Judul: Penggunaan Kultur Starter Untuk Menghambat Pertumbuhan Aspergillus flavus dan Mereduksi Aflatoksin Selama Fermentasi Grits Jagung
Abstrak: Aflatoxin is a human carcinogen produced as a secondary metabolite by Aspergillus flavus that frequently contaminates maize. Previous research indicated that spontaneous fermentation of maize grits can improve the quality of maize flour. This research aimed to develop starter cultures from indigenous microorganism isolated from spontaneous fermentation of maize and use them to improve the easiness of grinding as well as to inhibit the growth Aspergillus flavus and reduce aflatoxin during fermentation of local white corn grits varieties Pulut. The starter culture were developed using an amylolyitic Candida famata and a non amylolytic Lactobacillus plantarum found troughout corn spontaneous fermentation. Use of the starter culture for maize fermentation increased the percentage of fine flour as compared to that without fermentation. However the percentage of fine flour is similar to spontaneous fermentation. Fermentation for 72 h using mixed starter culture of L. plantarum and Candida famata resulted in the highest fine maize flour percentage (39.31%) during milling for 2 min. Single starter culture L. plantarum inhibited the growth of Aspergillus flavus the fastest after fermentation. The number of Aspergillus flavus declined for 1 log cfu/ml during 48 h fermentation. In addition, the highest reduction of aflatoxin was demonstrated by single starter culture L. plantarum. Fermentation for 72 h can reduce aflatoxin until 87.83%.
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Judul: Isolasi dan identifikasi mikroorganisme indigenus dan aplikasinya pada fermentasi jagung serta karakterisasi sifat fisikokimia tepung yang dihasilkan
Abstrak: Corn is an important carbohydrate source in Indonesia. Local white corn is currently being developed including Anoman 1 (high amylose) and Pulut Harapan (low amylose) varieties. However, the utilization of corn flours and/or starches in native form have a less desirable physicochemical properties, especially with regards to retrogradation, syneresis, and low stability of pasta at high temperature and low pH properties. Consequently, there is a need to modify flour properties to increase the utilization. Traditionally, corn flour is made by soaking corn kernels in water. The spontaneous fermentation occurred during soaking and affected the physicochemical properties, but it’s difficult to achieve a consistent product. The purpose of this study to identify microorganisms that play a role in the fermentation process of corn, as well as the process of fermentation with the addition of a starter culture and studied the physicochemical properties of corn flour produced. The research was conducted in : (1) to isolate and identify microorganims which the role play during spontaneous fermentation of white local corn of Anoman 1 variety; (2) to design a starter culture of the microorganisms isolated to use for a controlled fermentation; (3) do the fermentation by adding a starter culture and characterize physicochemical properties of corn flour produced. Treatments consisted of: Spontaneous fermentation, i.e. water soaking of corn grits (as a control, SF); and fermentation with added starter culture containing microbes previously isolated without toxigenic microbe (CC); and (AC) fermentation of (CC) with additional amylolytic microbes after 16 hours of fermentation. The number of each microorganisms that added were 106 CFU / mL; (4) to study the physicochemical properties of corn flours of Anoman1 and Pulut Harapan varieties produced. Observations were done at 0, 36, 48, and 72 hours fermentation. The results showed that there were 16 microorganisms were identified included 8 species of molds (Penicillium chrysogenum, Penicillium citrinum, Aspergillus flavus, Aspergillus niger, Rhizopus stolonifer, Rhizopus oryzae, Fusarium oxysporum, Acremonium strictum), 3 species of yeasts (Candida famata, Kodamaea ohmeri, Candida krusei/incospicua), and 5 species of lactic acid bacteria, LAB (Lactobacillus plantarum1a, Pediococcus pentosaceus, L. brevis1, L. plantarum1b, and L. paracasei ssp paracasei3). Four molds and one yeast were amylolytic while none of the lactid acid bacteria (LAB). One from 8 species of molds identified was producing aflatoxin i.e. Aspergillus flavus. While all of yeasts and LAB species identified was non-toxigenic. So, the Aspergillus flavus was not used as a starter culture. All of non-toxigenic microbes identified, there were three (3) species of mold (Penicillium citrinum, Aspergillus niger, Acremonium strictum) and one (1) species of yeast (Candida famata) that were amylolytic, while all of LAB identified were non-amylolytic. The amylase activity changed during spontaneous fermentation (SF), where the activity was a maximum at 12 hours of fermentation. After that activity tended to decrease up to 72 hours of fermentation. To study the influenced of amylase activity to the flour during fermentation, was made the amylolytic culture that added after 16 hours fermentation to increase the activity . In general it can be concluded that the fermentation process caused the changes in the physicochemical properties of corn
Keyword: isolation, identification, microorganisms, physicochemical properties

Judul: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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