Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal AL-HAYAT: Journal of Biology and Applied Biology Journal of Artificial Intelligence and Digital Business
M. Inas Riandi
Universitas Mbojo Bima
Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
The Potential of Indigenous Bacteria From Various Sample Soil in Degrading Polymer Plastic Waste Anindita Riesti Retno Arimurti; Vella Rohmayani; Nurhidayatullah Romadhon; M. Inas Riandi
Al-Hayat: Journal of Biology and Applied Biology Vol 6, No 2 (2023)
Publisher : Fakultas Sains dan Teknologi, UIN Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ah.v6i2.17539

Abstract

The accumulation of plastic waste is one of the main problems being faced by various countries in the world. The nature of plastic which is not easily degraded naturally will consequently be buried in the soil so that it will gradually change the soil components. Plastic belongs to a group of multifunctional complex polymers which have become conventional products in all sectors of life. The use of plastic on a large scale has an effect on increasing the amount of waste, such as the types of High Density Polyethylene (HDPE) and Low Density Polyethylene (LDPE) plastics. This study aims to obtain indigenous bacterial isolated from various soil samples in the landfill area and mangrove forests in Surabaya on the degree of degradation of HDPE and LDPE plastic polymers. Two places namely the final disposal site (TPA) and the Keputih bamboo forest in Surabaya. Sampling at landfill sites and mangrove forests. Then isolate the bacteria from soil samples and plastic waste obtained. Next, purification and screening of HDPE and LDPE polymer plastic degrading bacteria. The results of the isolation succeeded in obtaining 19 types of isolates that can grow on media containing plastic, with the majority having the characteristics of bacilli, Gram negative, catalase positive, capable/incapable of fermenting glucose and lactose and having cell sizes between 1-5 µm. Screening test results obtained that isolate 2 (K1D2U2 KPH) isolated from the Keputih Final Disposal Site (TPA) was identified as a Bacillus sp., with HDPE degradation ability of 27.13% and Isolate 17 (K2D3U1 MWJ) which was isolated from the Wonorejo mangrove forest was identified as a Pseudomonas sp. with LDPE degradation ability of 21.64%. Keywords: Plastics, HDPE, LDPE, Pseudomonas sp. and Bacillus sp.
Pengaruh Tingkat Roasting terhadap Kualitas Sensoris Fine Robusta Tambora Menggunakan Metode Cupping SCA Ary Wahdy Eka Putra; An Bil'is Ekarosadi; M. Inas Riandi
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 5 No. 2 (2026): Mei-Juli
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v5i2.11704

Abstract

Fine Robusta Tambora merupakan kopi unggulan Provinsi Nusa Tenggara Barat yang berasal dari lereng Gunung Tambora, Pulau Sumbawa, dengan cita rasa khas dan potensi besar sebagai kopi spesialti. Tingkat roasting menjadi salah satu faktor utama yang memengaruhi mutu akhir kopi karena menentukan pembentukan senyawa aroma, rasa, dan karakter sensoris. Penelitian ini bertujuan menganalisis pengaruh tingkat roasting terhadap kualitas sensoris Fine Robusta Tambora menggunakan metode cupping berdasarkan standar Specialty Coffee Association (SCA). Penelitian menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan panelis sebagai kelompok (blok), terdiri atas tiga perlakuan, yaitu medium roast (R1, 210°C/10 menit), medium-dark roast (R2, 220°C/12 menit), dan dark roast (R3, 230°C/14 menit). Pengujian dilakukan oleh 15 panelis yang terdiri atas 3 panelis terlatih dan 12 panelis semi-terlatih. Parameter yang diamati meliputi aroma, flavor, aftertaste, acidity, body, balance, dan overall. Data dianalisis menggunakan analisis ragam pada taraf kepercayaan 95% dan dilanjutkan uji Tukey HSD. Hasil penelitian menunjukkan bahwa tingkat roasting berpengaruh nyata (p<0,001) terhadap seluruh atribut sensoris. Perlakuan medium-dark roast (R2) menghasilkan skor cupping SCA tertinggi sebesar 61,54 ± 0,81, diikuti medium roast (53,22 ± 1,86) dan dark roast (39,01 ± 1,70). Medium-dark roasting direkomendasikan sebagai tingkat roasting optimum karena menghasilkan keseimbangan aroma, cita rasa, dan karakter sensoris terbaik pada Fine Robusta Tambora di UMKM Gumbe Coffee Kota Bima.
Co-Authors An Bil'is Ekarosadi Anindita Riesti Retno Arimurti Ary Wahdy Eka Putra Nur Hidayatullah Romadhon Rohmayani, Vella