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All Journal Bioscience Pendidikan Biologi Biocelebes Jurnal Penelitian Pendidikan IPA (JPPIPA) Syntax Literate: Jurnal Ilmiah Indonesia Jurnal Biologi Tropis Jurnal Agrotek Tropika JURNAL PENDIDIKAN TAMBUSAI FONDATIA AL-ULUM: JURNAL SAINS DAN TEKNOLOGI Atrium Pendidikan Biologi Serambi Biologi Pelita Eksakta Sainstek : Jurnal Sains dan Teknologi Jurnal Abdi Insani Journal On Teacher Education (Jote) International Journal of Education and Literature (IJEL) MASALIQ: Jurnal Pendidikan dan Sains Jurnal Serambi Biologi
Irdawati Irdawati
Departemen Biologi, Fakultas Matematika Dan Ilmu Pengetahuan Alam, Universitas Negeri Padang
Religion Agriculture, Biological Sciences & Forestry Humanities 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 Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Social Sciences Veterinary Other

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Isolasi dan Karakterisasi Bakteri Asam Laktat (BAL) pada Fermentasi Durian Montong (Durio zibethinus Murr.) Viona, Alda; Fevria, Resti; Irdawati, Irdawati; Putri, Dwi Hilda
MASALIQ Vol 4 No 1 (2024): JANUARI
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/masaliq.v4i1.2636

Abstract

Lactic acid bacteria is a group of bacteria that produce lactic acid as the main product in fermentation. Tempoyak is a processed durian fruit product made by anaerobic spontaneous fermentation for 3-7 days. The fermentation process that occurs in making tempoyak is lactic acid fermentation. Carbohydrates are broken down into glucose, then BAL will ferment the glucose to produce lactic acid (main product), ethanol and CO2 (by-product). The aim of this research was to isolate lactic acid bacteria (LAB) from fermented durian. This research method is descriptive. 8 BAL isolates were obtained and identified macroscopically and microscopically by gram staining method. Based on the research that has been done, colonies of gram-positive bacteria in the form of bacilli and coccus cells were obtained. Gram-positive bacteria have cell wall characteristics with thicker peptidoglycan so that color absorption from violet crystals absorbed in cells will survive.
Produksi Enzim Spesifik Xilanase pada Variasi Suhu Konsorsium Trikultur Bakteri Termofilik Armiliandi, Rada; Irdawati, Irdawati
MASALIQ Vol 4 No 2 (2024): MARET
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/masaliq.v4i2.2744

Abstract

Xylanase is an extracellular enzyme that is capable of hydrolyzing xylan (hemicellulose) into xylose and xylo-oligosaccharides. Xylanase can be produced by microbes through a fermentation process, the microbes used are thermophilic bacteria. Thermophilic bacteria are microorganisms that are capable of producing thermostable enzymes through fermentation. The bacteria used are MSS11, MS 16 and MS 18. These thermophilic bacteria can live at temperatures above 45°C-80°C. To determine specific enzyme activity, enzyme and protein activity values were tested using a 540 nm (enzyme) and 750 nm (protein) septovotometer. The method used in this research is descriptive in triplicate. The research was carried out at the Microbiology Laboratory, Faculty of Mathematics and Natural Sciences, Padang State University on December 23 2023. Beechwood medium which had been mixed with MSS 11, MS 16, and MS 18 bacteria was then incubated at temperatures of 55℃, 65℃ and 75℃ so that specific enzyme activity was obtained. Of these three temperatures, the optimum specific enzyme activity of xylanase is 65℃, where the specific enzyme value obtained at 65℃ is 3.31 U/mg. Meanwhile, at low temperatures, namely at 55℃, the enzymatic reaction is slow, namely it has an enzyme activity value of 1.02 U/mg. Finally, at a temperature of 75, there was a decrease in specific enzyme activity, where the specific enzyme activity value was 3.12 U/mg.
Training on The Utilization of Coconut Water Into Nata De Coco A Food Product With High Fiber Content in Communities in Nagari Tanjung Balik, Solok District Advinda, Linda; Irdawati, Irdawati; Syahrastani, Syahrastani; Rahmi, Elva; Larashinda, Mentari
Pelita Eksakta Vol 7 No 2 (2024): Pelita Eksakta, Vol. 7, No. 2
Publisher : Fakultas MIPA Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/pelitaeksakta/vol7-iss2/246

