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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

POTENSI MIKROBIOTA INDIGENOUS PULP TIGA VARIETAS KAKAO (Theobroma cacao L.) SEBAGAI STARTER DALAM FERMENTASI BIJI KAKAO Sri Indrayati; Silmi Yusri Rahmadani; Periadnadi Periadnadi; Nurmiati Nurmiati
Biopropal Industri Vol 12, No 1 (2021)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36974/jbi.v12i1.6459

ABSTRACTCocoa (Theobroma cacao, L) is one of Indonesia's main and essential non-oil commodity export. In West Sumatera, TSH 858, Scavina, and ICS 60 are three superior cocoa varieties that attempt for their cultivation. This study aimed to observe the potential fermentative of indigenous microbiota from pulp three cocoa varieties TSH 858, Scavina and ICS 60 as a starter in cocoa bean fermentation. One way anova used for data analyzed such as pH, alcohol, reducing glucose value, and fermentative intensity. Meanwhile, the Wilcoxon signed test was used for organoleptic analysis. Variable of this study was fermentation without starter (A), Fermentation with starter of TSH 858 variety (B), fermentation with starter of Scavina variety (C), and fermentation with starter of ICS variety (D). After 12 days fermentation, the fermentation product showed which total indigenous microbiota for A were (4,3 x1010cfu/ml), B (2,2x1014 cfu/ml, C (2,97 x1014 cfu/ml) and D (5,1x1014 cfu/ml). Alteration in pH value for A was (3,56-4,07), B (3,55-3,90), C (3,64-4,05), and D (3,56-4,08). Meanwhile, the reducing glucose value for A was (5,6%), B (5,7 %.), C (6,1%), and D (5,3%). The best fermentation intensity comes from treatment with addition starters (A, B, and C) that occurred on the 3rd day, while without starter occurred on the day 6th. Alcohol value from all treatment were A (2,5%), B (1,3 %.), C (2,5%), and D (1,3%). The highest averages preference for cocoa bean aroma was D (3,2; likes).Keywords: cacao, fermentation, indigenous microbiota, starterABSTRAKKakao (Theobroma cacao, L.) merupakan salah satu komoditi utama dan andalan ekspor non migas Indonesia. TSH 858, Scavina dan ICS 60 merupakan tiga varietas kakao yang unggul dan sedang diusahakan perkembangannya di Sumatera Barat. Tujuan penelitian ini untuk mengetahui potensi fermentasi mikrobiota indigenous pulp dari tiga varietas kakao TSH 858, ICS 60 dan Scavina sebagai starter untuk fermentasi biji kakao. Penelitian ini menggunakan metode eksperimen yang dianalisis secara statistik dengan uji Rancangan Acak Lengkap dan nilai organoleptik dianalisis secara statistik dengan Uji Jenjang Bertanda Wilcoxon. Perlakuan yang digunakan adalah (A) tanpa starter (kontrol); (B) penambahan starter varietas TSH 858; (C) penambahan starter varietas Scavina; (D) penambahan starter varietas ICS 60. Setelah 12 hari fermentasi, produk fermentasi menunjukkan hasil bahwa jumlah mikrobiota indigenous perlakuan A (4,3 x1010cfu/ml), B (2,2x1014 cfu/ml, C (2,97 x1014 cfu/ml) dan D (5,1x1014 cfu/ml). Perubahan nilai pH pulp kakao dari awal sampai akhir fermentasi pada perlakuan A (3,56-4,07), B (3,55-3,90), C (3,64-4,05), dan D (3,56-4,08). Pengurangan kadar gula untuk perlakuan A (5,6%), B (5,7 %.), C (6,1%), dan D (5,3%). Intensitas fermentasi terbaik pada perlakuan dengan penambahan starter (B,C,dan D) terjadi pada hari ke-3, sedangkan pada perlakuan tanpa starter (A) terjadi pada hari ke-6. Kadar Alkohol Perlakuan A (2,5%), B (1,3 %.), C (2,5%), dan D (1,3%). Nilai rata-rata kesukaan terhadap aroma biji tertinggi (3,2;suka) adalah pada perlakuan D.Kata kunci: fermentasi, kakao, mikrobiota indigenous, starter

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.

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.

UPAYA PENINGKATAN PEREKONOMIAN MASYARAKAT DESA DI KECAMATAN SIBERUT SELATAN MELALUI PELATIHAN PENGOLAHAN IKAN DENGAN TEKNIK FERMENTASI IKAN BUDU Nurmiati Nurmiati; Periadnadi Periadnadi; Silmi Yusri Ramadani
Jurnal Hilirisasi IPTEKS Vol 5 No 4 (2022)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v5i3.609

Training activities for processing and preserving of medium-large fish through the budu fish fermentation technique, to increases the economic value of the products have been carried out in frame in the Pasie area, Mailepet village, Mentawai Islands Regency. Most of the productive age group in this area are women who do not work and depend on the income of the head of the family for a living. This activity also involves women's fishing groups, youth groups and PKK' women who are also a less productive group. This activity aims to foster and empower community groups, especially women, in processing fermented fish which can be used as business opportunities so that they can increase household income. The method of activity is counselling about the processing of medium-large size fish by fermentation of Budu which is not yet known in this archipelago. The target community service program achievement indicator is that the target community knows the Budu fermentation processing process to produce high selling value products. In addition, the alternative of saving medium-large sized fish after catching is through fermentation which at the same time preserves them. This activity can be used as a sustainable empowerment effort through increasing community participation, especially fishing communities, self-financing and non-governmental organizations so as to increase women's income to create economically independent women in Mailelepet Village, South Siberut District of Mentawai Islands Regency.

