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All Journal SAINSMAT bionature AL KAUNIYAH Jurnal Sains dan Teknologi Proceeding Buffalo International Conference Biogenesis: Jurnal Ilmiah Biologi Teknosains: Media Informasi Sains dan Teknologi BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Prosiding Seminar Biologi JURNAL SIPAKALEBBI At-Taqaddum Scientiae Educatia: Jurnal Pendidikan Sains Celebes Biodiversitas : Jurnal Sains dan Pendidikan Biologi Jurnal SOLMA Journal of Biology Education Scripta Biologica JKPK (Jurnal Kimia dan Pendidikan Kimia) Jurnal Biotek Journal of Islam and Science Jurnal Triton Al Jahiz: Journal of Biology Education Research SAINSMAT: Jurnal Ilmiah Ilmu Pengetahuan Alam Filogeni: Jurnal Mahasiswa Biologi
Hafsan, Hafsan
Universitas Islam Negeri Alauddin Makassar, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

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BAKTERIOSIN ASAL BAKTERI ASAM LAKTAT SEBAGAI BIOPRESERVATIF PANGAN -, Hafsan
Teknosains Vol 8, No 2 (2014): JULI
Publisher : Fakultas Sains dan Teknologi UIN ALauddin

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Abstract

Lactic Acid Bacteria origin Bacteriocins are protein substances that generally have small molecular weight as well as bactericidal activity that has the potential to be used as biopreservatif to prevent spoilage, and inhibit the growth of pathogenic bacteria in food. Bacteriocins as biopreservatif mechanism is to form holes in the membrane. Effect of cytoplasmic hole formation is the presence of bacteriocins impact that caused the membrane potential gradient changes and the release of intracellular molecules and influx of extracellular substance. The effect causes inhibited cell growth and cell death in the producing process that is sensitive to bacteriocins. Bacteriocins will work actively in the pH range 5-8, and are stable on heating to 80 ° C and the activity was marred by the presence of proteolytic enzymes. Advantages of the use of antimicrobial bacteriocins in mengeliminer ability of pathogenic microbes and food spoilage origin of milk and meat. Application as a therapeutic substance is possible due to its antimicrobial characteristics that are not toxic, capable of inhibiting the low levels and produced by bacteria belonging to GRAS (Generally recognised as safe) which microbes are not a health risk.
Microbial Contamination of Buffalo Milk Dangke from Curio Enrekang of South Sulawesi Hafsan, .
Proceeding Buffalo International Conference 2013
Publisher : Proceeding Buffalo International Conference

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Abstract

This study was conducted to determine the level of microbial contamination on buffalo milk dangke from Curio Enrekang of South Sulawesi. Samples assayed were taken directly from the manufacturers and seller of buffalo milk dangke shortly after the process of dangke making is finished. Microbial contamination was analyzed by a serial of microbiological test, i.e. Total Plate Count (PCT), MPN coliform, MPN Escherichia coli, Salmonella sp and Staphylococcus aureus. The results of those tests were then compared to the acceptable maximum limit of microbial contamination for dairy products according to SNI 01-6366-2000 in 2011. The results of the study showed that all dangke samples were contaminated by the bacteria to the extent of more than acceptable maximum level. Test results for Staphylococcus aureus indicated that contamination of these bacteria on dangke was still lower than the maximum level for human consumption.  Additionally, there were negative results of both Escherichia coli and Salmonella sp on all dangke samples.
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
Penurunan Kadar Kolesterol Oleh Bakteri Asam Laktat Asal Dangke Secara In Vitro Nur Fadhilah, Andi; H, Hafsan; Nur, Fatmawati
Prosiding Seminar Biologi 2015: Seminar Nasional Mikrobiologi Kesehatan dan Lingkungan
Publisher : Prosiding Seminar Biologi

