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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
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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Seleksi Galur Lactobacillus plantarum untuk Inokulum pada Pembuatan Silase Muhammad Nur Cahyanto; Shannora Yuliasari; Budi Prasetyo Widyobroto; Tyas Utami
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 | Full PDF (1095.83 KB) | 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.
Efek pH dan Konsentrasi Butirat Anhidrida selama Butirilisasi Pati Garut Damat Damat; Haryadi Haryadi; Y. Marsono; Muhammad Nur Cahyanto
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 | Full PDF (6261.389 KB) | 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.
Potensi Spaghettini Komposit Semolina Durum-Pati Ganyong dalam Pembentukan Short Chain Fatty Acid dan Asam Laktat pada Fermentasi Menggunakan Mikroflora Feses Manusia Stefani Amanda Harmani; Haryadi Haryadi; Muhammad Nur Cahyanto; Yudi Pranoto
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (639.863 KB) | DOI: 10.22146/agritech.12864

Abstract

Nowadays people have started considering the health beneficial value in selecting food. Government’s demand for utilization of local food and food diversification is also increasing. Considering those reasons, the objective of this study was to create a way of food diversification using local ingredient which has physiological benefits for human health. Resistant starch can improve human colonic health through fermentation by colonic microflora to produce Short Chain Fatty Acid (SCFA) and lactic acid. This research was conducted by combining canna starch with semolina durum into a composite flour for spaghettini production. Various type of canna tuber and canna starch proportion were used in the composite flour. Semolina durum contained higher resistant starch (20%) than red canna starch (17.7%) and green canna starch (15.4%). Combination of durum and red canna starch-based spaghettini produced higher amount of resistant starch, SCFA, and lactic acid than combination of durum and green canna starch- based spaghettini. Durumcanna based spaghettini had the ability to produce SCFA and lactic acid during in vitro fermentation using human colonic microflora although the concentration was lower than those of only durum spaghettini.ABSTRAKKriteria pemilihan makanan oleh masyarakat kini mulai mempertimbangkan nilai kesehatan dari suatu makanan. Sementara, permintaan pemerintah untuk pemanfaatan bahan baku lokal dan diversifikasi pangan pokok pun semakin meningkat. Oleh karena itu, penelitian ini dilaksanakan untuk mewujudkan penganekaragaman pangan berbasis tepung komposit dari bahan baku lokal yang memiliki nilai fungsional untuk kesehatan kolon. Resistant Starch (RS) dapat meningkatkan kesehatan kolon melalui hasil fermentasinya oleh bakteri usus besar yang berupa Short Chain Fatty Acid (SCFA) dan asam laktat. Penelitian dilakukan dengan mengkombinasikan pati ganyong dan semolina sebagai bahan dasar pembuatan spaghettini. Variasi yang digunakan ialah variasi jenis umbi ganyong serta variasi jumlah pati ganyong dalam tepung komposit. Kadar RS semolina (20%) lebih tinggi daripada kadar RS pati ganyong ungu (17,7%) dan pati ganyong hijau (15,4%). Kadar RS, SCFA, dan asam laktat yang dihasilkan spaghettini durum-pati ganyong ungu lebih besar daripada spaghettini durum-pati ganyong hijau. Spaghettini komposit durum-pati ganyong mampu menghasilkan SCFA dan asam laktat melalui fermentasi in vitro menggunakan mikroflora feses manusia dengan kadar yang lebih rendah daripada spaghettini 100% durum.
Skrining Lactobacillus plantarum Penghasil Asam Laktat untuk Fermentasi Mocaf Zulafa Noor; Muhammad Nur Cahyanto; Retno Indrati; Sardjono Sardjono
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.361 KB) | DOI: 10.22146/agritech.18821

