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All Journal Jurnal Dinamika Pengabdian (JDP) Jurnal Biologi Tropis Jurnal Ilmiah Mandala Education (JIME) Jurnal Review Pendidikan dan Pengajaran (JRPP) JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Jurnal Teknologi Kimia Unimal Jurnal Inovasi Pangan dan Gizi
Wakiah, Nurul
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EKSTRAKSI DAUN PULUTAN (Urena lobata Linn) DENGAN METODE SONIKASI DAN UJI AKTIVITAS ANTIBAKTERINYA Fadillah, Ummu Farah; Wakiah, Nurul; Trinoviyani, Trinoviyani; Sudirman, Sudirman; Azis, Nur Afni
Jurnal Teknologi Kimia Unimal Vol. 13 No. 2 (2024): Jurnal Teknologi Kimia Unimal - Nopember 2024
Publisher : Chemical Engineering Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/jtku.v13i2.19147

Abstract

Penelitian ini bertujuan untuk mengkaji pengaruh konsentrasi etanol dalam proses ekstraksi daun pulutan terhadap aktivitas antibakteri, khususnya terhadap Propionibacterium acne, Staphylococcus aureus dan Staphylococcus epidermidis. Ekstraksi dilakukan dengan etanol pada konsentrasi 30%, 60%, dan 90%. Hasil penelitian memperlihatkan konsentrasi etanol berbanding lurus dengan diameter daya hambat, meskipun rendemen yang diperoleh menurun. Rendemen tertinggi diperoleh dengan etanol 30% (36,36%), diikuti oleh etanol 60% (19,27%), dan terendah dengan etanol 90% (8,48%). Uji antibakteri menunjukkan kemampuan tertinggi terhadap S. aureus dan S. epidermidis dicapai dengan ekstrak etanol 90% pada konsentrasi 500 mg/mL. Penelitian ini menegaskan bahwa konsentrasi pelarut berperan penting dalam mengekstraksi senyawa bioaktif yang efektif dalam menekan perkembangan bakteri.
Microorganisms in probiotic beverage fermentation: Health benefits and mechanisms in dairy and non-dairy products Jannah, Mirriyadhil; Wakiah, Nurul; Sandi, Olifia Mutiara; Islamawan, Praboyo Ardin; Wulan, Nur Lili Nia
Jurnal Inovasi Pangan dan Gizi Vol. 2 No. 1: (February) 2025
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/jipagi.v2i1.1773

Abstract

Background: Probiotics are microorganisms that actively improve health by improving the balance of intestinal microflora when consumed alive in adequate amounts. Probiotics are directly able to help the microflora in the digestive tract to inhibit pathogenic bacteria that can interfere with the digestive tract. This review aims to find out some examples of probiotic fermented beverage products, types of microorganisms that play a role and their benefits for human health. Methods:  This article is a descriptive explanation using the literature review method. The stages of the literature review include collecting literature sources that are relevant to the research topic. Furthermore, analysis and evaluation of important findings from previous studies are carried out. Finally, a synthesis is carried out to formulate conclusions. Finding: Fermented dairy products such as yogurt, soy sauce, kefir, and yakult, as well as non-dairy products such as kombucha tea, are good sources of probiotics for health. The fermentation process in dairy products converts lactose into lactic acid, while in kombucha tea, fermentation occurs through a solution of tea and sugar with a kombucha microbial starter (a symbiosis of bacteria and yeast). Conclusion: Both fermented dairy products and non-dairy products contain probiotics that are beneficial for health. Fermentation of dairy products occurs by converting milk lactose into lactic acid. Novelty/Originality of This Study: This review uniquely compares dairy and non-dairy probiotic beverages, highlighting the symbiotic fermentation in kombucha tea as an alternative to traditional dairy products. It offers a fresh perspective on the diverse microbial mechanisms and health benefits of probiotics from both sources.
PEMBUATAN OTAK-OTAK BERBASIS SURIMI UNTUK PEMBERDAYAAN MASYARAKAT SINJAI Mahendradatta, Meta; Dirpan, Andi; Tawali, Abu Bakar; Wakiah, Nurul; Riskawati, .
Jurnal Dinamika Pengabdian Vol. 4 (2018): JURNAL DINAMIKA PENGABDIAN VOL. 4 NO. (EDISI KHUSUS) NOVEMBER 2018
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v4iK.5424

