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Tri Gunaedi
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IDENTIFIKASI DAN KLASIFIKASI BAKTERI AMILOLITIK ISOLAT TG12, TG19, DAN TG31 PENYEBAB KEMASAMAN PADA TEPUNG SAGU BASAH BERDASARKAN ANALISIS GEN 16SrDNA Tri Gunaedi; Sebastian Margino; Langkah Sembiring; Rarastoeti Pratiwi
JURNAL PENELITIAN BIOLOGI BERKALA PENELITIAN HAYATI Vol 15 No 1 (2009): December 2009
Publisher : The East Java Biological Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (657.235 KB) | DOI: 10.23869/237

Abstract

16SrDNA gene were known essentialy for procaryotic life involved bacteria. The gene very concerved such as usefull for bacterial identification and classification in phylogeny tree constructed. The object of this research were identified and cllassified amylolitic bacteria TG12, TG19 and TG31 isolates, causers sourness on raw starch sago by 16SrDNA gene sequences analysis approach. The native isolates from raw starch sago under traditionality processing arround Jayapura and selected depend on activity amylolitic and organic acid productivity. Before DNA genom extraction, isolates were throught out generic assignment analysis. Futhermore DNA genom were amplified and purified by PCR with 27f and 1529r primers. The pure of DNA was sequenced by ABI PRISM 310 DNA sequencer with internal primers 27f, 357f, 790f and 1230f. The generic assignment resulted those isolates related with Bacillus. The 16S rDNA data were aligned with corresponding available Bacillus sequences retrieved from the NCBI database using the CLUSTAL X software. Phylogeny tree was constructed by PHYLIP programme and visualized by Treeview programme. Phylogenetic trees were and the extended the value of 16S rDNA sequencing in amylolitic bacteria causing sourness on raw starch sago. Completed 16S rDNA sequence data showed that two of the tested isolate TG12 formed a distinct center of diversity with Bacillus substilis DSM 10 AJ276351, isolate TG19 with Bacillus substilis strain 1778 EU982544 and TG31 similar genetic with Bacillus cereus strain WJL-063 FJ527559. Identification based on 16S rDNA gene sequences of amylolitic bacteria causing sourness on raw sago starch provided a powerful way of uncovering genetic of strain within the spesies Bacillus substilis and Bacillus cereus.
Sequence analysis of 18SrDNA gene from sagoplast degrading fungi Tri Gunaedi; Arsyam Mawardi
JURNAL PENELITIAN BIOLOGI BERKALA PENELITIAN HAYATI Vol 26 No 2 (2021): June 2021
Publisher : The East Java Biological Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23869/bphjbr.26.2.20214

Abstract

The bioplastic can be made from sago flour and known as sagoplast. It was widely known that for making bioplastic, the addition of acetic acid and glycerol are needed. Products that are air-dried are easy to grow fungi within a few weeks. This makes the basis for researchers to undestand more about the character and identity of the sagoplast degrading fungi. Characterization and identification were carried out by observed morphology and analyzing the 18SrDNA gene sequence of fungal isolates that had grown on the sagoplast. Fungal isolates morphology showed yellowish-orange color with white thread-like mycelia and a blackish brown mace with white thread-shaped mycelia. These characters of fungal morphology that similar with Aspergillus. The gene sequences of the fungal isolates were aligned with reference gene sequences of the fungi obtained from the Gen Bank of the National Center for Biotechnology Information (NCBI). Sequence data analysis was performed by using the Clustal X program to determine the kinship and taxonomy of the fungal isolates that able to degrade sagoplast. The result showed that two fungal isolates, DFSP.J1 and DFSP.J4, were found and demonstrated their ability for degrading sagoplast. Isolate DFSP.J1 is related to Aspergillus flavus strain PSU2 LC127086.1, while isolate DFSP.J4 is related to Aspergillus niger IFO4033 D63697.1.
PELATIHAN PEMBUATAN SELAI KACANG TANAH DI KAMPUNG GWINJAYA DISTRIK BONGGO KABUPATEN SARMI, PAPUA Zebua, Lisye I.; Budi , I Made; Gunaedi, Tri; Rahayu , Irma; Asnawi , Meinarni; Triwiyono , Triwiyono; Numberi, Anastasia
JURNAL PENGABDIAN PAPUA Vol 8 No 1 (2024)
Publisher : LPPM Uncen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/jpp.v8i1.3725

