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Characterization of B-glukosidase Enzyme from Vanilla Bean Setyaningsih, Dwi; Soehartono, Maggy T; Apriyantono, Anton; Mariska, Ika
Jurnal Teknologi Dan Industri Pangan Vol 18, No 2 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/387

Abstract

The Indonesian natural vanilla is know for having a unigue woody, smooky, and phenolic flavor. Development of the aroma and flavor vanilla was formed by the action of a hydrolytic enzyme B-glucosidase on glucovanillin. The objective of this research was to characterize vanilla B-glucosidase. The vanilla B-glucosidase activity was increased by detergent. The enzyme was found as heat labile. Scalding should be conducted at 400C for 2-3 minutes. The result from B-glucosidase activity in each part of vanilla and microscopic analisis of vanilla bean slice showed that the highest B-glucosidase activity and vanillin concentrations were found in the seed funicles and placental tissue the of vanilla bean. The activity of vanilla B-glucosidase was optimum at pH 6,0, and temperature of 400C, found as and activation energy was 5,78 kcal/mole. After 44 minutes incubation time at 400C. The activity was reduced down to 10%. The apparent of moleculer weight was 100-400 kDa according to gel setration (Sephacryl S-300) analysis. Key words : Vanilla planifolia, B-glucosidase
Sifat Fisiokimia dan Aroma Ekstrak Vanili Setyaningsih, Dwi; Rusli, Meika Syahbana; Muliati, Nurmalia
Jurnal Ilmu Pertanian Indonesia Vol 12, No 3 (2007): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

 The curing process of vanilla beans from dried vanilla to vanilla extract would give added value to vanilla products. Aroma and taste in vanilla extract depend on variety of plants, cultivation methods, and curing process. Indonesian vanilla extract tend to give woody and phenolic aroma because it was harvested too early and it did not cure perfectly. This study was to identify the physicochemical and aroma characteristics of vanilla extracts from importer, exporter, and vanilla extracts from the newest experiment from our laboratory. There  were seven samples, three from importers (Tahiti grade I, Tahiti grade II, Virginia Dare), two from Indonesian Vanilla exporters (Djasula Wangi, Cobra), and two from our laboratory (G11, 57). The  physicochemical characteristics which were analyzed were vanillin content, ash, soluble ash, alkalinity of soluble ash, alkalinity of  total ash, total acidity, and lead number, all compared with the Food and Drugs Administration (FDA) standard. Sensory analysis used aroma description test consist of qualitative descriptive test (in-depth interview and focus group methods) and quantitative descriptive analysis. The result showed that the laboratorys sample from modified curing process (G11) followed the FDA standard in physicochemical characters, but the aroma description was not as strong as the aroma of vanilla extract from exporters, namely Cobra with creamy, sweet, and vanilla aroma; and vanilla extract from importer, namely Virginia with smoky and spicy aroma.   Keywords: vanilla extracts, aroma   
Penentuan Lama Sulfonasi pada Proses Produksi Surfaktan Mes untuk Aplikasi EOR Rival, Mira; Irawadi, Tun Tedja; Suryani, Ani; Setyaningsih, Dwi; Hambali, Erliza
Jurnal Ilmu Pertanian Indonesia Vol 16, No 1 (2011): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

For producing oil remains that remained at old oil wells (mature field), a method of advanced oilacquirement improvement known as an Enhanced Oil Recovery (EOR) should be applied. Surfactant plays animportant role in EOR process by reducing interfacial tension (1FT), altering wettability, reducing oil viscosity,and stabilizing dispersion to facilitate the process of oil jetting from reservoir to production well. To optimallycleanse oil that still remained a surfactant compatible with formation water and reservoir is needed. This studywas conducted to get the best time of sulfonation process for producing MES surfactant with lower interfacialtension for EOR application. Results showed that the best times of sulfonation process with lower interfacialtension value were 3 and 4 hours.Keywords: Surfactant, MES, sulfonation time, interfacial tension, EOR.
RETENSI VANILIN DAN PERUBAHAN WARNA EKSTRAK PEKAT VANILI SELAMA PENYIMPANAN [Vanillin Retention and Color Changes of Concentrated Vanilla Extract During Storage] Sofyaningsih, Mira; Sugiyono, Dr; Setyaningsih, Dwi
Jurnal Teknologi Dan Industri Pangan Vol 22, No 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/4248

