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agriTECH

agritech
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Published by Universitas Gadjah Mada

ISSN : 02160455 EISSN : 25273825 DOI : 10.22146/agritech

Core Subject : Agriculture,

Agriculture, Biological Sciences & Forestry

Agritech with registered number ISSN 0216-0455 (print) and ISSN 2527-3825 (online) is a scientific journal that publishes the results of research in the field of food and agricultural product technology, agricultural and bio-system engineering, and agroindustrial technology. This journal is published by Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta in colaboration with Indonesian Association of Food Technologies (PATPI).

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)

Articles 15 Documents

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Search results for , issue "Vol 35, No 3 (2015)" : 15 Documents clear

Peningkatan Kandungan Protein Mie Basah dari Tapioka dengan Substitusi Tepung Koro Pedang Putih (Canavalia ensiformis L.) Agnes Murdiati; Sri Anggrahini; Ayuk Alim
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Noodle can be made from tapioca, but the protein content was very limited. The purpose of this study was to increase protein content of tapioca wet noodle with addition of 0-50% white jack bean flour and to evaluate the physical, chemical and organoleptic properties. This study was preceded by a reduction HCN content. After HCN content fulfilled SNI standards, white jack bean was then made into flour. In this study, wet noodle was made with the ratio of tapioca: white jack bean flour 100:0; 90:10; 80:20; 70:30; 60:40; and 50:50 respectively. Physical characteristics of noodle was investigated in this study were cooking loss, expansion ratio, tensile strength, and elongation. Organoleptic characteristics were studied by preference and difference test. Noodle product which was preferred by panelists was analyzed for the nutritional content. The results showed that soaking jack bean in 2% sodium bicarbonate solution for 40 hours with pulping in the first 10 hours and continued with soaking water 3 times 10 hours can reduce HCN content by 87.08%. The cooking loss and force of tensile strength were increased while expansion ratio and elongation decreased with higher proportions of white jack bean flour used. Wet mie made of ratio tapioca: white jack bean flour 80:20 got the preferences by panelists, and was able to increase protein content 9.51 fold with protein content 7.15% db.ABSTRAKMie dapat dibuat dari tapioka, namun kandungan protein mie tapioka sangat rendah. Tujuan dari penelitian ini adalah untuk meningkatkan kandungan protein mie basah dari tapioka dengan penambahan tepung koro pedang putih 0-50% dan evaluasi sifat fisik, kimia, dan organoleptik produk mie basah tersebut. Penelitian ini didahului dengan pengurangan kadar HCN koro pedang putih dan pembuatan tepung koro pedang putih. Pembuatan mie basah dari tapioka dilakukan dengan variasi rasio campuran tapioka: tepung koro pedang putih 100:0; 90:10; 80:20; 70:30; 60:40; dan 50:50. Karakteristik fisik mie yang diteliti meliputi kehilangan padatan akibat pemasakan, rasio pengembangan, tensile strength, dan elongasi. Karakteristik organoleptik mie yang diteliti meliputi uji kesukaan dan pembedaan. Mie yang disukai panelis selanjutnya dianalisis kandungan gizinya. Hasil penelitian menunjukkan bahwa perendaman koro pedang putih dalam larutan natrium bikarbonat 2% selama 40 jam dengan pengupasan pada jam ke-10 pertama dan dilanjutkan dengan penggantian air rendaman setiap 10 jam dapat mengurangi kadar HCN sebesar 87,08%. Pada mie yang dihasilkan, makin banyak penambahan tepung koro pedang putih, kehilangan padatan akibat pemasakan (cooking loss) dan gaya pada tensile strength meningkat, sedangkan rasio pengembangan dan elongasi menurun. Produk mie basah yang dibuat dengan rasio tapioka: tepung koro pedang putih sebanyak 80:20 masih disukai panelis, dan mampu meningkatkan kandungan protein sebesar 9,51 kali sehingga kandungan protein mie yang dihasilkan sebanyak 7,15% db.

