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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Prosiding Seminar Biologi bionature Techno.Com: Jurnal Teknologi Informasi Proceeding International Conference on Global Resource Conservation Natural B Journal of Tropical Biodiversity and Biotechnology THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Biosaintifika: Journal of Biology & Biology Education Martabe : Jurnal Pengabdian Kepada Masyarakat Berdikari: Jurnal Pengabdian Masyarakat Indonesia Bioedukasi: Jurnal Pendidikan Biologi Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) GERVASI: Jurnal Pengabdian kepada Masyarakat Jurnal Karinov Abdi Kami : Jurnal Pengabdian Kepada Masyarakat Jurnal Graha Pengabdian Jurnal Pengabdian Masyarakat Indonesia Proceeding Biology Education Conference Tri Dharma Mandiri: Diseminasi dan Hilirisasi Riset Kepada Masyarakat (Jurnal Pengabdian Kepada Masyarakat) Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Sci-Tech Journal Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Masyarakat Madani Indonesia Jurnal MIPA dan Pembelajarannya Jurnal Inovasi Teknologi dan Edukasi Teknik VISA: Journal of Vision and Ideas Symbiotic: Journal of Biological Education and Science Prosiding Seminar Nasional Unimus Jurnal Ilmu Hayat Journal of Innovation and Teacher Professionalism ABDI KAMI: Jurnal Pengabdian Kepada Masyarakat
Agung Witjoro
Universitas Negeri Malang
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Journal : Proceeding Biology Education Conference

 1 
Identifikasi dan Uji Kemampuan Hidrolisis pada Bakteri Amilolitik dan Proteolitik yang Diisolasi dari Wadi, Makanan Khas Kalimantan Tengah Hesti Nur Choirunnisa; Ria Yustika Sari; Utami Sri Hastuti; Agung Witjoro
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 14, No 1 (2017): Proceeding Biology Education Conference
Publisher : Universitas Sebelas Maret

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Abstract

Wadi is a sort of traditional foods that made of fish from Dayak tribe in Central Kalimantan. Wadi is made bythe addition of salt and lumu. People make wadi as a supply of side dishes during difficult seasons of fish andstock for farming, hunting, or collecting forest products. In wadi, there are several bacteria species that capablein degrading amylum and protein. The bacteria capability in amylum and protein degradation can be determinedby calculating the hydrolysis index. The aims of this study is to: (1) identify the amylolytic bacteria andproteolytic bacteria species from wadi, (2) determine the amylum and protein hydrolysis index on eachamylolytic bacteria and proteolytic bacteria species isolated from wadi, and (3) determine the amylolyticbacteria and proteolytic bacteria species that have the highest hydrolysis index. This research is descriptiveexplorative research. The research results showed that: (1) there were four isolates of amylolytic bacteriaisolated from wadi, i.e: Enterobacter agglomerans, Pseudomonas fluorescens, Acinetobacter baumannii, andMicrococcus varians, and there were five species of isolated proteolytic bacteria from wadi, i.e: Enterobacteragglomerans, Pseudomonas fluorescens, Nitrococcus mobilis, Acinetobacter baumannii, and Micrococcusvarians, (2) the amylum hydrolysis index of Enterobacter agglomerans is 3.77; on Pseudomonas fluorescensis 3.00; on Acinetobacter baumannii is 4.16; and on Micrococcus varians is 7.23. The protein hydrolysis indexof Enterobacter agglomerans is 3.22; on Pseudomonas fluorescens is 2.25; on Nitrococcus mobilis is 1.67; onAcinetobacter baumannii is 3.42; and on Micrococcus varians is 3.45, (3) Micrococcus varians has the highestamylum, i.e: 7.23 and protein hydrolysis index is 3.45.
Kualitas Nata dari Kulit Melon dengan Perbedaan Varietas Melon (Cucumis melo L.) dan Macam Gula Berdasarkan Tebal, Berat dan Kadar Serat Lely Hermawati; Utami Sri Hastuti; Agung Witjoro
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 15, No 1 (2018): Proceeding Biology Education Conference
Publisher : Universitas Sebelas Maret

