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Tati Barus
Atma Jaya Catholic University Of Indonesia, Jakarta 12930
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Immunology & microbiology Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Produksi, kualitas dan cita rasa tempe biji labu kuning, biji bunga matahari dan kacang adzuki Tati Barus; Jazzieca Yokota; Rory Anthony Hutagalung

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2458

Abstract

Informasi tentang peran mikrobiota usus terhadap kesehatan terus meningkat dipublikasi. Telah dilaporkan makanan fermentasi berperan dalam menjaga keseimbangan dan kesehatan mikrobiota usus yang baik. Salah satu makanan fermentasi khas Indonesia adalah tempe. Tempe dapat diolah dari berbagai jenis bahan baku. Namun tempe yang banyak diproduksi dan dikonsumsi adalah tempe kedelai sehingga ragam jenis tempe yang ada terbatas. Dengan demikian perlu dikaji terus alternatif bahan baku tempe selain kedelai. Oleh sebab itu, penelitian ini bertujuan membandingkan cita rasa, antioksidan dan komposisi tempe dari bahan kedelai dengan tempe bahan baku biji bunga matahari, kacang adzuki, biji labu kuning dan campuran semua. Pembuatan tempe dilakukan di laboratorium menggunakan bahan baku: kedelai/TK, biji bunga matahari/Tempe TBM, biji adzuki /Tempe TA, biji labu kuning/Tempe TL dan campuran semua (1:1:1:1)/ Tempe TC. Hasil penelitian menunjukkan bahwa semua tempe memiliki permukaan yang warna putih, tekstur kompak sehingga saat dipotong tidak rontok, dan aromanya berbau khas tempe tanpa bau amonia. Parameter tersebut sesuai dengan syarat mutu tempe kedelai yang diatur pada SNI 3144:2015. Berdasarkan hasil uji organoleptik, semua tempe, kecuali Tempe TA, memiliki cita rasa yang dapat diterima dengan baik oleh panelis. Semua tempe, kecuali Tempe TA, memiliki kadar protein dan kadar lemak yang lebih tinggi dibandingkan dengan kadar yang ditentukan pada syarat mutu tempe kedelai pada SNI 3144:2015, yaitu kadar protein minimal 15% dan kadar lemak minimal 7%. Semua tempe memiliki aktivitas antioksidan namun tidak berbeda nyata, dan yang tertinggi ditemukan pada Tempe TBM. Penelitian lebih lanjut masih diperlukan untuk mengkaji sifat fungsional Tempe: TK, TBM dan TC tersebut dan mengkaji pengaruhnya terhadap kesehatan dan kesimbangan mikrobiota usus.
PENINGKATAN KESADARAN LINGKUNGAN BAGI PENGURUS ORGANISASI SISWA INTRA-SEKOLAH: PEMBUATAN PUPUK ORGANIK CAIR DARI LIMBAH Renna Eliana Warjoto; Tati Barus
Jurnal Bakti Masyarakat Indonesia Vol 4, No 1 (2021): Jurnal Bakti Masyarakat Indonesia
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Tarumanagara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24912/jbmi.v4i1.9605

