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All Journal JOURNAL OF COASTAL DEVELOPMENT ILMU KELAUTAN: Indonesian Journal of Marine Sciences Agrointek Sains Natural: Journal of Biology and Chemistry To Maega: Jurnal Pengabdian Masyarakat Journal of Functional Food and Nutraceutical Journal of Digital Marketing and Halal Industry Prima Abdika: Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat (ABDIRA) Berkala Penelitian Hayati Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat Science Technology and Management Journal (STMJ)
Paulus Damar Bayu Murti
Department Of Food Technology, Faculty Of Science And Technology, Karangturi National University, Indonesia
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Social Sciences Other

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ANTIBACTERIAL ACTIVITY OF BACTERIAL SYMBIONT OF SOFT CORAL Lobophytum sp. AGAINST MDR BACTERIA Escherichia coli and Staphyllococcus aureus Paulus Damar Bayu Murti; Ocky Karna Radjasa
JOURNAL OF COASTAL DEVELOPMENT Vol 15, No 3 (2012): Volume 15, Number 3, Year 2012
Publisher : JOURNAL OF COASTAL DEVELOPMENT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (206.983 KB)

Abstract

The improper and uncontrolled uses of antibiotics againts pathogenic bacteria have resulted in the occurrence of Multi Drug Resistant (MDR) strains. There is now an urgency to find alternative antibiotics to combat the MDR strains especially Escherichia coli and Staphyllococcus aureus. Soft coral associated microorganisms are among the most interesting and promising marine natural product sources which produce polyketide and non ribosomal peptide products with various biological activities. In this study, marine bacteria were isolated from soft coral Lobophytum sp. collected from North Java Sea, and were screened for antibacterial activity against MDR strains. One out of 13 bacterial isolates were succesfully screened and were found to be active against both MDR strains, in which isolate LBTGA2 was active against resistant strains E. coli and against resistant S. aureus, respectively. The active isolate also amplified PKS (Polyketide Synthases) gene fragments necessary for the biosynthesis  of polyketides. The molecular identification based on partial 16S DNA nukleotide sequences indicates that the active isolate was closely related to Paenibacillus campinasensis.
Pigments Characterization and Molecular Identification of Bacterial Symbionts of Brown Algae Padinasp. Collected from Karimunjawa Island Damar Bayu Murti; A B Susanto; Ocky Karna Radjasa; Ferdy Semuel Rondonuwu
ILMU KELAUTAN: Indonesian Journal of Marine Sciences Vol 21, No 2 (2016): Ilmu Kelautan
Publisher : Marine Science Department Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (345.979 KB) | DOI: 10.14710/ik.ijms.21.2.58-64

Abstract

The search for carotenoids in nature has been extensively studied because of their applications in foods. One treasure of the biopigment source is symbiotic-microorganisms with marine biota. The advantages of symbiont bacteria are easy to culture and sensitize pigments. The use of symbiont bacteria helps to conserve fish, coral reefs, seagrass, and seaweed. Therefore, the bacteria keeps their existence in their ecosystems. In this study, bacterial symbionts were successfully isolated from brown algae Padina sp. The bacterial symbionts had yellow pigment associated with carotenoids. The pigments were characterized using High Performance Liquid Chromatography (HPLC) with a Photo Diode Array (PDA) detector. The carotenoid pigments in the bacterial symbionts were identified as dinoxanthin, lutein and neoxanthin. Molecular identification by using a 16S rRNA gene sequence method, reveals that the bacterial symbionts were closely related to Bacillus marisflavi with a homology of 99%. Keywords :carotenoid pigments, brown algae, Padina, bacterial symbionts, 16S rRNA
Opportunity and benefits of functional food from the sea: A Rewiew Paulus Damar Bayu Murti; Bambang Dwiloka; Ocky Karna Radjasa; James Ngginak
JURNAL SAINS NATURAL Vol. 11 No. 2 (2021): Sains Natural
Publisher : Universitas Nusa Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (927.221 KB) | DOI: 10.31938/jsn.v11i2.297

