Aji Sutrisno - Academia.edu (original) (raw)

Papers by Aji Sutrisno

JURNAL PANGAN, Dec 1, 2011

Umbi iles-iles (Amorphophallus muelleri Blume) mengandung glukomanan yang sangat tinggi dengan ka... more Umbi iles-iles (Amorphophallus muelleri Blume) mengandung glukomanan yang sangat tinggi dengan kadar mencapai 15-65 persen. Pemanfaatan iles-iles di Indonesia masih sangat terbatas karena terkendala oleh kandungan kalsium oksalat yang tinggi. Kalsium oksalat dalam iles-iles menyebabkan rasa gatal, iritasi dan gangguan kesehatan bila dikonsumsi.Penelitian ini bertujuan untuk meningkatkan kadar glukomanan dan menurunkan kandungan kalsium oksalat dalam tepung iles-iles menggunakan mesin penepung stamp mill. Mesin stamp mill digunakan karena tidak menimbulkan panas sehingga mampu mempertahankan sifat-sifat glukomanan. Penelitian dirancang secara deskriptif eksploratif untuk mempelajari pengaruh berat chip iles-iles dan lama penumbukan. Perlakuan berat chip iles-iles terdiri 1,5; 2 dan 2,5 kilogram, sedangkan faktor lama penumbukan terdiri dari 0, 3, 6, 9, 12, dan 15 jam, dengan 3 kali Ulangan. Penumbukan dengan stamp mill selama 15 jam dan dengan berat chip iles-iles 1,5 kg menghasilkan tepung terbaik dengan komposisi: kadar glukomanan 81,86 persen, kalsium oksalat 0,095 persen, protein 3,585 persen, abu 4,197 persen, kadar air 9,29 persen, dan viskositas 23416 mPa.s. Penepungan dengan stamp mill terbukti mampu meningkatkan kadar glukomanan sekaligus menurunkan kandungan senyawa non-glukomanan khususnya kalsium oksalat pada tepung iles-iles yang selama ini menjadi kendala pemanfaatannya sebagai bahan pangan di Indonesia.kata kunci : tepung iles-iles, stamp mill, gluko Iles-iles tuber (Amorphophallus muelleri Blume) contains high glucomanan up to 15-65 percents. However, the utilization of iles-iles tuber in Indonesia as food is very limited due to its calcium oxalate content. Calcium oxalate crystal is toxic component that causes itchy, irritation and health problems when consumed.This research aims to increase the glucomannan content and reduce the calcium oxalate content of iles-iles flour using a stamp mill.Stamp mill was chosen because it did not generate heat that could damage the function of glucomannan. The effects of iles-iles chip mass and milling time are studied. Three levels of iles-iles-chip mass, namely 1.5 kg, 2 kg, and 2.5 kg, and six (6) levels of milling time, namely 0, 3, 6, 9, 12, and 15 hours are applied. The best treatment, which produces high quality flour, is found to be from the milling using stamp mill for 15 hours and iles-iles-chip mass of 1.5 kilograms. The composition of the flour are as follows: glucomannan content is 81.86 percent, calcium oxalate is 0.095 percent, protein is 3.585 percent, ash is 4.197 percent, moisture content is 9.29 percent, and viscosity is 23416 mPa.s.The stamp mill method could improve the glucomannan content and reduce non-glucomannan compounds especially calcium oxalate as well.

Jurnal TAMBORA

Kulit buah naga berpotensi sebagai sumber pewarna makanan karena mempunyai pigmen betasianin, yan... more Kulit buah naga berpotensi sebagai sumber pewarna makanan karena mempunyai pigmen betasianin, yang memberikan warna merah dan ungu yang menarik pada makanan. Pada ekstraksi pigmen pewarna biasanya dilakukan dengan pemanasan, akan tetapi hal ini dapat menganggu stabilitas pigmen betasianin. Teknologi ekstraksi terkini, seperti ekstraksi dengan bantuan gelombang mikro atau teknik elektromembran, tegangan listrik dapat digunakan untuk meningkatkan efisiensi dan kecepatan proses ekstraksi. Penelitian ini bertujuan untuk mengetahui pengaruh variasi tegangan ohmik (50V, 60V, 70V, 80V) terhadap konduktivitas listrik, suhu dan karakteristik mutu pewarna kulit buah naga. Pemanasan konvensional juga dilakukan sebagai perbandingan/kontrol. Analisis statistik menggunakan One Way Analysis of Variance dan uji lanjut Tukey. Hasil penelitian menunjukkan bahwa perlakuan tegangan yang berbeda mempengaruhi laju perubahan suhu, konduktivitas listrik, warna (L, a, b), dan total padatan terlarut, akan t...

Food Research, Feb 5, 2022

Lima bean (Phaseolus lunatus L) is native to Latin America and has spread out worldwide, thus hav... more Lima bean (Phaseolus lunatus L) is native to Latin America and has spread out worldwide, thus having a high level of diversity. The lima bean seed from a specific region might have different characteristics from others. This study was aimed to characterize the physicochemical and protein of the dry seed of lima bean from Indonesia based on its solubility, electrophoretic pattern, and amino acid profile. The result showed that carbohydrate (68.89±1.55%) was the major component, with starch (41.96±1.10%) as the predominant. The amylopectin was higher than amylose. Dietary fibre (27.87±0.37%) was significant and dominated by insoluble one (25.47±0.32%). The fat content (1.15±0.04%) was low and ash (3.67±0.47%) comprised of magnesium, phosphorus, potassium, calcium, and iron with the content of 184, 75, 38, 11, and 10 mg/100 g, respectively. Total phenolic compounds of this seed were 1.29±0.02 mg/g, phytic acid 11.57±0.03 mg/g, saponins 16.84±0.42 mg/g, and trypsin inhibitors 36.07±0.11 TIU/g. HCN was found significantly at 30.99±0.29 ppm. Oligosaccharides were 5.93±0.29% that comprised of raffinose 1.22±0.08% and stachyose 4.61±0.21%. Protein content was moderate (15.93±0.55%) that comprised of albumin 18.47±0.62%, globulin 56.20±2.00%, prolamin 3.14±0.20%, and glutelin 22.69±1.60%. The molecular weight of this protein was 10-141 kDa with 12 polypeptides. Globulin had 12 polypeptides of 10 to 124 kDa. Albumin had 18 to 116 kDa molecular weights, while glutelin had six polypeptides of 13 to 109 kDa. Prolamin did not have visible polypeptides. Lysine, leucine, valine, and phenylalanine were the primary essential amino acids with high lysine but low methionine and cysteine. In conclusion, lima bean seed is a source of carbohydrates and minerals, with a moderate protein content dominated by the globulin. The polypeptide profile of lima bean seed is varied depending on the protein fractions. The occurrence of antinutrition might hinder its utilization as a protein source. HCN as a toxicant should be removed to obtain a safe seed for consumption.

