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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Buletin Peternakan International Journal of Renewable Energy Development Microbiology Indonesia Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati agriTECH Indonesian Journal of Biotechnology Bioeksperimen: Jurnal Penelitian Biologi JITEK (Jurnal Ilmiah Teknosains) Indonesian Food and Nutrition Progress Jurnal Teknologi Pertanian (Agricultural Technology Journal) Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Pengendalian Pencemaran Lingkungan (JPPL)

Muhammad Nur Cahyanto

Departemen Teknologi Pangan Dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jalan Flora, Bulaksumur, Yogjakarta 55281

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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Veterinary Other

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Chemical composition and antifungal activity of oil extracted from leaves turmeric (Curcuma longa) Rini Yanti; Hermina Nurdiawati; Puji Wulandari; Yudi Pranoto; Muhammad Nur Cahyanto
jurnal1 VOLUME 4 ISSUE 2, DECEMBER 2021
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v4i2.453

Turmeric rhizomes are commonly used in the culinary, pharmaceutical, herbal medicine, and beverage industries. On the contrary, turmeric leaves are underutilized. The aims of this study were to extract the essential oil from turmeric leaves, characterize the chemical composition of the oil, and determine its antifungal activities against aflatoxin-producing fungi. Steam distillation was used to extract the essential oil from turmeric leaves. The properties of the oil were identified using GC-MS. Antimicrobial activities against Aspergillus flavus and Aspergillus parasiticus were determined. Spores of the fungi were inoculated into potato dextrose agar plates supplemented with various quantities of turmeric leaves essential oil and incubated at 30°C for 7 days. The oil's primary constituents were α-phelandrene(46.70 %), followed by α-terpinolene (17.39 %), 1,8-cineole (8.78 %), benzene (4.24 %), and 2-β pinene (3.64 %). At low (<1%) concentrations, the oil delayed mycelia formation and at high concentrations it significantly inhibit fungal growth (at 1%) and completely inhibit colony formation (at 2%) Additionally, the result show that turmeric leaves oil can inhibited fungus growth at the lowest concentration (0.25 %) when compared to the control over a seven-day incubation period.

