Article Per Year (5 Year)
p-Index From 2021 - 2026
0.778
P-Index
This Author published in this journals
All Journal SOSCIED Indonesian Biodiversity Journal Jurnal Pengabdian Informatika (JUPITA) Indonesian Biodiversity Journal
Moko, Emma
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Education Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Public Health Social Sciences Veterinary Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
SUCCESSION OF LACTIC ACID BACTERIA ON CANDIED PAKOBA FRUIT (Syzygium luzonense) Kembuan, Patricia Pericilia; Mokosuli, Yeremia Samuel; Lawalata, Helen J.; Moko, Emma; Roring, Verawati I. Y
SOSCIED Vol 7 No 2 (2024): SOSCIED - November 2024
Publisher : LPPM Politeknik Saint Paul Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32531/jsoscied.v7i2.878

Abstract

Pakoba fruit is often made into sweets, salad, pickles because it has a very sour taste and is a habitat for lactic acid bacteria. The purpose of this study was to determine the characteristics of lactic acid bacteria succession during the fermentation process of candied pakoba fruit. This research is an explorative research. The number of microbes was observed starting from day 0, 1, 3 and 7. Based on the results of identification data, 12 bacterial isolates were obtained in pakoba fruit fermentation. The isolates obtained were then macroscopically identified and microscopically identified. 12 isolates were round, 12 isolates had enpitire edges, 12 isolates had raised elevations, 12 isolates had covex colony surfaces, 10 isolates were white and 2 isolates were cream-colored. Of the 12 isolates, it was found that the bacteria that grew in the fermentation of candied pakoba fruit after profile matching was suspected of the genus Lactobacilus sp. and Leucunostoc.
Aplikasi Belanja Online di Sentrum Agraris Lotta Moningkey, Clara; Sitanayah, Lanny; Sanger, Junaidy; Rahardiyan, Dino; Moko, Emma; Kawatak, Steven
Jurnal Pengabdian Informatika Vol. 2 No. 2 (2024): JUPITA Volume 2 Nomor 2, Februari 2024
Publisher : Jurusan Informatika, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Udayana

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

Abstract

Seiring perkembangan teknologi khususnya dalam bidang teknologi informasi, memungkinkan sebuah instansi untuk memanfaatkan teknologi dalam meningkatkan proses pemasaran produk serta memudahkan masyarakat untuk berbelanja dan mengakses informasi secara online. Saat ini berbelanja sudah dipermudah dengan dilakukan secara online di mana masyarakat melakukan transaksi jual-beli secara tidak langsung dengan menggunakan aplikasi tertentu. Permasalahan yang dihadapi oleh Sentrum Agraris Lotta (SAL), yaitu SAL melakukan penjualan produk hasil pangan ke pasar-pasar tradisional dan membuka gerai di lokasi tertentu agar dapat menarik minat dari para pembeli. Penjualan dengan cara tradisional ini belum dapat memaksimalkan kinerja serta keuntungan yang bisa diperoleh karena masih kurang menjangkau masyarakat yang ingin membeli produk yang dijual oleh SAL. Akibatnya banyak produk hasil pangan yang menjadi rusak karena tidak berhasil terjual dan menjadi busuk yang membuat kerugian besar. Selain itu, faktor lain yang membuat SAL kesulitan dalam pemasaran produk adalah kurangnya informasi tentang SAL, sehingga membuat SAL kurang dikenal di lingkungan masyarakat umum. Aplikasi Belanja Online ini dibuat untuk memudahkan SAL dalam proses pemasaran dan memudahkan masyarakat dalam proses jual-beli serta pengaksesan informasi tentang SAL.
Lactic Acid Bacteria That Produce Antibacterial Compunds on Candied Pakoba Fruit Syzygium luzonense Runtuwene, Kharly; Lawalata, Helen; Posumah, Dany; Satiman, Utari; Moko, Emma
Indonesian Biodiversity Journal Vol. 6 No. 2 (2025): August 2025
Publisher : Universitas Negeri Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53682/srqbqw88

