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All Journal AL-HAYAT: Journal of Biology and Applied Biology Kumawula: Jurnal Pengabdian Kepada Masyarakat
Putri, Nurul Febriani
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Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

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SOSIALISASI PENERAPAN KAJIAN BIOTEKNOLOGI DALAM INDUSTRI PANGAN DAN PELATIHAN PEMBUATAN PRODUK BIOTEKNOLOGI DI MADRASAH ALIYAH AL-JIHAD PONTIANAK Fitriagustiani, Fitriagustiani; Khairillah, Yuyun Nisaul; Pasmawati, Pasmawati; Putri, Anggraini; Nuruniyah, Nuruniyah; Handayani, Fitri; Putri, Nurul Febriani
Kumawula: Jurnal Pengabdian Kepada Masyarakat Vol 8, No 1 (2025): Kumawula: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/kumawula.v8i1.56824

Abstract

Throughout the ages, humans have processed and produced food and beverages by applying the principles of biotechnology. In Indonesia, foods produced through biotechnology—such as tempeh and bread—are commonly found across different segments of society. However, due to a lack of information, many people remain unaware that these foods and drinks are the result of conventional biotechnology processes. Therefore, the aim of this activity was to introduce biotechnology and its role in the food industry, as well as to train students of Madrasah Aliyah Al-Jihad Pontianak in producing biotechnology-based products such as bread and tempeh. This activity was divided into two stages: the preparation stage and the implementation stage. During the implementation stage of the community service program, three main activities were carried out: first, a presentation of the socialization materials; second, hands-on training in making bread and tempeh; and third, the evaluation process. Monitoring and evaluation of the activity outcomes were conducted using questionnaires. Based on the results of the pre-test and post-test, it was found that there was an 83% increase in knowledge among female students at Al-Jihad regarding biotechnology-based food products. Sejak ribuan tahun lalu, manusia telah mengolah dan menghasilkan makanan dan minumannya dengan menerapkan prinsip bioteknologi. Di indonesia, berbagai macam makanan yang merupakan produk bioteknologi dapat dengan mudah dijumpai pada berbagai kalangan masyarakat seperti tempe dan roti. Masih banyak yang tidak mengetahui bahwa makanan dan minuman tersebut merupakan produk yang dihasilkan dari proses bioteknologi karena kurangnya informasi. Oleh karena itu pengabdian kepada masyarakat ini dilakukan dengan tujuan untuk mengenalkan kajian ilmu bioteknologi dan peranannya dalam industri pangan serta melatih siswa Madrasah Aliyah Al-Jihad Pontianak dalam menghasilkan produk bioteknologi seperti roti dan tempe. Kegiatan ini dibagi menjadi menjadi dua tahapan yaitu tahap persiapan dan tahap pelaksanaan kegiatan. Dalam tahap pelaksanaan PKM dilakukan 3 rangkaian kegiatan yaitu tahapan pemaparan materi sosialisasi, tahapan kedua adalah pelaksanaan pelatihan pembuatan roti dan tempe, dan tahapan terakhir adalah proses evaluasi. Monitoring evaluasi hasil kegiatan dilakukan melalui pengisian kuesioner. Berdasarkan hasil pre-test dan post didapatkan hasil bahwa terjadi peningkatan pengetahuan sebesar 83% di kalangan santri Al-Jihad putri mengenai produk pangan berbasis bioteknologi.
Starter Culture Modulates Microbial Diversity During Wine-Coffee Fermentation: A DGGE-Based Molecular Study Nasir, Fitri Handayani; Astuti, Dea Indriani; Taufik, Intan; Fitriagustiani; Ikramullah, Muh. Chaeril; Putri, Nurul Febriani; Pasmawati
Al-Hayat: Journal of Biology and Applied Biology Vol. 8 No. 2 (2025)
Publisher : Fakultas Sains dan Teknologi, UIN Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ah.v8i2.28269

Abstract

Wine-flavored coffee is a unique post-harvest product characterized by fruity, acidic, and winey notes, highly favored by Indonesian consumers and possessing strong potential in the global market. However, maintaining consistency in flavor and quality remains a challenge due to the variability of natural fermentation. This study aimed to evaluate the impact of yeast and bacterial starter culture inoculation on microbial community dynamics during wine-coffee fermentation, using a molecular approach based on PCR-DGGE. DGGE analysis revealed that natural fermentation without inoculation involved diverse populations of bacteria, yeasts, and filamentous fungi, with eukaryotic microbes dominating from the early stages. Sequencing identified prevalent yeast genera including Pichia, Torulaspora, Hanseniaspora, Saccharomyces, and Candida, as well as Aspergillus among filamentous fungi. Bacterial communities were dominated by lactic acid bacteria and members of Lactobacillus, Klebsiella, Enterobacter, Pantoea, and Bacillus. In contrast, controlled fermentation with inoculated starter cultures (Pichia kudriavsevii and Klebsiella sp.) showed a more stable microbial profile throughout the process. Shannon-Wiener diversity indices demonstrated a significant difference (p = 0.05) between natural and inoculated fermentations, with species dominance observed in the latter. Cluster analysis confirmed that starter culture inoculation significantly influenced microbial succession and community structure. These findings highlight the importance of controlled fermentation using selected microbial starters to ensure consistent microbial ecology, which in turn contributes to reproducible quality in wine-flavored coffee. The molecular profiling approach provides valuable insights for improving fermentation practices and developing reliable starter culture formulations tailored to enhance flavor consistency and product quality.
Co-Authors Dea Indriani Astuti Fitri Handayani Fitriagustiani Fitriagustiani, Fitriagustiani Ikramullah, Muh. Chaeril Khairillah, Yuyun Nisaul Nasir, Fitri Handayani Nuruniyah, Nuruniyah Pasmawati Pasmawati, Pasmawati Putri, Anggraini Taufik, Intan