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All Journal Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati agriTECH Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Borneo Journal of Biology Education (BJBE) SERVIRISMA: Jurnal Pengabdian kepada Masyarakat
Ariestanti, Catarina Aprilia
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Public Health Social Sciences Other

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The Effect of Corn (Zea mays) Cob Extract on the Growth of Bifidobacteria Sejati, Ribka Ananda; Ariestanti, Catarina Aprilia; Amarantini, Charis
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 8, No 3 (2023): October 2023
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v8i3.6942

Abstract

Corncob is a source of dietary fiber, contains xylan polysaccharides (12.4%–31.94%), and is classified as the highest xylan-producing source compared to other agricultural wastes. Human digestive enzymes cannot degrade xylan but can be enzymatically degraded by lactic acid bacteria (LAB) through fermentation. This research aimed to evaluate the effect of corncob extract on the growth of Bifidobacterium. Corncob extract is obtained through alkaline extraction. The growth of Bifidobacterium bifidum FNCC 0462 and Bifidobacterium longum FNCC 0463 was observed through in vitro fermentation for 48 h using the total plate count (TPC) method. Bifidobacterium bifidum FNCC 0462 showed the ability to ferment corn cob extract for 48 h of fermentation with the highest growth at 8 h of fermentation (4,08 log10 CFU/mL) while B. longum FNCC 0463 was able to grow up to 16 h of fermentation only. The results indicated that corncob extract could support B. bifidum FNCC 0462 growth.  
PERBANDINGAN EFEKTIVITAS LARUTAN KUMUR KAYU MANIS DAN MADU DENGAN OBAT KUMUR KOMERSIAL DALAM MENGHAMBAT PERTUMBUHAN Streptococcus mutans Govanni, Patricia; Budiarso, Tri Yahya; Ariestanti, Catarina Aprilia
Borneo Journal of Biology Education (BJBE) Vol 5, No 2 (2023): Oktober
Publisher : Faculty of Teacher Training and Education Biology Education Departement

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/bjbe.v5i2.4883

Abstract

Streptococcus mutans merupakan salah satu bakteri penyebab terbentuknya plak gigi. Pencegahan terbentuknya plak gigi dapat dilakukan dengan cara berkumur menggunakan obat kumur (povidone iodine, chlorexidine, propolis). Chlorexidine memiliki efek samping jika digunakan dalam jangka panjang dan povidone iodine memiliki rasa serta bau yang kurang enak. Obat kumur komersial tersebut dapat digantikan dengan larutan kumur yang berbahan alami. Kayu manis dan madu merupakan bahan alami yang memiliki sifat antibakteri dan dapat menghambat pertumbuhan S.mutans. Penelitian ini dilakukan untuk melihat perbandingan efektivitas larutan kumur kayu manis dan madu dengan produk komersial melalui uji zona hambat dan uji waktu kontak. Metode yang digunakan yaitu uji antibakteri dengan metode hole diffusion dan uji waktu kontak dengan metode total plate count (TPC) dengan variasi waktu 0, 15, 30, 45 dan 60 detik. Perbandingan komposisi larutan kumur yang digunakan yaitu 90% kayu manis dan 10% madu. Hasil uji antibakteri menunjukkan sampel memiliki diameter zona hambat (2.03 cm) yang mendekati diameter zona hambat chlorhexidine (2.43 cm). Hasil uji waktu kontak menunjukkan jumlah koloni S.mutans yang berkontak dengan larutan kumur mengalami penurunan yang efektif pada detik ke-30. Kesimpulan penelitian ini yaitu larutan kumur kayu manis dan madu memiliki efektivitas lebih kecil dari obat komersial, kecuali propolis.
Stabilitas Ekstrak Bunga Telang (Clitoria ternatea L.) Terenkapsulasi Maltodekstrin dan Gelatin dan Potensi Prebiotiknya Sari, Devina Puspita; Aditiyarini, Dwi; Ariestanti, Catarina Aprilia
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 9, No 3 (2024): October 2024
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v9i3.7550

