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All Journal Jurnal Biodjati Jurnal Mikologi Indonesia Current Research on Biosciences and Biotechnology
Muhammad Yusuf Abduh
Sekolah Ilmu dan Teknologi Hayati, Institut Teknologi Bandung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Environmental Science Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology

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Effect of Pectin Biodegradation with Aspergillus niger on Total Flavonoid Content of Citrus limon L.) Muhammad Yusuf Abduh; Wahyu Zuliansyah; Lestari Aprina; Natalie Arazella
Jurnal Biodjati Vol 4, No 2 (2019): November
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/biodjati.v4i2.4537

Abstract

Lemon peel and leaf  as well as lower grade of lemon contain a considerable amount of flavonoid which can be extracted to produce a valuable product. The presence of pectin in lemon hinders the extraction of flavonoid compound. This research was conducted to examine the effect of pectin biodegradation of lemon leaf, peel, and lower grade fruit using solid-state fermentation towards the yield of pectin, crude flavonoid, and total flavonoid content. Fermentation was carried out with the help of Aspergillus niger at 30℃ for 3, 5, 7, and 9 days of cultivation time. Pectin was extracted from the fermentation broth using citric acid. Crude flavonoid was extracted using maceration and stirred about 500 rpm at 50℃ for 40 minutes. Total flavonoid content was analyzed using a spectrophotometer. The optimum cultivation time of Aspergillus niger with leaf and peel was 9 days with a pectin yield from lemon leaf was 0.43% dry weight and the pectin yield from lemon peel was 0.04% dry weight. As for the lower grade fruit, a cultivation time for 7 days showed an optimal result with a pectin yield of 0.08% dry weight. The total flavonoid content in the leaf increased up to 94.3% (1.06 mg of the quercetin equivalents per g of substrate) whereas the total flavonoid content in the peel and lower grade fruit increased up to 42% (0.12 mg of the quercetin equivalents per g of substrate) and 48% (0.021 mg of the quercetin equivalents per g of substrate), respectively. These results highlighted the potential valorization of Citrus limon L. as an alternative source for producing flavonoid in food and pharmaceutical industry.  
Effect of tree age on the yield, productivity, and chemical composition of essential oil from Cinnamomum burmannii Anugerah Fajar; Ganjar Abdillah Ammar; Muhammad Hamzah; Robert Manurung; Muhammad Yusuf Abduh
Current Research on Bioscences and Biotechnology Vol. 1 No. 1 (2019)
Publisher : Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/crbb.2019.1.1/SCDI5665

Abstract

One of the factors that influence the yield of cassia oil is the age of tree. Cassia bark is normally harvested at a tree age of 5 years old and continue to be harvested until 15 years of age. This study investigated the effect of tree age of Cinnamomum burmannii (5, 12 and 20 years old) on the yield, productivity and chemical composition of essential oil from leaf, branch and trunk bark. The essential oil was extracted using steam distillation and liquid-liquid extraction methods. The results showed that the optimum yield of Cinnamomum burmannii oil was obtained when the water content was in the range of 36-47%. The optimum yield of essential oils from the leaf was obtained at 1.36±0.31 wt% (5 years old) and for the branch and the trunk bark were obtained at 3.2±0.07 wt% and 2.95±0.30 wt% (both were 12 years old). Chemical composition of the essential oil was also analysed. The major components of Cinnamomum burmannii oil were determined as cinnamaldehyde (68.3%-82%), cinnamyl acetate (2.5%-16%), cinnamyl alcohol (2.25%-4.6%), and cinnamic acid (3%-8%). The productivity of essential oil was estimated at 336 kg/ha.year (5 years old), 577 kg/ha.year (12 years old) and 387 kg/ha.year (20 years old).
A review on community scale stationary and mobile production of biodiesel Muhammad Yusuf Abduh; Robert Manurung; Hero Jan Heeres; Noor Illi Mohamad Puad
Current Research on Bioscences and Biotechnology Vol. 2 No. 2 (2021)
Publisher : Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/crbb.2021.2.2/BGXO5487

