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All Journal AGRIVITA, Journal of Agricultural Science Biopropal Industri BERITA BIOLOGI JURNAL BIOLOGI INDONESIA
IWAN SASKIAWAN
LABORATORIUM MIKROBIOLOGI PANGAN BIDANG MIKROBIOLOGI PUSAT PENELITIAN BIOLOGI LEMBAGA ILMU PENGETAHUAN INDONESIA
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Industrial & Manufacturing Engineering

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Pengaruh Variasi Konsentrasi Inulin pada Proses Fermentasi oleh L. acidophilus, L. bulgaricus dan S. thermophillus - (The Inulin Variation Concentration Effect in Fermentation Using L. acidophilus, L. bulgaricus and S. thermophilus) Setiarto, Raden Haryo Bimo; Widhyastuti, Nunuk; Saskiawan, Iwan; Safitri, Rina Marita
Biopropal Industri Vol 8, No 1 (2017)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (483.014 KB)

Abstract

Prebiotics are food components that can not enzymatically digested, thus it fermented by probiotic bacteria. Inulin is a prebiotic source that widely used in processed food products such as fermented milk. This study aimed to know the variation concentrations effect of prebiotic inulin on the growth of lactic acid bacteria starter yogurt (Lactobacillus acidophillus, Lactobacillus bulgaricus, Streptococcus thermophillus). The growth of those lactic acid bacteries was determined based on OD (Optical Density), Total Plate Count (TPC), total lactic acid content and pH. Inulin concentration of 0.5% (w/v) increased the growth of those three bacteries. Reductioned of pH value during inulin fermentation indicated the growth of bacteria that produced lactic acid. L.bulgaricus and S.thermophilus growth rate were more sensitive than L.acidophilus in addition of prebiotic inulin concentration. The growth of those bacteries in MRSB medium supplemented inulin decreased pH around 7.00 into below 5.00 due to organic acids formation.Keywords: Fermentation, Inulin, L.acidophilus, L.bulgaricus, S.thermophilusABSTRAKPrebiotik adalah komponen bahan pangan yang tidak dapat dicerna oleh saluran pencernaan secara enzimatis sehingga akan difermentasi oleh bakteri probiotik di usus besar. Inulin merupakan salah satu sumber prebiotik yang banyak dimanfaatkan dalam produk pangan olahan seperti susu fermentasi. Pemberian inulin pada kadar tertentu perlu diketahui untuk mengetahui jumlah optimal yang diperlukan untuk menjaga kesehatan. Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi prebiotik inulin terhadap pertumbuhan bakteri asam laktat starter yogurt (Lactobacillus acidophillus, Lactobacillus bulgaricus dan Streptococcus thermophillus). Pengamatan pertumbuhan L. acidophilus, L. bulgaricus dan S. thermophillus dilakukan dengan beberapa cara antara lain perhitungan total sel dengan menggunakan prinsip turbidimetrik OD (Optical Density),  jumlah total koloni dengan Total Plate Count (TPC), analisis kadar total asam laktat tertitrasi dan pengukuran pH. Konsentrasi inulin 0,5% (b/v) mampu meningkatkan pertumbuhan L. acidophilus, L.bulgaricus dan S. thermophilus secara signifikan dibandingkan perlakuan lainnya. Penurunan nilai pH selama fermentasi inulin mengindikasikan pertumbuhan bakteri penghasil asam laktat. L. acidophilus mengalami fase eksponensial pertumbuhannya mulai dari masa inkubasi jam ke-6 hingga jam ke-24. Sementara itu L. bulgaricus dan S. thermophilus mengalami fase eksponensial pertumbuhannya mulai dari masa inkubasi jam ke-6 hingga jam ke-18. Laju pertumbuhan L. bulgaricus dan S. thermophilus lebih sensitif terhadap penambahan konsentrasi prebiotik inulin jika dibandingkan dengan L. acidophilus. Selama pertumbuhan L. acidophilus, L.bulgaricus dan S. thermophilus dalam media MRSB yang disuplementasi inulin terjadi penurunan nilai pH dari kisaran 7,00 menjadi di bawah 5,00 karena pembentukan asam-asam organik. Kata kunci: Fermentasi, Inulin, L.acidophilus, L.bulgaricus, S.thermophilus
Sifat Fisikokimia Tepung Gembili (Dioscorea esculenta (Lour.) Burk.) Hasil Fermentasi dengan Penambahan Inokulum Bakteri Selulolitik dan Bakteri Asam Laktat Saskiawan, Iwan; Nafi’ah, Maidatun
JURNAL BIOLOGI INDONESIA Vol 10, No 1 (2014): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v10i1.335

