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Isolation of Housekeeping Genes on Durik-durik (Syzygium sp) Roslim, Dewi Indriyani; Yusfi, Liza Aulia; Hutagalung, Desriani Ritawati; Faizah, Niswah; Andriani, Lestari; Azrial, Azrial; Herman, Herman; Lestari, Wahyu
Biosaintifika: Journal of Biology & Biology Education Vol 10, No 2 (2018): August 2018
Publisher : Department of Biology, Faculty of Mathematics and Sciences, Semarang State University . Ro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/biosaintifika.v10i2.14234

Housekeeping gene is a gene expressed with a fixed level and in abundant amounts under various conditions. After validation, the housekeeping gene can be used as an internal control to normalize gene expression data. This study reports the isolation of several housekeeping genes in Durik-durik plant (Syzygium sp). This plant material in form of fresh leaves from Durik-durik plants are taken from Kajuik Lake, Riau Province. The next stage is total DNA isolation, polymerase chain reaction, electrophoresis, sequencing and data analysis using bioinformatic tools. The isolated housekeeping genes included 18S rRNA, actin, glyceraldehyde-3-phosphate dehydrogenase (GAPDH), Beta-tubulin and Ubiquitin with sizes of 400 bp, 679 bp, 1134 bp, 836 bp, 1167 bp and 2155 bp, respectively. In addition to 18S rRNA, the five housekeeping genes are the first reported from the genus Syzygium and referable to isolate housekeeping genes in other species in this genus. The six housekeeping genes can be used as internal controls on Durik-durik plants after validation.

Isolation of Housekeeping Genes on Durik-durik (Syzygium sp) Dewi Indriyani Roslim; Liza Aulia Yusfi; Desriani Ritawati Hutagalung; Niswah Faizah; Lestari Andriani; Azrial Azrial; Herman Herman; Wahyu Lestari
Biosaintifika: Journal of Biology & Biology Education Vol 10, No 2 (2018): August 2018
Publisher : Department of Biology, Faculty of Mathematics and Sciences, Semarang State University . Ro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/biosaintifika.v10i2.14234

Housekeeping gene is a gene expressed with a fixed level and in abundant amounts under various conditions. After validation, the housekeeping gene can be used as an internal control to normalize gene expression data. This study reports the isolation of several housekeeping genes in Durik-durik plant (Syzygium sp). This plant material in form of fresh leaves from Durik-durik plants are taken from Kajuik Lake, Riau Province. The next stage is total DNA isolation, polymerase chain reaction, electrophoresis, sequencing and data analysis using bioinformatic tools. The isolated housekeeping genes included 18S rRNA, actin, glyceraldehyde-3-phosphate dehydrogenase (GAPDH), Beta-tubulin and Ubiquitin with sizes of 400 bp, 679 bp, 1134 bp, 836 bp, 1167 bp and 2155 bp, respectively. In addition to 18S rRNA, the five housekeeping genes are the first reported from the genus Syzygium and referable to isolate housekeeping genes in other species in this genus. The six housekeeping genes can be used as internal controls on Durik-durik plants after validation.

Elimination of ineffective inorganic salt component in medium for indole‐3‐acetic acid synthesis by Serratia plymuthica UBCF_13 and its effect on the growth of chili seedlings Liza Aulia Yusfi; Djong Hon Tjong; Irawati Chaniago; Muhamad Irsyad; Jamsari Jamsari
Indonesian Journal of Biotechnology Vol 29, No 2 (2024)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijbiotech.88774

