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"Rhizopus oryzae is known to produce lactic acid, protease and lipase, make it potential as a starter in cheese production. However, R. oryzae application in the unripened cheese production has not been elucidated. In this research, microbiology and nutritional status of unripened cheese fermented by R. oryzae was analyzed and compared to that of the cheese made by rennet as a control. total plate count of bacteria in unripened cheese fermented by R. oryzae was 8.1 X 10 cfu/ml in PCA medium and 3.7 X 10 cfu/ml in MRSA. Total count of funig group was conducted using PDA, resulting 1.2 X 10 cfu/ml. Dominant microflora were identified as enterococcus faecalis and bacillus subtilis in MRSA and Aspergillus sp. in PDA. HPLC analysis of the unripened cheese fermented by R. oryzae showed that in had higher essential amino acid content than the control. The essential amino acid found were Threonine (1,15 ppm), L-Methionine (0,47 ppm), L-Valine + L-Tryptophan (0,70 ppm), L-Phenylalanine (0,66 ppm), L-Isoleucine (0,48 ppm), L-Leucine (1,28 ppm), and L-Lycine (1,64 ppm)."

"Rhizopus oryzae is known to produce lactic acid, protease and lipase, make it potential as a starter in cheese production. However, R oryzae aplication in the unripened cheese production has not been elucidated. In this research, microbiology and nutritional status of unripened cheese fermented by R. oryzae was analysed and compared to that of the cheese made by rennet as a control. Total Plate Count of bacteria in unripened cheese fermented by R. Oryzae was 8.1 x 10 cfuml in PCA medium and 3.7 x 10 cfu/ml in MRSA. Total Count of fungi group was conducted using PDA, resulting in 1.2 x 10 cfu/ml. Dominant microflora were identified as Eterococcus faecalis and Bacillus subtilis in MRSA and Aspergillus sp. in PDA. HPLC analysis of the unripened cheese fermented by R. oryzae showed that it had higher essential amino acid content than the control. The essential amino acid found were Threonine (1,15 ppm), L-Methionine (0,47 ppm), L-Valine + L-Tryptophan (0,70 ppm), L-Phenylalanine (0,66 ppm), L-Isoleucine (0,48 ppm), L-Leucine (1,28 ppm), and L-Lycine (1,64 ppm)."

"Estikomah SA, Sutarno, Pangastuti A 2010. Ripening for improving the quality of inoculated cheese Rhizopus oryzae. Nusantara Bioscience 2: 1-6. Cheese is dairy product resulted from fermented milk in which the fermentation process can be done by lactic acid bacteria or fungus. Rhizopus oryzae is able to produce lactic acid, protease and lipase. The ripening process changes the tasteand texture. The purpose of this study is ripening to improve the quality of inoculated cheese R. oryzae. In this research the ripening wasconducted the concentration variation of temperature (5o C, 10o C, 15o C), and time (7 days, 14 days). The procedure of research consisted of two steps, namely un-ripened cheese preparation followed by ripening cheese preparation. Cheese produced in this study analyzed the value of pH, fat content, protein content, amino acid levels and identification of microbe with ANOVA then followed by DMRT at 5%level of significance. Data results were analyzed with the like?s nonparametric statistical test, followed by Fridman Wilcoxon SignedRank Test (WSRT) at 5% level significance. The results showed that the preferred ripened cheese panelist was at a temperature of 15oC for 14 days. Ripening conditions affect pH, fat content, protein content and do not affect the levels of amino acids that formed ripenedcheese. The best quality ripened cheese i.e. at a temperature of 15°C for 14 days, had a pH value of 4.40, the highest protein content of9.78%, and fat content of 35.02%. The results of identified microbe in un-ripened cheese and ripened cheese include Enterococcus hirae(Enterococcus faecalis), Bacillus subtilis, and Aspergillus sp. "

