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All Journal HAYATI Journal of Biosciences Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian E-jurnal Agro-Industri Indonesia Reaktor Agrikultura Microbiology Indonesia BIOTROPIA - The Southeast Asian Journal of Tropical Biology Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Penelitian dan Pengembangan Pertanian Buletin Teknologi Pasca Panen Journal of Engineering and Management in Industrial System Indonesian Journal of Business and Entrepreneurship (IJBE) Journal of Engineering and Technological Sciences agriTECH Jurnal Sumberdaya Hayati Science and Technology Indonesia Jurnal Bioteknologi & Biosains Indonesia (JBBI) Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology EDUFORTECH Journal of Tropical Crop Science Menara Perkebunan Journal of Applied Engineering and Technological Science (JAETS) Indonesian Journal of Electrical Engineering and Computer Science Jurnal Penelitian dan Pengembangan Pertanian International Journal of Mechanical Engineering Technologies and Applications (MECHTA) Jurnal Agroekoteknologi Terapan ABDI PUSTAKA: Jurnal Perpustakaan dan Kearsipan Proceedings of International Conference on Multidiciplinary Research Journal of Applied Agricultural Science and Technology Prosiding Seminar Nasional Universitas Serambi Mekkah PERTANIAN TROPIK Pharmaceutical Sciences and Research (PSR) Makara Journal of Science Makara Journal of Technology Jurnal Natural Journal of Sciencce Technology and Visual Culture JURNAL REKAYASA KIMIA & LINGKUNGAN
Titi Candra Sunarti
Departemen Teknologi Industri Pertanian Fakultas Teknologi Pertanian Institut Pertanian Bogor Jl. Lingkar Akademik, Kampus IPB Darmaga, Bogor 16680; Telp. (0251) 8621974
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Journal : Menara Perkebunan

 1 
Optimization on Na and Ca bentonite activation using response surface method for increasing selectivity of stevioside in stevia extract Ayu Rahayu SARASWATI; Erliza NOOR; Titi Candra SUNARTI
E-Journal Menara Perkebunan Vol 89, No 2 (2021): Oktober, 2021
Publisher : INDONESIAN RESEARCH INSTITUTE FOR BIOTECHNOLOGY AND BIOINDUSTRY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iribb.jur.mp.v89i2.459

Abstract

The demand for stevia extract consumption as an alternative sweetener that contains stevioside with zero-calorie is increasing. However, dark color and high tannin content from stevia leaf extract causes a disturbing aftertaste and reduces interest in consumption. Therefore, the purification process is a mandatory step to be done. Several studies on purification methods show the best approach by adsorption using bentonite. However, natural bentonite has limited adsorption capacity and low selectivity. An activation with acid and high temperature is expected to increase the adsorption capacity of color and its selectivity on maintaining the stevioside at the extract. This study aimed to obtain the optimum acid concentration and temperature for the activation using the Response Surface Method (RSM) experimental design and its application to the purification of stevia leaf extract. Based on the parameter of methylene blue number, the most optimum concentration of H2SO4 used for activation was 0.17 N for both natural bentonite. The heating temperature was 358°C for Na-bentonite and 481°C for Ca bentonite. The maximum adsorption capacities of activated Na and Ca-bentonite were increased from 15.65 and 38.23 mg g-1 to 197.72 and 169.52 mg g-1, respectively. The best adsorbent used for purification is Ca-activated, which increased extract clarification up to 81.37% at 655 nm and 86.64% at 410 nm compared to natural Ca bentonite. It also reduced tannin up to 97.46% and was more selective to recover 50.64% stevia content in the solution, which was higher than other previously reported studies.
Optimization on Na and Ca bentonite activation using response surface method for increasing selectivity of stevioside in stevia extract Ayu Rahayu SARASWATI; Erliza NOOR; Titi Candra SUNARTI
Menara Perkebunan Vol. 89 No. 2 (2021): 89 (2), 2021
Publisher : INDONESIAN OIL PALM RESEARCH INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iribb.jur.mp.v89i2.459

