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Sulistiani Sulistiani, Sulistiani
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Journal : BERITA BIOLOGI

 1 
KUALITAS NUTRISI ANEKA TEPUNG DAN KUE TALAM BERBASIS BAHAN PANGAN PULAU ENGGANO DENGAN PENAMBAHAN Lactobacillus plantarum B110 [Nutrition Quality of Various Flour and Talam Cake Based on Enggano Island Food Material Added with Lactobacillus plantarum B110] Khusniati, Tatik; Sulistiani, Sulistiani; Choliq, Abdul; Nanta, Dhea Loka; Wardani, Dita Kusuma; Saraswati, Dahniar
BERITA BIOLOGI Vol 15, No 3 (2016)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v15i3.2222

Abstract

Nine foodstuffs from Enggano island were processed to flour as wheat flour alternative. To increase flour quality and its derivative product, Lactobacillus-plantarum B110 was added those flour and talam cake made from such flour. They were forest cassava (Dioscorea sp.), ararut sago (Marantha arundinacea), tacca (Tacca Leontopetaloides), egg taro (Alocasia sp.), oil taro (Alocasia sp.), gadung (Dioscorea hispida), gogo rice (Oryza sativa), corn (Zea mays), and belinjo (Gnetum gnemon).  The quality assessment consisted of HCN detection (qualitative), nutrition contents (proximate analysis), acid  (titration method), glucose (GOD-POD kit), and organoleptic tests (20 panelists). The results show that acid and glucose contents of the nine flours increased after L. plantarum B110 addition. Acid content of  the flours was 0.0144-0.2475%, while  glucose was  0.056-0.449%.  Carbohydrate, energy and acid contents of L. plantarum B110 talam cake were higher than control, which those were 34.13%, 190.33 cal/100gr, 0.00082%, while protein, lipid, water, ash were 1.75%, 5.22%, 57.9 %, 1.01%, respectively. The talam cake was accepted by panelists with values: 5.50 (taste), 5.6 (colour), 4.55 (flavour), 4.00 (texture), 4.35 (homogeneous). It was concluded that the flour and talam cake quality increased with addition of L. plantarum B110. 
KARAKTERISASI ENZIM PROTEASE DARI BAKTERI Stenotrophomonas sp. ASAL GUNUNG BROMO, JAWA TIMUR [Characterization of Protease Enzymes of Stenotrophomonas sp. bacteria from Bromo Mountain, East Java] Soeka, Yati Sodaryati; Sulistiani, Sulistiani
BERITA BIOLOGI Vol 16, No 2 (2017)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v16i2.2940

Abstract

Protease is an enzyme that can hydrolyze protein into simpler compounds, i.e peptides and amino acids. Microbial Proteases have the  potency to be applied in industries such as detergents, skins, silver recovery, dairy, baking, beverages and pharmaceutical industries. These hydrolytic enzyme are efficiently involved in the food industry to increase the nutritional value, digestibility, palatability, flavour and reducing allergenic compounds as well as in the management of domestic and industrial wastes. The purpose of this study was to investigate the ability of Stenotrophomonas sp. isolated from Mount Bromo, East Java in producing protease. Protease activity of the bacterial isolate was qualitatively determined by formation of a clear zone surrounded their colonies on media containing skim milk (1%). We analyzed its  proteolic activity against some effects of the incubation period, pH, temperatures and addition of monovalent and divalent metal ionsquantitatively using a spectrophotometer at ? 280 nm.The results showed that the optimum activity after incubation for two days was 315.88 U/ mL. The enzyme has continued to its activity at pH 8 (419.68 U/mL) and maintained its stability at 398.22 U/mL with activities decreased to 94.87%, while its activity at 60°C was 519.86 U/mL and could maintain its stability at 419.58 U/ mL, the activity decreased to 74.75%. The addition of Ca2+ could activated its enzyme activity at the amount of 424.33U/mL, while without addition of the ion its activity was 400.29 U/mL. The addition with ion Mn²+, K+, Na+ and Cu 2+ could act as inhibitors that might reduced the activity of the enzyme.  
POTENSI ANTIBAKTERI TIGA SPESIES BAKTERI ASAM LAKTAT ASLI ENGGANO TERHADAP BAKTERI PATOGEN DAN PEMBUSUK MAKANAN [Antibacterial Potential of Three Indigenous Lactic Acid Bacteria Species from Enggano Against Pathogenic and Food Spoilage Bacteria] sulistiani, sulistiani; Khusniati, Tatik
BERITA BIOLOGI Vol 15, No 3 (2016)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2879.838 KB) | DOI: 10.14203/beritabiologi.v15i3.2410

