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Production and Optimization of Oleic Acid Ethyl Ester Synthesis Using Lipase From Rice Bran (Oryza sativa L.) and Germinated Jatropha Seeds (Jatropha curcas L.) by Response Surface Methodology Prastowo, Indro; Hidayat, Chusnul; Hastuti, Pramudji
Indonesian Journal of Biotechnology Vol 17, No 1 (2012)
Publisher : Universitas Gadjah Mada

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Recently, the fatty acid ethyl ester has been synthesized in place of fatty acid methyl ester since ethanol has been more renewable. In this research, oleic acid ethyl ester (OAEE) was synthesized using germinated jatropha seeds (Jatropha curcas.L) and rice bran (Oryza sativa) as source of lipase. The objective of the research was to optimize the synthesis conditions using Response Surface Methodology. Factors, such as crude enzyme concentration, molar ratio of oleic acid to ethanol, and the reaction time, were evaluated. The results show that lipase from germinated jatropha seeds had the hydrolitic and esterifi cation activity about 6.73 U/g and 298.07 U/g, respectively. Lipase from rice bran had the hydrolitic and esterifi cation activity about 10.57 U/g and 324.03 U/g, respectively. The optimum conditions of esterifi cation reaction using germinated jatropha seed lipase as biocatalyst were crude enzyme concentration of 0.31 g/ml, molar ratio of oleic acid to ethanol of 1 : 1.81, and reaction time of 50.9 min. The optimum conditions of esterifi cation reaction using rice bran lipase were crude enzyme concentration of 0.29 g/ml, molar ratio of oleic acid to ethanol of 1 : 2.05, and reaction time of 58.61 min. The obtained amounts of OAEE were 810.77 μmole and 626.92 μmole for lipases from rice bran and germinated jatropha seed, respectively.

Ethanol Fermentation on Mixed Sugars Using Mixed Culture of Two Yeast Strains ., Jasman; Prijambada, Irfan Dwidya; Hidayat, Chusnul; Widianto, Donny
Indonesian Journal of Biotechnology Vol 18, No 2 (2013)
Publisher : Universitas Gadjah Mada

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The objective of this study was to evaluate the use of mixed cultures of the recommended yeast strainsfrom a previous study on ethanol fermentation using a substrate mixture consisting of sucrose, glucose, andfructose. There were three mixed (combination) cultures namely OUT7096/OUT7913, OUT7096/OUT7921,and OUT7913/OUT7921. The fermentation medium contained sugar mixture consisting of glucose, fructose,and sucrose with a composition generally close to the composition of sugars in sweet sorghum juice. Overall,fermentation is carried out in two stages. First fermentation was performed using the three mixed culturesto determine the best combination based on the concentration of ethanol produced and the concentration ofresidual sugar. Second fermentation was conducted using the best mixed culture obtained from the fi rst stage.This second stage was intended to describe the pattern of the changes in the concentration of ethanol, sugarsand biomass during the fermentation progresses and to determine some kinetic parameters namely ethanolyield (Yp/s), growth yield (Yx/s) and specifi c growth rate (μ). The results of the fi rst fermentation showed thatthe best mixed culture was OUT7913/OUT7921 and the subsequent fermentation using this culture providethe highest ethanol yield (Yp/s) = 0.47 g.g-1 that was reached at 53rd hour, growth yield (Yx/s) = 0.425 g.g-1, andμ = 0.12 hour-1.Keywords : fermentation, ethanol, mixed culture, mixed sugar

Chemical composition and antibacterial properties of the essential oil of Pogostemon cablin Aisyah, Yuliani; Hastuti, Pudji; Sastrohamidjojo, Hardjono; Hidayat, Chusnul
INDONESIAN JOURNAL OF PHARMACY Vol 19 No 3, 2008
Publisher : Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesia

The aim of this research were to evaluate the chemical compositions and antibacterial activities of patchouli. The identification of patchouli oil was carried out by using gas chromatography-mass spectrophotometer, fractionation of patchouli oil was done by vacuum fractionational distillation method. The gas chromatography mass spectra showed that the patchouli oil consisted of 15 components. It was found that the five major components were patchouli alcohol, Î-guaiene, Î±-guaiene, seychellene and Î±-patchoulene. Patchouli oil and high boiling point fraction exhibited antibacterial activity, while the low boiling point fractions did not show the antibacterial properties. The antibacterial properties found to be more effective for the Gram-positive bacteria than that the Gram-negative bacteria.Key words : patchouli oil, patchouli alcohol, fractinational distillation, antibacterial

