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All Journal Bioma : Berkala Ilmiah Biologi Jurnal Ilmu Lingkungan Jurnal Akademika Biologi Jurnal Biologi Universitas Andalas Biosaintifika: Journal of Biology & Biology Education Journal of Applied Food Technology Berkala Bioteknologi Advance Sustainable Science, Engineering and Technology (ASSET)
Arina Tri Lunggani
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Electrical & Electronics Engineering Energy Environmental Science Materials Science & Nanotechnology Other

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Isolasi dan Pengaruh Monosodium Glutamat terhadap Pertumbuhan Bakteri Proteolitik Limbah Cair Tahu Cahyaningrum, Emi; Wijanarka, W; Lunggani, Arina Tri
Bioma : Berkala Ilmiah Biologi Vol. 23, No 2, Tahun 2021
Publisher : Departemen Biologi, Fakultas Sains dan Matematika, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/bioma.23.2.84-90

Abstract

The tofu industry in Indonesia is growing rapidly. Tofu liquid waste is usually discharged into the waters and causes water pollution. An efficient way to overcome this problem is to utilize tofu liquid waste. Tofu liquid waste contains proteolytic bacteria that are useful in industry. The increase in bacterial growth is done by adding substances, one of which is the addition of Monosodium Glutamate (MSG). MSG contains glutamate which plays a role in protein synthesis. This study aims to isolate proteolytic bacteria and determine the effect of MSG on the growth of proteolytic bacteria in tofu liquid waste. The research methods included isolation, purification, morphological characterization, calculation of the Proteolytic Index (IP), testing the effect of MSG concentration on growth and protease activity, and data analysis. The MSG concentration used was 0 gr/L; 0.5 gr/L; 1 g/L and 1.5 g/L. The design used was Completely Randomized Design (CRD). The results obtained four isolates with different morphological characteristics. The isolate that had the highest IP value was the fourth isolate of 3,206 and was used for the test. The effect of MSG on growth and protease activity was highest at a concentration of 1.5 g/L at 24 hours. The highest protease enzyme activity was 0.0756 U/mL. The results of the ANOVA analysis showed a significant effect (p<0.05) on the administration of MSG on the growth of the four proteolytic bacterial isolates of tofu wastewater
EFEKTIVITAS PENGAWETAN SECARA OZONISASI DAN IDENTIFIKASI TERHADAP KONTAMINASI KAPANG PADA KACANG TANAH (Arachis hypogaea L.) Syawal Nurangga Kodhatin; Endang Kusdiyantini; Arina Tri Lunggani
Jurnal Akademika Biologi Vol. 3 No. 3 Juli 2014
Publisher : Departemen Biologi, Fakultas Sains dan Matematika Undip

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Abstract

Peanut (Arachis hypogaea L.) is a potential plant protein source with a relatively cheap price, so that it can be consumed by almost all the community. Post-harvest handling of peanuts especially at the stage of the marketing needs to be done properly, because improper treatment can lead to contamination by fungi. As a result, it can reduce the quantity and quality of the product and can endanger the health of consumers. This study aims to determine the Ozonisation Preservation and Identification of Mold Contamination In Peanuts. Mold was isolated using the direct method (direct method) and dilution. Identification of molds were done macroscopically and microscopically. Identification was done by using Potato Dextrose Agar (PDA) and Malt Extract agar (MEA) as selective media. The result of Ozonisation Preservation with 3.5 ppm concentration showed that peanuts that had been exposed with ozone on first day containing the amount of molds lower than on the day 7, 14, 21, and 28. The result of mold identification on peanuts consisted of one genus Aspergillus with predominant isolate was A. flavus as many as 25 colonies. Keywords: peanut (Arachis hypogaea L.), ozonation, identification, mold
PRODUKSI PIGMEN OLEH ISOLAT KAPANG HASIL ISOLASI DARI ANGKAK KOMERSIAL DI SEMARANG PADA SUMBER N DAN pH BERBEDA Soni Nugraha Anwar; Endang Kusdiyantini; Arina Tri Lunggani
Jurnal Akademika Biologi Vol. 2 No. 4 Oktober 2013
Publisher : Departemen Biologi, Fakultas Sains dan Matematika Undip

