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PENGARUH VOLUME CAIRAN RUMEN SAPI TERHADAP BERMACAM FESES DALAM MENGHASILKAN BIOGAS Wati, Linda; Ahda, Yuni; Handayani, Dezi
Sainstek : Jurnal Sains dan Teknologi Vol 6, No 1 (2014)
Publisher : IAIN Batusangkar

This research is aimed at investigating the influence of cow?s rumen fluid volume toward varied feces in producing biogas. This research has been done since October to December 2013 at Biotechnology laboratory, Faculty and Mathematic Science. The method of this research was completely randomized design (CRD) with factorial in three times. The first factor as the treatment was the type of feces, such as cow, horse, goat, and buffalo?s feces. The second factor was the treatment by adding the volume of cow?s rumen liquid as many as 160 and 320 ml. The control was the treatment without adding the volume of cow?s rumen liquid. The variables that were measured in this research were the volume of biogas and the duration of biogas flame that could be produced. The result of this research shows that the type of feces affected the biogas production. In these treatments, the highest volume of biogas that was produced to the lowest were horse?s feces yield of 226.56 cm3, cow?s feces yield of 71.40 cm3, buffalo?s feces yield of 28.28 cm3, and goat?s feces yield of 2.13 cm3. The addition of rumen liquid can increase the biogas production on cow, goat, and buffalo?s feces, but it did not significantly give the effect on horse?s feces. The positive interaction between addition of rumen liquid and feces shows on cow, goat, and buffalo?s feces. The rumen liquid, however, was not interacted with horse?s feces for producing biogas.Key words: biogas, rumen fluid, methanogen

The Effect of the Addition of Red Kidney Bean Skin Powder (Phaseolus vulgaris L.) on the Physical, Chemical, and Organoleptic Characteristics of Red Kidney Bean Tempeh Novelina Novelina; Linda Wati; Purnama Dini Hari; Qurrata A'yun
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.348

Red kidney bean tempeh production is generally made by beans without the epidermis, but in this study, the epidermis was removed from the red beans, dried and powdered, and then added back to the tempeh red beans. This research aims to determine the effect of adding red bean skin powder on the physical, chemical, and organoleptic properties of the tempeh produced. The design used in this research was a completely randomized design (CRD) with five treatments and three replications. The treatment in this research was wet peeled red beans without skin (control) and the addition of red kidney bean skin powder starting from 15%, 30%, 45%, and 60% in red kidney beans before fermentation. Research data was analyzed using ANOVA and Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results of this research showed that the treatments caused significantly different texture values, water content, ash content, protein content, crude fiber content, and iron (Fe) content, but no significant differences in fat content or carbohydrate content. The best treatment based on physical, chemical and organoleptic analysis was treatment C (addition of 30% red bean skin powder) with an average texture value of 2.01 N/cm2, water content of 61.63%, ash content of 0.72%, protein content of 15.83%, fat content of 1.51%, carbohydrate content of 20.30%, crude fiber content of 6.95%, iron content of 5.00 mg/g coliform content of 0.32 APM/g, and salmonella negative/g. The organoleptic test values were color 6.20 (preferred), texture 6.15 (preferred), taste 4.05 (less preferred), and aroma 4.45 (less preferred).

Uji Antibakteri Propionibacterium acnes Kombucha Air Kelapa dan Kelopak Bunga Rosella Ungu (Hibiscus sabdariffa L.) dengan Berbagai Konsentrasi Madu Galo-Galo Wati, Linda; Sari, Ratni Kumala; Rahma, Syauti Alisa
Jurnal Sains dan Teknologi Pangan Vol 9, No 3 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i3.47680

Tujuan penelitian ini untuk mencari formulasi terbaik kombucha air kelapa dan kelopak bunga rosella ungu (Hibiscus sabdariffa L.) dengan penambahan beberapa konsentrasi madu Galo-Galo terhadap pertumbuhan bakteri Propionibacterium acnes. Metode penelitian yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan konsentrasi madu Galo-Galo dan 3 kali ulangan yakni A (10%), B (15%), C (20%), dan D (25%). Total percobaan menjadi sebanyak 12 unit perlakuan. Data di analisis menggunakan Analisys Of Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Penambahan madu Galo-Galo pada kombucha air kelapa dan kelopak bunga rosella ungu memberikan pengaruh sangat nyata (p

