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All Journal Indonesian Journal of Pharmaceutical Science and Technology Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Bioteknologi & Biosains Indonesia
Catur Sriherwanto, Catur
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Immunology & microbiology Medicine & Pharmacology

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Back Cover JBBI Vol 5, No 1, June 2018 Sriherwanto, Catur
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 5, No 1 (2018): June 2018
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (83.157 KB) | DOI: 10.29122/jbbi.v5i1.2947

Abstract

DAMPAK TEKNIK PENGIRISAN DAN PENCETAKAN TERHADAP DAYA APUNG PAKAN IKAN YANG DIFERMENTASI MENGGUNAKAN Rhizopus sp. Suliswati, Lulu; Sriherwanto, Catur; Suja'i, Imam
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 5, No 2 (2018): December 2018
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (691.12 KB) | DOI: 10.29122/jbbi.v5i2.3096

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Impact of Slicing and Moulding Techniques on the Floatability of the Fish Feed Fermented by Rhizopus sp.ABSTRACTThe use of Rhizopus sp. mycelium as biocoating, biostabilizing, and biofloating agent in the production of floating fish feed through solid fermentation had already been studied as a much simpler alternative to mechanical extrusion. The fermented fish feed, however, had poor floatability in aerated water, probably due to structural damage during the size reduction process of the feed. Thus, this study used alternative size-reducing methods, namely slicing and moulding, to improve the floatability of the fermented feed. Other physical characteristics were also measured and compared to those of commercial sinking and floating fish feeds. Results showed that both the moulded and the sliced fermented-feeds had lower density as well as higher water stability, absorption capacity, floatability, and durability compared to those of the commercial sinking feed used as the fermentation substrate. The hydrophobicity of all the feeds tested were similar, however. The floatability of the fermented feeds obtained in this study was much higher than those of the previous studies. Keywords: floatability, floating feed, sinking feed, water absorption, water stabilityABSTRAKPenggunaan miselium Rhizopus sp. sebagai pelapis permukaan, penstabil, dan pengapung hayati dalam pembuatan pakan ikan apung melalui fermentasi padat telah diteliti sebagai alternatif yang jauh lebih sederhana dibandingkan dengan metode ekstrusi mesin. Namun, pakan ikan fermentasi ini memiliki daya apung yang buruk dalam air bergelembung udara, yang mungkin disebabkan kerusakan struktural selama proses pengecilan ukuran pakan. Karenanya, penelitian ini menggunakan metode lain untuk mengecilkan ukuran, yakni pencetakan dan pengirisan, dalam rangka meningkatkan daya apung pakan yang difermentasi. Karakteristik fisik lainnya juga diukur dan dibandingkan dengan pakan ikan tenggelam dan terapung komersial. Hasil menunjukkan bahwa proses fermentasi serta metode pengecilan dimensi yang digunakan menghasilkan pakan yang memiliki massa jenis lebih rendah, serta stabilitas air, daya serap air, daya apung, serta ketahanan benturan lebih tinggi dibandingkan dengan pakan tenggelam komersial yang digunakan sebagai substrat fermentasi. Namun, nilai hidrofobisitas semua pakan yang diuji adalah sama. Daya apung pakan fermentasi dalam penelitian ini jauh lebih tinggi daripada penelitian sebelumnya.Kata Kunci: daya apung, daya serap air, stabilitas dalam air, pakan apung, pakan tenggelam
Back Cover JBBI Vol 5, No 2, December 2018 Sriherwanto, Catur
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 5, No 2 (2018): December 2018
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (83.157 KB) | DOI: 10.29122/jbbi.v5i2.3291

Abstract

Front Cover JBBI Vol 5, No 2, December 2018 Sriherwanto, Catur
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 5, No 2 (2018): December 2018
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1404.371 KB) | DOI: 10.29122/jbbi.v5i2.3290

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Appendix JBBI Vol 5, No 2, December 2018: Keyword Index and Author Index Sriherwanto, Catur
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 5, No 2 (2018): December 2018
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (382.993 KB) | DOI: 10.29122/jbbi.v5i2.3326

Abstract

PENGARUH TEKNIK PENGAPUNGAN HAYATI MELALUI FERMENTASI Rhizopus sp. TERHADAP KANDUNGAN NUTRISI PAKAN IKAN APUNG Paramadini, Sabrina Ayu; Sriherwanto, Catur; Nurlaila, .; Suja'i, Imam; Annisa, Mutiara Ayu
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol 6, No 1 (2019): June 2019
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (756.154 KB) | DOI: 10.29122/jbbi.v6i1.3477

