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Serambi Biologi
Published by Universitas Negeri Padang
ISSN : 23548371     EISSN : -     DOI : -
Core Subject : Health, Science, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Environmental Science Immunology & microbiology Medicine & Pharmacology Veterinary
Serambi Biologi adalah sebuah jurnal yang mempublikasikan hasil penelitian ilmiah, short communication dan artikel review. Artikel ilmiah yang dipublikasi adalah artikel dalam bidang biologi (biodiversitas, biosistematika, ekologi, fisiologi, genetika dan bioteknologi, biokimia) yang meliputi semua bentuk mahluk hidup mulai dari mikroba, fungi, tumbuhan, hewan, manusia dan virus. Serambi Biologi dipublikasi oleh Universitas Negeri Padang dimana setiap tahunnya akan terbit sebanyak 4 kali. Penerbitan pada jurnal ini tidak dikenakan biaya.
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Articles 8 Documents
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Search results for , issue "Vol 4 (2019): Bio Sains" : 8 Documents clear
Primer Design For Identification Of Beta-Carotene Encoding Genes In Cassava mutia anika; Dwi Hilda Putri; Wahyuni Wahyuni
Serambi Biologi Vol 4 (2019): Bio Sains
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/5320RF00

Abstract

Primers are oligonucleotides which have an important role in the PCR process. To get the primer can be done by doing a primary design. Beta-carotene encoding genes are genes that play a role in the formation of beta-carotene in carotenoid biosynthetic pathways in several plants including cassava. This study aims to obtain primers who can identify beta-carotene encoding genes in cassava plants. Primers are designed using primary 3 plus software online. The results obtained were five specific primers, namely PSY, CRTISO, LCY α, LCY β, and BCH primers which could identify beta-carotene coding genes such as PSY, CRTISO, LCY α, LCY β, and BCH on cassava. Primers designed according to the criteria for primary length, GC content and temperature melting for beta-carotene encoding genes in cassava.
Test the Quality of Petai Seed Flavor (Parkia speciosa Hassk.) Fermentation Results Using Tempe Yeast Sity Sarroh; Dezi Handayani; Dwi Hilda Putri
Serambi Biologi Vol 4 (2019): Bio Sains
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/5683RF00

Abstract

Abstract. Petai plants (Parkia speciosa Hassk.) Are thought to originate from Malaysia. The most important part of the petai plant to use is the seeds. Petai seeds contain hexathionine, tetrathiane, trithiolane, pentathiopane, pentathiocane, and tetrathiepane which cause the petai to emit a smell of smell. One way to reduce the smell of smell in petai is to do fermentation. Benefits of fermented food products are for preservation, enhancing taste, and for producing new products. This study aims to find out whether from color, texture, aroma can be accepted by the community. This research was conducted at the Research Laboratory and Microbiology Laboratory of the Faculty of Mathematics and Natural Sciences, Padang State University from October 2018 to March 2019. The data of this study were obtained from questionnaires tested using hedonic tests (preferences) and presented in the form of percentages. The results of this study showed that for color 74% while the criteria did not like 64%, for texture as much as 72% of those who liked and who did not like 52%, and for aroma 58%, while those who did not like 46%, for flavor taste of tempai petai seeds 66% while those who don't like 32%. The physical characteristics of tempeh are in accordance with the criteria of SNI 3144: 2009, namely: having a normal odor (typical tempe), normal color (white), compact texture, and normal taste (typical taste of tempe and not foreign).Keywords: Petai, Organoleptic,  Fermentation
16S rRNA Gene Amplification Of Endophytic Bacteria Which Produces Antimicrobial Compounds Rahmat Afif; Dwi Hilda Putri
Serambi Biologi Vol 4 (2019): Bio Sains
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/5328RF00

