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"Kusmiyati (2010) Comparasion of iles-iles and cassava tubers as a Saccharomyces cerevisiae substrate fermentation for bioethanol production. Nusantara Bioscience 2: 7-13. The production of bioethanol increase rapidly because it is renewable energy that can be used to solve energy crisis caused by the depleting of fossil oil. The large scale production bioethanol in industry generally usefeedstock such as sugarcane, corn, and cassava that are also required as food resouces. Therefore, many studies on the bioethanol process concerned with the use raw materials that were not competing with food supply. One of the alternative feedstock able to utilizefor bioethanol production is the starchy material that available locally namely iles-iles (Amorphophallus mueller Blum). The contain ofcarbohydrate in the iles-iles tubers is around 71.12 % which is slightly lower as compared to cassava tuber (83,47%). The effect ofvarious starting material, starch concentration, pH, fermentation time were studied. The conversion of starchy material to ethanol havethree steps, liquefaction and saccharification were conducted using α-amylase and amyloglucosidase then fermentation by yeastS.cerevisiaie. The highest bioethanol was obtained at following variables starch:water ratio=1:4 ;liquefaction with 0.40 mL α-amylase(4h); saccharification with 0.40 mL amyloglucosidase (40h); fermentation with 10 mL S.cerevisiae (72h) producing bioethanol 69,81g/L from cassava while 53,49 g/L from iles-iles tuber. At the optimum condition, total sugar produced was 33,431 g/L from cassavawhile 16,175 g/L from iles-iles tuber. The effect of pH revealed that the best ethanol produced was obtained at pH 5.5 duringfermentation occurred for both cassava and iles-iles tubers. From the results studied shows that iles-iles tuber is promising feedstockbecause it is producing bioethanol almost similarly compared to cassava. "

"The whole cell immobilization in ethanol fermentation can be done by using natural carriers or through synthetic carriers. All of these methods have the same purpose of retaining high cell concentrations within a certain defined region of space which leads to higher ethanol productivity. Lignocellulosic plant substance represents one of highlypotential sources in ethanol production. Some studies have found that cellulosic substances substances can also be used as a natural carrier in cell immobilization by re-circulating pre-culture medium into a reactor. In this experiment, rice hulls without any treatment were used to immobilize Saccharomyces cerevisiae through semi solid state incubation combined with re-circulating pre-culture medium. The scanning electron microscopy (SEM) pictures of the carrier showthat the yeast cells are absorbed and embedded to the ricehull pore. In liquid batch fermentation system with an initialsugar concentration of 50 g/L, nearly 100% total sugar was consumed after 48 hours. This resulted in an ethanol yield of 0.32 g ethanol/g glucose, which is 62.7% of the theoretical value. Ethanol productivity of 0.59 g/(L.h) is 2.3 fold higher than that of free cells which is 0.26 g/(L.h). An effort to reuse the immobilized cells in liquid fermentationsystem showed poor results due to cell desorption in the first batch which led to high sugar concentration inhibitory effect in the second batch fermentation. This might be solved by using semi solid fermentation process in the future work. "

