Article Per Year (5 Year)
p-Index From 2021 - 2026
3.874
P-Index
This Author published in this journals
All Journal HAYATI Journal of Biosciences MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Akuakultur Indonesia Microbiology Indonesia Journal of Tropical Soils BERKALA SAINSTEK Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Penelitian Pascapanen Pertanian Indonesian Journal of Biotechnology Jurnal Sumberdaya Hayati BERITA BIOLOGI JURNAL BIOLOGI INDONESIA Jurnal Bioteknologi & Biosains Indonesia (JBBI) JFMR (Journal of Fisheries and Marine Research) Jurnal Penelitian Pendidikan IPA (JPPIPA) Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology BIOEDUSCIENCE Jurnal Ilmu Nutrisi dan Teknologi Pakan ANNALES BOGORIENSES Biosaintifika: Journal of Biology & Biology Education Menara Perkebunan Livestock and Animal Research Makara Journal of Science Jurnal Natural Annales Bogorienses Berita Biologi
Anja Meryandini
Biology Department, Faculty Of Mathematics And Natural Sciences, IPB University And Biotechnology Center, Bogor 16680, Indonesia
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Physics Veterinary

Published : 86 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 86 Documents
Search

 5   6   7   8   9 
The role of Pediococcus pentosaceus IL13 in the fermentation of tuna waste, Euthynnus affinis RAMADHAN, ZULFA AULIA; SUNARTI, TITI CANDRA; MERYANDINI, ANJA
Jurnal Natural Volume 25 Number 1, February 2025
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v25i1.43091

Abstract

Processing tuna fish (Euthynnus affinis) produces wastes like heads, tails, and viscera, which can pollute the environment. However, this waste is nutrient-rich and can serve as a source of peptones, antimicrobials, and antioxidants. Align with Sustainable Development Goals (SDGs) through the zero-waste concept, which emphasizes reducing waste production, this study aims to analyze the role of Pediococcus pentosaceusIL13 in the fermentation of tuna fish waste. The fermentation process was conducted over 30 days using two types of fermentation, spontaneously and with the addition of P. pentosaceus IL13 culture. Bacterial dynamics, pH, protein content, and amino acid concentration were monitored to assess fermentation performance. The study found a reduction in total bacteria and lactic acid bacteria (LAB) along with an increase in pH in both types of fermentation over time. Maximum protein and free amino acid levels were observed on day 10. In the spontaneous fermentation, protein concentrations were 5.590.15% in the liquid phase and 20.051.19% in the solid phase. In the fermentation with added culture, protein concentrations were 6.590.57% in the liquid phase and 19.560.00% in the solid phase. Amino acid concentrations were 4821.11149.3 ppm for spontaneous fermentation and 6271.11377.1 ppm for fermentation with culture. The protein hydrolysates in the liquid phase have antibacterial activity against S. typhi.
Produksi Asam Asetat dari Pulp Kopi Robusta Menggunakan Saccharomyces cerevisiae dan Acetobacter aceti : Acetic Acid Production from Robusta Coffee Pulp using Saccharomyces cerevisiae and Acetobacter aceti Zahrani, Siti Mutia; Sunarti, Titi Candra; Meryandini, Anja
Jurnal Sumberdaya Hayati Vol. 11 No. 1 (2025): 2025
Publisher : Departemen Biologi, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jsdh.11.1.16-22

Abstract

The type of coffee commonly grown by Indonesian farmers is robusta coffee (Coffea robusta). The processing of robusta coffee has so far focused on producing coffee beans with good flavor, leaving behind coffee pulp waste that needs to be utilized. This study aims to utilize coffee pulp waste to produce vinegar through a fermentation process using Saccharomyces cerevisiae and Acetobacter aceti. Vinegar production begins by rejuvenating A. aceti in YPG media and creating a growth curve. The fermentation of coffee pulp into vinegar involves two fermentation stages: alcoholic fermentation and acetic acid fermentation. Observation of the culture at the end of fermentation includes pH value, total acetic acid content, sugar content, and substrate utilization efficiency in product formation. The growth curve of A. aceti reaches the log phase at the 6th to 8th hour with a µmax of 0.45 hours-1. Vinegar from coffee pulp has the highest total acetic acid in 10 days of alcoholic fermentation and 7 days of acetic acid fermentation, which is 2.37%, with a pH value of 3.02, a Yp/s value of 0.995, and a ∆S/S value of 0.69. The amount of acetic acid obtained does not fulfill the requirements of SNI 01-4371-1996.
The Gene Analysis and Probiotic Potential Characterization of Pseudomonas alcaligenes SG03 Manguntungi, Baso; Rusmana, Iman; Mustopa, Apon Zaenal; Meryandini, Anja
HAYATI Journal of Biosciences Vol. 32 No. 4 (2025): July 2025
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.32.4.1039-1052

