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All Journal HAYATI Journal of Biosciences Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian E-jurnal Agro-Industri Indonesia Reaktor Microbiology Indonesia BIOTROPIA - The Southeast Asian Journal of Tropical Biology Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Penelitian dan Pengembangan Pertanian Buletin Teknologi Pasca Panen Journal of Engineering and Management in Industrial System Indonesian Journal of Business and Entrepreneurship (IJBE) Journal of Engineering and Technological Sciences agriTECH JSDH Jurnal Bioteknologi & Biosains Indonesia (JBBI) Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology EDUFORTECH Journal of Tropical Crop Science Menara Perkebunan Indonesian Journal of Electrical Engineering and Computer Science Jurnal Penelitian dan Pengembangan Pertanian International Journal of Mechanical Engineering Technologies and Applications (MECHTA) Proceedings of International Conference on Multidiciplinary Research Prosiding Seminar Nasional Universitas Serambi Mekkah Pharmaceutical Sciences and Research (PSR) Makara Journal of Technology Jurnal Rekayasa Kimia & Lingkungan

Titi Candra Sunarti dan Michael (E-Jurnal Agro-Industri Indonesia)

Departmen Teknologi Industri Pertanian, FATETA, Institut Pertanian Bogor

Author-ID : 2811833

Agriculture, Biological Sciences & Forestry Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences Veterinary Other

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Characterization of Chemical and Physical Properties of Hydroxypropylated and Cross-linked Arrowroot (Marantha arundinacea) Starch Maulani, Rijanti Rahaju; Fardiaz, Dedi; Kusnandar, Feri; Sunarti, Titi Candra
Journal of Engineering and Technological Sciences Vol 45, No 3 (2013)
Publisher : ITB Journal Publisher, LPPM ITB

The modern food industry and a variety of food products require tolerant starch as raw material for processing in a broad range of techniques, from preparation to storage and distribution. Dual modification of arrowroot starch using hydroxypropylation and cross-linking was carried out to overcome the lack of native arrowroot starch in food processing application. The modifications applied were: combined propylene oxide (8%, 10%, and 12%); sodium tri meta phosphate/STMP (1%, 2%, and 3%); and sodium tri poly phosphate/STPP (4%, 5%, and 6%). These modifications significantly affected the composition of the amylose and amylopectin and the amount of phosphorus in the granules. Higher amounts of phosphate salt gave a higher phosphorus content, which increased the degree of substitution (DS) and the degree of cross-link. Arrowroot starch that was modified using a concentration of 8-10% propylene oxide and 1-2% STMP : 3-5% STPP produced a starch with < 0.4% phosphorus content. A higher concentration of propylene oxide provided a higher degree of hydroxypropyl. The changed physical properties of the modified granular arrowroot starch were examined through SEM testing, and its changed crystalline patterns through X-ray diffraction measurements. Especially, provision of a high concentration of propylene oxide (12%) combined with 3% STMP : 6% STPP affected the granular morphology and the crystallinity.

Nanocellulose synthesis from pineapple fiber and its application as nanofiller in polyvinyl alcohol-based film Iriani, Evi Savitri; Wahyuningsih, Kendri; Sunarti, Titi Candra; Permana, Asep Wawan
Jurnal Pascapanen Pertanian Vol 12, No 1 (2015): Journal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

