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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.
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.
Efek pH dan Konsentrasi Butirat Anhidrida selama Butirilisasi Pati Garut Damat, Damat; Haryadi, Haryadi; Marsono, Y.; Cahyanto, Muhammad Nur
agriTECH Vol 28, No 2 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.9864

Abstract

Several characteristics of native starch have limited utilizations. Chemical modification improves the physical, chemi- cal, and functional properties of starch and therefore it extends the utilization. The aim of this research was to inves- tigate the effect of the dispersion of pH (8, 10 and 12) and butyrate anhydride concentration (5, 10, 15, 20 and 25 %) on the butyrilization process of arrowroot starch.  The modified (butyrated)  starch was analyzed for its butyril group, degree of substitution (DS), swelling power, solubility, amylography, and transmittance. The result indicated that the maximum butyriilation was achieved at pH 10 and addition of 20 % butyrate anhydride. The higher DS resulted in more transparent starch paste, the more stable viscosity and the higher swelling power.ABSTRAKPati garut, sebagaimana jenis pati alami lainnya diketahui memiliki kelemahan sifat fisik dan kimia yang menyebabkan penggunaan pati garut pada industri pangan relatif terbatas. Untuk itu maka perlu dilakukan perbaikan sifat fisik dan kimianya dengan cara melakukan modifikasi pati garut. Penelitian ini dilakukan dengan tujuan untuk mendapatkan pengaruh pH dispersi (8, 10 dan 12) dan konsentrasi butirat anhidrida (5, 10, 15, 20 dan 25 %) pada proses butirilisasi pati garut.   Selain itu, penelitian ini juga dilakukan untuk mengetahui karakteristik pati-garut butirat, yang meli- puti persen butiril, derajat substitusi, daya mengembang, kelarutan, sifat amilografi dan kejernihan pasta pati-garut butirat. Hasil penelitian menunjukkan bahwa butirilisasi maksimum dicapai pada pH 10 dengan konsentrasi butirat anhidrida 20 %. Pati butirat derajat substitusi yang tinggi memiliki kejernihan pasta, daya mengembang yang lebih tinggi dan viskositas yang lebih stabil, sedangkan kelarutan lebih rendah.
Seleksi Galur Lactobacillus plantarum untuk Inokulum pada Pembuatan Silase Cahyanto, Muhammad Nur; Yuliasari, Shannora; Widyobroto, Budi Prasetyo; Utami, Tyas
agriTECH Vol 28, No 1 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.9782

Abstract

Eleven strains of Lactobacillus plantarum have been evaluated for their growth rate and ability to reduce pH during corn ensiling. Ensiling was carried out in small scale using plastic bag for 14 days. Soluble carbohydrate consumption, organic acids production and pH reduction were measured during fermentation. The growth rate of each strain was also determined in liquid medium. All of the 11 strains of L. plantarum tested were able to improve the ensiling process. However, strains T-16, T-25 and S-98 grew in liquid medium faster than the others, and were able to reduce pH of silage quicker than the other strains. The pH of silage inoculated with strain T-16, T-25 and S-98 decreased from about 5.60 to 4.23, 4.45 and 4.40, respectively,  in two days, and to 3.98, 4.05 and 4.03, respectively, after 14 days fermentation. The acetic acid content of silages inoculated with those strains was low. Strains T-16 and T-25 were suitable as potential silage inoculants and their characteristics were comparable to the one isolated from a commercial silage inoculant.ABSTRAKSebelas galur Lactobacillus plantarum telah dievaluasi laju pertumbuhan dan kemampuannya dalam menurunkan pH selama fermentasi pada pembuatan silase jagung. Fermentasi dilakukan pada skala kecil menggunakan kantong plastik selama 14 hari dan diamati konsumsi karbohidrat terlarut, produksi asam organik, dan penurunan pH-nya selama fer- mentasi. Masing-masing galur juga dilihat laju petumbuhan selnya dalam medium cair. Meskipun kesebelas galur yang diuji mampu memperbaiki proses pembuatan silase, akan tetapi galur T-16, T-25 dan S-98 tumbuh paling cepat dalam medium cair dan mampu menurunkan pH silase paling cepat dibanding galur lain. Setelah difermentasi selama 2 hari pH silase yang diinokulasi dengan galur T-16, T-25 dan S-98 turun dari sekitar 5,60 menjadi berturut-turut 4,23, 4,45 dan 4,40 dan pH silase setelah 14 hari mencapai berturut-turut 3,98, 4,05 dan 4,03. Kadar asam asetat pada silase yang diinokulasi dengan ketiga galur tersebut juga tergolong rendah. Galur T-16 dan T-25 berpotensi sebagai inokulum untuk pembuatan silase dan kemampuannya setara dengan galur yang diisolasi dari inokulum silase komersial.
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 | 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.
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 | 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.
Nilai Cerna dan Biodegradasi Theobromin Pod Kakao dengan Perlakuan Fermentasi Menggunakan Inokulum Multi Mikrobia Wulandari, Suci; Agus, Ali; Soejono, Mohamad; Cahyanto, Muhammad Nur
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.9506

