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All Journal Kolaboratif Bioscience Pendidikan Biologi Jurnal Biologi dan Pembelajarannya (JBP) Biomedika Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Biologi Tropis Jurnal Agrotek Tropika JURNAL PENDIDIKAN TAMBUSAI Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Acta Biochimica Indonesiana Eksakta : Berkala Ilmiah Bidang MIPA AL-ULUM: JURNAL SAINS DAN TEKNOLOGI Serambi Biologi Pelita Eksakta Jurnal Ilmu Pertanian Tirtayasa Sainstek : Jurnal Sains dan Teknologi Jurnal Biogenerasi Jurnal Biosense Symbiotic: Journal of Biological Education and Science Jurnal Serambi Biologi Jurnal Sains dan Kesehatan
Linda Advinda
Department Of Biology, Faculty Of Mathematics And Natural Sciences, Universitas Negeri Padang, West Sumatera, Indonesia
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

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The Role of Plant Growth Promoting Rhizobacteria (PGPR) in Sustainable Agriculture Huda Asra, Rahmatul; Advinda, Linda; Anhar, Azwir; Irdawati
Jurnal Serambi Biologi Vol. 9 No. 1 (2024): Jurnal Serambi Biologi
Publisher : Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/srmb.v9i1.306

Abstract

The majority of farmers currently use chemical fertilizers and pesticides in farming. However, continuous use of these materials can cause negative impacts such as environmental pollution, health risks, nutrient cycle imbalances, and reduced crop yields. To overcome this problem, research has been conducted that focuses on the use of microorganisms found in the soil layer surrounding plant roots, called the rhizosphere. These microorganisms such as bacteria, fungi and protozoa form a group known as Plant Growth Promoting Rhizobacteria (PGPR). PGPR can increase plant growth through various mechanisms such as nitrogen fixation, phosphorus dissolution, production of cyanide acid compounds (HCN), and Indole Acetic Acid (IAA) compounds. This research aims to collect and analyze articles related to the role of PGPR in sustainable agriculture. The method used is a literature review by collecting sources from Google Scholar and other internet databases. The results of the articles collected were on topics related to PGPR, including mechanisms of nitrogen fixation and phosphorus solubilization, as well as their role in producing IAA and siderophores. Apart from that, the research also discusses the role of PGPR as a biocontrol agent that can control plant pathogens, and the antagonistic activity of PGPR against pathogens.
Potential of Pseudomonads Fluorescents as Plant Disease Biocontrol Agents Rusendra, Nabilla Makra; Advinda, Linda; Chatri, Moralita; Handayani, Dezi
Jurnal Serambi Biologi Vol. 9 No. 1 (2024): Jurnal Serambi Biologi
Publisher : Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/srmb.v9i1.320

Abstract

Fluorescent pseudomonas are a group of rhizobacteria that colonize plant root areas and have potential as biocontrol agents for plant diseases that can be developed. This group of bacteria can increase plant growth by producing growth hormones, one of which is producing hormones Indole Acetic Acid (IAA), solubilizing phosphate, and siderophores. Apart from that, fluorescent pseudomonas are also able to induce plant resistance by producing secondary metabolite compounds which have antimicrobial properties. Many studies have shown that one of the most abundant microorganisms in the rhizosphere (around the roots) is bacteria Pseudomonas spp. This review will discuss the occurrence, distribution, growth studies, mechanisms of action, and control of plant diseases by fluorescent pseudomonad bacteria. This literature review will be helpful for future research aimed at providing information that fluorescent pseudomonads have potential as biocontrol agents for plant diseases.
Pseudomonas Fluorescent As A Biocontrol Agent Against Plant Pathogens Dilla, Aprina; Advinda, Linda; Handayani, Dezi; Chatri, Moralita
Jurnal Serambi Biologi Vol. 9 No. 1 (2024): Jurnal Serambi Biologi
Publisher : Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/srmb.v9i1.321

