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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 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 BIOEDUSCIENCE 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

Author-ID : 2059856

Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Physics Social Sciences Veterinary Other

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Inovasi Teknologi untuk Pengembangan Jagung dalam Rangka Mendukung Ketahanan Pangan dan Energi Wawan Hermawan; Roh santoso; Tjahja Muhandri; Titi Candra Sunarti
Jurnal Ilmu Pertanian Indonesia Vol. 17 No. 3 (2012): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Recent researches resulted several innovations such as an integrated machine for planting and fertilizer application for corn cultivation, corn noodle production, and delignification process of corn stover. The objectives of this research were (1) to improve working performances of the first prototype of integrated machine for tillage, planting, and fertilizer application for corn cultivation, (2) to develop an automatic irrigation system using solar energy, (3) to optimize processing variables on corn noodle production, and (4) to explore the delignification process of corn stover to improve the enzymes susceptibility in saccharification process. The planting and fertilizer application machine for corn cultivation has been successfully modified and showed better working performance. An automatic irrigation system using solar energy for corn cultivation has been arranged using a solar panel, a water pump, a battery, and a controlling system. The pumping discharge from a 10 m depth of well was 0.1 l/s. The optimum processing condition was resulted from the combination of 80% dough’s moisture content, at 90 °C extruder temperature and 75 rpm screw speed. The microwave heating treatment could destruct and solubilize the lignin, as compared to chemical and hydrothermal processes, and reduced the fiber crystallinity.

Kemasan Antimikrob untuk Memperpanjang Umur Simpan Bakso Ikan Endang Warsiki; Titi Candra Sunarti; Lala Nurmala
Jurnal Ilmu Pertanian Indonesia Vol. 18 No. 2 (2013): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Active packaging is a technique that can be developed to prolong shelf-life or enhance safety or sensory properties, while maintaining the quality of fresh products inside. This experiment produced active packaging of antimicrobial (AM) film in which an antimicrobial (AM) agent was added into the film (instead of food) and then used it to coat the food product. The AM agents slowly release into the product surrounds, inhibit the growth of microbes thus packing and preserving were done in a single step. Carragenan was chosen as a matrix film with garlic extract as an AM agent. Fish balls were chosen as a product to be coated by this AM film. The study consisted of 2 steps i.e.: (i) prepared AM film, and (ii) coated the fish balls with AM film and then tested the quality during storage. In general, the quality of fish balls before and after storage still meet the SNI 0-3819-1995. In the application, the fish balls with AM film has longer shelf life than that without AM. Further more, the result of organoleptic test on appearance of odor and color showed that the panelists prefered coated fish balls than the uncoated one. The panelist prefered coated fish ball which is stored at 5 and 15°C.

Karakteristik Isolat Bakteri Penghasil Dekstran dari Batang Tebu (Saccharum officinarum L.) Sitti Rahbiah Akram; Titi Candra Sunarti; Anja Meryandini
Jurnal Ilmu Pertanian Indonesia Vol. 24 No. 2 (2019): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Dextran is a long chain of carbohydrate polymers synthesized by dextransucrase enzyme with sucrose as a substrate. The physical, chemical conditions, temperature, and the concentration of sucrose in the isolate bacterial growth media play an important role in dextransucrase production. This study aims to isolate and characterize the dextransucrase producing bacteria. The bacteria were isolated from sugar cane. TBT 3.2 Isolate which had the highest viscosity (1.48 cP) and crude dextran (7.87 g/L) production was selected. TBT 3.2 Isolate was identified as Paenibacillus polymyxa with 99% similar identity. The Paenibacillus polymyxa TBT 3.2 was characterized based on their ability to produce dextran and cell number. The bacteria had the optimum growth conditions on the media for producing dextran at pH 7, temperature 30°C, and concentration of 20% sucrose. The highest dextransucrase activity and the highest specific activity were obtained after 25 minutes of incubation, with the activities of 29.41 mU/mL and 0.46 U/mg. Based on the results of this study, the Paenibacillus polymyxa TBT 3.2 can be used as a dextran producing bacteria.