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Abstract

The development of the food processing industry led to the use of dyes have also increased, especially the type of synthetic dyes that can be harmful to consumers because of its toxicity. Natural dyes to be one of the alternatives used in the field of food. One of the natural dyes is widely used as a food coloring that is red yeast rice. Red yeast rice is rice that is overgrown by the mold Monascus sp. that produces pigment. This study aims to obtain pure isolates of red yeast rice molds that are in Semarang and knowing the growth and production of red pigment in the fungi isolates the different source of N and pH. The treatment is done by growing PDB (potato dextrose broth) in the medium with treatment medium pH 3,5,7 and 9 as well as optimization of the nitrogen source Ammonium chloride 1 %, Ammonium Nitrate 1 %, and Peptone 1 %. Analysis of pigments using a spectrophotometer with a wavelength (λ) of 500 nm and analysis of dry cell weight mycelia (g/l). The results showed the highest pigment concentration at treatment pH 7 with 0.812 absorbance value and the highest value of the cell dry weight at pH 7 is 1.232 g/l. Results of optimization with different nitrogen sources showed the highest pigment levels in the addition of a nitrogen source Ammonium Chloride 1 % to the value of 0.821 absorbance and dry weight of most cells are in Ammonium Nitrate is 2.556 g/l. Keywords: Pigment, Angkak, Isolate Fungus, pH, Nitrogen.
DAYA ANTIBAKTERI BERBAGAI KONSENTRASI MINYAK ATSIRI RIMPANG TEMU HITAM (Curcuma aeruginosa roxb.) TERHADAP Bacillus subtilis DAN Staphylooccus aureus SECARA IN VITRO Khodijah Baharun; MG. Isworo Rukmi; Arina Tri Lunggani; Enny Fachriyah
Jurnal Akademika Biologi Vol. 2 No. 4 Oktober 2013
Publisher : Departemen Biologi, Fakultas Sains dan Matematika Undip

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Abstract

The rhizome of Curcuma aeruginosa has essential oils compounds and has been used traditionally to help for nourish the skin, asthma, appetite enhancer, and as anthelmintik. Bacillus subtilis and Staphylococcus aureus are gram positive bacteria that can cause skin disorder such allergic and acne. The aim of this research was to know antibacterial capacity of essential oils from C. aeruginosa in various concentrations against B.subtilis and S.aureus using disc diffusion method. This research was conducted using RAL design (Completely Randomized Design) with concentration of essential oils as a treatment, i.e. 25, 50, 75, and 100% (pure extract without dilution). The result showed that essential oils of C. aeruginosa has antibacterial capacity for both bacteria with different effect depending on the concentrations tested. Essential oils of C. aeruginosa with 100% concentration showed the highest antibacterial capacity against   S. aureus, whereas all concentrations of essential oils from  C. aeruginosa showed weak antibacterial capacity against B. subtilis. Keyword : Curcuma aeruginosa Roxb., distillation, essential oils, antibacterial, S.aureus, B.subtilis
PRODUKSI INULINASE DAN KECEPATAN PERTUMBUHAN SPESIFIK ISOLAT KHAMIR DUCC Y-015 PADA BERBAGAI KONSENTRASI TEPUNG UMBI DAHLIA Dani Ika Purwaningsih; Arina Tri Lunggani; Endang Kusdiyantini
Jurnal Akademika Biologi Vol. 2 No. 3 Juli 2013
Publisher : Departemen Biologi, Fakultas Sains dan Matematika Undip

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Abstract

Inulin is an abundant compound in the nature after starch. Hydrolytic enzyme called inulinase is able to catalyse hydrolysis reaction of inulin polysaccharides into fructose and fructooligosaccharide (FOS). Yeast isolateDUCC Y-015 is one of the microbes that is able to produceinulinase. The action of inulinase enzyme associated with the growth of the isolate. Specific growth rate is one of the measurement of growth parameters; itis defined as the increase in cell biomass per unit time in the growth phase of the microbes. This study aims to examine theinulinase production and specific growth rate of yeast isolate DUCC Y-015 on the medium with various concentrations of dahlia tuber flour. The measurement of growth was done by weighing the cell dry weight and inulinase activity test was done by calculating the reduction sugar using DNS method. The used concentrations of dahlia tuber flourin the medium were 2%, 3%, 4% and 5%. Inulinase activity in each treatment was 0,111 IU/ml, 0,147 IU/ml, 0,113 IU/ml and 0,119 IU/ml, respectively, whereas the specific growth rate was 0,0062 hour-1, 0,0081 hour-1, 0,0077 hour-1, 0,0052 hour-1, respectively. The resultswere tested using the Mann-Whitney Test and theKruskal-Wallis Test. According to the results, the most optimuminulinase production and specific growth rate (µ) of yeast isolate DUCC Y-015 on dahlia tuber flour medium was treated with 3% concentration of dahlia tuber flour.Keywords: Dahlia Tuber Flour, Yeast Isolate DUCC Y-015, Specific Growth Rate, Inulinase Activity
AKTIVITAS ANTIMIKROBA KOMBINASI REBUSAN DAUN SIRIH HIJAU (Piper betle) DAN DAUN SIRIH MERAH (Piper crocatum) TERHADAP Candida albicans. Diani Kurniawati; MG. Isworo Rukmi; Arina Tri Lunggani
Jurnal Akademika Biologi Vol. 3 No. 1 Januari 2014
Publisher : Departemen Biologi, Fakultas Sains dan Matematika Undip