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Abstract

Bakteri Asam Laktat (BAL) yang berpotensi sebagai kandidat probiotik umumnya memiliki kemampuan menurunkan kadar kolesterol. Penelitian ini bertujuan untuk mengetahui kemampuan BAL asal dangke yaitu Lactobacillus fermentum dan Lactobacillus acidophilus untuk menurunkan kadar kolesterol secara in vitro. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan yaitu Ly0 (kontrol yang terdiri dari MRS + 0,1% kolesterol murni + 0,3% oxgal), Ly1 (Media MRS + L. Fermentum), Ly2 (Media MSR + L. Acidophilus) dan Ly3 (Media MSR + L. fermentum + L. acidophilus) dan 3 kali ulangan. Hasil sidik menunjukkan bahwa kadar kolesterol perlakuan berbeda sangat nyata dengan kontrol. Uji lanjut beda nyata terkecil menunjukkan bahwa perbedaan terjadi antara perlakuan Ly0 dengan ketiga perlakuan lainnya, sedangkan antara perlakuan Ly1, Ly2 dan Ly3 tidak berbeda nyata atau dapat dikatakan bahwa penambahan BAL yang diinokulasikan ke dalam media MRS dapat menurunkan kadar kolesterol secara signifikan namun pengaruh jenis/komposisi tidak mempengaruhi secara nyata. Hasil analisis dan uji lanjut juga menunjukkan bahwa penurunan tertinggi ditunjukkan oleh perlakuan Ly3. Hal ini mengindikasikan bahwa BAL asal dangke yaitu L. fermentum dan L. acidophilus memenuhi salah satu kriteria sebagai kandidat probiotik.Kata Kunci: Bakteri Asam Laktat (BAL), Dangke, In Vitro, kolesterol, probiotik
Isolasi Bakteri Asam Laktat Berpotensi Probiotik Pada Dangke, Makanan Tradisional dari Susu Kerbau di Curio Kabupaten Enrekang Nur, Fatmawati; H, Hafsan; Wahdiniar, Andi
Biogenesis Vol 3, No 1 (2015)
Publisher : Jurusan Biologi UIN Alauddin Makassar

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Abstract

This research is a preliminary study to explore potential probiotics of Lactic Acid Bacteria (LAB) in dangke, a traditional food from buffalo milk in Curio the district of Enrekang. Isolation of LAB performed using the selective medium de Man Rogosa Sharpe Agar. LAB will show clear zone on MRS medium after the addition of the indicator in the form of CaCO3 and incubated for 24 hours. Selection is done by observing the cell morphology and Gram staining. Further testing with the biochemical properties of sugar fermentation test. The results showed that lactic acid bacteria isolates obtained consists of two species of Lactobacillus plantarum and Lactobacillus fermentum.Keywords: Buffalo milk, dangke, Lactic Acid Bacteria, probiotic
Pengaruh Variasi Media terhadap Aktivitas Fitase Burkholderia Sp. Strain HF. 7 Hafsan, Hafsan; Maslan, Muhammad; Masri, Mashuri; Agustina, Laily; Natsir, Asmuddin; Ahmad, Ahyar
bionature Vol 20, No 1 (2019): April
Publisher : Fakultas MIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.309 KB) | DOI: 10.35580/bionature.v20i1.9759

Abstract

Abstract.  Cereals and legumes used as animal feed containing phytic acid which cannot be absorbed by the digestive tract of monogastric animals because phytic acid (C6H18O24P6) is an antinutrient that binds approximately 80% P in feed, also binds to proteins, vitamins and minerals (Mg++, Fe++, Zn++, Mn++, Ca++). Then, one option to overcome this problem is the application of phytase enzymes from various sources, including those produced by bacteria. Phytase enzymes can hydrolyse phytic acid in the feed. This study was aimed to determine the growth phase of Burkholderia sp. HF.7 and optimisation of production of phytase activity from variations of Phytate Production Media (PPM) media. This research used as a descriptive approach. The study design used a completely randomised design (CRD) with a factorial pattern consisting of 2 factors, each variation in phytate sources: calcium (Ca) phytate, rice bran, corn bran, and soybeans. Nitrogen source: (NH4) 2SO4, yeast extract, and peptone. Burkholderia sp. HF.7 Growth phase as a standard for phytase production is the 62-hour stationary phase with an OD value of 2.060 log/cell. The optimum phytase production in the variation of PPM media is soybean-peptone with a protein content value of 46.5 mg/mL and an activity value of 8.20 U/mL under conditions of pH 7 with incubation of 37oC for 62 hours. So, phytase activity produced by PPM of cereal crops has a higher current value compared to PPM Ca-phytate media with low activity value.Keywords: Burkholderia, Phytate, Phytase, enzymes.
BIODEGRADASI PLASTIK LDPE HITAM DAN PUTIH PADA SAMPAH TPA ANTANG DALAM KOLOM WINOGRADSKY Aziz, Isna Rasdianah; Muthiadin, Cut; Hafsan, Hafsan
Al-Kauniyah: Jurnal Biologi Vol 12, No 2 (2019): Al-Kauniyah Jurnal Biologi
Publisher : Department of Biology, Faculty of Science and Technology, Syarif Hidayatullah State Islami

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (897.732 KB) | DOI: 10.15408/kauniyah.v12i2.10037