Produksi dan Pemurnian Xilooligosakarida dari Xilan Tongkol Jagung menggunakan Xilanase Streptomyces P26B4 dan Khamir IP4 Andika Susantri; Titi Candra Sunarti; Anja Meryandini
Jurnal Ilmu Pertanian Indonesia Vol. 26 No. 2 (2021): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.26.2.309

Xylooligosaccharides (XOS) are sugar oligomers from xylan that can be used as prebiotics to improve digestive tract health. Xylan can be extracted from corncobs which are a by-product of agriculture. The purpose of this study was to produce XOS through hydrolysis of corn cobs xylan using Streptomyces P26B4 xylanase. The products of hydrolysis also consisted of monomer xylose; for that xilooligosaccharides were purified using yeast IP4. The xylan hydrolysis products are quantitatively analyzed based on the value of reducing sugars and degree of polymerization (DP), strengthened qualitatively with TLC. Sugar component was analyzed after the addition of yeast by HPLC. P26B4 xylanase isolates had the highest activity on the 7th day incubation, pH 5,5 buffer citrate and temperature of 50°C. The lowest DP value of xylan hydrolysis was 2.49 at a concentration of 6%, and the 24th hour of incubation. TLC chromatograms showed that xylose and XOS products were produced. Purification of XOS at 6%, showed a decreasing in the area of xylose before and after receiving yeast respectively 1.87% and 1.41%.Therefore, yeast IP4 has the potential to consume xylose amnd purify the XOS. Keywords: corncobs xylan, IP4 yeast, purification, Streptomyces P26B4 xylanase, xylooligosaccharides

PENGGUNAAN XILANASE Streptomyces sp. 45 I-3 AMOBIL UNTUK HIDROLISIS XILAN TONGKOL JAGUNG [Immobilization of Extracellular Xylanase from Streptomyces sp. 45 I-3 for Hydrolysis of Corncob Xylan ] Titi Candra Sunarti; Ferry Mutia; Niken Financia Gusmawati; Yulin Lestari; Anja Meryandini
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 1 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Xylan extraction from corncob is done by using alkaline as solvent. Xylan extraction from corncob could give the yields as 10.9%. One percent of corncob xylan is used as substrate to produce the xylanase, compared to oatspelt xylan. Immobilization of xylanase was performed using 1% EudragitTM S100 solution (w/v), with 5:1 volume ratio of xylanase and 1 % EudragitTM S100 (w/v). Activity of the immobilized xylanase was decreased to 23.97% compared with free xylanase. Immobilized xylanase have optimum pH and temperature at 6.0 and 40°C respectively, have also thermal stability at 30–40°C for an hour. Immobilized xylanase could be reused, but its activity decreased to 52.38% after 3 times application.

PERUBAHAN STRUKTUR PATI GARUT (Maranta arundinaceae) SEBAGAI AKIBAT MODIFIKASI HIDROLISIS ASAM, PEMOTONGAN TITIK PERCABANGAN DAN SIKLUS PEMANASAN-PENDINGINAN [Structure Changes of Arrowroot (Maranta arundinaceae) Starch as Influenced b Didah Nur Faridah; Dedi Fardiaz; Nuri Andarwulan; Titi Candra Sunarti
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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The effects of lintnerization (2.2 N HCl, 2 hours), debranching with pullulanase (1.3 U/g and 10.4 U/g starch) and/or three-auctoclaving-cooling cycles at 121oC for 15 minutes on the changes of arrowroot starch structures were studied. The structural modifications of amylose and amylopectin were measured by Gel Permiation Chromatography (GPC), and the distribution of degree of polimerization (DP) was analyzed by Fluorophore-Assisted Capillary Electrophoresis (FACE). The GPC profile of native starch using Toyopearl HW-65S gel gave mainly two fractions. Fraction I (Fr. I) was a high molecular weight component and Fraction II (Fr. II) was a low molecular weight component. After acid modification, the carbohydrate content of Fr. II increased while that of Fr. I decreased. The amount of DP of 6 to 8 increased in all modified arrowroot starches. The GPC and FACE analyses showed that all starch modification techniques caused the structural changes of amylopectin molecules to form short chain amyloses.