Abstract

Influence of Biofloatation Technique through Rhizopus sp. Fermentation on the Nutritional Quality of the Floating Fish FeedABSTRACTSolid fermentation using the mold Rhizopus has been used as an alternative method to improve the physical quality of fish feed, namely stability in water and floatability. Although the fermented fish feed produced had been shown previously to have better stability in water and floatability, the effect of the fermentation on the fish feed nutrition has not yet been known. This study aimed to determine the effect of solid fermentation using the mold Rhizopus sp. on the nutrient content of the fermented feed. In addition, the effect of adding tapioca as much as 0, 1, 2, 3, and 4 g to the dry weight loss and density of the fermented feed was investigated. The results showed that the fermented feed contained higher levels of ash and protein than that before fermentation. The addition of tapioca up to 4 g had no significat effect (p>0.01) on the dry weight loss of the fermented feed, but tended to increase its density compared to those without tapioca addition.Keywords: density, fermentation, fish feed, nutrition, Rhizopus ABSTRAKFermentasi padat menggunakan kapang Rhizopus telah digunakan sebagai metode alternatif untuk memperbaiki kualitas fisik pakan ikan, yakni stabilitas dalam air dan daya apung. Meskipun pakan ikan fermentasi yang dihasilkan sebelumnya sudah dibuktikan memiliki stabilitas dalam air dan daya apung yang lebih baik, namun pengaruh fermentasi terhadap nutrisi pakan ikan tersebut belumlah diketahui. Penelitian ini bertujuan mengetahui pengaruh fermentasi padat menggunakan kapang Rhizopus sp. terhadap kandungan nutrisi pakan fermentasi, dan pengaruh penambahan tapioka sebanyak 0, 1, 2, 3, dan 4 g terhadap kehilangan berat kering dan mass jenis pakan hasil fermentasi. Hasilnya menunjukkan bahwa pakan fermentasi mengandung kadar abu dan protein lebih tinggi dibandingkan sebelum difermentasi. Penambahan tapioka hingga 4 g tidak berpengaruh nyata (p>0,01) pada kehilangan berat kering pakan fermentasi, namun cenderung meningkatkan massa jenis dibandingkan tanpa penambahan tapioka.Kata kunci: fermentasi, massa jenis, nutrisi, pakan ikan, Rhizopus
GROWTH OF NILE TILAPIA (Oreochormis niloticus) FRY FED WITH COCONUT TESTA-CASSAVA BAGASSE MIXED SUBSTRATE FERMENTED USING Rhizopus oryzae Pradana, Yudha Wali; Sriherwanto, Catur; Yunita, Etyn; Suja’i, Imam
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 4 No. 1 (2017): June 2017
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (874.114 KB) | DOI: 10.29122/jbbi.v4i1.1799

