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Sulistiani Sulistiani, Sulistiani
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Medicine & Pharmacology

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Profil Vitamin, Kalsium, Asam Amino dan Asam Lemak Tepung Jewawut (Setaria italica L.) Fermentasi Soeka, Yati Sudaryati; Sulistiani, Sulistiani
JURNAL BIOLOGI INDONESIA Vol 13, No 1 (2017): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1405.736 KB) | DOI: 10.14203/jbi.v13i1.3098

Abstract

ABSTRACTFoxtail millet (Setaria italica L.) is tropical cereal grains of Poaceae. Foxtail millet starch content is quite high, so it has the potential to be used as food raw material; This study has been conducted by making foxtail millet flour fermented with starter bacteria of cellulolytic and amylolytic Bacillus amyloliquifaciens B7 and lactic acid bacteria of Lactobacillus plantarum SU-LS537 which can degrade phytic acid. Parameters measured in the fermentation of foxtail millet was amount of vitamin E, B6 and B12, calcium, essential and non essential amino acids, essential and non essential fatty acids. Fermented foxtail millet decreased vitamin content. A ten fold increase content of calcium concentrations, essential amino acids (histidine, threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysis), non-essential amino acids (aspartic acid, glutamic acid, serine, glycine, arginine, alanine, proline, tyrosine, and cysteine), the fatty acid (lauric , palmitic) and decrease of fatty acid stearic (non essential fatty acids). Bacillus amyloliquifaciens B7 fermentation increased oleic acid but it decreased linoleic acid while Lactobacillus plantarum SU-LS537 fermentation increased linoleic acid, but it decreased oleic acid.Keywords: jewawut (Setaria italica L.), flour, fermentation, Bacillus amyloliquifaciens B7, Lactobacillus plantarum SU-LS537
Senyawa Antibakteri yang Diproduksi oleh Lactobacillus plantarum dan Aplikasinya untuk Pengawetan Bahan Ikan Sulistiani, Sulistiani
JURNAL BIOLOGI INDONESIA Vol 13, No 2 (2017): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (962.606 KB) | DOI: 10.14203/jbi.v13i2.3397

Abstract

ABSTRACTLactic acid bacteria (LAB) generally accepted as safe microorganism and play an important role in the fermen-tation and preservation of food/feed. LAB is known to extend the shelf life of food/feed, because of its ability to produce antibacterial compounds such as lactic acid, hydrogen peroxide and bacteriocins. The objective of this study was antibacterial compounds produced by Lactobacillus plantarum and their application for fish preserva-tive. The research results showed L. plantarum [Su-ls520, Su-ls530, Su-ls537] produces lactic acid from 71.16 to 77.91mg/mL, hydrogen peroxide from 0.17 to 0.25 mg/mL and producing bacteriocins indicated by the pres-ence of the gene encoding plantaricin, an antibacterial compounds that act as food preservative. Lactic acid 1.5% and 3% salt was not able to suppress the growth of bacteria, while fermentation solution (supernatant) of L. plantarum [Su-ls520, Su-ls530], chitosan 1.5% and a mixture of lactic acid 1.5% and salt 3% slightly sup-press the growth of spoilage bacteria on the fish material stored 48 hours at room temperature. Treatment with fermentation solution (supernatant) of L. plantarum Su-ls537 able to suppress strongly growth of spoilage bac-teria in fish material for 24 and 48 hours storage. At 72 hours of storage the fish material rotted, the addition of preservatives no longer able to suppress the growth of spoilage bacteria.Keywords: lactic acid bacteria (LAB), Lactobacillus plantarum, fish, antibacterial compounds, preservation
KUALITAS NUTRISI ANEKA TEPUNG DAN KUE TALAM BERBASIS BAHAN PANGAN PULAU ENGGANO DENGAN PENAMBAHAN Lactobacillus plantarum B110 [Nutrition Quality of Various Flour and Talam Cake Based on Enggano Island Food Material Added with Lactobacillus plantarum B110] Khusniati, Tatik; Sulistiani, Sulistiani; Choliq, Abdul; Nanta, Dhea Loka; Wardani, Dita Kusuma; Saraswati, Dahniar
BERITA BIOLOGI Vol 15, No 3 (2016)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v15i3.2222