Abstract

This study was aimed to select the best isolates of Lactobacillus plantarum from 6 (six) of local isolates obtained from culture collections isolated from traditional foods. Selection of isolates was based on the growth rate, the number of cells, changes in pH and lactic acid production during cell growth on the MRS-broth at 37 °C for 24 hours. The results showed that the growth rate of each isolate varied, as measured by the length of the log phase, ranging from 8-20 h. It showed that some isolates quite fast towards a stationary phase and some quite slow. The number of cell ranged from 8.81 to 9.74 log CFU/mL, while the pH at the beginning of cell growth from 5.2 to 5.8, and at the end of growth from 3.4 to 3.7. Lactic acid production by the end of the growth (24 h) is 0.76 to 0.98%. The results showed isolate of L. plantarum UA3 was best having the fastest growth rate (8 h of log phase), the highest cell number (9.74 log CFU/mL), and the highest lactic acid produced (0.92 %) for 14 h incubation on MRS-broth at 37 °C. Application of selected isolate of L. plantarum UA3 on solid substrate fermentation using media grated cassava yield in 0.92% lactic acid after fermentation for 60 h, with a cell number of 9.54 log CFU/mL. ABSTRAKPenelitian ini bertujuan untuk memilih isolat Lactobacillus plantarum terbaik dari 6 (enam) macam isolat lokal yang diperoleh dari koleksi kultur yang berasal dari makanan tradisional. Pemilihan isolat didasarkan pada kecepatan pertumbuhan, jumlah sel, perubahan pH dan produksi asam laktat selama pertumbuhan pada media MRS-broth pada suhu 37 °C selama 24 jam. Hasil penelitian menunjukkan bahwa kecepatan pertumbuhan setiap isolat bervariasi, yang diukur dari lamanya fase log, yaitu berkisar antara 8–20 jam. Ini memperlihatkan bahwa beberapa isolat cukup cepat menuju fase stasioner dan beberapa lagi cukup lambat. Jumlah sel berkisar antara 8,81–9,74 log CFU/mL, sedangkan pH pada awal pertumbuhan sekitar 5,2–5,8, dan pada akhir pertumbuhan 3,4–3,7. Produksi asam laktat pada akhir pertumbuhan (24 jam) adalah 0,76–0,98%. Dari hasil tersebut isolat L. plantarum UA3 merupakan isolat terbaik dengan fase pertumbuhan log yang tercepat (8 jam), jumlah sel tertinggi (9,74 log CFU/mL), dan menghasilkan asam laktat paling tinggi (0,92%) pada inkubasi selama 14 jam dalam media MRS-broth suhu 37 °C. Aplikasi dari isolat terpilih L.plantarum UA3 dalam fermentasi substrat padat menggunakan media kasava parut menghasilkan asam laktat sebesar 0,92% setelah fermentasi selama 60 jam, dengan jumlah sel 9,54 logCFU/mL.
Effect of Hydraulic Retention Time (HRT) and Organic Loading Rate (OLR) to the Nata de coco Anaerobic Treatment Eficiency and its Wastewater Characteristics Istna Nafi Azzahrani; Fanny Arivia Davanti; Ria Millati; Muhammad Nur Cahyanto
agriTECH Vol 38, No 2 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (467.314 KB) | DOI: 10.22146/agritech.24226

Abstract

In this study, experiments were conducted to investigate the effect of hydraulic retention time (HRT) and organic loading rate (OLR) on process stability of nata de coco wastewater anaerobic treatment using semi-continuous digester. The standard-rate anaerobic digester with working volume of 8.5 L was used to investigate the effect of three different hydraulic retention times (15, 20, and 25 days), and a standard-rate anaerobic digester with working volume of 9.1 L was operated at different organic loading rates of 0.5, 1, and 1.5 g/L/day. The findings revealed that minimum HRT for nata de coco wastewater anaerobic treatment using semi-continuous digester was achieved at HRT 20 days. Based on data from this study, the reduction of organic content in nata de coco wastewater increased when OLR increased until 1 g/L/day. But then those parameters value decreased when OLR being increased further to 1.5 g/L/day. It showed that at 1.5 g/L/day the amount of substrate fed to the system was exceeding the total degradation capacity of methanogenic microorganisms, hence the organic overload happened and decreased the efficiency of organic content reduction in anaerobic treatment of nata de coco wastewater.
Pengaruh Penambahan Laurat dan Glisin terhadap Nilai Warna dan Kadar Sitrinin Angkak Susana Ristiarini; Muhammad Nur Cahyanto; Jaka Widada; Endang Sutriswati Rahayu
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (30.267 KB) | DOI: 10.22146/agritech.27042

