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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
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Study of Corn Plant Availability as a Source of Forage for Feed and Beef Cattle Waste Potential Paramuji, Muji; Suprihatin; Sunarti, Titi Candra; Sukard
Jurnal Pertanian Tropik Vol. 7 No. 2 (2020): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (534.493 KB) | DOI: 10.32734/jopt.v7i2.4483

Abstract

ABSTRACT One of the factors that determine the growth of beef cattle is the supply of feed. The main feed source for beef cattle is forage which is currently increasingly limited in availability. The purpose of this study is to examine and evaluate the utilization of corn waste into forage sources of feed and the potential amount of beef cattle waste in Deli Serdang Regency. The data source used in this study is secondary data covering the planting area of corn and beef cattle population described in a qualitative description. The results of studies and evaluations indicated that the availability of forage production of corn (stover) as a source of forage for beef cattle feed in Deli Serdang Regency, in average is only sufficient of 80.57% of the existing beef cattle population, that is every 20,066.95 Ha of corn plants can provide forage for 75,234 cows. Cattle waste potential in the form of feces is 509,385,066.00 kg/year, urine is 203,479,979.00 L/year and the remaining feed is 34,255,889.00 kg/year. Keywords: corn, forage, feed, beef cattle
Potensi Limbah Cair Industri Tapioka sebagai Media Pertumbuhan Starter Bakteri Asam Laktat Pediococcus pentosaceus E.1222 WULAN, RAHAYU; MERYANDINI, ANJA; SUNARTI, TITI CANDRA
Jurnal Sumberdaya Hayati Vol. 3 No. 1 (2017)
Publisher : Departemen Biologi, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jsdh.3.1.27-33

Abstract

Fermentation of Lactic Acid Bacteria (LAB) Pediococcus pentosaceus can improve the quality of food and its shelf life. Using commercial LAB specific media, de Man Rogosa and Sharpe (MRS) for growth on industrial scale application is not efficient. Tapioca wastewater (TW) still contains some of the nutrients needed for the growth of P. pentosaceus, but needs the enrichment of carbon sources (5% of glucose) and nitrogen sources (ammonium sulfate). This study aimed to use tapioca industrial wastewater with the addition of glucose and ammonium sulfate as an alternative growth media for lactic acid bacteria P. pentosaceus E.1222. The results showed that glucose and nitrogen had no significant effect on the number of bacterial colonies. The highest substrate efficiency was tapioca wastewater (86.81%), MRS broth (53.73%), and TW with 5% of glucose and 1% of ammonium sulfate (43.53%) respectively. Maximum growth rate (μmaks) was found in TW with 5% of glucose and 1% of ammonium sulfate (0,52 hours-1). Increasing the starter volume until 1000 mL in TW with 5% of glucose and 1% of ammonium sulfate showed a slight decrease in the log number of bacteria from 8,836 (50 mL), 8,401 (500 mL), to 8,063 (1000 mL). 
Seleksi Bakteri Asam Laktat dan Pemanfaatannya sebagai Starter pada Fermentasi Biji Sorgum: Selection of Lactic Acid Bacteria and its Application as Starter for Sorghum Grain Fermentation Yuliana, Meta; Meryandini, Anja; Sunarti, Titi Candra
Jurnal Sumberdaya Hayati Vol. 5 No. 1 (2019)
Publisher : Departemen Biologi, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jsdh.5.1.35-42

Abstract

This research aims is to find starter for sorghum fermentation and to observe its influence in fermentation process and tannin level in sorghum flour. Four isolates of Lactic Acid Bacteria were tested as starter for Numbu and Kawali sorghum grain fermentation. The criteria was the ability to produce acid and cell viability. The fermentation used four treatments in duplicates. The selected isolate was inoculated into dehulled and non-dehulled sorghum grain. The fermentation time were 0, 24, and 48 h. Analysis were pH, total acidity, total sugar, viable cell, tannin level, structure of sorghum flour, the yield of flour passed 80 mesh, and flour moisture. The results showed that E1222 was selected as a starter for Numbu sorghum grain fermentation while E5 was selected for Kawali. The starter can decrease pH value, increasing total acidity, decreasing total sugar, however there was no significant difference in viable cell in fermentation process. It decreased tannin level approximately 90% in Numbu fermented flour and 77% in Kawali. There was corrosion in starch structure of fermented flour, while the yield of flour passing through 80 mesh was increased. The best treatment was fermentation of dehulled and inoculated sorghum grain (So-St) in both of sorghum varieties.
Pemanfaatan Bakteri Asam Laktat (BAL) Amilolitik untuk Fermentasi Tepung Terigu dan Gandum: Using of Amylolytic LAB for Fermentation of White Wheat and Whole Wheat Flour Suyono, Meisy Nawang; Sunarti, Titi Candra; Meryandini, Anja
Jurnal Sumberdaya Hayati Vol. 10 No. 2 (2024): 2024
Publisher : Departemen Biologi, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jsdh.10.2.61-66

