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All Journal Jurnal Kimia Terapan Indonesia ANNALES BOGORIENSES
Isa Nuryana
Indonesian Institute of Sciences
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology

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Bacterial Cellulose Production in The Overripe Guava Juice by Acetobacter xylinum as A Solution to Reduce Organic Waste Annisa Nur Lathifah; Isa Nuryana
Jurnal Kimia Terapan Indonesia Vol 23, No 2 (2021): Jurnal Kimia Terapan Indonesia
Publisher : Research Center for Chemistry - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/inajac.v23i2.493

Abstract

The exploration for a new cost-effective carbon source with shorter fermentation process for high yield BC production is still needed. In this study, bacterial cellulose (BC) was synthesized by Acetobacter xylinum using overripe guava juice as a carbon source. The results showed that A. xylinum was able to grow on the overripe guava juice with different concentration and produced BC after two days incubation. In the later on, the BC is called as nata de guava. The overripe guava juice which containing reducing sugar content 23 g /L (substrate 100%) at pH 4 produced the thickest BC (1.267 cm). This study showed due to the high reducing sugar and protein contents in the overripe guava, without the addition of carbon and nitrogen from external sources, BC could be formed. Considering the huge disposal overripe guava fruit waste in Java, the present study provides an alternative methodology to synthesize BC. Besides, most importantly, this study provides a new insight to manage organic waste specifically from overripe guava fruit rather than the waste being thrown away and becoming organic waste generation. Keywords: bacterial cellulose, Acetobacter xylinum, overripe guava, organic waste
Catechin Contents, Antioxidant and Antibacterial Activities of Different Types of Indonesian Tea (Camellia sinensis) Isa Nuryana; Shanti Ratnakomala; Fahrurrozi Fahrurrozi; Ario Betha Juanssilfero; Ade Andriani; Filemon Jalu Nusantara Putra; Erdiansyah Rezamela; Restu Wulansari; M Iqbal Prawira Atmaja; Puspita Lisdiyanti
ANNALES BOGORIENSES Vol 24, No 2 (2020): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/ann.bogor.2020.v24.n2.106-113

Abstract

Tea is one of the most popular beverages in the world. Produced from Camellia sinensis leaves, tea has been studied to provide health benefits due to the content of important metabolites. This study aimed to investigate the catechin contents, antioxidant, and antibacterial activities of Indonesian tea varieties, namely green tea, black tea, and white tea. Tea infusion was prepared by extracting 1 g of each sample into 10 mL of distilled water and incubated at 80 °C for 60 min. The catechin and epigallocatechin gallate (EGCG) contents of tea extracts were determined using high-performance liquid chromatography (HPLC). Antioxidant activity was measured using the free radical method with 2,2-diphenyl-1-pycrylhidrazyl (DPPH), while antimicrobial activity was assesed using paper disc diffusion assay. The results indicated that green tea had the highest contents of catechin (646 ± 17.14 mg/L) and EGCG (997.8 ± 36.72 mg/L), and antioxidant activity with IC50 of  5.65 µg/mL. Furthermore, green tea and white tea extracts showed inhibitory activity against Gram-positive bacteria such as Micrococcus luteus, Bacillus subtilis, and Staphylococcus aureus whereas black tea had no activity against all bacterial strains tested. Generally, we concluded that white tea and green tea contributed to the higher content of catechins and exhibited strong antioxidant and antibacterial properties.
Co-Authors Ade Andriani Annisa Nurlathifah Ario Betha Juanssilfero Erdiansyah Rezamela Fahrurrozi Fahrurrozi Filemon Jalu Nusantara Putra M Iqbal Prawira Atmaja Puspita Lisdiyanti Restu Wulansari Shanti Ratnakomala