Abstract

Lactic acid bacteria (LAB) strains have been known for their antimicrobial compounds that are important for food industry,including extension of expired time for food products. In this study, LAB isolates were isolated anaerobically from coconut sap using MRSA medium. Antibacterial analysis was carried out using microdilution method on microplate. The antibacterial assay showed that 85 isolates of LAB exhibit antibacterial activities against Escherichia coli, Salmonella enterica, Staphylococcus aureus, Pseudomonas aeruginosa, Listeria monocytogenes, and Bacillus cereus. Molecular identification of 13 physiologically characterized LAB strains based on 16S rDNA sequence determined three species, namely, Leuconostoc mesenteroides (strain EN17-1, EN17-8, EN17-12, EN17-15, EN17-34, EN17-41, EN17-43, EN17-45, EN17-46, EN38-34), Lactobacillus fermentum (strain EN17-2, EN38-44) and L. satsumensis strain EN38-32. The strong and wide broad spectrum antibacterial activity was produced by L. satsumensis strain EN38-32. 
VARIASI GENETIK Lactobacillus fermentum Beijerink ASAL SAYUR ASIN BERDASARKAN ANALISIS RFLP 16S-23S rDNA ISR, RAPD-PCR DAN ERIC-PCR [Genetic Variation of Lactobacillus fermentum Beijerink Origin Sayur Asin Based on RFLP 16S-23S rDNA ISR, RAPD-PCR and ERIC-PCR Analysis] Sulistiani, Sulistiani; Mangunwardoyo, Wibowo; Abinawanto, Abinawanto; Sukara, Endang; Dinoto, Achmad; Salamah, Andi
BERITA BIOLOGI Vol 16, No 2 (2017)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3242.558 KB) | DOI: 10.14203/beritabiologi.v16i2.2772

Abstract

Molecular analysis of Lactobacillus fermentum isolates is essential to understand their genetic variation in relations to their roles in sayur asin fermentation process. Combination of three molecular techniques which is restriction fragment length polymorphism (RFLP) of 16S23S rDNA intergenic spacer region (ISR), random amplified polymorphic DNA (RAPD-PCR) and an enterobacterial repetitive intergenic consensus (ERIC-PCR) analysis were performed to discriminate 19 representative isolates of L. fermentum isolated from sayur asin. The result showed that L. fermentum strain D11 is distantly related to other isolates based on RFLP using HhaI restriction enzyme and RAPDPCR analyses. In addition, both of RAPD-PCR and ERIC-PCR successfully determined the genetic variation among L. fermentum strains by exhibiting distinct 4-8 bands (800-2080 bp) and 4-10 bands (280-3050 bp), respectively. A dendogram generated from UPGMA cluster analysis of both RAPD-PCR and ERIC-PCR data showed two distinct genotypic groups exist among L. fermentum isolated from sayur asin in Indonesia.
KARAKTERISASI PROTEASE BACILLUS SUBTILIS A1 INACC B398 YANG DIISOLASI DARI TERASI SAMARINDA Soeka, Yati Sudaryati; Sulistiani, Sulistiani
BERITA BIOLOGI Vol 13, No 2 (2014)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v13i2.694