Abstract

The demand for stevia extract consumption as an alternative sweetener that contains stevioside with zero-calorie is increasing. However, dark color and high tannin content from stevia leaf extract causes a disturbing aftertaste and reduces interest in consumption. Therefore, the purification process is a mandatory step to be done. Several studies on purification methods show the best approach by adsorption using bentonite. However, natural bentonite has limited adsorption capacity and low selectivity. An activation with acid and high temperature is expected to increase the adsorption capacity of color and its selectivity on maintaining the stevioside at the extract. This study aimed to obtain the optimum acid concentration and temperature for the activation using the Response Surface Method (RSM) experimental design and its application to the purification of stevia leaf extract. Based on the parameter of methylene blue number, the most optimum concentration of H2SO4 used for activation was 0.17 N for both natural bentonite. The heating temperature was 358°C for Na-bentonite and 481°C for Ca bentonite. The maximum adsorption capacities of activated Na and Ca-bentonite were increased from 15.65 and 38.23 mg g-1 to 197.72 and 169.52 mg g-1, respectively. The best adsorbent used for purification is Ca-activated, which increased extract clarification up to 81.37% at 655 nm and 86.64% at 410 nm compared to natural Ca bentonite. It also reduced tannin up to 97.46% and was more selective to recover 50.64% stevia content in the solution, which was higher than other previously reported studies.
Viabilitas mikroba selulolitik pada media pod dan pulp kakao (Theobroma cacao L.) Nisfatin Shofiana; Titi Candra Sunarti; Anja Meryandini
Menara Perkebunan Vol. 91 No. 2 (2023): 91 (2), 2023
Publisher : INDONESIAN OIL PALM RESEARCH INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iribb.jur.mp.v91i2.552

Abstract

Cocoa production in Indonesia is increasing from year to year. Cocoa production increased has an impact on increasing waste cocoa pod and pulp. Cocoa pod contains lignocellulose, while cocoa pulp contains many sugars. The composition of cocoa pod and pulp allows the cellulolytic microbe to grow. This study aims to perform microbial selection from fermented cocoa and sugar cane can grow in cocoa pod and pulp (Theobroma cacao). The selection method using the CMC 1%, pod 1%, pulp 1%, and pod 0,5%+pulp 0,5% media. Then, the analysis of reducing sugar using DNS method, while the total sugar analysis using phenol-H2SO4 method. Sugars of hydrolisis result were analyzed quantitatively using TLC. The results of microbial selection on CMC 1%, pod %, pulp 1%, and pod 0,5%+pulp 0,5% media obtained TBT 3.2 have the largest cellulolytic index on the pod 1% media. Isolates TBT 3.2 grown on pod 1% medium produce reducing sugar is 4,965 mg/mL at 30 hours sampling with highest total sugar at 6 hours sampling is 9,789 mg/mL. The types of sugars identified using the TLC are mannose, galactose, glucose, and selobiose.
Application of lactic acid bacteria to improve the food safety of sago starch Tryanisa Ridla Amalia; Titi Candra Sunarti; Anja Meryandini
Menara Perkebunan Vol. 92 No. 2 (2024): 92(2), 2024
Publisher : INDONESIAN OIL PALM RESEARCH INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iribb.jur.mp.v92i2.579

Abstract

Sago starch production in local industries is still carried out traditionally and uses poor-quality water. This production causes sago starch to be fermented spontaneously, resulting in sour sago and possibly contamination by pathogenic bacteria. Lactic acid bacteria (LAB) can produce lactic acid and are suitable for use as a starter. Adding LAB as a starter in sago starch fermentation is expected to reduce the number of pathogenic bacterial growths, thereby increasing food safety in sago starch. This research aimed to obtain LAB and evaluate their use in sago starch fermentation to improve food safety. LAB selection was conducted by testing the LAB tolerance ability to low pH and the adaptability of the LAB growth in sago starch. This study was carried out using and without a LAB liquid starter. The water source during the fermentation originated from drinking water and the sago starch industrial factory. The fermentation was carried out for ten days at room temperature with an observation every two days. The results showed that fermented sago starch using drinking water did not harbor E. coli, Salmonella, or Shigella bacterial contamination. In contrast, sago starch fermented using water from the factory harbored these bacterial contaminations. Adding LAB IL1 isolate as a starter in fermentation showed the ability to reduce the number of pathogenic bacteria in sago starch.
Antioxidant activity, total phenolic, flavonoid, and caffeine contents of robusta coffee (Coffea canephora) fermented with lactic acid bacteria Aisyah, Nadira; Sunarti, Titi Candra; Meryandini, Anja
Menara Perkebunan Vol. 93 No. 1 (2025): 93(1), 2025
Publisher : INDONESIAN OIL PALM RESEARCH INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iribb.jur.mp.v93i1.604