"[Telah dilakukan penelitian yang bertujuan untuk mengetahui pengaruh penambahan starter mikroba (Acetobacter aceti, Lactobacillus plantarum dan Saccharomyces cerevisiae) serta pemerasan pulp terhadap fermentasi dan mutu biji kakao. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) pola faktorial 3x5 dengan dua kali ulangan. Hasil penelitian menunjukkan bahwa penambahan starter meningkatkan konsentrasi etanol pada saat fermentasi dan meningkatkan kadar asam asetat dan asam sitrat, tetapi menurunkan konsentrasi asam oksalat pada biji kakao. Penambahan starter disertai pemerasan pulp menghasilkan biji kakao dengan kadar asam asetat sebesar 0,47%, sedangkan biji kakao tanpa pemerasan menghasilkan kadar asam asetat 0,49%. Penambahan starter disertai pemerasan pulp menghasilkan mutu biji kakao terbaik dengan karakteristik sebagai berikut: skor nilai uji belah tertinggi (379 dari 400), mutu fisik (Golongan mutu A) serta memenuhi persyaratan mutu SNI 2008 No. 2323 tentang biji kakao dengan rasio jumlah per berat biji sebanyak 88 biji/100g; nilai pH 4,93; kadar asam asetat 0,47%, kadar lemak 34,90%, kadar air 4,47%, kadar serat kasar 3,66% dan kadar abu 4,82% dengan waktu fermentasi selama 5 hari.;The aimed of this study was to investigate the effect of starter culture addition (Acetobacter aceti, Lactobacillus plantarum, and Saccharomyces cerevisiae) with depulping on the fermentation and quality of cocoa beans. The experimental design of this study was conducted using a 3×5 factorial Completely Randomized Design (CRD) with duplicate replication. The result revealed that starter addition increased ethanol concentration on the fermentation process, increased acetate acid, and citric acid concentration meanwhile oxalic acid was decreased on cocoa beans during 5 days of fermentation. Depulping caused a slight decrease in acetic acid concentration at the end of fermentation with values of 0,47%, meanwhile the sample of cocoa beans without depulping treatment had acetic acid concentration of 0,49%. Starter culture addition and depulping treatment resulted the best characteristic of cocoa beans which visualized by the largest amounts of cut test score (379 of 400), physical quality (Grade A) and completed SNI No. 2323-2008 requirements with total beans/100 g ratio of 88 beans/100g; pH values of 4,93; acetic acid concentrations of 0,47%, content of fat 15,12%, moisture 4,47%, crude fiber 3,66% and total ash 4,82% after 5 days fermentation., The aimed of this study was to investigate the effect of starter culture addition (Acetobacter aceti, Lactobacillus plantarum, and Saccharomyces cerevisiae) with depulping on the fermentation and quality of cocoa beans. The experimental design of this study was conducted using a 3×5 factorial Completely Randomized Design (CRD) with duplicate replication. The result revealed that starter addition increased ethanol concentration on the fermentation process, increased acetate acid, and citric acid concentration meanwhile oxalic acid was decreased on cocoa beans during 5 days of fermentation. Depulping caused a slight decrease in acetic acid concentration at the end of fermentation with values of 0,47%, meanwhile the sample of cocoa beans without depulping treatment had acetic acid concentration of 0,49%. Starter culture addition and depulping treatment resulted the best characteristic of cocoa beans which visualized by the largest amounts of cut test score (379 of 400), physical quality (Grade A) and completed SNI No. 2323-2008 requirements with total beans/100 g ratio of 88 beans/100g; pH values of 4,93; acetic acid concentrations of 0,47%, content of fat 15,12%, moisture 4,47%, crude fiber 3,66% and total ash 4,82% after 5 days fermentation.]"