Abstract

Cases of bacterial resistance to antibiotics are a serious problem in the world of health. Exploration to find new sources of antibiotics needs to be done, one of them is by utilizing endophytic bacteria Andaleh. The purpose of this study was to amplify the 16S rRNA coding gene, three isolates of Andaleh endophytic bacteria producing antimicrobial compounds with ATB A4.1, B.J.T.A.2.1, B.J.T.A.3 isolate code. This research is a descriptive research, carried out from November 2017 to June 2018 at the Research Laboratory of the Biology Department FMIPA UNP. The results showed that the amplification of the 16S rRNA gene from the three isolates succeeded in producing a single DNA band located between DNA bands 2027bp and 564 bp from the marker λ HindIII.
ANALYSIS INTERNAL PRIMER OF GENES 16S RRNA ENDOPHYTIC BACTERIA PRODUCING COMPOUND ANTIMICROBIAL FOR SEQUENCING dina vaniana; Dwi Hilda Putri
Serambi Biologi Vol 4 (2019): Bio Sains
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/5330RF00

Abstract

Endophytic bacteria can produce active compounds that function as antitumor, antioxidant and antimicrobial. The steps taken can be done for the use of endophytic bacteria is identification of bacteria. Endophytic bacteria have a 16S rRNA gene. The most widely used technique for identification is DNA sequencing. For the sequencing process it takes a primer that can read 1500 bp sequences. The purpose of this study was to obtain primers who could read the internal area of the 16S rRNA gene and be able to be used in the sequencing process. This research uses BioEdit software and Primer Designer. The isolate used as a DNA template in the sequencing process is B.J.T.A.2.1. DNA template were amplified using the PCR method. The results of PCR products were analyzed using 1% agarose gel electrophoresis. The sequencing process is carried out with NIF (forward) and NIR (reverse) primers. The results showed that the primer could recognize the 16S rRNA internal region of the antimicrobial compound endophytic bacteria. Both primers are able to start the sequencing process and produce a sequence of 1130 bp. However, good sequence readings were only ± 100 bp due to contamination of DNA template.
IDENTIFICATION OF DROUGHT TOLERANCE OF SOME WEST SUMATERA LOCAL RICE (Oryza sativa L.) AT GERMINATION STAGE USING PEG 8000 Sakinah Azhari; Violita Violita
Serambi Biologi Vol 4 (2019): Bio Sains
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/5062RF00

Abstract

Drought-tolerant hybrid rice breeding certainly requires parental lines who are also tolerant to drought. The selection of superior rice elders usually comes from local rice. Polyetilene glycol (PEG) has been widely used as an osmotic solution to detect plant drought tolerance in the germination phase, especially PEG 6000. This study aims to determine the effect of PEG 8000 on rice germination and find out local drought tolerant rice varieties using drought susceptibility index (DSI) values through several germination variables, namely germination percentage, shoot length and seminal root, weight of shoots and seminal roots. The experiment was conducted at the Integrated Research Laboratory, Biology Department, FMIPA State University of Padang, using factorial randomized block design with 2 factors 3 replications with the first factor being 6 rice varieties while the second factor was 3 levels of PEG 8000 concentrations (PEG 8000 0%, 10% and 20%). If the DSI value is ≤ 0.5 then the variety is tolerant, if 0.5 <DSI ≤1.0 then the variety is medium and if DSI> 1.0 then the variety is intolerant (sensitive). The classified tolerant variety is Harum and Baroto; while sensitive varieties is Keriting and Batang Palo. The classified moderat variety is Situbagendit and Randam Kaus.
Test the Quality of the Flavor of Melinjo Seeds (Gnetum gnemon L.) Fermented Results Using Tempe Yeast Samsuriani Siregar; Dezi Handayani; Dwi Hilda Putri
Serambi Biologi Vol 4 (2019): Bio Sains
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/5630RF00

