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All Journal Jurnal Teknologi Dan Industri Pangan bionature AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian BERITA BIOLOGI JURNAL BIOLOGI INDONESIA Indonesian Community Journal Journal of Tourism, Culinary, and Entrepreneurship (JTCE)

Joko Sulistyo

Universitas Ciputra Surabaya, Indonesia

Author-ID : 6610701

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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PENERAPAN TEKNOLOGI FERMENTASI PADA BIOPROSES FERMENTASI MINYAK KELAPA (FERMIKEL) [Bioprocessing of Fermented Coconut Oil by Application of Fermentation Technology] Joko Sulistyo; Sulistyo, Joko; Soeka, Yati Sudaryati; Triana, Evi; Napitupulu, Rostiati NR
BERITA BIOLOGI Vol 4, No 5 (1999)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Methods of extracting oil from coconut endosperm by fermentatbn were studied. The factors which must be controlled to break the emulsion and liberate oil were investigated. It was found that grinding conditions exerted a profound effect upon the stability of the coconut milk emulsion. The optimum condition for rapid fermentathn of coconut milk was related to the condition during incubation period. The fermentation progressed best under mild conditions (28Â°C-40Â°Cj. The fermentation was successful in breaking the emulsion at a relatively broad of range and titrable acidity. Coconut cream and small volume of coconut water and "lontar" (palmyra palmj-sap were incubated separately with some strains of Bacillus species, which were preincubated in a coconut tomato-extract sugar (CTSj medium using a shaker, and grown as a starter under conditions that allowed for coconut oil production at pH 4,0-5,0 and 30 CÂ°- 40 "C for 12-24 h. The organism destabilizes the emulsion, apparently by metabolizing sugars, resulting in the production of protein curd and high-quality oil. The palm sap and coconut water to the cream ratio of fermentation medium influenced the performance of oil produced and the bacteria grew well and produced oil in non sterile systems. The oil recovered was about 25 to 20% while average amount of oil in the coconut is approximately 25-35%, which means that only 83,33 to 66,67% oil was recovered. The oil contained little free fatty acid and very low concentration of cholesterol (0,0095 mg/ml), while the traditional coconut oil and commercially palm oil were 0,0111 mg/ml and 0,0132 mg/ml, respectively.

AKTIVITAS ANTIMIKROBA FLAVONOID - GLIKOSIDA HASIL SINTESIS SECARA TRANSGLIKOSILASI ENZIMATIK Soeka, Yati Sudaryati; Naiola, Elidar; Sulistyo, Joko; Joko Sulistyo
BERITA BIOLOGI Vol 8, No 6 (2007)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Flavonoid-glycoside was synthesized enzymatically using CGT-ase (EC.2.4.1.19) of indigenous Bacillus licheniformis in a phosphate buffer pH 6.0 at 45Â°C for 24 h, through transglycosylation reaction in the present of flavonoid those were extracted from rhizomes such as ginger, flngerroot, turmeric, white turmeric and white curcuma as natural acceptors, and commercial rice,cassava, corn and wheat flour as substrates.The result showed that CGT-ase of B. licheniformis transferred a glycosyl moiety in a bilayer enzymatic reaction system of n-hexanol and phosphate buffer yielding glycosides as transfer products in the present of wheat flour as substrate and white curcuma extract as its acceptor.An inhibitory effects of the synthesized flavonoid glycosides against microbial growth was furthermore examined. It was found that flavonoid-glycoside, as the transfer product, exhibited high antimicrobial activity at MIC 200 ppm on the growth of Bacillus subtilis, Escherichia coli and Saccharomyces cerevisiae, however no effect when it was assayed on Candida tropicalis, while arbutin and flavonoid-aglycon showed very low inhibitory activity on the growth of two out of four tested microbial strains.

DEVELOPMENT OF PURE CULTURE STARTER FOR KECAP, AN INDONESIAN SOY SAUCE [Pengembangan Ragi Kecap Khas Indonesia Dengan Biakan Murni] Joko Sulistyo; Sulistyo, Joko; Nikkuni, Sayuki
BERITA BIOLOGI Vol 7, No 6 (2005)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

In order to prevent aflatoxin contamination during the production of kecap, an Indonesian soy sauce, a white-spored mutant K-IA strain induced from an aflatoxin-negative koji mold was applied to koji making process of kecap. While kecap koji making process took 9 days by conventional method without inoculum, the use of K-IA strain as a starter shortened the process to 3 days at room temperature. The koji prepared with this starter contained 2.3 x 107 cfu/g of Aspergillus sp. K-IA as the dominant speciesand some contaminants from the environment such as other species of Aspergillus (2.0 x 10 cfu/g) and Mucorales (1.4 x 10s cfu/g). The mash prepared with kecap koji inoculated with this starter contained higher formol nitrogen (FN) and water-soluble nitrogen (WN) than those prepared with koji inoculated without any starter.These results demonstrated that the use of this starter did not only contribute to the prevention of aflatoxin contamination but also improved the conventional kecap fermentation process.

ANALISA ASAM ORGANIK DAN ASAM AMINO PADA NATTO YANG DIFERMENTASI OLEH 7 STRAIN BACILLUS NATTO Joko Sulistyo; SULISTYO, JOKO
BERITA BIOLOGI Vol 3, No 6 (1986)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

JOKO SUUSTYO. 1986. Analysis of organic acid and amino acid in natto fermented by 7 strains of Bacillus natto. Berita Biologi 3 (6): 277 - 282. The ability of seven strains of Bacillus natto produced a number of organic and amino acid components in natto were investigated. Raw, submerced and autoclaved soybeans for natto contained 1.15% 0.46% and 0.77% in organic acid and 0.19%, 0.30% and 0.30% in amino acid, while after fermentation those range were 0.36 - 0.90% in organic acid and 2.86 -6.08% in amino add. During submercing, autoclaving and fermenting, citric acid component decreased down very sharply to about one hundredth of starting level. While acetic,iso-butiric and iso-valeric components increased up to 84.92%, 96.60% and 95.87%, respectively. Mean while, glutamic acid, iso-leucine,leucine andphenylalanine components of amino acid increased up to 84.36%, 90.52%, 91.67% and 95.88%, respecti

Co-Authors Adrie Oktavio Bambang Gunawan Evi Triana Hevenney Vianie Heroney Ika Yohanna Pratiwi Irra Chrisyanti Dewi Joko Sulistyo Katherine Mahadewi Pranata Lorent Permata Ridfan Naiola, Elidar Napitupulu, Rostiati NR Nikkuni, Sayuki Prasetyon Sepsi Winarno Raja Munirah Raja Chick Shin Ying Yu Widiasih, Lutfi Erlita Yati Sudaryati Soeka Yati Sudaryati Soeka

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