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Aplikasi Isolat Bakteri Indigenous Ubi Kayu Karet (Manihot glaziovii) pada Fermentasi Pembuatan Mocaf K Kamsina; N Nurmiati; P Periadnadi
Jurnal Litbang Industri Vol 7, No 2 (2017)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

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).

ISOLASI DAN KARAKTERISASI ISOLAT BAKTERI INDIGENOUS PEMFERMENTASI PULP TIGA VARIETAS KAKAO (Theobroma cacao L.) (Isolation and Characterizations of Indigenous Fermenting Bacteria from Pulp of Three Cocoa Varieties (Theobroma cacao, L.)) Silmi Yusri Rahmadani; Periadnadi Periadnadi; Nurmiati Nurmiati
Biopropal Industri Vol 11, No 1 (2020)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36974/jbi.v11i1.5685

Cocoa fermentation is a biochemistry process that involving some potential indigenous bacteria found in pulp of cocoa. These indigenous bacteria utilize nutrients contained in cocoa pulp such as sucrose and other organic materials for its metabolism. This investigation was conducted to determine the characteristics of indigenous bacteria from pulp of three superior cocoa varieties in West Sumatera, namely TSH 858, ICS 60 and Scavina. In this study, the colony and cell morphology of the indigenous isolates were characterized, amylolytic and cellulolytic tests were also conducted. Results showed that nine isolates obtained were gram positive and negative bacteria, bacilli and cocci, with different colony morphology. Isolate C2 from ICS 60 variety showed the highest Amylolytic Index (AI) with the value of 24. Meanwhile, isolate C4 showed the highest Cellulolytic Index (CI) with the value of 10. Based on the index value and clear zone results, isolate C2 is the most potential isolate to become a starter that producing amylase.Keywords: amylolytic, celulolytic, cocoa, indigenous bacteria, pulpABSTRAKFermentasi kakao merupakan suatu proses biokimia yang melibatkan bakteri indigenous potensial pada daging buah atau pulp kakao. Bakteri ini memanfaatkan nutrisi yang terkandung pada pulp kakao seperti sukrosa serta bahan organik lain untuk metabolism hidupnya. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik bakteri indigenous pada pulp tiga varietas kakao unggul di Sumatera Barat, yaitu TSH 858, ICS 60 dan Scavina. Pada penelitian ini dilakukan karakterisasi morfologi koloni, morfologi sel serta uji amilolitik dan selulolitik dari bakteri indigenous pemfermentasi pulp kakao. Sembilan isolat bakteri yang diperoleh merupakan kelompok bakteri gram positif dan gram negatif, berbentuk basil dan kokus serta morfologi koloni yang berbeda-beda. Pada pengujian indeks amilolitik (IA), isolat C2 dari varietas ICS 60 menunjukkan nilai IA tertinggi yaitu 24, sedangkan untuk pengujian indeks selulolitik (IS), isolat C4 menunjukkan IS tertinggi yaitu 10. Dilihat dari segi nilai indeks dan zona beningnya, isolat C2 merupakan isolat yang berpotensi untuk untuk dijadikan starter penghasil enzim amilase.Kata kunci: amilolitik, bakteri indigenous, kakao, pulp, selulolitik

PENYULUHAN RUMAH PANGAN MANDIRI DI NAGARI SILANTAI, KECAMATAN SUMPUR KUDUS, KABUPATEN SIJUNJUNG, SUMATERA BARAT Efrizal Efrizal; Nurmiati Nurmiati; Periadnadi Periadnadi; Ando Fernando
BULETIN ILMIAH NAGARI MEMBANGUN Vol 1 No 3 (2018)
Publisher : LPPM (Institute for Research and Community Services) Universitas Andalas Padang

