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Optimasi, Produksi dan Karakterisasi Rhamnosidase dari Aspergillus niger RH-ase-H Winda Haliza; Ermi Sukasih; Iceu Agustinisari
Jurnal Penelitian Pascapanen Pertanian Vol 4, No 1 (2007): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v4n1.2007.9-17

Penelitian ini bertujuan melakukan optimasi kondisi proses, produksi rhamnosidase dan karakterisasi rhamnosidase dari Aspergillus niger RH-ase-H. Rancangan komposit pusat dari metodologi respons permukaan digunakan untuk mengoptimasi kondisi suhu dan pH dalam produksi rhamnosidase. Suhu dan pH merupakan faktor penting yang memberi efek terhadap produksi rhamnosidase. Model polimonial ordo kedua ditentukan melalui analisis regresi pada data percobaan. Nilai optimum untuk suhu dan pH adalah 37,5°C dan 6,5 dengan nilai prediksi maksimum produksi rhamnosidase adalah 82,05 U/mg protein. Selanjutnya, dilakukan produksi rhamnosidase dalam 1 l media produksi pada kondisi pH dan suhu optimum. Enzim diperoleh dari hasil dialisis kemudian dikarakterisasi. Enzim memiliki aktivitas optimum pada suhu 60ºC dan pH 4 serta memiliki kemampuan menghidrolisis naringin pada jus jeruk, tertinggi sebesar 50,01% pada konsentrasi enzim 27,8 U/ml dan suhu 20ºC menggunakan media jus jeruk siapsaji.Optimization, production and characterization of Rhamnosidase from Aspergillus niger RH-ase-H.The aims of the research were optimization, production and characterization of rhamnosidase from Aspergillus niger R-ase-H. Central composite design is one of response surface methodology which used to optimize the cultivation component for enhancing rhamnosidase production. Temperature and pH were important factor affecting rhamnosidase production significantly. A second-order polynomial was determined by the multiple regression analysis of the experimental data. The optimum value for temperature and pH were 37.5°C and 6.5 with a predicted value of maximum rhamnosidase production of 82.05 U/mg protein. Then, a production of rhamnosidase on 1 L production medium at optimal condition process was made. After all dialysis, rhamnosidase was characterized for temperature and pH optimum. Rharnnosidase from Aspergillus niger RH-ase-H have optimum activity at temperature 60°C and pH 4. This enzyme was able to hydrolyses naringin in citrus juice, reached 50.01% with enzyme concentration of 27.8U/mL at 20°C.

Kemampuan Rhamnosidase Dari Isolat Kapang Untuk Hidrolisis Naringin Jeruk Siam Ermi Sukasih; Winda Haliza; Endang Yuli Purwani; Iceu Agustinisari; nFN Setyadjit
Jurnal Penelitian Pascapanen Pertanian Vol 5, No 1 (2008): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v5n1.2008.41-50

Rasa pahit pada olahan buah jeruk seperti jus dapat mengurangi preferensi konsumen. Saat ini enzim yang dapat mengurangi rasa pahit pada jeruk masih sulit diperoleh secara komersial. Tujuan penelitian ini adalah mengisolasi, memproduksi kapang dan menguji aktivitas enzim rhamnosidase yang dihasilkan. Isolasi kapang dilakukan terhadap sampel kulit, pulp dan jus jeruk Siam yang telah rusak. Seleksi dilakukan dengan metode plating menggunakan dua media yaitu RB dan G19. Ada lima isolat kapang penghasil enzim rhamnosidase yang berhasil diidentifikasi yakni: Penicillium brefeldianum, Penicillium restrictum, Aspergillus niger Rha-ase B, Aspergillus niger Rha-ase F dan Aspergillus niger Rha-ase H. Aktivitas spesifik enzim rhamnosidase maksimum dari kelima isolat kapang tersebut berturut-turut adalah: 189,34 U/mg protein, kultivikasi hari ke-7; 186,82 U/mg protein, kultivikasi hari ke-5; 456,18 U/mg protein, kultivikasi hari ke-6; 159,38 U/mg protein, kultivikasi hari ke-6 dan 386,63 U/mg protein, kultivikasi hari ke-2. Filtrat enzim rhamnosidase dari kapang A.niger Rha- ase H mempunyai kemampuan terbesar menurunkan kadar naringin pada larutan naringin konsentrasi 1000 ?g/ml dengan waktu kontak tiga jam yaitu sebesar 40,97 %.Effectivity of Rhamnosidase From Fungi Isolate on Hydrolisis of Naringin From Siam CitrusBitterness at many Siam citrus products like juice will decrease of cunsurner preferences. Now, enzyme that is able to reduce bitterness is difficult to be found commercially. The objectives of research were to isolate of mold, to produce and to know enzyme rhamnosidase activity from mold isolate. Isolation of mould was conducted at sample from skin of Siam, citrus juice and pulp which have been destroyed. Selection was conducted by plating method used two media that were RB and G 19. There were 5 identified isolates mould that produce rhamnosidase enzyme, namely: Penicillium brefeldianum, Penicillium restrictum, Aspergillus niger Rha-ase B, Aspergillus niger Rha-use F and Aspergillus niger Rha-ase H. %. The maximum spesific activity of rharnnosidase enzyme for 5 isolates as follows: 189.34 U I protein mg for 7th day cultivation; 186.82 U I protein mg for 5th day cultivation; 456.18 U I protein mg for 6th day cultivation; 159.38 U I protein rug for 6th day cultivation and 386.63 U I protein mg for 2nd day cultivation. To 3h contact at room temperature, rharnnosidase enzyme crude from A.n.iger Rha-ase H the biggest ability degrade 1000 1 g/ml naringin concentration that is equal to 40.97%.

