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PURIFICATION AND CHARACTERIZATION OF THE NEWLY THERMOSTABLE PROTEASE PRODUCED BY Brevibacillus thermoruber LII ISOLATED FROM PADANG CERMIN HOTSPRING, INDONESIA Zilda, Dewi Zeswita; Harmayani, Eni; Widada, Jaka; Asmara, Widya; Irianto, Hari Eko; Patantis, Gintung; Fawzya, Yusro Nuri
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 1 (2014): May 2014
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v9i1.91

Abstract

Thermo stability is among of the vital enzyme characteristics for industrial application. Brevibacillus thermoruber LII was obtained as a potential isolate from the previous researchwhich screened the potential thermostable protease producing bacteria from Indonesian hotspring.The newly thermostable protease produced by thermophilic Brevibacillus thermoruber LII hadbeen purified and characterized. It was predicted that the pure enzyme obtained from Brevibacillusthermoruber LII was homo hexameric, having molecular weight of 36 kDa unit protein and itsnative was 215 kDa. In addition, it was also a neutral metalo serine protease according tobiochemical tests that it was totaly inhibited by PMSF (Phenylmethanesulfonyl fluoride) and EDTA(Ethylenediaminetetraacetic acid). It showed optimum activity at pH of 8 and active in acidic buffer(up to pH of 4). All of metal ion in the form of chloride salt (2.5 mM) which were tested on theenzyme enhanced the enzyme activity but Li2+. Ca2+ion increased the activity and the stability ofenzyme against thermal. The enzyme also showed the stability against solvent. The protease LIIhad optimum temperature at 60oC without CaCl 2and 80 – 85oC with addition of 2.5 mM CaCl 2. TheK Mand V maxvalues for the purified protease LII were 27.2 mg/ml or 0.362 – 0.272 M for substrateHammersteinCasein (MM 75–100 kDa) and 261.1 µg/minute/ml, respectively.
Pengaruh Pencucian Daging Lumat Ikan Patin Siam terhadap Karakteristik Dendeng yang Dihasilkan Suryanti, Suryanti; Irianto, Hari Eko; Muljanah, Ijah
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 5, No 1 (2010): Juni 2010
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v5i1.428

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pencucian daging lumat ikan patin siam (Pangasius hypopthalmus) terhadap karakteristik dendeng. Ikan patin siam hidup diberi perlakuan pemberokan selama 24 jam, kemudian dimatikan dengan cara perendaman dalam es selama ± 20 menit. Daging dipisahkan dari tulang dan kulit serta digiling hingga diperoleh daging lumat. Daging lumat diberi perlakuan pencucian satu sampai tiga kali masing-masing dalam air suhu 4-5oC dengan perbandingan 1:5 (b/v), yang dilanjutkan dengan pengepresan. Daging lumat yang diperoleh dari masing-masing perlakuan pencucian kemudian diolah menjadi dendeng dengan mencampurkan bahan tambahan gula putih, garam serta rempah-rempah seperti bawang putih (2%), bawang merah (1,5%), ketumbar (2,5%), asam jawa (3%), lengkuas (2,5%), dan jahe (0,5%). Tahap selanjutnya adalah pencetakan campuran bahan dalam loyang dan dikeringkan dengan sinar matahari selama ±15 jam. Hasil pengamatan menunjukkan bahwa semakin banyak perlakuan pencucian menyebabkan kandungan protein dan karbohidrat semakin kecil, dan sifat tekstur (kekuatan tarik dan elongasi) semakin besar. Dendeng berwana coklat kekuningan dengan rasa dan aroma rempah-rempah, sedangkan tekstur agak kenyal dan tidak mudah sobek. Dendeng dari perlakuan satu sampai tiga kali pencucian memiliki nilai angka lempeng total (ALT) antara <25 x 102 sampai dengan 1,6 x 104 kol/g serta tidak terdapat kapang yang tumbuh.
Fortifikasi Kue Keik menggunakan Bubuk Gracilaria SPP. dan Sargassum Filipendula sebagai Sumber Asam Lemak Omega 3 dan Iodium. Tazwir, Tazwir; Irianto, Hari Eko
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 10, No 3 (2004): JPPI ed pasca panen
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v10i3.377