Abstract

Gembili is a tuber plant which is usually used as an alternative food source. It containts high carbohydrates andpotentially to be developed into flour. Fermentation of gembili is the method to improve the quality of gembiliflour. The objective of this research was to study the physicochemical properties of fermented gembili flour with theaddition of cellulolytic (BS) and lactic acid bacteria (BAL). There were four treatments, namely naturalfermentation without the addition of neither BS nor BAL, with the addition of BS, with the addition of BAL, andwith the addition of BS and BAL. Fermentation was carried out for three days. Temperature, pH, the number ofbacteria, as well as cellulase and amylase activity were observed every day. The studies of physical properties ofgembili flour were the color, flavor, texture, and yield. Furthermore, the chemical properties included water, ash,carbohydrate, fat, and protein content. Data were analyzed by ANOVA and continued by LSD test at 5%significance level. It showed that the physical properties of flour color in the treatment of BS fermentation werebetter than other treatments. However, the aroma and texture did not show any significant difference. Thechemical properties showed no significant difference among all treatments.Keywords: fermented gembili flour, physicochemical
Penambahan Inokulan Mikroba Selulolitik pada Pengomposan Jerami Padi untuk Media Tanam Jamur Tiram Putih (Pleurotus ostreatus) Saskiawan, Iwan
JURNAL BIOLOGI INDONESIA Vol 11, No 2 (2015): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (730.13 KB) | DOI: 10.14203/jbi.v11i2.2192

Abstract

ABSTRACTRecently, the cultivation of oyster mushroom (Pleurotus ostreatus) has increased enormously because of some reasons. Mushroom growers utilize sawdust,  byproduct of timber industry as main substrate in fruiting body production. Consequently, the availability of sawdust becomes an obstacle during mushroom cultivation. The aim of this study was to evaluate the effetivity of paddy rice straw as an alternative substrate in oyster mushroom cultivation. The paddy rice straw was inoculated with a cellulolytic microbs during composting process. They are Bacillus subtilis, Pseudomonas aeruginosa, Trichoderma harzianum and Aspergillus niger. The result showed that the fastest growing mycelia by fully colonizing 1.1 kg size baglog was obtained when the paddy rice straw was treated with B. subtilis (63.00 days), followed by the treatment with P. aeruginosa (63.67 days), A. niger (65.00 days), T.  harzianum (67.33 days), and negative control (67.33 days) respectively. On the other hand, the treatment of P. aeruginosa gaved the highest production of fruiting body (123.33g) followed by the treatment with B. subtilis (113.33g), A. niger (90.00g), control (83.33g) and T. harzianum (78.33g) per bag log over 2 period of time harvesting.  Keywords : Pleurotus ostreatus, paddy rice straw, compost 
Sintesis Alkil N-asetilglukosamina (Alkil-GlcNAc) dengan Enzim N-asetilheksosaminidase yang diisolasi dari Aspergillus sp. 501 Saskiawan, Iwan; Handayani, Rini
JURNAL BIOLOGI INDONESIA Vol 7, No 1 (2011): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v7i1.3130

Abstract

ABSTRACTEnzymatic Synthesis of Alkyl N-acetylglucosamine (Alkyl-GlcNAc) by Application ofTransglycosylation Activity of ?-N-Acetylhexosaminidase from Aspergillus sp. 501. ?-NAcetylhexosaminidasefrom Aspergillus sp. 501 has transglycosylation and hydrolytic activity.Transglycosylation occur through transfer of N-acetylglucosamine (GlcNAc) which washydrolyzed from p-nitrophenyl-?-N-acetylglucosamine (pNP-GlcNAc) to various alcohols. Thetransglycosylation product was determined by Thin Layer Chromatography and HighPerformance Liquid Chromatography. Using this transglycosylation activity the novelcompound of Alkyl-GlcNAc was synthesized using N-acetylchitotriose as a donor and anethanol as an acceptor.Keywords: Alkyl N-acetylglucosamine, Transglycosylation, ?-N-Acetylhexosaminidase,Aspergillus sp. 501
Pemanfatan Ekstrak Jamur Tiram (Pleurotus spp.) pada Penyimpanan Daging Ayam pada Suhu Ruang (26oC) Saskiawan, Iwan; Sukarminah, Een; Lanti, Indira; Marta, Herlina; Nabila, Putri
JURNAL BIOLOGI INDONESIA Vol 13, No 2 (2017): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v13i2.3402