Fraksinasi dan Karakterisasi Fosfolipid dari Biji Nyamplung (Calophyllum inophyllum) (PhospholipidFractination and Characterisation of Calophylluminophyllum Kernel) Putri, Desiana Nuriza; Hidayat, Chusnul; Hastuti, Pudji
REKAPANGAN Vol 12, No 1 (2018): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract The aim of this research is to obtain the Phospholipid characteristic of Calophylluminophyllum which is suitable with the need by means of fractination process.Phospholipidcharacterisation resulted from fractination will generate recommendation of Phospholipidfractination use on suitable product and food processing. The extraction process was performed by using chloroform-methanol (1:2 v/v). The polar lipid is separated by using ethanol, then ethanol is used to extract Phospholipid. Fractination was performed based on the soluability in ethanol and acetone. There were 5 Phospholipid fraction namely crude Phospholipid (without fractination), ethanol soluble, ethanol insoluble, ethanol-acetone insoluble fraction. Each fraction was characterised for phosphatidylcholine content (PC), hydrophilic-lipophilic balance (HLB), peroxide value, viscosity and color. The result showed that the highest PC content was found on ethanol-soluble fraction, whereas highest fatty acid which arrange Phospholipid werepalmitat (C16:0) and Oleat (C:18). Phospholipid fraction which is suitable to be used as oil in water emulsifier is ethanol soluble fraction, and ethanol insoluble fraction is used as water in oil emulsifier. Keywords: Calophylluminophyllum kernel, phosphatidylcholine, phospholipid, phospholipid characteristic

Enzymatic Interesterification of Fish Oil with Lauric Acid for the Synthesis of Structured Lipid Edy Subroto; Chusnul Hidayat; Supriyadi .
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Structured lipid (SL) containing of medium chain fatty acid (MCFA) at outer position and polyunsaturated fatty acid (PUFA) at sn-2 position has superior dietary and absorption characteristics. The most methods for the enzymatic synthesis of SL were through two steps process, so that it was inefficient. Caprilic acid was usually used as a source of MCFA. In this research, SL was synthesized by enzymatic interesterification between fish oil and lauric acid. The specific lipase from Mucor miehei was used as catalyzed. Factors, such as the incubation time, substrate mole ratio, and reaction temperature were evaluated. The incorporation and the position of lauric acid on glycerol backbone and glyceride profile were determined. The results showed that SL containing of lauric acid at the outer position and PUFA at sn-2 was successfully synthesized, and it was done through one step process. From regiospecific determination, it showed that the position of lauric acid incorporation was only at the sn-1 and sn-3. Only 0.87% of lauric acid was incorporated at the sn-2. The optimum time and temperature of the reaction, and the substrate mole ratio were 12 h, 50?C and 1:10, respectively, in which the incorporation of lauric acid was 62.8% (mol). Glyceride profile was affected by incubation time, substrate mole ratio and reaction temperature. Triglyceride concentration decreased with an increase in the incubation time (> 12 h). In contrast, the diglyceride concentration increased at longer incubation time (> 12 h). Beside, triglyceride concentration increased with an increase in substrate mole ratio to 1:10, but it decreased when mole ratio of substrate was 1:15. At higher temperature (50?C), triglyceride decreased with an increase in the reaction temperature. In summary, the SL was successfully synthesized by the interesterification of fish oil and lauric acid using specific lipase of Mucor miehei.Key words : Interesterification, fish oil, lauric acid, structured lipids, lipase

Optimasi Sintesis Metil Oleat Menggunakan Biokatalis Lipase dari Kecambah Biji Jatropha Curcas L. Chusnul Hidayat; M. Danu P. Kuntoro; Pudji Hastuti; Djajeng Sumangat; Tatang Hidayat
Jurnal Penelitian Pascapanen Pertanian Vol 5, No 2 (2008): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v5n2.2008.1-9

