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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Microbiology Indonesia The Journal of Experimental Life Sciences (JELS) Journal of Innovation and Applied Technology Jurnal Biodjati JFMR (Journal of Fisheries and Marine Research) Berkala Penelitian Hayati
Yoga Dwi Jatmiko
Department Of Biology, Faculty Of Mathematics And Natural Sciences, Universitas Brawijaya, Malang, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Engineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience

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PENINGKATAN KEAMANAN PANGAN DAN KUALITAS ORGANOLEPTIK IKAN ASAP KHAS DESA KARANGSARI TUBAN MELALUI INDUKSI PENGEMAS VAKUM Nurdiani, Rahmi; Jaziri, Abdul Aziz; Jatmiko, Yoga Dwi
JFMR (Journal of Fisheries and Marine Research) Vol 4, No 1 (2020): JFMR VOL 4 NO 1
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2020.004.01.5

Abstract

Produksi ikan asap di Kabupaten Tuban tumbuh secara signifikan karena lokasi penjualannya dekat lokasi wisata.Salah satu kawasan penghasil ikan asap ini beradadi Desa Karangsari, Tuban. Permasalahan keamanan pangan masih belum diperhatikan oleh para produsen ikan asap yang terlihat dari tampilan produk dalam keranjang secara terbuka dan pengemasan yang seadanya.Hal ini memengaruhi daya simpan produk yang hanya bertahan 1-2 hari. Oleh karena itu, kegiatan Doktor Mengabdi Universitas Brawijayabertujuan untuk meningkatkan kualitas produk ikan asap (mikrobiologi dan organoleptik) melalui induksi teknologi pengemasan vakum pada kelompok usaha pengasapan ikan. Metode pelaksanaan program ini adalah penyediaan teknologi pengemasan vakum, penyuluhan dan pelatihan pada mitra, serta pendampingan dan pengawasan. Adanya peningkatan status keamanan pangan produk ikan asap melalui penerapan teknologi pengemasan vakum yang disimpan dalam tiga kondisi (suhu ruang, dingin dan beku) ini dievaluasi melalui uji kualitasbaik secara mikrobiologimaupun organoleptik. Hasil uji total bakteri dan organoleptik menunjukkan pengemasan vakum dapat mempertahankan kualitas produk menjadi lebih baik dan lebih diterima konsumen. Kombinasi antara pengemasan vakum dan penyimpanan pada suhu dingin danbeku dapat menghambat pertumbuhan bakteri secara optimal. Teknologi pengemasan vakum untuk produk ikan asap dapat meningkatkan keamanan pangan dannilai jual.
Uji Aktivitas Bakteriofage Litik dari Limbah Rumah Tangga Terhadap Salmonella Typhi Yoga Dwi Jatmiko; Agung Putra Purwanto; Tri Ardyati
Jurnal Biodjati Vol 3, No 2 (2018): November
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/biodjati.v3i2.3471

