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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Penelitian Saintek ILMU KELAUTAN: Indonesian Journal of Marine Sciences Bioma : Berkala Ilmiah Biologi BERKALA FISIKA JURNAL ANATOMI FISIOLOGI SAINS DAN MATEMATIKA Jurnal Natur Indonesia Jurnal Akademika Biologi Prosiding KPSDA Jurnal Bioteknologi & Biosains Indonesia (JBBI) Indonesian Food and Nutrition Progress Biosaintifika: Journal of Biology & Biology Education Berkala Bioteknologi Jurnal Biologi Tropika NICHE Journal of Tropical Biology Buletin Anatomi dan Fisiologi (Bulletin of Anatomy and Physiology) Media Farmasi Indonesia Jurnal Energi Baru dan Terbarukan AGRIC Open Access DRIVERset
Endang Kusdiyantini
Departemen Biologi Fakultas Sains Dan Matematika, Universitas Diponegoro, Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences

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Journal : Indonesian Food and Nutrition Progress

 1 
Pigment Production of Monascus sp. Isolated from Angkak in Semarang Region, Central Java, Indonesia Endang Kusdiyantini; Soni Nugraha; Arina Lunggani
Indonesian Food and Nutrition Progress Vol 14, No 1 (2017)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.24256

Abstract

Angkak (red fungi rice, red yeast rice) is a traditional fermentation by fungi Monascus in a lot of Asia Countries, which is useful as a natural food colorant.  The aim of this research was to obtain pure isolate of red fungus from angkak in Semarang. The growth and the red pigment production of the selected isolate in the different initial medium pH and nitrogen sources were observed. The treatment was done by growing the isolate in PDB (Potato Dextrose Broth) medium at initial pH 3, 5, 7 and 9 and as well as optimization of nitrogen sources with 1% ammonium chloride, 1% ammonium nitrate, and 1% peptone. Analysis of the fungi growth was performed by weighing mycelia biomass using dry weight method and the red pigments were analysis using spectrophotometer at a wavelength (λmax) of 500 nm. The results showed that the highest absorbance value of pigment (0.81) was obtained at pH 7, and the highest value of the cell dry weight was also obtained at pH 7 (1.23 g/L). The results showed that 1% ammonium chloride was the best nitrogen source for absorbance of red pigment production (0.82), but the highest of dry weight (2.56 g/L) was obtained by using medium with 1% ammonium nitrate as a nitrogen source.
Kempong, A Traditional Fermented Food in Karangpucung Kidul village, Linggapura Bumiayu, Central Java: Fermentation Agent and Their Roles Isworo Rukmi; Devia Kusmawati Arfina; Endang Kusdiyantini
Indonesian Food and Nutrition Progress Vol 14, No 1 (2017)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.24257

Abstract

Kempong is a traditional fermented food that is found only in South Karangpucung    Linggapura Bumiayu village, Central Java. It is prepared from palm kernel cake (PKC).  This fermented food is consumed mostly everyday by the people in the village as a side dish or snack. Study on the mold important in the kempong fermentation was done by isolating molds from kempong, PKC, laru and the air of preparation room. Eleven species of molds were successfully isolated from different samples. Among the mold isolates three species came out from kempong product, i.e. R. oryzae, E. chevaliery and A. oryzae. The isolates showed the capability in producing amylase, protease, lipase, and cellulase. Both R. oryzae and A. oryzae indicated as the main fermentation mold in kempong production, because the inoculum laru only contained these two species.
Co-Authors Adde Lolita Putri Adhitya Naufal Pribadhi Afrazak Johansyah Agni Rizqy Berliyanti Agung Suprihadi Ahmad Thontowi Anggraini, Ika Anggraini, Ika Anggrayeni, Yesti Tri Anto Budiharjo Arina Lunggani Arina Tri Lunggani Arina Tri Lunggani Arina Tri Lunggani Atit Kanti Basundari, Sinta Anas Bintoro Rudi Saputro, Bintoro Rudi Budi Raharjo Daniel Pasaribu Devia Kusmawati Arfina Dian Arif Rachman E Hugeng Wandono Elawati, Nunung Eni Elawati, Nunung Eni Enny Yusuf Wachidah Yuniwarti Erma Prihastanti Euis HERMIATI Evi F Simanjuntak Faradila Ayu, Near Putri Galih Pertiwi Akbar Ginting, R Cinta Badia H Hadiyanto Hadi Endrawati Hermin P Kusumaningrum Hermin P. Kusumaningrum Hermin Pancasakti Kusumaningrum Hilmi Fadhli Ihdina Isfara Suteja Ika Anggraini Ika Anggraini Anggraini Indah Sulistyarini Joedoro Sudarsono Khabib Khasan Alfaridhi, Khabib Khasan Kurniawati, Laily Laily Kurniawati Larasati, Ella Dewani Ledy Ginting Maria Sarah Fadillah MG Isworo Rukmi Moi, Maria Yasinta Muhammad Amal Nurhakim, Muhammad Amal Muhammad Nur Muhammad Nur Muhammad Z ainuri Muhammad Zainuri Munifatul Izzati N Nurhayati Naufal, Adhitya Nia Fadlilatul Laily Novi Alvita Pratama Nugrahaini, Dian Laila Nunung Eni Elawati Nurhayati Nurhayati Nurhayati Nurhayati Nurhayati Nurhayati Prayitno, S Feta Avila Prianto, A. Heru Puteri Aryani Rejeki Siti Ferniah Rida Yuliana, Rida Saniha Adini, Saniha Sarjana Parman Soni Nugraha Sri Pujianto, Sri Sri Pujiyanto Suprihadi Suprihadi TATI NURHAYATI Tri Winarni Agustini Triwibowo Yuwono Tyas Rini Saraswati Udi Tarwotjo, Udi Wijanarka Wijanarka Wijanarka, W