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RUTH CHRISNASARI
Department of Biology Faculty of Biotechnology University of Surabaya (UBAYA)
Agriculture, Biological Sciences & Forestry Computer Science & IT Education

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Immobilization of Lipase on Surfactant-Modified Bentonite and Its Application for Biodiesel Production from Simulated Waste Cooking Oil Chrisnasari, Ruth; Yonardi, Angelina; Lie, Hesti; Widi, Restu Kartiko; Purwanto, Maria Goretti Marianti
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UNEJ e-Proceeding

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The influence of bentonite modification by cationic surfactant hexadecyl-trimethyl-ammonium bromide (HDTMA-Br) and tetramethyl ammonium hydroxide (TMAOH) on its capability to immobilize lipase was studied. Modification of bentonite was conducted by the adding of 4-6% (v/v) HDTMA-Br and TMAOH respectively. The obtained immobilized lipases then were characterized to observe the optimum pH and temperature as well as their stability during reuse application. The observed results show that there is no significant difference between the variations of HDTMA-Br concentrations to the percentage of immobilized enzyme which can immobilize lipase up to 75-78%. However, the best concentration of TMAOH is 4% (v/v) which can immobilize lipase up to 97.95%. The obtained immobilized lipases on HDTMA-Br-modified bentonite show the optimum catalytic activity on reaction temperature of 35-40 oC and pH of 7.5. In other hand, the optimum catalytic activity of immobilized lipases on TMAOH-modified bentonite is 40oC of incubation temperature and pH of 7. The immobilized lipases on both HDTMA-Br and TMAOH modified bentonite are stable enough so it could be re-used four times before its activity decreased by 48,565% and 46.83 % respectively. Keywords: Lipase, Cationic Surfactant, Bentonite, HDTMA-Br, TMAOH, Biodiesel, Immobilization.
Viability and Sublethal Detection of Probiotic Bacteria on Instant Freeze-Dried Fermented Soy Milk (Study on Isolate Type and Sucrose Concentration as Cryoprotectant) Nisa, Fithri Choirun; Wardani, Agustin Krisna; Chrisnasari, Ruth
Jurnal Teknologi Pertanian Vol 9, No 1 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Fermented soy milk is one of probiotic beverage, contain high protein and isoflavon that ha healthy effect. However, the usage of soy milk as fermented product is not effective because needs low temperature. To overcome this problem is by converting the fermented soy milk into instant dried product.  However, freeze drying can reduce the viability of probiotic.   The aim of this research was to determine the isolate and sucrose concentration to obtain high viability of probiotic. This research was conducted in randomized block design with two factors. The first factor was type of isolate that consist of L. acidophilus, L. casei, and L. plantarum. The second factor was sucrose concentration (5% and 10%). Each treatment was done in four replications.The result showed significant difference of kind isolate treatment on reducing sugar, protein, total acid, pH, and total LAB during fermentation with total LAB and sub lethal on dried product, but no significant difference on total sugar and N-amino. Sucrose concentration treatment showed significant difference on total LAB, sub lethal, water content, and reserve ability water vapor, but no significant difference on solubility. Interaction of both treatments gave significant difference on total LAB and sub lethal.  The best treatment resulted from the combination of 5% sucrose concentration and isolate L. acidophilus.Keywords: probiotic, cryoprotectant, freeze drying, instant fermented soy milk
Co-Authors AGUSTIN KRISNA WARDANI Angelina Yonardi, Angelina Fithri Choirun Nisa Hesti Lie, Hesti Maria Goretti Marianti Purwanto Restu Kartiko Widi