Abstract

The national demand for carbohydrates in flour continues to increase significantly due to the emergence of contemporary food products that use flour as the primary ingredient. One of the products used in producing food is sourdough, which is fermented flour. Lactic acid bacteria (LAB) have a role in food fermentation by producing lactic acid. Amylolytic LAB can produce amylase enzyme, a biocatalyst in the starch hydrolysis process. One of the products made from the fermentation of wheat flour is sourdough. This study aims to determine the character of amylolytic LAB in wheat and wheat flour fermentation. The research methods include rejuvenation of LAB, selection of isolates, fermentation of starchy materials, and characterization of fermented liquid. The selection of bacteria was based on cell viability and pH, which showed that isolated Pediococcus pentasaceus E1222 could be used as a starter for starchy fermentation. The highest total acid and cell viability were produced in 24-hour wheat and wheat flour fermentation. Fermented wheat flour and flour had the most favorable aroma and texture, and fermented flour had the most favorable taste. Isolate Pediococcus pentasaceus E1222 is an isolate that can be used in making sourdough.
Adsorpsi Surfaktan Nonionik Alkil Poliglikosida pada Antar muka Fluida-Fluida Adisalamun Adisalamun; Djumali Mangunwidjaja; Ani Suryani; Titi Candra Sunarti; Yandra Arkeman
Jurnal Rekayasa Kimia & Lingkungan Vol 9, No 1 (2012): Jurnal Rekayasa Kimia & Lingkungan
Publisher : Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Nonionic surfactants have been used extensively in various industrial applications such as cleaning, personal care, crop protection, paint and coating, textile finishing, emulsion stabilization, food and leather processing. In this study, we have studied the adsorption of three nonionic surfactants of alkyl polyglycoside, namely commercial APG from Cognis and APG produced from glucose as well as APG synthesized from sago starch, at fluidfluid interfaces. The variation of surface and interfacial tension with the concentration of surfactant in the bulk was studied, and the data were fitted using a surface equation of state derived from the Langmuir isotherm. The agreement between ?(c) data and Langmuir isotherm model was very good.Keywords: adsorption, air/water interface, interfacial tension, surface tension
Analysis and Design of Distribution Systems Information Flow in the Sugar Supply Chain in Indonesia Ekawati, Ratna; Arkeman, Yandra; Suprihatin, Suprihatin; Sunarti, Titi Candra
International Journal of Mechanical Engineering Technologies and Applications Vol. 2 No. 1 (2021)
Publisher : Mechanical Engineering Department, Engineering Faculty, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/MECHTA.2021.002.01.7

Abstract

Today's modern supply chain represents a complex and real-time, organization, resource, activity, information, and data source that is involved in the distribution of products and services ranging from upstream to downstream of the supply chain. In the past 4.0 supply chain technology was not just a linear business function, but as the center of the main process of ecosystems that are in a blind spot chained by value. With information as a foundation in the decision-making process so that information can create integrated and efficiently coordinated supply chains. So that it can show continuity from planning to production, inventory, quality, and price control in each chain. An inefficient distribution that results in mistrust among stakeholders, because it has an impact on the decline and loss of value chain in quality and quantity. Integrity problems from the data collected were found in this study. These findings include the identification of various stakeholders, including farmers, importers to customers, and regulators, as well as their needs, which will be described through the use case, and BPMN. The results obtained are that the main actors (stakeholders) of the system are divided into farmers, importers, processing factories, headquarters, hauling services, and markets (customers) in the distribution of product information flow systems. Suggests tracking and tracing based on real-time data flow of product information coming from each actor in the sugar supply chain that is equipped with an accurate data distribution information support system.
Selection of Proteolytic Lactic Acid Bacteria with Probiotic Properties for Fish Protein Hydrolyzate Production Birahy, Deford Cristy; Sunarti, Titi Candra; Meryandini, Anja
Jurnal Ilmu Pertanian Indonesia Vol. 30 No. 1 (2025): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.30.1.31

Abstract

This study aimed to select a proteolytic LAB with probiotic properties that can be applied to manufacture protein hydrolysate from fish heads. Tests on 20 isolates of LAB showed that nine isolates were proteolytic and non-pathogenic. A total of 5 isolates could grow well at 0.5% bile salt stress, and 3 of them could grow at pH 3. These three isolates had antagonistic ability against Salmonella bacteria, and one isolate was sensitive to the antibiotic tested. Molecular identification of the selected LAB isolates showed a 100% sequence similarity with Pediococcus pentosaceus with accession number MT515895.1. The LAB isolate has high proteolytic activity since it can increase the soluble fraction of fish meal powder from 32.10% to 88.38% in 48 hr. Production of protein hydrolysate using tuna waste was carried out for 30 days. Tuna waste protein hydrolysate had a medium antioxidant activity of 25.57 ± 0.93%. The hydrolyzed protein comprised 17 amino acids, including nine non-essential and eight essential amino acids, and is dominated by glutamic acid. Selected LAB isolate is potentially used in protein hydrolysate production, especially for flavor enhancers. Keywords: antagonistic, amino acid, Pediococcus pentosaceus
The Concept Design of Rice Quality Detection System Using Model-Based System Engineering Approach Cahyana, Purwa Tri; Sunarti, Titi Candra; Noor , Erliza; Hardjomidjojo, Hartrisari; Laily, Noer
Journal of Applied Agricultural Science and Technology Vol. 8 No. 4 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i4.256

