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All Journal Jurnal Biologi Udayana Jurnal Pendidikan Biologi Undiksha Prosiding Seminar Nasional MIPA Media Komunikasi Geografi Jurnal Sains dan Teknologi International Journal of Natural Science and Engineering

Sanusi Mulyadiharja

Universitas Pendidikan Ganesha

Author-ID : 210447

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Education Engineering Social Sciences

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Efforts to Develop Taman Gumi Banten Forest in Wanagiri Village as Forest Tourism Through Environmental Empowerment of Internal Forest Resources Nyoman Wijana; Sanusi Mulyadiharja; I Made Oka Riawan
Jurnal Pendidikan Biologi Undiksha Vol. 9 No. 3 (2022)
Publisher : Undiksha

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This study aims to explore the potential of forest natural resources in the forest of Taman Gumi Banten, both regarding the potential of ethnobotany and ethnoecology in an effort to develop forest tourism. The location of this research is in the forest of Taman Gumi Banten, Wanagiri Village, Sukasada District, Buleleng Regency. This type of research is included in the type of exploratory research. The population of this research is all plant species in the forest of Taman Gumi Banten, while the research sample is plant species covered by the square. In an effort to utilize the forest of Taman Gumi Banten as forest tourism, interviews, questionnaires, and observations were conducted. Data were analyzed using ecological statistics and descriptive analysis. The conclusion from the results of this study is the potential of forest natural resources in the forest of Taman Gumi Banten, both regarding its ethnobotany and ethnoecological potential, can be used as components that contribute to the development of forest tourism. The existing potential is in the form of information about plant species that make up the forest of Taman Gumi Banten, diversity of plant species, SDR and IV, utilization, processing, and products produced from plant species in the forest, distribution maps of plant species, and forest conservation based on local wisdom.

Plants of Body Symbols in Tri Mandala Tenganan Pegringsingan Village, Karangasem (in Ethnobotany Learning Perspective) Wijana, Nyoman; Rahmawati, Putu Indah; Nyoman Setiawan, Gusti Agung; Mulyadiharja, Sanusi
International Journal of Natural Science and Engineering Vol. 3 No. 1 (2019): April
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

This research aims to determine (1) the composition of body symbol plant species in each Tri Mandala in the village of Tenganan Pegiringsingan, (2) the coordinate points of reference for body symbol plant species in Tenganan Pegringsingan village, and (3) Plant species perspective body symbol in ethnobotany learning. The method used in this research is quadratic method, observation, and interview. Data were analyzed descriptively. The results of this study indicate (1) from 74 existing plant species, 14 plant species (19%) included in the body symbol plant category. (2) The distribution of body symbol species on Tri Mandala is categorized as having a wide, medium, or narrow distribution. (3) Coordinating points for the distribution of body symbol plant species ranging from 8°28,506 S 115° 33,994'E to 8°28,646 S 115°33,995'. (4) Plant species body symbols and their distribution to Tri Mandala have a good perspective to be packaged and implemented in ethnobotany learning.

Exploration and Utilization of Plant Species Based on Social Culture (Hindu Religion Ceremony) in Tenganan Pegringingan Village, Karangasem Regency, Bali Province, Indonesia Wijana, Nyoman; Mulyadiharja, Sanusi; Riawan, I Made Oka
International Journal of Natural Science and Engineering Vol. 4 No. 2 (2020): July
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

This research aims to find out (1) the plants that were used in religious ceremonies (Hinduism) in accordance with the Bali Aga Tenganan Pegringsingan culture. 2) the making process of the various means needed in religious ceremonies (Hinduism) related to the utilization of useful plant species in Bukit Kangin Forest, Tenganan Pegringsingan Village. The Research was explorative (vegetation) and socio-system (community) research. The populations of this research were ecosystem aspects and sociosystem aspects. The ecosystem aspects included all of the useful plant species in Bukit Kangin Forest of Tenganan Pegringsingan village. Meawhile, the sociosystem aspects included the village officials, the village public figures and the community of Tenganan Pegringsingan village. The ecosystem sample (the vegetation) used in this research included the plant species in the forest of Tenganan Pegringsingan Village covered by the 1x1m2 sized seedling square, 10x10m2 sized sapling square and 20x20m2 sized square for trees (mature plants). There were 65 squares in total. The sociosystem samples in this research were the village officials, public figures, shamans, offerers, craftsmen, and the public in Tenganan Pegringsingan village. The methods applied in this research were (1) square method for ecosystem (vegetation) parameter. (2) Interview, questionnaire and observation for sociosystem parameter. The collected data were further analyzed descriptively. The results of the research showed that (1) of 46 useful plant species found in Bukit Kangin forest of Tenganan Pegringsingan, 29 of them were plant species that were utilized for religious ceremonies (Hinduism), meanwhile there were 17 plant species utilized for clothing, food, shelter, industry, medicine, and other household purposes. (2) The utilization of plant species for religious purposes was still in traditional method, in accordance with the socio-cultural of the local community.

