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All Journal Jurnal Perlindungan Tanaman Indonesia Indonesian Journal for Social Responsibility Jurnal Teknologi Hasil Peternakan
Nurenik, Nurenik
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Veterinary

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Double Infection of Onion yellow dwarf virus and Shallot latent virus in Garlic from Several Regions in Indonesia Nurenik Nurenik; Sedyo Hartono; Sri Sulandari; Susamto Somowiyarjo; Argawi Kandito
Jurnal Perlindungan Tanaman Indonesia Vol 25, No 1 (2021)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jpti.62818

Abstract

Viruses have been a problem on garlic cultivations in various countries. There are several viruses reported infecting garlic. Genera Potyvirus and Carlavirus are the most common viruses found infecting garlic. Mixed infection on garlic is often designated as a “garlic viral complex”. These viruses can be transmitted through imported garlic seeds. Therefore, it is necessary to conduct early detection of garlic seeds to prevent the epidemic of these viruses. This study aimed to detect Onion yellow dwarf virus (OYDV) and Shallot latent virus (SLV) on garlic. Garlic samples were obtained from Enrekang, Magelang, Temanggung, Tawangmangu, and Yogyakarta. Total RNA was extracted from the samples and subsequently used for RT-PCR using two pairs of specific primers SLV-F/SLV-R and OYDV-F/OYDV-R. Primary pair SLV-F/SLV-R in amplicons sized 276 bp, while OYDV-F/OYDV-R in amplicons sized 112 bp. RT-PCR results showed that OYDV was found in all samples tested in this study. Meanwhile, double infections (OYDV and SLV) were found in eight out of ten samples tested. These results indicated that double infections on garlic were common in Indonesia.
Molecular Diversity of Pepper yellow leaf curl Indonesia virus (PepYLCIV) the Cause of Yellow Leaf Curl Disease in Chili Pepper (Capsicum frutescens) in Tuban Regency, East Java, Indonesia Nurenik, Nurenik; Rastono, Adi
Jurnal Perlindungan Tanaman Indonesia Vol 29, No 1 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jpti.99401

Abstract

Yellow leaf curl disease caused by Begomovirus is a significant threat to chili peppers in Indonesia. This disease has been widespread at several chili pepper production centers in Java, Sumatra, Bali, Lombok, and Sulawesi. Tuban Regency is one of the chili peppers (Capsicum frutescens L.) production centers in East Java, but research on Begomovirus infection is still limited. The study aimed to molecularly characterize and identify Begomovirus that infect chili pepper plants in Tuban. The research method includes symptom observation in the field in four subdistricts in Tuban, molecular detection via PCR, and sequences analysis. Types of symptoms found in chili pepper plants in Tuban were yellowing, curling, curving, green mosaic, leaf cupping upward and downward, and reduction in leaf size. All samples from Grabagan, Bancar, Soko, and Jatirogo Subdistricts were infected by Begomovirus based on the AV1 gene (coat protein) using PCR techniques with target 580 bp DNA fragments. Sequence homology results proved that the pepper yellow leaf curl Indonesia virus (PepYLCIV) of the genus Begomovirus infected chili pepper plants in Tuban. The phylogenetic tree demonstrated that all isolates from Tuban (PQ187395 - PQ187398) were closely related and within the same group as the PepYLCIV isolates from Ngablak Subdistrict, Magelang Regency, Central Java, Indonesia (OP846605). These isolates from Tuban formed a separate group from PepYLCV Malaysian isolates (MW389931).
Sosialisasi dan Pelatihan Pengolahan Limbah Pangan menjadi Eco-enzyme di Lingkungan Sekolah Nurenik, Nurenik; Indarwati, Lisa Dwifani; Rastono, Adi; Muzadi, Masrur
Indonesian Journal for Social Responsibility Vol. 7 No. 02 (2025): December 2025
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v7i02.482

Abstract

Each year, food waste from households, markets, restaurants, and schools continues to increase. Improper management of this waste can harm the environment and contribute to greenhouse gas emissions. A simple, low-cost, and environmentally friendly solution for managing food waste is to process it into an eco-enzyme. This community engagement program aimed to enhance students’ knowledge and skills in creating eco-enzymes as a practical approach to addressing food waste issues. The activity was conducted at MA Islamiyah Kedungjambe in Tuban and involved 39 students from the XI grade, focusing on both science and social studies tracks. The methods used included interactive socialization and hands-on training in eco-enzyme production, utilizing a mixture of fruit peels, brown sugar, and water in a 3:1:10 ratio, followed by a three-month fermentation process. The resulting eco-enzyme had a fresh, fermented aroma and was free from unpleasant odours. It can be used as a liquid organic fertilizer for plants. The results indicated high enthusiasm among participants, along with a significant increase in their understanding and interest in making eco-enzymes independently at home. This activity effectively fostered environmental awareness among students and is recommended for implementation in other schools as part of sustainable environmental education.
STUDY OF THE USE OF MANGOSTEEN PEEL ECO-ENZYME FOR PRESERVING EGGS BASED ON ENVIRONMENTALLY FRIENDLY TECHNOLOGY Siswara, Hamzah Nata; Rachmawati, Laila Dian; Rozi, Fachrul; Nurenik, Nurenik; Huda, Khoirul
Jurnal Teknologi Hasil Peternakan Vol 7, No 1 (2026): Maret 2026
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v7i1.67644

Abstract

Egg quality decreases during storage due to evaporation of air and gas from the egg and microbiological damage. This study aims to increase the shelf life of eggs using eco-enzymes from mangosteen peel. The benefits that can be obtained from this study are providing a solution for the community in extending the shelf life of eggs and can utilize environmentally friendly technology through the utilization of organic waste. The research procedure includes the stages of making eco-enzymes from mangosteen peel, eco-enzyme screening tests, egg sample selection, egg coating stages, and egg quality testing stages. Meanwhile, research variables include environmental temperature and humidity, difference in egg weight shrinkage, shell weight, shell thickness, air cavity, egg white index (IPT), egg yolk index (IPT), Haugh unit (HU), egg white and yolk pH values, and egg white and yolk moisture. Phytochemical testing shows that mangosteen peel ecoenzymes have phytochemical content suitable for preservation. Includes flavonoids, tannins, saponins, and alkaloids. The physicochemical characteristics of eggs after storage showed that the addition of mangosteen rind eco-enzyme had a significant effect (P<0.05) on the characteristics of egg whites and yolks. Eco-enzyme has the potential to be an environmentally friendly natural preservative for eggs during storage.
Co-Authors Adi Rastono Argawi Kandito Indarwati, Lisa Dwifani Khoirul Huda Muzadi, Masrur Rachmawati, Laila Dian Rozi, Fachrul Sedyo Hartono Siswara, Hamzah Nata Sri Sulandari Susamto Somowiyarjo