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Utilization of agroindustrial byproduct as cheap raw materials for aquafeed was hampered by its poor nutritional value as well as high antinutrition content which could be overcome through fermentation. Coconut testa (CT) and cassava bagasse (CB) were mixed, and fermented using Rhizopus oryzae for preparing aquafeed. Subsequent feeding test was carried out on tilapias (Oreochormis niloticus L.) using 5 feeding treatments: one unfermented feed (commercial feed 100%), and the other four feeds produced by fermentation using substrate mixture of CT and CB in 4 different ratios, namely 100%:0%, 75%:25%, 50%:50%, and 25%:75%. Feeding 100% commercial feed (true protein 22.64% and crude fibre 14.67%) showed the best results on the fish growth with body weight gain of 3.96 g and feed conversion ratio of 8.63. Meanwhile, feeding fermented feeds (true protein 7.96-20.27% and crude fiber 14.14-18.47%) resulted in body weight gain in the range of 2.22 to 2.75 g with feed conversion ratio of 10.89 to 13.62. Thus, the fermented feeds promoted growth in tested tilapias albeit less optimally than commercial feed did.Keywords: Rhizopus oryzae, Oreochromis niloticus, coconut testa, cassava bagasse, fermentation ABSTRAKPenggunaan hasil samping agroindustri sebagai bahan pakan murah ikan terkendala rendahnya nutrisi dan tingginya antinutrisi yang dapat diatasi melalui fermentasi. Dalam penelitian ini, kulit daging buah kelapa (KK) dan onggok singkong (OS) dicampur dengan perbandingan tertentu, lalu difermentasi menggunakan Rhizopus oryzae untuk pakan ikan. Uji pemberian pakan dilakukan terhadap ikan nila (Oreochormis niloticus L.) dengan 5 perlakuan: satu perlakuan pakan tanpa fermentasi (pakan komersial 100%), dan empat perlakuan pakan fermentasi substrat campuran KK dan OS dengan 4 perbandingan yang berbeda, yakni 100%:0%, 75%:25%, 50%:50%, dan 25%:75%. Pemberian pakan komersial 100% (protein sejati 22,64% dan serat kasar 14,67%) memperlihatkan hasil terbaik pada pertumbuhan ikan nila dengan pertambahan bobot badan 3,96 g dan rasio konversi pakan 8,63. Sebaliknya, pemberian pakan fermentasi (protein sejati berkisar 7,96-20,27% dan serat kasar 14,14-18,47%) menghasilkan pertambahan bobot badan ikan pada kisaran 2,22-2,75 g dengan rasio konversi pakan 10,89-13,62. Dengan demikian pakan fermentasi tersebut mendorong pertumbuhan ikan nila namun kurang optimal dibandingkan pakan komersial.Kata Kunci: Rhizopus oryzae, Oreochromis niloticus, kulit daging buah kelapa, onggok, fermentasi
EFFECTS OF Rhizopus oryzae FERMENTATION OF COCOA BYPRODUCT ON CERTAIN AMINO ACID AND THEOBROMINE CONTENTS Sriherwanto, Catur; Reksohadiwinoto, Budhi Santoso; Mahsunah, Anis Herliyanti; Suja’i, Imam; Toelak, Sarny; Rusmiyati, Mia
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 3 No. 2 (2016): December 2016
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (766.613 KB) | DOI: 10.29122/jbbi.v3i2.945

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Being the world’s third largest producer of cocoa (Theobroma cacao), Indonesia provides abundant cocoa pod husk byproduct. Despite its high content of biological materials, its use as animal feed, however, has been limited due to its low nutritive values and significant content of antinutritive substances. Thus, this study was aimed to investigate the changes of selected amino acids glutamate, aspartate, valine, alanine, and proline, as well as the antinutritional compound theobromine in cocoa byproduct-rice bran mixed substrate following fermentation using Rhizopus oryzae. The fermented substrate obtained had its true protein content increased from 1.95% to 23.16%. After analyses using ultra-performance liquid chromatography quadrupole time of flight mass spectrometry, the following amino acids, namely: total and free glutamates, total and free valine, total proline, as well as free alanine underwent increase, while the others decreased. The concentration of the antinutritional factor theobromine was below the limit detectable by HPLC.Keywords: Rhizopus oryzae, Theobroma cacao, theobromine, fermentation, amino acidsABSTRAKSebagai penghasil kakao (Theobroma cacao) terbesar ketiga di dunia, Indonesia mempunyai hasil samping melimpah berupa kulit cangkang kakao. Meskipun kandungan bahan biologisnya tinggi, penggunaan produk samping ini sebagai pakan ternak masih terbatas karena nilai gizi yang rendah serta kandungan zat antinutrisi yang tinggi. Oleh karenanya, penelitian ini bertujuan mengetahui perubahan kandungan asam amino glutamat, aspartat, valin, alanin, dan prolin, serta senyawa antinutrisi teobromin dalam campuran hasil samping coklat-dedak padi pasca fermentasi menggunakan Rhizopus oryzae. Substrat hasil fermentasi mengalami peningkatan kandungan protein sejati dari 1,95% menjadi 23,16%. Hasil analisis menggunakan ultra-performance liquid chromatography quadrupole time of flight mass spectrometry, menunjukkan bahwa kandungan asam amino: glutamat total dan glutamat bebas, valin total dan valin bebas, prolin total, serta alanin bebas mengalami peningkatan, sementara asam amino selainnya mengalami penurunan. Kandungan antinutrisi teobromin berada di bawah ambang batas deteksi oleh HPLC.Kata kunci: Rhizopus oryzae, Theobroma cacao, teobromin, fermentasi, asam amino 
KARAKTERISTIK FISIK PAKAN IKAN APUNG NON-EKSTRUSI YANG DIBUAT MELALUI FERMENTASI Rhizopus oryzae Zaman, Asep Badru; Sriherwanto, Catur; Yunita, Etyn; Suja'i, Imam
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 5 No. 1 (2018): June 2018
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1101.663 KB) | DOI: 10.29122/jbbi.v5i1.2793

