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POTENSI BAKTERI LAUT SEBAGAI SUMBER ANTIBIOTIK BARU PENGHAMBAT STAPHYLOCCUS AUREUS Mardiana, Nur Agustin; Murniasih, Tutik; Rukmi, Widya Dwi; Kusnadi, Joni
Jurnal Teknologi Pertanian Vol 21, No 1 (2020)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

ABSTRAK Penemuan akan antibiotik baru yang semakin menurun dan meningkatnya penyakit yang disebabkan oleh Staphylococcus aureus telah meningkatkan minat terhadap bakteri laut sebagai produsen senyawa antibiotik baru. Tujuan dari penelitian ini adalah mengetahui aktivitas antibakteri dari lima isolat bakteri laut terhadap Staphylococcus aureus dan mengidentifikasi jenis bakteri laut yang memiliki aktivitas antibakteri tertinggi dengan 16S rRNA. Hasil penelitian menunjukkan dari lima isolat bakteri laut, isolat M1.SP3121015.101.a menunjukkan aktivitas antibakteri tertinggi dengan rerata daya hambat sebesar 10,20 mm. Karakterisasi M1.SP3.121015.101.a dilakukan dengan menggunakan 16S rRNA didapatkan cluster gen pada ± 1500 bp. Berdasarkan sekuens isolat M1.SP3121015.101.a memiliki kemiripan dengan Bacillus tequilensis strain K2.4.2 dengan 100% kesamaan. Penelitian ini memberikan manfaat yaitu didapatkannya isolat bakteri laut yang memiliki kemampuan sebagai antibakteri dan dapat digunakan pada penelitian selanjutnya seperti proses isolasi senyawa bioaktif maupun proses optimasi. Kata Kunci: 16S rRNA; Aktivitas Antibakteri; Bakteri Laut; Staphylococcus aureus ABSTRACT A decreasing invention on new antibiotic and increasing disease caused by Staphylococcus aureus has raised increasing interest in marine bacteria as promising producers of new antibiotic agent. The aim of this study is to explore marine bacteria activity to inhibit Staphylococcus aureus . The result showed that among five isolates of marine bacteria, the M1.SP3121015.101.a strain showed the highest antibacterial activity with inhibition zone was 10,20 mm. The characterization ofM1.SP3.121015.101.a was carried out using 16S rRNA, it showed that gene cluster at ±1500 bp. The sequences of M1.SP3121015.101.a have been closes to Bacillus tequilensis strain K 2.4.2 with 100% similarity. This study provides some information about the isolate of marine bacteria that has the highest antibacterial activity and it can be used in further research such as the process of isolation of bioactive compounds and the optimization process.Keywords: 16S rRNA; Antibacterial Activity; Marine Bacteria; Staphylococcus aureus

FORTIFICATION OF MORINGA OLEIFERA FLOUR ON QUALITY OF WET NOODLE Prayitno, Sutrisno Adi; Galih Patria, Domas; Mardiana, Nur Agustin; Utami, Dwi Retnaningtyas; Kusumawati, Rinda; Rochma, Nurtalitha Alifia; Niam, Muhammad Khoirun
Food Science and Technology Journal (Foodscitech) Vol. 4 No. 2 (2022): FOODSCITECH
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v4i2.4236

Noodles are foods that are often consumed by the public and contain a lot of carbohydrate compounds. Human needs are not only for carbohydrates but also for protein, fat, or mineral compounds. The need for macronutrients or minerals is not only found in flour sources, but can be obtained from natural sources such as Moringa oleifera leaves. It is known that Moringa oleifera leaves have nutritional, mineral or antioxidant potential and other bioactive. The purpose of this study was to determine the levels of macronutrients, crude fiber, and minerals (Ca and Fe) contained in wet noodles added (fortified) with Moringa oleifera leaves flour. In this study, the experimental design used a completely randomized design (CRD). The treatment carried out in the study was using 100% wheat flour as a control, 5% Moringa oleifera leaves flour, and 95% wheat flour, 10% Moringa oleifera leaves flour and 90% wheat flour, 15% Moringa leaves flour, and 85% wheat flour. The results showed that the addition of higher concentrations of Moringa oleifera flour resulted in differences in crude fiber, macronutrients and minerals in wet noodle products. Increasing the concentration of Moringa oleifera flour used also has a different effect on the sensory parameter of noodles. It is recommended that the use of Moringa oleifera flour does not exceed 5% because it is greatly affects the organoleptic of the product. Concentrations of 5%, 10%, and 15% have potential to increase macronutrients and minerals in noodle products. So it can be confirmed that Moringa oleifera leaves have the potential as a source of functional food. Key words: Noodles, Moringa oleifera, macro nutrition, minerals