A variety of attempts have been made to reduce the dependence on petroleum raw materials based plastics which are limited supply and difficult to degrade, so it can cause the environment problems. Polyvinyl Alcohol/PVA, one of the water-soluble polymer, has good compatibility with fillers, i.e., nanocellulose addition, so it can resulted a composite films that are environmentally friendly and the mechanical properties close to conventional plastic. The objectives of research was to know the effect of pineapple nanocellulose fibers addition on the improvement of the mechanical properties of composite films based on polyvinyl alcohol. The method for manufactured of composite films using solution casting. A simple in a one-pot process was carried out by mixing of PVA solution in various concentration of pineapple nanocellulose fibers (10% - 50%) and glycerol with 2 levels (0% and 1%). Films observations were tensile strength, elongation, crystallinity, and morphology. The results shows that the addition of nanocellulose fibers 10-40% were effective in increasing tensile strength and elongation, but the higher addition (of up to 50%) resulted in decreased elongation. The addition of glycerol on the composite film tends to lower the tensile strength and elongation. This is supported by the XRD data showed that the addition of nanocelullose was also effective to improve the crystallinity properties of the films, but the properties of crystallinity decreased after adding glycerol. The best mechanical properties of composite film produced by the treatment on nanocellulose 40% addition and without glycerol.

PENINGKATAN KUALITAS BIJI KAKAO (Theobroma cacao L) MELALUI FERMENTASI MENGGUNAKAN Lactobacillus sp. dan Pichia kudriavzevii Meryandini, Anja; Basri, Asrianti; Sunarti, Titi Candra
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 6, No 1 (2019): June 2019
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

The Improvement of Cacao Beans Quality through Fermentation by Using Lactobacillus sp. and Pichia kudriavzeviiABSTRACTIndonesia is one of the main cacao producers in the world. Indonesian cacao product is, however, relatively of low quality. Quality improvement of cacao beans is thus needed to increase added value of the product through such method as fermentation using bacteria and yeast. This study was conducted using four fermentation treatments, namely F1 (spontaneous fermentation without the addition of inoculum), F2 (addition of lactic acid bacteria inoculum), F3 (addition of yeast inoculum), F4 (addition of mixed lactic acid bacteria and yeast inoculum). The fermentation was carried out for 5 days. The parameters measured were the microbial cell number, pH, ethanol, total reducing sugar, and total acid concentration, as well as cacao seed quality. Results showed that, compared to the other treatments, the F4 treatment gave the best result, namely 83% of the cacao seeds being fermented, 2% non-fermented, 14% unfermented, 1% moldy, and 2% germinated. The liquid produced during the fermentation contained the highest reducing sugar of 123.38 mg·mL-1, the highest total acid of 24.42 mg·mL-1, and 3.57% ethanol.Keywords: cacao beans, fermentation, lactic acid bacteria, starter, yeast ABSTRAKIndonesia adalah salah satu penghasil kakao utama di dunia. Namun berdasarkan mutu, produk kakao Indonesia masih relatif tergolong rendah. Peningkatan kualitas biji kakao diperlukan untuk memberikan nilai tambah pada produk melalui metode seperti fermentasi menggunakan bakteri dan khamir. Penelitian ini dilakukan dengan empat perlakuan fermentasi yaitu F1 (fermentasi secara spontan tanpa penambahan inokulum), F2 (dengan penambahan inokulum bakteri asam laktat (BAL)), F3 (dengan penambahan inokulum khamir), F4 (dengan penambahan inokulum campuran bakteri asam laktat dan khamir). Fermentasi dilakukan selama 5 hari, dan parameter yang diukur selama fermentasi adalah jumlah mikroba, pH, kadar etanol, gula pereduksi, total asam serta kualitas biji. Hasil menunjukkan bahwa, dibandingkan perlakuan lainnya, perlakuan F4 memberikan hasil terbaik yaitu 83% biji terfermentasi, 2% tidak terfermentasi, 14% terfermentasi sebagian, 1% berjamur, dan 2% berkecambah. Cairan fermentasi tersebut mengandung gula reduksi yang paling tinggi 123,38 mg·mL-1, total asam tertinggi 24,42 mg·mL-1, dan kadar etanol mencapai 3,57%.Kata Kunci: bakteri asam laktat (BAL), biji kakao, fermentasi, khamir, starter

