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All Journal JURNAL ILMU PERTANIAN Edsence: Jurnal Pendidikan Multimedia Journal of Biotechnology and Natural Science Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Bioteknologi & Biosains Indonesia
Ihsani, Nisa
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Environmental Science Health Professions Immunology & microbiology Other

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Segmentasi Citra Digital Objek Hasil Pengamatan In Situ Localization Gen gfp pada Tanaman Transforman Atqiya, Firas; Ihsani, Nisa; Sholahuddin, Muhammad Rizqi; Dwivany, Fenny Martha; Suhandono, Sony
Jurnal Pendidikan Multimedia (Edsence) Volume 1 No 2 (Desember 2019)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/edsence.v1i2.21575

Abstract

Penelitian berbasis biomolekuler membutuhkan beragam penggunaan perangkat lunak pengolah data. Salah satunya yaitu kebutuhan perangkat lunak yang mampu mengolah data citra digital pada proses segmentasi warna. Dalam penelitian biomolekuler, segmentasi warna dapat digunakan untuk menganalisis pendaran warna hijau sebagai hasil ekspresi gen gfp. Gen pelapor ini banyak digunakan dalam proses rekayasa genetik tumbuhan maupun hewan yaitu: memonitor ekspresi gen, in situ localization, biosensor, physiological indicators, dan studi interaksi protein. Sinar UV pada panjang gelombang eksitasi 450-490 nm dapat diserap dan diemisikan oleh molekul protein GFP sebagai warna hijau. Adanya pendaran hijau tersebut diharapkan hanya muncul sebagai penanda terekspresinya gen gfp. Namun demikian, pada sampel tumbuhan terkandung senyawa metabolit sekunder yang dapat menyerap dan mengemisikan sinar UV sebagai warna hijau. Adanya warna hijau selain hasil ekspresi gen gfp ini tentunya dapat menyebabkan hasil analisis in situ localization menjadi bias. Oleh karena itu, diperlukan teknik pengolahan citra digital yang mampu memilah warna hijau hasil ekspresi gen gfp dan warna hijau dari emisi senyawa metabolit tumbuhan. Tujuan  penelitian  ini  adalah untuk memisahkan objek hasil ekspresi gen gfp pada citra digital jagung transforman dengan warna hijau yang diemisikan oleh senyawa metabolit sekunder jagung menggunakan pengolahan citra digital. Proses yang digunakan adalah color filtering, thresholding, dan Canny edge detection. Hasil penelitian yang diperoleh berupa citra yang mengandung citra objek hasil ekspresi gen gfp yang telah tersegmentasi pada sayatan melintang akar jagung transforman.
In Vitro Evaluation of Antioxidant and Lipase Inhibition Properties of Rosella (Hibiscus sabdariffa L.) Flower Kombucha Aji, Oktira Roka; Putri, Anas Tasya; Handayani, Erisa Budi; Ihsani, Nisa
Journal of Biotechnology and Natural Science Vol. 4 No. 2 (2024): December
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jbns.v4i2.11271

Abstract

Kombucha, a traditional fermented beverage made from tea, sugar, and a kombucha culture, is known for its unique flavor, aroma, and health benefits. The fermentation process, typically lasting between 8 and 12 days, influences the beverage's physical and chemical properties. While traditionally brewed from tea, alternative substrates like rosella flowers (Hibiscus sabdariffa L.) are also used. Rosella flowers, rich in vitamins and bioactive compounds, have demonstrated potential in combating obesity and exhibiting antioxidant properties. This study aimed to evaluate the chemical and biological characteristics of rosella flower kombucha, particularly its antioxidant and lipase inhibitor activities. The fermentation process led to significant biochemical changes, including a decrease in pH and reducing sugar content, an increase in microbial biomass, and a reduction in ascorbic acid content. The results revealed that rosella flower kombucha had a higher total phenol content and better DPPH radical scavenging activity compared to rosella flower infusion, indicating enhanced antioxidant potential. Additionally, rosella kombucha demonstrated more effective lipase inhibition, suggesting its potential benefits for weight management and metabolic health. These findings emphasize rosella kombucha's potential as a healthful functional beverage, recommending further research in these areas.
Tissue Culture of Stevia (Stevia rebaudiana Bert.) with the Addition of Aloe vera Extract (Aloe vera (L). Burm.f) on Murashige and Skoog Medium (MS) Ihsani, Nisa; Nurfitriani, Astri; Kurniasari, Astrid; Tardiansah, Dede Tedi; Rudi, Rudi
AGRIUM: Jurnal Ilmu Pertanian Vol 28, No 2 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrium.v28i2.24631