Komposisi Proksimat dan Kandungan Bakteri Asam Laktat Oyek Terbaik dari Perlakuan Penambahan Kacang Tunggak (Vigna unguiculata) Berdasarkan Tingkat Kesukaannya Bayu Kanetro; Sri Luwihana
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Oyek or dried growol was traditional food from Kulonprogo Yogyakarta that was made of cassava through spontaneous fermentation by soaking in water. After that, the cassava was formed, steamed, and dried. Oyek could be utilized as main food for substituting rice, but the protein of oyek was lower than rice. This research was conducted to determine the best treatment of oyek based on the preference of the oyek that were made of variation of germinated and ungerminated cowpeas flour addition (oyek treatment). This research was also to determine the proximate composition especially the increase of protein and lactic acid bacteria of the best treatment of oyek compared with oyek without cowpeas addition (control). The result of this research showed that the 30% flour of cowpeas sprout as source of protein could be added in the best oyek without altering its overall preference. The result of this research showed the chemical composition of the best oyek compared to oyek control were significant different, esspecially protein. The protein of the best oyek increased 4.9 times compared to control. The lactic acid bacteria decreased for processing growol to oyek. The lactic acid bacteria of the best oyek was higher than control, that were 3.10 x 10 1(CFU/g sampel) respectively.ABSTRAKOyek atau growol yang dikeringkan adalah makanan tradisional dari Kulonprogo Yogyakarta yang dibuat dari ubi kayu/ singkong melalui tahap fermentasi secara spontan dengan cara perendaman dalam air, selanjutnya dicetak, dikukus menjadi growol dan dikeringkan. Oyek dapat dimanfaatkan sebagai pangan pokok alternatif pengganti beras, namun kadar proteinnya lebih rendah daripada beras. Penelitian ini bertujuan untuk menentukan oyek perlakuan terbaik yang dibuat dengan variasi penambahan tepung kacang tunggak yang dikecambahkan dan tidak dikecambahkan berdasarkan tingkat kesukaannya. Selain itu, penelitian ini ditujukan untuk menentukan komposisi kimia proksimat khususnya peningkatan kadar protein dan kandungan bakteri asam laktat (BAL) oyek terbaik dengan penambahan kacang tunggak dibandingkan oyek tanpa penambahan kacang tunggak (kontrol). Hasil penelitian menunjukkan bahwa oyek terbaik yang diterima panelis dan tingkat kesukaannya tidak berbeda nyata dengan kontrol yaitu oyek dengan penambahan tepung kacang tunggak yang dikecambahkan sebesar 30%. Kadar protein oyek tersebut meningkat 4,9 kali terhadap kontrol. Kandungan bakteri asam laktat menurun selama pengolahan growol menjadi oyek. Kandungan bakteri asamlaktat oyek tersebut lebih tinggi daripada kontrol yaitu berturut-turut 3,10 x 103 dan 4,0 x 101 (CFU/g sampel).

