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All Journal METAMORFOSA Journal of Biological Sciences Jurnal Biologi Universitas Andalas Bioeksperimen: Jurnal Penelitian Biologi Jurnal Litbang Industri Biopropal Industri Buletin Ilmiah Nagari Membangun Advances in Tropical Biodiversity and Environmental Sciences Bioscientist : Jurnal Ilmiah Biologi Jurnal Litbang Industri
Nurmiati, N
Andalas University
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Aplikasi Isolat Bakteri Indigenous Ubi Kayu Karet (Manihot glaziovii) pada Fermentasi Pembuatan Mocaf Kamsina, K; Nurmiati, N; Periadnadi, P
Jurnal Litbang Industri Vol 7, No 2 (2017)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (563.377 KB) | DOI: 10.24960/jli.v7i2.3390.111-121

Abstract

Indigenous bacteria isolate of cassava rubber (Manihot glaziovii) is an isolate of native bacteria which is available in rubber cassava tubers. Rubber cassava tuber is a cassava with a high content of cyanide acid (HCN). The study was aimed to see the ability of indigenous bacteria isolate of cassava cultivar rubber (BUG1) on mocaf making fermentation. This study used a completely randomized design with treatments (A) addition of starter indigenous bacteria isolates of rubber variety (BUG1), (B) without isolates, and (C) without  fermentation. The resulting mocaf product was conducted a chemical tests consisted of moisture, ash, starch, acid degree, coarse fiber, and HCN content, while organoleptic tests consisted of color, aroma, and texture. The analysis results on the various treatments showed that the optimal treatment of mocaf flour produced was the addition of indigenous bacteria isolate starter of rubber variety (BUG1).ABSTRAKIsolat bakteri indigenous ubi kayu karet (Manihot glaziovii) merupakan isolat bakteri asli yang berada dalam umbi ubi kayu karet. Ubi kayu kultivar  karet merupakan ubi kayu dengan kandungan asam sianida (HCN) tinggi. Penelitian bertujuan untuk mempelajari kemampuan isolat bakteri indigenous ubi kayu kultivar karet (BUG1) pada fermentasi pembuatan mocaf. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan (A) pemberian starter isolat bakteri indigenous varietas karet (BUG1), (B) tanpa isolat, dan (C) tanpa fermentasi. Terhadap produk mocaf  yang dihasilkan dilakukan uji kimia meliputi kadar air,  abu, pati, derajat asam, serat kasar, dan kadar HCN, sedangkan uji organoleptik meliputi warna, aroma, dan tekstur. Hasil analisis terhadap berbagai perlakuan menunjukkan perlakuan optimal untuk tepung mocaf  yang dihasilkan adalah pemberian starter isolat bakteri indigenous varietas karet (BUG1).
Pengaruh Lama Pelapukan Media Limbah Industri Teh Terhadap Pertumbuhan Miselium Produksi Jamur Kuping Hitam (Auricularia polytrica (Mont.) Sacc.) Mitra Angelia; - Periadnadi; - Nurmiati
Jurnal Biologi Universitas Andalas Vol 2, No 4 (2013)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jbioua.2.4.%p.2013

Abstract

The study about effect of media composting duration from industrial waste of tea production to the mycelium growth and production of black ear mushroom (Auricularia polytrica (Mont.) Sacc.) was conducted from December 2012 to February 2013 in the Laboratory of Microbiology, Department of Biology, Andalas University, Padang. This study aimed to determine the effects of media composting duration to the mycelium growth and production of black ear mushrooms. The research was designed by using completely randomized design (CRD) in five treatments of Composting duration, they were 0, 1, 3, 5 and 7 days in 5 replications. The result showed that the treatment of 5 days media composting was the optimum length of time for 32 days the growth of mycellium, the weight of fruiting bodies was 50.89 g, the widest diameter of the cap of fruiting body was 9.05 cm, the cellulase activity of the mycellium in the baglogs was 4,769 units/g and producing the highest content of glucose after composting was 153.526 µg/g. Keywords: composting duration, waste of tea, Auricularia polytrica, mycelium growth.
Uji Aktivitas Antibakteri Ekstrak Kental Tanaman Pisang Kepok Kuning (Musa paradisiaca Linn.) terhadap Staphylococcus aureus dan Escherichia coli Ayu Putri Ningsih; - Nurmiati; Anthoni Agustien
Jurnal Biologi Universitas Andalas Vol 2, No 3 (2013)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jbioua.2.3.%p.2013

