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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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Produksi Bioetanol Daun Sorghum (Sorghum bicolor L.Moench) Birgitta Narindri Muhammad Nur Cahyanto Ria Millati
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 1, No 1 (2016): February 2016
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v1i1.712

Abstract

Penelitian ini bertujuan menganalisis  potensi daun sorghum (Sorghum bicolor L.  Moench) sebagai biomassa dalam produksi etanol. Daun sorghum akan digunakan sebagai substrat dalam proses hidrolisis enzimatis dan gula reduksi yang dihasilkan akan digunakan sebagai substrat dalam fermentasi. Hidrolisis dilakukan tanpa perlakuan pendahuluan. Daun sorghum dihancurkan hingga berbentuk serbuk berukuran 30mesh sebelum digunakan sebagai substrat dalam hidrolisis enzimatis menggunakan enzim Celluclast (novozyme) 90FPU/g berat kering. Konsentrasi gula reduksi dan nilai CCR (Cellulose Conversion Ratio) akan digunakan untuk menganalisis  tingkat degradabilitas selulosa daun sorghum. Gula reduksi dalam hidrolisat sebagai hasil proses hidrolisis enzimatis akan difermentasi oleh Saccharomyces cerevisiae FNCC 3012 untuk menghasilkan etanol. Konsentrasi  Sorghum  cerevisiae  yang digunakan adalah 106 CFU/ml dan ditambahkan dalam 10% volume hidrolisat. Pengamatan dalam proses fermentasi dilakukan terhadap konsentrasi gula reduksi dan etanol selama 36 jam. Hasil yang didapatkan menunjukkan bahwa selulosa tidak dapat dihidrolisis enzimatis secara langsung dilihat dari rendahnya nilai CCR. Konsentrasi gula reduksi tertinggi setelah hidrolisis enzimatis adalah 3,18 mg/ml. Konsentrasi etanol tertinggi setelah proses fermentasi adalah 0,23%(v/v).
Produk Lipase Kapang Lipolitik pada Limbah Ampas Kelapa Eko Suyanto; Endang Sutariningsih Soetarto; Muhammad Nur Cahyanto
Bioeksperimen: Jurnal Penelitian Biologi Vol 1, No 1: March 2015
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/bioeksperimen.v1i1.311

Abstract

Lipase memiliki manfaat penting di bidang industri. Tujuan penelitian ini adalah untuk mendapatkan kapang lipolitik yang mampu tumbuh dan menghasilkan aktivitas lipase tinggi pada limbah ampas kelapa menggunakan metode solid state fermentation. Isolat kapang uji dipurifikasi kemudian dilakukan skrining dan seleksi kapang lipolitik dan dilanjutkan dengan produksi lipase menggunakan substrat ampas kelapa yang sebelumnya diukur kandungan biokimia. Hasil menunjukkan bahwa 8 isolat kapang lipolitik mampu tumbuh baik pada substrat ampas kelapa yang ditunjukkan dengan adanya sporulasi dan perubahan pH medium selama reaksi. Diantara kapang lipolitik tersebut, isolat kapang KLC-333 diketahui menghasilkan aktivitas hidrolisis lipase terbesar yaitu 13,33 U/ml dan volume produksi 46 ml. Biosintesis dan peningkatan produksi lipase dipengaruhi oleh kandungan nutrien di dalam substrat ampas kelapa.
Mutagenic Improvement of Xylanase Production from Xylanolytic Bacteria and its Phylogenetic Analysis CHUSNUL HANIM; LIES MIRA YUSIATI; MUHAMMAD NUR CAHYANTO; ALI WIBOWO
Microbiology Indonesia Vol. 7 No. 2 (2013): June 2013
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (167.232 KB) | DOI: 10.5454/mi.7.2.2

