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Biopropal Industri

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Published by Kementerian Perindustrian Republik Indonesia

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Core Subject : Agriculture, Engineering,

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Articles 208 Documents

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ANALISIS KERAGAMAN JAMBU AIR (Syzygium sp.) KOLEKSI KEBUN PLASMA NUTFAH CIBINONG BERDASARKAN MORFOLOGI DAN RAPD (Diversity Analysis of Syzygium sp. from Cibinong Germplasm Garden Based on Morphology and RAPD) Yuliana Galih Dyan Anggraheni; Eko Binnaryo Mei Adi; Heru Wibowo; Enung Sri Mulyaningsih
Biopropal Industri Vol 10, No 2 (2019)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

The high number of Syzygium diversity, especially water apple is caused by crossing pollination that occurred both naturally or by human actions. This research aimed to study morphology and genetic diversity of water apple in Cibinong Germplasm Garden. Five water apples were observed for their morphological andseven for their genetic diversity. Morphological analysis was done through observing the leaves and flower characters while genetic character using Random Amplified Polymorphic DNA (RAPD) primers. Data were analyzed using SPSS, XLSTAT, NTSYS-pc version 2.2 and Power marker software. The results showed that based on morphological observation, there were three groups, namely Cincalo merah, Semarang merah, Semarang hijau (I), Jambu air lokal (II) and Sigondrong (III). Based on principal component analysis, stem color near the leaf, leaf bones arrangement and based color of filament became the most characters that contributed to diversity. Genetic analysis using 14 RAPD primers showed three groups, namely Citra (I), Jambu air lokal (II), Semarang hijau, Merah delima, Sigondrong, Semarang merah and Cincalo merah (III). The average number of bands 5,79 and polymorphic bands 4,36 with the mean percentage of polymorphism 72,76%. Four RAPD primers, OPA-5, OPA-9, OPA-17 and OPA-18 provided high Polymorphic Information Content (PIC) value around 0,7.Keywords: PCA value, Phylogenetic tree, PIC value, RAPD primer, water appleABSTRAKTingginya keragaman Syzygium, khususnya jambu air disebabkan oleh penyerbukan silang, baik yang terjadi secara alami maupun akibat perbuatan manusia. Ketersediaan informasi keragaman jambu air koleksi Kebun Plasma Nutfah (KPN) Tanaman Cibinong sampai saat ini belum ada dan belum pernah dilakukan. Tujuan penelitian ini ialah mempelajari keragaman morfologi dan genetik tanaman jambu air koleksi KPN Cibinong.Lima jambu air koleksi KPN diamati keragaman morfologinya dan tujuh jambu air koleksi KPN diamati genetiknya.Analisis morfologi dilakukan dengan pengamatan pada karakter daun dan bunga, sedangkan analisis genetik menggunakan primerRandom Amplified Polymorphic DNA (RAPD). Data diolah menggunakan perangkat lunak SPSS, XLSTAT, NTSYS-pc versi 2.2 dan Power Marker. Hasil pengamatan morfologi pada lima jambu air diperoleh tiga kelompok yaitu Cincalo merah, Semarang merah, Semarang hijau (I), Jambu air lokal (II) dan Sigondrong (III). Berdasarkan analisis komponen utama, warna batang dekat daun, susunan tulang daun dan warna pangkal tangkai sari menjadi karakter yang paling berkontribusi dalam keragaman. Sementara hasil analisis genetik pada tujuh jambu air menggunakan 14 primer RAPD dibagi menjadi 3 kelompok yaitu Citra (I), Jambu air lokal (II), Semarang hijau, Merah delima, Sigondrong, Semarang merah dan Cincalo merah (III). Rerata jumlah pita sebanyak 5,79 dan rerata polimorfis pita 4,36 dengan rerata persentase polimorfisme sebesar 72,76%. Empat primer RAPD yaitu OPA-5, OPA-9, OPA-17 dan OPA-18 memberikan nilai Polymorphic Information Content (PIC) yang tinggi sebesar 0,7. Analisis morfologi dan genetik dalam penelitian ini diharapkan dapat menjadi dasar dalam perakitan varietas unggul dan konservasi tanaman jambu air di KPN Cibinong.Kata kunci: jambu air, nilai PCA, nilai PIC, pohon filogenetik, primer RAPD

