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Sonai isolate as potential bacteria for fiber sago hydrolysis to monosaccharide Susilowati, Prima Endang; Marwanti, Sarni
JURNAL SAINS Vol 1, No 1 (2012)
Publisher : PKimia FKIP Universitas Halu Oleo

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Abstract

Cellulolytic and xylanolytic enzymes play an important role in natural biodegradation processes in which plant lignocellulosic materials are efficiently degraded by microorganisms. Large amount of fiber sago wastes from renewable sago residues are rich sources of cellulose, hemicellulose and lignin. Hemicelluloses wastes bioavailability conversion presupposes the changing of the macromolecular structure by using enzymes and to result free simple compounds (mono-disaccharide). The purposes of this study are isolation bacteria from water collected in the Sonai hot-springs and use bacteria for bioconversion of fiber sago. Bacteria were isolated on cellulose dan xylan agar medium and screened by the cellulolysis dan xylan method. Determining the reducing sugars liberated from cellulose and xylan using dinitrosalicylic acid (DNS) reagent.  The results are identification of bacteria from Sonai hot springs showed 13 isolates potential xylanolitic and cellulose.  Isolate IIIB-3 showed maximum xylanase and cellulose production. The isolate can hydrolysis fiber sago at condition optimum fermentation 500C, pH 6, shaker rate 175 rpm, 5% substrate, and 18 hours incubation.
Produksi Xilanase dari Isolat Sumber Air Panas Sonai, Sulawesi Tenggara, menggunakan Limbah Pertanian Susilowati, Prima Endang; Raharjo, Sapto; Kurniawati, Desi; Rahim, Rahmawati; Sumarlin, Sumarlin; Ardiansyah, Ardiansyah
Jurnal Natur Indonesia Vol 14, No 3 (2012)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (274.469 KB) | DOI: 10.31258/jnat.14.3.199-204

Abstract

Xylanase is the enzyme with prospec for hydrolysis hemicellulases. Many industry use xylanase thermostable. This processes require enzymes which are operationally stable at high temperature thus allowing e.g. easy mixing, better substrate solubility, high mass transfer rate, and lower risk of contamination. Thermophiles have often been proposed as sources of industrially relevant thermostable enzymes. Thermophilic bacteria, live at hot-springs, are can produced thermostable enzymes. In this work, we studied the bacteria strains isolated from water collected in the Sonai hot-springs of Southeast Sulawesi region and condition production enzyme. Screaning bacteria xylanolitic use semi-quantitative detection at agar plate with xilan, and quantitative detection activity enzyme. Result experinces in the 28 isolates screened, isolat IIA-3 (Pseudomonas sp.) showed the highest xylanase production. Organism efficiently used 2% rice straw as substrates. Pseudomonas sp. was used to hydrolyses rice straw at 50oC, agitation 150 rpm and pH 9.
Upgrading Traditional Techniques of Food Fermentation: Kabuto-Making Susilowati, Prima Endang; ., Sanatang; Safitri, Meilani; Raharjo, Sapto
International Journal of Science, Engineering, and Sustainable Technology (IJSESTech) Vol 1, No 1 (2014)
Publisher : International Journal of Science, Engineering, and Sustainable Technology (IJSESTech)

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Abstract

The capacity to preserve food is directly related to the level of technological development. The slow progress in upgrading traditional food processing and preservation techniques in Sulawesi Tenggara contributes to food and nutrition insecurity in the sub-region. Simple, low-cost, traditional food processing techniques are the bedrock of small-scale food processing enterprises that are crucial to rural development in Sulawesi Tenggara. While a lot still needs to be done, some successes have been achieved in upgrading traditional sulawesi Tenggara food processing technologies including the mechanization of kabuto (fermented cassava meal) processing.
Alternatif Pengolahan Limbah Organik Rumah Tangga Untuk Produksi Biogas Susilowati, Prima Endang
Jurnal Progres Kimia Sains Vol 1, No 2 (2011): JPKS Open Access
Publisher : Universitas Halu Oleo

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Abstract

Waste is a source of organic material that can be recycled into biogas. This studysought to produce biogas from the fermentation of organic waste using anaerobic microbesisolated from sewage and cow rumen fluid. The study was conducted in the laboratory-scaleanaerobic reactor with a volume of 750 mL, at room temperature, incubation time of 7, 14, 21,28, 35, 42, 49 days, waste solids concentration 1%, 3%, 5%, 7% and 10 %. CO2 produced wasmeasured by the method of deposition by solution of Ba (OH) 2 is converted into volumeusing the general equation of the ideal gas. The difference between the total gas volumeproduced by CO2 gas is methane gas volume value (CH4). The results showed the highestproduction of waste solids obtained at 7% concentration, incubation time of 42 days. Biogas isproduced 99.86 mL / g litter, the total amount of biogas produced during the 7 weeks of 537mL / gram of waste.
FORMULASI CUPCAKE DARI TEPUNG JAGUNG (Zea maysL.) DENGAN PENAMBAHAN BAYAM (Amarahantus spp.) SEBAGAI SUMBER ZAT BESI UNTUK MENGATASI ANEMIA REMAJA PUTRI Sam, Meriana Ahmad; Susilowati, Prima Endang; rejeki, sri
Jurnal Sains dan Teknologi Pangan Vol 3, No 2 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

