... Fourth Edition. Web site at: www.whfreeman.com/lehninger4e. Nisa, FC, Hani, T., Wastono,Basko... more ... Fourth Edition. Web site at: www.whfreeman.com/lehninger4e. Nisa, FC, Hani, T., Wastono,Baskoro dan Moestijanto. ... Pengaruh penambahan gula terhadap aktivitas bakteri Acetobacter xylinum dalam proses pembuatan Nata de coco. Laporan Penelitian Jurusan Biologi. ...
Autochthonous strains of lactic acid bacteria (LAB) have been isolated from traditionally homemad... more Autochthonous strains of lactic acid bacteria (LAB) have been isolated from traditionally homemade cheeses collected from specific ecological localities across Serbia and Montenegro. Genetic and biochemical analysis of this LAB revealed that they produce bacteriocins, proteinases and exopolysaccharides. LAB produces a variety of antimicrobial substances with potential importance for food fermentation and preservation. Apart from the metabolic end products, some strains also secrete antimicrobial substances known as bacteriocins. Among the natural isolates of LAB from homemade cheeses, bacteriocin producers were found in both lactococci and lactobacilli. Lactococcus lactis subsp. lactis BGMN1-5 was found to produce three narrow spectrum class II heat-stable bacteriocins. In addition to bacteriocin production, BGMN1-5 synthesized a cell envelope-associated proteinase (CEP) and shows an aggregation phenotype. Another isolate, L. lactis subsp. lactis BGSM1-19 produces low molecular mass (7 kDa) bacteriocin SM19 that showed antimicrobial activity against Staphylococcus aureus, Micrococcus flavus and partially against Salmonella paratyphi. Production of bacteriocin reaches a plateau after 8 h of BGSM1-19 growth. Bacteriocin SM19 retained activity within the wide pH range from 1 to 12 and after the treatment at 100 degrees C for 15 min. Among collection of lactobacilli, the isolate Lactobacillus paracasei subsp. paracasei BGSJ2-8 produces heat-stable bacteriocin SJ (approx. 5 kDa) polypeptide. It retained activity after treatment for 1 h at 100 degrees C, and in the pH range from 2 to 11. In addition to isolates from cheeses, bacteriocin-producing human oral lactobacilli were detected. Most of them showed antimicrobial activity against streptococci, staphylococci and micrococci, but not against Candida. Isolate BGHO1 that showed the highest antimicrobial activity was determined as L. paracasei. Interestingly, Lactobacillus helveticus BGRA43, which was isolated from the human intestine showed strong activity against Clostridium sporogenes, but it was not possible to detect any bacteriocin production in this isolate by using standard procedures. Further analysis of antimicrobial activity revealed that BGRA43 has a relatively broad spectrum. Lactobacilli resistant to nisin were also detected among natural isolates. They produce bacteriocins, which have no activity against nisin producing lactococci.
Jurnal Online Mahasiswa Fakultas Pertanian Universitas Riau, Mar 4, 2016
The aims of the research were to learn capability antibacterial of kecombrang stem extract againt... more The aims of the research were to learn capability antibacterial of kecombrang stem extract againts the growth Staphylococus aureus and Escherichia coli and to determine the Minimum Inhibitory Concentration (MIC) score. This research conducted an experimently by the antibacterial activity of kecombrang stem extracts by using polar, nonpolar and semipolar solvents against S. aureus and E. coli. The antibacterial activity was tested by using paper disk diffusion method and Minimum Inhibitory Concentration (MIC) score by using dilution. The data obtained were tabulated and analysed descriptively. The antibacterial test show that ethyl acetate extract formed clear zone ranged between 1-3,5 mm in diameters, wich was higher than water extract (0,73-3,16 mm) and hexane extract (0,8-1,8 mm) kecombrang stem. Scores MIC show that ethyl acetate extract of kecombrang stem that inhibited the growth of E. coli dan S. aureus at concentration of 20 and 40% and extract water of kecombrang stem inhibited the growth of E. coli at concentration 80% and S. aureus at concentration of 40%. Meanwhile hexane extract of kecombrang stem inhibited the growth of E. coli and S. aureus at concentration 100%.