Pengaruh Variasi Konsentrasi Inulin pada Proses Fermentasi oleh L. acidophilus, L. bulgaricus dan S. thermophillus - (The Inulin Variation Concentration Effect in Fermentation Using L. acidophilus, L. bulgaricus and S. thermophilus) Raden Haryo Bimo Setiarto; Nunuk Widhyastuti; Iwan Saskiawan; Rina Marita Safitri
Biopropal Industri Vol 8, No 1 (2017)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Prebiotics are food components that can not enzymatically digested, thus it fermented by probiotic bacteria. Inulin is a prebiotic source that widely used in processed food products such as fermented milk. This study aimed to know the variation concentrations effect of prebiotic inulin on the growth of lactic acid bacteria starter yogurt (Lactobacillus acidophillus, Lactobacillus bulgaricus, Streptococcus thermophillus). The growth of those lactic acid bacteries was determined based on OD (Optical Density), Total Plate Count (TPC), total lactic acid content and pH. Inulin concentration of 0.5% (w/v) increased the growth of those three bacteries. Reductioned of pH value during inulin fermentation indicated the growth of bacteria that produced lactic acid. L.bulgaricus and S.thermophilus growth rate were more sensitive than L.acidophilus in addition of prebiotic inulin concentration. The growth of those bacteries in MRSB medium supplemented inulin decreased pH around 7.00 into below 5.00 due to organic acids formation.Keywords: Fermentation, Inulin, L.acidophilus, L.bulgaricus, S.thermophilusABSTRAKPrebiotik adalah komponen bahan pangan yang tidak dapat dicerna oleh saluran pencernaan secara enzimatis sehingga akan difermentasi oleh bakteri probiotik di usus besar. Inulin merupakan salah satu sumber prebiotik yang banyak dimanfaatkan dalam produk pangan olahan seperti susu fermentasi. Pemberian inulin pada kadar tertentu perlu diketahui untuk mengetahui jumlah optimal yang diperlukan untuk menjaga kesehatan. Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi prebiotik inulin terhadap pertumbuhan bakteri asam laktat starter yogurt (Lactobacillus acidophillus, Lactobacillus bulgaricus dan Streptococcus thermophillus). Pengamatan pertumbuhan L. acidophilus, L. bulgaricus dan S. thermophillus dilakukan dengan beberapa cara antara lain perhitungan total sel dengan menggunakan prinsip turbidimetrik OD (Optical Density), jumlah total koloni dengan Total Plate Count (TPC), analisis kadar total asam laktat tertitrasi dan pengukuran pH. Konsentrasi inulin 0,5% (b/v) mampu meningkatkan pertumbuhan L. acidophilus, L.bulgaricus dan S. thermophilus secara signifikan dibandingkan perlakuan lainnya. Penurunan nilai pH selama fermentasi inulin mengindikasikan pertumbuhan bakteri penghasil asam laktat. L. acidophilus mengalami fase eksponensial pertumbuhannya mulai dari masa inkubasi jam ke-6 hingga jam ke-24. Sementara itu L. bulgaricus dan S. thermophilus mengalami fase eksponensial pertumbuhannya mulai dari masa inkubasi jam ke-6 hingga jam ke-18. Laju pertumbuhan L. bulgaricus dan S. thermophilus lebih sensitif terhadap penambahan konsentrasi prebiotik inulin jika dibandingkan dengan L. acidophilus. Selama pertumbuhan L. acidophilus, L.bulgaricus dan S. thermophilus dalam media MRSB yang disuplementasi inulin terjadi penurunan nilai pH dari kisaran 7,00 menjadi di bawah 5,00 karena pembentukan asam-asam organik. Kata kunci: Fermentasi, Inulin, L.acidophilus, L.bulgaricus, S.thermophilus

