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All Journal Bioscience Bioeducation Journal Jurnal Produksi Tanaman Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Biologi Tropis Jurnal Pertanian Agros Indonesian Food Science and TechnologyJournal JURNAL PENDIDIKAN TAMBUSAI Eksakta : Berkala Ilmiah Bidang MIPA Menara Ilmu Atrium Pendidikan Biologi Serambi Biologi Jurnal Agroplasma Pelita Eksakta Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Community Development Journal: Jurnal Pengabdian Masyarakat Science and Environmental Journals for Postgraduate TROPICAL GENETICS Journal of Applied Agricultural Science and Technology MASALIQ: Jurnal Pendidikan dan Sains Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat Tropical Genetics Symbiotic: Journal of Biological Education and Science Jurnal Serambi Biologi Jurnal Sains dan Kesehatan Journal of Biotropical Research and Nature Technology

Fevria, Resti

UNP

Author-ID : 2541524

Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance 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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Isolation and Characterization of Lactic Acid Bacteria (Lactobacillus sp) from Sauerkraut with the addition of Cayenne Pepper Resti Fevria; Indra Hartanto
Bioscience Vol 3, No 2 (2019): Biology
Publisher : UNIVERSITAS NEGERI PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/0201932106355-0-00

Abstract. Sauerkraut is cabbage that is produced from natural fermentation by bacteria in the presence of 2.5 percent salt. Salt additions limits the activity of gram –negative bacteria, while the growth of lactic acid bacteria will increase. Chili is a vegetable of the genus Capsicum which has high economic value and also contains various compounds that are useful for human health. One method to get good quality cayenne is fermentation. Fermentation is part of biotechnology that uses microorganisms as the main actors in a process. One of the microbes that determines the success of fermentation is lactic acid bacteria. The purpose of this study is isolate LAB from Sauerkraut with the additional cayenne pepper the type of LAB produced microscopically. Research methods, the ingredients used are cabbage and cayenne fermentation (sauerkraut with the additional cayenne pepper), MRSa, 0,9% NaCl, crystal violet paint from biological laboratories UNP. Isolation LAB from Sauerkraut done in with fermentation Sauerkraut and then plant the sauerkraut into the MRSa medium with streak plate methods. The isolates obtained were identified microscopically using a microscope with gram staining method. From the research that has been done, the following result are obtained : Sauerkraut with additional cayenne pepper direcly into MRSa medium and gram staining, there were 12 colonies of gram positive bacteria with bacil cell form, and negative catalase test. We can identify this colonies as Lactobacillius sp.

Isolation and Identification of Probiotic Candidate Lactic Acid Bacteria (Lab) from Shrimp Paste (Mysis relicta) Based on 16s rRNA Gene Rahmat Wahyudi Putra; Resti Fevria
Bioscience Vol 5, No 1 (2021): Biology
Publisher : UNIVERSITAS NEGERI PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/0202151107569-0-00

Terasi is one of the fermented product of shrimp or fish which is often used as food seasoning by the people. Terasi is also a source of Lactic Acid Bacteria (LAB) which has the potential as a culture for probiotic starters. Probiotics are dietary supplements containing live microbes that profitable to their hosts. This study aimed to identify probiotic lactic acid bacteria isolated from terasi of shrimp based on the 16S ribosomal ribonucleic acid (rRNA) gene sequence. LAB isolation from terasi was done by pour plate method using selective medium, MRSA (Man Rogosa Sharpe Agar). The identification of LAB in this study used a method of molecular with a marker gene of 16S rRNA. A total of 3 isolates were obtained from the isolation process. All LAB isolates are rod (Basil) positive Gram bacteria, negative catalase. Two isolates (TR 1 and TR 2) were identified as Enterococcus faecalis. While one more isolate (TR 3) were identified as Weissella cibaria.