Physicochemical Properties And Sensory Evaluation Of Fermented Mustard With Difference Ratio Of Rice Water And Tal Palm Sap Nur Agustin Mardiana; Domas Patria Galih; Sutrisno Adi Prayitno; Chusnul Chotimah
Kontribusia : Research Dissemination for Community Development Vol 5 No 1 (2022): KONTRIBUSIA
Publisher : OJS Universitas Muhammadiyah Gresik

Tal palm plant is widely known and spread in Indonesia. However, the application of tal palm plant especially sap as another product is limited. Tal plant sap used in mustard fermentation as carbon source with rice water. The aim of this study is to find suitable ratio of rice water and tal palm sap for the best physicochemical properties and sensory characteristic of fermented mustard. This experiment was using completely randomized design with one factor and 5 treatment groups. The evaluation of physichochemical performed to measure total acidity, polyphenol, and flavonoid. The sensory evaluation was using hedonic test with untrained panelists and determine score for parameters such as color, aroma, texture, and taste. The results showed that the highest total acidity was 1,06% which found in sample with ratio of rice water and tal palm sap (0:1). However the highest total polyphenol was 15,87 (mg GAE/g) and total flavonoid was 4,52 (mg QE/g) found when the ratio of rice water and tal palm sap similar (1:1). Based on the sensory evaluation, sample with ratio of rice water and tal palm sap (3:1) has the highest score on color was 3,17 ; aroma was 3,00; and taste was 3,00. Accordingly, this study provide data to enhance economical value and product development for tal palm sap.

Sensory evaluation of wet noodle products added with Moringa oleifera flour with different concentrations Sutrisno Adi Prayitno; Nur Agustin Mardiana; Nurthalita Alifia Rochma
Kontribusia : Research Dissemination for Community Development Vol 4 No 2 (2021): Kontribusia (Research Dissemination for Community Development)
Publisher : OJS Universitas Muhammadiyah Gresik

Noodles are foods that are often consumed by the community as a substitute for rice carbohydrates. Generally, noodles are only made from wheat flour which only has a carbohydrate source. Nutritional needs are not only carbohydrates but also fats and proteins and mineral groups. The purpose of this study was to determine the sensory properties of wet noodle products added with Moringa oleifera leaf flour with various concentrations. The concentration of Moringa oleifera flour compared to wheat flour used in making wet noodles was 0%:100%, 5%:95%, 10%:90%, and 15%:85%. The analytical parameters used are taste, color, aroma , and texture. The panelists used were untrained panelists. Panelists were asked to analyze the hedonic test on the sample of wet noodles served. The results showed that the concentration of Moringa oleifera leaf flour and wheat flour had an influenced on the hedonic level of each parameter in wet noodles. Overall, the best organoleptic value for wet noodles added with Moringa oleifera leaf flour was 5% and wheat flour 95% which had an average hedonic level of 103.06 colors, 102.34 aromas, 103.63 taste, and 100.71 on texture. While the lowest hedonic value was in the ratio of Moringa oleifera leaf flour and wheat flour of 15%: 85% with hedonic results 32.09 colors, 29.44 aromas, 29.89 taste, and 38.37 in texture. So it can be concluded that Moringa oleifera leaf flour is good in organoleptic substitution by 5%. Similar studies are needed with different or smaller concentrations of Moringa oleifera leaf powder.