Abstract

Gwinjaya Village in Bonggo District is one of the peanut commodity center areas. The problem is that the low selling value causes the income of peanut farmers to remain low so that peanut commodities have not been able to improve the welfare of the Gwinjaya community, and the lack of information about the diversification of peanut-based preparations in Gwinjaya Village. The specific objectives of this service activity are to introduce processed peanut-based agricultural products that have high selling value to the people of Gwinjaya Village in Bonggo district and train people in Gwinjaya Village on how to make jam from peanuts, as well as how to package it. The service method used in this training consists of three stages, namely lectures, discussions, and practices. The results and achievements of this service activity are that the community can produce nutritious and economically valuable peanut jam products. Based on the results of organoleptic tests on peanut butter products, the taste, aroma, and color criteria are in the mildly liked category, while the texture criteria are in the liked category.  
Pelatihan Modifikasi Kukis Sagu di Kampung Gwinjaya, Bonggo Timur Sarmi, Provinsi Papua Suyono, Ign. Joko; Gunaedi, Tri; Busup, Ronald
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 3 No. 2 (2024)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v3i2.4160

Abstract

This community service activity aims to improve the quality and quantity of sago cookie products in a modified form from its first form in the village-owned business unit "Makmur Jaya" Giwinjaya, East Bonggo District, Sarmi Regency, especially in the Sago Cookie business unit. The improvement in quality will be tried to be trained to make sago cookies with a volume of 10 cm and a slightly different taste from the first product plus a little salty, while the quantity will be tried to make sago cookies on a small industrial scale by adding oven equipment and baking sheets so that sago cookies will be obtained in larger quantities compared to the old product. This activity also involved students from the Food Technology study program, Cenderawasih University as a form of integration with the Merdeka Belajar curriculum. The results achieved, members of the sago cookie business unit group have been able to improve the quality and quantity of sago cookie products as seen from the size of the product and the amount produced with the results of the average level of preference of respondents showing a level of preference for the products produced.
Pelatihan Pembuatan Lilin Aromaterapi Berbahan Minyak Atsiri Papua Bagi Pengusaha Muda di Rumah BUMN Jayapura Gunaedi, Tri; Zebua, Lisye Iriana; Panjaitan, Eunike Marito
JURNAL PENGABDIAN PAPUA Vol 9 No 1 (2025)
Publisher : LPPM Uncen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/jpp.v9i1.4469

Abstract

The natural resource processing industry in Jayapura has begun to show results, especially in the form of local food and medicine products. Local product-based industrial products that have not yet reached industry players in Jayapura, such as aromatherapy candle products with essential oil extracts from plants in Papua. Aromatherapy candles are generally used to provide aromatherapy where the aroma can refresh the body and some can also repel mosquitoes, depending on the essential oils mixed into the candle making ingredients. Making aromatherapy candles is not difficult, does not take long, the raw materials are cheap and have a high selling value compared to the price of the raw materials. Based on this, it is very potential to be used as a commodity for industry players who are just starting their business. The implementation of the training in collaboration with the Jayapura BUMN House fostered by BRI Jayapura Branch, so that for the formation of new entrepreneurs who want to develop it, it has been prepared with its business funders, it is hoped that they will be able to become Micro, Small and Medium Enterprises (MSMEs), who are reliable in the aromatherapy candle industry made from essential oils from Jayapura and its surroundings. The training was conducted by providing material that was carried out with demonstrations by students who had been drilled by instructors, followed by a trial of making aromatherapy candles carried out by training participants. Evaluation was carried out by organoleptic testing of the level of preference for the resulting product in terms of aroma, texture, color, appearance using a Likert scale with a scale of 5, namely (1) Dislike, (2) Less like (3), Somewhat like, (4) Like, and Really like (5). Training participants were able to make aromatherapy candles well and liked the aromatherapy candle products from the training results.
Training and Guidance for the business unit, a village-owned enterprise of Mekar Jaya, Gwinjaya Village, East Bonggo District, Sarmi Regency, Papua Province, in Making Sago Soy Sauce Gunaedi, Tri; Suyono, Ign Joko; Asnawi, Meinarni
International Journal of Community Service (IJCS) Vol. 4 No. 2 (2025): July-December
Publisher : PT Inovasi Pratama Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55299/ijcs.v4i2.1573

