Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam (JURRIMIPA) Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Bioteknologi & Biosains Indonesia
Jafni Amanda Kinarossa Widjaja
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Health Professions Mathematics

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
IDENTIFICATION OF BACTERIA FROM FOOD COURT WASTEWATER BASED ON 16S rRNA GENE SEQUENCES Indah Nur Elasari; Rihan Ali Abdillah; Satria Prasna Dewa; Jafni Amanda Kinarossa Widjaja; Lisa Lisdiana
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 12 No. 2 (2025)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jbbi.2025.13541

Abstract

Environmental safety and public health are greatly influenced by the microbiological elements such as bacterial community, where these organisms can be used as indicators of environmental quality and sources of potential biological hazards. The identification of bacteria in wastewater is an important aspect of environmental microbiology studies. The purpose of this study was to identify the bacterial species in food court wastewater at State University of Surabaya (UNESA) Campus 1. The methods used were exploratory, including bacterial cultivation, DNA extraction, quantitative and qualitative DNA analysis, amplification of 16S rRNA gene fragments, sequencing, and phylogenetic tree reconstruction. From phylogenetic analysis, five test isolates were related to the families Enterobacteriaceae, Aeromonadaceae, Chromatiaceae, and Halomonadaceae. Isolates BU4 and BU5 were most closely related to genus Aeromonas with a similarity of 98.60% and 97.27%, respectively, while isolate BU3 was closely related to genus Klebsiella with a similarity of 96.91%. Meanwhile, isolates BU1 and BU2 cannot yet be identified into a bacterial genus. The results of this study provide important information regarding the prediction of pathogenic bacteria types, which can serve as the basis for recommending further action to prevent disease, improve water quality, and increase the sterility of the food court area.
IDENTIFICATION OF BACTERIA FROM FOOD COURT WASTEWATER BASED ON 16S rRNA GENE SEQUENCES Indah Nur Elasari; Rihan Ali Abdillah; Satria Prasna Dewa; Jafni Amanda Kinarossa Widjaja; Lisa Lisdiana
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 12 No. 2 (2025)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jbbi.2025.13541

Abstract

Environmental safety and public health are greatly influenced by the microbiological elements such as bacterial community, where these organisms can be used as indicators of environmental quality and sources of potential biological hazards. The identification of bacteria in wastewater is an important aspect of environmental microbiology studies. The purpose of this study was to identify the bacterial species in food court wastewater at State University of Surabaya (UNESA) Campus 1. The methods used were exploratory, including bacterial cultivation, DNA extraction, quantitative and qualitative DNA analysis, amplification of 16S rRNA gene fragments, sequencing, and phylogenetic tree reconstruction. From phylogenetic analysis, five test isolates were related to the families Enterobacteriaceae, Aeromonadaceae, Chromatiaceae, and Halomonadaceae. Isolates BU4 and BU5 were most closely related to genus Aeromonas with a similarity of 98.60% and 97.27%, respectively, while isolate BU3 was closely related to genus Klebsiella with a similarity of 96.91%. Meanwhile, isolates BU1 and BU2 cannot yet be identified into a bacterial genus. The results of this study provide important information regarding the prediction of pathogenic bacteria types, which can serve as the basis for recommending further action to prevent disease, improve water quality, and increase the sterility of the food court area.
Comparison Physicochemical Characterization of Essential Oils from Gajah and Emprit Ginger Varieties Jafni Amanda Kinarossa Widjaja; Isnawati Isnawati
JURNAL RISET RUMPUN MATEMATIKA DAN ILMU PENGETAHUAN ALAM Vol. 5 No. 2 (2026): Agustus : JURRIMIPA: Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrimipa.v5i2.10180

Abstract

Ginger (Zingiber officinale) is a high-economic-value essential oil commodity. This descriptive-exploratory study aimed to analyze and compare the physico-chemical profiles of essential oils from emprit ginger (Zingiber officinale var. Amarum) and giant ginger (Zingiber officinale var. Officinale) originating from Dadaprejo Village, Batu City. Essential oil extraction was performed using water distillation, while characterization employed organoleptic testing by 15 panelists, 96% alcohol solubility testing, yield calculation, and Gas Chromatography-Mass Spectrometry (GC-MS) analysis. Physical results showed emprit ginger oil was dominated by deep yellow color (41.7%) with a very strong aroma (41.7%), whereas giant ginger oil was light yellow (35.7%) with a moderate-strong aroma (35.7%). Emprit ginger yield (0.1067%) was higher than that of giant ginger (0.0800%). Both varieties dissolved completely in 96% alcohol at ratios of 1:3 for emprit ginger and 1:4 for giant ginger. Chemical characterization identified 119 volatile compounds in emprit ginger, dominated by cyclic ketone (Ketone, 1-cyclohexen-1-yl methyl, semicarbazone) at 16.15%, while giant ginger exhibited a simpler profile with 35 components, dominated by phenolic aldehyde (4-Hydroxy-2-nitro-m-anisaldehyde) at 7.67%. Thermal degradation during extraction converted sesquiterpene hydrocarbons such as zingiberene into more stable oxygenated groups. In conclusion, var. amarum holds high potential for the pharmaceutical industry due to its high ketone content, while var. officinale is ideal for the food and beverage industry.
Co-Authors Indah Nur Elasari Isnawati Isnawati Lisa Lisdiana Rihan Ali Abdillah Satria Prasna Dewa