Judul: Pemurnian Glukomanan secara Enzimatis dari Tepung Iles-iles
Abstrak: Glucomannan is typical polysaccharide derived from konjac tuber. Conventional fractionation of glucomannan in konjac flour is by mechanical separation method, but it produces low purity glucomannan flour and needs further purification methods. This research is explored the glucomannan purification by enzymatic hydrolysis directly from konjac flour. Since konjac flour mainly consisted of starch, glucomannan and fiber, in this research sole thermophilic α-amylase enzyme and consortium of enzymes (amylase, xylanase and cellulose) were applied on 50 and 65 oC of incubation temperature for 2 hours. The results showed that consortium of enzymes can not be used for glucomannan purification; because glucomannan component is hydrolyzed by xylanase and cellulose. Glucomannan flour produced from sole α-amylase with incubation temperature of 50ᵒC has the highest yield (42.7%) compared to incubation temperature of 65ᵒC (31.6%). Duration of incubation also influenced to the glucomannan yield, and two hours of incubation time gave the best glucomannan flour with highest yield (37.0%), purity (46.1%), viscosity (42.3 cPs) and good whiteness (12.7%). Enzymatic hydrolysis of konjac flour also produced starch syrup (DE 55.6 – 77.9) as by- products.
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Judul: Kajian Proses Pemurnian Tepung Glukomanan dari Umbi Iles- Iles Kuning (Amorphophallus Oncophyllus) dengan Menggunakan Enzim α-Amilase
Abstrak: Elephant foot yam (Amorphophallus oncophyllus) as tuber crops which grows wildly at subtropical and tropical forest in Indonesia, apparently is one of the potential exports commodity. The export of this yam tubers to Japan is usually in the form of chips or flour, which then processed to be a kind of traditional food, “shirataki” noodle and “konyakku” tofu. Elephant foot yam tubers can be purified into a glucomannan flour that has special characteristics. The special characteristics of glucomannan flour among other hydrocolloid is its capability to form thick solution in water, swell by a high swelling power, form gel, form thin film in sodium hydroxide solution or form impermeable thin layer with glycerin. It also has a melting characteristics like agar-agar, so it can be used for microbial growth media. In industry, glucomannan is used as raw material of paper, textile and glue, celluloid material, blasting material, foodstuff, cosmetics and cleaner. The conventional method for preparation of glucomannan flour is by mechanical, like sieving, blowing, and polishing. High purified glucomannan flour is produced by separating starch from yam flour. This study has done in other approach that the utilization of α-amylase as starch digesting enzyme will release the starch from cell glucomannan so it resulted to the high purified glucomanna. This research will examine the effects of t temperature (65 oC, 80 oC, and 95 oC) and enzyme dose (1 Unit/g flour, 2 Unit/ g flour dan 3 Unit/ g flour) to the characteristics of glucomannan flours. The result from preliminary research showed that carbohydrate is the main components in fresh tuber and flour. The α-amylase shows the highest activity in pH 5 and has activity on 1.764,71 U/ml, 3.363,29 U/ml and 13.545,75 U/ml for temperature 65 oC, 80 oC, and 95 oC, respectively Starch content in glucomannan flour after α–amylolysis declined from 10.63 % to 4.76 - 0.40 %, while glucomannan content increased from 28.75 % to 42.35 - 80.53 %. The value of whiteness degree changed from 21.26 % of glucomannan flour before hydrolysis into 19.48 % until 28.37 %. The viscosity of glucomannan declined from 16,833.33 cPs to 1500 - 3925 cPs. The water absorption capability of glucomannan flour changed from 1464.75 % to 1288.78 – 1696.29 %. Bulk density of glucomannan flour before hydrolysis is 741.65 kg/m3 then changed to 641.48 - 776.01 kg/m3 after hydrolysis. Value of pH flour glucomannan before and after hydrolysis had changed from pH 6.58 to around pH 4.90 - 5.21. Hydrolysis temperature, enzyme dose treatment and interaction both of them obviously influenced to the starch content, glucomannan content, and whiteness degree of flour, while the yield and viscosity are only influenced by temperature (p<0,05). Glucomannan flour after hydrolysis and extracted by using ethanol 95 % gives high glucomannan content but has lower value of viscosity. The best treatment for preparing the glucomannan flour by α–amylolysis can be obtained from 65 oC of hydrolysis temperature, 3 U/g flour of enzyme dose for 30 minutes
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Judul: Karakteristik Ukuran dan Bentuk Kepala Burung Bayan-Bayanan (Psittacidae) di Indonesia
Abstrak: Burung bayan-bayanan yang tergabung dalam famili Psittacidae memiliki variasi morfologi yang cukup tinggi yang eksistensinya perlu dipertimbangkan karena telah memberikan kontribusi dalam keanekaragaman hayati di Indonesia. Burung bayan-bayanan yang tergabung dalam famili Psittacidae memiliki variasi morfologi yang cukup tinggi. Upaya penangkaran yang belum optimal dan perburuan liar pada burung bayan-bayanan untuk diperdagangkan dalam jumlah yang cukup tinggi; mengakibatkan penurunan populasi secara drastis. Tujuan dari penelitian ini adalah untuk memperoleh informasi mengenai ketidakserupaan morfometrik berdasarkan ukuran-ukuran linear kepala diantara 13 spesies burung bayan-bayanan yang diamati. Ketidakserupaan morfometrik tersebut disajikan dalam bentuk dendogram melalui pendekatan jarak minimum D2 Mahalanobis. Ukuran dan bentuk kepala diantara 13 spesies burung bayan-bayanan yang diamati diperbandingkan satu sama lain dalam bentuk diagram kerumunan melalui pendekatan Analisis Komponen Utama. Data sekunder diperoleh dari laboratorium ornithologi Widyasatwaloka, LIPI-Biologi Cibinong yang meliputi tinggi kepala, lebar kepala, panjang paruh, tinggi paruh dan tebal paruh. Data tersebut meliputi spesimen burung bayan-bayanan berjumlah 234 spesimen. yang terdiri atas 128 spesimen jantan dan 106 spesimen betina. Jumlah tersebut menyebar pada 11 spesimen Loriculus stigmatus (tujuh ekor jantan dan empat ekor betina), 17 spesimen Loriculus galgulus (12 ekor jantan dan lima ekor betina), 22 spesimen Charmosyna placentis intensior (tujuh ekor jantan dan 15 ekor betina), 11 spesimen Cacatua alba (delapan ekor jantan dan tiga ekor betina), 12 spesimen Cacatua sulphurea occidentalis (enam ekor jantan dan enam ekor betina), 20 spesimen Eclectus roratus roratus (13 ekor jantan dan tujuh ekor betina), 13 spesimen Alisterus amboinensis buruensis (tujuh ekor jantan dan enam ekor betina), 13 spesimen Psittacula alexandri alexandri (dua ekor jantan dan 11 ekor betina), 13 spesimen Psittacula alexandri dammermani (enam ekor jantan dan tujuh ekor betina), 16 spesimen Psittacula longicauda longicauda (10 ekor jantan dan enam ekor betina), 24 Trichoglossus haematodus haematodus (15 ekor jantan dan sembilan ekor betina), 20 Trichoglossus ornatus (11 ekor jantan dan sembilan ekor betina), 27 spesimen Eos bornea cyanonothus (17 ekor jantan dan 10 ekor betina) dan 15 spesimen Eos squamata obiensis (tujuh ekor jantan dan delapan ekor betina).
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