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INDONESIA
Teknologi Indonesia
Published by Lembaga Ilmu Pengetahuan Indonesia
ISSN : 01261533     EISSN : 23031913     DOI : -
Core Subject : Science,
Computer Science & IT
JTI is a journal in the Departement of Engineering Sciences - Indonesian Institute of Sciences (LIPI). JTI has policy to publish a new and original research paper or a review paper in The scope of Technology. JTI publishes two issues per year. The journal has been registered with printed-ISSN number as 0126-1533 and electronic ISSN number as 2303-1913.
Arjuna Subject : -
Articles 6 Documents
 1 
Search results for , issue " Vol 39, No 3 (2016)" : 6 Documents clear
IMPROVING THE QUALITY OF BREAD USING CASSAVA FLOUR SUBSTITUTION AND α-AMYLASE khusniati, tatik; Purnamasari, Elisa; Effendi, Supli; Anindyawati, Trisanti
Teknologi Indonesia Vol 39, No 3 (2016)
Publisher : LIPI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (16.054 KB) | DOI: 10.14203/jti.v39i3.271

Abstract

Bread in Indonesia generally used wheat flour as a basic material and it is an imported flour product up to now. On the other hand, cassava flour can be used as wheat flour alternative for substitution. This research was aimed to improve the quality of bread using cassava flour substitution and α-amylase. Variables used were wheat and cassava flour with comparison: 100:0, 95:5, 90:10, 85:15, and α-amylase with concentration: 0, 0.5, 1.0, 1.5%, respectively. The contents of water, ash, protein, carbohydrate, and salt were determinated by modifying the AOAC method. The pH of bread dough was measured and α-amylase activities were determined by Iodine method. The dough and substituted-bread volumes were measured, and organoleptic tests were conducted by training 20 panelists. Statistical analysis used factorial completely randomized experimental design (FCRD). The results show that the highest values of water, ash, protein and carbohydrate were found in bread of A4B2 (25.13%), A1B1 (0.97%), A1B2 (8.62%), A4B2 (47.89%), sequentially (P<0.05). A2B4 was bread with the best organoleptic value and biggest volume than the others with nutritional contents of water (25.10%), ash (0.87%), protein (7.98%), carbohydrate (46.89%), and salt (2.17%). The values of these nutritional contents was in scope of bread SNI standard. Cassava flour substitution and α-amylase affected significantly to organoleptic values of bread produced (P<0.05). The α-amylase activities of all treated bread were not significantly different (P<0.05). Based on volumes of bread dough and bread as well as organoleptic tests, the best bread is A2B4 (95% wheat flour using 5% cassava flour and 1.5% α-amylase).
STRUCTURAL CHARACTERIZATION OF FRACTIONATED GLYCOLIPID BIOSURFACTANTS SYNTHESIZED BY Pseudozyma aphidis YB205 Sari, Martha; Kartika, I Made; Kusharyoto, Wien
Teknologi Indonesia Vol 39, No 3 (2016)
Publisher : LIPI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jti.v39i3.278

Abstract

Fractionation and structural characterization of glycolipid biosurfactant produced by yeast Pseudozyma aphidis strain YB205 was conducted. The yeast strain was grown in a nutrient broth with crude oil as the carbon sources and the glycolipid biosurfactant produced was isolated. The crude glycolipid was fractionated using column chromatography followed by complete separation and purification using extraction technique employing  different organic solvents. The fractions were subjected to activity test using oil displacement assay followed by chemical identity test using thin layer chromatography. In order to elucidate its chemical structure, the most active fraction was subjected NMR and FTIR analysis. Results showed that six major fractions were generated all of which showed biosurfactant activity. Four fractions is fractions 2, 4, 5, and 6 showed glycolipid characteristics and fraction 6 showed the highest biosurfactant activity. Combination of NMR and FTIR spectroscopy spectra indicated that chemical structures of fraction 6 belonged to glycolipid species.
EXPRESSION OF THE FLUORESCENT PROTEIN MTURQUOISE2 IN THE PERIPLASM OF Escherichia coli Handayani, Ira; Kusharyoto, Wien
Teknologi Indonesia Vol 39, No 3 (2016)
Publisher : LIPI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (16.054 KB) | DOI: 10.14203/jti.v39i3.288

Abstract

Many variants of cyan fluorescent protein (CFP) have been developed as fluorescent tags which are widely used as donors in Förster resonance energy transfer (FRET) experiments. Recent improvement of CFP variants resulted in mTurquoise2, a brighter variant with faster maturation, high photostability, longer mono-exponential lifetime and the highest quantum yield measured for a monomeric fluorescent protein. Here, the authors describe the expression of mTurquoise2 targeted for secretion via the general secretory (Sec) translocation pathway into the highly oxidizing periplasm of Escherichia coli. The use of signal peptide MPB*1, a modified signal sequence of maltose binding protein was investigated. The His6-tagged fluorescent protein was expressed in E. coli NiCo21(DE3) and purified by means of immobilized metal ion affinity chromatography (IMAC) on TALON™ matrix. In SDSPAGE and Western blot analysis, a single band corresponding to a molecular mass of approximately 28 kDa was observed, which correlated with the predicted molecular mass based on the amino acid sequence of mTurquoise2. 
ENZYMATIC HYDROLYSIS OF THE FEC 25 AND ROTI CASSAVA STARCH (Manihot esculenta) VARIETIES BY α-AMYLASE FROM A MARINE BACTERIUM (BREVIBACTERIUM SP.) rahmani, nanik; Andriani, Ade; Hartati, Sri; Yopi, Yopi
Teknologi Indonesia Vol 39, No 3 (2016)
Publisher : LIPI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jti.v39i3.295