Abstract

The use of coconut water by the community is still rarely done, even though coconut water can be used as a basic ingredient for making nata de coco. Nata de coco is a processed product that is quite popular in Indonesia. The aim of the service activity is to provide training in making nata de coco to PKK women in Nagari Tanjung Balik, Solok District. Training on making nata de coco was carried out considering that PKK women in Nagari Tanjung Balik really need knowledge and skills that can be used as provisions to start a business. The training provided starts with an introduction to nata de coco seeds, the manufacturing process, and packaging nata de coco. After receiving training, participants who initially did not know about nata de coco became aware of it and were able to produce nata de coco.
Characterization of Immobilized Cell Alginate Beads of Mudiak Sapan (MS) Isolates Producing Bioelectricity Maulina, Adinda Rizky; Irdawati, Irdawati
Jurnal Biologi Tropis Vol. 25 No. 2 (2025): April-Juni
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i2.8826

Abstract

Bacterial immobilization is the coating or capture of bacteria with organic or inorganic compounds, by binding to the matrix through chemical binding or physically holding it in the cavity of the supporting material, so that bacteria can survive better in less adaptive environmental conditions and can still carry out their metabolism. This study aims to see the characterization of beads produced from the immobilization of the best thermophilic bacterial isolates (MS 9, 12, 17, and 18) isolated from the Mudiak Sapan hot air source. Bacterial immobilization was carried out by the trapping method using 5% alginate and analyzed descriptively. Beads were made by mixing 5% Na-Alginate solution with bacterial isolates, then dripped into 0.2 M CaCl₂. Bead characteristics were observed based on shape, color, and diameter. The results showed that at a concentration of 5% alginate produced beads that tended to be round and rotten white in color with the number of bacterial colonies ranging from 107x101 to 137x101 .
Characterization of Alginate Beads from Biolectric Producing Thermophilic Bacterial Cells Andriani, Putri; Irdawati, Irdawati
Jurnal Biologi Tropis Vol. 25 No. 2 (2025): April-Juni
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i2.8828

Abstract

Cell immobilization is one of the important techniques in biotechnology to increase the stability and viability of microorganisms during the application process. This study aims to characterize the shape, color, size, and number of colonies of beads resulting from the immobilization of four electrogenic thermophilic bacterial isolates (SSA1, SSA8, SSA14, and SSA16) using sodium alginate as a matrix. The immobilization technique was carried out through the ionic gelation method using 0.2 M CaCl₂, with a concentration of 5% sodium alginate. The results showed that all isolates formed beads with round morphology and clear yellowish color indicating the success of the gelation process and no contamination. The diameter of the beads ranged from 3.8 mm to 4.6 mm, with SSA16 having the largest size. The highest number of colonies was found in SSA14 (147 colonies), followed by SSA16 (140), SSA1 (138), and SSA8 (125). There was a positive correlation between the size of the beads and the number of colonies, indicating that isolates with larger matrix space could accommodate more cells without interfering with metabolic activity. These results suggest that SSA14 and SSA16 have the most optimized physical characteristics of beads for application in Microbial Fuel Cell (MFC) systems.
Optimizing Bioelectricity Production from Thermophilic Bioelectrogens Consortium Using Agricultural Waste in Microbial Fuel Cells Apriansa, Apriansa; Irdawati, Irdawati
Jurnal Biologi Tropis Vol. 25 No. 2 (2025): April-Juni
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i2.8853

Abstract

Significant economic and population growth around the world has led to various problems, especially fossil fuel scarcity, energy production, as well as an increase in the volume of organic waste (agricultural, municipal, and industrial waste). As an alternative energy source, Microbial Fuel Cell (MFC) was chosen due to its promising prospects. The use of thermophilic bacteria and consortiums were chosen for their potential advantages in MFC systems. This study aims to explore the potential of thermophilic bioelectrogenous bacterial isolates of Sungai Sapan Aro (SSA) consortium 14&16 in producing bioenergy using various agricultural waste substrates (corn cob, rice straw, rice husk, and glucose as control). The results showed no significant difference in the use of agricultural waste substrates in the MFC system. Quantitatively, corn cobs produced voltages almost equivalent to glucose (control), while rice straw and rice husk produced lower voltages. The resulting voltages were glucose (0.59467 V), corn cob (0.57633 V), rice straw (0.43300 V), and rice husk (0.40400 V). The results of this study show better performance compared to previous studies in the field of electricity generation through MFCs.
Optimization of Starter Concentration of Thermophilic Bacteria Consortium from Mudiak Sapan to Produce Biolectricity Francantika, Manja; Irdawati, Irdawati
Jurnal Biologi Tropis Vol. 25 No. 2 (2025): April-Juni
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i2.8884

