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All Journal Prosiding Seminar Biologi ABIDUMASY : Jurnal Pengabdian kepada Masyarakat
Siti Rabiatul Adawiyah, Siti
Jurusan Biologi, Fakultas Sains dan Teknologi, UIN Alauddin Makassar
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Ketahanan Bakteri Asam Laktat Asal Dangke Terhadap Garam Empedu Sebagai Kandidat Probiotik Rabiatul Adawiyah, Siti; H, Hafsan; Nur, Fatmawati; Halifah Mustami, Muhammad
Prosiding Seminar Biologi 2015: Seminar Nasional Mikrobiologi Kesehatan dan Lingkungan
Publisher : Prosiding Seminar Biologi

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Abstract

Bakteri asam laktat (BAL) merupakan kelompok bakteri yang menghasilkan asam laktat sebagai produk utama dalam metabolisme karbohidrat. BAL sebagai kandidat probiotik harus memenuhi salah satu syarat yang memiliki ketahanan garam empedu. Penelitian ini bertujuan untuk mengetahui ketahanan bakteri asam laktat berasal dari dangke susu sapi terhadap garam empedu dengan berbagai konsentrasi yaitu 0,1% , 0,3%, dan 0,5% dan tanpa garam empedu sebagai kontrol. Hasil penelitian menunjukkan bahwa bakteri asam laktat isolat susu sapi asli dangke L. fermentum dan L. acidophillus memiliki ketahanan garam empedu. Lactobacillus acidophilus isolat memiliki ketahanan garam empedu lebih baik dari Lactobacillus fermentum. Perbedaan antara jumlah BAL koloni pada media + oxgall terhadap kontrol (A0 dan B0) untuk masing-masing konsentrasi Oxgall 0,1%, 0,3%, dan 0,5% masing-masing dari L. fermentum: 1,4 x 106, 1,7 x 106, 4 x 106, sedangkan L. acidophillus: 0,7 x 106, 0,9 x 106 dan 1,4 x 106. Ketahanan L. acidophillus pada berbagai konsentrasi garam empedu menunjukkan tidak ada perbedaan yang signifikan dengan nilai P = 0,445 sama seperti ketahanan L. fermentum pada variasi empedu konsentrasi garam juga menunjukkan tidak ada perbedaan yang signifikan dengan nilai P = 0,133. L. fermentum dan L. acidophillus memiliki kemampuan untuk bertahan terhadap garam empedu yang menunjukkan potensi sebagai probiotik kandidat.Kata Kunci: Bakteri Asam Laktat (BAL), Dangke, garam empedu
PENGUATAN PENDAMPING PROSES PRODUK HALAL (PPH) UNTUK MAHASISWA UIN DATOKARAMA PALU Pratiwi, indri; Rabiatul Adawiyah, Siti; Nurinayah, Nurinayah; Syarief Hidayatullah, Muhammad
ABIDUMASY Vol 5 No 02 (2024): ABIDUMASY : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33752/abidumasy.v5i02.7235

Abstract

The need for halal products is increasing among Indonesian society, which is predominantly Muslim. The government, through the Halal Product Guarantee Agency (BPJPH), is responding to this challenge with a halal certification process through a self-declared program. The program to accelerate the halal certification process requires the role of companion of Halal Product Process (PPH). Since 2022, UIN Datokarama Palu, through the Datokarama Halal Center, is committed to carrying out training activities of companion of halal product process for people from various circles, including students. The activities did not end with training but continued with activities to strengthen the companion of halal product process. The aim of this activity is to provide strengthening for the companion in PPH who have passed the training.The method of implementing activities uses the forum group discussion (FGD) method and the simulation method. The results of the activity showed that the Strengthening the companion of Halal Product Process from UIN Datokarama Palu students went well. Participants have understood the use of the Sihalal application. In addition, 95% of participants have a strong desire to learn to improve their halal accompaniment skills so they can help Business Owner (PU) to register businesses that require a Halal Certificate (SH). This can be seen from the positive response from participants in the training until the end of the activity. Through this Strengthening the companion of Halal Product Process activities, it is hoped that students will become more active and initiative in helping small and micro businesses to obtain halal certificates.
PENGUATAN PENDAMPING PROSES PRODUK HALAL (PPH) UNTUK MAHASISWA UIN DATOKARAMA PALU Pratiwi, indri; Rabiatul Adawiyah, Siti; Nurinayah, Nurinayah; Syarief Hidayatullah, Muhammad
ABIDUMASY Vol 5 No 02 (2024): ABIDUMASY : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33752/abidumasy.v5i02.7235

Abstract

The need for halal products is increasing among Indonesian society, which is predominantly Muslim. The government, through the Halal Product Guarantee Agency (BPJPH), is responding to this challenge with a halal certification process through a self-declared program. The program to accelerate the halal certification process requires the role of companion of Halal Product Process (PPH). Since 2022, UIN Datokarama Palu, through the Datokarama Halal Center, is committed to carrying out training activities of companion of halal product process for people from various circles, including students. The activities did not end with training but continued with activities to strengthen the companion of halal product process. The aim of this activity is to provide strengthening for the companion in PPH who have passed the training.The method of implementing activities uses the forum group discussion (FGD) method and the simulation method. The results of the activity showed that the Strengthening the companion of Halal Product Process from UIN Datokarama Palu students went well. Participants have understood the use of the Sihalal application. In addition, 95% of participants have a strong desire to learn to improve their halal accompaniment skills so they can help Business Owner (PU) to register businesses that require a Halal Certificate (SH). This can be seen from the positive response from participants in the training until the end of the activity. Through this Strengthening the companion of Halal Product Process activities, it is hoped that students will become more active and initiative in helping small and micro businesses to obtain halal certificates.
Co-Authors Fatmawati Nur Hafsan, Hafsan Indri Pratiwi, Indri Muhammad Halifah Mustami, Muhammad Nurinayah, Nurinayah Syarief Hidayatullah, Muhammad