The Utilization of Ocimum sanctum L. Essential Oil for Antimicrobial Edible Packaging and Its Application for Aloe Vera Dodol Pramono Putro Utomo; Hidayati Hidayati
Biopropal Industri Vol 4, No 2 (2013)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Aloe vera dodol is a traditional food of West Kalimantan that has short shelf life because of its microbial activity. Antimicrobial edible packaging could be used to maintain the quality of packaged food product actively.The purpose of this study is to prolong the shelf life of food products using antimicrobial edible packaging from durian peel and basil (Ocimum sanctum L.) essential oil. The research was conducted through 4 phases,i.e. the extraction of pectin from durian peel, basil essential oil distillation, Aspergillus flavus inhibition assay, and antimicrobial edible coating production incorporated with Ocimum sanctum L. essential oil. The results showed that pectin extracted from durian peel at pH 4.5 could give yield of 5.9% with a clear coat (Colourless).The concentration of Ocimum sanctum L. essential oil by 0.6% could inhibit the growth of Aspergillus flavus and prolong the shelf life when applied as an antimicrobial ingredient in edible coating.

Process Optimization of Pontianak Aloe vera Powder (Aloe chinensis Beakker) as Raw Material for Hand body lotion Nana Supriyatna
Biopropal Industri Vol 1, No 2 (2010)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Process optimization of Pontianak aloe vera powder (Aloe chinensis Beaker) as raw material for hand body lotion have been conducted on laboratory scale with the aim of obtaining the optimum conditions of processing technologies through the addition of maltodextrin and Carboxy Methyl Cellulase. The optimum results achieved at the ratio of maltodextrin to the CMC by 90%: 10%. Characteristics of aloe vera powder produced showing yellowish white color, water content of 8:56%, 5:50 pH, total solid Aloe 25.5%, weight flour ratio and fresh aloe vera leaves 1.5: 100, aloin content of 164.40 ppm, 257.08 ppm malic acid content, 10.32 ppm vitamin E and 1.4 x 105 colonies/g total bacteria. Making hand body lotion of aloe vera powder optimization results show the characteristic white color with a fragrant aroma, acidity (pH) 7:07, 10.34 ppm of malic acid, 1.1 x 104 colony/g total bacteria, and quite stable while storage.

Reducing of Raffinose and Stachyose by Rhizopus oryzae and Lactobacillus plantarum at Soybean Fermentation Farid Salahudin; Pramono Putro Utomo
Biopropal Industri Vol 3, No 2 (2012)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Soybean (Glycine max) has high levels of protein. Furthermore, it also contains raffinose and stachyose, which in high amounts can lead to flatulence. It is known that Rhizopus oryzae could reduce the levels of stachyose and raffinose in soybean flour processing. Lactobacillus plantarum also could reduce stachyose levels on the processing of yoghurt from soybean. Therefore the aim of this study was to determine the reduction of raffinose and stachyose on soybean fermentation using R. oryzae and L. plantarum isolates. The study was conducted by using combination of R. oryzae and L. plantarum isolates in soybean fermentation process in different length of time. The levels of raffinose and stachyose on fermented soybean products then tested. The results of this study showed that fermentation using R. oryzae single isolates for 2 days (R2L0) can produce soybean flour with low levels of raffinose and stachyose. The products also have good color and smell.

