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NUNUK WIDHYASTUTI
LABORATORIUM MIKROBIOLOGI PANGAN BIDANG MIKROBIOLOGI PUSAT PENELITIAN BIOLOGI LEMBAGA ILMU PENGETAHUAN INDONESIA
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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
PENURUNAN KADAR TANIN DAN ASAM FITAT PADA TEPUNG SORGUM MELALUI FERMENTASI Rhizopus oligosporus, Lactobacillus plantarum dan Saccharomyces cerevisiae [Reduction of Tannin and Phytic Acid on Sorghum Flour by using Fermentation of Rhizopus oligosporus, Lactobacillus plantarum and Saccharomyces cerevisiae] Setiarto, Raden Haryo Bimo; Widhyastuti, Nunuk
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 (3106.816 KB) | DOI: 10.14203/beritabiologi.v15i2.2295

Abstract

Problems in using sorghum flour as food material was the presence of tannin and phytic acid that can reduce nutritition quality of sorghum flour. This study aimed to analyze the influence of Rhizopus oligosporus, Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on the reduction levels of tannin and phytic acid in sorghum flour. Production of sorghum flour was done by four treatments in triplo i.e control (without fermentation), liquid fermentation (with L. plantarum and S. cerevisiae), solid fermentation (with R. oligosporus), mixture of solid and liquid fermentation (with R. oligosporus, L . plantarum and S. cerevisiae). Analysis levels of tannin and phytic acid in sorghum flour fermentation was performed by using spectrophotometry technique. The results showed that the fermentation process was able to reduce levels of tannin from 29.13 to 33.69% and phytic acid levels from 13.36% to 44.65% on sorghum flour. The highest reduction levels of tannin and phytic acid was produced in mixture of solid and liquid fermentation 33.69% and 44.65% respectively. Reduction levels of tannin and phytic acid can be caused of tannase and phytase enzyme which produced by the microbes during the fermentation processes.   
PERBAIKAN MUTU TEPUNG SINGKONG MELALUI TEKNOLOGI FERMENTASI UNTUK MENGHASllKAN TEPUNG MOCAF ., Husniati; Widhyastuti, Nunuk
Jurnal Riset Industri Vol 7, No 1 (2013): Peningkatan Nilai Tambah Komoditi Argo
Publisher : Badan Penelitian dan Pengembangan Industri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (9059.296 KB)

Abstract

Singkong adalah salah satu sumber karbohidrat yang cukup populer di Indonesia dan saat ini produksinya meningkat  dari tahun  ke tahun  untuk memenuhi kebutuhan  industri. Tujuan penelitian  ini adalah  untuk memodifikasi tepung singkong sebagai upaya untuk memperbaiki mutu dengan   cara fermentasi singkong menggunakan bakteri asam laktat/BAL, bakteri selulolitik, dan khamir. Singkong diperlakukan dalam variasi formulasi  fermentasi  dan  kondisi  waktu  perendaman dalam  medium.  Perbaikan  mutu  tepung  singkong ditunjukkan oleh fermentasi 1 kg cassava selama 1 hari dengan penambahan 12 mL 3,125 x 108 kolonilmL BAL (bakteri asam laktat), 100 mL 0,8 x 106 koloni/mL bakteri selulolitik/CB, dan 1 g khamir komersial pada suhu kamar berkisar 27-30°C.Kualitas tepung mocaf dievaluasi berdasarkan derajat putih, viskositas dan kelarutan yang dibandingkan dengan tepung singkong tanpa fermentasi. Hasil penelitian diperoleh peningkatan derajat putih (85,4%), viskositas (310 BU), penurunan swelling power, dan peningkatan kelarutan pada suhu tinggi dengan persen solubilitas pada suhu 80-90 °C        bekisar 2,57-6,42%. Kata kunci: bakteri asam laktat/BAL,bakteri selulolitik, cassava, tepung modifikasi cassava, dan khamir.
PERBAIKAN MUTU TEPUNG SINGKONG MELALUI TEKNOLOGI FERMENTASI UNTUK MENGHASllKAN TEPUNG MOCAF ., Husniati; Widhyastuti, Nunuk
Jurnal Riset Industri Vol 7, No 1 (2013): Peningkatan Nilai Tambah Komoditi Argo
Publisher : Badan Penelitian dan Pengembangan Industri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (9059.296 KB)