Abstract

Pemerintah Kabupaten Sinjai menetapkan kawasan perikanan sebagai salah satu bidang potensial dalam meningkatkan perekonomian masyarakat. Permasalahan yang ditemukan yaitu sumberdaya ikan yang melimpah dengan harga jual yang rendah. Pemahaman dan penggunaan teknologi yang terbatas menyebabkan pemahaman masyarakat terhadap teknologi pengolahan ikan sangat minim. Dalam RPJMD Kabupaten Sinjai, faktor-faktor penentu keberhasilan dalam program pemberdayaan masyarakat dan desa yaitu pembinaan terhadap kelompok binaan. Difusi teknologi pembuatan otak-otak berbasis surimi dilakukan terhadap kelompok masyarakat penghasil ikan di kabupaten Sinjai. Tujuan dari program ini adalah untuk memberikan pengetahuan dan keterampilan mengenai pengolahan ikan pada kelompok mayarakat di Kabupaten Sinjai. Tahapan pertama dari program ini adalah uji coba pembuatan surimi dan otak-otak dalam skala laboratorium, standarisasi proses dan produk yang menghasilkan SOP (Standard Operational Procedure).Tahapan kedua adalah transfer teknologi pembuatan otak-otak berbasis surimi dilakukan dengan cara pelatihan dan pendampingan.  Diharapkan dari kegiatan ini mampu memberi manfaat dalam bentuk usaha mandiri sehingga pada akhirnya akan berdampak pada peningkatan ekonomi masyarakat sendiri, menekan angka kemiskinan, dan membuka lapangan pekerjaan yang baru. Kata Kunci: Otak-Otak, Surimi, Pemberdayaan, Sinjai.
PENGEMBANGAN OLAHAN TOMAT ENREKANG DALAM BENTUK KURMA TOMAT (KARAKTERISTIK KURMA TOMAT) Laga, Amran; Langkong, Jumriah; Muhpidah, .; Fitri, .; Wakiah, Nurul
Jurnal Dinamika Pengabdian Vol. 4 (2018): JURNAL DINAMIKA PENGABDIAN VOL. 4 NO. (EDISI KHUSUS) NOVEMBER 2018
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v4iK.5437

Abstract

Tomatoes are one of the common fruit that is known to public. It has high availability and easy to be found in the market. Fresh tomatoes processing is still limited in some product meanwhile tomatoes are easily damaged and have a short-lived due to its high water content and presence of physical damages.  The processing of tomatoes into the product with lower water content such as dates (candied) is one of the methods to prolong shelf life and prevent it from the damage. The purpose of this paper is to increase the economic value of tomatoes through the processing into the tomatoes dates. This research is expected to provide benefits for farmers and processing industries, primarily engaged in the processing of vegetables and fruits, to support the development of agro-industries in rural areas. Making tomatoes dates begins with the sorting process, adding sugar to the ratio of tomatoes and sugar 2:1, then cooking on low heat and drying for 12 hours with observations every 3 hours. Tomato dates are divided into blanching and non-blanching tomatoes. It was concluded that blanching tomatoes is the best treatment with, water content of 13.8%, pH 5.32 and can maintaned total vitamin C of 60.25% during drying process. Organoleptic test showed that the panelists preferred the blanching tomatoes based on color, aroma, texture and taste.Keywords: Tomatoes, Tomato Dates, Blanching, Non-blanching
Storage Stability Analysis of Crude Amylase Extract from Banana Peel by Solid State Fermentation Wakiah, Nurul; Fadillah, Ummu Farah; Sudirman, Sudirman; Riskawati, Riskawati
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i3.9855

Abstract

Banana peel is a carbohydrate-rich by-product with potential as a fermentation substrate for enzyme production. This study aimed to evaluate the amylase production and storage stability of enzymes obtained through solid-state fermentation (SSF) of banana peel flour using Bacillus subtilis and Bacillus licheniformis. Fermentation was conducted for 24 and 48 hours, followed by crude enzyme extraction and storage for 24 hours at room temperature. Proximate analysis revealed banana peel flour contained 78.64% carbohydrates and 46.24% starch, supporting its suitability as a fermentation medium. The highest amylase activities were 50.36 IU/mL/min (B. subtilis) and 56.33 IU/mL/min (B. licheniformis) after 24 hours, with comparable values at 48 hours. However, enzyme activity declined by over 78% after 24 hours of storage, indicating low stability at room temperature. These findings confirm that banana peel flour is an effective, low-cost substrate for amylase production via SSF. Nevertheless, stabilization strategies post-fermentation are crucial to preserve enzyme activity during storage. This study highlights the dual benefit of converting agricultural waste into valuable enzymes and supports further research on improving enzyme shelf-life for industrial applications.
Consumer Preferences for Fermented Foods in Majene Regency, West Sulawesi Trinoviyani, Trinoviyani; Wakiah, Nurul; Fadillah, Ummu Farah
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i3.9856