Pengaruh Retrogradasi pada Pembuatan Sohun Pati Jagung terhadap Karakteristik Fisikokimia Produk dan Aktivitas Prebiotiknya Prima Interpares; Haryadi Haryadi; Muhammad Nur Cahyanto
agriTECH Vol 35, No 2 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The study was aimed to determine the optimal storage time of steamed maize starch noodle that gives the desirable properties along with the prebiotic potential. Noodle was prepared by extrusion of the partially cooked maize starch, followed by steaming the strands, and keeping strands at 4 C at various time (0, 1, 2, and 3 h) to enhance retrogradation, and then drying the noodle. The resulted noodle was characterized for physicochemical properties. To evaluate the prebiotic activity, the noodle was rehydrated, and then hydrolyzed by porcine pancreati 30 U/mg) and amyloglucosidase (enzym activity 300 U/mL) to obtain the resistant starch (RS) Type 3. The prebiotic activity of the RS was analayzed by the relative growth ratios of the probiotic bacterias, i. e. ATCC 15707 and JCM 1551, to the enteric bacteria (IFO 3301) on the for control.The results showed that the longer storage time of the cooked starch noodle strands led to the higher values of hardness and cooking time, but lower cooking loss and swelling index, indicating the different level of retrogradation. Prebiotic activities of the RS obtained from cooked noodle strands kept for 3 h was 0.730 based on the growth rate of the , and 0.041 based on that of the . The score for the ocommercial RSI, commercial RSII and inulin were 1.058; 0.405; and 1.130 based on the growth of respectively. The prebioctic activities onfor the commercial RSI, commercial RS II and inulin were 0.062; 0.066; and 0.076 respectively.ABSTRAKPenelitian ini bertujuan untuk pati jagung dan mengetahui nilai aktivitas prebiotik produk sebagai hasil pembentukan sifat fungsional prebiotiknya. Penelitian dilakukan dengan perlakuan variasi lama waktu retrogradasi 0, 1, 2 dan 3 jam pada pembuatan sohun terlarut, rehidrasi, rasio pengembangan, elongasi, tekstur, dan kuat patah sohun kering). Hasil analisis dibandingkan dengan sampel komersial dan dipilih produk yang memiliki karakteristik sama dengan produk komersial. Produk terpilih dipreparasi menjadi RS ((30 U/mg) dan enzim amiloglukosidase (300 U/mL), lalu sampel dicuci dengan alkohol 50%, dikeringkan dan disimpan 4 C hingga pemakaian. Analisis nilai aktivitas prebiotik dilakukan dengan menumbuhkan bakteri probiotik (ATCC 15707JCM 1551) dan bakteri enterik (IFO3301) pada media yang mengandung substrat 1% RS sohun teretrogradasi,1% glukosa, 1% RS produk komersial, 1% inulin dan kontrol selama 24 jam pada 37oC. ATCC 15707 diinkubasi pada kondisi anaerobik sedangkan IFO 3301dan JCM 1551 diinkubasi secara aerobik. Nilai aktivitas prebiotik ditentukan berdasarkan pertumbuhan populasi sel bakteri probiotik dan enterik selama 0 dan 24 jam. Hasil penelitian menunjukkan perlakuan retrogradasi 3 jam pada suhu 4ooC menghasilkan sohun pati jagung dengan mutu yang paling mendekati produk komersial. Pengaruh lama waktu retrogradasi berbeda nyata terhadap kadar air produk akhir, lama pemasakan, totalkehilangan padatan terlarut, rasio pengembangan, dan tekstur. Nilai aktivitas prebiotik sohun pati jagung teretrogradasi 3 jam pada pertumbuhan sebesar 0,730 dan 0,041. Nilai aktivitas prebiotik komersial A,komersial B, dan inulin pada adalah 1,058; 0,405 dan 1,130 sedangkan pada nilai aktivitasnya sebesar 0,062; 0,066; dan 0,076.

Karakteristik Fermentatif Medium deMann Rogosa Sharpe (MRS) Antosianin Beras Ketan Hitam (Oryza sativa var. glutinosa) Menggunakan Pediococcus pentosaceus N11.16 Nanik Suhartatik; Merkuria Karyantina; Muhammad Nur Cahyanto; Sri Raharjo; Endang Sutriswati Rahayu
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Anthocyanin was a bioactive compound which has an anti-inﬂ ammatory effect, anticancer, antimutagen, antioxidant, anticholesterol, and also acts as therapheutic agent for artherioschlerosis. Initial step for anthocyanin metabolism was hydrolyzed to anthocyanidin (aglikon) by β-D-glucosidase. Pediococcus pentosaceus N11.16 is known to be one of bacteria which has a capability to hydrolyze black glutinous rice anthocyanin extract. The aims of this research were to study the fermentative characteristics of MRS containing black glutinous rice anthocyanin medium (MRSm+Anthocyanin) using lactic acid bacteria P. pentosaceus N11.16. The results showed that P. pentosaceus N11.16 could grew well in this medium. Total acid producing bacteria increased untill 2 log cycle with antioxidant activity (%RSA) 75% and the Fe 3+ ion reducing capacity 36.75%. Phenolic compound in the MRSm+ anthocyanin was 584.05 mg asam galat/100 mL after being fermented for 16 hours. Phenolic compound in MRSm+anthocyanin medium were higher than MRSm or control medium (MRS). Beta glucosidase activities of the bacterial cell tend to be higher in the MRS anthocyanin medium than MRS without sugar and control medium.ABSTRAKLangkah awal dalam metabolisme antosianin, komponen bioaktif utama yang terdapat dalam beras ketan hitam, adalah hidrolisis menjadi antosianidin (aglikon) dengan memanfaatkan enzim β,D-glukosidase. Pediococcus pentosaceus N11.16 merupakan salah satu bakteri yang telah diisolasi dan teruji kemampuannya untuk menghidrolisis antosianin beras ketan hitam. Penelitian ini bertujuan untuk mempelajari karakteristik fermentatif medium fermentasi yang mengandung antosianin beras ketan hitam menggunakan bakteri asam laktat P. pentosaceus N11.16. Penelitian dilakukan dengan cara menguji kemampuan tumbuh isolat dalam medium MRS yang dimodiﬁ kasi (MRSm) dengan penambahan antosianin beras ketan hitam. Hasil menunjukkan bahwa bakteri P. pentosaceus N11.16 mampu tumbuh dengan baik dalam medium MRS yang mengandung antosianin beras ketan hitam. Kenaikan mencapai 2 log cycle dengan aktivitas antioksidan (%RSA) mencapai 75% dan kemampuan menangkap logam mencapai 36,75%. Total fenol medium MRSm+antosianin mencapai 584,05 mg asam galat/100 mL medium setelah 16 jam fermentasi. Total fenol medium MRSm+antosianin cenderung lebih tinggi daripada MRSm atau kontrol (MRS). Aktivitas enzim β glukosidase sel bakteri cenderung lebih tinggi pada medium MRSm+antosianin daripada MRSm atau kontrol (MRS).