Abstract

Singkong adalah salah satu sumber karbohidrat yang cukup populer di Indonesia dan saat ini produksinya meningkat  dari tahun  ke tahun  untuk memenuhi kebutuhan  industri. Tujuan penelitian  ini adalah  untuk memodifikasi tepung singkong sebagai upaya untuk memperbaiki mutu dengan   cara fermentasi singkong menggunakan bakteri asam laktat/BAL, bakteri selulolitik, dan khamir. Singkong diperlakukan dalam variasi formulasi  fermentasi  dan  kondisi  waktu  perendaman dalam  medium.  Perbaikan  mutu  tepung  singkong ditunjukkan oleh fermentasi 1 kg cassava selama 1 hari dengan penambahan 12 mL 3,125 x 108 kolonilmL BAL (bakteri asam laktat), 100 mL 0,8 x 106 koloni/mL bakteri selulolitik/CB, dan 1 g khamir komersial pada suhu kamar berkisar 27-30°C.Kualitas tepung mocaf dievaluasi berdasarkan derajat putih, viskositas dan kelarutan yang dibandingkan dengan tepung singkong tanpa fermentasi. Hasil penelitian diperoleh peningkatan derajat putih (85,4%), viskositas (310 BU), penurunan swelling power, dan peningkatan kelarutan pada suhu tinggi dengan persen solubilitas pada suhu 80-90 °C        bekisar 2,57-6,42%. Kata kunci: bakteri asam laktat/BAL,bakteri selulolitik, cassava, tepung modifikasi cassava, dan khamir.
PRODUKSI KITINASE EKSTRASELULER Aspergillus rugulosus 501 SECARA OPTIMAL PADA MEDIA CAIR Widhyastuti, Nunuk
BERITA BIOLOGI Vol 8, No 6 (2007)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (407.982 KB) | DOI: 10.14203/beritabiologi.v8i6.839

Abstract

Chitinases hydrolyzing chitin are produced by various organisms and their physiological functions depend on their sources.Chitinases and its hydrolysis products have a broad range of applications. Increasing commercial interest in chitinase and its products has led to the need of inexpensive, reliable sources of active and stable chitinase preparations.The activity of chitinase produced by Aspergillus rugulosus 501 in liquid culture and the parameters that controlled the enzyme synthesis were studied to find optimal conditions for the enzyme production. Hydrolysis products of chitinase were detected by Reissig method. The results showed that fungal chitinase activity in media containing organic nitrogen and phosphate was higher than that in media containing trace element, organic and anorganic nitrogen but lack of phosphate. The maximum enzyme activity reached in the second day incubation.Chitinase production was affected by the initial pH of media, chitin consentration and source of nitrogen, while the consentrasion of inoculum used in this study did not affect enzyme production. High enzyme activity was found in media with initial pH 5.0-6.5. When using different consentration of colloidal chitin, chitinase activities were also found high in concentration from 0.75% tol .5%. The organic nitrogen sources gave the better results compared to the anorganic ones.
ISOLASI, SELEKSI DAN OPTTMASI PRODUKSI PROTEASE DARIBEBERAPAISOLAT BAKTERI Naiola, Elidar; Widhyastuti, Nunuk
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 | Full PDF (355.092 KB) | DOI: 10.14203/beritabiologi.v6i3.1219

Abstract

Thirty-seven out of sixty-one bacterial isolates from various sources of samples were screened for protease production. The isolate of ISO PL3 could produce the highest enzyme activity, and it was used as a standard bacterial strain in this observation. For any reason,we implemented ISO PL2 to study the optimum condition for producing bacterial protease. Result shows that the maximum protease activity was obtained in a medium containing 100 gram of rice brand in a liter tofu liquid waste. The optimum for incubation was 4- 6 days (agitation of 130 rpm at room temperature) and pH 5.0 - 6.0. After cultivating on this liquid medium, the maximum protease activity of the 2 ISO PL3 was 113,52 x 10 U/ml. From the studies on morphological and physiological characterization, it was indicated that ISO PL3 resemble with the species Bacillus macerans.
Formulasi Pasta Buah Merah (Pandanus conoideus Lamk) dan Tepung Ubi Jalar Mikmak (Ipomea batatas L) Lokal Wamena Untuk Produksi Saus Buah Merah Pedas Widhyastuti, Nunuk; Setiarto, Raden Haryo Bimo; Agustin, Nety; Rahmawati, Rahmawati; Wawo, Albert Husein
Jurnal Aplikasi Teknologi Pangan IN PRESS
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.2529

