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All Journal HAYATI Journal of Biosciences Jurnal MIPA Jurnal Akuatika Jurnal Natur Indonesia Majalah Kedokteran Bandung Cropsaver : Journal of Plant Protection Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat AGRIVITA, Journal of Agricultural Science Jurnal Riset Kimia SCIENCE TECH: Jurnal Ilmiah Ilmu Pengetahuan dan Teknologi Al-Kimia Chimica et Natura Acta Indonesian Journal of Chemistry Jurnal Teknologi & Industri Hasil Pertanian Jurnal Pengolahan Pangan Molekul: Jurnal Ilmiah Kimia JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Jurnal Ilmiah Berkala: Sains dan Terapan Kimia Kartika : Jurnal Ilmiah Farmasi al Kimiya : Jurnal Ilmu Kimia dan Terapan Jurnal Sains dan Kesehatan Kimia Padjadjaran
Safri Ishmayana
Departemen Kimia, Fakultas Matematika Dan Ilmu Pengetahuan Alam, Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences

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Journal : Al-Kimia

 1 
Pembuatan Dan Aktivitas Antibakteri Yogurt Hasil Fermentasi Tiga Bakteri (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacilus acidophilus) Dian S. Kamara; Saadah D. Rachman; Ridya Widya Pasisca; Sadiah Djajasoepana; O. Suprijana; Idar Idar; Safri Ishmayana
Al-Kimia Vol 4 No 2 (2016): December
Publisher : Study Program of Chemistry - Alauddin State Islamic University of Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (744.483 KB) | DOI: 10.24252/al-kimia.v4i2.1680

Abstract

Exploitation of synthetic antibiotics compounds not only have positive effect for human, but also have side effect that can be unfavorable, therefore many researches are being conducted to find natural antibiotics compounds that are safer. Lactic acid bacteria has the abilitytoproduce antibacterial compound when used in fermentation process.For example, Lactobacillus acidophilus produces acidophilin and acidolin. The main purpose of the present study is to investigate antibacterial activity of yogurt fermented with mixed bacterial culture of L. bulgaricus, S. thermophilus and L. acidophilus against Escherichia coli (representing Gram negative bacteria) and Bacillus subtilis (representing Gram  positive bacteria). The antibacterial activity of the yogurt at three different time points (5, 7 and 9 hours) were examined. We also investigate the fermentation parameters of the yogurt production. The results of the present study indicate that the crude yogurt extract has antibacterial activity, where the highest activity was observed  at 7 hour of incubation, resulting 0.35 and 0.30 cm of clear zone against E. coli and B. subtilis, respectively. It is most likely that the compound is non protein compound.
Penggunaan Enzim α-Amilase dari Saccharomycopsis fibuligera R64 untuk Peningkatan Kualitas Roti Komposit Terigu-Ubi Jalar Ungu Agus Safari; Safri Ishmayana; Sylvi Qurrotul Aini; Saadah D. Rachman; Muhammad Yusuf; Muhammad Fadhlillah; Endah Wulandari; Idar Idar
Al-Kimia Vol 5 No 2 (2017): December
Publisher : Study Program of Chemistry - Alauddin State Islamic University of Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/al-kimia.v5i2.3861

Abstract

Purple sweet potato (Ipomoea batatas var. Ayamurasaki) is one of typical sweet tubers which is also commonly well known as Ipomoea blackie due to blackish purple (solid purple) tuber skin and flesh. The sweet potato can be transformed into flour or pasta and used to substitute wheat flour in the production of composite bread. Instead of synthetic chemical compounds, α-amylase isolated from the yeast Saccharomycopsis fibuligera can be added to the flour or dough of the composite bread to improve its quality. The purpose of the present study was to investigate the effect of α–amylase addition on the quality of the purple sweet potato flour and pasta composite bread. The observed properties of the bread were crumbs morphology of the bread, volume increment, bread height, texture, and organoleptic test. The results showed that addition of the α-amylase to the dough of the composite bread increased the volume increment value from 155.0% to 177.1% and from 335.7% to 342.1% for the sweet potato flour and pasta bread composite, respectively. While height of the bread increased from 4.7 to 5.1 cm and from 6.9 to 7.8 cm after addition of the enzyme for the sweet potato flour and pasta bread composite, respectively. Composite bread with α-amylase addition has softer texture and higher preference. Morphology examination result showed that starch granules in the bread crums with α-amylase treatment were disrupted. Most plausibly, the enzymes degrade the starch granules and produced dextrin which inhibited the cross linking formation between starch and protein, and therefore, the speed of hardening process of the bread can be reduced.
Optimisasi Produksi α-Amilase dari Saccharomycopsis fibuligera R64 dengan Response Surface Method-Central Composite Design (RSM-CCD) Agus Safari; Ahsanul Chaliqin Gayo; Saadah Diana Rachman; Muhammad Yusuf; Safri Ishmayana
Al-Kimia Vol 7 No 1 (2019): JUNE
Publisher : Study Program of Chemistry - Alauddin State Islamic University of Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/al-kimia.v7i1.8117

