Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

0.408

P-Index

This Author published in this journals

All Journal SC (Savana Cendana) : Jurnal Pertanian Konservasi Lahan Kering Jurnal Saintek Lahan Kering BERNAS: Jurnal Pengabdian Kepada Masyarakat

Yuni Sine

Unknown Affiliation

Author-ID : 3484055

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Dentistry Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Neuroscience Nursing Public Health Social Sciences Veterinary Other

Published : 6 Documents Claim Missing Document

Claim Missing Document

Articles

Perubahan Kadar Vitamin Dan Mineral Pada Fermentasi Tempe Gude (Cajanus cajan L.) Yuni Sine; Endang S Soetarto
Saintek Lahan Kering Vol 1 No 1 (2018): JSLK Juni 2018
Publisher : Fakultas Pertanian, Universitas Timor

Tempeh is an Indonesian traditional food rich in vitamins and minerals easily digested by the body. Materials commonly used as tempe fermentation substrate are soybean (Glicyne max), but not all areas in Indonesia can be overgrown by soybeans, therefore it is needed alternative substrates for tempeh fermentation. Pigeon pea (Cajanus cajan L.) can be used as substrate of tempeh fermentation alternative by soybean, therefore it is needed alternative substrate for tempeh fermentation. this is because pigeon pea has a fairly good nutritional content and has the content of vitamins and minerals needed by the body. However, some of these minerals are bound to phytic acid compounds which are trypsin inhibitors, so the process of processing such as fermentation is one way to decompose phytic acid compounds. In this research has been done in the form of determination testing of ash, nitrogen, vitamin and mineral content by standard method, done before and after fermentation. Ash content decreased after fermentation, nitrogen content, iron content, calcium content and phosphorus content also decreased, while vitamin B12 has increased although not significant.

Eksplorasi Bakteri Endofit Dari Jahe Merah (Zingiber officinalevar. Rubrum) Asal Pulau Timor Gergonius Fallo; Yuni Sine; Lukas Pardosi
Saintek Lahan Kering Vol 2 No 2 (2019): JSLK Desember 2019
Publisher : Fakultas Pertanian, Universitas Timor

Ginger (Zingiber officinale) is one of the plants of the zingiberaceae family that grows evenly on the island of Timor. The condition of the island of Timor with a long dry season (± 8 months) resulted in the condition of the plants being in a state of drought stress. The purpose of this study was to obtain endophytic bacteria from ginger plants and to identify macroscopically, and test the endophytic bacterial antagonists as producing antibiotics. Samples were obtained from North Central Timor District (TTU), especially from Naibenu District, Kefamenanu City District, and West Miomaffo District. Bacterial isolation method used is the method of spreading and planting on petri dishes using Nutrient Agar (NA) media. While the test of antibiotic-producing activity is seen from the formation of inhibitory zones around the colony. The results of isolation of endophytic bacteria in ginger plants obtained 14 isolates that have the potential to produce antibiotics. Antagonist test results showed that endophytic bacterial isolates were able to inhibit the growth of Staphylococus aureus bacteria with the highest inhibitory zone diameter, namely from JMKBD3 isolates of 2.66 mm. Morphological identification of JMKBD3 isolate colonies is known that irregular colony shape, undulate edge, flat elevation, and white colony color.

Produksi Bioetanol dari Ampas Sorgum Lahan Kering dengan Perlakuan Awal Microwave Irradiasi Sefrinus MD Kolo; Yuni Sine
Saintek Lahan Kering Vol 2 No 2 (2019): JSLK Desember 2019
Publisher : Fakultas Pertanian, Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (201.455 KB)

