Wisnu Adi Yulianto
Staf Pengajar Teknologi Pertanian Universitas Wangsa Manggala Yogyakarta

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A Kinetic Study of Xylitol Production with Glucose and Arabinose as Cosubstrate by Candida shehatae WAY 08

Jurnal Teknologi Dan Industri Pangan Vol 16, No 3 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Xylitol production by Candida shehatae WAY 08 was investigated under two sets of conditions (a) with addition of glucose or arabinose as cosubstrate, (b) ratio of xylose to cosubstrate at the range of 6:1— 6:3%. The fermentation was performed at 3000/n 500 ml Erlenmeyer flasks placed in a shaker incubator at 200 rpm for 72 h. Biornass concentration was calculated as dry mass. Xylose. cosubstrate. xylitol, ethanol, and acetic acid concentrator ware determined using API. C. The result indicated that addition of arabinose as cosubstrate to xylose within the ratio range of 1:6—3:6% could increase xylitol production. The highest xylitol yield (0,84 gIg) and volumetric rate of xylitol production (0.66 g/Lh) were achieved at ratio of xylose to arabinose as high as 6:1%. However, addition of glucose as cosubstrate decreased xylitul production. A medium containing 6% glucose as a sole carbon source could achieve the hiqhest ethanol yield(0.32 g/g) and growth yièld (0,21/ gIg). wh;/e arabinose as a sole source was metabolized mainly for biomoss formation. Key words xylose. cosubstrate. arabinose, glucose. xylitoi. Candida shehatae WAY 08.

PENGARUH Ph, KADAR XILOSA DAN KADAR GLUKOSA TERHADAP PRODUKSI XYLITOL OLEH Candida shehatae WAY 08 [The Influence of Intial Xylose and Glucose Consentration on Xylitol production by Candida shehatae WAY 08]

Jurnal Teknologi Dan Industri Pangan Vol 12, No 2 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

PENGARUH Ph, KADAR XILOSA DAN KADAR GLUKOSA TERHADAP PRODUKSI XYLITOL OLEH Candida shehatae WAY 08 [The Influence of Intial Xylose and Glucose Consentration on Xylitol production by Candida shehatae WAY 08] Wisnu Adi Yulianto 1) 1) Staf Pengajar Teknologi Pertanian Universitas Wangsa Manggala Yogyakarta ABSTRACT   The objectiviea of this research were to determine the optimum culture conditions of initial pH, xylose and glucose concentration for xylitol production by Candida shehatae WAY 08. The initial pH was altered whitin the range of 4-7, the xylose concentration from 5020%, and the glucose (cosubstrate) from 0-4%. The fermentation was performed at 30°C in 500 ml erlenmeyer flaks placed in a shaker incubator at 250 rpm for 7d. biomas concentration war determined by oven method. Xylose, glucose and xylitol concentrations were determined by HPCL.the result incated that the highest xylitol volumetric productivity of Candida shehatae WAY 08 was 0,314 g/I/h at the initial pH of 5 in medium containing 150 g/I xylose. Addition of glucose into media inhibited the xylitol production, but in creased the xylitol yield. Key words:  pH, xylose, glucose, xylitol and candida shehatae WAY 08.  

Pengembangan Kapasitas Produksi Dan Produk UKM Pangan Untuk Mendukung Pengembangan Wisata Desa Gilangharjo, Kabupaten Bantul

Proceeding Seminar LPPM UMP Tahun 2014 2014: Proceeding Seminar Nasional LPPM 2014, 20 Desember 2014
Publisher : Proceeding Seminar LPPM UMP Tahun 2014