"Pasien yang mengalami defisiensi zink diketahui mengalami penurunan kekebalan tubuh. Hal ini dikarenakan zink berperan dalam respon sel imun. Zink dapat diperoleh diantara lain dari ekstrak khamir (zink-yeast) yang diketahui banyak digunakan sebagai penyedap rasa makanan. Penyerapan dari zink-yeast diketahui lebih baik dibandingkan dengan zink sulfat bila diuji secara in-vivo. Tujuan dari penelitian ini yaitu membuat zink-yeast dengan konsentrasi zink yang optimal, membuat ekstrak khamir yang kaya dengan nukleotida dan isolasi IMP (inosin monofosfat) serta GMP (guanosin monofosfat) dari ekstrak khamir yang berasal dari fermentasi Saccharomyces cerevisiae. Zink-yeast dibuat dengan menambahkan zink sulfat dengan variasi konsentrasi 200, 300 dan 400 μg/mL pada fase stasioner kultur fermentasi khamir dengan media YPD (yeast peptone dextrose). Selanjutnya kandungan zink pada zink-yeast dianalisis dengan metode spektrofotometri serapan atom dan dianalisis kandungan proteinnya dengan metode Bradford. Selain itu, dilakukan pula uji difusi in vitro menggunakan metode sel difusi Franz. Ekstrak khamir yang kaya dengan nukleotida dibuat dengan menggunakan metode hidrolisis enzim dan kemudian dianalisis kadar IMP dan GMP menggunakan metode KCKT pasangan ion dengan detektor PDA pada panjang gelombang 255 nm dengan fase gerak natrium heksan sulfonat-kalium dihidrogen fosfat (90:10) dan laju alir 0,4 ml/menit. IMP dan GMP pada ekstrak khamir lalu diisolasi dengan kromatografi kolom menggunakan fase gerak n- heksan dan etil asetat (1: 2). Hasil zink-yeast terbaik diperoleh pada penambahan 300 μg/mL zink sulfat pada khamir (perolehan atau yield p/s 20,83 %) yang mengandung 2458,30 μg/g zink dan 0,8682 mg/mL protein. Zink-yeast memiliki persen kumulatif difusi zink 39,64% sedangkan zink sulfat diperoleh nilai 2,49%. Pada penelitian ini juga diperoleh 3,2 gram ekstrak khamir yang mengandung kadar IMP 0,25% dan kadar GMP 0,26%. Hasil dari isolasi kromatografi kolom pada ekstrak khamir diperoleh fraksi GMP sejumlah 12,2 mg dan fraksi IMP sejumlah 22,8 mg dengan persen efisiensi purifikasi masing-masing yaitu 52,21% dan 11,92%. Kesimpulan dari penelitian ini yaitu zink-yeast yang optimal diperoleh dengan penambahan 300 μg/mL zink sulfat pada fase stasioner kultur fermentasi khamir. Difusi zink secara in vitro pada zink-yeast lebih baik bila dibandingkan zink sulfat.

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Patients who experience zinc deficiency are known to experience decreased immunity. This is because zinc plays a role in the response of immune cells. Zinc can be obtained among others from yeast extracts (zink-yeast) which are known to be widely used as a flavoring of food. Absorption from zinc-yeast is known to be better than zinc sulfate when tested in vivo. The purpose of this research was to create zinc-yeast with optimal zinc concentration, to make yeast extract enriched with nucleotides, also isolate IMP (inosine monophosphate) and GMP (guanosine monophosphate) from yeast extract derived from the fermentation of Saccharomyces cerevisiae. Zinc-yeast is made by adding zinc sulfate with various concentrations of 200, 300, and 400 μg/mL to the stationary phase of yeast fermentation culture with YPD (yeast peptone dextrose) media. Furthermore, the zinc content in zinc-yeast was analyzed by atomic absorption spectrophotometry and protein content was analyzed by the Bradford method. In addition, in vitro diffusion study was conducted using the Franz diffusion cell method. Yeast extract enriched nucleotide is made using enzyme hydrolysis method and then analyzed for the content of IMP and GMP using the ion pair HPLC method with PDA detector at a wavelength of 255 nm with sodium hexane sulfonate-potassium dihydrogen phosphate (90:10) as mobile phase and flow rate. 0.4 ml/min. IMP and GMP in yeast extract were isolated by column chromatography using n-hexane and ethyl acetate as mobile phase (1: 2). The optimum zinc-yeast results were obtained by adding 300 g/mL zinc sulfate to yeast (yield p/s 20.83%) that contained 2458.30 μg/g zinc and 0.8682 mg/mL protein. Zinc-yeast has a cumulative percent of zinc diffusion of 39.64% while zinc sulfate has a value of 2.49%. This study also obtained 3.2 g of yeast extract containing 0.25% IMP and 0.26% GMP. The results of the isolation of column chromatography on yeast extracts obtained a GMP fraction of 12.2 mg and an IMP fraction of 22.8 mg with the percent purification efficiency is 52.21% and 11.92%, respectively. This study concludes that the optimal zinc-yeast was obtained by adding 300 μg/mL of zinc sulfate in the stationary phase of yeast fermentation culture. In vitro zinc diffusion in zinc-yeast is better than zinc sulfate."