Jurnal Online Mahasiswa Fakultas Pertanian Universitas Riau, Mar 4, 2016
Rubber is one of the agricultural commodities that are abundant in Indonesia. One alternative to ... more Rubber is one of the agricultural commodities that are abundant in Indonesia. One alternative to utilizethe rubber seed is using it’s oil as cooking oil. The oils must be purified by adsorption process using zeolite. This is because rubber seed oil can not be consumed directly due to high toxiccyanide compound. The aim of this study was to obtain quality cooking oil from rubber seed in accordance with quality standard of cooking oil and a low cyanide acid content. This study was conducted experimentally by using Completely Randomized Design (CRD) with 4 treatments, namely Z 1 (25% zeolite with long adsorption 8 hours), Z 2 (25% zeolite with long adsorption 10 hours), Z 3 (25% zeolite with long adsorption 12 hours) and Z 4 (25% zeolite adsorption time 14 hours) with 4 replications. Data obtained were analyzed statistically using Analysis of Variance (ANOVA) and if F count is greater than or equal to F table then continued with DNMRT test at 5% level. The results show that the longer the time of adsorption in the refining rubber seed oil significantly decreased the contents of cyanide and acid number as well as density but increased saponification. It can be concluded that the best treatment was Z 4 treatment (25% zeolite for 14 hours adsorption) with the content of cyanide1,97 ppm, acid number 2,61 mgKOH/g, saponification 143,62 mgKOH/g and density 0,898 g/ml. Keywords : Purification, rubber seed, cooking oil, zeoliteandadsorption.
Jurnal Online Mahasiswa Fakultas Pertanian Universitas Riau, Oct 3, 2016
This research was aimed to obtain a concentration of free fatty acid of waste-cooking oil that ob... more This research was aimed to obtain a concentration of free fatty acid of waste-cooking oil that obtained the best semi-solid ethanol. This research used the completely random design with 5 treatments with 3 times repetitions for each treatment. Data were analyzed using ANOVA, when F count is greater or equal to F the table then continued by DNMRT at 5% level. The results of this research shows that the addition of various concentrations of free fatty acid significantly affected the real effect (P<0.05) to combustion residue, heat caloric value, heat transfer, and the degree of acidity (pH). The best formulation was the treatment A2 (free fatty acid concentration of 5%) having a viscosity of 16,797 cP, the heat caloric value 23.029 J/g and combustion residue 39,26%. Keywords : Ethanol, free fatty acids, ethanol semi solid.
Jurnal Online Mahasiswa Fakultas Pertanian Universitas Riau, Nov 17, 2016
The purpose of this study was to obtain the ratio of the addition of “belanda eggplant” on the qu... more The purpose of this study was to obtain the ratio of the addition of “belanda eggplant” on the quality of the jam of “kepok banana peel”. Research was carried out by using a Complete Randomized Design (CRD), with 5 treatments and 3 repetitions to obtained 15 experimental units. The treatments were PT 0 (60% pureed of kepok banana peel and 0% pureed of belanda eggplant), PT 1 (50% pureed of kepok banana peel and 10% pureed of belanda eggplant), PT 2 (40% pureed of kepok banana peel and 20% pureed of belanda eggplant), PT 3 (30% pureed of kepok banana peel and 30% pureed of belanda eggplant) and PT 4 ( 20% pureed of kepok banana peel and 40% pureed of belanda eggplant). Data were analyzed statistically using ANOVA and DMRT at 5% level. The results show that the ratio of belanda eggplant and kepok banana peel significantly affected all parameters. The best treatment was PT 4 (20% pureed of kepok banana peel and 40% pureed of belanda eggplant) with a moisture content of 28,71%, ash content of 0,21%, viscosity 736,28 (cP), the fiber content of 0,51% and total sugar content 48.02%. Sensory test of jam from best treatment had red colour, somewhat flavorful belanda eggplant and kepok banana peel, sweet taste slightly sour, soft texture and overall assessment preferred by the panelists. Keywords : Jam, Belanda Eggplant and Kepok Banana Peel.
Meatballs are one of the most popular processed meats in various countries. The meats commonly us... more Meatballs are one of the most popular processed meats in various countries. The meats commonly used to make meatballs are beef, chicken, and fish. The purposes of this study were to evaluate the nitrogen, carbon, and Tween sources on the growth and antimicrobial activity of bacteriocin of P. pentosaceus strain 2397 and to assess the quality of fish balls preserved with bacteriocin from P. pentosaceus strain 2397 during initial storage at freezing temperature in –18 °C. The experimental design used in this study was a factorial, completely randomized design. There were two factors, i.e. bacteriocin concentrations (0, 0.15, 0.30, 0.45, and 0.60%) and storage time (0, 3, 6, and 9 d). Data obtained were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan multiple range test (DMRT) at 5% level. Meanwhile, data on microbiological counts were tabulated and analyzed descriptively. The data showed that the addition of various nitrogen, carbon, or Tween sources...
