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All Journal Meditory : The Journal of Medical Laboratory Biopendix: Jurnal Biologi, Pendidikan dan Terapan Rumphius Pattimura Biological Journal Balobe: Jurnal Pengabdian Masyarakat Innovation for Community Service Journal
Nusaly, Windy Natalia
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Social Sciences Other

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Journal : Rumphius Pattimura Biological Journal

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DYNAMICS COMMUNITIES OF BACTERIA AND YEAST IN PROCESSING ROBUSTA COFFEE WITH WET PROCESSING: SCREENING OF DOMINANT ISOLATES Nusaly, Windy Natalia; Pentury, Kresyan
RUMPHIUS Vol 2 No 2 (2020): RUMPHIUS Pattimura Biological Journal
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/rumphiusv2i2p043-049

Abstract

The type of coffee processing has a direct impact on the microbial community it contains and the quality of the coffee it produces. Coffee processing with a wet process (wet) is known to produce coffee with a good aroma and taste profile. This study aims to determine the dynamics of the bacterial and yeast community during the postharvest process and to determine the dominant microbes involved in the processing of Robusta coffee using a wet process. The method used was the isolation of bacteria and yeast using selective medium with the addition of antibiotics, then morphological identification and calculation of the index of diversity (H), dominance (D) and evenness (E) were carried out based on the bacterial and yeast isolates obtained, as well as screening of dominant isolates based on results of dominance analysis and enzymatic activity. The isolation results obtained by the yeast community (51.7%) with a higher number than the bacterial community (48.3%). The microbial community in the wet processing of Robusta coffee had a species diversity index (H') = 2.48, evenness (E) = 0.74 and dominance (D) = 0.17. The results of isolates screening through enzymatic tests showed bacterial isolates B10 and yeast Y2 were selected as dominant isolates and could be used as starter cultures in a controlled fermentation process.
POTENTIAL OF HOTONG (Setaria italica (L.) P. Beauv) FROM BURU ISLAND, INDONESIAN, MALUKU PROVINCE AS A FLOUR-BASED FOOD Wael, Syahran; Wael, Ahmed; Wael, Anourine; Nusaly, Windy Natalia
RUMPHIUS Vol 5 No 2 (2023): RUMPHIUS Pattimura Biological Journal
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/rumphiusv5i2p052-056

Abstract

Hotong (Setaria italica (L.) P. Beauv) is a type of food plant that is used by the people of Buru Island, Maluku. The hotong is a plant whose contents are similar to the rice plant. Hotong seeds have quite high nutritional content, namely containing 11.18% protein, 2.36% fat, 73.36% carbohydrates, 11.78% water, and 1.32% ash. The energy produced per 100 grams of hotong seeds is 359 calories. Hotong plants can be used as an alternative commodity in a carbohydrate-produced food diversification program. Various local carbohydrate source commodities can be produced into flour to substitute wheat needs, save the country's foreign exchange and increase food security. Based on the availability of raw materials and prices, hotong has the most potential to be processed into flour. Hotong research results are the most numerous among carbohydrate source commodities. Until now, the name has not been able to be utilized by the public, compared to rice and wheat. This is one consideration that hotong flour can improve the image and interest of users. Hotong flour, with various technological variants, can be used for various flour-based food products, but nationally the real impact on reducing wheat consumption is still not significant. Therefore, it is necessary to discuss the prospects and potential for its use in the food industry.
Co-Authors Baszary, Chomsa Dintasari Umi Hattu, Nikmans Ivonne Telussa Latupeirissa, Jolantje LAURY CHARA HUWAE Manurung, Brian Saputra Martha Kaihena Mose, Windi Pattiasina, Eifan Boyke Patty, Kristi Lenci Pentury, Evangeline Pentury, Kresyan Putri Usman, Dwi Anggara Salamena, Fuadiska Syahran Wael Theopilus W Watuguly Wael, Ahmed Wael, Anourine