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Abstract

Usually melon fruit consumed freshly or in the form of processed and the  melon skin oftenly become wastes. An utilization of melon skin is by using fornata production. It is an alternative for waste reduction and  food diversification. This research use two varieties of melon, i.e: Kanaya and Indorif. The sugar sort are: cane sugar, palm sugar and siwalan sugar. This research was done to (1) observe the effect of melon varieties towards nata qualities based on the thickness, weight, and fiber contents. (2) observe the effect sugar sorts towards nata qualities based on the thickness, weight, and fiber contents. (3) observe the effect of melon varieties and sugar sorts towards nata qualities based on the thickness, weight, and fiber contents. This research is an experimental research with factorial design. The research result shows: (1) There is no effect of melon varieties towards nata qualities based on the thick, weight, and fiber content, it is mean that the skin of Kanaya as well as Indorif melon could be useas material for nata production. (2) There is no effect of sugar sorts towards the natathickness. People can choose one of the three kinds of sugar for nata production. However,  sugar sort are significantly affected towards the nata quality based on the weight and fiber content. The palm sugar have the highest weight and fiber content .(3) there is no interaction effect of melon varieties and sugar sorts towards the thickness and weight. However, the interaction of melon varieties and sugar sorts significantly affected towards the fiber content. The best nata quality best on fiber content is nata that made kanaya melon with palm sugar
Kualitas Nata de Apple dengan Perbedaan Varietas Apel (Malus sylvestris Mill) dan Macam Gula Berdasarkan Tebal, Berat dan Kadar Serat Rofiqoh Lailatul Fitriyah; Utami Sri Hastuti; Agung Witjoro
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 15, No 1 (2018): Proceeding Biology Education Conference
Publisher : Universitas Sebelas Maret

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Abstract

Apple has the most fruit productio at Batu City. There are two apple  varieties; Manalagi cherry and Anna, but some apple varieties have low quality (grade D). The reason is because of low price and the consumers is not interesting to buy, so grade D apple decreased. An alternative to apply the grade D apple is by using for nata production with addition three sugar sort, that is cane sugar, palm sugar and siwalan sugar as a food diversification. This study aims to (1) examine the effect of varieties of apples on the quality of nata based on the weight, thickness and fiber content, (2) to examine the effect of three kinds of sugar on the quality of nata based on the weight, thickness and fiber content , (3) to analyze the difference effect of apples varieties and sugars sort that produce the highest quality nata. The results showed that (1) the apples varieties has significant effect on the nata quality based on the nata fiber content, but there is no significant effect of apples varieties on the nata quality based on the thickness and weight of nata. varieties Manalagi cherry variety produces the best nata quality based on the fiber content, (2) The sugar sorts significantly affect to the nata quality based on thickness, weight and nata fiber content. The use of palm sugar produces the best nata quality based on the thickness, weight and fiber content, (3) The interaction of apple varieties and sugars sorts significantly affect to the nata quality based on the thickness, weight and nata fiber content. Manalagi cherry variety with the addition of palm sugar gives the best nata quality based on the thickness, weight and fiber content
ANALISIS MIKROBIOLOGI MINUMAN TEH SEDUHAN BERBEDA MERK BERDASARKAN NILAI MPN COLIFORM DI KOTA MALANG Ana Syarifatun Nisa; Utami Sri Hastuti; Agung Witjoro
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 9, No 1 (2012): Prosiding Seminar Nasional IX Biologi
Publisher : Universitas Sebelas Maret