Abstract

RETENSI VANILIN DAN PERUBAHAN WARNA EKSTRAK PEKAT VANILI SELAMA PENYIMPANAN [Vanillin Retention and Color Changes of Concentrated Vanilla Extract During Storage] Mira Sofyaningsih1)*, Sugiyono2), dan Dwi Setyaningsih3) 1) Fakultas Ilmu-ilmu Kesehatan Universitas Muhammadiyah Prof. Dr. Hamka 2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 3) Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor   Diterima 25 November 2009 / Disetujui 10 Oktober 2011 ABSTRACT   The purpose of this research was to observe vanillin retention and color changes during storage of concentrated  vanilla extract at the low temperature (10°C), room temperature (30°C), and high temperature (55°C) for 49 days. The methodology of this research consisted of vanilla curing process, vanilla extraction, evaporation of vanilla extract, formulation of concentrated vanilla extract, and measuring the vanillin retention and color change.The best products of concentrated vanilla extract  were made with formula containing 10 ml vanilla extract, 10 ml high fructose syrup (HFS) 55% and 3 ml of carboxyl methyl cellulose (CMC) solution 1% and that made with formula containing 10 ml vanilla extract, 15 ml glucose syrup 75°Brix and 3 ml of CMC solution 1%. The vanillin retention of both formulas had a trend to descrease. The pattern of vanillin retention and color change during storage of both formulas followed linear equations.Thetemperature and period of storage significantly affected the color of concentrated vanilla extract. Both formulas did not show any differences in vanillin retention and color during storage at refrigerator and room temperature.   Key words: vanillin, retention, concentrated vanilla extract
Maceration Process Optimation of Vanili (Vanilla Planifolia Andrews) from Modified Curing Setyaningsih, Dwi; Rusli, Meika S; ., Melawati; Mariska, Ika
Jurnal Teknologi Dan Industri Pangan Vol 17, No 2 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/423

Abstract

Modified cured vanilla was processed to vanilla extract by maceration method. The aim of this research were to optimize the method of maceration, type of vanilla bean with highest vanillin content, extraction solvent composition,and other variables that could optimize the vanillin content and characterize the extract from half dried cured vanilla. The optimation used response surface method with 22 factorial and 23 factorial. One step of maceration could extract vanillin (average 2.3 g/l) much more than two steps maceration (average 2.1 g/l). Vanillin content of the half dried cured vanilla (average 0.98 g/l) was higher than cured vanilla 1 and cured vanilla 2 (average 0.41 g/l and 0.32 g/l). The suitable ethanol-water composition for half dried cured vanilla was 7:3 (vanillin content 1.78 g/l). The first optimation was conducted with two variables maceration time and sucrose concentrations. The maximum vanillin content of the first optimation was 4.5 g/l at maceration time of15.9 days and sucrose concentration of 7.3 g. The second optimation used two variables: maceration time and glycerol concentrations. The maximum vanillin content of the second optimation was 3.8 g/l at maceration time of 22 days and glycerol concentration 19.9 ml. The third optimation process used three variables:maceration time, sucrose concentrations and glycerol concentrations. The maximum vanillin content of the third optimation was 3.4 g/l at maceration time of 12 days sucrose concentration of 7 g, and glycerol concentration 4.7 ml. The characteristic of vanilla extract resulted from half dried cured vanilla maceration were vanillin content (3.4-4.5 g/l), total acid (380-410 ml 0.1 N NaOH/l), total ash (1.3-3.4 g/l), total soluble ash (0.8-2.9 g/l), alkalinity of total ash (462.6-536.7), alkalinity of soluble ash (139.1-216.5), and lead number (4.5-4.6). Key words : Vanilla planifolia, Optimization, vanilla ekstrak  
The Study On Microencapsulation Of Vanilla Extract Setyaningsih, Dwi; Rahmalia, Reni; Sugiyono, .
Jurnal Teknologi Industri Pertanian Vol 19, No 2 (2009): Jurnal Teknologi Industri Pertanian
Publisher : Jurnal Teknologi Industri Pertanian

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Abstract

Natural vanilla extract microencapsulation was done by spray drying method, using maltodextrin DE10 and modified cassava starch (Flomax 8) as coating material. Selection of coating material ratio of maltodextrin DE10 : Flomax8 (1:0, 1:1, 0:1, 1:2, 2:1) was done as pre-treatment, resulted in an optimum ratio of 2:1. Three different treatments were applied: type of coating material (maltodextrin DE10, and maltodextrin DE10: Flomax8 = 2:1), coating material concentration (10, 20, and 30%) and vanilla extract - coating material ratio (3:2, 2:1 and 3:1). Type of coating material, coating concentration and ratio between vanilla extract and coating material gave a significant difference to the yield, vanillin content and vanillin recovery. Vanillin extract coated by maltodextrin DE10:Flomax8 2:1 gave yield, vanillin content and vanillin recovery higher than only maltodextrin. The highest vanillin content and vanillin recovery obtained from 30% concentration of coating material. The higher ratio of vanillin extract to coating material gave the higher vanillin content, but recovery was lower. The type of coating material gave a significant effect to the solubility of vanilla powder. The concentration of coating material and ratio between extract vanilla and coating material did not affect the solubility. The type of coating materials, coating material concentration and ratio between vanilla extract and coating material did not affect water activity of the obtained vanilla powder.
DEIKSIS ARTIKEL HARIAN SUARA MERDEKA SEBAGAI BAHAN PEMBELAJARAN MENULIS NARASI NONFIKSI DAN SKENARIO PEMBELAJARANNYA Setyaningsih, Dwi
SURYA BAHTERA Vol 1, No 07 (2013): Jurnal Surya Bahtera
Publisher : Pendidikan Bahasa dan Sastra Indonesia