Abstract

Nine foodstuffs from Enggano island were processed to flour as wheat flour alternative. To increase flour quality and its derivative product, Lactobacillus-plantarum B110 was added those flour and talam cake made from such flour. They were forest cassava (Dioscorea sp.), ararut sago (Marantha arundinacea), tacca (Tacca Leontopetaloides), egg taro (Alocasia sp.), oil taro (Alocasia sp.), gadung (Dioscorea hispida), gogo rice (Oryza sativa), corn (Zea mays), and belinjo (Gnetum gnemon).  The quality assessment consisted of HCN detection (qualitative), nutrition contents (proximate analysis), acid  (titration method), glucose (GOD-POD kit), and organoleptic tests (20 panelists). The results show that acid and glucose contents of the nine flours increased after L. plantarum B110 addition. Acid content of  the flours was 0.0144-0.2475%, while  glucose was  0.056-0.449%.  Carbohydrate, energy and acid contents of L. plantarum B110 talam cake were higher than control, which those were 34.13%, 190.33 cal/100gr, 0.00082%, while protein, lipid, water, ash were 1.75%, 5.22%, 57.9 %, 1.01%, respectively. The talam cake was accepted by panelists with values: 5.50 (taste), 5.6 (colour), 4.55 (flavour), 4.00 (texture), 4.35 (homogeneous). It was concluded that the flour and talam cake quality increased with addition of L. plantarum B110. 
KARAKTERISASI ENZIM PROTEASE DARI BAKTERI Stenotrophomonas sp. ASAL GUNUNG BROMO, JAWA TIMUR [Characterization of Protease Enzymes of Stenotrophomonas sp. bacteria from Bromo Mountain, East Java] Soeka, Yati Sodaryati; Sulistiani, Sulistiani
BERITA BIOLOGI Vol 16, No 2 (2017)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v16i2.2940

Abstract

Protease is an enzyme that can hydrolyze protein into simpler compounds, i.e peptides and amino acids. Microbial Proteases have the  potency to be applied in industries such as detergents, skins, silver recovery, dairy, baking, beverages and pharmaceutical industries. These hydrolytic enzyme are efficiently involved in the food industry to increase the nutritional value, digestibility, palatability, flavour and reducing allergenic compounds as well as in the management of domestic and industrial wastes. The purpose of this study was to investigate the ability of Stenotrophomonas sp. isolated from Mount Bromo, East Java in producing protease. Protease activity of the bacterial isolate was qualitatively determined by formation of a clear zone surrounded their colonies on media containing skim milk (1%). We analyzed its  proteolic activity against some effects of the incubation period, pH, temperatures and addition of monovalent and divalent metal ionsquantitatively using a spectrophotometer at ? 280 nm.The results showed that the optimum activity after incubation for two days was 315.88 U/ mL. The enzyme has continued to its activity at pH 8 (419.68 U/mL) and maintained its stability at 398.22 U/mL with activities decreased to 94.87%, while its activity at 60°C was 519.86 U/mL and could maintain its stability at 419.58 U/ mL, the activity decreased to 74.75%. The addition of Ca2+ could activated its enzyme activity at the amount of 424.33U/mL, while without addition of the ion its activity was 400.29 U/mL. The addition with ion Mn²+, K+, Na+ and Cu 2+ could act as inhibitors that might reduced the activity of the enzyme.  
POTENSI ANTIBAKTERI TIGA SPESIES BAKTERI ASAM LAKTAT ASLI ENGGANO TERHADAP BAKTERI PATOGEN DAN PEMBUSUK MAKANAN [Antibacterial Potential of Three Indigenous Lactic Acid Bacteria Species from Enggano Against Pathogenic and Food Spoilage Bacteria] sulistiani, sulistiani; Khusniati, Tatik
BERITA BIOLOGI Vol 15, No 3 (2016)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2879.838 KB) | DOI: 10.14203/beritabiologi.v15i3.2410

