Browsing by Author "Saryono, Saryono"
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Item ANALISIS AKTIVITAS ENZIM AMILASE PRODUKSI JAMUR TERMOFILIK Aspergillus sp. LBKURCC304 DENGAN SUMBER KARBON BERBEDA(perpustakaan UR, 2021-08) Sitompul, Lorena Omega; Saryono, Saryono; Devi, SilveraThermophilic amylase is great demand in industrial processes and biotechnology. The production of amylase can be affected by carbon sources. In this study, the production of amylase was carried out by Aspergillus sp. LBKURCC304 with several natural carbon sources (cassava, corn, taro, purple sweet potato, potato, breadfruit, canna, gembili, gadung, and sago). Production was carried out in submerged fermentation pH 7 at 50°C for 11 days with an agitation speed of 150 rpm. Determination of amylase activity was using the Nelson-Somogyi method, absorbance was measured using a UVVis spectrophotometer with a wavelength of 540 nm. The results showed that the highest activity was obtained in presence of sago carbohydrates (0.0391 ± 0.0017 U/mL) as a carbon sourceItem ANALISIS PRODUKSI ENZIM AMILASE DARI JAMUR TERMOFILIK Aspergillus sp. LBKURCC304 STRAIN LOKAL BUKIK GADANG SUMATERA BARAT(2020-10) Fadhila, Widylia Fitri; Saryono, Saryono; Devi, SilveraAmylase is an enzyme that hydrolyzes of starch into reducing sugars and can be produced from the fermentation process by several microorganisms, including the thermophilic fungus of Aspergillus sp. LBKURCC304. Thermophilic fungi have an advantage in production of amylase enzyme because they can live at high temperature, so the metabolites such as enzymes and proteins that resulted will be more resistant to high temperature. Based on previous studies, Aspergillus sp. LBKURCC304 has been isolated and produced amylase enzyme qualitatively at 50oC, but quantitative enzyme production has never been done. The purpose of this study was to production of amylase enzyme quantitatively from this isolate, like the optimum activity from amylase crude extract and protein content as well as the optimum amylase specific activity produced every day for 18 days of the fermentation process at 50oC. Nelson-Somogyi and Lowry method were used to determine the enzyme activity and the protein content, respectively. Specific activity was obtained by dividing the amylase enzyme activity with the protein content. The results obtained were analyzed using the Anova and Duncan test. Result for the highest enzyme activity was obtained on the 11th day at 0,0302±0,0041 U/mL, optimum protein content was obtained on the 7th day at 2,2821±0,0632 mg/mL, while the highest specific activity was produced on the 11th day, with 0,0214±0,0005 U/mg. One unit of amylase enzyme activity is defined as the amount of enzyme needed to produce 1 μmol of reducing sugar per minute at 50oC with pH 7.Item IDENTIFIKASI MOLEKULER JAMUR TERMOFILIK Aspergillus sp. LBKURCC304 ISOLAT LOKAL BUKIK GADANG SUMATERA BARAT(Elfitra, 2022-06) Nst, Fida Selfiana; Saryono, Saryono; Nugroho, Titania Tj.Fungi strain LBKURCC304 is a thermophilic fungi isolated from Bukik Gadang hot spring, West Sumatera, can produce amylase enzyme based on semi-quantitatively and quantitatively analysis. Morphological characteristics indicated that strain LBKURCC304 was a member of Aspergillus genera. Morphological identification cannot be used to determine species of fungi, therefore molecular identification is required. Determination of species is very important to explore the potential of LBKURCC304 with reference from the same species. Molecular identification of Aspergillus sp. LBKURCC304 was initiated by isolation of genomic DNA from 2 days old mycelia, PCR amplification on ITS-1 and ITS-2 rDNA regions were successfully performed using ITS4 and ITS5 primers at annealing temperatures of 45ºC. The sequences were verified with BioEdit program and then aligned to get the complete sequences. DNA sequences of Aspergillus sp. LBKURCC304 were analyzed using BLAST. The genomic DNA and PCR product have molecular weights of 16.425 bp and 593 bp, respectively. The BLAST analysis showed that Aspergillus sp. LBKURCC304 is Aspergillus fumigatus.Item IDENTIFIKASI MOLEKULER JAMUR TERMOFILIK Aspergillus sp. LBKURCC304 ISOLAT LOKAL BUKIK GADANG SUMATERA BARAT(Elfitra, 2022-06) Nst, Fida Selfiana; Saryono, Saryono; Nugroho, Titania Tj.Fungi strain LBKURCC304 is a thermophilic fungi isolated from Bukik Gadang hot spring, West Sumatera, can produce amylase enzyme based on semi-quantitatively and