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All Journal Biotika: Jurnal Ilmiah Biologi El-Hayah : Jurnal Biologi JURNAL ISTEK BAGIMU NEGERI : JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Surya Masyarakat Biota JPM PAMBUDI Jurnal Surya Masyarakat Proceeding Biology Education Conference Proceeding of Mulawarman Pharmaceuticals Conferences Gunung Djati Conference Series Bagimu Negeri : Jurnal Pengabdian Kepada Masyarakat IJES : Indonesian Journal of Environmental Sustainability. JPM Pambudi al Kimiya : Jurnal Ilmu Kimia dan Terapan
Anggita Rahmi Hafsari, Anggita Rahmi
UIN Sunan Gunung Djati Bandung
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The Ability of Entomopathogenic Fungus as Biocontrol of Periplaneta americana Anggita Rahmi Hafsari; Ayu Nur Hidayah
El-Hayah Vol 8, No 4 (2022): EL-HAYAH (VOL 8 NO.4 MARET 2022)
Publisher : Program Study of Biology, Science and Technology Faculty, UIN Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/elha.v8i4.15798

Abstract

Periplaneta americana (cockroach), are well-known pests that not only contaminate food with feces and germs that can cause food poisoning, but also transfer bacteria, fungus, and other dangerous microbes. Chemical pesticides are harmful to both the environment and individuals when used in excess. The natural balance has been disrupted, resulting in resistant pests, predatory threats, parasitic threats, fish, birds, and other animals. The objective of this research is to see the ability of an entomopathogenic fungus as a cockroach biocontrol agent. This research conducted with experimental research with ten treatments and three repetition. The variation are, K(-) only distilled water, K(+) synthetic pesticides, Botrytis sp., Mucors sp., Acremoniums sp., Rhizopus sp., Moniliella sp., Chaetomium sp., Nigospora sp., and Aspergillus sp. A one-way Completely Randomized Design was used to examine them (CRD). With a cell count of 2.35 x 108 CFU/ml, Rhizopus sp. was able to achieve a mortality rate of cockroach by 66.6 percent.
Karakteristik pH Kultur Kombucha Teh Hitam dengan Jenis Gula Berbeda pada Fermentasi Batch-Culture Anggita Rahmi Hafsari; Ghanez Asriana A; Wilda Nur Farida; Mohammad Agus S
Gunung Djati Conference Series Vol. 6 (2021): Seminar Nasional Biologi (SEMABIO) 6 Tahun 2021
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (268.96 KB)

Abstract

Kombucha is a fermented tea that utilizes the symbiotic relationship between bacteria and yeast that produces acid. The kombucha fermentation process will produce acid that continues to accumulate causes in changes in the pH value. One of the essential acids produced in this fermentation process is acetic acid. Acetic acid is produced by the bacteria in kombucha through ethanol oxidation. Ethanol is obtained from the sugar breakdown process carried out by yeast in kombucha. This study aims to determine the pH value of kombucha during the 15-day fermentation period in kombucha that was given different sugar additions. This research was conducted by observing kombucha and testing the pH every 3 days for 15 days. The results showed that the pH value of kombucha for 15 days changed values, namely H0(3.47), H3(3.43), H6(3.37), H9(3.24), H12(3.09), and H15 (3.08). The decrease in pH is caused by microbial activity in kombucha which results in the accumulation of acidic substances. It was concluded that the pH value of kombucha for 15 days of observation continued to decrease with the lowest value on the 15th day (3.08). Decreasing the pH value can affect microbial growth, acidity, and taste in kombucha.
Pelatihan Inovasi Produk Pangan Berbahan Baku Singkong di Kecamatan Lembang Kabupaten Bandung Barat Tri Cahyanto; Ateng Supriyatna; Ucu Julita; Astuti Kusumorini; Anggita Rahmi Hafsari; Yani Suryani; Ana Widiana; Ida Kinasih; Mohamad Agus Salim
Bagimu Negeri Vol 2, No 1 (2018)
Publisher : Universitas Muhammadiyah Pringsewu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52657/bagimunegeri.v2i1.615

Abstract

Cassava is one of the main local agricultural produced in Lembang sub district, West Java. However, this big potential is still not used optimally because of lack of skill and knowledge of local resident to produce higher economic product made from cassava. Most of resident only use it as raw material to produce traditional foods with relatively low economic value. One of alternative processing of cassava that can enhance higher profit is producing modified cassava flour, best known as mocaf. This training aims to give resident information and skill about mocaf and its process, also offer alternative use of cassava to get higher profit. The target of this training was several housewives joined in Syariah Micro Finance group living in Lembang sub district. This training was held by two sections, the first section was giving general information about mocaf and the second section was demonstrating and practicing how to make mocaf from fresh cassava and some foods made from mocaf. The result shows that audiences gave very good responses to the training. Making mocaf from cassava was new information for them. All audiences were able to practice how to make mocaf successfully. In conclusion,  the processing cassava to mocaf could be an alternative and potential business for local resident in Lembang sub district. Keywords:  cassava, food, mocaf, product, 
Pelatihan Inovasi Produk Pangan Abon Pepaya Muda di Dusun Pamagersari Desa Tanjungsari Sumedang Ana Widiana; Tri Cahyanto; Ateng Supriyatna; Astuti Kusumorini; Anggita Rahmi Hafsari; Yani Suryani; Ucu Julita; Ida Kinasih; Mohamad Agus Salim; Risda Arba Ulfa; Ayuni Adawiyah; Isma Dwi Kurniawan; Rahmat Taufik MA; Yuni Kulsum; Adisty Virakawugi Darniwa
JPM PAMBUDI Vol 3 No 1 (2019): JPM Pambudi
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat (P2M) IKIP Budi Utomo Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33503/pambudi.v3i1.538