Biji jarak pagar (Jatropha curcas) menghasilkan lipase selama proses perkecambahan sehingga dapat digunakan sebagai sumber lipase yang relatif murah. Lipase ini telah digunakan untuk proses esterifikasi asam oleat dengan methanol. Namun demikian, kondisi optimum proses esterifikasi tersebut belum diketahui. Tujuan penelitian ini adalah untuk menentukan kondisi optimum proses esterifikasi menggunakan metode Response Surface Methodology (RSM). Desain percobaan terdiri dari 3 faktor dan 3 taraf (Box-Behnken). Faktor yang dievaluasi adalah suhu, lama reaksi dan rasio molar substrat. Hasil penelitian menunjukkan bahwa faktor suhu, lama reaksi dan rasio molar substrat berpengaruh signifikan terhadap yieldmetil ester. Faktor yang paling berpengaruh adalah rasio molar substrat. Efek interaksi dari ketiga faktor tidak signifikan terhadap yield metil ester. Kondisi optimum proses esterifikasi adalah suhu reaksi 39,5oC, selama 64,4 menit dengan rasio molar asam oleat dengan methanol 2:2. Jumlah metil ester yang terbentuk adalah 522 µmol. Hasil verifikasi menunjukkan bahwa yield mendekati hasil prediksi dengan RSM. Hal ini menunjukkan bahwa lipase jarak pagar berpotensi sebagai biokatalis pada sintesis metil ester.Optimization on synthesis of methyl oleate using indigenous biocatalyst from Jatropha curcas seedsJatropha seeds produce lipase during. germination. It is useful as lipase resources. Lipase is used for the esterification of oleic acid with methanol. However, the optimum conditions of the process is not yet known. The objectives of the research was to determine the optimum conditions for the synthesis of methyl oleate from oleic acid and methanol using response surface methodology (RSM), and using Box-Behnken type of design with 3 factors. Factors such as molar substrate ratio of oleic acid to methanol, temperature and reaction time were evaluated. The results show that the effect of temperature, reaction time and substrate molar ratio on the yield of methyl oleate were significant. The most significant effect on yield was substrate molar ratio. The interaction effect of the factors on methyl ester yield was not significant. The optimum conditions for methyl oleate synthesis was at temperature of 39,5oC for 64.4 minutes and the molar ratio of oleic acid to methanol of 2:2. The produced methyl oleate was 522 µmol. From the verification data, the yield was not significantly different with the predicted data using RSM. It can also be concluded that the acetone-dried germinated jatropha lipase is a potential biocatalyst for the synthesis of methyl ester.

PENGARUH WAKTU DAN SUHU REAKSI TERHADAP SINTESIS LIPID TERSTRUKTUR DARI MINYAK IKAN DAN ASAM LAURAT Edy Subroto; Chusnul Hidayat; Supriyadi -
Teknotan: Jurnal Industri Teknologi Pertanian Vol 5, No 2 (2011)
Publisher : Fakultas Teknologi Industri Pertanian

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Lipid terstruktur dengan medium chain fatty acid (MCFA) pada posisi luar dan polyunsaturated fatty acid (PUFA) pada posisi sn-2 memiliki nilai gizi dan absorbsi yang sangat baik. Dalam penelitian ini lipid terstruktur disintesis secara langsung melalui interesterifikasi enzimatis antara minyak ikan dan asam laurat. Reaksi dikatalisis oleh lipase spesifik 1,3 dari Mucor miehei. Faktor-faktor seperti waktu inkubasi dan suhu reaksi dipelajari. Selanjutnya tingkat inkorporasi asam laurat dan profil gliserida ditentukan. Hasil penelitian menunjukkan bahwa waktu dan suhu reaksi optimum berturut-turut 12 jam dan 50 oC. Rasio mol optimum minyak ikan dan asam laurat adalah 1:10 dengan dihasilkan inkorporasi laurat mencapai 62,8 mol %. Pada waktu inkubasi yang lama, (lebih dari 12 jam), trigliserida menurun seiring dengan meningkatnya waktu inkubasi, sedangkan digliserida meningkat seiring dengan meningkatnya waktu inkubasi. Pada suhu reaksi di atas 50 oC, trigliserida menurun seiring dengan meningkatnya suhu reaksi. Metode interesterifikasi ini cukup efektif untuk mensintesis lipid terstruktur spesifik. Kata kunci : Interesterifikasi, Minyak ikan, Asam laurat, Lipid terstruktur, Inkorporasi