Abstract

Bunga telang merupakan salah satu bunga yang dapat dimakan dan digunakan sebagai pewarna alami makanan. Bunga ini juga berpotensi sebagai antioksidan dan prebiotik akibat kandungan antosianinnya. Namun ekstrak bunga telang mudah terdegradasi. Stabilitas zat warna bunga telang dapat dipertahankan dengan teknik enkapsulasi menggunakan maltodekstrin dan gelatin. Penelitian ini dilakukan untuk mengetahui rasio maltodekstrin dan gelatin yang menghasilkan stabilitas enkapsulat bunga telang terbaik selama 15 hari penyimpanan dan potensi prebiotiknya. Ekstrak bunga telang diperoleh melalui metode maserasi dengan pelarut etanol 70%. Rasio maltodekstrin dan gelatin yang digunakan adalah 1:1, 3:1 dan 5:1, dengan kadar ekstrak bunga telang 1%. Stabilitas enkapsulat dianalisis dari kandungan antosianin dan antioksidan dengan waktu uji setiap 5 hari selama 15 hari. Kadar antosianin diukur dengan metode pH differential. Aktivitas antioksidan diukur dengan metode DPPH. Potensi prebiotik diuji menggunakan Lactobacillus bulgaricus. Hasil menunjukkan bahwa enkapsulat ekstrak bunga telang dengan rasio maltodekstrin dan gelatin sebesar 3:1 memiliki stabilitas enkapsulat terbaik dengan kadar air 6,863%, kadar antosianin 0,217 mg/g, dan daya redam radikal bebas sebesar 54,858%. Enkapsulat ini juga terbukti berpotensi menjadi prebiotik yang ditandai dengan pertumbuhan L.bulgaricus sebesar 2,85 x 109 CFU/mL.
PELATIHAN KULTUR JARINGAN TUMBUHAN BAGI SISWA SMA NEGERI 7 YOGYAKARTA None, Ratih Restiani; Ariestanti, Catarina Aprilia; Purba, Laurentia Henrieta Permita Sari; Retnowati, Theresia Sri; Matheos, Josiah Herald; Kaban, Sarah Mega Pratenna; Sekar, Astrid Ayu
Servirisma Vol. 3 No. 2 (2023): Servirisma : Jurnal Pengabdian kepada Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Universitas Kristen Duta Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21460/servirisma.2023.32.44

Abstract

Plant tissue culture is one of the topics in the Biotechnology module of Biology for senior high school class XII. This topic has not been optimally provided in schools, especially in SMA Negeri 7 Yogyakarta due to the limited human resources who are experienced in plant tissue culture and the unavailability of facilities and equipment that support the implementation of the practicum topic. Therefore, this workshop aimed to help students gain knowledge and skills regarding the basic principles, benefits, and stages of plant tissue culture. The workshop was conducted in the Biology Laboratory of SMA Negeri 7 Yogyakarta and participated by 10 class XII students. The workshop consisted of questions and answers before the workshop, materials explanation, hands-on activities, questions and answers after the workshop, and evaluation. The material was delivered using lecturing methods and interactive discussions, followed by practical activities including preparation of culture media, sterilization and inoculation of explants and acclimatization which were carried out by engaging the active participation of each student. The results obtained in this workshop were that students were able to understand and implement plant tissue culture practical activities as well.  
Stability of encapsulated red dragon fruit (Hylocereus polyrhizus) peel: effects on antioxidant and prebiotic potency Justina, Fayola; Aditiyarini, Dwi; Ariestanti, Catarina Aprilia
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 4 (2024)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2024.007.04.1

Abstract

The high consumption of red dragon fruit has led to an increase in red dragon fruit peel waste in the environment, which has potential as a source of natural food coloring and as a prebiotic but is susceptible todegraded. The objective of this study was to determine the best ratio of maltodextrin and gelatin as encapsulant materials to give the highest stability and prebiotic potential of the colorant (betacyanin) in red dragon fruit peel. The stability and prebiotic potential tests were conducted on the encapsulates during 15 days of storage at room temperature in a dark room. The treatment variations included different maltodextrin to gelatin (GM) ratios of 1:1 (GM1), 2:1 (GM2), and 3:1 (GM3). The parameters tested were encapsulation yield, moisture content, betacyanin content, percent inhibition of free radicals, and prebiotic potential using probiotic Lactobacillus bulgaricus (L. bulgaricus). The results showed that encapsulation could maintain the stability of betacyanin pigment during storage. GM1 gave the best overall results with 10.09% moisture content, 93.94% encapsulate yield, 70% solubility, 0.95 mg/L betacyanin content, 36.31% inhibition percentage, and 5.83 x 107 CFU/mL L. bulgaricus growth.
Sorghum (Sorghum bicolor L. Moench var. bioguma) Cookies (SoKis): Source of Antioxidant and Prebiotic Wiryawan, Dwiki Maycellino; Ariestanti, Catarina Aprilia; Prasetyaningsih, Aniek
agriTECH Vol 44, No 4 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.87733

