Fermentasi Kelapa Parut Bebas Protein dengan Aspergillus niger  untuk Menghasilkan Lipase

The research about the fermentation of protein-free grated coconut with Aspergillus niger to produce of crude lipase enzyme has been carried out. This study aims to determine the effect of water content on fermentation medium and the incubation time which results lipase enzyme extract with the highest activity. This study used a Completely Randomized Design (CRD) consisting of 2 factors, i.e. variations of water content in medium of 40%, 50%, 60%, and 70% and incubation times of 48, 96, 144, and 192 hours. The parameters observed were lipase enzyme activity produced in each treatment. The results showed that the highest medium water content was 70% with the lipase enzyme activity 4.33 µmol/mL.minute and the best incubation time was 96 hours with the lipase enzyme activity of 0.83 µmol/mL.minute. Keywords: Lipase enzyme, protein-free grated coconut, Aspergillus niger

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PRODUKSI ENZIM LIPASE DARI Aspergillus niger ISOLAT KAPANG KOPRA DENGAN MENGGUNAKAN MEDIUM KELAPA PARUT

KOVALEN ◽

10.22487/j24775398.2017.v3.i3.9335 ◽

2017 ◽

Vol 3 (3) ◽

pp. 269

Author(s):

Indah Indah ◽

Mappiratu Mappiratu ◽

Musafira Musafira

Keyword(s):

Enzyme Activity ◽

Aspergillus Niger ◽

Water Content ◽

High Activity ◽

Incubation Time ◽

Enzyme Production ◽

Block Design ◽

Lipase Enzyme ◽

Randomized Block Design

The investigation about the lipase enzyme production from Aspergillus niger using grated coconut as a medium has been done. The aim of the study is to determine the best incubation time, pH and water content which produced lipase enzyme with high activity. Randomized Block Design (RBD) with 2 factorial pattern (incubation time and pH of the medium) was used in this research. Each factor consists of three levels and it was done in the triple. The level of incubation time and of pH were 48, 60, 72 hours and pH 5, 6, and 7, respectively. The observed parameter was the obtained lipase enzyme activity. The result showed that the highest activity was achieved at pH 7 for 48 hours of incubation time with 45% of water content. The amount of lipase enzyme activity was 1.70 µmol/ml.minutes.Keywords: mold coconut, Aspergillus niger, lipase

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The Effect of Addition Mn2+ Metal Ions and Incubation Time to Bacillus cereus Cellulase Enzyme Activity from Endophytic Bacteria of Curcuma Rhizome (Curcuma zanthorrizha Roxb.)

el–Hayah ◽

10.18860/elha.v8i2.12463 ◽

2021 ◽

Vol 8 (2) ◽

pp. 62-69

Author(s):

Cahyaning Sulistyantini ◽

Ulfah Utami

Keyword(s):

Enzyme Activity ◽

Metal Ions ◽

Bacillus Cereus ◽

Incubation Time ◽

Endophytic Bacteria ◽

Cellulase Enzymes ◽

Cellulase Enzyme ◽

Randomized Design ◽

Completely Randomized Design ◽

Range Test

Cellulase is one of the most widely used enzymes in the industrial world and wastes decomposition process. Bacillus cereus is one of the bacteria that can produce cellulase enzymes that can hydrolyze cellulose to glucose. The addition of cofactors and incubation time can help determine the optimum conditions needed by cellulase enzymes to work optimally. This study aims to determine the effect of adding Mn2+ metal ions and incubation time to the activity of cellulase enzymes from Bacillus cereus endophytic bacteria. This research is experimentally used a Completely Randomized Design (CRD) factorial design with two factor treatments and 3 times repetitions. The first factor is variation of addition Mn2+ metal ions which are 5 mM, 10 mM, and 15 mM, the second is variation of incubation time which are 1 hour, 2 hours, 3 hours, 4 hours, and 5 hours. The data were analyzed using Analysis Of Variance (ANOVA) and if the data significantly affected the parameter, then it would be continued by Duncan Multiple Range Test (DMRT) with the fault level of 5%. The result showed that the interaction of addition Mn2+ metal ions and incubation time affected the cellulase enzyme activity of Bacillus cereus from endophytic bacteria. The highest cellulase enzyme activity obtained from interaction addition Mn2+ metal 10 mM and incubation time 3 hours with an activity 0,335 U/mL, while the lowest cellulase enzyme activity obtained from interaction addition Mn2+ metal 15 mM and incubation time 5 hours with an activity of 0,073 U/mL