Abstract

The increasing problem of the electrical energy crisis encourages the need for efforts to develop environmentally friendly energy sources, for example, MFC. MFC using a consortium of thermophilic bacteria can provide advantages because it increases the reaction kinetics on the anode which contributes to the performance of the fuel cell. This study aims to optimize the concentration of thermophilic bacteria consortium as a starter in MFC. This study used thermophilic bacterial consortium MS 12 and MS 18 isolates from Mudik Sapan hot spring, and tested five different starter concentrations (3%, 6%, 9%, 12%, and 15%). The bacterial cultures were fermented in a two-chamber bioreactor of the MFC system with voltage measurements every 2 hours for 24 hours. Results showed the 9% concentration produced the highest average voltage output of 0.8043 V, indicating optimal electrogenic performance. This study highlights the important role of starter concentration in improving MFC efficiency.
PENINGKATAN POTENSI EKONOMI KREATIF MASYARAKAT MELALUI PEMBUATAN DAN PELATIHAN BUDIDAYA SAYUR KANGKUNG DAN IKAN NILA DENGAN METODE SMART AQUAPONIK Muskhir, Mukhlidi; Abror, Abror; Irdawati, Irdawati; Luthfi, Afdal; Fajri, Dilham Hidayatul; Ahmad, Nurafni Fajarna Do; Rahman, Muhammad Aulia
Jurnal Abdi Insani Vol 11 No 4 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i4.2041

Abstract

Siluang Tanjuang Gadang Village faces economic challenges due to limited utilization of agricultural and fisheries resources, including abandoned fish ponds. Internet of Things (IoT) technology with Smart Aquaponics systems offers innovative solutions to increase efficiency and inconvenience. The system combines fish and plant cultivation with real-time monitoring, enabling resource optimization and increased productivity. This service activity aims to increase the efficiency and productivity of IoT-based fish and plant cultivation, as well as increasing community income through modern technology. The program is carried out through four stages: planning, preparation, implementation and evaluation. Activities include installation of the Smart Aquaponics system, community training, and monitoring the use of IoT technology. The results obtained were that the installation of devices on IoT-based Smart Aquaponics tools, such as temperature and humidity sensors, was successful. Training increases the technical capacity of communities, while real-time monitoring helps optimize cultivation conditions. This system increases productivity and operational efficiency, with the potential to increase people's income. The implementation of the IoT-based Smart Aquaponics system in Siluang Tanjuang Gadang Village shows success in optimizing local resources. This technology can increase agricultural and fisheries productivity, as well as encourage economic benefits for village communities.
Activity of Ethanol Extract and Fraction Products Leaves Manilkara kauki as Inhibitors Tyrosinase Enzyme Zakri, Dwika Febriana; Putri, Dwi Hilda; Irdawati, Irdawati; Angelina, Marissa
Jurnal Biologi Tropis Vol. 25 No. 1 (2025): Januari - Maret
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i1.8295

Abstract

Currently, cosmetics made from chemical (synthetic) ingredients are in demand by the public because they can whiten the skin by inhibiting the formation of melanin, but the lack of public knowledge about the impact of excessive use has encouraged the need for natural ingredients as tyrosinase inhibitors that are safer than synthetic ingredients. This study aims to test the potential of secondary metabolite compounds in M. kauki leaves as inhibitors of tyrosinase enzyme activity by determining the IC50 value. This assay utilizes L-tyrosine and arbutin as positive control substrates, with UV-Vis spectrophotometric absorption measurements taken at a wavelength of 470 nm. The findings revealed that the buthanol fraction exhibited the highest tyrosinase enzyme inhibition, with an IC50 of 189,72 μg/mL. This was followed by the ethanol extract with an IC50 of 191,97 μg/mL, the hexane fraction at 381.50 μg/mL, and the ethyl acetate extract with an IC50 of 448.986 μg/mL. All samples displayed strong inhibitory activity, outperforming arbutin as a positive control, which had an IC50 value of 831.51 μg/mL.
Literatur Review: D-Allulose 3-Epimerase from Microbial Sources and its Potential Uses Az-Zahra, Fauziah; Putri, Dwi Hilda; Irdawati, Irdawati; Handayani, Dezi
Jurnal Biologi Tropis Vol. 25 No. 1 (2025): Januari - Maret
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i1.8402