Abstract

AbstrakDalam dunia industri, baik industri sandang, pangan, papan, transportasi, medis maupun rekreasi tidak terlepas dari penggunaan kantong plastik. Karena bersifat praktis, berbagai jenis kantong plastik sebagai kemasan selalu menjadi pilihan dalam aktivitas masyarakat. Akan tetapi, sifat plastik yang sulit terdegradasi pada lingkungan alami menimbulkan permasalahan sebagai salah satu sumber pencemaran. Penelitian ini bertujuan untuk mengetahui potensi mikroorganisme tanah yang diisolasi dari sampah Tempat Pembuangan Akhir (TPA) Antang Makassar dalam mendegradasi kantong plastik LDPE hitam dan putih. Metode biodegradasi plastik yang digunakan adalah kolom Winogradsky dengan menggunakan kolom kaca 1.000 mL yang berisi 500 gram tanah sampah TPA Antang dan plastik uji LDPE warna hitam dan putih. Kemudian dilakukan pengukuran persentase degradasi selama 3 bulan masa inkubasi dengan waktu panen selama 3 minggu sekali. Hasil penelitian menunjukkan bahwa terdapat 6 isolat dalam kolom Winogradsky mampu mendegradasi plastik LDPE hitam sebesar 3,5% dan 6 isolat lainnya mampu mendegradasi plastik LDPE putih sebesar 2%. Selanjutnya, isolat ini dapat digunakan sebagai agen biodegradasi plastik di TPA Antang Makassar.Abstract The use of plastic bags is almost unavoidable in industries, including the food, clothing, transportation, construction, medical, and recreational industries. Various types of plastic bags have been used in various types of packaging, because of the value of practicality. However, the difficulties in the degradation process become a problem as a pollution source in the environment. The purpose of this study was to determine the potential of soil microbes isolated in Antang landfill, Makassar, in degrading black and white plastics of LDPE. The biodegradation method used was the Winogradsky column using a 1,000 mL glass column containing 500 grams of Antang landfill soil and using black and white LDPE as well. The percentage of degradation was measured for three months incubation period with harvest time for three weeks. The results showed that the inoculum in Winogradsky column was able to degrade the black plastic by 3.5% and the white plastic by 2%. The results of macroscopic and microscopic characterization showed that six isolates were degrading the black plastic and six isolates were degrading the white plastic, with different characteristics. Furthermore, this isolate can be utilized as a biodegradation agent for plastic in the Antang landfill.
PROTEASE ACTIVITY OF THERMOPHILIC BACTERIA FROM LEJJA HOT SPRINGS IN SOPPENG SOUTH SULAWESI Hafsan, Hafsan; Ramadani, Kurnia; Abbas, Abbas
JST (Jurnal Sains dan Teknologi) Vol 10, No 2 (2021)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.204 KB) | DOI: 10.23887/jst-undiksha.v10i2.38367

Abstract

This research aimed to observe quantitatively the effect of temperature and pH on protease activities from thermophilic bacteria collected from Lejja—Hot springs.  Spectrophotometry on the casein substrate was used to test the proteolytic activity of the crude protease.  Mixtures of enzyme and casein were incubated at various temperatures and pH for 20 minutes. The absorbance of tyrosine from protein hydrolysis was determined by spectrophotometry on λ 280 nm. Temperature and pH impacted on protease activity were determined at temperature (60; 65; 70; 75; 80; 85 and 90oC) and pH (6.0; 6.5; 7.0; 7.5; 8, 0; 8,5 and 9,0). Results showed that treatment of temperature variations and pH had a significant effect on protease activity. Crude extract of Bacillus licheniformis protease showed that the highest activity at 80oC and pH 7.5 was 0.1303 unit/ml/minute. Bacillus stearoformis showed the highest enzymatic activity of the protease at 85oC, and pH 7.5 was 0.1226 Unit/ ml/minute. In comparison, Bacillus coagulans reached optimum activity at 75oC, and pH 7.5 was 0.2052 Unit/ml/minute. Isolates of Bacillus licheniformis, B. coagulans and B. stearoformis are bacteria that produce thermostable protease enzymes that can be developed as a source of genes and as a producer of the enzyme itself.
A Healthy Indonesian Traditional Food Against Methicillin Resistant Staphylococcus aureus Bacteria (MRSA) Masri, Mashuri; Hafsan, Hafsan; Ibrahim, Ibrahim; Maretha, Delima Engga; Tridesianti, Siska
Journal Of Biology Education Vol 4, No 2 (2021): Journal Of Biology Education
Publisher : Tadris Biologi IAIN Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21043/jobe.v4i2.12041