Abstract

This study was conducted to obtain xylanolytic mutants that have higher xylanase activity than their wildtype counterparts. A mutant with the best xylanolytic activity was selected and identified based on its 16S rRNA sequence. Its optimum growth condition was also characterized and its phylogenetic relations to other xylanolytic bacteria were analzsed. Wild type xylanolytic alkalophlic bacteria were grown in medium containing xylan as a substrate. Mutation was performed using ethidium bromide (EtBr) or ethyl methanesulfonate (EMS) atconcentrations 50, 100, and 150 mg mL-1 and times of exposure 30, 60, 90, and 120 min for each treatment. Twenty two mutants were obtained from EtBr and 24 mutants from EMS mutageneses. The mutants were analyzed for their capability to secrete xylanase into xylan medium containing xylose or glucose or glycerol. Growth optimizations of the mutant were done in media with pH range 6-11 and temperature range 30 to 60 °C. Mutant number 19, which was obtained by treatment using 50 mg mL-1 EMS for 120 min, had the highest xylanase activity (15.057 U g-1). This activity was obtained at optimum growth conditions: pH 9.5 and temperature 55 °C. Chromosomal DNA of this mutant was extracted and amplified by PCR using 16S rRNA gene specific primers. The amplified fragments were sequenced by dideoxynucleotide chain terminator method. The phylogenetic analysis based on 16S rRNA gene sequence showed that mutant 19 was closed to an anaerobic xylanase producing bacteria.
PEMANFAATAN HASIL FERMENTASI WHEY TAHU MENGGUNAKAN ISOLAT PEDIOCOCCUS ACIDILACTICI F11 SEBAGAI ALTERNATIF KOAGULAN PADA PEMBUATAN TAHU Yunan K. Sya'di; Endang Sutriswati Rahayu; Muhammad Nur Cahyanto
Jurnal Ilmiah Teknosains Vol 1, No 1/Nov (2015): JiTek
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (92.434 KB) | DOI: 10.26877/jitek.v1i1/November.832

Abstract

Pembuatan tahu di Indonesia banyak menggunakan kecutan sebagai penggumpal. Kecutan ini memiliki kelemahan karenajenis dan jumlah mikrobia yang berperan dalam fermentasi dapat berbeda dari satu fermentasi dengan fermentasi lainnya.Akibatnya mutu tahu yang dihasilkan dari proses penggumpalannya juga kurang stabil. Penelitian ini bertujuan menggunakanhasil fermentasi whey tahu dengan bakteri asam laktat, Pediococcus acidilactici F11 sebagai alternatif penggumpal pada skalaindustri. Fermentasi dilakukan pada fermentor 125 L selama 5 hari produksi (5 batch) pada skala industri. Populasi akhirbakteri asam laktat dari 5 batch fermentasi kecutan menggunakan Pediococcus acidilactici F11 pada fermentor 125 liter selama16 jam memiliki rata-rata 1,19 x 109 CFU/mL, sedangkan bakteri non BAL dan coliform memiliki rata-rata 1,8 x 102 CFU/mLdan 8,23 CFU/mL. Keasaman dan pH pada akhir fermentasi kecutan sudah memenuhi persyaratan sebagai penggumpaldengan memiliki rata-rata 3,54 g/L dan pH rata-rata 3,94. Berat tahu yang dihasilkan dari koagulan hasil fermentasi whey tahumenggunakan Pediococcus acidilactici F11 lebih tinggi 5,9% dibanding menggunakan koagulan dari kecutan.
Karakteristik Fisik Lignin pada Serat Tandan Kosong Kelapa Sawit PT. Tunggal Perkasa Plantataions Provinsi Riau Menggunakan Metode Organosolv Angga Pramana; Muhammad Nur Cahyanto; Heni Adhianata; Yelmira Zalfiatri
Jurnal Pengendalian Pencemaran Lingkungan (JPPL) Vol 2, No 1 (2020): JPPL,Maret 2020
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat (P3M)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/jppl.v2i1.153