Isolation and Characterization of Lactic Acid Bacteria (Lactobacillus sp) from Tomato (Solanum lycopersicum) Resti Fevria; Indra Hartanto
Bioscience Vol 2, No 2 (2018): Biology
Publisher : UNIVERSITAS NEGERI PADANG

Prebiotics are good coumpounds used in the growth of lactic acid bacteria (LAB) in digestion, prebiotics come from vegetables, fruits and seeds. Tomatoes are thought to be one of the natural media of bacteria because tomatoes contain various chemical compositions that are needed as a substrate for LAB. The purpose of this study is to isolate and determine the type of LAB produced microscopically. The ingredients used are tomatoes obtained from Padang Panjang market, with Merck NA media, oxoid MRSa, 0,9% NaCl, and crystal violet paint. Isolation LAB from tomatoes done in two ways, the first with plant tomato tissue directly into the NA medium and the second with fermentation tomato and then plant the tomato into the MRSa medium with streak plate methods. The isolates obtained were identified microscopically using a microscope with gram staining method. From the research that has been done, the following result are obtained : (1) Plant tomatoes tissue direcly into NA medium and gram staining, there were 1 colonies of gram positive bacteria with bacil cell form. (2). Fermentation tomatoes from the results, there were 2 colonies gram positive bacteria with bacil cell form. We can identify this colonies as Lactobacillius bulgaricus.

Ethnobotany plants as traditional food additives in buffalo curry in pasar terandam village, barus district, central tapanuli regency Erwina Simanullang; Moralita Chatri; Resti Fevria; Des M. M.
Bioscience Vol 5, No 2 (2021): Biology
Publisher : UNIVERSITAS NEGERI PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/0202152109798-0-00

People in Pasar Terandam Village still use plants as food additives. However, research has never been carried out, so that it has not been recorded and has not been listed. If not inventoried and cultivated, the plant can be lost or extinct. This study aims to determine the plants, -plant organs, plant status, and how to use them as traditional food additives in buffalo meat curry in Pasar Terandam Village, Barus District, Central Tapanuli Regency. This research was conducted from April to May 2020 using a survey method through observation and interviews. The results showed that 19 species from 15 families were used by the community of Pasar Terandam Village as traditional food additives to buffalo meat curry. Parts of plant organs used are tubers, leaves, stems, seeds, fruits, skins, and rhizomes. These plants is processed by cooking, pulverizing / mashed, pounded, cut, shredded, roasted and boiled. The community obtains these plants by cultivating seven species around the house or in the garden and buying them in markets or stalls for 12 species.Masyarakat di Desa Pasar Terandam masih banyak menggunakan tumbuhan sebagai bahan tambahan pangan. Namun, belum pernah dilakukan penelitian sehingga belum terdata dan belum terinventaris. Kalau tidak diinventaris dan dibudidayakan maka tumbuhan itu bisa hilang atau punah. Penelitian ini bertujuan untuk mengetahui jenis-jenis tumbuhan yang digunakan, bagian organ tumbuhan, status tumbuhan dan cara pemanfaatannyasebagai bahan tambahan pangan tradisional pada gulai kerbau di Desa Pasar Terandam Kecamatan Barus Kabupaten Tapanuli Tengah. Penelitian ini dilakukan pada bulan April sampai Mei 2020 menggunakan metode survei melalui observasi dan wawancara.Hasil penelitian didapatkan 19 species dari 15 familia yang digunakan masyarakat Desa Pasar Terandam sebagai tambahan pangan tradsional pada gulai kerbau. Bagian organ tumbuhan yang digunakan adalah umbi, daun, batang, biji, buah, kulit, dan rimpang. Cara penggunaanya yaitu dengan dimasak, diuleg/dihaluskan, ditumbuk, dipotong, diparut, disangrai dan direbus.Masyarakat memperoleh tumbuhan tersebut dengan cara membudidayakan di sekitar rumah atau di kebun sebanyak 7 specises dan membelinya di pasar atau warung sebanyak 12 species.