"ABSTRAKKebutuhan asam laktat di Indonesia selalu meningkat setiap tahunnya. Produksi asam laktat dengan proses fermentasi memiliki beberapa kelebihan dibandingkan dengan produksi asam laktat dengan sintesis kimia, antara lain bersifat lebih ramah lingkungan sertadapat menghasilkan asam L-(+)- laktat murni yang banyak diaplikasikan dalam berbagai industri.Fermentasi asam laktat dilakukan dengan bantuan mikroorganisme yang menghasilkan asam laktat, salah satunya jamur Rhizopus oryzaeyang telah diketahui menghasilkan yield yang cukup tinggi dan dapat dipisahkan dengan mudah dari medium cair. Penelitian ini mengoptimasi purifikasi asam laktat dari campuran hasil fermentasi (fermentation broth) dengan metode ekstraksi cair-cair. Pada penelitian ini, digunakan ekstraktan tri-n-butylamine (TBA) dalam kloroform yang berfungsi sebagai modifier untuk memperoleh ekstrak 20mL asam laktat yang optimal.Analisis kandungan asam laktat akan dilakukan dengan metode titrasi dan HPLC. Variasi yang digunakan ialah komposisi ekstraktan dan juga suhu yang akan divariasikan pada kisaran 25 ? 50C. Hasil menunjukkan kesesuaian antara komposisi ekstraktan dan suhu optimum yang didapatkan pada penelitian ini dengan penelitian terdahulu yang menggunakan campuran asam laktat dalam air. Hasil penelitian menunjukkan bahwa perbandingan rasio ekstraktan yang optimal untuk mengekstrak 20mL asam laktat hasil fermentasi ialah 18 mL TBA dalam 4 mL kloroform. Adapun suhu optimal yang digunakan dalam proses ekstraksi cair-cair ialah 25C.Hasil dari penelitian ini juga menunjukkan bahwa proses pemisahan asam laktat yang diproduksi dari hasil fermentasi glukosa dapat dimanfaatkan untuk pengembangan pada skala industri.

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ABSTRACTThe demand of lactic acid in Indonesia is increasing every year. Recent trends showed that lactic acid production through fermentation is advantageous over chemical process because it produces more L(+) lactic acidwhich is used in industrial applications and environmentally friendly. Lactic acid fermentation is done by the help of some microorganisms, one of them is Rhizopus oryzae. It is known that fermentation of glucose with Rhizopus oryzae obtains high yield of lactic acid which can be separated from the fermentation broth. This research is optimizing lactic acid purification from fermentation broth by using liquid-liquid extraction method. In this research, lactic acid is extracted by Tributylamine (TBA) and chloroform as the modifierto obtain 20 mL lactic acid with optimum purity in the extract. Lactic acid concentration is analyzed byHPLC and titration method. This research varies the temperature of the extraction in range 25-40Cand also the concentration ratio of the extractant. Results obtained from this research are corresponding with results from the prior research which used the mixture of lactic acid and glucose. The optimum extractant composition obtained from this research is 18 mL TBA in 4 mL chloroform, while the optimum temperature for the liquid-liquid extraction is 25C. This research also showed that purification process of lactic acid which produced from fermentation of glucose can be used for developments in industrial scale."

"Indonesia memiliki potensi yang besar dalam memproduksi enzim untuk industri bioteknologi. Sayangnya, dengan sumber daya alam yang melimpah, enzim untuk industri bioteknologi masih diimpor. Perkembangan produksi enzim di Indonesia harus didukung untuk menurunkan tingkat impor enzim. Industri biodiesel merupakan salah satu industri bioteknologi yang memanfaatkan enzim untuk produknya. Lipase adalah enzim utama dan berperan sebagai biokatalis untuk produksi biodiesel. Produksi enzim lipase dari Rhizopus oryzae dikembangkan dengan menggunakan metode fermentasi solid state dan submerged untuk menghasilkan enzim lipase dalam jumlah tinggi dengan limbah pertanian yang dimanfaatkan sebagai substrat untuk produksi lipase. Kondisi optimum untuk produksi lipase ditemukan dengan berbagai waktu, konsentrasi substrat dan konsentrasi induser dari fermentasi. Waktu fermentasi divariasikan menjadi 1, 3, 5, dan 7 hari dengan variasi konsentrasi substrat 0.5, 1, 1.5, 2, and 2.5, substrat yang digunakan adalah dedak gandum. Dan variasi induser adalah 2, 4, 6, dan 8. Ekstraksi akan dilakukan melalui kain muslin, sentrifugasi dan disaring dengan kertas saring. Lipase yang dihasilkan adalah enzim lipase basah dan kering. Titrasi digunakan sebagai uji enzimatik untuk aktivitas lipase. Dengan kondisi optimum dari konsentrasi inducer 6,9, konsentrasi substrat 1,9 dan 3,5 hari periode fermentasi. Aktivitas unit yang dihasilkan dari lipase 62,67 U/ml dan 50 U/ml untuk Submerged Fermentasi dan Solid-State Fermentation masing-masing. Dengan hasil sintesis biodiesel sebesar 38,11 melalui rute non-alkohol.

