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Pencirian Produksi Amilase oleh Saccaromyces cerevisiae W303A Rekombinan Thontowi, Ahmad; Puspaningsih, Ni Nyoman Tri; Hadi, Sofjan; Purkan, Purkan; Irawan, Bambang
JURNAL BIOLOGI INDONESIA Vol 3, No 3 (2002): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (398.112 KB) | DOI: 10.14203/jbi.v3i3.3464

Abstract

ABSTRACTCharacterization of Amylase Production by Saccharomyces cerevisiae W303A Recombinants. Cloning of amylase gene from Endomycopsis fibuligera ITB.R.cc.64 into S. cerevisiae W303a can effectively increase the yeast function to digest starch directly into ethanol. Production of amylase by S. cerevisiae W303a recombinants (I and P) were done by growing in yeast peptone starch (YPS) medium. The result showed that the recombinants could be produced of amylase by gave clear zone after staining by iodium vapor. The optimum condition of production of amylase by S. cerevisiae W303a recombinants were pH 7.0, 40?C temperature incubation, and gave maximum activity after 36 hours incubation. Amylase activity of I was higher than P recombinant for these condition respectively.Key words: Characterization, amylase, S. cerevisiae W303a
EKSPLORASI BAKTERI KITINOLITIK DARI SAMPAH ORGANIK : ISOLASI DAN KARAKTRISASI ENZIM KITINASE Purkan, Purkan; Azizah, Badi?atul; Baktir, Afaf; Sumarsih, Sri
Molekul Vol 9, No 2 (2014)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (306.612 KB) | DOI: 10.20884/1.jm.2014.9.2.160

Abstract

Enzim kitinase banyak digunakan dalam bidang medis, makanan, bioteknologi dan lingkungan. Banyaknya kebutuhan enzim kitinase menuntut penyediannya yang murah dan melimpah dengan teknologi produksi yang sederhana. Penelitian ini bertujuan untuk isolasi mikroba kitinolitik dari cairan fermentasi sampah organik, produksi dan uji aktivitas enzim kitinase serta mengetahui karakteristik dari enzim kitinase. Isolasi mikroba telah dilakukan dengan  metode spread plate. Aktivitas kitinase ditentukan secara kualitatif dengan pengukuran indeks kitinolitik dan secara kuantitatif dengan pengukuran absorbansi menggunakan spektrofotometer Uv-Vis pada panjang gelombang 660 nm berdasarkan banyaknya substrat kitin yang dihidrolisis oleh enzim kitinase. Satu dari beberapa isolat yang didapatkan, yaitu isolat A1 menunjukkan aktivitas kitinolitik tertinggi, yaitu sebesar 1,21. Hasil identifikasi mikrobiologi menunjukkan bahwa isolat A1dinyatakan sebagai Pseudomonas pseudomallei. Bakteri ini mampu menghasilkan kitinase secara optimum pada jam ke 18 waktu fermentasi, dengan penambahan molase 0,5% (b/v) dan 1% kitin (b/v) pada media produksinya. Kitinase yang dihasilkan P.  pseudomallei menunjukkan aktivitas optimum pada suhu 50 °C danpH sebesar 6.
PENCIRIAN PRODUKSI AMILASE OLEH SACCAROMYCES CEREVISIAE W303A REKOMBINAN Thontowi, Ahmad; Puspaningsih, Ni Nyoman Tri; Hadi, Sofjan; Purkan, Purkan; Ni'mahtuzahroh, Ni'mahtuzahroh; Irawan, Bambang
JURNAL BIOLOGI INDONESIA Vol 3, No 3 (2002): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v3i3.3464

Abstract

ABSTRACTCharacterization of Amylase Production by Saccharomyces cerevisiae W303A Recombinants. Cloning of amylase gene from Endomycopsis fibuligera ITB.R.cc.64 into S. cerevisiae W303a can effectively increase the yeast function to digest starch directly into ethanol. Production of amylase by S. cerevisiae W303a recombinants (I and P) were done by growing in yeast peptone starch (YPS) medium. The result showed that the recombinants could be produced of amylase by gave clear zone after staining by iodium vapor. The optimum condition of production of amylase by S. cerevisiae W303a recombinants were pH 7.0, 40?C temperature incubation, and gave maximum activity after 36 hours incubation. Amylase activity of I was higher than P recombinant for these condition respectively.Key words: Characterization, amylase, S. cerevisiae W303a
SOSIALISASI MANFAAT DAN PEMBUATAN NATTO DAN SOY YOGURT MELALUI KEGIATAN WEBINAR DAN PRAKTEK Sumarsih, Sri; Baktir, Afaf; Khairunnisa, Fatiha; Harsini, Muji; Purwaningsih, Aning; Wafiroh, Siti; Hartati, Hartati; Purkan, Purkan; Hadi, Sofijan
Jurnal ABDI: Media Pengabdian Kepada Masyarakat Vol. 7 No. 1 (2021)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/ja.v7n1.p103-107

Abstract

Natto and Soy Yogurt are fermented food products that are very beneficial for improving health. This community service activity aims to socialize the benefits and make them known to the wider community. However, community service activities during the Covid-19 pandemic cannot be carried out face-to-face and have activities with the community in large numbers. Therefore, this community service activity was carried out through webinar and practical activities. Online seminars was chosen so that the coverage was wider and more people could participate in the pandemic. Face-to-face and community activities are carried out with a limited number of participants, according to health protocols. The level of success, benefit and acceptance of the community from this community service activity is known from the responses of the participants during the activities. Based on the results of the assessment/ response of participants who were present virtually and those present at the location, In general it can be concluded that the PKM activity entitled "socializing the benefits and making natto and soy yogurt through webinars and practices" is going well, but better preparation is still needed.The material presented by the resource person is suitable for the current pandemic conditions, easy to understand, easy to practice and can be developed for home businesses. The Zoom Meeting application can be used as a medium for community service activities in pandemic conditions even though it still cannot reach the wider community.  Keywords: Socialization, natto, soy yogurt, webinar, practical