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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Bios Logos Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology JBIO: jurnal biosains (the journal of biosciences) AL KAUNIYAH Journal of Aquatropica Asia Jurnal Pembelajaran dan Biologi Nukleus EKOTONIA: Jurnal Penelitian Biologi, Botani, Zoologi dan Mikrobiologi Jurnal Pengabdian kepada Masyarakat Nusantara International Journal Of Science, Technology & Management (IJSTM) Community Empowerment Bioscientist : Jurnal Ilmiah Biologi Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Science Technology and Management Journal (STMJ) CONSERVA : Jurnal Konservasi Sumber Daya Alam dan Lingkungan Berita Biologi
Lingga, Rahmad
Department of Biology, Faculty of Agriculture, Fisheries and Biology, University of Bangka Belitung
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The Effect of Addition Various Concentrations of Yeast (Saccharomyces cerevisiae) on the Quality of Porang Tubers (Amorphophallus sp.) Wati, Ira; Helmi, Henny; Lingga, Rahmad
JURNAL BIOS LOGOS Vol. 15 No. 3 (2025): JURNAL BIOS LOGOS
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jbl.v15i3.61693

Abstract

Porang tubers (Amorphophallus sp.) are a food commodity rich in glucomannan but also contain antinutritional compounds such as calcium oxalate. This study aimed to determine the effect of adding Saccharomyces cerevisiae yeast on improving the quality of porang flour and its ability to reduce calcium oxalate content. The research method used was fermentation with the addition of various concentrations of S. cerevisiae. The treatments applied were soaking with 10% S. cerevisiae, 20% S. cerevisiae, and a control treatment without yeast (0%). Parameters observed during the fermentation process included pH, total acidity, and total population in the porang soaking water. Meanwhile, yield, calcium oxalate, glucomannan, starch, moisture, ash, and color were analyzed to assess porang flour quality. The results showed that pH decreased and total acidity increased with the length of fermentation up to 72 hours. Yeast increased at 10% and 20% S. cerevisiae concentrations until 48 hours and decreased at 72 hours, whereas in the control treatment, population of yeast decreased up to 48 hours and increased at 72 hours. The study indicated that fermentation with S. cerevisiae effectively reduced calcium oxalate content and improved porang flour quality. The lowest calcium oxalate content was found in the 10% S. cerevisiae treatment, while the highest glucomannan content was observed in the 20% treatment. Porang flour treated with 20% S. cerevisiae showed lower moisture and ash content, while flour from the 10% treatment had higher starch content and a brighter color. Based on various test parameters, the porang flour produced in this study complied good quality standards.
SKRINING BAKTERI ASAM LAKTAT ASAL FERMENTASI TANDAN KOSONG KELAPA SAWIT (TKKS) SEBAGAI KANDIDAT PROBIOTIK TERNAK Nandi, Febbi Julia; Helmi, Henny; Lingga, Rahmad
Berita Biologi Vol 25 No 1 (2026): Berita Biologi
Publisher : BRIN Publishing (Penerbit BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/berita_biologi.2026.6237

Abstract

Tandan kosong kelapa sawit (TKKS) merupakan limbah bahan organik hasil samping agroindustri Crude Palm Oil (CPO). Biomassa TKKS sampai saat ini belum dikelola dengan baik sehingga membentuk timbunan. Kandungan selulosa dan hemiselulosa TTKS cukup tinggi sehingga berpotensi sebagai sumber gula yang dapat digunakan dalam pertumbuhan bakteri asam laktat. Upaya penanggulangan masalah tersebut dapat dilakukan dengan memanfaatkan Bakteri Asam Laktat (BAL) yang terdapat pada TKKS yang difermentasi sebagai kandidat probiotik dalam pakan ternak. Tujuan penelitian ini untuk mengkarakterisasi potensi probiotik BAL yang diisolasi dari TTKS yang difermentasi. Metode penelitian dilakukan  secara eksperimental dengan empat tahap yaitu isolasi, karakterisasi, uji konfirmasi, dan uji probiotik. Hasil isolasi menunjukkan 9 isolat yang berpotensi sebagai probiotik yaitu TKS B2, TKS B3, TKS C3, TKS C3, TKS C6, TKS C7, TKS C9, TKS C11, TKS D5, dan TKS D6. Kesembilan isolat tersebut berpotensi sebagai bakteri probiotik karena jumlah koloni BAL dalam media memenuhi standar yang berlaku (10­7-109 CFU/ml), tahan terhadap kondisi asam, dan tidak bersifat patogen. Isolat yang mempunyai kinerja terbaik sebagai kandidat bakteri probiotik adalah TKS C9 dan TKS C11. Identifikasi sembilan isolat bakteri fermentasi dari tandan buah kosong termasuk dalam genus Lactobacillus.
Co-Authors ACENG RUYANI Adibrata, Sudirman Ahmad Syazili Ahsaniyah, Shinta ANDRI KURNIAWAN Arif, Maulana Bayu, Hendi Hendra Budi Afriyansyah Dalimunthe, Nurzaidah Putri Djuria, Rachmawati Felani Edelweis, Mutia Anggita Fastanti, Fandri Sofiana Fatansyah, Firzan Fauziyah, Zaenab Feni Kurnia, Feni Fitri Afriani Fitriyani Fitriyani Granitio Irwan, Andesta Henny Helmi Henri Henri Hidayah, Reysya S N Ilham Bahtera, Novyandra Iman Rusmana Indra, Muhammad Panca Insyira, Rania Ira Wati Irawati Irawati Islamiyah, Umiyatul Juliansyah, Ari Julisa, Shella Indila Lissoliha, Lissoliha Maruf, Rosalin Yuniarti Meilya, Risna Meysari, Della Mutiara, Devia Nandi, Febbi Julia Nurjannah Nurjannah Papingka, Tirma Pratoyo, Genta Hazi Priawan, Indra Priyansah, Sujadi Puji Astuti, Rufti Purba, Eva Dewi Rosmawati Rafsanjani, Rifqi Almusawi Randi Syafutra Rangga, M Yusuf Riko Irwanto Rinny Saputri Roanisca, Occa Robika, Robika Roshan, Rani Arizki Roshuna, Ghaida Salmi, Salmi Sembiring, Juhardi Septiadi, Abdurrohman Septiani, Hikmah Septiani, Reti Setiadi, Jhodi Sipriyadi Sonia, Anna Syach Putra, Marthin Tiwi, Raka Verry Andre Fabiani Vika Martahayu Wahyuni, Reza Wibowo, Risky Hadi winanto, winanto Wulandari, Ufi Ayu Yuant Tiandho Yurdayanti, Yurdayanti