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Elok Zubaidah
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Study on Antioxidant Activity of Fermented Rice Bran and Skim Milk by Probiotic Lactic Acid Bacteria (Lactobacillus plantarum J2 and Lactobacillus casei) Zubaidah, Elok; Aldina, Nawa; Nisa, Fithri Choirun
Jurnal Teknologi Pertanian Vol 11, No 1 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (251.488 KB)

Abstract

Rice bran is a by product from rice milling that contains more than 20% of dietary fiber, mostly composed of insoluble fibers. Rice bran also contains antioxidants in high level such as tocopherol, tocotrienol, oryzanol and phenolic. More than 1% of these phenolic antioxidants are covalent bounded with insoluble fibers in rice bran that lowers the bioavailability of phenolic. To increase the bioavailability of phenolic antioxidants, microorganisms such as LAB (probiotic) that can produce enzyme to degrade fibers are used.  In this research skimmed milk is also used to compare the antioxidant activity in milk based and rice bran based probiotic products.Randomized Block Design was used with 2 factors, type of substrats in 2 level (rice bran and skimmed milk) and type of isolates in 2 level (L. plantarum J2 and L. casei).  The resulted data then were analyzed using ANOVA (?=5%) and differential test BNT (?=5%).  The results of this experiment showed that indigenous probiotic isolate L. plantarum J2 was more effective to increase the antioxidant activity compared to L. casei in fermented rice bran.  It was because L. plantarum J2 could degrade fibers and increase bioavailability of phenolic antioksidant within 12 hours fermentation.  The best treatment was fermented rice bran media with indigenous isolate L. plantarum J2.  The best treatment had caharacteristics as followed: LAB total amount of 3.68.1011 cfu/ml, total acid of 1.053%, pH of 3.93, insoluble fiber content of 1.20%, total of phenolic cintent of 52.07 ppm, and antioxidant activity of 88.86%.Keywords: indigenous LAB isolate, rice bran, total phenolic, antioxidant actvity
Study of Antioxidant Activity in Rice Bran and Skim Milk Media Fermented by Probiotic (Lactobacillus plantarum B2 and Lactobacillus acidophillus) Zubaidah, Elok; Saparianti, Ella; Hindrawan, Josep
Jurnal Teknologi Pertanian Vol 13, No 2 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Many cereal-based functional food products have been developed nowadays including probiotic and prebiotic products. Rice bran as a by product of rice milling mostly consists of insoluble fibers and antioxidants thatpotential for functional food products such as lactic acid bacteria (LAB) fermented products. This research was aimed to evaluate the increase in bioavailability of antioxidant of LAB-fermented (probiotic) rice bran and skim milk as well as to identify the most effective isolate of LAB to increase antioxidant bioavailability. The randomized block design with two factors (fermentation substrate: rice bran 16% and skim milk 16%; isolates: L.plantarum B2 and L.acidophillus) was applied. The experiment was conducted with three replications. The results showed that the best treatment was L.plantarum B2-fermented rice bran with total LAB of 3.35x1010 cfu/mL, total acid of0.86%, pH of 4.13, insoluble fibers of 1.32%, total phenol of53.14 ppm, and antioxidant activity of of 86.41%. Keywords: rice bran, skim milk, probiotic, antioxidant activity
PERTUMBUHAN ISOLAT BAL ASAL BEKATUL DAN PROBIOTIK KOMERSIAL (Lactobacillus acidophilus dan Lactobacillus casei) PADA MEDIA BEKATUL DAN SUSU SKIM Zubaidah, Elok; Martati, Erryana; Resmanto, Ampu Marojahan
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 1, No 1 (2014): December 2014
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1098.558 KB) | DOI: 10.29122/jbbi.v1i1.549

