Judul: Seleksi Pektinase Trichoderma sp. untuk Meningkatkan Kualitas Teh Hitam
Abstrak: Trichoderma spp. are one of the source to produce pectinolytic enzymes. Pectinolytic enzyme has an important role to breakdown pectin molecule of plant cell wall, which is very important in fermentation stage. The fungus was selected after primary screening of 44 isolates and named T.005, T.058 and T.066. This study was aimed to obtain pectinolytic enzyme from Trichoderma spp. which belong to Biotechnology Culture Collection (BTCC) LIPI. The best isolate was applied to improve fermentation of black tea. T.066 appears to be the best isolate which produced highest pectinase activity of 0,1723 UmL-1 followed by T.058 of 0,126 UmL-1 and T.005 of 0,105 UmL-1. Highest activity of pectinolytic enzyme from T.066 resulted in buffer pH 5 and 40 0C. Different enzyme activity from T.066: 0,086 UmL-1, 0,172 UmL-1 and 0,258 UmL-1 was added to fermentation of black tea. Crude enzyme of 0,258 UmL-1 enhance the Teaflavin (TF) component of black tea by 31,25% and Total Liquor Color (TLC) by 12,92%. Meanwhile crude enzyme of 0,172 UmL-1 improving Tearubigin (TR) component by 16,86% and High Polymerized Substance (HPS) by 19,72%.
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Judul: Produksi Enzim Pektinase oleh Aspergillus ustus pada Media Fermentasi Semi Padat Mengunakan Limbah Pertanian sebagai Substrat
Abstrak: Many types of enzyme are used in food manufacturing process, and pectinase is one of enzyme that is frequently used by many food industries. Pectinase can be fabricated by microorganism through fermentation process using pectin-containing-medium to boost metabolite production. The objective of this research is to determine the substrate from several agricultural wastes and to define the optimum condition of fermentation for pectinase production using Aspergillus ustus (involving substrate concentration, acidity of medium, and temperature of fermentation). There are four steps in this research including substrate preparation, analysis for substrate (pectin measurement and proximate analysis), pectinase production, and trial for optimum fermentating condition. The result shows that difference in fermentating condition will affect the activity of pectinase. The highest pectinase activity is 1.2751 U/mL and it originated from peel of Medanese tangerine. Optimum condition for pectinase production was using peel of Medanese tangerine as substrate in 10% concentration, pH 4, at temperature of 40oC.
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Judul: Relasi gender dalam hukum adat perkawinan sentana rajeg pada masyarakat Bali
Abstrak: Adat istiadat dan adat istiadat perkawinan dalam suatu masyarakat tidak bisa dihilangkan begitu saja oleh Tuhan karakteristik komposisi keluarga yang diikuti oleh masyarakat. Terkait, jika memang demikian dilihat dari komposisi keluarga di Bali yang menganut sistem keluarga paternalistik, seorang istri masuk ke dalam keluarga suaminya. Oleh karena itu, kedudukan laki-laki dalam masyarakat Bali keluarga sangat tinggi. Setiap keluarga berusaha memiliki anak laki-laki. Salah satu caranya adalah dengan Nikah nyeburin, yaitu perkawinan yang mana seorang laki-laki membuang keluarga dan kehidupannya sepenuhnya, keluarga istrinya. Kedudukan Sentana Rajeg dalam sistem pewarisan Adat istiadat Bali yang menempatkan anak perempuan sebagai ahli waris sama dengan anak laki-laki sebagai ahli waris. Meski begitu, anak perempuan tersebut hanya memiliki warisan dari orang tuanya properti. Sedangkan tugas mewakili keluarga sebagai anggota banjar, anggota desa adat, dan pura diserahkan kepada suami yang melaksanakan pernikahan nyeburin.
Keyword: Gender, Mariage balinese