Abstract

Fermented foods are processed products with significant potential to enhance nutritional value and public health. This study aimed to investigate consumer preferences for fermented foods in Majene Regency, West Sulawesi, and to identify the factors influencing consumer choices. A total of 100 respondents were selected using Slovin's formula and surveyed through an online questionnaire. The results indicate that the consumption of fermented foods in Majene is still dominated by traditional products such as tempeh (86%) and tape (9%), which are predominantly obtained from traditional markets (91%). Consumer preferences were primarily influenced by taste and texture (65%), rather than health benefits (37%). Other influential factors included price (40%) and product availability (35%). The majority of respondents expressed a desire for traditional fermented products to be packaged in a more modern way (73%) and showed interest in new product innovations (91%). Key consumer expectations include increased awareness of health benefits (61%), more attractive packaging (32%), and flavor variety (20%). These findings highlight substantial opportunities for the development of local fermented foods through innovative approaches that preserve traditional values while meeting the expectations of modern consumers. The study offers strategic recommendations for businesses and policymakers in promoting nutrition education and fermented food product development in the Majene region.
MORFEM AFIKS BAHASA SASAK PADA ANAK USIA 4-6 TAHUN DI PAUD KENANGA PERINA JONGGAT LOMBOK TENGAH Wakiah, Nurul; Rusdiawan, Rusdiawan; Saharudin, Saharudin
Jurnal Ilmiah Mandala Education (JIME) Vol 8, No 3 (2022): Jurnal Ilmiah Mandala Education (Agustus)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v8i3.3400

Abstract

Kajian morfem afiks Bahasa  Sasak pada anak usia 4-6 tahun di PAUD kenanga Desa Perina Kecamatan Jonggat Lombok Tengah ini bertujuan untuk mengetahui bentuk morfem afiks Bahasa Sasak pada anak usia 4-6 tahun di PAUD Kenanga, kategori kata dasar yang dibubuhi morfem afiks Bahasa Sasak pada anak usia 4-6 tahun di PAUD Kenanga, dan proses morfofonemik yang terjadi pada morfem afiks yang dibubuhi kata dasar pada anak usia 4-6 tahun di PAUD Kenanga. Metode pegumpulan data yang dipakai adalah metode simak (simak libat cakap dan catat)  dan metode wawancara (teknik pancing dan catat). Sementara itu, metode analisis data yang digunakan dalam penelitian ini adalah metode deskriptif kualitatif. Hasil penelitian ini mununjukkan pertama, bentuk morfem afiks Bahasa Sasak pada anak usia 4-6 tahun di PAUD Kenanga memiliki bentuk yang cukup bervariasi seperti prefiks {pə-},{bə-}, {ṅ-}, {ŋ-}, {m-}, dan {tə-}; sufiks {-an}; konfiks {pe-an} dan {bə-an}; serta Kombinasi afiks {te-+pə-}.  Kedua, kategori kata dasar yang dibubuhi morfem afiks Bahasa Sasak pada anak usia 4-6 tahun di PAUD Kenanga terdiri dari empat kategori kata dasar ,yakni nomina, verba, adjektiva, dan numeralia yang mampu melekat pada afiks Bahasa Sasak Desa Perina. Ketiga, Proses morfofonemik yang terjadi pada morfem afiks yang dibubuhi kata dasar pada anak usia 4-6 tahun di PAUD Kenanga yang meliputi proses penghilangan fonem dan perubahan fonem. Proses penghilangan fonem seperti data bemas, boas, dan bajah, terjadi penghilangan fonem /ə/ dan /r/  yang sebenarnya dilafalkan beremas, beroas, dan berajah yang bermakna ‘beremas’, ‘mencuci’, dan ‘belajar’. Proses perubahan fonem /t/ mejadi /p/ pada data Pepinak dan Pepantok yang sebenarnya dilafalkan tepinak dan tepantok yang bermakna ‘dibuat dan ‘dipukul’. Terjadi perubahan  fonem /t/ menjadi /p/ pada prefiks {tə-}. Prefiks {tə-} tersebut diubah mejadi prefiks {pə-} yang sebenarnya prefiks {pə-} tersebut tidak ada pada Bahasa Sasak Desa Perina Kecamatan Jonggat.
EVALUASI PROGRAM “UDA UNI PUSPA” DALAM MENINGKATKAN KOMPETENSI LITERASI DASAR ANAK DI DINAS PERPUSTAKAAN DAN KEARSIPAN KOTA PADANG Wakiah, Nurul; Desriyen, Desriyen
Jurnal Review Pendidikan dan Pengajaran Vol. 7 No. 3 (2024): Vol. 7 No. 3 (2024): Volume 7 No 3 Tahun 2024 (Special Issue)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v7i3.32051