ANALISIS EKSTRAK TUMBUHAN REMPAH SEBAGAI PRESERVATIVES MAKANAN TAHU DIUJI SECARA IN VITRO widiyanti, ni luh putu manik; Mulyadiharja, Sanusi; Sukarta, I Nyoman
JST (Jurnal Sains dan Teknologi) Vol. 5 No. 2 (2016)
Publisher : Universitas Pendidikan Ganesha

AbstrakMakanan tahu merupakan makanan tradisional dan sebagai sumber protein yang bermutu tinggi yang banyak mengandung asam amino esensial dan terbukti menurunkan kadar Low Density Lipoprotein. Tahu mudah mengalami pembusukan oleh bakteri, karena kadar protein dan kadar air yang tinggi. Tetapi banyak pengusaha nakal dengan menambahkan formalin dan pewarna methyl yellow yang dilarang penggunaaanya dalam makanan menurut peraturan Menkes Nomor 1168/Menkes/PER/X/1999 untuk pengawet makanan tahu. Alternatifnya adalah tanaman rempah sebagai antibakteri dan dimanfaatkan sebagai bahan pengawet alami makanan antara lain tanaman Cymbopogon ciratus (sereh), Cucurma domestika (kunyit) dan Alpinia galanga (lengkuas) untuk menghambat pertumbuhan bakteri pada makanan tahu. Tahu yang berhasil dibuat masih belum memenuhi standar penilaian SNI 01-3142-1992 yaitu pada bagian rasa, yaitu sebanyak 50% panelis yang menyatakan rasa tahu sedikit asam. Uji organoleptik makanan tahu pada hari pertama perendaman dengan preservatives alami, sebanyak 100% panelis menyatakan tahu yang direndam dengan ke-3 preservative alami beraroma dan berrasa harum preservatives alami (sereh, kunyit dan lengkuas). Karakteristik warna tahu, 100% panelis menyatakan putih bersih atau kekuningan bersih dan 100% panelis menyatakan penampakkan normal tidak berlendir dan berjamur. Terjadi penurunan kualitas tahu dari uji organoleptik pada hari ke-tiga dan ke-enam baik pada aroma, rasa, warna dan penampakan tahu. Gain Score menunjukkan bahwa tahu yang direndam dengan preservative alami sereh konsentrasi 20% yang menunjukkan peningkatan jumlah bakteri. Pada hari ke-3 dan ke-6, tahu yang direndam dengan konsentrasi 40% dan 60% menghambat pertumbuhan bakteri. Hasil Gain Score pada makanan tahu yang direndam dengan preservatives alami kunyit pada hari ke-1 dan ke-6 dengan konsentrasi 20%, 40% dan 60 % menunjukkan preservative kunyit pada semua konsentrasi tidak menghambat pertumbuhan bakteri yang hidup pada makanan tahu. Pada hari ke-3, hanya tahu yang direndam dengan konsentrasi 60% yang menghambat pertumbuhan bakteri. Gain Score menunjukkan makanan tahu yang direndam dengan preservatives alami lengkuas pada hari ke-1 hanya konsentrasi 40% yang menunjukkan penghambatan jumlah bakteri. Pada hari ke-3 dan ke-6, tidak ada konsentrasi preservatives lengkuas menghambat pertumbuhan bakteri. Jumlah SPC bakteri yang direndam dengan preservative sereh konsentrasi 40% berbeda bermakna dengan preservatives kunyit konsentrasi 20% dan lengkuas 20%. Jumlah SPC bakteri yang direndam dengan preservatives sereh konsentrasi 60% berbeda bermakna dengan preservatives kunyit konsentrasi 20%, lengkuas 20% dan lengkuas 40%. Jumlah SPC bakteri yang direndam dengan preservatives kunyit 20% berbeda bermakna dengan preservatives sereh 40% dan sereh 60%. Jumlah SPC bakteri yang direndam dengan preservative lengkuas 20% berbeda bermakna dengan preservatives sereh 40% dan sereh 60%. Jumlah SPC bakteri yang direndam dengan preservatives lengkuas 40% berbeda bermakna dengan preservatives sereh 60% dengan p<0,05. Zona hambatan oleh sereh konsentrasi 20% dan 40% berbeda bermakna dibandingkan dengan zona hambatan oleh kunyit 60% dan lengkuas 60% terhadap pertumbuhan bakteri. Zona hambatan oleh sereh konsentrasi 60% berbeda bermakna dibandingkan dengan zona hambatan oleh ketiga preservatives konsentrasi 20% dan 40% terhadap pertumbuhan bakteri. Zona hambatan oleh kunyit konsentrasi 20% berbeda bermakna dibandingkan dengan zona hambatan oleh ketiga preservatives konsentrasi 60% terhadap pertumbuhan bakteri. Zona hambatan oleh kunyit konsentrasi 40% berbeda bermakna dibandingkan dengan zona hambatan oleh ketiga preservatives konsentrasi 60% terhadap pertumbuhan bakteri. Zona hambatan oleh kunyit konsentrasi 60% berbeda bermakna dibandingkan dengan zona hambatan oleh ketiga preservatives konsentrasi 20% dan 40% terhadap pertumbuhan bakteri. Zona hambatan oleh lengkuas konsentrasi 20% dan 40% berbeda bermakna dibandingkan ketiga preservatives konsentrasi 60% terhadap pertumbuhan bakteri. Zona hambatan oleh lengkuas konsentrasi 60% berbeda bermakna dibandingkan dengan zona hambatan oleh ketiga preservatives konsentrasi 20% dan 40% terhadap pertumbuhan bakteri. Adanya zona hambatan disebabkan karena bahan aktif yang terdapat pada ketiga preservatives. Uji koefisien phenol menunjukkan bahwa ke- 3 preservatives alami yang diekstrak dengan hidrodestilasi dengan nilai sama atau kurang efektif dibandingkan phenol. Kata kunci : tanaman rempah, pengawet alami, makanan tahu, uji in vitro AbstractTofu is know as a