Characterization of Antimicrobial Bacteriocin Produced by Bacillus cereus SS28 Isolates from Budu, a Traditionally Fermented Fish Product of West Sumatera YUSRA YUSRA; FAUZAN AZIMA; NOVELINA NOVELINA; PERIADNADI PERIADNADI
Microbiology Indonesia Vol. 8 No. 1 (2014): March 2014
Publisher : Indonesian Society for microbiology

Bacillus cereus SS28 isolated from budu, a fermented fish product from West Sumatra, produced antimicrobial compound that had broad spectrum of inhibition against five microorganisms (Escherichia coli, Staphylococcus aureus, Salmonella thypi, Bacillus subtilis, and Listeria monocytogenes). The aims of this research are characterization of Bacillus cereus SS28 antimicrobial activity and observation of its effect to the cellular morphology of Staphylococcus aureus with electron microscope. Antimicrobial compound produced by Bacillus cereus SS28 was stable at pH range between 2 and 11 and to heating at 121 Â°C for 15 min. Maximum antimicrobial activity was expressed at pH 2-3 and 70 Â°C for 45 min. The activity remained after 15 min exposure to UV light. The main changes observed under SEM and TEM were the alteration of Staphylococcus aureus structural cell membrane 48 h after exposure to the antimicrobial compound from Bacillus cereus SS28.

DISEMINASI TEKNOLOGI FERMENTASI UNTUK PERBAIKAN MUTU TEPUNG SAGU SERTA PENGENALAN PRODUK INOVASI TEPUNG MOSAS Nurmiati Nurmiati; Periadnadi Periadnadi; Ika Thalia Nissa
Jurnal Hilirisasi IPTEKS Vol 6 No 3 (2023)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v6i3.697

Sago is one of the most potential carbohydrate-producing food crops to support food security programs in Indonesia. The Mentawai Islands have the largest potential for sago distribution in West Sumatra Province with the highest production rate reaching 469/ton, but the progress achieved has apparently not been sufficient to improve the physical quality of the sago flour produced, so the quality of Mentawai sago flour is considered not good enough. This activity aims to utilize fermentation technology to improve the quality of sago starch as well as the introduction of innovative MOSAS (Modified Sago Starch) flour products. This field activity carried out in South Siberut District involved lecturers and students (S1 and S2) Department of Biology-Unand. The activity was carried out in the form of a survey of sago processing home industry businesses followed by counseling on ways to improve the sago processing process. By microbiological fermentation or acidification on a laboratory scale, the quality of sago flour can be improved through the use of local microorganisms in physical changes, namely lightening the color of the flour. Efforts to advance microbiological approaches through potential acidifying microorganisms can also modify sago starch into MOSAS (Modified Sago Starch) products by increasing the swelling power and solubleness of sago starch. This can be an appropriate and easy solution that can be applied in small-scale/home-based sago starch management, in order to increase the quality and quantity of sago starch production. Choosing a production location and improving management conditions through sanitation and water sources in the extraction process is one of the most important quality improvement methods in determining the development of quality, clean Mentawai sago starch management in environmentally friendly production. Fermentation technology can be used as an effort to improve the quality of Mentawai sago.

EDUKASI TANAMAN OBAT SEBAGAI BANK HERBAL NAGARI DALAM REVITALISASI TAMAN TOGA DI NAGARI AMBUANG KAPUA KABUPATEN PADANG PARIAMAN Nurmiati Nurmiati; Periadnadi Periadnadi; Tesri Maideliza
BULETIN ILMIAH NAGARI MEMBANGUN Vol 6 No 4 (2023)
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.v7i4.537

Family Medicinal Plants (TOGA) are plants that can be used for health and are grown in the yard and managed by the family. These plants are grown to meet the needs of the family for medicines for prevention and daily treatment that can be self-processed. Apart from being a medicinal plant, the use of most of these plants also often doubles as a kitchen spice and ornamental plant. Community enthusiasm for the TOGA Park in Nagari Ambuang Kapua, Padang Pariaman District is quite high. From the survey, it was found that there are many large and empty yards of residents' houses in this Nagari. Meanwhile, in the TOGA Park itself, the diversity of medicinal plant species is very limited to certain species, especially those used for cooking spices only. Medicinal plants are sometimes replaced by the presence of ornamental plants. For TOGA to be utilized by the whole community, it is necessary to develop it through rearrangement and adding to the diversity of medicinal plant species. In the initial stage, planting is concentrated in one wider location. The activities were managed by the local community, especially PKK women who were accompanied by TOGA Activists and the Andalas University Team. It is hoped that the development/propagation of plants in a variety of species will create new TOGA gardens in every yard of residents' houses and be used by the community in the fields of health, aesthetics, and the economy. Family Medicinal Plants can provide benefits to society if cultivated in the right way. The activity was carried out by direct practice with the community at the park location accompanied by TOGA Activists with the Andalas University Team. This activity also received an award rating in the creative park competition at the local sub-district level in the Republic of Indonesia Anniversary competition.

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