IOP conference series, Nov 1, 2021

A mannan-degrading microbe was isolated from rotting porang tubers (Amorphophallus muelleri Blume... more A mannan-degrading microbe was isolated from rotting porang tubers (Amorphophallus muelleri Blume). Molecular identification using 16S-rRNA sequence analysis revealed that the isolate showed 99.67% similarity with Acinetobacter baummanni. A crude enzyme from ammonium sulphate precipitation was used for preliminary characterization. The characterization results showed that the enzyme activity is optimum at 45 °C, and stable at 35-50 °C, while the optimum pH is 7, and stable at pH 5-7. The substrate with the highest relative activity was found in guar gum which was 137.512%. The enzyme activity was inhibited by Ca, Na, K ions, and increased by Mn2+ ions.

한국 미생물 생명공학회지, May 2, 2023

Bioethanol has recently attracted much attention as a sustainable and environmentally friendly al... more Bioethanol has recently attracted much attention as a sustainable and environmentally friendly alternative energy source. This study aimed to develop a potential process for bioethanol production by fed-batch fermentation using instant dry yeast. To obtain the highest cell growth, we studied the influence of the initial sugar concentrations and pH of sugarcane molasses in batch fermentation. The batch system employed three levels of sugar concentrations, viz. 10%, 15%, 20% (w/v), and two levels of pH, 5.0 and 5.5. The highest cell growth was achieved at 20% (w/v) and pH 5.5 of molasses. The fed-batch system was then performed using the best batch fermentation conditions, with a molasses concentration of 13% (w/v) which resulted in high ethanol concentration and fermentation efficiency of 15.96% and 89%, respectively.

DOAJ (DOAJ: Directory of Open Access Journals), Sep 1, 2014

Kitinase adalah enzim yang menghidrolisis senyawa kitin pada β-1,4-N-asetilglukosamin menjadi mon... more Kitinase adalah enzim yang menghidrolisis senyawa kitin pada β-1,4-N-asetilglukosamin menjadi monomer N-asetil-D-glukosamin yang terdistribusi di alam. Enzim kitinase dihasilkan oleh mikroorganisme kitinolitik yang sebagian besar terdapat di lingkungan tanah dan air. Karakteristik enzim kitinase bervariasi tergantung pada jenis mikroorganisme dan keberadaan substrat kitin. Berat molekul enzim kitinase dari Steptomyces sp. strain ANU 6277 sekitar 45 kDa dan dari Bacillus sp. D2 sekitar 30 kDa. Sebagian besar kitinase lebih spesifik terhadap substrat koloidal kitin. Aktivitas optimum enzim kitinase berada pada kisaran suhu 30-40°C dan pH 5-7. Kestabilan enzim kitinase berada pada kisaran suhu 30-45°C dan pH 4-8. Enzim kitinase telah banyak digunakan untuk pengolahan limbah dan agen biokontrol hama tanaman.Hasil hidrolisis kitinase dapat digunakan sebagai anti tumor, suplemen, mengontrol kadar gula dalam darah, bahan dasar pembuatan benang operasi, dan anti inflamantory.

IOP conference series, Mar 1, 2018

Cellulase-producing bacteria was isolated from solid waste of carrageenan and identified as Bacil... more Cellulase-producing bacteria was isolated from solid waste of carrageenan and identified as Bacillus licheniformis C55 by 16S rRNA sequencing. The optimum condition for cellulase production was obtained at pH and temperature of 8.0 and 50°C, respectively in a medium containing glucose as carbon source and 1.0% carboxymethyl cellulose (CMC) to stimulate the cellulase production. Most remarkably, the enzyme retained its relative activity over 50% after incubation at 50°C for 90 minutes. Substrate specificity suggested that the enzyme is an endoglucanase. The molecular mass of Bacillus licheniformis C55 crude cellulase was found about 18 kDa by SDS-PAGE analysis. This thermostable enzyme would facilitate development of more efficient and cost-effective forms of the process to convert lignocellulosic biomass into high-value products.

DOAJ (DOAJ: Directory of Open Access Journals), Sep 1, 2014

Enzim amilase merupakan enzim yang mampu mengkatalis proses hidrolisa pati untuk menghasilkan mol... more Enzim amilase merupakan enzim yang mampu mengkatalis proses hidrolisa pati untuk menghasilkan molekul lebih sederhana seperti glukosa, maltosa, dan dekstrin. Proses hidrolisa pati tersebut dilakukan melalui tiga tahapan yaitu gelatinisasi, likuifikasi, dan sakarifikasi. Ketiga tahapan tersebut memerlukan energi yang relatif tinggi sehingga meningkatkan biaya produksi pada produk berbasis pati. Saat ini, sebagai salah satu upaya dalam penghematan energi, berbagai penelitian telah difokuskan mengenai enzim amilase pemecah pati mentah (APPM) yaitu enzim yang dapat bekerja langsung pada granula pati mentah tanpa melalui proses gelatinisasi. APPM dapat diproduksi dari berbagai sumber seperti tanaman, hewan, atau mikroba. Paper ini akan mengulas tentang perkembangan dari eksplorasi enzim APPM tersebut khususnya dari sumber mikroba. Ulasan diarahkan pada enzim APPM dari mikroba sebab amilase dari mikroba lebih diminati untuk nantinya diproduksi dalam skala industri.

