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All Journal JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA Jurnal Biologi Tropis Jurnal Biosense Journal of Community Development Jurnal Ilmiah Pengabdian dan Inovasi Jurnal Teknologi Pangan dan Industri Perkebunan Jurnal Teknologi dan Mutu Pangan
.,, Rasmiyana
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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DETECTION OF GENES RESISTANT TO BACTERIAL LEAF BLIGHT IN RICE CULTIVARS FROM SITUBONDO AND JEMBER, INDONESIA .,, Rasmiyana; Addy, Hardian Susilo; Narulita, Erlia
JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA Vol. 19 No. 2 (2019): SEPTEMBER, JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA
Publisher : Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/j.hptt.219127-134

Abstract

Detection of genes resistant to bacterial leaf blight in rice cultivars from Situbondo and Jember, Indonesia. Xanthomonas oryzae pv. oryzae (Xoo), causing bacterial leaf blight, is a destructive pathogen that significantly affects rice production. The use of resistant varieties is the most effective and economical strategy to reduce the impact of the disease. This study aimed to analyze the genetic basis of resistance to Xoo in rice. The incidence and severity of bacterial leaf blight were assessed in the field through a diagonal random sampling method. PCR was used to detect resistant genes in rice with eight Xa-specific primers. The presence of Xa genes and environmental conditions were statistically analyzed to determine whether the disease incidence and disease severity were related to average temperature and rain intensity. The means for disease incidence and severity at the generative stage were higher than those at the vegetative stage. The 12 rice cultivars were categorized into four groups based on the presence of Xa gene sequences; most cultivars had Xa10 and Xa13, and one cultivar had five Xa genes. Disease incidence and severity were weakly correlated to the presence of resistance genes, as well as to environmental factors. Most rice cultivars from the Regencies of Jember and Situbondo carry Xa10 and Xa13 resistance genes.
Variasi Substrat dan Waktu pada Fermentasi Tapai: Tinjauan Narasi Prasetyo, Angga; Rasmiyana, Rasmiyana
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 1 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i1.1765

Abstract

Tapai is a fermented food product made from various substrates, such as cassava, glutinous rice, taro, corn, banana, and purple sweet potato. This study uses a narrative review method by providing a non-systematic summary and analyzing a specific topic. The topic analyzed is research findings related to the ingredients that have been processed into tapai products and the effect of fermentation time on tapai. The fermentation process of tapai involves bacteria and yeast, which both play a role in converting carbohydrates in the substrate into simple sugars, alcohol, and organic acids. This fermentation process increases the content of bioactive compounds, such as phenolic compounds and flavonoids, which have health benefits, including enhancing the immune system and antioxidant activity. Fermentation time affects the sensory quality and nutritional content of tapai. Based on this narrative review, the optimal fermentation of tapai occurs within a time range of 48 to 72 hours, where significant changes occur in taste, aroma, texture, and nutritional content, such as a reduction in fat content and an increase in protein content. Different tapai substrates produce distinct microorganisms and chemical compounds, which contribute to the variation in product quality.
Uji In Silico Peptida Bioaktif dari Protein Miosin Ikan Nila (Oreochromis niloticus) sebagai Antibiofilm Terhadap Staphylococcus aureus Prasetyo, Angga; Rasmiyana
JURNAL BIOSENSE Vol 8 No 2 (2025): Edisi April 2025
Publisher : Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas PGRI Banyuwangi, Jalan Ikan Tongkol No 01, Telp (0333) 421593, 428592 Banyuwangi 68416

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/biosense.v8i2.5132

Abstract

Salah satu produk turunan dari ikan nila yaitu peptida bioaktif dari protein miosin. Peptida bioaktif dapat berperan aktif di bidang kesehatan yaitu sebagai antibiofilm terhadap Staphylococcus aureus, bakteri penyebab infeksi pada manusia. Metode yang digunakan mencakup pemotongan protein menggunakan enzim pepsin dan tripsin, prediksi kelarutan, toksisitas, serta aktivitas antibiofilm menggunakan berbagai web server. Hasil penapisan menunjukkan 10 peptida yang memenuhi kriteria kelarutan yang baik dalam air, non-toksik, dan memiliki aktivitas antibiofilm. Analisis docking molekuler menggunakan AutoDock Vina menunjukkan bahwa 9 peptida memiliki nilai binding affinity (∆G) lebih negatif dibandingkan dengan cefotaxime sebagai ligan referensi, dengan nilai ∆G terendah mencapai -12,0 kcal/mol. Penelitian ini menunjukkan bahwa peptida bioaktif dari protein miosin ikan nila memiliki potensi sebagai antibiofilm terhadap S. aureus, yang dapat dikembangkan lebih lanjut dalam aplikasi teknologi hijau dan formulasi bio-sanitizing. Uji lanjutan secara in vitro perlu dilakukan untuk mengonfirmasi potensi antibiofilm dari peptida yang dihasilkan.
KARAKTERISASI BIOKIMIA DAN RESPONS FAKTOR ABIOTIK PADA Bacillus flexus Rasmiyana, Rasmiyana; Prasetyo, Angga
JURNAL BIOSENSE Vol 8 No 2 (2025): Edisi April 2025
Publisher : Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas PGRI Banyuwangi, Jalan Ikan Tongkol No 01, Telp (0333) 421593, 428592 Banyuwangi 68416