AKTIVITAS PENGHAMBATAN BAKTERI PEMBENTUK HISTAMIN DAN ANTIOKSIDAN KAPANG ENDOFIT KUNYIT YANG BERPOTENSI SEBAGAI PENGAWET ALAMI Eris Septiana; Partomuan Simanjuntak
Biopropal Industri Vol 7, No 1 (2016)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Microorganisms activity and oxidation process can contribute to food spoilage occurrence. Natural source that have antimicrobial activity and antioxidant are potential as a natural preservative. The aims of this study are to investigate the endophytic fungi from turmeric plant which have antibacterial toward histamine-producing bacteria and antioxidant activity. Antibacterial activity of histamine-producing bacteria was done by paper disc diffusion, whereas the antioxidant activity was performed by free radical scavenging method. In the paper disc diffusion method were obtained 3 isolates which have the highest diameter of inhibition at concentration of 20.000 ppm: from root (15 mm), flower (14 mm) and rhizome (13 mm). Also at the antioxidant assay, the lowest IC50 values were isolates from root (39,52 ppm), flower (157,93 ppm) and rhizome (96 ppm). Endophytic fungi from root, flower and rhizome had antimicrobial and antioxidant activity thus they could potentially used as a natural food preservative.Keywords: antibacterial, antioxidant, endophyte, preservative, turmericABSTRAKAktivitas mikroorganisme dan proses oksidasi dapat menyebabkan kerusakan pangan. Bahan alam yang mempunyai aktivitas sebagai antimikroba dan antioksidan berpotensi sebagai bahan pengawet alami. Penelitian ini bertujuan untuk mengetahui kapang endofit asal tanaman kunyit yang memiliki aktivitas antibakteri penghasil histamin dan antioksidan. Aktivitas antibakteri penghasil histamin dilakukan dengan menggunakan metode difusi cakram kertas, sedangkan aktivitas antioksidan dilakukan dengan metode peredaman radikal bebas. Pada metode difusi cakram kertas didapatkan 3 isolat yang memiliki diameter daya hambat tertinggi sampai konsentrasi 20.000 ppm yaitu berasal dari akar (15 mm), bunga (14 mm) dan rimpang (13 mm). Pada uji antioksidan didapatkan nilai IC50 terendah yaitu isolat yang berasal dari akar (39,52 ppm), bunga (157,93 ppm) dan rimpang (96 ppm). Isolat kapang endofit yang berasal dari akar, bunga dan rimpang memiliki aktivitas antimikroba dan antioksidan sehingga berpotensi digunakan sebagai bahan pengawet makanan alami.Kata kunci: antibakteri, antioksidan, endofit, kunyit, pengawet

Patchouli Oil Production for Fixative Aromatheraphy: A Case Study Design of Condenser for Steam Distillation Egi Agustian; Anny Sulaswatty
Biopropal Industri Vol 6, No 1 (2015)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Patchouli oil is an important material for aromatherapy industries and made from patchouli leaves by steam distillation. The important parts of steam distillation is condenser. The problem is process of farmer's patchouli based on experience not used chemical process of steam distillation cause not effective and efficient. The study was designed of condensers on steam distillation for patchouli leaves. Specification of condenser type is shell and tube, stainless steel material and water as coolant. Tubing sized is ¼ inch with 500 mm of length and 24 pieces. Shell measuring 2.5 inch and 600 mm of length. The performance of condenser gave the efficiency at 94.51%. The process condition of ratio stems to leaves is 5:6 and 4.5 hours was considered ideal for steam distillation. The used of energy is lowest cause the efficiency condenser and yield will be higher. Patchouli oil yield of 2.39% and patchouli alcohol content is 35.65%.

Cookies of Bamboo Shoots as Functional Food Rika Wulandari
Biopropal Industri Vol 1, No 1 (2010)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