"Commercialization of bioethanol has recently intensified due to its market stability, low cost,sustainability, alternative fuel energy composition, greener output and colossal fossil fuel depletion. Recently, because of greenhouse intensity worldwide, many researches are ongoing to reprocess the waste as well as turning down the environmental pollution. With this scenario, the invention of bioethanol was hailed as a great accomplishment to transform waste biomass to fuel energy and in turn reduce the massive usages of fossil fuels. In this study, our review enlightens various sources of plant-based waste feed stocks as the raw materials for bio ethanol production because they do not adversely impact the human food chain. However, the cheapest and conventional fermentation method, yeast fermentation is also emphasized here notably for waste biomass-to-bio ethanol conversion. Since the key fermenting agent, yeastis readily available in local and international markets, it is more cost-effective in comparison with other fermentation agents. Furthermore, yeasthas genuine natural fermentation capability biologically and it produces zero chemical waste. This review also concerns a detailed overview of the biological conversion processes of lignocellulosic waste biomass-to-bio ethanol, the diverse performance of different types of yeasts and yeast strains, plus bioreactor design, growth kinetics of yeast fermentation, environmental issues, integrated usages on modern engines and motor vehicles, as well as future process development planning with some novel co-products."

"ABSTRAKPada penelitian ini disimulasikan fermentor bioetanol untuk produksi skala besar.Fermentor yang digunakan adalah tangki berpengaduk. Pengaduk yang digunakanadalah propeler kapal bersudu tiga yang dipasang dari samping bawah tangki.Dalam simulasi ini divariasikan kecepatan rotasi dan geometri propeler yang dapatmempengaruhi yield dan konversi. Simulasi dilakukan berdasarkan konsepdinamika fluida komputasional (CFD) dengan mempertimbangkan neracamomentum aliran turbulen k-ε, neraca massa, dan kinetika reaksi. Hasil darisimulasi model menunjukkan kesesuaian yang baik dengan data produksi di pabrikbioetanol PT. Xyz untuk waktu fermentasi selama 40 jam. Kecepatan alir fluidamempengaruhi laju pertumbuhan yeast, yang pada akhirnya mempengaruhikonversi glukosa dan yield bioetanol. Konversi glukosa tertinggi adalah 51,37%dan yield bioetanol tertinggi adalah 90,28% yang diperoleh pada diameter propeler1000 mm, kecepatan rotasi propeler 500 rpm, jarak antar propeler 90o dan sudutpemasangan shaft terhadap bidang horisontal 0o.

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ABSTRACTIn this research, the large-scale fermentor for bioethanol production was simulated.Configuration of fermentor is a stirred tank. Configuration of impeller is side-entrythree-bladed marine propeller that mounted on the bottom of the tank. Thissimulation varying rotation speed and geometry of propeller that all of these areknown to affects yield and conversion. The simulation was performed based on theconcept of computational fluid dynamics (CFD) by considering momentumbalances of turbulent flow k-ε, mass balances, and reaction kinetics. The resultsfrom the model?s simulations shows good agreement with the production data in abioethanol plant PT. Xyz for 40 hours fermentation. Fluid velocity affects yeastgrowth rate, which in turn affects glucose conversion and bioethanol yield. Thehighest glucose conversion is 51.37% and the highest yield is 90.28% whichobtained with diameter of propeller 1000 mm, rotation speed 500 rpm, spacingbetween the propellers 90o and mounting angle of shaft against horizontal plane 0o."

"Clean, safe and sustainable energy sources must be found to minimize all side-effects of fossil fuel consumption. Second generation bioethanol possesses a great potential as an alternative energy source especially in the transportation sector. In this study, rice straw was selected to be studied as a conversion of potential lignocellulosic biomass into bioethanol. Firstly, rice straw was processed with mechanical pretreatment using a home blender, followed by acid pretreatment using 2.0 M sulphuric acid (H2SO4) at 90oC for 60 minutes. The glucose yield was found to be 9.71 g/L. Then, rice straw pretreated with acid was hydrolyzed using 24 mg of cellulase from Tichoderma Ressei ATCC 26921 over a 72-hour duration, which yielded a total glucose count of 11.466 g/L. After fermentation with Saccharomyces cerevisiae, it was found that by combining enzymatic hydrolysis with acid pretreatment yielded a higher ethanol content after fermentation (0.1503% or 52.75% of theoretical value) compared to acidic pretreatment alone (0.013% or 11.26% of theoretical value)."

