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All Journal JURNAL SAINS DAN TEKNOLOGI INDONESIA JURNAL TEKNOLOGI LINGKUNGAN Jurnal Rekavasi
Netty Widyastuti
Pusat Pengkajian dan Penerapan Teknologi Bioindustri Badan Pengkajian dan Penerapan Teknologi Jakarta
Computer Science & IT Education Engineering Environmental Science Industrial & Manufacturing Engineering

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Analisis Produktivitas pada Proses Penyepuhan dengan Metode Green Productivity Widyastuti, Netty; Parwati, Cyrilla Indri; Asih, Endang Widuri
Jurnal Rekavasi Vol 2, No 1 (2014)
Publisher : Jurnal Rekavasi

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Abstract

Industri penyepuhan perak memiliki potensi pencemaran limbah yang cukup tinggi. Limbah yang dihasilkan berupa limbah cair dan limbah padat, sisa penyepuhan. Usaha penyepuhan perak milik H. Slamet Mulyono belum memiliki pengolahan limbah, limbah yang dihasilkan tersebut dibuang langsung ke dalam septic tank. Usaha pengelolaan lingkungan perlu dilakukan dengan cara reduksi limbah (waste reduction) dengan metode green productivity, sehingga diharapkan dapat berpengaruh terhadap perbaikan kondisi lingkungan dan meningkatkan produktivitas perusahaan.Adanya pencemaran pada perusahaan dengan jumlah limbah yang berlebih dan berpotensi diidentifikasi untuk dilakukan waste reduction. Pengukuran kinerja lingkungan dilakukan melalui EPI (Environmental Performance Indicator); selain itu, pengukuran produktivitas juga dilakukan. Alternatif perbaikan dirumuskan dandipilih berdasarkan analisa finansial, estimasi kontribusi alternatif terhadap produktivitas dan estimasi kontribusi terhadap tingkat EPI. Langkah selanjutnya, rencana implementasi disusun dari alterternatif terpilih.Alternatif solusi yang terpilih untuk meminimalisir limbah dan meningkatkan produktvitas adalah pengolahan limbah dengan teknik koagulasi. Nilai keuntungan investasi dihitung dengan NPV yang sebesar Rp 53.789.550,72 selama lima tahun. Alternatif ini dapat memberikan kontribusi terhadap peningkatan produktivitassebesar 1,25% serta berkontribusi terhadap perbaikan kualitas lingkungan melalui penurunan jumlah limbah cair 56.160 L/tahun dengan peningkatan indeks EPI sebesar 759,57.Kata kunci: produktivitas, waste reduction, EPI, green productivity
Ekstraksi Beta-Glukan Jamur Merang (Volvaria volvaceae) Widyastuti, Netty; Giarni, Reni; -, Donowati
Jurnal Sains dan Teknologi Indonesia Vol. 16 No. 1 (2014)
Publisher : Badan Pengkajian dan Penerapan Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (741.325 KB) | DOI: 10.29122/jsti.v16i1.3405

Abstract

Beta glucan is a homopolymer of glucose are bound by ties of beta- (1,3) and beta - (1,6) glucosidal and is known as an immunomodulator. Beta glucan there is water soluble and alkali soluble. Some beta glucan has been isolated from fungi Basidiomycota. The aim of this study is to get beta glucan extract water-soluble and alkali-soluble from the straw mushroom (Volvaria volvacea). Results of analysis of beta glucan extract water soluble or alkali soluble, beta glucan showed the compounds characterized by FTIR group (Fourie Transform Infra Red) in the presence of an absorption band at wave number 896.90 cm -1(beta glucan standard Sigma), 893.04 cm -1 (beta glucan water soluble) and 893.04 cm -1(beta glucan alkali soluble).Beta glukan merupakan homopolimer glukosa yang diikat melalui ikatan beta-(1,3) dan beta –(1,6) glucosidal dan dikenal sebagai imunomodulator. Beta glukan ada yang larut dalam air dan larut alkali. Beberapa beta glukan telah berhasil diisolasi dari jamur Basidiomycota. Tujuan dari penelitian ini adalah mendapatkan ekstrak beta glukan yang larut dalam air dan yang larut alkali dari jamur Volvaria volvacea. Hasil analisa ekstrak beta glukan yang larut air ataupun larut alkali menunjukkan adanya senyawa beta glukan yang dicirikan dengan gugus FTIR (Fourie Transform Infra Red) dengan adanya pita serapan pada bilangan gelombang 896,90 cm -1 (beta glukan standar Sigma) , 893,04 cm -1(beta glukan larut air) dan 893,04 cm -1 (beta glukan larut alkali).Keywords: beta-glucan, immunomodulator, volvaria volvacea, water soluble extraction.
Ekstraksi Beta-Glukan DARI Jamur Tiram (Pleurotus ostreatus) Uuntuk Minuman Kesehatan Tjokrokusumo, Donowati; Widyastuti, Netty; Giarni, Reni
Jurnal Sains dan Teknologi Indonesia Vol. 16 No. 1 (2014)
Publisher : Badan Pengkajian dan Penerapan Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (318.818 KB) | DOI: 10.29122/jsti.v16i1.3406