Abstract

Physical Characteristics of Non-Extruded Floating Fish Feed Produced through Rhizopus oryzae Fermentation ABSTRACTTo reduce the feed production cost of floating fish feed, an innovative method which is cheaper, easier, and simpler compared to the use of extruder machine is needed to provide buoyancy to fish feed. This research was conducted to determine the physical characteristics of floating fish feed prepared through fermention using Rhizopus oryzae on the mixed substrate consisting of commercial sinking fish feed, cassava bagasse, and Lemna minor. The resulting fermented feed was subsequently compared with commercial sinking fish feed in terms of its water stability, absorption, and floatability. The water stability curves of both feed types showed a similar pattern for 20 hours. Both decreased dramatically in the first 0.5 hours, from 100% to 81% for the fermented feed, and to 83% for the commercial feed. The shape of a 40-minute water absorption curve for both feed types was very similar. The fermented feed absorbed water nearly 4 times its initial dry weight, while commercial feed up to about twice as much as its initial dry weight. For three hours, both fermented and commercial floating pellets stayed afloat 100% without sinking. Thus, fermentation using R. oryzae deserves further development as an alternative way to provide buoyancy to fish feed.Keywords: floatability, floating feed, sinking feed, water absorption, water stability ABSTRAKUntuk menekan biaya produksi pakan ikan apung, diperlukan inovasi pengapungan pakan ikan yang lebih murah, mudah, dan sederhana dibandingkan dengan penggunaan mesin ekstruder. Penelitian ini dilakukan untuk mengetahui karakteristik fisik pakan apung hasil fermentasi menggunakan kapang Rhizopus oryzae pada substrat campuran pakan tenggelam komersial, onggok, dan Lemna minor. Pakan fermentasi ini lalu dibandingkan dengan pakan apung komersial dalam hal stabilitas dalam air, absorbsi air, dan daya apung. Stabilitas dalam air kedua jenis pakan memiliki pola yang mirip selama 20 jam. Stabilitas keduanya menurun drastis pada 0,5 jam pertama, dari 100% ke 81% untuk pakan apung fermentasi, dan ke 83% untuk pakan apung komersial. Bentuk kurva absorpsi air selama 40 menit untuk kedua jenis pakan sangatlah mirip. Pakan apung fermentasi menyerap air hampir 4 kali bobot kering awalnya, sedangkan pakan apung komersial hingga sekitar 2 kali bobot kering awalnya. Selama tiga jam, baik pakan apung fermentasi maupun komersial mengapung 100% tanpa tenggelam. Jadi, fermentasi menggunakan R. oryzae layak dikembangkan lebih lanjut sebagai cara pengapungan alternatif pakan ikan.Kata Kunci: daya apung, daya serap air, stabilitas dalam air, pakan apung, pakan tenggelam
Back Cover JBBI Vol 3, No 2, December 2016 Sriherwanto, Catur
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 3 No. 2 (2016): December 2016
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (261.832 KB) | DOI: 10.29122/jbbi.v3i2.1057

Abstract

Co-Authors . Nurlaila Aji Wibowo Anis Herliyanti Mahsunah, Anis Herliyanti Budhi Santoso Reksohadiwinoto, Budhi Santoso deden rosid waltam Dewi, Rizky Aulia Prasasti Dianursanti Etyn Yunita Fadilla Anwar, Fadilla Haniyya, Haniyya Hasanah, Nuur F. Ika Rahmatul Layly, Ika Rahmatul Imam Suja’i, Imam Mia Rusmiyati, Mia Muniroh, Arina Mutiara Ayu Annisa, Mutiara Ayu NANDYAWATI, DEWI Paramadini, Sabrina Ayu Paramadini, Sabrina Ayu Putra, Noorendra L. Rahayu, Maya D. Robby Dzul Umam, Robby Sabbathini, Gabriela Christy Saputra, Henry Kasmanhadi Sarny Toelak, Sarny Sativa, Rizka G. Siswa Setyahadi Suhendar, Dadang Suja'i, Imam Suja'i, Imam Suja’i, Imam Sujai, Imam Suliswati, Lulu Suliswati, Lulu Susi Kusumaningrum Wahjono, Edi Widyasti, Erma Widyasti Yesi Leiskayanti, Yesi Yudha Wali Pradana, Yudha Wali Zaman, Asep Badru Zaman, Asep Badru