Abstract

Riset fortifikasi bubuk Gracilaria spp. dan Sargassum filipendula sebagai sumber asam lernak omega‑3 dan iodium ke dalam kue keik (cake) telah dilakukan. Penelitian dilakukan untuk melihat pengaruh jenis rumput laut (Sargassum filipendula dan Gracilaria spp.) serta jumlah penambahan bubuk rumput laut (0,1, 2, 3, 4 dan 5%) terhadap mutu organoleptik (rupa, warna, bau, rasa dan tekstur), kadar asam lemak omega‑3, iodium, dan komposisi proksimatnya. Hasil penelitian menunjukkan bahwa jenis rumput laut tidak memberikan pengaruh yang nyata terhadap kadar abu, protein, lemak, karbohidrat dan iodium kue keik, tetapi berpengaruh nyata terhadap kadar air dan asam lernak omega‑3 kue keik, sedangkan jumlah bubuk rumput laut yang ditambahkan berpengaruh nyata terhadap kadar air, abu, protein, lemak, karbohidrat, iodium dan asam lemak omega‑3 pada kue keik. Kadar asarn lernak ornega‑3 tertinggi diperoleh dari penambahan Gracilaria spp. sebanyak 2% yaitu 0,499 mg/100 g kue keik. Kadar iodium tertinggi diperoleh dari penambahan Gracilaria spp. sebanyak 5% yaitu sebesar 0,191 mg/100g kue keik. Hasil uji organoleptik menunjukkan bahwa kue keik yang disukai oleh panelis berdasarkan warna, bau, rasa dan tekstur dibuat dari formula yang mengandung bubuk Sargassum filipendula 1% atau bubuk Gracilaria spp. 2%.
Fortifikasi Ikan pada Emping Melinjo. Subaryono, Subaryono; Irianto, Hari Eko
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 5 (2003): JPPI ed pasca panen
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v9i5.468

Abstract

           Penelitian pengolahan emping dengan penambahan udang putih (Penaeus merguiensis), teri (Stelophorus spp.) dan kerang darah (Anadara granosa) telah dilakukan. Bentuk penarnbahan yang dilakukan yaitu dalam bentuk utuh dan lumat dengan konsentrasi 10, 20 dan 30% (b/b) terhadap bahan baku. Selanjutnya terhadap produk yang dihasilkan dilakukan analisis organoleptik, kadar air, kadar protein dan daya kembang produk ketika digoreng. Hasil penelitian menunjukkan bahwa penerimaan terbaik diperoleh pada produk dengan penarnbahan udang lurnat sebanyak 20 persen. Penambahan udang ini akan meningkatkan kadar protein produk dari 12,10% menjadi 18,56%. 
CHARACTERISTICS OF KAMABOKO FROM CATFISH (CLARIAS GARIEPINUS) SURIMI PROCESSED WITH CARROT AND BEET ROOT AS FILLER AND NATURAL FOOD COLORANTS Suryaningrum, Theresia Dwi; Irianto, Hari Eko; Ikasari, Diah
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 10, No 3 (2015): December 2015
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (512.94 KB) | DOI: 10.15578/squalen.v10i3.169

Abstract

The objective of the  study was to investigate  the effect of beet root  and carrot as filler and natural food colourant on the  chemical, physical  and sensory properties of kamaboko. Kamaboko from catfish (Clarias gariepinus) surimi was  processed with carrot (Daucus carota) and beet root (Beta vulgaris) at two concentrations (12 and 16%  of surimi weight). Assesment was done on chemical (proximate, pH), physical (folding test, WHC, gel strength and breaking force) properties as well as sensory evaluation. The results showed that kamaboko gel processed using beet root had better performance than kamaboko gel processed using carrot. Kamaboko processed  using beet root has protein content, folding test, water holding capacity, gel strength, breaking force, and sensory characteristics (appearance, colour, odor, texture, and taste)  better than kamaboko processed with carrot.  Increasing concentration of filler only affect on the gel strength and breaking force of kamaboko processed with beet root.  The best characteristic of kamaboko was obtained from kamaboko processed using beet root  with concentration of 12%. However, beet root was not recommended as colourant since the colour was not stable especially when stored at freezer.
Effect of Alginate and Polyethylene Glycol Addition on Physical and Mechanical Characteristics of k-Carrageenan-based Edible Film Giyatmi, Giyatmi; Poetri, Tika Annisa Eka; Irianto, Hari Eko; Fransiska, Dina; Agusman, Agusman
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 15, No 1 (2020): May 2020
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (516.391 KB) | DOI: 10.15578/squalen.v15i1.418

