glucose, yeast, peptone medium. The fermentation was carried out at 30ºC for 5 days. The broth of supernatant was extracted using ethyl acetate. Purification of active compound used column chromatography and eluted stepwise with the chloroform and methanol solvent. Antimicrobial activity was monitored by the agar diffusion, and microbial test used as followed Escherichia coli ATCC 25922, Staphylococcus aureus ATCC25923, Bacillus subtilis ATCC 66923, and Candida albican BIOMCC00122. Results of isolation and purification of active compound produced by isolate A32 showed that this compound has a molecular weight of 503.1 g/mol with molecular formula C26H37N3O7. Analysis of spectrum using 1HNMR and COSY, this compound was suspected as Madumycin II. The antibacterial activity assay showed that this active compound was able to inhibit to the growth of Staphylococcus aureus ATCC25923 and Candida albican BIOMCC00122.
PENENTUAN KOMBINASI MEDIUM TERBAIK GALAKTOSA DAN SUMBER NITROGEN PADA PROSES PRODUKSI ETANOL Sunaryanto, Rofiq; Handayani, Berti Hariasih
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 2, No 1 (2015): June 2015
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (800.98 KB) | DOI: 10.29122/jbbi.v2i1.531

Abstract

Ethanol is an important product for biotechnology-based industries. Ethanol can be produced from various raw materials and some types of microbes. Determination of the best combination of galactose with nitrogen sources on ethanol production using Saccharomyces cerevisiae has been done. Combination of galactose at the concentration of 3 g/L and 20 g/L with nitrogen sources (casein, peptone, and urea, each at the concentration of 10g/L) was used to obtain the best composition of fermentation medium. Fermentation was carried out for 60 hours at 30°C, 250 rpm, and working volume of 50 mL in a 250 mL erlenmeyer. The results showed that the galactose concentration of 20 g/L was able to improve the productivity of ethanol and the growth of S. cerevisiae cells. The combination of 20g/L galactose and 10 g/L casein produced the highest ethanol concentration (6% v/v), whereas 20 g/L galactose-10 g/L peptone and 20 g/L galactose-10 g/L urea combinations produced 2.5% and 0.58% (v/v) ethanol, respectively. The use of 3 g/L galactose mixed with several nitrogen sources produced ethanol below 0.7% (v/v). Keywords: Ethanol, galactose, peptone, casein, Saccharomyces cerevisiaeABSTRAKEtanol merupakan salah satu produk penting bagi industri yang berbasis bioteknologi. Etanol dapat dihasilkan dari berbagai macam bahan baku dan beberapa jenis mikroba. Penentuan kombinasi terbaik antara galaktosa dengan sumber nitrogen pada produksi etanol menggunakan Saccharomyces cerevisiae telah dilakukan. Konsentrasi galaktosa 3 g/L dan galaktosa 20 g/L yang dikombinasikan dengan sumber nitrogen dengan konsentrasi 10 g/L dalam hal ini kasein, pepton, dan urea digunakan sebagai perlakuan untuk mendapatkan kombinasi medium sumber karbon dan sumber nitrogen terbaik. Fermentasi untuk menghasilkan etanol dilakukan selama 60 jam pada suhu 30°C, agitasi 250 rpm dengan volume kerja 50 mL dalam erlenmeyer 250 mL. Hasil penelitian menunjukkan penambahan galaktosa dengan konsentrasi sampai dengan 20 g/L mampu memperbaiki produktivitas etanol dan pertumbuhan sel S. cerevisiae. Konsentrasi 20 g/L galaktosa dengan 10 g/L kasein menghasilkan produktivitas etanol paling tinggi yaitu 6%(v/v), konsentrasi galaktosa 20 g/L dengan 10 g/L pepton menghasilkan 2,5% (v/v) etanol dan konsentrasi galaktosa 20 g/L dengan 10 g/L urea menghasilkan 0,58%(v/v) etanol. Penggunaan konsentrasi galaktosa 3 g/L yang dikombinasikan dengan beberapa jenis sumber nitrogen menghasilkan etanol dibawah 0,7% (v/v).Kata kunci: Etanol, galaktosa, pepton, kasein, Saccharomyces cerevisiae
Optimasi Media Fermentasi Aspergillus oryzae, Penghasil Antijamur Patogen Buah Kakao (Phytophthora palmivora) Rahma, Rizka Aulia; Widjanarko, Simon Bambang; Sunaryanto, Rofiq; Yunianta, Yunianta
Agritech Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (795.849 KB) | DOI: 10.22146/agritech.9343