Aktivitas Antibakteri Ekstrak Buah Adas (Foeniculum vulgare, Mill) pada Vibrio harveyi dan Vibrio alginolyticus Budianto Budianto; Arief Prajitno; Ating Yuniarti
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Evaluation of natural products as a safe and effective antimicrobial agent is a scientific strategy to treat the drug resistant pathogens. Fennel (Foeniculum vulgare Mill) is an herbal plant that has an active ingredient which is one of its benefits as an antibacterial material. In this study, water extract of fennel fruit determined the antibacterial activity against Vibrio harveyi and Vibrio alginolyticus using the Minimum Inhibitory Concentration Test (MIC) and paper disk diffusion method. The results obtained on the MIC, the smallest concentration inhibited the growth was 0,060 g/ml, for both bacteria. The variations on Paper Disk Diffusion Method were the concentrations of A (0.065 g/ml), B (0.070 g/ml), C (0.075 g/mL), D (0.080 g/ml), E (0.085 g/ml), F (0.090 g/ml) and Control (0.000 g/ml). The concentration of 0.090 g/ml had the highest inhibition zone diameter in 11.17 ± 0.5 mm (V. harveyi) and 12.53 ± 1.14 mm (V. alginolyticus). It can be concluded that the fruits of fennel (F. vulgare Mill) has a very important ecological role as an alternative treatment in controlling the spread of vibriosis caused by V. harveyi and V. alginolyticus.ABSTRAKEvaluasi produk alami sebagai agen antimikrobia yang aman dan efektif adalah salah satu strategi ilmiah untuk memerangi ancaman patogen resistan terhadap obat. Fennel, (Foeniculum vulgare Mill), umumnya dikenal sebagai adas, merupakan tanaman herbal yang memiliki bahan aktif yang salah satu manfaatnya adalah sebagai bahan antibakteri. Pada penelitian ini menggunakan ekstrak air dari buah adas untuk mengetahui aktivitas antibakteri terhadap Vibrio harveyi dan Vibrio alginolyticus dengan menggunakan metode uji Minimum Inhibitory Concentration (MIC) dan difusi cakram kertas. Hasil yang diperoleh pada uji MIC, konsentrasi terkecil untuk menghambat pertumbuhan adalah 0,060 g/ml, untuk kedua spesies bakteri. Variasi perlakuan pada uji cakram kertas yaitu konsentrasi A (0,065 g/ml), B (0,070 g/ml), C (0,075 g/ml), D (0,080 g/ml), E (0,085 g/ml), F (0,090 g/ml) dan kontrol (0,000 g/ml), hasil yang diperoleh adalah konsentrasi 0,090 g/ml memiliki diameter zona hambat tertinggi sebesar 11,17 ± 0,5 mm (V. harveyi) dan 12,53 ± 1,14 mm (V. alginolyticus), sehingga dapat disimpulkan bahwa buah adas (F. vulgare Mill) memiliki peranan ekologi yang sangat penting sebagai bahan pengobatan alternatif dalam pengendalian penyebaran penyakit Vibriosis yang disebabkan oleh V. harveyi dan V. alginolyticus.

Karakteristik Fisik dan Kimia Pati Ganyong dan Gadung Termodifikasi Metode Ikatan Silang Budi Santoso; Filli Pratama; Basuni Hamzah; Rindit Pambayun
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The research aimed to know physical and chemical characteristics of Canna edulis Kerr and Dioscorea hispida Dennst unmodified and modified starch with cross-linking method. This research was divided into two stages. The first stage of the research was characterization of starch from Canna edulis Kerr and Dioscorea hispida Dennst and the second stage of the research was processing of modified starch from Canna edulis Kerr and Dioscorea hispida Dennst through crosslinking by using POCl at the concentration of 0.04%(v/v), 0.08%(v/v), dan 0.12%(v/v). There was no specific research design for the first stage of the research. The collected data was tabulated. The research design for the second stage was non factorial completely randomized design with five replications. The results showed that C. edulis contained starch content (41.35%) and D. hispida (38.80%). C. edulis starch had amylose content (17.59%) and D. hispida starch 8.92%. The modification of C. edulis starch contained of phosphate (15.74 ppm) and D. hispida 9.54 ppm. The starch granule was found in C. edulis (20-50 μm) and starch granule was in D. hispida (4.23 to 4.52 μm). The physical and chemical characteristics of modified C. edulis and D. hispida starch were not similar to the unmodified starch. The amylose and starch contents in the modified starch was reduced, on the other hand, the phosphate content was increased, whereas the granule size was unchanged.3ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia pati ganyong dan gadung sebelum dan setelah dimodifikasi dengan menggunakan metode ikatan silang (cross linking). Penelitian ini terdiri atas dua tahap. Tahap pertama adalah karakterisasi pati dari umbi ganyong dan umbi gadung. Tahap kedua pembuatan pati termodifikasi dari pati ganyong dan gadung melalui ikatan silang dengan menggunakan POCl pada konsentrasi 0,04% (v/v);0,08% (vv); dan 0,12% (v/v). Rancangan penelitian tahap pertama menggunakan tabulasi dan tahap kedua rancangan acak lengkap non faktorial dengan lima kali ulangan. Hasil penelitian menunjukkan bahwa kadar pati umbi ganyong sebesar 41,35% dan 38,80% untuk pati umbi gadung. Kadar amilosa pati ganyong 17,59% dan pati gadung 8,92%. Pati ganyong modifikasi mengandung fosfat sebesar 15,74 ppm sedangkan pati gadung 9,54 ppm. Ukuran granula pati ganyong berkisar 20-50 μm dan pati gadung 4,32-4,25 μm. Kadar pati dan amilosa umbi ganyong dan gadung setelah dimodifikasi mengalami penurunan secara signifikan dengan semakin tinggi konsentrasi POCl 3 sedangkan kadar fosfat, derajat substitusi, dan kadar HCN untuk pati gadung mengalami penurunan.