Abstract

Salmonella Typhi merupakan salah satu bakteri yang menjadi agen penyakit bawaan makanan. Bakteriofage sebagai alternatif penggunaan antibiotika telah digunakan untuk mengendalikan bakteri tersebut. Penelitian ini dilakukan untuk mendapatkan isolat bakteriofage litik yang mampu melisis beberapa bakteri patogen yang diujikan dan mengetahui pengaruh aktivitas bakteriofage litik terhadap pertumbuhan SalmonellaTyphi. Bakteriofage diisolasi dari limbah rumah tangga. Selanjutnya penentuan host range bakteriofage terhadap bakteri patogen lain dilakukan dengan metode spot test. Uji aktivitas bakteriofage terhadap SalmonellaTyphi dilakukan menggunakan metode bacterial challenge test. Berdasarkan hasil isolasi, didapat enam isolat bakteriofage, yaitu B2-St, B3-St, S1-St, S2-St, SL1-St, dan SL3-St. Semua isolat bakteriofage mampu melisiskan sel bakteri Escherichia coli dan Salmonella Typhimurium namun tidak mampu melisiskan Bacillus cereus, Staphylococcus aureus dan Shigella disentriae.Tiga isolat bakteriofagetelah terpilih berdasarkan densitas plaque terbanyak yaitu B2-St, SL3-St dan S2-St. Kemampuan isolat bakteriofage B2-St dalam melisiskan sel Salmonella Typhi lebih tinggi (6,81 ± 0,35 log sel/mL) daripada isolat bakteriofage SL3-St (7,39 ± 0,31 log sel/mL) dan S2-St (7,60 ± 0,27 log sel/mL). Penurunan densitas sel inang terendah oleh ketiga isolat bakteriofage terjadi pada jam ke-4. Bakteriofage B2-St merupakan bakteriofage terbaik dan berpotensi sebagai agen biokontrol Salmonella  Typhi. 
Isolation and Detection of Bacteriocin-Like Inhibitory Substances-Producing Bacteria from Fermented Mare’s Milk Sumbawa Alifia Issabella Mulyawati; Tri Ardyati; Yoga Dwi Jatmiko
Jurnal Biodjati Vol 4, No 1 (2019): May
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/biodjati.v4i1.4194

Abstract

  Bacteriocin-like inhibitory substances (BLIS) produced by bacteria is a promising future food preservative agent. This study aimed to obtain bacterial strains that can produce broad-spectrum antibacterial agents and identify the best BLIS producer species based on 16S rDNA sequences. The bacterial strains were isolated from fer-mented mare’s milk using MRS and M17 agar medium. The isolates then were initially screened based on its antibacterial activity of crude cells against Staphylococcus aureus ATCC 6538. The selected strains were cultured and harvested for its cell-free supernatant (CFS). The pH of CFS was adjusted to 6.5 then used for antibacterial activity as-says against ten pathogenic bacteria. Also, the proteinaceous nature of BLIS compound was confirmed by testing with proteinase K. The gDNA of selected isolates was extracted and the 16S rDNA was am-plified using the polymerase chain reaction method then sequenced. The 16S rDNA sequences of the selected strains were used to identify the species using BLAST nucleotides from NCBI then the phylogenetic trees were constructed. 32 isolates was obtained, but only three iso-lates (BC9, SB7, and DC12) were selected as a result of antibacterial screening for further assays. The neutralized-CFS (N-CFS) of these isolates exhibited broad-spectrum antibacterial activity. The N-CFS could be assumed as BLIS. The isolate of BC9 was identified as Ba-cillus amyloliquefaciens strain BC9 that has 99.99 % similarity with B. amyloliquefaciens KC-1, SB7 was Lactobacillus plantarum strain SB7 that has 99.99 % similarity with Lb. plantarum JMC 1149T, and DC12 was Lactobacillus rhamnosus strain DC12 that has 100 % sim-ilarity with Lb. rhamnosus DSM 20021T. Thus, the BLIS produced by those strains is potential for future food and beverages preservations. 
Molecular Identification of Yeasts Isolated from Dadih by RFLP-PCR and Assessment on Their Ability in Utilizing Lactate YOGA DWI JATMIKO; MIGUEL DE BARROS LOPES; MARY D BARTON
Microbiology Indonesia Vol. 6 No. 1 (2012): March 2012
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (431.551 KB) | DOI: 10.5454/mi.6.1.5