One potential ingredient that has a high starch content is sorghum (Sorghum bicolor L.). Sorghum (Sorghum bicolor L.) has broad agroecological adaptability, is resistant to drought, is resistant to pests and diseases compared to other plants. The high carbohydrate content (amylose and amylopectin) of around 73 g / 100 g material from sorghum is very possible to be converted into ethanol. This study aims to determine the optimum reducing sugar concentration before and after the initial treatment by microwave and to get bioethanol with the highest levels and percent yield. A total of 10 grams of sorghum powder were suspended with an aqueous solution of H2SO4 1%, 2% and 3% as much as 250 mL and then heated using microwave irradiation at temperatures of 100, 150, 200 and 250 oC for 20, 30, and 40 minutes. The liquid fraction of hydrolysis results was analyzed by reducing sugar content by the DNS method using a UV-Vis spectrophotometer. The results of the DNS (Dinitrosalisilat) analysis showed that reducing sugar levels increased with increasing hydrolysis temperatures at 100 0C to 150 0C (2.8 - 4.4 mg / L) and decreased levels at temperatures 200 and 250 0C. The results of hydrolysis optimization with variations in concentration over 30 and 40 minutes obtained reducing sugar levels increase with increasing acid concentration at the time of hydrolysis 30 minutes ie 2.0-8.5 mg / L and experienced a significant increase when extending the hydrolysis time 40 minutes ie 19, 1-42.7 mg / L. Reducing sugar concentration for ethanol production using a temperature of 150 0C with an acid concentration of 2% at the time of hydrolysis 40 minutes which is equal to 34.3 mg / L. Bioethanol Production from Dry Soil Sorghum Waste with Initial Treatment of Microwave Irradiation.

Isolasi dan identifikasi kapang Rhizopus pada tempe gude (Cajanus cajan L.) Yuni Sine; Endang S. Soetarto
Savana Cendana Vol 3 No 04 (2018): Savana Cendana (SC) - October 2018
Publisher : Fakultas Pertanian, Universitas Timor

The research has been done to isolate Rhizopus mold in Pigeon pea tempeh, as it is known that Rhizopus is a very important mold in tempeh fermentation process. This study begins with the manufacture of tempeh using pigeon pea as a substrate, and then inoculated with molds of traditional inoculum (usar), incubated at room temperature for 48-72 hours. Mold that grows on pigeon pea isolated and identified by dilution methods and spread plates. The result showed that pigeon pea as growth substrate for Rhizopus sp. Pigeon pea tempeh’s molds was dominated by white-greyish molds and white grey brownish that identified similar to Rhizopus oligosporus.

PELATIHAN PEMBUATAN TEMPE TURIS (Cajanus Cajan L) BAGI MASYARAKAT KELOMPOK TANI SEHATI DESA TUBLOPO, KABUPATEN TIMOR TENGAH UTARA Risna Erni Yati Adu; Yuni Sine; Emilia Juliyanti Bria; Elisabeth Korbafo; Hermina Manlea; Dicky Frengky Hanas; Lukas Pardosi
BERNAS: Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 3 (2022)
Publisher : Universitas Majalengka

The training on tempeh fermentation from pigeon pea was carried out by a lecturer team from Timor University to the people of Tublopo Village (Sehati Farmer Group). Tublopo Village has one of the natural resources that potentially to be developed, namely Pigeon pea. The lack of knowledge and skills of the local community in processing the abundant pigeon pea is the reason for conducting this activity. Training on pigeon pea processing into tempeh can improve the selling value of the product and produce products with new innovations that have better quality. The used method in this service activity is in the form of counseling and the practice of making pigeon pea tempeh. At the counseling stage, the service team described the employed materials, tools and the steps for tempeh fermentation, then continued with a demonstration of making tempe according to the described stages. The main product from this service is pigeon pea tempeh. In addition to tempe products, members of the Sehati Farmer Group have been equipped with the knowledge and skills to produce tempe independently.

Potensi Bakteri Asam Laktat pada Makanan Fermentasi Yuni Sine
Saintek Lahan Kering Vol 5 No 2 (2022): JSLK DESEMBER 2022
Publisher : Fakultas Pertanian, Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/slk.v5i2.1915

Lactic acid bacteria have long been used in the food fermentation process, because they have shown a very important role in the fermentation process. LAB group of Gram positive bacteria that can live in various niches. Generally, LAB is used in milk fermentation. In the last few decades, interest in LAB fermentation in vegetable protein sources has begun to be investigated. Lactic acid bacteria themselves can form a consortium with other microorganisms that can improve the quality of fermented food. Many attempts have been made to isolate LAB from legume sources. LAB can utilize carbohydrates from various nuts as prebiotics. This ability makes LAB a good starter for substrate fermentation from various nuts and also as a probiotic.

Co-Authors Emilia Juliyanti Bria Endang S Soetarto Endang S. Soetarto Fallo, Gergonius Hanas, Dicky Frengky Hermina Manlea Korbafo, Elisabeth Lukas Pardosi Risna Erni Yati Adu

Title

Found 6 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 6 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 6 Documents
Search