traditional food and as a source of high quality protein that contains many essential amino acids and is proven to reduce levels of Low Density Lipoprotein. Tofu susceptible to decomposition by bacteria, because high of the protein content and water content. But many food entrepreneurs that naughty by adding formalin and methanyl yellow dye that banned its use in food regulation by Minister of Health Num. 1168/Menkes/PER/X/1999 for the food preservatives of tofu. The alternative is an antibacterial plants and used as a natural food preservatives including Cymbopogan ciratus (lemongrass), Cucurma domestica (turmeric) and Alpinia galanga (galangal) to inhibit bacterial growth in tofu. Tofu that has been created is still not meet the assessment standards of SNI 01-3142-1992 in aroma part, whereas 50% panelists who stated aroma tofu is slightly acidic. Organoleptic test of tofu in first day of soaked with natural preservatives, 100% panelists who stated tofu that soaked with three kinds natural preservatives with aroma and taste of Cymbopogon ciratus (lemongrass), Cucurma domestica (turmeric) and Alpinia galanga (galangal) extracts. The characteristic color of tofu, 100% panelists expressed that tofu with pure white color or pure yellowish and 100% panelists who stated normal of tofu in performance without slimy and moldy. In fact characteristic of tofu is decrease of quality result from organoleptic test on day three and six both in aroma, taste, color and performance of tofu. Gain score result show that tofu soaked with natural preservatives lemongrass concentration 20% that show increase bacteria in number. On third and six days, tofu soaked with 40% and 60% concentrations of lemongrass inhibit growth of bacteria. Result gain score indicates tofu that soaked with tumeric extract on first and sixth days soaked with 20%, 40% and 60% concentrations show all of tumeric extract concentrations didnt inhibit growth of bacteria. On the third day tofu that soaked with only 60% concentration capable to inhibit growth of bacteria. Result gain score indicates tofu that soaked with extract of galangal in first day, only concentration 40% show inhibit growth of bacteria. On third and sixth days, all of concentrations of galangal extract didnt capable inhibit growth of bacteria. Number of SPC bacteria in tofu soaked with preservatives lemongrass with concentration 40% was significantly different with tofu that soaked extract of 20% concentrations of turmeric and galangal. Number of SPC bacteria in tofu soaked with lemongrass concentration 60% was significantly different with 20% concentrations of both turmeric and galangal, and 40% concentration of galangal. Number SPC of bacteria in tofu soaked with 20% concentration of turmeric was significantly different with 40% and 60% concentrations of lemongrass. Number SPC of bacteria in tofu soaked with 20% concentration of galangal, was significantly different with 40% and 60% concentrations of lemongrass. Number SPC of bacteria in tofu soaked with 40% concentration of galangal was significantly different with 60% concentration of preservatives lemongrass with p<0,05. Inhibition zone by 20% and 40% concentration of lemongrass was significantly different compared with inhibition zone by both 60% concentrations of turmeric and galangal toward growth of bacteria. Inhibition zone by 60% concentration of lemongrass was significantly different compared with inhibition zone by three kinds of preservatives in 20% and 40% concentrations toward growth of bacteria. Inhibition zona by 20% concentration of tumeric was significantly different compared with inhibition zone by three kinds of preservatives in 60% concentration toward growth of bacteria. Inhibition zone by 40% concentration of tumeric was significantly different compared with inhibition zone by three kinds of preservatives in 60% concentration toward growth of bacteria. Inhibition zone by 60% concentration of tumeric was significantly different compared with inhibition zone by three kinds of preservatives in 20% and 40% concentrations toward growth of bacteria. Inhibition zone by 20% and 40% concentrations of galangal was significantly different compared with inhibition zone by three kinds of preservatives in 60% concentration toward growth of bacteria. Inhibition zone by 60% concentration of galangal was significantly different compared with inhibition zone by three kinds of preservatives in 20% and 40% concentrations toward growth of bacteria. Inhibiton zone was present in growth of bacteria caused by active substances in three kinds of natural preservatives. Coeffisient phenol test was done that show three kinds of natural preservatives was extracted by hydrodestillation with value equal or less effective than pure phenol. Key words : spices plants, natural preservatives, tofu, in vitro test.

