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Aji Sutrisno
Fakultas Teknologi Pertanian, Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Other

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Journal : Jurnal Teknologi Pertanian

 1 
Purification and Characterization of Linamarse from Gadung (Dioscorea hispida Dennst) for Gadung Slurry Detoxification Harijono, Harijono; N., Siwi; Sutrisno, Aji
Jurnal Teknologi Pertanian Vol 12, No 2 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research was to find out purification of enzyme linamarase fromDioscorea hispida Dennts. Enzyme purification was carried out by amonium sulphatefractionation and Sephadex G-75 gel filtration coloumn chromatography. Protein purifyfactor achieved was 10.5 times, protein yield was 33.3 % of the crude cell extract proteinand specific activity was 2.93 U/mg. The enzyme purity of each purification stage wasmonitored by SDS-PAGE and resulted one protein band. The optimum temperature andpH of enzyme reaction was 57°C and pH 6.5 with 90 minutes incubation. Using crudelinamarin as substrat, linamarase has Km 0.1564 μmol ml and Vmax 0.2796μmol/minute. Pure linamarase was added in Dioscorea slurry to increase cyaniderelease. Keywords: purification, characterization, linamarase, detoxification, Dioscorea hispidaDennts.
Effect of Hydrogen Peroxide on Physicochemical Properties of Common Konjac (Amorphophallus oncophyllus) Flour by Maceration and Ultrasonic Methods Widjanarko, Simon Bambang; Sutrisno, Aji; Faridah, Anni
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Common konjac flour (CKF) from Indonesia has dark brown in color and itching property that considered unsuitable for human consumption due to the high presence of calcium oxalate. Therefore it needs purification.  The objective of this research is to reduce the amount of calcium oxalate as well as to increase its glucomannan content, viscosity, beside to produce white CKF. CKF was extracted by maceration method for 4 hours with 40% ethanol solution containing hydrogen peroxide. This extraction process was repeated at 60% ethanol solution, as well as at 80% ethanol solution. Hydrogen peroxide concentrations used in this experiment were 0.5, 1, 1.5, 2, 2.5, and 3%.  “Bath type” ultrasonic was used to purify CKF for 15 minutes. The extraction process was similar to the above maceration method. The results showed that both maceration and ultrasonic extraction methods increased the degree of whiteness, glucomannan, and viscosity, in fact reduced the amount of calcium oxalate content. Conclusion of this experiment was that both extraction methods (maceration and ultrasonic) were achieved, when  CKF was washed in three levels of  ethanol solution, which  were at 40 %, followed by 60% and  80% ethanol  solutions  containing  0.5% hydrogen peroxide, in each stage of purification process.  The least hydrogen peroxide residue in CKF was shown by treating CKF in three levels of ethanol solution containing 0.5%  H2 O 2  which was 123.24 ppm. Keywords: common konjac flour, multistage ethanol washing, maceration, ultrasonic, hydrogen peroxide
POTENSI JALI (COIX LACHRYMA-JOBI L.) SEBAGAI PREBIOTIK TERHADAP PERTUMBUHAN BAKTERI ASAM LAKTAT Husna, Afifa; arianty, Devi; Sutrisno, Aji; Wardani, Agustin Krisna
Jurnal Teknologi Pertanian Vol 19, No 2 (2018)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (705.708 KB) | DOI: 10.21776/ub.jtp.2018.019.02.2