Ekstraksi Daun Gedi (Abelmoschus manihot L) Secara Sekuensial dan Aktivitas Antioksidannya Mercy Taroreh; Sri Rahardjo; Pudji Hastuti; Agnes Murdiati
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Gedi’s leave is one of the raw material in tinutuan porridge, a traditional food from Manado Indonesia. The leaves was extracted by various solvent to dissolve all of the compound. The aim of this study was to compare the profile and antioxidant activities of the extract in various sequence of solvent. Hexane, aseton, and methanol were used to dissolve a non polar, semi polar and polar component, respectively. All of the extract were analysed for its antioxidant activities. The profile of extract were indicated by total phenol and total flavonoid meanwhile antioxidant activities was measured by radical scavenging activity DPPH, metal chelating and singlet oxygen quenching. The result indicated the sequence of hexane – aseton – methanol contain the highest of total phenol and flavonoid compare to the others with 10.67±0.49 mg GAE/g extract and 2.33±0.026 mg quersetin/g extract. The sequence also showed the highest of antioxidant activities at 150 μg/mL extract with 67.47%; 48.07% and 38.66% for percentage of inhibition DPPH, value of metal chelating and singlet oxygen, respectively.ABSTRAKDaun Gedi (Abelmoschus manihot L) merupakan salah satu bahan utama tinutuan, makanan tradisional Manado.Penelitian tentang profil dan aktivitas antioksidan dari daun Gedi telah dilakukan. Tujuan penelitian ini adalah mengevaluasi dan membandingkan profil dan aktivitas antioksidan dari daun gedi yang diekstraksi secara sekuensial dengan pelarut heksana, aseton dan metanol. Ekstrak daun gedi selanjutnya dianalisis kandungan total fenolik dan flavonoid, sedangkan aktivitas antioksidannya dilakukan secara in vitro meliputi penangkal radikal bebas DPPH, pengkelat logam dan penstabil oksigen singlet. Hasil penelitian menunjukkan bahwa ekstrak sekuensial heksanaaseton-metanol (ESHAM) memiliki total fenol dan total flavonoid yang tertinggi dibandingkan dengan ekstrak lainnya,masing-masing sebesar 10,67±0,49 mg GAE/g ekstrak dan 2,33±0,026mg kuersetin/g ekstrak. ESHAM juga memiliki aktivitas antioksidan yang paling tinggi, dengan persentase penghambatan DPPH sebesar 67,47%; persen pegkelat logam sebesar 48,07% dan persen penghambatan oksigen singlet sebesar 38,66% pada konsentrasi 150μg/mL esktrak. Kesimpulan senyawa fenolik pada daun gedi bersifat polar sehingga menghasilkan aktivitas antioksidan tertinggi pada pelarut polar.

