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All Journal Jurnal Riset Biologi dan Aplikasinya Community Empowerment
Hardianto, Alden Ganendra Madhava Priya
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences

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Characterization and Molecular Identification of Lipolytic-bacterial Isolates Forming Biofilm on Polyethylene Plastic Ariyanti, Olivia Puja; Agustina, Putri; Anif, Sofyan; Seno, Hernandito Aryo; Hardianto, Alden Ganendra Madhava Priya; Mandiri, Listy Hasti; Zulperi, Dzarifah; Jamil, Nazia; Rahayu, Triastuti; Sidiq, Yasir
Jurnal Riset Biologi dan Aplikasinya Vol. 7 No. 1 (2025)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jrba.v7n1.p57-65

Abstract

Polyethylene (PE) plastic is one of the most widely used for multiple purposes and leading the environmental problems. Lipolytic bacteria are promising agents to reduce the plastic waste. The dry weight of PE plastic was reduced by 33 % in the Winogradsky's column after 45 days of incubation. However, the lipolytic bacteria responsible for those reduction was unknown. This study aimed to characterize and identify the potential lipolytic bacterial isolates forming biofilm on polyethylene PE plastics. Samples of lipolytic bacterial isolates were screened on tributyrin selective media based on the formed clear zone. Moreover, the 16S rRNA genes of the two most potential lipolytic bacterial isolates were amplified. Then, the amplicons of the 16S rRNA gene were sequenced. This study found two potential lipolytic bacteria isolates, AB A-2 and AB M-3, which had the characteristics of round colonies, wavy edges, convex surfaces, and milky white color. The two isolates are gram-positive and have the shape of Coccobacillus cells. The molecular identification showed that AB A-2 isolate was Bacillus sp., while AB M-3 isolate was Bacillus amyloliquefaciens. This finding contributes to novel bacterial isolates that potentially overcoming the plastic waste problem.
Improving marketability and quality of Sulemu soy milk: A community engagement approach to product diversification Rahayu, Triastuti; Nurcahyanto, Guntur; Aryani, Ima; Suryani, Titik; Tyastuti, Erma Musbita; Sari, Siti Kartika; Maimun, Muhammad Halim; Ripdianti, Arum Dyah; Hardianto, Alden Ganendra Madhava Priya
Community Empowerment Vol 10 No 6 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.13197

Abstract

Original "SuleMu" soy milk currently has limited shelf life without refrigeration. Therefore, it is crucial to assist partners in enhancing product competitiveness and diversification. The primary objectives of this community engagement activity were to improve SuleMu's marketability through the addition of new flavors and the provision of nutritional value analysis, as well as to enhance product quality by developing derivative products such as soyghurt and frozen yogurt. The activity stages included: (1) mentoring for the diversification of SuleMu derivative products, (2) nutritional value analysis of derivative products, (3) designing product labels compliant with standards, and (4) conducting a market survey on consumer preferences for SuleMu derivative products. Results indicate that SuleMu is now available in new flavors: melon, chocolate, and strawberry. The nutritional content per 100 grams is 3.4–3.5 grams of soluble protein, 3.3–3.7 grams of fat, 5–5.7 grams of reducing sugars, 2.6–3.6 grams of crude fiber, and approximately 39–40 mg of calcium. SuleMu production increased from 5 kg of soybeans to 6 kg per day. Furthermore, consumers showed high interest in the "Soyoghurt" frozen yogurt derivative product, with 42.4% being very interested and positive evaluations regarding taste (36.1%) and affordable price (29.2%). Overall, this community engagement activity successfully increased SuleMu's production by 17%, and soyghurt demonstrates significant potential for development as a highly competitive new innovation.
Co-Authors Ariyanti, Olivia Puja Guntur Nurcahyanto Ima Aryani Jamil, Nazia Maimun, Muhammad Halim Mandiri, Listy Hasti Putri Agustina Ripdianti, Arum Dyah Sari, Siti Kartika Seno, Hernandito Aryo Sofyan Anif Titik Suryani Triastuti Rahayu Tyastuti, Erma Musbita Yasir Sidiq Zulperi, Dzarifah