The purpose of this extension activity was to share experiences, the application of science, self-potential extraction and problem solving that occurs in the community, especially in agriculture. The method used is survey and observation, counseling, demonstration plot and direct training in field. Based on the survey and primary data from Nagari Silantai, it can be seen that the Nagari located in Sumpur Kudus District is geographically in the position of 0o26'49 "LS and 100o54'29" BT, with an altitude of sea level around 243 m and rainfall of 300-4.000 mm/year. Judging from the topography, Nagari Silantai has a generally wavy and hilly land surface, with an area of about 12.270 Ha. From the observations in the Nagari Silantai field consisting of 4 Jorong namely Jorong Kinkin, Jorong Koto Tangah, Jorong Koto Ateh and Jorong Ujung Koto. Judging from the data of the poor, Nagari Silantai is still classified as a poor economy community. This can be seen from the community poverty rate of 36.4%. Based on the potential of the area and the condition of the people in the Nagantai Silantai, we were encouraged to conduct independent food house extension activities in Nagari Silantai, Sumpur Kudus District, Sijunjung District, West Sumatra. From the results of this extension activity, it was seen that there was a public welcome and enthusiasm to increase knowledge both at the family level or community members' groups to develop food independence, improve the role and function of the Nagari community institutions and develop family awareness to be willing and motivated and able to use the land in its territory to be a source of food and nutrition.

MEMBANTU NAGARI MEMBANGUN DI AUR KUNING KECAMATAN PASAMAN KABUPATEN PASAMAN BARAT Nurmiati Nurmiati; Ossy Y. Prastika; M. Fiqri Fadhlan
BULETIN ILMIAH NAGARI MEMBANGUN Vol 2 No 1 (2019)
Publisher : LPPM (Institute for Research and Community Services) Universitas Andalas Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/bina.v2i1.95

Nagari Aua Kuniang is one of the Nagari in Pasaman Subdistrict, West Pasaman Regency, having an area of 13,745 km2 consisting of 6 jorong, Jorong Padang Tujuh, Sukomananti, Pinaga, Lubuak Landua, Bukik Nilam and Lembah Binuang. The Income of the community depend on plantations such as Oil Palm and Cocoa and crops planting such as corn and with existing tourism potential such as mountain tourism, waterfalls and most importantly cultural tourism and religious tourism such as prohibited fish in the Surau Inyiak Lubuak Landua complex, then the development of the Aua Kuniang village is very likely to be developed. The low level of public education is one of the factors that can hinder the development of the nagari. To help nagari Aua Kuniang develop, counseling, training or pilot activities are conducted covering the fields of Nutrition and Health, the Environment, Education, Religion and Culture and the Law and Human Rights, which are carried out through the KKN-PPM program from Andalas University involving students from various study programs. During the program implementation, counseling, training or piloting have been carried out 12 programs in the field of Nutrition and Health, 9 programs in the field Environment, 11 programs in the field of Education, Religion and Culture and Law and 7 programs in the field of Human Rights.

Aplikasi Isolat Bakteri Indigenous Ubi Kayu Karet (Manihot glaziovii) pada Fermentasi Pembuatan Mocaf K Kamsina; N Nurmiati; P Periadnadi
Jurnal Litbang Industri Vol 7, No 2 (2017)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

