Article Per Year (5 Year)
p-Index From 2021 - 2026
0.888
P-Index
This Author published in this journals
All Journal Indonesian Journal of Pharmaceutical Science and Technology Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Bioteknologi & Biosains Indonesia
Catur Sriherwanto, Catur
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Immunology & microbiology Medicine & Pharmacology

Published : 79 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 79 Documents
Search

 4   5   6   7   8 
Back Cover JBBI Vol 2, No 1, June 2015 Sriherwanto, Catur
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 2 No. 1 (2015): June 2015
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.v2i1.1054

Abstract

FERMENTASI MENGGUNAKAN RAGI TEMPE SEBAGAI CARA BIOLOGIS PENGAPUNGAN PAKAN IKAN Leiskayanti, Yesi; Sriherwanto, Catur; Suja'i, Imam
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 4 No. 2 (2017): December 2017
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1095.251 KB) | DOI: 10.29122/jbbi.v4i2.2503

Abstract

Fermentation Using Tempe Starter as A Biological Method for Providing Buoyancy to Fish FeedABSTRACTRhizopus sp. is known as the fungus in the making of the soybean tempeh, Rhizopus sp. fermentation brought about chemical as well as physical changes on the substrate including the buoyancy and water stability. These features may be used to biologically prepare floating aquafeed. In this study, tempeh starter was used as the biological agent in the fermentation of commercial sinking fish feed in which fermentation period was varied at 0, 22, 24, 26, 28, 30, 32, and 34 hours. The resulting fermented feeds were oven-dried and their physical qualities were measured and compared to the commercial floating fish feed (positive control). Results showed that the fermented feed gained better water stability, absorption capacity, and floatability compared to those of the commercial sinking feed. These values were however still lower than those of the commercial floating feeds. Thus, fermentation process using tempeh mould has potential to be further improved as a biological method of producing floating fish feed. Keywords: fermentation, floatability, Rhizopus sp., water absorption,  water stability ABSTRAKRhizopus sp. dikenal sebagai jamur yang digunakan dalam pembuatan tempe kedelai. Fermentasi Rhizopus sp. menyebabkan perubahan kimia dan fisika pada substrat, termasuk daya apung dan stabilitas dalam air. Sifat ini bisa dimanfaatkan untuk membuat pakan ikan apung secara biologis. Dalam penelitian ini, ragi tempe digunakan sebagai agen hayati dalam fermentasi pakan ikan tenggelam komersial dimana periode fermentasi divariasi selama 0, 22, 24, 26, 28, 30, 32, dan 34 jam. Pakan fermentasi yang dihasilkan dikeringkan dengan oven, selanjutnya kualitas fisiknya diukur dan dibandingkan dengan pakan ikan apung komersial (kontrol positif). Hasil penelitian menunjukkan bahwa pakan fermentasi memiliki stabilitas dalam air, daya serap air, dan daya apung yang lebih baik dibandingkan dengan pakan tenggelam komersial. Namun nilai ini masih lebih rendah dibandingkan pakan apung komersial. Oleh karenanya, proses fermentasi menggunakan ragi tempe memiliki potensi untuk diperbaiki lebih lanjut sebagai metode biologis pembuatan pakan ikan apung. Received: 11 October 2017                 Accepted: 07 November 2017              Published: 04 December 2017Kata Kunci: daya apung, daya serap air, fermentasi, Rhizopus sp., stabilitas dalam air
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 : Balai Bioteknologi, 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
Appendix JBBI Vol 5, No 1, June 2018: Keyword Index and Author Index Sriherwanto, Catur
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 (416.468 KB) | DOI: 10.29122/jbbi.v5i1.2992

Abstract

FERMENTATION OF KEPOK BANANA PEEL-CORN HOMINY MIXED SUBSTRATE FOR DIETARY INCLUSION IN BROILER RATION Anwar, Fadilla; Sriherwanto, Catur; Yunita, Etyn; Suja’i, Imam
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 3 No. 1 (2016): June 2016
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (413.093 KB) | DOI: 10.29122/jbbi.v3i1.54

Abstract

To reduce broiler production cost, a study was carried out on utilisation of alternative, less costly feed components, namely kepok banana peel and corn hominy which were mixed and fermented using the fungus Rhizopus oryzae. The fermented substrate was added into commercial feed in order to determine its influence on the poultry’s production performance. This study employed a completely randomized design (CRD) with four treatments: one using 100% pure commercial feed, and the other three commercial feed mixed with the fermented feed component at the levels of 5%, 10% and 15%. All treatments were repeated four times during 25 days growth period. The results showed that supplementation of the fermented ingredient in the broiler ration at the levels of 5%, 10%, or 15% had no significant effect (P>0,05) on the feed consumption, body weight gain, feed conversion ratio, and the final body weight of the animals. Although mixing the fermented feed ingredient up to 15% in the commercial feed promoted the growth of the broilers, the results were not yet comparable to pure commercial feed.Keywords: Corn hominy, broiler, fermentation, kepok banana peel, Rhizopus oryzae AbstrakUntuk mengurangi biaya produksi ayam pedaging, dilakukan pengkajian penggunaan bahan penyusun pakan alternatif yang lebih murah, yaitu kulit pisang kepok dan ampok jagung yang dicampur dan difermentasi menggunakan jamur Rhizopus oryzae. Hasil fermentasi tersebut lalu ditambahkan pada pakan komersial ayam pedaging dengan tujuan mengetahui pengaruhnya terhadap penampilan produksi ayam pedaging. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan, yaitu satu perlakuan 100% pakan komersial murni, dan tiga perlakuan pakan komersial yang dicampur bahan pakan hasil fermentasi tersebut dengan kadar 5%, 10%, dan 15%. Seluruh perlakukan diulang empat kali selama 25 hari masa pemeliharaan. Hasil penelitian menunjukkan bahwa penambahan bahan pakan terfermentasi ke dalam ransum ayam pedaging pada kadar 5%, 10%, atau 15% tidak memberikan pengaruh nyata (P>0,05) terhadap konsumsi pakan, pertambahan bobot badan, nilai koversi pakan, dan bobot badan akhir hewan. Meskipun penambahan bahan pakan fermentasi tersebut hingga 15% dalam pakan komersial mendukung pertumbuhan ayam pedaging, namun capaian pertumbuhannya belumlah sebaik pakan komersial.Kata kunci: Ampok jagung, ayam pedaging, fermentasi, kulit pisang kepok, Rhizopus oryzae
Front Cover JBBI Vol 2, No 1, June 2015 Sriherwanto, Catur
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 2 No. 1 (2015): June 20150
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (898.348 KB) | DOI: 10.29122/jbbi.v2i1.1059

Abstract

Front Cover JBBI Vol 4, No 1, June 2017 Sriherwanto, Catur
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 (299.809 KB) | DOI: 10.29122/jbbi.v4i1.2251

Abstract

Front 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 (900.646 KB) | DOI: 10.29122/jbbi.v3i2.1512

Abstract

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 : Balai Bioteknologi, 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

Front Cover JBBI Vol 3, No 1, June 2016 Sriherwanto, Catur
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 3 No. 1 (2016): June 20160
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (907.464 KB) | DOI: 10.29122/jbbi.v3i1.1064

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