... Fourth Edition. Web site at: www.whfreeman.com/lehninger4e. Nisa, FC, Hani, T., Wastono,Basko... more ... Fourth Edition. Web site at: www.whfreeman.com/lehninger4e. Nisa, FC, Hani, T., Wastono,Baskoro dan Moestijanto. ... Pengaruh penambahan gula terhadap aktivitas bakteri Acetobacter xylinum dalam proses pembuatan Nata de coco. Laporan Penelitian Jurusan Biologi. ...
Autochthonous strains of lactic acid bacteria (LAB) have been isolated from traditionally homemad... more Autochthonous strains of lactic acid bacteria (LAB) have been isolated from traditionally homemade cheeses collected from specific ecological localities across Serbia and Montenegro. Genetic and biochemical analysis of this LAB revealed that they produce bacteriocins, proteinases and exopolysaccharides. LAB produces a variety of antimicrobial substances with potential importance for food fermentation and preservation. Apart from the metabolic end products, some strains also secrete antimicrobial substances known as bacteriocins. Among the natural isolates of LAB from homemade cheeses, bacteriocin producers were found in both lactococci and lactobacilli. Lactococcus lactis subsp. lactis BGMN1-5 was found to produce three narrow spectrum class II heat-stable bacteriocins. In addition to bacteriocin production, BGMN1-5 synthesized a cell envelope-associated proteinase (CEP) and shows an aggregation phenotype. Another isolate, L. lactis subsp. lactis BGSM1-19 produces low molecular mass (7 kDa) bacteriocin SM19 that showed antimicrobial activity against Staphylococcus aureus, Micrococcus flavus and partially against Salmonella paratyphi. Production of bacteriocin reaches a plateau after 8 h of BGSM1-19 growth. Bacteriocin SM19 retained activity within the wide pH range from 1 to 12 and after the treatment at 100 degrees C for 15 min. Among collection of lactobacilli, the isolate Lactobacillus paracasei subsp. paracasei BGSJ2-8 produces heat-stable bacteriocin SJ (approx. 5 kDa) polypeptide. It retained activity after treatment for 1 h at 100 degrees C, and in the pH range from 2 to 11. In addition to isolates from cheeses, bacteriocin-producing human oral lactobacilli were detected. Most of them showed antimicrobial activity against streptococci, staphylococci and micrococci, but not against Candida. Isolate BGHO1 that showed the highest antimicrobial activity was determined as L. paracasei. Interestingly, Lactobacillus helveticus BGRA43, which was isolated from the human intestine showed strong activity against Clostridium sporogenes, but it was not possible to detect any bacteriocin production in this isolate by using standard procedures. Further analysis of antimicrobial activity revealed that BGRA43 has a relatively broad spectrum. Lactobacilli resistant to nisin were also detected among natural isolates. They produce bacteriocins, which have no activity against nisin producing lactococci.
Jurnal Online Mahasiswa Fakultas Pertanian Universitas Riau, Mar 4, 2016
The aims of the research were to learn capability antibacterial of kecombrang stem extract againt... more The aims of the research were to learn capability antibacterial of kecombrang stem extract againts the growth Staphylococus aureus and Escherichia coli and to determine the Minimum Inhibitory Concentration (MIC) score. This research conducted an experimently by the antibacterial activity of kecombrang stem extracts by using polar, nonpolar and semipolar solvents against S. aureus and E. coli. The antibacterial activity was tested by using paper disk diffusion method and Minimum Inhibitory Concentration (MIC) score by using dilution. The data obtained were tabulated and analysed descriptively. The antibacterial test show that ethyl acetate extract formed clear zone ranged between 1-3,5 mm in diameters, wich was higher than water extract (0,73-3,16 mm) and hexane extract (0,8-1,8 mm) kecombrang stem. Scores MIC show that ethyl acetate extract of kecombrang stem that inhibited the growth of E. coli dan S. aureus at concentration of 20 and 40% and extract water of kecombrang stem inhibited the growth of E. coli at concentration 80% and S. aureus at concentration of 40%. Meanwhile hexane extract of kecombrang stem inhibited the growth of E. coli and S. aureus at concentration 100%.
