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All Journal HAYATI Journal of Biosciences Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Microbiology Indonesia Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati JSDH BERITA BIOLOGI JURNAL BIOLOGI INDONESIA Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Penelitian Pendidikan IPA (JPPIPA) Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology ANNALES BOGORIENSES Biosaintifika: Journal of Biology & Biology Education Makara Journal of Science
Anja Meryandini
Department Of Biology, Faculty Of Mathematics And Natural Sciences, Institut Pertanian Bogor, Bogor 16680
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Physics

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Journal : ANNALES BOGORIENSES

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Pectinase Production and Clarification Treatments of Apple (Malus Domestica) Juice Berutu, Cocok Ana Maryani; Fahrurrozi, Fahrurrozi; Meryandini, Anja
ANNALES BOGORIENSES Vol 21, No 2 (2017): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (351.911 KB) | DOI: 10.14203/ab.v21i2.311

Abstract

Pectinases are a group of an enzyme that break down pectin, a polysaccharide that is found in plant cell walls. Today, the application of pectinolytic enzymes plays an important role in food technology for the maceration of fruits and vegetables, including for the extraction and clarification of juice. This research aimed to produce pectinase enzyme for clarifying of apple juice. A microbial culture was selected from cocoa bean fermentation samples and identified as Bacillus sp.. The highest enzyme activity was investigated after 48 hours of incubation. Citrus pectin as the carbon source and peptone as the nitrogen source was found as the best component for pectinase production. The optimum condition of pectinase activity was observed at pH 5, temperature 40 °C and the crude enzyme had the higher activity at one hour storage. Apple juice was treated with the enzyme at different concentrations (0%, 0.5%, 1%, 2%, 4%). Apple juice clarification was evaluated for its percent clarity and viscosity. The result showed that enzyme treatment at 4% in apple juice promoted juice clarification and decreased pH and viscosity. In conclusion, the quality of apple juice can be improved by enzymatic treatment using pectinase.
Optimization of Culture Conditions for Production of β-Mannanase by Strain Nonomuraea sp. ID06-379 using Submerged Substrate Fermentation Ratnakomala, Shanti; Yopi, Yopi; Suhartono, Maggy T; Meryandini, Anja; Prasetya, Bambang
ANNALES BOGORIENSES Vol 18, No 2 (2014): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (685.031 KB) | DOI: 10.1234/96

Abstract

The objective of this study was to investigate the effect of media compositions on the production of β-mannanase by Nonomuraea sp.ID06-379. The study was focused on the influence of carbon, nitrogen,phosphorus and detergents on β-mannanase synthesis through manipulating media compositions on production medium. The results indicated that for carbon sources, locus bean gum (0.745 ± 0.036 U/ml) showed maximum mannanase activity. Malt extract was the best nitrogen source for producing β-mannanase (1.075 ± 0.006 U/ml),(NH4)2HPO4 as phosphate source (1.733 ± 0.026 U/ml) and Tween 80 (1.145 ± 0.003 U/ml) as surfactants effect on increasing permeability of bacterial cell membrane, enhancing membrane transport and excretion of extracellular enzymes into the production media. The results showed that 1% malt extract, 0.5% locus bean gum and 0.05% (NH4)2HPO4 were good substances for nitrogen source, carbon source and phosphate respectively. The highest production of β-mannanase by Nonomuraea sp. ID06-379 (5.33 U/mg) was reached in the medium optimization (Vogel’s minimal medium) contained the following ingredients: 0.5% locus bean gum, 1% malt extract and 0.05% (NH4)2HPO4, under submerged fermentation with shaking at 120 rpm and 28 C for 2 days incubation.
Co-Authors ., Yopi ., Yopi A, Gading Wilda A, Gading Wilda Abd. Rasyid Syamsuri Ade Andriani ADE ANDRIANI Amor Tresna Karyawati, Amor Tresna Anggreandari, Rizky Antonius Suwanto dan Meity S. Sinaga . Budi Tjahjono Andi Khaeruni R Aris Tri Wahyudi Bambang Prasetya Basri, Asrianti Basri, Asrianti Berutu, Cocok Ana Maryani Besty Maranatha Deden Saprudin DERI YURATMOKO Dewi, Fitria Dwi Ambarawati Dyah Iswantini Elly Rosyidah Fahrurrozi Fahrurrozi Ferry Mutia Fitria Dewi Hamtini - Hamtini Hanni Tsaaqifah Hari Eko Irianto Hasrul Satria Ifah Munifah Iman Rusmana INAYAH NOER MAZIDAH It Jamilah LAKSMI AMBARSARI Lenni Fitri Lilis Nuraida Lily Nathalia Loli Natalia Maggy T Suhartono Maggy Thenawidjaja Suhartono Marini Wijayanti Muhammad Nur Kholis, Muhammad Nur Munti Yuhana NANIK RAHMANI Nanik Rahmani Nanik Rahmani Natalia, Loli Nathalia, Lily Niken Financia Gusmawati NISA RACHMANIA MUBARIK Nunuk Widhyastuti RAHAYU WULAN Rizky Anggreandari SAFITRI NURLAELA SHANTI RATNAKOMALA Sipriyadi Titi Candra Sunarti dan Michael (E-Jurnal Agro-Industri Indonesia) TRIO HENDARWIN Wahyu Widosari Widanarni Widanarni YOPI YOPI Yopi Yopi Yopi, YULIN LESTARI