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An In Vitro Study of The Spore Densities Effect of Trichoderma spp. as Biocontrol Agent for Fusarium Wilt in Cayenne Pepper (Capsicum sp.) Tsania Taskia Nabila; Ika Afifah Nugraheni; Rais Sulistyo Widiyatmoko; Wiwit Probowati
International Journal of Health Science and Technology Vol 3, No 1 (2021): July
Publisher : Universitas 'Aisyiyah Yogyakarta

Root disease controlling has been a challenge in increasing plant productivity. The soil-borne pathogens become the main concern which mostly infects the root surface. One of the most common soil-borne pathogens is Fusarium oxysporum (Fo). Cayenne pepper (Capsicum sp.) is one of the most abundant commodities and contributes significantly to the economy. This plant is also susceptible to Fusarium wilt infection. The use of endophytic fungi as biocontrol agents is an alternative against soil-borne pathogens, one of which is Trichoderma spp. fungi. This study aims to determine the effectiveness of various spore densities of Trichoderma spp. against the pathogen Fo. The research was conducted through an in vitro study by antagonistic testing between spore suspensions of Trichoderma spp. (103, 105, and 107 spores/mL) with Fo. The results showed the density of 107 spores/mL gave the highest percentage of inhibition (54.59%) compared to spore density of 103 (35.27%) and 105 spores/mL (44.44%). The spore density of 107 spores/mL gave a significant difference in response to the density of other spores according to the BNT test at a significance level of 5% and was able to inhibit the growth of Fo more than 50%. The results of this study are expected to be a reference for the formulation of Trichoderma spp. which is ideal for controlling Fo pathogens in the fields.

Uji kandungan logam berat Timbal (Pb) dan Tembaga (Cu) pada kue lumpur menggunakan spektrofotometer serapan atom Wiwit Probowati
JHeS (Journal of Health Studies) Vol 3, No 2: September 2019
Publisher : Universitas 'Aisyiyah Yogyakarta

Tujuan penelitian ini adalah mengetahui kandungan Timbal (Pb) dan Tembaga (Cu) pada kue lumpur yang dijajakan ditepi jalan Pasar X. Metode yang dilakukan dalam penelitian ini dengan destruksi kue lumpur dengan HNO3 pekat dan asam perklorat 70%. Kandungan Timbal dan Tembaga dianalisis menggunakan Spektofotometer Serapan Atom (SSA). Hasil penelitian ini menunjukkan kandungan logam berat Timbal (Pb) dan Tembaga (Cu) kue lumpur yang dijual di tepi jalan Pasar X di luar batas aman untuk dikonsumsi dari Badan Standarisasi Nasional dan Badan Pengawasan Obat dan Makanan RI. Terukur 4.4 ppm untuk kadar Timbal (Pb) dan 1,1 ppm untuk kadar Tembaga (Cu).

Aplikasi Eco-enzym untuk Pemurnian Air Terkontaminasi dan Budidaya Tanaman Obat Keluarga: Application of Eco-enzymes for Purification of Contaminated Water and Cultivation of Family Medicinal Plants Probowati, Wiwit; Wijayanti, Suprihatin; Rika, Rika; Pramesti, Indah; Isnaini, Febriana Nur; Nisa, Neny Fahrun
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 4 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i4.8758

Increased water pollution due to industrial, household, and agricultural waste has triggered the need for environmentally friendly technologies for water purification. Eco-enzyme, a solution fermented from various kinds of fruit and vegetable kitchen waste with the addition of sugar and water is recognized to have anti-bacterial and anti-fungal properties effective in decomposing toxic substances and improving water quality. Utilization of waste enzymes is emerging as a viable strategy to treat contaminated water as well as organic fertilizer in the cultivation of family medicinal plants. This training activity on eco-enzyme making and pouring was carried out in the framework of community service activities and the 2024 eco-enzyme festival. Training on making eco-enzymes was carried out using socialization and demonstration methods. Then the finished eco-enzymes were poured into the river behind the campus of 'Aisyiyah University Yogyakarta and watered in the cultivation of Family Medicinal Plants in Sidoagung village, Godean sub-district, Sleman. Based on the evaluation of the activity, participants were very enthusiastic about understanding new knowledge and were able to practice the results of making eco-enzymes. In addition to creating a clean environment, pouring eco-enzymes into the river reduces the contamination of pollutants. In addition, the application of eco-enzymes to the cultivation of family medicinal plants can function as a liquid organic fertilizer that fertilizes the soil and optimizes plant growth.