Karakteristik Whey Limbah Dangke dan Potensinya Sebagai Produk Minuman dengan Menggunakan Lactobacillus acidophilus FNCC 0051 Fatma Fatma; Soeparno Soeparno; Nurliyani Nurliyani; Chusnul Hidayat; Muhammad Taufik
agriTECH Vol 32, No 4 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Dangke whey has not been widely utilized. Dangke whey handling is required for the prevention of environmental pollution, especially in Enrekang. Evaluating the characteristics of dangke whey is the initial step of dangke whey handling. Complete data about the dangke whey would be scientific information for researchers or the public to further the utilization. Nutritional value of dangke whey allows the use of Lactobacillus acidophilus FNCC 0051 to be processed into beverage products. This research objectives were to investigate the characteristics of whey from dangke waste, which were obtained from milk protein separation by using lyophilization of papaya latex, and it also to evaluate the potential of dangke whey as beverage product by using Lactobacillus acidophilus FNCC 0051. A commercial fermented beverages product is used as a comparison, based on the activity of growth/bacteria numbers, lactic acid and pH. Milk was added with enzyme solution (lyophilized latex) on the level of 0.4 to 1% (v/v). The best level was used for the production of the fermented whey beverage products. Whey was mixed with tapioca level of 0, 0.35, 0.7, 1.05, and 1.4%, and was heated by stirring for 5 minutes at temperature of 70oC. The whey was pasteurized at the temperature of 80oC for 30 minutes. The whey was cooled, and inoculated with L.acidophilus at the level of 1, 3, 5, and 7%, and incubated at 37°C for 8, 12, 16, 18, and 24 hours, respectively. The characteristics of whey dangke were as follows: the solid total was 6.95 ± 0.23%, lactic acid was 0.1 ± 0.003%, fat was 0.2 ± 0.05%, protein was 0.63 ± 0.009%, lactose was 5.08 ± 0.009%, pH was 6.31 ± 0.01, and viscocity was 0.19 ± 0.004 poise. Dangke whey is potential as a beverage products with the addition of Lactobacillus acidophilus with quality similar to the commercial fermented beverage after incubated for 16 hours, with the addition of inoculum level of 5% and tapioca level of 0.35% based on the activity of growth, lactic acid and pH. ABSTRAKWhey dangke belum banyak dimanfaatkan. Penanganan whey dangke sangat diperlukan untuk pencegahan pencemaran lingkungan khususnya di Kabupaten Enrekang. Evaluasi karakteristik whey dangke merupakan langkah awal penanganan whey dangke. Data yang lengkap tentang karakteristik whey dangke akan menjadi informasi ilmiah bagi para peneliti ataupun masyarakat untuk pemanfaatan whey dangke lebih lanjut. Nutrisi whey memungkinkan penggunaaan Lactobacillus acidophilus FNCC 0051 untuk diolah menjadi produk minuman. Penelitian ini bertujuan mengetahui karakteristik whey limbah dangke, diperoleh dari pemisahan protein susu dengan menggunakan getah pepaya liofilisasi serta mengetahui potensi whey dangke sebagai produk minuman menggunakan Lactobacillus acidophilus FNCC 0051 dengan menggunakan produk minuman fermentasi komersial sebagai pembanding, berdasarkan aktivitas pertumbuhan/jumlah bakteri, kandungan asam laktat dan pH. Susu ditambahkan larutan enzim (getah liofilisasi) level 0,4 - 1% (v/v), dan level terbaik digunakan untuk pembuatan produk minuman whey fermentasi. Whey dicampur tepung tapioka level 0, 0,35., 0,7., 1,05 dan 1,4% dan dipanaskan sambil diaduk selama 5 menit suhu 70oC. Whey selanjutnya di pasteurisasi suhu 80oC selama 30 menit. Setelah dingin diinokulasi L.acidophilus level 1, 3, 5, dan 7% serta diinkubasi suhu 37oC selama 8, 12, 16, 18 dan 24 jam. Karakteristik whey dangke adalah; total padatan 6,95±0,23%, asam laktat 0,1±0,003%, lemak 0,2±0,05%, protein 0,63± 0,009%, laktosa 5,08 ±0,009%, pH 6,31±0,01 dan viskositas 0,19±0,004 poise. Whey dangke berpotensi sebagai produk minuman dengan penambahan Lactobacillus acidophilus dengan kualitas yang hampir sama dengan produk minuman fermentasi komersial setelah diinkubasi selama 16 jam, penambahan level inokulum 5% dan penambahan level tapioka 0,35% berdasarkan aktivitas pertumbuhan, asam laktat dan pH.