Abstract

In the recent years it has been reported that there is a multimicrobe culture which is used for fermentation of feed ingredients and complete feeds. This multi microbial culture is introduced by the name of SBP® (Saus Burger Feed). This research study aims to understand the influence of fermented cocoa pod using multi microbe which is contained in the SBP to digest and biodegrade theobromine in the cocoo pod. Cocoa pod was fermented under anaerobic conditions at room temperature. Inoculums levels which were added consist of 0; 0,05, and 0,1% respectfully. During fermentation of the cocoa pod, its samples were taken on days of 0, 3, and 6, to understand the bacterial growth, pH changes, and changes in digestibility, and biodegradation of theobromine. Furthermore, it was followed by the isolation of bacteria, to understand the characteristics of obtained bacterial isolates, and fermented cocoa pod by way of isolates, and tested its ability in producing the cellulase enzyme (CMC-ase and β-glucosidase), and its ability to degrade the theobromine. The research results showed that during fermentation of cocoa pod there were increasing of lactic acid bacteria population, and total bacteria, decreasing in the pH, increasing in the fiber digestibility, and decreasing in content of theobromine in the cocoa pod. Changes in these parameters, more real case, and the cocoa pod is fermented with a moisture content of  40% and inoculated with a dose of 0,05% SBP® with a long fermentation of 6 days. Decreasing in the fermentation of theobromine in the cocoo pod with the largest reaching of 17,02%. Increasing in the fiber digestibility, and decreasing in the content of theobromine, during fermentation of cocoa pod by inoculants SBP, it is confirmed with characteristic of bacterial isolates which is obtained from the fermented cocoa pod. There were 8 isolates of bacteria, which can produce CMC-ase enzyme, and β-glucosidase with the different level of production. Several bacterial isolates were also able to reduce the content of theobromine, in liquid culture, up to 27,07%. ABSTRAKBeberapa tahun terakhir telah diberitakan adanya kultur multi mikrobia yang dipergunakan untuk fermentasi bahan pakan dan complete feed. Kultur multi mikrobia ini dikenalkan dengan nama Saus Burger Pakan® (SBP®). Penelitianini bertujuan untuk mengetahui pengaruh fermentasi pod kakao menggunakan multimikrobia yang terkandung dalam SBP terhadap nilai cerna serat dan biodegradasi theobromin. Pod kakao difermentasi dalam kondisi anaerob pada suhu ruang. Kadar inokulum yang ditambahkan adalah 0; 0,05; dan 0,1 %. Selama fermentasi dilakukan pengambilan sampel pada hari ke-0, 3, dan 6 untuk mengetahui pertumbuhan bakteri selama fermentasi pod kakao, perubahan pH, perubahan nilai cerna, dan degradasi theobromin selama fermentasi, kemudian dilanjutkan dengan isolasi bakteri untuk mengetahui karakteristik isolat bakteri dari pod kakao terfermentasi dengan cara isolat yang diperoleh diuji kemampuannya dalam menghasilkan enzim selulase (CMC-ase dan βglukoseidase) dan kemampuannya dalam mendegradasi theobromin. Hasil penelitian menunjukkan bahwa selama fermentasi pod kakao terjadi kenaikan populasi bakteri asam laktat dan bakteri total, penurunan pH, kenaikan nilai cerna serat, dan penurunan kandungan theobromin dalam pod kakao. Perubahan parameter tersebut lebih nyata terjadi pada pod kakao yang difermentasi dengan kadar air 40% dan diinokulasi dengan SBP® dosis 0,05% dengan lama fermentasi 6 hari. Penurunan theobromin pada pod kakao fermentasi terbesar mencapai 17,02%. Kenaikan nilai cerna serat dan penurunan kandungan theobromin selama fermentasi pod kakao oleh inokulan SBP dikonfirmasi dengan karakteristik isolat-isolat bakteri yang diperoleh dari pod kakao yang terfermentasi. Ada 8 isolat bakteri yang mampu menghasilkan enzim CMC-ase dan β-glukosidase dengan tingkat produksi yang berbeda-beda. Beberapa isolat bakteri juga mampu menurunkan kandungan theobromin dalam kultur cair sampai sebesar 27,07%.