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Perencanaan Transformasi Ternak Sapi Perah ke Wisata Edukasi Susu Segar di Jatirejo Semarang Elizabeth Lucky Maretha Sitinjak; Laksmi Hartajanie; Lindayani; Florentinus Budi Setiawan; Shandy Jannifer Matitaputty
Servirisma Vol. 1 No. 1 (2021): Servirisma : Jurnal Pengabdian kepada Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Universitas Kristen Duta Wacana

The purpose of Community Service in Jatirejo Village, Gunungpati District, Semarang City is to help the Dairy Cattle Group (KTSP) in particular, to be able to transform from a simple livestock concept to a dairy cattle educational tourism area. At the beginning of the Covid-19 pandemic in 2020, the dairy cattle population increased by 0.53% nationally, but the dairy cattle population in Central Java decreased by 0.65% and production decreased by 2.94%. In 2021, there will be more demand for Dairy Cow Milk, because dairy milk is processed into fresh milk which has a very complete nutritional content, rich in protein, fat, carbohydrates, minerals, and vitamins. The nutritional content of milk is calcium, phosphorus, zinc, vitamins A, D, B12, B2, amino acids and pantothenic acid. There are several simple processing technologies that can be applied in the environment of farmers to preserve milk, including pasteurization and fermentation (yoghurt, yakult, and kefir). This processing method allows the shelf life to be extended and milk has different flavors and textures so that it can increase the selling value of the product. In addition, the place for milking cows and shops selling fresh milk and its products are designed to be instagramable. Transformation from dairy cow's milk into fresh milk with various processing, accompanied by the concept of marketing for cattle education tourism. The financial feasibility study supports the transformation of dairy cattle, with the concept of a milking place that is hygienic, environmentally friendly, and attracts millennials to drink fresh milk.

PENGEMBANGAN KUALITAS SUSU SAPI KELOMPOK TANI TERNAK (PKTT) SIDO MAKMUR SIDOREJO, GUNUNUGPATI, KOTA SEMARANG Lindayani; Laksmi Hartajanie; Florentinus Budi Setiawan; Shandy Jannifer Matitaputty; Elizabeth Lucky Maretha Sitinjak
Servirisma Vol. 2 No. 1 (2022): Servirisma : Jurnal Pengabdian kepada Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Universitas Kristen Duta Wacana

The Sido Makmur Sidorejo Farmers' Association (PKTT), Gunungpati, Semarang City, based on dairy cow's milk, has the potential to be developed as a tourist village. However, the management of dairy products is not optimal because it is still carried out in a conventional way and less attention to hygiene and sanitation. Therefore, the quality of dairy cow's milk is part of the study. Hopefulness the results of the study can be useful for improving the quality of dairy cow's milk considering that the prospect of PKTT is very promising as a destination for tourist visits as well as to enjoy the yield of dairy cow's milk. This community service has two goals, i.e., the quality of cow's milk and the economic aspect. Analysis of milk quality is based on the quality requirements of the Indonesian National Standard (SNI) 3141.1:2111 (SNI Fresh Milk for Cows) and also focus on cleanliness of the cowshed environment and the cleanliness of the cows. While the economic aspect, business innovation is carried out based on the results of in-depth discussions and financial and economic training. Based on laboratory analysis, it is known that fresh cow's milk has several quality requirements such as particle density (1.04 g/mL), pH (6.03), fat content (4.08%) while protein content is still below quality requirements (2.37% < 2.8%). For dairy cow's milk sensory (color, flavor, taste and viscosity) there is no change. Quality requirements for microbial contamination are total plate count (≥ 1x106 CFU/mL), Staphylococcus aureus (≥ 1x102 CFU/mL), Enterobacter (≥ 1x103 CFU/mL), Escherichia coli (≥ 1x102 CFU/mL). Microbial contamination is still found due to the cleanliness of the cowshed and the cleanliness of the cows is not good. The results of discussions and training on finance and economics gave rise to business development ideas based on economic/potentials of local. So, the solution provided by the community service team was to renovate the cowshed and provide training to the Sido Makmur Sidorejo Farmers' Group (PKTT) as well as sustainable economic assistance.