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Abstract

Desa Gilangharjo memiliki beragam potensi wisata. Dalam pengembangan desa wisata harus didukung oleh pengembangan wisata kuliner yang menjadi ciri khas daerah tersebut. Permasalahan yang dihadapi UKM pangan khususnya UKM mitra dalam kegiatan IbM  yaitu UKM Syifa (UKM I) dan UKM Kondang Rasa (UKM II) adalah geplak yang dihasilkan oleh kedua UKM Mitra cepat lunak dan  berjamur karena pengemasannya menggunakan anyaman bambu tidak kedap terhadap uap air, belum dapat memenuhi permintaan bakpia yang banyak, lebih-lebih pada musim liburan atau saat banyak pesanan bakpia,  pengemasan peyek tumpuk yang dihasilkan oleh UKM Mitra I sukar dilakukan dan tekstur peyek mudah hancur. Metode pelaksanaan kegiatan IbM meliputi peningkatan kapasitas produksi bakpia  dan geplak, peningkatan batas kadaluwarsa geplak, perbaikan cara produksi dan sanitasi industri sehingga meningkatkan produktivitas kerja serta penerapan pembukuan administrasi produksi dan keuangan sederhana. Hasil pelaksanaan kegiatan menunjukkan bahwa pengembangan peralatan semi mekanis dalam produksi bakpia dapat meningkatkan kapsitas produksi, pengembangan produk bakpia sebagai makanan fungsional bagi penderita diabetes menghasilkan bakpia dengan pemanis asli kurma dengan indeks glisemik 50,11 dan bakpia dengan pemanis sorbitol dan stevia dengan indeks glisemik 55 serta perbaikan metode pengemasa dan alat produksi dapat meningkatkan batas kadaluawarsa geplak. Pelaksanaan program IbM di Desa Gilangharjo dapat meningkatkan pendapatan UKM hingga mencapai Rp 50 juta per bulan, meningkatkan peluang kerja bagi masyarakat di sekitarnya khususnya para pemuda putus sekolah untuk bagian produksi dan ibu-ibu rumah tangga untuk bagian pengemasan. Peningkatan kualitas makanan tradisional yang diproduksi UKM diharapkan dapat mendukung pengembangan wisata.Kata kunci :  UKM industri kecil pangan,  kapasitas produksi, cara produksi, pengemasan, sanitasi

UPAYA PENINGKATAN KESADARAN MASYARAKAT DALAM PENGEMBANGAN DIVERSIFIKASI PRODUK OLAHAN PANGAN BERBASIS PANGAN LOKAL MELALUI KEGIATAN IbM DI DESA GILANGHARJO, KABUPATEN BANTUL

INOTEK Vol 19, No 2 (2015): Agustus 2015
Publisher : LPM UNY

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Abstract

Gilangharjo village is a village with diverse tourism potential which lies between the golden triangle area of Bantul. Besides, Gilangharjo village alsohas a high potential in agriculture, even the dry land such as large gardens andyards with the main results of bananas and fisheries. However, these lands havenot been fully utilized yet. In accordance with the mission of Village Gilangharjo, which is to strengthen the productive group institutionally business in small food industry now has been developed. Based on the analysis results of the situation, it is identified that problems faced by food Small Medium and Enterprises (SMEs) in the village Gilangharjo, specifically in Jodog and Karanganom village-district, are the absence of the processing technology implementation for diversified food processed product based on local food, improper food production and packaging process, as well as not-well-organized business and finance management. The purpose of the activity proposed is to raise awareness of the public, especially members of the SME I and SME II, in improving food diversification based on local food. Method of implementation is divided into stages of (i) coordination and tools preparation, (2) science and technology application which is consisted of socialization, education and training, as well as monitoring and evaluation steps. Counseling given to the society are about packaging and labeling, food safety and good production process, manufacturing process of catfish and bananas, production and finance management, and ended by evaluation using a questionnaire instrument. Questionnaire results showed that counseling and training activities are able to enhance the knowledge and skills of local food processing, specifically catfish and banana. By this activity, the members of both SME I and SME II are motivated to increase production of processed food based on local food, specifically catfish and banana,either in groups or individually

PENGARUH Ph, KADAR XILOSA DAN KADAR GLUKOSA TERHADAP PRODUKSI XYLITOL OLEH Candida shehatae WAY 08 [The Influence of Intial Xylose and Glucose Consentration on Xylitol production by Candida shehatae WAY 08]

Jurnal Teknologi Dan Industri Pangan Vol 12, No 2 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Original Source | Check in Google Scholar | Full PDF (374.421 KB)

Abstract

The objectiviea of this research were to determine the optimum culture conditions of initial pH, xylose and glucose concentration for xylitol production by Candida shehatae WAY 08. The initial pH was altered whitin the range of 4-7, the xylose concentration from 5020%, and the glucose (cosubstrate) from 0-4%. The fermentation was performed at 30°C in 500 ml erlenmeyer flaks placed in a shaker incubator at 250 rpm for 7d. biomas concentration war determined by oven method. Xylose, glucose and xylitol concentrations were determined by HPCL.the result incated that the highest xylitol volumetric productivity of Candida shehatae WAY 08 was 0,314 g/I/h at the initial pH of 5 in medium containing 150 g/I xylose. Addition of glucose into media inhibited the xylitol production, but in creased the xylitol yield.

