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All Journal AL KAUNIYAH El-QUDWAH Jurnal Teknologi Pertanian Jurnal Pengabdian Pada Masyarakat
Liliek Harianie
Universitas Islam Negeri Maulana Malik Ibrahim Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Materials Science & Nanotechnology Other

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KLEOTERAPI ENDOSKOPI GETAH POHON PISANG SERTA MANFAATNYA DALAM MENYEMBUHKAN LUKA (KAJIAN SURAT AL WAAQI’AH : 25-33) Liliek Harianie A.R, M.Djamhuri
El-QUDWAH El-Qudwah (04-2006)
Publisher : lp2m-uin malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (122.422 KB)

Abstract

Banana (Musa acuminata) is one of the famous fruit plants in Indonesia. This fruit is very useful because of the nutrient content and biological effect such as cure many desease like : fever, digestion system. Almost all part of this plant can be use by human, leaf, trunk, flower even outgrowth. This research to study the sap from banana’s trunk to cure the wound. We use mus (Mus musculus) as the sample. The sample was treated using injure medicine usually used to compare with effect of sap from banana’s trunk. The bio active consist from sap banana’s trunk are : saponin, antraquinone, quinone, lectin and galat acid. These compounds were estimated have antifungi and antibacterial effect, decrease wide concentration of cholesterol blood and inhibit cancer cell growth. Result of the study showed that the wound treated with  banana’s trunk sap has recovery injure and epitel cell regeneration faster than wound untreated even treated with injure medicine. This because the bio active contain from banana’s trunk sap saponin and tannin has antiseptic effect, antraquinone as antibiotic and reduce pain. Another compound, lectin stimulated the growth of new tissue from skin.
Pelatihan Pembuatan Nata de Coco pada PKK di Tasikmadu, Lowokwaru, Kota Malang Ulfah Utami; Liliek Harianie; Nur Kusmiyati; Prilya Dewi Fitriasari
Jurnal Pengabdian Pada Masyarakat Vol 5 No 1 (2020)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/002.202051.268

Abstract

TRAINING ON MAKING NATA DE COCO FOR PKK ORGANISATION IN TASIKMADU, LOWOKWARU, MALANG CITY. One of the functional food products is nata. Nata is a collection of cellulose which has a chewy texture, white, producing gel sheets that float on the liquid surface. Material that is often used as a medium for making nata is coconut water, known as Nata de Coco. Acetobacter xylinum bacteria are added in the process of making nata de coco on steril condition. The process is important to be informed to the community, in particular the PKK organization through community development program. The methods used include lectures, practice and evaluation. Survey of partners showed that 23,8% had known the process of making nata de coco while 76,2% had not known the process, through this training, 68% partners strongly agree nata production is used as a business idea.
Pendampingan Ibu-Ibu PKK Kecamatan Lowokwaru Malang melalui Pelatihan Pembuatan Pestisida Nabati sebagai Pengendalian Hama Sayuran Hidroponik Liliek Harianie; Shinta Shinta; Lila Biarrohmah; Lina Hidayatur Rohmah; Widya Maslahah
Jurnal Pengabdian Pada Masyarakat Vol 5 No 1 (2020)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/002.202051.274

Abstract

GUIDING OF PKK MOTHERS IN LOWOKWARU MALANG DISTRICT THROUGH TRAINING FOR MAKING VEGETABLE PESTICIDES AS A CONTROL OF HYDROPONIC VEGETABLE PEST. In general, chemical pesticides are used to eradicate pests in vegetables. That is because many chemical pesticides are sold in the market and very effective in eradicating pests. The users of chemical pesticides do not understand, if the use of chemical pesticides for a long time and continuously will be very dangerous. Steps that can be taken to prevent the dangers of chemical pesticides is using natural or vegetable pesticides. Vegetable pesticides are more environmentally friendly, the prices are much cheaper, and not dangerous, and the manufacturing process is very easy. The social role of PKK mothers is carried out to improve the activities of coaching, education, training, and counseling. Therefore, it is necessary to conduct socialization and training in the manufacture of plant-based pesticides for PKK mothers in Lowokwaru District, Malang. The methods used include counseling through lectures, direct practice of making vegetable pesticides, and evaluating the process of making vegetable pesticides. The results of a survey of partners showed that 63% of PKK present did not know about vegetable pesticides. In addition, 81% of partners before participating in training activities had never been aware of the process of making vegetable pesticides. Around 90% of partners are known to have never participated in training in making vegetable pesticides. After participating in training and practice in making vegetable pesticides, it is known that 100% of the community service partners have stated that they can increase their knowledge, skills and practice by making vegetable pesticides at home.
FUNGI ENDOFIT DAUN Artocarpus altilis SEBAGAI ANTIBAKTERI PADA Staphylococcus aureus DAN Escherichia coli Nur Kusmiyati; Nuzulul Nuzulul Furoida Imarotu Zahroh; Liliek Harianie; Siti Fajariyah Novita; Ulfah Utami; Anggeria Oktavisa Denta
Jurnal Teknologi Pertanian Vol. 25 No. 1 (2024)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2024.025.01.4