Abstract

Sorghum bicolor L. Moench,  locally called “cantel,” is an underused local food in Indonesia, which contains resistant starch and has the potential to act as prebiotic. Several studies have also reported the role of its phytochemical compounds as antioxidants. Therefore, this study aims to determine the potential of sorghum as a source of antioxidants and prebiotic in cookies products. Sorghum was dried under various temperatures (40, 55, and 70 °C) for 4 h, ground into flour, and used in cookies production to replace wheat flour (WF) in various ratios of sorghum flour (SF):WF (0:100, 25:75, 50:50, 75:25, 100:0 % (w/w)). Phytochemical compounds were tested using the maceration method and qualitatively by assessing the color change and physical appearance of SF. Antioxidants activity was analyzed using the 1,1-diphenyl-2- picrylhydrazyl (DPPH) method, while nutritional content was determined with proximate analyses. The total plate count (TPC) method was carried out to assess the growth of Bifidobacterium longum, and organoleptic test (n = 30) was performed using 5 points-hedonic scale. SF with a drying temperature of 55˚C was used as an ingredient for making cookies based on its moisture content (4.24 ± 0.084) and antioxidant activity value (70.77 ± 2.91%). The analysis results showed the presence of flavonoid, alkaloid, tannin, and polyphenol compounds in SF. Cookies with SF:WF ration of 50:50 (w/w) (SoKis) showed the best acceptance based on organoleptic test compared to the other formulation with antioxidant activity of 36.18 ± 2.56%. In addition, soKis contained 2.715% water, 1.425% ash, 24.57% fat, 8.24% protein, 63.05% carbohydrate, 0.255% crude fiber and could support the growth of B. longum with a value of 2.46 × 10 8 CFU/mL. Based on these results, sorghum could be used and developed as a functional food ingredient.
Peningkatan Kualitas Produk UMKM di Padukuhan Kemadang Kulon Melalui Pelatihan Pengemasan Ariestanti, Catarina Aprilia; Meiseyanti, Elisa
Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Vol 7, No 2 : March 2025
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/praxis.v7i2.14105

Abstract

Kuliah Kerja Nyata merupakan penerapan Tri Dharma perguruan tinggi terutama pada bagian pengabdian kepada masyarakat. Universitas Kristen Duta Wacana berupaya mengambil bagian dalam hal tersebut dengan melaksanakan KKN di Padukuhan Kemadang Kulon yang memiliki potensi alam dan Usaha Mikro, Kecil dan Menengah. Usaha tersebut berupa hasil alam ataupun kerajinan tangan. Namun, UMKM yang merupakan salah satu pilar ekonomi lokal di Kemadang Kulon belum optimal pelaksanaannya. Salah satu penyebabnya adalah pengemasan yang masih seadanya, tanpa informasi ataupun brand. Oleh sebab itu, Kelompok KKN 28 dari UKDW mengambil peran aktif dengan melakukan sosialisasi dan pelatihan guna meningkatkan potensi UMKM di Kemadang Kulon melalui pelatihan pengemasan bersama Badar Riset dan Inovasi Nasional di kantor BRIN. Kegiatan dimulai dengan pemaparan materi yang dibagi menjadi empat bagian yaitu pengolahan hasil laut, nilai tambah tampilan produk, daya simpan, dan pengemasan produk. Kegiatan dilanjutkan dengan pelatihan pengemasan baik secara manual maupun otomatis. Evaluasi dilakukan di akhir kegiatan. Program ini disambut baik oleh seluruh pihak, namun tentunya masih perlu adanya peningkatan di berbagai aspek seperti. Program ini diharapkan dapat meningkatkan kualitas produk yang dimiliki melalui kemasan di Padukuhan Kemadang Kulon.
Pengajaran pembuatan minuman fermentasi berbahan dasar teh dan susu Ariestanti, Catarina Aprilia; Pirena, Kristisarah; Nugroho, Wahyu
Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Vol. 4 No. 2 (2023)
Publisher : Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jp2m.v4i2.20767

Abstract

Pangan fermentasi merupakan produk pangan yang dihasilkan melalui proses fermentasi oleh bakteri asam laktat, khamir dan ragi, sehingga mengalami perubahan baik fisik, kimia, dan biologi, seperti kombucha dan susu kefir. Kombucha dan susu kefir merupakan contoh dari minuman fermentasi berbahan dasar teh dan susu yang masih belum terlalu dikenal. Kegiatan ini bertujuan untuk memperkenalkan peranan Bioteknologi kepada siswa SMA dalam kehidupan sehari-hari, terutama dalam bidang pangan untuk menghasilkan produk. Kegiatan dibagi menjadi tiga tahapan meliputi persiapan, pelaksanaan, dan pelaporan. Persiapan dilakukan dengan menghubungi SMA Santa Maria Marsudirini Yogyakarta selaku mitra. Pelaksanaan dilakukan di Laboratorium Biologi mitra dengan memberikan materi berupa teori, dilanjutkan dengan demonstrasi pembuatan kombucha dan susu kefir serta diskusi bersama. Kegiatan pengabdian di SMA Santa Maria Marsudirini Yogyakarta mendapatkan respon yang positif dari para siswi. Hasil kegiatan menunjukkan bahwa pemberian materi serta praktik langsung pembuatan minuman fermentasi dapat bermanfaat dalam memberikan pandangan baru mengenai aplikasi Bioteknologi dalam bidang inovasi pangan dalam menghasilkan suatu produk.
Co-Authors Aniek Prasetyaningsih CHARIS AMARANTINI Dwi Aditiyarini Govanni, Patricia Justina, Fayola Kaban, Sarah Mega Pratenna Matheos, Josiah Herald Meiseyanti, Elisa None, Ratih Restiani Pirena, Kristisarah Purba, Laurentia Henrieta Permita Sari Retnowati, Theresia Sri Sari, Devina Puspita Sejati, Ribka Ananda Sekar, Astrid Ayu TRI YAHYA BUDIARSO Wahyu Nugroho Wiryawan, Dwiki Maycellino