Evaluation of Growth and Physiological Responses of Three Rice (Oryza sativa L.) Varieties to Elevated Temperatures Kurniawan, Dede Yudo; Junaedi, Ahmad; Lubis, Iskandar; Sunarti, Titi Candra
Journal of Tropical Crop Science Vol 6 No 01 (2019): Journal of Tropical Crop Science
Publisher : Department of Agronomy and Horticulture, IPB University

Temperature is a primary factor that affects the rate of plant development and has great impacts on plant growth, metabolism, and yield. A study was conducted to analyze the effects of elevated temperature on rice morphological and the physiological growth. The research was arranged in a nested randomized block design consisting of two factors, temperatures and rice varieties. Elevated temperatures were provided through the uses of different materials of plastic roof and walls to have an average and maximum temperature of 27.6 °C and 41.6 °C (T1); 28.1°C and 43.8 °C (T2), and 29.5°C and 47.1 C (T3), respectively. The study used three varieties of rice, “Ciasem”, “Ciherang”, and “IR64”. All rice varieties showed signifi cant increases in tiller number per hill and shoot dry weight, but had a decrease in the stomatal conductance, transpiration rate, and SPAD values at grain fi lling stage with the increasing temperatures. The number of tiller per hill increased when temperature was elevated from 27.6 to 28.1 and 29.5°C by about 29.9 and 21.3%, respectively.

PENINGKATAN KUALITAS BIJI KAKAO (Theobroma cacao L) MELALUI FERMENTASI MENGGUNAKAN Lactobacillus sp. dan Pichia kudriavzevii Meryandini, Anja; Basri, Asrianti; Sunarti, Titi Candra
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 6 No. 1 (2019): June 2019
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

The Improvement of Cacao Beans Quality through Fermentation by Using Lactobacillus sp. and Pichia kudriavzeviiABSTRACTIndonesia is one of the main cacao producers in the world. Indonesian cacao product is, however, relatively of low quality. Quality improvement of cacao beans is thus needed to increase added value of the product through such method as fermentation using bacteria and yeast. This study was conducted using four fermentation treatments, namely F1 (spontaneous fermentation without the addition of inoculum), F2 (addition of lactic acid bacteria inoculum), F3 (addition of yeast inoculum), F4 (addition of mixed lactic acid bacteria and yeast inoculum). The fermentation was carried out for 5 days. The parameters measured were the microbial cell number, pH, ethanol, total reducing sugar, and total acid concentration, as well as cacao seed quality. Results showed that, compared to the other treatments, the F4 treatment gave the best result, namely 83% of the cacao seeds being fermented, 2% non-fermented, 14% unfermented, 1% moldy, and 2% germinated. The liquid produced during the fermentation contained the highest reducing sugar of 123.38 mgÃ‚Â·mL-1, the highest total acid of 24.42 mgÃ‚Â·mL-1, and 3.57% ethanol.Keywords: cacao beans, fermentation, lactic acid bacteria, starter, yeastÃ‚Â ABSTRAKIndonesia adalah salah satu penghasil kakao utama di dunia. Namun berdasarkan mutu, produk kakao Indonesia masih relatif tergolong rendah. Peningkatan kualitas biji kakao diperlukan untuk memberikan nilai tambah pada produk melalui metode seperti fermentasi menggunakan bakteri dan khamir. Penelitian ini dilakukan dengan empat perlakuan fermentasi yaitu F1 (fermentasi secara spontan tanpa penambahan inokulum), F2 (dengan penambahan inokulum bakteri asam laktat (BAL)), F3 (dengan penambahan inokulum khamir), F4 (dengan penambahan inokulum campuran bakteri asam laktat dan khamir). Fermentasi dilakukan selama 5 hari, dan parameter yang diukur selama fermentasi adalah jumlah mikroba, pH, kadar etanol, gula pereduksi, total asam serta kualitas biji. Hasil menunjukkan bahwa, dibandingkan perlakuan lainnya, perlakuan F4 memberikan hasil terbaik yaitu 83% biji terfermentasi, 2% tidak terfermentasi, 14% terfermentasi sebagian, 1% berjamur, dan 2% berkecambah. Cairan fermentasi tersebut mengandung gula reduksi yang paling tinggi 123,38 mgÃ‚Â·mL-1, total asam tertinggi 24,42 mgÃ‚Â·mL-1, dan kadar etanol mencapai 3,57%.Kata Kunci: bakteri asam laktat (BAL), biji kakao, fermentasi, khamir, starter

