Garuda - Garba Rujukan Digital

p-Index From 2019 - 2024

1.829

P-Index

This Author published in this journals

All Journal HAYATI Journal of Biosciences Microbiology Indonesia Jurnal Mikologi Indonesia Jurnal Aplikasi Teknologi Pangan MITRA: Jurnal Pemberdayaan Masyarakat

Anastasia Tatik Hartanti

Fakultas Teknobiologi, Universitas Katolik Indonesia Atma Jaya, Jalan Cisauk, BSD City, Tangerang, Banten, 15345

Author-ID : 1769708

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Medicine & Pharmacology Public Health

Published : 11 Documents Claim Missing Document

Claim Missing Document

Articles

1 2

Genotypic Characterization of Rhizopus Spp. Tempeh and Usar: Traditional Inoculum of Tempeh in Indonesia tati barus; Jason Wiranata Sanjaya; Anastasia Tatik Hartanti; Adi Yulandi; Vivitri Dewi Prasasty; David Tandjung
Microbiology Indonesia Vol. 14 No. 3 (2020): September 2020
Publisher : Indonesian Society for microbiology

Abstract. Soybeans tempeh (tempeh) is processed by fermentation using Rhizopus spp. Tempeh is an important source of protein in Indonesia. The traditional inoculum in fermentation locally is known as Usar which is made from the leaves of Hibiscus tiliaceus. However, Rhizopus information from Usar is still limited. Therefore, this study aims to identify and investigate the genetic diversity of Rhizopus species from Usar and tempeh based on the Internal Transcribed Spacer (ITS) sequence and the Random Amplified Polymorphic DNA (RAPD) markers. Twenty-three Rhizopus strains were isolated from Usar and ten Rhizopus strains were isolated from tempeh. Based on ITS sequences, the isolates were similar to R Rhizopus microsporus (30 isolates) and Rhizopus delemar (3 isolates) with 98-99% similarity. The genetics of R. microsporus and R. delemar are varied and different from the genetics of R. microsporus from tempeh. The growth temperature of R. microsporus varies from 33 to 48Â°C and R. delemar can grow to a maximum at 33Â°C. The role of R. microsporus and R. delemar from Usar in determining the quality of tempeh is still limited. Therefore, it needs to be investigated further.

Rhizopus Species from Fresh Tempeh Collected from Several Regions in Indonesia Anastasia Tatik Hartanti; Gayuh Rahayu; Iman Hidayat
HAYATI Journal of Biosciences Vol. 22 No. 3 (2015): July 2015
Publisher : Bogor Agricultural University, Indonesia

Recent changes in taxonomy of Rhizopus, which are now heavily relying on molecular approach, create significant problem in assigning species name to particular Rhizopus strains isolated from various sources, including tempeh. The present study aims to determine 36 strains of Rhizopus from tempeh originated from 26 locations in Indonesia, using combination of molecular phylogenetic analysis based on internal transcribed spacer ribosomal DNA sequence, physiology, and morphology to species level. The results showed that most of the strains belong to R. microsporusecomplex, and only one strain belongs to R. delemar. Morphological variations within R. microsporus were observed, but under current approach they were insufficient for infraspecific delimitation. The current report is an important contribution in validating the identity of Rhizopus from fresh tempeh in Indonesia.

Rhizopus Rotting on Agricultural Products in Jakarta Anastasia Tatik Hartanti; Amelia Raharjo; Agustin Wydia Gunawan
HAYATI Journal of Biosciences Vol. 27 No. 1 (2020): January 2020
Publisher : Bogor Agricultural University, Indonesia