Abstract

The waste problem in Indonesia has not yet been entirely resolved. The biggest challenge is the lack of waste management awareness in various walks of life. Therefore, we should start the environmental education and waste management awareness as early as possible in families and schools. This activity aimed to train senior high school students, especially the student organization boards, to recycle organic waste into liquid organic fertilizer. The student organization boards are leadership figures at the school. Therefore, through this activity, they were expected to set a good example for other students related to organic waste management and valorization at school. The activity was initiated by an interactive lecture, continued by a liquid organic fertilizer processing workshop and an interactive discussion. At the time of the harvest, one group of participants succeeded in producing liquid organic fertilizer without a foul odor. In general, the participating students stated that liquid organic fertilizer was reasonably easy to produce even though it was not as simple as composting. For future attempts, the combination of activities including organic waste conversion into liquid organic fertilizer or compost and inorganic waste processing into handicraft creations will be more interesting for students. In the long-term point of view, the awareness of the high school students in organic as well as inorganic waste management is expected to increase and becomes a positive impact on the broader environment and communitiesABSTRAK: Persoalan sampah di Indonesia belum sepenuhnya terselesaikan. Tantangan terbesar adalah kurangnya kesadaran tentang pengelolaan sampah di berbagai lapisan masyarakat. Oleh karena itu, kita perlu memulai pendidikan lingkungan dan kesadaran tentang pengelolaan sampah sedini mungkin dalam keluarga dan sekolah-sekolah. Kegiatan ini bertujuan melatih siswa sekolah menengah atas (SMA), khususnya para pengurus Organisasi Siswa Intrasekolah (OSIS) untuk mendaur ulang sampah organik menjadi pupuk organik cair (POC). Para pengurus OSIS adalah figur siswa yang menjadi pemimpin organisasi di sekolah. Oleh karena itu, melalui kegiatan ini diharapkan mereka dapat menjadi contoh atau teladan yang baik bagi siswa lainnya dalam pengelolaan dan pemanfaatan sampah organik di lingkungan sekolah. Kegiatan ini diawali dengan ceramah interaktif yang kemudian dilanjutkan dengan lokakarya pembuatan POC dan diskusi interaktif. Pada saat panen, satu kelompok peserta berhasil memperoleh POC tanpa bau yang tidak sedap. Secara umum, siswa peserta menyatakan bahwa pembuatan POC cukup mudah dilakukan meskipun tidak sesederhana pembuatan kompos. Untuk kegiatan serupa di masa yang akan datang, kombinasi aktivitas terkait konversi sampah organik menjadi POC dan kompos yang tidak berbau serta pengolahan sampah anorganik menjadi aneka kreasi kerajinan tangan akan lebih menarik bagi para siswa. Dalam jangka panjang, diharapkan kesadaran para siswa dalam mengolah dan memanfaatkan kembali sampah organik maupun anorganik dapat meningkat dan menjadi dampak positif bagi lingkungan masyarakat yang lebih luas.
Identifikasi dan Keragaman Genetik Bakteri Asam Laktat dari Tapai Singkong berdasarkan Sekuen Gen 16S rRNA Tati Barus; Saint Chalista; Bibiana Widiyati Lay
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 2, No 2 (2017): June 2017
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v2i2.1656

Abstract

Bakteri asam laktat (BAL) adalah kelompok bakteri gram-positif yang tidak membentuk spora dan dapat memfermentasikan karbohidrat untuk menghasilkan asam laktat. BAL berperan penting pada fermentasi bahan pangan dan penting bagi kesehatan. Tapai merupakan salah satu jenis pangan fermentasi tradisional Indonesia yang mengandung BAL. Namun, informasi tentang BAL dari Tapai masih terbatas. Oleh karena itu, tujuan penelitian ini adalah untuk mengidentifikasi dan mengkaji keragaman genetik BAL pada Tapai berdasarkan sekuen gen 16S ribosomal ribonucleic acid (rRNA). Media DeMan Rogosa and Sharp Agar (MRSA) digunakan untuk menumbuhkan BAL. Pasangan primer 63f dan 1387r digunakan untuk mengamplifikasi sekuen gen 16S rRNA. Sebayak 31 isolat BAL telah berhasil diisolasi. Berdasarkan sekuen gen 16S rRNA, 31 isolat BAL tersebut terdiri atas Lactobacillus fermentum (21 isolat), Weissella cibaria (3 isolat), W. confusa (6 isolat), dan W. paramesenteroides (1 isolat) dengan similaritas 95%-100%. Pohon filogenetik yang dikonstruksi berdasarkan sekuen gen 16S rRNA dapat menunjukkan hubungan keragaman BAL hingga tingkat spesies, namun tidak dapat membedakan hingga tingkat strain.
A Training on Tempeh Processing for Dharma Wanita Persatuan Members of LPKA Kelas II Jakarta Rianita Pramitasari; Tati Barus; Rory Anthony Hutagalung; Cynthia Angela
MITRA: Jurnal Pemberdayaan Masyarakat Vol. 6 No. 2 (2022): Mitra: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v6i2.2919

