PENURUNAN KADAR SIANIDA SINGKONG PAHIT PADA PROSES FERMENTASI CAIR BAKTERI BREVIBACTERIUM LACTOFERMENTEMUM BL-1M76
<div class="WordSection1"><p>THE REDUCTION OF THE CYANIDE CONTENT OF BITIER CASSAVA BY THE PROCESS OF LIQUID FERMENTATION USING <em>BREVIBACTERIUM LACTOFERMENTUM </em>BL-1M76.</p><p><strong>Background:</strong> Cassava is one of the important...
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Kementerian Kesehatan, Badan Penelitian dan Pengembangan Kesehatan, Pusat Teknologi Terapan Kesehatan dan Epidemiologi Klinik
2012-11-01
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Series: | Penelitian Gizi dan Makanan |
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doaj-7ac23f6104554690a520bb3796064ddc2020-11-24T23:13:56ZindKementerian Kesehatan, Badan Penelitian dan Pengembangan Kesehatan, Pusat Teknologi Terapan Kesehatan dan Epidemiologi KlinikPenelitian Gizi dan Makanan0125-97172338-83582012-11-0127110.22435/pgm.v27i1.1408.1411PENURUNAN KADAR SIANIDA SINGKONG PAHIT PADA PROSES FERMENTASI CAIR BAKTERI BREVIBACTERIUM LACTOFERMENTEMUM BL-1M76Suryana PurawisastraHeru Yuniati<div class="WordSection1"><p>THE REDUCTION OF THE CYANIDE CONTENT OF BITIER CASSAVA BY THE PROCESS OF LIQUID FERMENTATION USING <em>BREVIBACTERIUM LACTOFERMENTUM </em>BL-1M76.</p><p><strong>Background:</strong> Cassava is one of the important source of carbohydrate in tropical countries, that easliy grows in any<em> </em>kind of soil. However, there is a kind of cassava containing cyanide substance, which is toxic for human consumption. This kind of cassava known as bitter cassava contains more starch, but it can't be used as food directly. Usually, people uses this cassava as raw material for producing starch known as 'tapioka' by the traditional method. The cyanide substance in cassava can be degraded by bacteria known as <em>Brevibacterium </em>sp R312 that is capable to degrade about 80% of the cyianide content in cassava, since this bacteria produces some enzymes namely E glucosidase, nitrilhydratase, and amidase, which degrade this cyanide substance. In our laboratory, has another strain of this bacteria, <em>Brevibacterium fermentum </em>BL-1M76, which Is not harmful and has potential capability in producing amino acid of lysine.</p> <p><strong>Objectives:</strong> The study was conducted to investigate the potential of the bacteria <em>B</em><em>revibacterium fermentum </em>BL-1M76 in reducting of the cyanide substance of bitter cassava using the process of liquid fermentation.</p> <p><strong>Materials and Methods:</strong> This experiment used four kinds of bitter cassava obtained from the Balai Penelitian Bioteknologi Tanaman Pangan, Departemen Pertanian (The Research Station of Biotechnology for Food Crops). Those cassavas are known as Adira II, Adria IV, 39.1.1 code, and 46.8 code. The liquid fermentation was conducted in the erlenmeyer flask 250 ml containing 10 ml of 10% cassava medium. The process of fermentation was done in two steps. The first step was to decide the maxmium volume and concentration cell of bacteria suspension, and the duration time of the incubation at the 28°C. The observation was done to the changes content of cyanide, and protein of the cassava medium due to the fermentation.</p> <p><strong>Results:</strong> The maximum volume of bacteria cell in the first fermentation was 5 ml for 10 ml of 10% cassava medium. In the second fermentation indicated that the achievement degradation of <em>B</em><em>revib</em><em>a</em><em>cterium fermentum </em>BL-1M76 cyanide substances for all kind bitter cassava was 100%. However, the protein content was not shown any<em> </em>different.</p><p><strong>Conclusions:</strong> The cyanide substance contained in bitter cassava known as Adira II, Adira IV, 39.1.1 code, and 46.8 code can be degraded by the bacteria of <em>Brevibacterium fermentum </em>BL-1M76 in the process of liquid fermentation.</p> <p><strong>Keywords: </strong><em>cyanide</em><em>,</em><em> </em><em>brevib</em><em>a</em><em>cterium fermentum</em><em>, </em><em>bitter </em>cassava, <em>liquid fermentation</em></p><p> </p></div>http://ejournal.litbang.depkes.go.id/index.php/pgm/article/view/1408 |
collection |
DOAJ |
language |
Indonesian |
format |
Article |
sources |
DOAJ |
author |
Suryana Purawisastra Heru Yuniati |
spellingShingle |
Suryana Purawisastra Heru Yuniati PENURUNAN KADAR SIANIDA SINGKONG PAHIT PADA PROSES FERMENTASI CAIR BAKTERI BREVIBACTERIUM LACTOFERMENTEMUM BL-1M76 Penelitian Gizi dan Makanan |
