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Front Cover JBBI Vol 2, No 1, June 2015 Sriherwanto, Catur
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 2, No 1 (2015): June 20150
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (898.348 KB) | DOI: 10.29122/jbbi.v2i1.1059

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Back Cover JBBI Vol 2, No 2, December 2015 Sriherwanto, Catur
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 2, No 2 (2015): December 2015
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (261.832 KB) | DOI: 10.29122/jbbi.v2i2.1055

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Front Cover JBBI Vol 1, No 1, December 2014 Sriherwanto, Catur
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 1, No 1 (2014): December 20140
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (905.939 KB) | DOI: 10.29122/jbbi.v1i1.1038

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Appendix JBBI Vol 1, No 1, December 2014: Keyword Index and Author Index Sriherwanto, Catur
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 1, No 1 (2014): December 2014
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (335.717 KB) | DOI: 10.29122/jbbi.v1i1.1042

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Back Cover JBBI Vol 4, No 2, December 2017 Sriherwanto, Catur
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 4, No 2 (2017): December 2017
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (83.157 KB) | DOI: 10.29122/jbbi.v4i2.2614

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Preface JBBI Vol 4, No 1, June 2017: Foreword and Acknowledgement Sriherwanto, Catur
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 4, No 1 (2017): June 2017
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (342.597 KB) | DOI: 10.29122/jbbi.v4i1.2254

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Appendix JBBI Vol 3, No 1, June 2016: Keyword Index and Author Index Sriherwanto, Catur
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 3, No 1 (2016): June 2016
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (350.169 KB) | DOI: 10.29122/jbbi.v3i1.1514

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GROWTH OF CARP (Cyprinus carpio L.) FED WITH RICE BRAN-COCONUT BAGASSE MIXED SUBSTRATE FERMENTED USING Rhizopus oryzae Dzul Umam, Robby; Sriherwanto, Catur; Yunita, Etyn; Suja’i, Imam
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 2, No 2 (2015): December 2015
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (934.308 KB) | DOI: 10.29122/jbbi.v2i2.513

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Dedak padi dan ampas kelapa dicampur dengan perbandingan tertentu dan kemudian difermentasi menggunakan Rhizopus oryzae untuk pakan ikan. Uji pemberian pakan lalu dilakukan untuk mengetahui pengaruh pakan terhadap pertumbuhan ikan mas (Cyprinus carpio L.). Dalam penelitian ini digunakan 5 perlakuan: satu perlakuan pakan tanpa fermentasi (pakan komersial 100%), dan empat perlakuan pakan fermentasi substrat campuran bekatul dan ampas kelapa dengan empat perbandingan yang berbeda, yakni 75%:25%, 50%:50%, 25%:75%, dan 0%:100%. Hasil penelitian menunjukkan bahwa pemberian pakan komersial 100% (protein sejati 15,25% dan serat kasar 6,27%) memperlihatkan hasil terbaik terhadap pertumbuhan ikan mas dengan pertambahan bobot badan 2,56 g dan rasio konversi pakan 1,95. Sementara itu pemberian pakan fermentasi (protein sejati berkisar 4,89-9,97% dan serat kasar 22,87-25,70%) hanya menghasilkan pertambahan bobot badan ikan pada kisaran 0,47-0,64 g dengan rasio konversi pakan 2,50-2,64. Dengan demikian pakan fermentasi tersebut mampu mendorong pertumbuhan ikan mas meskipun masih kurang optimal dibandingkan dengan pakan komersial.Kata Kunci: Rhizopus oryzae, Cyprinus carpio, rice bran, coconut bagasse, fermentation  ABSTRACTRice bran and coconut bagasse were mixed and then fermented using Rhizopus oryzae for preparing aquafeed. Subsequent feeding test was carried out to determine the effect on the growth of carps (Cyprinus carpio L). Five feeding treatments were employed, one unfermented feed (commercial feed 100%), and the other four feeds produced by fermentation using substrate mixture of rice bran and coconut pulp in four different ratios, namely 75%:25%, 50%:50%, 25%:75%, and 0%:100%. The results showed that feeding 100% commercial feed (true protein 15.25% and crude fibre 6.27%) showed the best results on the fish growth with body weight gain of 2.56 g and feed conversion ratio of 1.95. Meanwhile, feeding fermented feeds (true protein 4.89-9.97% and crude fiber 22.87-25.70%) only resulted in body weight gain in the range of 0.47 to 0.64 g with feed conversion ratio of 2.50 to 2.64. Thus, the fermented feeds promoted growth in tested carps albeit less optimally than commercial feed.Keywords: Rhizopus oryzae, Cyprinus carpio, dedak, ampas kelapa, fermentasi
Appendix JBBI Vol 2, No 2, December 2015: Keyword Index and Author Index Sriherwanto, Catur
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 2, No 2 (2015): December 2015
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (556.116 KB) | DOI: 10.29122/jbbi.v2i2.1063

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FERMENTASI MENGGUNAKAN RAGI TEMPE SEBAGAI CARA BIOLOGIS PENGAPUNGAN PAKAN IKAN Leiskayanti, Yesi; Sriherwanto, Catur
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 4, No 2 (2017): December 2017
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1095.251 KB) | DOI: 10.29122/jbbi.v4i2.2503

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Fermentation Using Tempe Starter as A Biological Method for Providing Buoyancy to Fish FeedABSTRACTRhizopus sp. is known as the fungus in the making of the soybean tempeh, Rhizopus sp. fermentation brought about chemical as well as physical changes on the substrate including the buoyancy and water stability. These features may be used to biologically prepare floating aquafeed. In this study, tempeh starter was used as the biological agent in the fermentation of commercial sinking fish feed in which fermentation period was varied at 0, 22, 24, 26, 28, 30, 32, and 34 hours. The resulting fermented feeds were oven-dried and their physical qualities were measured and compared to the commercial floating fish feed (positive control). Results showed that the fermented feed gained better water stability, absorption capacity, and floatability compared to those of the commercial sinking feed. These values were however still lower than those of the commercial floating feeds. Thus, fermentation process using tempeh mould has potential to be further improved as a biological method of producing floating fish feed. Keywords: fermentation, floatability, Rhizopus sp., water absorption,  water stability ABSTRAKRhizopus sp. dikenal sebagai jamur yang digunakan dalam pembuatan tempe kedelai. Fermentasi Rhizopus sp. menyebabkan perubahan kimia dan fisika pada substrat, termasuk daya apung dan stabilitas dalam air. Sifat ini bisa dimanfaatkan untuk membuat pakan ikan apung secara biologis. Dalam penelitian ini, ragi tempe digunakan sebagai agen hayati dalam fermentasi pakan ikan tenggelam komersial dimana periode fermentasi divariasi selama 0, 22, 24, 26, 28, 30, 32, dan 34 jam. Pakan fermentasi yang dihasilkan dikeringkan dengan oven, selanjutnya kualitas fisiknya diukur dan dibandingkan dengan pakan ikan apung komersial (kontrol positif). Hasil penelitian menunjukkan bahwa pakan fermentasi memiliki stabilitas dalam air, daya serap air, dan daya apung yang lebih baik dibandingkan dengan pakan tenggelam komersial. Namun nilai ini masih lebih rendah dibandingkan pakan apung komersial. Oleh karenanya, proses fermentasi menggunakan ragi tempe memiliki potensi untuk diperbaiki lebih lanjut sebagai metode biologis pembuatan pakan ikan apung. Received: 11 October 2017                 Accepted: 07 November 2017              Published: 04 December 2017Kata Kunci: daya apung, daya serap air, fermentasi, Rhizopus sp., stabilitas dalam air