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All Journal Jurnal Riset Industri Hasil Hutan Herbal Medicine Journal Journal of Food Security and Agroindustry Jurnal Riset dan Pengabdian Interdisipliner
Nazarni Rahmi, Nazarni
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences Other

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PENGARUH KADAR PEREKAT DAN JENIS BAMBU TERHADAP SIFAT FISIS DAN MEKANIS PAPAN PARTIKEL Arhamsyah, Arhamsyah; Rahmi, Nazarni
Jurnal Riset Industri Hasil Hutan Vol 2, No 1 (2010)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (168.348 KB)

Abstract

Penelitian mengenai pengaruh kadar perekat dan jenis bambu terhadap sifat fisis dan mekanis papan partikel telah dilakukan. Penelitian ini bertujuan untuk mengetahui sifat papan partikel dari bambu ditinjau dari aspek teknis/ proses pembuatannya, sifat fisis dan mekanis, pengaruh jenis perekat dan jenis bambu terhadap papan partikel yang dihasilkan. Jenis bambu yang digunakan adalah bambu apus (Gigantochloa apus Kurz), bambu kuning (Bambusa vulgaris Schrad), dan bambu manis (Gigantochloa atter Kurz). Adapun jenis perekat yang digunakan adalah Urea Formaldehid (UF) dan Polyvinil Acetat (PVAc) dengan kadar perekat masing-masing 8, 10 dan 12% dari berat kering partikel bambu. Hasil penelitian menunjukkan bahwa perekat Urea Formaldehid (UF) dengan kadar perekat 12% dari berat kering partikel menghasilkan papan partikel bambu yang paling baik untuk semua jenis bambu.
Pengaruh Asap Cair Kayu Galam (Malaleuca leucadendra) dalam Bentuk Biodegradable Film terhadap Pengawetan Ikan Gabus (The Effect of Liquid Smoke Galam (Malaleuca leucadendra) in Biodegradable Film Form as Fish Cork Preservation) Salim, Rais; Rahmi, Nazarni
Jurnal Riset Industri Hasil Hutan Vol 9, No 2 (2017)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (531.216 KB) | DOI: 10.24111/jrihh.v9i2.3391

Abstract

Liquid smoke is a liquid product made from the condensation of smoke from carbonization process of lignocellulosic material. Liquid smoke of wooden galam (Melaleuca leucadendra) is a material that can be used as a natural preservative on fish. The use of an edible film packaging with the addition of liquid smoke of wooden galam is a good alternative to improve the durability and quality of fish during storage. This research is aimed to determine the effect of liquid smoke of wooden galam in biodegradable film for fish preservation. The edible film formulas were gelatin-pectin (AB), gelatin-smoke liquid (AC), and gelatin-pectin-smoke liquid (ABC) and compared with control (without treatment). The parameters of fish storage observed were pH measurement, Total Volatile Base-Nitrogen (TVBN), and microbiological test. The result after 10 days of storage showed that the pH value were 5.45 incontrol, AB 5.43, AC 5.47 and ABC 5.46; theTVBN values were 48 mgN/100gin control, AB 32 mgN/100g, AC 36 mgN/100g and ABC 36 mgN/100g; as well as microbiological testing, TPC value on 15x106 CFU/g, AB 11x103 CFU/g, AC 18.5x103 CFU/g, and ABC 4x103 controls and Coliform controls 5.0x106, AB 3.5x102, AC 1.0x101, and ABC 4.0x100. The treatment of liquid wooden galam smoke in a form of biodegradable film was capable to maintain the quality of fish better than without treatment shown in the low microbiological testing values (TPC and Coliform), eventhough it did not show significant effect in maintaining the TVB value during 10 days storage at ± 4° C. Keywords:  liquid smoke, Coliform, edible film, pH, TPC
Pengaruh Pemberian Asap Cair Galam pada Edibel Film Terhadap Kemunduran Mutu Ikan Patin (Pangasius sp.) [The effect of galam liquid smoke (Malaleuca leucadendra) incorporated with edible film as preservative for catfish (Pangasius sp.) during storage] Salim, Rais; Khairiah, Nadra; Rahmi, Nazarni
Jurnal Riset Industri Hasil Hutan Vol 12, No 2 (2020)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24111/jrihh.v12i2.6269

Abstract

Galam liquid smoke isa liquid product derived from carbonization process of Galam wood (Malaleuca leucadendra) whichcan be used as natural preservative to fish. The incorporated edible film packaging with liquid galam wood is a good alternative to inhibit the deterioration of fish quality during storage. This study aims to determine the effect of liquid smoke of galam wood incorporated intoediblefilm to the deterioration of catfish(Pangasius sp)quality. The treatment factors used were (i) the edible film-gelatineformulation (G), gelatine-pectin (G-P), liquidsmoke-gelatine(G-AC) and gelatine-pectin-liquidsmoke(G-P-AC). It was compared with control (without treatment). The other factors were (ii) storage duration of 0 hour, 2 hours, 4 hours and 6 hours. The observed degradation parameters were Total Volatile Base-Nitrogen (TVBN) and microbiological testing. After being stored for6 hours, the highest value of TVBN was found in the control without treatment (54 mgN/100g),while the lowest TVBN value was gelatine-pectine-liquid smoke (18mgN/100g). The microbiological testshowed thatthe highest TP value wasfound in the control which reached 1.6x10^9, while the gelatine, gelatine-pectin, gelatine-liquid smoke and gelatine-pectin-liquid smoke were log 5.7x10^8; 1.0x10^8; 3.5x10^8; and 7.0x10^8respectively. The gelatine-pectin-liquid smoke (G-P-AC) treatment is able to inhibit the decrease of catfish quality on TVBN value at 6 hours of storage, while TPC value is more stable on gelatine-smoke treatment (G-AC) at 2 to 6 hours. The results of this study indicate that the addition of liquid smoke is able to inhibit the declining quality of catfish.
Uji Potensi Probiotik Bakteri Asal Pangan Fermentasi Lokal Kalimantan Selatan Berbahan Dasar Tumbuhan Tigarun (Crataeva nurvala Buch-Ham) Fasha, Gusti; Rahmi, Nazarni; Nur, Hasrul Satria
Journal of Food Security and Agroindustry Vol. 3 No. 1 (2025): FEBRUARY
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v3i1.598

