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All Journal HAYATI Journal of Biosciences BULETIN OSEANOGRAFI MARINA Bioma : Berkala Ilmiah Biologi MPI (Media Pharmaceutica Indonesiana) Jurnal Kelautan Tropis Jurnal Pendidikan Islam Indikator: Jurnal Ilmiah Manajemen & Bisnis LIABILITIES (JURNAL PENDIDIKAN AKUNTANSI) Biosaintifika: Journal of Biology & Biology Education Journal of Applied Food Technology Berkala Bioteknologi JURNAL PENDIDIKAN TAMBUSAI Jurnal Ilmiah Keperawatan Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Advance Sustainable Science, Engineering and Technology (ASSET) Journal Of Human And Education (JAHE) JRP (Jurnal Review Politik) Jurnal Ekonomi Manajemen Dan Bisnis (JEMB) Educommunity Jurnal Pengabdian Masyarakat AL-BURHAN Research Journal on Teacher Professional Development
Siti Nur Jannah
Biology department ipb
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Journal : Journal of Applied Food Technology

 1 
Isolation and Molecular Identification of Lactic Acid Bacteria from Robusta Coffee Fermentation and Antifungal Test against Penicillium sp. Salsabila.JS, Nurfitrah; Jannah, Siti Nur; Nurhayati, Nurhayati
Journal of Applied Food Technology Vol 9, No 1 (2022)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.12371

Abstract

Lactic acid bacteria (LAB) play an important role in robusta coffee fermentation by soaking coffee beans. Spontaneous fermentation of coffee beans can improve coffee quality by producing organic acids and volatile compounds. The ability of LAB to produce organic acids also has the potential as an antifungal compound. Penicillium is one of the predominant contaminants of coffee beans products in Indonesia. Coffee beans can become contaminated by Penicillium during various stages such as harvesting, processing, transport, and storage. To prevent contamination of coffee beans, new preservation methods involving biological agents, such as lactic acid bacteria, may be used instead of chemicals. The secondary metabolites produced by LAB can be utilized for bio preservation. Lactic acid bacteria in robusta coffee fermentation should be further explored and analyzed for antifungal activity against Penicillium sp., and molecularly identified to determine the spesies of lactic acid bacteria that have antifungal potential. The isolation method was carried out using multilevel dilution and spread plate on MRSA+CaCO3 media. Identification was conducted through macroscopic and microscopic observation of cells and their characteristics, as well as molecular identification. Antifungal testing was performed using the agar well diffusion method. The results of LAB isolation yielded 12 LAB isolates with characteristics of round colony shape, gram-positive, rod and round cell shape, with negative catalase. The test results showed that isolates BKR 4, BKR 11, BKR 12 exhibited antifungal activity. BKR11 isolate was identified as Leuconostoc mesenteroides.
Antioxidant Activity of Red Ginger Kombucha (Zingiber officinale var. rubrum) with Various Fermentation Time and Palm Sugar Concentrations Choirunnisaa, Nadia Maharani Jasmine; Jannah, Siti Nur; Lunggani, Arina Tri; Pujiyanto, Sri; Kusumaningrum, Hermin Pancasakti
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.23277

Abstract

The use of red ginger (Zingiber officinale var. rubrum) as the primary ingredient of kombucha is a diversification to increase the antioxidant activity of kombucha. The presence of gingerol dan shogaol in red ginger acts as a potential antioxidant, while the use of palm sugar serves as an additional source of antioxidants and alternative source of sucrose from regular granulated sugar. The fermentation time and the amount of sugar used are two variables that affect the kombucha’s fermentation process. This study aims to examine the effect of various fermentation times and palm sugar concentrations on the antioxidant activity, pH, alcohol content, and organoleptic properties of red ginger kombucha. The methods used were antioxidant test with DPPH, pH test, alcohol content, and organoleptic test with 20 panelist. The results indicate that variations in fermentation time and concentration of palm sugar have a significanr effect (α = 0.05) on the antioxidant activity with IC50 values ranging from 27.89 ppm to 46.77 ppm, categorized as very strong antioxidant activity. The characteristics of red ginger kombucha includes pH 3.6 to 4.6, alcohol content 0.2% to 0.3%, and organoleptic properties varying from moderately liked to liked. Red ginger kombucha fermented for 12 days with 20% palm sugar showed an IC50 value of 40.28 ppm, which categorized into very strong antioxidant activity and is most preferred by the panelists with organoleptic scores of color attribute at 4, aroma at 3.65, and taste at 4.
Co-Authors Affifah, Virmin Rahma Agustin Indrawati Ali, Ririn Putri Amal, Daffa Ikhlasul Amatullah, Lutfiana Hary Ambar Sari, Ninik ANGELA MARIANA LUSIASTUTI Anindya Ardiansari Anto Budiharjo Ardiansyah Arina Tri Lunggani Ascarya Ascarya Azizah , Sabila Nurul Budi Setiyana Chatarina Umbul Wahyuni Choirunnisaa, Nadia Maharani Jasmine Dahlia Diana Nur Afifah, Diana Nur Doktorasaintifika, Heradita Kaniaazzahra Dustyanto, Josef Chupertino Carol Eflita Yohana Elmanaviean Fikri, Dzakiyya Nabilla Firdausah, Rifa'atul Firmannur, Maulana Zunan Hadi Barru Hakam Fajar Siddiq Hasrimi, Adila Nawan Hasunah, Umi Herida, Azalia Puspa Hermawan Dwi Ariyanto Hermin Pancasakti Kusumaningrum Hernindya, Nanda Rachma Indriani , Luluk Izzudin, Maulana Zidan Jayanti, Anita Khoirin Nisa Lasmono, Roisa Zakia Zahra Lila Gardenia Lubis, Hilda Zahra Mahastari, Nur Lailiyah Yoan Mahayyun, Shofria Ihda Megahandayani, Siti Wahyuputri Merina Widyastuti MG Isworo Rukmi Muhammad Basri Muhammad Syaifullah, Muhammad Muhammad Zainuri Nafiqoh, Nunak Natasia, Novera Nisa, Fauzatul Laily Novita, Hessy Nurhayati Nurhayati Nurlatifah , Wulan Suci Octavia, Cindi Oktaviani, Dian Penataseputro, Tanjung Purwantisari, Susianna Putri, Dhea Dwita Putri, Fuadhillah Kirana Ramadhani, Dede Ahmad Rewur, Gabriela Serafina Rustini, Sri Anik Sa'diyah, Chalawah Ummy Safe'i , Khoirul Dwi Salsabila, Putri Salsabila.JS, Nurfitrah Sanjaya, Aldy Sapto Andriyono Sapto Dwi Anggoro, Sapto Dwi Sari, Dewi Mekar Sarina Putri, Maria Yasinta Setiadi Setiadi Siti Gusti Ningrum, Siti Gusti Sri Ayem Sri Pujiyanto Sulis Setyowati, Sulis Surbakti, Muhammad Syarif Susiana Purwantisari Syahidah, Dewi Syamsiah , Siti Nurul Tyas Rini Saraswati Uni Purwaningsih Wahyuningsih, Candra Wattiheluw, Muhammad Subhan Wijanarka Wijanarka Wiyantiningsih Wulandari, Sukma Aulia