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All Journal HAYATI Journal of Biosciences Jurnal Kimia (Journal of Chemistry) Jurnal Promosi Pendidikan Ekonomi Indonesian Journal Of Environmental Science and Technology Jurnal Pengabdian UntukMu NegeRI Chimica et Natura Acta JURNAL PHOTON Acta Chimica Asiana Jurnal Inovasi Pendidikan dan Sains
Saryono
Universitas Riau
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IDENTIFIKASI ISOLAT FUNGI ENDOFIT LBKURCC43 BERDASAR SEKUENS ITS rDNA DARI UMBI TANAMAN DAHLIA (DAHLIA VARIABILIS) Sefni Hendris; Titania T Nugroho; - Saryono
Sistem Informasi Vol 5 No 2 (2015): Jurnal Photon
Publisher : LPPM Universitas Muhammadiyah Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37859/jp.v5i2.578

Abstract

Fungi LBKURCC43 merupakan fungi endofit yang diisolasi dari umbi tanaman dahlia berbunga ungu (Dahlia variabilis) di Padang Panjang, Sumatera Barat. Identifikasi secara morfologi isolat tersebut telah dilakukan dan hanya mengidentifikasi pada tingkat genus. Identifikasi secara molekuler dengan menggunakan DNA adalah identifikasi spesies yang lebih tepat digunakan. Sebelum dilakukan analisis filogenetik secara molekuler berdasarkan sekuens DNA ribosomal pada daerah ITS-1 dan ITS-2, dilakukan ekstraksi DNA dan amplikasi PCR ITS rDNA yang baik untuk sekuensing. DNA kromosomal diisolasi menggunakan kit Wizard Genomic Purification ex Promega Co (Madison, USA) dari sel miselia berumur tiga hari. Hasil penelitian menunjukkan bahwa DNA berhasil diisolasi dari miselia yang berumur tiga hari sebelum terbentuk spora dan jumlah yang cukup tinggi untuk PCR. DNA kromosomal fungi LBKURCC43 memiliki BM (berat molekul) 10.294 pb. ITS rDNA berhasil diamplifikasi dengan PCR menggunakan pasangan primer ITS5 dan ITS4, suhu annealing untuk 440C dan menghasilkan produk PCR dengan berat molekul 455 pb. Hasil analisis filogenetik daerah ITS-1, ITS-2 dan 5,8S rDNA dari genom fungi LBKURCC43 menunjukkan bahwa spesies dari fungi LBKURCC43 adalah Hanseniaspora uvarum dengan kemiripan identitas mencapai 97%.
Biological degradation of aflatoxin by microbe and enzyme: a review Nasution, Musyirna; Suryono, Suryono; Awaluddin, Amir; Haryani, Yuli
Acta Chimica Asiana Vol. 8 No. 1 (2025)
Publisher : The Indonesian Chemical Society, Chapter Nusa Tenggara and The University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/aca.v8i1.230

Abstract

Aflatoxins, produced by fungi like Aspergillus flavus and Aspergillus parasiticus, pose significant threats to food safety, impacting human and animal health while causing economic losses. Detoxifying aflatoxins is crucial to reducing contamination in food and feed. Enzymes and microorganisms present an eco-friendly and efficient solution for this purpose. This review highlights their roles in detoxification, focusing on bacteria, yeasts, and fungi that can degrade or bind aflatoxins, thereby lowering toxicity. Enzymes such as laccase, peroxidase, and reductase facilitate detoxification through oxidative and hydrolytic degradation. The efficiency of these methods depends on factors like pH, substrate availability, and temperature. Understanding the interactions between enzymes, microorganisms, and aflatoxins is essential for optimizing detoxification strategies. While promising, further research is needed to enhance their application in food safety.
Pelatihan dan Pemberdayaan Kader Posyandu dalam Pemanfaatan Makanan Fermentasi Tradisional Kuansing untuk Peningkatan Gizi Ibu Hamil dan Balita Ismawati, Ismawati; saryono, saryono; mukhyarjon, mukhyarjon; enikarmila Asni; Devi, Silvera; Anggraini, Suci; Suraya, Nabella; Kesya, Lunari; Salsabila, Dinda; Deanra, Cantika Natswa
Jurnal Pengabdian UntukMu NegeRI Vol. 9 No. 3 (2025): Pengabdian Untuk Mu negeRI
Publisher : LPPM UMRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37859/jpumri.v9i3.10439

