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All Journal Agrointek Journal of Tropical Biodiversity and Biotechnology Jurnal Penelitian Pertanian Terapan JURNAL SELULOSA
Dian Fitriarni
Agricultural Technology, Politeknik Negeri Ketapang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Environmental Science Immunology & microbiology

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PEMANFAATAN ASAP CAIR ALANG-ALANG (Imperata cylindrica) SEBAGAI PENGAWET TERHADAP KARAKTERISTIK BUAH PISANG MAKAU (Musa spp.) Dian Fitriarni; Rafika Ayuni
AGROINTEK Vol 12, No 1 (2018)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v12i1.3496

Abstract

Research on the utilization of liquid smoke especially for preservation of fruit has been done and become one of alternative methods that can be used to maintain fruit shelf life. Liquid smoke raw materials can come from a variety of sources one of which comes from the Alang-alang (Imperata cylindrica). This study aims to determine the ability of liquid smoke made from  alang-alang as a preservative of bananas and to know the effect on the characteristics of bananas. The sample used in this research is a local banana known as Pisang Makau (Musa spp). This research uses experimental method with 7 days of storage time. Initial stages of the research are cleaning the fruit, dyeing, drying, and storage at room temperature. This research uses liquid smoke from alang-alang by using 2 various concentrations 50% and 100%. The next stage is the analysis of the characteristics of bananas such as color, fruit texture, fruit weight, sugar content, and vitamin C levels. Based on the analysis results obtained by Pisang Makau with the treatment of liquid has a longer shelf life than the control. Based on the results of the analysis of the shelf life of fruit treated with liquid smoke decreased levels of sugar and vitamin C levels. Percentage decrease levels of sugar and vitamin C between the fruit with the treatment and control not much different. This shows that liquid smoke from alang-alang has the ability to retain the shelf life of bananas without affecting sugar and vitamin C levels in bananas in this case for Pisang Makau. Levels of sugar and vitamin C in bananas decreased during the process of storage and bunding of fruit
Isolation and Identification of Endophytic Fungi from Leave and Stem of Calopogonium mucunoides Dian Fitriarni; Rina Sri Kasiamdari
Journal of Tropical Biodiversity and Biotechnology Vol 3, No 1 (2018): April
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1392.455 KB) | DOI: 10.22146/jtbb.32477

Abstract

Thirty-seven isolates of endophytic fungi were isolated from leaves and stems of Calopogonium mucunoides collected from PTPN PTPN XII (Persero) Rubber Plantation, Klatakan, Kecamatan Tanggul, Kabupaten Jember, Jawa Timur. All isolates were identified based on morphological characteristics using the light microscope. The 37 isolates of endophytic fungi are members of Deuteromycota and Basidiomycota and classified to genera Phoma, Phomopsis, Corynespora, Rhizoctonia, Helicosporium, Curvularia, Torulomyces, Gliocladium, Gloeosporium, Acremonium, Tripospermum, Aureobasidium, Colletotrichum, Humicola, Fusarium, Sclerotium, and sterile hyphae.  
Biosintesis dan Karakterisasi Selulosa Bakteri menggunakan Media Sari Pedada (Sonneratia caseolaris) dan Kundur (Benincasa hispida) Dian Fitriarni; Irianto Sastro Prawiro; Nenengsih Verawati; Wedi Hardiansyah; Dwi Aprianti
JURNAL SELULOSA Vol 9, No 01 (2019): JURNAL SELULOSA
Publisher : Center for Pulp and Paper

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (458.501 KB) | DOI: 10.25269/jsel.v9i01.250