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Abstract

ABSTRACT This study aimed to determine the content of iron (Fe) on corncake products with the addition of spinach. This study used aCompletely Randomized Design (RAL) with 5 treatment formulations, ie cornstarch of 100%, corn flour of 85%: spinach of15%, corn starch of 75%: spinach of 25%, corn starch of 65%: spinach of 35% and corn flour of 55%: spinach of 44%. Theresults showed that the ratio of corn and spinach flour had no significant effect on organoleptic quality of color and textureparameter but had significant effect on aroma and taste parameter. Moisture, ash, protein, fat, carbohydrate, fiber, and ironof selected cupcakes 35.62%, 1.96%, 9.53%, 3.86%, 49.03 %, 4.63 % and 0.21 ppm. The value of organoleptic test of M1sample consisting of color, aroma, taste, and texture were 3,83 (like), 3,57 (like), 3,37 (rather like) and 3,33 (rather like).Based on the results of the study, it can be concluded that cupcake products with corn and spinach starch formulations wereaccepted by panelists and met the SNI standard. Keywords: Corn flour, cupcake, spinach, and iron. ABSTRAK Penelitian ini bertujuan untuk mengetahui kandungan zat besi (Fe) produk cupcake tepung jagung dengan penambahanbubur bayam. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan formulasi, yaitu 100%tepung jagung, formulasi tepung jagung 85% : bayam 15%, formulasi tepung jagung 75% : bayam25%, formulasi tepungjagung 65% : bayam 35% dan formulasi tepung jagung 55% : bayam 44%. Hasil penelitian menunjukkan bahwa perbedaanperbandingan tepung jagung dan bayam berpengaruh tidak nyata terhadap kualitas organoleptik parameter warna dantekstur tetapi berpengaruh nyata terhadap parameter aroma dan rasa. Kadar air, kadar abu, kadar protein, kadar lemak,kadar karbohidrat, kadar serat, dan zat besi cupcake terpilih berturut-turut sebesar 35,62 (%bb), 1,96 (%bb), 9,53 (%bb),3,86 (%bb), 49,03 (%bb), 4,63 (%bb) dan 0,21ppm. Nilai uji organoleptik sampel M1 yang terdiri dari warna, aroma, rasa,dan tekstur berturut-turut sebesar 3,83 (suka), 3,57 (suka), 3,37 (agak suka) dan 3,33 (agak suka). Berdasarkan Hasilpenelitian, dapat disimpulkan produk cupcake dengan formulasi tepung jagung dan bayam dapat diterima panelis dan telahmemenuhi standar SNI.Kata kunci: Tepung jagung, bayam, cupcake, zat besi.
Substitusi Tepung Kedelai (Glycine max) dengan Tepung Bungkil Biji Kapuk (Ceiba petandra) Hasil Fermentasi dalam Pakan Buatan terhadap Pertumbuhan dan Kelangsungan hidup Juvenil Udang Vaname (Litopenaeus vannamei). Ketut Triastini, Ni Gusti; H. Muskita, Wellem; Susilowati, Prima Endang
JSIPi (Jurnal Sains dan Inovasi Perikanan) (Journal of Fishery Science and Innovation) Vol 1, No 2 (2017): JURNAL SAINS dan INOVASI PERIKANAN
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (352.013 KB) | DOI: 10.33772/jsipi.v1i2.6625

Abstract

Tepung bungkil biji kapuk merupakan sumber protein nabati alternatif yang dapat dimanfaakan untuk mengsubstitusi tepung kedelai. Masalahnya adalah bungkil biji kapuk mengandung antinutrisi yaitu gosypol dan asam lemak siklopropenat. Salah satu cara untuk mengurangi kedua antinutrisi tersebut dapat digunakan dengan cara biologi yaitu fermentasi.  Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung kedelai (TK) dengan tepung bungkil biji kapuk hasil fermentasi (TBBKHF) dalam pakan buatan terhadap pertumbuhan dan kelangsungan hidup juvenil udang vaname.  Udang vaname yang digunakan dalam penelitian ini berukuran 2,54±0,16 g. Udang dipelihara selama 40 hari  dalam akuarium yang berukuran 60x50x40 cm dengan kepadatan 15 ekor/akuarium menggunakan sistem resirkulasi tertutup. Udang diberi pakan secara satiation dengan frekuensi 4 kali sehari. Penelitian ini menggunakan 4 perlakuan pakan uji dan diulang 3 kali. Perlakuan  A (30% TK + 10% TBBKHF), perlakuan B (20% TK + 20% TBBKHF), perlakuan C (10% TK + 30TBBKHF), dan perlakuan D (Pakan Komersial X). Pertumbuhan mutlak (PM), laju pertumbuhan spesifik (LPS), kelangsungan hidup (SR), Konsumsi pakan (KP),  efisiensi pakan (EP), retensi protein (RP), dan retensi energi (RE) dievaluasi dalam penelitian ini. Uji statistik dilakukan pada semua parameter yang dievaluasi.  Hasil penelitian menunjukkan bahwa perlakuan A bila dibandingkan dengan perlakuan B dan C  memberikan  PM  (1,64 g), LPS (1,22%), SR (84,44%), KP (25,68 g), EP (44,11%), RP (1,02%) dan RE (19,54) terbaik. Hasil penelitian dapat disimpulkan bahwa pemberian substitusi 10% TBBKHP dengan 30% TK dapat mempengaruhi pertumbuhan dan kelangsungan hidup juvenil udang vaname. Kata kunci: Bungkil biji kapuk, fermentasi, asam lemak siklopropenat, udang  vaname.