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All Journal Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Dimas: Jurnal Pemikiran Agama untuk Pemberdayaan Jurnal Pengkajian dan Pengembangan Teknologi Pertanian At-Taqaddum Jurnal Rekayasa Mesin Isamic Communication Journal BERITA BIOLOGI Jurnal Ilmu Dakwah YARSI Medical Journal Jurnal Teknik Mesin Cakram Abdi Laksana : Jurnal Pengabdian Kepada Masyarakat Meyarsa:Jurnal Ilmu Komunikasi dan Dakwah JIPTEK Research Horizon APPA : Jurnal Pengabdian Kepada Masyarakat Jurnal Studi Manajemen Bisnis Oftalmologi: Jurnal Kesehatan Mata Indonesia Psychospiritual: Journal of Trends in Islamic Psychological Research Jurmas: Jurnal Pengabdian Masyarakat
Abdul Choliq
Staf Peneliti pada Balai Pengkajian Teknologi Pertanian (BPTP) Ambon
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Journal : BERITA BIOLOGI

 1 
KUALITAS NUTRISI ANEKA TEPUNG DAN KUE TALAM BERBASIS BAHAN PANGAN PULAU ENGGANO DENGAN PENAMBAHAN Lactobacillus plantarum B110 [Nutrition Quality of Various Flour and Talam Cake Based on Enggano Island Food Material Added with Lactobacillus plantarum B110] Khusniati, Tatik; Sulistiani, Sulistiani; Choliq, Abdul; Nanta, Dhea Loka; Wardani, Dita Kusuma; Saraswati, Dahniar
BERITA BIOLOGI Vol 15, No 3 (2016)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v15i3.2222

Abstract

Nine foodstuffs from Enggano island were processed to flour as wheat flour alternative. To increase flour quality and its derivative product, Lactobacillus-plantarum B110 was added those flour and talam cake made from such flour. They were forest cassava (Dioscorea sp.), ararut sago (Marantha arundinacea), tacca (Tacca Leontopetaloides), egg taro (Alocasia sp.), oil taro (Alocasia sp.), gadung (Dioscorea hispida), gogo rice (Oryza sativa), corn (Zea mays), and belinjo (Gnetum gnemon).  The quality assessment consisted of HCN detection (qualitative), nutrition contents (proximate analysis), acid  (titration method), glucose (GOD-POD kit), and organoleptic tests (20 panelists). The results show that acid and glucose contents of the nine flours increased after L. plantarum B110 addition. Acid content of  the flours was 0.0144-0.2475%, while  glucose was  0.056-0.449%.  Carbohydrate, energy and acid contents of L. plantarum B110 talam cake were higher than control, which those were 34.13%, 190.33 cal/100gr, 0.00082%, while protein, lipid, water, ash were 1.75%, 5.22%, 57.9 %, 1.01%, respectively. The talam cake was accepted by panelists with values: 5.50 (taste), 5.6 (colour), 4.55 (flavour), 4.00 (texture), 4.35 (homogeneous). It was concluded that the flour and talam cake quality increased with addition of L. plantarum B110. 
AKTIVITAS ENZIM PROTEASE DARI Mucorjavanicus YANG DITUMBUHKAN PADA MEDIA TEPUNG SINGKONG {Mannihot utilissima) Choliq, Abdul
BERITA BIOLOGI Vol 9, No 3 (2008)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (265.701 KB) | DOI: 10.14203/beritabiologi.v9i3.786

Abstract

The experiment was conducted to study the activity of protease from Mucor javanicus in cassava flour media. The influence of peptone and incubation time to the production of the enzyme,and the influence of pH and temperature to the activity of protease were studied. The production of protease was conducted in the flask (100 ml) which contain 17.5 g cassava flour and SO ml aqueous media.The species of M.javanicus observed consist of 10 strains. The strain of M.javanicus which has the highest production of protease among the tenth was incubated in cassava flour media with 3 variations of incubation time (4, 7 and 10 days) and 5 variations of peptone concentration (1-5%). The pH and temperature used for protease characterization were pH 4.0-7.0 and 30-70°C, respectively. The results show that the highest protease production with the optimal incubation period 7 days (0.51 U/ml)was M. javanicus M3. The optimal concentration of peptone for protease production was 2 %. The optimal protease activity was reached in pH 5 and temperature 50°C with the value of 4.53 U/ml.
Co-Authors Agus Hermawan Ahmad Anas Aji, Ari Budi Prastya Alamsyah, Muhammad Surya Bakti Aldi, Muhamad Alisyifa, Hidayah Danu Andri Lesmana Ariandha, Verony Ashari, Muhamad Ihsan Avianty, Astri Awaludin Pimay D. A, Forita Dianto, Muhammad Isro Dita Kusuma Wardani Fauzi, Adi Rizki Fauzi, Ryan Achmad Fitrianto, Muhamad Nur Forita Dyah Arianti, Forita Dyah Herman Hidayati, Nurul Aini Indrie Ambarsari Jauhari, Minan Kertati Sumekar Khusniati, Tatik Khusniati, Tatik Kurniawan, Catur Mamik Indaryani MARIA BINTANG Mohammad Ali Al Humaidy Munib, Abd Nanta, Dhea Loka Nasrun, Mohamad Nur Rohmat Nurfaizal, Habib Prihantini, Nur Nunu Roji, Fahrul Rusmaji, Rusmaji Saputra, Aldi Maulana Saraswati, Dahniar Sarjana Sarjana Setiyono, Endro Sidkin Ali, Muhammad Sulistiani Sulistiani, Sulistiani Syamsul Bahri Tanusantoso, Gabriela