Pengaruh Pemanasan pada Aktivitas Antioksidan Ekstrak Etanol Beberapa Varietas Ubi Jalar (Ipomea batatas L) Umar Santoso; Ellik Setyaningsih; Muhammad Nur Cahyanto
agriTECH Vol 26, No 4 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objectives of the study were to examine antioxidant activity of ethanol extracts of different varieties of sweet potato and the effect of heating on the antioxidant activity of the extracts. The varieties of sweet potato used were Cilembu, Tambakromo, and Gunung Kawi. After the peel was separated from its flesh, each fraction was dried, grounded and extracted with ethanol. Total phenol was analyzed with Folin-Ciocalteu reagent using gallic acid as a standard. Sweet potato ethanolic extracts were made into three concentrations at 100, 150, and 200 ppm in ethanol. Antioxidant activity was determined by DPPH radical scavenging method. Ethanolic extracts of sweet potato flesh and peel were heated at 100 °C for 20, 30, and 40 minutes to examine the effect of heating on the antioxidant activity. All ethanolic extracts of sweet potato exhibited antioxidant activity. There was no difference in antioxidant activity between ethanolic extracts of Cilembu, Tambakromo and Gunung Kawi varieties. Antioxidant activity of the peel extract was higher than that of the flesh for all varieties. In general, antioxidant activity increased as the concentration of the peel extract increased. Heating at 100 °C for 20 and 30 minutes increased the antioxidant activity of the extract, but decreased after heating for 40 minutes.

Nilai Cerna dan Biodegradasi Theobromin Pod Kakao dengan Perlakuan Fermentasi Menggunakan Inokulum Multi Mikrobia Suci Wulandari; Ali Agus; Mohamad Soejono; Muhammad Nur Cahyanto
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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%.

Stabilitas Ekstrak Antosianin Beras Ketan (Oryza sativa var. glutinosa) Hitam selama Proses Pemanasan dan Penyimpanan Nanik Suhartatik; Merkuria Karyantina; Akhmad Mustofa; Muhammad Nur Cahyanto; Sri Raharjo; Endang Sutriswati Rahayu
agriTECH Vol 33, No 4 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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.

