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All Journal Jurnal Bios Logos Jurnal Visi Ilmu Pendidikan AL KAUNIYAH ENVIAGRO Jurnal Pengabdian Kepada Masyarakat Universitas Bangka Belitung BIOLINK (Jurnal Biologi Lingkungan, Industri, Kesehatan) Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal SOLMA Paedagoria : Jurnal Kajian, Penelitian dan Pengembangan Kependidikan Biosaintifika: Journal of Biology & Biology Education Reformasi : Jurnal Ilmiah Ilmu Sosial dan Ilmu Politik Jurnal Pengabdian Masyarakat Borneo Journal of Integrated Agribusiness Jurnal Ilmiah Profesi Pendidikan EKOTONIA: Jurnal Penelitian Biologi, Botani, Zoologi dan Mikrobiologi Al-Mubin: Islamic Scientific Journal Journal of English Language and Education Berkala Penelitian Hayati ABDIPRAJA (Jurnal Pengabdian kepada Masyarakat) Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan JURNAL PARADIGMA: Journal of Sociology Research and Education Engagement: Jurnal Pengabdian Kepada Masyarakat Biosaintifika: Journal of Biology & Biology Education Musyawarah: Jurnal Pengabdian Masyarakat
Henny Helmi
Universitas Bangka Belitung
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Jurnal Bios Logos

 1 
Identifikasi dan Potensi Probiotik Bakteri Asam Laktat pada Pangan Fermentasi Lokal Zaenab Fauziyah; Lista Nia; Febbi Julia Nandi; Rahmad Lingga; Henny Helmi
JURNAL BIOS LOGOS Vol. 13 No. 2 (2023): JURNAL BIOS LOGOS
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jbl.v13i2.47900

Abstract

Lactic Acid Bacteria (LAB) are bacteria involved in food fermentation processes and can be used as probiotics. This study aims to isolate, identify and determine the probiotic potential of Lactic Acid Bacteria (LAB) at the end of the fermentation of local food on the island of Bangka and South Sumatra (aruk rice, anchovy sauce and tempoyak). Isolation and identification of lactic acid bacteria were carried out macroscopically, microscopically, biochemically and molecularly assays based on 16S rRNA. The probiotic potency of the isolates was tested based on their resistance to acid and antibacterial activity. LAB that plays a role in the process of making aruk rice is Lactobacillus plantarum with rod-shaped characteristics, gram positive, does not have the catalase enzyme, is able to ferment glucose into acid, is able to ferment lactose and sucrose, does not move, is resistant to acids and has antibacterial activity against Staphylococcus aureus.
Pengaruh Penambahan Starter Bakteri Tunggal Bacillus subtilis dan Lactobacillus plantarum Terhadap Penurunan Kadar Kalsium Oksalat dan Kualitas Tepung Porang (Amorphophallus oncophyllus Prain.) Khusnul Khotimah; Robby Gus Mahardika; Henny Helmi
JURNAL BIOS LOGOS Vol. 13 No. 3 (2023): JURNAL BIOS LOGOS
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jbl.v13i3.50310

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan starter bakteri tunggal Bacillus subtilis dan Lactobacillus plantarum terhadap kalsium oksalat, glukomanan, uji proksimat (kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat) dan kualitas tepung secara hedonik. Rancangan penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 5 perlakuan yaitu 0%, B.subtilis 20%, B.subtilis 25%, L.plantarum 20%, dan L.plantarum 25%. Hasil penelitian menunjukkan bahwa pembuatan tepung porang dengan penambahan starter bakteri B.subtilis dan L.plantarum menunjukkan terjadinya penurunan pH, kenaikan Total Asam Tertitrasi (TAT), dan kenaikan populasi bakteri bakteri aerob dan Bakteri Asam Laktat (BAL) pada seluruh perlakuan pada hari ke-0 hingga hari ke-2 dan cenderung mengalami kenaikan pH, dan penurunan TAT, dan penurunan populasi bakteri pada hari ke-3. Tepung porang dengan penambahan starter bakteri B.subtilis lebih baik dalam menurunkan kadar kalsium oksalat. Namun, kandungan glukomanan relatif sama pada setiap perlakuan. Tepung porang dengan penambahan starter bakteri B.subtilis lebih baik dalam menurunkan kadar air, kadar abu,dan kadar protein sedangkan penambahan starter bakteri L.plantarum lebih baik dalam menurunkan kadar karbohidrat. Kandungan kadar lemak pada setiap perlakuan relatif sama. Penambahan bakteri pada pembuatan tepung porang cenderung tidak mempengaruhi rendeman dan kualitas yang ditinjau dari warna, rasa, aroma, dan tekstur.
The Effect of Addition Various Concentrations of Yeast (Saccharomyces cerevisiae) on the Quality of Porang Tubers (Amorphophallus sp.) Wati, Ira; Helmi, Henny; Lingga, Rahmad
JURNAL BIOS LOGOS Vol. 15 No. 3 (2025): JURNAL BIOS LOGOS
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jbl.v15i3.61693

