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Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati

biota
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Published by Universitas Atma Jaya Yogyakarta

ISSN : 25273221 EISSN : 2527323X DOI : doi.org/10.24002/biota

Core Subject : Science, Agriculture,

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati merupakan jurnal ilmiah yang memuat hasil-hasil penelitian, kajian-kajian pustaka dan berita-berita terbaru tentang ilmu dan teknologi kehayatian (biologi, bioteknologi dan bidang ilmu yang terkait). Biota terbit pertama kali bulan Juli 1995 dengan ISSN 0853-8670. Biota terbit tiga nomor dalam satu tahun (Februari, Juni, dan Oktober).

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)

Articles 16 Documents

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Search results for , issue "Vol 13, No 1 (2008): February 2008" : 16 Documents clear

Pengaruh Cara Pengolahan terhadapMutu Bakteriologis Ikan Tongkol (Euthynnus affinis) Pindang Siap Santap Exsyupransia Mursyanti, Ekawati Purwijantiningsih
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 1 (2008): February 2008
Publisher : Universitas Atma Jaya Yogyakarta

The objectiveof this present research was toknowthe influence ofvarious way ofcooking on bacteriologicalquality of ready-to-eat salted little tunafish (Euthynnusaffinis).Previousstudyhas shown thatbacteriological quality ofsaltedtunafishfrom markets in Yogyakarta were not fulfill the requirements based on SNI 01-2717-1992. It was shown that the aerobic plate countswere high, i.e.2.4 x 105â€“ 5.27 x 107CFU/g. Coliformcountranged from < 2.5 x 101- > 6.5 x 106CFU/g.Fromthe20samples observed, only 1 sample did not contain V. parahaemolyticus and 4 samples were negative from Salmonella. Therefore,it needs to bestudied whether thevarious way ofcookingsuch asfrying, fryingwith flour, fryingwith egg and fryingwith chili sauce were effectivein removing any of the groups of bacteria examined from saltedlittle tuna fishÂ sample. The bacterial groups examined as indicatorÂ of quality were Staphylococcus aureus, Coliform, Salmonellaand Vibrio parahaemolyticus. The aerobic plate counts were also taken. The result showed that the various way of cooking wereeffective in reducing the aerobic plate counts, S. aureusand Coliform. Frying with chili sauce was the best cookingprocedure because it can reduced the highest number of aerobic plate counts, S.aureusand Coliform. Salmonellaand V. parahaemolyticuswere not detected in all cooking samples.

Pengaruh Ragi dan Waktu Fermentasi terhadap Produksi Alkohol Secara Fermentasi Berbahan Baku Gaplek Ubi Kayu (Manihot utillisima) Atmodjo, P. Kianto
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 1 (2008): February 2008
Publisher : Universitas Atma Jaya Yogyakarta

The research of the ragi and the fermentation time effect on alcohol production by cassava gaplek has been done. The aim of this research were to find out the best time fermentation and trade mark commercial ragi to produce alcohol. Time fermentation were 1 and 2 weeks. The ragi trade marks were NKL and MK. The result showed that the alcohol production was 15-17% in a week, and 18-20% in two week fermentation. The alcohol quantity which produced by both NKL and MK ragi were not significantly different.

Pemanfaatan Ekstrak Daun Kecubung (Datura metel L.) Sebagai Pembius Ikan Koi (Cyprinus carpio L.) Pada Saat Pengangkutan Hariyanto, Sapto Eko; Pranata, F. Sinung; Aida, Yuniarti
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 1 (2008): February 2008
Publisher : Universitas Atma Jaya Yogyakarta