quantitatively analysis. Morphological characteristics indicated that strain LBKURCC304 was a member of Aspergillus genera. Morphological identification cannot be used to determine species of fungi, therefore molecular identification is required. Determination of species is very important to explore the potential of LBKURCC304 with reference from the same species. Molecular identification of Aspergillus sp. LBKURCC304 was initiated by isolation of genomic DNA from 2 days old mycelia, PCR amplification on ITS-1 and ITS-2 rDNA regions were successfully performed using ITS4 and ITS5 primers at annealing temperatures of 45ºC. The sequences were verified with BioEdit program and then aligned to get the complete sequences. DNA sequences of Aspergillus sp. LBKURCC304 were analyzed using BLAST. The genomic DNA and PCR product have molecular weights of 16.425 bp and 593 bp, respectively. The BLAST analysis showed that Aspergillus sp. LBKURCC304 is Aspergillus fumigatus.Item ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT (BAL) DARI CANGKUAK SEMAUNG (Pangium edule Reinw) SEBAGAI PROBIOTIK DAN AGEN SENYAWA BIOAKTIF(Elfitra, 2023-01) Lovenia, Nia; Saryono, Saryono; Sy, Silvera DeviLactic acid bacteria (LAB) are bacteria that produce lactic acid as the main product of carbohydrate fermentation, which have a living habitat in meat, fruits, vegetables, fermented foods, one of which is Cangkuak Semaung (Pagium edule Reinw). This research was conducted to isolate and identify Cangkuak Semaung LAB as a probiotic and bioactive compound agent. The method used in this research is pour plate for isolation. Furthermore, macroscopic, microscopic, physiological and biochemical tests were carried out. The isolation results obtained 22 LAB isolates with macroscopic test results for white colony color, spherical shape, entire edge, and convex surface. Microscopic test of bacilli and Gram positive cell morphology. In the physiological and biochemical tests, the results were negative for catalase, positive salt resistance with turbid results, homofermentative carbohydrate fermentation, and temperature resistance tests of 15°C and 45°C for 17 isolates, while three isolates could not survive at both test temperatures, namely isolate S2, S8, and S12, one isolate only lives at 15℃, namely S3, and one isolate S21 only lives at 45℃, so LAB derived from Cangkuak Semaung food has grouped into the genus Lactobacillus.Item ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT (BAL) DARI MAKANAN TRADISIONAL FERMENTASI IKAN PATIN (Pangasius hypophthalmus) PUDUONG ASAL KABUPATEN KUANTAN SINGINGI(Elfitra, 2023-07) Putri, Dwi Septiani; Saryono, Saryono; Sy, Silvera DeviPuduong is a traditional fermented food from catfish originating from Kuantan Singingi Regency, which is almost extinct. Puduong is thought to contain LAB, which can act as a probiotic agent, which, when consumed, will have a good impact on the health of the body and produce metabolites that have the ability to inhibit the growth of harmful microorganisms in the body. This research aims to isolate and identify LAB from puduong. Isolation of LAB in this study was carried out using serial dilution 10-3 to 10-5 and inoculation using the spread plate method. Purification of LAB isolates was carried out by the 4-quadrant streak method. Morphological identification was carried out macroscopically and microscopically. Biochemical test through catalase test and carbohydrate fermentation test using four carbohydrates (d-glucose, fructose, lactose, sucrose). Physiological test through resistance tests to 6.5% NaCl salt levels and resistance test to temperatures of 15°C and 45°C. The results showed that 42 isolates of LAB had characteristics of the genus Lactobacillus spp., Lactococcus spp. and Streptococcus spp. which were Gram positive, coccus/bacil cell shape, catalase-negative, homofermentative. 