Abstract

The use of biological control agents as alternatives to synthetic fungicides is increasingly being developed as farmers become more aware of the negative effects of synthetic fungicides. Various biocontrol agents have been developed from several bacteria that are very effective against plant diseases, including pseudomonas fluorescent. The mechanism of bacterial inhibition against pathogens can take place through several ways, namely colonization, competition and antibiosis. Pseudomonas fluorescent is able to produce secondary metabolite compounds such as siderophores, HCN, antibiotics, enzymes that can inhibit the growth and development of pathogens and can induce systemic resistance.
The Role of Phosphate Solubilizing Bacteria in Sustainable Agriculture Arlina, Sistika; Advinda, Linda; Chatri, Moralita; Putri, Dwi Hilda
Jurnal Serambi Biologi Vol. 9 No. 1 (2024): Jurnal Serambi Biologi
Publisher : Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/srmb.v9i1.338

Abstract

The repeated and unwise use of chemical fertilizers agricultural land can cause various negative impacts such as disrupting natural microbes and losing soil fertility. Phosphate solubilizing bacteria are soil bacteria that can convert phosphate from insoluble to soluble so that it can be absorbed by plants. Phosphate solubilizing bacteria play an important role in increasing plant productivity. Although the availability of phosphorus (P) in soil is in high concentrations, only 0.1% of the total phosphorus is available to plants and represents a small portion of the total in the soil. This occurs because of the low level of solubility of phosphorus and its fixation ability in the soil with several other metal elements in the soil such as Al, Ca, Fe to form aluminum phosphate, calcium phosphate and iron phosphate. There is no availability of phosphate for plants so that the role of phosphate-soluble bacteria is needed which plays a role in providing phosphate for plants so that it can increase agricultural yields. Phosphate solubilizing bacteria have great potential as biofertilizers because they can increase the bioavailability of phosphorus for plants, promote sustainable agriculture, and increase soil fertility, and increase crop yields.
Total Bakteri Asam Laktat (BAL) dari Sauerkraut Kubis Singgalang (Brassica oleracea var. capitata L.) dengan Konsentrasi Garam yang Berbeda: Total Lactic Acid Bacteria (LAB) from Sauerkraut of Singgalang Cabbage (Brassica oleracea var. capitata L.) with Addition of Various Salt Concentration Niken Maharani Putri; Resti Fevria; Linda Advinda; Moralita Chatri
Jurnal Sains dan Kesehatan Vol. 5 No. SE-1 (2023): Spesial Edition J. Sains Kes.
Publisher : Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25026/jsk.v5iSE-1.2062