Abstract

Selulosa bakteri merupakan satu produk yang telah banyak diaplikasikan pada bidang medis, pangan, dan bahkan dapat menjadi bahan baku alternatif untuk mengganti beberapa jenis produk berbahan baku selulosa tumbuhan. Banyak faktor yang berpengaruh terhadap kualitas selulosa bakteri yang dihasilkan seperti bahan baku dan sumber nitrogen untuk media fermentasi. Penelitian ini bertujuan untuk mengetahui karakteristik selulosa bakteri dari hasil fermentasi menggunakan dua media dari sari buah pedada dan kundur dengan berbagai sumber nitrogen berbeda. Sari buah kundur dan sari buah pedada memiliki karakteristik berbeda sehingga mempengaruhi formulasi bahan yang digunakan. Kedua media yang digunakan dimodifkasi dengan penambahan berbagai sumber nitrogen untuk melihat bagaimana karakteristik selulosa bakteri yang dihasilkan. Penelitian dilakukan melalui tahapan eksperimen untuk mendapatkan formulasi yang tepat agar diperoleh ketebalan selulosa maksimal. Berdasarkan hasil karakterisasi selulosa bakteri, berat kering selulosa yang dihasilkan menggunakan media sari buah pedada dengan penambahan urea, yeast, ekstrak kecambah kacang hijau berturut turut 0,37 g/L, 0,52 g/L, dan 2,23 g/L, sedangkan selulosa yang dihasilkan menggunakan media sari buah kundur dengan penambahan urea, yeast, ekstrak kecambah kacang hijau berturut turut 1,3 g/L, 0,32 g/L, dan 5,43 g/L. AbstractBacterial cellulose is a product that has been widely applied in the medical, food, and even alternative raw materials for replacing several types of products made from plant cellulose. Many factors influence the quality of bacterial cellulose produced such as raw materials and nitrogen sources for fermentation media. This study aims to determine the characteristics of bacterial cellulose from fermentation using two different media of pedada juice and gourd with various nitrogen sources. Kundur fruit juice and pedada fruit juice have different characteristics so that affect the formulation of the ingredients used. The two media used were modifed by adding various nitrogen sources to see how the characteristics of bacterial cellulose produced. The research was carried out through experimental stages to obtain the right formulation to produce maximum cellulose thickness. Based on the characterization result of bacterial cellulose, the dry weight obtained from the use of pedada fruit juice media using urea, yeast, green bean was in the amount of 0.37 g/L, 0.52 g/L, and 2.23 g/L, respectively. On the other hand bacterial cellulose produced from the use of kundur fruit juice media with the same nitrogen source was obtained with the dry weight of 1.38 g/L, 0.32 g/L, and 5.43 g/L, respectively. Keywords: bacterial cellulose, pedada, kundur, yeast, green bean  
Kadar Fenol Dan Antidiabetes Minuman Fungsional Kombinasi Teh Hitam Dan Singkil (Premna serrafolia) DIAN FITRIARNI; Encik Eko Rifkowaty; Martanto Martanto; Nenengsih Verawaty; Dani Purwanto
Jurnal Penelitian Pertanian Terapan Vol 22 No 3 (2022)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v22i3.2218

Abstract

Diabetes is a degenerative disease that can arise due to unhealthy lifestyles. Until now there is no cure for this disease, but this disease can be minimized or prevented by consuming healthy food or functional food. Tea-based functional drinks have long been recognized and developed for their potential as an antidiabetic agent. One of them is by combining it with other ingredients like herbal plants. This study processed a black tea-based functional beverage combined with singkil leaves and stems. The purpose of this study was to determine the inhibitory enzymes and phenol content of black tea products combined with single leaf tea, and stem. Based on the analysis, all samples, both consisting of one composition or from the combination, generally have varying phenol levels. The highest inhibitory ability is possessed by tea samples which are categorized as strong, while the lowest inhibitory value is on black tea and singkil tea (THS2) with an IC50 value of 106,236. Based on the parameters of the observation of phenol levels, samples that have the highest phenol content are black tea (182,586 µg GEA / 100 g sample) while the sample with the lowest phenol content is tea (6,413 µg GEA / 100 g sample). All samples showed the ability to inhibit the alpha-glucosidase enzyme with a range between medium to strong. Phenol content is the only parameter used in this study. The overall sample showed the higher phenol levels have the enzyme inhibitory ability which tends to decrease. There may be a role from other indigenous secondary metabolite compounds that are not yet known from this study apart from compounds that arise due to the effects of the processing, such as. The results of the correlation test analysis showed a strong relationship between phenol contains and enzyme inhibitory properties (R = 0,765). Key Word: black tea, singkil, Premna seratifolia, antidiabetes, phenol
Co-Authors Dani Purwanto Dwi Aprianti Encik Eko Rifkowaty Martanto Martanto Nenengsih Verawaty Prawiro, Irianto Sastro Rafika Ayuni Rina Sri Kasiamdari Wedi Hardiansyah