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Production of Alginate Oligosaccharides (AOS) as Prebiotic Ingredients through by Alginate lyase enzyme

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 20 No. 1 (2017) · hlm. 109–122

DOI
10.17844/jphpi.v20i1.16498
ISSN
2354-886X, 2303-2111
Terbit
2017-04-28
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Prebiotics is indigestible foods that can not be digested but can stimulate the growth and activity of bacteria in the digestive tract effecting human health. Alginate oligosaccharides (AOS) can be used as a source of prebiotic. That compounds can be produced enzymatically by cutting long chain alginates using alginate lyase. The aim of this study was to produce alginate lyase enzyme then producing Alginate oligosaccharides (AOS) as a prebiotic ingredients. The alginate lyase enzyme can be produced from Bacillus megaterium bacteria using a discontinuous fermentor. The enzyme was optimum temperature of 45°C and an optimum pH of 7.0. Alginate oligosaccharides production was performed with the addition of different enzyme concentrations 25, 50, 75, and 100 U. The result of the addition of enzyme (25, 50,75 U) showed that the value of polymerization degrees (DP) were between 4-5. However, the addition of enzyme (100 U) was in the range of DP 3-4. Bacterial probiotic growth test results of Bifidobacteria and Lactobacillus showed that 1% added AOS media were able to increase the growth of probiotic bacteria compared to themedia without addition of AOS. The addition Alginate lyase activity of 50 U in AOS production is the best treatment of both probiotic bacteria.

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  • IPB University
  • Ministry of Marine Affairs and Fisheries
  • Badan Pengkajian dan Penerapan Teknologi
  • Universitas Maritim Raja Ali Haji
  • Sumatera Institute of Technology
  • Sultan Ageng Tirtayasa University
  • Afiliasi tidak diketahui
  • Organisasi berbeda
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Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
‪Tati NurhayatiIPB University7
Asadatun AbdullahIPB University7
Rizsa Mustika PertiwiIPB University6
Mala NurilmalaAfiliasi tidak diketahui5
Nurjanah NurjanahIPB University4
Rizsa Mustika PertiwiAfiliasi tidak diketahui4
Roni NugrahaIPB University4
NurjanahAfiliasi tidak diketahui3
Pipih SuptijahIPB University3
Tati NurhayatiIPB University3
Taufik HidayatBadan Pengkajian dan Penerapan Teknologi3
Agoes Mardiono JacoebIPB University3
Maggy Thenawidjaja SuhartonoIPB University2
Lily VirulyUniversitas Maritim Raja Ali Haji2
Nuri AndarwulanIPB University2
Ella SalamahIPB University2
Rahma Dini ArbajayantiIPB University2
Roni NugrahaAfiliasi tidak diketahui2
Kustiariyah TarmanIPB University2
Wisnu Ananta KusumaIPB University1
Annisa AnnisaIPB University1
Rizka FatrianiSumatera Institute of Technology1
Muhammad Fahrury RomdendineIPB University1
Cecep KusmanaIPB University1
Majariana KrisantiIPB University1
Ekamaida EkamaidaIPB University1
Sigid HariyadiIPB University1
Aris MunandarSultan Ageng Tirtayasa University1
Anna C. ErunganAfiliasi tidak diketahui1
Syeni Budi AnitaAfiliasi tidak diketahui1
Rahadian Hardja UtamaAfiliasi tidak diketahui1
Apit SetianiAfiliasi tidak diketahui1
Dini NurfiantiAfiliasi tidak diketahui1
Mita WahyuniAfiliasi tidak diketahui1
Laili SalsabilaAfiliasi tidak diketahui1
RamlanAfiliasi tidak diketahui1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Production of Alginate Oligosaccharides (AOS) as Prebiotic Ingredients through by Alginate lyase enzyme</dc:title>
	<dc:creator xml:lang="en">Afni, Fahriza Sri</dc:creator>
	<dc:creator xml:lang="en">Purwaningsih, Sri</dc:creator>
	<dc:creator xml:lang="en">Nurilmala, Mala</dc:creator>
	<dc:creator xml:lang="en">Peranginangin, Rosmawati</dc:creator>
	<dc:subject xml:lang="en">alginate</dc:subject>
	<dc:subject xml:lang="en">fermentor</dc:subject>
	<dc:subject xml:lang="en">probiotics</dc:subject>
	<dc:description xml:lang="en">Prebiotics is indigestible foods that can not be digested but can stimulate the growth and activity of bacteria in the digestive tract effecting human health. Alginate oligosaccharides (AOS) can be used as a source of prebiotic. That compounds can be produced enzymatically by cutting long chain alginates using alginate lyase. The aim of this study was to produce alginate lyase enzyme then producing Alginate oligosaccharides (AOS) as a prebiotic ingredients. The alginate lyase enzyme can be produced from Bacillus megaterium bacteria using a discontinuous fermentor. The enzyme was  optimum temperature of 45°C and an optimum pH of 7.0. Alginate oligosaccharides production was performed with the addition of different enzyme concentrations 25, 50, 75, and 100 U. The result of the addition of enzyme (25, 50,75 U) showed that the value of polymerization degrees (DP) were between 4-5. However, the addition of enzyme (100 U) was in the range of  DP 3-4. Bacterial probiotic growth test results of Bifidobacteria and Lactobacillus showed that 1% added AOS media were able to increase the growth of probiotic bacteria compared to themedia without addition of AOS. The addition Alginate lyase activity of 50 U in AOS production is the best treatment of both probiotic bacteria. </dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2017-04-28</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/16498</dc:identifier>
	<dc:identifier>10.17844/jphpi.v20i1.16498</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia; 109-122</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 20 No. 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia; 109-122</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/16498/12602</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2017 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>