A Kinetic Study of Xylitol Production with Glucose and Arabinose as Cosubstrate by Candida shehatae WAY 08

Jurnal Teknologi dan Industri Pangan Vol 16, No 3 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Original Source | Check in Google Scholar | Full PDF (2969.697 KB)

Abstract

Xylitol production by Candida shehatae WAY 08 was investigated under two sets of conditions (a) with addition of glucose or arabinose as cosubstrate, (b) ratio of xylose to cosubstrate at the range of 6:1â€â€Â 6:3%. The fermentation was performed at 3000/n 500 ml Erlenmeyer flasks placed in a shaker incubator at 200 rpm for 72 h. Biornass concentration was calculated as dry mass. Xylose. cosubstrate. xylitol, ethanol, and acetic acid concentrator ware determined using API. C. The result indicated that addition of arabinose as cosubstrate to xylose within the ratio range of 1:6â€â€Â3:6% could increase xylitol production. The highest xylitol yield (0,84 gIg) and volumetric rate of xylitol production (0.66 g/Lh) were achieved at ratio of xylose to arabinose as high as 6:1%. However, addition of glucose as cosubstrate decreased xylitul production. A medium containing 6% glucose as a sole carbon source could achieve the hiqhest ethanol yield(0.32 g/g) and growth yièld (0,21/ gIg). wh;/e arabinose as a sole source was metabolized mainly for biomoss formation. Key words xylose. cosubstrate. arabinose, glucose. xylitoi. Candida shehatae WAY 08.

Pengaruh Konsentrasi Xilosa dan Kosubstrat Terhadap Produksi Xilitol oleh Candida shehatae Way 08

Agritech Vol 25, No 3 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

The objectives of the research were to determine the optimum cultivation condition of initial xylose concentration, type of cosubstrate and ratio of cosubstrate to substrate (xylose) for xylitol production by Candida shehatae WAY 08. The initial xylose concentrations were varied within the range of 2-14 %. The cosubstrates were arabinose, galactose, glucose, and mannose. Ratios of cosubstrate to xylose were the range of 1:6 - 3:6 %. The fermentation was performed at 30`C in a 500 ml Erlenmeyer flask placed in a shaker incubator at 200 rpm for 72 h. Biomass concentration was determined by drying method. Xylose, cosubstrate and xylitol concentrations were determined using HPLC. The result indicated that with the medium containing 6 % xylose produced the highest product yield ( 0,75 g/g) and xylitol volumetric productivity was 0,73 g/Lh. The addition of cosubstrate of arabinose increased xylitol production, while the addition of glucose, galactose, and mannose decreased its productions.

Amylase Inhibition and Free Radical Scavenging Activitites of White Saffron Extract and Fractions

Jurnal Teknologi dan Industri Pangan Vol 29, No 1 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Diabetes is the most common endocrinal disorder characterized by hyperglycemia and long term complications. It has been reported that oxidative stress and excess of free radicals play major roles in diabetes. Development of antidiabetic drugs has been recently emphasized on natural products with less side effect. Antidiabetic activities of white saffron (Curcuma mangga) have been reported. In this study, antiadiabetic activity of four fractions of C. mangga extract (water, hexane, ethyl acetate, buthanol),  white saffron extract and butylated hydroxytoluene/antioxidant standart) was measured by α-amylase activity assay, while antioxidant activity of those fractions was measured using 2-diphenyl-1-picrylhydrazyl scavanger, and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assay. These fractions were also compared to antidiabetic drug, acarbose, as control. Ethyl acetate fraction and white saffron extract  showed higher α-amylase inhibitory activity (IC50 = 840,23 dan 363,67  µg/mL) among fractions. Ethyl acetate fraction of C. mangga showed the higher antioxidant activities among fractions as indicated by DPPH activity DPPH (IC50 = 83,95 μg/ mL), and ABTS (IC50 = 27,37 μg/ mL).