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All Journal Jurnal Biologi Tropis Jurnal Teknologi dan Mutu Pangan Jurnal Inovasi Pangan dan Gizi Jurnal Sains dan Teknologi Pangan
Jannah, Mirriyadhil
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Environmental Science Immunology & microbiology

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Microorganisms in probiotic beverage fermentation: Health benefits and mechanisms in dairy and non-dairy products Jannah, Mirriyadhil; Wakiah, Nurul; Sandi, Olifia Mutiara; Islamawan, Praboyo Ardin; Wulan, Nur Lili Nia
Jurnal Inovasi Pangan dan Gizi Vol. 2 No. 1: (February) 2025
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/jipagi.v2i1.1773

Abstract

Background: Probiotics are microorganisms that actively improve health by improving the balance of intestinal microflora when consumed alive in adequate amounts. Probiotics are directly able to help the microflora in the digestive tract to inhibit pathogenic bacteria that can interfere with the digestive tract. This review aims to find out some examples of probiotic fermented beverage products, types of microorganisms that play a role and their benefits for human health. Methods:  This article is a descriptive explanation using the literature review method. The stages of the literature review include collecting literature sources that are relevant to the research topic. Furthermore, analysis and evaluation of important findings from previous studies are carried out. Finally, a synthesis is carried out to formulate conclusions. Finding: Fermented dairy products such as yogurt, soy sauce, kefir, and yakult, as well as non-dairy products such as kombucha tea, are good sources of probiotics for health. The fermentation process in dairy products converts lactose into lactic acid, while in kombucha tea, fermentation occurs through a solution of tea and sugar with a kombucha microbial starter (a symbiosis of bacteria and yeast). Conclusion: Both fermented dairy products and non-dairy products contain probiotics that are beneficial for health. Fermentation of dairy products occurs by converting milk lactose into lactic acid. Novelty/Originality of This Study: This review uniquely compares dairy and non-dairy probiotic beverages, highlighting the symbiotic fermentation in kombucha tea as an alternative to traditional dairy products. It offers a fresh perspective on the diverse microbial mechanisms and health benefits of probiotics from both sources.
Kajian Mutu Fisik, Kimia dan Mikrobiologi Gula Aren BumbungMenggunakan Metode Studi Deskriptif Komparatif: Study of Physical, Chemical and Microbiological Qualities of Bumbung Palm Sugar Using A Descriptive Comparative Method Rastika, Ketut Deta; Handayani, Baiq Rien; Amaro, Moegiratul; Jannah, Mirriyadhil
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.v4i1.5090

Abstract

Gula aren bumbung semakin popular sebagai pemanis alami, namun mutunya masih bervariasi dan belum seluruhnya memenuhi standar yang disebabkan oleh perbedaan pengolahan antar dusun, sementara studi mengenai hal tersebut masih terbatas. Penelitian ini bertujuan untuk mengevaluasi mutu fisik, kimia, dan mikrobiologi gula aren bumbung yang dihasilkan oleh lima dusun di Desa Kekait. Metode yang digunakan yaitu studi deskriptif komparatif dengan pengambilan sampel dari beberapa produsen di Desa Kekait, kemudian dilakukan analisis laboratorium. Selanjutnya dilakukan analisis ragam (ANOVA) pada taraf signifikansi 5%, dan dilanjutkan dengan uji Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa lokasi produksi berpengaruh nyata terhadap tekstur, kadar air, dan kadar sukrosa (p < 0,05), tetapi tidak terhadap warna dan pH. Kekait Puncang memiliki jumlah khamir tertinggi (2,65 x107 CFU/g), total kapang (<1,0 × 102 CFU/g) dan total mikroba (<1,0 × 104 CFU/g) tidak berbeda nyata antar lokasi. Gula aren bumbung dari Dusun Batu Butir paling memenuhi standar SNI dari aspek warna (merah), kadar air (9,3%) dan kadar sukrosa (79,05%), diikuti Kekait II dan Thaebah. Kesimpulan penelitian ini yaitu gula dari Dusun Batu Butir memiliki mutu terbaik. Penelitian ini dapat menjadi acuan pengembangan mutu dan agroindustri gula aren lokal.
Microbial Profile of Salted Parrotfish (Bajo) in Tanjung Luar Traditional Market Jannah, Mirriyadhil; Suwasono, Sony; Nalurita, Indah
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.v25i3.10005

