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All Journal Biologi Edukasi : Jurnal Ilmiah Pendidikan Biologi BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Jurnal Ilmu Alam dan Lingkungan JPBIO (Jurnal Pendidikan Biologi) Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan (Biotik)
Zuraidah Zuraidah
Universitas Islam Negeri Ar-Raniry
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Earth & Planetary Sciences Education Energy Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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CHARACTERIZATION OF PLIEK U FUNGUS AND CARBOHYDRATE FERMENTATION TEST Zuraidah Zuraidah; Daniah Daniah; Suryani Suryani
BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Vol 11, No 2 (2023): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v11i2.20158

Abstract

Pliek u, also known as patarana, is a traditional coconut oil produced by the people of Aceh, especially in Dayah Bubue Village, Pidie. The fermented oil from pliek u is often used by the villagers to be applied to itchy skin or wounds. It is necessary to isolate and identify the characteristics of isolates from pliek u and test isolates against carbohydrate fermentation in order to know the potential of pliek u isolates which are often used as seasonings for Acehnese cuisine. The purpose of this study was to identify the characteristics of fungal colonies found in the process of making pliek u, examine the physical factors of the substrate on fungal growth, and examine the results of carbohydrate fermentation tests. Research procedures: sampling at the research site in Dayah Bubue Village, Pidie, the process of isolating fungi from pliek u, culture purification, identification, and carbohydrate fermentation tests. The results of the research at the initial stage of fermentation found Soradia sp. and Curvularia sp., the final stage of fermentation found Soradia sp. and Microascus sp., pliek u stage found Mucor sp. Fungal characters in general large colonies, irregular shapes, round colonies, flat elevations, and notched margins. Changes in temperature and pH greatly affect the presence of pliek u. The five fungal isolates reacted positively to glucose and sucrose fermentation, but did not react positively to the lactose test.
Morphology of Bacteria and Fungi From The Fermentation of Asam Drien as a Local Food Ingredient of West Aceh Zuraidah Zuraidah; Risa Nursanty; Rahmi Rahmi
BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Vol 12, No 2 (2024): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v12i2.26137

Abstract

A typical food ingredient of the Aceh region, especially the western and southern, is Asam drien (language from the West Aceh region). Asam drien is made from durian fruit meat, usually due to the abundance of durian fruit, or because the durian fruit is of poor quality such as the taste of the bland fruit meat, then most of the people utilize the durian fruit into Asam drien which can be used as a seasoning for cooking. The purpose of this study was to identify the morphological characteristics of bacterial and fungal colonies in Asam drien processing, this study used a qualitative descriptive method for colony characteristics, and biochemical tests. The results of research on bacteria and fungi in Asam drien found 14 colonies from the entire fermentation both at home and in the laboratory, namely irregular and diffuse, elongated, round, and threaded shapes; colony color characteristics obtained only one color, namely cream color; characteristics of colony edges there are 5, namely: wavy, squiggly, smooth, serrated, and threadbare. Colony elevation characteristics obtained 2 forms, namely flat and raised. There are 2 types of colony surface characteristics, namely rough and smooth shiny. Then reisolated on selective media DeMan Rogosa Sharpe Agar (MRS Agar) for lactic acid bacteria. The results of observations found 11 colonies from the entire fermentation each consisting of 2 types of isolates Ka and Kb which are Gram-positive bacteria bacillus and coccus cell forms. As well as fungi that grow on Asam drien, namely the genus Rhizopus and the type of yeast found from the genus Saccharomyces. The catalase test on Asam drien bacteria is positive, has proteolytic, amylolytic, and cellulolytic potential, but is not able to hydrolyze fat and alcohol.
THE EFFECT OF USING SAGU DRUGS (Metroxylon sagu) AND DRIED BANANA LEAVES (Musa paradisiaca) ON THE GROWTH OF WHITE OYSTER MUSHROOM (Pleurotus ostreatus) Rahmatan Islami; Eva Nauli Taib; Zuraidah Zuraidah
BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Vol 12, No 1 (2024): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v12i1.22942

Abstract

Oyster mushrooms (Pleurotus ostreatus) are wood fungi that grow sideways on rotting wood stems. Mushrooms take food that has been made by other dead organisms (saprophyte), because they do not have chlorophyll, all types of saprophyte, especially those that grow on wood, can be easily cultivated. White oyster mushroom cultivation is easy to do because it does not require expensive maintenance costs and does not require spacious land. The aim of this research was to test the effect of using sago dregs and dried banana leaves on the growth of white oyster mushrooms. The results of this research indicate that there are differences in the growth of white oyster mushrooms based on different concentrations of growing media. The average mycelium growth, stem height, pileus diameter, number of fruit bodies, wet weight and dry weight of the best white oyster mushrooms were found in media with a concentration of 100% sawdust, while pind heads appeared in a concentration of 100% sago dregs
Co-Authors Ade Niar Adi Gunawan Adi Gunawan Afini Ramadhanty Aflaiyah Aflaiyah Amirul Fikri Aryediatami Naura Kamila Manik Azra Hannani Raihana Daniah Daniah Dessri Wahyuni Dewi Andayani Eka Astuty Elita Agustina Eriawati Eriawati Eva Nauli Taib Fera Zulianti Gebrina Rahmi Hanisah Hanisah Hendrix Indra Kesuma Intan Layyina Jihan Nabila Lesti Trianti Lina Rahmawati Maina Wulandari Maina Wulandari Mardiatun Husna Marima Marima Marjulia Ukhra Maulidar Wati Merie Afnizar Merie Afnizar Muhammad Nazar Mulyadi Mulyadi Muslich Hidayat Nafisah Hanim Ninda Rizki Niswatulmuna Algita Novika Syaputra Nur Anita Nur diana Nurdin Amin Nurlia Zahara Nursalmi Mahdi Nursalmi Mahdi Nurul Akmal Ola Ashira Oza Athifah Panut Hadi Siswoyo Putri Wilinda Qatrun Nida Qatrun Nida Rahmat Putra Rahmatan Islami Rahmi Rahmi Raihanul Muhsan Raudhatul Jannah Rida Ayuni Rifa Amalia Rini Dayanti Risa Nursanty Rizka Fadhlia Rizky Ahadi Roja Deswita Roja deswita Roslainy Roslainy Safiratul Fithri Samsul Kamal Selvia Damayanti Siti Agusma Pratiwi Sri Wahyuni Sri Wahyuni Sri Wahyuni Suri Purnama Febri Suryani Suryani Susi Ariyanti Susi Mulya Ulva Syahrul Rahmanda Syarifah Syifa Fahira T. Abul Jalil T. Abul Jalil Ulfa Febriani Utami Varah Ulya Febriana Wahyu Hidayat Wahyu Rizki Wasi’ah Turrahmah Wasi’ah Turrahmah Wati Oviana Widiasari Widiasari Wirda Hari Yani Yuni Imrotun Khasanah