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Abstract

Tujuan yang akan dicapai dalam penelitian ini, yaitu (1) mendeskripsikan bentuk-bentuk deiksis pada artikel wacana lokal harian Suara Merdeka edisi April 2013 dan (2) mendeskripsikan skenario pembelajaran deiksis yang diintegrasikan ke dalam pembelajaran menulis narasi nonfiksi pada kelas X SMA. Metode yang digunakan dalam penelitian ini adalah metode deskriptif kualitatif. Bentuk-bentuk deiksis yang dipakai dalam artikel wacana lokal harian Suara Merdeka edisi April 2013 terdiri dari: (1) deiksis persona berupa kata saya, kita, kami, mereka, dia, ia, dan ?nya;(2) deiksis tempat berupa (provinsi) ini, (republik) ini, (kota) ini, dan (kota) itu; (3) deiksis waktu berupa lima tahun ke depan, beberapa waktu lalu, sekarang, kini, sepekan terakhir, sebelumnya, medio Juli, saat ini, selama ini, tahun ini,selama ini, belakangan ini, dan hari ini; (4) deiksis anafora berupa ini, itu, hal ini, hal itu, -nya, mereka, dan ia; dan (5) deiksis katafora berupa seperti, adalah, yaitu, meliputi, semisal yakni, artinya, terdiri atas, antara lain, dan misalnya. Pembelajaran deiksis yang diintegrasikan ke dalam pem-belajaran menulis narasi nonfiksi dilakukan dengan mengombinasikan tiga metode pembelajaran, yaitu: metode ceramah, metode problem solving, dan penugasan. Kata Kunci: Bentuk Deiksis, Artikel, Skenario Pembelajaran
In-situ Alkaline Transesterification of Jatropha curcas seed Oil for Production of Biodiesel and Nontoxic Jatropha seed Cake Nazir, Novizar; Mangunwidjaja, Djumali; Setyaningsih, Dwi; Yuliani, Sri; Yarmo, Mohd. Ambar; Salimon, Jumat; Ramli, Nazaruddin
International Journal on Advanced Science, Engineering and Information Technology Vol 4, No 1 (2014)
Publisher : International Journal on Advanced Science, Engineering and Information Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (652.297 KB) | DOI: 10.18517/ijaseit.4.1.353