Either decorative fish or consumption fish would be costlier in price if sold in a state of life. However both having the same problems that is death at the time of transportation process. From former research has been obtained information that transportation of fish in a state of life can be done by using material anaesthesia either experiencing and also artificial. Usage of chemical material as fish anaesthetic is felt able to give unfavourable effect to quality and fish health. Purpose of this research knows concentration of metel thorn apple leaf extract and soaking stripper that is most effective in anaesthesia of fish koi (Cyprinus carpio L.) and knows does metel thorn apple leaf extract can lessen fish mortality koi (Cyprinus carpio L.) at the time of transportation of long distance. Initial concentration which will be applied is 0,4%, 0,1%, 0,06%, 0,03% and 0% as control, because concentration doesn't have an effect on concentration is boosted up to become 0,4%, 0,7% and 1% with soaking stripper 4, 8, 12 hours. Result of research shows concentration of 0,7% and soaking stripper of 8 hour, this time is most effective in anaesthesia of fish koi (Cyprinus carpio L.) because level of survival rate 100% with induction time stripper and recovery time is stripper. Research is continued with test trasportasi compared to control, where fish is not anaesthetized packed into plastic poke and given with pure oxygen like treatment that is usualy is done the fish farmers in process of transportation. Result of this research indicates that, treatment of fish anaesthetized with metel thorn apple leaf extract level of pass of life reachs 91,667% while controlling 66,667%. From result of inferential research that usage of metel thorn apple leaf extract at the time of transportation of proven long distance can lessen fish mortality koi (Cyprinus carpio L.).

Kualitas Keripik Bengkuang (Pachyrrhizus erosus (L.) Urb.) dengan Variasi Konsentrasi Ekstrak Bunga Rosela (Hibiscus sabdariffa Linn.) Setyasih, Martina; Pranata, F. Sinung; Purwijantiningsih, Ekawati
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 1 (2008): February 2008
Publisher : Universitas Atma Jaya Yogyakarta

Yam bean chips have crispy texture and sweet taste. In this research, rosella extract is added in the mold of yam bean chips as natural preservaties, fiber and sources anthocyanin. The aim of this research is to know the effect of various consentrations of rosella extract on chips qualities. Research design utilized was randomized complete factorial design and the data compiled was treated by Anova and followed with Duncanâ€™s Multiple Range Test (DMRT) with degree of convidence 95%. Chips with 0,67% rosella extract added has longer shelf life than chips with out rosella extract added. This Chips contain 0,59% water, 2,6% protein, 38,84% fat, 3,69% ash, 54,16% carbohydrate, 1,17 mg/100g ascorbic acid, 1,4 mg/l anthocyanin, 1,17% acid total, 86,74%fiber crude, 53,47 level of lightness and total microorganism 30 CFU/G.

Pengaruh Kombinasi Tapioka dan Tepung Kedelai terhadap Kualitas Sosis Ikan Kakap Putih (Lates calcarifer Bloch) Agatha, Prima Novi; Purwijantiningsih, Ekawati; Pranata, F. Sinung
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 1 (2008): February 2008
Publisher : Universitas Atma Jaya Yogyakarta

Sausage is food product made from mix ture of minced meat (contain meat more than 75%), flour or starch with or without additional spices, and other allowed food additive. Sausage made from meat usually has a higher content of fat, which in many cases usually caused serious health problem. To reduce the fat content in sausages, the researchers try to combine cassava starch with soybean flour. Soybean flour was used in combination with cassava starch because it reduced of cholesterol in blood, reduced oil absorption while frying. Soybean flour is a kind of food material that has higher content of protein but low fat, and it has complete essential amino acids. This research was conducted to find out the influence of cassava starch and soybean flour combinations to produce good quality of seabass sausages. In this experiment, cassava starch and soybean flour combination were as follows 90:10; 80:20; and 70:30. The result showed that the combination of cassava starch with soybean flour increase water content, ash content, protein content and fat content but elasticity and carbohydrate content were decrease.

Bahan Tambahan Pangan (Kajian Buku) Pranata, F. Sinung
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 1 (2008): February 2008
Publisher : Universitas Atma Jaya Yogyakarta

Perkembangan yang pesat di bidang industri makanan telah membuat Wisnu Cahyadi membuat edisi baru dari buku Bahan Tambahan Pangan. Buku ini merupakan upaya peningkatan buku sebelumnya (edisi pertama). Pada buku edisi kedua ini ada beberapa kata yang direvisi dan penambahan materi baru, khususnya pada lampiran, yaitu tentang Persyaratan Penggunaan Bahan Tambahan Pangan Pemanis Buatan dalam Produk Pangan. Kelebihan buku ini adalah tidak hanya menjelaskan tentang bagaimana cara penggunaan dan persyaratan bahan tambahan pangan, tetapi mencakup analisis dan aspek kesehatan.