Abstract

A wide variety of yeasts have been involved in traditional fermented foods, and potentially contributed to the development of product properties. The existence of indigenous yeasts in dadih, a traditionally fermented form of buffalo milk of West Sumatera, has been reported but an accurate identification is still required to be conducted. This study was aimed to identify yeasts isolated from dadih using a molecular approach, and to evaluate their lactate utilization. A total of 51 isolates were characterized and identified as Pichia jadinii and Candida stellimalicola using PCR amplification of the 5.8S - internal transcribed spacer region combined with restriction fragment length polymorphism (RFLP) analyses and gene sequencing. The former species were the dominant one in this tested product. Their ability to utilize lactate was demonstrated, indicating that they could modify the sensory characteristics of dadih, and hence interact with the indigenous lactic acid bacteria in dadih. The restriction profiles of the dadih yeasts can be used as a data base for rapid identification of yeasts in the future. Further work is still needed to elucidate the dadih yeast ecology.
Prediction On Difference In Micro, Small Medium Enterprises-Revenue After Getting Vacum Frying And Spinner Assistance Asep Awaludin Prihanto; Rahmi Nurdiani; Yoga Dwi Jatmiko; Hidayatun Muyasyaroh
Journal of Innovation and Applied Technology Vol 6, No 2 (2020)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2020.006.02.16

Abstract

Doktor Mengabdi is a community service program at Universitas Brawijaya that is carried out to improve the welfare of the community. One of the efforts to help the community in completing its packaging is by providing assistance in the form of business equipment.  The purpose of this study is to investigate the difference in income of Small medium enterprises, Lele Sehat (IGF) which has been provided with the help of vacuum frying and spinners machines. Data retrieval was done through interviews and live observations. The data were tested for its normality and further analyzed using a paired t-test. The results showed that there was a difference in income of small-medium enterprises difference between before and after getting tool assistance. Prior income was IDR 3,007,000. It was increased to IDR. 4,097,000. This indicates that providing tools to small-medium enterprises will increase income and indirectly improve their welfare.
Profile of microbial community of naturally fermented Sumbawa mare’s milk using next-generation sequencing Yoga Dwi Jatmiko; Irfan Mustafa; Tri Ardyati
JURNAL PENELITIAN BIOLOGI BERKALA PENELITIAN HAYATI Vol 24 No 2 (2019): June 2019
Publisher : The East Java Biological Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (386.54 KB) | DOI: 10.23869/20

Abstract

This study aimed to investigate the bacterial and fungal/yeast diversity in naturally fermented Sumbawa mare’s milk through a next-generation sequencing approach, and evaluate the quality of fermented mare’s milk based on the presence of pathogenic or undesirable microorganisms. Microbial density determined using plate count agar (total aerobic bacteria), de Man Rogosa Sharpe agar (Lactobacillus), M17 agar (Lactococcus) and yeast peptone dextrose agar supplemented with streptomycin 50 ppm (yeast). Nutritional content and acidity level of each fermented milk sample were also evaluated. Genomic DNA was extracted using FastDNA Spin (MPBIO). The total gDNA was further analyzed using illumina high-throughput sequencing (paired-end reads), and the sequence results were analysed using QIIME v.1.9.1 to generate diversity profiles. The difference in nutrient content of mare’s milk was thought to affect the density and diversity of microbes that were able to grow. Fermented mare’s milk samples from Sumbawa had the highest bacterial diversity compared to samples from Bima and Dompu. However, fermented mare’s milk from Dompu had the best quality which was indicated by the absence of bacteria that have the potential to be pathogenic or food spoilage, such as members of the Enterobacteriaceae family (Enterobacter, Klebsiella and Escherichia-Shigella) and Pseudomonas. Genus of Kazachstania and Kluyveromyces, as well as family Dipodascaceae were frequently observed fungi/yeast from Sumbawa fermented mare’s milk. The presence of potential pathogenic bacteria warrants special attention in improving the hygiene of manufacturing process.
Multiplex PCR for the detection of Salmonella spp. in Indonesian traditional shrimp paste (Terasi) Affan Gaffar; Yoga Dwi Jatmiko; Asep Awaludin Prihanto
JURNAL PENELITIAN BIOLOGI BERKALA PENELITIAN HAYATI Vol 27 No 2 (2022): June 2022
Publisher : The East Java Biological Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23869/bphjbr.27.2.20227