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Isolation and Characterization of Yeasts from Rumen Fluids for Potential Use as Additives in Ruminant Feeding

Veterinary Sciences ◽

10.3390/vetsci8030052 ◽

2021 ◽

Vol 8 (3) ◽

pp. 52

Author(s):

Chanon Suntara ◽

Anusorn Cherdthong ◽

Metha Wanapat ◽

Suthipong Uriyapongson ◽

Vichai Leelavatcharamas ◽

...

Keyword(s):

Incubation Time ◽

Cellulase Activity ◽

The Other ◽

Pichia Kudriavzevii ◽

Factor B ◽

Yeast Strains ◽

Randomized Design ◽

Holstein Friesian ◽

The Media ◽

Completely Randomized Design

Saccharomyces cerevisiae is a yeast strain often used to improve the feed quality of ruminants. However, S. cerevisiae has limited capacity to provide biomass when inoculated with carbon sources and a low ability to produce cellulase enzymes. Here, we hypothesized that yeast in the rumen produces a large amount of biomass and could release cellulase enzymes to break down fiber content. Therefore, the aim of this study was to screen, isolate and identify yeast from the rumen fluids of Holstein Friesian steers and measure the efficiency of biomass production and cellulase activity. A fermentation medium containing sugarcane molasses as a carbon source and urea as a nitrogen source was optimized. Two fistulated–crossbred Holstein Friesian steers averaging 350 ± 20 kg body weight were used to screen and isolate the ruminal yeast. Two experiments were designed: First, a 12 × 3 × 3 factorial was used in a completely randomized design to determine biomass and carboxymethyl cellulase activity. Factor A was the isolated yeast and S. cerevisiae. Factor B was sugarcane molasses (M) concentration. Factor C was urea (U) concentration. In the second experiment, potential yeasts were selected, identified, and analyzed for 7 × 4 factorial use in a completely randomized design. Factor A was the incubation times. Factor B was the isolated yeast strains, including codes H-Khon Kaen University (KKU) 20 (as P. kudriavzevii-KKU20), I-KKU20 (C. tropicalis-KKU20), and C-KKU20 (as Galactomyces sp.-KKU20). Isolation was imposed under aerobic conditions, resulting in a total of 11 different colonies. Two appearances of colonies including asymmetric colonies of isolated yeast (indicated as A, B, C, E, and J) and ovoid colonies (coded as D, F, G, H, I, and K) were noted. Isolated yeast from the rumen capable of providing a high amount of biomass when inoculant consisted of the molasses 15% + urea 3% (M15 + U3), molasses 25% + urea 1% (M25 + U1), molasses 25% + urea 3% (M25 + U3), and molasses 25% + urea 5% (M25 + U5) when compared to the other media solution (p < 0.01). In addition, 11 isolated biomass-producing yeasts were found in the media solution of M25 + U1. There were 4 isolates cellulase producing yeasts discovered in the media solution of M25 + U1 and M25 + U5 whereas molasses 5% + urea 1% (M5 + U1), molasses 5% + urea 3% (M5 + U3), molasses 5% + urea 5% (M5 + U5), molasses 15% + urea 1% (M15 + U1), molasses 15% + urea 3% (M5 + U3), and M25 + U3 were found with 2, 3, 1, 2, 1, and 2 isolates, respectively. Ruminal yeast strains H-KKU20, I-KKU20, and C-KKU20 were selected for their ability to produce biomass. Identification of isolates H-KKU20 and I-KKU20 revealed that those isolates belonged to Pichia kudriavzevii-KKU20 and Candida tropicalis-KKU20 while C-KKU20 was identified as Galactomyces sp.-KKU20. Two strains provided maximum cell growth: P. kudriavzevii-KKU20 (9.78 and 10.02 Log cell/mL) and C. tropicalis-KKU20 (9.53 and 9.6 Log cells/mL) at 60 and 72 h of incubation time, respectively. The highest ethanol production was observed in S. cerevisiae at 76.4, 77.8, 78.5, and 78.6 g/L at 36, 48, 60, and 72 h of incubation time, respectively (p < 0.01). The P. kudriavzevii-KKU20 yielded the least reducing sugar at about 30.6 and 29.8 g/L at 60 and 72 h of incubation time, respectively. The screening and isolation of yeasts from rumen fluids resulted in 11 different yeasts being obtained. The potential yeasts discovered in the rumen fluid of cattle were Pichia kudriavzevii-KKU20, Candida tropicalis-KKU20, and Galactomyces sp.-KKU20. P. kudriavzevii-KKU20 had higher results than the other yeasts in terms of biomass production, cellulase enzyme activity, and cell number.