Agricultural products may easily perish if they are not well taken care of during postharvest treatment. One of the main causes in damaged products is the biological contamination of pathogenic fungi, such as Rhizopus spp. that gives rise to Rhizopus rot symptoms. The purpose of this research was to isolate Rhizopus spp. from different agricultural products showing Rhizopus rot symptoms as well as to identify them. Rhizopus pure cultures were isolated on potato dextrose agar. Identification was done through molecular techniques using PhytopureTM DNA Extraction Kit and Maxwell® RSC Plant DNA Kit for DNA isolation, internal transcribed spacer (ITS4 and ITS5) as primers for amplification, and molecular evolutionary genetics analysis 7 (MEGA7) for the reconstruction of phylogenetic tree from sequence result. The phylogenetic tree using Maximum Likelihood statistics with 1,000 replications of bootstrap test showed five strains, namely AR9, AR10, AR11, AR13, and AR14, which belong to R. delemar, and the other seven remaining strains, AR1-AR7 belong to R. stolonifer. Identification was clarified with morphological and physiological data using Rhizopus growth at temperature control of 33 and 42°C as well as microscopic observation involving rhizoid, columella, measurement of sporangiospores, and sporangiophores.

Peran Beberapa Galur Rhizopus microsporus yang Berasal dari “laru tradisional” dalam Menentukan Kualitas Tempe Tati Barus; Fransiska Maya; Anastasia Tatik Hartanti
Jurnal Aplikasi Teknologi Pangan Vol 8, No 1 (2019): Februari 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Kualitas tempe ditentukan oleh mikroorganisme yang berperan selama proses fermentasi berlangsung. Mikroorganisme utama dalam fermentasi tempe adalah Rhizopus spp. yang sekarang umumnya berasal dari salah satu jenis laru komersial. Akibatnya, keragaman Rhizopus spp. yang digunakan pada fermentasi tempe mengalami penurunan. Oleh karena itu, penelitian ini bertujuan untuk mendapatkan informasi tentang peran beberapa galur R. microsporus yang berasal dari “laru tradisional” dalam menentukan kualitas tempe. Tempe diproduksi menggunakan R. microsporus TB 23 (Tempe TB 23), R. microsporus TB 32 (Tempe TB 32), R. microsporus TB 51 (Tempe TB 51), R. microsporus TB 55 (Tempe TB 55) dan tempe menggunakan laru komersial (Tempe K). Kualitas tempe ditentukan melalui pengukuran tekstur, warna, cita rasa, aktivitas antioksidan, dan komposisi kimia (kadar air, kadar lemak, kadar protein, dan kadar serat kasar). Hasil penelitian menunjukkan bahwa tekstur, warna, dan cita rasa Tempe TB 23, Tempe TB 32, dan Tempe TB 55 sama dengan Tempe K. Demikian juga komposisi kimia Tempe TB 23, Tempe TB 32, dan Tempe TB 55 hampir sama dengan Tempe K. Namun aktivitas antioksidan ketiga jenis tempe tersebut lebih tinggi dibandingkan dengan Tempe K. Tekstur, warna, dan komposisi kimia Tempe TB 23, Tempe TB 32, dan Tempe TB 55 bersama dengan Tempe K memenuhi syarat mutu tempe yang ditetapkan di Indonesia, yaitu yang tertera pada SNI 3144:2015. Oleh karena itu kesimpulannya adalah R. microsporus TB 23, R. microsporus TB 32, dan R. microsporus TB 55 memiliki potensi untuk dikembangkan sebagai laru komersial untuk fermentasi tempe.The Role of Some Strains of Rhizopus microsporus Originating from “laru tradisional” in Determining Tempe Quality AbstractThe quality of tempe was determined by involved microorganisms. The main microorganism in tempe fermentation is Rhizopus spp. which now generally comes from one type of commercial laru. As a result, the diversity of Rhizopus spp. in tempe has decreased. Therefore, this study aims to obtain information about the role of several strains of R. microsporus originating from "laru tradisional" in determining the quality of tempe. Tempe was produced using R. microsporus TB 23 (Tempe TB 23), R. microsporus TB 32 (Tempe TB 32), R. microsporus TB 51 (Tempe TB 51), R. microsporus TB 55 (Tempe TB 55), and tempe using commercial laru (Tempe K). The quality of tempeh was determined through measurements of texture, color, taste, antioxidant activity, and chemical composition (moisture content, fat content, protein content, and crude fiber content). The results showed that texture, color and taste of Tempe TB 23, Tempe TB 32, Tempe TB 55 were similar as compared to Tempe K. The antioxidant activity of the three types of tempe was higher than Tempe K. The chemical composition of the three types of tempeh was almost similar compared to Tempe K. Texture, color and chemical composition of Tempe TB 23, Tempe TB 32, Tempe TB 55 and Tempe K has fulfilled the quality requirements of tempe in Indonesia, which were listed in SNI 3144: 2015. Therefore, R. microsporus TB 23, R. microsporus TB 32 and R. microsporus TB 55 may be developed as commercial inoculums for tempe fermentation.

