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All Journal Celt: A Journal of Culture, English Language Teaching & Literature Journal of Tropical Biodiversity and Biotechnology
Maulana, Anand Reyna
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media

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Bioprospecting and Molecular Identification of Amylase and Cellulase Producing Thermophilic Bacteria from Sediment of Nglimut Hot Springs, Kendal Regency Budiharjo, Anto; Wulandari, Dyah; Shabrina, Jauhara; Mawarni, Risa Arum; Maulana, Anand Reyna; Nurhayati, Nurhayati; Wijanarka, Wijanarka; Hartajanie, Laksmi; Lindayani, Lindayani
Journal of Tropical Biodiversity and Biotechnology Vol 9, No 3 (2024): September
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jtbb.86756

Abstract

The utilisation of enzymes in the industry has brought numerous benefits and advantages to production processes. Enzymes serve as biocatalysts, efficiently catalyzing reactions and hydrolysis in biochemical processes. However, there are challenges in applying enzymes in the industry, particularly concerning enzyme stability. The obstacle encountered in the production processes involving industrial enzyme applications is the low stability of enzymes when used at high temperatures. Heat-sensitive enzymes undergo damage or denaturation. Thermophilic microorganisms are chosen because they hold the potential to produce thermophilic enzymes. The thermophilic enzymes exhibit better heat stability compared to other enzymes, making them an effective alternative for future industrial production processes. This study aims to isolate thermotolerant bacteria from Nglimut Hot Spring sediment, screen for cellulase- and amylase-producing isolates, and molecularly identify the best isolate using 16S rRNA barcode. The results show that 22 bacterial isolates were found in the sediment of a hot spring; TS-14 was the best isolate in producing amylase, with the highest average amylolytic index of 2.38, whereas TS-15 had the highest cellulolytic index of 2.11. Based on 16S rRNA identification, TS-14 showed an homological identity of 79% with Bacillus amyloliquefaciens, while TS-15 had a 100% homological identity with Bacillus licheniformis. These results were important as the first step of screening bacterial potential to produce thermophilic enzymes that could be applied in the downstream processing in future industrial and biotechnology companies. 
Modern Javanese Canned Gudeg Viewed from Cultural, Food Safety, and Visual Design Perspectives Utami, Maya Putri; Maulana, Anand Reyna; Dukut, Ekawati Marhaenny; Wulandari, Dyah
Celt: A Journal of Culture, English Language Teaching & Literature Vol 22, No 2: December 2022, Nationally Accredited
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/celt.v22i2.4882

Abstract

Gudeg, a traditional culinary dish from Yogyakarta, Indonesia, is prepared by cooking young jackfruit with coconut milk and spices. It is commonly served with rice, eggs, chicken, and sambal goreng krecek, which is a spicy blended chili cooked with savory edible soft cowhide. Gudeg is interesting to discuss as it holds a rich history and is a cultural legacy that has been passed down through generations in Indonesia. Over time, gudeg producers have introduced an innovation of providing a visually attractive label on canned packages.  This gives reason for research on gudeg using a cultural, food safety, and visual design perspective. The research found that culturally gudeg was the staple for the Mataram Kingdom army to survive the battle against enemies who wanted to colonialize the area. Next, the food safety test revealed that canned Gudeg Bagong had a microbial count of 1.3 x 10-1 CFU/ml, while canned Gudeg Andrawina Loka had a count of 2.4 x 10-2 CFU/ml. The findings demonstrated that the microbiological analysis met the standards set by Ministry of Health Regulation No. 416/MENKES/PER/IX/1990 and Indonesian Food and Drug Authority Regulation No. HK.00.06.1.S2.4011. Lastly, through visual design research, it was found among others that local and foreign tourists prefer to see the actual photo display of gudeg set with its jackfruit, egg, chicken, and sambal goreng krecek contents.
Co-Authors Anto Budiharjo Dyah Wulandari Ekawati Marhaenny Dukut, Ekawati Marhaenny HARTAJANIE, LAKSMI Lindayani, Lindayani Mawarni, Risa Arum Maya Putri Utami, Maya Putri Nurhayati Nurhayati Shabrina, Jauhara Wijanarka Wijanarka