KARAKTERISASI DIETARY FIBER DAN SIRUP GULA HASIL KONVERSI ONGGOK MELALUI PERLAKUAN ASAM DAN PANAS Pramana, Yanuar Sigit; Sunarti, Titi Candra; Purwoko, Purwoko
EDUFORTECH Vol 3, No 2
Publisher : Program Studi Pendidikan Teknologi Agroindustri, UPI (Universitas Pendidikan Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/edufortech.v3i2.13581

Ketersediaan onggok yang melimpah di Indonesia serta tingginya kandungan pati dan serat merupakan potensi onggok yang belum dimanfaatkan secara optimal. Proses konversi onggok menjadiÂ dietary fiberÂ dan sirup gula dapat meningkatkan nilai tambah secara signifikan. Tujuan dari penelitian ini adalah mengetahui karakteristik produkÂ dietary fiberÂ dan sirup gula yang dihasilkan dari proses konversi onggok, serta mengetahui pengaruh ukuran partikelÂ dietary fiberÂ terhadap karakteristik sifat fisikokimianya. Konversi onggok dilakukan dengan perlakuan asam dan panas.Â Dietary fiberÂ yang dihasilkan mempunyai komposisi kimia yang terdiri dariÂ total dietary fiberÂ 96-97%, kadar pati 2,7%, kadar abu 1,3% serta nilaiÂ water holding capacityÂ 10,68-11,52 g/g danÂ oil holding capacityÂ 3,44-3,72 g/g. Semakin kecil ukuran partikelÂ dietary fiber, semakin besar nilaiÂ water holding capacityÂ danÂ oil holding capacity. Sirup gula yang dihasilkan mempunyaiÂ reducing sugarÂ 5,6%,total sugarÂ 18,7%,Â dextrose equivalentÂ 30 dan derajat polimerisasi 3,32. Jenis gula yang dihasilkan terdiri dari dekstrin 7,2%, maltosa 2,43%, glukosa 5,24%, dan arabinosa 0,79%.Â Dietary fiberÂ yang dihasilkan dapat diaplikasikan sebagai pangan fungsional aditif dalam industri pangan (roti, sosis, dan pengganti lemak), sedangkan sirup gula dapat diaplikasikan untuk industriÂ confectionary

The Antioxidant Effect of Nanoparticle Gels Grounds Arabica Coffee (Coffea arabica L.) Nurman, Salfauqi; Yulia, Ruka; Irmayanti, Irmayanti; Noor, Erliza; Sunarti, Titi Candra
International Conference on Multidisciplinary Research Vol 3, No 1 (2020): ICMR
Publisher : Universitas Serambi Mekkah

Arabica coffeeâ€™s grounds are the wastes from the production of coffee beverages and are known to contain several active compounds that can be used as an antioxidant. This research is therefore a follow-up work on the use of these coffee grounds nanoparticles as an active compound in gel production. This study focuses on the antioxidant effects of the gel product, using Box-Behnken Design with 3 factors(x) (carbopol 940, TEA, and coffee grounds nanoparticles) at 3 levels. Based on the results of this study, it is found that the high antioxidant effect with an average inhibition value was 43.485%.Furthermore, data analysis on the other hand showed a significant effect of linear Box-Behnken Design model on percentage inhibition with a p-value greater than 0.0001 and insignificant lack of fit validated by an F-value of 0.60, in addition to a p-value of 0.7621. The optimal solution of about 0.50% carbopol, 940 formulation, 0.40% TAE, and 2,313% nanoparticles produced 45,636% inhibition value with 0.812 desirability. Moreover, this arabica coffee grounds can be claimed as a new invention that has great potential in the health sector as an active compound for pharmaceutical preparations.Keywords: Inhibition, Nanogel, Coffee Grounds, Box-behnken