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Indonesia has huge potentials on producing enzymes for biotechnology industries. Unfortunately, with abundant natural resources, the enzymes for biotechnology industries were still imported. The development of enzyme production in Indonesia should be supported in order to reduce the import level of enzymes. Biodiesel industry is one of the biotechnology industries that utilizes enzyme for their product. Lipase is the main enzyme and act as the biocatalyst for the production of biodiesel. The production of lipase enzyme from Rhizopus oryzae are developed using the Solid State fermentation and Submerged fermentation method in order to yield high amount of lipase enzyme with the agricultural waste is utilize as the substrate for the lipase production.

The optimum condition for the production of lipase is discovered by varying time, substrate concentration and inducer concentration of the fermentation. The time of fermentation is 1, 3, 5, and 7 days with substrate concentration variation of 0.5, 1, 1.5, 2, and 2.5, the substrate used is Wheat Bran. And the variation of the inducer is 2, 4, 6, and 8. The extraction will be done by squeezing the suspension through muslin cloth, centrifugation and filtered by filter paper. Titration is used as the enzymatic assay for the lipase activity. Under optimum condition of 6.9 inducer concentration, 1.9 substrate concentration and 3.5 day of fermentation period. Resulting unit activity of lipase of 62.67 U ml and 50 U ml for Submerged Fermentation and Solid State Fermentation respectively. With biodiesel synthesis yield of 38.11 through non alcohol route. "

"Effective and efficient preservation process is necessary in terms of increasing the fungal usage for industrial scale as biostarter. The objective of this study was to identify bentonite characteristic to be carrier to preserve of Rhizopus spore and to determine its viability after preservation process. The clay of bentonite characteristics were identified by BET (Brunaeur Emmett Teller) and SEM-EDS (Scanning Electron Microscopy-Energy Dispersive Spectroscopy) for determining surface properties and elements within the minerals, XRD (X-Ray Diffraction) for identifying the mineral, and AAS (Atomic Absorption Spectroscopy) for determining chemical composition. The growth of microbial preserved in bentonite tablet after stored for 20, 40, and 60 days was identified by TPC (Total Plate Count). Bentonite has a main component as silica-SiO2 dan montmorillonit with some elements existence of magnesium (Mg), iron (Fe), aluminum (Al), and silica (Si), and Sodium (Na). The spores after preserved need two days longer to grow back into the mycelium. Viability the spore after storage for 60 days could be revived 3.0´1010 CFU/g. The results suggest that bentonite could be used as carrier for the spore of Rhizopus."

"ABSTRAK Waktu inkubasi merupakan salah satu faktor yangpanbing dalam proses fermentasi untuk menghasilkanenzim ekstraselular. Penelitian ini bertujuan untuk mengetahui adatidaknya pengaruh waktu inkubasi terhadap aktivitasenzim glukoamilase RKtsopus UICC 128 sertameneliti waktu inkubasi optimal enzim. Fermentasi dilakukan dengan menggunakan mediumSakai modifikasi pada suhu 30°C. Pengujian aktivitasglukoamilase dilakukan dengan metode Nishise dhK.modifikasi. Pengukuran kadar glukosa basil hidrolisisenzim dilakukan dengan metode Somogyi-Nelson. Basil analisis seoara statistik menunjukkan adanyapengaruh waktu inkubasi terhadap aktivitas enzim glukoamilase Rhisopus orysae UICC 128. Demikian pulaterdapat perbedaan nilai tengah aktivitas enzimglukoamilase di antara waktu-waktu inkubasi: 4 jamdengan 8, 10, dan 12 jam; 6 jam dengan 10 dan 12 jam;serta 8 jam dengan 14 jam. Aktivitas tertinggiglukoamilase Rhisopxis or-yzae UICC 128 tercapai padawaktu inkubasi 8 jam."

"ABSTRAKNitrogen merupakan salah satu makronutrien penting bagi kapang, baik untuk pertumbuhan, maupun untuk memelihara kemampuan sel dalam membentuk enzim. Penelitian mi bertujuan untuk mengetahui ada tidaknya pengaruh sumber nitrogen yang diberikan dalam bentuk amonium sulfat, tepung kedele, dan urea, terhadap aktivitas glukoamilase Rhizopus arrhizus UCC 2 dan Rhizopus oryzae UCC 128. Pengujian aktivitas glukoamilase dilakukan dengan metoda Nishise et al. modifikasi. Satu unit aktivitas glukoamilase setara dengan satu umol glukosa yang di lepaskan per menit. Pengukuran kadar glukosa dilakukan dengan metoda Somogyi-Nelson. Uji statistik menunjukkan adanya pengaruh sumber nitrogen yang berbeda terhadap aktivitas glukoamilase R. arrhizus UCC 2 dan R. oryzae UCC 128. Medium dengan sumber nitrogen urea, memberikan hasil rata-rata aktivitas glukoamilase R. arrhizus UCC 2 dan R. oryzae UCC 128 tertinggi. Nilai tersebut berbeda nyata dengan rata-rata aktivitas glukoamilase pada medium dengan sumber nitrogen tepung kedele maupun amonium sulfat."