Pengaruh Pelilinan dan Pengemasan Plastik Terhadap Mutu dan Daya Simpan Buah Lengkeng (Dimocarpus Longan Lour) Asal Temanggung Dondy A Setyabudi; Iceu Agustinisari; Wisnu Broto
Jurnal Penelitian Pascapanen Pertanian Vol 8, No 2 (2011): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v8n2.2011.82-88

Penelitian ini bertujuan untuk memperpanjang umur simpan buah lengkeng menggunakan kombinasi pelilinan dan kantong plastik polietilen berlubang. Daya simpan lengkeng asal Temanggung relative pendek 2-3 hari. Buah lengkeng diperoleh dari desa Pagergunung dan Karangwuni, Pringsurat, Temanggung pada musim panen Januari dan Maret 2007. Musim panen digunakan sebagai ulangan dalam perlakuan. Buah lengkeng dikemas menggunakan kantong plastik polietilen 0,04 mm, 15x30 cm, berlubang 192 berkapasitas I kg. Buah lengkeng dikemas menggunakan plastik polietilen (I) tanpa pencelupan formulasi lilin, (2) dengan pencelupan formulasi lilin 0,125%. dan (3) kontrol dilakukan tanpa pengemasan dan pelilinan. selanjutnya disimpan pada suhu ruangan 18-24 °C di daerah setempat. Pengamatan dilakukan setiap hari hingga buah lengkeng tidak layak dikonsumsikan atau dijual. Pengamatan mencakup susut bobot, total asam, vitamin C, dan total padatan terlarut, serta uji tingkat penerimaan konsumen organoleptik. Hasil penelitian menunjukkan bahwa perlakuan kombinasi pelilinan 0, I 25% dan pengemasan kantong plastik polietilen 0,04 mm. 15x30 cm, berlubang 192 kapasitas buah I kg mampu mempertahankan kesegaran buah lengkeng hingga 7 hari penyimpanan ruang 18-24 °C. Buah lengkeng pada hari ke-7 mempunyai susut bobot 5, II %; vitamin C 269,31 mg/IOO g; total asam 0.078%; dan total padatan terlarut 19,13%, serta tingkat penerimaan keseluruhan agak suka (4.3). Teknologi pelilinan 0, 125% dan pengemasan kantong plastik polietilen 15x30 cm, kapasitas I kg dengan ketebalan 0,04 mm, berlubang 192 merupakan teknologi yang direkomendasikan untuk penanganan memperpanjang daya simpan buah lengkeng asal Temanggung. Influence Of Waxing And Usage Of Plastic Bag To Storage Life And Quality Of Long An Fruits (Dimocarpus Longan Lour) From TemanggungThe aim of this research was to find out storage life of longan fruit using combination of waxing and holed plastic bag of polyethylene. Longan fruit obtained from village of Pagergunung and Karangwuni, Pringsurat, Temanggung at harvest season January and March 2007. Harvesting season was used as replication. Packaging longan fruit used plastic bag of polyethylene 0.04 rom, 15x30 cm, holed 192 have capacities I kg. Perforation of plastic bag of polyethylene used needle sew/pinprick which had been heated. Packaging longan fruit used plastic of polyethylene (I) without dipping of formulation wax, (2) with dipping of formulation wax 0.125%. and (3) control done without dipping and packaging of formulation wax, and then storage at ambient temperature 18-24 °C in location area. Observation conducted periodically till improper to be consumer rejected. Attempt restating done pursuant to season harvest at January and March 2007 at different location. Research result indicate that the usage of plastic bag of polyethylene 0.04 rom, 15x30 cm, holed 192 capacities I kg with dipping of formulation wax 0.125% could maintain freshness of ongan fruit till 7 days storage life on ambient temperature 18-24 0c. Longan fruit on the 7 days have properties; weight losses 5.11 %, vitamin C 269.31 mg/I 00 g, total acidity 0.078%, and total soluble solid 19.13%, and organoleptic; pericarp colour-good fair (3.1); aril colour-rather (5.,6), flavor-good fair (3.5), and acceptance of overall-fair-good fair (4.3). Technology packaging of plastic bag of polyethylene J 5x30 cm, 0.04 cm, 192 holed with longan fruit conducted by wax 0.125% is technology recommended for handling to storage life.