Pemanfaatan Kitin Udang Sebagai Penyerap Timbal dan Tembaga pada Limbah Cair Industri Batik di Solo Cahyanto, Martinus Dwi; Aida, Yuniarti; Pranata, F. Sinung
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 1 (2008): February 2008
Publisher : Universitas Atma Jaya Yogyakarta

The waste of shrimps in the form of skin, head, and tail that is disposed from shrimp processing and disposal are usually thrown away with out being processed, therefore the wastes may cause environmental pollution, especially from the unpleasant stench. Shrimp wastes contain compounds called chitin and can be utilized to absorb heavy metals which are mainly from industrial wastes. The batik industries in Solo usually utilize synthetic colors, because synthetic colors are cheaper and can make the products look more satisfying. Nevertheless, the liquid wastes from these batik industries are usually still colorful when it is disposed and are usually hard to be degraded by nature. Moreover, these wates contains heavy metals such as lead (Pb) and copper (Cu) that can endanger the human health. This research is conducted in order to notify the performance of chitin in order to absorb heavy metals such as lead (Pb) and copper (Cu). There are five treatments that is conducted in this research by adding chitin powder as much as 0 g (control), 1, 2, 3 and 4 g into the sample of batik liquid wastes. The lead (Pb) and copper (Cu) substance of the sample will then be measured using the AAS (Atomic Absorption Spectrophotometer), then the lead (Pb) and copper (Cu) substance of each treatment will be compared with the control. The result of the research shows that chitin can reduce the content of lead and copper in batik liquid wastes. Based on the research result, it is concluded that the addition of 4 g of chitin powder into the sample of batik liquid wastes can give the most maximum result, i.e. the reduction of the Pb content by 6.138 ppm from the control of 17.773 ppm into 11,635 ppm, and the reduction of the Cu content by 3.779 ppm from the control of 7.903 ppm into 4.104 ppm.

Skrining Senyawa Antibakteri dari Beberapa Jenis Rumput Laut Coklat (Phaeophyceae) dari Pantai Drini, Daerah Istimewa Yogyakarta Sidharta, Boy R.; Atmodjo, P. Kianto; Mursyanti, E.
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 1 (2008): February 2008
Publisher : Universitas Atma Jaya Yogyakarta

This present research was trying to determine the antibacterial compounds from several brown seaweeds from Drini beach. Previous studies have shown that several seaweeds from this beach were proved to have antibacterial activities. Therefore, it needs to be studied whether the extracts of several brown seaweeds utilizing three (3) kinds of extraction solutions such as aquadest, ethanol, and hexane, will also show antibacterial activities. The three solutions were chosen based on the difference of polarization activities. Research design utilized was randomized complete block design and the data compiled was treated by Anova and followed with Duncanâ€™s Multiple Range Test (DMRT) with degree of confidence 95%. Microbes utilized in this research were Escherichia coli and Bacillus subtilis, that were common pathogenic bacteria known to human and animals. The research found six (6) species of brown seaweed during the research period, i.e. Sargassum dotyi, S. ohnoi, S. abbottiae, S. bataanense, Caulerpa prolifera, and Laurencia papillosa. This present research also revealed that ethanol was the best extraction solution to extract the secondary metabolite from the brown seaweeds found. The best antibacterial activities was shown by S. dotyi extractâ€™s to inhibit the two (2) microbes used in the research compared to other seaweed extracts. However, this result was still low and significantly different compare to pure antibiotics utilized, i.e. penicillin and streptomycin.

