AKTIVITAS INULINASE OLEH Pichia manshurica DAN  FUSAN F4 PADA FERMENTASI BATCH  DENGAN  UMBI DAHLIA (Dahlia sp) SEBAGAI SUBSTRAT

Wijanarka, Wijanarka; Soetarto, Endang Sutariningsih; Dewi, Kumala; Indrianto, Ari

doi:10.14710/reaktor.14.3.187-192

Cited by 4 publications

(4 citation statements)

References 1 publication

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“…This is likely due to the lower inulin content in jicama, which is around 6.51% [4], while Dioscorea esculent tubers contain 10.10% -21.13% inulin [31]. The fructose content resulting from inulin hydrolysis in Dahlia pinata tubers is around 75-98%, depending on environmental conditions and storage duration [32].…”

Section: The Effect Of Fermentation Time On the Production Of Fructosementioning

confidence: 99%

Potency of fermented jicama extract cultured with Lactobacillus plantarum B1765 for producing short chain fatty acid

Wijayanti,

Wikandari

2023

J. Pijar.MIPA

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Short-chain fatty acid (SCFA) is the end product of inulin metabolism, which has various health benefits, such as affecting lipid metabolism and as an antidiabetic agent. This research studied the effect of the fermentation time of jicama extract with Lactobacillus plantarumB1765 as a starter culture on producing SCFA. Fermentation was conducted for 2, 12, 24, and 36 hours at a temperature of 37°C with 5% (v/v) of the starter culture, then determined the growth of LAB, pH, Total Titratable Acid (TTA), fructose, and Short Chain Fatty Acid content. The total LAB count was measured using the Total Plate Count; fructose was measured using the Nelson-Somogyi method, while SCFA was measured using HPLC with eluents H3PO4 0.1% and acetonitrile 25%. The length of fermentation affected the increase in total Lactic Acid Bacteria (LAB), Total titratable acidity (TTA), fructose, SCFA, and the decrease in pH. The results showed that the optimal growth of Total LAB at 24 hours of fermentation correlated with fructose content, but increasing TTA and SCFA until 36 hours of fermentation and pH decreased to 3,92 at the end of fermentation and decreasing pH due to lactic acid and SCFA producing. SCFA was identified as consisting of acetic acid (1.31±0.006 mg/mL), propionic acid (1.58±0.0055mg/mL), and butyric acid (1.05±0.0038mg/mL), with the highest SCFA was propionic acid. Therefore, fermented jicama extract with Lactobacillus plantarum B1765 has the potential to produce SCFA, which could be used for various health benefits.

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Section: The Effect Of Fermentation Time On the Production Of Fructosementioning

confidence: 99%

Potency of fermented jicama extract cultured with Lactobacillus plantarum B1765 for producing short chain fatty acid

Wijayanti,

Wikandari

2023

J. Pijar.MIPA

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“…spp.) merupakan tanaman perdu berumbi yang dibudidayakan sebagai tanaman hias (Wijanarka et al, 2013). Umbi dahlia memiliki kandungan inulin sebesar 1012 % (Zhu et al, 2016), namun pada saat ini masih belum dimanfaatkan secara optimal sebagai sumber pangan kaya serat.…”

Section: Pendahuluanunclassified

Pengaruh Substitusi Tepung Terigu dengan Tepung Umbi Dahlia dan Konsentrasi Baking Powder terhadap Karakteristik Fisik Cookies Kaya Serat

Mubarok

Winata

2020

J. Apl. Teknol. Pang.

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Cookies merupakan salah satu makanan ringan yang disukai disemua kalangan umur. Umumnya cookies terbuat dari tepung terigu, memiliki kandungan karbohidrat dan lemak yang tinggi namun mengandung kadar serat yang rendah. Pada penelitian ini tepung umbi dahlia digunakan sebagai substitusi tepung terigu untuk pembuatan cookies kaya serat. Tujuan dari penelitian ini adalah untuk mengkaji penggunaan tepung umbi dahlia sebagai substitusi tepung terigu dan konsentrasi baking powder dalam formulasi pembuatan cookies. Rasio tepung umbi dahlia dan tepung terigu pada penelitian ini yaitu 15:85, 30:70, dan 45:55; dan konsentrasi baking powder yang digunakan yaitu 1–3% dari berat tepung. Metode Derringer’s Desirability Function digunakan untuk mendapatkan formula terbaik, dengan membandingkan kedekatan nilai karakteristik fisik cookies yang diberi perlakuan dengan karakteristik fisik cookies kontrol sebagai target. Hasil penelitian ini didapatkan formula terbaik untuk pembuatan cookies kaya serat adalah penggunaan rasio tepung umbi dahlia dan tepung terigu sebesar 30:70 dan penggunaan baking powder konsentrasi 3% dengan nilai total desirability (D) sebesar 0,87. Kesimpulan dari penelitian ini adalah cookies kaya serat berhasil dapat diproduksi dengan menggunakan tepung umbi dahlia dan jumlah penambahannya yang terbaik, dapat ditentukan.Effect of Substitution of Wheat Flour with Dahlia Tuber Flour and Concentration of Baking Powder on Physical Properties of Fiber Rich CookiesAbstractCookies are one of the snacks favored by wide range of consumers’s age. Usually, cookies made from wheat flour, which have high content of carbohydrate and fat but low content of fiber. In the present study, dahlia tuber flour was used to substitute wheat flour to produce fiber rich cookies. The effect of dahlia tuber flour was analyzed in the a varied baking powder addition. Dahlia tuber flour and wheat flour at ratio of 15:85, 30:70, and 45:55 (w/w); and baking powder concentration of 1–3% from total weight of the flour was usedas formula. Optimum formulation was obtained by Derringer’s Desirability Function, which compares the relation value of the physical properties of cookies made with dahlia tuber flour and control cookies which was made of wheat flour. The result showed that optimum formula to produce fiber rich cookies was obtained on the ratio of 30:70 and baking powder at concentration of 3%, with total desirability (D) value of 0.87. As conslusion, high fiber content cookies was succsessfully produced and the best dahlia tuber flour addition was determined optimally.