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/biosense.v8i2.5188

Abstract

Bacillus flexus merupakan bakteri Gram-positif dengan potensi besar dalam bioteknologi dan bioremediasi karena kemampuan enzimatik dan adaptasinya terhadap lingkungan. Penelitian ini bertujuan untuk mengkarakterisasi sifat biokimia B. flexus dan responsnya terhadap faktor abiotik (suhu, pH, tekanan osmotik) guna mengoptimalkan aplikasinya. Uji biokimia menunjukkan kemampuan hidrolisis pati (produksi amilase), fermentasi glukosa, laktosa, dan manitol (heterofermentatif), serta produksi katalase. Uji abiotik mengungkap pertumbuhan optimal pada suhu mesofilik (24–26°C), pH basa (5–9), dan toleransi osmotik tinggi (sukrosa 40%, NaCl 30%). Hasil ini menegaskan potensi B. flexus sebagai penghasil enzim industri (amilase, katalase) dan agen bioremediasi di lingkungan salin/alkali. Saran untuk penelitian selanjutnya meliputi pengukuran kuantitatif aktivitas enzim dan uji aplikasi skala besar.
Potensi Senyawa Timokuinon, Timol, dan Karvakrol dari Jintan Hitam (Nigella sativa) sebagai Agen Antibakteri Alami dalam Keamanan Pangan: Analisis In Silico terhadap Escherichia coli dan Salmonella Zuhroh, Nadiyah; Rasmiyana, Rasmiyana; Rachmawati, Yulia
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 1 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i1.1775

Abstract

This study aims to evaluate the potential of active compounds from black seed (Nigella sativa), namely thymoquinone, thymol, and carvacrol, as natural antibacterial agents in food safety against pathogenic bacteria Escherichia coli and Salmonella typhi. The molecular docking method was used to analyze the interactions between these compounds and bacterial target proteins, namely GyraseB in E. coli and LsrB in S. typhi. The results showed that all three compounds were able to bind to the target proteins through hydrogen, hydrophobic, and electrostatic interactions. Carvacrol exhibited the strongest binding energy (-177.5 Kcal/mol) against E. coli, while thymoquinone showed the strongest binding energy (-186.0 Kcal/mol) against S. typhi. Furthermore, this study revealed the potential of these ligands to inhibit resistant Salmonella typhi, suggesting their possible use in addressing bacterial resistance issues in food contamination. These findings still require further in vitro and in vivo investigation. This research provides important insights for the development of natural antibacterial agents in the food industry, particularly in preventing contamination by pathogenic bacteria and enhancing food safety
Sugarcane Molasses: Composition, Challenges, and Utilization as an Economically Valuable Raw Material: A Literature Review of Sugarcane Molasses: Composition, Challenges, and Utilization as an Economically Valuable Raw Material Dewi, Putri Satika; Rasmiyana, Rasmiyana
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.4764

Abstract

Sugarcane molasses is a by-product of the sugar production process. Its main components include sugars (such as sucrose, fructose, and glucose), amino acids, and minerals, which offer significant potential for use, particularly in the food sector. This review of the literature was compiled using a descriptive-analytical approach. The findings indicate that the lack of classification based on production stages, as well as negative perceptions toward this by-product, hinder its development and utilization. Recent studies have shown that molasses contains active compounds, including sucrose (48.8 %), fructose (8.45 %), and glucose (7.80 %), along with amino acids and polyphenols, such as diosmin, that provide functional benefits in food and health applications. Moreover, a limited domestic supply poses an additional challenge to the optimal use of molasses. Therefore, innovation in processing and product development is essential, along with increased public awareness of its functional potential. Strengthening the classification system for the types of molasses and enhancing its added value through fermentation or functional food applications could expand industrial opportunities. These efforts are expected to improve the competitiveness of Indonesia's national agro-industry and foster sustainable economic growth.
Total Phenolic of Postbiotics from Rhizopus oligosporus with Edamame Husk Substrate (Glycine max (L.) Merrill) Prasetyo, Angga; Rasmiyana, Rasmiyana; Frengky Hermawan Hadi Prasetyo
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i3.9878