Abstract

Red fruit (Pandanus conoideus Lamk) and sweet potatoes (Ipomea batatas L) is the endemic plant that grows in the plains of Wamena, Papua. Availability is quite abundant and it has not been utilized to the maximum, so that required further processing to increase its economic value. This study aims to determine the best formulation between red fruit paste and sweet potato flour to obtain spicy red fruit sauce product with good nutritional quality and organoleptic properties. The formulation of red fruit paste and sweet potato flour was done with six levels ie A1 (100%: 0%), A2 (95%: 5%), A3 (85%: 15%), A5 (80%: 20%), and A6 (75%: 25%). The quality of red spicy fruit sauce tested is physical quality (viscosity), chemical quality (total dissolved solids and pH value), and organoleptic quality (hedonic test and hedonic quality with color, taste, aroma and consistency parameters). Based on the results of the research, the best formulation was found in A2 treatment with the ratio of red fruit paste and sweet potato flour (95%: 5%). The product of spicy red fruit sauce produced is in conformity with Standard National Indonesian (SNI) as reference SNI 01-2976-2006 about chili sauce quality requirement on total parameters of soluble solids, total bacteria, total mold, flavor, and taste.
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 
Karakterisasi Enzim Komersial Siklodekstrin Glukanotransferase Naiola, Elidar; Widhyastuti, Nunuk
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 2 (2008): June 2008
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (115.944 KB) | DOI: 10.24002/biota.v13i2.2676

Abstract

The objective of this study is to investigate the characteristic of commercial enzyme Cyclodextrin Glucanotrasferase (CGTase) from Bacillus macerans. The CGTase was purified by dialysis, gel fitration and ion exchange chromatography. Study on Characterization of the enzyme showed that the hydrolytic activity of CGTase was 480 U/mg, the optimum tempetature and pH for enzyme reaction were 450C to 550C and pH 5.0 to 8.0, respectively. The CGTase was relatively stable after heating at 550C for 10 minutes, and maintained its activity at the pH 5.0 to 9.0. The enzyme activity was inhibited by the presence of 1 mM metal ions and cause CGTase lost approximately 40% of its activity. Among the metal ions it was found that Cu2+ was the strongest inhibitor, with presence of 1mM Cu2+ the residual activity of CGTase was 24.4%. Results of purification showed that Specific activities of the enzyme during purification were 269 U/mg (crude enzyme); 955 U/mg (dialysis); 481 U/mg (gel fitrations); and 544 U/mg (ion exchange chromatography).
AKTIVITAS AMILASE BAKTERI YANG DIISOLASI DARI SUMBER AIR PANAS CISEENG BOGOR Amri, Erismar; Widhyastuti, Nunuk; Artika, I Made
Sainstek : Jurnal Sains dan Teknologi Vol 2, No 1 (2010)
Publisher : IAIN Batusangkar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1165.817 KB) | DOI: 10.31958/js.v2i1.6

Abstract

This research was aimed at studying the activities of amylase produced by isolate bacteria which were isolated from hot water resource, Ciseeng Bogor. Four among the nine isolate bacteria grown on NA media showed the activities of amylase. The character of Amylase was analyzed in 2 isolates, A1 and A3. Isolate A1 was optimally active at pH 3, 55 C, meanwhile isolate A3 was optimally active at pH 4, 50 C. The amylase resulted from either isolate A1 or isolate A3 was acid amylase. Both of the isolates were relatively stable at pH acid, whereas the amylase resulted from A3 was not stable on pemanasan in 30 minutes, and the amylase from A1 increased after being incubated at more than 60 C in 30 minutes. In conclusion, isolate A1 identified as Bacillus Coagulans indicated the optimal activities when it was grown at pH 6 and at the 14th hour of incubation.Key words: amylase, isolation, enzyme           
Co-Authors ., Husniati Agustin, Nety Erismar Amri I MADE ARTIKA IWAN SASKIAWAN Kiyati, Warsono El Kiyati, Warsono El Naiola, Elidar Naiola, Elidar Raden Haryo Bimo Setiarto, Raden Haryo Bimo Rahmawati, Rahmawati Rina Marita Safitri, Rina Marita Sally, Sally Sally, Sally Wawo, Albert Husein