Pengaruh Ukuran Potongan terhadap Pertumbuhan Jamur Pleurotus floridanus LIPIMC 996 dan Hasil Delignifikasi Selama Perlakuan Pendahuluan Tandan Kosong Kelapa Sawit Lukitawesa Lukitawesa; Ria Millati; Muhammad Nur Cahyanto
agriTECH Vol 32, No 4 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this research was to determine the effects of particle size on the growth of Pleurotus floridanus LIPIMC 996 and the delignification of oil palm empty fruit bunch (OPEFB) during pretreatment. The OPEFB was reduced its size to 0.5, 1, 2, 4, and 8 cm, sterilized at 121oC for 15 minutes, inoculated with P. floridanus LIPIMC 996 mycelia, and incubated in room temperature for 35 days. The lignin, cellulose, hemicellulose, and glucosamine content of OPEFB were analyzed every 7 days. Size reduction of OPEFB from 8 cm to 2 cm reduced the growth rate of P. floridanus LIPIMC 996 and degradation rate of lignin and cellulose, but reduction from 2 cm to 1 cm increased the fungal growth rate. The lignin and cellulose degradation rate from the various different fiber sizes showed the same trend. The elimination of lignin reached maximum 79.7% on day-35 for 8 cm-long OPEFB. The maximum of cellulose and hemicelluloses degradation were 78.9% and 80.6%, respectively.ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh ukuran potongan terhadap pertumbuhan jamur Pleurotus floridanus LIPIMC 996 dan hasil delignifikasi selama perlakuan pendahuluan tandan kosong kelapa sawit (TKKS). TKKS dikecilkan ukurannya menjadi 0,5; 1; 2; 4; dan 8 cm, disterilisasi pada suhu 121oC selama 15 menit, diinokulasi dengan miselia P. floridanus LIPIMC 996 kemudian diinkubasi pada suhu ruang selama 35 hari. Setiap 7 hari, dilakukan pengambilan sampel untuk analisis lignin, selulosa, hemiselulosa, dan glukosamin. Hasil penelitian menunjukkan bahwa pengecilan ukuran TKKS dari 8 cm hingga 2 cm memperlambat laju pertumbuhan jamur serta laju degradasi lignin dan selulosa sedangkan pada ukuran 1 cm dan 0,5 cm justru mempercepat. Pola laju degradasi lignin dan selulosa pada setiap ukuran potongan TKKS sama dengan pola laju pertumbuhan pada setiap ukuran potongan. Penurunan lignin terbesar terjadi pada TKKS dengan panjang 8 cm yaitu mencapai 79,7%. Degradasi selulosa mencapai 78,9% pada TKKS dengan panjang 8 cm. Selain itu, degradasi hemiselulosa mencapai 80,6% pada TKKS dengan ukuran 8 cm.