AKTIVITAS ANTIMIKROBA NANOEMULSI MINYAK BIJI PALA (Antimicrobial Activity of Nutmeg Oil Nanoemulsion) Iceu Agustinisari; Endang Yuli Purwani; Niken Harimurti; Sri Yuliani
Jurnal Penelitian Pascapanen Pertanian Vol 11, No 1 (2014): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v11n1.2014.1-8

Minyak biji pala mengandung senyawa bioaktif yang memiliki aktivitas antimikroba. Senyawa bioaktif umumnya bersifat tidak stabil sehingga mudah mengalami penurunan aktivitas biologisnya. Salah satu cara untuk meningkatkan stabilitasnya adalah dengan menggunakan teknologi nano. Penelitian ini bertujuan untuk (1) mendapatkan formulasi nanoemulsi minyak biji pala dengan ukuran droplet partikel <300 nm sebagai bahan antimikroba, (2) mendapatkan formulasi nanoemulsi yang memiliki aktivitas antimikroba terbaik terhadap mikroba E.coli, S.aureus dan S.cereviseae. Proses nanoemulsi minyak biji pala dilakukan dengan menggunakan alat High Pressure Homogenizer pada tekanan 20000 psi atau 137,931 KPa dengan 5 siklus. Pengamatan dilakukan terhadap 12 formulasi yang diperoleh dari kombinasi antara tiga konsentrasi minyak (5%, 10% dan 15%) dan dua jenis surfaktan (tween 20 dan tween 80) dengan tiga tingkat konsentrasi (10%, 15% dan 20% dari massa minyak biji pala). Pengujian aktivitas antikmikroba dilakukan dengan metode difusi sumur. Hasil penelitian menunjukkan bahwa formulasi nanoemulsi minyak biji pala yang diperoleh memiliki ukuran droplet partikel 104,80-161,15 nm.. Konsentrasi minyak biji pala berpengaruh secara signifikan terhadap zona penghambatan pertumbuhan mikroba. Nanoemulsi minyak biji pala dengan formulasi konsentrasi minyak biji pala 15% dan jenis surfaktan Tween 80 dengan konsentrasi 20% dari massa minyak (M15S20T80) memberikan efek penghambatan terbaik pada E.coli (11,25 mm), S.aureus (13,06 mm) dan S.cereviseae (11,4 mm).Kata kunci :minyak biji pala, surfaktan, nanoemulsi, antimikroba, penghambatanEnglish Version AbstractNutmeg oil contained bioactive compounds which had antimicrobial activities. Generally, bioactive compounds have a limited stability, so that they undergo biological activity degradation easily. One of ways to increase its stability is using nanotechnology. This research was aimed (1) to obtain nutmeg oil nanoemulsion formulation which having particle size <300 nm as antimicrobial agent, (2) to obtain nanoemulsion formulation which having the best antimicrobial activity toward E.coli, S.aureus and S.cereviseae. Processing of nanoemulsion was conducted using High Pressure Homogenizer at 20000 psi or 137,931 Kpa and 5 cycles. Observation was conducted to 12 nanoemulsion formulation which was gained from combination between concentration of nutmeg oil (5%, 10%, 15%) and types of surfactant (tween 20 and tween 80) with 3 level concentration (10%, 15% and 20% from nutmeg oil mass). Antimicrobial testing was conducted using agar well diffusion method. The result showed that formulation of nutmeg oil nanoemulsion having particle size 104,80-161,15 nm. Nutmeg oil concentration had significantly effect in inhibition zone of microbes growth. Formulation of nutmeg oil nanoemulsion with 15% nutmeg oil and surfactant tween 80 as much as 20% of nutmeg oil mass gave the best growth inhibition on E.coli (11,25 mm), S.aureus (13,06 mm) dan S.cereviseae (11,4 mm).Keywords :nutmeg oil, nanoemulsion, antimicrobial, inhibition

