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All Journal MANAJEMEN HUTAN TROPIKA Journal of Tropical Forest Management METAMORFOSA Journal of Biological Sciences Biotika: Jurnal Ilmiah Biologi Bioscience Microbiology Indonesia Jurnal Pendidikan Sains AL KAUNIYAH Jurnal Sains dan Teknologi Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Biosfer: Jurnal Tadris Biologi Biogenesis: Jurnal Ilmiah Biologi Quagga Gontor AGROTECH Science Journal Biology, Medicine, & Natural Product Chemistry Journal of Natural Sciences and Mathematics Research Jurnal Biodjati Jurnal Pengabdian Pada Masyarakat JRST (Jurnal Riset Sains dan Teknologi) Biosel: Biologi Science and Education KACANEGARA Jurnal Pengabdian pada Masyarakat AL-HAYAT: Journal of Biology and Applied Biology Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Kontribusia : Research Dissemination for Community Development International Journal of Engineering, Technology and Natural Sciences (IJETS) Jurnal Berdaya Mandiri Jurnal Sains dan Edukasi Sains Indonesian Journal of Applied Research (IJAR) Indobiosains Bioscientist : Jurnal Ilmiah Biologi Jurnal Pengabdian Masyarakat Indonesia International Journal of Research in Community Services Aptekmas : Jurnal Pengabdian Kepada Masyarakat International Journal on Education Insight Journal of Biotechnology and Natural Science Filogeni: Jurnal Mahasiswa Biologi Jurnal Pengabdian Masyarakat Bangsa DIMASLIA Jurnal Abdimas
Oktira Roka Aji
Program Studi Biologi, FAST, Universitas Ahmad Dahlan
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Journal : Journal of Biotechnology and Natural Science

 1 
Effect of An Additional Amount of Fish and Fermentation Time on The Sensory Properties of The Lemea Aziz, Abdul; Aji, Oktira Roka
Journal of Biotechnology and Natural Science Vol. 3 No. 1 (2023): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jbns.v3i1.8261

Abstract

Lemea, a traditional fermented food of the Rejang people in Bengkulu, is made from young bamboo and fish. The fish commonly used in the making Lemea is Mozambique tilapia or Mujair (Oreochromis mossambicus). The fermentation process typically lasts between 3 to 7 days. This study aimed to assess the sensory characteristics, including taste, color, texture, and aroma, of Lemea, based on the preferences of panelists. The variations examined were fermentation duration, and the amount of Mujair fish added. The research followed a completely randomized design, incorporating three fermentation durations (24, 96, and 144 hours) and three fish quantities (250 grams, 500 grams, and 750 grams). Sensory evaluations were conducted on the fermented samples, encompassing taste, aroma, texture, and color. The data revealed that the most favored taste and texture of Lemea were achieved with 500 grams of fish and a fermentation duration of 144 hours (J2W3). Likewise, the preferred aroma and color were observed in the sample with 750 grams of fish and 24 hours of fermentation (J3W1). The data analysis indicated that the sample with 500 grams of fish and a fermentation duration of 144 hours (J2W3) exhibited the most favorable sensory characteristics (taste, aroma, texture, and color). Thus, the quantity of fish added and the duration of fermentation influenced the sensory attributes of Lemea.
Antagonistic Activities of Endophytic Fungi from Chili Pepper (Capsicum frutescens L.) Stems and Leaves against Colletotrichum sp. Puspitarini, Sofia; Aji, Oktira Roka
Journal of Biotechnology and Natural Science Vol. 3 No. 2 (2023): December
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jbns.v3i2.9736