BUDIDAYA MAGGOT DENGAN PEMANFAATAN LIMBAH RUMAH TANGGA DI KELOMPOK WANITA TANI MEKAR SARI, BLITAR Adiguna S.W. Utama; Nur Agustin Mardiana; Anang Widigdyo
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 1 (2023): Volume 4 Nomor 1 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i2.12082

Sampah merupakan salah satu permasalahan terbesar bagi setiap kota di Indonesia. Salah satu jenis sampah adalah sampah rumah tangga yang mudah membusuk seperti sisa sayuran, daging, dan lainnya. Permasalahan yang muncul adalah belum adanya pengolahan sampah rumah tangga di Kelurahan Tanggung, Kota Blitar. Oleh karena itu, Kelompok Wanita Tani Mekarsari bersama dengan Program Studi Pengolahan Hasil Ternak Unggas, Akademi Komunitas Putra Sang Fajar berinisiasi untuk mengolah sampah rumah tangga dengan menggunakan larva BSF. Hasil kegiatan pengabdian kepada masyarakat berupa peningkatan pemahaman dan ketrampilan anggota Kelompok Wanita Tani dalam mengimplementasikan maggot untuk mengolah limbah rumah tangga. Selain itu, termotivasinya peserta untuk menjadikan maggot sebagai pakan ternak untuk meningkatkan nilai tambah dari maggot.

Quantitative Descriptive Analysis Of Shelf Life Bebek Ungkep In Retort Pouch Nur Agustin Mardiana; Bagus Prasetiyo
G-Tech: Jurnal Teknologi Terapan Vol 7 No 2 (2023): G-Tech, Vol. 7 No. 2 April 2023
Publisher : Universitas Islam Raden Rahmat, Malang

Bebek ungkep adalah makanan tradisional yang populer di Indonesia. Namun, bebek ungkep memiliki umur simpan yang terbatas, sehingga untuk mengatasi masalah ini kami menggunakan kemasan kantong retort. Penelitian ini bertujuan untuk mengetahui umur simpan bebek ungkep dalam retort pouch dengan metode QDA. Bebek ungkep akan disimpan menggunakan retort pouch selama 0, 2, 4, dan 6 minggu serta diamati perubahan atribut sensorinya. Metode yang dilakukan adalah rekrutmen; pemilihan panelis dilakukan dengan seleksi uji aroma dan rasa dasar, uji segitiga, dan uji peringkat. Panelis terpilih akan dilatih untuk mengidentifikasi atribut sensorinya yaitu aroma keseluruhan, ketengikan, lendir, tekstur, dan gurih. Hasil yang diperoleh adalah ketujuh panelis terpilih menganalisa atribut aroma keseluruhan dengan nilai yang tertinggi adalah 9,07 untuk minggu ke-0; ketengikan 2,92 untuk minggu ke-4; tekstur 8,21 dan berlendir 3,5 untuk minggu ke-6. Panelis secara keseluruhan masih menerima Bebek ungkep yang disimpan pada suhu ruang (28oC) di bawah penyimpanan minggu ke-6.

Fortification of Moringa oleifera Flour on Quality of Wet Noodle Sutrisno Adi Prayitno; Domas Galih Patria; Nur Agustin Mardiana; Dwi Retnaningtyas Utami; Rinda Kusumawati; Nurtalitha Alifia Rochma; Muhammad Khoirun Niam
Food Science and Technology Journal (Foodscitech) Vol. 4 No. 2 (2021)
Publisher : Universitas Dr Soetomo

Noodles are foods that are often consumed by the public and contain a lot of carbohydrate compounds. Human needs are not only for carbohydrates but also for protein, fat, or mineral compounds. The need for macronutrients or minerals is not only found in flour sources, but can be obtained from natural sources such as Moringa oleifera leaves. It is known that Moringa oleifera leaves have nutritional, mineral or antioxidant potential and other bioactive. The purpose of this study was to determine the levels of macronutrients, crude fiber, and minerals (Ca and Fe) contained in wet noodles added (fortified) with Moringa oleifera leaves flour. In this study, the experimental design used a completely randomized design (CRD). The treatment carried out in the study was using 100% wheat flour as a control, 5% Moringa oleifera leaves flour, and 95% wheat flour, 10% Moringa oleifera leaves flour and 90% wheat flour, 15% Moringa leaves flour, and 85% wheat flour. The results showed that the addition of higher concentrations of Moringa oleifera flour resulted in differences in crude fiber, macronutrients and minerals in wet noodle products. Increasing the concentration of Moringa oleifera flour used also has a different effect on the sensory parameter of noodles. It is recommended that the use of Moringa oleifera flour does not exceed 5% because it is greatly affects the organoleptic of the product. Concentrations of 5%, 10%, and 15% have potential to increase macronutrients and minerals in noodle products. So it can be confirmed that Moringa oleifera leaves have the potential as a source of functional food. Key words: Noodles, Moringa oleifera, macro nutrition, minerals

