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All Journal HAYATI Journal of Biosciences Jurnal Kedokteran Brawijaya PROSIDING SEMINAR KIMIA UNEJ e-Proceeding BERITA BIOLOGI Jurnal Kimia Riset Indonesian Journal of Chemistry Molekul: Jurnal Ilmiah Kimia Jurnal Abdi: Media Pengabdian Kepada Masyarakat Jurnal Layanan Masyarakat (Journal of Public Service) Berkala Penelitian Hayati

AFAF BAKTIR

Chemistry Department, Faculty Of Sciences And Technology Airlangga University

Author-ID : 240279

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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EKSPLORASI BAKTERI KITINOLITIK DARI SAMPAH ORGANIK : ISOLASI DAN KARAKTRISASI ENZIM KITINASE Purkan Purkan; Badi’atul Azizah; Afaf Baktir; Sri Sumarsih
Molekul Vol 9, No 2 (2014)
Publisher : Universitas Jenderal Soedirman

Enzim kitinase banyak digunakan dalam bidang medis, makanan, bioteknologi dan lingkungan. Banyaknya kebutuhan enzim kitinase menuntut penyediannya yang murah dan melimpah dengan teknologi produksi yang sederhana. Penelitian ini bertujuan untuk isolasi mikroba kitinolitik dari cairan fermentasi sampah organik, produksi dan uji aktivitas enzim kitinase serta mengetahui karakteristik dari enzim kitinase. Isolasi mikroba telah dilakukan dengan metode spread plate. Aktivitas kitinase ditentukan secara kualitatif dengan pengukuran indeks kitinolitik dan secara kuantitatif dengan pengukuran absorbansi menggunakan spektrofotometer Uv-Vis pada panjang gelombang 660 nm berdasarkan banyaknya substrat kitin yang dihidrolisis oleh enzim kitinase. Satu dari beberapa isolat yang didapatkan, yaitu isolat A1 menunjukkan aktivitas kitinolitik tertinggi, yaitu sebesar 1,21. Hasil identifikasi mikrobiologi menunjukkan bahwa isolat A1dinyatakan sebagai Pseudomonas pseudomallei. Bakteri ini mampu menghasilkan kitinase secara optimum pada jam ke 18 waktu fermentasi, dengan penambahan molase 0,5% (b/v) dan 1% kitin (b/v) pada media produksinya. Kitinase yang dihasilkan P. pseudomallei menunjukkan aktivitas optimum pada suhu 50 °C danpH sebesar 6.

SOSIALISASI MANFAAT DAN PEMBUATAN NATTO DAN SOY YOGURT MELALUI KEGIATAN WEBINAR DAN PRAKTEK Sri Sumarsih; Afaf Baktir; Fatiha Khairunnisa; Muji Harsini; Aning Purwaningsih; Siti Wafiroh; Hartati Hartati; Purkan Purkan; Sofijan Hadi
Jurnal ABDI: Media Pengabdian Kepada Masyarakat Vol. 7 No. 1 (2021)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/ja.v7n1.p103-107

Natto and Soy Yogurt are fermented food products that are very beneficial for improving health. This community service activity aims to socialize the benefits and make them known to the wider community. However, community service activities during the Covid-19 pandemic cannot be carried out face-to-face and have activities with the community in large numbers. Therefore, this community service activity was carried out through webinar and practical activities. Online seminars was chosen so that the coverage was wider and more people could participate in the pandemic. Face-to-face and community activities are carried out with a limited number of participants, according to health protocols. The level of success, benefit and acceptance of the community from this community service activity is known from the responses of the participants during the activities. Based on the results of the assessment/ response of participants who were present virtually and those present at the location, In general it can be concluded that the PKM activity entitled "socializing the benefits and making natto and soy yogurt through webinars and practices" is going well, but better preparation is still needed.The material presented by the resource person is suitable for the current pandemic conditions, easy to understand, easy to practice and can be developed for home businesses. The Zoom Meeting application can be used as a medium for community service activities in pandemic conditions even though it still cannot reach the wider community. Keywords: Socialization, natto, soy yogurt, webinar, practical

EKSPLORASI GEN ENZIM LIPASE PADA TANAH PENGOLAHAN LIMBAH KELAPA SAWIT DENGAN PENDEKATAN METAGENOMIK Sri Sumarsih; Andre Pratama; Afaf Baktir
Jurnal Kimia Riset Vol. 2 No. 1 (2017): Juni
Publisher : Universitas Airlangga, Campus C Mulyorejo, Surabaya, Indonesia