Abstract

Colletotrichum sp. is one of the type pathogenic fumgi that can cause antachnose diseases. One of the plants that can be attacked by antrachnose is cayenne pepper (Capsicum frutescens L.). This study attempts to determine the ability of endophytic fungi from the stems and leaves cayenne pepper (Capsicum frutescens L.). Methods: This study used dual culture method to determine the percentage of resistence to patogen Colletotrichum sp. and the area of growth endophytic fungi planted on PDA (Potato Dextrose Agar). Results:. There are 3 isolates from the stems and leaves of cayenne pepper that is JE-B4-C, JE-D5-C, dan JE-B1-C. Among all the isolates, the largest percentage of inhibition and growth area endophytic fungi were found in isolate JE-B4-C with each of 29,41% dan 58,04 cm2. Conclusions: Expected isolates JE-B4-C derived from the genus eupenicillium, while isolates JE-D5-C and JE-B1-C respectively derived from the genus Aspergillus and Neoscytalidium.
Macrofungi Diversity in Wisdom Park UGM, Yogyakarta Zahra, Safa Auli; Safitri, Salsabila; Nugraha, Farhan Satya; Hidayah, Hidayah; Aji, Oktira Roka
Journal of Biotechnology and Natural Science Vol. 3 No. 2 (2023): December
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jbns.v3i2.9743

Abstract

Indonesia's warm and humid tropical climate provides an ideal setting for the flourishing of fungi. Fungi are pivotal in the intricate balance of nutrient cycles and soil fertility within forest ecosystems. They can be broadly categorized into two types: microscopic fungi, which are minuscule and require observation under a microscope, and macroscopic fungi, which can be identified based on visible morphological features without additional tools. Forests, with their limited sunlight and high humidity due to the dense canopy of trees, serve as fertile grounds for a myriad of fungal species. This research aims to analyze fungal diversity using the exploratory survey method, involving direct search and observation of macrofungi. The sampling was conducted in May 2023 within the Wisdom Park UGM area, covering an area of 3,762.12 m² with coordinates 7° 46'09"S 110°22'59"E. The findings revealed a commendable diversity in terms of shape and size. However, the color palette of fungi in the area exhibited limited variation, primarily consisting of subdued white and brown hues. Some identified fungal species include Ganoderma sp., Mycena sp., Trametes sp., Lepiota cristata, and Panaeolus fimicola. These fungi predominantly thrived on substrates such as trees, soil, leaf litter, and decaying wood.
Antibacterial Activity of Endophytic Fungi Isolated from Turmeric Plants (Curcuma longa L.) Against Staphylococcus aureus and Escherichia coli Irvanita, Deva Anggun; Rohmantin, Dita; Adz-Dzikir, Fatihatuljannah; Sari, Tri Puspita; Jinan, Rifa Fatma; Aji, Oktira Roka
Journal of Biotechnology and Natural Science Vol. 4 No. 1 (2024): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jbns.v4i1.10276

Abstract

Endophytic fungi are fungi that live in a mutualistic relationship with their hosts. They can produce secondary metabolites that are similar to the host plant. Turmeric plants (Curcuma longa L) are highly valued for their medicinal properties and contain active compounds in their rhizomes that act as antibacterials. This study aimed to measure the inhibitory effect of endophytic fungi from turmeric rhizomes against the growth of two bacteria, Escherichia coli and Staphylococcus aureus. The study involved isolating fungi, observing macroscopic and microscopic morphology, and testing the antibacterial activity of turmeric endophytic fungi against E. coli and S. aureus. A type of endophytic fungi was successfully isolated from the turmeric plant. The morphological characteristics of the endophytic fungi from turmeric plants include a white colour with a cotton-like texture, umbonate topography, radial lines, and concentric circles. In contrast, the microscopic characteristics include septate hyphae and conidia. Turmeric endophytic fungi were found to inhibit both pathogenic bacteria with inhibition zones of 19.25 mm (strong) against E. coli and 13.75 mm (strong) against S. aureus. In conclusion, this study successfully isolated endophytic fungi from turmeric plants that can inhibit the growth of E. coli and S. aureus. However, further identification of the strain and activity tests is necessary to determine the effectiveness of the bioactive compounds in inhibiting the growth of bacteria.
In Vitro Evaluation of Antioxidant and Lipase Inhibition Properties of Rosella (Hibiscus sabdariffa L.) Flower Kombucha Aji, Oktira Roka; Putri, Anas Tasya; Handayani, Erisa Budi; Ihsani, Nisa
Journal of Biotechnology and Natural Science Vol. 4 No. 2 (2024): December
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jbns.v4i2.11271

