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All Journal Journal of Tropical Biodiversity and Biotechnology Science and Technology Indonesia
Wibowo, Des Saputro
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Physics

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Biotransformation of n-butanol to Fruity-Like Bio-Flavour by Indonesian Lactic Acid Bacteria Setiyoningrum, Fitri; Adi, Deddy Triyono Nugroho; Priadi, Gunawan; Wibowo, Des Saputro; Octaviana, Senlie; Afiati, Fifi; Fidriyanto, Rusli; Prasetyo, Doni Dwi; Siregar, Abdul Rahman; Vincentlau, Dharma
Journal of Tropical Biodiversity and Biotechnology Vol 9, No 4 (2024): December
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jtbb.93537

Abstract

Microbial production of aroma compounds is a promising alternative to extracting plants or chemical synthesis. In our research, the Indonesian lactic acid bacteria (LAB) have been utilised as producing fruity-like bio flavour by biotransformation approach using n-butanol as a precursor. The aims of our research are to identify LAB- secondary metabolites categorised fruity-like bio flavour and investigate the changes of glucose, mannitol, xylose, lactic acid and acetic acid in growth medium after fermentation. Our result research showed that n-butanol could be transformed to several fruity like bio flavour such as ethyl butyrate, butyl acetate, butyl formate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, 2-heptanone, butyl propanoate, butyl propanoate, butyl 2-methylbutanoate, butyl isovalerate, butyl pentanoate, and butyl hexanoate. All of LABs consumed above 75% of glucose and only Lactococcus lactis KGB1 consumed all the mannitol on fermentation medium. In addition, Lactococcus lactis KGB1 produced the highest xylose, 11.87 g/L LABs produced. Based on the amount of fruity-like bio flavour compound generated, Lactobacillus fermentum WKS2, Lactobacillus fermentum KGL2, Lactococcus lactis KK4, Lactobacillus fermentum WKS3, Lactococcus lactis KGB1, and Lactobacillus fermentum KGL7 could be considered as agent fruity-like bio flavour by biotransformation approach.
Enhancing Iota Carrageenan Soft Capsules with Modified Starch Perwatasari, Dayu Dian; Putri, Renny Primasari Gustia; Puspantari, Widya; Royanti, Ida; Wibowo, Des Saputro; Hidayat, Taufik; Wahyuni, Tuti; Purwoto, Heri; Manalu, Lamhot Parulian; Laksono, Hendrawan
Science and Technology Indonesia Vol. 10 No. 1 (2025): January
Publisher : Research Center of Inorganic Materials and Coordination Complexes, FMIPA Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26554/sti.2025.10.1.183-190

Abstract

Due to the increasing demand for gelatin alternatives, iota carrageenan, a polymer derived from seaweed, is being explored as a potential base material for soft capsule production. However, the rheological properties of iota carrageenan alone are insufficient for commercial manufacturing, necessitating the addition of fillers such as modified starches. This study evaluates the performance of iota carrageenan-based soft capsule shells using modified cassava, potato, and sago starches as fillers. Various mechanical and rheological properties were assessed, including elongation, stickiness, tensile strength, and viscosity. The results demonstrated that modified cassava starch provided the best overall balance of mechanical properties, exhibiting superior moldability (47.56 mm elongation), flexibility, and moderate stickiness (567.45 gf). Scanning Electron Microscopy (SEM) analysis revealed that cassava starch capsules had a more uniform outer surface with smoother internal morphology than other starches. These findings suggest that modified cassava starch is a promising candidate for large-scale production of high-quality soft capsules.
Co-Authors Abdul Rahman Siregar Adi, Deddy Triyono Nugroho Dayu Dian Perwatasari Fidriyanto, Rusli Fifi Afiati Hendrawan Laksono Lamhot Parulian Manalu, Lamhot Parulian Prasetyo, Doni Dwi Priadi, Gunawan Purwoto, Heri Puspantari, Widya Putri, Renny Primasari Gustia Royanti, Ida Senlie Octaviana Setiyoningrum, Fitri Taufik Hidayat Vincentlau, Dharma Wahyuni, Tuti