Abstract

Proteases is enzyme that breaks the peptide bond to produce amino acids and simpler peptides. This enzyme can be isolated from a variety of sources such as plants, animals and microbe. Alkaline proteases of microbial origin possess considerable industrial potential due to their biochemical diversity and wide applications in tannery, food, medicinal formulations and detergents. The objectives of the research was to determine the characteristics of the protease enzyme produced by strain A1, including incubation time, substrate concentration azokasein, the optimum temperature and pH also stability. The effect of some metal ions as activators or inhibitors of the protease enzyme activity measured with a spectrophotometer at ? 280 nm. Strain A1 was identified by using 16S rDNA sequencing and phylogenetic analysis based on Neighbor Joining method. Strain A1 protease activity was qualitatively demonstrated the presence of a clear zone around the colonies in the medium containing 1% skim milk. Result showed that the highest activity were incubation time of three days, temperature of 50 ºC and pH 8.5 were 87.35 U/mL, 83.44 U/mL and 93.11 U/mL, respectively. Effect of metal ions in the form of divalent and monovalent cations at a concentration of 1 mM on protease A1 activated by divalent cations CaCl2, MnCl2 while divalent cations CuCl2, HgCl2 and monovalent cations KCl, NaCl were inhibitors of each enzyme activity. Result from molecular identification based on 16S rDNA sequence and phylogenetic analysis using Neighbor Joining method suggested that strain A1 was Bacillus subtilis. The strain was registered in the InaCC collection (no. B 398).
Co-Authors Abdennasser, Dahmani Abdul Choliq Abinawanto Abinawanto Achmad Dinoto Adzidzah, Herlingga Zahra Nurul AERMA HASTUTY Ahmad Munawar Aini, Ajeng Nur Al Farizi, Moch Haikal Maulana Al-Mahbubi, Humam Afif Albert Albert Aldira, Hilmi Alfarizi, Aldi Ali Hamdi, Ali Amalia, Vidia Rizki Amanda, Nifsa Riski Aminuddin Prahatama Putra Andestar, Tomi Andi Salamah Arifin, Azis Asro Laelani Indrayanti Aul, Istichfarin Eka Aulya, Ayu Syarifatul Chandrawijaya, Novita Cindya Alfi Dedy Ari Nugroho Dimas Femy Sasongko Dita Kusuma Wardani Dwi Hilda Putri Eka Wulandari Endang Sukara Fatih, Mohammad Fitriani, Mahmudah Nur Furqon, Faqih Nurmaulana Guntur , Muhammad Gusnita, Ari Gustinasari, Eka Hakim, Akhmad Nur Haryadi, Nicko Haryanto , Haryanto Hasanah, Rakyatul Hasanah, Zakiyah Hayati, Syifa Nidaul Hendriansyah, Weko Herlyaminda, Evi Hery Fajeriadi I Wayan Karta Idaul Hasanah Iratutisisilia, Iratutisisilia Irmayani, Ari Ismawati Ismawati Juherna, Erna Karona Cahya Susena, Karona Cahya Kartimi Kartimi Khusniati, Tatik Khusniati, Tatik Kurniawan, Ryan Feryana Laila, Nouvena Nur Linden, Susana Mahmun, Mahmun Manya, Manya MARIA BINTANG Mariatul Kiptiah Marissa, Novaria Marsanda, Marsanda Masrah Masrah Mawaddah, Nada Meutia, Rita Muh Taufik Muhammad Alif Muhammad Zaini Nadiya, Zulfa Nanta, Dhea Loka Nina Nina Novita Sari Nur Faizah, Fitria Vidinia Nurhikmayani, Nurhikmayani Nurholifah, Nurholifah Nurillahi Febria Leswana Nurmiati Nurmiati Nurmina Nurmina, Nurmina NURUL HIDAYAH Oktarina, Desi Phey Liana Pitriyani Pitriyani Pribowo, Fitroh Setyo Putro Prihantini, Nur Nunu Putra, Deni Adi Putra, Iswidana Utama Rachmat Fajar Lubis Radenda, Jordan Aditya Rahma, Akfa Atiatur Rahman, Erpi Ramadhan, Fiqih Ramdanil Mubarok Regita, Liya Ruslaini, Ruslaini Sadewo, Panji Sahni Putri, Rini Sahrir, Dede Cahyati Sajida, Zhuriya Salamudin, Ceceng Salsabila, Ardelia Santikayasa, I Putu Saputra, Waldi Saraswati, Dahniar Sena, Hendrikus Septriani, Meti Setyo Eko Atmojo Sharkawy, Abdel Nasser Soeka, Yati Sodaryati Solihat, Melisa Sukirman Sukirman Sunengsih, Ucu Surianti Surianti, Surianti Suwarni Suwarni Syahri Ramadhan, Syahri Tawakal, Anzori Tito Irwanto, Tito Tulaili, Nur Alfia Tutik Wijayanti, Tutik Usniati, Ina Vitria, Rina Nur Wahyudi, Sampirman WIBOWO MANGUNWARDOYO Wijaya, Setiawan Ardi Yati Sudaryati Soeka Yustha, Yulia Yusuf, Hasbi Maulana Yuyun Fitriani Zein, Nadia Sofia