Abstract

This research was aimed to study the influence of rice bran and skim milk fermentation media on the growth of lactic acid bacteria and their ability in fermenting complex carbohydrates into short chain fatty acids (SCFA). Indigenous lactic acid bacteria (LAB) were isolated from rice bran and commercial probiotic separately and used for fermenting rice bran and skim milk media. Randomized block design was used with 2 factors i.e. fermenting media type and LAB type. The results showed that fermenting rice bran gave significant effect on the LAB growth, indicated by total LAB cell count, total acid concentration, pH and antibacterial activity. The best treatment was J2-B with total LAB count 1.01 ´ 1010 cfu/mL, total acid 1.14%, pH 3.88 and clear zone diameters against Staphylococcus aureus 13.04 mm, Listeria monocytogenes 12.88 mm, Escherichia coli 12.83 mm and Salmonella typhi 12.53 mm. LAB fermenting rice bran for 48 hours produced lactic acid and SCFA. The highest concentrations of lactic acid (122.1313 mM), acetic acid (10.503 mM), and butyric acid (1.56 mM) were produced by fermentation using LAB J2, L. acidophilus, and L. casei isolate, respectively; whereas the highest propionic acid concentration (6,07 mM) was produced by control fermentation.Keywords: Probiotic, indigenous isolate, rice bran, SCFA, skimmed milk ABSTRAKPeneltian ini bertujuan untuk mengetahui pengaruh dedak dan skim milk sebagai media fermentasi bakteri asam laktat, dan kemampuannya mengubah sumber karbon komplek dedak menjadi asam lemak rantai pendek (short chain fatty acids, SCFA). Bakteri asam laktat lokal diisolasi dari dedak dan probiotik. Desain percobaan adalah acak kelompok dengan 2 faktor, yaitu jenis media fermentasi dan jenis bakteri asam laktat. Hasil penelitian menunjukkan bahwa media fermentasi dengan menggunakan dedak menunjukkan pengaruh yang signifikan terhadap pertumbuhan bakteri yang ditunjukkan dari total sel bakteri asam laktat, total asam yang dihasilkan, pH dan aktivitas antibakteri. Fermentasi dengan menggunakan isolat J2-B menghasilkan total bakteri asam laktat 1,01 ´ 1010 cfu/mL, total asam 1,14%, pH 3,88 dan zona hambatan dengan bakteri uji Staphylococcus aureus 13,04 mm, Listeria monocytogenes 12,88 mm, Escherichia coli 12,83 mm dan Salmonella typhi 12,53 mm. Proses fermentasi bakteri asam laktat menggunakan media dedak selama 48 jam mampu menghasilkan asam laktat dan SCFA. Konsentrasi tertinggi asam laktat (122,13 mM), asam asetat (10,50 mM), dan asam butirat (1,56 mM) masing-masing dihasilkan oleh fermentasi menggunakan BAL J2, isolat L. acidophilus, dan isolat L. casei; sedangkan konsentrasi tertinggi asam propionat (6,07 mM) dihasilkan oleh fermentasi kontrol.Kata kunci: Probiotik, isolat lokal, dedak, SCFA, susu skim
Determination Amylolitic Characteristic of Predominant Lactic Acid Bacteria Isolated during Growol Fermentation, in a Different Starch Medium Composition Putri, Widya Dwi Rukmi; Zubaidah, Elok; Masahid, Ardiyan Dwi
Research Journal of Life Science Vol 4, No 3 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (404.258 KB) | DOI: 10.21776/ub.rjls.2017.004.03.7

Abstract

In order to achieve efficient lactic acid production from starch, fermentation of avarious composition starch medium by lactic acid bacteriawas examined in this study. Many strains of Lactobacillus plantarum isolated from growol fermentation, Lactobacillus plantarumsubsp. plantarum NBRC 15891 and Lactobacillus amylophyllus NBRC 15881 were used as starter cultures in starch basis medium, i.e, basal, basal-starch, enriched basal-starch with polypeptone and yeast extract. Lactobacillus plantarum UA3, AA2, AA11 showed the highest cells growth compare to both reference strains, but Lactobacillus amylophyllus NBRC 15881 showed a greater ability to degrade starch indicated by decreasing of pH and starch content of the fermented substrate. Enriched medium with peptone and yeast extract could generate the growth and starch degradation capabilities for all types of lactic acid bacteria were used.
PRODUKSI SELULOSA BAKTERIAL DARI AIR BUAH KELAPA DALAM BERBAGAI KONSENTRASI SUKROSA DAN UREA (PRODUCTION OF BACTERIAL CELLULOSE FROM COCONUT FRUIT WATER Ardyati, Tri; Zubaidah, Elok; Munawaroh, Munawaroh; P, Citra Pradani; Suharjono, Suharjono
Prosiding Seminar Biologi Vol 8, No 1 (2011): Seminar Nasional VIII Pendidikan Biologi
Publisher : Prodi Pendidikan Biologi FKIP UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (280.234 KB)