Yeast Isolation for Bioethanol Production EKA RURIANI; TITI CANDRA SUNARTI; ANJA MERYANDINI
HAYATI Journal of Biosciences Vol. 19 No. 3 (2012): September 2012
Publisher : Bogor Agricultural University, Indonesia

We have isolated 12 yeast isolates from five different rotten fruits by using a yeast glucose chloramphenicol agar (YGCA) medium supplemented with tetracycline. From pre-screening assay, four isolates exhibited higher substrate (glucose-xylose) consumption efficiency in the reaction tube fermentation compared to Saccharomyces cerevisiae dan Saccharomyces ellipsoids as the reference strains. Based on the fermentation process in gooseneck flasks, we observed that two isolates (K and SB) showed high fermentation efficiency both in sole glucose and mixed glucose-xylose substrate. Moreover, isolates K and SB produced relatively identical level of ethanol concentration compared to the reference strains. Isolates H and MP could only produce high levels of ethanol in glucose fermentation, while only half of that amount of ethanol was detected in glucose-xylose fermentation. Isolate K and SB were identified as Pichia kudriavzeevii (100%) based on large sub unit (LSU) ribosomal DNA D1/D2 region.

Production and Characteristics of Yeast Dextranase from Soil Vestika Iskawati Wahidul Hijah; Titi Candra Sunarti; Anja Meryandini
HAYATI Journal of Biosciences Vol. 26 No. 1 (2019): January 2019
Publisher : Bogor Agricultural University, Indonesia

The existence of dextran in sugar cane juice is a major problem in the sugar industry, causing substantial losses. Treatment of dextran through enzymatic hydrolysis using dextranase is highly recommended as the most suitable method at this time because this is more effective and more economical. This study investigated the production and characterization of dextranase from local isolate yeast to degrade dextran on sugar cane juice. The selected yeast was identified on the basis of molecular identification. Dextranase was produced from the culture with the best carbon and nitrogen sources then was characterized. Application of enzyme was also evaluated. As a selected isolate, F4 had the closest relationship with Pichia kudriavzevii. The highest production of dextranase was induced by the supplementation of glucose and combination of yeast extract and peptone. The enzyme had optimum working condition at pH 7, temperature at 30°C and it is more stable at 4°C of storage temperature. The cation Na+ played key role as co-factor while K+ and Ca2+ were detected as inhibitor of the enzyme. Dextranase from F4 isolate can hydrolyze dextran both in pure and in mixed dextran substrate, but with a lower hydrolysis rate.

Respon Morfologi dan Fisiologi Lima Varietas Padi pada Pemberian Pupuk Organik Diperkaya Mikroba Pustika Adwiyani; Sugiyanta; Maya Melati; Titi Candra Sunarti
Indonesian Journal of Agronomy Vol. 50 No. 1 (2022): Jurnal Agronomi Indonesia
Publisher : Indonesia Society of Agronomy (PERAGI) and Department of Agronomy and Horticulture, Faculty of Agriculture, IPB University, Bogor, Indonesia