Abstract

Biodiesel has been commercially produced on a large scale, but its application is still limited primarily due to its production cost, which is relatively more expensive than that of fossil fuel. Recently, there has been an ongoing parallel development whereby biodiesel production is carried out on a community scale, including a mobile production unit of biodiesel with local input and demand. The produced biodiesel is often intended for use by the concerned local community, which greatly reduces logistics and transportation cost. A mobile biodiesel unit typically consists of biodiesel processing units placed inside a truck which can travels from one location to another particularly to the source of the feedstock. This article reviews the community scale production of biodiesel carried out in mobile biodiesel units and at fixed locations. These include pre-treatment of the feedstock such as isolation of oil from oilseeds and quality control of oil prior to the reaction unit, the reactor technology to produce crude biodiesel as well the post treatment for producing the refined biodiesel that meets the international specification. This paper also discusses the cost for producing biodiesel in a community scale particularly for the case of a mobile biodiesel unit. The production cost varies from $0.76-1.12/l. This range is still not yet competitive to the current average price of approximately $0.98/l of diesel around the world. The production cost may be reduced by applying a biorefinery concept that is economically attractive with an environmental benefit.
Produksi Konsentrat Pakan Ruminansia dari Kulit Kopi dan Dedak yang Difermentasi dengan Jamur Tiram Putih (Pleurotus ostreatus) Muhammad Yusuf Abduh; Lina Oktaviani; Intan Taufik
Jurnal Mikologi Indonesia Vol 3, No 1 (2019): Juni 2019
Publisher : Perhimpunan Mikologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (717.05 KB) | DOI: 10.46638/jmi.v3i1.50

Abstract

Penelitian yang dilakukan bertujuan untuk menentukan penambahan dedak yang optimal bagi remediasi limbah kulit kopi oleh jamur tiram putih (Pleurotus ostreatus) untuk menghasilkan sumber pakan ruminansia. Media kulit kopi diberi penambahan dedak dengan variasi persentase 0%, 25%, 50%, dan 75% dari total keseluruhan berat kering substrat. Media ditambahkan Ca(OH)2 sebanyak 1-2 gram dan air sebanyak 130 ml untuk mencapai pH media sebesar 6-7 dan kelembapan 55%-60%. Media dimasukkan ke dalam botol kultur dan disterilisasi dengan autoklaf pada suhu 121°C dan tekanan 1,5 atm. Bibit jamur tiram pada media jagung sebanyak 10 gram dikultivasi pada setiap variasi substrat. Kondisi inkubasi diatur pada suhu 23°C-25°C dalam keadaan gelap. Panjang miselium jamur tiram diukur setiap 5 hari. Kadar kafein, tanin, protein, lemak, dan abu diukur setiap 20 hari. Hasil penelitian menunjukkan media campuran kulit kopi dan dedak dengan persentase 25% kulit kopi dan 75% dedak dapat mengoptimalkan degradasi senyawa beracun pada kulit kopi dan meningkatkan kandungan protein miselium jamur. Kultivasi jamur tiram putih pada kombinasi media tersebut dapat mengurangi kadar kafein sebesar 7,3% dan tanin sebesar 79%, serta meningkatkan kadar protein sebesar 8%. Pemanfaatan kombinasi limbah ini dapat mengurangi polutan dan menghasilkan produk sumber pakan ruminansia yang sesuai dengan Standar Nasional Indonesia.
Effects of pre-treatment with Aspergillus awamori and extraction methods on essential oil yield from spearmint leaves (Mentha spicata L.) Yasriza Nanda; Rian Fiqraini; Kelvin Alfianza; Rijanti Rahaju Maulani; Noor Illi Mohamad Puad; Muhammad Yusuf Abduh
Current Research on Bioscences and Biotechnology Vol. 4 No. 2 (2023)
Publisher : Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/crbb.2023.4.2/DDQZKJJY