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 jenis isolat-isolat bakteri fermentatif dari ubi kayu terhadap rendemen, derajat putih, dan bentuk granula tepung mocaf K Kamsina; N Nurmiati; P Periadnadi
Jurnal Litbang Industri Vol 9, No 2 (2019)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Isolat bakteri indigenous ubi kayu merupakan isolat bakteri asli yang berada dalam umbi ubi kayu. Ubi kayu jenis lambau dan ketan (Manihot esculenta Crantz) merupakan jenis ubi kayu lokal Sumatera Barat, sedangkan ubi kayu kultivar karet (Manihot glaziovii) merupakan ubi kayu dengan kandungan asam sianida (HCN) tinggi. Penelitian ini bertujuan untuk melihat kemampuan masing-masing isolat bakteri indigenous ubi kayu terhadap rendemen, derajat putih serta bentuk granula tepung mocaf yang dibandingkan dengan perlakuan tanpa pemberian isolat. Penelitian menggunakan rancangan acak lengkap (RAL) dengan perlakuan pemberian starter isolat bakteri indigenous ubi kayu jenis ketan (A), lambau (B), karet (C) dan tanpa isolat/kontrol (D). Terhadap produk mocaf yang dihasilkan dilakukan pengujian meliputi rendemen, derajat putih, dan bentuk granula tepung mocaf. Hasil analisis terhadap berbagai perlakuan menunjukkan perlakuan optimal untuk tepung mocaf yang dihasilkan adalah pemberian starter isolat bakteri indigenous jenis ketan dengan rendemen 35,85%, derajat putih 94,40% dengan dinding sel ubi kayu sudah banyak yang pecah menjadi granula-granula yang lebih kecil dan memiliki rongga pada bagian granulanya.ABSTRACTCassava indigenous bacterial isolates are native bacterial isolates that are in tubers of cassava. Lambau and sticky rice (Manihot esculenta Crantz) are types of local cassava from West Sumatra, while rubber cultivar cassava (Manihot glaziovii) is a cassava with a high content of cyanide acid (HCN). This study was aimed to look at the ability of each indigenous cassava isolate to yield, the degree of white and the form of mocaf flour granules compared to the treatment without administration of isolates. The study used a completely randomized design (CRD) with the following treatments: administration of indigenous cassava isolate starter of sticky rice type (A), lambau (B), rubber (C) and without isolate / control (D). The mocaf products were tested including yields, white degrees, and the granules shape of mocaf flour. The analysis results of various treatments showed that the optimal treatment for mocaf flour produced was the provision of indigenous bacterial isolates starter from sticky rice type (A) with a yield of 35.85%, white degree 94.40% with a lot of cassava cell walls that had broken into smaller granules and had cavities on the granules.

Potensi Antimikroba dan Antioksidan Beberapa Ekstrak Daun Benalu (Scurrula ferruginea (Roxb. ex Jack) Danser dari Archidendron sp. terhadap Staphylococcus aureus, Escherichia coli, dan Candida albicans Annisa Apriyelita; Periadnadi Periadnadi; Nurmiati Nurmiati
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 1 (2024): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i1.11108

Scurrula ferruginea (Roxb. ex Jack) Danser is known for its role as an antimicrobial and antioxidant agent due to its content of phenolic compounds, alkaloids, and terpenoids. S. ferruginea has been widely used in traditional medicine for skin infections, diarrhea, hypertension, and digestive tract diseases. This study aims to determine the antimicrobial and antioxidant potential of various treatments of S. ferruginea mistletoe extracts. The experimental method used in this research is the nested pattern experiment. The extract treatments applied include fresh extract, boiled dry extract, boiled fresh extract, brewed dry extract, and brewed fresh extract. Antimicrobial potential was assessed using disc diffusion and dilution methods. Antioxidant activity (IC50) was determined using the DPPH (1,1-Diphenyl-2-Picryl-Hydrazine) method, and Total Phenolic Content (TPC) was also determined. The results indicate that the highest antimicrobial activity against Escherichia coli and Staphylococcus aureus was found in the strong category of fresh extract treatment, whereas there was no significant effect on Candida albicans growth. The fresh extract treatment exhibited the highest antimicrobial activity with a total phenolic content of 20.77321 mgGAE/mL. The Minimum Inhibitory Concentration (MIC) values for the fresh extract against S. aureus and E. coli were 6.25%, and the Minimum Bactericidal Concentration (MBC) values were 12.5% against both bacteria. The antioxidant value of the fresh extract was 101.26 μg/mL, categorized as moderate. Based on the conducted research, it can be concluded that S. ferruginea leaf extract can inhibit the activities of S. aureus and E. coli, while showing no effect on Candida albicans growth.

Eksplorasi Bakteri-bakteri Pemfermentasi dalam Beberapa Produk Tempe di Kota Padang Nurmiati Nurmiati; Periadnadi Periadnadi; Sherly Jadespi; Annisa Apriyelita
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 1 (2024): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i1.11094

Tempeh is one of Indonesia's traditional foods produced through the microbial fermentation process of Rhizopus. It has become a favorite among the community, typically cooked before consumption. The fermentative bacteria in tempeh are suspected to act as probiotics, potentially making tempeh a functional food. Thus far, there have been no reports on the presence of fermentative bacteria in soybean tempeh in Padang City. Therefore, this study aimed to analyze the presence of fermentative bacteria and enzymatic activities in various tempeh products in Padang City. The research focused on identifying the presence and proportion of fermentative bacteria in soybean tempeh in Padang City. The study utilized a survey method, and the data obtained were analyzed descriptively. The results indicated the total presence of bacteria in soybean tempeh samples (11.2 - 15.3 x 10^6 CFU/g), fermentative bacteria (3.30 - 6.10 x 10^6 CFU/g), acetic acid bacteria (0.90 - 1.50 x 10^5 CFU/g), proteolytic bacteria (2.10 - 3.70 x 10^6 CFU/g), cellulolytic bacteria (34.60 - 6.50 x 10^6 CFU/g), and amylolytic bacteria (2.20 - 4.90 x 10^6 CFU/g).

