Article Per Year (5 Year)
p-Index From 2019 - 2024
1.532
P-Index
This Author published in this journals
All Journal HAYATI Journal of Biosciences Microbiology Indonesia Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Mochamad Nurcholis
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
ISOLASI DAN IDENTIFIKASI MOLEKULER MIKROORGANISME TERMOFILIK PENGHASIL XILANASE DARI LUMPUR PANAS LAPINDO [IN PRESS OKTOBER 2014] Habibie, Fadeli Muhammad; Wardani, Agustin Krisna; Nurcholis, Mochamad
Jurnal Pangan dan Agroindustri Vol 2, No 4 (2014)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (342.478 KB)

Abstract

Tujuan dari penelitian ini adalah mengisolasi dan mengidentifikasi mikroorganisme penghasil enzim xilanase dari lumpur panas Lapindo. Selain itu penelitian ini bertujuan untuk mengetahui karakteristik enzim xilanase yang dihasilkan. Isolat yang diperoleh dimungkinkan merupakan mikroorganisme termofilik berdasarkan kondisi suhu tinggi di lumpur panas. Penelitian ini terdiri dari pengambilan sampel, isolasi, karakterisasi isolat termofilik dan karakterisasi enzim xilanase yang dihasilkan. Sebanyak 14 isolat berhasil didapatkan dan isolat C211 menunjukkan aktivitas hidrolisis terbaik. Hasil dari identifikasi molekuler berbasis 16S rRNA menunjukkan memiliki kedekatan genetik dengan B. lichenformis dan B. aerius dengan derajat kesamaan homolog masing-masing 99% dan 98%, mengindikasikan bahwa isolat tersebut termasuk genus Bacillus. Isolat C211 merupakan tipe Gram positif dan menunjukkan hasil positif pada uji Voges Proskauer, indol, dan ornithine. Suhu pertumbuhan berada pada suhu 45-650C dengan kondisi pH 5.8-7.2. Enzim xilanase kasar dari isolat C211 memiliki aktivitas optimum pada suhu 500C dan pH 7 sebesar 3.95 Unit/mL.   Kata kunci:  Identifikasi berbasis 16S rRNA, lumpur panas Lapindo, mikroorganisme termofilik, xilanase
In Vivo Evaluation on Synbiotic Effect of Fermented Rice Bran by Probiotic Lactic Acid Bacteria (Lactobacillus plantarum B2 and Lactobacillus casei) Nurcholis, Mochamad; Zubaidah, Elok
Jurnal Teknologi Pertanian Vol 12, No 1 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (297.78 KB)

Abstract

Rice bran contains dietary fiber such as hemicellulose, arabinogalactan, arabinoxylan, xylogycan, proteoglycan, arabinofuranoside, and raffinose. Those dietary fibers have a potency as prebiotic and to be fermented by probiotic in colon to produce lactic acid and short chain fatty acid (SCFA). Synbiotic effect of fermented rice bran by Lactobacillus plantarum B2 and Lactobacillus casei on Wistar rats (Rattus norvegicus) was investigated.  A two month old Wistar rats (Rattus norvegicus) consisted of four groups (F0, F1, F2, F3) with five rats of each group were adapted for ten days by giving standard diet (AIN-93). There were four diet formulas: standard diet of AIN 93 M (F0), standard diet with formulated rice bran media (F1), standard diet with fermented rice bran media by L. casei (F2) and standard diet with L. plantarum B2 (F3). The weight, LAB viability, pH, and total acid of rat faecal were measured in 20 days. SCFA production was measured after 20 days experiment. Data were analyzed using ANOVA (α=5%) and least significant difference (α=5%). The best treatment was obtained using ranking method.  F3 was the best treatment with fecal LAB viability of 5.8x107 CFU/g, faecal pH of 6.47 on 20th day experiment, caecum LAB viability of 6.77x108 CFU/g, caecum total acid of 0.20% lactic acid, caecum pH of 6,34, and SCFA total of 11.49 mg/g (acetic acid of 7.11 mg/g, propionic acid of 3.03 mg/g and butyric acid of 1.35 mg/g).Keywords: synbiotic, rice bran, probiotic, SCFA, wistar rat
Cloning of α-L-arabinofuranosidase Genes and Its Expression in Escherichia coli: A Comparative Study of Recombinant Arabinofuranosidase Originatingin Bacillus subtilis DB104 and Newly Isolated Bacillus licheniformis CW1 MOCHAMAD NURCHOLIS; NIKNIK NURHAYATI; IS HELIANTI; MARIA ULFAH; BUDIASIH WAHYUNTARI; AGUSTIN KRISNA WARDANI
Microbiology Indonesia Vol. 6 No. 1 (2012): March 2012
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1587.437 KB) | DOI: 10.5454/mi.6.1.1