Abstract

The production of fatty acid methyl ester (FAME) by direct in situ alkaline-catalyzed transesterification of the triglycerides (TG) in Jatropha curcas seeds was examined. The experimental results showed that the amount of Jatropha curcas seed oil dissolved in methanol was approximately 83% of the total oil and the conversion of this oil could achieve 98% under the following conditions: less than 2% moisture content in Jatropha curcas seed flours, 0.3–0.335 mm particle size, 0.08 mol/L NaOH concentration in methanol, 171:1 methanol/oil mole ratio, 45.66 oC reaction temperature and 3.02 h reaction time. The use of alkaline methanol as extraction and reaction solvent, which would be useful for extraction oil and phorbol esters, would reduce the phorbol esters content in the Jatropha curcas seed cake. The cake after in-situ transesterification is rich in protein and is a potential source of livestock feed. Further, the the toxicity studies were also investigated on male rate by feeding the seed cake after after in-situ transesterification as well as the from solvent and mechanical extraction. Food intake, growth rate, protein efficiency ratio (PER) and transformation index (TI) showed that the meal is potential as protein supplement to livestock feed.
KAJIAN AKTIVITAS ANTIOKSIDAN DAN ANTIMIKROBA EKSTRAK BIJI, KULIT BUAH , BATANG DAN DAUN TANAMAN JARAK PAGAR (Jatropha curcas L.) Setyaningsih, Dwi; Nurmilah, Ovi Yulianti; Windarwati, Sri
REKAPANGAN Vol 4, No 2 (2010): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Jatropha  curcas is  one  of  potential  bioenergy  plant.  Jatropha  curcas  also  has  great potential  for  the  development  of  bio-products,  medicines  and  consumer  good  since  it contains some bioactive agents such as β-sitosterol, stigmasterol, curcin, flavonoid and 12-deoxyl-16-hydroxyphorbol  (phorbol  esther)  that  potentials  as  antioxidant  and antimicrobial  agent.  The  purpose  of  this  research  were  to  determine  the  yield  of extract, antimicrobial and antioxidant activity from seed, fruit shell, stem and leaves of  J. curcas. Seed, fruit shell, stem and blend of stem and leaves were extracted with three type  of  solvents.  They  were  methanol,  ethyl  acetate  and  n-hexane.  From  the  yield  of extract,  it  could  be  concluded  that  seed  of J.curcas L  contained  a  lot  of  semi  polar compounds  (35,98%)  and  non  polar compounds  (32,27%),  blend  of  stem  and  leaves contained a lot of polar compounds (9,75%) and J. curcas fruit shell contained a lot of polar  compounds  (5,96%).  Antioxidant  activity  with  scavenging  effect  on  DPPH radical  (1,1-diphenyl-2-picrylhidrazil)  and  antimicrobial  activity  using  well  diffusion method  showed  that  methanol  extract  from J.  curcas seed  had  the  highest  value  of antioxidant  and  antimicrobial  activity  than  other  samples.  The  antioxidant  activity  of methanol  extract  from J. curcas seed  was  93,40%,  comparable  with  ascorbic  acid  as reference. The potency of antimicrobial activity of this extract  could be seen from the bacterial inhibition zone diameter of 11.9 mm for E. coli and 14.83 mm for S. aureus.Keywords: Antimicrobial, antioxidant, Jatropha curcas L
Potential Marine Fungi Hypocreaceae sp. as Agarase Enzyme to Hydrolyze Macroalgae Gelidium latifolium (Potensi Jamur Hypocreaceae sp. sebagai Enzim Agarase untuk menghidrolisis Makroalga Gelidium latifolium) Kawaroe, Mujizat; Setyaningsih, Dwi; Negara, Bertoka Fajar SP; Augustine, Dina
ILMU KELAUTAN: Indonesian Journal of Marine Sciences Vol 20, No 1 (2015): Jurnal Ilmu Kelautan
Publisher : Marine Science Department Diponegoro University

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Abstract

Agarase dapat mendegradasi agar ke oligosakarida dan memiliki banyak manfaat untuk makanan, kosmetik, dan lain-lain. Banyak spesies pendegradasi agar adalah organismelaut. Beberapa agarase telah diisolasi dari genera yang berbeda dari mikroorganisme yang ditemukan di air dan sedimen laut. Hypocreaceae sp. diisolasi dari air laut Pulau Pari, Kepulauan Seribu, Jakarta, Indonesia. Berdasarkan hasil identifikasi gen 16S rDNA dari 500 basis pasangan, isolat A10 memiliki 99% kesamaan dengan Hypocreaceae sp. Enzim agarase ekstraseluler dari Hypocreaceae sp. memiliki pH dan suhu optimum pada 8 TrisHCl (0,148 μ.mL-1) dan 50°C (0,182 μ.mL-1), masing-masing. Enzim Agarase dari Hypocreaceae sp. mencapai kondisi optimum pada aktivitas enzim tertinggi selama inkubasi dalam 24 jam (0,323 μ.mL-1). SDS page mengungkapkan bahwa ada dua band dari protein yang dihasilkan oleh agarase dari Hypocreaceae sp. yang berada di berat molekul 39 kDa dan 44 kDa dan hidrolisis Gelidium latifolium diperoleh 0,88% etanol. Kata kunci: enzim agarase, Hypocreaceae sp., hidrolisis, fungi, rDNA. Agarase can degradedagarto oligosaccharide and has a lot of benefits for food, cosmetics, and others. Many species of agar- degrader are marine-organism. Several agarases have been isolated from different genera of microorganisms found in seawater and marine sediments. Hypocreaceae sp. was isolated from sea water of Pari Islands, Seribu Islands, Jakarta, Indonesia. Based on the results of the 16S rDNA gene identification of 500 base pairs, A10 isolates had 99 % similarity toHypocreaceae sp. The extracellular agarase enzyme from Hypocreaceae sp. have optimum pH and temperature at 8 TrisHCl (0.148 µ.mL-1) and 50 °C (0.182 µ.mL-1), respectively. Agarase enzyme of Hypocreaceae sp. reach an optimum condition at the highest enzyme activity during incubation in 24 hours (0.323 µ.mL-1). SDS Page revealed that there are two bands of protein produced by agarase of Hypocreaceae sp. which are at molecular weight of 39 kDa and 44 kDa and hydrolisis of Gelidium latifolium obtained 0,88% ethanol. Key words: agarase enzym, Hypocreaceae sp., hydrolysis, marine fungi, rDNA