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All Journal Jurnal Biologi Tropis JOURNAL OF SCIENCE AND SOCIAL RESEARCH Best Journal (Biology Education, Sains and Technology) Jurnal Biogenerasi Spizaetus: Jurnal Biologi dan Pendidikan Biologi BioEksakta : Jurnal Ilmiah Biologi Unsoed Journal La Lifesci El-Mujtama: Jurnal Pengabdian Masyarakat Jurnal IPTEK Bagi Masyarakat Jurnal Pijar MIPA Journal Of Human And Education (JAHE) Filogeni: Jurnal Mahasiswa Biologi BIO-CONS: Jurnal Biologi dan Konservasi Jurnal Biologi El-Mujtama: Jurnal Pengabdian Masyarakat Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Bioteknologi & Biosains Indonesia
Nasution, Rizki Amelia
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Public Health Social Sciences Veterinary Other

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Analisis Kombinasi Bakteri Lactobacillus lactis dan Lactobacillus bulgaricus terhadap Protein dan Lemak Keju Susu Kerbau (Bubalus bubalis) selama Masa Simpan Sari, Linda; Nasution, Rizki Amelia; Selvia, Irda Nila
Spizaetus: Jurnal Biologi dan Pendidikan Biologi Vol 7 No 1 (2026): Spizaetus: Jurnal Biologi dan Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi, FKIP, Universitas Nusa Nipa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55241/spibio.v7i1.702

Abstract

Buffalo milk (Bubalus bubalis) has a high protein and fat content and lower cholesterol than cow's milk, but this nutritional content causes a relatively short shelf life so that further processing is required, one of which is to make cheese. During the shelf life, the quality of cheese can decrease due to microbial activity, enzymatic reactions, and protein and fat degradation. Lactobacillus lactis and Lactobacillus bulgaricus bacteria produce proteolytic enzymes that can modify the protein and fat content in cheese. This study aims to analyze the effect of the combination of Lactobacillus lactis and Lactobacillus bulgaricus bacteria on the protein and fat content of buffalo milk cheese at different shelf lives. The study used four treatments without repetition with shelf lives of 1, 7, and 14 days. Protein content was analyzed using the Kjeldahl method and fat content using the Soxhlet method. Data on pH, water content, total LAB, protein content, and fat content were analyzed descriptively quantitatively, while organoleptic tests were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test (p<0.05). The results showed that the combination of bacteria increased protein and fat content as the shelf life increased, with the highest values ??being 47.44% and 32.94%, respectively, accompanied by a decrease in pH and total LAB. In conclusion, the addition of 3% Lactobacillus lactis and 3% Lactobacillus bulgaricus can improve the quality of buffalo milk cheese. This research contributes to the science of food fermentation regarding the role of the combination of Lactobacillus lactis and Lactobacillus bularicus bacteria on the chemical characteristics of buffalo milk cheese during shelf life.
Digitalizing Green Fashion Design via Service-Learning to Empower Fashion SMEs Nasution, Rizki Amelia; Tarigan, M. Faisal Afiff; Mirza, Mohammed Aquil
Jurnal IPTEK Bagi Masyarakat Vol 5 No 2 (2025)
Publisher : Ali Institute of Research and Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55537/j-ibm.v5i2.1369

Abstract

This community service research introduces a model of digitalizing green fashion through a service-learning approach implemented at Rumah Jahit Nila, a fashion MSME in Medan. The intervention includes intensive training on 3D design software such as CLO 3D and Marvelous Designer, the use of AI-assisted tools like Repsketch for pattern optimization, and production mentoring throughout a 12-month project cycle. Measurements show an increase in students' average technical competency scores from 55.1 to 76.9, representing a gain of 21.8 points. Partner evaluation was conducted through satisfaction questionnaires and field observations, both of which indicated positive acceptance of digital patterns and user guides. Claims regarding waste reduction and material efficiency are currently indicative, as direct quantitative metrics such as percentage reduction in fabric use or paper pattern sheets are not yet available; thus, further measurement is recommended. This study offers a replicable digital technology-based community service model for empowering sustainable fashion MSMEs.
Co-Authors Adellia, Diva Ainun, Nabiilah Hurul Alfira, Della Annisa Amalia Aulia, Rahma Azhari, Raisa Bintang, Safliah Rahmayani Diantiwi, Dinda Fatimah Azzahra Ginting, Monika Hasibuan, Ira Aqrabi Br Irda Nila Selvia Julianty, Dwita Kesuma, Luthfiah Ramadhani Khadijah, Nur Khairunnisa, Eliza Khoridatunnida, Khoridatunnida Lestari, Ayuni Maisyaroh, Dinda Manalu, Kartika Mawaddah, Fitri Asyiatun Mayasari , Ulfayani Mayasari, Ulfayani Mirza, Mohammed Aquil Muhammad Idris Nurcahyani, Nadya Nurhaliza, Indah Nurwijayanti Pasaribu, Nurul Alda Rafika Annisa, Rafika Raselia, Citra Rasyidah Rasyidah , Rasyidah Rasyidah, - Ritonga, Yasmin Sabrina Rufi'i Sari, Linda Sejati, Renny Novita Asri Siagian, Irvina Simarmata, Faried Raja Sinaga, Sabariah Siregar, Amira Falah Siregar, Khoirul Bahria Siregar, Sulthon Zulkarnain Sucahyo, Ahmad Imam Syahputri, Sufi Amir Tanjung, Laila Ali Tanjung Tarigan, M. Faisal Afiff Utami, Mutiara Alya Wiwik Sundari Yanti, Sri Hari Zaini, Nurlayla