Abstract

Arabinofuranosidase (Abfa) is one of the most important enzymes involved in degradation of lignocelullose biomass.  Two genes encoding α-L-Arabinofuranosidase (abfA), each from Bacillus subtilis DB104 (abfAa1) and an indigenous Indonesian B. licheniformis CW1 (abfAb3), were cloned by the PCR approach  and expressed in Escherichia coli. Sequences analysis of abfAa1 and abfAb3 revealed that each consists of 1721 and 1739 base pairs long DNA, respectively. Each clone contains a hypothetical open reading frame of 1503 and 1509 bp that encode an Abfa protein of 500 and 502 amino acids for abfAa1 and abfAb3, respectively. The deduced amino acid sequence of AbfaB3 shares 75% identity to that of AbfaA1. The recombinant enzymes were expressed constitutively in E. coli. Partial characterization of those enzymes revealed that the AbfaA1 and AbfaB3 were optimally active at 50 ºC and 60 ºC at pH 6, respectively. Thermostability studies of the recombinant enzymes with p-nitrophenyl α-L-arabinofuranoside at their optimal conditions showed that up to 50% AbfaA1 activity was lost after 5 h incubation at 50  ºC, whereas the AbfaB3 retained its activity over 75% after 12 h pre-incubation oat 60 ºC. This thermostability study of recombinant AbfaB3 showed for the first time that the arabinofuranosidase from B. licheniformis is a thermostable enzyme. The recombinant enzyme showed a higher optimal reaction temperature (60 ºC) in comparison to the previously reported thermostable arabinofuranosidase. The thermostable AbfaB3 has a potential to be applied to the degradation of lignocellulose biomass synergistically with thermostable xylanases, for instance in the production of xylo-oligosaccharides.
In Silico Analysis of Protein of Milk, Soybean, and Kefir as Anti- Thrombotic Bioactive Peptide Muhammad Ilham Fahri; Fadilla Sherlyna; Mochamad Nurcholis
HAYATI Journal of Biosciences Vol. 30 No. 2 (2023): March 2023
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.30.2.216-223

Abstract

Currently, Cardiovascular Diseases (CVDs) cases are increasing significantly in Indonesia and the world. WHO reported that in 2019-related CVD patients accounted for 85%, which increased to 87% in 2021. The cases increased significantly by 2%, which is a significant number as it covered the world population. Stroke is a disease affected by platelets undergoing thrombolysis by the α-thrombin (IIa) receptor with coagulation factors on the heart blood vessel. Chemical or synthesis drugs to treat thrombolytics such as heparin are already available, but they would be harmful if misused. In this study, we focused on the activity, interaction, and prediction of the physicochemical of anti-thrombotic peptides. We found that k-casein from kefir has the highest activity of 0.037 A based on BIOPEP analysis with 17 peptide libraries and molecular docking visualization analysis using PyMol, PyRx, and Discovery Studio for screening the best peptide. ToxinPred and AlgPred showed there are no potentially harmful peptides, but the protein variant of β-conglycinin subunit can be an allergen known to the immune system IgE. In conclusion, the GPR peptide has the highest binding affinity, with a total energy of -6.8 kcal/mol.
ISOLASI DAN IDENTIFIKASI KHAMIR THERMOTOLERANT DAN ETHANOL-TOLERANT PADA BUAH LOKAL INDONESIA Mochamad Nurcholis; Dendy Fernando; Elok Zubaidah; Jaya Mahar Maligan
Jurnal Pangan dan Agroindustri Vol. 8 No. 3: July 2020
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2020.008.03.2

