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All Journal Biotropika BAKIRA: Jurnal Pengabdian Kepada Masyarakat Bionature
Heni Mutmainnah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Other

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Uji Antibakteri Isolat Bakteri Asam Laktat yang Diisolasi dari Limbah Cair Sagu Terhadap Bakteri Patogen Pauline Destinugrainy Kasi; Ariandi Ariandi; Heni Mutmainnah
Biotropika: Journal of Tropical Biology Vol 5, No 3 (2017)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.biotropika.2017.005.03.7

Abstract

Bakteri asam laktat (BAL) telah diisolasi dari limbah cair sagu. Penelitian ini bertujuan untuk menguji aktivitas antibakteri isolat BAL yang diisolasi dari limbah cair sagu terhadap bakteri patogen Escherichia coli (bakteri gram negatif) dan Staphylococcus aureus (bakteri gram positif). Isolat BAL yang akan diuji terdiri atas isolat F1 dan F3 (yang diisolasi dari limbah cair sagu yang disimpan selama 1 hari dan 3 hari). Hasil uji antibakteri menunjukkan adanya zona penghambatan berupa zona bening yang terbentuk di sekitar kertas cakram yang mengandung isolat BAL isolat F1 menunjukkan daya hambat hampir sama terhadap bakteri E. coli maupun S. aureus (berturut-turut 22 dan 23 mm). Sedangkan pada isolat F3 daya hambat terhadap bakteri E.coli (25 mm) lebih besar dibandingkan terhadap S. aureus (16 mm). Kedua isolat BAL tersebut berpotensi sebagai starter probiotik untuk menghambat pertumbuhan bakteri patogen.
PELATIHAN PENGOLAHAN IKAN SEBAGAI UPAYA EKONOMI KREATIF DI MASA PANDEMI COVID-19 KEPADA IBU-IBU MAJELIS TA’LIM SULTRA Cornelia Pary; Nana Ronawan Rambe; Heni Mutmainnah; Laila sahubawa
BAKIRA: Jurnal Pengabdian Kepada Masyarakat Vol 2 No 1 (2021): BAKIRA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/bakira.2021.2.1.019-026

Abstract

The objectives of this community service are 1) To increas the Knowledge of the Sultra Ta'lim council women about Nutrition and processing of fish into shredded fish, chili Rowa, fish balls and fish nuggets, 2) To train the Sultra Ta'lim Council women to process fish becomes healthy and nutritious ready to eat food at home that can be commercialized as a source of income to increase income during the Covid-19 pandemic. This service activity is carried out in the form of systematically structured training to improve the abilities of Sultra Ta'lim assemblies. in processing fish with various kinds of processed materials and practices presented and guided by lecturers as facilitators / presenters and students as executors. The results obtained were 1. The knowledge of the Sultra Ta'lim council members increased about nutrition and processing of fish into shredded fish, chili Rowa, fish balls and fish nuggets, 2. The Sultra Ta'lim council women could process fish into ready to eat food healthy and nutritious at home that can be commercialized as a source of income to increase income during the Covid-19 pandemic
Pengaruh Jenis Sumber Nitrogen terhadap Karakteristik Nata De Sago Heni Mutmainnah; Farida Renhoat
Bionature Vol. 23 No. 2 (2022): Oktober 2022
Publisher : Jurusan Biologi Universitas Negeri Makassar

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Abstract

Nata is a biotechnology product that using Acetobacter xylinum in synthesizing cellulose through a fermentation process. The raw materials for making nata generally use coconut water, fruit extracts, or tofu processing waste as a source of carbohydrates. However, in this study, sago leachate was used because it contains starch as a carbon source to form polysaccharides. Nitrogen sources are also needed in stimulating the growth of A. xylinum. The nitrogen sources commonly used are urea, ZA, and mung bean sprout extract. This study aims to determine the effect of giving different types of nitrogen sources, namely urea, ZA, and touge extract on the characteristics of nata de sago. This study used RAL (Completely Randomized Design) which consisted of 3 treatments and 3 repetitions. The results showed that the variety of nitrogen sources had a significant effect on the thickness, texture, and aroma of nata de sago, but did not significantly affect the color characteristics of nata de sago.
Co-Authors Ariandi Cornelia Pary Farida Renhoat Laila Sahubawa Nana Ronawan Rambe Pauline Destinugrainy Kasi