PEMANFAATAN UMBI-UMBIAN MINOR PADA MENU JAJANAN ANAK-ANAK DALAM UPAYA PELESTARIAN SUMBER DAYA GENETIK TANAMAN Probowati, Wiwit; Maharani, Nova Santika; Zahra, Adiba Kanza Az; Mahfida, Silvi Lailatul; Gailea, Manda Aminah; Andini, Nisa Aulia
Jurnal Abdi Insani Vol 12 No 8 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i8.2804

Indonesia merupakan negara dengan biodiversitas tinggi seperti halnya tanaman umbi-umbian. Pemanfaatan umbi-umbian minor sebagai sumber bahan pangan semakin menurun. Masyarakat mengenal umbi-umbian minor sebagai makanan kuno yang hanya diolah dengan direbus. Seiring dengan perkembangan zaman yang semakin modern pemanfaatan umbi-umbian minor terlupakan tergantikan oleh makanan olahan modern yang berbahan dasar tepung gandum yang bukan merupakan produk asli Indonesia. Tujuan dari program pengabdian masyarakat yang dilaksanakan di Sleman Yogyakarta ini bertujuan untuk memberikan edukasi dan pelatihan kepada masyarakat akan pentingnya menjaga kelestarian tanaman umbi minor dan pelatihan berbagai olahan pangan dari umbi minor. Metode yang digunakan dalam program ini adalah pembelajaran dan praktik partisipatif. Peserta yang beraal dari Pimpinan Cabang ‘Aisyiyah (PCA) Seyegan berjumlah 50 orang diberikan pembelajaran sambil melakukan praktek. Didapatkan hasil eksplorasi umbi-umbian minor di wilayah Kabupaten Sleman yaitu talas, umbi garut, dan umbi ganyong. Formulasi resep untuk jajanan anak didapatkan bahwa talas dapat dibuat menu kroket, umbi garut dapat dibuat menjadi mie sehat dan umbi ganyong dapat dibuat kukis dan minuman jelly atau dawet. Hasil uji pengetahuan dari 50 peserta program menunjukkan 85% mengolah umbi dengan direbus atau dikukus, 9% digoreng dan 6% peserta menjawab dijadikan minuman. Kegiatan ini sangat bermanfaat untuk menambah pengetahuan tentang umbi-umbian minor dan melatih peserta untuk mengolah menjadi berbagai menu jajanan yang diminati anak-anak. Selanjutnya peserta akan tertarik untuk melestarikan tanaman ini dan mencoba berbagai olahan pangan yang lebih bervariasi.

OPTIMIZING AMOUNT AND IDENTIFICATION OF YEAST IN SALAK YEAST WATER (Salacca edulis Reinw cv Pondoh) Khumaira, Annisa; Annaziha, Salma; Baihaqi, Muhammad Azizan Azmani; Anindita, Nosa Septiana; Bimantara, Arif; Probowati, Wiwit
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 11 No. 1 (2024)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jbbi.2024.3809

