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Periadnadi Periadnadi
Departemen Biologi, Fakultas Matematika Dan Ilmu Pengetahuan Alam, Universitas Andalas, Limau Manis, Padang, Sumatera Barat 25175
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Journal : Jurnal Litbang Industri

 1 
Aplikasi Isolat Bakteri Indigenous Ubi Kayu Karet (Manihot glaziovii) pada Fermentasi Pembuatan Mocaf Kamsina, K; Nurmiati, N; Periadnadi, P
Jurnal Litbang Industri Vol 7, No 2 (2017)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (563.377 KB) | DOI: 10.24960/jli.v7i2.3390.111-121

Abstract

Indigenous bacteria isolate of cassava rubber (Manihot glaziovii) is an isolate of native bacteria which is available in rubber cassava tubers. Rubber cassava tuber is a cassava with a high content of cyanide acid (HCN). The study was aimed to see the ability of indigenous bacteria isolate of cassava cultivar rubber (BUG1) on mocaf making fermentation. This study used a completely randomized design with treatments (A) addition of starter indigenous bacteria isolates of rubber variety (BUG1), (B) without isolates, and (C) without  fermentation. The resulting mocaf product was conducted a chemical tests consisted of moisture, ash, starch, acid degree, coarse fiber, and HCN content, while organoleptic tests consisted of color, aroma, and texture. The analysis results on the various treatments showed that the optimal treatment of mocaf flour produced was the addition of indigenous bacteria isolate starter of rubber variety (BUG1).ABSTRAKIsolat bakteri indigenous ubi kayu karet (Manihot glaziovii) merupakan isolat bakteri asli yang berada dalam umbi ubi kayu karet. Ubi kayu kultivar  karet merupakan ubi kayu dengan kandungan asam sianida (HCN) tinggi. Penelitian bertujuan untuk mempelajari kemampuan isolat bakteri indigenous ubi kayu kultivar karet (BUG1) pada fermentasi pembuatan mocaf. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan (A) pemberian starter isolat bakteri indigenous varietas karet (BUG1), (B) tanpa isolat, dan (C) tanpa fermentasi. Terhadap produk mocaf  yang dihasilkan dilakukan uji kimia meliputi kadar air,  abu, pati, derajat asam, serat kasar, dan kadar HCN, sedangkan uji organoleptik meliputi warna, aroma, dan tekstur. Hasil analisis terhadap berbagai perlakuan menunjukkan perlakuan optimal untuk tepung mocaf  yang dihasilkan adalah pemberian starter isolat bakteri indigenous varietas karet (BUG1).
Pengaruh jenis isolat-isolat bakteri fermentatif dari ubi kayu terhadap rendemen, derajat putih, dan bentuk granula tepung mocaf K Kamsina; N Nurmiati; P Periadnadi
Jurnal Litbang Industri Vol 9, No 2 (2019)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v9i2.5651.135-140

Abstract

Isolat bakteri indigenous ubi kayu merupakan isolat bakteri asli yang berada dalam umbi ubi kayu. Ubi kayu jenis lambau dan ketan (Manihot esculenta Crantz) merupakan jenis ubi kayu lokal Sumatera Barat, sedangkan ubi kayu kultivar karet (Manihot glaziovii)  merupakan ubi kayu dengan kandungan asam sianida (HCN) tinggi. Penelitian ini bertujuan untuk melihat kemampuan masing-masing isolat bakteri indigenous ubi kayu terhadap rendemen, derajat putih serta bentuk granula tepung mocaf yang dibandingkan dengan perlakuan tanpa pemberian isolat. Penelitian menggunakan rancangan acak lengkap (RAL) dengan perlakuan pemberian starter isolat bakteri indigenous ubi kayu jenis ketan (A), lambau (B), karet (C) dan tanpa isolat/kontrol (D). Terhadap produk mocaf  yang dihasilkan dilakukan pengujian meliputi rendemen, derajat putih, dan bentuk granula tepung mocaf. Hasil analisis terhadap berbagai perlakuan menunjukkan perlakuan optimal untuk tepung mocaf yang dihasilkan adalah pemberian starter isolat bakteri indigenous jenis ketan dengan rendemen  35,85%, derajat putih 94,40% dengan dinding sel ubi kayu sudah banyak yang pecah menjadi granula-granula yang lebih kecil dan memiliki rongga pada bagian granulanya.ABSTRACTCassava indigenous bacterial isolates are native bacterial isolates that are in tubers of cassava. Lambau and sticky rice (Manihot esculenta Crantz) are types of local cassava from West Sumatra, while rubber cultivar cassava (Manihot glaziovii) is a cassava with a high content of cyanide acid (HCN). This study was aimed to look at the ability of each indigenous cassava isolate to yield, the degree of white and the form of mocaf flour granules compared to the treatment without administration of isolates. The study used a completely randomized design (CRD) with the following treatments: administration of indigenous cassava isolate starter of sticky rice type (A), lambau (B), rubber (C) and without isolate / control (D). The mocaf products were tested including yields, white degrees, and the granules shape of mocaf flour. The analysis results of various treatments showed that the optimal treatment for mocaf flour produced was the provision of indigenous bacterial isolates starter from sticky rice type (A) with a yield of 35.85%,  white degree 94.40% with a lot of cassava cell walls that had broken into smaller granules and had cavities on the granules.
Aplikasi Isolat Bakteri Indigenous Ubi Kayu Karet (Manihot glaziovii) pada Fermentasi Pembuatan Mocaf K Kamsina; N Nurmiati; P Periadnadi
Jurnal Litbang Industri Vol 7, No 2 (2017)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (563.377 KB) | DOI: 10.24960/jli.v7i2.3390.111-121

