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All Journal JURNAL PHOTON Unri Conference Series: Community Engagement
Saryono Saryono
Universitas Riau
Agriculture, Biological Sciences & Forestry Humanities Chemistry Nursing Physics

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A Potential Analysis of 10 Types of Carbon Sources for Amylase Production From Aspergillus sp. LBKURCC304 Silvera Devy; Saryono Saryono; Itnawita Itnawita; Mukhlis Mukhlis; Lorena O. S
Sistem Informasi Vol 12 No 2 (2022): Jurnal Photon
Publisher : LPPM Universitas Muhammadiyah Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37859/jp.v12i2.3370

Abstract

Produksi amilase dari Aspergillus sp LBKURCC304 dalam medium cair selama 11 hari pada suhu 50 oC dengan pati sebagai sumber karbon (Merck: KGaA), menghasilkan ekstrak kasar amilase dengan aktivitas yang relatif rendah yaitu 0,0302±0,0041 U/mL. Aktivitas amilase ini dapat dioptimalkan dan salah satu caranya adalah dengan menggantikan sumber karbon, oleh karena itu perlu dilakukan analisis potensi 10 jenis sumber karbon lainnya, antara lain pati singkong, jagung, talas, ubi jalar ungu, kentang, sukun, ganyong, gembili, gadung dan sagu. Aktivitas ekstrak kasar amilase yang dihasilkan ditentukan dengan metode Nelson-Semogyi dan kadar protein dengan metode Lowry. Data aktivitas amilase dan kandungan protein diuji secara statistik menggunakan metode Duncan's Multiple Range Test (DMNRT) pada taraf signifikansi 5%. Hasil penelitian ini menunjukkan bahwa media produksi cair dengan sumber karbon pati sagu berpotensi untuk dimanfaatkan untuk produksi amilase dari Aspergillus sp. LBKURCC304, karena menghasilkan aktivitas amilase tertinggi yaitu 0,0391±0,0017 U/mL dengan kandungan protein 0,4471±0,0115 mg/mL. Aktivitas amilase ini 129% lebih besar dibandingkan aktivitas amilase dengan pati sebagai sumber karbon. Kandungan protein tertinggi terdapat pada sumber karbon tanaman ganyong yaitu 0,7651±0,0096 mg/mL.
Revitalisasi Makanan Fermentasi Tradisional Kuantan Singingi melalui Pelatihan Berbasis IPTEKS Ismawati Ismawati; Saryono Saryono; Mukhyarjon Mukhyarjon; Enikarmila Asni; Silvera Devi; Suci Anggraini; Nabella Suraya; Lunari Kesya; Dinda Salsabila; Cantika Natswa Deanra
Unri Conference Series: Community Engagement Vol 7 (2025): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.7.531-536

Abstract

Malnutrition, especially among children under five, remains a significant public health concern in Indonesia, including Riau Province. One potential effort to address this issue is the utilization of traditional fermented foods from Kuantan Singingi Regency, such as pekasam, sarobuong, puduong, and cangkuok semaung. These foods are rich in nutrients, including protein, carbohydrates, amino acids, minerals, and probiotics beneficial to health; however, they are on the verge of extinction.This community service program aimed to revitalize traditional Kuansing fermented foods through a science and technology-based training approach. The program implementation involved video demonstrations of traditional food preparation, distribution of pocket books, and interactive discussions with health cadres, as well as pregnant and breastfeeding mothers, and mothers with toddlers.The results showed high enthusiasm among participants, demonstrated by their active involvement in discussions and question-and-answer sessions. The training not only improved participants’ knowledge but also fostered awareness and a sense of ownership of local food, while simultaneously opening opportunities for small-scale household businesses.
Co-Authors Cantika Natswa Deanra Dinda Salsabila Enikarmila Asni Ismawati ismawati Itnawita Itnawita Lorena O. S Lunari Kesya Mukhlis Mukhlis Mukhyarjon Nabella Suraya Silvera Devi Silvera Devy Suci Anggraini