Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

0.23

P-Index

This Author published in this journals

All Journal Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Riset Industri Biopropal Industri BERITA BIOLOGI JURNAL BIOLOGI INDONESIA Jurnal Aplikasi Teknologi Pangan Sainstek : Jurnal Sains dan Teknologi Makara Journal of Science Berita Biologi

NUNUK WIDHYASTUTI

LABORATORIUM MIKROBIOLOGI PANGAN BIDANG MIKROBIOLOGI PUSAT PENELITIAN BIOLOGI LEMBAGA ILMU PENGETAHUAN INDONESIA

Author-ID : 415336

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Industrial & Manufacturing Engineering Other

Published : 14 Documents Claim Missing Document

Claim Missing Document

Articles

Title

PENURUNAN KADAR TANIN DAN ASAM FITAT PADA TEPUNG SORGUM MELALUI FERMENTASI Rhizopus oligosporus, Lactobacillus plantarum dan Saccharomyces cerevisiae [Reduction of Tannin and Phytic Acid on Sorghum Flour by using Fermentation of Rhizopus oligosporus, Lactobacillus plantarum and Saccharomyces cerevisiae] Setiarto, Raden Haryo Bimo; Widhyastuti, Nunuk
BERITA BIOLOGI Vol 15, No 2 (2016)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Problems in using sorghum flour as food material was the presence of tannin and phytic acid that can reduce nutritition quality of sorghum flour. This study aimed to analyze the influence of Rhizopus oligosporus, Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on the reduction levels of tannin and phytic acid in sorghum flour. Production of sorghum flour was done by four treatments in triplo i.e control (without fermentation), liquid fermentation (with L. plantarum and S. cerevisiae), solid fermentation (with R. oligosporus), mixture of solid and liquid fermentation (with R. oligosporus, L . plantarum and S. cerevisiae). Analysis levels of tannin and phytic acid in sorghum flour fermentation was performed by using spectrophotometry technique. The results showed that the fermentation process was able to reduce levels of tannin from 29.13 to 33.69% and phytic acid levels from 13.36% to 44.65% on sorghum flour. The highest reduction levels of tannin and phytic acid was produced in mixture of solid and liquid fermentation 33.69% and 44.65% respectively. Reduction levels of tannin and phytic acid can be caused of tannase and phytase enzyme which produced by the microbes during the fermentation processes. Â Â

PRODUKSI KITINASE EKSTRASELULER Aspergillus rugulosus 501 SECARA OPTIMAL PADA MEDIA CAIR Widhyastuti, Nunuk
BERITA BIOLOGI Vol 8, No 6 (2007)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Chitinases hydrolyzing chitin are produced by various organisms and their physiological functions depend on their sources.Chitinases and its hydrolysis products have a broad range of applications. Increasing commercial interest in chitinase and its products has led to the need of inexpensive, reliable sources of active and stable chitinase preparations.The activity of chitinase produced by Aspergillus rugulosus 501 in liquid culture and the parameters that controlled the enzyme synthesis were studied to find optimal conditions for the enzyme production. Hydrolysis products of chitinase were detected by Reissig method. The results showed that fungal chitinase activity in media containing organic nitrogen and phosphate was higher than that in media containing trace element, organic and anorganic nitrogen but lack of phosphate. The maximum enzyme activity reached in the second day incubation.Chitinase production was affected by the initial pH of media, chitin consentration and source of nitrogen, while the consentrasion of inoculum used in this study did not affect enzyme production. High enzyme activity was found in media with initial pH 5.0-6.5. When using different consentration of colloidal chitin, chitinase activities were also found high in concentration from 0.75% tol .5%. The organic nitrogen sources gave the better results compared to the anorganic ones.

ISOLASI, SELEKSI DAN OPTTMASI PRODUKSI PROTEASE DARIBEBERAPAISOLAT BAKTERI Naiola, Elidar; Widhyastuti, Nunuk
BERITA BIOLOGI Vol 6, No 3 (2002)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Thirty-seven out of sixty-one bacterial isolates from various sources of samples were screened for protease production. The isolate of ISO PL3 could produce the highest enzyme activity, and it was used as a standard bacterial strain in this observation. For any reason,we implemented ISO PL2 to study the optimum condition for producing bacterial protease. Result shows that the maximum protease activity was obtained in a medium containing 100 gram of rice brand in a liter tofu liquid waste. The optimum for incubation was 4- 6 days (agitation of 130 rpm at room temperature) and pH 5.0 - 6.0. After cultivating on this liquid medium, the maximum protease activity of the 2 ISO PL3 was 113,52 x 10 U/ml. From the studies on morphological and physiological characterization, it was indicated that ISO PL3 resemble with the species Bacillus macerans.

Co-Authors ., Husniati Agustin, Nety Anja Meryandini Erismar Amri I MADE ARTIKA IWAN SASKIAWAN Kasirah, Kasirah Kiyati, Warsono El Kiyati, Warsono El Mulyadi Mulyadi Naiola, Elidar Naiola, Elidar Raden Haryo Bimo Setiarto, Raden Haryo Bimo Rahmawati, Rahmawati Rina Marita Safitri, Rina Marita Sally, Sally Sally, Sally Setyawan, Ryan Haryo Wawo, Albert Husein YULIN LESTARI

Title Search

Found 3 Documents Search Journal : BERITA BIOLOGI

Abstract

Abstract

Abstract

Title

Found 3 Documents
Search
Journal : BERITA BIOLOGI