Abstract

Stunting in children remains a health problem in Indonesia. One way to improve the nutritional status of the community to prevent stunting is by utilizing nutrient-rich traditional fermented foods. This community service activity aimed to enhance the knowledge and skills of Posyandu cadres in utilizing conventional fermented foods from Kuansing as a nutritional source for pregnant women and toddlers. The training was conducted on August 30, 2025, at the Gunung Toar Sub-district Multipurpose Hall, Kuantan Singingi Regency, attended by 26 Posyandu cadres. The methods included educational video screening, booklet distribution, interactive discussions, and demonstrations of traditional fermented products such as pekasam, sarobuong, and puduong. Evaluation results showed an increase in participants' knowledge scores from an average of 50 to 70 after the training. This activity demonstrates the effectiveness of science-based education in improving community nutrition awareness and preserving local fermented foods.
Bioactive peptides from traditional homemade fermented foods as an alternative for treatment Suraya, Nabella; Tjandrawati Nugroho, Titania; Ismawati, Ismawati; Saryono, Saryono
Acta Chimica Asiana Vol. 8 No. 2 (2025)
Publisher : The Indonesian Chemical Society, Chapter Nusa Tenggara and The University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/aca.v8i2.252

Abstract

Bioactive peptides in fermented foods are attracting scientific interest due to their prospective applications as nutraceutical and functional foods. Conventional fermented foods are naturally processed at home through the action of lactic acid bacteria (LAB). These bacteria break down food components and generate lactic acid, various organic acids, hydrogen peroxide, carbon dioxide, and short-chain peptides, which offer numerous health benefits. The bioactive peptides formed during fermentation exhibit diverse biological functions influenced by their structural compositions. Following enzymatic hydrolysis, peptides initially inactive within the native protein matrix are released and exhibit biological activity. This review aims to comprehensively examine the functional properties of bioactive peptides derived from the fermentation of traditional foods, with a particular emphasis on their therapeutic potential, including antidiabetic, antihypertensive, and anticarcinogenic activities. This review examines the health benefits of various bioactive peptides produced by lactic acid bacteria during the fermentation of traditional foods. Microbial bioactivity during the fermentation process can produce hydrolytic enzymes that break down macromolecules in food into smaller compounds, such as bioactive peptides. A wide range of peptides have been identified as improving insulin uptake, decreasing blood glucose concentrations, and inhibiting key enzymes involved in the pathogenesis of diabetes. Specific peptides exert antihypertensive effects by acting as angiotensin-converting enzyme (ACE) inhibitors, thereby preventing the transformation of angiotensin I into angiotensin II. Moreover, some bioactive peptides demonstrate immunomodulatory properties by enhancing immune responses and inducing apoptosis in cancer cells. This article provides a comprehensive overview of the therapeutic and health-promoting potentials of bioactive peptides derived from fermented foods.
OPTIMASI PERTUMBUHAN ISOLAT FUNGI INDIGEN Penicillium sp. LBKURCC153 PENDEGRADASI NAFTALENA MENGGUNAKAN GLUKOSA SEBAGAI KOSUBSTRAT PADA MINIMAL MEDIUM Aisyah Fitrida; Riryn Novianty; Saryono Saryono; Amir Awaluddin; Nova Wahyu Pratiwi
Jurnal Inovasi Pendidikan dan Sains Vol 1 No 1 (2020): April
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Nahdlatul Wathan Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Naphthalene is one of the pollutants that is difficult to degrade because it belongs to the PAH group and it was carcinogenic. The purpose of this study was to test the effectiveness of an indigenous fungi isolate from Riau Province to degrade naphthalene toxic compounds with glucose as growth cosubstrate. Naphthalene degradation by fungi isolates was influenced by several parameters, including biomass, pH and percentage degradation measured at 0, 4, 8, 12 and 16 days of incubation. Based on biomass parameters, the isolate of Penicillium sp. LBKURCC153 experienced an exponential phase until the 16th day. In the exponential phase, the maximum number of cells increases which shows a positive response to the use of glucose and naphthalene as the carbon and energy source. Isolate decreased their pH from 7 to 3,8, that mean proves the growth activity produce organic acid metabolites of degrade naphthalene. Isolate were also able to degrade naphthalene respectively 27,5% by Penicillium sp. LBKURCC153 in medium with glucose at optimation time until 4 th day incubation. In conclusion, glucose cosubstrate can increase naphthalene degradation percentage by Penicillium sp. LBKURCC153.
Co-Authors - Paslun A. Awaluddin Aisyah Fitrida Amilia Linggawati Amir Awaliddin Amir Awaluddin Anggraini, Suci B. Antika Chiristine Jose Deanra, Cantika Natswa Enikarmila Asni Fitriani Fitriani Gimin Gimin Ismawati ismawati Kesya, Lunari Mukhyarjon N. W. Pratiwi Nadya Hermantika x Hermantika Sari, Nadya Hermantika x Nasution, Musyirna Nelvia Nelvia Nova Wahyu Pratiwi Novianty, Riryn R. Novianty R. Ukun M.S. Soedjanaatmadja Rosa Murwindra, Rosa Salsabila, Dinda Silvera Devi Suardi Tarumun Suci Apriani Sumarno Sumarno suraya, nabella Titania Tjandrawati Nugroho Tjandrawati Nugroho, Titania Yayuk Sri Rejeki, Yayuk Sri Yuana Nurulita Yuli Haryani Zona Octarya