Abstract

ABSTRACT Cellulose is a nature biopolymer that mainly derived from plant and it has been application broadly in textile and paper industries. Usage of forest plants to cellulose fiber production continually caused negative impact to environment. Waste of coconut fruit water can be metabolism by some species of Gluconacetobacter (Acetobacter) to produce bacterial cellulose as alternative of plant cellulose. The objective of the research is to study effect of increasing of sucrose and urea concentration to bacterial cellulose productivity in coconut fruit water medium. Starter of microbial culture 10% with 2.2 x 107 cell/mL (90% of bacteria and 10 % of yeast) was inoculated into coconut fruit water medium with variation of sucrose and urea concentration. It was incubated seven days in static culture at room temperature. Productivity of cellulose bacterial highest was 10.849 gram in the medium with 5.0 % sucrose and 0.25 % urea concentration. Key words: Acetobacter, cellulose, sucrose, urea ABSTRAK Selulosa adalah biopolimer alamiah yang sebagian besar diperoleh dari tanaman dan telah diaplikasikan secara luas terutama di industri kertas dan tekstil. Penggunaan tanaman hutan untuk produksi serat selulosa secara kontinyu mengakibatkan dampak negatif pada lingkungan. Limbah air buah kelapa dapat dimetabolisme oleh bakteri anggota Genus Gluconacetobacter (Acetobacter) menghasilkan selulosa bakterial sebagai alternatif bagi selulosa tanaman. Tujuan penelitian adalah untuk mempelajari pengaruh peningkatan konsentrasi sukrosa dan urea pada produktivitas selulosa bakterial dalam medium air buah kelapa. Starter suspensi mikrobia 10% dengan densitas 2,2 x 107 sel/ml (90% bakteri dan 10 % khamir) diinokulasikan ke medium air buah kelapa 150 mL dengan variasi konsentrasi sukrosa dan urea yang dibiakkan secara statis selama tujuh hari pada suhu ruang. Produktivitas selulosa tertinggi 10,849 gram pada formula medium dengan konsentrasi sukrosa 5 % dan urea 0,25 %. Kata kunci: Acetobacter, selulosa, sukrosa, urea
EKSTRAKSI SENYAWA BIOAKTIF CABAI RAWIT (CAPSICUM FRUTESCENS L.) MENGGUNAKAN METODE EKSTRAKSI GELOMBANG ULTRASONIK Kusnadi, Joni; Andayani, Dian Wuri; Zubaidah, Elok; Arumingtyas, Estri Laras
Jurnal Teknologi Pertanian Vol 20, No 2 (2019)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (245.54 KB) | DOI: 10.21776/ub.jtp.2019.020.02.1

