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All Journal JURNAL KIMIA SAINS DAN APLIKASI
Nies Suci Mulyani
Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Jl. Prof. Soedarto, SH., Tembalang, Semarang|Diponegoro University|Indonesia
Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering

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Optimization of Cellulase Production by Aspergillus niger InaCC F506 in Solid-State Fermentation of Tofu Dreg Talisia Kresna Shih; Agustina L. N. Aminin; Nies Suci Mulyani
Jurnal Kimia Sains dan Aplikasi Vol 25, No 11 (2022): Volume 25 Issue 11 Year 2022
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jksa.25.11.419-426

Abstract

Indonesia has a growing demand for cellulase enzymes; however, 99% of the enzymes are imported from other countries. Aspergillus niger is well recognized for using the widely accessible tofu by-product, often known as tofu dreg, as a growth medium for synthesizing cellulase enzymes. This study aims to optimize the production of cellulase enzymes by Aspergillus niger InaCC F506 using tofu dregs as a substrate through the Solid-State Fermentation (SSF) method by varying the additives. The results showed that the E fermentation system with the composition of urea 0.5%; CMC 0.5%; KH2PO4 0.2%; MgSO4.7H2O 0.2% produced the highest cellulase enzymes from the tofu dregs substrate. The highest cellulase enzyme activity was at a fraction of ammonium sulfate saturation level of 40-60%. The optimum condition of enzyme activity was observed at pH 5 with an activity of 33 x 10-4 Units/mg protein and at 30℃ with an activity of 31 x 10-4 Units/mg protein.
Antioxidant and Antimicrobial Screening of Endophytic Fungi Culture Filtrate from Purwoceng (Pimpinella alpina Molk) Leaf Agustina L. N. Aminin; Nur Cahyanti; Alfina Sari; Nies Suci Mulyani; Bambang Cahyono
Jurnal Kimia Sains dan Aplikasi Vol 23, No 9 (2020): Volume 23 Issue 9 Year 2020
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (37.232 KB) | DOI: 10.14710/jksa.23.9.319-324

Abstract

This is a preliminary study to determine the bioactivity potential of purwoceng leaf endophytic fungal metabolites. Endophytic fungi were isolated from purwoceng leaf and their secondary metabolite from culture filtrate were subjected to identify the antimicrobial, antioxidant, and phytochemical screening. The antioxidant activity was screened by scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH). The antimicrobial activity was screened using a good agar method toward Salmonella typhi, Escherichia coli, Bacillus subtilis, Staphylococcus aureus, dan Candida albicans. This study obtained five distinctive endophytic fungi isolates named A, B, C, D, and E. The endophytic fungal culture filtrate of C has the most extensive antimicrobial activity with phytochemical screening showing alkaloids, saponins, and terpenoids. The antioxidant potential of all culture filtrates seemed low because the DPPH amount was interfered with by pigment compounds. Culture filtrate of fungi A showed the highest antioxidant activity and contained phenolic and alkaloid compounds.
Effect of Storage of Yellow Pigment from Halophilic Bacillus clausii J1G-0%B on Antioxidant Activity Galuh Dwi Arum; Mukhammad Asy'ari; Nies Suci Mulyani
Jurnal Kimia Sains dan Aplikasi Vol 25, No 11 (2022): Volume 25 Issue 11 Year 2022
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jksa.25.11.399-404

Abstract

Oxidative stress is a state of excess free radicals in the body, which results in increased oxidation processes in the body’s cells and causes damage. In previous studies, one way to neutralize this situation was found, namely with halophilic bacteria. Halophilic bacteria can live at a salt content of 2% to 30%. These bacteria can produce various kinds of pigments for self-defense from extreme environments, which function as immunomodulatory compounds and have antioxidant activity. The antioxidant activity of the yellow pigment halophilic bacteria Bacillus clausii J1G-0%B using the DPPH method showed that the effect of light and air on antioxidant activity was 17.88% inhibition in the crude extract and 14.24% inhibition at 1600 ppm. Antioxidant activity decreased by 17.13% under the influence of air, 1.89% under the influence of light, and 28.58% under the influence of air and light. FTIR analysis under the influence of air experienced a decrease in the peak of the CO carbonyl group of 1739.29 cm-1 and an increase in the alkane C-H group of 1369.52 cm-1, while under the influence of light and open conditions, the carbonyl CO group experienced an increase of 1739.50 cm-1 and 1739.46 cm-1 and the increase in alkane C-H groups 1371.41 cm-1 and 1369.53 cm- 1.
The Effect of Cooking Treatment on Antioxidant Activity in Soybean Tempeh Yulianti Annisa Safitri; Agustina L. N. Aminin; Nies Suci Mulyani
Jurnal Kimia Sains dan Aplikasi Vol 25, No 11 (2022): Volume 25 Issue 11 Year 2022
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jksa.25.11.405-411

Abstract

Indonesian people consume tempeh through various processing methods. Food processing by cooking has been reported to reduce the bioactive capacity contained in food ingredients. This study investigated the effects of food processing (frying, steaming, roasting, sautéing, and boiling) on antioxidants in soybean tempeh. The antioxidant activity of processed tempeh was measured using DPPH and reducing power methods. The results showed that the highest inhibition activity of the processed tempeh was achieved by roasting and boiling (40%). The roasting method yielded tempeh with the highest total phenolic and flavonoid content. Thus, the cooking method considerably influences the antioxidants contained in tempeh. The findings showed that tempeh processed through roasting and boiling has the highest antioxidant activity. The total phenolic and flavonoid profiles are not in line with antioxidant activity, which indicates that the contributors to antioxidant activity are not only phenolic compounds. The increase in antioxidant activity in soybean tempeh is suspected to be influenced by the non-phenolic bioactive peptide compounds found in tempeh.
Co-Authors Agustina L. N. Aminin Alfina Sari Bambang Cahyono Galuh Dwi Arum Mukhammad Asy'ari Nur Cahyanti Talisia Kresna Shih Yulianti Annisa Safitri