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Search Results: 1 - 10 of 18 matches for " ARTINI PANGASTUTI "
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REVIEW: Species definition of procaryotes based on 16S rRNA and protein coding genes sequence
Biodiversitas , 2006,
Abstract: Until now it is complicated for demarcating species of prokaryotes. The 16S rRNA gene sequence provide phylogenetic basis for classification. It has been widely accepted that more than 97% similarity in 16S rRNA gene sequence is a species definition for prokaryotes. However, this criterion can not correspond to real ecological unit, thus can not reveal the functional diversity in nature. The interaction with the environment is defined at the level of functional genes, not 16S rRNA gene. Protein-coding genes sequence can be expected to disclose much previously unknown ecological population of prokaryotes. These are the genes that determine the role of the species. Sequence similarity in multiple protein-coding genes is recommended as a primary criterion for demarcating taxa.
Ripening for improving the quality of inoculated cheese Rhizopus oryzae
Nusantara Bioscience , 2010,
Abstract: Estikomah SA, Sutarno, Pangastuti A 2010. Ripening for improving the quality of inoculated cheese Rhizopus oryzae. Nusantara Bioscience 2: 1-6. Cheese is dairy product resulted from fermented milk in which the fermentation process can be done by lactic acid bacteria or fungus. Rhizopus oryzae is able to produce lactic acid, protease and lipase. The ripening process changes the taste and texture. The purpose of this study is ripening to improve the quality of inoculated cheese R. oryzae. In this research the ripening was conducted the concentration variation of temperature (5oC, 10oC, 15oC), and time (7 days, 14 days). The procedure of research consisted of two steps, namely un-ripened cheese preparation followed by ripening cheese preparation. Cheese produced in this study analyzed the value of pH, fat content, protein content, amino acid levels and identification of microbe with ANOVA then followed by DMRT at 5% level of significance. Data results were analyzed with the like’s nonparametric statistical test, followed by Fridman Wilcoxon Signed Rank Test (WSRT) at 5% level significance. The results showed that the preferred ripened cheese panelist was at a temperature of 15oC for 14 days. Ripening conditions affect pH, fat content, protein content and do not affect the levels of amino acids that formed ripened cheese. The best quality ripened cheese i.e. at a temperature of 15°C for 14 days, had a pH value of 4.40, the highest protein content of 9.78%, and fat content of 35.02%. The results of identified microbe in un-ripened cheese and ripened cheese include Enterococcus hirae (Enterococcus faecalis), Bacillus subtilis, and Aspergillus sp.
Pengaruh Media Tumbuh terhadap Kadar Protein Saccharomyces cerevisiae dalam Pembuatan Protein Sel Tunggal
Bioteknologi , 2004,
Abstract: The aim of this research was to examine the influence of difference growth media, i. e. tofu liquid waste, tofu solid waste, and coconut water in various composition and Yeast Extract Peptone Dextrose (YEPD), to protein contents of Saccharomyces cerevisiae in Single Cell Protein (SCP) production. The framework of this research was that tofu liquid waste, tofu solid waste, and coconut water were containing a lot of carbons, nitrogens, minerals, and vitamin that could be used as growth medium of S. cerevisiae to produce SCP, which was commonly used. The medium from tofu liquid waste and the coconut water were made by ratio 2:1, 1:1, 1:2 and added with tofu solid waste 1.5 g and 2.5 g. Then, the measurement of pH medium, the amount of cell, cell dried weight, and the protein content in S. cerevisiae was done. The measurement of protein content was done by Lowry method. The result of the research showed that growth media influenced protein content of S. cerevisiae. Protein content of S. cerevisiae cultured in tofu liquid waste- coconut water was lower then in YEPD medium. The protein content of S. cerevisiae cultured in tofu liquid waste and coconut water ratio 1:2, added with 2.5 g tofu solid waste was higher then in other medium composition.
Kadar Karbohidrat, Lemak, dan Protein pada Kecap dari Tempe
Bioteknologi , 2004,
Abstract: Soy sauce as one of the soy fermented product could be produced through fermentation by molds and then fermentation by bacteria and yeasts, in salt solution (moromi). The aims of this research were to evaluate and to compare the value of carbohydrate), lipid, and protein in soy sauce which were produced from tempe by mixing Rhizopus oligosporus and R. oryzae with and without moromi fermentation; to compare the taste, aroma and color of soy sauce have been produced and commercial soy sauce, i.e. Bango and Lombok Gandaria. The value of carbohydrate (reducing sugar and starch), lipid, and protein in soy sauce which were produced by mixing of R. oligosporus and R. oryzae with difference treatment by moromi and without moromi fermentations, were analyzed. The satisfaction test was conducted to compare the taste; aroma and color between soy sauce have been seasoning, and the commercial soy sauce Bango and Lombok Gandaria. Soy sauce could be made from tempe without moromi fermentation. Protein and lipid value of soy sauce from tempe without moromi fermentation were higher than soy sauce from tempe with moromi fermentation; such as lipid, but not significantly. Carbohydrate value of soy sauce from tempe without moromi fermentation was lower than soy sauce from tempe with moromi fermentation. Soy sauce from tempe without moromi fermentation had the taste and aroma which more preferable than soy sauce from tempe with moromi fermentation.
