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All Journal Jurnal Kolaboratif Sains Konstanta : Jurnal Matematika dan Ilmu Pengelatuan Alam
Nailla Indayani Sumardi
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Mengungkap Peran Penting Bakteri Asam Laktat dalam Fermentasi Mandai (Artocarpus integer) : Studi Isolasi dan Karakterisasi Nailla Indayani Sumardi; Ardi Mustakim
Konstanta : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 3 (2025): September : Jurnal Matematika dan Ilmu Pengelatuan Alam
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/konstanta.v3i3.5481

Abstract

Mandai is a traditional fermented food made from the inner skin of the cempedak fruit (Artocarpus champeden) and is widely known in South Kalimantan. Its distinctive sour taste is a result of microbial activity during the natural fermentation process. This study highlights the important role of lactic acid bacteria (LAB) as the dominant agents in Mandai fermentation. The main objective of this research is to isolate and characterize LAB from fermented Mandai samples. The methods used in this study include serial dilution, inoculation on Nutrient Agar (NA) media, incubation at room temperature, colony morphology observation, and Gram staining using crystal violet. The results showed the presence of round colonies with a creamy white color and smooth surfaces, which indicate the characteristics of lactic acid bacteria. Most of the isolates showed Gram-positive properties, supporting their identification as lactic acid bacteria. This research not only enriches our understanding of the microbial ecology in Mandai fermentation but also opens up opportunities for utilizing LAB as a natural preservative or functional probiotic in both traditional and modern food products. The presence of LAB in Mandai fermentation suggests the potential to enhance the quality and health benefits of this traditional food, making it a viable source of probiotics beneficial for digestive health. Additionally, the use of LAB in Mandai processing could increase the appeal of this product in broader markets, both locally and internationally. Overall, this study provides a solid foundation for further development in utilizing microbes in traditional food fermentations. Moreover, it opens opportunities to improve the quality and sustainability of Mandai products while raising awareness about the importance of fermentation in enhancing the nutritional value and health benefits of traditional food products.
Review Kandungan Bioaktif Dan Aktivitas Farmakologi Kopi Serta Buah Lokal (Melinjo, Kemunting, Ketapang, Kepayang, Buni, Nam-Nam, Pariyo: A Review of Bioactive Compounds and Pharmacological Activities of Coffee and Local Fruits (Melinjo, Kemunting, Ketapang, Kepayang, Buni, Nam-Nam, and Pariyo) Maura Maharani; Nailla Indayani Sumardi; Nyimas Fatiyah Aini; Tata Anggraini
Jurnal Kolaboratif Sains Vol. 9 No. 1: Januari 2026 -In Progress
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v9i1.9870

Abstract

Kopi dan berbagai buah lokal Indonesia seperti melinjo, kemunting, ketapang, kepayang, buni, nam-nam, dan pariyo merupakan sumber metabolit sekunder yang kaya dan memiliki potensi besar dalam mendukung kesehatan manusia. Kopi dari spesies Arabika, Robusta, dan Liberika mengandung kafein, asam klorogenat, polifenol, dan flavonoid yang diketahui memberikan aktivitas antioksidan, antidiabetes, neuroprotektif, serta modulasi metabolisme lipid dan glukosa. Buah lokal Nusantara juga menunjukkan keragaman senyawa bioaktif, termasuk flavonoid, tanin, antosianin, saponin, serta berbagai polifenol yang berperan dalam efek antiinflamasi, antimikroba, antikanker, hepatoprotektif, dan antihiperlipidemik. Sintesis berbagai temuan menunjukkan bahwa sebagian besar tanaman memiliki mekanisme farmakologi yang didominasi oleh aktivitas penangkapan radikal bebas, modulasi respon imun, serta proteksi seluler. Informasi ini menegaskan pentingnya eksplorasi lanjutan terhadap potensi bioaktif tanaman, terutama dalam pengembangan produk nutraseutikal, fitofarmaka, dan pangan fungsional berbasis kekayaan hayati lokal. Pemanfaatan sumber daya ini tidak hanya memberikan peluang bagi inovasi di bidang kesehatan, tetapi juga mendorong pelestarian biodiversitas dan kemandirian bahan baku alami di Indonesia. Temuan ini memberikan gambaran menyeluruh mengenai nilai strategis kopi dan buah lokal sebagai sumber senyawa bioaktif bernilai tinggi yang berpotensi dikembangkan untuk mendukung kualitas hidup masyarakat.
Co-Authors Ardi Mustakim Maura Maharani Nyimas Fatiyah Aini Tata Anggraini