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All Journal Joglo Indonesian Journal of Agricultural Research Journal of Applied Food Technology
Kapti Rahayu Kuswanto
Faculty of Agricultural Technology Universitas Gadjah Mada Yogyakarta
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Environmental Science Social Sciences Veterinary Other

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SELECTION AND IMMOBILIZATION OF ISOLATED ACETIC ACID BACTERIA ON THE EFFICIENCY OF PRODUCING ACID IN INDONESIA Kuswanto, Kapti Rahayu; Djokorijanto, Sri Luwihana; Lino, Hisakazu -
Joglo Vol 26, No 1 (2013): Joglo
Publisher : Joglo

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Abstract

Screening of AAB(Acetic acid bacteria) isolates from cane sugar juice in Indonesia for acid and alcohol tolerance was performed. Among the isolates tested, strain INT-7 was observed to grow to as high as 9% acetic acid and 15% alcohol. Based on the screening study, INT-7 is belong to Acetobacter pasteurianus were chosen for vinegar fermentation. The pure culture of strain INT-7 on unpasteurized coconut sap was found to have high acidity (5.42%) compared to pasteurized sap (3.42%). Strain INT-7 exhibited higher acid production of 62.7g/L in 5% ethanol under static condition compared to reference strains JCM 7640 Acetobacter aceti and JCM 7641 A. pasteurianus with 52.3g/L and 30.8g/L acid, respectively. On other study, results revealed the efficiency (2X) of using fermentor for acid formation compared to samples fermented with shaking. In addition, the crude metabolites of INT-7 suggest inhibitory effect against the growth of E.coli and Salmonella sp. but not against S. aureus, while strain of INT-17 metabolites inhibited the growth of all pathogenic bacteria tested. The immobilization of A.pasteurianus strain INT-7 for improving the ethanol resistance was done in the alginate gel. The result showed that optimum condition of A. pasteurianus INT-7 cell entrapped (107CFU/mL) on 3% alginate and the ratio of cell number and alginate solution was 1:3 v/v. The optimum condition of acetic acid fermentation by immobilized cells were initial pH 6.0, ethanol concentration 7.5% (v/v), temperature at 30o C for 7 days produced acetic acid (35.81 g/L) is higher than free cells (16.29 g/L). The efficiency of fermentation by immobilized cells and free cells were 36.73% and 16.71%, respectively.   Keywords: Acetic acid bacteria, selection, immobilization, producing higher acid.
Isolation and Identification of Osmophilic Yeast from unripe Jackfruit (Artocarpus heterophyllus Lamk.) Suhartatik, Nanik; Nurjanah, Mimin; Kuswanto, Kapti Rahayu
Indonesian Journal of Agricultural Research Vol. 1 No. 3 (2018): InJAR, Vol. 1, No. 3, November 2018
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (890.54 KB) | DOI: 10.32734/injar.v1i3.507

Abstract

Osmophilic yeast are microbes that are able to live on media with high sugar concentrations. Some types of osmophilic yeast can break down organic compounds, for example, starch. This research was aimed to isolate and identify existing osmophilic yeast in unripe jackfruits. In this research, the unripe jackfruit was left rotting and 2.5 g of the sample were taken to be solved in 25 ml 0.85% NaCl and diluted. The GYP (glucose-yeast-peptone) agar medium with the glucose concentration of 30–50% was suitable for osmophilic yeast growth. Isolate purification was performed using the streaking method from single colony. Isolates were identified based on physiological and morphological characteristics. The physiological characterization were carried out by running sugar assimilation test on the tool kit API 20C AUX, while the morphological characterization was carried out by performing macroscopic and microscopic observations. Four isolates were assumed to be Candida lambica, 3 isolates were assumed to be Candida rugosa and two isolates were assumed to be Geotrichum candidum. It was found out that 44.4% of yeast in the unripe jackfruit were Candida lambica, 33.3% was Candida rugosa and 22.2% was Geotrichum candidum. Candida lambica was the most common osmophilic yeast found in the jackfruit.
Antioxidant Activity of Sprouting Mungbean (Vigna radiata) Variety VIMA-1 Puyanda, Irvia Resti; Kuswanto, Kapti Rahayu; Margareta, Laurensia Atha; Anggraini, Metha Putri Agustyn
Journal of Applied Food Technology Vol 9, No 1 (2022)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.9221

Abstract

The  objectives  of  this  work  were  to  investigate  the  influence  of  germination times (24, 48, 72, 96, and 120 hours) and conditions (light and dark conditions) on the antioxidant activity and total phenolic compounds in mungbean sprout. Antioxidant  activity and  total  phenolic  content  were  analyzed  using  in  vitro methods,  with  the  antioxidant  activity  assessed  using  ABTS  and  DPPH methods. We observed a significant increase (p < 0.05)  in antioxidant activity using  the  ABTS  method,  which  decreased  after  48  hours  of  germination.  In contrast, the DPPH method showed a significant decrease (p < 0.05) followed by an increase in antioxidant activity after 48 hours of germination. Meanwhile, germination up to 48 hours significantly reduced (p < 0.05) the total phenoliccontent in both conditions, while against that time, it increased significantly (p <  0.05)  up  to  96  hours.  The  effects  of  germination  time  and  conditions  were significant (p < 0.05) for both antioxidant activities and total phenolic content. Generally,  germination  under  dark  conditions  resulted  in  lower  antioxidant activities and total phenolic content during the germination process
Co-Authors Anggraini, Metha Putri Agustyn Hisakazu - Lino Margareta, Laurensia Atha Nanik Suhartatik Nurjanah, Mimin Puyanda, Irvia Resti Sri Luwihana Djokorijanto