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Abstract

Piper betle and Piper crocatum leaf extract each has proven to have antimicrobe effect against Candida albicans, this is the reason why piper betle leaf often used as mixture of mouthwash or vagina cleanser. This research aim is to know the antimicbial activity of combination between stewed piper betle and piper crocatum leaf against Candida albicans. Experimental design that used is Completely Randomized Design (CRD) factorial design with 2 factor. Combination  of stewed green betel leaf and red betel leaf respectively 100% P.betle and 0% P. crocatum; 75% P.betle and 0% P. crocatum; 50% P.betle and 50% P. crocatum; 25%  P.betle and 75% P. crocatum; 0% P.betle and 100% P. crocatum. A negative control is steril aquadest, while second factor is contact time 0, 30 and 60 minute. The variables meansured were the growth of colonies in each treatment combination. The result showed that combination of 100% P.betle and 0% P. crocatum; 75% P.betle and 0% P. crocatum; 50% P.betle and 50% P. crocatum; 25%  P.betle and 75% P. crocatum have antimicrobial activity is  high. This result proven by absence of colony growth after treatment. The best antimicrobial activity found on treatment with only addition of red betel at 60 minutes of contact time. Keywords : Piper betle, Piper crocatum, antimicrobial, Candida albicans
Eksplorasi Jamur Proteolitik Alkali Termotoleran Dari Tanah Kapur Sukolilo Barat Madura Rukmi, Isworo; Lunggani, Arina Tri
Berkala Bioteknologi Vol. 2 No. 2 November 2019
Publisher : Berkala Bioteknologi

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Abstract

Peran mikroorganisme di dalam berbagai industri telah sangat dikenal di dunia. Berbagai jenis galur mikroorganisme industri merupakan galur-galur unggul dalam menghasilkan berbagai ensim, terutama mikroorganisme yang tergolong kelompok ektremofil.Indonesia merupakan negara tropis yang menjadi salah satu sumber mikroorganisme ekstremofil yang dapatmemenuhi kebutuhan industri, akan ensim yang bersifat alkalis dan termotoleran. Protease alkalis merupakan salah satu ensim yang penting dalam industri.  Penelitian ini bertujuan untuk mengeksplorasi jamur alkalofil termotoleran penghasil protease alkalis dari tanah kapur Desa Sukolilo Barat Madura. Isolasi jamur tanah indigenous dilakukan secara selektif  menggunakan medium PDA yang mengandung 2% skim milk pada pH 8. Isolat jamur proteolitik dipelihara dalam medium PDA miring.Produksi ensim dilakukan dengan menggunakan medium Czapeks Dox modifikasi yang mengandung 2% casein dengan pH 8, diikubasi pada 120 rpm, selama 7 hari. Diperoleh 5 isolat jamur indigenous alkalofil termotoleran proteolitik dari genus Aspergillus, yaituA. tamarii PAM10A, A. awamoriPAM10D, A. nigerPAM12A, A.foetidus PAM18A, dan A.flavus   PAM25A dengan aktivitas spesifik ekstrak kasar protease alkalis berturut-turut sebesar 0,1585 U/mg, 0,1715 U/mg, 0,1762 U/mg, 0,1640 U/mg dan 0,1747 U/mg.. Kata Kunci:    kapur, jamur, protease, alkalofilk
Eksplorasi Mikroorganisme Termofil Indigenous Dari Sumber Air Panas Gedongsongo Sebagai Penghasil Ensim Termostabil Rukmi, Isworo; Lunggani, Arina Tri; Suprihadi, Agung; Raharjo, Budi
Berkala Bioteknologi Vol. 1 No. 1 April 2018
Publisher : Berkala Bioteknologi