Abstract

Oyster mushroom beta glucan has potential as a healthy drink. The purpose of this research is to increase the amount of beta glucan derived from the extraction of oyster mushroom (Pleurotus ostreatus). Beta glucan extraction was done by boiling oyster mushrooms for an hour (60 minutes). To increase the yield of beta glucan production, the extraction has been repeated three times and the results of the extraction of so- called filtrate I, II and filtrate filtrate III. Beta-glucan was produced, and were analized using Megazyme and as a standard method used Yeast and beta glucan levels in packaging contained 58.5% (w / w). The results showed that the first filtrate with the highest viscosity to produce the highest levels of beta-glucan which is 0.7559% (w / w), filtrate II produced beta glucan levels of 0.0904% (w / w), while filtrate III produced the lowest levels of beta-glucan 0.0161% (w / w). From the data obtained in this study suggested that the second and third extraction are not necessary, because the results were very small.Beta glukan jamur tiram mempunyai potensi sebagai bahan minuman kesehatan. Tujuan penelitian ini dalam rangka ingin meningkatkan jumlah beta glukan yang diperoleh dari hasil ekstraksi beta glukan dari jamur tiram (Pleurotus ostreatus). Ekstraksi beta glukan dilakukan dengan cara perebusan tudung jamur tiram selama satu jam (60 menit). Untuk meningkatkan hasil beta glukan yang dihasilkan, telah dilakukan ekstraksi secara berulang sebanyak tiga kali dan hasil ekstraksi tersebut disebut Filtrat I, Filtrat II dan Filtrat III. Beta-glukan yang dihasilkan, dianaliasa dengan menggunakan metode Megazyme dan sebagai standar digunakan Yeast dengan kadar beta glukan dalam kemasan 58,5 % (b/b). Hasil percobaan menunjukkan bahwa Filtrat I dengan kekentalan tertinggi menghasilkan kadar beta-glukan tertinggi yakni 0,7559 % (b/b), Filtrat II dengan kadar beta glukan 0,0904 % (b/b), sedangkan Filtrat III menghasilkan kadar beta-glukan 0,0161 % (b/b). Dari data yang diperoleh disarankan bahwa ekstraksi kedua dan ketiga tidak perlu dilakukan, karena hasilnya relatif sangat kecil.Keywords: Oyster mushroom (Pleurotus ostreatus), filtrate, levels of beta-glucan
ANALISA KANDUNGAN BETA-GLUKAN LARUT AIR DAN LARUT ALKALI DARI TUBUH BUAH JAMUR TIRAM (Pleurotus ostreatus) DAN SHIITAKE (Lentinus edodes) Widyastuti, Netty; baruji, teguh; isnawan, henky; wahyudi, priyo; donowati, donowati
Jurnal Sains dan Teknologi Indonesia Vol. 13 No. 3 (2011)
Publisher : Badan Pengkajian dan Penerapan Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (257.613 KB) | DOI: 10.29122/jsti.v13i3.894

Abstract

Beta glucan is a polysaccharide compound, generally not soluble inwater and resistant to acid. Beta glucan is used as an immunomodulator (enhancing the immune system) in mammals is usually a beta-glucan soluble in water, easily absorbed and has a low molecular weight. Several example of beta-glucan such as cellulose (β-1 ,4-glucan), lentinan (β-1 0.6-glucan) and (β-1 ,3-glucan), pleuran (β-1, 6 and β-1 ,3-glucan) are isolated from species of fungi Basidiomycota include mushrooms (Pleurotus ostreatus) and shiitake (Lentinus edodes).The purpose of thisresearch activity is to obtain beta-glucan compound that can be dissolved in water and in alkali derived from fungi Basidiomycota, i.e, Oyster mushrooms (Pleurotus ostreatus) and shiitake (Lentinus edodes). The result of beta-glucan compared to characterize the resulting beta glucan that is molecular structure . The difference of beta glucan extraction is based on the differences in solubility of beta-glucan. Beta glucan could be water soluble and insoluble water.
Pengolahan Jamur Tiram (PleurotusL Ostreatus) Sebagai Alternatif Pemenuhan Nutrisi Widyastuti, Netty
Jurnal Sains dan Teknologi Indonesia Vol. 15 No. 3 (2013)
Publisher : Badan Pengkajian dan Penerapan Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (350.63 KB) | DOI: 10.29122/jsti.v15i3.3391