Abstract

ABSTRAK  Cabai rawit (Capsicum frutenses L.) memiliki kandungan senyawa bioaktif seperti capsaicinoid, fenol, flavonoid dan vitamin C yang tinggi, sehingga berpotensi sebagai sumber antioksidan. Tujuan penelitian ini untuk mengetahui pengaruh rasio bahan:pelarut dan lama ekstraksi dengan gelombang ultrasonik/Ultrasonic Assisted Extraction (UAE) terhadap kandungan fitokimia dan aktivitas antioksidan dari ekstrak cabai rawit. Faktor rasio bahan:pelarut (1:5; 1:10; dan 1:15) dan lama waktu ekstraksi (5, 10, dan 15 menit) diamati agar diperoleh karakteristik ekstrak cabai rawit terbaik. Hasil penelitian menunjukkan bahwa rasio bahan:pelarut dan lama waktu ekstraksi memberikan pengaruh nyata terhadap kandungan capsaicinoid, total fenol dan flavonoid. Perlakuan terbaik metode ekstraksi UAE diperoleh dari perbandingan bahan:pelarut = 1:10 dan lama waktu ekstraksi 15 menit dengan kandungan capsaisin 102,89 mg/g bk, total fenol 56,75 mg GAE/g bk, total flavonoid 208,89 mg QE/g bk dan kandungan vitamin C 27,57 mg/g bk. ABSTRACT  Chilli pepper (Capsicum frutenses L.) has high content of bioactive compounds such as capsaicinoid, phenol, flavonoids and vitamin C, so that potentially as a source of antioxidants. The aim of this study to determine the effect of materials:solvent and extraction time of ultrasonic assisted extraction (UAE) to phytochemical content and antioxidant activity of the chilli pepper extract. The ratio of material:solvent (1:5; 1:10; and 1:15) and time of extraction (5, 10, dan 15 min) were observed to obtain the best characteristics of chilli pepper extract. The results showed that the ratio of material:solvent and time of extraction gave a significant effect on capsaicinoid content, total phenol and flavonoids. The best treatment was obtained from the material:solvent ratio of 1:10 and extraction time of 15 minutes with capsaisin content of 102.89 mg/g dw, total phenol of 56.75 mg GAE/g dw, total flavonoid of 208.89 mg QE/g dw and vitamin C of 27.57 mg/g dw.
PERTUMBUHAN ISOLAT BAL ASAL BEKATUL DAN PROBIOTIK KOMERSIAL (Lactobacillus acidophilus dan Lactobacillus casei) PADA MEDIA BEKATUL DAN SUSU SKIM Zubaidah, Elok; Martati, Erryana; Resmanto, Ampu Marojahan
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 1 No. 1 (2014): December 2014
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1098.558 KB) | DOI: 10.29122/jbbi.v1i1.549

Abstract

This research was aimed to study the influence of rice bran and skim milk fermentation media on the growth of lactic acid bacteria and their ability in fermenting complex carbohydrates into short chain fatty acids (SCFA). Indigenous lactic acid bacteria (LAB) were isolated from rice bran and commercial probiotic separately and used for fermenting rice bran and skim milk media. Randomized block design was used with 2 factors i.e. fermenting media type and LAB type. The results showed that fermenting rice bran gave significant effect on the LAB growth, indicated by total LAB cell count, total acid concentration, pH and antibacterial activity. The best treatment was J2-B with total LAB count 1.01 ´ 1010 cfu/mL, total acid 1.14%, pH 3.88 and clear zone diameters against Staphylococcus aureus 13.04 mm, Listeria monocytogenes 12.88 mm, Escherichia coli 12.83 mm and Salmonella typhi 12.53 mm. LAB fermenting rice bran for 48 hours produced lactic acid and SCFA. The highest concentrations of lactic acid (122.1313 mM), acetic acid (10.503 mM), and butyric acid (1.56 mM) were produced by fermentation using LAB J2, L. acidophilus, and L. casei isolate, respectively; whereas the highest propionic acid concentration (6,07 mM) was produced by control fermentation.Keywords: Probiotic, indigenous isolate, rice bran, SCFA, skimmed milk ABSTRAKPeneltian ini bertujuan untuk mengetahui pengaruh dedak dan skim milk sebagai media fermentasi bakteri asam laktat, dan kemampuannya mengubah sumber karbon komplek dedak menjadi asam lemak rantai pendek (short chain fatty acids, SCFA). Bakteri asam laktat lokal diisolasi dari dedak dan probiotik. Desain percobaan adalah acak kelompok dengan 2 faktor, yaitu jenis media fermentasi dan jenis bakteri asam laktat. Hasil penelitian menunjukkan bahwa media fermentasi dengan menggunakan dedak menunjukkan pengaruh yang signifikan terhadap pertumbuhan bakteri yang ditunjukkan dari total sel bakteri asam laktat, total asam yang dihasilkan, pH dan aktivitas antibakteri. Fermentasi dengan menggunakan isolat J2-B menghasilkan total bakteri asam laktat 1,01 ´ 1010 cfu/mL, total asam 1,14%, pH 3,88 dan zona hambatan dengan bakteri uji Staphylococcus aureus 13,04 mm, Listeria monocytogenes 12,88 mm, Escherichia coli 12,83 mm dan Salmonella typhi 12,53 mm. Proses fermentasi bakteri asam laktat menggunakan media dedak selama 48 jam mampu menghasilkan asam laktat dan SCFA. Konsentrasi tertinggi asam laktat (122,13 mM), asam asetat (10,50 mM), dan asam butirat (1,56 mM) masing-masing dihasilkan oleh fermentasi menggunakan BAL J2, isolat L. acidophilus, dan isolat L. casei; sedangkan konsentrasi tertinggi asam propionat (6,07 mM) dihasilkan oleh fermentasi kontrol.Kata kunci: Probiotik, isolat lokal, dedak, SCFA, susu skim
Efek Cuka Apel dan Cuka Salak terhadap Penurunan Glukosa Darah dan Histopatologi Pankreas Tikus Wistar Diabetes Zubaidah, Elok
Jurnal Kedokteran Brawijaya Vol 28, No 4 (2015)
Publisher : Fakultas Kedokteran Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkb.2015.028.04.7