"Berbagai penyakit dalam tubuh disebabkan oleh adanya radikal bebas. Radikal bebas adalah atom atau gugus yang memiliki satu atau lebih elektron tidak berpasangan. Dalam melindungi tubuh dari serangan radikal bebas, substansi antioksidan berfungsi untuk menstabilkan radikal bebas dengan melengkapi kekurangan elektron dari radikal bebas, sehingga menghambat terjadinya reaksi berantai. Buah manggis merupakan hasil pertanian pangan yang melimpah di Indonesia, dengan produksi lebih dari 190 ribu ton manggis setiap tahunnya. Kulit buah manggis memiliki kandungan senyawa polifenol cukup tinggi yang berperan sebagai antioksidan, namun belum banyak dimanfaatkan. Proses fermentasi merupakan salah satu cara efektif untuk memanfaatkan limbah kulit buah manggis untuk memproduksi antioksidan guna menangkal radikal bebas yang masuk ke dalam tubuh. Khamir Saccharomyces cerevisiae terbukti dapat meningkatkan kadar antioksidan buah melalui fermentasi. Tujuan dari penelitian ini adalah menentukan suhu fermentasi, pH fermentasi, lama waktu fermentasi dan konsentrasi biomassa kulit buah manggis (Garcinia mangostana Linn) dengan khamir Saccharomyces cerevisiae yang optimum untuk menghasilkan aktivitas antioksidan terbaik. Konsentrasi biomassa kulit buah manggis divariasikan menggunakan metode OVAT (One Variable at A Time), sedangkan suhu fermentasi, pH fermentasi dan lama waktu fermentasi dioptimasi menggunakan RSM (Response Surface Methodology). Sampel hasil fermentasi kemudian dilakukan pengujian antara lain uji TPC (Total Phenolic Content), TFC (Total Flavonoid Content) berikut dengan analisisnya menggunakan software Design-Expert 11, dan uji DPPH (Difenil-2-Pikrilhidrazil) guna mengetahui aktivitas antioksidan melalui senyawa polifenol. Kemudian dilakukan karakterisasi untuk menentukan komposisi antioksidan menggunakan pendekatan LC-MS (Liquid Chromatography-Mass Spectroscopy). Hasil penelitian menunjukkan bahwa kondisi operasi terbaik untuk menghasilkan aktivitas antioksidan optimum sebesar 5,68 ppm antioksidan adalah pada suhu 31,5oC, pH 6, waktu 6 jam dan konsentrasi bubuk kulit manggis 20%. Senyawa Alpha-mangostin atau 1,3,6-Trihydroxy-7-methoxy-2,8-bis(3-methylbut-2-en-1-yl)-9H-xanthen-9-one merupakan senyawa dengan komposisi tertinggi baik pada sampel fenolik maupun flavonoid.