Kualitas Tempe Menggunakan Rhizopus delemar TB 26 dan R. delemar TB 37 yang Diisolasi dari Inokulum Tradisional Tempe "daun waru" Tati - Barus; Dika Putri Salim; Anastasia Tatik Hartanti
Jurnal Aplikasi Teknologi Pangan Vol 8, No 4 (2019): November 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Mikroorganisme utama dalam pembuatan tempe ialah Rhizopus. Penelitian ini bertujuan untuk mendapatkan informasi tentang potensi Rhizopus delemar TB 26 dan R. delemar TB 37 yang berasal dari "daun waru" dalam menentukan kualitas tempe. Tempe dibuat menggunakan R. delemar TB 26 (Tempe TB 26), R. delemar TB 37 (Tempe TB 37), dan inokulum komersial tempe (Tempe K). Uji organoleptik, aktivitas antioksidan, dan analisis proksimat telah dilakukan untuk menentukan kualitas tempe. Hasil penelitian menunjukkan bahwa tekstur, warna dan komposisi kimia Tempe TB 26, Tempe TB 37, dan Tempe K memenuhi syarat mutu tempe yang ditetapkan di Indonesia yang tertera pada SNI 3144:2015. Secara organoleptik, citarasa Tempe TB 26 dan Tempe TB 37 lebih disukai panelis dibandingkan dengan Tempe K. Dengan demikian, R. delemar TB 26 dan R. delemar TB 37 yang masing masing digunakan membuat Tempe TB 26 dan Tempe TB 37 berpotensi dikembangkan sebagai inokulum tempe. Kesimpulannya, penelitian ini telah berhasil untuk menganalisis kualitas Tempe TB 26 dan Tempe TB 37 yang dibandingkan dengan tempe komersial.Quality of Tempeh using Rhizopus delemar TB 26 and R. delemar TB 37 Isolated from Traditional Inoculum of Tempeh "daun waru"AbstractRhizopus is the main microorganism in tempeh fermentation. This study aims to obtain information about the potential of R. delemar TB 26 and R. delemar TB 37 isolated from traditional inoculums of tempeh "waru leaves" in determining the quality of tempeh. Tempeh was made using R. delemar TB 26 (Tempe TB 26), R. delemar TB 37 (Tempe TB 37), and commercial inoculum of tempeh (Tempe K). Organoleptic test, antioxidant activity, and proximate analysis were done to measure the quality of tempeh. The results showed that the texture, color and chemical composition of Tempe TB 26 and Tempe TB 37 fulfilled the tempeh quality requirements as stated in SNI 3144: 2015. Tempe TB 26 and Tempe TB 37 were more preferred by panelists compared to Tempe K. Therefore, R. delemar TB 26 and R. delemar TB 37, which were used to make Tempe TB 26 and Tempe TB 37, could potentially be developed as tempeh inoculum. As conclusion, Tempe TB 26 and Tempe TB 37 could be analyzed and the comparison to commercial tempeh was also successfully identified.