Scientific Reports, May 22, 2023

Biofilm becomes one of the crucial food safety problems in the food industry as the formation of ... more Biofilm becomes one of the crucial food safety problems in the food industry as the formation of biofilm can be a source of contamination. To deal with the problem, an industry generally employs physical and chemical methods including sanitizers, disinfectants, and antimicrobials to remove biofilm. However, the use of these methods may bring about new problems, which are bacterial resistance in the biofilm and the risk for product contamination. New strategies to deal with bacterial biofilms are needed. Bacteriophages (phages), as a green alternative to chemical, have re-emerged as a promising approach to treat bacterial biofilm. In the present study, the potential of lytic phages which have antibiofilm activity on biofilm-forming bacteria (Bacillus subtilis), were isolated from chicken intestines and beef tripe obtained from Indonesian traditional markets using host cells obtained isolated from these samples. Phages isolation was conducted by using double layer agar technique. A lytic test of phages was administered on biofilm-forming bacteria. The difference of turbidity level between control (which were not infected by phages) and the test tubes containing host bacteria infected by phages was investigated. The infection time for the production of phages was determined based on the level of clarity of the media in the test tube with a longer lysate addition time. Three phages were isolated namely: ϕBS6, ϕBS8, and ϕUA7. It showed the ability to inhibit B. subtilis as biofilm-forming spoilage bacteria. The best inhibition results were obtained from ϕBS6. Infection with ϕBS6 in B. subtilis lead to 0.5 log cycle decreased in bacterial cells. This study showed that isolated phages might be used as a potential approach for handling the problem of biofilm formation by B. subtilis. Recent outbreaks of foodborne illness can be attributed to biofilms. Biofilm formation is an integral part of the microbial life cycle in nature. Foodborne pathogens form biofilms as a survival strategy in various unfavorable environments, which also become a frequent source of recurrent contamination and outbreaks of foodborne illness 1. Approximately 60 percent of foodborne illness outbreaks are caused by biofilms, according to food safety research 2. Biofilm is a form of bacterial adaptation that colonizes and attaches to the surface, covered by extracellular polymeric material 3. It becomes a major problem in the food, health, and marine industries 4. Eighty percent outbreaks due to pathogenic bacteria are contributed by biofilm-forming bacteria 5. The formation of biofilms by pathogenic bacteria, especially in the processing equipment, is a big challenge in the food industry. In the food industry-such as the brewing industry, dairy product processing, fresh product, and meat-the presence of biofilm within the production line will be a source of contamination for foodstuffs that pass through the production line 6-8. The formation of biofilms also generates a negative impact on non-food industry such as the oil drilling industry, paper production, health products/medicines 9,10. Biofilms bring about difficulties during the production process because they can reduce heat transfer, block tubes, filters, and it causes surface damage to equipment 11,12. The strategy that has so far been applied by industries to control the formation of biofilms is using chemicals, such as acid, oxidizing compounds (chlorine, H 2 O 2), and surfactants 13-15. However, the use of these chemicals

Journal of Production Agriculture, Jul 25, 2019

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pasta singkong dan kedelai hitam te... more Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pasta singkong dan kedelai hitam terhadap sifat fisik, kimia, dan organoleptik muffin non terigu. Metode yang digunakan yaitu Rancangan Acak Kelompok Faktorial (RAKF) yang disusun dengan 2 faktor dan 3 kali ulangan. Faktor pertama yaitu pengunaan telur yang berbeda (utuh dan kuning) sedangkan faktor kedua adalah pemberian gel porang (0%, 1%, 2%, 3%). Data dianalisis menggunakan ANOVA (α=5 %). Jika terdapat beda nyata dilakukan uji lanjut menggunakan uji BNJ pada taraf 5 %. Pilihan perlakuan terbaik digunakan metode Zeleny. Muffin non terigu perlakuan terbaik dari segi fisik dan organoleptik diperoleh pada perlakuan penggunaan kuning telur dan konsentrasi gel porang 2%. Muffin tersebut memiliki kadar air sebesar 37.97%, kadar protein sebesar 19.58%, kadar lemak sebesar 17.20%, kadar abu sebesar 1.53% dan kadar karbohidrat sebesar 36.67%.

キチン・キトサン研究 = Chitin and chitosan research, Jul 1, 2004

Chitinase was purified from the stomach of red sea bream Pagrus major by fractionations with ammo... more Chitinase was purified from the stomach of red sea bream Pagrus major by fractionations with ammonium sulfate, Sephadex G-100 gel filtration, DEAF-cellulose, CM-cellulose and hydroxylapatite column chromatography. The purified enzyme showed a single band on disc and SDS polyacrylamide gel electrophoresis and the molecular weight was estimated to be 46,000. The isoelectric point was 8.3. The optimum temperature and pH were 50•Ž and 5.5, rerpectively. The activity was completely inhibited by Hg2+, strongly inhibited by Fe2+ and Sn2+, and slightly.