author_facet |
Suryana Purawisastra Heru Yuniati |
author_sort |
Suryana Purawisastra |
title |
PENURUNAN KADAR SIANIDA SINGKONG PAHIT PADA PROSES FERMENTASI CAIR BAKTERI BREVIBACTERIUM LACTOFERMENTEMUM BL-1M76 |
title_short |
PENURUNAN KADAR SIANIDA SINGKONG PAHIT PADA PROSES FERMENTASI CAIR BAKTERI BREVIBACTERIUM LACTOFERMENTEMUM BL-1M76 |
title_full |
PENURUNAN KADAR SIANIDA SINGKONG PAHIT PADA PROSES FERMENTASI CAIR BAKTERI BREVIBACTERIUM LACTOFERMENTEMUM BL-1M76 |
title_fullStr |
PENURUNAN KADAR SIANIDA SINGKONG PAHIT PADA PROSES FERMENTASI CAIR BAKTERI BREVIBACTERIUM LACTOFERMENTEMUM BL-1M76 |
title_full_unstemmed |
PENURUNAN KADAR SIANIDA SINGKONG PAHIT PADA PROSES FERMENTASI CAIR BAKTERI BREVIBACTERIUM LACTOFERMENTEMUM BL-1M76 |
title_sort |
penurunan kadar sianida singkong pahit pada proses fermentasi cair bakteri brevibacterium lactofermentemum bl-1m76 |
publisher |
Kementerian Kesehatan, Badan Penelitian dan Pengembangan Kesehatan, Pusat Teknologi Terapan Kesehatan dan Epidemiologi Klinik |
series |
Penelitian Gizi dan Makanan |
issn |
0125-9717 2338-8358 |
publishDate |
2012-11-01 |
description |
<div class="WordSection1"><p>THE REDUCTION OF THE CYANIDE CONTENT OF BITIER CASSAVA BY THE PROCESS OF LIQUID FERMENTATION USING <em>BREVIBACTERIUM LACTOFERMENTUM </em>BL-1M76.</p><p><strong>Background:</strong> Cassava is one of the important source of carbohydrate in tropical countries, that easliy grows in any<em> </em>kind of soil. However, there is a kind of cassava containing cyanide substance, which is toxic for human consumption. This kind of cassava known as bitter cassava contains more starch, but it can't be used as food directly. Usually, people uses this cassava as raw material for producing starch known as 'tapioka' by the traditional method. The cyanide substance in cassava can be degraded by bacteria known as <em>Brevibacterium </em>sp R312 that is capable to degrade about 80% of the cyianide content in cassava, since this bacteria produces some enzymes namely E glucosidase, nitrilhydratase, and amidase, which degrade this cyanide substance. In our laboratory, has another strain of this bacteria, <em>Brevibacterium fermentum </em>BL-1M76, which Is not harmful and has potential capability in producing amino acid of lysine.</p> <p><strong>Objectives:</strong> The study was conducted to investigate the potential of the bacteria <em>B</em><em>revibacterium fermentum </em>BL-1M76 in reducting of the cyanide substance of bitter cassava using the process of liquid fermentation.</p> <p><strong>Materials and Methods:</strong> This experiment used four kinds of bitter cassava obtained from the Balai Penelitian Bioteknologi Tanaman Pangan, Departemen Pertanian (The Research Station of Biotechnology for Food Crops). Those cassavas are known as Adira II, Adria IV, 39.1.1 code, and 46.8 code. The liquid fermentation was conducted in the erlenmeyer flask 250 ml containing 10 ml of 10% cassava medium. The process of fermentation was done in two steps. The first step was to decide the maxmium volume and concentration cell of bacteria suspension, and the duration time of the incubation at the 28°C. The observation was done to the changes content of cyanide, and protein of the cassava medium due to the fermentation.</p> <p><strong>Results:</strong> The maximum volume of bacteria cell in the first fermentation was 5 ml for 10 ml of 10% cassava medium. In the second fermentation indicated that the achievement degradation of <em>B</em><em>revib</em><em>a</em><em>cterium fermentum </em>BL-1M76 cyanide substances for all kind bitter cassava was 100%. However, the protein content was not shown any<em> </em>different.</p><p><strong>Conclusions:</strong> The cyanide substance contained in bitter cassava known as Adira II, Adira IV, 39.1.1 code, and 46.8 code can be degraded by the bacteria of <em>Brevibacterium fermentum </em>BL-1M76 in the process of liquid fermentation.</p> <p><strong>Keywords: </strong><em>cyanide</em><em>,</em><em> </em><em>brevib</em><em>a</em><em>cterium fermentum</em><em>, </em><em>bitter </em>cassava, <em>liquid fermentation</em></p><p> </p></div> |
url |
http://ejournal.litbang.depkes.go.id/index.php/pgm/article/view/1408 |
work_keys_str_mv |
AT suryanapurawisastra penurunankadarsianidasingkongpahitpadaprosesfermentasicairbakteribrevibacteriumlactofermentemumbl1m76 AT heruyuniati penurunankadarsianidasingkongpahitpadaprosesfermentasicairbakteribrevibacteriumlactofermentemumbl1m76 |
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