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Characterization of Lactic Acid Bacteria (LAB) from Tempeh Probiotic Drink with Combination of Dates and Skim Milk Aýun, Qurrota; Muthiáh, Sari Niswatul; Tiara Perdana , Analekta
Konservasi Hayati Vol 20 No 1 (2024): APRIL
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/hayati.v20i1.33104

Tempeh can be processed into a probiotic drink because it contains Lactic Acid Bacteria (LAB), which are beneficial for the digestive system. A combination of dates and skim milk as prebiotics is required by LAB as a substrate to produce energy and cellular components, and to increase the population to produce sufficient amounts of acid. This study aims to describe the characteristics of LAB present in tempeh probiotic drinks with a combination of dates and skim milk. Isolation was performed using the total plate count (TPC) method with the spread plate technique. Selected isolates were identified macroscopically, microscopically, biochemically, and physiologically. The results showed that the average amount of LAB viable counts was 9.6 x 106 CFU/mL with 8 suspected isolates as LAB. Microscopic observation obtained all 8 isolates were Gram-positive with two round shapes and six-rod shapes. The catalase test results showed all 8 isolates were negative due to the absence of bubbles. The triple sugar iron agar (TSIA) test showed a yellow color, indicating the capability to ferment glucose, lactose, and sucrose. All selected isolates non-motile and positive MR and negative SCA testing. Some of the isolates showed tolerance to salts and acids based on physiological testing. The six most promising LAB isolates showed important characteristics of LAB that should be evaluated when selecting probiotic candidates, namely TEa-4130, TEb-4230, TEb-4130, TEb-3150, TEb-3250, and TEb-4250 isolates.

Peningkatan Pemahaman Profil Pelajar Pancasila Menggunakan Bahan Ajar Antologi Cerpen Generasi Kreatif Dan Tangguh Ayun, Qurrota; Ridlwan, M.; Sujinah, Sujinah
JURNAL PENDIDIKAN DAN KEWIRAUSAHAAN Vol 13 No 1 (2025)
Publisher : STKIP PGRI SITUBONDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47668/pkwu.v13i1.1697

Penelitian ini memmiliki tujuan untuk mengetahui penigkatan pemahaman profil pelajar pancasila dengan menggunakan bahan ajar antologi cerpen Generasi Kreatif dan Tangguh pelajar kelas V SD Muhammadiyah 14 Surabaya tahun ajaran 2023/2024. Penelitian ini menggunakan jenis penelitian tindakan kelas (PTK), penilaian tindakan kelas termasuk ke dalam jenis pendekatan kualitatif. Hasil dari penelitian ini adalah, pertama penanaman profil pelajar pancasila dengan menggunakan bahan ajar antologi cerpen Generasi Kreatif dan Tangguh. Kedua, peningkatan pemahaman profil pelajar Pancasila dengan menggunakan bahan ajar antologi cerpen Generasi Kreatif dan Tangguh terjadi peningkatan, peningkatan tersebut ditunjukkan dengan rata-rata nilai siklus 1 berjumlah 81,5 lalu bertambah di siklus ke 2 menjadi 91,6. Hasil pengamatan aktivitas pelajar pada siklus 1 berjumlah 57% (kurang), meningkat saat siklus ke 2 menjadi 87% (baik). Hasil pengamatan aktivitas guru dalam siklus 1 berjumlah 60% (kurang), meningkat juga saat siklus ke 2 menjadi 85% (baik). Ketiga, kelebihan dan kekurangan proses pembelajaran untuk penanaman karakter profil pelajar pancasila dengan menggunakan bahan ajar antologi cerpen Generasi Kreatif dan Tangguh.

PKM Pengolahan Limbah Plastik Menjadi Kerajinan Fungsional Penguatan Peran Ibu-Ibu PKK di RW.15 Kelurahan Jatirahayu, Pondok Melati, Kota Bekasi dalam Rangka Mengurangi Dampak Lingkungan hermawan, dudung; ayun, qurrota; Farudin, Tugiman
The IMPACT : Jurnal Pengabdian Kepada Masyarakat Universitas Islam As-Syafiiyah Vol 2 No 1 (2025): The IMPACT : Jurnal Pengabdian Kepada Masyarakat Vo. 2 No. 1 Tahun 2025
Publisher : Lembaga Penelitian Dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34005/the impact.v2i1.5159

Plastic bottle waste is still considered a less useful waste that causes environmental pollution. However, plastic bottle waste can be utilized to create a variety of useful products. Efforts to address plastic bottle waste include recycling it to create various value-added products. This community service program aims to provide innovative solutions by utilizing plastic bottle waste into useful products, such as decorative lamps. This community service activity aims to: (1) Achieve and achieve success in the training process for making decorative lampshades from plastic waste for housewives and youth in the Jatirahayu sub-district, Pondok Melati District; (2) Build character, skills, and abilities, and develop the potential of housewives in the Jatirahayu sub-district, Pondok Melati District. This activity is conducted using a science and technology training method in the form of lectures. This activity provides skills, knowledge, and insight into creative entrepreneurship. Based on the results of observing the products produced and the growing motivation and creative entrepreneurial spirit of the training participants, this is evidenced by the various questions asked and the success of creating economically valuable products, in this case, decorative lampshades.