Abstract

AHPND causes up to 80% of shrimp mortality, severely impacting Indonesia's aquaculture. Rising antibiotic resistance necessitates sustainable alternatives. This study investigates the probiotic potential of Pseudomonas alcaligenes SG03, a bacterium with unique genomic traits, to address antibiotic resistance and promote animal health. Genome analysis revealed a 6.17 Mb genome with 4,446 protein clusters, including genes for carbohydrate metabolism (26.63%), amino acid metabolism (19.93%), and energy metabolism (10.88%). Key probiotic-related genes, such as acid resistance (rpoS, actP), salinity tolerance (gshA, cysK), antibiotic resistance (vanB, gyrA), and metal resistance (copZ, zwf), were identified. In vitro, assays evaluated probiotic properties under conditions mimicking the shrimp gastrointestinal tract. Osmo-tolerance tests showed optimal growth at 10% glucose, with a significant drop in viability at higher concentrations. Autoaggregation increased progressively, reaching 0.78 at 18 hours and 0.13 at 48 hours. Optimal growth occurred at 30°C, with a 2.5-fold increase in optical density compared to 25°C. NaCl tolerance peaked at 2% (20.33×1012 CFU at 48 hours), while bile salt tolerance was highest at 0.1% (27.00×1012 CFU at 48 hours). pH tolerance was optimal at pH 5 (20.00×1012 CFU at 48 hours). Antioxidant (53.00%) and anti-inflammatory (60.33%) activities peaked after 48 hours. Phenotypic antibiotic resistance was observed against Tetracycline, Amoxicillin, Cefixime, Streptomycin, and Chloramphenicol, with proteolytic activity but no lipolytic or hemolytic properties. These findings highlight P. alcaligenes SG03’s potential as a probiotic in aquaculture to support shrimp health and reduce antibiotic dependency. Future studies should focus on in vivo validation and formulation development.
Isolation and Selection of Bacillus spp. as Candidate Probiotics for Use in Chickens Adawiah, Adilah; Wiryawan, Komang Gede; Meryandini, Anja
Makara Journal of Science Vol. 29, No. 2
Publisher : UI Scholars Hub

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The growth rate of chickens can be improved by using probiotics as alternatives to antibiotics. Bacillus spp. as probiotics are particularly beneficial due to ability to form spores, which remain stable as commercial products over extended periods. This study aimed to isolate and select Bacillus spp. from Jasinga soil as probiotic candidates for chickens. A total of 15 isolates obtained of these, 12 were identified as Bacillus spp based on microscopic observations and screening test including ascertaining hemolysis, protease, amylase, and cellulase activities. Only six isolates exhibited gamma hemolysis and the ability to hydrolyze proteins, starch, and cellulose. Isolates BTJ1.1, 1.2, 1.4, and 2.3 poliferated in 0.3% bile salts. BTJ1.1, 1.2 and 2.3 also exhibited antimicrobial activity and sensitivity to amoxicillin, tetracycline, and rifampicin. BTJ1.1 and 2.3 were highly hydrophobic, a key probiotic trait. 16S rRNA gene sequence analysis revealed that BTJ1.1 and 2.3 were >99% similar to B. amyloliquefaciens strain B54 and B. subtilis strain ASI3, respectively, highlighting their potential as probiotics.
Pemanfaatan Bakteri Selulolitik dan Xilanolitik yang Potensial untuk Dekomposisi Jerami Padi Nur, Hasrul Satria; Meryandini, Anja; Hamim, .
JOURNAL OF TROPICAL SOILS Vol. 14 No. 1: January 2009
Publisher : UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5400/jts.2009.v14i1.71-80