"ABSTRAKGlukoamilase merupakan enzim ekstraseluler yang dapat menghidrolisis pati nrenjadi glukosa.Penelitian ini bertujuan untuk nengetahui pengaruh empat sumber karbohidrat, yaitu tepung beras, tepung maizena, tepung tapioka, dan soluble starch terhadap aktivitas glukoanilase R. arrhizus UICC 2 dan R. oryzae UICC 128 pada kondisi fermentasi yang diberikan dalam waktu inkubasi 24 jam.Data rata-rata aktivitas glukoamilase R. arrhizus UICC 2 dan R. oryzae UICC 128 dalam waktu fermentasi 24 jam yang dinyatakan dalam unit/ml, diperoleh nilai tertinggi dari sumber karbohidrat tepung rnaizena, kemudian diikuti dengan tepung tapioka, soluble starch, dan tepung beras.Hasil perhitungan aktivitas glukoamilase menunjukkan, ada perbedaan aktivitas glukoamilase R. arrhizus UICC 2 antara sumber karbohidrat tepung maizena dan tepung beras, antara tepung tapioka dan tepung beras, serta antara soluble starch dan tepung beras. Ada perbedaan aktivitas glukoamilase R. oryzae UICC 128 antara tepung maizena dan tepung beras, antara tepung tapioka dan tepung beras, antara soluble starch dan tepung beras, antara tepung maizena dan tepung tapioka, serta antara tepung maizena dan soluble starch.ABSTRACT"

"ABSTRAKAsam kojat merupakan asam organik yang memiliki banyak kegunaan diantaranya sebagai antibakteri, antifungal, antimelanosis, dan agen pengkelat, yang dihasilkan melalui fermentasi kapang genus Aspergillus dan Penicillium. Penelitian ini bertujuan untuk mendapatkan kondisi yang optimal pada fermentasi menggunakan Aspergillus oryzae dengan melakukan optimasi medium dan kondisi fermentasi secara bertahap. Kadar asam kojat ditentukan dengan metode KLT densitometri dengan detektor UV pada panjang gelombang 318 nm. Kombinasi sukrosa dan yeast extract dipilih sebagai sumber karbon dan nitrogen terbaik dari sembilan variasi medium dengan jumlah asam kojat yang dihasilkan sebesar 1,5425 g/L. Keasaman medium yang paling optimum adalah pada pH 4,5 dibandingkan dengan pH 3,5 dan 5,5 dengan hasil asam kojat sebesar 1,7127 g/L. Fermentasi pada suhu 35 C menunjukkan kadar asam kojat yang lebih tinggi dibandingkan pada suhu ruang. Optimasi kondisi aerasi dilakukan dengan empat variasi volume medium dimana medium dengan volume 100 ml menghasilkan asam kojat dengan jumlah tertinggi yaitu 1,6472 g/L.. Hasil optimasi yang paling baik memiliki nilai yield sebesar 0,0370 gg-1.

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ABSTRACTKojic acid is an organic acid that has many uses such as antibacterial, antifungal, antimelanosis, and chelating agent, which is produced by fermentation of genus Aspergillus and Penicillium. This study aimed to obtain optimal conditions on fermentation using Aspergillus oryzae by optimizing the medium and fermentation conditions gradually. Levels of kojic acid were determined by the method of TLC densitometry with UV detector at 318 nm wavelength. The combination of sucrose and yeast extract was chosen as the best source of carbon and nitrogen from nine medium variations with the amount of kojic acid produced at 1.5425 g L. The optimum acidity of the medium is at pH 4.5 in which 1.7127 g L of kojic acid produced, compared to medium with pH value of 3.5 and 5.5. Fermentation at 35 C indicates higher kojic acid production compared to room temperature. Optimization of aeration conditions was performed with four variations of medium volume where medium with 100 ml volume produced the highest amount of kojic acid at 1.6472 g L. The most optimum result has a yield value of 0.0370 gg 1."