Abstract

The practice of social distance and the work-from-home policy due to the Covid-19 pandemic has made activities to improve the skills of Dharma Wanita Persatuan (DWP) members in Lembaga Pembinaan Khusus Kelas II Jakarta which are routinely carried out limited. Online training on making soybean tempeh is one solution to continue carrying out skill-building activities. Soybean tempeh is an Indonesian fermented food made from soybeans. Tempe is one cheap and readily available protein source in Indonesia. In addition, the consumption of tempeh can provide health benefits, such as increasing the immune system. This community service aims to provide online education about tempeh, the benefits of consuming tempeh, and training on its production to women who are members of DWP LPKA Kelas II Jakarta. The community service was carried out by sending them a kit containing ingredients to make soybean tempeh, providing instructions for tempeh processing and discussion facilities in a WhatsApp Group, providing online training synchronously with Zoom, and monitoring and evaluating the tempeh produced. From the implementation of the community service, participants have successfully made tempeh that is healthy, hygienic, and of good taste. To conclude, this community service has been successfully implemented and provides benefits for the participants.
Online Training on How to Produce Hygienic Tempeh during the Covid-19 Pandemic Tati Barus; Rory Anthony Hutagalung; Rianita Pramitasari; Vivitri Dewi; Alfonsus Samuel Satya Pradipta
MITRA: Jurnal Pemberdayaan Masyarakat Vol. 6 No. 2 (2022): Mitra: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v6i2.2976

Abstract

One of the Indonesian government's strategies to control the spread of the Covid-19 virus is to restrict people’s mobility when going out, which is often called the Implementation of Restrictions on Social Activities (PPKM). As a consequence of this PPKM, access to sufficient food tends to be rather limited. One effort to help people meet their food needs was through online tempeh-making training. This training, conducted online using Zoom and WhatsApp groups, involved community members who were connected through several health-related WhatsApp groups. The participants were all Indonesian from various areas, including the Greater Jakarta area, Ambon, Makassar, Medan, Padang, and even the US. Most of them were over 40 years old and were either employees or college graduates. Considering the significance of tempeh as a food item in Indonesia and a relatively affordable source of protein, the training became relevant in helping the participants to produce their own tempeh at home amidst the Covid-19 pandemic. After the training, all participants were found to be able to make tempeh with good quality and hygiene, with several participants even exhibiting creativity in processing their tempeh into more advanced tempeh products, such as tempeh noodles, tempeh pudding, and tempeh steak. In addition, their positive perception of tempeh as a healthy food item increased after attending the training.
Klebsiella pneumoniae from Indonesian Tempeh were Genetically Different from that of Pathogenic Isolates EVELINE AYU; ANTONIUS SUWANTO; TATI BARUS
Microbiology Indonesia Vol. 8 No. 1 (2014): March 2014
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (300.383 KB) | DOI: 10.5454/mi.8.1.2

Abstract

Tempeh  is  important  traditional  Indonesian  fermented  food made  from  soybeans  employing Rhizopus oligosporus or R. microsporus. During the process of tempeh production, some bacteria from the environment and tempeh starter become an integral part of tempeh, and even have important roles in determining   the final quality of tempeh it self. Several studies reported the presence of Klebsiella pneumoniae in tempeh as one of vitamin B12 producing bacteria in tempeh. However, K. pneumoniae also known as opportunistic pathogens causing pneumonia and liver abscess in human. In this study, Enterobacterial Repetitive Intergenic Consensus-Polymerase Chain Reaction  (ERIC-PCR) was  employed  to  determine  genetic  diversity  of K.  pneumoniae isolated from tempeh and compared them with medical isolates. The result indicated that isolates from tempeh were genetically distinct  from  those of medical  isolates.
Genetic Profiles of Escherichia coli Isolated from Indonesian Tempeh Based on Enterobacterial Repetitive Intergenic Consensus- Polymerase Chain Reaction (ERIC-PCR) QURROTA A’YUN; ANTONIUS SUWANTO; TATI BARUS
Microbiology Indonesia Vol. 9 No. 2 (2015): June 2015
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1097.305 KB) | DOI: 10.5454/mi.9.2.2

