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INDONESIA
Jurnal Bioteknologi & Biosains Indonesia (JBBI)
Published by Badan Pengkajian dan Penerapan Teknologi
ISSN : 24422606     EISSN : 2548611X     DOI : -
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology
JBBI, Indonesian Journal of Biotechnology & Bioscience, is published twice annually and provide scientific publication medium for researchers, engineers, practitioners, academicians, and observers in the field related to biotechnology and bioscience. This journal accepts original papers, review articles, case studies, and short communications. The articles published are peer-reviewed by no less than two referees and cover various biotechnology subjects related to the field of agriculture, industry, health, environment, as well as life sciences in general. Initiated at the then Biotech Centre, the journal is published by the Laboratory for Biotechnology, the Agency for the Assessment and Application of Technology, BPPT.
Arjuna Subject : -
Articles 542 Documents
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PERTUMBUHAN ISOLAT BAL ASAL BEKATUL DAN PROBIOTIK KOMERSIAL (Lactobacillus acidophilus dan Lactobacillus casei) PADA MEDIA BEKATUL DAN SUSU SKIM Elok Zubaidah; Erryana Martati; Ampu Marojahan Resmanto
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 1 No. 1 (2014): December 2014
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1098.558 KB) | DOI: 10.29122/jbbi.v1i1.549

Abstract

This research was aimed to study the influence of rice bran and skim milk fermentation media on the growth of lactic acid bacteria and their ability in fermenting complex carbohydrates into short chain fatty acids (SCFA). Indigenous lactic acid bacteria (LAB) were isolated from rice bran and commercial probiotic separately and used for fermenting rice bran and skim milk media. Randomized block design was used with 2 factors i.e. fermenting media type and LAB type. The results showed that fermenting rice bran gave significant effect on the LAB growth, indicated by total LAB cell count, total acid concentration, pH and antibacterial activity. The best treatment was J2-B with total LAB count 1.01 ´ 1010 cfu/mL, total acid 1.14%, pH 3.88 and clear zone diameters against Staphylococcus aureus 13.04 mm, Listeria monocytogenes 12.88 mm, Escherichia coli 12.83 mm and Salmonella typhi 12.53 mm. LAB fermenting rice bran for 48 hours produced lactic acid and SCFA. The highest concentrations of lactic acid (122.1313 mM), acetic acid (10.503 mM), and butyric acid (1.56 mM) were produced by fermentation using LAB J2, L. acidophilus, and L. casei isolate, respectively; whereas the highest propionic acid concentration (6,07 mM) was produced by control fermentation.Keywords: Probiotic, indigenous isolate, rice bran, SCFA, skimmed milk ABSTRAKPeneltian ini bertujuan untuk mengetahui pengaruh dedak dan skim milk sebagai media fermentasi bakteri asam laktat, dan kemampuannya mengubah sumber karbon komplek dedak menjadi asam lemak rantai pendek (short chain fatty acids, SCFA). Bakteri asam laktat lokal diisolasi dari dedak dan probiotik. Desain percobaan adalah acak kelompok dengan 2 faktor, yaitu jenis media fermentasi dan jenis bakteri asam laktat. Hasil penelitian menunjukkan bahwa media fermentasi dengan menggunakan dedak menunjukkan pengaruh yang signifikan terhadap pertumbuhan bakteri yang ditunjukkan dari total sel bakteri asam laktat, total asam yang dihasilkan, pH dan aktivitas antibakteri. Fermentasi dengan menggunakan isolat J2-B menghasilkan total bakteri asam laktat 1,01 ´ 1010 cfu/mL, total asam 1,14%, pH 3,88 dan zona hambatan dengan bakteri uji Staphylococcus aureus 13,04 mm, Listeria monocytogenes 12,88 mm, Escherichia coli 12,83 mm dan Salmonella typhi 12,53 mm. Proses fermentasi bakteri asam laktat menggunakan media dedak selama 48 jam mampu menghasilkan asam laktat dan SCFA. Konsentrasi tertinggi asam laktat (122,13 mM), asam asetat (10,50 mM), dan asam butirat (1,56 mM) masing-masing dihasilkan oleh fermentasi menggunakan BAL J2, isolat L. acidophilus, dan isolat L. casei; sedangkan konsentrasi tertinggi asam propionat (6,07 mM) dihasilkan oleh fermentasi kontrol.Kata kunci: Probiotik, isolat lokal, dedak, SCFA, susu skim
TINJAUAN LOVASTATIN DAN APLIKASINYA Dudi Hardianto
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 1 No. 1 (2014): December 2014
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (909.8 KB) | DOI: 10.29122/jbbi.v1i1.550

