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All Journal Jurnal Biologi Tropis Jurnal Biosense Jurnal Teknologi Pangan dan Industri Perkebunan Jurnal Teknologi dan Mutu Pangan
Rasmiyana, Rasmiyana
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Public Health

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Variasi Substrat dan Waktu pada Fermentasi Tapai: Tinjauan Narasi Prasetyo, Angga; Rasmiyana, Rasmiyana
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 1 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i1.1765

Abstract

Tapai is a fermented food product made from various substrates, such as cassava, glutinous rice, taro, corn, banana, and purple sweet potato. This study uses a narrative review method by providing a non-systematic summary and analyzing a specific topic. The topic analyzed is research findings related to the ingredients that have been processed into tapai products and the effect of fermentation time on tapai. The fermentation process of tapai involves bacteria and yeast, which both play a role in converting carbohydrates in the substrate into simple sugars, alcohol, and organic acids. This fermentation process increases the content of bioactive compounds, such as phenolic compounds and flavonoids, which have health benefits, including enhancing the immune system and antioxidant activity. Fermentation time affects the sensory quality and nutritional content of tapai. Based on this narrative review, the optimal fermentation of tapai occurs within a time range of 48 to 72 hours, where significant changes occur in taste, aroma, texture, and nutritional content, such as a reduction in fat content and an increase in protein content. Different tapai substrates produce distinct microorganisms and chemical compounds, which contribute to the variation in product quality.
KARAKTERISASI BIOKIMIA DAN RESPONS FAKTOR ABIOTIK PADA Bacillus flexus Rasmiyana, Rasmiyana; Prasetyo, Angga
JURNAL BIOSENSE Vol 8 No 2 (2025): Edisi April 2025
Publisher : Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas PGRI Banyuwangi, Jalan Ikan Tongkol No 01, Telp (0333) 421593, 428592 Banyuwangi 68416

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/biosense.v8i2.5188

Abstract

Bacillus flexus merupakan bakteri Gram-positif dengan potensi besar dalam bioteknologi dan bioremediasi karena kemampuan enzimatik dan adaptasinya terhadap lingkungan. Penelitian ini bertujuan untuk mengkarakterisasi sifat biokimia B. flexus dan responsnya terhadap faktor abiotik (suhu, pH, tekanan osmotik) guna mengoptimalkan aplikasinya. Uji biokimia menunjukkan kemampuan hidrolisis pati (produksi amilase), fermentasi glukosa, laktosa, dan manitol (heterofermentatif), serta produksi katalase. Uji abiotik mengungkap pertumbuhan optimal pada suhu mesofilik (24–26°C), pH basa (5–9), dan toleransi osmotik tinggi (sukrosa 40%, NaCl 30%). Hasil ini menegaskan potensi B. flexus sebagai penghasil enzim industri (amilase, katalase) dan agen bioremediasi di lingkungan salin/alkali. Saran untuk penelitian selanjutnya meliputi pengukuran kuantitatif aktivitas enzim dan uji aplikasi skala besar.
Potensi Senyawa Timokuinon, Timol, dan Karvakrol dari Jintan Hitam (Nigella sativa) sebagai Agen Antibakteri Alami dalam Keamanan Pangan: Analisis In Silico terhadap Escherichia coli dan Salmonella Zuhroh, Nadiyah; Rasmiyana, Rasmiyana; Rachmawati, Yulia
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 1 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i1.1775

Abstract

This study aims to evaluate the potential of active compounds from black seed (Nigella sativa), namely thymoquinone, thymol, and carvacrol, as natural antibacterial agents in food safety against pathogenic bacteria Escherichia coli and Salmonella typhi. The molecular docking method was used to analyze the interactions between these compounds and bacterial target proteins, namely GyraseB in E. coli and LsrB in S. typhi. The results showed that all three compounds were able to bind to the target proteins through hydrogen, hydrophobic, and electrostatic interactions. Carvacrol exhibited the strongest binding energy (-177.5 Kcal/mol) against E. coli, while thymoquinone showed the strongest binding energy (-186.0 Kcal/mol) against S. typhi. Furthermore, this study revealed the potential of these ligands to inhibit resistant Salmonella typhi, suggesting their possible use in addressing bacterial resistance issues in food contamination. These findings still require further in vitro and in vivo investigation. This research provides important insights for the development of natural antibacterial agents in the food industry, particularly in preventing contamination by pathogenic bacteria and enhancing food safety
Sugarcane Molasses: Composition, Challenges, and Utilization as an Economically Valuable Raw Material: A Literature Review of Sugarcane Molasses: Composition, Challenges, and Utilization as an Economically Valuable Raw Material Dewi, Putri Satika; Rasmiyana, Rasmiyana
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.4764

Abstract

Sugarcane molasses is a by-product of the sugar production process. Its main components include sugars (such as sucrose, fructose, and glucose), amino acids, and minerals, which offer significant potential for use, particularly in the food sector. This review of the literature was compiled using a descriptive-analytical approach. The findings indicate that the lack of classification based on production stages, as well as negative perceptions toward this by-product, hinder its development and utilization. Recent studies have shown that molasses contains active compounds, including sucrose (48.8 %), fructose (8.45 %), and glucose (7.80 %), along with amino acids and polyphenols, such as diosmin, that provide functional benefits in food and health applications. Moreover, a limited domestic supply poses an additional challenge to the optimal use of molasses. Therefore, innovation in processing and product development is essential, along with increased public awareness of its functional potential. Strengthening the classification system for the types of molasses and enhancing its added value through fermentation or functional food applications could expand industrial opportunities. These efforts are expected to improve the competitiveness of Indonesia's national agro-industry and foster sustainable economic growth.
Total Phenolic of Postbiotics from Rhizopus oligosporus with Edamame Husk Substrate (Glycine max (L.) Merrill) Prasetyo, Angga; Rasmiyana, Rasmiyana; Frengky Hermawan Hadi Prasetyo
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i3.9878

Abstract

Edamame husk (Glycine max (L.) Merrill) is an agro-industrial waste product rich in carbohydrates complex, therefore potentially suitable as a substrate for postbiotics production using the fungus R. oligosporus. Postbiotics are the latest generation of biotics consisting of inanimate microbial cells along with their metabolites. This study aimed to determine the total phenolic content of postbiotics generated from R. oligosporus using edamame husk as substrate through submerged fermentation for 5 days. Fermentation was conducted using variations in spore inoculum volume (0; 0,5; 1; 1,5 ml at a concentration 1 x 106 spores/ml). The produced postbiotics were then subjected to heat treatment at 121oC for 15 minutes using autoclave and analyzed for total phenolic content using the Folin-Ciocalteu method. The measurement results showed that the addition of 1,5 ml of spores R. oligosporus produced the highest total phenolic content and was significantly different from the other treatments. Viability testing of R. oligosporus after heat treatment showed no growth on PDA medium after 21 days of incubation, thus met one of the criteria for postbiotics. These findings indicate that edamame husk have potential as an alternative raw material in the production of postbiotics using R. oligosporus.
Co-Authors Angga Prasetyo Dewi, Putri Satika Frengky Hermawan Hadi Prasetyo Yulia Rachmawati Zuhroh, Nadiyah