Microbial enriched organic fertilizer as a source of soil organic matter plays a role in soil fertility and crop productivity. Various varieties have different responses to organic fertilization. This research was to determine the morphological and physiological responses of five rice varieties to microbial-enriched organic fertilizer treatments. The experiment was conducted from July 2020 to January 2021 at Sawah Baru Field, Faculty of Agriculture, IPB University. The experiment used a split-plot design with the main plot being four doses of microbial-enriched organic fertilizer, namely 0, 10, 20, and 30 tons ha-1 and the subplots were five rice varieties, namely IPB 3S, Inpari 24, Hipa 18, Inpari 32, and Tarabas. The results showed that microbial-enriched organic fertilizer application increased plant height, number of tillers, root dry weight, shoot dry weight, greenish of leaf, total grain content, and productive tillers. The application of organic fertilizer from 10 to 30 tons ha-1 resulted in higher dry grain yields per hectare than control by 12.91% to 32.5%. The application of microbial-enriched organic fertilizer up to 30 tons ha-1 still increase grain per hectare productivity, so the optimum dose of microbial-enriched organic fertilizer can not be determined yet. Keywords: greenish of leaf, hybrid, high yielding varieties, microbes, nutrient uptake

Co-Authors Adisalamun Adisalamun Agus Setiyono AHMAD JUNAEDI Akhmad Endang Zainal Hasan Andika Susantri Ani Suryani Ani Suryani Anja Meryandini Anja Meryandini Anja Meryandini Anja Meryandini Anja Meryandini Anja Meryandini ANJA MERYANDINI ANJA MERYANDINI ANJA MERYANDINI Anja Meryandini Anja Meryandini Anja Meryandini Anja Meryandini APRILIA NAOMI Aris Purwanto Asep Wawan Permana Asep Wawan Permana, Asep Wawan Asrianti Basri Ayu Rahayu SARASWATI Bambang Prasetya Basri, Asrianti Basri, Asrianti Besty Maranatha Bruce A. Welt, Bruce A. Christina Winarti Christina Winarti Dede Heri Yuli Yanto Dedi Fardiaz Devi Ambarwaty Oktavia Didah Nur Faridah Djumali Mangunwidjaja Djumali Mangunwidjaja Djumali Mangunwidjaja Djumali Mangunwidjaja Djumali Mangunwidjaja Dwi Setyaningsih Eka Ruriani EKA RURIANI EKA RURIANI Elly Rosyidah Endang Warsiki Erliza Noor Euis Hermiati Evi Savitri Iriani Evi Savitri Iriani, Evi Savitri Faqih Udin Farah Fahma Dept. TIN Februadi Bastian Feri Kusnandar Ferry Mutia FERY MUTIA Glisina Dwinoor Rembulan Hadi Karia Purwadaria, Hadi Karia Hari Eko Irianto Hartami Dewi Hasrul Satria Ifah Munifah Ira Erdiandini Irmayanti Irmayanti Irmayanti Irmayanti, Irmayanti Iskandar Lubis Kendri Wahyuningsih Kendri Wahyuningsih, Kendri Kirana Sanggrami Sasmitaloka Kurniawan Yuniarto Kurniawan, Dede Yudo Lala Nurmala M. EDY SOFIYANTO Maya Melati Meta Yuliana Mohamad Syamsul Maarif Mulyorini Rahayuningsih Nida El Husna Niken Financia Gusmawati NISA RACHMANIA MUBARIK Nur Richana Nuri Andarwulan Odi Andanu Ono Suparno dan Eko Wahyudi Pasaribu, Fatimah J Pramana, Yanuar Sigit Purwoko Purwoko Pustika Adwiyani RAHAYU WULAN Ratna Ekawati Ratna Ekawati Ratna Ekawati Ratna Ekawati Rijanti Rahaju Maulani Rijanti Rahaju Maulani Rijanti Rahaju Maulani Rismawati . Roh santoso Ruka Yulia SAFITRI NURLAELA Salfauqi Nurman, Salfauqi Setyo Purwanto Singgih Wibowo Sitti Rahbiah Akram Stanislaus Aditya Agung Sugiyanta Sumarni Nompo Suprihatin Suprihatin Suprihatin Suprihatin Tjahja Muhandri Vestika Iskawati Wahidul Hijah Wahyu Widosari Wawan Hermawan Yandra Arkeman Yandra Arkeman Yandra Arkeman Yuana Susmiati Yulia, Ruka YULIN LESTARI

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