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All Journal Journal of Comprehensive Science Jurnal Bioteknologi & Biosains Indonesia (JBBI)
Salma Annaziha
Universitas Aisyiyah Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Electrical & Electronics Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science

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Bio-Pack : Biodegradable Packaging Pati Singkong Sebagai Solusi Pencemaran Limbah Plastik Konvensional Dhea Sandra Fitriany; Salma Annaziha; Hiskia Sains Assajuly Syamsuddin; Annisa Khumaira
Journal of Comprehensive Science (JCS) Vol. 2 No. 1 (2023): Journal of Comprehensive Science (JCS)
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jcs.v2i1.229

Abstract

Masih banyak pelaku usaha yang menggunakan plastik konvensional sebagai kemasan makanan. Sampah plastik konvensional tentunya memiliki banyak dampak yang akan menimbulkan permasalahan lingkungan. Termasuk pada fauna yang mengalami kematian karena mengkonsumsi plastik ini yang terbuang di alam. Oleh karena itu, kehadiran plastik biodegradable dapat mengatasi masalah ini, dan perlu untuk terus dikembangkan. Plastik biodegradable menggunakan bahan baku dari nabati produk pertanian terbarukan. Bioplastik memiliki sifat biodegradable, termoplastik, dan sifat fleksibel. Selain bahan utama, plasticizer dan struktural bahan penguat diperlukan untuk menghasilkan plastik biodegradable dalam inovasi ini. Tahap produksi dalam pembuatan plastik ini meliputi pencampuran, pemanasan, dan pencetakan. Berdasarkan komponennya, komposisi yang dianggap berhasil diperoleh perbandingan 3:4:3 untuk bahan cuka, gliserol, dan kitosan. Bioplastik kemudian dibentuk menjadi standing pouch dengan sealer. Waktu optimal pada masa degradasi plastik ini kurang lebih selama 7 hari. Plastik biodegradable akan menjadi peluang untuk mengurangi dan menggantikan plastik konvensional di kemasan makanan yang dapat merusak lingkungan.
OPTIMIZING AMOUNT AND IDENTIFICATION OF YEAST IN SALAK YEAST WATER (Salacca edulis Reinw cv Pondoh) Annisa Khumaira; Salma Annaziha; Muhammad Azizan Azmani Baihaqi; Nosa Septiana Anindita; Arif Bimantara; Wiwit Probowati
Jurnal Bioteknologi dan Biosains Indonesia Vol. 11 No. 1 (2024)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Salak fruit is a tropical fruit spread across Southeast Asia and can potentially be a source of natural yeast by processing fruit yeast water. Salak fruit is known to be rich in carbohydrates, making it a potential natural habitat for microbial communities, especially yeast. This research aims to optimize the growth of yeast in the salak yeast water system by varying the sugar concentration treatment, the composition of the amount of fruit flesh, and the fermentation time, as well as identifying the yeast in the salak yeast water. The method used is to count the number of yeast colonies using the Total Plate Count method. The most optimal treatment results are then tested for pH, total sugar, alcohol, isolation and yeast identification. The research results showed that the composition of salak meat was 30%, adding 1% sugar, and fermentation for 6 days resulted in the most optimal growth of the microbial community with an amount of 3.1×10⁶ cfu/ml. The pH test showed a result of 3.01, the alcohol content, namely ethanol, was 0.066855%, no methanol was detected, the total sugar test result in the yeast water was 2.08%, and it was identified in the yeast water that there were Hanseniaspora opuntiae and Candida sorboxylosa. The results show that salak yeast water (Salacca edulis Reinw cv Pondoh) can be used as a yeast water product to ferment food.
Co-Authors Annisa Khumaira Arif Bimantara Dhea Sandra Fitriany Hiskia Sains Assajuly Syamsuddin Muhammad Azizan Azmani Baihaqi Nosa Septiana Anindita Wiwit Probowati