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Bevi Lidya
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Perancangan Primer untuk Deteksi Kandungan Gen Cytochrome b Babi dengan Metode Polymerase Chain Reaction dan Aplikasinya pada Berbagai Produk Industri Dianti Devi Astari; Sania Gustiani Dewi; Sinta Setyaningrum; Bevi Lidya
Jurnal Kimia Fullerene Vol 6 No 2 (2021): Fullerene Journal of Chemistry
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37033/fjc.v6i2.329

Abstract

Types of meat from food products that circulating in the market can be detected by Polymerase Chain Reaction with the cytochrome b gene as a marker. The most important and characteristic component for the PCR reaction is the primer, which is an oligonucleotide that acts as an initiator in the PCR reaction. In this study, the primer designed was intended to amplify the pig cytochrome b gene. The design was carried out with the help of the Primer-BLAST application, and manually, three pairs of primers came from BLAST primers, and one pair of primers was designed manually. The primer that has been designed is tested on pork, beef, and food industry products, such as pork sausage, beef sausage, and chicken sausage. The results of PCR amplification were identified qualitatively using 1% Agarose Gel Electrophoresis and visualized using a UV transilluminator. The primer designed manually to produce the whole pig cytochrome b gene with a product size of 1140 bp has succeeded in amplifying the product and is specific because it only produces bands in pork samples, while in chicken and beef samples, it does not produce bands. The three pairs of primers suggested by Primer-BLAST could amplify the porcine cytochrome b gene with band sizes of 121 bp, 272 bp, and 262 bp, but they are not specified yet because it also can amplify the gene in beef and chicken samples. The manual primer design is the best primer and can be further used to detect foodstuffs contains pig genes by PCR.
Application of Gold Nanoparticles Synthesized with Malva Nut Gum as Reducing Agent for scFv Conjugates in a Colorimetric Chikungunya Virus Detection Muhamad Zulchoir Rasyid; Ratna Yulistya Ningrum; Sinta Setyaningrum; Budi Santoso; Muhammad Yusuf; Bachti Alisjahbana; Toto Subroto; Bevi Lidya
Fluida Vol 16 No 1 (2023): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v16i1.4493

Abstract

Gold nanoparticles have good surface plasmon properties in the presence of free electrons on their surface. The presence of free electrons on the surface of the plasmon causes gold nanoparticles to be able to bind to various kinds of biomolecules and proteins, including single-chain variable fragments (scFv). In this study, gold nanoparticle conjugates with Chikungunya antiviral scFv have been successfully prepared with the aim of developing a colorimetric method for rapid detection of envelope protein Chikungunya virus (E2 CHIKV). The manufacture of gold nanoparticles was carried out using malva nut gum and trisodium citrate as reducing agents. The results showed the formation of the AuNP-scFv conjugate which was characterized by a shift in the maximum wavelength for gold nanoparticles synthesized using malva nut gum as a reducing agent from 532.89 nm to 536.62 nm. Similarly, for gold nanoparticles synthesized using trisodium citrate as a reducing agent, the maximum wavelength shifted from 528.99 nm to 531.95 nm. The detection result of E2 CHIKV protein using the AuNP-scFv conjugate has not shown a positive result
Penentuan Sensitivitas dan Spesifisitas Kit PRIME-CYTO untuk Deteksi Kandungan Babi dengan Metode Polymerase Chain Reaction Iskandar, Aulia Syalwa; Safitri, Dina; Lidya, Bevi; Setyaningrum, Sinta
Halal Research Vol 3 No 1 (2023): February
Publisher : Halal Center ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j22759970.v3i1.579

Abstract

The Effect of Fermentation Time in Full Wash and Honey Processing on Arabica Coffee Characteristics Lidya, Bevi; Rahma Wildiani, Isnaeni; Zikri Ramadhan, Muhammad; Hariyadi, Tri
Fluida Vol. 17 No. 2 (2024): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v17i2.6124

Abstract

Fermentation is the key to every post-harvest processing method carried out. Fermentation in coffee also serves to determine the characteristics of the resulting coffee. To bring out the characteristics of coffee, modification of the fermentation process is used by adding lactic acid bacteria which aims to reduce the caffeine and pH levels in coffee. Low pH in coffee can protect coffee beans from another microorganism and give fruity flavour in coffee. This research aims to determine the effect of lactic acid fermentation time on processing with the full wash and honey method on the characteristics of arabica coffee beans. Fermentation is done with time variations of 8, 16, 24, 32, 40, and 48 hours. The post-harvest processing carried out is the full wash and honey method. The analysis was carried out to determine the water content (gravimetric method), caffeine content (UV- Vis spectrophotometry), pH (pH metre), and total acid level (titration method). The results showed that the longer the fermentation time, the lower the caffeine content and pH levels in coffee. Processing with the full wash method produces lower caffeine levels, while the honey method produces a lower pH and a higher total acid content. The best experiment was obtained at 40-hour fermentation using the honey method, with water content of 9.07%; caffeine 1.11%; pH 4.00; and total acid content of 27%, based on SNI 2008.
Utilization of Agricultural Waste Substrates with Inorganic Salt Medium as Nutrient Enhancer for Biosurfactant Production by MEOR-Oriented Bacterial Consortia Amanda, Nanda Ravenia; Andrijanto, Eko; Lidya, Bevi
Jurnal Offshore: Oil, Production Facilities and Renewable Energy Vol. 9 No. 1 (2025): Jurnal Offshore: Oil, Production Facilities and Renewable Energy
Publisher : Proklamasi 45 University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30588/jo.v9i1.2330

Abstract

The decline in oil recovery during secondary processes has led to the exploration of tertiary methods such as Microbial Enhanced Oil Recovery (MEOR). This study investigates biosurfactant production by Pseudomonas aeruginosa and Bacillus subtilis in a co-culture system, optimizing fermentation media and evaluating effectiveness in oil recovery. Seven media were tested based on optical density (OD600), emulsification index (E24), oil displacement area (ODA), and yield of wet crude biosurfactant, observed over five days. The highest E24 value, 89.66% was recorded on day two using used lubricant as the water-immiscible phase. The best ODA values were 44.49 cm² for supernatant (ODA SNT) and 55.86 cm² for wet crude biosurfactant (ODA CBS). The optimized production medium contained 2% (v/v) waste cooking oil, 1% (w/v) molasses, and 1% (v/v) tofu wastewater. Partial purification of the culture broth through acid precipitation and solvent extraction yielded the highest wet crude biosurfactant on day three, reaching 155 g/L. The co-culture system at a 1:1 P/B ratio effectively reduced oil-water interfacial tension, as demonstrated by the high ODA values, particularly in the purified crude biosurfactant. This highlights the eco-friendly potential of biosurfactants for MEOR applications.
Co-Authors Amanda, Nanda Ravenia Andrijanto, Eko Bachti Alisjahbana Budi Santoso Dianti Devi Astari Hariyadi, Tri Iskandar, Aulia Syalwa Muhamad Zulchoir Rasyid Muhammad Yusuf Rahma Wildiani, Isnaeni Ratna Yulistya Ningrum Safitri, Dina Sania Gustiani Dewi Setyaningrum, Sinta Toto Subroto Zikri Ramadhan, Muhammad