SOME CHARACTERISTICS OF CROSS-LINKED

Sago starch was laboratory hydroxypropylated using 1% propylene oxide in alkaline condition, then cross-linked using 9.000 - 0.025 % phosphorus oxychloride. The dual modified starches with level of cross-linking ranging from 0.0000 to 0.0186 were characterized for amylographic properties, swelling power, paste turbidity, and in vitro digestibility using porcine pancreatic a-amylase. The cross-linking procedu re applied to d ual modification nearly unchanged the pasting temperature, i. e. at 62.5°C. Cross-Iinked, hydroxypropyl starches with DS more than 0.0150 had similar amylographic properties which showed high heat and shear stability of the paste. Cross-linking resulted in decrease in the swelling power and the in vitro digestibility of the starch. Hydroxypropylationprior to subsequent modification facilitate the cross-linking with a consequence of lower pasting temperature, higher maximum viscosity, higher swelling power, and lower digestibility

Some characteristics of oil palm and sago starch acetates

Pati kelapa sawit dan pati sagu diasetilasi dengan anhidrid asetat pada suhu 25°C dalam larutan alkali. Tingkat pemberian anhidrit asetat adalah 2,5 - 15,0 %, berdasar berat kering pati. Pali asetat yang diperoleh dicirikan mengenai tingkat substitusi (DS), perilaku pembentukan pasta, kemampuan penggelembungan, dan kedapat cernaannya menggunakan amilase pankreas babi. Hasilnya menunjukkan bahwa makin banyak tingkat pemberian anhidrid asetat menghasilkan pati dengan DS makin besar. Prosedur modifikasi yang dilakukan menghasilkan turunan pati dengan DS 0,007 - 0,095 untuk pati kelapa sawit, dan DS 0,041 - 0,056 untuk pati sagu. Asetilasi berakibat menurunkan suhu pembentukan pasta, meningkatkan kemampuan penggelembungan, dan menurunkan kedapatcernaannya secara in vitro. Pati kelapa sawit dan turunannya memiliki suhu pembentukan pasta yang lebih rendah dari pada pati sagu dan turunannya. Sifat-sifat pati kelapa sawit mirip dengan sifat-sifat pati sagu dalam beberapa hal. key words: kelapa sawit, amilase pankreas babi, pati sag

KAMPANYE PEMANFAATAN PANGAN FUNGSIONAL UNTUK MENINGKATKAN IMUNITAS TUBUH DALAM MENGHADAPI PANDEMI DI KABUPATEN BOYOLALI

Abstrak: Desa Cepogo pernah tercatat sebagai daerah zona merah, hal ini dikarenakan terdapat beberapa warga desa Cepogo yang positif Covid-19. Hal tersebut menimbulkan keresahan warga desa,sehingga dikhawatirkan akan mempengaruhi imunitas tubuh warga desa. Pemerintah desa secara masif melakukan kampanye terkait protokol kesehatan untuk menekan jumlah penyebaran Covid-19. Selain kampanye terkait protokol kesehatan, kampanye tentang pola hidup sehat dan konsumsi makanan bergizi juga perlu dilakukan untuk hasil yang lebih optimal. Kegiatan pengabdian ini bertujuan untuk membantu dalam kampanye konsumsi makanan bergizi berbasis pangan fungsional. Metode pelaksanan dilakukan dengan penyebaran video pembelajaran melalui media sosial. Evaluasi pelaksanan kegiatan dilakukan dengan  metode pretest dan posttest. Peserta mengisi pre-test melalui google form sebelum mendapatkan informasi tentang pangan fungsional. Selanjutnya, peserta diminta mendengarkan radio atau melihat video pembelajaran sebagai syarat sebelum mengisi post-test. Hasil data pre-test menunjukkan lebih dari 90% peserta belum mengetahui tentang pangan fungsional. Namun, setelah mendapatkan informasi melalui radio atau media sosial, lebih dari 95% peserta memahami tentang pengaruh pangan fungsional dan memiliki keinginan untuk mengkonsumsi pangan fungsional untuk meningkatkan imun tubuh selama pandemi. Abstract:  Cepogo Village was once recorded as a Covid-19 red zone area because some of its residents were affected by Covid-19. This raises villagers unrest, so there is concern that it will affect the immunity of the villagers. The village government has carried out a massive campaign related to health protocols to reduce the number of spread of Covid-19. In addition to health protocols related campaign, a campaign about healthy lifestyles and the consumption of nutritious foods are also needed for optimal results. This service activity aims to assist in the campaign for the consumption of nutritious foods based on functional foods. The campaign was carried out by distributing instructional videos through social media and village radio. Evaluation of the implementation of activities is carried out using the pre-test and post-test methods. Participants completed a pretest through google form before getting information about functional food. Furthermore, participants are asked to listen to the radio or watch the learning video as a requirement before completing the post-test. The results of the pre-test data showed that more than 90% of the participants did not know about functional food. However, after obtaining information via radio or social media, more than 95% of participants understood about the effects of functional foods and had a desire to consume functional foods to increase the body's immunity during the pandemic