SIFAT FUNGSIONAL PATI GARUT HASIL MODIFIKASI HIDROKSIPROPILASI DAN TAUT SILANG [Functional Properties of Hydroxypropylated and Crosslinked Arrowroot Starch] Rijanti Rahaju Maulani; Dedi Fardiaz; Feri Kusnandar; Titi Candra Sunarti
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Dual-modified arrowroot starch using hydroxypropylation and cross-linking methods was carried out to overcome the deficiency in of native arrowroot starches for food processing application. The modification applied the combination concentration of propylene oxide (8, 10, and 12%) and ratio of sodium trimetaphosphate (STMP):sodium tripolyphosphate (STPP) (1%:4%, 2%:5%, and 3%:6%). The resulting dual-modified arrowroot starches had lower gelatinization temperature (68.45–70.00ºC) than that of native arrowroot starch (72.85ºC). The modified arrowroot starches also had a higher peak viscosity (>5500 cp) than that of native arrowroot starch (4209 cP). Breakdown and setback viscosity of modified arrowroot starch was higher values than the native. At acidic pH, the viscosity decreased at different levels of temperature changes as compared to that of normal pH. Modified starch made with 8% propylene oxide and ratio of STMP: STPP 2%:5% and 3%:6%; as well as that made with 10% propylene oxide and 1% STMP:4% STPP had the lowest syneresis tendency. Decrease in the paste clarity occured with increasing concentration of STMP:STPP. The sedimentation volume of the modified starch was higher (29.17-35.83%) than that of native starch (28.08%), except for those made with 1% STMP: 4% STPP at concentration of propylene oxide 8% and 12%. The gel strength increased (61.77-78.97 gf) at 8% propylene oxide, but decreased (66.50-47.77 gf) at higher concentrations.

PENAMBAHAN BAKTERI ASAM LAKTAT TERENKAPSULASI UNTUK MENEKAN PERTUMBUHAN BAKTERI PATOGEN PADA PROSES PRODUKSI TAPIOKA Glisina Dwinoor Rembulan; Titi Candra Sunarti; Anja Meryandini
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Lactic acid bacteria (LAB) produce organic acids and active compounds which can inhibit the growth of pathogenic bacteria. Lactic acid bacteria potentially can be introduced to inhibit pathogenic bacteria in the tapioca production at the extraction stage, especially during the settling process since there is possibility of starch slurry to be contaminated by pathogenic bacteria from water. The objectives of this research were to design a solid starter of LAB through encapsulation by using modified starch includes sour cassava starch, lintnerized cassava starch and nanocrystalline starch, utilize the starter for suppressing the growth of pathogenic bacteria in the production process of tapioca and characterize the functional properties of tapioca. The encapsulation of lactic acid bacteria was conducted by freeze drying at a temperature of -50°C for 48 hours. The viability of LAB after freeze drying with sour cassava starch matrix was 92% of the liquid starter, with lintnerized cassava starch matrix was 93%, while that with nanocrystalline matrix was 96%. After application of the LAB culture during settling process for tapioca extraction and the tapioca was stored at room temperature for 6 months, it was shown that E. coli, Salmonella and Shigella were detected in the native tapioca starch (without treatment) while the starch added with lactic acid bacteria starter was not absent for the pathogenic bacteria. The addition of lactic acid bacteria in extraction process can suppress the growth of pathogenic bacteria in tapioca. The results showed that lintnerized cassava starch matrix is the best matrix because after 6 months it still contained lactic acid bacteria as compared to liquid starter and that encapsulated with other matrixes.

THE PRODUCTION OF ALKYL POLYGLYCOSIDE (APG) SURFACTANT AND ITS APPLICATION IN LIQUID HAND SOAP Siti Aisyah, Ani Suryani, Titi Candra Sunarti
Jurnal Teknologi Industri Pertanian Vol. 20 No. 3 (2010): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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ABSTRACT Alkyl polyglycoside (APG) is one of nonionic surfactant that is applied in some formulations such as personal care products, cosmetics, textile bleachies and herbicides. APG’s production is carried out in two stages, i.e. butanolysis and transacetalization. These processes are then followed by neutralization, distillation, dissolution and bleaching. This research aims were to study the influence of fatty alcohol C10 (decanol) and C12 (dodekanol) and the activator material, and to characterize the APG. Beside that, the research studied about the characteristics of liquid hand soap with the APG as the raw material. The synthesized APG had characteristics as follow: bright-yellow to brown-black in color, with percent of transmittance value range of 12.99-55.91%. The yield obtained was 37.44-46.88%. The abilities to reduce surface tension were 59.90-64.10%; the ability to reduce interfacial tension were 90.69-94.25%, and emulsion stability of 65.24-80.49% in 5 hours. Compared to commercial APG, the ability to reduce surface tension was 55.97%, the ability to reduce interfacial tension was 91.63%, and emulsion stability of 66.46-70.73%. The best APG formulation had HLB value of 8.498. Liquid soap produced using APG which is obtained previously has cleaning power as good as 128 FTU turbidity, specific gravity of 1.024 g/ml, pH of 6.98 and free of microbial contamination. While commercial liquid hand soap had the following characteristics: cleaning power of 192 FTU turbidity, specific gravity of 1.027 g/ml, pH of 7.03, and free of microbial contamination. Organoleptic test on the aroma, colour, and impression after the use of liquid hand soap formulation showed that in general, panelists preferred the best formulation of liquid hand soap. While on foam and viscosity properties, panelists preferred the commercial hand wash liquid soap of brand “D”. Keywords: fatty alcohol, liquid hand soap, APG

