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Phenotypic and genotypic identification of lactic acid bacteria isolated from spontaneous fermentation of unripe var. agung semeru banana (Musa paradisiaca formatypica)

Jurnal ILMU DASAR Vol 12, No 2 (2011)
Publisher : Fakultas MIPA Universitas Jember

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Abstract

Lactic acid bacteria (LAB) can be found on food products such as milk and meat products, cerealia, cassava, fruits or vegetable products. The objectives of this research were to identify phenotypic and genotypic of lactic acid bacteria isolated from spontaneous fermentation of unripe var agung semeru banana (Musa paradisiaca formatypica). Phenotypic identification was based on general morphology, physiological test, API and Biolog system. Genotypic identification used polymerase chain reaction (PCR) method and analyses of 16S rRNA sequence. The result showed that two groups of LAB (FSnh 1 and FSnh A isolate) can use glicerol, D-ribose, D- xylose, D-glucose, D-fructose, D-mannose, methyl α D-gluco pyranoside, N-acetyl glucosamine, esculin ferric citrate, salicin, D-celiobiose, D-saccharose, gentibiose and potassium gluconate as carbon source. Beside that FSnh 1 isolate used D-galactose, L-sorbose, L-rhamnose, and amygdalin, while FSnh A isolate used metil αD- glukopiranosa, arbutin, D-maltose, D-lactose, D-trehalose, D-turanose, and potassium 5-ketogluconate as carbon source. The genotypic identification showed that Lactobacillus sp associated with the spontaneous fermentation of var agung semeru banana were identified as Lactobacillus salivarus and Lactobacillus fructivorans. Keyword: Musa paradisiaca formatypica, phenotypic-genotypic identification, Lactobacillus salivarus, Lactobacillus fructivorans

SINTESIS MEMBRAN NATA ALOE VERA-ETILENDIAMIN DAN KARAKTERISASINYA

Jurnal MIPA Vol 36, No 1 (2013): April 2013
Publisher : Jurnal MIPA

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Abstract

Serat yang terkandung di dalam nata Aloe vera adalah selulosa sehingga dapat digunakan dalam sintesis membran. Telah dilakukan penelitian tentang sintesis membran nata Aloe vera-etilendiamin (nata-en) menggunakan sistem vakum cair. Proses preparasi membran berlangsung melalui tiga tahap, yaitu preparasi nata Aloe vera, aktivasi menggunakan asam sulfat, dan modifikasi dengan menggunakan etilendiamin. Tujuan penelitian adalah untuk mempelajari teknik dalam sintesis membran nata-en kemudian melakukan karakterisasi untuk mengetahui karakter strukturnya. Hasil penelitian menunjukkan perilaku yang berbeda dalam hal sifat mekanik dan strukturnya. Membran nata murni memiliki sifat mekanik yang kuat, nata teraktivasi cenderung rapuh, sedangkan nata-en bersifat liat. Spektra infra merah dari ketiga tipe membran (nata murni, nata teraktivasi, dan nata-en) secara umum tidak mengalami perubahan yang signifikan, hanya terjadi pergeseran panjang gelombang dari masing-masing membran. Berdasarkan spektra infra merah dapat diketahui bahwa masing-masing membran mempunyai gugus hidroksil, tetapi serapannya semakin melebar untuk setiap membran. Gugus alkil dan karboksil juga masih tampak, namun pada membran nata teraktivasi serapannya berkurang, sedangkan pada membran nata-en muncul puncak baru yang menunjukkan adanya gugus amin. Hal ini membuktikan bahwa telah terjadi ikatan antara nata dengan etilendiamin. Fibers contained in nata Aloe vera is cellulose that can be used in the synthesis of membrane. The research has done on the synthesis of nata Aloe vera-ethylenediamine (nata-en) membrane by using liquid vacuum system. Membrane preparation process consisted of three stages, they are nata Aloe vera preparation, activation using sulfuric acid, and membrane modification by using ethylenediamine. The purpose of research is to study the technique of nata-en membrane synthesis then to perform the characterization to determine the character of their structure.The results showed a different behavior in terms of mechanical properties and structure. The membrane of pure nata had strong mechanical properties, while the membrane of activated nata tended to be fragile, while the nata-en membrane was loamy. The infrared spectra of the three types of membranes (from pure nata, activated nata , and nata-en) generally did not change significantly, there was only a shift of the wavelength of each membrane. Based on the infrared spectra, it can be seen that each membrane has a hydroxyl group, but there was widened absorption for each membrane. Alkyl and carboxyl groups are still visible, although the activated nata membrane absorption is reduced, while in the nata-en membrane it was founded a new peak that indicated the presence of amine groups. This proves that there has been a bond between nata with ethylenediamine.