Abstract

Lactic acid bacteria (LAB) strains have been known for their antimicrobial compounds that are important for food industry,including extension of expired time for food products. In this study, LAB isolates were isolated anaerobically from coconut sap using MRSA medium. Antibacterial analysis was carried out using microdilution method on microplate. The antibacterial assay showed that 85 isolates of LAB exhibit antibacterial activities against Escherichia coli, Salmonella enterica, Staphylococcus aureus, Pseudomonas aeruginosa, Listeria monocytogenes, and Bacillus cereus. Molecular identification of 13 physiologically characterized LAB strains based on 16S rDNA sequence determined three species, namely, Leuconostoc mesenteroides (strain EN17-1, EN17-8, EN17-12, EN17-15, EN17-34, EN17-41, EN17-43, EN17-45, EN17-46, EN38-34), Lactobacillus fermentum (strain EN17-2, EN38-44) and L. satsumensis strain EN38-32. The strong and wide broad spectrum antibacterial activity was produced by L. satsumensis strain EN38-32. 
VARIASI GENETIK Lactobacillus fermentum Beijerink ASAL SAYUR ASIN BERDASARKAN ANALISIS RFLP 16S-23S rDNA ISR, RAPD-PCR DAN ERIC-PCR [Genetic Variation of Lactobacillus fermentum Beijerink Origin Sayur Asin Based on RFLP 16S-23S rDNA ISR, RAPD-PCR and ERIC-PCR Analysis] Sulistiani, Sulistiani; Mangunwardoyo, Wibowo; Abinawanto, Abinawanto; Sukara, Endang; Dinoto, Achmad; Salamah, Andi
BERITA BIOLOGI Vol 16, No 2 (2017)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3242.558 KB) | DOI: 10.14203/beritabiologi.v16i2.2772

Abstract

Molecular analysis of Lactobacillus fermentum isolates is essential to understand their genetic variation in relations to their roles in sayur asin fermentation process. Combination of three molecular techniques which is restriction fragment length polymorphism (RFLP) of 16S23S rDNA intergenic spacer region (ISR), random amplified polymorphic DNA (RAPD-PCR) and an enterobacterial repetitive intergenic consensus (ERIC-PCR) analysis were performed to discriminate 19 representative isolates of L. fermentum isolated from sayur asin. The result showed that L. fermentum strain D11 is distantly related to other isolates based on RFLP using HhaI restriction enzyme and RAPDPCR analyses. In addition, both of RAPD-PCR and ERIC-PCR successfully determined the genetic variation among L. fermentum strains by exhibiting distinct 4-8 bands (800-2080 bp) and 4-10 bands (280-3050 bp), respectively. A dendogram generated from UPGMA cluster analysis of both RAPD-PCR and ERIC-PCR data showed two distinct genotypic groups exist among L. fermentum isolated from sayur asin in Indonesia.
Program Auto Parkir Untuk Analisis Parkir di Goa Gong Sulistiani, Sulistiani; Munawar, Ahmad
Dinamika Rekayasa Vol 14, No 1 (2018): Jurnal Ilmiah Dinamika Rekayasa - Februari 2018
Publisher : Jenderal Soedirman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.dr.2018.14.1.199

Abstract

Kabupaten Pacitan dikenal dengan “Kota 1001 Goa” dan salah satu ikonnya adalah Goa Gong. Ketersediaan fasilitas parkir yang memadai merupakan salah satu faktor yang menentukan tingkat kunjungan wisatawan. Bertambahnya jumlah wisatawan berpengaruh terhadap volume parkir.Program Auto Parkir diharapkan akan dapat memudahkan dalam pengolahan data parkir. Penelitian ini bertujuan untuk mengevaluasi penggunaan Program Auto Parkir untuk analisis data parkir dan mengevaluasi fasilitas parkir di Objek Wisata Goa Gong. Berdasarkan hasil penelitian, Program Auto Parkir dapat digunakan dalam perhitungan data parkir, sehingga pengolahan data parkir tidak perlu dilakukan secara manual.Berdasarkan hasil analisis data, indeks parkir rata-rata di area parkir Objek Wisata Goa Gong tidak terlalu tinggi, tetapi pada jam-jam tertentu indeks parkir mencapai lebih dari 70 %. Jika indeks parkir lebih dari 70 %,pengguna parkir akan kesulitan dalam memperoleh ruang parkir. Prioritas penanganan masalah adalah dengan penambahan kapasitas ruang parkir termasuk fasilitas pendukung lainnya.
Seleksi, Karakterisasi, dan Identifikasi Bakteri Penghasil Kitinase yang Diisolasi dari Gunung Bromo Jawa Timur Soeka, Yati Sudaryati; Sulistiani, Sulistiani
Jurnal Natur Indonesia Vol 13, No 2 (2011)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (72.571 KB) | DOI: 10.31258/jnat.13.2.155-161