Karakteristik Kimia dan Mikrobiologis Asam Drien (Durian Fermentasi dari Aceh) pada Berbagai Metode Pembuatan Murna Muzaifa; Ryan Moulana; Yuliani Aisyah; Ismail Sulaiman; Trisma Rezeki
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Research has been conducted to examine the chemical and microbiological characteristics of asam drien (tempoyak from Aceh) made by following various methods in Aceh. This study used completely randomized design consisting of 4 treatments: fermented durian without the addition of other ingredients/normal (A), fermented durian using turmeric (B), fermented durian using salt (C), fermented durian using salt and turmeric (D). The parameters analyzed included chemical properties (water content, pH, total lactic acid, and total sugars) and microbiological analysis (total lactic acid bacteria and yeasts). The results showed that the method of asam drien production had very significant effect on the water content, the total pH, total lactic acid, total sugar sand total lactic acid bacteria, but did not significantly affect the total yeast. There is a tendency that the number of treatment without the addition of salt produced water content, total lactic acid and total lactic acid bacteria higher. Average chemical and microbiological characteristics asam drien are as follows: 66.49% moisture content, pH4.1, totalacid2.30%, 30.50% total dissolved solids, total lactic acid bacteria 99×10 10 CFU/g and a total of 18×10 6 yeast CFU/g.ABSTRAKTelah dilakukan penelitian untuk mengkaji karakteristik kimia dan mikrobiologis asam drien(tempoyak asal Aceh) dengan mengikuti beberapa metode pembuatan asam drien yang ada di Aceh. Penelitian ini menggunakan RAL nonfaktorial yang terdiri atas 4 perlakuan, yaitu: fermentasi durian biasa tanpa penambahan bahan lain (A), fermentasi durian menggunakan kunyit (B), fermentasi durian menggunakan garam (C), fermentasi durian menggunakan garam dan kunyit (D). Parameter yang dianalisis meliputi sifat kimia (kadar air, pH, total asam laktat, total gula) dan analisis mikrobiologis (total bakteri asam laktat dan khamir). Hasil penelitian menunjukkan bahwa metode pembuatan asam drien berpengaruh sangat nyata terhadap kadar air, total pH, total asam laktat, total gula dan total bakteri asam laktat, namun berpengaruh tidak nyata terhadap total khamir. Terdapat kecenderungan bahwa pada perlakuan tanpa penambahan garam dihasilkan kadar air, total asam laktat dan total bakteri asam laktat lebih tinggi. Rata-rata karakteristik kimia dan mikrobiologis asam drien adalah sebagai berikut: kadar air 66.49%, pH 4.1, total asam 2.30%, total padatan terlarut 30.50%, total bakteri asam laktat 99×1010 CFU/g dan total khamir 18×10 6CFU/g.

Pengaruh Konsumsi Tempe Kedelai Hitam terhadap Aktivitas Makrofag dan Kadar Interleukin 1(IL-1) pada Tikus Secara in vivo Nurrahman Nurrahman; Nurhidajah Nurhidajah
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Black soybean tempe diet could increase the stimulation index of proliferation T cells, lymphocytes durability of hydrogen peroxide and the enzyme activity of SOD.The purpose of this study was to determine the effect of black soybean tempe consumption on on the activity of macrophages and the levels of IL-1 in rat in vivo. A total of 30 rats were grouped into 5 (five), each group of rats were 6. For 30 days each group was maintained by administering a standard diet and diet plus black soybean tempe flour (25, 50, 75 and 100% instead of casein). After the peritoneal fluid was taken to be used for analysis of macrophages activity and the levels of IL-1. The results showed highe rnumber of black soybean tempe in the feed, the higher the index of phagocytosis and the levels of IL-1. Consumption of black soybean tempe effect on macrophages activity and the levels of IL-1 (p < 0.05). Increased macrophage activity was positively correlated to the amount of IL-1, by 0.9 coefficient of correlation.ABSTRAKDiit tempe kedelai hitam dapat meningkatkan indeks stimulasi prolifersi sel T, meningkat daya tahan limfosit dari hidrogen peroksida dan aktivitas enzim SOD. Tujuan penelitian ini untuk mengetahui pengaruh konsumsi tempe kedelai hitam terhadap aktivitas makrofag dan kadar IL-1pada tikus secara in vivo. Sebanyak 30 ekor tikus dikelompokan menjadi 5 (lima), masing-masing kelompok sebanyak 6 ekor tikus. Selama 30 hari masing-masing kelompok dipelihara dengan pemberian diit standar dan diit ditambah tepung tempe kedelai hitam (25, 50, 75 dan 100% sebagai ganti kasein). Setelah itu diambil cairan peritoneal yang akan digunakan untuk analisis aktivitas makrofag dan kadar IL1. Hasil penelitian menujukkan semakin tinggi jumlah tempe kedelai hitam di dalam pakan, semakin tinggi indeks fagositosis dan kadar L-1. Konsumsi tempe kedelai hitam berpengaruh terhadap aktivitas makrofag dan kadar IL-1(p<0,05). Peningkatan aktivitas makrofag berkorelasi positif terhadap jumlah IL-1, dengan koefisien korelasi 0,9.