Abstract

ABSTRACTRecently, food preservation especially for meat is becoming one of the subjects of food technology that is still developed. Organic acids is commonly used for food preservative. Meat is easily destroyed mainly by Staphylococcus aureus and Escherichia coli. Oyster Mushroom (Pleurotus spp.), well known as an edible mushrooms is one of the food resources that have antimicrobial activity. The application of oyster mushroom extracts in chicken meat is done using extract concentrations of 0%, 12.5%, 18.75%, 25%, 31.25% and 37.5% where 12,5% is the MIC to inhibit E. coli and S. aureus. The results showed that the application of brown oyster mushroom extracts with concentration of 31.25% can mantain freshness of chicken meat for 12 hours of storage at room temperature (26oC) with the total number of microbes of 8.6 x 105 cfu/g, the total number of E. coli of 0.3 x 101 cfu/g, the total number of S. aureus of 7.7 x 101 cfu/g. It was appropriate with Indonesian National Standard ( SNI 3924:2009). It required the condition such as no decomposition, pH 5.53, color organoleptic value of 3.42 (fair to good) and texture organoleptic value of 3.53 (fair to good).Keywords : oyster mushroom extract, antimicrobial, chicken meat preserving
OPTIMASI PRODUKSI SERTA ANALISIS AKTIVITAS ANTIOKSIDAN DAN ANTIMIKROBA SENYAWA EKSOPOLISAKARIDA DARI JAMUR TIRAM PUTIH (Pleurotus ostreatus) PADA MEDIA CAIR [Optimization of Exopolysaccharide Production from Pleurotus ostreatus Growth on Liquid Medium and Analysis of Its Antioxidant and Antimicrobial Activity ] Saskiawan, Iwan; Munir, Misbahul; Achmadi, Suminar S
BERITA BIOLOGI Vol 15, No 2 (2016)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2845.341 KB) | DOI: 10.14203/beritabiologi.v15i2.2299

Abstract

Pleurotus ostreatus is well known as an oyster mushroom that is very popular because of its high nutritional value and pharmaceutical component. The aim of this research was to study the antioxidant and antibacterial activity of exopolysaccharides from P. ostreatus grown on liquid medium.The P. ostreatus was grown on Mushroom Complete Medium (MCM) containing various types of Carbon (C) and Nitrogen (N) sources, i.e glucose, lactose, amylose and sucrose as a Carbon sources and yeast extract, polypeptone, NH4Cl, and NH4NO3 as a Nitrogen sources. The results showed that sucrose and yeast extract were the best source of Carbon and Nitrogen that produced 208 and 100 mg/L of exopolysaccharides.  The exopolysaccharide exhibited antimicrobial activity against Bacillus subtilis and Escherichiacoli. However, it did not have antimicrobial activity against Saccharomyces cerevisiae.  In addition, the exopolysaccharide indicated to have an antioxidant activity.
HIDROLISIS KITIN MELALUI FERMENTASI SEMI PADAT UNTUK PRODUKSI N-ASETILGLUKOSAMINA Saskiawan, Iwan; Handayani, Rini
BERITA BIOLOGI Vol 10, No 6 (2011)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (353.249 KB) | DOI: 10.14203/beritabiologi.v10i6.1937

Abstract

N-acetyl-D-glucosamine (GlcNAc), the monomeric unit of polymer chitin has attracted much attention for their therapeutic activity in osteoarthritis.It is mainly produced by acid hydrolysis of chitin which affect the environmental problem because of its acidic wastes.Therefore, it is need to develop the new method for GlcNAc production. The aim of this experiment is to produce GlcNAc by mean of submerged fermentation of chitin. The preliminary study showed that fermentation of chitin by Aspergillus sp.501 produced higher GlcNAc than that of Saccharomyces sp. It was 1.39 ng/ml and 1.07 ng/ml. Then the Aspergillus sp. 501 was used in optimation of GlcNAc production. The effect of pH and nitrogen course such as bacto peptone, yeast extract, amonium sulfat and urea to GlcNAc production was examined. Then the product of GlcNAc was precipited by vacum evapotated and freeze dryed. The results showed that the highest of production GlcNAc of 2.228 ng/mL was obtained on pH 4 of medium solid state fermentation using urea as Nitrogen source at 10 days incubation.
Karakterisasi Kwetiau Beras dengan Penambahan Tepung Tapioka dan Tepung Jamur Tiram Saskiawan, Iwan; Sally, Sally; Kiyati, Warsono El; Widhyastuti, Nunuk
JURNAL BIOLOGI INDONESIA Vol 14, No 2 (2018): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v14i2.3742