Pengaruh Perendaman dan Perebusan Terhadap Kandungan Protein, Gula, Total Fenolik dan Aktivitas Antioksidan Kerandang (Canavalia virosa) Titiek Farianti Djaafar; Umar Santosa; Muhammad Nur Cahyanto; Endang S Rahayu
agriTECH Vol 32, No 3 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Kerandang (Canavalia virosa) is legume crops and producing seeds, creeps grow at beaches land in Bantul and KulonProgo Regency, Yogyakarta Province, whose land area is about 3,500 ha. Kerandang plant is protein sources, consistingof phenolic compounds and having antioxidant activity. The antioxidant activity in Kerandang seeds has not beenutilized. The objective of this study was to identify the effect of soaking and boiling on changing of protein level,sugar, total phenolic content and antioxidant activity. The soaking was conducted for 0, 12 and 24 hours (kerandangseed:water = 1:6 w/v). Soaking treatment was combined with boiling (80-90 ºC) at 0, 10 and 20 minutes (kerandangand water ratio = 1:5 (w/v)). Protein, sugar, total phenolic content and antioxidant activity were analyzed. The studywas conducted using Completely Randomized Design with two replications. The results show that the soaking andboiling treatment decreased the protein contents. Kerandang seeds contain undigestible oligosaccharides (rafÞ nose).The soaking and boiling treatment decreased the rafÞ nose. The total phenolic content of kerandang seeds is 7,42 gGAE/100 g. Soaking and boiling treatment decreased the total phenolic compounds to 75.34%. The antioxidant activityABSTRAKKerandang (Canavalia virosa) tergolong tanaman legum dan menghasilkan biji, tumbuh menjalar di lahan pasir pantaiDaerah Istimewa Yogyakarta, khususnya di Kabupaten Bantul dan Kulon Progo dengan luas lahan sekitar 3.500 ha.Tanaman kerandang merupakan sumber protein nabati, mengandung senyawa fenolik dan memiliki aktivitas antioksidan.Penelitian tentang aktivitas antioksidan biji kerandang belum dilakukan. Penelitian ini bertujuan untuk mengetahuipengaruh perendaman dan perebusan terhadap perubahan kandungan protein, gula, total fenolik dan aktivitas antioksidanbiji kerandang. Perendaman dilakukan pada 0, 12, dan 24 jam dengan rasio biji kerandang dan air sebesar 1:6 (b/v).Perlakuan perendaman ini dikombinasikan dengan perebusan biji pada suhu didih air (80 – 90 ºC) selama 0, 10, dan20 menit. Perbandingan biji kerandang dan air untuk perebusan adalah 1:5 (b/v). Pengujian yang dilakukan meliputikadar protein, jenis gula, total fenolik dan aktivitas antioksidan. Penelitian dilakukan menggunakan Rancangan AcakLengkap dengan ulangan dua kali. Hasil penelitian menunjukkan bahwa kadar protein biji kerandang menurun denganperlakuan perendaman dan perebusan. Biji kerandang mengandung oligosakarida tahan cerna (raÞ nosa) yang cukuptinggi. Kandungan total fenolik biji kerandang segar sebesar 7,42 g GAE/100 g biji kerandang. Perlakuan perendamandan perebusan menyebabkan kandungan total fenolik menurun sampai dengan 74,93 %. Aktivitas antioksidan bijikerandang dinyatakan sebagai Radical Scavenging Activity sebesar 10,22 %. Pada perendaman selama 12 dan 24 jamterjadi penurunan aktivitas antioksidan.Kata kunci: kerandang, total fenol, aktivitas antioksidan.

Pengaruh Umpan Tambahan pada Akumulasi Polihidroksibutirat (PHB) oleh Bacillus cereus IFO 13690 Menggunakan Substrat Tapioka Margono Margono; Rochmadi Rochmadi; Siti Syamsiah; Muhammad Nur Cahyanto
agriTECH Vol 31, No 2 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Bacillus cereus IFO 13690 is Gram positive bacteria that produces polyhydroxybutyrate (PHB). It has amylolytic characteristic that can be cultured using cassava starch. This research reported the ability of B. cereus IFO 13690 on accumulating PHB and the effects of starch and ammonium feeding on cell and PHB productivity. Batch process was conducted with initial starch of 18 g/l, medium pH of 5.6 and medium temperature of 30 oC. Fed batch process was conducted in the same conditions of the optimum batch process with feeding of 2.1 l/hat 7th 7.65thhours of exponential growth and 1.86 l/hat 10th10.8thhours of exponential growth. The feeding compositions were starch of 70 g/l and am monium sulfate of 20 g/l. The results of batch process showed that the highest accumulation of PHB was achieved with initial ammonium of 1.20 g/l and dissolved oxygen of 5 % air saturation. The highest PHB accumulation of 0.13 g/l was achieved after 29 hours of fermentation. It was similar to 0.005 g/l.h productivity and the PHB content was 2.42%. The productivity of cell and PHB in fed batch process was double compared to the batch process, i.e. 0.39 g/l.h and0.01 g/l.h, respectively. The PHB content in cell dry weight was relatively higher in the fed batch compared to batch process, i.e. 2.50 %.ABSTRAKBacillus cereus IFO 13690 adalah bakteri Gram positif penghasil polihidroksibutirat(PHB) yang bersifat amilolitik sehingga dapat dikulturkan dalam substrat pati. Penelitian ini dimaksudkan untuk melaporkan kemampuan B. cereus IFO 13690 dalam mengakumulasi PHB pada proses batch dan pengaruh penambahan pati serta amonium terhadap produktivitas sel dan PHB pada proses fed batch. Percobaan proses batch dilaksanakan pada konsentrasi pati awal 18 g/l, pH medium 5,6 dan suhu medium 30 oC. Percobaan proses fedbatch dilaksanakan seperti pada proses batch opti mum kemudian ditambahkan medium umpan pada saat pertumbuhan eksponensial, yaitu 2,1 l/jam pada saat pertum buhan eksponensial berlangsung pada jam ke77,65 dan 1,86 l/jam pada saat pertumbuhan eksponensial berlangsung pada jam ke1010,8. Komposisi umpan terdiri dari pati 70 g/l dan amonium sulfat 20 g/l. Hasil percobaan proses batch menunjukkan bahwa akumulasi PHB paling tinggi dicapai pada percobaan dengan konsentrasi amonium awal 1,20 g/l dan konsentrasi oksigen terlarut 5 % jenuh. Akumulasi PHB tertinggi mencapai 0,13 g/l dalam waktu fermentasi 29 jam. Produksi tersebut setara dengan produktivitas 0,005 g/l.jam dan kadar PHB dalam sel sebesar 2,42 %. Produktivi tas sel dan PHB pada proses fedbatch bisa menjadi 2 kali lebih besar dibandingkan dengan proses batch, yaitu 0,39 g/l. jam dan 0,01 g/l.jam. Kadar PHB dalam sel pada proses fedbatch sedikit lebih tinggi dibandingkan pada proses batch, yaitu 2,50 %.