Indole‐3‐acetic acid (IAA) is an essential phytohormone that controls a variety of plant growth mechanisms. Bacteria can produce IAA to stimulate plant growth, with its production influenced by the culture conditions. Serratia plymuthica UBCF_13 is recognized as an IAA‐producing bacterium, exhibiting maximum IAA production in a yeast medium comprising yeast extract, sucrose, K2HPO4, MgSO4, NaCl, and CaCO3. However, prior studies optimizing individual inorganic salt components indicated minimal impact on IAA synthesis within this medium. This study aimed to eliminate the unnecessary inorganic salt components and the medium was then applied to investigate the IAA biosynthesis pathway and the plant growth‐promoting assay. The elimination assay consisted of yeast sucrose medium devoid of K2HPO4, MgSO4, NaCl, or CaCO3, and yeast sucrose medium containing only MgSO4 and CaCO3. Various indole compounds were then added to the revised medium composition to investigate the IAA biosynthesis pathway of UBCF_13 using high‐performance liquid chromatography (HPLC). Furthermore, the effect of UBCF_13 culture supernatant, cultivated in the new medium, on chili plant growth was evaluated. The highest IAA production (138.8 µg/mL) was observed in the yeast sucrose with CaCO3 and MgSO4 (elimination of K2HPO4 and NaCl). The presence of indole‐3‐acetamide (IAM) compound from the medium extracts, supplemented with multiple indole compounds, revealed that UBCF_13 may use the IAM pathway. The application of UBCF_13 supernatant enhanced the shoot, root length, fresh weight, and germination time of chili seeds by 37.7%, 49.3%, 204.3%, and 38.6%, respectively. This study demonstrated that eliminating K2HPO4 and NaCl provided a new culture medium composition conducive to IAA production by UBCF_13. Moreover, the UBCF_13 extract has the potential to promote plant growth.

The Physicochemical and Sensory Properties of Gluten-Free Brownies Produced using Purple Yam Paste (Dioscorea alata) and Mocaf Ramadani, Suci Putri; Rahmawati, Medina Alia; Pratami, Tesy; Sulistiana, Ika Putri; Yusfi, Liza Aulia; Pamungkas, Putra; Nazarudin, Nazarudin; Ulyarti, Ulyarti
Jurnal Bio-Geo Material Dan Energi Vol. 5 No. 2 (2025): Journal of Bio-Geo Material and Energy (BiGME), September 2025
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/j-bigme.v5i2.48503

The development of gluten-free brownies with purple yam paste and mocaf is an alternative for individuals who avoid consuming gluten. This study aims to determine the effect of the ratio of purple yam paste and mocaf on the characteristics of brownies. A Randomized Block Design was used with six treatment levels of purple yam paste to mocaf ratios: 0:100, 15:85, 30:70, 45:55, 60:40, and 75:25. Each treatment was replicated three times. The data obtained were analyzed using Analysis of Variance. If a significant effect was found, the analysis was continued using Duncan new Multiple Range Test (DnMRT) at the 5% level. The results showed that the ratio of purple yam paste to mocaf significantly affected the texture, color, and the hedonic organoleptic qualities of texture and color. The best treatment was the 75:25 ratio which resulted in a texture force of 105.5 N, water content of 20.16%, and color values of L* 37.1 a* 7.8 b* -2.9. Organoleptic scores for this treatment were: texture 3.48 (rather soft), color 4.40 (purple), taste 4.00 (like), overall acceptance 4.04 (like). However, texture and overall acceptance were lower than commercial brownies. The nutritional composition of this treatment included an ash content of 1.42%, protein content of 4.82%, fat content of 29.12%, and carbohydrate of 44.49%.

Tempoyak as a Typical Fermented Food from Jambi: A Study of the Integration of Tradition with Modern Food Technology Innovation Yusfi, Liza Aulia; Ramadani, Suci Putri; Kharisma, Yulia; Sulistiana, Ika Putri; Pratami, Tesy
Jurnal Bio-Geo Material Dan Energi Vol. 5 No. 2 (2025): Journal of Bio-Geo Material and Energy (BiGME), September 2025
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/j-bigme.v5i2.48510

Tempoyak, a traditional fermented food derived from durian (Durio zibethinus), which holds considerable cultural, nutritional, and health significance, and plays an important role in Jambi’s distinctive culinary heritage. This product is generally produced through spontaneous fermentation dominated by Lactic Acid Bacteria (LAB), which plays a crucial role in shaping its sensory attributes, texture, and antimicrobial properties. Nevertheless, such traditional fermentation practices often lead to inconsistent product quality due to variability in raw materials, fermentation conditions, and microbial composition. This review provides a comprehensive examination of the integration of modern food technologies aimed at improving the quality, safety, and functional potential of tempoyak, including molecular-based microbial identification, the use of starter cultures and standardized durian raw materials, as well as the application of innovative packaging technologies such as High Pressure Processing (HPP) and vacuum packaging. These approaches are anticipated to ensure more consistent and safe production of tempoyak, while simultaneously enhancing its functional and economic value, thereby reinforcing its recognition as a heritage food with global market potential.

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