Abstract

Penjang Pangi merupakan makanan tradisional yang terdiri atas bawang putih (Allium sativum), sereh (Cymbopogon citratus), pangi (Pangium edule). Pada penelitian ini, Penjang pangi di ekstrak dengan pelarut n-heksan, etanol dan methanol, masing masing  pada konsentrasi 5%, 10%, dan 15%. Aktivitas antibakteri ekstrak Penjang Pangi di uji ke Bakteri Methicillin Resisten Staphylococcus aureus (MRSA) dengan menggunakan metode difusi agar kertas cakram. Hasil Penelitian menunjukkan bahwa Pelarut n-heksan dan etanol tidak memperlihatkan aktivitas antibakteri. Metanol 15% memperlihatkan aktivitas antibakteri dengan rata-rata zona hambat yang dibentuk 15 mm, 13.67 mm, dan 13 mm. Daya hambat yang dibentuk ekstrak Penjang Pangi tergolong sangat aktif, karena diatas >8 mm. Kata kunci: Aktivitas antibakteri, Penjang Pangi, Bakteri Methicillin Resisten Staphylococcus aureus.
Isolasi Bakteri Asam Laktat Berpotensi Probiotik Pada Dangke, Makanan Tradisional dari Susu Kerbau di Curio Kabupaten Enrekang Fatmawati Nur; Hafsan H; Andi Wahdiniar
Biogenesis: Jurnal Ilmiah Biologi Vol 3 No 1 (2015)
Publisher : Department of Biology, Faculty of Sci and Tech, Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/bio.v3i1.568

Abstract

This research is a preliminary study to explore potential probiotics of Lactic Acid Bacteria (LAB) in dangke, a traditional food from buffalo milk in Curio the district of Enrekang. Isolation of LAB performed using the selective medium de Man Rogosa Sharpe Agar. LAB will show clear zone on MRS medium after the addition of the indicator in the form of CaCO3 and incubated for 24 hours. Selection is done by observing the cell morphology and Gram staining. Further testing with the biochemical properties of sugar fermentation test. The results showed that lactic acid bacteria isolates obtained consists of two species of Lactobacillus plantarum and Lactobacillus fermentum.Keywords: Buffalo milk, dangke, Lactic Acid Bacteria, probiotic
Co-Authors Abbas Abbas, Abbas AHMAD MUZAKKI Ahyar Ahmad Alfian Alfian Amin, Abd Rauf Muh Andi Nur Fadhilah Andi Nur Fadhilah, Andi Andi Wahdiniar Andi Wahdiniar, Andi Anwar, Zulfahri Ar. Syarif Hidayat Arifuddin Ahmad Arifuddin Ahmad, Arifuddin Arsyad, Muh Ali Asaad, Andi Indra Jaya Asmuddin Nasir Asmuddin Natsir Asriani A Ayu Febriyanti, Ayu Cut Muthiadin Delima Engga Maretha Devi Armita Dewi Paramitasari Dhea Nanda Zainuddin Elkheir Hassaballah Abdallah Ernitasari, Ernitasari Faten Khudair Fatimah Mansir Fatmawati Nur Fatmawati Nur Fatmawaty Nur Febriani, Ayu Fifi Dismayanti Indriani Nainu Hadi Purnama Wirawan Hafizhah Al Amanah Hajrah Hajrah Hamina , Hamina, Hamina Hasrawati Hasrawati Ibrahim Ibrahim Inna Shintia Irna, Ade Irwan Misbach Isna Rasdianah Aziz Isna Rasdianah Aziz Jumriani Rusli Jumriani Rusli Khaerani Kiramang Khudaer, Faten Kurnia Makmur Kurniati Kurniati Laily Agustina Laily Agustina, Laily Lianah Lianah, Lianah Maharani Retna Duhita Marliana Marliana Mashuri Masri Mashuri Masri Mashuri Masri Mashuri Masri Maslan Maslan Maslan, Muhammad Masriany Masriany Masriany Masriany Masriany Masriany Masriany, Masriany Meriem, Selis Muh. Khalifah Muhammad Halifah Mustami, Muhammad Muhammad Khalifah Mustami Muhammad Khalifah Mustami Muhammad Maslan Mustakim Mustakim Nur Alfisah Nur Hanisa, Andi Nur Inaya Nur Muthmainna Nurhidayah Nurhidayah Nurhikmah Nurhikmah Nurjannah Nurjannah Nurul Melinda Pratiwi, Afryanti Rahmaniah Rahmaniah Ramadani, Kurnia Rasyid, Muhammad Rusdi Retno Prayudyaningsih Rezki Ramadani Djamaluddin Rini Anggraeni Rusmadi Rukmana Rusny Rusny Sakinah Sakinah Sijid, St. Aisyah Sinar Wahyuni Siska Tri Desianti Siti Rabiatul Adawiyah Siti Rabiatul Adawiyah, Siti St Aisyah S St. Aisyah Sijid Sukmawaty, Eka Suryaning Amanda, Sabilla Syahrul Gunawan Tridesianti, Siska Ulfa Nur Alfriani Amir Ulfa Triyani A Latif Ulfa Triyani A Latif, Ulfa Triyani A Wahdaniyah Wahdaniyah Yuniar Harviyanti Yusminah Hala Zulkarnain Zulkarnain Zulkarnain ZURAIDAH ZURAIDAH