Abstract

α-Amilase (EC 3.2.1.1) is an endoamylase that hydrolyze α-1,4 glycosidic bond in amylose and amylopectin molecules yielding simpler carbohydrate. This enzyme is used to replace starch acid hydrolysis in industrial process. α-Amilase is used in many industrial processes including food, paper, bioethanol, and desizing in textile industries. This enzyme can be found in human, plants and microbes. Most industries use microbes due to their flexibility and require less space and time to culture. In the present study we use Saccharomycopsis fibuligera R64 since this yeast has high amylolytic activity and known as food borne microorganisms. Extrinsic factors are easy to manipulate in the process of enzyme production. The present study intended to determine the optimum condition for α-amylase production by S. fibuligera R64 with agitation speed, pH, and time of incubation as independent variable in the present experiment. The experiment was initiated by rejuvenation of S. fibuligera culture, design of experiment using response surface method, analysis of amylase activity, and determination of protein content. The result of the present study showed that optimum condition for amylase production using S. fibuligera R64 is at pH, agitation speed and incubation time of 3.82, 156 rpm and 49 hours, respectively. The specific activity achieved was 423.8 U/mg based on Fuwa assay.
Co-Authors ', O. Suprijana Abubakar Sidik Abubakar Sidik Ace Tatang Hidayat Agus Safari Agus Safari Agus Safari Agus Safari Agus Safari Agus Safari Agus Safari Agus Safari Ahsanul Chaliqin Gayo Anastasya Firdausi Anggraeni, Nenden I. Anggraeni, Nenden Indrayati Anne Carolina Annisyaban Fatiha Azzahra Ari Hardianto Asep Juanda Budiman, Mulydayana Reanifah Carolina, Anne Ceppy Nasahi Danar Dono Dani Permana Desi Harneti Putri Huspa Devi, Puspitasari Rosiana Dian S Kamara Dian S. Kamara Dian S. Kamara Djajasoepena, Sadiah Djajasoepena, Sadiah DJOKO PRIJONO Ekawardani, Savira Endah Wulandari Fadhlillah, Muhammad Fadhlillah, Muhammad Fahruddin, Muhammad Fahmi Farhan Azhwin Maulana Fazl, Fazli Fazli Fazl Fitri Widiantini Frida F. Isnanisafitri Frida F. Isnanisafitri Frida F. Isnanisafitri Ghina, Sarah Fahma Ginting, Sani D. R. Br Gobel, Khaeriska Rahayu Hafiz, Ersanda Harahap, Winni Suryani Hari R. Haryadi Hasriani, Shela Amelia Herlian E. Putra Herlina Marta Hesti Lina Wiraswati Horasio, Debora Tamaris Husain Akbar Sumeru Ida Indrawati Idar Idar Idar Idar Idar Idar Idar Idar Idar, Idar Ika Wiani Iman Permana Maksum Isnanisafitri, Frida Febriani Juanda, Asep Kamara, Dian S Kamara, Dian S. Kamara, Dian S. Kindi Farabi Latifah, Rina G. Latifah, Rina Gaida Lia Faridah Linar Z Udin Linar Z Udin Linar Z. Udin M. Yusuf Awaluddin Mawalia, Khiftul Muhammad Fadhlillah Muhammad Fadhlillah Muhammad Fadhlillah Muhammad Fadhlillah Muhammad Fadhlillah Muhammad Yusuf Nabila, Najwa Nadia Maulida Nenden I. Anggraeni Nenden I. Anggraeni Neneng S Widayani Neneng Sri Widayani Nurisa Fadillah Isnaeni Nurlelasari Nurlelasari Nurrusyda, Fajriana S Nurrusyda, Fajriana Shafira Nurrusyda, Fajrina Shafira O. Suprijana O. Suprijana PUTRI, RAFIKA Putri, Rafika Nanda Putri, Tysza Ainnunnisa Maulidya R. Arif Malik Ramadhan R. Ukun M.S. Soedjanaatmadja Rachman, Saadah D Rachman, Saadah D. Rachman, Saadah D. Rachman, Saadah Diana Rani Maharani Regaputra Satria Janitra Ridya Widya Pasisca Roni Sutrisna Rudi Hartono Rusky I. Pratama Saadah D Rachman Saadah D. Rachman Saadah D. Rachman Saadah D. Rachman Saadah D. Rachman Saadah D. Rachman Saadah Diana Rachman Saadah Diana Rachman Saadah Diana Rachman Sadiah Djajasoepana Sadiah Djajasoepena Safari, Agus Sani Dwiningrum Rahayu Br Ginting Sani Dwiningrum Rahayu Br Ginting Savira Ekawardhani Septiana, Reysha A. Q. A. Shabarni Gaffar Shabrinna, Hanif Shahab, Ali Ridho Soetijoso Soemitro Soetijoso Soemitro Sofyan Multazam N Aji Sumeru, Husain A. Sumeru, Husain Akbar Suprijana, O. Supriyadi, Isma Yustifania Sutrisna, Roni Sylvi Qurrotul Aini Tambunan, Clara Junita Toto Subroto Tri Mayanti Trianing Tyas Kusuma Anggaeni Udin, Linar Z Unang Supratman Wahyu Widayat Westy Juniaty Widayani, Neneng Sri Wiliandini, Fadilla Yeni W Hartati Yeni Wahyuni Hartati Yogas Dwi Pratiwi Yusuf Hidayat Yusuf Hidayat Yusup Hidayat Yusup Hidayat Yusup Hidayat Zamzahra, Salma