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Abstrak :
Bawang lanang hitam merupakan produk hasil fermentasi dari bawang lanang yang dipanaskan pada suhu dan kelembaban tinggi terkontrol dan memiliki banyak manfaat kesehatan karena bioaktivitasnya tinggi. Konsumsi bawang hitam menjadi populer sehingga menyebabkan usaha bawang lanang hitam semakin menjanjikan. Rice cooker merupakan instrumen yang sederhana dan umum digunakan oleh pelaku UMKM dalam memproduksi bawang lanang hitam. Penelitian ini bertujuan untuk memperoleh data yang akan digunakan sebagai acuan untuk memproduksi bawang lanang hitam yang berkualitas, berkhasiat, dan aman. Pada penelitian ini dilakukan fermentasi bawang lanang dari tiga daerah berbeda: Temanggung, Brebes, dan Boyolali menggunakan metode rice cooker mode hangat selama 21 hari kemudian dilakukan penentuan parameter standardisasi serbuk dan ekstrak etanol bawang lanang hitam berdasarkan Farmakope Herbal Indonesia dan Parameter Standar Umum Ekstrak Tumbuhan Obat. Hasil parameter standardisasi serbuk bawang lanang hitam adalah bentuk lonjong kisut, warna hitam pekat, rasa asam, sedikit asin dan pahit, dan bau khas; nilai susut pengeringan 1,16–1,18%; kadar sari larut air dan etanol 20,47–30,09% dan 3,67–21,42%; Kadar abu total dan abu tidak larut asam 3,99–4,42% dan 0,06–0,36%; kadar alisin 0,25–0,48 mg/g terhadap serbuk. Hasil parameter standardisasi ekstrak etanol bawang lanang hitam adalah bentuk ekstrak kental dan lengket, warna hitam kecokelatan, rasa pahit-asam dan bau khas; kadar air 2,00–13,60%; kadar abu total dan abu tidak larut asam 3,73–4,13% dan 0,47–0,55%; kadar alisin 0,43–0,97 mg/g terhadap ekstrak. Kandungan kimia yang terdapat pada ekstrak etanol bawang lanang hitam adalah flavonoid, fenol, terpenoid, dan alisin. ......Single bulb black garlic is a fermented product of single bulb garlic from heating process at controlled high temperature and humidity, it has many health benefits due to its high bioactivity. Consumption of black garlic has become popular, causing nice potential bussiness idea. Rice cooker is a simple instrument and is commonly used by SMEs in producing single bulb black garlic. This study aimed to obtain data that will be used as a reference for producing quality, efficacious, and safe single bulb black garlic. In this study, single bulb garlic from three different areas: Temanggung, Brebes, and Boyolali were fermented using rice cooker method warm mode for 21 days and then determined the standardization parameters for powder and ethanol extract of single bulb black garlic based on the Indonesian Herbal Pharmacopoeia and General Standard Parameters of Medicinal Plant Extract. The results showed that single bulb black garlic powder have wrinkled oval shape, dark black color, sour, salty and bitter taste, and aromatic odor; drying loss content 1,16–1,18%; water and ethanol soluble content 20,47–30,09% and 3,67–21,42%; total ash and acid insoluble ash content 3,99–4,42% and 0,06–0,36%; allicin content 0,25–0,48 mg/g to power. The results of the standardization parameters for the ethanol extract were semisolid sticky paste, a brownish black color, and aromatic odor; moisture content 2,00–13,60%; total ash and acid insoluble content 3,73–4,13% and 0,47–0,55%; allicin content 0,43–0,97 mg/g to extract. Ethanol extract of single bulb black garlic contained flavonoids, phenols, terpenoids, and allicin.

