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All Journal Journal of Agricultural Science and Biotechnology Journal of Sustainable Development Science National Multidisciplinary Sciences Jurnal Penelitian IPTEKS
Regina I. M BanoEt
Faculty Of Agriculture Technology, Artha Wacana Christian University Kupang
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MANFAAT BEBERAPA JENIS MIKROBA YANG DIISOLASI DARI KAYU LARU (Peltophorum pterocarpum.) DAN MUR SEBAGAI STARTER DALAM PEMBUATAN LARU DAN SOPI DI PULAU TIMOR Regina I. M BanoEt; I Made Sudana; I.G.N. Alit Susanta Wirya
Journal of Agricultural Science and Biotechnology Vol 5 No 1 (2016)
Publisher : Journal of Agricultural Science and Biotechnology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (816.194 KB)

Abstract

The traditional knowledge of farmers in producing alcohol from palm sap can be used as a basis to produce high-value economic products such as medical alcohol, industrial alcohol and ethanol. Food products and traditional fermented beverage are one of the main sources to obtain the potential microbe for microbial fermentation industry. Information on the wood of laru role as agents of microbial cultures and mur for a starter in the making of laru and sopi has not been much identified.The research was conducted in three stages. The first stage of the research, namely the microbial isolation of seven basic materials of making laru and sopi. The identification of microbes by using the API 20C AUX kits and a selection of microbes which have the ability to perform fermentation. The second stage of the research is the production test and gin laru utilize the selection and identification of microbes of, to find the best treatment combination that produces the highest alcohol content. The third stage of the research is the identification of molecular of microbes of culture results that have the best fermentation activities. The first and the third stages were exploratory studies by using the experimental design in the laboratory. The data were collected by means of direct observation. The theoretical analysis was made to describe the experimental results. The second stage of the testing of making laru and sopi to determine the percentage of alcohol content produced. The second stage was an experimental study, designed in the basic experimental design of RAL. The obtained data were analyzed with analysis of variance (ANOVA) to determine the real level of treatment effects, followed by LSD test to determine the level of significant differences between treatments. Each treatment combination was repeated four times. Two controls were used i.e; nira, palm sap without addition of a starter, and a solution of sugar with addition of the laru wood starter. The study was conducted in Labotory of Microbiology and Analytical Chemistry of The Food and Drug Administration Center for Kupang, East Nusa Tenggara.The experimental results showed that the microbes of laru wood and Mur are from the group of yeast. For the making of effective laru and sopi which to be sources of the microbes is red Mur and white Laru. The microbial species were identified as Saccharomyces cerevisiae. The resulting alcohol content on the microbes fermentor of Saccharomyces cerevisiae in the test of making red laru was 8.43%, white laru was 7.05%, sopi and nira/palm wine were 21.44%, and sopi from the aer sugar solution was 23.20%. Saccharomyces cerevisiae can also be combined with wood of laru as a starter in the making of laru and sopi. The combination of the two was the best treatment, resulted in the highest alcohol content at 8.90% of red laru, white laru at 8.40%, sopi from nira at 23.38%, and sopi from aer sugar solution at 23.91%.
The Physical and Chemical Characteristics of Potato Doughnuts Using Semi-Liquid Local Yeast Derived from Myrrh of Red Fermented Palm Sap Regina Ilse Marcelina BanoEt
Journal of Sustainable Development Science Vol 3 No 2 (2021)
Publisher : Dwijendra University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (215.534 KB) | DOI: 10.46650/jsds.3.2.1161.64-71

Abstract

Natural or local yeasts are microorganisms from natural ingredients obtained from fermentation without the need for artificial additives. The objectives of the present study were 1.) to evaluate the physical quality of potato doughnuts produced from the local yeast derived from residue of red fermented palm sap, 2) to obtain the best treatment from the use of local yeast in making doughnuts. In the fermentation process, yeast converts sugar and carbohydrates in the dough into carbon dioxide gas (CO2) and alcohol. Doughnuts are made from wheat flour, but the addition of potato paste can improve the texture so that it is softer and tender due to the interaction between gelatinized starch and gluten but can reduce its swelling power. The experiment was designed using a completely randomized design (CRD) with three treatments and five replications to produce 15 experimental units. The treatments were a) Control (commercial yeast); b) Wheat flour: potato paste: local yeast; 2:1:1; c) Wheat flour: potato paste: local yeast; 2:1:2 and d) Wheat flour: potato paste: local yeast; 2:1:3. The results showed that the best treatment formula was obtained in the treatment B (wheat flour: potato paste: local yeast; 2:1:1) with 20,6% moisture content, 2,09% protein content and 3,644 color value (very like), 3,800 taste value (very like) and texture/tenderness with a value of 1032,500.
Efek Lama Penyimpanan Manisan Ceremai Terhadap Kadar Air, Organoleptik dan Mikrobiologi Regina I.M. BanoEt; Gabriela E. Hetharia; Yunaldy Teffu
National Multidisciplinary Sciences Vol. 2 No. 3 (2023): Proceeding SEMARTANI 2
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/nms.v2i3.288