The Effect of Angkung (Basella alba L.) Fruit Addition on Physicochemical Properties of Noodles Domas Galih Patria; Sutrisno Adi Prayitno; Nur Agustin Mardiana
Food Science and Technology Journal (Foodscitech) Vol. 5 No. 1 (2022)
Publisher : Universitas Dr Soetomo

This study aims to determine the physicochemical properties of noodles added with angkung fruit juice as a natural dye. In addition, RVN have potential as healthy food because they contain antioxidant compounds derived from angkung fruit. The treatment in the study is addition of angkung juice, namely the addition of 0% (Control), 2% (RVN1), 4% (RVN2), and 6% (RVN3). Physicochemical analysis such as water content, water absorption index (WAI) and water-soluble index (WSI), color and texture profile. Research data were analyzed using a completely randomized design (CRD). Significant differences between data were analyzed using ANOVA followed by Duncan's multiple distance test (DMRT) at 5%. The water content of RVN samples ranged from 11.2% to 11.8% with Control sample (0% angkung juice) having the highest value, swelling index value is ranged from 51.05% to 51.09%, the WAI of RVN samples ranged from 4.90 g/g to 4.97 g/g with Control sample having the highest value, while the WSI value of RVN is ranged from 2.36% to 4.86%, the value of L is ranged from 60.82 to 66.78 while the value of a is ranged from 2.05 to 9.08 and the value of b with the addition of angkung juice is ranged from 19.81 to 25.01. The lowest value of hardness is control 6.91 mJ, ranged value of adhesiveness is 0.12-0.13 mJ, and lowest value of chewiness is control 4.81 mJ. In this research, red violet noodles with the addition of angkung fruit juice will be continued in the future by conducting sensory tests and testing health benefits in vitro and in vivo. It is expected that red violet noodles can be consumed by everyone as a healthy food.

Characteristics Of Kombucha From Various Herbal Tea Leaves Nur Agustin Mardiana; Domas Galih Patria; Dwi Retnaningtyas Utami; Rinda Kusumawati; Sutrisno AdiPrayitno; Chusnul Chotimah
Food Science and Technology Journal (Foodscitech) Vol. 5 No. 1 (2022)
Publisher : Universitas Dr Soetomo

Kombucha has been well-known as functional food in Asia. Regular kombucha is produced using Camellia sinensis tea leaves. However, kombucha can also be produced from other substrates. This study aim to investigated characteristic of kombucha from various herbal tea by determine flavonoid content, phenolic content, antioxidant content and sensory. This study was conducted using Randomized Block Design with one factor and two duplicates of each treatment. Based on 8 day fermentation, bebuas (Premna pubescens Blume) has the highest phenolic content (926,19 µg/ml GAE), flavonoid content (391,81 µg/ml), and antioxidant activity IC50 values were 18,16 µg/ml. On the other hand, based on the sensory evaluation of kombucha (aroma and taste) panelists prefer indian jujube, while panelists prefer regular tea for color parameters

A Systematic Literatur Review: Exploring the Rich Heritage of Indonesian Cuisine through the Versatile Peanut Ingredient Nur Agustin Mardiana; Hyldegardis Naisali
G-Tech: Jurnal Teknologi Terapan Vol 7 No 4 (2023): G-Tech, Vol. 7 No. 4 Oktober 2023
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/gtech.v7i4.3165

Peanuts are widely used in Indonesian cuisine as a source of protein and vital fats, and they provide an exceptional nutritional profile that meets the needs of the country's diet. Peanuts, or "kacang tanah," in Indonesia, immerse an important place in Indonesia's traditional dishes. This study mapped the geographical distribution of 85 different varieties of peanuts used in Indonesian cuisine. This review also documents recent developments in the Indonesian peanut dishes, presenting a pioneering culinary profile that enriches national and international culinary databases. This comprehensive review not only explores the method and background of the study but also sheds light on the historical, cultural, and regional aspects of Indonesian culinary heritage thus serve as an invaluable resource for scholars and researchers in fields such as food science, ethnographic culinary science, gastronomy and cultural studies.

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