Salak fruit is a tropical fruit spread across Southeast Asia and can potentially be a source of natural yeast by processing fruit yeast water. Salak fruit is known to be rich in carbohydrates, making it a potential natural habitat for microbial communities, especially yeast. This research aims to optimize the growth of yeast in the salak yeast water system by varying the sugar concentration treatment, the composition of the amount of fruit flesh, and the fermentation time, as well as identifying the yeast in the salak yeast water. The method used is to count the number of yeast colonies using the Total Plate Count method. The most optimal treatment results are then tested for pH, total sugar, alcohol, isolation and yeast identification. The research results showed that the composition of salak meat was 30%, adding 1% sugar, and fermentation for 6 days resulted in the most optimal growth of the microbial community with an amount of 3.1×10⁶ cfu/ml. The pH test showed a result of 3.01, the alcohol content, namely ethanol, was 0.066855%, no methanol was detected, the total sugar test result in the yeast water was 2.08%, and it was identified in the yeast water that there were Hanseniaspora opuntiae and Candida sorboxylosa. The results show that salak yeast water (Salacca edulis Reinw cv Pondoh) can be used as a yeast water product to ferment food.

Efektivitas Pupuk Cair Pseudomonas fluorescens Agensia Pengendali Hayati Terhadap Penyakit Mosaik Tanaman Kakao Probowati, Wiwit; Nugraheni, Ika Afifah; Aryani, Titin
Bioeksperimen: Jurnal Penelitian Biologi Vol 7, No 1: March 2021
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/bioeksperimen.v7i1.10245

Cocoa is a strategic commodity for plantation in Indonesia. However, pest and disease infections are inevitably common constrains for the cocoa cultivators. Cocoa mosaic disease is one of disease which is cause cocoa trees suffering. Pseudomonas fluorescens are obligate aerobic bacteria that are very valuable for agricultural technology. The bacteria also protects plants from pathogens infection by producing secondary metabolites that kill bacteria and other fungi. The bacteria can used as safe and environmentally friendly biological control agents. This study aims to determine P. fluorescens liquid fertilizer formulation and its effectiveness in suppressing mosaic disease in cocoa plants. The research method was carried out by making a liquid formula from P. fluorescens and then applying it to cocoa plants that were attacked by mosaic disease. Bacterian isolates grown in conch broth medium were incubated for 3 days. Then the fertilizer formula was applied to mosaic symptomatic cocoa plants with fertilizer concentrations of 25%, 50% and 75% compared to spraying using chemical insecticides. The results showed that the liquid formula concentration of 75% can suppress the most effective mosaic symptoms and the optimal growth of cocoa plants for 7 treatments.

OPTIMIZING AMOUNT AND IDENTIFICATION OF YEAST IN SALAK YEAST WATER (Salacca edulis Reinw cv Pondoh) Khumaira, Annisa; Annaziha, Salma; Baihaqi, Muhammad Azizan Azmani; Anindita, Nosa Septiana; Bimantara, Arif; Probowati, Wiwit
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 11 No. 1 (2024)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jbbi.2024.3809

Salak fruit is a tropical fruit spread across Southeast Asia and can potentially be a source of natural yeast by processing fruit yeast water. Salak fruit is known to be rich in carbohydrates, making it a potential natural habitat for microbial communities, especially yeast. This research aims to optimize the growth of yeast in the salak yeast water system by varying the sugar concentration treatment, the composition of the amount of fruit flesh, and the fermentation time, as well as identifying the yeast in the salak yeast water. The method used is to count the number of yeast colonies using the Total Plate Count method. The most optimal treatment results are then tested for pH, total sugar, alcohol, isolation and yeast identification. The research results showed that the composition of salak meat was 30%, adding 1% sugar, and fermentation for 6 days resulted in the most optimal growth of the microbial community with an amount of 3.1×10⁶ cfu/ml. The pH test showed a result of 3.01, the alcohol content, namely ethanol, was 0.066855%, no methanol was detected, the total sugar test result in the yeast water was 2.08%, and it was identified in the yeast water that there were Hanseniaspora opuntiae and Candida sorboxylosa. The results show that salak yeast water (Salacca edulis Reinw cv Pondoh) can be used as a yeast water product to ferment food.