IOP conference series, Feb 19, 2019

Sugarcane molasses is a by-product of sugarcane products that can be used as bioethanol productio... more Sugarcane molasses is a by-product of sugarcane products that can be used as bioethanol production. Bioethanol is ethanol produced through a fermentation process that can be done by various microorganisms such as Saccharomyces cerevisiae. Commercial instant dry yeast on this fermentation was chosen because it can be directly used as a starter to simplify the production process and reduce the bacterial contamination risk. The sugar industry in West Java is one of the sugarcane processing industries that produce molasses in Indonesia. Then molasses were processed into bioethanol. However, the ethanol content on bioethanol production in this industry is low (± 4-6%). Some factors can cause low ethanol production such as the presence of mineral contents and sugar concentrations in molasses. The aim of this study is to investigate the effect of H 2 SO 4 pretreatment and sugar concentration on ethanol production. Three level of sugar concentration i.e. 20%, 25% and 30% Brix were compared for ethanol production using with and without pretreated molasses. The obtained data were analyzed statistically using Analysis of Variance (ANOVA). Under the best condition (30% sugar concentration with H 2 SO 4 pretreatment), the ethanol concentration could be increased by 3.5-5.5%.

IOP conference series, Feb 19, 2019

Sugarcane molasses is a by-product of sugarcane products that can be used as bioethanol productio... more Sugarcane molasses is a by-product of sugarcane products that can be used as bioethanol production. Bioethanol is ethanol produced through a fermentation process that can be done by various microorganisms such as Saccharomyces cerevisiae. Commercial instant dry yeast on this fermentation was chosen because it can be directly used as a starter to simplify the production process and reduce the bacterial contamination risk. The sugar industry in West Java is one of the sugarcane processing industries that produce molasses in Indonesia. Then molasses were processed into bioethanol. However, the ethanol content on bioethanol production in this industry is low (± 4-6%). Some factors can cause low ethanol production such as the presence of mineral contents and sugar concentrations in molasses. The aim of this study is to investigate the effect of H 2 SO 4 pretreatment and sugar concentration on ethanol production. Three level of sugar concentration i.e. 20%, 25% and 30% Brix were compared for ethanol production using with and without pretreated molasses. The obtained data were analyzed statistically using Analysis of Variance (ANOVA). Under the best condition (30% sugar concentration with H 2 SO 4 pretreatment), the ethanol concentration could be increased by 3.5-5.5%.

日本生物工学会大会講演要旨集, Jul 10, 2000

International Journal For Science Technology And Engineering, Jun 1, 2016

A bacterium, MAN-511 that produced extracellular mannanase, was isolated and identified as Bacill... more A bacterium, MAN-511 that produced extracellular mannanase, was isolated and identified as Bacillus subtilis on the basis of 16S rDNA phylogenetic analysis. The enzyme was purified to apparent homogeneity by precipitasi ammonium sulfat 70% and Sephadex G-75 chromatography procedures. The mannanase was purified 7.6 fold and specificity of 9.3 U/mg protein. SDS-PAGE of the purified enzyme showed a single protein band of molecular mass 45.08 kDa. The mannanase activity from this strain had optimum pH of 7.0, stable at a pH 6-7, optimum temperature at 30ºC and stable at 30-40ºC. In addition, crude mannanase preparation were successfully employed for the degradation of glucomanan which has been proved by reduce of viscosity.

DOAJ (DOAJ: Directory of Open Access Journals), Sep 1, 2014

Enzim berperan penting dalam berbagai pengolahan produk pangan tradisional maupun modern. Terdapa... more Enzim berperan penting dalam berbagai pengolahan produk pangan tradisional maupun modern. Terdapat banyak enzim untuk pengolahan pangan yang tersedia dari berbagai sumber. Kondisi terbaru adalah menggunakan enzim sebagai alat modifikasi struktur protein. Berdasarkan beberapa penelitian yang telah dilakukan, digunakan enzim transglutaminase yang berasal dari mikroba untuk memperbaiki kualitas suatu produk pangan. Enzim transglutaminase bekerja secara intra dan inter seluler menghasilkan ikatan silang antar protein. Modifikasi protein oleh enzim seperti mikrobia transglutaminase barubaru ini sangat menarik bagi industri pangan. Transglutaminase mengkatalisis reaksi antara suatu peptida terikat residu glutamin dan amina primer. Karena reaksi ini dapat digunakan untuk meningkatkan sifat fungsional dari beberapa produk makanan, seperti produk susu, produk daging, produk gandum, produk kedelai, whey, kasein dan mie.

DOAJ (DOAJ: Directory of Open Access Journals), Sep 1, 2014

Manan merupakan polisakarida yang banyak ditemukan di alam serta sumber yang murah untuk produksi... more Manan merupakan polisakarida yang banyak ditemukan di alam serta sumber yang murah untuk produksi manosa dan manooligosakarida. Hidrolisis manan dapat dilakukan secara enzimatis. Pemanfaatan enzim pada industri lebih disukai karena dapat mengurangi penggunaan bahan kimia dan ramah lingkungan. Enzim yang dapat dimanfaatkan pada industri pakan maupun pangan salah satunya adalah enzim mananase. Enzim mananase dapat diproduksi dari tanaman ataupun mikroorganisme. Mikroorganisme lebih dipilih karena biaya yang lebih murah, proses produksi cepat dan mudah dimodifikasi. Enzim mananase memiliki karakteristik yang berbeda bergantung pada lingkungan mikroorganisme berasal. Berat molekul enzim mananase yang dihasilkan oleh Bacillus subtilis WY 34 yaitu 39.6 kDa dan dari Klebsiella oxycota KUB-CW2-3 yaitu 165 kDa. Sebagian besar enzim mananase cenderung spesifik pada substrat locust bean gum. Aktivitas optimal enzim mananase berada pada kisaran suhu 40-65 0 C dan pH 4-6. Kestabilan enzim mananase berada pada kisaran suhu 30-65 0 C dan pH 3-10. Enzim mananase dapat diaplikasikan sebagai biobleaching agent pada industri pulp dan kertas serta untuk meningkatkan konversi pakan ternak. Hasil hidrolisis mananase dapat digunakan sebagai anti tumor, cytothesis, imunoregulasi, dan prebiotik.