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Waste disposal problems have attracted scientists around the world to explore the use of renewable resources to produce biodegradable films and coatings. Indonesia has diverse renewable resources of biopolymers that originated from seaweeds such as carrageenan, agar, and alginate. Carrageenan is considered as a potential biopolymer for edible film manufacture due to its characteristic range. This study aimed to develop carrageenan-based edible film using alginate and polyethylene glycol as plasticizers. Edible film made from k-carrageenan with the addition of alginate and polyethylene glycol (PEG) as plasticizers was tested for its mechanical properties, water vapor transmission rate (WVTR) and water solubility.  Blending k-carrageenan with alginate (0%, 0.25%, 0.5%, 0.75%, and 1.0% w/v) increased tensile strength, thickness, and water solubility, but reduced elongation at break, WVTR, and moisture content. The addition of PEG (1%, 2%, and 3% w/v) reduced tensile strength and water solubility, but increased elongation at break, thickness, and moisture content. This study recommended that the best carrageenan-based edible film was obtained from a formula using 1% alginate (w/v) and 1% PEG (w/v).
Characteristics of Solid Waste Agar Industries Ifah Munifah; Hari Eko Irianto
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 13, No 3 (2018): December 2018
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v13i3.292

Abstract

Agar processed from red seaweed Gracilaria sp. in Indonesia can be found in the form of sheet and powder. The abundance of cellulose in agar solid waste can be used as an alternative source of carbon for microorganism growth. The purpose of this study was to determine the component of agar solid waste and to characterize the cellulose. The agar solid waste (limbah industri agar-agar, LIA) was undergone physical separation process into agar, fiber cellulose, and celite. The result showed that agar solid waste consisted of 53.53% fiber; 37.33% agar and 8.60% celite. LIA was characterized for its components including ash, lignin, extractive substances, cellulose, hemicellulose, and holocellulose using Technical Association of the Pulp and Paper Industry Method (TAPPI). The TAPPI analysis revealed that solid waste generated from seaweed Gracilaria sp processing had 28.19% cellulose, 38.83% holocellulosa, 10.63% hemicellulose, 8.27% ash, 3.54% insoluble acid ash, 11.23% water, and 1.62% extractives substances. The lignin content of the solid waste was low (2.08%), therefore it has potential to be utilized as biomass (bio fertilizer, alternative carbon source). The components in solid waste of agar was determined using Fourier Transform Infra Red (FTIR). The LIA sample had high content of celite indicated by the absorption peak which appears at wave length 2343.45 cm-1 for the -Si-H bond and at the wave length 772.99 cm-1 for the bond -Si- O-. Infra-red spectra showed that celite still exist in solid waste of agar. The study indicated that there was still a large amount of cellulose in the solid waste of agar. Keywords: solid waste, cellulose, agar, lignin, celite
MODEL MANAJEMEN RANTAI PASOK INDUSTRI PERIKANAN TANGKAP BERKELANJUTAN DI PROPINSI MALUKU (The Ideal Model of Supply Chain Management of Sustainability Industrial Capture fisheries in Maluku Province) Siti Chairiyah Batubara; M. Syamsul Maarif; . Marimin; Hari Eko Irianto
Marine Fisheries : Journal of Marine Fisheries Technology and Management Vol. 8 No. 2 (2017): Marine Fisheries: Jurnal Teknologi dan Manajemen Perikanan Laut
Publisher : Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (732.559 KB) | DOI: 10.29244/jmf.8.2.137-148