PENGARUH KEMASAN STARCH-BASED PLASTICS (BIOPLASTIK) TERHADAP MUTU TOMAT DAN PAPRIKA SELAMA PENYIMPANAN DINGIN Tajul Iflah, Sutrisno dan Titi Candra Sunarti TIP
Jurnal Teknologi Industri Pertanian Vol. 22 No. 3 (2012): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Losses of horticulture product were caused by several reasons, one of them was the un-approriate post-harvest handling. One of the post-harvest method that could maintain the quality of the horticulture product is controlling the storage temperature and packaging techniques to that product. The objectives of this research were to determine the characteristics of horticultural products (tomato and bell pepper) in the cold storage that were packed with bioplastics and high density polyethylene (HDPE). The sample of packed products stored at three temperature levels (5, 10, and 15oC) for 21 days. The results showed that the types of plastic influenced respiration rate (CO2 production rate). The tomatoes packased with bioplastic had climateric phase at the day of 21th which was layer than the one of HDPE. However, bell pepper packsed with bioplastic started senescence phase at 9th day which was taste than the one HDPE at 12th day.Keywords: bioplastic, cold storage, tomato, bell pepper

Co-Authors Adisalamun Adisalamun Agus Setiyono AHMAD JUNAEDI Aisyah, Nadira Akhmad Endang Zainal Hasan Anas Miftah Fauzi Andi Nurul Aulia Sari Andika Susantri Ani Suryani Ani Suryani Anja Meryandini Anja Meryandini ANJA MERYANDINI Anja Meryandini Anja Meryandini Anja Meryandini Anja Meryandini Anja Meryandini ANJA MERYANDINI Anja Meryandini Anja Meryandini Anuraga Jayanegara APRILIA NAOMI Aprilia Nurhasna 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 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 Februadi Bastian Feri Kusnandar Ferry Mutia FERY 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 Irvan Anwar Iskandar Lubis Kendri Wahyuningsih Kendri Wahyuningsih, Kendri Khaswar Syamsu Kirana Sanggrami Sasmitaloka Kurniawan Yuniarto Kurniawan, Dede Yudo Laily, Noer Lala Nurmala Lisman Suryanegara M. EDY SOFIYANTO Machfud Machfud Mala Nurilmala Manalu, Lamhot Maranatha, Besty Marimin , Matasik, Delfania Maya Melati Mohamad Syamsul Ma’arif Mulyorini Rahayuningsih 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 Pustika Adwiyani RAMADHAN, ZULFA AULIA Ratna Ekawati Ratna Ekawati Ridwansyah Ridwansyah Rijanti Rahaju Maulani Rijanti Rahaju Maulani Rijanti Rahaju Maulani Rini Purnawati Rismawati . RM Muhammad Nur Fauzan Roh santoso Ronny Soputan Rosyidah, Elly Ruka Yulia SAFITRI NURLAELA Salfauqi Nurman, Salfauqi Sanbein, Primus Sapta Raharja Savira Astri Adriana Setyo Purwanto Singgih Wibowo Sitti Rahbiah Akram Stanislaus Aditya Agung Sugiyanta Sukard Sumarni Nompo Suprihatin Suprihatin Suprihatin Suprihatin Suprihatin Suprihatin Suprihatin Suyono, Meisy Nawang Taufik Hidayat Tjahja Muhandri Tryanisa Ridla Amalia Utomo, Prasetyo Hadi Vestika Iskawati Wahidul Hijah Wahyu Widosari Wawan Hermawan Widiatmaka Widiatmaka Widosari, Wahyu WULAN, RAHAYU Yandra Arkeman Yaya Rukayadi Yuana Susmiati Yulia, Ruka YULIANA, META YULIN LESTARI Yulistika, Efri Yunus Triyonggo, Yunus Yusmiati Yusmiati Zahrani, Siti Mutia

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