Abstract

The increasing demand for natural, low-calorie sweeteners highlights the importance of Stevia rebaudiana Bertoni, which produces steviol glycosides that are sweeter than cane sugar and provide health benefits. Due to low seed viability, tissue culture is preferred for propagation, with its success dependent on growth regulators and nutrient availability. Additionally, incorporating plant-derived supplements like Aloe vera, rich in bioactive growth-promoting compounds, may enhance in vitro development. This study aimed to identify the optimal concentration of Aloe vera extract in Murashige and Skoog (MS) medium to enhance the in vitro growth of Stevia rebaudiana. The experiment was conducted using sterile culture bottles arranged in a Completely Randomized Design (CRD) with one experimental factor, namely Aloe vera extract concentration, consisting of five treatment levels: 0%, 5%, 10%, 15%, and 20%. Each treatment was replicated five times, resulting in a total of 25 culture bottles used in this study. Observations were carried out periodically based on several parameters, including shoot, root, stem, and leaf development, as well as overall plant viability and growth performance. The findings demonstrated that 10% Aloe vera extract was the most effective concentration for promoting shoot, stem, and leaf growth, while root growth showed no significant variation across treatments.
THE EFFECT OF INCUBATION PERIOD ON ETHANOL CONTENT OF JASMINE AND GREEN TEA KOMBUCHA Ihsani, Nisa; Hernahadini, Nelis; Nurissalma, Zahra Salsabila; Nurul Huda, Annisa; Sartika, Tiwi; Nadya Nur Afifah , Arifa Nadya Nur Afifah; Rahma Nur Syamsiyah, Ninda
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 10 No. 2 (2023)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jbbi.2023.2013

Abstract

Kombucha is a fermented tea that provides many benefits for health. The alcohol (ethanol) content of kombucha has withdrawn a lot of attention because of human health risks and halal concerns. Alcohol and Tax and Trade Bureau (TTB), BC Center for Disease, and MUI fatwa have defined that kombucha is safe to be consumed as long as the alcohol content is less than 0.5%. This study was conducted to compare the alcohol (ethanol) concentration of jasmine and green tea kombucha during the fermentative stage (5 day at 25oC) and post-fermentative stage (7 and 21 day, both at 4oC). The result showed that ethanol concentrations for jasmine and green tea kombucha rose from the fifth d of incubation to the seventh d of the post-fermentative stage, followed by a decline at 21th d of the post-fermentative stage (p>0.05). The level of organic acids, Acetic Acid Bacteria (AAB), and pH confirmed that there were no significant differences at all (p>0.05). In conclusion, jasmine and green tea kombucha at fermentative stage (5 d at 25oC) and post-fermentative stage (7 and 21 day, both at 4oC) did not produce ethanol more than 0.5%, without any significant differences in organic acids and AAB levels, respectively.
THE EFFECT OF INCUBATION PERIOD ON ETHANOL CONTENT OF JASMINE AND GREEN TEA KOMBUCHA Ihsani, Nisa; Hernahadini, Nelis; Nurissalma, Zahra Salsabila; Nurul Huda, Annisa; Sartika, Tiwi; Nadya Nur Afifah , Arifa Nadya Nur Afifah; Rahma Nur Syamsiyah, Ninda
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 10 No. 2 (2023)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jbbi.2023.2013

Abstract

Kombucha is a fermented tea that provides many benefits for health. The alcohol (ethanol) content of kombucha has withdrawn a lot of attention because of human health risks and halal concerns. Alcohol and Tax and Trade Bureau (TTB), BC Center for Disease, and MUI fatwa have defined that kombucha is safe to be consumed as long as the alcohol content is less than 0.5%. This study was conducted to compare the alcohol (ethanol) concentration of jasmine and green tea kombucha during the fermentative stage (5 day at 25oC) and post-fermentative stage (7 and 21 day, both at 4oC). The result showed that ethanol concentrations for jasmine and green tea kombucha rose from the fifth d of incubation to the seventh d of the post-fermentative stage, followed by a decline at 21th d of the post-fermentative stage (p>0.05). The level of organic acids, Acetic Acid Bacteria (AAB), and pH confirmed that there were no significant differences at all (p>0.05). In conclusion, jasmine and green tea kombucha at fermentative stage (5 d at 25oC) and post-fermentative stage (7 and 21 day, both at 4oC) did not produce ethanol more than 0.5%, without any significant differences in organic acids and AAB levels, respectively.
Co-Authors FENNY MARTHA DWIVANY Firas Atqiya Handayani, Erisa Budi Hernahadini, Nelis Kurniasari, Astrid Muhammad Rizqi Sholahuddin Nadya Nur Afifah , Arifa Nadya Nur Afifah Nurfitriani, Astri Nurissalma, Zahra Salsabila Nurul Huda, Annisa Oktira Roka Aji Putri, Anas Tasya Rahma Nur Syamsiyah, Ninda Rudi Rudi Sartika, Tiwi SONY SUHANDONO Tardiansah, Dede Tedi