Abstract

Lactic Acid Bacteria are a group of bacteria that produce lactic acid as their main product in the fermentation process and are probiotic agents that are good and safe for humans. LAB is found in many fermented processed food products, one of which is sauerkraut. Sauerkraut is a fermented product that only uses cabbage and salt in the manufacturing process. Sauerkraut can be made from various types of cabbage compatriots such as for example Singgalang Cabbage (Brassica oleracea var. capitata L.). Cabbage can be fermented into sauerkraut using a certain concentration of salt. The research was carried out with 3 treatment groups, namely Singgalang Cabbage Sauerkraut with salt concentrations of 2%, 2.5%, and 3%. The results showed that the highest total LAB was found in the addition of 2.5% salt, namely 186.67×106 cfu/ml. Meanwhile, the total LAB at concentration of 2% was 83.33×106 cfu/ml and at concentration of 3%, it was 51×106 cfu/ml. This amount has met the minimum standards of LAB in each product and meets the minimum standards to be beneficial for human body. Keywords: Lactic Acid Bacteria, Sauerkraut Abstrak Bakteri Asam Laktat merupakan kelompok bakteri penghasil asam laktat sebagai produk utamanya dalam proses fermentasi dan merupakan agen probiotik yang baik dan aman bagi manusia. BAL banyak ditemukan pada produk makanan olahan fermentasi salah satunya pada sauerkraut. Sauerkraut  merupakan produk fermentasi yang hanya menggunakan kol dan garam dalam proses pembuatannya. Sauerkraut dapat dibuat dari berbagai jenis sayuran sebangsa kol seperti contohnya Kubis Singgalang (Brassica oleracea var. capitata L.). Kol dapat difermentasi menjadi sauerkraut menggunakan garam dengan konsentrasi tertentu. Penelitan dilakukan dengan 3 kelompok perlakuan yaitu Sauerkraut Kubis Singgalang dengan pemberian konsentrasi garam 2%, 2,5%, dan 3%. Hasil penelitian didapatkan bahwa total BAL terbanyak terdapat pada penambahan garam 2,5% yaitu 186,67×106 cfu/ml. Sedangkan total BAL pada konsentrasi 2% yaitu 83,33×106 cfu/ml dan konsentrasi 3% yaitu 51×106 cfu/ml. Jumlah tersebut sudah memenuhi standar minimum BAL dalam tiap produk dan memenuhi standar minimum agar bermanfaat bagi tubuh manusia. Kata Kunci: Bakteri Asam Laktat, Sauerkraut
Training on The Utilization of Coconut Water Into Nata De Coco A Food Product With High Fiber Content in Communities in Nagari Tanjung Balik, Solok District Advinda, Linda; Irdawati, Irdawati; Syahrastani, Syahrastani; Rahmi, Elva; Larashinda, Mentari
Pelita Eksakta Vol 7 No 2 (2024): Pelita Eksakta, Vol. 7, No. 2
Publisher : Fakultas MIPA Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/pelitaeksakta/vol7-iss2/246

Abstract

The use of coconut water by the community is still rarely done, even though coconut water can be used as a basic ingredient for making nata de coco. Nata de coco is a processed product that is quite popular in Indonesia. The aim of the service activity is to provide training in making nata de coco to PKK women in Nagari Tanjung Balik, Solok District. Training on making nata de coco was carried out considering that PKK women in Nagari Tanjung Balik really need knowledge and skills that can be used as provisions to start a business. The training provided starts with an introduction to nata de coco seeds, the manufacturing process, and packaging nata de coco. After receiving training, participants who initially did not know about nata de coco became aware of it and were able to produce nata de coco.
Isolasi Staphylococcus Aureus Pada Jajanan di SMA 1 Pertiwi Padang Sari, Feby Djumaita; Advinda, Linda
Jurnal Pendidikan Tambusai Vol. 9 No. 1 (2025)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v9i1.25290

Abstract

Keamanan pangan di lingkungan sekolah merupakan aspek fundamental dalam menjaga kesehatan dan para siswa, khususnya mereka yang terbiasa mengonsumsi jajanan. Jajanan yang diolah dengan cara yang tidak tepat dapat menjadi media kontaminasi bakteri berbahaya, seperti Staphylococcus aureus yang berpotensi menimbulkan berbagai penyakit dan gangguan kesehatan. Penelitian ini bertujuan untuk mengidentifikasi dan mengetahui tingkat kontaminasi Staphylococcus aureus pada jajanan di SMA 1 Pertiwi Padang. Penelitian ini dilakukan dengan cara mengisolasi sampel jajanan yang didapatkan dari 3 penjual di sekitar SMA 1 Pertiwi Padang. Hasil penelitian menunjukan tingkat kontaminasi Staphylococcus aureus yang tinggi pada ketiga sampel jajanan dengan karakteristik makroskopis warna koloni kuning keemasan, bentuk dan ukuran bulat kecil & titik, dan elevasi koloni convex. Dan karakteristik mikroskopis bentuk bakteri yang bulah (coccus) serta susunan bakteri yang berantai seperti anggur (stapilokokus). Kombinasi paparan udara, suhu, dan kelembaban yang tinggi merupakan faktor yang meningkatkan risiko kontaminasi Staphylococcus aureus pada jajanan.
LITERATUR REVIEW: SENYAWA AKTIF TUMBUHAN YANG EFEKTIF SEBAGAI PESTISIDA NABATI UNTUK PENGENDALIAN PENYAKIT TANAMAN Nadia; Chatri, Moralita; Advinda, Linda; Putri, Dwi Hilda
JURNAL BIOSENSE Vol 8 No 1 (2025): Edisi Januari 2025
Publisher : Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas PGRI Banyuwangi, Jalan Ikan Tongkol No 01, Telp (0333) 421593, 428592 Banyuwangi 68416

