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All Journal 3BIO: Journal of Biological Science, Technology and Management
Pingkan Aditiawati
School of Life Sciences and Technology, Bandung Institute of Technology
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Neuroscience

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Chemical content in Two Teak Woods (Tectona grandis Linn.F.) that has been used for 2 years and 60 years Enih Rosamah; Fera Ferliyanti; Harlinda Kuspradini; Rudi Dungani; Pingkan Aditiawati
3BIO: Journal of Biological Science, Technology and Management Vol. 2 No. 1 (2020)
Publisher : School of Life Sciences and Technology, Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/3bio.2020.2.1.3

Abstract

Teak (Tectona grandis Linn F.) is classified as luxury wood and belongs to the durable wood, resistant to termite and fungal attacks. The purposes of this study were to analyze and compare the chemical content and bioactive compound of teak (T. grandis Linn F.) from Sumedang, West Java based on age of use. This study used teak woods of 2 and 60 years of use. The chemical components analyzed by determination of lignin, extractives, and ash content. Phytochemical compounds were analyzed by color changing of crude acetone extracts. The results showed that the teak wood with 2 years of use possessed lignin of 28.41%; cold water soluble extractives of 4.26%; hot water soluble extract of 5.12%; NaOH 1% soluble extractives of 19, 40; and alcohol:benzene (1:2) soluble extract of 6.21%; while ash content of  0.85%. Meanwhile teak wood after use of 60 years showed the lignin content of 29.82%; cold water  extract of 1.56%; hot water  extract of 2.56%; 1% NaOH soluble extract of 12.30%;  alcohol:benzene (1:2) extract of 4.62%; ash content of 1.36%. The qualitative phytochemical test demonstrated both of teak wood after use of 2 years and use of 60 years contained flavonoids, tannins, triterpenoids, cumarins, and carbohydrates.
Analysis of Bacterial Community level Physiological Profiling on the Fermentation of Traditional Pliek u using BIOLOG EcoPlates Suji Edwar; Pingkan Aditiawati
3BIO: Journal of Biological Science, Technology and Management Vol. 3 No. 1 (2021)
Publisher : School of Life Sciences and Technology, Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/3bio.2021.3.1.3

Abstract

Pliek u is an Acehnese traditional condiment made from fermented coconut (Cocos nucifera) endosperm. The traditional pliek u fermentation process typically involves a diverse bacterial community. This research aimed to discover the physiological profile of the bacterial community diversity in pliek u fermentation. BIOLOGTM EcoPlates was used to obtain the physiological functions of the bacterial community during the pliek u fermentation process. The bacteria were then isolated from EcoPlate substrate to determine the predominant microorganism. Results from the analysis showed that the value of the Average Well Colour Development (AWCD) increased during the EcoPlates incubation period. The AWCD values in sample IV were higher than the AWCD values in samples I, II, and III. PCA analysis showed that the use of EcoPlate substrate by the bacterial community at the beginning of the fermentation was correlated with the substrate groups of carbohydrate and polymer, and with the substrate groups of carbohydrate and the amino acid at the end of the fermentation. The phylogenetic analysis showed that EC1 had a close relation with Pseudomonas azotoformans strain NBRC, while EC3 had a close relation with Psedomonas lundensis strain ATCC 49968. In conclusion, there were changes in the use of EcoPlate substrate and the activities of the bacterial community during the pliek u fermentation process.
Co-Authors Fera Ferliyanti Rosamah, Enih Rudi Dungani Suji Edwar