Abstract

Cassava (Manihot esculenta) is one of the food sources that is familiar for Indonesian society. Carbohydrates of cassava can be enzymatically hydrolyzed into small oligosaccharides that can be used as a material for functional food components production. Starch from the FEC 25 and roti cassava starch have been hydrolyzed by α-amylase from marine bacterium, Brevibacterium sp. for maltooligosaccharides production. The best hydrolysis reaction condition of the FEC 25 cassava starch were starch concentration of 6.0% (w/v), the ratio of α-amylase and starch 1:1, 50 mM of sodium phosphate buffer pH 6.6, the reaction temperature at room temperature (30oC) and the reaction time of 8 hours with the highest reducing sugar value of 21.675 ppm. While the best hydrolysis of the Roti cassava starch were starch concentration of 6% (w/v), the ratio of α-amylase and starch 1:1, 50 mM of sodium phosphate buffer pH 6.6 and the reaction temperature at 50oC, the reaction time of 8 hours with the highest reducing sugar value of 13.278 ppm. The results of maltooligosaccharides analysis using thin layer chromatography (TLC) showed that the type of maltooligosaccharides formed on hydrolysis the FEC 25 cassava starch are glucose, maltose and maltotriosa, while Roti cassava starch are glucose, maltose, maltotriose, and maltopentaose. The formation of maltooligosaccharides showed that both of cassava starch can be hydrolyzed by α-amylase from marine bacterium Brevibacterium sp.
THE IMPLEMENTATION OF PARTICIPATORY ERGONOMICS PROGRAM IN THE EFFORTS TO IMPROVE CONCERN TOWARDS WORKPLACE ACCIDENTS (CASE STUDY OF SHOE INDUSTRY) Sukapto, Paulus; D, Harjoto; Yumanto, Yumanto; Marbun, Romy
Teknologi Indonesia Vol 39, No 3 (2016)
Publisher : LIPI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (16.054 KB) | DOI: 10.14203/jti.v39i3.258

Abstract

Participatory ergonomics (PE) is an effective and efficient method to improve the employees concern towards workplace accidents in order to work more productively. The success of PE is determined by participation, organization, ergonomic methods and tools, as well as job design concept. The implementation of this method was conducted in the Upper Production Department (the division producing the top part of shoes) which consists of seven work stations. Each work station is measured concerning its risk score (RS). The measurement result shows that Dering and Pouching Stations have RS of more than the determined limit, therefore they need an improvement. The improvement results are protector for Pouching Machine and material clamp for Dering Machine.
THE CHARACTERISTICS OF VETIVER GRASS AS A PHYTOREMEDIATOR PLANT IN DOMESTIC GREYWATER TREATMENT Astuti, Jovita Tri; Sriwuryandari, Lies
Teknologi Indonesia Vol 39, No 3 (2016)
Publisher : LIPI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jti.v39i3.313

Abstract

Source separation of domestic wastewater into greywater (GW) and blackwater (BW) streams is important in decentralizing treatment due to its different characteristics. GW is generated from bathroom, washing machine,kitchen sink, and vehicle washing. Meanwhile, BW is produced from toilet, urinal or bidet. In developing countries, untreated wastewater is widely used in agricultural and risk to human health and living organisms. The appropriate treatment is required to prevent water degradation. Phytoremediation is a sustainable way to mitigate pollution with using plant. This study was conducted to observe the characteristics of vetiver grass as phytoremediator for GW. There are two factors of treatment. First is growth media (M), i.e. tap water (TW) as control (M0) and GW (M1). The second is vetiver (V), i.e. without (V0) as control and with planting (V1). Three glass aquariums are used for each treatment as replicates. Eight individual stem bases of vetiver were placed at aquarium and allowed hydroponically growing. At harvesting (49th day), vegetative organs were collected and observed separately, i.e. root, stem and leaf. Pollutant removal was calculated by comparing the content before and after treatment of media with vetiver. Cultivation of vetiver in GW (M1V1) could increase the root number, total root length, and total root diameter as much as 54%, 92.2%, and 51%, respectively. Individual root length was in the range of 2.3-78.5cm and root diameter was 0.35-2.10mm. Compared to the initial, stem number increased 99%, while leaf number increased 4 times. Root/Shoot (R/S) ratio was 0.80±0.14. Polutant removal of GW by vetiver achieved 72.86% BOD5; 65.51% COD; 66.55% TN; 67.67% TP; 80.77% Fe; 71.43% Zn; 60% Pb; 65.81% detergent, and 100% phenol. Vetiver could reduced TPC 29.13%, MPN coliform 78.18%, and MPN fecal coli 91.54%. After treated with vetiver, GW complied to criteria of water Class IV that can used for irrigation in agricultural.

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