Abstract

Tempeh is a famous Indonesian fermented food derived from soybeans inoculated with Rhizopus sp. Tempeh production varies depend on the producers and often conducted in an uncontrolled condition. This condition could lead to the growth of Escherichia coli which is known as bacterial indicators of environmental hygiene. Some strains of E. coli could induce diarrhea, acute gastroenteritis or gastrointestinal tract infections. The aim of this study was to compare genetic diversity of E. coli isolates from tempeh with medical isolates employing ERIC-PCR method. In this study, 63f and 1387r primers were used to amplify 16S rRNA genes, and ERIC 1R and ERIC 2 primers were used for ERIC-PCR analysis. Tempeh samples were obtained from four producers in Bogor. Thirty-three isolates of E. coli were successfully isolated from tempeh samples produced by only two producers, we could not obtain E. coli isolates from the other two producers. In addition, the same tempeh samples could carry different genotypes of E. coli. On the other hand, the same genotypes could be found in different tempeh samples. Based on phylogenetic tree analysis, E. coli from tempeh could be separated from medical isolates. We showed that E. coli isolates derived from tempeh were genetically different from those of medical or pathogenic isolates.
Genotypic Characterization of Rhizopus Spp. Tempeh and Usar: Traditional Inoculum of Tempeh in Indonesia tati barus; Jason Wiranata Sanjaya; Anastasia Tatik Hartanti; Adi Yulandi; Vivitri Dewi Prasasty; David Tandjung
Microbiology Indonesia Vol. 14 No. 3 (2020): September 2020
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1214.939 KB) | DOI: 10.5454/mi.14.3.3

Abstract

Abstract. Soybeans tempeh (tempeh) is processed by fermentation using Rhizopus spp. Tempeh is an important source of protein in Indonesia. The traditional inoculum in fermentation locally is known as Usar which is made from the leaves of Hibiscus tiliaceus. However, Rhizopus information from Usar is still limited. Therefore, this study aims to identify and investigate the genetic diversity of Rhizopus species from Usar and tempeh based on the Internal Transcribed Spacer (ITS) sequence and the Random Amplified Polymorphic DNA (RAPD) markers. Twenty-three Rhizopus strains were isolated from Usar and ten Rhizopus strains were isolated from tempeh. Based on ITS sequences, the isolates were similar to R Rhizopus microsporus (30 isolates) and Rhizopus delemar (3 isolates) with 98-99% similarity. The genetics of R. microsporus and R. delemar are varied and different from the genetics of R. microsporus from tempeh. The growth temperature of R. microsporus varies from 33 to 48°C and R. delemar can grow to a maximum at 33°C. The role of R. microsporus and R. delemar from Usar in determining the quality of tempeh is still limited. Therefore, it needs to be investigated further.
Lactic Acid Bacteria from Tempeh and Their Ability to Acidify Soybeans in Tempeh Fermentation TATI BARUS; GABRIELA GIOVANIA; BIBIANA W LAY
Microbiology Indonesia Vol. 14 No. 4 (2020): December 2020
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (974.342 KB) | DOI: 10.5454/mi.14.4.4