PENGARUH PENAMBAHAN MADU GALO-GALO TERHADAP AKTIVITAS ANTIBAKTERI KOMBUCHA KULIT NANAS DAN AIR KELAPA Wati, Linda; Novelina, Novelina; Koja, Reni; Sari, Ratni Kumala
Biofaal Journal Vol 5 No 2 (2024): Biofaal Journal
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biofaal.v5i2pp107-115

Kombucha is a fermented beverage known for its various health benefits, one of which is its antibacterial properties, making it a potential base for soap production. This study aims to evaluate the effect of adding Galo-Galo honey on the antibacterial activity of kombucha made from pineapple peel and coconut water waste. Fermentation was carried out for 15 days, and observations were made on pH value, total titratable acidity (TTA), and antibacterial activity against Escherichia coli using the disk diffusion method. The study was designed using a completely randomized design with three repetitions. The results showed that the higher the concentration of Galo-Galo honey added, the more significantly the kombucha pH decreased (p < 0.05), with the lowest pH found in the 25% honey treatment (3.09 ± 0.02). The highest total titratable acidity was also found in the 25% honey treatment (1.33 ± 0.11), along with the decrease in pH, indicating an increase in organic acid content. The antibacterial activity test showed that kombucha with a higher honey concentration had a larger inhibition zone against E. coli, with the largest inhibition zone found in the 25% honey treatment (11 ± 1.26 mm). The addition of Galo-Galo honey was proven to enhance the chemical properties of kombucha and strengthen its antibacterial activity.

PENGARUH PENAMBAHAN ROSELLA UNGU (Hibisxus sabdariffa) DAN PATI KENTANG MERAH TERHADAP KARAKTERISTIK YOGURT SINBIOTIK Linda Wati; Novelina; Ratni Kumala Sari
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 3 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/hd4zep55

Yogurt sinbiotik merupakan salah satu pangan fungsional yang bermanfaat bagi kesehatan saluran pencernaan. Inovasi dalam penelitian ini adalah pengembangan yogurt bertekstur padat yang dapat digunakan sebagai selai melalui penambahan kelopak bunga rosella ungu dan tepung kentang merah. Kelopak bunga rosella diketahui kaya akan senyawa antioksidan sehingga berpotensi meningkatkan nilai fungsional yogurt, sedangkan tepung kentang merah berfungsi sebagai prebiotik sekaligus penambah kekentalan. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan ekstrak rosella ungu dan tepung kentang merah terhadap kualitas yogurt ditinjau dari total bakteri asam laktat, pH, total asam tertitrasi (TAT), aktivitas antioksidan, viskositas, dan sifat organoleptik. Bahan utama yang digunakan adalah susu sapi segar, ekstrak rosella ungu, tepung kentang merah, dan starter yogurt. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 12 kombinasi perlakuan dan tiga ulangan. Faktor pertama adalah konsentrasi ekstrak rosella ungu (0; 1,5; dan 3%), sedangkan faktor kedua adalah konsentrasi tepung kentang merah (0; 2; 4; dan 6%). Hasil penelitian menunjukkan bahwa penambahan ekstrak rosella ungu dan tepung kentang merah tidak memberikan pengaruh nyata terhadap nilai pH, TAT, viskositas, dan atribut organoleptik (rasa, aroma, tekstur). Perlakuan dengan penambahan 6% tepung kentang merah dan 3% ekstrak rosella ungu menghasilkan aktivitas antioksidan yang signifikan (P<0,05). Kombinasi perlakuan yang mengandung 6% tepung kentang merah juga menghasilkan jumlah bakteri asam laktat yang lebih tinggi dibandingkan perlakuan tanpa penambahan tepung kentang merah.

