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All Journal Jurnal Penelitian Pascapanen Pertanian Biopropal Industri BERITA BIOLOGI Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Nanik Rahmani Nanik Rahmani
Biocatalyst and Fermentation Laboratory, Research Center for Biotechnology, Indonesian Institute of Sciences (LIPI), Cibinong 16911, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering

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Production Of Malto-Oligosaccharides From Cassava Cultivar Kuning Nanik Rahmani; Ade Andriani; nFN Yopi; Sri Hartati
Jurnal Penelitian Pascapanen Pertanian Vol 12, No 3 (2015): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v12n3.2015.147-155

Abstract

Characteristic the physic-chemical of Indonesia cassava starch from four cultivated varieties has been conducted for maltooligosaccharide production. Result of proximate analysis of the extracted starch indicated that the extracted starch was quite pure. The purity of the extracted starch was visually confirmed by microscopic analysis by using SEM micrographs at 2500X magnifications show that the integrity of the granules starch as intact. Based on the amylopectin and amylase content showed that one of cultivated variety of cassava, cultivated variety Kuning contain the amylopectin higher than amylase was compared with the other cultivated variety. The next focus research was analysis potential of starch from cultivated variety Kuning for maltooligosaccharide production by enzymatic hydrolysis by ?-amylase from marine bacterium Brevibacterium sp. The optimum hydrolysis condition for cultivated variety Kuning was obtained substrate concentration 4.5% (b/v), comparison of substrate: enzyme 1:2, temperature reaction 30oC with reducing sugars concentration of 13.359 ppm. The hydrolysis products of cassava starch cultivated variety Kuning were maltooligosaccharides mixture, yielding maltose, maltotriose, maltotetraose, maltopentaose. This result showed that cassava starch of cultivated varieties Kuning potential for maltooligosaccharides production. PRODUKSI MALTOOLIGOSAKARIDA DARI UBI KAYU VARIETAS KUNINGKarakteristik fisiko kimia karbohidrat dari empat varietas kultivar asal Indonesia dilakukan untuk melihat potensinya sebagai bahan baku untuk produksi maltooligosakarida. Analisa proksimat karbohidrat hasil ekstraksi dari keempat varietas kultivar ubi kayu mengindikasikan bahwa karbohidrat yang dihasilkan cukup murni. Kemurnian dari karbohidrat tersebut terlihat setelah dikonfirmasi dengan analisa mikrokospis dengan menggunakan mikroskop electron SEM dengan pembesaran 2500X yang menunjukkan bahwa granulanya utuh. Berdasarkan kadar amilopektin dan amilosa menunjukkan bahwa salah satu varietas kultivar ubi kayu yaitu varietas Kuning mengandung amilopektin lebih tinggi dibandingkan kadar amilosanya jika dibandingkan dengan tiga varietas kultivar lainnya. Fokus penelitian selanjutnya adalah analisa potensi karbohidrat varietas kultivar Kuning tersebut untuk produksi maltooligosakarida dengan hidrolisis enzimatis oleh ?-amylase dari Brevibacterium sp. Kondisi optimum hidrolisis dari varietas kultivar Kuning diperoleh pada konsentrasi substrat 4.5% (b/v), perbandingan substrat dan enzim 1:2, suhu reaksi 30oC dengan kadar gula reduksi yang diperoleh 13.359 ppm. Produk hidrolisis dari ubi kayu varietas kultivar Kuning adalah berupa campuran maltooligosakarida yang terdiri atas maltose, maltotriose, maltotetraose, maltopentaose. Hasil ini menunjukkan bahwa karbohidrat ubi kayu dari varietas kultivar Kuning mempunyai potensi untuk digunakan sebagai bahan baku untuk produksi maltooligosakarida.
SELEKSI DAN IDENTIFIKASI BAKTERI ENDOFIT POTENSIAL PENGHASIL ENZIM PROTEASE DARI TAMAN NASIONAL GUNUNG HALIMUN - (The Selection and Identification of Potential Endophyte Bacteria as Protease Enzyme Producer from Halimun Mount National Park) Ruth Melliawati; Rohmattusolihat Rohmattusolihat; Nuryati Nuryati; Nanik Rahmani; Yopi Yopi
Biopropal Industri Vol 7, No 2 (2016)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (416.906 KB) | DOI: 10.36974/jbi.v7i2.707