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Various diseases in the body are caused by the presence of free radicals. Free radicals are atoms or groups that have one or more unpaired electrons. In protecting the body from free radical attack, antioxidant substances function to stabilize free radicals by complementing the lack of electrons from free radicals, thereby inhibiting chain reactions. Mangosteen fruit is an abundant agricultural food product in Indonesia, with a production of more than 190 thousand tons of mangosteen each year, this is directly proportional to the abundant amount of mangosteen rind waste. Mangosteen rind contains quite high polyphenols compounds which act as antioxidants, but have not been widely used. The fermentation process is one of the most effective ways to utilize mangosteen rind waste to produce antioxidants to ward off free radicals that enter the body. One of the most widely used microorganisms in fermentation is Saccharomyces cerevisiae because besides being cheap, easier to obtain, and commonly used in the production of food and beverage industries, Saccharomyces cerevisiae yeast is proven to increase fruit antioxidant levels through fermentation. The purpose of this study are to determine the optimum fermentation temperature, fermentation pH, fermentation time, and biomass concentration of mangosteen rind (Garcinia mangostana Linn) with yeast (Saccharomyces cerevisiae) to produce the best antioxidant activity. The concentration of mangosteen rind biomass will be vary using the OVAT (One Variable at A Time) method, while fermentation temperature, pH fermentation, and fermentation time will be optimized using RSM (Response Surface Methodology). The sample of fermentation then will carry out by some tests, among others TPC (Total Phenolic Content), TFC (Total Flavonoid Content) along with the analysis using the Design-Expert 11 software, and DPPH (Difenil-2-Pikrilhidrazil) test to determine antioxidant activity through polyphenol compounds. Then carry out characterization to determine the composition of antioxidant using the LC-MS (Liquid Chromatography-Mass Spectroscopy) approach. The result showed that the best operating condition to produce the optimum antioxidant activity of 5,68 ppm antioxidant was at a temperature of 31,5oC, pH 6, time of 6 hours and a concentration of 20% mangosteen peel powder. Alpha-mangostin or 1,3,6-Trihydroxy-7-methoxy-2,8-bis(3-methylbut-2-en-1-yl)-9H-xanthen-9-one compound was the compound with the highest composition both at phenolic and flavonoid samples."

"[ABSTRAKDengan potensi ekonomi yang besar dari ubi kayu dalam perdagangandunia dan meningkatnya kebutuhan dunia akan ubi kayu serta denganketerbatasan-keterbatasan Indonesia dalam meningkatkan produksi ubi kayu,perlu dikaji faktor-faktor yang dapat mempengaruhi produksi, konsumsi maupunharga ubi kayu di Indonesia. Produksi ubi kayu dipengaruhi secara signifikan olehvariabel harga ubi kayu, luas areal panen ubi kayu dan harga pupuk urea.Konsumsi ubi kayu di Indonesia dipengaruhi secara signifikan oleh variabeljumlah penduduk Indonesia. Harga ubi kayu di Indonesia dipengaruhi secarasignifikan oleh variabel luas panen ubi kayu, konsumsi ubi kayu dan panjang jalanberaspal. Berdasarkan proyeksi, produksi ubi kayu akan mengalami peningkatanjika harga ubi kayu, produktivitas lahan ubi kayu maupun luas panennyaditingkatkan. Konsumsi ubi kayu Indonesia diproyeksikan akan mengalamipenurunan jika secara bersamaan ada peningkatan harga ubi kayu, peningkatanpendapatan perkapita dan adanya peningkatan jumlah penduduk Indonesia. Hargaubi kayu diproyeksikan akan mengalami peningkatan jika konsumsi ubi kayumengalami penurunan dibarengi dengan penurunan luas areal panen ubi kayu.

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ABSTRACTWith great economic potential of cassava in the world trade and theincreasing world demand for cassava as well as the limitations of Indonesia toincrease cassava production it needs to be investigated factors that can affect theproduction, consumption and prices of cassava in Indonesia. Cassava productionis significantly influenced by the variable price of cassava, cassava harvestedarea and price of urea fertilizer. Consumption of cassava in Indonesia issignificantly influenced by population of Indonesia. The price of cassava inIndonesia is significantly influenced by cassava harvested area, consumption ofcassava and the length of tarred road. Based on projections, cassava productionwould increase if cassava price, cassava land productivity and harvested area areimproved. Indonesian cassava consumption is projected to decline if there areincreasing in cassava price, per capita income and population of Indonesiasimultaneously. The price of cassava is projected to increase if the consumption ofcassava decreased accompanied by a decrease in the total area harvestedcassava., With great economic potential of cassava in the world trade and theincreasing world demand for cassava as well as the limitations of Indonesia toincrease cassava production it needs to be investigated factors that can affect theproduction, consumption and prices of cassava in Indonesia. Cassava productionis significantly influenced by the variable price of cassava, cassava harvestedarea and price of urea fertilizer. Consumption of cassava in Indonesia issignificantly influenced by population of Indonesia. The price of cassava inIndonesia is significantly influenced by cassava harvested area, consumption ofcassava and the length of tarred road. Based on projections, cassava productionwould increase if cassava price, cassava land productivity and harvested area areimproved. Indonesian cassava consumption is projected to decline if there areincreasing in cassava price, per capita income and population of Indonesiasimultaneously. The price of cassava is projected to increase if the consumption ofcassava decreased accompanied by a decrease in the total area harvestedcassava.]"