Abstract

Antibacterial activity of crude extracts of pisang kepok kuning plants (Musa paradisiaca Linn.) were tested against Staphylococcus aureus and Escherichia coli. Roots, corms, pseudoterms, flowers, and ripe fruits of pisang kepok kuning cultivar were macerated with ethanol 96% and evaporated in a rotary evaporator at 50C. All of crude extracts were screened for its antibacterial activity by using Agar Well Diffusion Method with concentration based on 200 grams of fresh weight. This research used Completed Randomized Design (CRD) with nested pattern, four replications, and consist of two factors. First factor was bacteria and the second factor was crude extracts of pisang kepok kuning such as roots, corms, pseudoterms, flowers, and ripe fruits. The results showed that all of crude extracts have significant antibacterial activity against S. aureus and E. coli. Crude extract of the corm has highest antibacterial activity against S. aureus with diameter of inhibition area was 20,391 mm with inhibition zone type isirradical and diameter inhibition area 18,962 mm for E. coli that has radical zone.Keywords : Musa paradisiaca Linn., S. aureus, E. coli, antibacterial
Karakterisasi Mikroflora Alami Saluran Pencernaan Sapi Potong Sebagai Kandidat Probiotik Pakan Sapi Potong Uswatul Hasana; Nurmiati Nurmiati; Periadnadi Periadnadi
Jurnal Biologi Universitas Andalas Vol 4, No 2 (2015)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jbioua.4.2.%p.2015

Abstract

The research about the "Characterization of Natural Microflora From Cow Digestic Tract As Candidate For Cattle Feed Probiotics"  has been conducted from April to July 2013 in the Laboratory of Microbiology, Department of Biology, Faculty of Mathematics and Natural Sciences, University of Andalas, Padang. This study aimed to obtain isolates  and the character of each isolate as a candidate to cattle feed probiotics. This study used an experimental method and analyzed descriptively. The result showed that the bacteria from cow digestive tract were Cellulolytic (110x107cfu/g), Fermentative (85x107cfu/g),  Amylolytic (31x107cfu/g) and Proteolytic (28x107cfu/g) bacteria. Two of  the probiotic candidate were bacill and coccus, both of them were Gram-negative and catalase positive.
Pengaruh Penggunaan Beberapa Jenis Ekstrak Tanaman Beralkaloid terhadap Produk Teh Kombucha Yulia M. Nur; Sri Indrayati; Periadnadi Periadnadi; Nurmiati Nurmiati
Jurnal Biologi Universitas Andalas Vol 6, No 1 (2018)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jbioua.6.1.55-62.2018

Abstract

The research about The Effect of Some Alkaloid’s Plant Extract as Activator and the plant media for Acetobacter xylinum (Brown.) Holland in  Fermented of Kombucha Tea, has been done from February to September in STIKes Perintis Laboratory. The aim of this study to know the effects of some alkaloid’s plant extract as activator and the plant media for Acetobacter xylinum (Brown.) Holland in  Fermented of Kombucha Tea. The research used Completely Random Design (CRD) with 6 treatments and 4 replications. The treatments were : black tea, green tea, leaf of coffea, leaf of cocoa, coffea powder and cocoa powder. The result showed that the use of several types of plant extract beralkaloid effect on Kombucha tea products. In this study obtained the average of the highest total bacteria Acetobacter xylinum 117.50 x 107 cfu / ml, the value of pH 3.82, sugar content 9.67. The results of the organoleptic assessment of flavor and taste showed the highest panelist favorites level in Kombucha chocolate powder that is 3.07 (very good) and 3.47 (very good).
Keberadaan Mikroflora Alami Dalam Fermentasi Cuka Apel Hijau (Malus sylvestris Mill.) Kultivar Granny Smith Risca Adelina Atro; Periadnadi Periadnadi; Nurmiati Nurmiati
Jurnal Biologi Universitas Andalas Vol 4, No 3 (2015)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jbioua.4.3.%p.2015

Abstract

Research on The Presence of Natural Microflora in Fermentation of Green Apples Cider Vinegar (Malus sylvestris Mill.) Cultivars Granny Smith was conducted from February to June 2014 at Microbiology Research Laboratory, Department of Biology, Faculty of Mathematics and Natural Sciences, Andalas University, Padang. The purpose of the research were to determine the Presence of the natural microflora (yeasts and bacteria) in fermentation of a Granny Smith apple cider vinegar and to determine the character of apple cider vinegar in terms of pH value dan sugar content. The results showed that the fermentation of apple cider vinegar was the Presence of the natural microflora (yeast as much as 1.8 x 106 cfu/ml and bacteria as much as 3.4 x 106 cfu/ml) and obtained with apple cider vinegar acid concentration (pH 3.13) with a residual sugar content (1.5% Brix) after 14 days of acetic acid fermentation.Keywords:       Natural Microflora, Granny Smith Apples, Apple Cider Vinegar
Uji Antimikroba Curcuma spp. Terhadap Pertumbuhan Candida albicans, Staphylococcus aureus dan Escherichia coli Rahmi Adila; - Nurmiati; Anthoni Agustien
Jurnal Biologi Universitas Andalas Vol 2, No 1 (2013)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jbioua.2.1.%p.2013