Abstract

ABSTRAKJali (Coix lachryma-jobi L.) adalah sumber karbohidrat yang keberadaannya belum dimanfaatkan secara maksimal oleh masyarakat Indonesia. Di luar negeri, jali telah banyak dimanfaatkan sebagai tanaman obat karena mengandung banyak senyawa fungsional, salah satunya adalah polisakarida yang berfungsi sebagai prebiotik. Polisakarida biasanya didapatkan dengan cara ekstraksi menggunakan pelarut air bersuhu tinggi. Tujuan penelitian ini adalah melakukan ekstraksi polisakarida pada jali dengan faktor suhu dan lama ekstraksi untuk mendapatkan ekstrak polisakarida dengan hasil rendemen tertinggi, yang akan diuji manfaatnya sebagai prebiotik secara in vitro. Penelitian ini menggunakan Response Surface Methodology dengan rancangan komposit pusat dua faktor, yakni suhu (75, 90, dan 105 °C) dan lama ekstraksi (150, 210, dan 270 menit), serta satu respon yaitu jumlah rendemen ekstrak (%). Pengujian prebiotik dilakukan menggunakan bakteri Bifidobacterium bifidum dan Lactobacillus casei yang ditumbuhkan pada media dengan penambahan ekstrak polisakarida sebesar 0, 1, dan 2%. Optimasi ekstraksi polisakarida pada jali memiliki rendemen tertinggi pada suhu 85.45 °C dan lama ekstraksi 207.63 menit, yaitu sebesar 3.29%. Ekstrak ini juga diketahui berpotensi sebagai prebiotik karena dapat meningkatkan pertumbuhan kedua bakteri, serta dapat mempertahankan keberadaannya pada konsentrasi penambahan 2% ekstrak dalam media pertumbuhan mikroba ABSTRACTAdlays (Coix lachryma-jobi L.) is one of a local grain crop that have a high carbohydate content. Their existance is not being maximally utilized yet in Indonesia. In many foreign countries, adlay are called food supplement because it has a lot of functional subtances, such as polysaccharides, and have the ability as prebiotics and can be extracted by hot water extraction method. The purpose of this study is to extract polysaccharide with temperature and time as the variable for getting the maximum yield extract. This study conducted by Response Surface Methodology with central composite design two factorial, that was temperature (75, 90, and 105 °C) and time extraction (150, 210, and 270 minutes). The optimum point then were verified and analyzed its prebiotic activity on L. casei and B. bifidum in a media supplemented with 0, 1, and 2% of polysaccharide extract. The optimization of polysaccharide extraction reached maximum yield at 85.45 °C and 207.63 minutes, that was 3.2863%. The prebiotic test found that polysaccharide extract could increase the growth of both probiotics in the media supplemented with 1% and 2% extract. This extract could also maintain their existence during 36 hours of fermentation process
EFFECT OF BATTER METHOD AND PROOFING TIME ON PHYSICAL AND SENSORY CHARACTERISTICS OF GLUTEN-FREE BREAD Imro’ah Ikarini; Aji Sutrisno; Sudarminto Setyo Yuwono
Jurnal Teknologi Pertanian 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Indonesia's dependence on wheat imports can be reduced by looking for alternatives to local flour-based preparations. Bread products currently depend on raw materials in the form of wheat flour. In addition to availability problems, the gluten content in wheat flour also causes allergies in people with celiac disease. Celiac sufferers should consume gluten-free bread. As alternatives, flour derived from cereals and tubers, such as rice, corn, potato, and cassava, can be used in bread processing. The absence of gluten from the bread composition results in pale, less fluffy bread and firm crumbs; therefore, it is necessary to modify the batter to improve gluten-free bread quality. This study aims to analyze the effect of straight batter and no time batter methods, also the proofing time of 45 and 60 minutes on the bread-specific volume, firmness, crumb and crust colour, and panelist response. This study used a Completely Randomized Design with two factors. The result of the study shows that the batter method and proofing time significantly affected the bread-specific volume, firmness, and sensory acceptance but had no significant effect on crust colour and crumb. The overall sensory analysis found that the bread made using the straight batter method with 45 minutes of proofing time was the most preferred among the panelists
Co-Authors A. Harijono AGUSTIN KRISNA WARDANI Aniswatul Khamidah Anni Faridah Arfat Gati Radite Bambang Susilo Christina Indriani, Christina Devi arianty Dr.Ir. Yunianta, DEA Elok Zubaidah Elok Zubaidah Endrika Widyastuti Erni Sofia Murtini Esti Widowati, Esti Husna, Afifa Imro’ah Ikarini Indahsari, Irawati Nur Jenri Parlinggoman Hutasoit Krisna Wardani, Agustin Kurnia Rahmawati, Kurnia M. Iqbal Prawira-Atmaja Magfiratul Tul Husna Nina Marlina A Pane, Elya Putri Panji achmad apriyandi Primanita Setyowati Rangga Aji Ermayana SIMON BAMBANG WIDJANARKO Siwi N. Sudarminto Setyo Yuwono Ulandari, Devy Yenny Risjani