Abstract

Oyster mushroom ( Pleurotus ostreatus ) is one of the edible mushroom because it has a relatively high content of nutrients , delicious taste , easy cultivation , and relatively cheap , and easily available in the market . The specialty is the oyster mushrooms contain beta - glucans and has antioxidant activity . Beta - glucans can be as immunomodulators , by stimulating the body's defense system by activating macrophages to capture and destroy foreign substances in the body such as viruses , bacteria , fungi and parasites .Oyster mushrooms processed food than as an alternative of nutrition because it contains fiber , protein / amino acids , carbohydrates , minerals , fats and beta - glucan . Processed foods as well as oyster mushrooms can be an alternative source of income because it can increase the value added . For example dumplings , nuggets , sausages , flavor, shredded, crackers, a health drink etc. Oyster mushrooms processed foods deserve to be disseminated to the public in an effort to meet nutrition for promote health.Jamur tiram (Pleurotus ostreatus) merupakan salah satu jamur yang dapat dimakan karena memiliki kandungan nutrisi yang cukup tinggi, lezat rasanya, mudah budidayanya, dan relatif murah harganya, serta mudah diperoleh di pasaran. Keistimewaan jamur tiram adalah mengandung beta-glukan dan mempunyai aktifitas antioksidan. Beta-glukan dapat sebagai immunomodulator, dengan cara menstimulasi sistem pertahanan tubuh dengan mengaktifasi makrofag untuk menangkap dan menghancurkan benda asing dalam tubuh seperti virus, bakteri, fungi dan parasit. Pangan olahan jamur tiram selain sebagai alternatif pemenuhan nutrisi karena mengandung serat, protein/asam amino, karbohidrat, mineral, lemak serta beta-glukan . Pangan olahan jamur tiram dapat juga sebagai alternatif sumber pendapatan karena dapat meningkatkan nilai tambah. Contohnya pangan olahan jamur tiram adalah siomay, nugget, sosis, penyedap rasa, abon, kerupuk, minuman kesehatan dan lain-lain. Berbagai pangan olahan jamur tiram layak disosialisasikan kepada masyarakat dalam upaya pemenuhan nutrisi untuk meningkatkan kesehatan.Keywords: Pleurotus ostreatus, nutrition, processed food, beta glucans
ASPEK LINGKUNGAN SEBAGAI FAKTOR PENENTU KEBERHASILAN BUDIDAYA JAMUR TIRAM (PLEUROTUS SP) Widyastuti, Netty
Jurnal Teknologi Lingkungan Vol. 9 No. 3 (2008): JURNAL TEKNOLOGI LINGKUNGAN
Publisher : Center for Environmental Technology - Agency for Assessment and Application of Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (41.935 KB) | DOI: 10.29122/jtl.v9i3.473

Abstract

Environment aspect as requirement growing of oyster mushroom (Pleurotus sp.), give priority like temperature, relative humidity, time, CO2 and light. The parameter have different influence to each stadium or stage, for example mycelia growing on substrate, formation of fruiting primordia, formation of fruiting body, harvest cycle and BER (Biological Efficiency Ratio) value. pH medium have to regulated (betweenN6-7), incubation phase (22 - 28 O C ), humidity 60-70% and fruiting body phase 16 -N22 O C. Growing mycelium without light, growing fruiting body is needed light stimulant, light intensity 60 - 70 %.
LIMBAH GERGAJI KAYU SEBAGAI BAHAN FORMULA MEDIA JAMUR SHIITAKE (LENTINULA EDODES) Widyastuti, Netty
Jurnal Teknologi Lingkungan Vol. 9 No. 2 (2008): JURNAL TEKNOLOGI LINGKUNGAN
Publisher : Center for Environmental Technology - Agency for Assessment and Application of Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (42.55 KB) | DOI: 10.29122/jtl.v9i2.455

Abstract

The sawdust can be utilized as mushroom formulation medium , like shiitake (Lentinus edodes /Lentinula edodes). The antitumor properties of lentinus are attributed to the presence of polysaccharide lentinan. Lentinan can be utilized as reducing diabetes, and effective to againts influenza virus. Usually, Albazia falcataria sawdust were utilized by mushroom growers in Indonesia. Optimum temperature for shiitake growth is 24oC and pH4.7 – 4.8 (mycelium phase), 20oC and pH 4.2 – 4.6.(fruit body phase). The elevation for best cultivation is 800 – 1000 m above sea level, humudity almost 95 – 100%. Ifused log system, shiitake will be harvested after 2-3 months fruiting bodies were produced. Biological efficiency (BER) was 45%.
PELESTARIAN TANAMAN PANGAN DENGAN TEKNIK KULTUR IN VITRO Widyastuti, Netty
Jurnal Teknologi Lingkungan Vol. 1 No. 3 (2000): JURNAL TEKNOLOGI LINGKUNGAN
Publisher : Center for Environmental Technology - Agency for Assessment and Application of Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (229.07 KB) | DOI: 10.29122/jtl.v1i3.182

Abstract

Saving the world genetic germplasm has been world community’s concern. It is a must to find a way to preserve Indonesian’s food plant biodiversity. In vitro technique culture is a proper alternative conservation of food plants. The technique is suitable for short viable seeds and vegetative multiplicating plants. Based on storage length, in vitro technique can be divided into two catagories. First short or medium term storage which intends to suppress the growth of the seed temporarily and secondly long term storage proposes to halt metabolic activity, however, the cells are still viable. There are some advantages of in vitro preservation such as savingdistinctive plants, foliage, plant without seeds, free pathogens, free disruption of environments. It is preserved free pathogen, and working on relative small room enough.
Co-Authors -, Donowati baruji, teguh Cyrilla Indri Parwati Donowati Tjokrokusumo donowati, donowati Endang Widuri Asih Giarni, Reni isnawan, henky Priyo Wahyudi