Abstract

ABSTRACTDesigning and managing Industrial capture fisheries Supply Chain is complex and its faces socially bound uncertainties such as poor collaboration, communication and information sharing. Such complexity cannot be reduced through quantitative supply chain design and management techniques.  The aim of this study was design an industrial capture fisheries supply chain in Maluku Province using Soft System Methodology. Multi Dimensional Scaling (MDS)and SCOR was applied in analyzing situational conditions related to the sustainability and performance of industrial capture fisheries. Analysis on capture fisheries shows in less sustainable category (43.91)and  the performance of both fishermen and company indicate an excellent and good grade. SSM analysis generated root definitions: Ministry of Marine Fisheries, Department of Marine, regional institution and stakeholder of the supply chain (O) realize the sustainable fishing industry and implementation of reliable activities in the fisheries sector and competitive globally (W) which integrates all the units along supply chain and coordinate the flow of materials, information and finance ranging from such aspects : production, downstream industries (handling and processing), up to marketing (T) of the Fishermen, industries processing (C) on the entire supply chain through  effective and efficient mechanism (E) as well as coordination both center and regional institution (A) related to quality and standardization of fishery products, distribution, infrastructure, data and information on fisheries (T)". The supply chain management of sustainable fishing industry model was developed by 20 activties. Improvement of Industrial capture fisheries supply chain in Maluku Province can be reached by doing activities within relevant system.Keywords: industrial capture fisheries, Multi Dimensional Scalling, SCOR, supply chain, SSM ABSTRAKMerancang manajemen rantai pasok industri perikanan tangkap merupakan hal yang kompleks. Penelitian ini bertujuan mendisain model manajemen rantai pasok industri perikanan tangkap yang ideal di Propinsi Maluku. Soft System Methodology (SSM) digunakan sebagai pendekatan kajian yang didukung oleh Multi Dimensional Scalling (MDS) untuk mengukur keberlanjutan industri perikanan tangkap dan Supply Chain Operation Reference(SCOR) untuk menganalisis kinerja industri perikanan tangkap.  Hasil penelitian menunjukkan bahwa keberlanjutan industri perikanan tangkap berada pada kategori kurang berkelanjutan dan kinerjanelayan dan perusahaan berada pada kategori sangat baik dan baik. Analisis SSM menghasilkan root definition “Kementerian Kelautan Perikanan, Dinas Kelautan, PEMDA dan pelaku rantai pasok (O) mewujudkan industri perikanan tangkap yang berkelanjutan dan terselenggaranya aktivitas  di sektor perikanan yang andal dan mempunyai daya saing secara global (W) yang mengintegrasikan  semua unit dalam rantai pasok dan mengkoordinasikan  aliran material, informasi dan keuangan mulai dari aspek produksi, industri hilir (handling dan processing), hingga ke pemasaran (T) dari para Nelayan, industri-industri pengolah (C) pada seluruh rantai pasok  melalui mekanisme yang efektif dan efisien (E) serta koordinasi kelembagaan pusat dan daerah (A) terkait mutu dan standardisasi produk perikanan, distribusi, sarana prasarana, infrasrtuktur serta data dan informasi perikanan (T)”. Model manajemen rantai pasok industri perikanan tangkap di Propinsi Maluku dibangun atas 20 aktivitas. Perbaikan rantai pasok industri perikanan tangkap dapat dicapai dengan melakukan aktivitas-aktivitas dalam model konseptual yang dibangun.Kata kunci:  industri perikanan tangkap, Multi Dimensional Scalling, SCOR, rantai pasok,SSM
SCREENING OF THERMOSTABLE PROTEASE PRODUCING MICROORGANISMS ISOLATED FROM INDONESIAN HOTSPRING Dewi Seswita Zilda; Eni Harmayani; Jaka Widada; Widya Asmara; Hari Eko Irianto; Gintung Patantis; Yusro Nuri Fawzya
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 7, No 3 (2012): December 2012
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v7i3.5

Abstract

Although many proteases had been studied and characterized, only a few of them are commercially available.  Protease thermostability is one of the crucial properties for industrialapplication. This research aimed to isolate and to screen the potential isolate which produce thermostable protease. There were 6 isolates (BII-1, BII-2, BII-3, BII-4, BII-6 and LII), isolated using solid Minimal Synthetic Medium (MSM) supplemented with 1.5% skim milk, that have, protease activity. Based on the 16S-rRNA gene sequencing analysis, isolates BII-1, BII-2 and BII- 6 were identified as Bacillus licheniformis, isolates BII-3 and BII-4 were identified as Bacillus subtilis, while isolate LII was identified as Brevibacillus thermoruber. Three isolates (BII-6, BII-4 and LII) were then further investigated for the second screening step using liquid MSM supplemented with 1% skim milk. The isolates (BII-6, BII-4 and LII) optimally produced protease when they were cultivated at 35, 30 and 50o C respectively after 22 h of incubation. Protease produced by BII-6, BII-4 and LII had optimum temperature  of 65, 60 and 85o C, optimum pH at 7-8, 8 and 9 and stable up to 100 min at 55, 60 and 75o C respectively.
Biodiversity of Cellulolytic Bacteria Isolated from the Solid Wastes of Agar Seaweed Processing Industry Ifah Munifah; Titi Candra Sunarti; Hari Eko Irianto; Anja Meryandini
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 10, No 3 (2015): December 2015
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v10i3.129

Abstract

Agar is polysaccharide extracted from the seaweed Gracilaria sp. It is commonly used for food, medical, pharmaceutical and biotechnology industries. The red seaweed Gracilaria verrucosa is the most common material used for the extraction of agar, processed into sheet and powder. A total of 7169 tons solid waste is produced from the agar industry in Indonesia which can further result in 4301.4 tons per year of cellulose. However, solid wastes from agar seaweed processing industry have not been managed and used optimally, and therefore seaweed solid wastes can be used as one of alternative source of cellulose and cellulolytic bacteria. In this research, we reported the isolation of cellulose-producing bacteria from seaweed processing industry wastes using specific media 1 % LIA (Limbah Industri Agar, waste of seaweed processing industry). Sequencing and subsequent phylogenetic analysis of the 16S rRNA genes amplified from the obtained 7 isolates identified them as Serratia marcescens, Chryseobacterium indovlogenes, Bacillus pumilus, Bacillus cereus, Strenatrophomonas maltophila, and Pseudomonas aeruginosa.