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All Journal Warta IHP (Warta Industri Hasil Pertanian) BIOMA
Dwiningsih Susilowati
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Agriculture, Biological Sciences & Forestry Education Industrial & Manufacturing Engineering

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(The effect of repeated use of cooking oil on the quality of cassava crackers) Shinta D. Sirait; Dwiningsih Susilowati; Tatit K. Bunasor
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3731.477 KB) | DOI: 10.32765/warta ihp.v12i1-2.2416

Abstract

This research was aimed at studying the effect of repeated use of coconut oil, palm oil or soybean oil for frying cassava slices on the quality of cassava crakers produced. The statistical analysis showed that the best quality cassava crakers was produced by using fresh coconut oil.The cassava crakers produced had a moisture content of 2.01%, an oil content of 20.97%,a performance score of 3.30, a flavour score of 3.05 and a crispyness score of 2.55. The performance of cassava crakers produced by using fresh soybean oil had a highest score of 4.10 in average, where as fresh palm oil produced the most acceptable aroma and crispyness having a score of 3.30 and 4.30 respectively.In terms of taste,the highest score i.e.3.30 was acievedby using coconut oil.   
KARAKTERISASI KITINASE ISOLAT BAKTERI RHIZOSFIR ASAL CIANJUR DAN AKTIVITASNYA TERHADAP PATOGEN Colletotrichum sp. Yadi Suryadi; Dwiningsih Susilowati; I Made Samudra; Mustika Permatasari; Laksmi Ambarsari
Bioma : Jurnal Ilmiah Biologi Vol. 9 No. 1: April 2020
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/bioma.v9i1.6034

Abstract

Kitinase mampu menghidrolisis kitin dan berpotensi sebagai agen biokontrol. Tujuan penelitian adalah memurnikan dan mengkarakterisasi kitinase dari isolat terpilih, serta menentukan kemampuan kitinolitiknya dalam penghambatan jamur Colletotrichum sp. Aktivitas kitinase ditentukan dengan metode Spindler, sementara kadar protein ditentukan dengan metode Bradford. Produksi kitinase isolat rizobakteri (isolat C5C) menunjukkan aktivitas enzim spesifik tertinggi sebesar 0.0489 U/mg melalui pemurnian parsial NH4SO4 70%, serta dapat meningkatkan kemurnian 13.97 kali dibandingkan ekstrak kasar. Karakterisasi kitinase isolat C5C menunjukkan bahwa enzim aktif optimal  pada suhu 55°C, pH 7, waktu inkubasi 120 menit, serta memiliki nilai Km sebesar 1.300 x 103 mg/L dan Vmaks sebesar 0.0294 mgL-1detik-1. Aktivitas antifungi pada uji in vitro menunjukkan bahwa isolat C5C dapat menghambat pertumbuhan Colletotrichum sp.Kata kunci: biokontrol,Colletotrichum sp.,  kitinase, rizobakteri
Co-Authors I MADE SAMUDRA LAKSMI AMBARSARI Mustika Permatasari Shinta D. Sirait Tatit K. Bunasor Yadi Suryadi