Pengaruh Cara Pengolahan terhadapMutu Bakteriologis Ikan Tongkol (Euthynnus affinis) Pindang Siap Santap Ekawati Purwijantiningsih Exsyupransia Mursyanti
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 1 (2008): February 2008
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v13i1.651

The objectiveof this present research was toknowthe influence ofvarious way ofcooking on bacteriologicalquality of ready-to-eat salted little tunafish (Euthynnusaffinis).Previousstudyhas shown thatbacteriological quality ofsaltedtunafishfrom markets in Yogyakarta were not fulfill the requirements based on SNI 01-2717-1992. It was shown that the aerobic plate countswere high, i.e.2.4 x 105– 5.27 x 107CFU/g. Coliformcountranged from < 2.5 x 101- > 6.5 x 106CFU/g.Fromthe20samples observed, only 1 sample did not contain V. parahaemolyticus and 4 samples were negative from Salmonella. Therefore,it needs to bestudied whether thevarious way ofcookingsuch asfrying, fryingwith flour, fryingwith egg and fryingwith chili sauce were effectivein removing any of the groups of bacteria examined from saltedlittle tuna fish sample. The bacterial groups examined as indicator of quality were Staphylococcus aureus, Coliform, Salmonellaand Vibrio parahaemolyticus. The aerobic plate counts were also taken. The result showed that the various way of cooking wereeffective in reducing the aerobic plate counts, S. aureusand Coliform. Frying with chili sauce was the best cookingprocedure because it can reduced the highest number of aerobic plate counts, S.aureusand Coliform. Salmonellaand V. parahaemolyticuswere not detected in all cooking samples.

Skrining Senyawa Antibakteri dari Beberapa Jenis Rumput Laut Coklat (Phaeophyceae) dari Pantai Drini, Daerah Istimewa Yogyakarta Boy R. Sidharta; P. Kianto Atmodjo; E. Mursyanti
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 1 (2008): February 2008
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v13i1.2614

This present research was trying to determine the antibacterial compounds from several brown seaweeds from Drini beach. Previous studies have shown that several seaweeds from this beach were proved to have antibacterial activities. Therefore, it needs to be studied whether the extracts of several brown seaweeds utilizing three (3) kinds of extraction solutions such as aquadest, ethanol, and hexane, will also show antibacterial activities. The three solutions were chosen based on the difference of polarization activities. Research design utilized was randomized complete block design and the data compiled was treated by Anova and followed with Duncan’s Multiple Range Test (DMRT) with degree of confidence 95%. Microbes utilized in this research were Escherichia coli and Bacillus subtilis, that were common pathogenic bacteria known to human and animals. The research found six (6) species of brown seaweed during the research period, i.e. Sargassum dotyi, S. ohnoi, S. abbottiae, S. bataanense, Caulerpa prolifera, and Laurencia papillosa. This present research also revealed that ethanol was the best extraction solution to extract the secondary metabolite from the brown seaweeds found. The best antibacterial activities was shown by S. dotyi extract’s to inhibit the two (2) microbes used in the research compared to other seaweed extracts. However, this result was still low and significantly different compare to pure antibiotics utilized, i.e. penicillin and streptomycin.

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Contact Name
Brigitta Laksmi Paramita

Contact Email
brigitta.laksmi@uajy.ac.id

Phone
+6282329549978

Journal Mail Official
journal.biota@gmail.com

Editorial Address
Fakultas Teknobiologi, Universitas Atma Jaya Yogyakarta, Jalan Babarsari No. 44, Sleman, Yogyakarta 55281, Indonesia

Location
Kota yogyakarta,

Daerah istimewa yogyakarta

INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Brigitta Laksmi Paramita

Contact Email brigitta.laksmi@uajy.ac.id

Phone +6282329549978

Journal Mail Official journal.biota@gmail.com

Editorial Address Fakultas Teknobiologi, Universitas Atma Jaya Yogyakarta, Jalan Babarsari No. 44, Sleman, Yogyakarta 55281, Indonesia

Location Kota yogyakarta, Daerah istimewa yogyakarta INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Brigitta Laksmi Paramita

Contact Email
brigitta.laksmi@uajy.ac.id

Phone
+6282329549978

Journal Mail Official
journal.biota@gmail.com

Editorial Address
Fakultas Teknobiologi, Universitas Atma Jaya Yogyakarta, Jalan Babarsari No. 44, Sleman, Yogyakarta 55281, Indonesia

Location
Kota yogyakarta,

Daerah istimewa yogyakarta

INDONESIA