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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Biopropal Industri Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Hakiki Melanie
Research Center for Chemistry
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Other

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SEPARATION OF FERMENTED INULIN FIBER BY Lactobacillus acidophillus USING Aspergillus clavatus-CBS5 THROUGH MICROFILTRATION MEMBRANE - (PEMISAHAN SERAT INULIN TERFERMENTASI OLEH L. acidophillus MENGGUNAKAN A.. clavatus-CBS5 MELALUI MIKROFILTRASI MEMBRAN) Aspiyanto, Aspiyanto; Susilowati, Agustine; Maryati, Yati; Melanie, Hakiki
Biopropal Industri Vol 8, No 2 (2017)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (153.759 KB)

Abstract

The condition of Stirred Filtration Cell (SFC) was used as reference to a large-scale process conditions (modules) on the separation offermented inulin fibers by Lactobacillus acidophillus. Inulin hydrolyzate as biomass was produced  from inulinase hydrolysis stage by inulinase enzyme from Aspergillus clavatus-CBS5. Separation of inulinfiber aims to obtain inulin fiber through a microfiltration (MF) membrane 0.45 μm at room temperature, 400 rpm stirrer cycle and 40 psia for 0, 30, 60, 90 and 120 min. The results showed that best separation time was 120 minutes based on optimal CBC (cholesterol binding capacity) which fermented inulin fiber concentrate was produced with a total sugar concentration of 105.21 mg/mL, total solids 2.11%, total fiber 23.36%, total acid 6.66% (dry weight), 4.05 mg of dissolved protein/mL and CBC 13.781 mg/g. MF membrane increased the CBC by 23.4% compared to no separation process.Keywords: cholesterol binding capacity, inulin fiber, microfiltration membrane, permeate, retentateABSTRAKKondisi Sel Filtrasi Berpengaduk (SFB) digunakan sebagai acuan menuju kondisi proses skala besar (modul) terhadap pemisahan serat inulin terfermentasi oleh Lactobacillus acidophillus. Hidrolisat inulin yang digunakan sebagai biomassa dihasilkan dari tahapan hidrolisa inulin oleh enzim inulinase dari kapang Aspergillus clavatus-CBS5. Pemisahan serat inulin bertujuan untuk mendapatkan serat inulin melalui membran mikrofiltrasi (MF) 0,45 µm pada temperatur ruang, kecepatan putaran pengaduk 400 rpm dan tekanan 40 psia selama 0, 30, 60, 90 dan 120 menit. Hasil penelitian menunjukkan bahwa waktu pemisahan yang lama dapat menahan dan meningkatkan padatan total, serat total, asam total, protein terlarut dan kemampuan pengikat kolesterol (KPK) tetapi menurunkan gula total dalam retentat. Membran mikrofiltrasi melewatkan dan menurunkan gula total, protein terlarut dan KPK tetapi meningkatkan padatan total, serat total, asam total dalam permeat. Berdasarkan KPK optimal, waktu pemisahan terbaik dicapai setelah 120 menit. Pada kondisi ini dihasilkan konsentrat serat inulin terfermentasi dengan konsentrasi gula total 105,21 mg/mL, padatan total 2,11%, serat total 23,36%, asam total 6,66% (berat kering), protein terlarut 4,05 mg/mL dan KPK 13,781 mg/g. Membran MF mampu meningkatkan KPK 23,4% dibandingkan tanpa  menggunakan proses pemisahan.Kata kunci:          kemampuan pengikat kolesterol, membran mikrofiltrasi, permeat, retentat, serat inulin
Effect of Ultrasonic-Assisted Enzymolysis on Protein, Phenolic Content, and Antioxidant Activity of Chlorella sp. Crude Extract Budiari, Setyani; Hamidatun, Hamidatun; Filailla, Euis; Artanti, Nina; Devi, Anastasia Fitria; Melanie, Hakiki; Maryati, Yati; Mulyani, Hani; Susilowati, Agustine; Aspiyanto, Aspiyanto
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 18, No 3 (2023): December 2023
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.788

Abstract

Chlorella sp. microalgae is a potential source of natural antioxidants and other bioactive compounds used in the food and pharmaceutical industries. Ultrasound pretreatments followed by enzymolysis are widely used to improve the functional properties of biological materials. This work aimed to investigate the effects of ultrasound pretreatments followed by bromelain hydrolysis on the proteins, phenolic content, and antioxidant activity of Chlorella sp. crude extract. The experimental design for the study involved two factors: ultrasound pretreatment time (0, 5, and 10 min) and bromelain hydrolysis time (0, 2, 4, and 6 hours). The protein was measured using Lowry assay while the total phenolic content was measured using a Folin–Ciocalteu assay. The highest protein content (7.09 ± 0.44 mg/mL) and phenolic concentrations (0.28 ± 0.01 ìg/mL) were obtained at 5 min ultrasound pretreatment and 6 hours enzymolysis. For antioxidant activity, 5 min ultrasound pretreatment followed by 4 hours of enzymolysis resulted in the highest DPPH (1,1-diphenyl-2-picrylhydrazyl radical) inhibitory activity (81.74%). Meanwhile, ultrasound pretreatment for 10 min followed by 6 hours of enzymolysis resulted in the highest ABTS (2,20 azinobis-(3-ethylbenzthiazoline-6-sulfonic acid) inhibitory activity (94.10%). This study showed that variation in ultrasound pretreatments followed by bromelain hydrolysis could be used to improve the protein content, phenolic content, and antioxidant activity of Chlorella sp. crude extract. 
Advances in Red Palm Oil as Functional Food Ingredient: Composition, Stability, and Applications in Food Systems Jaluwardhana, Rivan Satria; Cahyana, Yana; Mulyono, Asep; Arifin, Heni Radiani; Marta, Herlina; Nurjayati, Ratih; Melanie, Hakiki; Khayrani, Apriliana Cahya
Teknotan: Jurnal Industri Teknologi Pertanian Vol 20, No 2 (2026): TEKNOTAN, Agustus 2026
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol20n2.4

Abstract

Indonesia, as one of the world’s leading producers of palm oil, plays a strategic role and has significant potential to develop palm oil–derived products, such as red palm oil (RPO), as future functional food ingredients. The growing demand for nutritious and sustainable foods has spurred exploration of natural resources with enhanced functional and technological value. This comprehensive review summarizes recent advances in the utilization of red palm oil (RPO) as a functional food ingredient, with particular emphasis on its composition, bioactive compounds, physicochemical stability, and processing versatility The literature search was conducted using a Narrative Literature Review (NLR) approach to identify relevant publications from 2000 to 2024 across major scientific databases. Priority was given to studies published within the last ten years to capture recent developments, while earlier publications were included as foundational and theoretical references that remain relevant to the field. RPO is rich in β-carotene, tocopherols, and tocotrienols, which contribute to its antioxidant activity, distinctive red–orange colour, and oxidative stability. These characteristics support the incorporation of RPO into a wide range of food formulations, including bakery products, spreads, and emulsion-based systems. This review integrates current evidence on the role of RPO in sustainable food diversification, provides insights into its technological applications, and highlights future research opportunities to optimize its utilization in modern food innovation.
Co-Authors Agustine Susilowati Asep Mulyono Aspiyanto Aspiyanto Budiari, Setyani Devi, Anastasia Fitria Filailla, Euis Hamidatun Hamidatun, Hamidatun Hani Mulyani, Hani Heni Radiani Arifin Herlina Marta Jaluwardhana, Rivan Satria Khayrani, Apriliana Cahya Nina Artanti Nurjayati, Ratih Yana Cahyana Yati Maryati