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All Journal ANNALES BOGORIENSES Teknologi Indonesia
Trisanti Anindyawati, Trisanti
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Immunology & microbiology Medicine & Pharmacology

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Rapid Assessment of Diverse Trichodermal Isolates of Indonesian Origin for Cellulase Production Fahrurrozi, Fahrurrozi; Ratnakomala, Shanti; Anindyawati, Trisanti; Lisdayanti, Puspita; Sukara, Endang
ANNALES BOGORIENSES Vol 14, No 1 (2010): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.1234/36

Abstract

Trichoderma is a well -known candidate to be promoted as cellulase producer  for the hidrolysis of lignocelluloses that contain  in  woody  biomass. The  number of trichodermal  isolates  in our  laboratory collected  from diverse ecosystem types in Indonesia increases significantly during the last 5 years. It is our aim to assess the cultures for its ability in producing cellulase. Sixty-six trichodermal isolates used in this experiment are obtained from Biotechnology Culture Collection (BTCC), Research Center for Biotechnology, Indonesian Institute of Sciences(LIPI)  The 31 isolates were isolated from District of Liwa (South Sumatra, Indonesia) and the 35 isolates from District of Maros (South Sulawesi, Indonesia). The  isolates were screened qualitatively,  7  isolates  from  Liwa and 12  isolates from Maros showed cellulolytic activity. From the results of quantitative test, two strains  (ID08-T004 and ID08-T63) showed the higher cellulolytic activity among the selected strains, 133.5 and 133.5 U/ml, respectively.  These  extracellular  enzymes  were  characterized  their  temperature  and  pH  optimum.  The temperature  optimum  for  both  enzymes  was  the  same,  50C,  with  activity  213.6  U/ml  for  enzyme  extracted from ID08-T004 and 197.3 U/ml for enzyme from ID08-T0063. The pH optimum was pH 5 of ID08-T004 with activity137.7 U/ml and pH 6 for ID08-T063 with activity 75.0 U/ml. The enzymes from ID08-T004 and ID08-T063 were stable in their temperature and pH optimal condition even after 90 minutes incubation with activity 179.0 U/ml and 86.7 U/ml, respectively. The enzyme stability was approximately 150 minutes for both enzymes in the temperature and pH optimum.   Key Words: Trichoderma, cellulase, Culture Collection
IMPROVING THE QUALITY OF BREAD USING CASSAVA FLOUR SUBSTITUTION AND α-AMYLASE khusniati, tatik; Purnamasari, Elisa; Effendi, Supli; Anindyawati, Trisanti
Teknologi Indonesia Vol 39, No 3 (2016)
Publisher : LIPI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (16.054 KB) | DOI: 10.14203/jti.v39i3.271

Abstract

Bread in Indonesia generally used wheat flour as a basic material and it is an imported flour product up to now. On the other hand, cassava flour can be used as wheat flour alternative for substitution. This research was aimed to improve the quality of bread using cassava flour substitution and α-amylase. Variables used were wheat and cassava flour with comparison: 100:0, 95:5, 90:10, 85:15, and α-amylase with concentration: 0, 0.5, 1.0, 1.5%, respectively. The contents of water, ash, protein, carbohydrate, and salt were determinated by modifying the AOAC method. The pH of bread dough was measured and α-amylase activities were determined by Iodine method. The dough and substituted-bread volumes were measured, and organoleptic tests were conducted by training 20 panelists. Statistical analysis used factorial completely randomized experimental design (FCRD). The results show that the highest values of water, ash, protein and carbohydrate were found in bread of A4B2 (25.13%), A1B1 (0.97%), A1B2 (8.62%), A4B2 (47.89%), sequentially (P<0.05). A2B4 was bread with the best organoleptic value and biggest volume than the others with nutritional contents of water (25.10%), ash (0.87%), protein (7.98%), carbohydrate (46.89%), and salt (2.17%). The values of these nutritional contents was in scope of bread SNI standard. Cassava flour substitution and α-amylase affected significantly to organoleptic values of bread produced (P<0.05). The α-amylase activities of all treated bread were not significantly different (P<0.05). Based on volumes of bread dough and bread as well as organoleptic tests, the best bread is A2B4 (95% wheat flour using 5% cassava flour and 1.5% α-amylase).
Co-Authors Abd. Rasyid Syamsuri Elisa Purnamasari, Elisa Endang Sukara Khusniati, Tatik Lisdayanti, Puspita SHANTI RATNAKOMALA Supli Effendi, Supli