Abstract

Beberapa jenis mikroba dapat menyebabkan patologis yang cukup serius bagi manusia ataupun makhluk hidup lainnya, salah satunya adalah Staphylococcus aureus dan Escherichia coli. Senyawa aktif dari daun sukun Artocarpus altilis memiliki aktivitas antimikroba, namun eksploitasi tanaman dapat mengakibatkan ketidakseimbangan ekosistem. Fungi endofit hidup  di dalam sel jaringan tanaman  sehat dan dapat menghasilkan jenis metabolit sekunder yang sama dengan tanaman inangnya. Tujuan penelitian ini adalah untuk mengisolasi dan menyeleksi fungi endofit dari daun A. altilis yang memiliki potensi sebagai agen antibakteri terhadap  S. aureus dan E. coli. Metode yang digunakan yaitu isolasi fungi endofit dari daun A. altilis  dan mengidentifikasinya secara makroskopis dan mikroskopis. Uji aktivitas antibakteri terhadap S. aureus dan E. coli dilakukan ekstraksi metabolit sekunder bakteri endofit dan uji fitokimia menggunakan metode difusi, pengenceran cair, dan padat. Berdasarkan hasil analisis didapatkan empat isolat fungi endofit daun A. altilis yang diberi kode IS01, IS02, IS03 dan IS04. Fungi endofit IS01 memiliki aktivitas antibakteri sangat kuat, IS03 kuat, IS02 sedang, dan IS04 lemah terhadap patogen E. coli dan kuat terhadap patogen S. aureus. Fungi endofit daun A. altilis dapat berperan sebagai  antibakteri terhadap  S. aureus dan E. coli.
Analisis Pertumbuhan Khamir Endofit Buah Salak (Salacca edulis Reinw.) dengan Penambahan Zinc Nur Kusmiyati; Ulfah Utami; Muhammad Riefki Pratama; Liliek Harianie
Al-Kauniyah: Jurnal Biologi Vol 17, No 2 (2024): AL-KAUNIYAH JURNAL BIOLOGI
Publisher : Department of Biology, Faculty of Science and Technology, Syarif Hidayatullah State Islami

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/kauniyah.v17i2.31921

Abstract

AbstrakKhamir endofit buah salak (Salacca edulis Reinw.) dengan kode YIS-3, YIS-4, dan YIS-7 dapat dimanfaatkan untuk fermentasi adonan roti. Kemampuan tersebut dapat ditingkatkan dengan penambahan sumber zinc pada media pertumbuhannya. Tujuan penelitian ini untuk menganalisis pertumbuhan khamir endofit buah salak dengan penambahan zinc dan kualitas roti hasil fermentasi. Metode yang digunakan meliputi peremajaan isolat khamir, penambahan nutrisi pada media pertumbuhan, analisis biomassa khamir, jumlah sel, volume adonan, dan organoleptik. Hasil penelitian pada parameter pertumbuhan menunjukkan bahwa perlakuan dengan penambahan zinc 0,1 g/L menghasilkan biomassa dan jumlah sel lebih tinggi dibandingkan perlakuan kontrol. Biomassa tertinggi dihasilkan oleh YIS-4 yakni 4,13 g/300 mL, sedangkan jumlah sel tertinggi dihasilkan oleh YIS-3 yakni 27,84 x 106 sel/mL. Pada persentase pengembangan menunjukkan bahwa isolat khamir dengan perlakuan zinc 0,1 g/L membutuhkan waktu lebih lama untuk mencapai pengembangan tertinggi, namun volume roti setelah pemanggangan menunjukkan hasil yang lebih baik dibanding perlakuan kontrol. Isolat YIS-4 dengan perlakuan zinc 0,1 g/L menghasilkan volume roti tertinggi (949,54 cm3). Berdasarkan analisis organoleptik dengan parameter warna, aroma, rasa dan tekstur menunjukkan bahwa semua panelis lebih menyukai roti hasil fermentasi isolat YIS-4 dengan perlakuan zinc 0,1 g/L.AbstractThe endophytic yeast of salak fruit (Salacca edulis Reinw.) with codes YIS-3, YIS-4, and YIS-7 can be used for bread dough fermentation. This ability can be increased by adding a zinc source to the growth medium. The purpose of this study was to analyze the growth of the endophytic yeast of salak fruit with the addition of zinc and the quality of fermented bread. The methods used include rejuvenation of yeast isolates, addition of nutrients to growth media, analysis of yeast biomass, cell count, dough volume and organoleptic. The results of research on growth parameters showed that treatment with the addition of zinc 0.1 g/L resulted in higher biomass and cell count than the control treatment. The highest biomass was produced by YIS-4 which was 4.13 g/300 mL, while the highest number of cells was produced by YIS-3 which was 27.84 x 106 cells/mL. The swelling percentage showed that yeast isolates treated with 0.1 g/L zinc took longer to reach the highest swelling, but the volume of bread after baking showed better results than the control treatment. YIS-4 isolate treated with 0.1 g/L zinc produced the highest bread volume (949.54 cm3). Based on organoleptic analysis with parameters of color, aroma, taste and texture, it showed that all panelists preferred bread fermented YIS-4 isolate with 0.1 g/L zinc treatment.
Co-Authors Anggeria Oktavisa Denta Lila Biarrohmah Lina Hidayatur Rohmah Muhammad Riefki Pratama Nur Kusmiyati Nuzulul Nuzulul Furoida Imarotu Zahroh Prilya Dewi Fitriasari Shinta Shinta Siti Fajariyah Novita Ulfah Utami Ulfah Utami Widya Maslahah