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/biosense.v8i1.5028

Abstract

Abstrak Perlunya pengendalian penyakit tanaman yang ramah lingkungan mendorong dikembangkannya fitopestisida berbahan aktif senyawa tanaman. Senyawa aktif seperti alkaloid, flavonoid, saponin, tanin dan minyak atsiri terbukti efektif mengendalikan patogen tanaman sekaligus mengurangi efek negatif pestisida kimia. Senyawa tersebut berasal dari bagian tumbuhan seperti akar, batang, daun, bunga dan buah. Penelitian ini bertujuan untuk mengumpulkan dan menganalisis artikel terkait efektivitas senyawa aktif pada tanaman sebagai pestisida nabati. Perancangan menggunakan literatur review yang dikumpulkan melalui mesin pencari seperti PubMed, Google Scholar, dan ScienceDirect. Kriteria artikel yang digunakan adalah artikel terbitan tahun 2019 hingga 2024 yang membahas tentang penggunaan pestisida tanaman untuk mengendalikan penyakit tanaman. Hasil analisis menunjukkan bahwa senyawa aktif pada tanaman dapat menghambat pertumbuhan patogen dengan berbagai cara, misalnya dengan merusak membran sel patogen, mengganggu metabolisme, dan menghentikan beberapa enzim. Oleh karena itu, pestisida nabati dapat digunakan untuk pertanian organik dan kelestarian lingkungan.
PEMBUATAN TEH KOMBUCHA BERBAHAN DASAR TEH HIJAU Chahya, Anisha; Dartiani Sagurung, Mariance; Situmorang, Rivaldo; Advinda, Linda
Jurnal Biogenerasi Vol. 10 No. 2 (2025): Volume 10 no 2 periode februari - september 2025 ( continues)
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/biogenerasi.v10i2.5766

Abstract

Kombucha tea is a very interesting traditional drink because this tea is the result of fermentation carried out by a symbiotic culture. The symbiotic culture is SCOOBY (Symbiotic Culture Of Bacteria And Yeast). The tea that can be used is green tea. Green tea contains compounds such as tannins, caffeine, flavonols, flavonoids, alkaloids and saponins. Different types of tea can affect the color of the kombucha. The fermentation time for kombucha tea is 7-14 days. Fermentation time can affect the degree of acidity and physical properties of kombucha tea. This research is a descriptive study which aims to determine the pH and organoleptic properties, namely taste, aroma, color and how to make kombucha tea. The research results showed that the pH of kombucha tea was 2 and in the organoleptic test, many panelists preferred green tea kombucha.
PENGARUH LAMA PENYIMPANAN PADA LEMARI ES TERHADAP JUMLAH BAKTERI SUSU SGM SEBAGAI SUMBER NUTRISI ANAK Fitria, Davina; Advinda, Linda
Jurnal Biogenerasi Vol. 10 No. 2 (2025): Volume 10 no 2 periode februari - september 2025 ( continues)
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/biogenerasi.v10i2.5767