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Abstract

ABSTRAK   Minuman teh seduhan memiliki beberapa kelebihan dalam menarik minat konsumen, diantaranya kemasan yang mudah dibawa dan selalu segar tetapi juga dapat mengalami kontaminasi oleh bakteri. Penelitian ini bertujuan untuk mengetahui 1) Nilai MPN coliform dan coliform fekal minuman teh seduhan yang dijual di tiga pusat perbelanjaan Kota Malang; 2) Kualitas mikrobiologi minuman teh seduhan yang dijual di tiga tempat pusat perbelanjaan Kota Malang. Jenis penelitian ini ialah penelitian deskriptif observasional. Penelitian dilaksanakan di Laboratorium Mikrobiologi Jurusan Biologi FMIPA UM pada bulan Maret-Mei 2012. Sampel yang digunakan adalah minuman teh seduhan rasa original merk A dan B yang dijual dari tiga pusat perbelanjaan Kota Malang. Pengambilan sampel dari tiap penjual diambil sebanyak tiga kali, dengan interval waktu dua minggu. Data penelitian hasil perhitungan nilai MPN coliform dan coliform fekal, dirujukkan pada nilai standar MPN coliform maksimum BPOM RI, Nomor HK.00.06.1.52.4011 tahun 2009. Hasil penelitian menunjukkan: 1) Nilai MPN coliform pada sampel minuman teh seduhan merk A dan B yang dijual di tiga tempat pusat perbelanjaan Kota Malang secara berutut-turut ialah >2400 sel/ml dan >2400 sel/mL; 2) Nilai MPN coliform fekal pada sampel minuman teh seduhan merk A dan B yang dijual di tiga tempat pusat perbelanjaan Kota Malang secara berturut-turut ialah >2400 sel/ml dan >2400 sel/mL. 3) Nilai MPN coliform dan coliform fekal minuman teh seduhan kedua merk melebihi standar yang telah ditetapkan oleh BPOM RI yaitu < 3 sel/mL. Ditinjau dari nilai MPN coliform dan nilai coliform fekal dapat disimpulkan bahwa kualitas mikrobiologi minuman teh seduhan merk A dan B dari tiga tempat pusat perbelanjaan Kota Malang kurang memenuhi syarat kelayakan konsumsi.   Kata kunci: minuman teh seduhan, nilai MPN coliform, nilai MPN coliform fekal.
Co-Authors Abdul Gofur Abdul Gofur Abdul Gofur Achmad Hamdan Addakhil, Muhammad Fazlur Rahman Adinda Marcelliantika Ahmad Afa Haadiyan Wiyadi Ahmad Taufiq Ainun Nikmah Aisyah, Dahniar Nur Ajeng Daniarsih Al Ihsan, Rifqi Alby Aruna Alif Rofiqotun Nurul Alimah Ana Syarifatun Nisa Anastya Eka Kharisma Anggun Rakhmawati, Tri Annisa Avrilia Annisa, Yuslinda Argeshwara, Dityo Kreshna Arindra Nirbaya Aripriharta - Arrohman, Maulana Ludfi Aruna, Alby Aryansyah Pratama Atho'illah, Mochammad Fitri Athoillah, M. Fitri Atik Kurniawati Aulia Koen Syarafibi Avrilia, Annisa Baroroh, Alif Rosyidah El Choirunnisa, Hesti Nur Desy Rachmawati Dewi, Putri Elok Septiana Dwi Agustin Angelina Dwi Listyorini Dyah Ayu Eka Fitriana Eka Putri Surya Fatchur Rohman Frida Kunti Setiowati Fuad Indra Kusuma Galang Raka Abdilah Hadi Suwono Hendra Susanto Hesti Nur Choirunnisa Humairah Rizky Nopiyanti I Made Wirawan I Wayan Sumberartha Ida Wulandari Izza, Jasmine Nurul Jasmine Nurul Izza Kusmayadi, Claresia Lelitawati, Mardiana Lely Hermawati M Iqbal Najib Fahmi M. Alfian Mizar M. Fitri Athoillah Mahmud Iskandar Mariya Sulfa, Devi Miasih, Dewi Sekar Mimien Henie Irawati Mochammad Fitri Atho'illah Mokh Sholihul Hadi Muhammad Andry Prio Utomo Muhammad Athoillah Murni Sapta Sari Muslihati Muzaqi, Safrial Ahmad Nopiyanti, Humairah Rizky Nurul Andini Setiawan Nurul Izza, Jasmine Nuurul Muchlishiin Oktavia, Silvi Tri Pratama, Aryansyah Primilestari, Lilik Rahma, Amalia Nur Ria Yustika Sari Rifqi Al Ihsan Rinata, Viska Roedy, Ocha Rofiqoh Lailatul Fitriyah Rudianto, Rony Sari, Ria Yustika Shidiqi, Maulana As Siti Imroatul Maslikah Siti Nur Arifah Siti Nur Arifah Siti Nur Arifah, Siti Nur Sitoresmi Prabaningtyas Soeyati Poejiani Soeyati Poejiani Sofia Ery Rahayu Sri Rahayu Lestari Stefanus Nahas Subadra, ST. Ulfawanti Intan Suci Ramadhani Suci Ramadhani, Suci Sugiono, Bhima Satria Rizky Sujito Sujito Sulisetijono Sulisetijono Sumarli Sumarli, Sumarli Sunaryono Sunaryono Sunaryono, Sunaryono Suprayitno Suprayitno Susriati Mahanal Susriyati Mahanal Thoriq Bachtiar Y. E Tri Anggun Rakhmawati Umi Fitriyati Utami Sri Hastuti Wahyu Pratama, Ade Wulandari, Ida Yheni Sapitri Yunita Rakhmawati Yuslinda Anisa Yuslinda Annisa Zahra Anggita Pratiwi Zahra Firdaus Zulkifli, Muhammad Mauludi