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Ruth Melliawati
Research Center for Biotechnology, Indonesian Institute of Sciences (LIPI)

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Enzyme Production from Cassava Peels by Aspergillus Awamori KT-11: The Making of Natural Sweetener from Several Tubbers Ruth Melliawati; Farida Rahman
Annales Bogorienses Vol. 23 No. 1 (2019): Annales Bogorienses
Publisher : National Research and Innovation Agency (BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/ann.bogor.2019.v23.n1.20-29

Abstract

The use of cassava (Manihot esculenta Crantz) peel for enzyme production has not been widely used. The purpose of this study was to produce complex amylase enzymes from cassava peel by A. awamori KT-11 and apply them in the manufacture of natural sweeteners. Enzyme production is carried out on red and white cassava peel. Media of cassava peel sterilized, inoculated with 1% A. awamori KT-11, incubated for 5 days, then dried at 50°C and mashed. Making sugar is done on cassava flour, sweet potato ( Ipomoea batatas L), taro (Colocasia esculenta) and cocoyam (Xanthosoma sagittifolium) with different concentrations of 10%, 15%, 20%, and 15% and 20% enzyme concentrations. The hydrolysis process is carried out for 3 days at 60°C. The enzyme activity in red cassava peel was 405,006 U/mL and white cassava peel was 321,239 U/ml. The sugar produced in cassava, taro, sweet potato, and Cocoyam was 101.38 mg/mL, 81.18 mg/mL, 55.929 mg/mL, and 42.874 mg/mL, respectively. The results of TLC showed that cassava and taro sugar contain maltose, lactose and glucose, sweet potatoes contained glucose and dextrin and Cocoyam containing fructose. The sweetness level of sugar from cassava, taro, sweet potato and Cocoyam is 14 brix, 12 brix, 9 brix and 9 brix, respectively.
Isolation of Endophytic Microbes from Gunung Halimun National Park, West Java, Indonesia and Bioassay Their Potency for Eradicating Microbial Crops Pathogen Endang Sukara; Ruth Melliawati
Annales Bogorienses Vol. 17 No. 1 (2013): Annales Bogorienses
Publisher : National Research and Innovation Agency (BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/ann.bogor.2013.v17.n1.15-23

Abstract

Gunung Halimun National Park
Glucoamylase Production by Aspergillus awamori KT-11 In Solid State Fermentation Using Cassava Peel as Substrate Urip Perwitasari; Nuryati Nuryati; Ruth Melliawati; Yopi Yopi
Annales Bogorienses Vol. 21 No. 1 (2017): Annales Bogorienses
Publisher : National Research and Innovation Agency (BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/ann.bogor.2017.v21.n1.21-28

Abstract

Cassava has long been known as one of the main staple food in Indonesia. Whereas the cassava peel contains starch of approximately 72%, it is still underrated as a carbohydrate source for fermentation.The utilization of cassava peel as a substrate in solid state fermentation potentially replaces rice as a carbon source leading to more cost-effective production. This study aims at producing glucoamylase by means of solid state fermentation using Aspergillus awamori KT-11 and cassava peel as substrate. The study demonstrated that medium composition and drying technique affected the production of glucoamylase. The highest glucoamylase activities were identified when cassava peel and mineral media was used in fermentation, compared to only cassava peel; the combination of cassava peel, mineral, and rice bran; rice media or a mixture of rice, mineral and rice bran. Freeze-dried glucoamylase, furthermore, exhibited higher specific activity in contrast to the oven-dried one, with 452 U/mL and 365 U/mL, respectively. In conclusion, cassava peel plus mineral is a better substrate for glucosamine production by A. awamori KT-11 in solid state fermentation. Besides, powdered glucoamylase had been demonstrated to be capable of hydrolyzing starch-based biomass.
Co-Authors Endang Sukara Farida Rahman Nuryati Nuryati Urip Perwitasari Yopi Yopi