Abstract

Terasi is a food condiment originating from Indonesia which is processed by fermenting shrimp, fish, or a mixture of both. The processing of terasi in Indonesia is still found traditionally so that it will affect the low quality of terasi which is characterized by being contaminated by pathogenic bacteria such as Salmonella. Salmonella is a bacterium that causes foodborne diseases. The purpose of this study was to evaluate the presence of Salmonella in shrimp paste using conventional method and then confirmed with molecular approach. This study used 10 samples consisting modern terasi and five traditional terasi. The isolation of Salmonella spp. carried out by using selective media, and then the isolates were characterized further using biochemical test (TSIA and LIA). The species identification of Salmonella spp. was carried out by multiplex PCR (mPCR). The isolates that were not detected by mPCR were further identified using 16s rDNA sequencing. The isolation results showed that Salmonella isolates were only detected in traditional terasi with a density range of 2.4 x 1052.9 x 108 CFU/g. A total of 20 isolates were characterized biochemically as Salmonella, and out of 17 isolates consistently identified as Salmonella enterica serovar Typhimurium by using mPCR. The rest three isolates were further identified as Citrobacter freundii based on 16s rDNA sequencing with similarity level of 99%. The presence of Salmonella in the shrimp paste indicates that the processing of traditional shrimp paste (terasi) should be evaluated in accordance with good manufacturing process.
Increasing antioxidant activity of soursop (Annona muricata L.) and noni (Morinda citrifolia L.) leaves fermented by Lactobacillus plantarum BP102 Dayu Nirwana Putri; Sri Widyarti; Yoga Dwi Jatmiko
JURNAL PENELITIAN BIOLOGI BERKALA PENELITIAN HAYATI Vol 27 No 2 (2022): June 2022
Publisher : The East Java Biological Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23869/bphjbr.27.2.20223

Abstract

Free radicals are constantly produced by either cell metabolism or from external sources. At high concentration, they induced a tissue damage called oxidative stress. Soursop leaf (Annona muricata L.) and noni leaf (Morinda citrifolia L.) are medicinal plants with potency as antioxidants. This study aimed to evaluate the capacity of Lactobacillus plantarum BP102 in elevating the antioxidant activity of soursop and noni leaves. Dried-powder and methanol extract of soursop and noni leaves were diluted with sterile distilled water 3 g/30 mL and 0.3 g/30 mL, respectively, inoculated with 1% (v/v) of L. plantarum BP102 inoculum. The antioxidant activity was carried out using the 2.2-diphenyl-1-picrylhydrazyl (DPPH) method. The antioxidant activity increased in dried-powder and methanol extract of soursop and noni leaves with different activity levels after being fermented using L. plantarum BP102 based on IC50. The increasing antioxidant activity in dried-powder of soursop leaves IC50 6.41±0.06 to 0.034±0.01 mg/mL (99.5%) was higher than of the methanol extract IC50 2.78±0.00 to 0.11±0.01 mg/mL (96%). Unfortunately, the effect of fermentation towards noni leaves could only be observed in the form of methanol extract IC50 12.8±0.01 to 0.33±0.02 mg/mL (increased by 97.4%), the dried-powder of noni leaves was suspended and produced a dark color. The probiotic L. plantarum BP102 was used as a fermented agent in increasing the bioactive compounds especially related to antioxidant activity.
Isolation and Identification of Nitrogen-Fixing Rhizobacteria associated with Cocoa plantation (Theobroma cacao L) as Biofertilizer Agent Nurul Afiyatul Jannah; Irfan Mustafa; Yoga Dwi Jatmiko
The Journal of Experimental Life Science Vol. 12 No. 3 (2022)
Publisher : Postgraduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jels.2022.012.03.01