THE EFFECT OF CARBON AND NITROGEN SUPPLEMENTATION ON BACTERIOCIN PRODUCTION OF LACTIC ACID BACTERIA FROM PICKLED YELLOW BAMBOO SHOOTS (Dendrocalamus asper) LAKSMI HARTAJANIE; LINDAYANI LINDAYANI; LORENTIA SANTOSO
Microbiology Indonesia Vol. 12 No. 1 (2018): March 2018
Publisher : Indonesian Society for microbiology

Six selected lactic acid bacteria (LAB) isolates from pickled Yellow Betung bamboo shoots were grown in de Mann Rogosa Sharpe-Broth (MRSB) media with different supplementation combination. The cell-free supernatant were evaluated for their ability to produce bacteriocinÂ by adjusting its pH to 6.0 in order to remove organic acid effects. The bacteriocin activity was Â assayed by agar-well diffusion method. The inhibitory activity calculated in Activity Unit (AU in mm2 mL-1) of bacteriocins. The aims of this paper is to explore the effect of different medium compositions on bacteriocin production and its inhibitory activity against pathogenic bacteria (Listeria monocytogenes FNCC 0156, Staphylococcus aureus FNCC 0047, and Escherichia coli FNCC 0091).Supplementations of carbon and nitrogen sources induced production of bacteriocins. LAB isolates grown in media without supplementation could not produce bacteriocins. Â Growth of isolate D44 in the presence of 2% of glucose and 2% of yeast extract yielded the largest bacteriocin inhibitory activity levels of 3179 AU mL-1 against Listeria monocytogenes FNCC 0156, 4663 AU mL-1 against Staphylococcus aureus FNCC 0047, and 3109 AU mL-1 against Escherichia coli FNCC 0091.

Probiotic Potential of Lactic Acid Bacteria from Yellow Bamboo Shoot Fermentation using 2.5% and 5% Brine at Room Temperature LINDAYANI LINDAYANI; LAKSMI HARTAJANIE; MONIKA PALUPI MURNIATI
Microbiology Indonesia Vol. 12 No. 1 (2018): March 2018
Publisher : Indonesian Society for microbiology

Yellow bamboo shoot is a popular food material especially in Semarang because it is used as filling for lumpia (authentic food of Semarang). Beside used as filling, yellow bamboo shoot commonly known by Indonesian people. Considering bamboo shoot often processed into fermented traditional food, yellow bamboo shoot also potential to be examined as source of fermented food producing lactic acid bacteria. Lactic acid bacteria still become the most beneficial microorganisms associated with gastrointestinal system and moreover for obesity diet. The aim of this research is to study the probiotic potential of lactic acid bacteria produced from yellow bamboo shoot fermentation in 2.5% and 5% brine under room temperature (30 Â°C). From isolation, 22 single colonies obtained from 2.5% brine and 27 isolates obtained from 5% brine. The morphology and physiology analysis resulted in Lactobacillus and Streptococcus genus. All isolates were tested subsequently for probiotic potential. Based on the result, more than 50% identified isolates have probiotic potential.

Packaging Design dan Manajemen Kas Akselerasi Penetrasi Pasar dan Penjualan Klaster Pangan UMKM Srondol Kota Semarang Lindayani; Hartajanie, Laksmi; Dyah Wulandari; Elizabeth Lucky Maretha Sitinjak
Jurnal Atma Inovasia Vol. 4 No. 4 (2024)
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/jai.v4i4.8263

Pada tahun 2022, tim pengabdian masyarakat Fakultas Teknologi Pertanian (FTP) Universitas Katolik Soegijapranata melaksanakan pengabdian masyarakat kepada Usaha Mikro, Kecil dan Menengah (UMKM) Srondol Kota Semarang khususnya klaster pangan. Hasil-hasil pengabdian kepada masyarakat yang telah dilakukan sebelumnya perlu ditindaklanjuti untuk meningkatkan mutu produk pangan olahan sehingga berpengaruh pada penampakan produk terhadap atribut sensoriknya. Oleh karena itu, desain kemasan merupakan bagian dari program pengabdian masyarakat. Diketahui pula, ada sekitar 17 varian produk olahan yang dijadikan bahan diskusi selama pelatihan. Tantangan barunya adalah bagaimana mengelola keuangan peserta. Berdasarkan hasil penelitian dapat disimpulkan, 1. Bagaimana agar klaster UMKM pangan Srondol mampu membuat log-book untuk mencatat jumlah pengeluaran dan pemasukan dengan benar. 2. Penggunaan software untuk membuat desain kemasan yang terjangkau. 3. Penerapan produk pangan dalam bentuk barcode 2D. 4. Menentukan nilai gizi produk pangan yang dijual.