Abstract

Diabetes Melitus merupakan suatu penyakit metabolik yang terjadi karena kelainan sekresi insulin sehingga glukosa dalam darah mengalami peningkatan dan ditandai dengan perubahan progresif terhadap struktur histopathologi sel beta pankreas. Penelitian ini bertujuan untuk membandingkan pemberian cuka apel dan cuka salak terhadap glukosa darah serta perubahan histopathologi pankreas pada tikus wistar jantan yang telah diinduksi streptozotocin (STZ). Penelitian dilakukan dengan Post Test Only Control Group Design. Tikus dibagi dalam 4 kelompok perlakuan yang terdiri dari 4 ulangan yaitu kelompok normal (P0), kelompok diabetes (P1), kelompok diabetes+cuka apel (P2), dan kelompok diabetes+cuka salak (P3). Hasil penelitian menunjukkan bahwa cuka salak memiliki kemampuan menurunkan gula darah tikus diabetes sebesar 38,38% lebih tinggi dibanding cuka apel, yakni sebesar 33,07%. Hasil pengamatan histopathologi pangkreas diabetes dengan pemberian cuka salak menunjukkan adanya perbaikan sel endokrin yang menyebar di pulau Langerhans, kondisi sel beta dan sel alfa dalam keadaan relatif baik dibandingkan dengan kelompok diabetes yang diberi cuka apel yang masih ditemukan adanya ruang ruang kosong pada jaringan. Kata Kunci: Cuka apel, cuka salak, histopatologi pankreas, penurunan glukosa darah, tikus diabetes
PRODUKSI SELULOSA BAKTERIAL DARI AIR BUAH KELAPA DALAM BERBAGAI KONSENTRASI SUKROSA DAN UREA (Production Of Bacterial Cellulose From Coconut Fruit Water Suharjono, Suharjono; Ardyati, Tri; Zubaidah, Elok; Munawaroh, Munawaroh; P, Citra Pradani
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 8, No 1 (2011): Prosiding Seminar Nasional VIII Biologi
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT Cellulose is a nature biopolymer that mainly derived from plant and it has been application broadly in textile and paper industries. Usage of forest plants to cellulose fiber production continually caused negative impact to environment. Waste of coconut fruit water can be metabolism by some species of Gluconacetobacter (Acetobacter) to produce bacterial cellulose as alternative of plant cellulose. The objective of the research is to study effect of increasing of sucrose and urea concentration to bacterial cellulose productivity in coconut fruit water medium. Starter of microbial culture 10% with 2.2 x 107 cell/mL (90% of bacteria and 10 % of yeast) was inoculated into coconut fruit water medium with variation of sucrose and urea concentration. It was incubated seven days in static culture at room temperature. Productivity of cellulose bacterial highest was 10.849 gram in the medium with 5.0 % sucrose and 0.25 % urea concentration. Key words: Acetobacter, cellulose, sucrose, urea ABSTRAK Selulosa adalah biopolimer alamiah yang sebagian besar diperoleh dari tanaman dan telah diaplikasikan secara luas terutama di industri kertas dan tekstil. Penggunaan tanaman hutan untuk produksi serat selulosa secara kontinyu mengakibatkan dampak negatif pada lingkungan. Limbah air buah kelapa dapat dimetabolisme oleh bakteri anggota Genus Gluconacetobacter (Acetobacter) menghasilkan selulosa bakterial sebagai alternatif bagi selulosa tanaman. Tujuan penelitian adalah untuk mempelajari pengaruh peningkatan konsentrasi sukrosa dan urea pada produktivitas selulosa bakterial dalam medium air buah kelapa. Starter suspensi mikrobia 10% dengan densitas 2,2 x 107 sel/ml (90% bakteri dan 10 % khamir) diinokulasikan ke medium air buah kelapa 150 mL dengan variasi konsentrasi sukrosa dan urea yang dibiakkan secara statis selama tujuh hari pada suhu ruang. Produktivitas selulosa tertinggi 10,849 gram pada formula medium dengan konsentrasi sukrosa 5 % dan urea 0,25 %. Kata kunci: Acetobacter, selulosa, sukrosa, urea
Optimization of Microwave-Assisted Extraction (MAE) Time and Material to Solvent Ratio of Gembili (Dioscorea esculenta) Water-Soluble Polysaccharides (WSP) Putri, Widya Dwi Rukmi; Riyanto, Eko Isro; Heliana, Almaria; Wellang, Ambo; Zubaidah, Elok
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 1 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.01.9