Abstract

Indonesia was known as a producer and exporter of cacao, but nowadays Indonesia had an issue in cacao production caused by microorganisms (Phytophtora palmivora) that capable of reducing the amount of cacao production each year. This study follows up a previous study that had found compounds that are actively against at Phytophtora palmivora from Aspergillus oryzae metabolites. In this study the compound will be produced in greater numbers to optimize fermentation medium. The first stage was conducted to determine the profile of the active compound and to analyze the best carbon, nitrogen source for Aspergillus oryzae fermentation medium. The second stage was designed by using Response Surface Method (RSM) with Central Composite Design (CCD) to optimize two variables in the fermentation medium, glucose concentration (the best carbon source) and the concentration of peptone (best nitrogen source). The expected response was the most active compounds percentage of the area. Data analysis was performed by Design Expert DX 7.1.5 program. The first stage of this study presumed that Tenuazonic acid compounds with a molecular weight of 198.1126 gram.mol was an antifungal compound produced by Aspergillus oryzae fungus to prevent Phythopthora palmivora fungus pathogens cacao pods. In addition the results are that glucose was the best carbon source (mean % relative area of  antifungal compounds: 85.39%) and that peptone was selected as the best source of nitrogen (mean % relative area of  antifungal compounds: 91.07%). The second stage showed the optimum conditions of fermentation medium antifungal Aspergillus oryzae was the composition of glucose 35.25 g/L and peptone 16.7 g/L. The combination of both compositions would yield a mean response of laboratory data % relative area of antifungal compounds 91.2217% and the estimated value (prediction) by Design Expert models 92.2936%. Difference in the estimated values (the response of the model) to the value of the results of response in laboratory experiments at 1.1614%, then it could be concluded that the model used was appropriate and able to explain the applied experimental data.ABSTRAKIndonesia dikenal sebagai produsen dan eksportir buah kakao, tetapi saat ini Indonesia memiliki masalah dalam produksi buah kakao dikarenakan adanya mikroorganisme penyebab penyakit (Phytophtora palmivora) yang menurunkan jumlah produksi buah kakao tiap tahunnya. Penelitian ini melanjutkan penelitian sebelumnya yang telah menemukan senyawa aktif yang bersifat antijamur terhadap Phytophtora palmivora dari metabolit Aspergillus oryzae. Pada penelitian ini senyawa tersebut akan diproduksi dalam jumlah yang lebih banyak melalui optimasi media fermentasi. Penelitian tahap I dilakukan untuk mengetahui profil senyawa aktif yang dominan dan mendapatkan sumber karbon, nitrogen yang terbaik untuk media fermentasi Aspergillus oryzae. Penelitian tahap II dirancang menggunakan Response Surface Method (RSM) dengan Central Composite Design (CCD) untuk mengoptimasi 2 variabel dalam media fermentasi yaitu konsentrasi glukosa (sumber karbon terbaik) dan konsentrasi pepton (sumber nitrogen terbaik). Respon yang diinginkan adalah persentase luas area senyawa aktif yang paling besar. Analisis data dilakukan dengan program Design Expert D.X. 7.1.5. Tahap I penelitian ini menduga bahwa senyawa Tenuazonic acid dengan bobot molekul 198.1126 gram.mol-1 adalah senyawa antijamur yang dihasilkan jamur Aspergillus oryzae untuk jamur patogen buah kakao Phythopthora palmivora. Selain itu, diperoleh hasil bahwa glukosa merupakan sumber karbon terbaik (rerata % relatif luas area senyawa antijamur: 85.39%) dan pepton dipilih sebagai sumber nitrogen yang terbaik (rerata % relatif luas area senyawa antijamur: 91,07%). Penelitian tahap II menghasilkan kondisi optimum media fermentasi antijamur dari A. oryzae dengan komposisi glukosa sebesar 35,25 gram/L dan pepton sebesar 16,7 gram/L. Kombinasi kedua komposisi tersebut akan menghasilkan data laboratorium respon rerata % relatif luas area senyawa antijamur sebesar 91,2217% dan nilai dugaan (prediksi) oleh model Design Expert sebesar 92,2936%. Perbedaan nilai dugaan (respon dari model) dengan nilai respon hasil percobaan di laboratorium sebesar 1,1614% sehingga dapat disimpulkan bahwa model yang digunakan telah sesuai dan mampu menjelaskan data percobaan yang digunakan.
SINTESIS POLI (GLIKOLIDA-CO-LAKTIDA) DAN UJI BIODEGRADABILITASNYA Sunaryanto, Rofiq; Pranamuda, Hardaning
Jurnal Kimia Terapan Indonesia (Indonesian Journal of Applied Chemistry) Vol 17, No 2 (2015)
Publisher : Research Center for Chemistry - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (546.527 KB) | DOI: 10.14203/jkti.v17i2.27

Abstract

Polylactide and polyglycolide are important aliphatic polyester consist of lactide and glycolide repeats unit. It is considered as green polymer due to it is produced from renewable agricultural resources. The development of biodegradable plastics based on agricultural resources is still important to be done. Copolymerization of glycolide with D-lactide, L-lactide, and DL-lactide using a Sn(Oct)2 as catalyst had been carried out. Polymerization was conducted by ring-opening of lactide and glycolide without the solvents but melting polymerization. Polymerization were conducted at 130 °C for 130 hours. Result of this study showed that polymerization of glycolide with D-lactide produce polymers with an average molecular weight of 8.2x103 and a yield of 72 %. Polymerization of glycolide with L-lactide produce polymer with an average molecular weight of 2.8x103 and a yield of 36 %. Polymerization glycolide with DL-lactide produce polymer with an average molecular weight of 2.5x103 with a 48 % yield. The burial test for 28 days showed poly (glycolide-co-Llaktida) degraded faster than other polymers, namely degraded 32 %. While poly (glycolide-co-DL-lactide) and poly (glycolide-co-D-lactide) showed similar degradation that is equal to 20 %. Compared with PHB (polyhydroxybutyrate), poly (glycolide-co-lactide) degraded more slowly.Keywords: Glycolide, lactide, copolymerization, biodegradable plastic