Abstract

Lactic Acid Bacteria (LAB) are a group of Gram-positive, cocci or rod-shaped microorganisms characterized by their catalase-negative phenotype. These bacteria are known to produce various antibacterial compounds, including organic acids, hydrogen peroxide, carbon dioxide, and bacteriocins, which exhibit bacteriostatic or bactericidal properties against pathogenic bacteria. The aim of this study is to isolate LAB that produce antibacterial compounds during the fermentation of Pakoba fruit (Syzygium luzonense) into sweets, with a focus on inhibiting the growth of Escherichia coli and Staphylococcus aureus. This research employs a quantitative descriptive method, involving the isolation of LAB from candied Pakoba fruit samples and subsequent testing of their antibacterial activity against the aforementioned pathogens. The barrier zone formed around the wells is then measured. The data from the study showed that BAL isolation from Pakoba fruit candied was obtained from as many as 10 isolates, and antibacterial activity tests showed that 10 BAL isolates produced antibacterial compounds with inhibitory diameters of 7.6 – 15.3 mm. The isolates with the greatest antibacterial activity are  LAB isolate MP(1)5.2  for E. coli and LAB isolate MP(3)6.3 isolates for S. aureus. Based on the results of identification using the profile matching method, it was shown that the selected LAB isolates, namely MP(1)5.2 and MP(3)6.3, were classified in the genus Lactobacillus with the characteristics of stem cell shape, single cell arrangement, catalase-negative, non-motile, did not form spots, and did not produce gas from glucose.
Lactic Acid Bacteria That Produce Antibacterial Compunds on Candied Pakoba Fruit Syzygium luzonense Runtuwene, Kharly; Lawalata, Helen; Posumah, Dany; Satiman, Utari; Moko, Emma
Indonesian Biodiversity Journal Vol. 6 No. 2 (2025): August 2025
Publisher : Universitas Negeri Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53682/srqbqw88

Abstract

Lactic Acid Bacteria (LAB) are a group of Gram-positive, cocci or rod-shaped microorganisms characterized by their catalase-negative phenotype. These bacteria are known to produce various antibacterial compounds, including organic acids, hydrogen peroxide, carbon dioxide, and bacteriocins, which exhibit bacteriostatic or bactericidal properties against pathogenic bacteria. The aim of this study is to isolate LAB that produce antibacterial compounds during the fermentation of Pakoba fruit (Syzygium luzonense) into sweets, with a focus on inhibiting the growth of Escherichia coli and Staphylococcus aureus. This research employs a quantitative descriptive method, involving the isolation of LAB from candied Pakoba fruit samples and subsequent testing of their antibacterial activity against the aforementioned pathogens. The barrier zone formed around the wells is then measured. The data from the study showed that BAL isolation from Pakoba fruit candied was obtained from as many as 10 isolates, and antibacterial activity tests showed that 10 BAL isolates produced antibacterial compounds with inhibitory diameters of 7.6 – 15.3 mm. The isolates with the greatest antibacterial activity are  LAB isolate MP(1)5.2  for E. coli and LAB isolate MP(3)6.3 isolates for S. aureus. Based on the results of identification using the profile matching method, it was shown that the selected LAB isolates, namely MP(1)5.2 and MP(3)6.3, were classified in the genus Lactobacillus with the characteristics of stem cell shape, single cell arrangement, catalase-negative, non-motile, did not form spots, and did not produce gas from glucose.
Co-Authors Dany Posumah Helen Joan Lawalata Junaidy Budi Sanger Kawatak, Steven Y. Kembuan, Patricia Pericilia Lanny Sitanayah Lawalata, Helen Mokosuli, Yeremia Samuel Moningkey, Clara Rahardiyan, Dino Roring, Verawati I. Y Runtuwene, Kharly Utari Satiman