Fermentasi Onggok Menggunakan Mutan Trichoderma untuk Produksi Selulase Ali Mursyid Wahyu Mulyono; Muhammad Nur Cahyanto; Zuprizal Zuprizal; Zaenal Bachruddin
agriTECH Vol 29, No 2 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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.

Co-Authors Akhmad Mustofa Ali Agus Ali Agus Ali Mursyid Wahyu Mulyono Ali Wibowo Amekan, Yumechris Angga Pramana Budi Prasetyo Widyobroto Chusnul Hanim Chusnul Hidayat Damat, Damat Eko Suyanto Eko Suyanto Ellik Setyaningsih Endang S Rahayu Endang S. Rahayu ENDANG SUTARININGSIH SOETARTO Endang Sutariningsih Soetarto Endang Sutriswati Rahayu Endang Sutriswati Rahayu Endang Sutriswati Rahayu Endang Sutriswati Rahayu Endang Sutriswati Rahayu Fanny Arivia Davanti Haryadi Haryadi Haryadi Haryadi Heni Adhianata Hermina Nurdiawati Indrati, Retno Istna Nafi Azzahrani JAKA WIDADA Kharisma, Agung Dian Lies Mira Yusiati Lukitawesa Lukitawesa M. Margono Margono . Margono Margono Marta Tika Handayani Maulina Nurikasari Merkuria Karyantina Mohamad Soejono Mohamad Soejono Nanik Suhartatik Prima Interpares Puji Wulandari R. Rochmadi Rahayu, Novia Aristi Ria Millati Rini Yanti Rini Yanti, Rini Ristanto Utomo Ristiarini, Susana Rita Khairina Rochmadi - Rochmadi Rochmadi Sardjono Sardjono Sari Darmasiwi Sarto Shannora Yuliasari Siti Syamsiah Siti Syamsiah Siti Syamsiah Sri Rahardjo Sri Raharjo Sri Raharjo Sri Raharjo Stefani Amanda Harmani Suci Apsari Pebrianti Suci Wulandari Suci Wulandari Titiek Farianti Djaafar Tyas Utami Tyas Utami Umar Santosa Umar Santoso Wangi, Dyah Sekar A P Wulandari, Pudji Y. Marsono Yelmira Zalfiatri Yudi Pranoto Yunan K. Sya'di Yunan K. SyaÃ¢Â€Â™di, Yunan Zaenal Bachruddin Zulafa Noor Zuprizal (Zuprizal)

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