Pengaruh Ekstrak Rimpang Jahe (Zingiber Officinale Roscoe) Segar Dan Tunas Jahe Terhadap Proliferasi Beberapa Alur Sel Kanker Iceu Agustinisari; Fransiska R. Zakaria
Jurnal Penelitian Pascapanen Pertanian Vol 3, No 1 (2006): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v3n1.2006.50-59

Penelitian tentang aktivitas perlindungan sel oleh ekstrak rimpang jahe segar dan tunas jahe telah dilakukan secara in vitro terhadap sel limfosit mencit. Komponen fenol yang mempunyai aktivitas antioksidan diperkirakan dapat melindungi sel dari kerusakan dan kematian. Penelitian lain mengungkapkan bahwa komponen fenol terbukti memiliki aktifitas antiproliferatif dan efek toksik terhadap sel kanker. Sel kanker adalah: sel normal yang bermutasi menjadi ganas, Tujuan penelitian ini udalah untuk mengetahui pengaruh ekstrak rimpang jahe segar dan tunas jahe terhadap aktivitas proliferasi: sel kanker K562 (kanker darah) dan A549 (kanker paru-paru) yang berasal dari manusia. Terdapat enam jenis ekstrak juhe yang digunukun sebagi perlakuan, yaitu (1) ekstrak air rimpang jahe segar, (2) ekstrak air tunas jahe, (3) ekstrak air rimpang jahce segar dengan berat molekul kurang dari 8000 dalton, (4) ekstrak air tunas jahe dengan berat moJekul kurang dari 8000 dalton, (5) ekstrak etanol rimpang jahe segar dan (6) ekstrak etanol tunas jahe. Setiap jenis ekstrak jahe terscbut diencerkan, 0 kali (tanpa pengenceran), 2,3 dan 4 kali pengenceran. Setiap jenis ekstrak jahe ditambahkan ke dalam kultur sel kanker K562 dan A549 yang kemudian diinkubusi selama 4 hari. Pada hari ke tiga di lakukun penambahan 3H timidin untuk menandai DNA sel kanker yang berproliferasi. Hasil penghitungan sel menunjukkan bahwa ekstrak air rimpung jahe segar cenderung menghambat proliferasi sel kanker K562 lebih baik daripada ekstrak lainnya, dengan indeks penghambatan mencapai 80,57%, Sementara itu, ekstrak air tunas jahe dengan berat molekul kurang dari 8000 dalton (8 k Da)ternyata cenderung Iebih menghambat proliferasi sel kanker A549 dibandingkan jenis ekstrak jahe lainnya, dengan bcsar indcks pcnghambatan 51.72%. The Effect of Fresh and Ginger Shoot (Zingiber officinale Roscoe) Extracts on Cancer Cell Line ProliferationCell protection activity of fresh ginger rhizome and ginger shoot on mouse spleen limphocyre had been reported Phenolic compound which has antioxidative activity is expected could protect cell from damage and death. Other research result indicated that, some of phenolics compound had been proven that it had antiproliferative activity and toxic effect to cancer cell. Cancer cell comes from normal cell which mutated becomes malignant sel. The aim of this research was to find out the effect of fresh ginger rhizome and ginger shoot extracts on proliferative activity or K562 (crythroleukemic) and A549 (lung carcinma) human cancer cell lines. There were six kinds of ginger extracts were applied as treatments, They were, (1) water extract fresh ginger rhizome, (2) water extract ginger shoot, (3) Water extract fresh ginger rhizome which had molecule weight less than 8000 daltons (8 kDa), (4) water extract ginger shoot which had molecule weight less than 8000 daltons, (5) ethanol extract fresh ginger rhizome and (6) ethanol extract ginger shoot. Each extract was diluted with RPMI-1640 (0,2,3 and 4 times dilution). Ginger extracts were added into K562 and A549 Cancer cell culture and incubated for four days, AI the third day, 3H thymidine was added to sign the DNA of cancer cell which proliferated. The result of cell counting showed that water extract fresh ginger rhizome lent to inhibit cancer cell line K562 (human erythroleukemic cell) proliferation better than the others, with 80,57% index inhibition. Water extract ginger shoot which had molecule weight less than 8000 daltons tent to inhibit cancer cell line A549 (human lung carcinoma) better than the others with 51,72% index inhibition.

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