IOP conference series, Mar 1, 2018

JURNAL PANGAN, Dec 1, 2011

Umbi iles-iles (Amorphophallus muelleri Blume) mengandung glukomanan yang sangat tinggi dengan ka... more Umbi iles-iles (Amorphophallus muelleri Blume) mengandung glukomanan yang sangat tinggi dengan kadar mencapai 15-65 persen. Pemanfaatan iles-iles di Indonesia masih sangat terbatas karena terkendala oleh kandungan kalsium oksalat yang tinggi. Kalsium oksalat dalam iles-iles menyebabkan rasa gatal, iritasi dan gangguan kesehatan bila dikonsumsi.Penelitian ini bertujuan untuk meningkatkan kadar glukomanan dan menurunkan kandungan kalsium oksalat dalam tepung iles-iles menggunakan mesin penepung stamp mill. Mesin stamp mill digunakan karena tidak menimbulkan panas sehingga mampu mempertahankan sifat-sifat glukomanan. Penelitian dirancang secara deskriptif eksploratif untuk mempelajari pengaruh berat chip iles-iles dan lama penumbukan. Perlakuan berat chip iles-iles terdiri 1,5; 2 dan 2,5 kilogram, sedangkan faktor lama penumbukan terdiri dari 0, 3, 6, 9, 12, dan 15 jam, dengan 3 kali Ulangan. Penumbukan dengan stamp mill selama 15 jam dan dengan berat chip iles-iles 1,5 kg menghasilkan tepung terbaik dengan komposisi: kadar glukomanan 81,86 persen, kalsium oksalat 0,095 persen, protein 3,585 persen, abu 4,197 persen, kadar air 9,29 persen, dan viskositas 23416 mPa.s. Penepungan dengan stamp mill terbukti mampu meningkatkan kadar glukomanan sekaligus menurunkan kandungan senyawa non-glukomanan khususnya kalsium oksalat pada tepung iles-iles yang selama ini menjadi kendala pemanfaatannya sebagai bahan pangan di Indonesia.kata kunci : tepung iles-iles, stamp mill, gluko Iles-iles tuber (Amorphophallus muelleri Blume) contains high glucomanan up to 15-65 percents. However, the utilization of iles-iles tuber in Indonesia as food is very limited due to its calcium oxalate content. Calcium oxalate crystal is toxic component that causes itchy, irritation and health problems when consumed.This research aims to increase the glucomannan content and reduce the calcium oxalate content of iles-iles flour using a stamp mill.Stamp mill was chosen because it did not generate heat that could damage the function of glucomannan. The effects of iles-iles chip mass and milling time are studied. Three levels of iles-iles-chip mass, namely 1.5 kg, 2 kg, and 2.5 kg, and six (6) levels of milling time, namely 0, 3, 6, 9, 12, and 15 hours are applied. The best treatment, which produces high quality flour, is found to be from the milling using stamp mill for 15 hours and iles-iles-chip mass of 1.5 kilograms. The composition of the flour are as follows: glucomannan content is 81.86 percent, calcium oxalate is 0.095 percent, protein is 3.585 percent, ash is 4.197 percent, moisture content is 9.29 percent, and viscosity is 23416 mPa.s.The stamp mill method could improve the glucomannan content and reduce non-glucomannan compounds especially calcium oxalate as well.

Jurnal TAMBORA

Kulit buah naga berpotensi sebagai sumber pewarna makanan karena mempunyai pigmen betasianin, yan... more Kulit buah naga berpotensi sebagai sumber pewarna makanan karena mempunyai pigmen betasianin, yang memberikan warna merah dan ungu yang menarik pada makanan. Pada ekstraksi pigmen pewarna biasanya dilakukan dengan pemanasan, akan tetapi hal ini dapat menganggu stabilitas pigmen betasianin. Teknologi ekstraksi terkini, seperti ekstraksi dengan bantuan gelombang mikro atau teknik elektromembran, tegangan listrik dapat digunakan untuk meningkatkan efisiensi dan kecepatan proses ekstraksi. Penelitian ini bertujuan untuk mengetahui pengaruh variasi tegangan ohmik (50V, 60V, 70V, 80V) terhadap konduktivitas listrik, suhu dan karakteristik mutu pewarna kulit buah naga. Pemanasan konvensional juga dilakukan sebagai perbandingan/kontrol. Analisis statistik menggunakan One Way Analysis of Variance dan uji lanjut Tukey. Hasil penelitian menunjukkan bahwa perlakuan tegangan yang berbeda mempengaruhi laju perubahan suhu, konduktivitas listrik, warna (L, a, b), dan total padatan terlarut, akan t...

Food Research, Feb 5, 2022

Lima bean (Phaseolus lunatus L) is native to Latin America and has spread out worldwide, thus hav... more Lima bean (Phaseolus lunatus L) is native to Latin America and has spread out worldwide, thus having a high level of diversity. The lima bean seed from a specific region might have different characteristics from others. This study was aimed to characterize the physicochemical and protein of the dry seed of lima bean from Indonesia based on its solubility, electrophoretic pattern, and amino acid profile. The result showed that carbohydrate (68.89±1.55%) was the major component, with starch (41.96±1.10%) as the predominant. The amylopectin was higher than amylose. Dietary fibre (27.87±0.37%) was significant and dominated by insoluble one (25.47±0.32%). The fat content (1.15±0.04%) was low and ash (3.67±0.47%) comprised of magnesium, phosphorus, potassium, calcium, and iron with the content of 184, 75, 38, 11, and 10 mg/100 g, respectively. Total phenolic compounds of this seed were 1.29±0.02 mg/g, phytic acid 11.57±0.03 mg/g, saponins 16.84±0.42 mg/g, and trypsin inhibitors 36.07±0.11 TIU/g. HCN was found significantly at 30.99±0.29 ppm. Oligosaccharides were 5.93±0.29% that comprised of raffinose 1.22±0.08% and stachyose 4.61±0.21%. Protein content was moderate (15.93±0.55%) that comprised of albumin 18.47±0.62%, globulin 56.20±2.00%, prolamin 3.14±0.20%, and glutelin 22.69±1.60%. The molecular weight of this protein was 10-141 kDa with 12 polypeptides. Globulin had 12 polypeptides of 10 to 124 kDa. Albumin had 18 to 116 kDa molecular weights, while glutelin had six polypeptides of 13 to 109 kDa. Prolamin did not have visible polypeptides. Lysine, leucine, valine, and phenylalanine were the primary essential amino acids with high lysine but low methionine and cysteine. In conclusion, lima bean seed is a source of carbohydrates and minerals, with a moderate protein content dominated by the globulin. The polypeptide profile of lima bean seed is varied depending on the protein fractions. The occurrence of antinutrition might hinder its utilization as a protein source. HCN as a toxicant should be removed to obtain a safe seed for consumption.