Abstract

AbstractGembili (Dioscorea esculenta) is a tuber-producing plant containing 14.63% inulin, a Water-Soluble Polysaccharide (WSP). This study aims to determine the optimum point of the material to solvent ratio and Microwave-Assisted Extraction (MAE) time needed to extract gembili WSP, and determine the WSP's characteristics produced. The optimization process uses the Response Surface Methodology-Central Composite Design (RSM-CCD) with Design Expert 7.0 software. The material to solvent ratio's minimum and maximum points are 1:25 g/L and 1:45 g/L, while the minimum and maximum points of extraction time are 20 minutes and 40 minutes. This study observed 13 experimental combinations and responses from gembili WSP yield, WSP powder inulin levels, and WSP solubility. The results showed that the optimum conditions of material to solvent were at a 1:33.81 g/mL ratio, and the extraction time was 29.26 minutes. This optimum condition resulted in 32.42% WSP yield, 40.8% inulin content in WSP powder, 26.98% WSP solubility, 12.24% WSP water content, and 49.3 cp WSP viscosity. These results indicate that extraction using a microwave can increase WSP's rich inulin yield from gembili tubers.Keywords: gembili, inulin, microwave, optimization, Water-Soluble Polysaccharides AbstrakGembili (Dioscorea esculenta) merupakan tanaman penghasil umbi yang mengandung 14,63% inulin, yang merupakan Polisakarida Larut Air (PLA). Tujuan penelitian ini untuk mengetahui titik optimum rasio bahan terhadap pelarut dan lama waktu ekstraksi PLA ubi gembili yang dibutuhkan menggunakan Microwave-Assisted Extraction (MAE) serta untuk mengetahui karakteristik PLA umbi gembili yang dihasilkan. Proses optimasi menggunakan Respon Surface Methodology-Central Composit Design (RSM-CCD) dengan bantuan software Design Expert 7.0. Titik minimum dan maksimum rasio bahan:pelarut adalah 1:25 g/L dan 1:45 g/L, sedangkan titik minimum dan maksimum lama waktu ekstraksi adalah 20 menit dan 40 menit. Penelitian ini mengamati 13 kombinasi percobaan dan respon, yaitu rendemen PLA, kadar inulin pada bubuk PLA, dan kelarutan PLA. Hasil penelitian menunjukkan bahwa kondisi optimum bahan:pelarut terdapat pada rasio 1:33,81 g/mL dan lama waktu ekstraksi adalah 29,26 menit. Kondisi optimum ini menghasilkan 32,42% rendemen PLA, 40,8% kadar inulin pada bubuk PLA, 26,98% kelarutan PLA, 12,24% kadar air PLA, dan 49.3 cp viskositas PLA. Hasil tersebut menunjukkan bahwa ekstraksi menggunakan microwave berpotensi meningkatkan rendemen PLA kaya inulin dari umbi gembili.Kata kunci: gembili, inulin, microwave, optimasi, Polisakarida Larut Air
