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All Journal Bioedukasi: Jurnal Pendidikan Biologi Journal of Global Research in Public Health
Maulina Nurikasari, Maulina
Pendidikan Biologi
Biochemistry, Genetics & Molecular Biology Dentistry Education Health Professions Medicine & Pharmacology Nursing Public Health

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OPTIMASI KONDISI PURIFIKASI PARSIAL LIPASE Aspergillus niger 65I6 SOLID STATE FERMENTATION (SSF) PADA MEDIUM BUNGKIL JARAK SEBAGAI SUMBER BELAJAR PENGANTAR MIKROBIOLOGI Nurikasari, Maulina
Bioedukasi Jurnal Pendidikan Biologi Vol 3, No 2 (2012): Nopember 2012
Publisher : UNIVERSITAS MUHAMMADIYAH METRO

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Abstract

Extracellular lipase is an enzyme that catalyzes the hydrolysis reaction of triglycerides into free fatty acids and glycerol and synthesis reaction of esters. Lipase can be produced by microbes include bacteria, fungi and yeasts. Lipase by Aspergillus niger 65I6 produced in the medium of Jatropha cake using solid-state fermentation has a different character of the lipase produced by other microorganisms. The aims of this research were to determine the optimum condition partially purified lipase by Aspergillus niger 65I6. The methods of this research were conducted in 2 steps: (1) production of lipase, (2) partial purification using ion exchange chromatography, (3) SDS-PAGE. The results of this research showed that partial purification lipase by Aspergillus niger 65I6 using anion exchange chromatography esterification activity of 45.58 U/ml with specific activity of 421.97 U/mg adsorbed at pH 8 and 0.5 M NaCl elution. Partially purified lipase by Aspergillus niger 65I6 was 86.11% yield and purification factor 12,12 and a molecular mass of Lipase by Aspergillus niger at 19 kDa estimated by SDS-PAGE. Found of this research can be explained for the development study of microbiology concept and practical contribution about procedure research simple design. Students understand about technique and condition of partial purification.  Kata kunci:         Lipase, Aspergillus niger, Solid-State Fermentation, Purifikasi, SDS-PAGE
Characterization and Analysis Kombucha Tea Antioxidant Activity Based On Long Fermentation as a Beverage Functional Nurikasari, Maulina; Puspitasari, Yenny; Siwi, Retno Palupi Yoni
Journal of Global Research in Public Health Vol. 2 No. 2 (2017): December
Publisher : Universitas STRADA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30994/jgrph.v2i2.109

Abstract

Kombucha is a symbiosis between bacteria (Acetobacter) and yeast (Saccharomyces), in English abbreviated SCOBY (Symbiotic Culture of Bacteria and Yeast). SCOBY in this research will be fermented using green tea media, to make kombucha tea product. Kombucha tea content is very beneficial for health, such as vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B12 (cyanocobalamin), vitamin C, acetic acid, amino acids, glucoronic acid, lactic acid and antiocasidan. Product characteristic is needed to produce good product quality. The researchers used experimental studies and used the RAL method by varying the length of fermentation of kombucha tea. The result of characterization, kombucha tea pH the longer the fermentation time decreases, the longer the fermentation time the more bright, the weight of cellulose produced SCOBY more fermentation time increases weight, the reduction of sugar content the longer the fermentation time will decrease. The optimum antioxidant activity was obtained on the 7th day of fermentation of 93.79%. Based on the results and the above discussion can be concluded, the color will be brighter with increasing length of fermentation, as well as the weight will increase with the longer fermentation. In contrast to the pH and sugar reductions the longer the fermentation time will decrease. The antioxidant activity had an optimum point on 7th day fermentation of 93.79% and will decrease with increasing fermentation time.
Co-Authors Siwi, Retno Palupi Yoni Siwi, Retno Palupi Yoni Yenny Puspitasari