Abstract

Selection, characterization and identification of bacteria that can produce chitinase enzyme were isolated fromBromo Mountain, East Java. The 48 isolates were tested for capability to degrade chitine qualitatively, semiquantitatively and quantitatively. The result showed that 2 isolates, B2-4 and NA S4-1 could degrade chitin, withactivities of 4.8. 10-3 and 3.1 . 10-3 U/ml, after 1 and 2 days incubation respectively. By using molecular characterizationmethods, partial sequences of 16S rDNA and the primers 9F & 1510R were identified as Stenotrophomonas sp.
KARAKTERISASI PROTEASE BACILLUS SUBTILIS A1 INACC B398 YANG DIISOLASI DARI TERASI SAMARINDA Soeka, Yati Sudaryati; Sulistiani, Sulistiani
BERITA BIOLOGI Vol 13, No 2 (2014)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v13i2.694

Abstract

Proteases is enzyme that breaks the peptide bond to produce amino acids and simpler peptides. This enzyme can be isolated from a variety of sources such as plants, animals and microbe. Alkaline proteases of microbial origin possess considerable industrial potential due to their biochemical diversity and wide applications in tannery, food, medicinal formulations and detergents. The objectives of the research was to determine the characteristics of the protease enzyme produced by strain A1, including incubation time, substrate concentration azokasein, the optimum temperature and pH also stability. The effect of some metal ions as activators or inhibitors of the protease enzyme activity measured with a spectrophotometer at ? 280 nm. Strain A1 was identified by using 16S rDNA sequencing and phylogenetic analysis based on Neighbor Joining method. Strain A1 protease activity was qualitatively demonstrated the presence of a clear zone around the colonies in the medium containing 1% skim milk. Result showed that the highest activity were incubation time of three days, temperature of 50 ºC and pH 8.5 were 87.35 U/mL, 83.44 U/mL and 93.11 U/mL, respectively. Effect of metal ions in the form of divalent and monovalent cations at a concentration of 1 mM on protease A1 activated by divalent cations CaCl2, MnCl2 while divalent cations CuCl2, HgCl2 and monovalent cations KCl, NaCl were inhibitors of each enzyme activity. Result from molecular identification based on 16S rDNA sequence and phylogenetic analysis using Neighbor Joining method suggested that strain A1 was Bacillus subtilis. The strain was registered in the InaCC collection (no. B 398).
PROFIL VITAMIN, KALSIUM, ASAM AMINO DAN ASAM LEMAK TEPUNG JEWAWUT (SETARIA ITALICA L.) FERMENTASI Soeka, Yati Sudaryati; Sulistiani, Sulistiani
JURNAL BIOLOGI INDONESIA Vol 13, No 1 (2017): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v13i1.3098

Abstract

ABSTRACTFoxtail millet (Setaria italica L.) is tropical cereal grains of Poaceae. Foxtail millet starch content is quite high, so it has the potential to be used as food raw material; This study has been conducted by making foxtail millet flour fermented with starter bacteria of cellulolytic and amylolytic Bacillus amyloliquifaciens B7 and lactic acid bacteria of Lactobacillus plantarum SU-LS537 which can degrade phytic acid. Parameters measured in the fermentation of foxtail millet was amount of vitamin E, B6 and B12, calcium, essential and non essential amino acids, essential and non essential fatty acids. Fermented foxtail millet decreased vitamin content. A ten fold increase content of calcium concentrations, essential amino acids (histidine, threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysis), non-essential amino acids (aspartic acid, glutamic acid, serine, glycine, arginine, alanine, proline, tyrosine, and cysteine), the fatty acid (lauric , palmitic) and decrease of fatty acid stearic (non essential fatty acids). Bacillus amyloliquifaciens B7 fermentation increased oleic acid but it decreased linoleic acid while Lactobacillus plantarum SU-LS537 fermentation increased linoleic acid, but it decreased oleic acid.Keywords: jewawut (Setaria italica L.), flour, fermentation, Bacillus amyloliquifaciens B7, Lactobacillus plantarum SU-LS537
Co-Authors Abdul Choliq Abinawanto Abinawanto Achmad Dinoto Ahmad Munawar Andi Salamah Dita Kusuma Wardani Endang Sukara Khusniati, Tatik Khusniati, Tatik MARIA BINTANG Nanta, Dhea Loka Prihantini, Nur Nunu Saraswati, Dahniar Soeka, Yati Sodaryati WIBOWO MANGUNWARDOYO Yati Sudaryati Soeka