Abstract

ABSTRACTKwetiau is an Indonesian noodle which made from  rice flour. It has character of  less chewy and low nutrients. The addition of tapioca in kwetiau is hope to be able to improve the chewy texture. Furthermore the addition of oyster mushroom powder could increase its nutritional values. This study aimed to reveal  the effect of steaming time as well as addition of tapioca, and oyster mushroom powder on physical and chemical characteristics of kwetiau. The concentrations of tapioca and oyster mushroom powder are consecutively 0%, 10%, 20%, 30%, and 0%, 5%, 10%, 15%, with 4, 5, and 6 minutes steaming time. Determination of sensory, texture, cooking loss, testing, color, protein, crude fiber, and dietary fiber testing are conducted in this research. The result showed that there are an influences of steaming time, tapioca and oyster mushroom powder concentration on kwetiau’s physical and chemical characteristic as well as consumer preferences. The selected formulation is the kwetiau with 20% tapioca addition, steamed for 4 minutes, and 10% oyster mushroom powder addition. Keywords: Kwetiau, Oyster Mushroom, Rice Flour, Tapioca 
USE OF GRASS AND SPENT MUSHROOM COMPOST AS A GROWING MEDIUM OF LOCAL TOMATO (Lycopersicon esculentum Miller) SEEDLING IN THE NURSERY Priadi, Dody; Arfani, Agus; Saskiawan, Iwan; Mulyaningsih, Enung Sri
AGRIVITA, Journal of Agricultural Science Vol 38, No 3 (2016): OCTOBER
Publisher : Faculty of Agriculture University of Brawijaya in collaboration with PERAGI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17503/agrivita.v38i3.671

Abstract

The objective of this study was to investigate the response of local tomato (Lycopersicon esculentum Miller) seedlings growth on media containing grass and spent mushroom compost in the nursery. The grass compost (GC) was produced by Research Center for Biotechnology-LIPI. Whereas the spent oyster mushroom (Pleurotus ostreatus) compost (OC) and spent paddy straw mushroom (Volvariella volvacea) compost (PC) were produced by Research Center for Biology-LIPI. Growing media of tomato seedling was a mixture of  top soil (TS), rice husk charcoal (HC), grass compost (GC), spent oyster mushroom compost (OC) and spent paddy straw mushroom compost (PC) in the ratio of 1:1 as follows:  TS+HC, TS+HC+GC, TS+HC+OC and TS+HC+PC. The experiments were arranged in Completely Randomized Design with three replications. Growth parameters observed i.e. seedling growth, dry weight production and leaf indices. Results showed that growing medium containing spent paddy straw mushroom compost was the best to improve seedlings growth in general. However, the lowest specific leaf area (SLA) and leaf area ratio (LAR) indices were obtained by the seedlings on the medium without compost. Correlation analysis showed that highest correlations were recorded for the TS+HC+OC medium. The tomato seedling growth was improved on the media containing compost in general.
SELEKSI DAN KARAKTERISASI MIKROBA LIGNOSELULOLITIK YANG DIISOLASI DARI LIMBAH SERBUK GERGAJI SEBAGAI MEDIA TANAM JAMUR TIRAM (PLEUROTUS OSTREATUS) Setiarto, R Haryo Bimo; Saskiawan, Iwan
BERITA BIOLOGI Vol 12, No 1 (2013)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v12i1.514

Abstract

Spent Mushroom Substrate (SMS) is a composted growing medium that results from the mushroom growing process. The utilization of SMS for biofertilizer or soil conditioner would be an important point in green agriculture. The study revealed the lignocellulolytic activity from 20 isolates of Fungi and 13 isolates of Bacteria which were isolated from sawdust as a spent mushroom substrate of Pleurotus ostreatus. The selected microorganism then would be used as inocullant for the production of biofertilizer using SMS as a main material. The lignocellulolytic system consist of laccase, cellulase and xylanase activity was analyzed. The results shown that among 20 isolates of Fungi, the highest activity of laccase, cellulase, and xylanase was obtained from the isolates 2F1, 2F4 and 2F5. There was (6.153 U, 4.662 U, 3.791U) for laccase, (6.740, 3.711 U, 3.605 U) for cellulase and (6.870 U, 4.673 U, 3.773 U) for xylanase respectively for 2F1, 2F4 and 2F5. Furhtermore, the characterization of the highest lignocellulytic fungi was also conducted. The isolate 2F1 opimally grow in pH 5 at 40oC, isolate 2F4 in pH 9 at 30oC and isolate 2F5 in pH 5 at 30oC. The identification of isolated fungi are in the progress.
Co-Authors Agus Arfani, Agus Dody Priadi Een Sukarminah Enung Sri Mulyaningsih Herlina Marta Indira Lanti Kayaputri Kiyati, Warsono El Kiyati, Warsono El Misbahul Munir Nabila, Putri Nabila, Putri Nafiâ??ah, Maidatun Nafi’ah, Maidatun NUNUK WIDHYASTUTI Raden Haryo Bimo Setiarto, Raden Haryo Bimo Rina Marita Safitri, Rina Marita Rini Handayani Sally, Sally Sally, Sally Setiarto, R Haryo Bimo Suminar S Achmadi