Abstrak Enzim lipase merupakan bagian dari enzim hidrolase yang bekerja pada ikatan ester. Enzim ini juga mengkatalisis beberapa jenis reaksi sehingga merupakan enzim yang potensial diaplikasikan ke berbagai bidang seperti industri tekstil, kulit, deterjen, makanan, dan lain-lain. Salah satu cara mendapatkan enzim novel ialah dengan pendekatan secara metagenomik dari sampel lingkungan tanpa melalui kultur di dalam laboratorium. Sampel lingkungan yang biasa diteliti ialah memiliki keadaan ekstrem atau memiliki sumber substrat enzim yang ingin dieksplorasi. Pada penelitian ini dilakukan eksplorasi gen enzim lipase pada tanah hasil pengolahan limbah kelapa sawit (POME) melalui pendekatan metagenomik menggunakan desain primer degenerate untuk gen enzim lipase untuk golongan HSL. Didapatkan fragmen gen lipase yang memiliki ukuran 250-300 pasang basa dan dilakukan kloning ke dalam plasmid pET-30a(+) dengan sel inang E. coli TOP10 menghasilkan pustaka fragmen lipase limbah sawit (PFL2S) sebanyak 26 klon. Kata kunci: Lipase, metagenomik, primer degenerate

BIOPRODUCT DEVELOPMENT TECHNOLOGY FROM MICROBE TO BUILD ENTREPRENEURSHIP OF PENJARINGAN SARI RUNGKUT RUSUNAWA RESIDENT Purkan Purkan; Sofijan Hadi; Fatiha Khairunnisa; Afaf Baktir; Sri Sumarsih
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 7 No. 3 (2023): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jlm.v7i3.2023.404-414

Introduction: in general, residents of flats are a low-income group of people. Economic improvement for Rusunawa residents with concrete efforts is needed to be able to alleviate poverty. Purpose: the community service program's touch is aimed at initiating entrepreneurship among the residents of the flats through providing training on making a variety of microbial bioproducts with economic value, targeting PKK Rusunawa Penjaringan Sari, Rungkut-Surabaya mothers. Method: Community service activities are carried out in 3 stages, namely (1) survey and coordination, (2) workshops and training on making bioproducts from microbes, and (3) Evaluation of activities. Results: Community service participants who took part in the workshop on microbial bioproducts experienced an increase in knowledge about the meaning of microbial bioproducts, types and manufacturing technology. The number of participants who scored 60 and above increased by 95% in the post-test compared to the pre-test. The workshop was able to build participants' skills in making three types of microbial bioproducts, namely yogurt, biosurfactant and liquid organic fertilizer. Positive responses in the form of sentences were very useful for the workshop material, many were focused on the results of the feedback. Especially for yogurt bioproducts, almost all participants considered it very tasty, not inferior to commercial products already on the market. This shows an indication of a very high level of satisfaction. Conclusions: the understanding of community service participants on microbial bioproduct material increased through the workshop, indicated by an increasing of the participants who scored above of 60 in the post-test by 95% compared to the pre-test. Community service members' feedback through testimonials showed that 100% of the participants responded that it was very useful, indicating that the participants were very satisfied with the activity. The workshop can equip participants with skills in making yogurt bioproducts, biosurfactants and liquid organic fertilizers, which in the future are expected to be able to initiate entrepreneurship for the participants.

Co-Authors Akhmaloka Akhmaloka Ali Rohman Ami Soewandi J.S. Andre Pratama Aning Purwaningsih Arju Rohmah Sayyidah Badi’atul Azizah Budi Putri Ayu Andina Budi Putri Ayu Andina, Budi Putri Ayu Dwi Putri Mashfufatur Rohmah Fatiha Khairunnisa Fatiha Khairunnisa Hamami Harini Nur Hikmah Hartati Hartati Hera Lisna Ginawati I GUST MADE SANJAYA KUNTAMAN KUNTAMAN Kuntaman Kuntaman Loo Hariyanto Raharjo, Loo Hariyanto Masfufatun Masfufatun Mei Shirli Yasinta Mochamad Zakki Fahmi Muji Harsini Ni Nyoman Tri Puspaningsih Nira Ambar Arum NOER KUMALA Noer Kumala Noer Kumala Noor Cholies Zaini Nur Cholifah NUR CHOLIFAH Purkan Purkan Putu Oky Ari Tania Siti Wafiroh Sofijan Hadi Sri Sumarsih Sri Sumarsih Sri Sumarsih Syahrani, Achmad Titik Taufikurohmah UNTUNG MURDIYATMO Untung Murdiyatmo Y. Sriwulan M. Zumrotul Koiriyah

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