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OPTIMASI PRODUKSI FRUCTOSYLTRANSFERASE OLEH Aspergillw sp. WNIC Toharisman, Aris; Triantarti, Triantarti; Marantesa, Hendro Santoso
BERITA BIOLOGI Vol 9, No 2 (2008)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Fructo Oligo Saccharides (FOS) are considered as biologically benefit, have been developed recently to be used as functional factors in healthy foods.FOS shows low cariogenicity, nondigestibility and proliferation of bifidobacteria in human intestinal tract and dietary fiberlike action. The aim of this research is to produce FOS from sucrose by using fructocyltransferase (FT-ase) from Aspergillus sp. Research on the production of FOS was the optimization of FT-ase production. Inoculum of selected Aspergillus was added into medium with various composition and incubation conditions. Enzyme solution was mixed with sucrose and incubated at various times, pHs, temperatures and agitations.The best parameter condition was based on the highest FT-ase activity. The results showed that production of FT-ase was affected by fermentation time, pH and incubation temperature. The carbon source tested permitted good growth and enzyme production where sucrose supported rather good enzyme production.It was obvious that enzyme production was not closely correlated with cell growth.The best fructo-oligosaccharide yield (20.53%) was achieved when 20 g/100 ml sucrose was utilized. Yeast extract was good nitrogen source for enzyme production. The best FT-ase activity was achieved when 1.2 g/100 ml yeast extract was utilized. Addition of mineral salt also enhanced enzyme production where 1 g/l magnesium salt gave the best cell growth and enzyme production.

PENGARUH PENAMBAHAN JUMLAH INOKULUM DAN DI-KALIUM HIDROGEN FOSFAT PADA FERMENTASI PRODUKSI DEKSTRAN Triantarti, Triantarti; M, Hendro Santoso
BERITA BIOLOGI Vol 7, No 3 (2004)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Dextran production is conducted by fermentation by using Leuconostoc mesenteriodes wich produces dextransucrase enzyme.Sucrose is converted to dextran by dextransucrase. Sucrose is a main carbon source in dextran fermentation. Hence, sugar cane juice mainly contains sucrose is potential material for dextran fermentation. The effect of inoculum concentration added at the beginning of fermentation of di-potassium hydrogen phosphate concentration in the medium were studied. L.mesenteroides B-512F was used. The results showed that there were no effect on optimum growth and dextran production when the inoculum concentration added at 1% and 5%(w/v). The only difference was inoculum at 1% (w/v) delaying the growth and dextran formation in comparison to the addition of 5%(w/v) inoculum. The optimum growth and dextran production were affected by di-potassium hydrogen phosphate concentration in the medium (0,5, 1,0 and 1,5% w/v).The growth was highest at di-potassium hydrogen phosphate concentration 1,5 % w/v. On the otherhand, dextran production was lower compared to the other treatments.

KAJIAN PENGARUH SEL IMOBIL Arthrobacter NRRL B-3728 TERHADAP AKTIVITAS DAN STABILITAS ENZIM GLUKOSA ISOMERASE Triantarti, Triantarti; M, Hendro Santoso
BERITA BIOLOGI Vol 6, No 3 (2002)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

This project focused on the immobilization of glucose isomerase (GI) from Arthrobacter B-3728. The whole cells immobilization technique using glutaraldehyde and gelatine type B220 was used in this research. The optimum time for harvesting Arthrobacter cells was determined before immobilization.The Arthrobacter cells were harvested after 56-72 h fermentation when the GI activity reaching 0.515-0.603 U/ml broth. The best treatment for cell immobilization was found using 5% gelatine when the GI activity reaching 0,888 U/ g immobilized cells. The optimum pH was not changed (pH 8) but the sensitivity to the pH was changed for immobilized cells compared to the free cells. However, the stability of the immobilized cells was lower compared to the free cells for long isomerization process. Further research are still needed for the development of immobilization technique for Arthrobacter B-3728.

PENGARUH PENAMBAHAN JUMLAH INOKULUM DAN DI-KALIUM HIDROGEN FOSFAT PADA FERMENTASI PRODUKSI DEKSTRAN Triantarti Triantarti; Hendro Santoso M
BERITA BIOLOGI Vol 7, No 3 (2004)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v7i3.1060

Dextran production is conducted by fermentation by using Leuconostoc mesenteriodes wich produces dextransucrase enzyme.Sucrose is converted to dextran by dextransucrase. Sucrose is a main carbon source in dextran fermentation. Hence, sugar cane juice mainly contains sucrose is potential material for dextran fermentation. The effect of inoculum concentration added at the beginning of fermentation of di-potassium hydrogen phosphate concentration in the medium were studied. L.mesenteroides B-512F was used. The results showed that there were no effect on optimum growth and dextran production when the inoculum concentration added at 1% and 5%(w/v). The only difference was inoculum at 1% (w/v) delaying the growth and dextran formation in comparison to the addition of 5%(w/v) inoculum. The optimum growth and dextran production were affected by di-potassium hydrogen phosphate concentration in the medium (0,5, 1,0 and 1,5% w/v).The growth was highest at di-potassium hydrogen phosphate concentration 1,5 % w/v. On the otherhand, dextran production was lower compared to the other treatments.