Abstract

Kombucha, a traditional fermented beverage made from tea, sugar, and a kombucha culture, is known for its unique flavor, aroma, and health benefits. The fermentation process, typically lasting between 8 and 12 days, influences the beverage's physical and chemical properties. While traditionally brewed from tea, alternative substrates like rosella flowers (Hibiscus sabdariffa L.) are also used. Rosella flowers, rich in vitamins and bioactive compounds, have demonstrated potential in combating obesity and exhibiting antioxidant properties. This study aimed to evaluate the chemical and biological characteristics of rosella flower kombucha, particularly its antioxidant and lipase inhibitor activities. The fermentation process led to significant biochemical changes, including a decrease in pH and reducing sugar content, an increase in microbial biomass, and a reduction in ascorbic acid content. The results revealed that rosella flower kombucha had a higher total phenol content and better DPPH radical scavenging activity compared to rosella flower infusion, indicating enhanced antioxidant potential. Additionally, rosella kombucha demonstrated more effective lipase inhibition, suggesting its potential benefits for weight management and metabolic health. These findings emphasize rosella kombucha's potential as a healthful functional beverage, recommending further research in these areas.
Growth Response and Biochemistry of Red Spinach (Amaranthus tricolor L.) with the Application of Liquid Organic Fertilizer Lemna sp. Pratiwi, Ambar; Roka Aji, Oktira; Sumbudi, Milliniawati
Journal of Biotechnology and Natural Science Vol. 2 No. 2 (2022): December
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (683.4 KB) | DOI: 10.12928/jbns.v2i2.6877

Abstract

Red spinach is widely cultivated and consumed by the public because it has high antioxidants, vitamins (A, C, E), protein, carbohydrates, fats, minerals, iron, magnesium, manganese, potassium and calcium. P giving POC can increasered spinach biomass. Nutrients in POC have been decomposed so that they are easily absorbed by plants. This study aims to analyze the giving of POC Lemna sp. on growth and biochemical content of red spinach and determine the concentration of POC Lemna sp. effective for red spinach (Amaranthus tricolor L.). The study used a completely randomized design with 3 replications and 3 treatments. The independent variable in this study was the concentration of liquid organic fertilizer Lemna sp. (A=0%, B=5%, and C=10%). Data were analyzed by ANOVA test and DMRT test at 5% level. The results showed that the administration of POC Lemna sp. gave significantly different results on the A (0%) treatment of plant height, stem diameter, and flavonoid parameters. Giving POC Lemna sp. can increase the growth and flavonoid content of red spinach. The concentration of liquid organic fertilizer Lemna sp. 5% effective for the growth of red spinach (Amaranthus tricolor L.).
Antibiotic Resistance in Escherichia coli Isolated from Chicken Meat in Traditional Markets of Yogyakarta Al Farisi, Irsyad; Astuti, Sutan Nur Chamida Tri; Falih, Afifah Nurul; Aji, Oktira Roka
Journal of Biotechnology and Natural Science Vol. 5 No. 1 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jbns.v5i1.13125