Abstract

Indigenous bacteria isolate of cassava rubber (Manihot glaziovii) is an isolate of native bacteria which is available in rubber cassava tubers. Rubber cassava tuber is a cassava with a high content of cyanide acid (HCN). The study was aimed to see the ability of indigenous bacteria isolate of cassava cultivar rubber (BUG1) on mocaf making fermentation. This study used a completely randomized design with treatments (A) addition of starter indigenous bacteria isolates of rubber variety (BUG1), (B) without isolates, and (C) without  fermentation. The resulting mocaf product was conducted a chemical tests consisted of moisture, ash, starch, acid degree, coarse fiber, and HCN content, while organoleptic tests consisted of color, aroma, and texture. The analysis results on the various treatments showed that the optimal treatment of mocaf flour produced was the addition of indigenous bacteria isolate starter of rubber variety (BUG1).ABSTRAKIsolat bakteri indigenous ubi kayu karet (Manihot glaziovii) merupakan isolat bakteri asli yang berada dalam umbi ubi kayu karet. Ubi kayu kultivar  karet merupakan ubi kayu dengan kandungan asam sianida (HCN) tinggi. Penelitian bertujuan untuk mempelajari kemampuan isolat bakteri indigenous ubi kayu kultivar karet (BUG1) pada fermentasi pembuatan mocaf. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan (A) pemberian starter isolat bakteri indigenous varietas karet (BUG1), (B) tanpa isolat, dan (C) tanpa fermentasi. Terhadap produk mocaf  yang dihasilkan dilakukan uji kimia meliputi kadar air,  abu, pati, derajat asam, serat kasar, dan kadar HCN, sedangkan uji organoleptik meliputi warna, aroma, dan tekstur. Hasil analisis terhadap berbagai perlakuan menunjukkan perlakuan optimal untuk tepung mocaf  yang dihasilkan adalah pemberian starter isolat bakteri indigenous varietas karet (BUG1).
Co-Authors Abdi Dharma Adela Putri Ando Fernando Annisa Apriyelita Ansofino Ansofino Anthoni Agustien Apriyelita, Annisa Awari Susanti Azizah Nurmalinda Dalli Yulio Saputra Dalli Yullio Saputra Deddi Prima Putra Desi Musliati Devi Syafriyani Diah Kharisma Sari Dina Wahyuna Dwisa Putra, Wahyu Efrizal Efrizal Eka Muliani Elisa Febriyanti Ervina Magdaulih Fauzan Azima Ferline Ariesta Fitri Wulandari Gustina Indriati Hafizatur Rahma Hania Titami Hezi Yolantika Ika Thalia Nissa Indra Anggriawan Intan Pramita, Intan Jadespi, Sherly K Kamsina Kamsina, K Kartika Indah Permata Sari Lara Annisa Lia Masefa, Lia Lusi Lusi Mades Fifendy Melisa Ainil Fajri Merla Pamericar Merry Tri Indah Permata Sari Mitra Angelia Mudinillah, Adam Nadia Merisya Nani Subandini Nasril Nasir Nasril Nasir Nilah Ratnasari, Nilah Nissa Arifa Novelina Nurmiati Nurmiati Nurmiati Nurmiati Nurmiati Nurmiati Nurmiati, N Pebriana Nasution Pujiana Okta Putri Putra, Wahyu Dwisa Putri, Adela Rahmadani, Silmi Yusri Ramza Seswati Risca Adelina Atro Risya Saputri, Risya Roza Ika Putri RRP. Megahati Sari, Diah Kharisma Sari, Wulan Komala Sekatresna, Widiyanti Sherly Jadespi Silmi Yusri Ramadani Sri Indrayati Suci Pebra Jusana Swandi, Monica Kharisma Syafrina, Vellin Putri Syovia Osnita Tesri Maideliza Titami, Hania Tivani Ardini Uswatul Hasana Yulia M. Nur Yuni Sepriani Yuniar Yuniar YUSRA YUSRA Yusra Yusra Zozy Aneloi Noli