Characteristics of Cross-Linked Oil Palm Starch\u27

Oil palm starch was cross-linked with 0.005-0.025% phosphorus oxychloride (POC1) in alkaline solution. The modified starches were analyzed for degree of substitu¬tion (DS), amylographic properties, swelling power, paste turbidity, and in vitro digestibility using porcine pancreatic a -amylase. The results suggested that the cross-linking procedure afforded modified starches with DS of 0.0134-0.0184. Increase in the use of POC13 re¬sulted in a higher DS of the starch derivative. Starting at the use of 0.015% POC13 the DS tended to level off. Cross-linking caused the starch more stable to heat and shear, decreased the swelling power, and increased in the paste turbidity. The solubility and digestibility of starch with a DS of 0.0134 were slightly increased, while starches with higher DS were less soluble and less di¬gestible

Aspergillus proteolitik indigenous dari K0.11 dan kemampuannya mendegradasi aflatoksin B1 = indigenous proteolytic Aspergillus isolated from koji and its ability to degrade aflatoxin BI

ABSTRACT Legume and cereals are always exposed to the danger of fungal contamination. Among such fungi, some species of the genus Aspergillus are potential of aflatoxins producer. Aflatoxin BI (AFB1) which is the most carcinogenic mycotoxins , known very stable under cooking condition and other processing factors. The removal of AFB1 by degradation or detoxification is critical to reduce risk to human health. Microbiological degradation is a promising method for AFB1 degradation compared to others. The aim of this research was to isolate the proteolytic Aspergillus strain from "koji" and to determine its ability to degrade AFB). Out of 18 strains of Aspergillus, 16 strains were found proteolytic and only 5 strains had no afiatoxigenic properties, but all of them were able to degrade AFB1. There were no spesific pattern of the rate of AFBI degradation. Strain of KKB4 was identified as Aspergillus oryzae, that possess the highest ability to degrade AFB1. Two kind of substances were formed after degradation which were more polar than AFB1. The rate of AFB) uptake by Aspergillus oryzae KKB4 was similar with that of mycelia! growth. Aflatoxin BI inhibits mycelium growth, vesicle and conidial head formation. Keywords Proteolytic Aspergillus, Aspergillus oryzae, koji, degradation, qflatoxin

Isolation and Identification of Osmophilic Yeast from unripe Jackfruit (Artocarpus heterophyllus Lamk.)

Osmophilic yeast are microbes that are able to live on media with high sugar concentrations. Some types of osmophilic yeast can break down organic compounds, for example, starch. This research was aimed to isolate and identify existing osmophilic yeast in unripe jackfruits. In this research, the unripe jackfruit was left rotting and 2.5 g of the sample were taken to be solved in 25 ml 0.85% NaCl and diluted. The GYP (glucose-yeast-peptone) agar medium with the glucose concentration of 30–50% was suitable for osmophilic yeast growth. Isolate purification was performed using the streaking method from single colony. Isolates were identified based on physiological and morphological characteristics. The physiological characterization were carried out by running sugar assimilation test on the tool kit API 20C AUX, while the morphological characterization was carried out by performing macroscopic and microscopic observations. Four isolates were assumed to be Candida lambica, 3 isolates were assumed to be Candida rugosa and two isolates were assumed to be Geotrichum candidum. It was found out that 44.4% of yeast in the unripe jackfruit were Candida lambica, 33.3% was Candida rugosa and 22.2% was Geotrichum candidum. Candida lambica was the most common osmophilic yeast found in the jackfruit

Fermentasi Asam Asetat dengan Sel Amobil Acetobacter pasteurianus INT-7 dengan Variasi Ph Awal dan Kadar Etanol