Abstract

Edamame husk (Glycine max (L.) Merrill) is an agro-industrial waste product rich in carbohydrates complex, therefore potentially suitable as a substrate for postbiotics production using the fungus R. oligosporus. Postbiotics are the latest generation of biotics consisting of inanimate microbial cells along with their metabolites. This study aimed to determine the total phenolic content of postbiotics generated from R. oligosporus using edamame husk as substrate through submerged fermentation for 5 days. Fermentation was conducted using variations in spore inoculum volume (0; 0,5; 1; 1,5 ml at a concentration 1 x 106 spores/ml). The produced postbiotics were then subjected to heat treatment at 121oC for 15 minutes using autoclave and analyzed for total phenolic content using the Folin-Ciocalteu method. The measurement results showed that the addition of 1,5 ml of spores R. oligosporus produced the highest total phenolic content and was significantly different from the other treatments. Viability testing of R. oligosporus after heat treatment showed no growth on PDA medium after 21 days of incubation, thus met one of the criteria for postbiotics. These findings indicate that edamame husk have potential as an alternative raw material in the production of postbiotics using R. oligosporus.
Pengembangan Minat Studi Lanjut: Sosialisasi Strategi Masuk Perguruan Tinggi Negeri dan Simulasi Tryout Berbasis CAT (Computer Assisted Test) Rasmiyana; Satika Dewi, Putri; Fahmi Brillyansyah, Degita; Ihsan Alfarizi, Muhammad; Mualimin, Lulus
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 3 No. 2 (2024): Jurnal Ilmiah Pengabdian dan Inovasi (Desember)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v3i2.522

Abstract

Community service activities themed Socialization of State/Private University Entrance Strategy and CAT (Computer Assisted Test) Based Tryout Simulation were held at MA Al Ishlah Jenggawah, Jember. The purpose of this service is to improve the understanding, motivation, and readiness of grade XII students in continuing their education to college using the Lecture socialization and simulation method which is divided into 3 stages, namely preparation, implementation, and evaluation. The programs implemented include socialization of college selection pathways, effective learning strategies, scholarship information, and CAT-based Tryout simulations. The evaluation results showed a 130% increase in students' understanding of college selection pathways, from 1.98 on a scale of 5 (pre-test) to 4.56 on a scale of 5 (post-test). The Tryout Simulation provided real experience in facing technology-based exams, although the average score of 756 indicated the need for more intensive assistance. As many as 87% of students considered this activity useful in building self-confidence to continue their education to a higher level. This activity has a positive impact on preparing students academically and strengthening synergy between schools and organizers. For sustainability, it is recommended to hold periodic simulations, form independent study groups, and provide CAT devices in schools to support students' preparation in choosing a college.
Implementasi Teknologi Deep Frying dan Spinning Machine dalam Efisiensi Produksi Keripik Pisang di UMKM Aidaa Desa Arjasa, Jember Fadhila, Putu; Rosyadi, A.; Rakhmadevi, Ade; Afnani, Fawait; Dewi, Putri; Rasmiyana
Journal of Community Development Vol. 6 No. 1 (2025): August
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v6i1.1727

Abstract

Keripik Aidaa merupakan salah satu UMKM di Desa Arjasa, Kecamatan Arjasa, Kabupaten Jember. UMKM ini memiliki produk potensial berupa keripik pisang. Proses produksi telah dilakukan dengan metode tradisional yakni menggoreng dengan wajan besar dan ditiriskan menggunakan saringan. Namun belum ada upaya pemanfaatan teknologi untuk mengefisiensikan produksi keripik pisang. Kegiatan pelatihan teknologi deepfrying dan spinning machine diharapkan dapat meningkatkan pengetahuan umkm keripik aidaa tentang teknologi pengolahan keripik pisang yang lebih efisien waktu dan bahan minyak, serta memperbaiki kualitas produk dan umur simpan. Kegiatan pelatihan dilaksanakan pada tanggal 12 Agustus 2025 di UMKM Keripik Aidaa yang diikuti oleh pemilik dan karyawan UMKM Keripik Aidaa. Materi tentang teknologi pengolahan dengan teknologi deepfrying  dan spinning machine disampaikan melalui presentasi yang dilanjutkan dengan demonstrasi pembuatan. Hasil dari pelatihan adalah tersampaikannya materi tentang teknologi deepfrying  dan spinning machine kepada pemilik dan karyawan UMKM Keripik Aidaa. Materi yang disampaikan diharapkan dapat membantu kegiatan produksi dan pengembangan usaha UMKM Keripik Aidaa, terutama dalam efisiensi produksi.
Co-Authors Afnani, Fawait Angga Prasetyo Brillyansyah, Degita Fahmi Dewi, Putri Satika Erlia Narulita Fadhila, Putu Frengky Hermawan Hadi Prasetyo HARDIAN SUSILO ADDY Ihsan Alfarizi, Muhammad Lulus Mualimin Putri Dewi Rakhmadevi, Ade Rosyadi, A. Yulia Rachmawati Zuhroh, Nadiyah