Biodegradasi Fenol oleh Isolat Bacillus spp asal Sumur Minyak Kawengan, Cepu
Bioteknologi , 2006,
Abstract: Phenol is a toxic organic compound that potentially contaminates particular territorial water, decreases water quality, and disturbs territorial water ecosystem. The aims of this research were to find isolate of bacteria that able to degrade phenol and select them to obtain the best isolate on degrading phenol. The isolates used in this research were from Kawengan oil well in Cepu. It consist of 16 isolates of Bacillus spp. Five isolates were chosen based on its growth activity in a liquid mineral medium contained 100 ppm phenol. The optimum amount of phenol for the chosen isolates was determined by inoculating them in a mineral medium containing different amount of phenol. Growth curve was then constructed, and the ability of the isolate on decreasing phenol concentration in the mineral medium measured by using UV-VIS spectrophotometer. The result of the research indicated that the reduction of phenol taken place as a result of phenol biodegradation by 5 best isolates of bacteria. The decrease of the phenol concentration measured for 24 hours were: Bacillus sp 1 dcreased the phenol up to 214.21 ppm, Bacillus sp 4 up to 224.67 ppm; Bacillus sp 6 up to 217.28 ppm; Bacillus sp 8 up to 197.91 ppm; and Bacillus sp 12 up to 208,34 ppm subsequently. The isolate of Bacillus sp 4 indicated the highest ability of biodegradation that is can decreasing phenol equal to 56.17% during 24 hours.
Pengaruh Pengaturan pH dengan CaCO3 terhadap Produksi Asam Laktat dari Glukosa oleh Rhizopus oryzae
Bioteknologi , 2004,
Abstract: The aim of this research was to study lactic acid product from glucose by R.oryzae without pH controlling, with pH 5 controlling, pH 6 controlling, and pH 7 controlling. Control of pH was done to avoid the accumulation of organic acids that could make pH decreasing on fermentation medium. This research used a treatment medium without pH controlling and three treatment medium with pH controlling. A treatment medium without pH controlling was added by 0.1 g CaCO3 before fermentation while treatment medium with pH controlling were added by 5% CaCO3 until pH 5, 6, 7 for each medium after 24 hours fermentation. Control of pH were done every 12 hours during fermentation. Fermentation lasted for 72 hours. The parametric measurement included glucose analysis, biomass and lactic acid product were done at the age of fermentation 24, 36, 48, 60 and 72 hours. The results showed that glucose consumption, biomass and lactic acid product were increased following increasing fermentation age and happened at all of treatment medium. The highest lactic acid product was 35.75 g/L on medium with pH 6 controlling at 72 hours fermentation, with Yp/s was 0.31 and efficiency of lactic acid fermentation was 62%. Lactic acid product on medium without pH controlling, with pH 5 controlling and with pH 7 controlling were 30; 25.45; and 24.70 g/L.
Isolasi Bakteri Pendegradasi Limbah Industri Karet dan Uji Kemampuannya dalam Perbaikan Kualitas Limbah Industri Karet
Bioteknologi , 2005,
Abstract: Rubber industry waste could be degraded naturally by microorganism; especially bacteria. The ability of bacteria to degrade the waste could be used to improve waste quality. This research was purposed to isolate the bacteria from rubber industrial waste and to evaluate the ability of those bacteria in improving the quality of rubber industrial waste with indicator: pH, BOD, COD, TSS and ammonia. The bacteria were identified based on their characters of colony’s morphology, cell’s morphology and physiology. Three isolated bacteria which had the most optimum growth were grew in the waste for 6 days. Quality parameters measured i.e. pH, BOD, COD, TSS and ammonia were in the day 0, 2, 4 and 6. The result showed that in rubber waste there are 18 isolated bacteria, namely BKA 1, BKA 2, BKA 3, BKA 4, BKA 5, BKA 6, BKA 7, and BKA 8. Three types of bacteria were used in the waste treatment have the different abilities to change the quality of waste. The BKA 8 was the best improving the waste of rubber industry, based on indicator of pH 8.28; BOD 58.50 mg/L; COD 87.50 mg/L; TSS 75 mg/L; and ammonia 3.17 mg/L.
Bacterial communities associated with white shrimp (Litopenaeus vannamei) larvae at early developmental stages
Biodiversitas , 2010,
Abstract: Bacterial communities associated with white shrimp (Litopenaeus vannamei) larvae at early developmental stages. Biodiversitas 11 (2): 65-68.Terminal Restriction Fragment Length Polymorphism (T-RFLP) was used to monitor the dynamics of the bacterial communities associated with early developmental stages of white shrimp (Litopenaeus vannamei) larvae. Samples for analysis were egg, hatching nauplii, 24 hours old nauplii, and 48 hours old nauplii which were collected from one cycle of production at commercial hatchery. T-RFLP results indicated that the bacterial community associated with early stages of shrimp development might be transferred vertically from broodstock via egg. There was no significant difference between bacterial communities investigated, except the bacterial community of 48 hours old nauplii. Diversity analyses showed that the bacterial community of egg had the highest diversity and evenness, meanwhile the bacterial community of 48 hours old nauplii had the lowest diversity. Nine phylotypes were found at all stages with high abundance. Those TRFs were identified as γ- proteobacteria, α-proteobacteria, and bacteroidetes group.