Ketahanan Panas Cemaran Escherichia coli, Staphylococcus aureus, Bacillus cereus dan Bakteri Pembentuk Spora yang Diisolasi dari Proses Pembuatan Tahu di Sudagaran Yogyakarta Reny Mailia; Bara Yudhistira; Yudi Pranoto; Saiful Rochdyanto; Endang Sutriswati Rahayu
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Characteristics of tofu with higher a (0.89 to 0.90) and protein levels of 8% or more, made tofu to be a suitable medium for bacterial growth. This leads to out to be very easy to damage due to bacterial contamination. Contamination of bacteria is commonly found in the tofu because of contamination in the process making of tofu. Source of contamination can come out from the raw material, during the process of making tofu and hygienic sanitation level during processing. Generally, this study aimed to determine the level of contamination of Escherichia coli, Staphylococcus aureus, Bacillus cereus and spore-forming bacteria in the process of making tofu and study the properties of heat resistance of eachisolate. Phases of of the study started with the isolation and identification and then quantitative analysis of Escherichiawcoli, Staphylococcus aureus, Bacillus cereus and spore-forming bacteria in the tofu process from raw materials to end product, tofu, comprised from water and soybean, slurry, soymilk cooking, curd, whey and tofu. Isolates originating from the cooking process and the coagulation process was for testing the heat resistance (D value and Z value). D and Z values were calculated using linear regression. Escherichia coli found in the water, soybeans, soybean slurry, curd and tofu, the number 10 =4,83 min and the value of Z = 22.73°C. Staphylococcus aureus found in soybeans and curd, showed the number of 101-102 CFU/g. Escherichia coli GMP isolate had D60°C CFU/g. The Staphylococcus aureus GMP4 isolate, had D60°C 1=2.72 min and the value of Z = 18.87°C. The Staphylococcus aureus GMP 6 isolate, had D=2.54min and the value of Z = 18.18°C. Bacillus cereus found in the water, soybean, soybean slurry, soymilk cooking, curdand tofu, showed the number 102-103CFU/g. Bacillus cereus vegetative cells SK 2 had D=5.43 min and the value of Z = 22.72°C. Bacillus cereus vegetative cells SK 4 had D60°C 60°C =5.95 min and the value of Z = 22.22°C. Spore-forming bacteria found in water, soybean, soybean slurry from the grinding process, the process cooking of soymilk, the process of clotting, whey and tofu, showed the number of 102CFU/g.ABSTRAKKarakteristik tahu dengan a0,89-0,90 dan kadar protein 8% atau lebih, menjadikan tahu sebagai media yang cocok bagi pertumbuhan bakteri. Hal ini menyebabkan tahu menjadi sangat mudah rusak karena cemaran bakteri. Penelitian ini bertujuan untuk mengetahui tingkat cemaran Escherichia coli, Staphylococcus aureus, Bacillus cereus dan Bakteri pembentuk spora pada proses pembuatan tahu dan mempelajari sifat ketahanan panas dari masing-masing cemaran. Tahapan penelitian dimulai dari pengamatan proses pembuatan tahu, isolasi dan identifikasi dan analisa kuantitatif cemaran Escherichia coli, Staphylococcus aureus, Bacillus cereus dan bakteri pembentuk spora pada proses pembuatan tahu. Isolat yang berasal dari proses pemasakan dan proses penggumpalan digunakan untuk pengujian ketahanan panas dengan melihat nilai D dan Z menggunakan regresi linier. Escherichia coli ditemukan pada air, kedelai, bubur kedelai, gumpalan tahu dan tahu, dengan jumlah 10w1-10CFU/g. Isolat Escherichia coli dari proses penggumpalan (GMP), nilaiD60°C 2=4,83 menit dan nilai Z=22,73°C. Staphylococcus aureus ditemukan pada kedelai, gumpalan tahu dan tahu, dengan jumlah 10=2,72 menit dan nilai Z =18,87°C. Untuk isolat Staphylococcus aureus GMP 6, nilai D1CFU/g. Isolat Staphylococcus aureus GMP 4, memiliki nilai D60°C60°C =2,54 menit dan nilai Z =18,18°C. Bacillus cereus ditemukan pada air,kedelai, bubur kedelai, sari kedelai masak, gumpalan tahu dan tahu, dengan jumlah 102-10CFU/g. Sel vegetatif Bacilluscereus yang berasal dari sari kedelai (SK) 2, memiliki nilai D60°C3=5,43 menit dan nilai Z =22,72°C. Untuk sel vegetatif Bacillus cereus SK 4, memiliki nilai D60°C=5,95 menit dan nilai Z =22,22°C. Bakteri pembentuk spora ditemukan pada air, kedelai, bubur kedelai pada proses penggilingan, sari kedelai masak, gumpalan tahu, kecutan dan tahu, dengan jumlah 10CFU/g.

