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All Journal Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Journal of Comprehensive Science Jurnal Bioteknologi & Biosains Indonesia (JBBI)
Annaziha, Salma
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Social Sciences Other

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Pelatihan Pembuatan Air Ragi Salak (Salacca Zalacca) Dan Roti Di Desa Wisata Ledoknongko Khumaira, Annisa; Sandra Fitriany, Dhea; Annaziha, Salma; Zintya Sari, Fitria; Mindrati Fardhani, Dinar
Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (Janayu) Vol. 4 No. 2 (2023): Jurnal Pengabdian dan Peningkatan Mutu Masyarakat
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/janayu.v4i2.23566

Abstract

Salak (Salacca zalacca) is a fruit that is widely developed in Sleman, Yogyakarta Special Region, and as an icon of the Ledoknongko Tourism Village. The Covid-19 pandemic has reduced the number of tourists visiting the Ledoknongko Tourism Village. Covid-19 is very influential on residents' income and, of course, the use of salak fruit. One alternative to using salak fruit is to process it into natural yeast made from salak fruit (Salak Yeast Water). Natural yeast or wild yeast is the yeast that is usually always present in some foods, such as fruits, vegetables, and cereals. Furthermore, the yeast can be used for making bread. The training was conducted for a group of women from the Ledoknongko Tourism Village, which included a pre-test, giving materials, the practice of making salak yeast and fried bread, and a post-test. The pre-test and post-test results showed the participant's understanding of salak yeast; in the pre-test, the correct answers were 30%, and in the post-test, 93%. In addition, according to a survey conducted, particpants have a high desire to continue to train skills and develop products from salak yeast water so that salak yeast water has the potential to continue to be developed and commercialized in Ledokonongko Tourism Village
OPTIMIZING AMOUNT AND IDENTIFICATION OF YEAST IN SALAK YEAST WATER (Salacca edulis Reinw cv Pondoh) Khumaira, Annisa; Annaziha, Salma; Baihaqi, Muhammad Azizan Azmani; Anindita, Nosa Septiana; Bimantara, Arif; Probowati, Wiwit
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 11 No. 1 (2024)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jbbi.2024.3809

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.
Bio-Pack : Biodegradable Packaging Pati Singkong Sebagai Solusi Pencemaran Limbah Plastik Konvensional Sandra Fitriany, Dhea; Annaziha, Salma; Sains Assajuly Syamsuddin , Hiskia; Khumaira , Annisa
Journal of Comprehensive Science 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.
Co-Authors Annisa Khumaira Arif Bimantara Baihaqi, Muhammad Azizan Azmani Dinar Mindrati Fardhani Khumaira , Annisa Nosa Septiana Anindita Sains Assajuly Syamsuddin , Hiskia Sandra Fitriany, Dhea Wiwit Probowati Zintya Sari, Fitria