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PERCEPATAN PENGOMPOSAN TANDAN KOSONG KELAPA SAWIT (TKKS) DENGAN PEMBERIAN UREA (Acceleration Composting Empty Fruit Bunches (Efb) With The Application Of Urea)

AgriPeat ◽

10.36873/agp.v18i02.14 ◽

2019 ◽

Vol 18 (02) ◽

pp. 113-124

Author(s):

Journal Journal

Keyword(s):

Weight Loss ◽

Water Content ◽

Palm Oil ◽

Organic N ◽

Empty Fruit Bunches ◽

Randomized Design ◽

Compost Application ◽

Completely Randomized Design ◽

Total P

ABSTRAK Kelapa sawit merupakan tanaman perkebunan yang memegang peranan penting dalam industri pangan. Luas perkebunan kelapa sawit di Indonesia pada tahun 2014 mencapai 10 juta Ha. Pertumbuhan yang pesat diikuti dengan produksi crude palm oil (CPO) dan palm karnel oil (PKO) yang juga meningkat, sekaligus produk sampingan berupa limbah. Salah satu limbah pabrik kelapa sawit yang jumlahnya besar adalah tandan kosong kelapa sawit (TKKS). Tandan kosong kelapa sawit merupakan limbah organik yang berpotensi dimanfaatkan dibidang pertanian. Akan tetapi, TKKS memiliki nilai C/N yang cukup tinggi, akibatnya sukar dan lama untuk terdekomposisi. Salah satu cara pemanfaatan TKKS adalah dengan dilakukan pengomposan dengan pengkayaan urea. Diharapkan dengan perlakuan tersebut TKKS akan cepat terdekomposisi dan dapat segera dimanfaatkan oleh tanaman. Penelitian ini bertujuan untuk (1) mengetahui pengaruh pemberian urea terhadap pengomposan TKKS dan (2) mengetahui pengaruh peningkatan dosis urea terhadap kualitas kompos TKKS. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktor tunggal dengan 5 perlakuan, yaitu U1 (urea 0 g setara dengan nilai C/N=), U2 (urea 30,9 g setara dengan nilai C/N=), U3 (urea 79,3 g setara dengan nilai C/N=), U4 (urea 176,1 g setara dengan nilai C/N=) dan U5 (urea 466,3 g setara dengan C/N = ) dan 9 ulangan, sehingga diperoleh 45 satuan percobaan. Hasil penelitian menunjukan bahwa pemberian urea berpengaruh sangat nyata terhadap susut bobot, kadar air, nilai pH kompos, C-organik, N-total, P-tersedia, dan nilai C/N, selain itu pemberian urea mengakibatkan terjadi perubahan tekstur dan warna pada kompos TKKS. Pemberian dosis urea 466,3 g mampu meningkatkan kandungan N-total, serta menurunkan nilai C/N dan nilai pH kompos. Pemberian dosis urea 79,3 g atau setara dengan C/N = mampu meningkatkan kandungan P-tersedia dan kadar air, menurunkan susut bobot dan kandungan C-organik, serta menunjukan perubahan tekstur dan warna yang lebih baik. Kata kunci: tanda kosongkelapa sawit (TKSS), kompos, urea ABSTRACT Empty fruit bunches (EFB) is a solid wastes produced in large quantity from palm oil industry. Empty fruit bunches can be used as compost material, additionally difficult to decompose because it contain cellulose, hemicellulose, and lignin, as well as value of ratio C/N is high. Use EFB as compost material through the provision of urea has been done in this research. Urea are expected to reduce the value of ratio C/N and became a starter for microbial decomposers. The purpose of this research were (1) to determine the effect of urea on composting of EFB and (2) to determine the effect of increasing doses of urea to the quality of compost of EFB. This research was used a single factor of Completely Randomized Design (CRD) with 5 treatments, namely U1 (urea 0 g), U2 (urea 30,9 g), U3 (urea 79,3 g), U4 (urea 176,1 g), and U5 (urea 466,3 g), and 9 replications, until result 45 experimental units. The result showed that urea significant effect on weight loss, water content, value of pH compost, C-organic, N-total, P-available, and value of ratio C/N, besides urea resulted Widodoe, K. dkk Percepatan Pengomposan Tandan Kosong Kelapa Sawit…..…. 114 in a change in texture and color on the compost EFB. Application of urea 466,3 g was able to increase the content of N-total, reduce the value of ratio C/N and the value of pH compost. Application of urea 79,3 g can improve the content of P-available and water content, reduce the weight loss and the content of C-organic, and showed the changes in texture and color as better. Keywords: empty fruit bunches, compost, urea