IOP conference series, Nov 1, 2021

A mannan-degrading microbe was isolated from rotting porang tubers (Amorphophallus muelleri Blume... more A mannan-degrading microbe was isolated from rotting porang tubers (Amorphophallus muelleri Blume). Molecular identification using 16S-rRNA sequence analysis revealed that the isolate showed 99.67% similarity with Acinetobacter baummanni. A crude enzyme from ammonium sulphate precipitation was used for preliminary characterization. The characterization results showed that the enzyme activity is optimum at 45 °C, and stable at 35-50 °C, while the optimum pH is 7, and stable at pH 5-7. The substrate with the highest relative activity was found in guar gum which was 137.512%. The enzyme activity was inhibited by Ca, Na, K ions, and increased by Mn2+ ions.

한국 미생물 생명공학회지, May 2, 2023

Bioethanol has recently attracted much attention as a sustainable and environmentally friendly al... more Bioethanol has recently attracted much attention as a sustainable and environmentally friendly alternative energy source. This study aimed to develop a potential process for bioethanol production by fed-batch fermentation using instant dry yeast. To obtain the highest cell growth, we studied the influence of the initial sugar concentrations and pH of sugarcane molasses in batch fermentation. The batch system employed three levels of sugar concentrations, viz. 10%, 15%, 20% (w/v), and two levels of pH, 5.0 and 5.5. The highest cell growth was achieved at 20% (w/v) and pH 5.5 of molasses. The fed-batch system was then performed using the best batch fermentation conditions, with a molasses concentration of 13% (w/v) which resulted in high ethanol concentration and fermentation efficiency of 15.96% and 89%, respectively.

DOAJ (DOAJ: Directory of Open Access Journals), Sep 1, 2014

Kitinase adalah enzim yang menghidrolisis senyawa kitin pada β-1,4-N-asetilglukosamin menjadi mon... more Kitinase adalah enzim yang menghidrolisis senyawa kitin pada β-1,4-N-asetilglukosamin menjadi monomer N-asetil-D-glukosamin yang terdistribusi di alam. Enzim kitinase dihasilkan oleh mikroorganisme kitinolitik yang sebagian besar terdapat di lingkungan tanah dan air. Karakteristik enzim kitinase bervariasi tergantung pada jenis mikroorganisme dan keberadaan substrat kitin. Berat molekul enzim kitinase dari Steptomyces sp. strain ANU 6277 sekitar 45 kDa dan dari Bacillus sp. D2 sekitar 30 kDa. Sebagian besar kitinase lebih spesifik terhadap substrat koloidal kitin. Aktivitas optimum enzim kitinase berada pada kisaran suhu 30-40°C dan pH 5-7. Kestabilan enzim kitinase berada pada kisaran suhu 30-45°C dan pH 4-8. Enzim kitinase telah banyak digunakan untuk pengolahan limbah dan agen biokontrol hama tanaman.Hasil hidrolisis kitinase dapat digunakan sebagai anti tumor, suplemen, mengontrol kadar gula dalam darah, bahan dasar pembuatan benang operasi, dan anti inflamantory.

IOP conference series, Mar 1, 2018

Cellulase-producing bacteria was isolated from solid waste of carrageenan and identified as Bacil... more Cellulase-producing bacteria was isolated from solid waste of carrageenan and identified as Bacillus licheniformis C55 by 16S rRNA sequencing. The optimum condition for cellulase production was obtained at pH and temperature of 8.0 and 50°C, respectively in a medium containing glucose as carbon source and 1.0% carboxymethyl cellulose (CMC) to stimulate the cellulase production. Most remarkably, the enzyme retained its relative activity over 50% after incubation at 50°C for 90 minutes. Substrate specificity suggested that the enzyme is an endoglucanase. The molecular mass of Bacillus licheniformis C55 crude cellulase was found about 18 kDa by SDS-PAGE analysis. This thermostable enzyme would facilitate development of more efficient and cost-effective forms of the process to convert lignocellulosic biomass into high-value products.

DOAJ (DOAJ: Directory of Open Access Journals), Sep 1, 2014

Enzim amilase merupakan enzim yang mampu mengkatalis proses hidrolisa pati untuk menghasilkan mol... more Enzim amilase merupakan enzim yang mampu mengkatalis proses hidrolisa pati untuk menghasilkan molekul lebih sederhana seperti glukosa, maltosa, dan dekstrin. Proses hidrolisa pati tersebut dilakukan melalui tiga tahapan yaitu gelatinisasi, likuifikasi, dan sakarifikasi. Ketiga tahapan tersebut memerlukan energi yang relatif tinggi sehingga meningkatkan biaya produksi pada produk berbasis pati. Saat ini, sebagai salah satu upaya dalam penghematan energi, berbagai penelitian telah difokuskan mengenai enzim amilase pemecah pati mentah (APPM) yaitu enzim yang dapat bekerja langsung pada granula pati mentah tanpa melalui proses gelatinisasi. APPM dapat diproduksi dari berbagai sumber seperti tanaman, hewan, atau mikroba. Paper ini akan mengulas tentang perkembangan dari eksplorasi enzim APPM tersebut khususnya dari sumber mikroba. Ulasan diarahkan pada enzim APPM dari mikroba sebab amilase dari mikroba lebih diminati untuk nantinya diproduksi dalam skala industri.