Abstract

Biji melinjo memiliki kandungan protein yang tinggi yang dapat dijadikan sebagai bahan baku untuk difermentasi menggunakan ragi tempe. Penelitian ini bertujuan untuk mengetahui penilaian responden terhadap biji melinjo hasil fermentasi menggunakan ragi tempe. Uji ini berguna untuk mengetahui daya terima biji melinjo hasil fermentasi di masyarakat. Parameter yang digunakan untuk uji kualitas rasa yaitu dari segi warna, tekstur, aroma dan rasa. Metode yang digunakan untuk uji organoleptik adalah metode angket. Penentuan kualitas rasa, menggunakan 20 responden yang terdiri dari 10 orang penyuka melinjo dan 10 orang bukan penyuka melinjo. Metode tersebut diuji berdasarkan warna, tekstur, aroma dan rasa biji melinjo hasil fermentasi  yang dihasilkan. Data uji organoleptik diperoleh melalui angket uji hedonik (uji kesukaan) dengan menggunakan skala likert. Data uji organoleptik diolah secara deskriptif dan disajikan dalam bentuk persentase. Hasil angket yang didapatkan sesuai dengan harapan bahwa dengan fermentasi biji melinjo, maka orang yang awalnya tidak suka menjadi lebih menerima hasil fermentasi biji melinjo. Hasil persentase bagi orang bukan penyuka biji melinjo yaitu warna  62%  (cukup suka), dari tekstur 68% (cukup suka), aroma 60% (cukup suka), dan rasa 40% (tidak suka),  sedangkan untuk orang penyuka melinjo dari segi warna 80% (suka), tekstur 78% (suka), aroma 78% (suka) dan rasa 82% (suka). Berdasarkan hasil angket yang didapatkan, dapat disimpulkan bahwa biji melinjo hasil fermentasi menggunakan ragi tempe bisa diterima oleh responden.  Key word: Melinjo, Fermentasi, Kualitas Rasa
Bioaugmentation Effect of Bacillus sp. and Pseudomonas sp. Isolates on Lowering Used Lubricating Oil- Contaminated Soil pH Mutia Dwi Herakasih; Yuni Ahda
Serambi Biologi Vol 4 (2019): Bio Sains
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/5171RF00

Abstract

The purpose of this study was to look at the effect of bioengineering on the pH value of used oil contaminated soil. This research was conducted from February to April 2018. This study used Pseudomonas sp. Isolates. and Bacillus sp. from previous research by Ahda and Fitri (2016). The bacterial formulations are Pseudomonas sp, Bacillus sp, and consortium. The number of biaoaugmentation used in this study was 6 times the fermentation. Calculation of pH values is done once a week and carried out for 42 days of the study period. The results of this study indicate that bioaugmentation affects the pH value of used oil contaminated soil.
Test the Quality of Taste of Jengkol Seeds (Pithecellobium jiringan (Jack) Prain.) Fermented Results Novita Novenra; Dezi Handayani
Serambi Biologi Vol 4 (2019): Bio Sains
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/5632RF00

Abstract

Biji Jengkol memiliki kandungan protein yang tinggi yang dapat dijadikan bahan baku untuk difermentasi menggunakan ragi tempe.  Penelitian ini bertujuan untuk mengetahui pendapat responden terhadap kualitas rasa tempe biji jengkol hasil fermentasi menggunakan ragi tempe. Uji ini berguna untuk mengetahui daya terima hasil fermentasi biji jengkol dimasyarakat. parameter yang digunakan dalam penelitian  ini untuk uji kualitas rasa pada hasil fermentasi biji jengkol yaitu warna, tekstur, aroma, dan rasa. Metode yang digunakan untuk uji organoleptik adalah metode angket yaitu angket uji hedonik (uji kesukaan). Uji ini melibatkan 20 orang panelis yang terdiri dari 10 orang penyuka biji jengkol dan 10 orang bukan penyuka biji jengkol. Uji tersebut diuji berdasarkan warna, tekstur, aroma, rasa hasil fermentasi biji jengkol yang hasilkan. Data uji organoleptik diperoleh melalui angket uji hedonik (uji kesukaan). Data uji organoleptik diolah secara deskripsif dan disajikan dalam bentuk persentase,. Berdasarkan hasil persentase yang diperoleh dari penyuka biji jengkol didapatkan hasil warna 78% (suka), tekstur 80% (suka), aroma 76% (suka), rasa 78% (suka), sedangkan yang bukan penyuka jengkol didapatkan hasil warna 76% (suka), tekstur 80% (suka), aroma 38% (tidak suka), 26% (tidak suka). Hasil analisa menunjukkan bahwa hasil fermentasi menggunkan ragi tempe dapat diterima oleh responden dengan kriteria memiliki bau yang normal (khas tempe), warna putih, tekstur kompak serta rasa yang normal (tidak terasa asing). Key word: Biji jengkol, Fermentasi, Kualitas Rasa  

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