Abstract

Functional food has been believed to prevent and reduce the possibility of chronic diseases such as obesity, diabetes, coronary heart disease, hypertension and cancer. The sea offers resources that can be used as a source of functional food. Research on bioactive compounds from marine life has been carried out, which have biological activity. For example, omega-3 consist of two types of acids, namely docosahexaenoic acid (DHA) and eicosapentanoic acid (EPA), which is contained in fish. Carotenoids and xanthophylls are abundant in macroalgae. Likewise with phenolic compounds and polysaccharides derived from algae. The protein hydrolysate from fish waste which is used as an alternative product has biological activity. Chitin and chitosan were extracted from crustacean shells and marine mollusk. Referring to the diversity of compound bioactivity from marine resources, this review emphasizes more on the potential of functional food ingredients owned by marine resources and their opportunities and benefits..Keywords: Functional food, Marine, Bioactive compounds, Chronic diseases, Biological activityABSTRAKPeluang dan manfaat pangan fungsional dari laut: Telaah PustakPangan fungsional telah dipercayai dapat mencegah dan menurunkan kemungkinan penyakit kronis seperti obesitas, diabetes, jantung koroner, hipertensi dan kanker. Laut menawarkan sumberdaya yang dapat dimanfaatkan sebagai sumber bahan pangan fungsional. Penelitian mengenai senyawa bioaktif dari biota laut sudah banyak dilakukan yang memiliki aktivitas biologis.  Sebagai contoh, Omega-3 terdiri atas dua jenis asam yaitu asam dokosaheksaenoat (DHA) dan asam eikosapentanoat (EPA) yang terkandung pada ikan. Karotenoid dan xantofil yang banyak terkandung pada makroalga. Begitu pun dengan senyawa fenolik dan polisakarida yang berasal dari alga. Hidrolisat protein dari limbah ikan yang dimanfaatkan sebagai produk alternatif memiliki aktivitas biologis. Kitin dan kitosan yang diekstrak dari limbah cangkang krustasea dan moluska laut. Mengacu pada keragaman bioaktivitas senyawa dari sumberdaya kelautan, review ini lebih menekankan pada potensi bahan pangan fungsional yang dimiliki oleh sumberdaya kelautan serta peluang dan manfaatnya.Kata kunci : Pangan fungsional, Laut, Senyawa bioaktif, Penyakit kronis, Aktivitas biiologi
Bacterial infections in COVID-19 patients and their possible treatments. A review A'liyatur Rosyidah; Mohamad Padri; Paulus Damar Bayu Murti
JURNAL PENELITIAN BIOLOGI BERKALA PENELITIAN HAYATI Vol 27 No 1 (2021): December 2021
Publisher : The East Java Biological Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23869/bphjbr.27.1.20212

Abstract

The COVID-19 pandemic, which started in the beginning of 2020 was triggered by a new severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infections, severely affected various sectors, especially health. The effect of COVID-19 on patients is exacerbated by bacterial co-infections and secondary bacterial infections. There are few studies on how bacterial co-infections and secondary bacterial infections worsen COVID-19 patients, including in Indonesia. Therefore, it is necessary to update and summarize the understanding of bacterial infections characteristics to help optimize the diagnosis, prevention, and treatment decisions. Antibiotics have been used in COVID-19 patients to treat bacterial infections to date, which could contribute to antimicrobial resistance in the future. The review's objective is to summarize bacterial infections in COVID-19 patients and several possible treatments, including antibiotics, phage therapy, probiotics/prebiotics, and nanomedicine for antimicrobial peptides (AMPs) delivery
Pelatihan Pembuatan Makanan Anti Stunting untuk Anak di Kampung Nelayan Tambak Rejo Windy Rizkaprilisa; Martina widhi Hapsari; Novia Anggraeni; Paulus Damar Bayu Murti; Anggara Mahardika
Jurnal Pengabdian Masyarakat (ABDIRA) Vol 2, No 4 (2022): Abdira, Oktober
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdira.v2i4.192