PENYULUHAN RUMAH PANGAN MANDIRI DI NAGARI SILANTAI, KECAMATAN SUMPUR KUDUS, KABUPATEN SIJUNJUNG, SUMATERA BARAT Efrizal Efrizal; Nurmiati Nurmiati; Periadnadi Periadnadi; Ando Fernando
BULETIN ILMIAH NAGARI MEMBANGUN Vol. 1 No. 3 (2018)
Publisher : LPPM (Institute for Research and Community Services) Universitas Andalas Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/buletin ilmiah nagari membangun.v1i3.35

The purpose of this extension activity was to share experiences, the application of science, self-potential extraction and problem solving that occurs in the community, especially in agriculture. The method used is survey and observation, counseling, demonstration plot and direct training in field. Based on the survey and primary data from Nagari Silantai, it can be seen that the Nagari located in Sumpur Kudus District is geographically in the position of 0o26'49 "LS and 100o54'29" BT, with an altitude of sea level around 243 m and rainfall of 300-4.000 mm/year. Judging from the topography, Nagari Silantai has a generally wavy and hilly land surface, with an area of about 12.270 Ha. From the observations in the Nagari Silantai field consisting of 4 Jorong namely Jorong Kinkin, Jorong Koto Tangah, Jorong Koto Ateh and Jorong Ujung Koto. Judging from the data of the poor, Nagari Silantai is still classified as a poor economy community. This can be seen from the community poverty rate of 36.4%. Based on the potential of the area and the condition of the people in the Nagantai Silantai, we were encouraged to conduct independent food house extension activities in Nagari Silantai, Sumpur Kudus District, Sijunjung District, West Sumatra. From the results of this extension activity, it was seen that there was a public welcome and enthusiasm to increase knowledge both at the family level or community members' groups to develop food independence, improve the role and function of the Nagari community institutions and develop family awareness to be willing and motivated and able to use the land in its territory to be a source of food and nutrition.

MEMBANTU NAGARI MEMBANGUN DI AUR KUNING KECAMATAN PASAMAN KABUPATEN PASAMAN BARAT Nurmiati Nurmiati; Ossy Y. Prastika; M. Fiqri Fadhlan
BULETIN ILMIAH NAGARI MEMBANGUN Vol. 2 No. 1 (2019)
Publisher : LPPM (Institute for Research and Community Services) Universitas Andalas Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/bina.v2i1.95

Nagari Aua Kuniang is one of the Nagari in Pasaman Subdistrict, West Pasaman Regency, having an area of 13,745 km2 consisting of 6 jorong, Jorong Padang Tujuh, Sukomananti, Pinaga, Lubuak Landua, Bukik Nilam and Lembah Binuang. The Income of the community depend on plantations such as Oil Palm and Cocoa and crops planting such as corn and with existing tourism potential such as mountain tourism, waterfalls and most importantly cultural tourism and religious tourism such as prohibited fish in the Surau Inyiak Lubuak Landua complex, then the development of the Aua Kuniang village is very likely to be developed. The low level of public education is one of the factors that can hinder the development of the nagari. To help nagari Aua Kuniang develop, counseling, training or pilot activities are conducted covering the fields of Nutrition and Health, the Environment, Education, Religion and Culture and the Law and Human Rights, which are carried out through the KKN-PPM program from Andalas University involving students from various study programs. During the program implementation, counseling, training or piloting have been carried out 12 programs in the field of Nutrition and Health, 9 programs in the field Environment, 11 programs in the field of Education, Religion and Culture and Law and 7 programs in the field of Human Rights.

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