Co-Authors - Austin, - Aan Muzaky Kusuma Abdul Jabar Jordana Kalfat Abdul Jabar Jordana Kalfat Abdullah Nasich Ulwan Abdullah Nasich Ulwan, Abdullah Nasich Aji Sutrisno Alfredo Johan Wahyu Sagita Sitompul Ali Mashuri Alinna Listyani Alinna Listyani Ampu Marojahan Resmanto Ampu Marojahan Resmanto, Ampu Marojahan Anang Lastriyanto Andayani, Dian Wuri Anindita Mufti Rizky Anindita Mufti Rizky Anton Nudyanto Anton Nudyanto Arie Srihardyastutie Arni Ardila Sari Bambang Poerwadi Bimo, Igoy Chatarina Umbul Wahyuni Christina Veronica Christine Natalia Halim Christine Natalia Halim Citra Pradani P Daniar Putri Dinson Daniar Putri Dinson Denty Wiryawan, Alivianisa Carissa Detya Pitaloka Sari Devrina Nova Maria Devrina Nova Maria Dewi Maya Maharani Dewi Permatasari, Dewi Dewi, Camelia Norosita Dian Widya Ningtyas Diyah Dewanti, Beauty Suestining Duwi Wistiana Duwi Wistiana Ella Saparianti Elvina Wulandari Elvina Wulandari Erryana Martati Estri Laras Arumingtyas Evan Tedjautama Evan Tedjautama Fadhila Erwin Fadhila Erwin Falasifah, Ratu Felix Deni Arentino Feronika Heppy Sriherfyna Fithri Choirun Nisa Gilang Satrio Wicaksono Hairil Fikri hardiansyah, bagus Hartono, Elvianto Dwi Hasfiani, Yuliatin Hasna, Tanalyna Heliana, Almaria Heni Adhianata, Heni Hidayat Sujuti Ilham Dwi Nurcahyono Ilham Dwi Nurcahyono Indria Purwantiningrum Indria Purwantiningrum Irfi Wahyuningrum Irfi Wahyuningrum Jamhari Jamhari Jaya Mahar Maligan Joni Kusnadi Josep Hindrawan KIKI FIBRIANTO Kristian Purwohadisantoso Lalong, Paulus Risan F. Lila Prastyaharasti Lila Prastyaharasti M Fatkhul Mubin M Fatkhul Mubin M. Maria Marrisa Mawardhani Masahid, Ardiyan Dwi Maulidiyah, Nuris Shobah Mentari Sekar Arum Miftachurrochmah, Anis Mochamad Nurcholis Monika Maria P.S. Mora, Giral Baines Muhammad Muizuddin Muhammad Muizuddin Munawaroh - Munawaroh Munawaroh Musdholifah Musdholifah Musdholifah Musdholifah N. Sholahudin Nadzira Nadzira Nadzira Nadzira, Nadzira Nawa Aldina Nela Endy Restiengtias Nestya Hariyoko Nina Marlina A Nur Ida Panca Nugrahini Nur Kusmiyati Nur, Mokhamad Pendik Setiawan Pino Tri Anggara Pino Tri Anggara Prasis Nursyam Suhardini Prasis Nursyam Suhardini Putri, Aldila Putri, Belvania Nabila Putri, Nazhifah Vitya Putu Ayu Chintia Devi Pendit Putu Ayu Chintia Devi Pendit, Putu Ayu Chintia Devi Putu Bayu Tantrayana Putu Bayu Tantrayana Raehana Saria Gahari Rahmawati, Siti Irma Ratih Anggraini Ratih Anggraini, Ratih Rebecca Oktanesia Riyanto, Eko Isro Rochmad Chusaini Maulidianto Rochmad Chusaini Maulidianto Rosyid Ulul Albab Rosyid Ulul Albab Safindra, Naswadhia Salafy, Rahma Aulia Sanita Friska Sitepu Septina Dwi Widiyana SIMON BAMBANG WIDJANARKO Soviandini Dwiki Kartikaputri Sudarma Dita Wijayanti Tri Ardyati Tri Ardyati Vicka Jacinda Masye Kusuma Vicka Jacinda Masye Kusuma Vindhya Tri Widayanti, Vindhya Tri Wahyudi, Aleyda Nur Halizah Wellang, Ambo Weni Liandani Weni Liandani Widya Dwi Rukmi Putri Yogi Trio Sandi Yogi Trio Sandi Yua, Ezza Selisa Yusfardyanto Yunus Yusfardyanto Yunus Yusnita Liasari Yusry Muqit Suryawira Yusuf Hendrawan Zia Rossanieldha Zia Rossanieldha