EVALUASI KARAKTERISTIK FISIK BUBUK BAWANG PUTIH (Allium sativum L.) HASIL PENGERINGAN MENGGUNAKAN OVEN KONVEKSI Purbasari, Dian; Yosika, Nur Ida Winni; Pambudi, Akbar Setyo; Ayun, Qurrota
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 4 No 1 (2025): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

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Garlic (Allium sativum L.) is an important horticultural commodity widely used as a culinary spice and traditional medicine. Its high moisture content makes it highly perishable, thus requiring appropriate postharvest handling to extend its shelf life. One common method is drying using a convection oven, followed by powdering. This study aimed to evaluate the effect of drying temperature on the physical characteristics of garlic powder. The research was conducted from January to February 2020 at the Agricultural Product Engineering Laboratory, Faculty of Agricultural Technology, University of Jember. A Completely Randomized Design (CRD) was used with three temperature treatments (60°C, 70°C, and 80°C), each replicated twice. Observed parameters included moisture content, drying rate, drying yield, and color values (L*, a*, b*). Results showed that drying temperature significantly affected the physical properties of garlic powder. Higher temperatures reduced moisture content and L* values, while increasing a* values and water absorption capacity. These findings indicate that drying temperature is a critical factor influencing the final physical quality of garlic powder.

Variations in Rhizopus Species That Play a Role in Making Tempeh in the Bekasi Area Ardiani, Isnain; Aýun, Qurrota; Nazua, Karina Sheilla
Biosel Biology Science and Education Vol. 13 No. 1 (2024): BIOSEL (Biology Science and Education: Jurnal Penelitian Sains dan Pendidikan)
Publisher : INSTITUT AGAMA ISLAM NEGERI AMBON

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33477/bs.v13i1.6816

Tempeh is made from fermented soybeans with various types of Rhizopus. The mold used in the making process are known as “ragi”. Ragi plays a key role in converting soybean substrate into healthful nutrition. The tempeh’s ragi may contain more than one species of Rhizopus. This study aims to know a variation of different types of Rhizopus that contributed to the tempeh in Bekasi. The samples are from two different locations are tempeh SMC and JTS. The Methods used in direct planting of PDA media. Macroscopic observations by identifying color, texture and shape of colonies, microscopic slide culture to observe the shape of sporangium, the sporangiophore stalk of columela and sporangiospores. The data is presented in the shape of tables, pictures, and descriptive analysis. Based on the results, found four isolates of the SMC and the two isolate from the JTS. Macroscopic and microscopic in successive ways isolate from tempeh SMC1, SMC2, SMC3, SMC4 has a character similar to R. oryzae, R. stolonifer, R. microsporus and R. oligosporus. As to isolate tempeh JTS1 and JTS2 found similar to R. microsporus and R. oryzae. So, in one tempeh of different locations in the Bekasi, it contains many variations of the Rhizopus. Keywords: Rhizopus, Tempeh, Variation

PKM Pengolahan Limbah Plastik Menjadi Kerajinan Fungsional Penguatan Peran Ibu-Ibu PKK di RW.15 Kelurahan Jatirahayu, Pondok Melati, Kota Bekasi dalam Rangka Mengurangi Dampak Lingkungan hermawan, dudung; ayun, qurrota; Farudin, Tugiman
The IMPACT : Jurnal Pengabdian Kepada Masyarakat Universitas Islam As-Syafiiyah Vol. 2 No. 1 (2025): The IMPACT : Jurnal Pengabdian Kepada Masyarakat Vo. 2 No. 1 Tahun 2025
Publisher : Lembaga Penelitian Dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34005/the impact.v2i1.5159

Plastic bottle waste is still considered a less useful waste that causes environmental pollution. However, plastic bottle waste can be utilized to create a variety of useful products. Efforts to address plastic bottle waste include recycling it to create various value-added products. This community service program aims to provide innovative solutions by utilizing plastic bottle waste into useful products, such as decorative lamps. This community service activity aims to: (1) Achieve and achieve success in the training process for making decorative lampshades from plastic waste for housewives and youth in the Jatirahayu sub-district, Pondok Melati District; (2) Build character, skills, and abilities, and develop the potential of housewives in the Jatirahayu sub-district, Pondok Melati District. This activity is conducted using a science and technology training method in the form of lectures. This activity provides skills, knowledge, and insight into creative entrepreneurship. Based on the results of observing the products produced and the growing motivation and creative entrepreneurial spirit of the training participants, this is evidenced by the various questions asked and the success of creating economically valuable products, in this case, decorative lampshades.

A Visual Identity Design of Trio Jaya Bidaran & Ciput Cake in Blitar City Ayun, Qurrota; Costa Rica El Chidtian, Aileena Solicitor; Wulandari, Sri
VCD: Journal of Visual Communication Design Vol. 9 No. 1 (2024): VCD: Journal of Visual Communication Design
Publisher : Universitas Ciputra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/vcd.v9i1.4237

The UMKM that we chose is the business of making Bidaran and Ciput cakes "Bidaran & Ciput Trio Jaya Cake" located in Pakunden Village, Kec. Sukorejo, Blitar City. This Bidaran & Ciput Trio Jaya cake has a prominent uniqueness, namely many flavors, but the development of this business is constrained by not having a brand that is the hallmark of the business and lack of knowledge about digital marketing. The solution is to make innovations in product Visual Identity to make it more attractive and to carry out marketing development by creating social media accounts so that these UMKM can be widely known so that they can help business development.

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