Effect of additional molasses to xylanase enzyme production by fungi Aspergillus niger with rice straw substrate
Bioteknologi , 2012,
Abstract: Pangesti NWI, Pangastuti A, Retnaningtyas NE. 2012. Pengaruh penambahan molase pada produksi enzim xilanase oleh fungi Aspergillus niger dengan substrat jerami padi.. Bioteknologi 9: 41-48. Dalam rangka mendapatkan bahan alternatif yang berharga murah dan mudah diperoleh untuk menghasilkan xilanase, maka dilakukan penelitian produksi enzim xilanase dari jerami padi dan molase. Jerami padi dapat digunakan sebagai pengganti substrat xilan yang mahal, sementara molase diperlukan sebagai sumber karbon, nitrogen, mineral dan nutrisi bagi pertumbuhan mikroba sehingga dapat menghasilkan enzim. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan molase pada produksi enzim xilanase oleh jamur Aspergillus niger dengan substrat jerami padi. Penelitian ini dibagi menjadi tiga tahap, yaitu tahap persiapan, produksi enzim dan pengujian. Tahap persiapan meliputi pengembangbiakan strain jamur, persiapan inokulum, dan persiapan media fermentasi. Pada tahap produksi enzim, A. niger ditumbuhkan dalam medium cair dengan substrat jerami padi yang diserbuk. Pada medium fermentasi, ditambahkan molase dengan variasi 0%, 1%, 3%, dan 5%. Proses fermentasi dilakukan dalam inkubator shaker pada suhu 37°C, agitasi 200 rpm dan pH 6. Terakhir, pengujian reduksi kadar gula menggunakan metode DNS untuk mendapatkan aktivitas enzim yang telah diproduksi. Dari hasil penelitian diketahui bahwa penambahan molase pada media jerami padi dapat meningkatkan pertumbuhan jamur A. niger, tetapi tidak dapat meningkatkan aktivitas enzim xylanase secara signifikan dan membutuhkan waktu inkubasi lebih lama. Konsentrasi yang paling optimal dari molase untuk produksi enzim xylanase adalah 1% dengan aktivitas enzim tertinggi sebesar 0,055 U/mL dan dengan waktu inkubasi 56 jam.
Pemeraman untuk meningkatkan kualitas keju yang diinnokulasi Rhizopus oryzae
Bioteknologi , 2010,
Abstract: Estikomah SA, Sutarno, Pangastuti A. 2010. Pemeraman untuk meningkatkaan kualitas keju yang diinokulasi Rhizopus oryzae. Bioteknologi 7: 55-62. Keju merupakan makanan hasil fermentasi dari susu yang proses fermentasinya dilakukan oleh bakteri asam laktat maupun jamur. Rhizopus oryzae diketahui mampu menghasilkan asam laktat, protease, dan lipase. Perubahan cita rasa dan tekstur keju terjadi selama pemeraman keju. Tujuan penelitian ini adalah untuk meningkatkan kualitas keju yang diinokulasi R. oryzae melalui pemeraman. Pemeraman dilakukan dengan variasi waktu (7, 14 hari) dan suhu (5oC, 10oC, 15oC). Penelitian ini terdiri dua tahap, yaitu pembuataan keju mentah diikuti pemeraman keju mentah tersebut. Keju penelitian dianalisis nilai pH, kadar lemak, kadar protein, kadar asam amino dan diidentifikasi mikrobanya. Data hasil penellitian dianalisis dengan uji siidik ragam (ANAVA), kemudian dilanjutkan dengan uji berjarak ganda Duncan (DMRT) pada taraf signifikansi 5%. Data hasil tingkat kesukaan dianalisis dengan statistik nonparametrik uji Fridman yang dilanjutkaan dengan Wilcoxon Signed Rank Test (WSRT) pada taraf sigifikansi 5%. Hasil penelitian menunjukkan bahwa keju peram yang disukai panelis adalah keju peram pada suhu 15oC selama 14 hari. Kondisi pemeraman berpengaruh terhadap nilai pH, kadar lemak,, kadar proteinn dan tidak berpengaruh pada kadar asam amino. Kualitas keju peram terbaik terdapat pada kondisi suhu 15°C selama 14 hari, memiliki nilai pH 4,40, kadar protein tertinggi yaitu sebesar 99,78%, dan kadar lemak sebesar 35,02%. Hasil identifikasi mikroba pada keju mentah dan keju peram meliputi Enterococcus hirae (Enterococcus faecalis), Bacillus subtilis, dan Aspergillus sp.
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