Production and Optimization of Oleic Acid Ethyl Ester Synthesis Using Lipase From Rice Bran (Oryza sativa L.) and Germinated Jatropha Seeds (Jatropha curcas L.) by Response Surface Methodology Indro Prastowo; Chusnul Hidayat; Pramudji Hastuti
Indonesian Journal of Biotechnology Vol 17, No 1 (2012)
Publisher : Universitas Gadjah Mada

Recently, the fatty acid ethyl ester has been synthesized in place of fatty acid methyl ester since ethanol has been more renewable. In this research, oleic acid ethyl ester (OAEE) was synthesized using germinated jatropha seeds (Jatropha curcas.L) and rice bran (Oryza sativa) as source of lipase. The objective of the research was to optimize the synthesis conditions using Response Surface Methodology. Factors, such as crude enzyme concentration, molar ratio of oleic acid to ethanol, and the reaction time, were evaluated. The results show that lipase from germinated jatropha seeds had the hydrolitic and esterifi cation activity about 6.73 U/g and 298.07 U/g, respectively. Lipase from rice bran had the hydrolitic and esterifi cation activity about 10.57 U/g and 324.03 U/g, respectively. The optimum conditions of esterifi cation reaction using germinated jatropha seed lipase as biocatalyst were crude enzyme concentration of 0.31 g/ml, molar ratio of oleic acid to ethanol of 1 : 1.81, and reaction time of 50.9 min. The optimum conditions of esterifi cation reaction using rice bran lipase were crude enzyme concentration of 0.29 g/ml, molar ratio of oleic acid to ethanol of 1 : 2.05, and reaction time of 58.61 min. The obtained amounts of OAEE were 810.77 μmole and 626.92 μmole for lipases from rice bran and germinated jatropha seed, respectively.

Ethanol Fermentation on Mixed Sugars Using Mixed Culture of Two Yeast Strains J. Jasman; Irfan Dwidya Prijambada; Chusnul Hidayat; Donny Widianto
Indonesian Journal of Biotechnology Vol 18, No 2 (2013)
Publisher : Universitas Gadjah Mada

The objective of this study was to evaluate the use of mixed cultures of the recommended yeast strainsfrom a previous study on ethanol fermentation using a substrate mixture consisting of sucrose, glucose, andfructose. There were three mixed (combination) cultures namely OUT7096/OUT7913, OUT7096/OUT7921,and OUT7913/OUT7921. The fermentation medium contained sugar mixture consisting of glucose, fructose,and sucrose with a composition generally close to the composition of sugars in sweet sorghum juice. Overall,fermentation is carried out in two stages. First fermentation was performed using the three mixed culturesto determine the best combination based on the concentration of ethanol produced and the concentration ofresidual sugar. Second fermentation was conducted using the best mixed culture obtained from the fi rst stage.This second stage was intended to describe the pattern of the changes in the concentration of ethanol, sugarsand biomass during the fermentation progresses and to determine some kinetic parameters namely ethanolyield (Yp/s), growth yield (Yx/s) and specifi c growth rate (μ). The results of the fi rst fermentation showed thatthe best mixed culture was OUT7913/OUT7921 and the subsequent fermentation using this culture providethe highest ethanol yield (Yp/s) = 0.47 g.g-1 that was reached at 53rd hour, growth yield (Yx/s) = 0.425 g.g-1, andμ = 0.12 hour-1.Keywords : fermentation, ethanol, mixed culture, mixed sugar

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