"Indonesia memiliki potensi yang besar dalam memproduksi enzim untuk industri bioteknologi. Sayangnya, dengan sumber daya alam yang melimpah, enzim untuk industri bioteknologi masih diimpor. Perkembangan produksi enzim di Indonesia harus didukung untuk menurunkan tingkat impor enzim. Industri biodiesel merupakan salah satu industri bioteknologi yang memanfaatkan enzim untuk produknya. Lipase adalah enzim utama dan berperan sebagai biokatalis untuk produksi biodiesel. Produksi enzim lipase dari Rhizopus oryzae dikembangkan dengan menggunakan metode fermentasi solid state dan submerged untuk menghasilkan enzim lipase dalam jumlah tinggi dengan limbah pertanian yang dimanfaatkan sebagai substrat untuk produksi lipase. Kondisi optimum untuk produksi lipase ditemukan dengan berbagai waktu, konsentrasi substrat dan konsentrasi induser dari fermentasi. Waktu fermentasi divariasikan menjadi 1, 3, 5, dan 7 hari dengan variasi konsentrasi substrat 0.5, 1, 1.5, 2, and 2.5, substrat yang digunakan adalah dedak gandum. Dan variasi induser adalah 2, 4, 6, dan 8. Ekstraksi akan dilakukan melalui kain muslin, sentrifugasi dan disaring dengan kertas saring. Lipase yang dihasilkan adalah enzim lipase basah dan kering. Titrasi digunakan sebagai uji enzimatik untuk aktivitas lipase. Dengan kondisi optimum dari konsentrasi inducer 6,9, konsentrasi substrat 1,9 dan 3,5 hari periode fermentasi. Aktivitas unit yang dihasilkan dari lipase 62,67 U/ml dan 50 U/ml untuk Submerged Fermentasi dan Solid-State Fermentation masing-masing. Dengan hasil sintesis biodiesel sebesar 38,11 melalui rute non-alkohol.

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Indonesia has huge potentials on producing enzymes for biotechnology industries. Unfortunately, with abundant natural resources, the enzymes for biotechnology industries were still imported. The development of enzyme production in Indonesia should be supported in order to reduce the import level of enzymes. Biodiesel industry is one of the biotechnology industries that utilizes enzyme for their product. Lipase is the main enzyme and act as the biocatalyst for the production of biodiesel. The production of lipase enzyme from Rhizopus oryzae are developed using the Solid State fermentation and Submerged fermentation method in order to yield high amount of lipase enzyme with the agricultural waste is utilize as the substrate for the lipase production.

The optimum condition for the production of lipase is discovered by varying time, substrate concentration and inducer concentration of the fermentation. The time of fermentation is 1, 3, 5, and 7 days with substrate concentration variation of 0.5, 1, 1.5, 2, and 2.5, the substrate used is Wheat Bran. And the variation of the inducer is 2, 4, 6, and 8. The extraction will be done by squeezing the suspension through muslin cloth, centrifugation and filtered by filter paper. Titration is used as the enzymatic assay for the lipase activity. Under optimum condition of 6.9 inducer concentration, 1.9 substrate concentration and 3.5 day of fermentation period. Resulting unit activity of lipase of 62.67 U ml and 50 U ml for Submerged Fermentation and Solid State Fermentation respectively. With biodiesel synthesis yield of 38.11 through non alcohol route. "