The objective of this study was the optimation condition of acetic acid fermentation by Acetobacter pasteurianus INT-7 immobilized cells. In this study cells immobilized with initiate cell numbers 107 CFU/mL and in 3 % alginate solution, ratio of cells number and  alginate was 1:3 (v/v) and  immobilized cells were conditioned  in PGY growth medium supplemented with 2 % ethanol on shaker incubator 150 rpm 30 oC for 1 day and then washed twice with sterile aquad- est. Fermentation was done in YEPM (Yeast extract pepton malt) on  variation of initial pH (5,5; 6,0 and 6,5) and ethanol concentration (5,0; 7,5 and 10 % w/v)  on shaker incubator 150 rpm, 30 oC for 10 days long. The acetic acid production and the cell numbers were monitoring for 1, 3, 5, 7, 8, 9 and 10 days fermentation. The result showed that the optimum condition for acetic acid production by immobilized cells of A. pasteurianus  INT-7 were initial pH 6,0; ethanol concentration 7,5 % w/v for 7 days fermentation. The immobilization cells could be increase  the resistency of ethanol and  prolong to achieve of the  optimal fermentation time. The acetic acid production of the fermentation by immobilized cell was 35,81 g/L and 16,29 g/L by free cell, the theoritical efficiency of immobilized  cell and free cell were (36,73 %) and (16,17 %) respectively.ABSTRAKTujuan penelitian ini adalah mendapatkan kondisi optimum fermentasi dengan sel amobil dan hasilnya dibandingkan dengan sel bebas. Penelitian ini diawali dengan pembuatan sel amobil dengan jumlah sel awal 107  CFU/mL, larutan alginat 3 %, ratio jumlah sel dan alginat 1:3 (v/v) dan pengkondisian sel amobil pada media pertumbuhan PGY-2 % etanol (pepton glucose yeast extract) pada inkubator goyang 150 rpm, 30 oC selama 1 hari. Sel amobil yang sudah dikondisikan dicuci 2 kali dengan akuades steril dan siap digunakan untuk  fermentasi menggunakan media YEPM (yeast extract pepton malt) dengan variasi pH awal (5,5;6,0 dan 6,5), kadar etanol (5,0; 7,5 dan 10 % b/v) dan waktu fermentasi pada inkubator goyang 150 rpm, 30 oC selama 10 hari. Pengukuran produksi asam asetat dan jumlah sel dilakukan pada hari 1, 3, 5, 7, 8, 9 dan 10 hari. Hasil  penelitian  menunjukkan bahwa  kondisi  optimum fermentasi dengan  sel amobil adalah pH awal media 6,0; kadar etanol 7,5 % suhu 30 oC selama 7 hari. Penggunaan sel amobil dalam fermentasi asam asetat dapat meningkatkan resistensi  etanol  dan  waktu  optimum fermentasi dicapai lebih lama. Fermentasi dengan sel amobil Acetobacter pasteurianus INT-7 pada kondisi optimum menghasilkan asam asetat sebesar 35,81 g/L dan 16,29 g/L pada fermentasi dengan sel bebas. Efisiensi fermentasi dengan sel amobil (36,73 %) lebih besar daripada sel bebas (16,17 %)

The Role of Extracellular Enzymes Produced by Aspergillus oryzae KKB4 in Biodegradation of Aflatoxin B1

Previous research showed that Aspergillus oryzae KKB4 able to degrade aflatoxin BI (AFB1) during its growth. According to detoxification test, it was known that extracellular enzymes produced by this mold was able to detoxify AFB1. In this study, the role of these enzymes in biodegradation of AFB1 were further studied. Biodegradation products of AFBI were analyzed using HPLC and the destruction of functional groups were analyzed using IR spectrophotometer. Molecular weight and enzymes activity were also determined. The result showed that extra cellular enzymes of Aspergillus oryzae KKB4 consist of five fractions with molecular weight of 14.2, 20, 23, 29 and 36 kDalton. All enzyme fractions were able to degrade AFBI with the highest specific activity 3.79 ig AFB1/mg enzyme protein/20 hrs. The HPLC analysis indicated that biodegradation product of AFB1 was different from untreated AFB1. The infrared spectrum suggest that enzymes degraded !octane ring, cyclo-pentanone reduction and openined difuran ring. Keywords: Aspergillus oryzae, extra cellular enzymes, aflatoxin RI, detoxification

Pengaruh konsentrasi xilosa dan kosubstrat terhadap produksi xilitol oleh Candida shehatae way 08=(the influence of xylose concentration and cosubstrate on xylitol production by Candida shehatae way 08)

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 â 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. Keywords : xylose, cosubstrate, xylitol, and Candida shehatae WAY 0

Fermentasi Asam Asetat dengan Sel Amobil Acetobacter Pasteurianus INT-7 dengan Variasi Ph Awal dan Kadar Etanol

Tujuan penelitian ini adalah mendapatkan kondisi optimum fermentasi dengan sel amobil dan hasilnya dibandingkan dengan sel bebas. Penelitian ini diawali dengan pembuatan sel amobil dengan jumlah sel awal 107 CFU/mL, larutan alginat 3 %, ratio jumlah sel dan alginat 1:3 (v/v) dan pengkondisian sel amobil pada media pertumbuhan PGY-2 % etanol (pepton glucose yeast extract) pada inkubator goyang 150 rpm, 30 oC selama 1 hari. Sel amobil yang sudah dikondisikan dicuci 2 kali dengan akuades steril dan siap digunakan untuk fermentasi menggunakan media YEPM (yeast extract pepton malt) dengan variasi pH awal (5,5;6,0 dan 6,5), kadar etanol (5,0; 7,5 dan 10 % b/v) dan waktu fermentasi pada inkubator goyang 150 rpm, 30 oC selama 10 hari. Pengukuran produksi asam asetat dan jumlah sel dilakukan pada hari 1, 3, 5, 7, 8, 9 dan 10 hari. Hasil penelitian menunjukkan bahwa kondisi optimum fermentasi dengan sel amobil adalah pH awal media 6,0; kadar etanol 7,5 % suhu 30 oC selama 7 hari. Penggunaan sel amobil dalam fermentasi asam asetat dapat meningkatkan resistensi etanol dan waktu optimum fermentasi dicapai lebih lama. Fermentasi dengan sel amobil Acetobacter pasteurianus INT-7 pada kondisi optimum menghasilkan asam asetat sebesar 35,81 g/L dan 16,29 g/L pada fermentasi dengan sel bebas. Efisiensi fermentasi dengan sel amobil (36,73 %) lebih besar daripada sel bebas (16,17 %)