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“…Aktivitas enzim dinyatakan dalam satuan Internasional Unit (IU), dimana 1 unit aktivitas enzim berarti sejumlah enzim mampu membebaskan produk sebanyak 1 µmol per menit. Aktivitas inulinase dapat ditentukan menurut rumus (Bonciu et al, 2010;Park & Yun, 2001;Wijanarka et al, 2013b).…”

Section: Uji Aktivitas Enzimunclassified

“…Fermentasi secara batch culture isolat bakteri IS_1 dilakukan pada media produksi cair yang mengandung larutan tepung umbi dahlia, hal tersebut dikarenakan umbi dahlia mengandung sumber inulin dimana menurut Dewi (2016), kandungan inulin pada umbi dahlia sebesar 69,50-75,48 % dari berat kering umbi. Menurut Wijanarka et al (2013b), sumber karbon inulin yang terkandung di umbi dahlia dapat digunakan sebagai bioenergi dan biosintesis untuk proses pertumbuhan.…”

Section: Pertumbuhan Isolat Bakteri Is_1unclassified

Aktivitas Enzim Inulinase dan Laju Pertumbuhan Spesifik Isolat Bakteri IS-1 pada Medium Tepung Umbi Dahlia

2018

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Dahlia bulbs (Dahlia variabilis) contains carbohydrates in the form of inulin. Inulin is a form of fructose polymer from fructose monomers. Inulin hydrolysis produces a product in the form of fructose.Inulinase enzyme is an enzyme able to purely hydrolyze inulin. This study aims to determine the activity of inulinase enzymes and the specific growth rate of IS_1 bacterial isolates producing inulinase in medium of Dahlia tuber flour. Isolates of inulinase-producing bacteria were isolated directly from decay dahlia tubers and used as an inoculum in creating starter.The measurement of cell growth was carried out by inoculating a 20-hour starter on the production medium. Incubation is done for 24 hours using a rotary shaker with a speed of 120 rpm. Sampling was carried out every 4 hours at 0-hour (T0), 4 hours (T4), 8 hours (T8), 12 hours (T12), 16 hours (T16), 20 hours (T20) and 24 hours (T24) intervals with a sample of 5 mL measured for absorbance of λ 520 nm using spectrophotometer. Production medium culture in each sample was taken 1 mL and centrifuged at 3000 rpm for 10 minutes to obtain supernatant of crude enzyme. Measurement of inulinase enzyme activity was carried out using 3,5-dinitrosalicylic acid (DNS) method and spectrophotometric method at λ 570 nm. IS_1 bacterial isolate showed optimum growth at incubation time of 8 hours with OD of 0.647 and had a specific growth rate (µ) of 0.02 / hour with a generation time of 34.65 hours. The highest enzyme activity produced by IS_1 bacteria at 8 hours incubation time was 0.490 IU. The conclusion of this study is that IS_1 bacteria indicates good growth in medium of dahlia tuber flour and has inulinase enzyme activity which is able to hydrolyze inulin into fructose. Key words: inulin, bacterial isolate, inulinase, production

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AKTIVITAS INULINASE OLEH Pichia manshurica DAN FUSAN F4 PADA FERMENTASI BATCH DENGAN UMBI DAHLIA (Dahlia sp) SEBAGAI SUBSTRAT

Cited by 4 publications

References 1 publication

Potency of fermented jicama extract cultured with Lactobacillus plantarum B1765 for producing short chain fatty acid

Potency of fermented jicama extract cultured with Lactobacillus plantarum B1765 for producing short chain fatty acid

Pengaruh Substitusi Tepung Terigu dengan Tepung Umbi Dahlia dan Konsentrasi Baking Powder terhadap Karakteristik Fisik Cookies Kaya Serat

Aktivitas Enzim Inulinase dan Laju Pertumbuhan Spesifik Isolat Bakteri IS-1 pada Medium Tepung Umbi Dahlia

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