Abstract

Oil palm empty fruit bunches (OPEFB) are solid waste from the palm industry that contains linocellulose in the form of lignin, cellulose and hemicellulose. Lignin using as a binder, adhesive, filler, surfactant, polymer product, dispersant and source of ingredients. The method of isolating lignin can be done by the organosolv method. In the organosolv process, temperature is a factor that will affect the speed of the lignin dissolution reaction. This study aims to determine the physical characteristics of oil palm empty fruit bunches of PT. Tunggal Perkasa Plantations, Regency of Indragiri Hulu, Riau Province. In the study conducted effect of cooking temperature on the isolation process of OPEFB with the organosolv method using acetic acid solvents with 0.1% HCl catalyst. The experimental design used in this study was a Completely Randomized Design consisting of 4 treatments  temperature of  cooking  (60°C,  85°C,  100°C  and  121°C).  L value indicates the brightness of lignin, the higher the L value means that the color of lignin is brighter. The value of Lignin at  100 ̊C was  35.14 while the value of L lignin at 121 C  was  32.245. If  ‘a’ values indicate lignin redness and  ‘b’ values indicate yellowish. The highest yield of OPEFB lignin was obtained using a temperature of 85 °C is 15.87%.
Chemical Characteristics and Activity of ACE Inhibitors on Fractionation of Tempeh Koro kratok (Phaseolus lunatus) Peptides Marta Tika Handayani; Retno Indrati; Muhammad Nur Cahyanto
Indonesian Food and Nutrition Progress Vol 16, No 2 (2019)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (82.023 KB) | DOI: 10.22146/ifnp.46733

Abstract

Tempeh is a fermented food that is good for health and has high nutritional value. Koro kratok tempeh is one of tempeh which is made from non-soybean legumes. The fermentation process will convert macromolecular compounds to micromolecules thereby increasing bioavailability and providing functional properties. This study aimed to find out the chemical properties of koro kratok tempeh and the effect of peptide molecular weight of koro kratok tempeh on ACE inhibition activity. The results show that koro kratok seeds contained 20.66% protein which total hydrophobic amino acid was 3.32% (w/w protein). This hydrophobic amino acid was higher than that soybean, indicated that koro kratok (Phaseolus lunatus) has a potential producing ACE peptide inhibitors. The koro kratok seeds had ACE inhibitory activity  19.72%. This activity increased to 84.97% when the seeds were fermented for 48h to become tempeh. Peptide fractionation showed that the smaller the molecular weight of the peptide, the higher the ACE inhibitory activity.
Angiotensin I-converting Enzyme (ACE) Inhibitory Activity of ACE Inhibitory Peptides Produced during the Fermentation of Pigeon Pea (Cajanus cajan) Tempe Suci Apsari Pebrianti; Muhammad Nur Cahyanto; Retno Indrati
Indonesian Food and Nutrition Progress Vol 16, No 2 (2019)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (822.446 KB) | DOI: 10.22146/ifnp.46921

Abstract

Fermentation products are common sources of angiotensin I-converting enzyme (ACE) inhibitory peptides used for hypertension treatment. This research investigated the effect of fermentation time on the ACE inhibitory activity produced during the fermentation of pigeon pea tempe and aimed to determine the optimal fermentation time to obtain pigeon pea tempe with the highest ACE inhibitory activity. Seeds were inoculated with Raprima® (0.02% w/w) containing Rhizopus oligosporus spores and fermented for 0-96 h. Protein pattern, degree of hydrolysis (DH), soluble protein content and ACE inhibitory activity were observed during fermentation. The result from SDS-PAGE shows that protein hydrolysis occurred after 12 h fermentation, marked by the appearance and greater intensity of protein bands with low-molecular-weight (60 kDa). An increase in DH and soluble protein content were detected during the fermentation and reached a maximum of 23.99% and 3.15 mg mL -1 at 96 h fermentation, respectively. The ACE inhibitory activity increased with fermentation time and pigeon pea tempe fermented for 48 h (76.14%) has the highest ACE inhibitory activity with IC 50 values of 0.65 mg mL -1 . It could be concluded that the optimal fermentation time to obtained pigeon pea tempe with the highest ACE inhibitory activity is for 48 h of fermentation.
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. Sya’di, Yunan Zaenal Bachruddin Zulafa Noor Zuprizal (Zuprizal)