Abstract

Salted parrotfish (Bajo) from East Lombok is a traditional product vulnerable to microbial contamination. This study aimed to identify microbiological hazards in Bajo salted fish marketed at Tanjung Luar Market. Ten samples were analyzed using Total Plate Count (TPC), yeast and mold enumeration, the Most Probable Number (MPN) method for coliforms and Escherichia coli, and selective isolation for Salmonella sp., Vibrio sp., and Staphylococcus aureus. TPC values ranged from 8.2 × 10⁴ to 1.5 × 10⁵ CFU/g, with several samples exceeding the SNI 2721:2009 limit (1 × 10⁵ CFU/g). Yeast and mold counts (1.2 × 10² – 6.8 × 10⁴ CFU/g) remained below the BPOM threshold. All samples contained coliforms (15–46 MPN/g), and most were positive for E. coli (up to 15 MPN/g), surpassing the SNI limit (<3 MPN/g). Salmonella sp. was not detected, whereas Vibrio sp. was found in three producers. Staphylococcus aureus was present in all samples (1.3 × 10² – 2.5 × 10² CFU/g), though still below the permitted limit (1 × 10³ CFU/g). These results indicate that Bajo salted fish remains contaminated with hygiene indicator bacteria and pathogenic microorganisms, particularly E. coli and Vibrio sp., posing potential health risks. Strengthened hygiene and sanitation practices in processing, storage, and distribution are essential to ensure product safety.
EFEKTIVITAS ANTIBAKTERI ALAMI BAWANG PUTIH (Allium sativum L.), MINYAK SEREH (Cymbopogon citratus) DAN NaCl TERHADAP BAKTERI Escherichia coli DAN Staphylococcus aureus Jannah, Mirriyadhil; Meilina, Lita; Qodriyah, Nur Latifatul; Abiyyuddin, M. Farras
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 5 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/feh5dz61

Abstract

Tujuan penelitian ini adalah untuk mengkaji efektivitas kombinasi antibakteri alami yaitu minyak sereh dan ekstrak bawang putih dengan NaCl, dalam menghambat pertumbuhan bakteri Escherichia coli dan Staphylococcus aureus. Penelitian ini menggunakan rancangan rancangan eksperimental laboratorium dengan perlakuan kombinasi 0%,1%, 2% dan 3% antara minyak sereh dan NaCl serta bawang putih dengan NaCl. Data dianalisis secara deskriptif dengan membandingkan nilai setiap perlakuan, kemudian ditafsirkan secara kualitatif untuk melihat tren efektivitas antibakteri terhadap masing-masing bakteri. Hasil analisis pH menunjukkan penurunan seiring peningkatan konsentrasi ekstrak. Nilai pH terendah dihasilkan pada konsentrasi 3% yaitu 4,8 untuk bawang putih–NaCl dan 5,7 untuk kombinasi minyak serehNaCl. Daya hambat tertinggi terhadap E. coli (1,60 mm) dan S. aureus (2,00 mm) diperoleh dari kombinasi bawang putihNaCl pada konsentrasi 3%, sedangkan kombinasi minyak sereh–NaCl menghasilkan zona hambat lebih kecil pada konsentrasi yang sama (E. coli 0,70 mm; S. aureus 0,92 mm). Secara keseluruhan, efektivitas antibakteri dari kedua kombinasi masih tergolong sangat lemah, namun menunjukkan potensi lebih besar terhadap S. aureus dibanding E. coli, yang diduga terkait dengan perbedaan struktur dinding sel bakteri. 
Co-Authors Abiyyuddin, M. Farras Amaro, Moegiratul Baiq Rien Handayani, Baiq Rien Indah Nalurita Islamawan, Praboyo Ardin Meilina, Lita Qodriyah, Nur Latifatul Rastika, Ketut Deta Sandi, Olifia Mutiara Suwasono, Sony Wakiah, Nurul Wulan, Nur Lili Nia