Abstract

Angkak, commonly used for food colorant and flavor enhancers in oriental cuisine, is the result of fermentation by Monascus purpureus on steamed rice. In addition to producing pigments Monascus purpureus, Angkak also produces mycotoxins, citrinin, which is hepato-nephrotoxic. Biosynthesis of pigment and citrinin is following a polyketide synthase pathway and then subdivides to form pigment or citrinin. Fatty acids and amino acids are known to be the precursors of red pigment formers in their biosynthetic pathways. The purpose of this research was to know the effect of addition of lauric fatty acid and amino acid glycine on steamed rice substrate to the color characteristic and citrinin level by M. purpureus JK9A. The amount of fatty acid and glycine was respectively 0.5% and 1% (w/w). Fermentation was carried out for 14 days and every two days the solids content of fermented products, pH, number of cells, colors, pigments dissolved in water were measured. The level of citrinin was tested at the end of the fermentation period (14th day). There was no significant difference between treatments for the solids content of about 23  ̶  29% and the number of cells 6.32  ̶  6.56 logCFU/g. While the pH value, color and water-soluble pigments were significantly different between treatment and control. The ˚hue values of glycine and combination of lauric-glycine were 16.11 and 15.33, respectively, lower than controls (22.76). The highest A500nm/A400nm ratio was in the combination treatment of lauric-glycine and the lowest levels of citrinin also in the treatment of lauric-glycine combination. This study noticed that the addition of lauric or glycine and its combination in rice media for Monascus purpureus JK9A fermentation proved to increase the biosynthesis of red pigment (46.34%) and decrease citrinin level up to 49.97%.
Pola Perubahan Protein Koro Benguk (Mucuna pruriens) Selama Fermentasi Tempe Menggunakan Inokulum Raprima Novia Aristi Rahayu; Muhammad Nur Cahyanto; Retno Indrati
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (457.734 KB) | DOI: 10.22146/agritech.41736

Abstract

Tempe is a nutritious healthy food because it contains bioactive compounds that are beneficial to human health. This product is good for those who are vegetarian. During the fermentation process, fungi produce proteases that break down the velvet bean’s proteins into protein fragments or peptides which have functional properties. The fungus strain and the duration of incubation time will affect the bioactive peptides formed. This study aimed to determine the effect of tempe inoculum on changes in peptide concentration and protein patterns during fermentation. The results showed that proteolytic activity increased rapidly at the beginning of tempe fermentation and reached its optimum activity in 96 h fermentation period (0.046 U/mL). The pH of tempe changed from 7.01 then decreased to 5.92 in 30 h incubation, after that it increased again to 7.25 at the end of fermentation time (120 h). Peptide concentration increased with increasing fermentation time. The degree of hydrolysis increased rapidly until 24 h of incubation, then began to be stable until 96 h of incubation (reaching the hydrolysis degree of 46.31%). SDS PAGE patterns showed the formation of proteins/peptides with a molecular weight of <25 kDa as a result of hydrolysis of velvet bean protein during tempe fermentation using Raprima inoculum
Effects of Dissolved Oxygen Tension and Ammonium Concentration on Polyhydroxybutyrate Synthesis from Cassava Starch by Bacillus cereus IFO 13690 M. Margono; R. Rochmadi; Siti Syamsiah; Muhammad Nur Cahyanto
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.
Characterization of Aspergillus Niger 65i6 lipase from solid-state fermentation using Jatropha seed cake medium Chusnul Hidayat; Sari Darmasiwi; Maulina Nurikasari; Muhammad Nur Cahyanto
Indonesian Journal of Biotechnology Vol 20, No 2 (2015)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (540.015 KB) | DOI: 10.22146/ijbiotech.24195

Abstract

Jatropha curcas seed cake contains a high amount of protein, and consequently has very high potentialas a medium for lipase production. The objective of this research was to characterize lipase from Aspergillusniger 6516, which was produced by solid-state fermentation on Jatropha curcas seed cake as the medium. The effects of pH and temperature on enzyme activity were evaluated, along with substrate specifcity and enzyme stability. Fermentation was performed at a water concentration of 63% and temperature of 30 °C for 7 days. The results showed that the optimum pH and temperature for Aspergillus niger 6516 lipase activities were 8.0 and 40 °C, respectively. The lipase had the substrate specifcity to hydrolyze long-chain fatty acids and was stable in polar organic solvents. The lipase had a molecular weight, Km and vmax about 19 kDa, 0.27 µmol/ml, and 52.63 µmol/ml/min, respectively. The results also suggested that the produced lipase from Aspergillus niger 6516 was an alkaline lipase. Based on these results, we conclude that Jatropha seed cake is a suitable medium for lipase production.
PERFORMA PRODUKSI DOMBA YANG DIBERI COMPLETE FEED FERMENTASI BERBASIS POD KAKAO SERTA NILAI NUTRIEN TERCERNANYA SECARA IN VIVO Suci Wulandari; Ali Agus; Mohamad Soejono; Muhammad Nur Cahyanto; Ristanto Utomo
Buletin Peternakan Vol 38, No 1 (2014): BULETIN PETERNAKAN VOL. 38 (1) FEBRUARI 2014
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v38i1.4615

Abstract

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&#039;di Yunan K. Sya’di, Yunan Zaenal Bachruddin Zulafa Noor Zuprizal (Zuprizal)