Abstract

A study about the effect of fresh extract of Curcuma spp on the growth of Candida albicans, Staphylococcus aureus and Escherichia coli was conducted from March to July 2012 at Microbiology Laboratory, Faculty of Sciences Andalas University. This experiment used nested completely randommized design. The result showed that fresh extracts of Curcuma spp. have different growth inhibition effects on C. albicans, S. aureus dan E. Coli. Temulawak (Curcuma xhantorrhiza) has the highest inhibition effect to the growth of C. albicans (13.07 mm), S. aureus (15.75 mm) and E. coli (31.56 mm). The lowest bactericidal consentration of fresh extract rhizome of temulawak for E. coli were 12.5% and 25%, but there is no inhibition effect to the C. albicans and S. aureus.Keywords: Curcuma, antimicrobial, extract, pathogen microbial
Pengaruh Pengaturan Keasaman Media Serbuk Gergaji Terhadap Pertumbuhan dan Produksi Jamur Tiram Cokelat (Pleurotus cystidiosus O.K. Miller.) Ramza Seswati; - Nurmiati; - Periadnadi
Jurnal Biologi Universitas Andalas Vol 2, No 1 (2013)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jbioua.2.1.%p.2013

Abstract

A study on the effects of sawdust acidity on the growth and production of brown oyster mushroom (Pleurotus cystidiosus O.K. Miller) was conducted from May to August 2012 in the Laboratory of Microbiology, Department of Biology, Faculty of Sciences, Andalas University, Padang. The purpose of this study was to determine the effects of acidity (pH) of sawdust media to the growth and production of the mushrooms. This study used experimental method by Completely Randomized Design (CRD) with five pH level of treatments from 4 to 8 and five replication for each pH. The results of the study showed that pH 8 gave the best growth with vegetative growth periods was 21 days, weight of the fruiting bodies was 32,60 g, and diameter of the fruiting bodies was 7,06 cm.Keywords : acidity, growth and production, Pleurotus cystidiosus, sawdust.
Penapisan dan Karakterisasi Bakteri Amilo-Termofilik dari Sumber Air Panas Semurup, Kerinci, Jambi Wira Hastuti; Anthoni Agustien; - Nurmiati
Jurnal Biologi Universitas Andalas Vol 1, No 2 (2012)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jbioua.1.2.%p.2012

Abstract

The screening and characterization of amylo-thermophylic bacteria that produced amylase from Semurup hot spring in Kerinci, Jambi was conducted from May to July 2012. The aim of this study was to find out the isolate of amylo-thermophylic bacteria and to analyze amylase activities. This study used experimental methods. This study found 31 isolates of amylo-thermophylic bacteria with the amylolytic index more than 2. The isolate SII- 1.7 has the highest enzyme activity. The form of colony was circular margin, smooth shiny surface and pigmentation cream. The bacterium was gram negative, bacilli cell, positive catalase, non-motile, and has proteolytic and amylolytic activities.Keywords: amylolytic, bacterium, characterization, hot spring, thermophylic
Pengaruh Pengasaman Air Kelapa Dan Air Beras Sebagai Alternatif Pelapukan Media Terhadap Pertumbuhan Jamur Tiram Kelabu (Pleurotus Sajor Caju (Fries) Singer) Nadia Merisya; - Nurmiati; - Periadnadi
Jurnal Biologi Universitas Andalas Vol 3, No 3 (2014)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jbioua.3.3.%p.2014

Abstract

 Research on the “Effect of acidification of coconut water and rice washing water as an composting alternative of growth medium for gray oyster mushroom (Pleurotus Sajor Caju (Fries) Singer)” was conducted from February to March 2014 in Microbiology Research Laboratory, Biology Departement, Faculty of Mathematics and Natural Science, Andalas University. The research aimed to determine the acidity level that can be used as an alternative for the composting of growth medium of gray oyster mushroom as well as the effect of addition of coconut water and rice washing water for the misellium growth. Adjusting pH of coconut water and rice water showed different effects to the growth myselium and the production medium (baglog). Completely Random Design (CDR) with factorial pattern is the method that used in this research. Acidification of coconut water and rice water with pH 3, pH 4 and normal pH have different effect. The fastest growth of mycelium obtained from coconut water with pH 4 liming treatment (9 days).Key Words : acidification, coconut water, rice washing water, Pleurotus sajor caju, composting alternative
Co-Authors Ando Fernando Annisa Apriyelita Anthoni Agustien Awari Susanti Ayu Putri Ningsih Azizah Nurmalinda Dalli Yulio Saputra Dalli Yullio Saputra Deddi Prima Putra Diah Kharisma Sari Efrizal Efrizal Hafizatur Rahma Hezi Yolantika Indra Anggriawan K Kamsina Kamsina, K M. Fiqri Fadhlan Merla Pamericar Merry Tri Indah Permata Sari Mitra Angelia Nadia Merisya Ossy Y. Prastika Periadnadi Periadnadi Periadnadi Periadnadi Rahmadani, Silmi Yusri Rahmi Adila Ramza Seswati Refa Rahmaddiansyah Risca Adelina Atro Sherly Jadespi Sri Indrayati Sukarsi Rusti Tesri Maideliza Tivani Ardini Uci Mela Sari Uswatul Hasana Wira Hastuti Yulia M. Nur