Isolasi dan Identifikasi Bakteri Asam Laktat Penghasil Inhibitor Enzim HMG-KoA Reduktase dari Bekasam Sebagai Agen Pereduksi Kolesterol Rinto Rinto; Ratih Dewanti; Sedarnawati Yasni; Maggy Thenawidjaja Suhartono
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this research was to obtain statins producer bacteria as a HMG-CoA reductase (HMGR) enzyme inhibitor to reduced cholesterol biosynthesis. Stages of this research were the isolation of compactin and lovastatin resistant bacteria, statin production, analysis of culture extracts to inhibition of HMG-CoA reductase and identification of bacteria. The results showed that the 20 isolates of compactin and lovastatin resistant bacteria, there are 5 bacterial isolates produced statins. They were L3.3.4; C3.4.2; C3.3.5; C3.4.4 and L3.3.3; with the statins content were 9.491; 1.536; 0.065; 0.060; and 0.040 ppm. Selection of the 5 bacterial isolates resulted 2 bacteria which had inhibition ability to HMGR enzyme activity. They were Lactobacillus acidophilus and Lactobacillus delbruckii sp. delbruckii with inhibitory ability were 66.67% and 58.33%, respectively.ABSTRAKPenelitian ini bertujuan memperoleh bakteri penghasil statin sebagai inhibitor enzim HMG-KoA reduktase (HMGR), penghambat sintesis kolesterol. Tahapan penelitian yang dilakukan adalah isolasi bakteri yang resisten terhadap compactin dan lovastatin, produksi statin, uji penghambatan ekstrak dari kultur bakteri terhadap HMG-KoA reduktase dan identifikasi bakteri. Hasil penelitian menunjukan bahwa dari 20 isolat bakteri yang resisten terhadap compactin maupun lovastatin, terdapat 5 isolat bakteri yang potensial menghasilkan statin, yaitu isolat L3.3.4; C3.4.2; C3.3.5; C3.4.4 dan L3.3.3; dengan kandungan statin berturut-turut adalah 9.491; 1,536; 0,065, 0,060, dan 0,040 ppm. Seleksi terhadap 5 isolat menghasilkan 2 bakteri yang mempunyai kemampuan penghambatan terhadap aktivitas enzim ¸Â•ÝWtu Lactobacillus acidophilus dan Lactobacillus delbruckii sp. delbruckii dengan kemampuan penghambatan berturut-turut adalah 66,67% dan 58,33%.