Abstract

Lovastatin is a drug belonging to statins group that is used to decrease the cholesterol levels in blood. The action mechanism of lovastatin is inhibition of the activity of HMG-CoA reductase enzyme, hence reducing cholesterol production in the liver. Some filamentous fungi produce lovastatin, and Aspergillus terreus is known as the highest lovastatin-producing filamentous fungi, therefore it is generally used for production of lovastatin. Commercial production of lovastatin is based on submerged fermentation. But nowadays solid-state fermentation is becoming an alternative for production of lovastatin. Lovastatin is mainly used for antihypercholeterolemia. Other potential uses of lovastatin include therapy of Alzheimer’s disease, cancer, osteoporosis, Parkinson’s disease, multiple sclerosis, and rheumatoid arthritis.Keywords: Statin, lovastatin, Aspergillus terreus, fermentation, antihypercholeterolemia ABSTRAK Lovastatin merupakan obat golongan statin yang digunakan untuk menurunkan kadar kolesterol dalam darah. Mekanisme kerja lovastatin adalah menghambat enzim HMG-CoA reduktase sehingga produksi kolesterol di dalam hati berkurang. Beberapa kapang berfilamen memproduksi lovastatin dan Aspergillus terreus merupakan kapang penghasil lovastatin tertinggi sehingga digunakan dalam produksi lovastatin. Produksi lovastatin secara komersial menggunakan fermentasi cair tetapi sekarang ini fermentasi padat menjadi alternatif lain untuk memproduksi lovastatin. Lovastatin digunakan terutama untuk antihiperkolesterolemia. Lovastatin juga potensial digunakan untuk pengobatan penyakit alzheimer, kanker, osteoporosis, parkinson, multiple sclerosis, dan rheumatoid arthritis.Kata kunci: Statin, lovastatin, Aspergillus terreus, fermentasi, antihypercholeterolemia
EFFECTS OF Rhizopus oryzae FERMENTATION OF COCOA BYPRODUCT ON CERTAIN AMINO ACID AND THEOBROMINE CONTENTS Catur Sriherwanto; Budhi Santoso Reksohadiwinoto; Anis Herliyanti Mahsunah; Imam Suja’i; Sarny Toelak; Mia Rusmiyati
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

Abstract

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 
Front Cover JBBI Vol 1, No 1, December 2014 Catur Sriherwanto
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 1 No. 1 (2014): December 20140
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (905.939 KB) | DOI: 10.29122/jbbi.v1i1.1038

Abstract

Back Cover JBBI Vol 1, No 1, December 2014 Catur Sriherwanto
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 1 No. 1 (2014): December 2014
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (127.652 KB) | DOI: 10.29122/jbbi.v1i1.1039

Abstract

Preface JBBI Vol 1, No 1, December 2014: Foreword and Acknowledgement Teuku Tajuddin
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 1 No. 1 (2014): December 2014
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (310.781 KB) | DOI: 10.29122/jbbi.v1i1.1040

Abstract

Appendix JBBI Vol 1, No 1, December 2014: Keyword Index and Author Index Catur Sriherwanto
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 1 No. 1 (2014): December 2014
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (335.717 KB) | DOI: 10.29122/jbbi.v1i1.1042

Abstract

Back Cover JBBI Vol 2, No 1, June 2015 Catur Sriherwanto
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

Back Cover JBBI Vol 2, No 2, December 2015 Catur Sriherwanto
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 2 No. 2 (2015): December 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.v2i2.1055

Abstract

Back Cover JBBI Vol 3, No 1, June 2016 Catur Sriherwanto
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 (261.832 KB) | DOI: 10.29122/jbbi.v3i1.1056

Abstract

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