Scientific Reports, May 22, 2023

Biofilm becomes one of the crucial food safety problems in the food industry as the formation of ... more Biofilm becomes one of the crucial food safety problems in the food industry as the formation of biofilm can be a source of contamination. To deal with the problem, an industry generally employs physical and chemical methods including sanitizers, disinfectants, and antimicrobials to remove biofilm. However, the use of these methods may bring about new problems, which are bacterial resistance in the biofilm and the risk for product contamination. New strategies to deal with bacterial biofilms are needed. Bacteriophages (phages), as a green alternative to chemical, have re-emerged as a promising approach to treat bacterial biofilm. In the present study, the potential of lytic phages which have antibiofilm activity on biofilm-forming bacteria (Bacillus subtilis), were isolated from chicken intestines and beef tripe obtained from Indonesian traditional markets using host cells obtained isolated from these samples. Phages isolation was conducted by using double layer agar technique. A lytic test of phages was administered on biofilm-forming bacteria. The difference of turbidity level between control (which were not infected by phages) and the test tubes containing host bacteria infected by phages was investigated. The infection time for the production of phages was determined based on the level of clarity of the media in the test tube with a longer lysate addition time. Three phages were isolated namely: ϕBS6, ϕBS8, and ϕUA7. It showed the ability to inhibit B. subtilis as biofilm-forming spoilage bacteria. The best inhibition results were obtained from ϕBS6. Infection with ϕBS6 in B. subtilis lead to 0.5 log cycle decreased in bacterial cells. This study showed that isolated phages might be used as a potential approach for handling the problem of biofilm formation by B. subtilis. Recent outbreaks of foodborne illness can be attributed to biofilms. Biofilm formation is an integral part of the microbial life cycle in nature. Foodborne pathogens form biofilms as a survival strategy in various unfavorable environments, which also become a frequent source of recurrent contamination and outbreaks of foodborne illness 1. Approximately 60 percent of foodborne illness outbreaks are caused by biofilms, according to food safety research 2. Biofilm is a form of bacterial adaptation that colonizes and attaches to the surface, covered by extracellular polymeric material 3. It becomes a major problem in the food, health, and marine industries 4. Eighty percent outbreaks due to pathogenic bacteria are contributed by biofilm-forming bacteria 5. The formation of biofilms by pathogenic bacteria, especially in the processing equipment, is a big challenge in the food industry. In the food industry-such as the brewing industry, dairy product processing, fresh product, and meat-the presence of biofilm within the production line will be a source of contamination for foodstuffs that pass through the production line 6-8. The formation of biofilms also generates a negative impact on non-food industry such as the oil drilling industry, paper production, health products/medicines 9,10. Biofilms bring about difficulties during the production process because they can reduce heat transfer, block tubes, filters, and it causes surface damage to equipment 11,12. The strategy that has so far been applied by industries to control the formation of biofilms is using chemicals, such as acid, oxidizing compounds (chlorine, H 2 O 2), and surfactants 13-15. However, the use of these chemicals

Journal of Production Agriculture, Jul 25, 2019

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pasta singkong dan kedelai hitam te... more Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pasta singkong dan kedelai hitam terhadap sifat fisik, kimia, dan organoleptik muffin non terigu. Metode yang digunakan yaitu Rancangan Acak Kelompok Faktorial (RAKF) yang disusun dengan 2 faktor dan 3 kali ulangan. Faktor pertama yaitu pengunaan telur yang berbeda (utuh dan kuning) sedangkan faktor kedua adalah pemberian gel porang (0%, 1%, 2%, 3%). Data dianalisis menggunakan ANOVA (α=5 %). Jika terdapat beda nyata dilakukan uji lanjut menggunakan uji BNJ pada taraf 5 %. Pilihan perlakuan terbaik digunakan metode Zeleny. Muffin non terigu perlakuan terbaik dari segi fisik dan organoleptik diperoleh pada perlakuan penggunaan kuning telur dan konsentrasi gel porang 2%. Muffin tersebut memiliki kadar air sebesar 37.97%, kadar protein sebesar 19.58%, kadar lemak sebesar 17.20%, kadar abu sebesar 1.53% dan kadar karbohidrat sebesar 36.67%.

キチン・キトサン研究 = Chitin and chitosan research, Jul 1, 2004

Chitinase was purified from the stomach of red sea bream Pagrus major by fractionations with ammo... more Chitinase was purified from the stomach of red sea bream Pagrus major by fractionations with ammonium sulfate, Sephadex G-100 gel filtration, DEAF-cellulose, CM-cellulose and hydroxylapatite column chromatography. The purified enzyme showed a single band on disc and SDS polyacrylamide gel electrophoresis and the molecular weight was estimated to be 46,000. The isoelectric point was 8.3. The optimum temperature and pH were 50•Ž and 5.5, rerpectively. The activity was completely inhibited by Hg2+, strongly inhibited by Fe2+ and Sn2+, and slightly.