Bokashi Fertilizer Production from Waste Processing at Rusunawa Muara Baru Renna Eliana Warjoto; Meda Canti; Anastasia Tatik Hartanti; Benedicta Evienia Prabawanti
MITRA: Jurnal Pemberdayaan Masyarakat Vol 4 No 2 (2020): MITRA: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v4i2.1069

Waste that is not managed well may potentially cause diseases and negatively affect the quality of life. Rusunawa Muara Baru, Jakarta, is one of our partner communities that need continuous training in all aspects, including waste management. Therefore, the present community service program was carried out to educate the residents of Rusunawa Muara Baru on the importance of sorting waste and how to process household organic waste into liquid organic fertilizer and bokashi compost. The program was conducted twice in two weeks. At the first meeting, an introductory questionnaire was distributed, an interactive discussion was performed, and a fertilizer production workshop using simple composters was initiated. Two weeks later, the composting results were evaluated, and the participants filled out the evaluation questionnaire. Approximately 83% of the participants agreed to sort household waste after the program was completed, which showed the participants' increasing awareness in waste processing. The liquid biofertilizer produced was used for planting vegetable seeds even though it still had a foul odour. The quality of the compost produced, however, was still below expectations. We suggest that in the future, education and workshops on simple household-scale composting methods capable of producing good quality liquid organic fertilizer and compost without odour should be conducted.

The Education on the Prevention of the Spread of the Covid-19 by Provisions of Handwashing Facilities and Masks Meda Canti; Anastasia Tatik Hartanti
MITRA: Jurnal Pemberdayaan Masyarakat Vol 5 No 2 (2021): MITRA: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v5i2.1858

The covid-19 is an infectious disease caused by the coronavirus, which has become a pandemic worldwide, including Indonesia. One of the red zones of positive cases is Bogor Regency, with its case counts consistently increasing every day. To prevent the spread of the covid-19, education and provision of facilities are therefore needed. This community service activity aimed to educate and instill awareness among the residents, peddlers, online motorcycle taxi drivers, and cleaners about preventing the spread of the covid-19 through handwashing facilities and masks. The community service activity was carried out in RW 13, Padasuka Village, Ciomas District, Bogor Regency. This activity began with the placement of posters in strategic locations and direct instructions on preventing the covid-19. In addition, 100 masks were distributed to the residents, peddlers, online motorcycle taxi drivers, and cleaners who were still actively working in RW 13, Ciomas District. Ten handwashing facilities were also provided in strategic locations. The results showed that the counseling and mentoring managed to nurture the residents' awareness to wash hands and wear masks correctly. The monitoring process also indicated that residents were becoming increasingly concerned about maintaining cleanliness and wearing masks correctly when doing outdoor activities. This service activity fostered new habits of the residents, peddlers, online motorcycle taxi drivers, and cleaners to wash their hands properly and wear masks during the pandemic.

The Community Empowerment in Kelapa Dua, Depok, through Hygiene Tempeh Production Training Dionysius Subali; Anastasia Tatik Hartanti; Meda Canti
MITRA: Jurnal Pemberdayaan Masyarakat Vol 6 No 1 (2022): MITRA: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v6i1.2192

Many people from various communities still do not understand the value of tempeh as a healthy food item. Therefore, to improve the public knowledge about the nutritional values of tempeh, Atma Jaya Catholic University of Indonesia chose the community of Bhayangkari women from Ranting, Kelapa Dua, Depok, as the target partners in the community service program. This community, which consisted of housewives of police officers, was considered the right target because they had the role of providing healthy food for their families. In addition to providing knowledge about the importance of consuming tempeh as healthy food, the team also trained the community to produce hygienic tempeh. The activities included three stages, i.e., preparation, implementation, and monitoring and evaluation. The program preparation involved the registration of the participants, the preparation of the seminar materials, and the procurement of materials and tools for the tempeh production. Next, the implementation stage consisted of education and training activities conducted via WhatsApp (WA) and Zoom meetings. Finally, the monitoring and evaluation stage was conducted via WA to assess the tempeh production process. Through this community service program, it is evident that all the participants could be trained on how to make hygienic tempeh easily. The guidelines to produce tempeh were also easy to understand and readily available for public use. Overall, the participants became more aware of the health benefits of tempeh.