Abstract

There were 3 prospective isolates of cellulolytic bacteria resulted from the total of 31 isolates we found, i.e. C4-4, C5-1, and C11-1.  Four combinations of bacteria including C4-4 + Xilanolytic (A), C5-1 + Xilanolytic (B), C11-1 + Xilanolytic (C), 45I-3 + 234P-16 (D), and control (E, without bacteria) were applied as inoculant of rice straw decomposition.  In the incubation period the pH-H2O value of C4-4 + Xilanolytic (A) and C5-1 + Xilanolytic (B) was relatively stable.  The C/N ratio of all treatments decreased after 3 weeks of incubation.  The C/N ratio value of A, B, C, D and E treatments were 22.48, 23.43, 27.49, 26.82, and 29.53 respectively.  Decomposition rate all of combination treatments were faster than the control.  The content of macro-micro nutrient of A, B, C, and D treatments increased in the end of measurement, while the control didn’t.  The physical characteristic of substrate after incubation was better in A and B treatments that others.  The result indicated that the combination of C4-4 + Xilanolytic (A) and C5-1 + Xilanolytic (B) bacteria were the best combination for decomposition of rice straw. 
Antioxidant activity, total phenolic, flavonoid, and caffeine contents of robusta coffee (Coffea canephora) fermented with lactic acid bacteria Aisyah, Nadira; Sunarti, Titi Candra; Meryandini, Anja
Menara Perkebunan Vol. 93 No. 1 (2025): 93(1), 2025
Publisher : INDONESIAN OIL PALM RESEARCH INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iribb.jur.mp.v93i1.604

Abstract

Robusta coffee is widely cultivated in Indonesia, but it struggles to dominate the global market due to its bitterness, slightly sour taste, and higher caffeine content. Coffee bean fermentation can be done to reduce undesirable characteristics in robusta coffee. This study aimed to evaluate the effects of lactic acid bacteria fermentation on the quality of coffee and its brewing characteristics, comparing it to spontaneous fermentation. The goal was to explore the potential of fermented coffee beans as functional beverages with health benefits. Three lactic acid bacteria (LAB) isolates were tested, and Lactiplantibacillus plantarum H 2.34 was identified as the most effective starter culture for coffee fermentation. After 12 hours of fermentation using coffee mucilage, LAB growth was significantly enhanced. A significant increase in flavonoid content was observed in coffee fermented with the starter culture. All brewed coffee samples demonstrated strong antioxidant activity, and LAB fermentation successfully reduced caffeine content by 4.85%. These results suggest that fermented robusta coffee could offer functional health benefits while improving its sensory profile.
EFEK PROBIOTIK Bacillus megaterium PTB 1.4 DAN Pediococcus pentosaceus E2211 TERHADAP REPONS IMUN DAN KELANGSUNGAN HIDUP IKAN LELE (Clarias sp.) SELAMA UJI TANTANG Aeromonas hydrophila Hamka, Muhammad Subhan; Meryandini, Anja; Widanarni, Widanarni; Kurniaji, Ardana
JFMR (Journal of Fisheries and Marine Research) Vol. 5 No. 3 (2021): JFMR
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2021.005.03.9