Abstract

This public service activity was order to “Ayo Siaga Bencana Dapur Umum Cegah Stunting” in Kampung Nelayan Tambak Rejo. Kampung Nelayan Tambak Rejo was affected area by flooding due to high tides and beach abrasion, so the childrens can be affected stunting. This program aimed to educate parents about stunting prevention by providing nutritious anti-stunting food and training to make anti-stunting food. This activity consists of three stages: providing education about stunting prevention; training to make anti stunting food and distributing it to the citizens. Parents and children were very enthusiastic when tasted "Bola-bola Ubi Ikan Lele". It were made from nutritious ingredients that were easily to get and affordable price. Education about stunting prevention can be applied in their environment and training about making anti-stunting food can be an idea for food to be given to children.
Pelatihan Pembuatan Snack Bar dari Tepung Ubi Ungu sebagai Alternatif Camilan Sehat Martina Widhi Hapsari; Novia Anggraeni; Paulus Damar Bayu Murti; Anggara Mahardika; Windy Rizkiprilisa
Prima Abdika : Jurnal Pengabdian Masyarakat Vol. 2 No. 3 (2022): Volume 2 Nomor 3 Tahun 2022
Publisher : Program Studi Pendidikan Guru Sekolah Dasar Universitas Flores Ende

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/abdika.v2i3.2065

Abstract

Snacks are often consumed by people to temporarily relieve hunger. These snacks are usually high in sugar and fat and low in fiber. One of the healthy snacks consumed is a snack bar made from local food. In this training, developing a snack bar based on local food ingredients that is low in calories and high in fiber, namely a snack bar based on purple sweet potatoes flour. The purpose of this training is to introduce the community to product diversification using local food from purple sweet potatoes which can be processed into healthy snacks and basic skills on how to make the snack bar. The methods used in this training are lectures, demonstrations and questions and answers. The stages of implementing the activity are an explanation of local food, using purple sweet potato as a basic ingredient for healthy snacks. Next, the practice of making snack bars with the basic ingredients of purple sweet potato flour, peanuts and crispy rice. The results of the evaluation of the snack bar making training, namely the response of the training participants were very satisfied and enthusiastic in participating in this activity because participants could add new insights and knowledge in terms of local food snack bars. In addition, the training participants also got new business ideas to be developed in healthy snack culinary.
Workshop Pengolahan Pembuatan TeKo (Susu Tempe Kopi) pada Acara Research Camp bersama SMA Kebon Dalem Semarang Paulus Damar Bayu Murti; Martina Widhi Hapsari; Novia Anggraeni; Raka Bachtiar Kuspradanarto; Geraldus Tegar Mahardika
Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat Vol 1 No 3 (2021)
Publisher : Universitas Kristen Satya Wacana Salatiga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (882.259 KB) | DOI: 10.24246/jms.v1i32021p417-427

Abstract

This community services activity was addressed at students of SMA Kebon Dalem, Semarang city through a workshop on the processing of making TeKo (coffee tempeh milk) at the Research Camp event. The activity was carried out in the form of training on the processing of making TeKo and being a jury in journal presentations from SMA Kebon Dalem students. Tempe is a local agricultural product from Indonesia which is now worldwide due to its high protein content. The purpose of this service activity is to introduce local products that can be processed into functional drinks. The method used during the service is online through google meet, where the material from the workshop was explained first as an introduction then a TeKo processing demo was carried out. In the service activity, representatives from SMA Kebon Dalem were also invited to taste the results of the TeKo demo. The reception from respondents was very good regarding TeKo which can be used as a functional drink for those who do not like tempe itself.
Berkarya di Tengah Pandemi dengan Internet Sehat: Rancang Bangun Website PAUD RUSA Cristeddy Asa Bakti; Ahmad Nugroho; Paulus Damar Bayu Murti; Maria Yuliana Belaon
Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat Vol 2 No 1 (2021)
Publisher : Universitas Kristen Satya Wacana Salatiga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1131.121 KB) | DOI: 10.24246/jms.v2i12021p39-51