Abstract

Setiap daerah memiliki pangan lokal yang sangat beragam tidak terkecuali provinsi Kalimantan Selatan. Pangan lokal Kalimantan Selatan yang khas salah satunya pangan fermentasi dari tumbuhan tigarun (Crataeva nurvala Buch-Ham). Penelitian ini bertujuan untuk mengeksplorasi potensi probiotik dari Lactobacillus plantarum JBS4 yang berasal dari fermentasi tigarun (Crataeva nurvala Buch-Ham), salah satu pangan fermentasi khas Kalimantan Selatan. Isolat Lac. plantarum JBS4 diuji ketahanannya terhadap pH asam dan garam empedu serta diuji sifat hemolisisnya untuk menilai aspek keamanannya sebagai probiotik. Uji hemolisis menunjukkan bahwa isolat ini termasuk dalam kategori γ-hemolisis, menandakan bahwa bakteri ini tidak bersifat patogen dan aman untuk dikonsumsi. Pada uji toleransi terhadap pH asam, isolat ini mampu bertahan pada kisaran pH 2,0 hingga 4,0, dengan jumlah koloni tertinggi pada pH 4,0. Selain itu, isolat juga dapat bertahan dalam media dengan garam empedu 0,3% meskipun terjadi sedikit penurunan jumlah koloni dibandingkan kontrol. Hasil penelitian ini menunjukkan bahwa Lac. plantarum JBS4 memiliki ketahanan terhadap kondisi pencernaan manusia sehingga berpotensi dikembangkan sebagai probiotik dari pangan fermentasi khas Kalimantan Selatan. Penelitian lebih lanjut diperlukan untuk mengkaji manfaat fungsionalnya secara in vivo serta potensinya dalam aplikasi pangan dan kesehatan.
Uji Potensi Probiotik Isolat Lactobacillus plantarum JBSxH.6.4 Asal Fermentasi Tigarun (Crateva nurvala Buch.-Ham.) Secara In Vitro Fasha, Gusti Nur Aida; Nur, Hasrul Satria; Rahmi, Nazarni
Herbal Medicine Journal Vol 8 No 1 (2025): Herbal Medicine Journal
Publisher : Program Studi S1 Farmasi, STIKES Senior, Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58996/hmj.v8i1.145

Abstract

Lactobacillus plantarum JBSxH.6.4 isolate was isolated from fermented food of Tigarun (Crateva nurvala Buch.-Ham.), a traditional fermented food from Kalimantan. This study aimed to evaluate its probiotic potential through a series of in vitro tests, including hemolysis analysis, tolerance to acidic pH and bile salt, inhibitory activity against pathogenic bacteria, and interactions with nonpathogenic bacteria. The results showed that Lac. plantarum JBSxH.6.4 exhibited γ-hemolysis, confirming its non-pathogenicity. The isolate survived at pH levels of 2.0, 3.0, and 4.0, demonstrating its acid tolerance. It also exhibited resistance to 0.3% (w/v) bile salt, indicating its ability to survive in the digestive tract. Furthermore, Lac. plantarum JBSxH.6.4 inhibited the growth of Escherichia coli ATCC25922 at 8,08 ± 0,34 mm and Staphylococcus aureus ATCC25923 at 8,95 ± 0,15 mm, suggesting its antimicrobial properties. Additionally, interaction tests indicated that it did not inhibit Lactobacillus acidophilus FNCC0051, supporting its compatibility with beneficial gut microbiota. These findings suggest that Lac. plantarum JBSxH.6.4 meets key probiotic criteria and has potential applications in functional foods and health industries. Further studies, including in vivo evaluations, are recommended to confirm its efficacy and safety for human.
Daya Hambat Bakteri Lactobacillus plantarum JBS4 Asal Fermentasi Tigarun Terhadap Bakteri Patogen Fasha, Gusti Nur Aida; Rahmi, Nazarni; Nur, Hasrul Satria
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Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jrpi.v2i1.30560

Abstract

Lactobacillus plantarum JBS4 is a lactic acid bacterium isolated from the fermentation of tigarun (Crataeva nurvala Buch.-Ham) with potential antimicrobial activity. This study aimed to evaluate the inhibitory effect of Lac. plantarum JBS4 against pathogenic bacteria Escherichia coli ATCC25922 and Staphylococcus aureus ATCC25923 in vitro. The inhibition test was conducted using the well diffusion method on NA and MRS agar media. The results showed that Lac. plantarum JBS4 effectively inhibited the growth of E. coli and S. aureus, with inhibition zone diameters of 9.10 ± 0.08 mm and 9.32 ± 0.29 mm, respectively. Furthermore, this isolate did not exhibit inhibitory effects against Lactobacillus acidophilus FNCC0051, a nonpathogenic bacterium. These findings suggest that Lac. plantarum JBS4 has the potential to act as a selective antimicrobial agent against pathogenic bacteria without affecting beneficial microorganisms.
Co-Authors Arhamsyah Arhamsyah, Arhamsyah Fasha, Gusti Fasha, Gusti Nur Aida Khairiah, Nadra Nur, Hasrul Satria Salim, Rais Salim, Rais