Abstract

Pemanfaatan buah lokal di Indonesia salah satunya sebagai sumber bioetanaol karena kandungan pati yang besar. Pada pembuatannya terdapat proses hidrolisis yang dihasilkan oleh yeast (khamir). Kekurangan pada khamir ialah memiliki toleransi terbatas terhadap etanol dan juga tidak tahan terhadap suhu diatas 40˚C. Penelitian ini bertujuan memperoleh isolat khamir penghasil etanol yang memiliki toleransi tinggi terhadap etanol dan suhu. Penelitian ini melalui beberapa tahap yakni isolasi khamir, uji thermotolerant, uji ethanol tolerant, kemudian uji kadar alkohol dengan Gas Cromatography, uji morfologi koloni dan sel, pembuatan inokulum, dan pembuatan kurva pertumbuhan khamir. Hasil penelitian menunjukkan bahwa isolat B01 (Kenitu) dan B14 (Coklat) diduga genus Candida sp. Sedangkan isolat B02 (Pisang) dan B03 (Pepaya) diduga genus Saccharomyces sp. Pada uji ethanol toleran isolat  B01, B02, B14,dan  B03  memiliki toleransi yang baik terhadap etanol 14%, dan pada isolat  B01 dan B14  masih dapat toleran pada konsentrasi 15%. Sedangkan pada uji thermotolerant semua sampel bertahan hingga suhu 48˚C. Untuk kemampuan dalam produksi etanol isolat B01 sebesar 2,41 % (b/v) pada jam ke-48, B02 sebesar 2,54 % (b/v) pada jam ke-48, B14 sebesar 2,63 % (b/v) pada jam ke-48, dan  B03 sebesar 3,07 % (b/v) pada jam ke-48. 
In silico study of Impatiens balsamina L. for the screening of bioactive compounds as novel matrix metalloproteinase-1 inhibitor against photoaging Sindi Fujiyanti; Mochamad Nurcholis
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.03.5

Abstract

Photoaging is skin aging caused by exposure to UV rays, which increases the expression of matrix metalloproteinase-1 (MMP-1). The photoaging process is related to the degradation of collagen types I and III in the extracellular matrix by MMP-1, which causes wrinkles on the skin. MMP-1 inhibitors from natural products have the potency as anti-photoaging. This study aims to screen the potency of bioactive compounds from Impatiens balsamina L. as MMP-1 inhibitors through in silico studies. The best test ligands were selected based on bioavailability, pharmacokinetics, toxicity, and molecular docking tests against the target protein MMP-1 (PDB ID: 1HFC) compared to that of control ligands (PLH and doxycycline). Peonidin, kaempferol, and pelargonidin were selected as the best test ligands because they accomplish the characteristics of bioavailability, pharmacokinetics, and toxicity. Based on molecular docking results, those test ligands have better binding affinity than that of control ligands, as indicated by rerank scores of -108.807 kcal/mol, -99.9796 kcal/mol, and -98.9128 kcal/mol, respectively. Those test ligands also formed the same interactions with control ligands at residues Ala182, Asn180, Glu219, and Leu181. The results suggest peonidin, kaempferol, and pelargonidin were candidates for anti-photoaging agents through MMP-1 inhibition.
CHARACTERISTICS OF NATA FROM CARICA (Carica Pubescens) EXTRACT WITH DIFFERENT CONCENTRATION OF ACETOBACTER XYLINUM AND FERMENTATION TIME Anik Suryanti; Fafa Nurdyansyah; Rizky Muliani Dwi Ujianti; Iffah Muflihati; Mochamad Nurcholis
Jurnal Pangan dan Agroindustri Vol. 12 No. 1: January 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.01.6

Abstract

Nata de carica is a product of the innovation of fermentation of carica fruit (Carica pubescens) with the use of Acetobacter xylinum as a culture. The objective of this study was to analyze the impact of Acetobacter xylinum starter concentrations and fermentation time on the physical characteristics (chewiness, color, thickness, yield), chemical (crude fiber content, water content) and organoleptic (descriptive test) of nata de carica. The experimental design was used factorial design with two factors, Acetobacter xylinum starter concentration (10%, 15% and 20%) and fermentation time (7 days and 14 days). The results showed that there was a relationship between thickness, yield, chewiness and crude fiber, the thicker the nata, the greater the yield, chewiness and crude fiber. The best results of nata de carica treatment was treatment with 20% Acetobacter xylinum concentration and 14 days of fermentation time with a thickness value of 6.29 mm, a yield value of 41.04%, a texture value (efficiency) of 521.27 g/mm, crude fiber value of 1.05%, a color value of L* 50.36, a value of a*-1.87, a b* -3.93 and water content of 98.86%. The results of the research can be concluded that the starter concentration and the fermentation time influence the physical and chemical properties of the nata de carica produced.
EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE CHARACTERISTICS OF WINE COFFEE ARABICA SEMERU Jaya Mahar Maligan; Swandayani Utami Kosasih; Mochamad Nurcholis; Feronika Heppy Sriherfyna
Jurnal Pangan dan Agroindustri Vol. 12 No. 1: January 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.01.4