Abstract

Penelitian ini bertujuan untuk mendeskripsikan evaluasi program “Uda Uni Puspa” dalam meningkatkan kompetensi literasi dasar anak di Dinas Perpustakaan dan Kearsipan Kota Padang. Jenis penelitian ini adalah penelitian kualitatif dengan menggunakan metode deskriptif. Teknik pengumpulan data dilakukan dengan metode wawancara, observasi dan dokumentasi. Teknik analisis data dilakukan dengan tiga tahap, yaitu reduksi data, penyajian data dan penarikan kesimpulan. Berdasarkan hasil penelitian yang dilakukan menunjukkan bahwa evaluasi program berdasarkan kelima aspek yaitu (1) aspek konteks: aspek konteks yang telah dilaksanakan dengan baik, dilihat pada latar belakang dan tujuan program yang selaras, landasan hukum yang jelas, relevansi program dengan kebutuhan siswa dan kerjasama dengan pihak terkait; (2) aspek masukan pada pelaksanaan program secara keseluruhan sudah cukup baik dilihat dari sumber daya, sarana dan prasarana, dan namun tidak ada dana untuk menunjang program; (3) aspek proses pada pelaksanaan program sudah dilaksanakan dengan baik berdasarkan jadwal yang terstruktur yang sudah direncanakan dengan matang, sosialisasi secara teratur dan kendala dapat diatasi; (4) aspek produk dalam pelaksanaan program sudah baik karena mencapai tujuan program yang ditetapkan namun belum bisa menilai kompetensi literasi dasar anak karena jadwal yang terbatas; (5) aspek manfaat pada pelaksanaan program sudah dilaksanakan dengan baik terlihat ada manfaat yang diperoleh siswa selama dan setelah mengikuti program.
Pengaruh Perkecambahan terhadap Sifat Fungsional Jewawut: Tinjauan Komprehensif Indrastuti, Indrastuti; Wakiah, Nurul; Islamiyah, Syahmidarni Al
JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Vol 5 No 2 (2025): November
Publisher : Program Studi Teknologi Hasil Pertanian Fakultas Sains dan Teknologi Hasil Pertanian Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jasathp.v5i2.1903

Abstract

ABSTRACT Pearl millet, a resilient and nutritious cereal crop, plays a crucial role in ensuring food security in arid and semi-arid regions worldwide. Despite its importance, there is limited research on the physicochemical changes and functional properties of pearl millet during germination. This study aims to systematically review and synthesize existing literature to bridge this knowledge gap and provide insights into the potential of germinated pearl millet in functional food development. We hypothesize that germination significantly enhances the functional properties of pearl millet by altering its physicochemical characteristics. Previous studies have documented various biochemical and structural transformations in pearl millet during germination, including changes in enzyme activity, nutrient composition, and bioactive compounds. However, a comprehensive analysis of how these changes specifically influence the functional properties of pearl millet is lacking. By investigating these transformations, we can optimize the use of pearl millet in developing functional foods that cater to health-conscious consumers and address specific dietary needs or health concerns. This research will contribute to a better understanding of the nutritional and functional potential of germinated pearl millet, ultimately leading to innovative food products and improved food security in regions where pearl millet is a staple crop.
Co-Authors . Fitri Abu Bakar Tawali Amran Laga Azis, Nur Afni Desriyen, Desriyen Dirpan, Andi Fadillah, Ummu Farah Islamawan, Praboyo Ardin Islamiyah, Syahmidarni Al Jumriah Langkong, Jumriah Meta Mahendradatta Muhpidah, . Riskawati Riskawati, Riskawati Riskawati, . Rusdiawan, Rusdiawan Saharudin Saharudin Sandi, Olifia Mutiara Sudirman Sudirman Trinoviyani, Trinoviyani Wulan, Nur Lili Nia