Abstract

Ringinkembar Village, Sumbermanjing Wetan District, Malang Regency, is one of the centers for cocoa plantations using an organic farming system. However, over time this organic farming system experienced a decrease in fruit production, possibly from soil fertility and biofertilizers that were less available in the soil. This study aims to analyze the nitrogen-fixing ability and identify rhizosphere isolates that excel in nitrogen-fixing obtained from the rhizosphere of cacao (Theobroma cacao L) plant. Bacteria were isolated from the soil surrounding cocoa plant roots and grown on Nfb (Nitrogen free Bromothymol Blue) agar media. The nitrogen-fixing bacteria were analyzed with quantitative and qualitative methods. Six potential nitrogen-fixing isolates were identified based on the 16S rDNA sequence. The total number of isolates obtained from nitrogen-fixing isolation was six isolates. The R3.FN1 isolate showed the highest ammonia index at 0.52 µg.L-1 and was identified as Stenotrophomonas maltophilia KB13 with 99.87% similarity to the 16S rDNA sequence. Keywords: Cocoa, Nitrogen-fixing, Rhizosphere, Stenotrophomonas maltophilia.
Isolation and Screening of Lactic Acid Bacteria From Sumbawa Buffalo Milk (Bubalus bubalis) as Potential Starter Cultures Deni Harmoko; Tri Ardyati; Yoga Dwi Jatmiko
The Journal of Experimental Life Science Vol. 12 No. 3 (2022)
Publisher : Postgraduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jels.2022.012.03.03

Abstract

The Sumbawa buffalo (Bubalus bubalis) is one of the ruminant livestock in Indonesia that not only contributes to fulfilling meat requirements but also milk. Besides containing nutrients that are very beneficial for human health, buffalo milk is also a potential source of lactic acid bacteria (LAB) with technological and functional properties. Lactic acid bacteria have been utilized as starter cultures in various fermented products. This study aimed to isolate LAB from Sumbawa buffalo milk and to identify the potential isolate as a starter culture. The screening of LAB as a starter culture was based on some technological properties, including proteolytic activity, lipolytic activity, exopolysaccharide (EPS) production, antibacterial activity, antibiotic sensitivity, hemolytic activity, and acidification activity Data were analyzed statistically using one-way ANOVA and Tukey’s post hoc test at a 5% significance level. A total of 21 isolates were isolated from fresh buffalo milk, with a LAB total was 4.7x105 CFU.mL-1. All the isolates were characterized as Gram-positive with cocci-shaped. The SA8 isolate was selected as the most potential candidate as a starter culture because it has fulfilled the criteria such as the highest proteolytic activity, the lowest lipolytic activity, producing EPS, potential antagonistic activity against Bacillus cereus, Escherichia coli, and Salmonella Typhi, and sensitivity to cefazolin, intermediate to erythromycin and cinoxacin, non-pathogen, as well as the most rapid acidification activity. The SA8 isolate was identified as Enterococcus lactis with a similarity level of 99.99% towards strain BT159. This indigenous LAB was a potential starter culture of Sumbawa fermented buffalo milk to increase the diversification of products derived from buffalo milk. Keywords: Enterococcus lactis, lactic acid bacteria, technological properties, starter culture, Sumbawa buffalo milk.
Co-Authors Abdul Aziz Jaziri, Abdul Aziz Affan Gaffar Agung Putra Purwanto Alifia Issabella Mulyawati Angie Via Resty Kimbal Asep Awaludin Prihanto Cahyaning Sulistyantini Dayu Nirwana Putri Deni Harmoko Eko Widodo Endang Arisoesilaningsih Eufrasia Reneilda Arianti Lengur Helena Daten Hidayatun Muyasyaroh irfan mustafa Irfan Mustafa MARY D BARTON MIGUEL DE BARROS LOPES Nurul Afiyatul Jannah Rahmi Nurdiani Sri Widyarti Tri Ardyati Tri Ardyati Tri Ardyati Tri Ardyati Tri Ardyati