Abstract

Pendidikan anak usia dini merupakan tahap penting bagi tumbuh kembang seorang anak. PAUD RUSA (Rumah Asa) diharapkan menjadi suatu tempat yang nyaman dan menyenangkan untuk generasi tunas bangsa belajar, bukan hanya mendapatkan bekal secara koqnitif tetapi menjadi suatu pribadi yang berakhlak mulia, sehat, cerdas, jujur, bertanggungjawab, kreatif, percaya diri dan cinta tanah air sesuai harapan orang tua dan berguna masyarakat bahkan bangsa dan negara. Harapan ini menemui kendala dengan jumlah peserta didik yang mengalami penurunan pada setiap tahunnya apalagi semenjak tahun 2020 terjadi pandemi virus corona yang tidak hanya menyerang negara Indonesia saja tetapi juga secara global. Pengabdian masyarakat kali ini merupakan sarana kolaborasi antara Universitas Nasional Karangturi Semarang dengan PAUD RUSA dan masyarakat sekitar untuk memberi edukasi mengenai internet sehat dan konten pangan sehat dengan memanfaatkan media website.
Edukasi Bahaya Berita Hoax di Masa Pandemi pada Wali Siswa PAUD RUSA Ahmad Nugroho; Cristeddy Asa Bakti; Paulus Damar Bayu Murti; Maria Yuliana Belaon
Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat Vol 2 No 1 (2021)
Publisher : Universitas Kristen Satya Wacana Salatiga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (813.833 KB) | DOI: 10.24246/jms.v2i12021p65-76

Abstract

During the COVID-19 pandemic, there are a lot of fake news circulating on social media, especially about health, this is what makes people misguided in responding to this pandemic, and results in panic buying. This Community Service aims to make people able to distinguish between fake news and true facts about COVID-19. Moreover, currently the growth of positive cases in Indonesia is increasing. Karangturi National University in collaboration with Rumah Asa held an activity with the theme of the dangers of the internet in terms of spreading hoax news during the pandemic with the parents of students as the target.
Workshop Pengolahan Mie Kopi Paulus Damar Bayu Murti; Raka Bachtiar Kuspradanarto; Anggara Mahardika; Martina Widhi Hapsari; Novia Anggraeni; Windy Rizkaprilisa
To Maega : Jurnal Pengabdian Masyarakat Vol 6, No 2 (2023): Juni 2023
Publisher : Universitas Andi Djemma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35914/tomaega.v6i2.1672

Abstract

Mie merupakan jenis pangan yang dapat digunakan sebagai pengganti karbohidrat dari nasi. Biasanya mie ini tergolong sebagai makanan instan karena tidak memerlukan proses memasak yang begitu lama. Pandemi mengajarkan untuk tetap di rumah saja, dan kita dituntut untuk terus kreatif dan inovatif walau di rumah saja. Kegiatan pengabdian masyarakat ini bertujuan untuk memberikan pelatihan pengolahan mie kopi kepada masyarakat khususnya kepada Ibu-Ibu PKK tingkat Kota Semarang, Provinsi Jawa Tengah. Metode yang digunakan dalam kegiatan pengabdian kepada masyarakat ini adalah metode pelatihan demo memasak dilakukan secara daring menggunakan platform zoom meeting. Kegiatan berlangsung dimulai dengan tahapan persiapan, pelaksanaan, tanya jawab, dan pelaporan. Sebanyak kurang lebih 40 orang jumlahnya yang mengikuti kegiatan pelatihan mie kopi ini. Materi yang disampaikan dalam kegiatan workshop mie kopi ini adalah pembuatan mie dari bahan dasar tepung, penggilingan, pembentukan mie, dan proses memasak mie kopi menjadi sebuah hidangan. Kegiatan ini mendapatkan respon positif dari para peserta online yang hadir dengan berbagai pertanyaan disampaikan saat workshop berlangsung. Setelah kegiatan dilaksanakan, diharapkan peserta memperoleh ide inovasi pangan baru dalam bentuk mie kopi.
Co-Authors A'liyatur Rosyidah Ahmad Nugroho Ahmad Nugroho Angela Putri Hartono Anggara Mahardika Anggara Mahardika Anggara Mahardika Anggara Mahardika Anggara Mahardika Anggraeni, Novia Antonius Budi Susanto Arri Yuliantara Bambang Dwiloka Cristeddy Asa Bakti Cristeddy Asa Bakti Divina Elaine Purwanto Ferdy Semuel Rondonuwu Geraldus Tegar Mahardika Hapsari, Martina Widhi James Ngginak Jayanti Usman, Jienny Maria Yuliana Belaon Maria Yuliana Belaon Martina Widhi Hapsari Mohamad Padri Novia Anggraeni Ocky Karna Radjasa Ocky Karna Radjasa Raka Bachtiar Kuspradanarto Ratih Paramastuti Rhema Alicia Rizkaprilisa, Windy Sia Clarissa Eleora Setiawan Silvia Nurvita, Silvia Walgiyanti, Immas Windy Rizkiprilisa