Saraswati, Dahniar
Research Center for Biology-Indonesian Institute of Sciences

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PENGARUH CaCl2.2H2O DAN WAKTU INKUBASI TERHADAP PRODUKSI INULINASE OLEH Pichia manshurica DUCC Y-015 DALAM SUBSTRAT TEPUNG UMBI DAHLIA

Jurnal Akademika Biologi Vol. 6 No. 3 Juli 2017
Publisher : Departemen Biologi, Fakultas Sains dan Matematika Undip

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Abstract

Fructose production from inulin by inulinase only need one reaction enzimatic step and produce 95% fructose. Inulin obtained from dahlia tuber and inulinase produced by Pichia manshurica DUCC Y-015. Inulinase production (E.C. 3.2.1.7.) can be influenced by metal salt suplementation, such as CaCl2.2H2O. The purpose of this research were to known the influence of CaCl2.2H2O and incubation time to inulinase production by P. manshurica DUCC Y-015 on Dahlia Tuber Substrate. The design that use in this research were Randomized Factorial Block Design ( RAFBD ). Factor I (CO, C­1, C2, C3) as the concentration of CaCl2.2H2O (0 mM, 0.25 mM, 0.50 mM, 1.00 mM) and Factor II ( T12, T18, dan T24 ) as incubation time ( 6, 12, 18 hour), the repetition were 3 times. The result analyze by ANOVA (Analysis of Variance) and continued by LSD test. The result of this research indicate that CaCl2.2H2O and incubation time were not significantly influence to inulinase production. The highest inulinase production by Pichia manshurica DUCC Y-015 indicate by C2T12 treatment which use 0.50 mM CaCl2.2H2O and 12 hour incubation time, the enzyme activity is 0.60 IU/mLKey Words : CaCl2.2H2O, Dahlia tuber,  Incubation time, Inulin, Inulinase, Pichia manshurica DUCC Y-015.

KUALITAS NUTRISI ANEKA TEPUNG DAN KUE TALAM BERBASIS BAHAN PANGAN PULAU ENGGANO DENGAN PENAMBAHAN Lactobacillus plantarum B110 [Nutrition Quality of Various Flour and Talam Cake Based on Enggano Island Food Material Added with Lactobacillus plantarum B110]

BERITA BIOLOGI Vol 15, No 3 (2016)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

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Nine foodstuffs from Enggano island were processed to flour as wheat flour alternative. To increase flour quality and its derivative product, Lactobacillus-plantarum B110 was added those flour and talam cake made from such flour. They were forest cassava (Dioscorea sp.), ararut sago (Marantha arundinacea), tacca (Tacca Leontopetaloides), egg taro (Alocasia sp.), oil taro (Alocasia sp.), gadung (Dioscorea hispida), gogo rice (Oryza sativa), corn (Zea mays), and belinjo (Gnetum gnemon).  The quality assessment consisted of HCN detection (qualitative), nutrition contents (proximate analysis), acid  (titration method), glucose (GOD-POD kit), and organoleptic tests (20 panelists). The results show that acid and glucose contents of the nine flours increased after L. plantarum B110 addition. Acid content of  the flours was 0.0144-0.2475%, while  glucose was  0.056-0.449%.  Carbohydrate, energy and acid contents of L. plantarum B110 talam cake were higher than control, which those were 34.13%, 190.33 cal/100gr, 0.00082%, while protein, lipid, water, ash were 1.75%, 5.22%, 57.9 %, 1.01%, respectively. The talam cake was accepted by panelists with values: 5.50 (taste), 5.6 (colour), 4.55 (flavour), 4.00 (texture), 4.35 (homogeneous). It was concluded that the flour and talam cake quality increased with addition of L. plantarum B110.