Chlorophyll Content of Jabon Leaves (Anthocephalus cadamba [Roxb] Miq.) in the Sungai Nyalo, Pesisir Selatan and Lubuk Alung, Padang Pariaman Vauzia Vauzia; Resti Fevria; Yovella Trisna Wijaya
Bioscience Vol 3, No 2 (2019): Biology
Publisher : UNIVERSITAS NEGERI PADANG

Jabon (Anthocephalus cadamba [Roxb] Miq.) is one type of tree that has a high prospect for industrial plantations and reforestation in Indonesia, due to its very fast growth and relatively easy silvicultural treatment. The growth of a plant is strongly influenced by photosynthesis. The process of photosynthesis can take place because of the presence of pigments called chlorophyll. The formation of chlorophyll is influenced by environmental factors. Therefore, studies have been carried out on the chlorophyll content of Jabon leaves in different locations. This research was conducted from March to May 2019. The samples came from the Sungai Nyalo, Pesisir Selatan, and Lubuk Alung, Padang Pariaman. While the chlorophyll content of Jabon leaves was tested at the Laboratory of Plant Physiology, Department of Biology, FMIPA UNP. This research is a descriptive study that was analyzed by the T test at a significant level of 5%. The results showed that there were differences in the chlorophyll content of Jabon leaves in the Sungai Nyalo, Pesisir Selatan with value 44,26 (mg/g) and Lubuk Alung, Padang Pariaman with value 19,45 (mg/g).

Co-Authors -, Vauzia - -, Yulkifli - A. Ardi Abdul Razak Abdul Razak Achyar, Afifatul Afiah, Annisa Afrilisia, Lora Agustian Agustian Aini, Quratul Alqaramah, Rachel Amalia Fildzah Sharfina Andi Alatas, Andi Annisa Annisa Tulhasanah Annisa, Silvy Ardi Ardi Ardi Ardi Arjulis, Wanda Atifah, Yusni Audela Oktavira Azwir Anhar cynthia perdana putri Delvia Suarman Des M Des M Des M. M. Dezi Handayani Dhea Sabrina Aprilia Dona, Afrini Dwi Hilda Putri Edwin Edwin Edwin Edwin Edwin Edwin Elisia, Rini Eliza Octa Khairani Elsa Badriyya Eni Kamal Erwina Simanullang Fadilla Meidita Fadilla Sonia Putri Fajri Rifyant Febriani, Zulfa Fitria Anwar Ghiffari, Muhammad Helendra . Hermansah Hermansah, Hermansah Humulusna, Rira Indra Hartanto Indra Hartanto Irdawati Irdawati Irdawati Irdawati Irma Lailani Putri Irma Leilani Eka Putri Isril Berd Kardiman, Reki Kiki Amelia, Kiki Kudususalam, Malikil Linda Advinda M Maizirwan Maiyontoni, Maiyontoni Mardaniyah, Annisa Marni, Yunis Mitason, Deka Monica , Indiastri P Moralita Chatri nada wafiq hijriah, Nada wafiq Nia Faradila Niken Maharani Putri Novelina, Agnes Ramelin Novita Sukawati Nurmiati Nurmiati Nurul Fadilah Oktaviani, Mutia Olan Tri Sinaga Pertiwi, Lastri Purnamasari, Devi Putra, Ahadul Putri Oktavia Putri, Afriani Amelia Putri, Fanesha Panca Putri, Irma Leilani Eka Putri, Santi Diana Qurrata A'yuni A'yuni Rafiqi, Aufa Rahmadhani Fitri Rahmi, Elva Ramadhan Sumarmin Rara Via Jonet REFIKA KOMALA Reki Kardiman Rijal Satria Rika Andima Ririn Indria Sari Ristiono Ristiono Rizka Meisy Evis Putri Rizki Rahman Putra Roisiah, Qoimatun Roni Jarlis S. Syamsurizal S. Syamsurizal Sania, Hani Selaras, Ganda Hijrah Sintia Delia Syafitri Siska Farma Sri Mutiar, Sri Supriyanti, Juli Syamsurizal Syamsurizal Syuhada, Fildza Arief Taufiqqurrahman, Taufiqqurrahman Tazri, Mufidah Insani Vauzia Vauzia Vauzia Vauzia, Vauzia Vauzia, Vauzia Violita Violita Violita Violita Viona, Alda Vivi Hendrita Wahyudi Rahmat Wilna Sari Wita Febriani Yovella Trisna Wijaya Yulkifli Yulkifli Yurico Utami

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