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All Journal Jurnal Ilmu Dasar BERKALA SAINSTEK
S. Siswanto
Jurusan Biologi, Fakultas Matematika Dan Ilmu Pengetahuan Alam, Universitas Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Control & Systems Engineering Mathematics Physics

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Journal : BERKALA SAINSTEK

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Aktivitas Antioksidan Kedelai Edamame Hasil Fermentasi Kultur Campuran oleh Rhizopus oligosporus dan Bacillus subtilis Tutus Ervian Ningsih; S. Siswanto; Rudju Winarsa
BERKALA SAINSTEK Vol 6 No 1 (2018)
Publisher : Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bst.v6i1.7556

Abstract

Kedelai edamame mengandung senyawa isoflavon yang berfungsi sebagai antioksidan. Senyawa tersebut berupa senyawa yang berikatan dengan gula melalui ikatan glikosida. Biokonversi senyawa isoflavon glikosida menjadi isoflavon aglikon yang sangat berpotensi tinggi sebagai antioksidan terjadi selama proses fermentasi oleh aktivitas enzim β-glukosidase. Dilaporkan enzim β-glukosidase dihasilkan oleh Rhizopus spp. Selain itu, selama proses fermentasi Bacillus subtilis menghasilkan enzim nattokinase yang juga dapat meningkatkan aktivitas antioksidan. Pada penelitian ini proses fermentasi dilakukan menggunakan inokulum Rhizopus oligosporus, B. subtilis serta campuran keduanya dengan lama fermentasi 24 jam, 48 jam dan 72 jam. Kemudian aktivitas antioksidan diuji menggunakan larutan DPPH (1,1-difenil-2-pikrilhidrazil). Proses fermentasi pada pembuatan tempe edamame dengan inokulum R. oliosporus dan B. subtilis dapat meningkatkan aktivitas antioksidan eksogenous. Aktivitas antioksidan eksogenous tertinggi oleh R. oligosporus sebesar 97% pada fermentasi 72 jam. Kata Kunci: Kedelai edamame, Isoflavon aglikon, DPPH
Growth of Lactobacillus casei FNCC0900 in Media Based Umbi Porang Plant (Amorphophallus muelleri BI.) Fitri Azhari; Rudju Winarsa; Siswanto Siswanto; Kahar Muzakhar; Esti Utarti; Sutoyo Sutoyo; Sattya Arimurti
BERKALA SAINSTEK Vol 9 No 2 (2021)
Publisher : Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bst.v9i2.19034

Abstract

Porang tuber (Amorphophallus muellerii BI.) Is a type of tuber that has a high enough glucomannan content of 67%. Glucomannan is very difficult to digest by humans directly so it takes the role of probiotics. L. casei bacteria FNCC0900 as a probiotic agent capable of utilizing glucomannan as a carbon source for growth. The purpose of this study was to determine the growth pattern and changes in environmental factors, namely the pH value of the probiotic bacteria L. casei FNCC0900 growth medium. The parameters in this study consisted of the highest cell density, generation time and pH value changes in Glucose Yeast Peptone Liquid Media, Porang Boiled Water Media and Porang Flour Liquid Media using the drop plate method which had 4 repeated calculations. Porang Boiled Water Liquid Media has a faster log phase period with a higher cell density than Porang Flour Liquid Media, but the shortest generation time is found in Porang Flour Liquid Media with the highest number of generations. L. casei FNCC0900 bacteria are more able to reduce the pH of Glucose Yeast Peptone Liquid Media compared to porang tuber-based media, so in this case L. casei FNCC0900 can be stated to be able to grow on porang tuber-based media with growth patterns, generation time, cell density and pH value. which varies.
Co-Authors Esti Utarti Fitri Azhari Kahar Muzakhar Sattya Arimurti Sutoyo Sutoyo Tutus Ervian Ningsih Winarsa, Rudju