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All Journal Jurnal Dinamika Pengabdian (JDP) Al-Kimia
Rugaiyah A. Arfah
Departemen Kimia, Fakultas Matematika Dan Ilmu Pengetahuan Alam, Universitas Hasanuddin
Chemistry

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Isolasi Dan Identifikasi Bakteri Termofil Penghasil Amilase Dari Sumber Air Panas Lejja Sulawesi Selatan Rugaiyah A. Arfah; Abd. Rauf Patong; Ahyar Ahmad; M. Natsir Djide
Al-Kimia Vol 2 No 2 (2014): Desember
Publisher : Study Program of Chemistry - Alauddin State Islamic University of Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (274.196 KB) | DOI: 10.24252/al-kimia.v2i2.1644

Abstract

A Research isolation and identification of bacteria termofil amylase from hot springs Lejja South Sulawesi has been done. This study aims to characterize the morphological, biochemical, genus and species of bacteria producing  the enzyme amylase. The method used in this study through the stages: 1) Skrening and isolation of bacteria by means of as much as 1.0 mL of sample dilution plated on Petri dishes containing agar medium, then incubated for  20-24 hours at 50 °C, colonies of bacteria growing and has a colony morphology different character each taken 1 ose then etched into the amylolytic selective medium then incubated for 20-24 hours at 40oC and 50oC. Colonies that grew on selective media is scratched quadrant amylolytic to obtain pure isolates. Pure bacterial isolates taken 1 ose then grown in selective medium for 48 h at 50° C, bacterial isolates were grown spilled iodine solution (2% I2 and 0.2% KI) when there is a clearing zone around the colony indicated as the enzyme-producing bacterial isolates termofil amylase; 2) termofil characterization of bacterial isolates in microscopy with Gram stain; 3) isolates selected biochemical tests performed according  to the method Bergey's Manual and Systematic of Bacteriology. Results of screening and isolation of 10 bacterial isolates obtained amylase through iodine test, selected 2 isolates, 1 isolate from water samples RSAII-1B and 1 isolates from water samples mixed sediment RSSII-4B, which has a diameter of clearing zone of 5.6 cm respectively and 5.15 cm; out such characterization results of gram stain microscopy showed that the 2 isolates including gram + and shaped bacillus, the colony morphology as observed macroscopically, microscopy and  biochemical test results  obtained  RSAII isolates and isolates RSSII-1B-4B is a Bacillus sp.
PELATIHAN PENGOLAHAN AIR KELAPA MENJADI KECAP DI DESA MATTIRODECENG, KECAMATAN TIROANG, KABUPATEN PINRANG Hasnah Natsir; Abdur Rahman Arif; Rugaiyah A Arfah; Muhammad Zakir; St Fauziah St Fauziah; Prastawa Budi
Jurnal Dinamika Pengabdian (JDP) Vol. 6 No. 1 (2020): JURNAL DINAMIKA PENGABDIAN VOL. 6 NO. 1 OKTOBER 2020
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v6i1.10009

Abstract

Mattirodeceng is a village located in Pinrang Regency, which has considerable natural resource potential in coconut production. But the utilization of coconut plants, especially the water of coconut, is still low. Coconut water only used for consumption purposes at certain times. The purpose of this activity is to provide training on the benefits and ways of processing coconut water into soy sauce for PKK groups in the Mattirodeceng village. The method used in this activity consisted of the pre-activity stage, which included a survey of the location and trial making of soy sauce made from coconut water. The implementation of activities carried out by counseling methods and training on the benefits and ways of processing coconut water into soy sauce. The result of the application of this activity was an increase in participants' knowledge about coconut water, namely its nutritional content, and its processed products in the form of soy sauce. The Organoleptic test showed the level of panelists' preference for taste, flavour, texture, and color showed good results, where all panelists liked the coconut water soy sauce products   Keywords: Coconut water, soy sauce, organoleptic Mattirodeceng Village.   ABSTRAK Mattirodeceng merupakan salah satu desa yang terletak di Kabupaten Pinrang yang memiliki potensi sumber daya alam yang cukup besar dalam produksi kelapa. Namun pemanfaatan tanaman kelapa, terutama air kelapa masih rendah. Air kelapa hanya digunakan untuk keperluan konsumsi pada saat-saat tertentu. Tujuan dari kegiatan ini yaitu untuk memberikan pelatihan manfaat dan cara pengolahan air kelapa menjadi kecap kepada kelompok PKK di desa mattirodeceng. Metode yang digunakan dalam kegiatan ini terdiri dari tahap pra kegiatan yang meliputi survei lokasi dan uji coba pembuatan kecap air kelapa. Tahap pelaksanaan kegiatan dengan metode penyuluhan dan pelatihan tentang manfaat serta cara pengolahan air kelapa menjadi kecap. Hasil dari pelaksanaan kegiatan ini adalah meningkatnya pengetahuan peserta tentang air kelapa, yaitu kandungan gizinya, dan produk olahannya berupa kecap. Hasil uji organoleptik menunjukkan tingkat kesukaan panelis terhadap rasa, aroma, tekstur dan warna menunjukkan hasil yang baik, dimana seluruh panelis menyukai produk kecap air kelapa.   Kata kunci: Air kelapa, kecap, organoleptik, Desa Mattirodeceng.
Co-Authors Abd. Rauf Patong Abdur Rahman Arif Ahyar Ahmad Hasnah Natsir M. Natsir Djide Muhammad Zakir Prastawa Budi St. Fauziah