Abstract

Porang tubers (Amorphophallus sp.) are a food commodity rich in glucomannan but also contain antinutritional compounds such as calcium oxalate. This study aimed to determine the effect of adding Saccharomyces cerevisiae yeast on improving the quality of porang flour and its ability to reduce calcium oxalate content. The research method used was fermentation with the addition of various concentrations of S. cerevisiae. The treatments applied were soaking with 10% S. cerevisiae, 20% S. cerevisiae, and a control treatment without yeast (0%). Parameters observed during the fermentation process included pH, total acidity, and total population in the porang soaking water. Meanwhile, yield, calcium oxalate, glucomannan, starch, moisture, ash, and color were analyzed to assess porang flour quality. The results showed that pH decreased and total acidity increased with the length of fermentation up to 72 hours. Yeast increased at 10% and 20% S. cerevisiae concentrations until 48 hours and decreased at 72 hours, whereas in the control treatment, population of yeast decreased up to 48 hours and increased at 72 hours. The study indicated that fermentation with S. cerevisiae effectively reduced calcium oxalate content and improved porang flour quality. The lowest calcium oxalate content was found in the 10% S. cerevisiae treatment, while the highest glucomannan content was observed in the 20% treatment. Porang flour treated with 20% S. cerevisiae showed lower moisture and ash content, while flour from the 10% treatment had higher starch content and a brighter color. Based on various test parameters, the porang flour produced in this study complied good quality standards.
Co-Authors Achmad Hufad Adikara, Fahmi Surya Ahmad Arsyadi Andriani, Dian Sri Anggraeni Anggraeni Apit Fathurohman Auliya Kurdiati, Lintang Azizah Husin Budi Afriyansyah Budi Afriyansyah Carroline, Intan Cucu Sukmana, Cucu Dari, Silvi Wulan Dea Indriani Astuti Elih Sudiapermana, Elih Eni Karsiningsih Eni Karsiningsih Eni, Kariningsih Erni Erni Esti Susiloningsih Febbi Julia Nandi Hadi Hadi Husain, Azizah Idha Susanti Ira Wati Jannah, Nurul ‘Ilmi Miftahul Juliani, Intan Junita Junita Karina Karina Khusnul Khotimah Lingga, Rahmad Lista Nia Maryani Maryani MEGA NURRIZALIA, MEGA Meysari, Della Muhammad Soleh Rafsanjani Noptian Asmara Agung Oong Komar Pane, Aisyah Nurfadya Pingkan Aditiawati Puspa Ayu Pitayati Rahmad Lingga Rahmad Lingga Rahmi Rahmi Robby Gus Mahardika Robika Robika Roudhotul Jannah Rudi Dungani Sadam Kusen Salmi Salmi Salmi Salmi Sapitri, Erna Reta Saputra, Ardi Septiani, Yin Yin Septiani, Yiyin Septiyanda, Dwi Shinta Ahsaniyah SHOMEDRAN SHOMEDRAN, SHOMEDRAN Sri Andriani, Dian Tanzila, Siti Ade Ilma Vebriani, Helly Wiwied Ekasari Zaenab Fauziyah