Jurnal Online Mahasiswa Fakultas Pertanian Universitas Riau, Mar 4, 2016
Rubber is one of the agricultural commodities that are abundant in Indonesia. One alternative to ... more Rubber is one of the agricultural commodities that are abundant in Indonesia. One alternative to utilizethe rubber seed is using it’s oil as cooking oil. The oils must be purified by adsorption process using zeolite. This is because rubber seed oil can not be consumed directly due to high toxiccyanide compound. The aim of this study was to obtain quality cooking oil from rubber seed in accordance with quality standard of cooking oil and a low cyanide acid content. This study was conducted experimentally by using Completely Randomized Design (CRD) with 4 treatments, namely Z 1 (25% zeolite with long adsorption 8 hours), Z 2 (25% zeolite with long adsorption 10 hours), Z 3 (25% zeolite with long adsorption 12 hours) and Z 4 (25% zeolite adsorption time 14 hours) with 4 replications. Data obtained were analyzed statistically using Analysis of Variance (ANOVA) and if F count is greater than or equal to F table then continued with DNMRT test at 5% level. The results show that the longer the time of adsorption in the refining rubber seed oil significantly decreased the contents of cyanide and acid number as well as density but increased saponification. It can be concluded that the best treatment was Z 4 treatment (25% zeolite for 14 hours adsorption) with the content of cyanide1,97 ppm, acid number 2,61 mgKOH/g, saponification 143,62 mgKOH/g and density 0,898 g/ml. Keywords : Purification, rubber seed, cooking oil, zeoliteandadsorption.
Jurnal Online Mahasiswa Fakultas Pertanian Universitas Riau, Oct 3, 2016
This research was aimed to obtain a concentration of free fatty acid of waste-cooking oil that ob... more This research was aimed to obtain a concentration of free fatty acid of waste-cooking oil that obtained the best semi-solid ethanol. This research used the completely random design with 5 treatments with 3 times repetitions for each treatment. Data were analyzed using ANOVA, when F count is greater or equal to F the table then continued by DNMRT at 5% level. The results of this research shows that the addition of various concentrations of free fatty acid significantly affected the real effect (P<0.05) to combustion residue, heat caloric value, heat transfer, and the degree of acidity (pH). The best formulation was the treatment A2 (free fatty acid concentration of 5%) having a viscosity of 16,797 cP, the heat caloric value 23.029 J/g and combustion residue 39,26%. Keywords : Ethanol, free fatty acids, ethanol semi solid.
Jurnal Online Mahasiswa Fakultas Pertanian Universitas Riau, Nov 17, 2016
The purpose of this study was to obtain the ratio of the addition of “belanda eggplant” on the qu... more The purpose of this study was to obtain the ratio of the addition of “belanda eggplant” on the quality of the jam of “kepok banana peel”. Research was carried out by using a Complete Randomized Design (CRD), with 5 treatments and 3 repetitions to obtained 15 experimental units. The treatments were PT 0 (60% pureed of kepok banana peel and 0% pureed of belanda eggplant), PT 1 (50% pureed of kepok banana peel and 10% pureed of belanda eggplant), PT 2 (40% pureed of kepok banana peel and 20% pureed of belanda eggplant), PT 3 (30% pureed of kepok banana peel and 30% pureed of belanda eggplant) and PT 4 ( 20% pureed of kepok banana peel and 40% pureed of belanda eggplant). Data were analyzed statistically using ANOVA and DMRT at 5% level. The results show that the ratio of belanda eggplant and kepok banana peel significantly affected all parameters. The best treatment was PT 4 (20% pureed of kepok banana peel and 40% pureed of belanda eggplant) with a moisture content of 28,71%, ash content of 0,21%, viscosity 736,28 (cP), the fiber content of 0,51% and total sugar content 48.02%. Sensory test of jam from best treatment had red colour, somewhat flavorful belanda eggplant and kepok banana peel, sweet taste slightly sour, soft texture and overall assessment preferred by the panelists. Keywords : Jam, Belanda Eggplant and Kepok Banana Peel.
Meatballs are one of the most popular processed meats in various countries. The meats commonly us... more Meatballs are one of the most popular processed meats in various countries. The meats commonly used to make meatballs are beef, chicken, and fish. The purposes of this study were to evaluate the nitrogen, carbon, and Tween sources on the growth and antimicrobial activity of bacteriocin of P. pentosaceus strain 2397 and to assess the quality of fish balls preserved with bacteriocin from P. pentosaceus strain 2397 during initial storage at freezing temperature in –18 °C. The experimental design used in this study was a factorial, completely randomized design. There were two factors, i.e. bacteriocin concentrations (0, 0.15, 0.30, 0.45, and 0.60%) and storage time (0, 3, 6, and 9 d). Data obtained were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan multiple range test (DMRT) at 5% level. Meanwhile, data on microbiological counts were tabulated and analyzed descriptively. The data showed that the addition of various nitrogen, carbon, or Tween sources...
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