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All Journal The Journal of Pure and Applied Chemistry Research
Arie Srihardyastuti
Chemistry Departement, Faculty of Mathematics and Natural Science, University of Brawijaya, JL.Veteran 65145 Malang - INDONESIA
Chemical Engineering, Chemistry & Bioengineering Chemistry Materials Science & Nanotechnology Medicine & Pharmacology

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In vitro Clot Lysis Activity of Phenolic Compound Degrading Product From Lignin Sugarcane Baggase Using Ochrobactrum sp. Arie Srihardyastuti; Moh Farid Rahman; Tri Ardyati; Anna Roosdiana; Indah Prihartini
The Journal of Pure and Applied Chemistry Research Vol 9, No 3 (2020): Edition September-December 2020
Publisher : Chemistry Department, The University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpacr.2020.009.03.489

Abstract

Sugarcane bagasse (Saccharum officinarum L) is a readily available waste product of cane sugar processing. The content of lignocelluloses in sugarcane bagasse is approximately 52.7% cellulose, 20% hemicelluloses, and 24.2% lignin. Lignin can be degraded enzymatically by using microorganisms, such as Ochrobactrum sp. Monomer derived from lignin degradation using these bacteria in the optimum condition of sugarcane fermentation (pH 6, temperature 40 °C, for 5 days of incubation, the concentrations of starter 29%) by GC-MS yielded phenolic compounds such as 4-methyl-2, 6-di-tert-butylphenol; 2,6-di-tert-butylquinone; phenol, and p-hydroxybenzaldehide. The thrombolytic activity of these lignin monomers can be tested in-vitro by measuring the ability of clot lysis. Lignin did not have in-vitro clot lysis activity, whereas the lignin monomers in filtrat of fermented sugarcane bagasse have an in-vitro clot lysis activity, although its capacity is not as high as streptokinase.
The Effect of NaCl Concentration and Incubation Time on Oxalate and Total Acid in Fermented Cabbage using Various Microorganisms Arie Srihardyastuti; Sasangka Prasetyawan; Radhinal Zikri Firdaus; Fidelia Berenice Prayugo; Yolanda Kresmonia; Tinok Dwi Ananda; Alfi Salamah
The Journal of Pure and Applied Chemistry Research Vol 10, No 1 (2021): Edition January-April 2021
Publisher : Chemistry Department, The University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpacr.2021.010.01.568

Abstract

As the highest agrocultural product, cabbage (Brassica oleracea var. capitata) remain consider as perishable vegetable and also known to contain an antinutritional compound, called oxalate.  The oxalate salts is non-soluble compound in water, and thus settle on human kidney. The preservation and improvement of the nutritional aspect of cabbage can be achieved by fermentation through the enzyme production. Therefore, we study the effect of salt addition and incubation time, as the two important factor in commonly cabbage-based fermentation, combined with someoxalate-degrading-bacteria, which wasL. plantarum, L. plantarum – S. cerevisiae, and A. aceti – S. cerevisiae on the oxalate and total acid level in cabbage fermentation. The fermentation was conducted in submerged system at room temperature (25 – 27 °C) with the NaCl concentration addition ranging from 0 – 5% until 10 days. Those condition was carried out for the three types of the tested cultures. The oxalate and total acid level was measured using the permanganometric and acid base titration, respectively. The results indicated that L. plantarum-induced fermentation combined with 3% NaCl during 10 days gave the lowest oxalate level in the fermented cabbage biomass,which was 0.005 mg/100 g FW. Moreover, these single-cultured fermentation was able to produce the highest total acid level in the brine solution, 1.270% at the 8 days of fermentation. This fermentation serves as an alternative method to improve cabbage consumption.
Co-Authors Alfi Salamah Anna Roosdiana Fidelia Berenice Prayugo Indah Prihartini Mohammad Farid Rahman Radhinal Zikri Firdaus Sasangka Prasetyawan Tinok Dwi Ananda Tri Ardyati Yolanda Kresmonia