Optimasi Media Fermentasi Aspergillus oryzae, Penghasil Antijamur Patogen Buah Kakao (Phytophthora palmivora) Rizka Aulia Rahma; Simon Bambang Widjanarko; Rofiq Sunaryanto; Yunianta Yunianta
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Indonesia was known as a producer and exporter of cacao, but nowadays Indonesia had an issue in cacao production caused by microorganisms (Phytophtora palmivora) that capable of reducing the amount of cacao production each year. This study follows up a previous study that had found compounds that are actively against at Phytophtora palmivora from Aspergillus oryzae metabolites. In this study the compound will be produced in greater numbers to optimize fermentation medium. The first stage was conducted to determine the profile of the active compound and to analyze the best carbon, nitrogen source for Aspergillus oryzae fermentation medium. The second stage was designed by using Response Surface Method (RSM) with Central Composite Design (CCD) to optimize two variables in the fermentation medium, glucose concentration (the best carbon source) and the concentration of peptone (best nitrogen source). The expected response was the most active compounds percentage of the area. Data analysis was performed by Design Expert DX 7.1.5 program. The first stage of this study presumed that Tenuazonic acid compounds with a molecular weight of 198.1126 gram.mol was an antifungal compound produced by Aspergillus oryzae fungus to prevent Phythopthora palmivora fungus pathogens cacao pods. In addition the results are that glucose was the best carbon source (mean % relative area of antifungal compounds: 85.39%) and that peptone was selected as the best source of nitrogen (mean % relative area of antifungal compounds: 91.07%). The second stage showed the optimum conditions of fermentation medium antifungal Aspergillus oryzae was the composition of glucose 35.25 g/L and peptone 16.7 g/L. The combination of both compositions would yield a mean response of laboratory data % relative area of antifungal compounds 91.2217% and the estimated value (prediction) by Design Expert models 92.2936%. Difference in the estimated values (the response of the model) to the value of the results of response in laboratory experiments at 1.1614%, then it could be concluded that the model used was appropriate and able to explain the applied experimental data.ABSTRAKIndonesia dikenal sebagai produsen dan eksportir buah kakao, tetapi saat ini Indonesia memiliki masalah dalam produksi buah kakao dikarenakan adanya mikroorganisme penyebab penyakit (Phytophtora palmivora) yang menurunkan jumlah produksi buah kakao tiap tahunnya. Penelitian ini melanjutkan penelitian sebelumnya yang telah menemukan senyawa aktif yang bersifat antijamur terhadap Phytophtora palmivora dari metabolit Aspergillus oryzae. Pada penelitian ini senyawa tersebut akan diproduksi dalam jumlah yang lebih banyak melalui optimasi media fermentasi. Penelitian tahap I dilakukan untuk mengetahui profil senyawa aktif yang dominan dan mendapatkan sumber karbon, nitrogen yang terbaik untuk media fermentasi Aspergillus oryzae. Penelitian tahap II dirancang menggunakan Response Surface Method (RSM) dengan Central Composite Design (CCD) untuk mengoptimasi 2 variabel dalam media fermentasi yaitu konsentrasi glukosa (sumber karbon terbaik) dan konsentrasi pepton (sumber nitrogen terbaik). Respon yang diinginkan adalah persentase luas area senyawa aktif yang paling besar. Analisis data dilakukan dengan program Design Expert D.X. 7.1.5. Tahap I penelitian ini menduga bahwa senyawa Tenuazonic acid dengan bobot molekul 198.1126 gram.mol-1 adalah senyawa antijamur yang dihasilkan jamur Aspergillus oryzae untuk jamur patogen buah kakao Phythopthora palmivora. Selain itu, diperoleh hasil bahwa glukosa merupakan sumber karbon terbaik (rerata % relatif luas area senyawa antijamur: 85.39%) dan pepton dipilih sebagai sumber nitrogen yang terbaik (rerata % relatif luas area senyawa antijamur: 91,07%). Penelitian tahap II menghasilkan kondisi optimum media fermentasi antijamur dari A. oryzae dengan komposisi glukosa sebesar 35,25 gram/L dan pepton sebesar 16,7 gram/L. Kombinasi kedua komposisi tersebut akan menghasilkan data laboratorium respon rerata % relatif luas area senyawa antijamur sebesar 91,2217% dan nilai dugaan (prediksi) oleh model Design Expert sebesar 92,2936%. Perbedaan nilai dugaan (respon dari model) dengan nilai respon hasil percobaan di laboratorium sebesar 1,1614% sehingga dapat disimpulkan bahwa model yang digunakan telah sesuai dan mampu menjelaskan data percobaan yang digunakan.

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Home Page

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Journal Mail Official agritech@ugm.ac.id

Editorial Address Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

Location Kab. sleman, Daerah istimewa yogyakarta INDONESIA

Abstract

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Contact Name
Rachma Wikandari

Contact Email
rachma_wikandari@mail.ugm.ac.id

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+6285712601130

Journal Mail Official
agritech@ugm.ac.id

Editorial Address
Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

Location
Kab. sleman,

Daerah istimewa yogyakarta

INDONESIA