Abstract

Milk is one of the main sources of nutrition for children's growth and development. The quality of milk consumed plays an important role in ensuring that children receive adequate nutrition to maintain their health. One of the efforts of consumers to stop the development of microorganisms and maintain milk quality is to store milk in the refrigerator. The purpose of the study was to examine the effect of the length of storage of SGM formula (0-6 Months) in the refrigerator on the number of bacteria contained in it. The research design was a completely randomized design (CRD) with 6 treatments, namely 0, 1, 2, 3, 4, and 5 days of storage, replicated 3 times. The resulting data were analyzed statistically using Anova and Duncan's Multiple Range Test (DMRT). That Day 5, Day 4, and Day 2 had no significant difference in bacterial counts as they had the same notation 'a'. In contrast, Day 1 and Control, which had the notation 'b', were significantly different from the 'a' group, while Day 3 showed marginal differences with both groups
Co-Authors A. Nabilla Nabilla Achyar, Afifatul Ade Indra Utama Aditya Willy Putra Ahmad Wibisana, Ahmad Aissa Febrya, Malika Almiah, Mina Alya Fariani Fariani Amelya Ningsih, Putri Andesmora, Evan Vria Andriani Andriani Anggraeni, Shella Arlina, Sistika Atifah, Yusni Atiqahh Muthiah Aulia, Fadila Azwir Anhar Beni Gusnadi Betti Anggrayeni Chahya, Anisha Claudia Ayesha Dartiani Sagurung, Mariance Delfi Suganda Des M Devi Aprillia Sary Dezi Handayani Dhea Sabrina Aprilia Dilla, Aprina Dina Sukma Dwi Hilda Putri Eka Nuraini, Fauzi Elsa Badriyya Elsa Yuniarti Ernawati Ernawati Fauziah Hervi Febri Doni Febrianti, Liza Feby Yeriska Fevria, Resti Filza Yulina Ade Fitri Angraini Fitri Arsih Fitri, Ryantika Fitria, Davina Fronica, Imelda Ghiffari, Muhammad Hamdah, Alya Handayani, Delsi Fitri Haqil Triyatdipa Huda Asra, Rahmatul Husnul Khatimah Idos Susila Ningsih Ilham Pratama Inayatul Fatia Indra Hartanto Indrawani Matondang Intan Febriani Irawati, Wike IRDAWATI Irdawati Irdawati Irma Leilani Irma Leilani Eka Putri Irma Leilani Eka Putri Jannah Koftiah Jumatul Hafsah Kenny Aprilika Kiki Amelia Kiki Amelia, Kiki Larashinda, Mentari Lati Jovanita Listi Handayani Mades Fifendy Mardhiyah Nazri, Laila Marisa Marisa Marsha Utami Maysyarah Ardiana Mel, Maizirwan Mentari Larashinda Milka Saputri Moralita Chatri Muhammad Deedat Ayasy Mukhlis Mukhlis Mulia Mulia Mulia Mulyadi, Rival Mutia Sari Nabilah, Rezi Nadia Nanta Mulia Nazri, Laila Mardhiyah Nella Fauziah Niken Maharani Putri Nola Nurdianata Norman, Mayanda Novi Novi Nur Vaizi Nuraini, Fauzi Eka Nurfa Dewiza Luzik Nurfatihah Z, Zahara Pratama Putra, Abil Puspa Anggraeni Putri Putri Andam Dewi Putri, Annisya Putri, Santi Diana Rahmadhani Fitri Rahmawita Rahmawita Rahmawita Rahmawita Rahmi Holinesti Rahmi, Elva Ramadhan Sumarmin Resti Yulia Rusendra, Nabilla Makra S. Syamsurizal Salma Sakina Salsabilla, Vishtari Sari, Feby Djumaita Selly Fildawati Silvi, Silvi Tamara Silviana Okwisan Simbolon, Perima Siska Alicia Farma Situmorang, Rivaldo Sri Rahmadani Fitri Syahrastani, Syahrastani Syamsurizal - - Syamsurizal S Syamsurizal Syamsurizal Taufiqqurrahman Taufiqqurrahman Vauzia, Vauzia Violita Violita Violita Violita Viona, Alda Wilna Sari Wilna Sari Winardi, Fhuji Windi Nopitasari Wulandari, Tesya Yossi Rahmadeni Yulanda Saputri Yuni Ahda Yunis Marni Yusrizal Y Yusrizal Yusrizal Zen, Muhammad Nazif Zulyusri, Zulyusri