Zakiah Wulandari
Bogor Agricultural University

Published : 3 Documents

Found 3 Documents

Physicochemical Analysis On Extrudates Made From By-Products Of Rice Milling Industry (Broken Rice And Bran) Hermanianto, Joko; Syarief, Rizal; Wulandari, Zakiah
Jurnal Teknologi Dan Industri Pangan Vol 11, No 1 (2000): 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 | Full PDF (71.575 KB) | DOI: 10.6066/933


Extrudates were produced by double screw extrusion cooking under four barrel temperatures (29- 33oC, 29-33oC, 34-39oC, and 121-142oC)., feeder speed of 16- 17 rpm speed of knife of 425-713 rpm and ten formulations of corn, broken rice and bran. The physichochemical characteristics of the products were examined. Ash content, protein content and lipid content increased by increasing the percentage of the bran in formulation. Degree of gelatinization (DG). Expansion of extrudates (EE), Stickiness, Water solubility and absorbition indexes (WSI and WAI), colour of extrudates product (L and b ) decreased with increase in bran concentration.
Purification of Egg White Lysozyme from Indonesian Kampung Chicken and Ducks Wulandari, Zakiah; Fardiaz, Dedi; Budiman, Cahyo; Suryati, Tuti; Herawati, Dian
Media Peternakan - Journal of Animal Science and Technology Vol 38, No 1 (2015): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (829.373 KB) | DOI: 10.5398/medpet.2015.38.1.18


Egg white lysozyme (EWL) has considerably a wide functional protein exhibiting antibacterial activity mainly against Gram-positive bacteria. The EWL is widely applied in food industry and is considerably safe. Despite its high potency, EWL of Indonesian poultry has never been studied and exploited. This study was aimed to purify EWL from two Indonesian poultry: kampung chicken and Cihateup duck, and compared to egg of commercial laying hens. The eggs in this study were obtained from field laboratory of Faculty of Animal Science, Bogor Agricultural University (IPB) and classified in AA quality based on the interior quality. First attempt to purify the EWL was performed by using ethanol precipitation yielding purified EWL which was still contaminated by other proteins, hence designated as partially purified EWL. Final concentrations of partially purified EWL of kampung chicken, commercial laying hens, and Cihateup duck were about 5800, 5400, and 5500 μg/mL, respectively. To confirm whether the use of ethanol in the purification affecting EWL antibacterial activities, the activities were examined against Staphylococcus aureus. It demonstrated that the partially purified EWL exhibited ability to inhibit S. aureus at 6 and 26 h suggesting that the method was feasible as it did not interfere EWL antibacterial activities. Yet, based on SDS-Page, purity was the issue in ethanol precipitation method. Further attempt using ion exchange chromatography at pH 10 successfully purified lysozyme as indicated by a single band corresponding to lysozyme size (~14 kD) free from bands of other proteins. Altogether, a single step of ion exchange chromatography is sufficient and promising to isolate EWL from Indonesian poultry for various industrial purposes.Key words: Indonesian poultry, lysozyme, egg, kampung chicken, Cihateup duck
ISOLASI LISOZIM ALBUMIN TELUR AYAM RAS DENGAN METODE KROMATOGRAFI PENUKAR ION Wulandari, Zakiah; Fardiaz, Dedi; Thenawijaya, Maggy; Yuliana, Nancy Dewi; Budiman, Cahyo
Jurnal Teknologi dan Industri Pangan Vol 29, No 2 (2018): 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 | Full PDF (321.654 KB) | DOI: 10.6066/jtip.2018.29.2.155


Lysozyme is one of the proteins found in hen egg albumin. Besides known as antimicrobial agents, lysozyme hydrolysis products can also function as antioxidants and as angiotensin converting enzyme (ACE) inhibitors. The lysozyme is also known to have lysine and arginine that can give a sweet taste. The research aimed to isolate lysozyme from commercial laying hen eggs. The isolation and purification of the eggs lysozyme was done by preparative and analytical separation technique using cation exchange resins.  The preparative separation was carried out by centrifugation of a large sample size of 205 g by centrifuga-tion, while the analytical separation only used only 3.16 g sample with a column measuring 13 cm in length and 3 cm in diameter. The number of samples isolated by preparative separation is greater than that with analytical method. The preparative separation was conducted in order to obtain the pure isolated lysozyme in higher quantity for further testing purposes. The purity of the isolated lysozyme from preparative separa-tion was 68.62% and the purity of isolated lysozyme from analytical separation was 63.03%.