Indonesia has many fermented beverages, and yeast become one of the agents in fermented process. Yeasts has a role to transform carbohydrate complex into simple compounds with release secondary metabolism to environment like amylase enzyme. This study aims to get the isolate of yeast that can potentially produce amylase enzyme. This research conducted in October 2018 until March 2019 in Microbiology Laboratory of Universitas Negeri Jakarta. The screening test of potential isolate producing amylase enzyme was performed on yeast isolate from eight source of indigenous fermented beverages that can grow in YMA medium with pH 2. Screening was carried out on YPSA medium with diffusion agar method. From 50 Isolates, 16 isolates with the codes IB4, IB15, IB20, IB21, IB26, IB36, IL78, IL80, IL81, IL86, IL88, IL97, IL113, IL136, IL146, and IL150, were able to form clear zone after 1-day incubation in room temperature. The highest amylolytic index was produced by IL86 (1,019 mm). Forming the clear zone is proof that yeast can transform starch become simpler sugar like maltose as iodine-starch reaction is resulting amylose helix and iodine become I3 − that filled main core helix. In addition to this, iodine forms complexes with starch molecules showed a dark purple colour.
Some plants have capacity as exogenous antioxidant. Simpor (Dillenia sp.) is plant of the Dilleniaceae family which may have the property of antioxidant. The purpose of this study was to measure the antioxidant capacity of the 96% ethanolic simpor leaf extract. Factorial design was applied with 2x3 factors of maseration time (24 and 48 hours) and concentration series of (10, 15, 20%). Normality was done by Kolmogorov-Smirnov and homogeneity by Levine. Data was analysed by ANOVA (ᾳ = 0.05). Post Hoc was analysed by Duncan. Antioxidant property was analysed qualitatively and quantitatively on flavonoid and also leaves water content. The antioxidant capacity assay was measured using DPPH (1,1-Diphenyl-2picryl Hidrazil) scavenging ability at 517 nm with ascorbic acid as control. The result showed that water content of the plant was 73.65%. Simpor contain flavonoids with highest flavonoid content (2.953 mg QE / mg) in 24 hours maceration time at 15% concentration. Furthermore, it also has ability to scavenge DPPH (1,1-Diphenyl-2picryl Hidrazil) radical with the highest value (97,10 ± 0,01%) in 24 and 48 hours maceration at 20% and 10% extract concentration. Statistical analysis on flavonoid content showed that time and concentration gave significant effect on flavonoid content (ᾳ = 0.003). Duncan result revealed that almost all groups didn’t significantly different only the 24 hours x 15% concentration was. DPPH inhibition based on statistic proved that both factors didn’t affect scavenging ability of Dillenia (ᾳ = 0.079). It can be concluded that simpor leaves has antioxidant capacity against DPPH radical due to its flavonoid content. Furthermore, concentration and maceration time significantly affect flavonoid content and didn’t affect DPPH radical scavenging ability of Dillenia plant.
AbstrakAflatoksin merupakan senyawa metabolit sekunder dari kapang Aspergillus flavus dan Aspergillus parasiticus yang dapat mengontaminasi bahan pangan atau pakan sehingga berbahaya bagi kesehatan hewan dan manusia. Kontaminasi kapang penghasil aflatoksin banyak ditemukan pada bahan pangan dan pakan yang berasal dari produk pertanian. Jagung merupakan salah satu produk pertanian yang mudah terkontaminasi oleh kapang penghasil aflatoksin. Penelitian ini bertujuan untuk memperoleh isolat kapang Aspergillus spp. penghasil aflatoksin pada jagung pipilan yang dijual di sekitar Bekasi, Jawa Barat. Isolasi kapang dilakukan menggunakan metode dilution plating pada medium Dichloran-Glycerol. Hasil penelitian memperoleh 12 isolat kapang, dengan warna koloni hijau (J1, J2, J3, J4, J5, J6, J7, J9, J10, J12), hitam (J11), dan jingga (J8). Identifikasi dilakukan dengan cara mengamati morfologi kapang secara makroskopik dan mikroskopik pada medium Malt Extract Agar. Isolat kapang yang diduga memiliki kemiripan dengan A. flavus berjumlah 6 isolat, yaitu J1, J2, J4, J6, J10, dan J12. Selanjutnya dilakukan uji konfirmasi menggunakan medium selektif Aspergillus flavus dan parasiticus Agar. Terdapat 2 isolat kapang, yaitu J1 dan J4, yang menunjukkan pigmentasi sebalik koloni berwarna pada medium selektif AFPA. Isolat kapang yang ditemukan pada jagung pipilan diharapkan dapat memberikan informasi kepada petani dan peternak mengenai jenis kapang yang dapat menyebabkan kontaminasi pada jagung, sehingga mereka dapat menjaga dan meningkatkan kualitas jagung untuk mengurangi kerugian dalam bidang ekonomi dan kesehatan.Abstract Aflatoxin is a secondary metabolite secreted by the mold Aspergillus flavus and Aspergillus parasiticus that may contaminate food or feed so harmful to human and animal health. Contamination of aflatoxin-producing mold is commonly found in food and feed which derived from agricultural products. Corn is one of the agricultural products that are easily contaminated by aflatoxin-producing mold. The study aims to isolate the aflatoxin-producing mold Aspergillus spp. in stripped corn vend around Bekasi, West Java. The isolation was conducted by using the method of dilution plating on Dichloran-Glycerol medium. The study obtained 12 isolates of mold, with green colony color (J1, J2, J3, J4, J5, J6, J7, J9, J10, J12), black (J11), and jingga (J8). Identification was conducted by observing the morphology of mold on Malt Extract Agar macroscopically and microscopically. The isolates that allegedly have similarities to A. flavus are J1, J2, J4, J6, J10, and J12. Furthermore, a confirmatory test was preceed by using a selective medium of Aspergillus flavus and parasiticus agar. There are 2 isolates of molds, J1 and J4, which showed yellowish jingga pigmentation like the positive control of A. flavus. The isolates of mold found in the stripped corn may provide information to farmers and breeders about the type of mold that can cause contamination in corn, so that they can anticipate in advance and improve the quality of the corn to reduce losses in economic and health perspectives.
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