Abstract

Endophytic bacteria have an equal chance to bacteria that live outside the plant tissue as potential bacteria. The selection has done towards 326 bacterial endophyte isolates. This research aimed to find and identify proteolytic potential isolates. The proteolytic selection of endophytic bacteria had done using solid skim milk. The capability of endophytic bacteria to agglomerate milk was tested using liquid skim milk which incubated for 7 days at room temperature. Enzyme production of four selected isolates was made through fermentation in GYS medium. The results showed that 86 isolates have proteolytic potential. Isolate HL.29B.63 had highest protease enzymes activity (65.918 U/mL). Medium optimization was able to increase the enzyme activity into 89.94% (125.04 U/mL). The analysis used 16s rDNA showed that isolate HL.29B.63 was Bacillus amyloliquefacient subs. plantarum strain FZB42.Keywords: endophytic bacteria, fermentation, identification, protease, selection ABSTRAKBakteri endofit mempunyai peluang yang sama dengan bakteri yang hidup diluar jaringan tanaman sebagai bakteri potensial. Seleksi dilakukan terhadap 326 isolat bakteri endofit. Tujuan penelitian ini adalah mencari isolat yang berpotensi proteolitik dan mengidentifikasinya. Seleksi proteolitik terhadap bakteri endofitik menggunakan skim milk padat. Uji kemampuan bakteri endofitik dalam menggumpalkan susu menggunakan medium skim milk cair yang diinkubasi selama 7 hari pada suhu ruang. Produksi enzim terhadap empat isolat terseleksi dilakukan melalui fermentasi dalam medium GYS. Hasilnya menunjukkan bahwa 86 isolat mempunyai potensi proteolitik. Isolat HL.29B.63 mempunyai aktif enzim protease tertinggi (65,918 U/mL). Optimasi medium dapat meningkatkan aktivitas enzim sebesar 89,94% (125,04 U/mL). Analisis menggunakan 16s rDNA menunjukkan bahwa isolat HL.29B.63 adalah Bacillus amyloliquefaciens subs. plantarum strain FZB42.Kata kunci: bakteri endofit, fermentasi, identifikasi, protease, seleksi
PURIFIKASI DAN KARAKTERISASI ENZIM PEKTINASE DARI Aspergillus ustus BL5 Yopi Yopi; Nanik Rahmani; Ade Andriani; Fitria Dewi; Anja Meryandini
BERITA BIOLOGI Vol 12, No 3 (2013)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v12i3.646

Abstract

Pectinase is an enzyme that could hydrolyze pectin into galacturonic acid. Natural pectinase was produced by microbes such as bacteria, yeast, fungi and Actinomycetes. Application of pectinase in industry were mainly in juice industry, textile, pulp, tea, cocoa and coffee fermentation. In this research, we conducted purification and characterization of pectinase produced by Aspergillus ustus BL5 in submerged fermentation using commercial pectin. The result showed that the optimum of pectinase production was reached at 120 hours fermentation process with specific activity 0.59 U/mg. The crude extract of pectinase was then concentrated using PEG 6000 and purified by Sephadex G-75 gel filtration chromatography. There were 2 fractions contained pectinase which the activity was 4.15 U/mg (pectinase A) and 3.3 U/mg (pectinase B), respectively. Compare to crude extract, the yield product of pectinase A and B increased 6.94 and 5.53 times, respectively. The purified pectinase A have optimum temperature at 50 oC and optimun pH at 5.
Cloning of Partial β-Mannanase Gene from Indonesia Marine Bacteria Bacillus Subtilis LBF-005 Yopi yopi; Nanik Rahmani; Maghfirotul Amaniyah; Apridah Cameliawati Djohan
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 12, No 1 (2017): May 2017
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v12i1.252

Abstract

 The strain LBF-005 from marine bacteria have already isolated and screened for mannanase degrading enzyme in submerged fermentation process. This strain was further identified by using 16S rRNA showed that bacterium is belong to Bacillus subtilis that could produce mannanase with activity around 9.5 U/mL. The optimum pH and temperature for the activity of crude enzyme for mannanase was 6.0 and 50 oC. Cloning of mannanase gene from B. subtilis was conducted using six primers set designed based on the homology analysis conserve region several mannanase from bacteria (Bacillus sp.) glycosyl hydrolase (GH) family 26. Optimization of PCR conditions was performed by gradient PCR to obtained PCR product of b-mannanase gene. The PCR product was obtained by third primer combination and was estimated to be around 972-bp. Analysis of the nucleotide sequence showed that sequences has similarity with mananase gene from other Bacillus sp., such as the B. subtilis strain WLY-12, B. subtilis strain WL-8, B. subtilis strain CICC 10260, B.subtilis strain CD-25, B.subtilis strain G1, and Bacillus sp. SWU60 were about 98%, 98%, 98%, 98%, 97% and 95%, respectively. The next research will to obtain a whole gene encoding β-mannanase by using in vitro cloning method, characterization of recombinant mannanase and application this enzyme for mannooligosaccharides production.
Co-Authors Ade Andriani Anja Meryandini Apridah Cameliawati Djohan Fitria Dewi Maghfirotul Amaniyah nFN Yopi Nuryati Nuryati Rohmattusolihat Rohmattusolihat Ruth Melliawati Sri Hartati Yopi Yopi Yopi yopi Yopi Yopi Yopi Yopi