Deteksi Turnip Mosaic Virus (TuMV) pada Tanaman Brokoli di Boyolali, Indonesia: Deteksi Turnip Mosaic Virus (TuMV) pada Tanaman Brokoli di Boyolali, Indonesia Probowati, Wiwit; Firyalunfah, Pilar Rosatria; Nabila, Tsania Taskia
AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Vol 9 No 2 (2025): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian
Publisher : Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/e80fdb13

Turnip mosaic virus (TuMV) is one of the emerging viruses that causes serious yield losses of brassica vegetables, including Indonesia. Broccoli (Brassica oleracea var. italica) is a potential horticultural commodity in Indonesia because of its many benefits. The objective of this study was to detect TuMV-infecting broccoli using reverse transcription polymerase chain reaction (RT-PCR) technique. Field survey has been conducted to determine disease symptoms in broccoli field Boyolali, Central Java. This study was conducted through several phases, which are: leaves sample collection on the field, virus RNA isolation, RT-PCR, and TuMV detection using coat protein (CP) specific primer. The result of field observed broccoli plant with several symptom of TuMV infection, such as: mosaic symptom leaf, blister leaf, vein banding, vein clearing, and yellowing of leaf spot. The detection of TuMV by RT-PCR showed that broccoli with those symptoms observed is positively infected by TuMV. Specific DNA band was amplified from infected plant on 800 bp. This study is report of naturally infection of TuMV on broccoli with those symptoms at Boyolali, Central Java, Indonesia.

Literasi halal sebagai kunci keberlanjutan usaha mikro produk olahan Salaghurt Anindita, Nosa Septiana; Probowati, Wiwit; Kharissa, Elvia Nur; Ayuni, Tiara Sekar
Hasil Karya 'Aisyiyah untuk Indonesia Vol. 5 No. 2 (2026): April
Publisher : Universitas 'Aisyiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31101/hayina.4710

Produksi salak di kawasan Wisata Agro Salak Pondoh Ledoknongko, Desa Bangunkerto, Sleman, Yogyakarta sangat melimpah dan selama ini hanya diperjualbelikan dalam kondisi segar, yang berdampak pada rendahnya harga jual di pasaran. Untuk meningkatkan nilai tambah dan daya saing produk lokal, diperlukan diversifikasi produk olahan pascapanen. Salah satu inovasi yang dikembangkan adalah Salaghurt, yaitu yoghurt berbasis buah salak yang halal dan bernilai fungsional karena mengandung probiotik. Usaha mikro berbasis produk olahan halal seperti Salaghurt menjadi strategi penting dalam memperkuat perekonomian lokal dan mendukung keberlanjutan bisnis berbasis kearifan lokal. Tujuan pengabdian ini adalah untuk meningkatkan literasi halal pelaku usaha mikro produk Salaghurt agar mampu memenuhi standar kehalalan dalam seluruh rantai produksi, serta memperkuat daya saing dan keberlanjutan usaha di kawasan wisata agro. Kegiatan pengabdian meliputi pelatihan literasi halal secara intensif, pendampingan proses sertifikasi halal, serta evaluasi pemahaman peserta melalui kuesioner pre dan post pelatihan. Hasil pengabdian menunjukkan peningkatan signifikan pada pemahaman literasi halal, dari rata-rata 45% sebelum pelatihan menjadi 87% setelah pelatihan. Selain itu, terjadi peningkatan kesadaran dan kemampuan pelaku usaha dalam menerapkan standar halal, yang berdampak positif pada reputasi dan daya saing produk Salaghurt di pasar. Kontribusi pengabdian ini tidak hanya pada peningkatan kapasitas individu pelaku usaha, namun juga pada penguatan jejaring usaha mikro, pembentukan budaya produksi halal yang berkelanjutan, serta peningkatan kepercayaan konsumen terhadap produk olahan lokal. Literasi halal terbukti menjadi faktor kunci dalam mendukung keberlanjutan dan pengembangan usaha mikro produk olahan di kawasan wisata agro, sekaligus memperluas peluang pemasaran produk halal yang bernilai tambah.

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