Abstract

Robusta coffee is widely cultivated in Indonesia, but it struggles to dominate the global market due to its bitterness, slightly sour taste, and higher caffeine content. Coffee bean fermentation can be done to reduce undesirable characteristics in robusta coffee. This study aimed to evaluate the effects of lactic acid bacteria fermentation on the quality of coffee and its brewing characteristics, comparing it to spontaneous fermentation. The goal was to explore the potential of fermented coffee beans as functional beverages with health benefits. Three lactic acid bacteria (LAB) isolates were tested, and Lactiplantibacillus plantarum H 2.34 was identified as the most effective starter culture for coffee fermentation. After 12 hours of fermentation using coffee mucilage, LAB growth was significantly enhanced. A significant increase in flavonoid content was observed in coffee fermented with the starter culture. All brewed coffee samples demonstrated strong antioxidant activity, and LAB fermentation successfully reduced caffeine content by 4.85%. These results suggest that fermented robusta coffee could offer functional health benefits while improving its sensory profile.
Co-Authors Adisalamun Adisalamun Adriana, Savira Astri Adwiyani, Pustika Agus Setiyono AHMAD JUNAEDI Aisyah, Nadira Akhmad Endang Zainal Hasan Alifiya Herwitarahman Anas Miftah Fauzi Andi Nurul Aulia Sari Andika Susantri Ani Suryani Ani Suryani Ani Suryani Anja Meryandini Anja Meryandini Anja Meryandini Anja Meryandini Anja Meryandini Anja Meryandini Anja Meryandini Anja Meryandini Anuraga Jayanegara Anwar, Irvan Aris Purwanto Asep Wawan Permana Asep Wawan Permana, Asep Wawan Asrianti Basri Asrianti Basri Ayu Rahayu SARASWATI Bambang Prasetya Basri, Asrianti Basri, Asrianti Besty Maranatha Birahy, Deford Cristy Bruce A. Welt, Bruce A. Cahyana, Purwa Tri Christina Winarti Christina Winarti Dede Heri Yuli Yanto Dedi Fardiaz Devi Ambarwaty Oktavia Dewi Diniaty Djumali Mangunwidjaja Djumali Mangunwidjaja Djumali Mangunwidjaja Djumali Mangunwidjaja Djumali Mangunwidjaja Dwi Setyaningsih Efri Yulistika Eka Putri EKA RURIANI Eka Ruriani EKA RURIANI Elisa Julianti Elly Rosyidah Endang Warsiki Endang Warsiki Erliza Noor Euis Hermiati Evi Savitri Iriani Evi Savitri Iriani, Evi Savitri Faqih Udin FARAH FAHMA Fauzan, RM Muhammad Nur Februadi Bastian Feri Kusnandar Ferry Mutia Fiora Helmi Frangky J. Paat Glisina Dwinoor Rembulan Hadi Karia Purwadaria, Hadi Karia Hari Eko Irianto Hartami Dewi Hartrisari Hardjomidjojo Hasrul Satria Hasrul Satria, Hasrul Ifah Munifah Ika Amalia Kartika Ilham Marvie Indah Yuliasih IRA ERDIANDINI, IRA Irmayanti Irmayanti Irmayanti Irmayanti, Irmayanti Iskandar Lubis Kendri Wahyuningsih Kendri Wahyuningsih, Kendri Khaswar Syamsu Kirana Sanggrami Sasmitaloka Kurniawan Yuniarto Kurniawan, Dede Yudo Laily, Noer Lala Nurmala Machfud Machfud Mala Nurilmala Manalu, Lamhot Maranatha, Besty Marimin , Matasik, Delfania Maya Melati Mohamad Syamsul Ma’arif Mulyorini Rahayuningsih MUTIA, FERY NAOMI, APRILIA Nastiti Siswi Indrasti Nida El Husna Niken Financia Gusmawati NISA RACHMANIA MUBARIK Nisfatin Shofiana Nur Richana Nuri Andarwulan Odi Andanu Ono Suparno Paramuji, Muji Pasaribu, Fatimah J Petrus Adam Pramana, Yanuar Sigit Purwanto, Yanuar Jarwadi Purwoko Purwoko RAMADHAN, ZULFA AULIA Ratna Ekawati Ratna Ekawati Ridwansyah Ridwansyah Rijanti Rahaju Maulani Rijanti Rahaju Maulani Rijanti Rahaju Maulani Rini Purnawati Rismawati . Roh santoso Ronny Soputan Rosyidah, Elly Ruka Yulia SAFITRI NURLAELA Salfauqi Nurman, Salfauqi Sanbein, Primus Sapta Raharja Setyo Purwanto Singgih Wibowo Sitti Rahbiah Akram SOFIYANTO, M. EDY Stanislaus Aditya Agung Sugiyanta Sugiyanta Sugiyanta Sukard Sumarni Nompo Suprihatin Suprihatin Suprihatin Suprihatin Suprihatin Suprihatin Suprihatin Suryanegara, Lisman Suyono, Meisy Nawang Taufik Hidayat Tjahja Muhandri Tryanisa Ridla Amalia Utomo, Prasetyo Hadi Vestika Iskawati Wahidul Hijah Wahyu Widosari Wahyudin, Cecep Ijang Wawan Hermawan Widiatmaka Widiatmaka Widosari, Wahyu WULAN, RAHAYU Yandra Arkeman Yaya Rukayadi Yuana Susmiati Yulia, Ruka YULIANA, META YULIN LESTARI Yunus Triyonggo, Yunus Yusmiati Yusmiati Zahrani, Siti Mutia