IWAN SASKIAWAN
LABORATORIUM MIKROBIOLOGI PANGAN BIDANG MIKROBIOLOGI PUSAT PENELITIAN BIOLOGI LEMBAGA ILMU PENGETAHUAN INDONESIA

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SIFAT FISIKOKIMIA TEPUNG GEMBILI (DIOSCOREA ESCULENTA (LOUR.) BURK.) HASIL FERMENTASI DENGAN PENAMBAHAN INOKULUM BAKTERI SELULOLITIK DAN BAKTERI ASAM LAKTAT Saskiawan, Iwan; Nafiâ??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
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
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 
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 | 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 
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