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Abstract

ABSTRAK Mikroorganisme termofil merupakan suatu sumber untuk mendapatkan ensim ektraseluler termotoleran yang penting dalam indusri. Isolasi bakteri termofil dari dua sampel air yang berasal dari sumber air panas geotermal di Gedongsongo Jawa  Tengah pada lokasi yang telah ditentukan ini bertujuan untuk mendapatkan isolat-isolat bakteri termofil indigenous  yang potensial menghasilkan ensim amilase, protease dan selulase termotoleran. Isolasi dilakukan dengan medium selektif Skim Milk Agar, CMC Agar dan Nutrien Amilum Agar. Inkubasi dilakukan pada suhu 55oC. Koloni yang menunjukkan aktivitas ensim diisolasi ke dalam medium Nutrient Agar. Uji aktifitas ensim dilakukan pada medium yang mangandung skim milk untuk protease, amilum untuk amilase dan CMC untuk selalulase, inkubasi dilakukan pada 55oC selama 72 jam. Pengamatan morfologi dan sifat gram isolat juga dilakukan. Penelitian ini menghasilkan  4 isolat bakteri proteolitik termotoleran yang terdiri dari 2 isolat gam positif kokus dengan indeks proteolitik tertinggi  1,40;   2 isolat gram negatif kokus dengan indeks proteolitik tertinggi 3.5. Enam isolat bakteri amilolitik termofil  terdiri dari 2 isolat gram positif kokus, 2 isolat gram negatif kokus, satu  isolat gram positif batang dan satu  isolat gram negatif batang . Indeks amilolitik berkisar dari 1,29-2,50.   Tujuh bakteri selulolitik termofil terdiri dari 5 isolat gram positif kokus dengan indeks selulolitik tertinggi 5,0;  satu  isolat kokus gram negatif, dengan indeks selulolitik 7,5 satu isolat batang gram positif dengan indeks selulolitik 3,0. Kata kunci: termofil, bakteri, amilase, protease, selulase
Uji Aktivitas Antijamur Ekstrak Etanol, Aseton Dan Kloroform Buah Cabai Merah (Capsicum annuum L.) terhadap Fusarium oxysporum Sari, Rachel Dewita; Lunggani, Arina Tri; Purwantisari, Susiana
Bioma : Berkala Ilmiah Biologi Vol. 26 No 2, Tahun 2024
Publisher : Departemen Biologi, Fakultas Sains dan Matematika, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/bioma.2024.64714

Abstract

Red chili (Capsicum annuum L.) is a plant that is widely used for food needs, medicine, and also has the potential as an antimicrobial agent. Fusarium oxysporum is known as a soil-borne phytopathogen that causes fusarium wilt disease that infects many plants, causing major losses in infected plants. This research aims to determine the antifungal potential of ethanol, acetone and chloroform extracts from red chili fruit (Capsicum annuum L.) against Fusarium oxysporum mold which infects potato plants. Red chilies (Capsicum annuum L.) were extracted using the maceration method. The yields of ethanol, acetone and chloroform extracts were respectively 15.3%, 13.43% and 14.56%. Based on antifungal tests on Potato Dextrose Agar (PDA) media, the three extracts in the same concentration, namely 100%, were unable to inhibit Fusarium oxysporum. This is possibly because Capsicum annuum L. is known to have antimicrobial abilities in a narrow spectrum, while Fusarium oxysporum is generally a stress-adaptive pathogen. Controlling Fusarium oxysporum by using red chili extract cannot be an alternative for controlling fusarium wilt disease.
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 Aninditia Sabdaningsih Anto Budiharjo Budi Raharjo Budihardjo, Kadarwati Cahyaningrum, Emi CATUR RIANI Choirunnisaa, Nadia Maharani Jasmine Dani Ika Purwaningsih Dewantoro, Giwang Dian Prambodo, Ashar Kurnia Diani Kurniawati Dion, Romario Dyah Wulandari Edwin Setiawan Eko Purnomo Endang Kusdiyantini Endang Kusdiyantini Enny Fachriyah Farikha, Siti Lutfiatul Hanifa, Yumna Rahmadias Hapzi Ali Hermin Pancasakti Kusumaningrum Khabib Khasan Alfaridhi, Khabib Khasan Khodijah Baharun Mahardhika, Wahyu Aji Mahardika, Wahyu Aji MG Isworo Rukmi Muhammad Amal Nurhakim, Muhammad Amal Nur Jannah, Siti Purwantisari, Susianna Qoys Naufal, Mochammad Fa’iq Raden Mohamad Herdian Bhakti Ramadhany, Warih Sari, Rachel Dewita Sitepu, Harum Siti Nur Jannah Soni Nugraha Anwar Sri Pujiyanto Susiana Purwantisari Syawal Nurangga Kodhatin Utomo, Adi Budi Whinarsih, Whinarsih Wijanarka Wijanarka Wijanarka, W