Abstract

D-allulose, or psicose, is a rare, low-calorie sugar with various health benefits, such as managing blood sugar levels and lowering the risk of obesity, making it an ideal alternative to sucrose. In the food and pharmaceutical sectors, this study aims to review the characteristics and potential of D-allulose 3-epimerase (DAEase) enzymes from different microbial sources, along with the challenges and prospects associated with industrial-scale applications. The methodology involved a literature review to analyse the properties of DAEase enzymes, including specific activity, thermal stability, and optimal temperature and pH conditions from different microbial producers. The results showed that the enzyme from Agrobacterium sp. exhibited the highest specific activity, while the enzyme from Labedella endophytica offered the best thermal stability. In conclusion, DAEase enzymes show significant potential in the production of D-allulose, especially in supporting the global trend towards healthier and more environmentally friendly low-calorie food products. Further research is recommended to focus on improving production efficiency and technology development for large-scale commercial applications.
Co-Authors Abdul Razak Abdul Razak Abdul Razak Abror Abror Agustien Agustien Ahmad, Nurafni Fajarna Do Andrian, Richard Anggraeni, Novicka Putri Anthoni Agustien Apriansa, Apriansa Ardi Ardi Armiliandi, Rada Aryeni Fatwah, Monika Az-Zahra, Fauziah Azwir Anhar Bob Refianto Deni Kurniati Des M Des Desi Nurmayenti Dezi Handayani Dezi Handayani Dwi Hilda Putri Elfah rahma Elsa Sri Handayani Fahra Fahra Fahra Fahra Fahra, Fahra Fajri, Dilham Hidayatul FAJRINA, SUCI Faradilla Rattriana Fatiha, Fathma Dwi Fauzana Ahmad Feby Yeriska Fevria, Resti Fitri Angraini Fitri Arsih Francantika, Manja Ghiffari, Muhammad Gustina Indriati Heffi Alberida Helpida Helpida Ilsa Septia Putri Inayatul Fatia Indrawani Matondang Irma Leilani Jannah Koftiah Khalif Alfajri Kurnia Wulansari Larashinda, Mentari Linda Advinda Lufri Lufri Luthfi, Afdal Mades Fifendy Marissa Angelina Maulina, Adinda Rizky Mei Niarti Melsi Pratiwi Yusni Monhartini, Monhartini Moralita Chatri Muhamad Sholichin Muhamad Sholichin Muhammad Aulia Rahman Muhammad Deedat Ayasy Muhyiatul Fadilah Mulia Mulia Mulia Mulyadi, Rival Muskhir, Mukhlidi Nada Nafion Nia Ramadhanti Nisa Afifah Nissha, Dwi Khayrun Nur Shofiatun Nisa Nur Vaizi Nurfatihah Z, Zahara Putri Andriani Putri Ardila Sari Putri Rachma Auliya Putri Rahma Padilla Putri Sarinami Rahmi, Elva Refni Syahleli Afni Rizka Putri Alti Roza Yolanda Sasmeri Sasmeri Selaras, Ganda Hijrah Sri Wahyuni Suci Fajrina Suherman, Donny Summaiati, Titi Syahrastani, Syahrastani Syamsuardi Syamsuardi Syamsurizal S Tomi Apra Santosa Uthami, Feranis Nadia Vauzia Vauzia Vestimarta, Aldi Wahyuda Violeta Violita Violita Violita Violita Viona, Alda Wahyuda Vestimarta, Aldi Wardah Hayati, Wardah Wella Antika Weni Yulastri Windi Nopitasari Wirda Taufik Witri Nofita Safitri Wulansari, Kurnia Y Rilda Y Yusrizal Yetria Rilda Yuandry, Syafrina Yusrizal Y Yusrizal Y Yusrizal Yusrizal Yusrizal Yusrizal Yusrizal Yusrizal Zakri, Dwika Febriana Zulyusri, Zulyusri