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PEMANFAATAN BIJI KETAPANG (Terminalia catappa) SEBAGAI SUMBER PROTEIN DAN SERAT PADA PRODUK MAKANAN STIK

AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN ◽

10.37631/agrotech.v1i1.5 ◽

2019 ◽

Vol 1 (1) ◽

pp. 27-33

Author(s):

Eman Darmawan

Keyword(s):

Water Content ◽

Wheat Flour ◽

Test Method ◽

Snack Food ◽

Organoleptic Properties ◽

Seed Flour ◽

A Value ◽

Randomized Design ◽

Yellow Color ◽

Completely Randomized Design

The purpose of this study was to determine the effect of substitution ketapan seed to chemical and organoleptic properties of the resulted snack food, knowing the exact level of substitution, so obtain the snack food liked the panelists. The design used in this study was completely randomized design (CRD) with single factor that influences the concentration of seed flour substitution ketapan seed consisting of 5 treatments. Each treatment be repeated 3 times. The data obtained was analyzed by Analysis of Variance (ANOVA), if there was a difference between the treatment of advanced test conducted by Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. Substitution of wheat flour with ketapan seed flour affects the snack food produced, which can reduce the water content of the snack food and increase levels of protein and fiber snack food. Ketapan seed flour substitution preferred by the panelists was substitution ketapan seed flour up to 30% with a value of 3.52 and the criteria snack food produced had a water content of 3.67%, 15.10% db protein content, fiber content of 3.64 % db, brownish yellow color (2.95), a rather tasted wheat flour (3.35), and crispy (3.60).

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Karakteristik Kimia dan Organoleptik Flakes Kacang Hijau dengan Penambahan Bahan Pengisi dan Air

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v8i1.5251 ◽

2016 ◽

Vol 8 (1) ◽

pp. 24-28

Author(s):

Maya Indra Rasyid

Keyword(s):

Water Absorption ◽

Water Content ◽

Mung Bean ◽

Protein Levels ◽

Absorption Ratio ◽

Bean Flour ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design

(Chemical and Organoleptic Characteristics of Mung Bean Flakes with The Addition of Fillers and Water) ABSTRACT. The objective of this research was to determine the chemical and organoleptic characteristics of mung bean flakes with the addition of fillers and water. The study was conducted using completely randomized design with two factors namely the addition of fillers and water. The results showed that the addition of fillers and water has significant (P≤0,01) effect on the water absorption ratio and protein levels of mung bean flakes. The best treatment was obtained by the mung bean flour without the addition of fillers with 150% of addition water with water absorption ratio of 204%, water content of 5,7%, protein of 22,01%, starch levels of 61,76%, organoleptic values of aroma of 2,61, color of 2,42, crispness of 2,72 and flavor of 2,83.