Identifikasi Morfologi Rhizopus pada Oncom Hitam dari Berbagai Daerah di Indonesia Anastasia Tatik Hartanti; Adelyne Hanggopertiwi; Agustin Wydia Gunawan
Jurnal Mikologi Indonesia Vol 3, No 2 (2019): Desember 2019
Publisher : Perhimpunan Mikologi Indonesia

Oncom hitam merupakan produk fermentasi asli Indonesia yang dibuat dari bungkil kacang tanah sebagai substrat dan kapang Rhizopus spp. Sebagai agen fermentasi. Rhizopus yang berperan pada proses pembuatan oncom hitam perlu diketahui identitasnya serta dikonservasi sehingga dapat berguna untuk pengembangan fermentasi makanan yang aman untuk dikonsumsi. Penelitian ini bertujuan mengisolasi dan mengidentifikasi Rhizopus pada oncom hitam. Sampel diambil dari beberapa pasar tradisional di DKI Jakarta, Jawa Barat, dan Jawa Timur. Identifikasi Rhizopus dilakukan dengan pendekatan morfologi bentuk spora, kolumela, dan rizoid serta panjang sporangiofor, dan dengan pendekatan fisiologi pada suhu pertumbuhan 33, 42, 46, 48, dan 5°C pada medium agar-agar dekstrosa kentang. Identifikasi dilakukan mengikuti “A Monograph of Rhizopus”. Rhizopus yang berhasil diisolasi dari sampel oncom hitam ialah sebanyak 13 galur yang terdiri atas R. arrhizus var. delemar (R. delemar), R. arrhizus var. tonkinensis (R. oryzae), dan R. microsporus var. chinensis. Ketiganya merupakan varietas Rhizopus yang pertama kali dilaporkan ada pada oncom hitam.

Molecular Diversity of Mold Associated with Gatotan Steffanus Pranoto Hallis; Anastasia Tatik Hartanti; Agustin Wydia Gunawan
Microbiology Indonesia Vol. 15 No. 1 (2021): March 2021
Publisher : Indonesian Society for microbiology

Gatotan is a raw material to make gatot, an Indonesian fermented food, especially in Central Java, made from cassava tubers. Traditionally, the cassava tubers are sun-dried for several days until the black color appears. However, natural fermentation allowed by many types of microorganisms, especially mold in this process could raise concerns about the food safety issues. Previously, the identifications of molds in gatotan were based on morphological observation. Here, we reported the diversity of molds associated with gatotan using molecular identification method. The molecular identification was based on ribosomal DNA internal transcribed spacer (ITS) amplification sequences using combination of ITS4 and ITS5 primers. A total of ten molds were isolated and phylogenetic trees were constructed based on ribosomal DNA sequences. Our results showed that the molds were classified into Lasiodiplodia spp., Trichoderma sp., Aspergillus nomius, Fusarium oxysporum, and Cladosporium sphaerospermum.

Co-Authors Adelyne Hanggopertiwi ADI YULANDI Agustin Wydia Gunawan Agustin Wydia Gunawan Agustin Wydia Gunawan Amelia Raharjo Benedicta Evienia Prabawanti Dani Muliawan Halim David Tandjung Dika Putri Salim Dionysius Subali Fransiska Maya Gayuh Rahayu Iman Hidayat Jason Wiranata Sanjaya Meda Canti Steffanus Pranoto Hallis Stephanie Tati Barus Vivitri Dewi Prasasty Warjoto, Renna Eliana

Title

Found 11 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 11 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 11 Documents
Search