Abstrak :
Polyhydroxyalkanoate (PHA) is one of the alternatively biodegradable plastics which can be synthesized from a particular micro-organism after the fermentation process, considering the optimization of nutrients. In this research, the yeast strain Rhodotorula graminis TISTR 5124 was selected to be fermented with a carbon source in the standard nutrient in order to conduct a preliminarily study on the best conditions for this yeast in PHA production. The growth rate curve of yeast in the composition of imbalanced nutrients, i.e. the limitation of phosphorus and nitrogen, was also investigated and compared with another sample cultured in standard nutrients. Experimental results indicated that the condition that gave the maximum growth rate of this yeast strain was a P-limited condition at 81 hours, whereby the cell number of 3.1×109cells/mL was obtained and corresponded to the optical density (OD) of 0.95 measured at a wavelength of 600 nm. The synthesized PHA extracted from yeast cells after 81 hours of incubation was examined by Fourier transform infra-red (FT-IR) and nuclear magnetic resonance (1H NMR) spectroscopy. The results indicated stretching vibrations similar to the copolymer PHBV (or a PHA derivative). Maximum PHA content of 54.4% was found in the P-limited condition which corresponded to a PHA yield of 65.1 (g/g-total sugar consumed) in which the yeast consumed the least glucose amount of 3.2 g/L, but grew the most rapidly. Rhodotorula graminis TISTR 5124 is therefore promising as a good candidate for alternatively biodegradable plastics, considering the potential to produce PHA and its derivatives. This process can be beneficial as an option to replace conventional plastics in the future.

Abstrak :
Asam suksinat yang digunakan pada berbagai indsutri sebagian besar diproduksi melalui proses kimiawi, yaitu hidrogenasi katalitik menggunakan bahan bakar fosil yang prosesnya berpengaruh buruk bagi lingkungan. Maka, penelitian produksi melalui fermentasi sedang banyak dilakukan. Namun, fermentasi menghasilkan banyak produk samping serta pengotor sehingga dibutuhkan metode separasi yang memiliki selektivitas dan efektivitas tinggi. Salah satu metode yang umum digunakan adalah ekstraksi reaktif menggunakan amina tersier sebagai ekstraktan dan alkohol primer sebagai diluen. Pada penelitian ini digunakan tributylamine sebagai ekstraktan dan 1-decanol sebagai diluen dengan memvariasikan konsentrasi ekstraktan. Ekstraksi dilakukan kepada larutan model fermentasi yang mengandung empat komponen yaitu asam suksinat, asam format, asam asetat, dan asam laktat dengan memvariasikan konsentrasi asam suksinat. Ketiga variasi konsentrasi ini digunakan untuk menentukan konsentrasi optimal untuk ekstraksi reaktif asam suksinat dari larutan model fermentasi. Larutan hasil ekstraksi kemudian dianalisis menggunakan High-Performaces Liquid Chromatography (HPLC) untuk mengetahui konsentrasi asam suksinat untuk kemudian dilakukan perhitungan koefisien distribusi, loading ratio dan efisiensi ekstraksi. Berdasarkan hasil yang diperoleh, larutan model dengan konsentrasi awal asam suksinat 10 g/L memberikan koefisien distribusi dan loading ratio tertinggi yaitu 9,02 dan 0,20 secara berurutan. Efisiensi ekstraksi tertinggi diperoleh pada variasi konsentrasi asam suksinat 5 g/L dengan nilai 90%. Nilai koefisien distribusi dan efisiensi ekstraksi tertinggi diperoleh pada penggunaan ekstraktan dengan konsentrasi 1,25 mol/kg diluen dan loading ratio tertinggi diperoleh pada penggunaan ekstraktan dengan konsentrasi 0,50 mol/kg diluen. ......Most of the succinic acid used for industrial purposes is produced through a chemical process using fossil fuels as the raw material, where it is an environmentally unfriendly processes. Therefore, the research for bio-succinic acid production through fermentation is being conducted. But, fermentation produces a lot of by-products so an effective and highly selective separation method is needed. One of the commonly used separation methods is reactive extraction using tertiary amines as the extractants and primary alcohol as the diluent. This study uses tributylamine as the extractant and 1- decanol as the diluent with varying the concentration of extractant. The extraction is done to a model fermentation solution that consists of four components which are succinic acid, formic acid, acetic acid, and lactic acid with the initial concentration of succinic acid as the variations. These variations are used to determine the optimal concentration for succinic acid extraction from the fermentation broth model. The extracted liquid is then analyzed using High-Performances Liquid Chromatography (HPLC) to determine the concentration of succinic acid that then used for the calculation of distribution coefficient, loading ratio and extraction efficiency. Based on the result, the highest distribution coefficient and loading ratio of 9,02 and 0,20, respectively, were obtained at the model fermentation broth with an initial concentration of 10 g/L. Meanwhile, the highest extraction efficiency was obtained at model fermentation broth with an initial concentration of 5 g/L, which was 90%. The highest distribution coefficient and extraction efficiency were obtained on the usage of extractant with a concentration of 1,25 mol/kg diluent and the highest loading ratio was obtained on the usage of extractant with a concentration of 0,50 mol/kg diluent.