Abstract

Quality of rice is determined by several factors such as water content, broken grains, and whiteness. The approach often used for the measurement is manual, time-consuming, and prone to error. Therefore, this research proposes a faster and more accurate rice quality detection system using Model-Based System Engineering (MBSE) approach. System was based on the needs analysis presented through an activity diagram showing the components and activities flow. Logical architecture diagrams were also used to structurally describe system logic to be further abstracted to the physical architecture stage. Moreover, machine learning techniques were used to simulate rice quality data analysis using the decision tree classification with the Iterative Dichotomizer 3 (ID3) algorithm. The simulation was applied to 200 supervised random datasets divided into 80% training and 20% test data with a focus on three attributes, including water content, broken grains, and whiteness. System design was developed using Visual Paradigm Community Edition software and the data were analyzed through the application of R software. The ID3 algorithm simulation produced rice quality detection system with a 92.5% accuracy rate, where 53% of rice was classified as good and 47% as bad. The proposed conceptual design for rice quality detection can be a starting point for the development of an industrial-scale system design.
The role of Pediococcus pentosaceus IL13 in the fermentation of tuna waste, Euthynnus affinis RAMADHAN, ZULFA AULIA; SUNARTI, TITI CANDRA; MERYANDINI, ANJA
Jurnal Natural Volume 25 Number 1, February 2025
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v25i1.43091

Abstract

Processing tuna fish (Euthynnus affinis) produces wastes like heads, tails, and viscera, which can pollute the environment. However, this waste is nutrient-rich and can serve as a source of peptones, antimicrobials, and antioxidants. Align with Sustainable Development Goals (SDGs) through the zero-waste concept, which emphasizes reducing waste production, this study aims to analyze the role of Pediococcus pentosaceusIL13 in the fermentation of tuna fish waste. The fermentation process was conducted over 30 days using two types of fermentation, spontaneously and with the addition of P. pentosaceus IL13 culture. Bacterial dynamics, pH, protein content, and amino acid concentration were monitored to assess fermentation performance. The study found a reduction in total bacteria and lactic acid bacteria (LAB) along with an increase in pH in both types of fermentation over time. Maximum protein and free amino acid levels were observed on day 10. In the spontaneous fermentation, protein concentrations were 5.590.15% in the liquid phase and 20.051.19% in the solid phase. In the fermentation with added culture, protein concentrations were 6.590.57% in the liquid phase and 19.560.00% in the solid phase. Amino acid concentrations were 4821.11149.3 ppm for spontaneous fermentation and 6271.11377.1 ppm for fermentation with culture. The protein hydrolysates in the liquid phase have antibacterial activity against S. typhi.
Produksi Asam Asetat dari Pulp Kopi Robusta Menggunakan Saccharomyces cerevisiae dan Acetobacter aceti : Acetic Acid Production from Robusta Coffee Pulp using Saccharomyces cerevisiae and Acetobacter aceti Zahrani, Siti Mutia; Sunarti, Titi Candra; Meryandini, Anja
Jurnal Sumberdaya Hayati Vol. 11 No. 1 (2025): 2025
Publisher : Departemen Biologi, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jsdh.11.1.16-22

Abstract

The type of coffee commonly grown by Indonesian farmers is robusta coffee (Coffea robusta). The processing of robusta coffee has so far focused on producing coffee beans with good flavor, leaving behind coffee pulp waste that needs to be utilized. This study aims to utilize coffee pulp waste to produce vinegar through a fermentation process using Saccharomyces cerevisiae and Acetobacter aceti. Vinegar production begins by rejuvenating A. aceti in YPG media and creating a growth curve. The fermentation of coffee pulp into vinegar involves two fermentation stages: alcoholic fermentation and acetic acid fermentation. Observation of the culture at the end of fermentation includes pH value, total acetic acid content, sugar content, and substrate utilization efficiency in product formation. The growth curve of A. aceti reaches the log phase at the 6th to 8th hour with a µmax of 0.45 hours-1. Vinegar from coffee pulp has the highest total acetic acid in 10 days of alcoholic fermentation and 7 days of acetic acid fermentation, which is 2.37%, with a pH value of 3.02, a Yp/s value of 0.995, and a ∆S/S value of 0.69. The amount of acetic acid obtained does not fulfill the requirements of SNI 01-4371-1996.
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