The research of cookies of bamboo shoots was as functional food carried out to increase the utilization of bamboo shoots that were very potential in West Kalimantan as functional food. The bamboo soot cookies was made from dry processing of luxuriant bamboo shoots to mamboo shoots flour, and the production of bamboo shoots cookies. Results of analysis showed luxuriant bamboo shoots contained thewater 94.4 %, ash 0.28 %, protein 1.6 % fat 4.78%, carbohydrate 0.637 %, rough fibre 2.03%, vitamin C 0,003 %, phosphor 0.120 %, calcium 114 mg/kg, and sodium 27,4 mg/kg. Dry bamboo shoots were produced through the process bleaching with the solution to salt 3% and produced bamboo shoots flour with results efficiency 6,25 % and had the content of the level of water 5,66%, the level of ash 6,44 %, protein 20.9 %, fat 3.64 %, the carbohydrate 17.9 %, rough fibre 3.97%, and vitamin C 0.0021 %. Best bamboo shoots cookies that is to the C treatment variable that was produced from the mixture of bamboo shoots flour: wheat flour: maize flour = 20:60:20. Results of the analysis were based on the standard of the quality of the biscuit (SNI-0-2973-1992) showed that the product that was produced contained the water 4,14%, ash 3.22%, protein 8.95%, fat 16.5%, carbohydrate 37,01%, rough fibre 0.379%, calorie 332,34 cal, and the Executive Board’s metal < 0,040 mg/kg, Cu 1,92 mg/kg, Hg<0,004 mg/kg, as well as Zn 27,1 mg/kg. Bamboo shoots cookies that were produced were categorised as functional food that could help the process of the digestion so as to be estimated could reduce the risk of colon cancer.

ISOLASI DAN IDENTIFIKASI BAKTERI RESISTEN HERBISIDA GLIFOSAT DAN PARAQUAT DARI RIZOSFER TANAMAN PADI - (ISOLATION AND IDENTIFICATION OF RESISTANT BACTERIA TO GLYPHOSATE AND PARAQUAT HERBICIDE FROM RHIZOSPHERE OF RICE PLANTS) Tiwit Widowati; Rohani Cinta Badia Ginting; Utut Widyastuti; Asep Nugraha; Ardiwinata Ardiwinata
Biopropal Industri Vol 8, No 2 (2017)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Glyphosate and paraquat are broad-spectrum herbicides that commonly used in rice fields to control weeds. This study aims to isolate and identificate bacteria from rhizosphere of rice plants which resistant to glyphosate and paraquat herbicides. Thirty bacterial isolates were isolated from rhizosphere of rice plants and screened for their resistance of glyphosate and paraquat herbicides. One isolate was resistant to 4,000 ppm of glyphosate and 1,600 ppm of paraquat. Based on Biolog omniLog identification system, isolate 4.2 was identified as Ensifer meliloti.Keywords: bacteria, herbicide, resistant, rhizosphere ABSTRAKGlifosat dan paraquat adalah herbisida berspektrum luas yang biasanya digunakan untuk mengendalikan gulma. Penelitian ini bertujuan untuk mengisolasi dan mengidentifikasi bakteri dari rizosfer padi sawah yang resisten terhadap herbisida glifosat dan paraquat. Tiga puluh isolat bakteri telah diisolasi dari rizosfer padi sawah dan diseleksi resistensinya terhadap herbisida glifosat dan paraquat. Terdapat satu isolat yang resisten terhadap 4.000 ppm glifosat dan 1.600 ppm paraquat. Berdasarkan sistem identifikasi Biolog omniLog, isolat 4,2 merupakan Ensifer meliloti.Kata kunci: bakteri, herbisida, resisten, rizosfer

The Effect of Gradually Stirring On Halophilic Bacteria Growth with Artemia salina Nutrition for Salt Production Nilawati Nilawati; Muryati Muryati; Marihati Marihati
Biopropal Industri Vol 5, No 1 (2014)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Halophilic bacteria are microorganisms whose habitat is at high salt content. Halophilic bacteria in the presence of salt crystallization can increase the purity of NaCl. Nutrients that contain carbon and oxygen must be available for the survival of bacteria, where Artemia salina contains 52% protein and 15.49% carbohydrate. The purpose of this study was to determine the development of the growth of halophilic bacteria using nutrient Artemia salina for salt production. Three variables were used in this reserach: the first variables includes aeration and stirrer, the second variable was stirring time (½, 1, 2, 3, 4, 5 and 6 hours) and the third variable was mixing period, there were consisted of 1st, 2nd, 3rd, 4th, 5th, 6th and 7th day. The best treatment for transmitance and microbial analysis were 6 hours and seven days of aeration, each point was 33% transmitance and 2,25 x 103 colony forming unit per mililiter for microbilogy analysis.

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