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EFFECTS OF FERMENTATION DURATION ON PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THREE AGARWOODS (Aquilaria) LEAVES TEA

Jurnal Pangan dan Agroindustri ◽

10.21776/ub.jpa.2021.009.02.1 ◽

2021 ◽

Vol 9 (2) ◽

pp. 73-82

Author(s):

Anisa Leksono ◽

◽

Erni Sofia Murtini ◽

Keyword(s):

Antioxidant Activity ◽

Water Content ◽

Plant Species ◽

Black Tea ◽

Total Phenol ◽

Pharmacological Effects ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design

Aquilaria is one of the plant genus-producing agarwood. Aquilaria leaves have pharmacological effects which the potential to be processed into black tea. The aim of this study is to determine the effect of fermentation duration on physicochemical and organoleptic characteristics of Aquilaria leaves tea. This study employed a Completely Randomized Design with two factors; the plant species (A. crassna, A. malaccensis, and A. subintegra) and fermentation duration (0 minutes, 70 minutes, and 90 minutes). Parameters analyzed including water content, total phenol, and antioxidant activity. Organoleptic tests were performed on the color, taste, and aroma of the brewed tea. The results summarized that A. subintegra had the highest total phenol and antioxidant activity, but the taste of the tea was not favored. A. crassna fermented 70 minutes and A. malaccensis fermented 0 minutes were the most preferred, but both have lower total phenol and antioxidant activity than A. subintegra.

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KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

Jurnal Pendidikan Teknologi Pertanian ◽

10.26858/jptp.v5i0.8566 ◽

2019 ◽

Vol 5 ◽

pp. 115

Author(s):

Syahri Fadhila Al-Farid ◽

Jamaluddin Jamaluddin ◽

Andi Sukainah

Keyword(s):

Protein Content ◽

Water Content ◽

Zingiber Officinale ◽

Carbohydrate Content ◽

Test Results ◽

Artocarpus Heterophyllus ◽

Randomized Design ◽

Completely Randomized Design ◽

Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

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PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽

10.29303/profood.v4i1.79 ◽

2018 ◽

Vol 4 (1) ◽

pp. 304-310

Author(s):

Siska Cicilia ◽

Eko Basuki ◽

Agustono Prarudiyanto ◽

Ahmad Alamsyah ◽

Dody Handito

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Potato Starch ◽

Ash Content ◽

Randomized Design ◽

Alternative Materials ◽

Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

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Cryopreservation in liquid nitrogen of Brazilian orchid seeds Miltonia flavescens Lindl.

Revista Agro mbiente On-line ◽

10.18227/1982-8470ragro.v14i0.6388 ◽

2020 ◽

Vol 14 ◽

Author(s):

Jean Carlo Baudraz de Paula ◽

Walter Aparecido Ribeiro Júnior ◽

Gabriel Danilo Shimizu ◽

Gabriel Barraca Men ◽

Ricardo Tadeu De Faria

Keyword(s):

Low Temperature ◽

Water Content ◽

Liquid Nitrogen ◽

Biological Material ◽

Control Treatment ◽

Preservation Methods ◽

Lower Performance ◽

Randomized Design ◽

Completely Randomized Design ◽

Protocorm Formation

Miltonia flavescens is a species vulnerable to extinction, which justifies research on preservation methods. Cryopreservation in liquid nitrogen (LN) consists of maintaining biological material at a low-temperature (-196 °C). Thus, the aim of the experiment is to evaluate the influence of different cryoprotective solutions on cryopreservation in LN of the Brazilian orchid Miltonia flavescens seeds. The experiment was conducted in a completely randomized design (CRD), with eight treatments and six replications. The treatments were composed as follows: control; immersion in LN, no cryoprotectant adding; and immersion in LN, with the addition of cryoprotectants: sucrose 0,4 mol L-1; glycerol 2 mol L-1; protection by vitrification in solution (PVS)1; PVS2; PVS2 + 1% phloroglucinol, and PVS3. Except for the control treatment, which was kept in a freezer (10±2 °C), the others remained frozen for 15 days. After this period, the viability of the seeds was evaluated. These seeds were sown and, 30 days after germination, then the frequency of protocorm formation was verified. Before the cryopreservation, the seeds showed 75% viability and 9.5% water content. After cryopreservation, the seeds varied between 67 to 75% viability. However, treatment with glycerol 2 mol L-1 exhibited lower performance than the others (58%). The control treatment showed a higher percentage of protocorm formation (71%) followed by treatments PVS1 (63%), PVS2 (64%), and PVS2PHLO (66%). For the purpose of preserving Miltonia flavescens seeds in liquid nitrogen for a prolonged period, the treatments PVS1, PVS2, and PVS2PHLO proved to be viable and promising alternatives.

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