Halal Industrial Village Assistance and Signing Cooperation Agreement With Batu Gadang Village Aisman, Aisman; Rini, Rini; Hasbullah, Hasbullah; Sylvi, Diana; Hari, Purnama Dini; Ismed, Ismed; Refdi, Cesar Welya; Wellyalina, Wellyalina; Rasdiana, Felga Zulfia; Koja, Reni; Nova, Bastian; Wati, Linda
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 02 (2022): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.v2.i02.9-12.2023

This community service activity carried out by the Faculty of Agricultural Technology, Andalas University, Padang, is in collaboration with the Batu Gadang Village, Lubuk Kilangan District, Padang City. The activity location is in the Batu Gadang (Indarung) Lurah Office which has been prepared in such a good way, in the Batu Gadang Village there are still MSMEs that do not have halal certification and have the potential to be used as a model for a halal food industry village in West Sumatra. The main problem encountered is the lack of information received by MSME actors in the Batu Gadang Village to obtain halal certificates. Therefore, it is necessary to provide assistance to MSME actors in the Batu Gadang sub-district from the beginning until the issuance of the halal certificate

The Effect of the Addition of Red Kidney Bean Skin Powder (Phaseolus vulgaris L.) on the Physical, Chemical, and Organoleptic Characteristics of Red Kidney Bean Tempeh Novelina, Novelina; Wati, Linda; Purnama Dini Hari; Qurrata A'yun
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.348

Red kidney bean tempeh production is generally made by beans without the epidermis, but in this study, the epidermis was removed from the red beans, dried and powdered, and then added back to the tempeh red beans. This research aims to determine the effect of adding red bean skin powder on the physical, chemical, and organoleptic properties of the tempeh produced. The design used in this research was a completely randomized design (CRD) with five treatments and three replications. The treatment in this research was wet peeled red beans without skin (control) and the addition of red kidney bean skin powder starting from 15%, 30%, 45%, and 60% in red kidney beans before fermentation. Research data was analyzed using ANOVA and Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results of this research showed that the treatments caused significantly different texture values, water content, ash content, protein content, crude fiber content, and iron (Fe) content, but no significant differences in fat content or carbohydrate content. The best treatment based on physical, chemical and organoleptic analysis was treatment C (addition of 30% red bean skin powder) with an average texture value of 2.01 N/cm2, water content of 61.63%, ash content of 0.72%, protein content of 15.83%, fat content of 1.51%, carbohydrate content of 20.30%, crude fiber content of 6.95%, iron content of 5.00 mg/g coliform content of 0.32 APM/g, and salmonella negative/g. The organoleptic test values were color 6.20 (preferred), texture 6.15 (preferred), taste 4.05 (less preferred), and aroma 4.45 (less preferred).

Application and Evaluation of The Loop Mediated Isothermal Amplification (LAMP) Method to Detect Wild Boar in Meatball Wati, Linda; Suhandono, Sony
Jurnal Biologi Tropis Vol. 25 No. 4b (2025): Special Issue
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i4b.10974

The content of meat used in processed meat products such as meatballs must be verified to ensure that the food is halal. Generally, meatballs are made from beef, chicken, and fish. However, some fraudulent practices often occur in the field, which is mixing meatballs with other meats such as wild boar. DNA-based methods can be used because they can sensitively identify the type of meat in meatballs, such as the Loop Mediated Isothermal Amplification (LAMP) method. The LAMP primers designed in this study was tested on DNA isolated from samples of meatballs containing wild boar, chicken, beef, lamb, and rat meat. Positive results were visualized using SYBR green dye, with positive results showing a color change from orange to green. The objective of this study was to design primers capable of detecting wild boar meat DNA in meatballs using simple equipment. The specific wild boar primers successfully detected wild boar meat DNA from meatballs, but the results often showed false positives. Thus, the primers designed in this study are not yet stable and applicable for use in wild boar DNA testing. The combination of the LAMP method with other methods is expected to reduce false positives from the LAMP method.

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