Abstract

Tempeh is the most famous traditional fermented food in Indonesia. Tempeh fermentation consists of two stages. In the first stage, the acidification of soybeans used bacteria around 24 hours. Lactic acid bacteria are found in tempeh. Therefore, this study is aimed to investigate the diversity of LAB from tempeh based on 16S rRNA gene sequences and to study their function in tempeh fermentation. In this study, twenty-two LAB isolates were obtained from tempeh. The isolates were closely related to Lactobacillus agilis, Lactobacillus fermentum, Weissella confusa, and Lactobacillus delbrueckii. L. fermentum (13 isolates) were the most abundant in tempeh, followed by L. agilis (7 isolates). It was found LAB important for the acidification of soybeans which the pH of soybean soaking water decreased from pH 7 to pH 4.4-4.9. Key words:  diversity, LAB, Lactobacillus,t empeh, Weissella
Pertumbuhan Pakchoi (Brassica rapa) dan Kale (Brassica oleracea) pada Jenis Media Tanam Hidroponik Berbeda: Growth of Pakchoi (Brassica rapa) and Kale (Brassica oleracea) on Different Hydroponic Growing Media Barus, Tati; Ashar, Meinanda; Hutagalung, Rory Anthony
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 8, No 2 (2023): June 2023
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v8i2.5991

Abstract

Jenis media tanam menentukan kualitas pertumbuhan tanaman pada sistem hidroponik. Brassica rapa (pakchoi) dan Brassica oleracea (kale) merupakan jenis  tanaman yang banyak dibudidayakan secara hidroponik. Penelitian ini bertujuan untuk membandingkan pertumbuhan pakchoi dan kale pada rockwool impor, rockwool lokal, dan spons sebagai media tanam pada sistem hidroponik Deep Flow Technique (DFT). Bibit pakchoi dan kale dipindahkan ke perangkat hidroponik pada umur delapan hari setelah semai. Tanaman dipanen setelah 28 hari berada di perangkat hidroponik. Jumlah daun dihitung tiap minggu dan bobot tanaman diukur saat panen. Jumlah daun dan bobot tanaman pakchoi, serta jumlah daun kale tidak berbeda signifikan antara media tanam rockwool impor, rockwool lokal dan spons. Namun, bobot kale pada media tanam rockwool lokal dan rockwool impor signifikan lebih tinggi dibandingkan bobot kale pada media tanam spons. Dapat disimpulkan bahwa tanaman pakchoi memiliki kemampuan tumbuh yang sama pada media tanam rockwool impor, rockwool lokal, dan spons, namun tanaman kale memiliki kemampuan tumbuh yang lebih baik pada media tanam rockwool impor dan rockwool lokal dibandingkan pada spons. Hasil penelitian ini juga menunjukan bahwa setiap tanaman memiliki respon pertumbuhan yang berbeda terhadap berbagai jenis media tanam. Pemanfaatan spons sebagai alternatif media tanam rockwool perlu diteliti pada jenis tanaman yang lain. 
Co-Authors . Melani ADI YULANDI Agustin Wydia Gunawan Alfonsus Samuel Satya Pradipta AMANDA KRISTANI Anastasi Tatik Hartanti Anastasia Tatik Hartanti Antonius Suwanto Aris Tri Wahyudi Ashar, Meinanda Bibiana W Lay BIBIANA W LAY Bibiana Widiyati Lay C Hanny Wijaya Cynthia Angela David Tandjung Dika Putri Salim Dionysius Subali EVELINE AYU Fransiska Maya GABRIELA GIOVANIA Griselda Griselda Griselda, Griselda IVAN HANJAYA Jason Wiranata Sanjaya Jazzieca Yokota JOANITA SADELI Joshua Mulyawan Linda Wati Lydia Natalia Wijaya Muhammad Agus Muljanto Natalia Wijaya, Lydia QURROTA A’YUN Reza Arif Rahman Rianita Pramitasari Rory Anthony Hutagalung Saint Chalista Soewono, Arka Dwinanda Tan Watumesa Agustina Tindaon, Lucia Idelia Ulina Vivitri Dewi Prasasty Warjoto, Renna Eliana Wicaksono, Wisnu Adi Widyah Widyah Widyah, Widyah Wisnu Adi Wicaksono Yasinta Ratna Esti Wulandari Yogiara Yogiara