Co-Authors ., Agus Putu Adi Wyadnya Yoga ., Azizah Nurmala ., Erfiana Febry Puspitasari ., Gede Sedana Putra ., I Made Ada Wiguna ., I Made Gita Pramana Putra ., I Made Oka Suardyana ., I Putu Andy Putra ., IRQAMI RACHMA DWI D ., Ismiatul Wardah ., Kadek Krisna Dwi Mahartini ., KADEK KUSUMA DEWI ., Kadek Pina Destrya Lestari ., Kadek Tirta Yasa ., Komang Sani Willyarsa ., N L PT S ARYANINGSIH ., Ni Komang Deny Julyeda ., NI KOMANG SURYANI ., Ni Luh Ayu Sri Purwaningsih ., Ni Luh Sinta Kusuma Wardani ., Ni Putu Febri Ardiantari ., Ni Putu Oka Milarika ., Ni Wayan Pradnyawati Kartika ., Putu Ayu Agustina Saraswadewi ., Putu Cindy Arista ., Putu Paramesti Nopitayani ., RIRIS SUDURI ., Sintya Pramita I Gusti Ayu Istri Agus Putu Adi Wyadnya Yoga . Azizah Nurmala . Cokorda Istri Ayu Setyawati . Desak Ayu Putu Agustini . Desak Ayu Putu Agustini ., Desak Ayu Putu Agustini Desak Made Citrawathi Drs.I Ketut Artawan,M.Si . Erfiana Febry Puspitasari . Fransiska Yunita Sembung Gede Sedana Putra . Gst. Ayu Md. Juniasmita Parsandi . Heri Budiatmoko . Heri Budiatmoko ., Heri Budiatmoko I Dewa Ketut Sastrawidana I Gede Astra Wesnawa I Gusti Agung Nyoman Setiawan I Gusti Ngurah Yuda Pranata . I M G. P. Putra I M P Anton Santiasa, S.Pd.,M.Si. . I Made Ada Wiguna . I Made Gita Pramana Putra . I Made Oka Riawan I Made Oka Suardyana . I Nyoman Wijana I Putu Andy Putra . I Putu Parwata I Wayan Sukra Warpala I Wayan Suparyanta . I Wayan Suparyanta ., I Wayan Suparyanta Ida Bagus Jelantik Swasta Ida Bagus Putu Arnyana IKA DINI HARYANTI . IRQAMI RACHMA DWI D . Ismiatul Wardah . Kadek Krisna Dwi Mahartini . KADEK KUSUMA DEWI . Kadek Pina Destrya Lestari . Kadek Tirta Yasa . Komang Sani Willyarsa . Luh Putu Amelia Rahayu Made List Metriani . N L PT S ARYANINGSIH . Ni Kadek Pinawati . Ni Komang Deny Julyeda . NI KOMANG SURYANI . Ni Luh Ayu Sri Purwaningsih . NI LUH PUTU MANIK WIDIYANTI Ni Luh Sinta Kusuma Wardani . Ni Putu Febri Ardiantari . Ni Putu Oka Milarika . Ni Putu Risitiati Ni Putu Ristiati Ni Putu Sri Ratna Dewi Ni Wayan Gunia Prastuti Ni Wayan Pradnyawati Kartika . Ni Wayan Sri Santika Dewi . Ni Wayan Sri Santika Dewi ., Ni Wayan Sri Santika Dewi Putra, I M G. P. Putu Ayu Agustina Saraswadewi . Putu Cindy Arista . Putu Indah Rahmawati Putu Paramesti Nopitayani . RIRIS SUDURI . Risitiati, Ni Putu S.Pd.,M.Si. I M P Anton Santiasa . Sintya Pramita I Gusti Ayu Istri . Siti Maryam Virginia Suvranita . Virginia Suvranita ., Virginia Suvranita Yundari, Yundari

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