23 LAB isolates obtained could survive on media that have a NaCl salt content of 6.5%, 31 LAB isolates could survive at 15°C and 45°C, 10 LAB isolates could only survive at 15°C and one other LAB isolate could only survive at 45°C.Item OPTIMASI PRODUKSI ENZIM AMILASE TERMOFILIK Aspergillus sp. LBKURCC304 DENGAN VARIABEL JENIS SUMBER NITROGEN DAN MINERAL DALAM MEDIA CAIR(Elfitra, 2022-07) Rahmawati, Nur Anis; Devi, Silvera; Saryono, SaryonoThermophilic amylase is an enzyme that is widely used in biotechnology and industry, because it can be used at high temperatures. Nitrogen is an important component that affects the metabolism of microorganisms in producing the enzyme amylase. In this study an attempt was made to optimize the production of the amylase enzyme from the thermophilic fungus Aspergillus sp. LBKURCC304 in submerged fermentation at 50⁰C for 11 days with an agitation speed of 150 rpm. The production media varied the type of nitrogen source (soy flour, tempeh flour and catfish flour) and minerals (FeSO4.7H2O, CaCl2.2H2O, MgSO4.7H2O, MnSO4.H2O and BaCl2.2H2O). The activity of the amylase enzyme produced was determined by the Nelson-Semogyi method, and absorbance was measured at a wavelength of 540 nm using a UV-Vis Spectrophotometer. The results of the study showed that the nitrogen source of tempeh flour produced the highest amylase, with mineral MgSO4.7H2O and 0,05% mineral concentration of 0,0084±0.0014 U/mL, and specific activity of 0,0164±0.00 U/ mg.Item OPTIMASI SUHU DAN AGITASI PRODUKSI ENZIM AMILASE DARI JAMUR TERMOFILIK Aspergillus sp. LBKURCC304 DALAM MEDIA PRODUKSI CAIR(Elfitra, 2023-07) Safitri, Ririn; Novianty, Riryn; Saryono, SaryonoAmylase can be produced by several microbes such as Aspergillus sp. LBKURCC304 through a submerged fermentation process. This study aims to optimize the environmental conditions for the growth of Aspergillus sp. LBKURCC304 in produced amylase enzymes. The results of this study showed that the maximum amylase enzyme production by Aspergillus sp. was obtained at 40ºC and agitation rate of 50 rpm with an amylase enzyme activity of 0.4777±0.0085 U/mL and specific activity of 1.0599± 0.0086 U/mL mg.Item UJI BIODEGRADASI PET (Polyethylene Terephthalate) OLEH BAKTERI TERMOFILIK YANG DIISOLASI DARI SUMBER AIR PANAS BUKIK GADANG, SOLOK, SUMATERA BARAT(Elfitra, 2022-08) Zilfadhilah, Zilfadhilah; Awaluddin, Amir; Saryono, SaryonoPlastic is a synthetic polymer compound formed from the polymerization of monomers composed of hydrocarbon bonds. The high use of plastic has an impact on increasing piles of plastic waste, one of the efforts made to reduce this problem is to carry out biodegradation. The purpose of this study was to determine the ability of thermophilic bacteria with isolate codes LBKURCC185, LBKURCC186, LBKURCC187, LBKURCC188, LBKURCC189, and LBKURCC190 genus Pseudomonas sp. and Thermus sp. to degrade Polyethylene Terephthalate (PET) plastic during an incubation period of 4 weeks using a temperature of 50 oC. This research method is a biodegradation test in Nutrient Agar (NA) and Mineral Salt (MSM) solid media. The bacteria that had the highest percentage of degradation was LBKURCC186 genus Pseudomonas sp., which experienced a decrease in PET weight of 0.85% in the MSM test medium. FTIR results showed a decrease in wave number, bond breaking, and formation of functional groups at O-H, C-H aliphatic, C=O, C=C, and C-O, as well as a change in the percentage value of the transmission. SEM analysis showed that there was damage to the surface of the test PET with the addition of LBKURCC186 bacteria, which made the PET surface uneven; there were cavities and lumps after an incubation period of 4 weeks.Item UJI BIODEGRADASI POLYETHYLENE TEREPHTHALATE (PET) OLEH BAKTERI TERMOFILIK YANG DIISOLASI DARI SUMBER AIR PANAS BUKIK KILI, SOLOK, SUMATERA BARAT(Elfitra, 2022-08) Sianipar, Evlin Magdalena; Awaluddin, Amir; Saryono, SaryonoBiodegradation is one of the strategies for the handling of PET bottle waste by involving the activity of microorganisms, such as bacteria. In this study, the thermophilic bacteria LBKURCC191, 192, 193, 194, 195 and 196, which have been isolated from hot springs of Bukik Kili, Solok-Sumatera Barat, acts as degrading agents for PET bottles. The six bacteria isolates were tested for their ability to degrade mineral water bottles “Le Minerale” using the solid fermentation method for four weeks. LBKURCC191 (Bacillus sp) was isolate with the highest percentage of PET weight loss. These bacteria were able to degrade PET up to 0,620% on NA media and 0,443% on MSM media. SEM analysis on PET incubated with LBKURCC191 bacteria showed changes of surface structure to become rough, bumpy and uneven due to enzyme activity by bacteria during incubation. FTIR analysis showed shifting of wavenumber to a lower value in the absorption of ester, alcohol and C-H aliphatic, so the bond length increased and bond strength decreased. This fact shows the stretching of the bonds on several functional groups in the PET structure due to the activity enzymes produced by bacteria for degradation.