Abstract

The widespread use of antibiotics in the livestock industry serves both as a preventive measure against diseases and as a feed additive. However, excessive antibiotic use has led to antibiotic resistance, where bacterial exposure to antibiotics renders them resistant to one or more antibiotic agents. This study investigates the presence of antibiotic resistance in Escherichia coli isolated from chicken meat sold in traditional markets in Yogyakarta. An experimental method was employed, using ECB and EMBA media for bacterial isolation. Gram staining was performed to characterize the morphology of E. coli, followed by molecular testing using the uspA gene. Antibiotic susceptibility testing was conducted using the Kirby-Bauer disk diffusion method. A total of 10 chicken meat samples were collected from five traditional markets in Yogyakarta. The antibiotics tested included ampicillin, ciprofloxacin, and chloramphenicol. The results indicated resistance in all 10 isolates. Sample codes G1 and G2 were resistant to all three antibiotics. Samples P1, P2, and L1 exhibited resistance to ampicillin and chloramphenicol, with intermediate resistance to ciprofloxacin. Sample L2 showed resistance to ampicillin, intermediate resistance to ciprofloxacin, and sensitivity to chloramphenicol. Sample B1 exhibited resistance to all antibiotics tested. Sample B2 was resistant to ampicillin and ciprofloxacin, with intermediate resistance to chloramphenicol. Samples K1 and K2 were resistant to ampicillin and chloramphenicol but sensitive to ciprofloxacin. These findings highlight the growing concern of antibiotic resistance in bacterial strains isolated from chicken meat, emphasizing the need for stricter regulations on antibiotic use in the poultry industry.
Co-Authors Abdul Aziz Adz-Dzikir, Fatihatuljannah Aisyah, Iis Nisya Nur Al Farisi, Irsyad Ambar Pratiwi Andika Bayu Chandra Aninda Kumala Sari ARUM PATRIATI Astuti, Sutan Nur Chamida Tri Bagus Haryadi Cahya Ningsih, Ayu Cucu Cahyanti Diah Asta Putri Diah Asta Putri Diah Asta Putri Diah Asta Putri DYSHELLY NURKARTIKA PASCAPURNAMA EDY GIRI-RACHMAN PUTRA Efrida Siti Alifia Ega Asnatasia Maharani ERNAWATI ARIFIN GIRI-RACHMAN Falih, Afifah Nurul FENRYCO PRATAMA Fitria, Karomah Indah Handayani, Erisa Budi Hartanto, Dody Haryadi, Bagus Hasna Chaerani Zakkiyah Hidayah, Hidayah IHSANAWATI IHSANAWATI Ihsani, Nisa Ika Maryani Ilma, Nur Malika Imelda Pangaribuan Inggita Utami Irsalinda, Nursyiva Irvanita, Deva Anggun Jannati Aulah Jinan, Rifa Fatma Kurnia, Dhiffa Trisna Laila, Alfiatul Larasati Haliimah Roosyidah Lestari, Iva Dita MAELITA RAMDANI MOEIS MAELITA RAMDHANI MOEIS Maliza, Rita Mar'atul Azizah Merlia Rahma Tari Nofa Nur Fiani Nora Bastiani Nugraha, Farhan Satya Nur Azizah Nur Azizah Nuraisyah Binte Zainal Nursyiva Irsalinda Nurul Suwartiningsih Pinasti, Vanya Aurel Pratiwi, Ambar Pratiwi, Ambar Puguh Wahyu Prasetyo, Puguh Purwanti Pratiwi Purbosari Puspitarini, Sofia Putri , Diah Asta Putri, Anas Tasya Putri, Aulia Ramanda Putri, Diah Asta Putri, Nida’a Fauziyyah Rinaldi Rizal Putra Riris Asyhar Hudaya Rohmantin, Dita Rossa Puteri Baharie, Sri Safitri, Salsabila Salimah, Azizah Zahratus Santrianda, Aldhiani Silfi Pratiwi Sri Wahyuni Sri Wahyuni Subhan Zul Ardi Sumbudi, Milliniawati Sutan Nur Chamida Tri Astuti Suwartiningsih, Nurul Suwartiningsih, Nurul Tri Puspita Sari Tufahati, Nadhira Umi Salamah umi salamah Vianingtyas, Naresh Wari Mega Wachid Eko Purwanto Wicaksono, Adelyanty Pangestuty Wulandari, Endah Retno Yudi Ari Adi, Yudi Ari Yuliani, Ririn Kholifatu Zahra, Safa Auli Zakkiyah, Hasna Chaerani Zul Ardi, Subhan