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All Journal Jurnal Ilmu Pertanian Indonesia Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati BERITA BIOLOGI
Nunuk Widhyastuti
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Pengaruh Fermentasi Bakteri Asam Laktat Lactobacillus plantarum B307 Terhadap Kadar Proksimat dan Amilografi Tepung Taka Modifikasi (Tacca leontopetaloides) Raden Haryo Bimo Setiarto; Nunuk Widhyastuti
Jurnal Ilmu Pertanian Indonesia Vol. 21 No. 1 (2016): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (462.526 KB) | DOI: 10.18343/jipi.21.1.7

Abstract

Tacca (Tacca leontopetaloides) is plant that grows in coastal areas and high salinity, especially in the south coast of West Java. Tacca tubers have high content of carbohydrate, but it also contains some toxic compounds such as: taccaline, β – sitosterol, alcohol cerylic, and steroid sapogenin that are harmful for health. Fermentation on tacca tubers can change amylograph properties and proximate levels of modified tacca flour and reduce it toxic compounds. This study aimed at determining the effects of lactic acid bacteria (LAB) Lactobacillus plantarum B307 fermentation on the proximate levels and amylograph characteristics of modified tacca flour. Moisture and ash content of modified tacca flour still meet the requirements of SNI. Fermentation LAB Lactobacillus plantarum B307 led to increased levels of protein and lactic acid in the modified tacca flour, but it decreased pH value and carbohydrate content. Based on the analysis of amylograph, it can be concluded that tacca flour control without fermentation has the best gelatinization profile because it has good ability of setback viscosity.
Peningkatan Pati Resisten Tepung Sorgum Termodifikasi Melalui Fermentasi dan Siklus Pemanasan Bertekanan-Pendinginan Raden Haryo Bimo Setiarto; Nunuk Widhyastuti; Denny Setiadi
Jurnal Ilmu Pertanian Indonesia Vol. 23 No. 1 (2018): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (448.958 KB) | DOI: 10.18343/jipi.23.1.10

Abstract

Sorghum can be utilized as raw material to produce resistant starch because of its high amylose content. Resistant starch is the starch that is resistant to gastric acid hydrolysis and it cannot be digested by pancreatic digestive enzymes, it cannot be absorbed in the human small intestine, but it can be fermented by intestinal microbial in the colon. This study aims to increase the levels of resistant starch in modified sorghum flour by lactic acid bacteria fermentation and autoclaving-cooling cycling. Parameters analyzed in this study were proximate analysis starch digestibility, amylose content, total starch, reducing sugar, RDS (rapidly digestible starch), SDS (slowly digestible starch), and resistant starch. The combination treatment of fermentation and 2 cycles of autoclaving-cooling (FAC-2S) is the best treatment because it was able to produce the highest resistant starch content (39.06% dw) and it increased resistant starch 8.1 fold when compared with control. Improvement the number of autoclaving-cooling cycles was applied will increase the resistant starch content and decrease the digestibility of modified sorghum flour. High amylose content in modified sorghum flour is useful in the formation of resistant starch.
Karakterisasi Enzim Komersial Siklodekstrin Glukanotransferase Elidar Naiola; Nunuk Widhyastuti
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 2 (2008): June 2008
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v13i2.2676

Abstract

The objective of this study is to investigate the characteristic of commercial enzyme Cyclodextrin Glucanotrasferase (CGTase) from Bacillus macerans. The CGTase was purified by dialysis, gel fitration and ion exchange chromatography. Study on Characterization of the enzyme showed that the hydrolytic activity of CGTase was 480 U/mg, the optimum tempetature and pH for enzyme reaction were 450C to 550C and pH 5.0 to 8.0, respectively. The CGTase was relatively stable after heating at 550C for 10 minutes, and maintained its activity at the pH 5.0 to 9.0. The enzyme activity was inhibited by the presence of 1 mM metal ions and cause CGTase lost approximately 40% of its activity. Among the metal ions it was found that Cu2+ was the strongest inhibitor, with presence of 1mM Cu2+ the residual activity of CGTase was 24.4%. Results of purification showed that Specific activities of the enzyme during purification were 269 U/mg (crude enzyme); 955 U/mg (dialysis); 481 U/mg (gel fitrations); and 544 U/mg (ion exchange chromatography).
ISOLASI, SELEKSI DAN OPTTMASI PRODUKSI PROTEASE DARIBEBERAPAISOLAT BAKTERI Elidar Naiola; Nunuk Widhyastuti
BERITA BIOLOGI Vol 6, No 3 (2002)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v6i3.1219

Abstract

Thirty-seven out of sixty-one bacterial isolates from various sources of samples were screened for protease production. The isolate of ISO PL3 could produce the highest enzyme activity, and it was used as a standard bacterial strain in this observation. For any reason,we implemented ISO PL2 to study the optimum condition for producing bacterial protease. Result shows that the maximum protease activity was obtained in a medium containing 100 gram of rice brand in a liter tofu liquid waste. The optimum for incubation was 4- 6 days (agitation of 130 rpm at room temperature) and pH 5.0 - 6.0. After cultivating on this liquid medium, the maximum protease activity of the 2 ISO PL3 was 113,52 x 10' U/ml. From the studies on morphological and physiological characterization, it was indicated that ISO PL3 resemble with the species Bacillus macerans.
Co-Authors Anja Meryandini Denny Setiadi Elidar Naiola Nimas Ayu Rikmawati Raden Haryo Bimo Setiarto YULIN LESTARI