Abstract

This study was conducted to identify the best fermentation period and roasting temperature for semeru arabica wine coffee. This study used the factorial RSBD research approach (three levels of roasting temperature and four levels of fermentation duration). Physicochemical and organoleptic data were analyzed using ANOVA 5%, LSD 5%, and HSD 5%. Then, the best treatment's ash alkalinity, coffee juice content, and caffeine level were assessed. According to the study, the fermentation period has impact on the moisture level of green beans, the moisture and ash content of roasted beans, acidity, body, and balance. The water and ash content of roasted beans, aroma, flavor, acidity, aftertaste, body, balance, and overall attribute, are influenced by the roasting temperature. Then the interaction between factors significantly affects the water content of roasted beans, flavor, acidity, and body. The best treatment achieved a total score of 81.83 (40 days, 200 °C).
MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION Feronika Heppy Sriherfyna; Neysa Nurjananah Khairanny; Mochamad Nurcholis; Jaya Mahar Maligan
Jurnal Pangan dan Agroindustri Vol. 12 No. 1: January 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.01.5

Abstract

The current trend in coffee product diversification is wine coffee, which has a wine-like flavor and aroma. Reviews of wine coffee are still limited, especially those related to microbial succession during the fermentation process. The objective of this research was analyzing the microbial population and the effect of microbial succession during fermentation process of Arabica Semeru coffee. The analysis was conducted by identifying microbes microscopically and macroscopically. The results of microbial identification during the 30-day fermentation showed populations of yeast, lactic acid bacteria, and acetic acid bacteria. Along with the length of fermentation time, the temperature decreased and the pH fluctuated and stabilized after 16 days of fermentation. There was an increase in sugar and protein content, from 0.61% to 2.87% and 2.13% to 2.23%, respectively. The ethanol content reached 0.047% at the end of fermentation. The microbial exploration was required for further investigation in understanding its role during fermentation process.
Establishment of Small Medium Enterprise (SMEs) at Babussalam Al-Firdaus Islamic Boarding School, Karangploso, Malang Nurcholis, Mochamad; Zubaidah, Elok; Putri, Widya Dwi Rukmi; Nur, Mokhamad; Hasna, Tanalyna; Putri, Aldila
Journal of Innovation and Applied Technology Vol 8, No 2 (2022)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2022.008.02.3

Abstract

To overcome these problems, our team, initiate the establishment of SMEs involving students at the Babussalam Al-Firdaus Islamic Boarding School through diversification of dairy-based processed products and bakery products. Introduction of some lectures including bakery products technology, milk processing technology, packaging and storage technology, food quality assurance and Good Manufacturing Practice (GMP), product trials and training activities are carried out offline at the Food Production and Training Center (FPTC), Universitas Brawijaya. The new SMEs empowerment of students and provide additional income for the Babussalam Al-Firdaus Islamic Boarding School to be financial independence.
Co-Authors AGUSTIN KRISNA WARDANI Anik Suryanti Budiasih Wahyuntari Dendy Fernando Dini, Muthia Rahmah Elok Zubaidah Elok Zubaidah Fadeli Muhammad Habibie Fadilla Sherlyna Fafa Nurdyansyah Feronika Heppy Sriherfyna Feronika Heppy Sriherfyna Hasna, Tanalyna Iffah Muflihati, Iffah IS HELIANTI IS HELIANTI Jaya Mahar Maligan Jaya Mahar Maligan Jaya Mahar Maligan Maria Ulfah Muhammad Ilham Fahri Neysa Nurjananah Khairanny NIKNIK NURHAYATI Nur, Mokhamad Putri, Aldila Rizky Muliani Dwi Ujianti Sabbathini, Gabriela Christy Sindi Fujiyanti Swandayani Utami Kosasih TATI NURHAYATI Vivianinda, Ange Risna Widya Dwi Rukmi Putri Wulandari, Sri Rezeki