Abstract

Teknologi pembuatan manisan merupakan salah satu cara pengawetan makanan yang sudah diterapkan sejak dahulu kala. Perendamanan manisan akan membuat kadar gula dalam buah meningkat dan kadar airnya berkurang. Keadaan ini akan menghambat pertumbuhan mikroba perusak sehingga buah akan lebih tahan lama. Tujuan penelitian ini adalah untuk mengetahui efek lama penyimpanan manisan ceremai (Phyllanthus acidus. L.) terhadap karakteristik kadar air dan or-ganoleptic serta mengetahui pengaruh lama penyimpanan pada total koloni mikroba. Penelitian ini dirancang menggunakan Rancangan Acak Lengkap manisan ceremai dikemas mengunakan platik kemasan Standing pouch dengan 4 waktu perlakukan penyimpanan, P0 = 0 hari : P1 = 5 hari; P2 = 10 hari; P3 = 15 hari dan diuji Kadar Air, mikrobiologi dan Organoleptik. Perlakuan terbaik pada P1 dengan lama penyimpanan 5 hari dengan tingkat rata-rata kesukaan pada warna 4,250; aroma 4,300; rasa 3,817; tekstur 4,350.Memenuhi SNI kadar air maksimal 25% (b/b),nilai kadar air P1 sebesar 24,52% (b/b). Hasil penelitian juga menunjukkan kecil peningkatan total mikroba atau ALT .Hasil uji pada berbagai tingkat pengenceran walaupun pengenceran 10ˉ⁵ masih dalam batas wajar. Dapat dikatakan produk tersanitasi tinggi sehingga layak dikonsumsi.
Penggunaan Ragi Lokal Dalam Pembuatan Roti Donat Dengan Substitusi Tepung Kentang Untuk Roti Komersiil Juga Untuk Perjamuan Kudus BanoEt, Regina I.M.; Ruku, Welfrid; Nge, Sonya Titin; Meha, Agus Maramba
Jurnal Penelitian IPTEKS Vol. 9 No. 2 (2024): JURNAL PENELITIAN IPTEKS
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/penelitianipteks.v9i2.2356

Abstract

Ragi lokal asal mur laru merah adalah kumpulan mikroorganisme alami dari fermentasi nira tanpa bahan tambahan buatan. Penelitian di Kupang bertujuan untuk: 1) Mempelajari karakteristik donat kentang menggunakan ragi lokal dengan waktu fermentasi berbeda, 2) Menemukan perlakuan terbaik dari penggunaan ragi lokal pada pembuatan donat, 3) Mengidentifikasi mikroba secara morfologi untuk memastikan keamanan dan efisiensi fermentasi. Donat biasanya terbuat dari tepung terigu, dan substitusi pasta kentang dapat memperbaiki tekstur, membuatnya lebih lembut karena interaksi pati tergelatinisasi dan gluten. Penelitian ini menggunakan Rencana Acak Lengkap (RAL) dengan 3 perlakuan dan 5 ulangan, yaitu: A) Kontrol (ragi komersial) fermentasi 45 menit, B) Ragi lokal fermentasi 90 menit, C) Ragi lokal fermentasi 120 menit, dan D) Ragi lokal fermentasi 150 menit. Hasil terbaik diperoleh dari perlakuan B dengan fermentasi 90 menit, menunjukkan kadar air rata-rata 21,122, daya kembang 65,182, tekstur 4,337, warna 4,157 (coklat keemasan, sangat disukai), rasa 4,567 (sangat disukai), dan aroma 4,667 (sangat disukai). Khamir S. cerevisiae dari ragi lokal dengan fermentasi 90 menit diisolasi dan diamati secara makroskopis, berbentuk oval, tekstur halus, warna putih kekuningan, permukaan lembut, elevasi agak cembung, dan tidak menunjukkan miselium. 
Co-Authors Agus Maramba Meha Gabriela E. Hetharia Gusti Ngurah Alit Susanta Wirya I Made Sudana Ruku, Welfrid Sonya Titin Nge Yunaldy Teffu