KAJIAN PENGARUH SEL IMOBIL Arthrobacter NRRL B-3728 TERHADAP AKTIVITAS DAN STABILITAS ENZIM GLUKOSA ISOMERASE Triantarti Triantarti; Hendro Santoso M
BERITA BIOLOGI Vol 6, No 3 (2002)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v6i3.1224

This project focused on the immobilization of glucose isomerase (GI) from Arthrobacter B-3728. The whole cells immobilization technique using glutaraldehyde and gelatine type B220 was used in this research. The optimum time for harvesting Arthrobacter cells was determined before immobilization.The Arthrobacter cells were harvested after 56-72 h fermentation when the GI activity reaching 0.515-0.603 U/ml broth. The best treatment for cell immobilization was found using 5% gelatine when the GI activity reaching 0,888 U/ g immobilized cells. The optimum pH was not changed (pH 8) but the sensitivity to the pH was changed for immobilized cells compared to the free cells. However, the stability of the immobilized cells was lower compared to the free cells for long isomerization process. Further research are still needed for the development of immobilization technique for Arthrobacter B-3728.

Effect of Substituting Pure Sucrose by Sugarcane Juice as Carbon Source on the Fermentation of Dextran Production Triantarti Triantarti; Hendro Santoso M
Jurnal ILMU DASAR Vol 8 No 2 (2007)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (62.682 KB)

Sucrose is a carbon source for dextran fermentation and it is also used as a substrate of dextransucrase enzyme for producing dextran. Sugar cane juice containing sucrose as a main sugar, hence it is potential to be used as a cheap medium for dextran fermentation. This research was conducted to study the dextran fermentation using sugar cane juice as a medium. Two main experiments were done in this research. The first experiment has been carried out to determine the optimum medium composition for dextran fermentation using pure sucrose as a carbon source by variations on type and concentrations of yeast extract and buffering minerals. The second experiment was conducted to determine the effect of substituting pure sucrose in the fermentation medium by sugar cane juice. Fermentation was conducted at static condition, room temperature and 16-20 h fermentation time. The results showed that the optimum conditions for dextran fermentation using pure sucrose were sucrose 20%, yeast extract 0.75% (technical grade yeast extract was able to be used) and K2HPO4 minerals for buffering medium. Dextran production was able to reach 51 mg/g medium. The optimum medium composition and fermentation conditions were used as a control medium. In the second experiment, pure sucrose in the control medium was substituted by sugar cane juice with variations of 0; 50, 75 and 100%. Technical grade yeast extract was still added at 0.75%. The result showed that the higher sugar cane juice concentration the lower dextran production in the fermentation. On the other hand, medium fermentation containing 100% sugar cane juice without yeast extract was able to produce 45 mg dextran/g medium, which was not significantly different to dextran production from control medium. This experiment showed that sugar cane juice was a potential material as a cheap carbon source for dextran fermentation

EFFECT OF STOPPING FERMENTATION OF Leuconostoc mesenteroides ATCC 10830 (8-512F) AT DIFFERENT GROWTH STAGES ON DEXTRAN FORMATION AND MEDIUM VISCOSITY Triantarti Triantarti; J. P. Dufour
Jurnal Kimia Terapan Indonesia Vol 10, No 1-2 (2000)
Publisher : Research Center for Chemistry - LIPI

At the cut end of deteriorated sugar cane stalks, Leuconostocmesenteroides grows, secreting dextransucrase and formingdextran. When biocide is sprayed, bacteria will be killed butdextransucrase might still be active and forming dextran.In this experiment, it was found that when fermentation wasstopped (L. mesenteroi des were killed) this enzyme(dextransucrase) was still able to form high concentration ofdextran. The amount of dextran formed depended on the time offermentation. It also depended on the p H and temperature duringthe incubation which affect the activity and the stability ofdextransucrase. The higher the incubation temperature (20-30°C),the more sensitive dextransucrase activity to the pH changes (PH4.6 - 5.4). The highest dextransucrase stability during a 20 hincubation was found at pH 5,4. The highest activity was foundat 30°C for pH 5.4 while at 25°C the activity was only slightly10IVer than 30°C.Key words: dextran formation, medium viscosity,dextransucrase.

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