Abstract

Penyakit bakterial pada kegiatan budidaya ikan sudah menjadi masalah yang sering dihadapi pembudidaya. Salah satu jenis bakteri yang menyebabkan penyakit pada ikan lele (Clarias sp.) adalah bakteri Aeromonas hydrophila. Tujuan penelitian ini untuk mengevaluasi efek pemberian probiotik B. megaterium PTB 1.4 dan P. pentosaceus E2211 terhadap respons imun dan kelangsungan hidup ikan lele selama uji tantang dengan bakteri A. hyrophila. Probiotik yang digunakan adalah kombinasi 0,5% B. megaterium PTB 1.4 dan 0,5%  P. pentosaceus E2211. Pemberian probiotik dilakukan pada hari ke-0 hingga hari ke-30 melalui pakan. Uji tantang dilakukan pada hari ke-30 hingga hari ke-40. Hasil penelitian menunjukkan bahwa pemberian probiotik dapat berpengaruh terhadap respons imun dan kelangsungan hidup ikan lele dalam menekan infeksi A. hydrophila. Total eritrosit, hemoglobin, hematokrit, total leukosit, aktivitas fagositik dan aktivitas lisozim signifikan (P<0,05) teramati meningkat pada hari ke-35 dan menurun pada hari ke-40. Kelangsungan hidup ikan lele berhasil dipertahankan pada 87,62±4,83%. Total bakteri A. hydrophila meningkat pada hari ke-35 dan menurun pada hari ke-40. Pemberian probiotik B. megaterium PTB 1.4 dan P. pentosaceus E2211 pada dosis 0,5% dapat menekan pertumbuhan bakteri A. hydrophila dan meningkatkan status kesehatan ikan lele.
In silico characterization of adh1 gene encoding alcohol dehydrogenase 1 (ADH1) from non-conventional yeast, Wickerhamomyces and Pichia spp HARTONO, FAISAL DINIAMAL; MERYANDINI, ANJA; ASTUTI, RIKA INDRI
Jurnal Natural Volume 25 Number 3, October 2025
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Wickerhamomyces anomalus and Pichia kudriavzevii have high potential to produce bioethanol under high stress condition, due to their stress-tolerant properties. To elucidate and develop an efficient and sustainable bioethanol production, characterization of ethanol fermentation reactions is highly substantial. Ethanol fermentation employs key enzyme ADH1 encoded by ADH1 gene, important for conversion of acetaldehyde to ethanol. However, structural studies about alcohol dehydrogenase1 from these genera of yeasts are limited. This study aimed to detect the alcohol dehydrogenase 1 gene from Pichia spp. Using computational-bioinformatics approaches. The adh1 gene was amplified by PCR, visualized by electrophoresis, and analysed for sequence homology by BlastN and BlastP. The enzyme structure was constructed by SWISS-MODEL and I-TASSER with validation by Ramachandran plot, QMEAN4, and Local Quality Estimate. The Similarity and homology analysis of ADH1 genes and their corresponding protein sequence of yeast isolates showed that the ADH1gene was successfully detected. Multiple sequence alignment (MSA) and phylogenetic tree revealed that W. anomalus BT1-BT6 has close evolutionary relationship with ADH1 from Saccharomyces cerevisiae sequence while P. kudriavzevii IP4 showed different pattern. The ADH 1 enzyme model, generated using the SWISS-MODEL web server, demonstrated the best stereochemical quality, with a Ramachandran plot value of 100% for W. anomalus BT1 and 99.3% for P. kudriavzevii IP4. Superimposition of 3D-predicted model of ADH1 from W. anomalus BT1 and P. kudriavzevii 1P4 showed an exact match with amino acid in Zn2+ binding sites, confirming the ADH1 metaloenzyme properties. These findings provide structural insights about ADH1 genes and protein properties which can be used further for the development of efficient and high productivity of bioethanol productions through genetic and protein engineering.
Producing Lactobacillus plantarum Dry Starter using Rice Bran Matrix Nurhasna, Aprilia; Meryandini, Anja; Candra Sunarti , Titi
BIOEDUSCIENCE Vol 7 No 3 (2023): BIOEDUSCIENCE
Publisher : Universitas Muhammadiyah Prof. Dr. Hamka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/jbes/10654

Abstract

Background: Lactic Acid Bacteria (LAB) starter is an instant LAB culture that has been prepared to initiate lactic acid production in the fermentation process. The manufacture of BAL starter requires alternative media as a substitute for MRS media which costs a lot when used for industrial production. To protect cells, an encapsulant matrix is needed which functions to provide insulation for bacterial cells against the drying process which can damage cells and a good media is needed and is capable of being an encapsulation matrix in the manufacture of dry LAB starter. Lactobacillus plantarum NHC6 bacteria is a lactic acid bacteria that has the potential to be developed. Method: making encapsulation matrix using rice bran. The bran media consisted of 10% (w/v) rice bran added with 5% (w/v) glucose and 1% (w/v) ammonium sulfate. As much as 10% (w/v) of L. plantarum NHC6 culture which was in the late log phase was inoculated in bran media. The liquid starter was then incubated again for 14 hours at 37°C. After that, the drying process was carried out using a spray dryer at an inlet temperature of 170°C. Result: The number of live cells in the bran starter decreased after the spray drying process. Starter storage at 28°C and 4°C has a significantly different effect. Conclusion: Rice bran matrix is capable of being an encapsulating agent and is able to protect L. plantarum NHC6 cells from high temperatures during the spray drying method in the manufacture of dry starter.
Pectinase Production and Clarification Treatments of Apple (Malus Domestica) Juice Berutu, Cocok Ana Maryani; Fahrurrozi, Fahrurrozi; Meryandini, Anja
Annales Bogorienses Vol. 21 No. 2 (2017): Annales Bogorienses
Publisher : BRIN