IOP conference series, Feb 19, 2019

Sugarcane molasses is a by-product of sugarcane products that can be used as bioethanol productio... more Sugarcane molasses is a by-product of sugarcane products that can be used as bioethanol production. Bioethanol is ethanol produced through a fermentation process that can be done by various microorganisms such as Saccharomyces cerevisiae. Commercial instant dry yeast on this fermentation was chosen because it can be directly used as a starter to simplify the production process and reduce the bacterial contamination risk. The sugar industry in West Java is one of the sugarcane processing industries that produce molasses in Indonesia. Then molasses were processed into bioethanol. However, the ethanol content on bioethanol production in this industry is low (± 4-6%). Some factors can cause low ethanol production such as the presence of mineral contents and sugar concentrations in molasses. The aim of this study is to investigate the effect of H 2 SO 4 pretreatment and sugar concentration on ethanol production. Three level of sugar concentration i.e. 20%, 25% and 30% Brix were compared for ethanol production using with and without pretreated molasses. The obtained data were analyzed statistically using Analysis of Variance (ANOVA). Under the best condition (30% sugar concentration with H 2 SO 4 pretreatment), the ethanol concentration could be increased by 3.5-5.5%.

IOP conference series, Feb 19, 2019

Sugarcane molasses is a by-product of sugarcane products that can be used as bioethanol productio... more Sugarcane molasses is a by-product of sugarcane products that can be used as bioethanol production. Bioethanol is ethanol produced through a fermentation process that can be done by various microorganisms such as Saccharomyces cerevisiae. Commercial instant dry yeast on this fermentation was chosen because it can be directly used as a starter to simplify the production process and reduce the bacterial contamination risk. The sugar industry in West Java is one of the sugarcane processing industries that produce molasses in Indonesia. Then molasses were processed into bioethanol. However, the ethanol content on bioethanol production in this industry is low (± 4-6%). Some factors can cause low ethanol production such as the presence of mineral contents and sugar concentrations in molasses. The aim of this study is to investigate the effect of H 2 SO 4 pretreatment and sugar concentration on ethanol production. Three level of sugar concentration i.e. 20%, 25% and 30% Brix were compared for ethanol production using with and without pretreated molasses. The obtained data were analyzed statistically using Analysis of Variance (ANOVA). Under the best condition (30% sugar concentration with H 2 SO 4 pretreatment), the ethanol concentration could be increased by 3.5-5.5%.

日本生物工学会大会講演要旨集, Jul 10, 2000

International Journal For Science Technology And Engineering, Jun 1, 2016

A bacterium, MAN-511 that produced extracellular mannanase, was isolated and identified as Bacill... more A bacterium, MAN-511 that produced extracellular mannanase, was isolated and identified as Bacillus subtilis on the basis of 16S rDNA phylogenetic analysis. The enzyme was purified to apparent homogeneity by precipitasi ammonium sulfat 70% and Sephadex G-75 chromatography procedures. The mannanase was purified 7.6 fold and specificity of 9.3 U/mg protein. SDS-PAGE of the purified enzyme showed a single protein band of molecular mass 45.08 kDa. The mannanase activity from this strain had optimum pH of 7.0, stable at a pH 6-7, optimum temperature at 30ºC and stable at 30-40ºC. In addition, crude mannanase preparation were successfully employed for the degradation of glucomanan which has been proved by reduce of viscosity.

DOAJ (DOAJ: Directory of Open Access Journals), Sep 1, 2014

Enzim berperan penting dalam berbagai pengolahan produk pangan tradisional maupun modern. Terdapa... more Enzim berperan penting dalam berbagai pengolahan produk pangan tradisional maupun modern. Terdapat banyak enzim untuk pengolahan pangan yang tersedia dari berbagai sumber. Kondisi terbaru adalah menggunakan enzim sebagai alat modifikasi struktur protein. Berdasarkan beberapa penelitian yang telah dilakukan, digunakan enzim transglutaminase yang berasal dari mikroba untuk memperbaiki kualitas suatu produk pangan. Enzim transglutaminase bekerja secara intra dan inter seluler menghasilkan ikatan silang antar protein. Modifikasi protein oleh enzim seperti mikrobia transglutaminase barubaru ini sangat menarik bagi industri pangan. Transglutaminase mengkatalisis reaksi antara suatu peptida terikat residu glutamin dan amina primer. Karena reaksi ini dapat digunakan untuk meningkatkan sifat fungsional dari beberapa produk makanan, seperti produk susu, produk daging, produk gandum, produk kedelai, whey, kasein dan mie.

DOAJ (DOAJ: Directory of Open Access Journals), Sep 1, 2014

Manan merupakan polisakarida yang banyak ditemukan di alam serta sumber yang murah untuk produksi... more Manan merupakan polisakarida yang banyak ditemukan di alam serta sumber yang murah untuk produksi manosa dan manooligosakarida. Hidrolisis manan dapat dilakukan secara enzimatis. Pemanfaatan enzim pada industri lebih disukai karena dapat mengurangi penggunaan bahan kimia dan ramah lingkungan. Enzim yang dapat dimanfaatkan pada industri pakan maupun pangan salah satunya adalah enzim mananase. Enzim mananase dapat diproduksi dari tanaman ataupun mikroorganisme. Mikroorganisme lebih dipilih karena biaya yang lebih murah, proses produksi cepat dan mudah dimodifikasi. Enzim mananase memiliki karakteristik yang berbeda bergantung pada lingkungan mikroorganisme berasal. Berat molekul enzim mananase yang dihasilkan oleh Bacillus subtilis WY 34 yaitu 39.6 kDa dan dari Klebsiella oxycota KUB-CW2-3 yaitu 165 kDa. Sebagian besar enzim mananase cenderung spesifik pada substrat locust bean gum. Aktivitas optimal enzim mananase berada pada kisaran suhu 40-65 0 C dan pH 4-6. Kestabilan enzim mananase berada pada kisaran suhu 30-65 0 C dan pH 3-10. Enzim mananase dapat diaplikasikan sebagai biobleaching agent pada industri pulp dan kertas serta untuk meningkatkan konversi pakan ternak. Hasil hidrolisis mananase dapat digunakan sebagai anti tumor, cytothesis, imunoregulasi, dan prebiotik.

IOP conference series, Mar 1, 2018