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All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar PUCUK REBUNG: Jurnal Pengabdian kepada Masyarakat Jurnal Mahasiswa Manajemen dan Akuntansi Jurnal Pengabdian Kepada Masyarakat: Kesehatan (JPKMK) Indonesian Journal of Physiotherapy Journal for Quality in Public Health Quality : Journal of Education, Arabic and Islamic Studies JURNAL ILMIAH PENELITIAN MAHASISWA Indonesian Journal of Economics and Strategic Management Jurnal Ilmiah Nusantara Jurnal Sains dan Kesehatan Journal of Global Research in Public Health Journal for Quality in Women's Health Life Science
Siti Khotimah
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Life Science

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Potensi Pemberian Bakteri Penghasil IAA (Pseudomonas sp. IAA1 dan Bacillus sp. IAA2) terhadap Perkecambahan Zea mays saccharata Sturt.: Potential of Giving IAA Producing Bacteria (Pseudomonas sp. IAA1 and Bacillus sp. IAA2) on Germination of Zea mays saccharata Sturt. Andini Widyaningsih; Siti Khotimah; Rahmawati
Life Science Vol. 14 No. 1 (2025): May 2025
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/unnesjlifesci.v14.i1.2214

Abstract

Indigenous peatland bacteria producing indole acetic acid (IAA) hormone function to help in the physiological process of plants during vegetative growth of plants. This study aims to determine the effect of giving IAA-producing bacteria (Pseudomonas sp. IAA1 and Bacillus sp. IAA2) and to determine the best density of IAA-producing bacteria for sweet corn germination (Zea mays saccharata Sturt). This study used a completely randomized design (CRD), with 8 treatment levels and 3 replications. The research data were analyzed using Ms. Excel by finding the average germination time. The results showed that the provision of IAA-producing bacteria had an effect on the germination time of sweet corn plants. The treatment of giving Bacillus sp. IAA2 bacteria with a bacterial density of 1.04 × 107 cells/mL gave the best results in the germination time of sweet corn with an average germination time of 2.00 days, while Pseudomonas sp. IAA1 has a bacterial density of 1.51 × 107 cells/mL and an average sweet corn germination time of 2.25 days. The bacterial consortium of Pseudomonas sp. IAA 1 and Bacillus sp. IAA2 has a bacterial cell density of 2.04 cells/mL and an average sweet corn germination time of 2.30 days. These indigenous bacteria producing IAA can be developed into biofertilizers so that they can replace chemical fertilizers that can harm the environment, especially the soil.
Kualitas Nata de pina dengan Pemberian Ekstrak Kecambah Kacang Hijau (Phaseolus radiata L.) yang diperlakukan dengan Air Cucian Beras dalam Perkecambahannya: The Quality of Nata de pina with the Application of Mung Bean Sprouts Extract (Phaseolus radiata L.) Treated with Rice Washing Water in Germination Siti Khotimah; Rahmawati; Syarifah Risna Khairunisa
Life Science Vol. 14 No. 2 (2025): November 2025
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/unnesjlifesci.v14.i2.16919

Abstract

Nata de pina is a low-calorie organic food rich in fiber, made from pineapple juice (Ananas comosus L.). A supporting factor for the growth of Acetobacter xylinum (nata-forming bacteria) is a nitrogen source. The use of nitrogen sources such as non-food-grade zwavelzure ammoniak (ZA) is considered environmentally unfriendly, so an alternative solution is to use mung bean sprout extract as an organic nitrogen source. This study aims to determine the quality of nata de pina in terms of thickness, fiber content, color, texture, taste, and aroma with the application of mung bean sprout extract (Phaseolus radiata L.), which is treated with rice washing water during sprouting. Data analysis employed ANOVA and Duncan’s further test, with 7 treatment concentrations: control (0%), ZA 1%, mung bean sprout extract at 0.5%, 1%, 1.5%, 2%, and 2.5%. Each concentration was repeated 4 times. The nata layer formed on the fourth day and was harvested on the fourteenth day. The results showed that the best nata quality was obtained with a 1.5% mung bean sprout extract concentration, with a thickness of 1.09 cm, fiber content of 2.85%, and an organoleptic assessment with a score of 4 (like criteria). The resulting nata had a chewier texture, a fresh sour pineapple aroma, a yellowishwhite color, and a sweet taste. This study provides an effort to utilize pineapple juice waste and rice-washing water waste as potential raw materials for the development of healthy and environmentally friendly food products.
Co-Authors A.Fatoni ACHMAD FAUZI Agus Jatmiko Agus Pahrudin Ainal Ghani Andini Widyaningsih Devina Elga Ranjani Dhita Kris Prasetyanti Endang Sawitri Evin Noviana Sari Fadillah Hana Hafifah Fauzia Laili Fauziyah Rofifatul Huda Fikriah, Ika Firman Agus Faisal Fithri Rif’atul Himmah Fitriasnani, Meirna Eka Fransiska Anggreni Sihotang Gina Salsabila GS , Achmad Daengs Guntur Cahaya Kesuma Harsono Teguh Huda Rohmawati I Gd Wiyasa Imam Syafe’I Koderi Lindha Sri Kusumawati Marcellita Capritalim Muhammad Muhammad Abdul Sidiq Muhammad Haidir Ali Hafid Nabiela An’nisa Putri Nadhifa Reynanda Nadya Debora Siregar Nara Lintan Mega Puspita Nur Khoma Fatmawati Radjendra, Ryan Rahma Kusuma Dewi Rahmat Bakhtiar Rahmawati Raras Sucma Ambar Raras Sucma Ambar Pamula Ridwan, Muhammad Thoyib Rina Dewi Risma Indah Sari SAIFUL ANWAR Silpa Siti Zulaikha Sri Andar Puji Astuti sukmawati Sulistiawati Sudarso Syarifah Risna Khairunisa Syifa Wandayu Salsabilla Yeni Puspita Anggraini