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pectinases are a group of an enzyme that break down pectin, a polysaccharide that is found in plant cell walls. Today, the application of pectinolytic enzymes plays an important role in food technology for the maceration of fruits and vegetables, including for the extraction and clarification of juice. This research aimed to produce pectinase enzyme for clarifying of apple juice. A microbial culture was selected from cocoa bean fermentation samples and identified as Bacillus sp.. The highest enzyme activity was investigated after 48 hours of incubation. Citrus pectin as the carbon source and peptone as the nitrogen source was found as the best component for pectinase production. The optimum condition of pectinase activity was observed at pH 5, temperature 40 °C and the crude enzyme had the higher activity at one hour storage. Apple juice was treated with the enzyme at different concentrations (0%, 0.5%, 1%, 2%, 4%). Apple juice clarification was evaluated for its percent clarity and viscosity. The result showed that enzyme treatment at 4% in apple juice promoted juice clarification and decreased pH and viscosity. In conclusion, the quality of apple juice can be improved by enzymatic treatment using pectinase.
Co-Authors . Hamim . KURRATAA’YUN . YOPI . YOPI ., Yopi ., Yopi A, Gading Wilda A, Gading Wilda Abd. Rasyid Syamsuri Abdjad Asih Nawangsih Adawiah, Adilah Ade Andriani ADE ANDRIANI Ade Irma Ahmad Thontowi Aisyah, Nadira Alfred Michael Amor Tresna Karyawati, Amor Tresna Andika Susantri Anggreandari, Rizky Antonius Suwanto Apon Zaenal Mustopa Ardana Kurniaji Ariandi Arina Amalia Putri Aris Tri Wahyudi Ariyanto, Yogy Satria Armita, Dea Asrianti Basri Atit Kanti Azizah Hikma Safitri Bambang Prasetya Basri, Asrianti Basri, Asrianti Bedah Rupaedah Berutu, Cocok Ana Maryani Berutu, Cocok Ana Maryani Besty Maranatha Candra Sunarti , Titi Cocok Ana Maryani Berutu Cynthia Rizka Riani DAROJATUL ULYA Deden Saprudin DERI YURATMOKO DEWI APRI ASTUTI Dewi, Fitria DIMAS ANDRIANTO DINI NURDIANI Dwi Ambarawati Dyah Iswantini EKA RURIANI Elly Rosyidah Engelhaupt, Martin Esti Utarti Fahrurrozi Fahrurrozi Fahrurrozi Fahrurrozi Fathiah, Muhammad Fadhil Fathin Hamida Ferry Mutia Fitria Dewi Glisina Dwinoor Rembulan Hairani, Atikah Hamim Hamim Hamtini - Hamtini Hanni Tsaaqifah Hari Eko Irianto Hartono, Faisal Diniamal Hasrul Satria Hasrul Satria Nur Hasrul Satria, Hasrul I Komang Gede Wiryawan Ifah Munifah Iman Rusmana Inayah, Mazidah Noer IRA ERDIANDINI, IRA It Jamilah LAKSMI AMBARSARI Lenni Fitri Lenni Fitri Lilis Nuraida Lily Nathalia Loli Natalia Lukman, Zulfiqar Maggy T Suhartono Maggy Thenawidjaja Suhartono Maggy Thenawidjaya Suhartono Mahsunah, Anis Herliyati Manguntungi, Baso Maranatha, Besty Mareistia Fassah, Dilla Maria Sugiharti Marini Wijayanti Mernawati, Mernawati Muhammad Nur Kholis, Muhammad Nur Muhammad Subhan Hamka MUNTI YUHANA NANIK RAHMANI Nanik Rahmani Nanik Rahmani Natalia, Loli Nathalia, Lily Niken Financia Gusmawati NISA RACHMANIA MUBARIK Nunuk Widhyastuti NUNUK WIDHYASTUTI Nur, Hasrul Satria Nurfadhilla Rahmadhani Nurhasna, Aprilia Puspitasari, Dian Japany Rahayu Wulan RAMADHAN, ZULFA AULIA Rika Indri Astuti Rizky Anggreandari Rosyidah, Elly SAFITRI NURLAELA SHANTI RATNAKOMALA Sidiq, Muhammad Raffel Sipriyadi Sitti Rahbiah Akram Sri Estuningsih Sri Koerniati Sri Listiyowati SUHARSONO Sumarni Nompo Sunarti, Titi Suyono, Meisy Nawang Titi Candra Sunarti TRIO HENDARWIN Turnip, Enita Romasni Umi Fatmawati Vestika Iskawati Wahidul Hijah Wahyu Afrilasari Wahyu Widosari WIDANARNI WIDANARNI Widosari, Wahyu WULAN, RAHAYU Yantyati Widyastuti YAYA RUKAYADI Yopi - Yopi Yopi YOPI YOPI Yopi, YULIANA, META YULIN LESTARI Zahrani, Siti Mutia