Abstract

Papaya is a familiar fruit in Indonesia. During this time, papaya fruit is consumed by direct eating and sold at low prices. Young papaya can be processed into a form of creative food products such as abon. The manufacturing process includes preparation of material tools, stripping, steaming for 40 minutes, thin slicing, addition of complementary spices, drying, frying, and serving. The implementation of PKM activities included the dissemination of material and the practice of making abon papaya. Based on the results of the activity, it was obtained information that the participants in the activity didn’t know much about the nutrients contained in papaya fruit, even the participants had never known that papaya fruit could be processed into shredded fruit. The community service activities on the topic of making shredded papaya fruit can increase awareness, knowledge, skills, and also the motivation of the business of Pamagersari Hamlet Community in Tanjungsari Village, Sumedang.
Identifikasi Spesies Isolat Bakteri K2Br5 dari Tanah Karst dengan Sistem Kekerabatan Melalui Analisis Urutan Nukleotida Gen 16S rRNA Tina Dewi Rosahdi; Nurul Tafiani; Anggita Rahmi Hafsari
al Kimiya: Jurnal Ilmu Kimia dan Terapan Vol 5, No 2 (2018): al Kimiya: Jurnal Ilmu Kimia dan Terapan
Publisher : Department of Chemistry, Faculty of Science and Technology, UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ak.v5i2.3836

Abstract

Bakteri adalah kelompok organisme yang tidak memiliki membran inti sel. Setiap bakteri memiliki jenis yang berbeda-beda. Perlu adanya identifikasi untuk mengetahui suatu jenis bakteri sehingga dapat dimanfaatkan secara maksimal. Identifikasi bakteri dapat dilakukan secara fenotip maupun genotip. Namun, identifikasi secara fenotip memiliki kelemahan yakni sering terjadi kesalahan dalam membedakan spesies dan galur bakteri. Tujuan dari penelitian yang dilakukan adalah untuk menentukan spesies bakteri dengan kode K2Br5 yang telah diisolasi dari kawasan tanah Karst. Pada penelitian ini dilakukan analisis secara genotip dengan mengisolasi DNA kromosom dari bakteri Bacillus sp. K2Br5 yang kemudian dilakukan proses amplifikasi dengan metode PCR menggunakan primer universal BactF1 maju dan UniB1 mundur untuk memperoleh fragmen gen 16s rRNA. Fragmen gen yang diperoleh selanjutnya disekuensing untuk mengetahui urutan nukleotide. Hasil analisis urutan nukleotida gen 16s rRNA menunjukkan bahwa bakteri Bacillus sp. K2Br5 memiliki kemungkinan berkerabat dengan Paraclostridium bifermentans atau dikenal juga dengan nama Bacillus bifermentas.
MICROBIAL FUEL CELL (MFC) BY ELECTROACTIVE BACTERIA AS A RENEWABLE ELECTRICAL ENERGY SOURCE IN INDONESIA Nazla Fauziyah Octaviani; Nisa Kartika; Anggita Rahmi Hafsari
Indonesian Journal of Environmental Sustainability Vol. 1 No. 2 (2023): December 2023
Publisher : Center for Environmental Studies, Universitas Islam Negeri Ar-Raniry Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ijes.v1i2.4148

Abstract

The uncontrolled nature of fossil fuels and their ecological consequences have moved emphasis to renewable energy and fuel cells, particularly in the transportation industry. The generation of energy from electrons generated from metabolic reactions aided by bacteria is studied in this paper. Microbial fuel cells (MFC) are an environmentally beneficial method of generating electricity while also purifying wastewater, with up to 50% chemical oxygen requirement elimination and power densities ranging from 420 to 460 MW/m2. This paper focuses on the technology that generates electricity by utilizing the metabolic power from electroactive bacteria as a renewable energy source. The method to collect data is a literature study. The result is seven species of electroactive bacteria potential from 7 articles, which can be used to generate MFC. In summary, using electroactive bacteria as MFC as a renewable energy source is possible because many sources of organic materials can be used as carbon sources for MFC, such as organic waste.
Co-Authors Adawiyah, Ayuni Adisty Virakawugi Darniwa Ana Widiana Ana Widiana Anak Agung Istri Sri Wiadnyani Ateng Supriyatna Ateng Supriyatna Ateng Supriyatna, Ateng Ayu Nur Hidayah Farhan Fauzan Ghanez Asriana A Ida Kinasih Isma Asterina Junitasari, Assyifa Kurniawan, Isma Dwi Lilis Nurjanah M. Agus Salim Mohamad Agus Salim Mohamad Agus Salim Mohammad Agus S Musa'adah Musa'adah Nazla Fauziyah Octaviani Nisa Kartika Nunung Kurniasih Nurul Tafiani Putri Andiani Rahayu Indri Lestari Rahmat Taufik MA Risda Arba Ulfa Tina Dewi Rosahdi, Tina Dewi Toni Sujarwo Tri Cahyanto Tri Cahyanto Tridesianti, Siska Ucu Julita, Ucu Wilda Nur Farida Yani Suryani Yani Suryani Yuni Kulsum