Abstract

Training and Guidance for the business unit, a village-owned enterprise of Mekar Jaya, Gwinjaya Village, East Bonggo District, Sarmi Regency, Papua Province, in Making Sago Soy Sauce aims to provide skills in making soy sauce with additional nutrition derived from sago flour. Sago flour, in addition to being a nutritional supplement, is also a natural thickener added to sago soy sauce. The activity was carried out by socializing the importance of partnering with academics in producing products and their marketing. In addition, together with the participants, they made sago soy sauce based on the procedures that have been explained, after the sago soy sauce was successfully made, the quality and level of preference were tested with an organoleptic test compared to soy sauce on the market with a Likert scale (very much like, very much like, like, somewhat like, less like, and dislike) with parameters (taste, smell, texture, aroma and color). Additional material in the form of marketing aspects began with determining the cost price and marketing strategies. After participating in the training and guidance, participants were able to make sago soy sauce and were able to determine the cost price. The results of the organoleptic test showed that, on average, the respondents showed a level of liking for the taste, smell, texture, aroma, and color of the sago soy sauce product they produced.
DNA Barcoding of Cacao Pod Rot Fungi in Papua Province Gunaedi, Tri; Tanjung, Rosye H.R.; Manwan, Sri Wahyuni
East Asian Journal of Multidisciplinary Research Vol. 3 No. 2 (2024): February 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/eajmr.v3i2.8294

Abstract

Cocoa (Theobroma cacao) pod rot fungi  have various types. In general, cause cocoa pod rot  are fungi of the species Fusarium sp, Rhizoctonia sp, Phytium sp, Colletotricum sp, Amerosporium sp, Phomopsis sp and Phytopthora sp. Various species of fungi that can rot cocoa pods have high similarity in morphology characters even though the treatment for each species of fungi is different. This problem occurs in the people's nucleus cocoa plantations in the Yapsi district, Jayapura, Papua province. Samples of cacao pods infected with the fungus were taken and the isolates obtained were reinoculated into uninfected cacao pods. Isolates showing dominant infectivity were taken and identified molecularly. Identification was carried out by creating DNA barcoding by sequencing the Internal Transcribed Spacer (ITS) region of the 18SrDNA marker gene from the fungal isolates SP4DYAPSI-1, SP4 DYAPSI-2, SP3DYAPSI-1 and SP6DAUN3. Sequencing data in the form of isolate fungi DNA barcodes were analyzed with the ClustalX program analyses. The resulting phylogenetic tree construction shows that the four isolates are related to the fungus species Fusarium solani with a nucleotide similarity index above 95%. This shows that the cause of damage to cocoa pods in the Yapsi area, Jayapura, Papua, Indonesia is the fungus Fusarium solani.
Co-Authors A.A. Ketut Agung Cahyawan W Arsyam Mawardi, Arsyam Asnawi , Meinarni Basa T Rumahorbo Budi , I Made Busup, Ronald Dais Iswanto Daniel Lantang Hanny Hafiar Ign Joko Suyono Ign. Joko Suyono Langkah Sembiring Lisye I. Zebua LISYE IRIANA ZEBUA Manwan, Sri Wahyuni Marthin de Fretes, Marthin de Meinarni Asnawi, Meinarni Numberi, Anastasia Panjaitan, Eunike Marito R. Rijanta Rahayu , Irma Rarastoeti Pratiwi Rini S. Kelanit, Rini S. Rosye H.R. Tanjung Sebastian Margino Suriani Br. Surbakti Triwiyono , Triwiyono Yunus P. Paulungan