Bioprospecting and Molecular Identification of Amylase and Cellulase Producing Thermophilic Bacteria from Sediment of Nglimut Hot Springs, Kendal Regency Budiharjo, Anto; Wulandari, Dyah; Shabrina, Jauhara; Mawarni, Risa Arum; Maulana, Anand Reyna; Nurhayati, Nurhayati; Wijanarka, Wijanarka; Hartajanie, Laksmi; Lindayani, Lindayani
Journal of Tropical Biodiversity and Biotechnology Vol 9, No 3 (2024): September
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jtbb.86756

The utilisation of enzymes in the industry has brought numerous benefits and advantages to production processes. Enzymes serve as biocatalysts, efficiently catalyzing reactions and hydrolysis in biochemical processes. However, there are challenges in applying enzymes in the industry, particularly concerning enzyme stability. The obstacle encountered in the production processes involving industrial enzyme applications is the low stability of enzymes when used at high temperatures. Heat-sensitive enzymes undergo damage or denaturation. Thermophilic microorganisms are chosen because they hold the potential to produce thermophilic enzymes. The thermophilic enzymes exhibit better heat stability compared to other enzymes, making them an effective alternative for future industrial production processes. This study aims to isolate thermotolerant bacteria from Nglimut Hot Spring sediment, screen for cellulase- and amylase-producing isolates, and molecularly identify the best isolate using 16S rRNA barcode. The results show that 22 bacterial isolates were found in the sediment of a hot spring; TS-14 was the best isolate in producing amylase, with the highest average amylolytic index of 2.38, whereas TS-15 had the highest cellulolytic index of 2.11. Based on 16S rRNA identification, TS-14 showed an homological identity of 79% with Bacillus amyloliquefaciens, while TS-15 had a 100% homological identity with Bacillus licheniformis. These results were important as the first step of screening bacterial potential to produce thermophilic enzymes that could be applied in the downstream processing in future industrial and biotechnology companies.

Implementation of Metabolomic Approaches on Fermented Cereals Magfiroh, Yani; Hartajanie, Laksmi; Lindayani, Lindayani; Wulandari, Dyah
Journal of Agri-Food Science and Technology Vol. 6 No. 1 (2025): March
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i1.12610

Fermentation is a widely utilized food processing technique that enhances sensory characteristics, extends shelf life, and increases product diversity, particularly in cereals. Furthermore, fermentation processes can generate bioactive metabolites that confer various health benefits. Metabolomics is employed to assess changes in the nutritional composition and metabolite profile of fermented cereal products. This research contributes to identify and synthesize findings from various studies that evaluate the effects of fermentation on the quality of the final product using a metabolomics approach, with particular emphasis on metabolic pathways and the metabolites formed. The research highlights that metabolomics, through sophisticated analytical techniques, has successfully identified metabolites produced during fermentation, which are categorized into volatile compounds (such as organic acids, alcohols, and aldehydes) and non-volatile compounds (including polyphenols, amino acids, fatty acids, free sugars, esters, and amides). These compounds play a pivotal role in enhancing the sensory properties of the product and exhibit bioactive potential that can help prevent the development of metabolic diseases, including diabetes, obesity, digestive disorders, and liver cancer. Despite its potential, the metabolomic approach faces challenges due to the large and intricate datasets it produces. Recent technological advancements have led several studies to incorporate Artificial Intelligence (AI) to enhance the accuracy of data derived from metabolite databases. Moreover, integrating other omics disciplines, such as foodomics, is crucial for achieving more detailed research results, encompassing metabolite composition, sensory attributes, and their effects on health. Such integration would contribute to a more holistic understanding and help bridge the gaps in contemporary metabolomic research.

Packaging Design dan Manajemen Kas Akselerasi Penetrasi Pasar dan Penjualan Klaster Pangan UMKM Srondol Kota Semarang Lindayani; Hartajanie, Laksmi; Dyah Wulandari; Elizabeth Lucky Maretha Sitinjak
Jurnal Atma Inovasia Vol. 4 No. 4 (2024)
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/jai.v4i4.8263

Pada tahun 2022, tim pengabdian masyarakat Fakultas Teknologi Pertanian (FTP) Universitas Katolik Soegijapranata melaksanakan pengabdian masyarakat kepada Usaha Mikro, Kecil dan Menengah (UMKM) Srondol Kota Semarang khususnya klaster pangan. Hasil-hasil pengabdian kepada masyarakat yang telah dilakukan sebelumnya perlu ditindaklanjuti untuk meningkatkan mutu produk pangan olahan sehingga berpengaruh pada penampakan produk terhadap atribut sensoriknya. Oleh karena itu, desain kemasan merupakan bagian dari program pengabdian masyarakat. Diketahui pula, ada sekitar 17 varian produk olahan yang dijadikan bahan diskusi selama pelatihan. Tantangan barunya adalah bagaimana mengelola keuangan peserta. Berdasarkan hasil penelitian dapat disimpulkan, 1. Bagaimana agar klaster UMKM pangan Srondol mampu membuat log-book untuk mencatat jumlah pengeluaran dan pemasukan dengan benar. 2. Penggunaan software untuk membuat desain kemasan yang terjangkau. 3. Penerapan produk pangan dalam bentuk barcode 2D. 4. Menentukan nilai gizi produk pangan yang dijual.

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