Abstract

Extraction of essential oil from spearmint leaves is typically hindered by the presence of cell wall composed of lignocellulose which can be biologically degraded by microorganisms. This study aimed to investigate the effects of fermentation using Aspergillus awamori towards the lignocellulosic content of spearmint (Mentha spicata L.) leaf as well as spearmint oil yield and composition, and diffusion coefficient obtained using different extraction methods. Fermentation of the spearmint leaves were carried out for 3, 6, and 9 days followed by drying and extraction using three different techniques particularly Soxhlet, hydrodistillation and maceration. After fermentation, the cellulose, hemicellulose, and lignin reduced from 37.92% to 19.32%, 13.98% to 5% and 27.20% to 12.24%, respectively. The yield of spearmint oil varies from 0.35% to 2.10% for maceration, 0.22% to 1.83% for Soxhlet and 0.07% to 0.58% for hydrodistillation with a maximum yield (2.10%) was obtained using a maceration method after 9 days of fermentation. The composition of spearmint oil has been determined and contains carvone as the major compound up to 77.88%. In addition, the diffusion coefficients for extraction of spearmint oil using the different extraction methods have been estimated and lies in the range of 2.89 x 10-11 m2/s to 3.64 x 10-11 m2/s. Hence, the fermentation of spearmint leaves using A. awamori decreased the lignocellulose content and thereby increased the yield of spearmint oil. In addition, the composition spearmint oil and diffusion coefficients of the extraction process have been determined.
Effects of brewing conditions and organoleptic assessment of cascara from Coffea arabica L. Endmarhuka, Alexandra; Syach, Adam Muchammad; Kumalaputri, Angelina Justina; Abduh, Muhammad Yusuf
Current Research on Biosciences and Biotechnology Vol. 6 No. 1 (2024)
Publisher : Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/crbb.2024.6.1/S39JWQW4

Abstract

The conversion of coffee cherries into coffee beans results in notable by-products, particularly coffee pulp. This by-product, such as cascara, has the potential for further valorisation to produce bioproducts with economic value, possessing high levels of antioxidants and ascorbic acid. This study aimed to determine the optimize variations in brewing conditions of Arabica (Coffea arabica L.) cascara on antioxidant activity and ascorbic acid. This study encompassed three brewing conditions, including temperature (80, 85, 90, and 95 °C), time (2, 4, 6, and 8 min), and volume (100, 150, 200, and 250 mL). The results revealed that the optimal brewing conditions in terms of antioxidant activity in Arabica cascara were brewing at a temperature of 90 °C for 2 min, using 100 mL of water while in terms of ascorbic acid content were brewing at a temperature of 80 °C for 8 min, using 250 mL of water. Subsequently, organoleptic assessments were conducted using brewing at a temperature of 90 °C for 2 min, using 200 mL of water with the mass ratio of cascara to herbal extracts (4:1, 4:2, and 4:3) including mint leaf, lychee, strawberry, and raspberry extracts. The preferred formulation for Arabica cascara tea involves brewing with a 4:1 mass ratio of cascara to mint leaf based on taste, aroma, and color. These findings provide valuable insights into the optimal brewing conditions for Arabica cascara on maximizing the antioxidant activity and ascorbic acid, and the inclusion of herbal extracts enhances its overall preference among panellists.
Co-Authors Anugerah Fajar Endmarhuka, Alexandra Ganjar Abdillah Ammar Hero Jan Heeres Intan Taufik Kelvin Alfianza Kumalaputri, Angelina Justina Lestari Aprina Lina Oktaviani Muhammad Hamzah Natalie Arazella Noor Illi Mohamad Puad Noor Illi Mohamad Puad Rian Fiqraini Rijanti Rahaju Maulani Robert Manurung Robert Manurung Syach, Adam Muchammad Wahyu Zuliansyah Yasriza Nanda