KARAKTERISTIK FISIKOKIMIA TEPUNG KULIT PISANG JENIS BANANA

Jurnal AGROTEKNOLOGI Vol 7, No 1 (2013)
Publisher : Jurnal AGROTEKNOLOGI

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Abstract

Banana is cultivated in Indonesia, classified in two types are plantain and banana. Utilization of the banana peel is still very limited, as animal feed, beside as waste. The purpose of this study were to determine the physicochemical characteristics of banana peels flour (mas, cavendish, barlin and susu variety). This research was condused in two stage, the first stage was banana peel flour production. The second was extraction of banana peel pectin by using water solvent as water soluble pectin (WSP), ammonium oxalate 0,5% solvent as chelating soluble pectin (CSP) and 0,05 M HCl solvent as acid soluble pectin (ASP). The data of the research were analysis by descriptive method presented in table or histogram with error bars or stdev. Physicochemical characteristic of banana peel flour the result showed that physicochemical characteristics were i.e : barlin banana peel flour had moisture content 10,81%, whiteness 67,16%, pectin fraction 0,72% (WSP), 0,78% (CSP), 1,44% (ASP); cavendish banana peel flour had moisture content 12,75%, whiteness 64,37%, pectin fraction 0,78% (WSP), 1% (CSP), 1,72% (ASP); banana peel flour milk had moisture content of 12,73%, whiteness 65,87%, pectin fraction 0,61% (WSP), 0,89% (CSP), 1,50% (ASP); mas banana peel flour had moisture content

Phenotypic and genotypic identification of lactic acid bacteria isolated from spontaneous fermentation of unripe var. agung semeru banana (Musa paradisiaca formatypica)

Jurnal ILMU DASAR Vol 12 No 2 (2011)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Jember

Show Abstract | Original Source | Check in Google Scholar | Full PDF (149.303 KB)

Abstract

Lactic acid bacteria (LAB) can be found on food products such as milk and meat products, cerealia, cassava, fruits or vegetable products. The objectives of this research were to identify phenotypic and genotypic of lactic acid bacteria isolated from spontaneous fermentation of unripe var agung semeru banana (Musa paradisiaca formatypica). Phenotypic identification was based on general morphology, physiological test, API and Biolog system. Genotypic identification used polymerase chain reaction (PCR) method and analyses of 16S rRNA sequence. The result showed that two groups of LAB (FSnh 1 and FSnh A isolate) can use glicerol, D-ribose, D- xylose, D-glucose, D-fructose, D-mannose, methyl α D-gluco pyranoside, N-acetyl glucosamine, esculin ferric citrate, salicin, D-celiobiose, D-saccharose, gentibiose and potassium gluconate as carbon source. Beside that FSnh 1 isolate used D-galactose, L-sorbose, L-rhamnose, and amygdalin, while FSnh A isolate used metil αD- glukopiranosa, arbutin, D-maltose, D-lactose, D-trehalose, D-turanose, and potassium 5-ketogluconate as carbon source. The genotypic identification showed that Lactobacillus sp associated with the spontaneous fermentation of var agung semeru banana were identified as Lactobacillus salivarus and Lactobacillus fructivorans.

Karakteristik Sensori Kopi Celup Dan Kopi Instan Varietas Robusta Dan Arabika

Jurnal Ilmiah Inovasi Vol 17, No 2 (2017)
Publisher : Politeknik Negeri Jember

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Abstract

Coffee is one of the plantation commodities that contribute to the significant role for agricultural development in Indonesia. Indonesia has two main coffee varieties, namely Arabica coffee and Robusta coffee. The objectives of the study were characterization of physical properties and quality of sensory coffee dye and instant coffee. The materials used are Robusta coffee and Arabica coffee. Physical properties analyzed were total dissolved solids by using refractometer. Sensory quality was tested by a distinctive scoring method that included aroma, taste, viscosity and color parameters. The results showed that the highest total dissolved solids were Arabica dye (43,67) compared to Robusta coffee (42,80). Instant coffee has the strongest flavor, taste and viscosity characteristics compared to coffee dyes. A strong flavor quality is owned by Arabica instant coffee. The strongest steeping quality is owned by Robusta instant coffee. High filling (condensed) is owned by Arabica type instant coffee. The color of the dark sedan is owned by Arabica instant coffee and Robusta. Keywords : Dye Coffee, Instant Coffee, Arabika, Robusta, sensory. 

Karakteristik Sensori Kopi Celup Dan Kopi Instan Varietas Robusta Dan Arabika

Jurnal Ilmiah Inovasi Vol 17, No 2 (2017)
Publisher : Politeknik Negeri Jember

Show Abstract | Original Source | Check in Google Scholar | Full PDF (179.272 KB)

Abstract

Coffee is one of the plantation commodities that contribute to the significant role for agricultural development in Indonesia. Indonesia has two main coffee varieties, namely Arabica coffee and Robusta coffee. The objectives of the study were characterization of physical properties and quality of sensory coffee dye and instant coffee. The materials used are Robusta coffee and Arabica coffee. Physical properties analyzed were total dissolved solids by using refractometer. Sensory quality was tested by a distinctive scoring method that included aroma, taste, viscosity and color parameters. The results showed that the highest total dissolved solids were Arabica dye (43,67) compared to Robusta coffee (42,80). Instant coffee has the strongest flavor, taste and viscosity characteristics compared to coffee dyes. A strong flavor quality is owned by Arabica instant coffee. The strongest steeping quality is owned by Robusta instant coffee. High filling (condensed) is owned by Arabica type instant coffee. The color of the dark sedan is owned by Arabica instant coffee and Robusta. Keywords : Dye Coffee, Instant Coffee, Arabika, Robusta, sensory.