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Antibacterial Activity of Marine Bacteria Associated with sponge Aaptos sp. against Multi Drugs Resistant (MDR) strains Ocky Karna Radjasa; Duhita Sinidhikaraning Kencana; Agus Sabdono; Rory Anthony Hutagalung; Endang Sri Lestari
Jurnal Matematika & Sains Vol 12, No 4 (2007)
Publisher : Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar

The improper and uncontrolled uses of antibiotics against pathogenic bacteria have resulted in the occurrence of MultiDrugs Resistant (MDR) strains. There is now an urgency to find alternative antibiotics to combat the MDR strains.Sponge associated microorganisms are among the most interesting and promising marine natural product sources whichproduce polyketide and non ribosomal peptide products with various biological activities. In this study, marine bacteriawere isolated from sponge Aaptos sp. collected from North Java Sea, and were screened for antibacterial activityagainst MDR strains. Three out of 64 bacterial isolates were successfully screened and were found to be active againstMDR strains, in which two isolates (SPA1 and SPA5) were active against resistant strain Escherichia coli and one isolate(SPA21) against resistant strain Proteus sp., respectively. These active isolates were also capable of amplifying NRPS(Non Ribosomal Peptide Synthetases) gene fragments necessary for the biosynthesis of non ribosomal peptides. Themolecular identification based on partial 16S DNA nukleotide sequences indicates that the active isolates areHalomonas aquamarina, Alpha proteobacterium, and Pseudoalteromonas luteviolacea.

PELATIHAN MEMBUAT TAHU YANG SEHAT PADA WKRI PAROKI ST. MARIA FATIMA, SENTUL CITY, BOGOR Barus, Tati; Wulandari, Yasinta Ratna Esti; Hutagalung, Rory Anthony; Gunawan, Agustin Wydia
Jurnal Bakti Masyarakat Indonesia Vol 2, No 1 (2019): Jurnal Bakti Masyarakat Indonesia
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Tarumanagara

Tahu merupakan makanan tradisional Indonesia yang memiliki banyak keunggulan sebagai bahan pangan dan prosespembuatannya sangat sederhana. Namun demikian, pengetahuan masyarakat tentang tahu dan cara membuat tahu yangsehat masih rendah. Oleh sebab itu, pengabdian pada masyarakat ini bertujuan untuk meningkatkan pengetahuanmasyarakat tentang tahu sebagai makanan yang sehat dan cara pembuatan nya. Kegiatan pengabdian dilakukan padawarga WKRI Paroki St. Maria Fatima, Sentul City, Bogor 16810 dengan menggunakan metode penyuluhan,demonstrasi, dan pendampingan. Monitoring dilakukan untuk mengukur tingkat keberhasilan peserta dalammemproduksi tahu sehat. Persepsi peserta tentang tahu dievaluasi melalui metode survei dan peningkatan pengetahuandiukur melalui test (pretest dan post test). Hasil penyuluhan, demonstrasi, dan pendampingan berhasil meningkatkanketerampilan peserta yang terlihat dari keberhasilan peserta dalam mengikuti prosedur pembuatan tahu. Hasil tersebutjuga diperkuat oleh hasil monitoring dimana seluruh peserta berhasil membuat tahu yang sehat. Hasil surveimenunjukkan peningkatan pengetahuan peserta tentang tahu sehat dan peningkatan motivasi peserta dalammemproduksi tahu sehat secara mandiri. Penilaian peserta tentang jalannya kegiatan pengabdian sangat baik terutamadalam meningkatkan pengetahuan (89% menyatakan sangat setuju dan sisanya setuju). Kemampuan fasilitator dalammenyampaikan materi juga dinilai baik oleh peserta (53% menyatakan sangat setuju dan sisanya setuju). Sebagaitindak lanjut peserta menyatakan bahwa mereka akan membagikan pengetahuan kepada teman dan keluarga. Salahsatu bukti nyata dari keberhasilan pelatihan ini ialah salah satu peserta yang menjadi pengusaha tahu.

Dendronephthya sp. is a soft coral that has huge distribution starting from Indopacific, Tonga, Solomon Islands to Great Barrier Reef in Australia. However, this soft corals survive only in short period after cultivation in artificial habitat (aquarium). Recent study showed that the soft coral Dendronephtya sp. has an association or symbiotic relationship with several bacteria, commonly known as coral associated bacteria (CAB). In this study, we compared the population dynamic of Dendronephthya SUSAN SOKA; RORY ANTHONY HUTAGALUNG; . YOGIARA; CLARA ASSISI
HAYATI Journal of Biosciences Vol. 18 No. 2 (2011): June 2011
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.18.2.57

Dendronephthya sp. is a soft coral that has huge distribution starting from Indopacific, Tonga, Solomon Islands to Great Barrier Reef in Australia. However, this soft corals survive only in short period after cultivation in artificial habitat (aquarium). Recent study showed that the soft coral Dendronephtya sp. has an association or symbiotic relationship with several bacteria, commonly known as coral associated bacteria (CAB). In this study, we compared the population dynamic of Dendronephthya sp.-associated bacteria in natural and artificial habitat, resulting different bacterial community profiles using terminal restriction fragment length polymorphism (T-RFLP) analysis of bacterial community DNA. There were 15 main classes of bacterial population identified along with uncultured microorganism, uncultured organism, uncultured bacteria and unidentified organism. Members of Actinobacteria, Arthrobacteria, Chlorobia, Caldilineae, d-proteobacteria and Proteobacteria were predicted to give contributions in the survival ability of both Dendronephthya sp. The cultivation of soft corals after 2 weeks in artificial habitat increases bacterial population similarity on 2 different samples by 10%. Bacterial population similarity in artificial habitat would increase along with the longer cultivation time of soft corals.

KARAKTERISTIK DAYA APUNG DAN DAYA TAHAN PELET DARI LIMBAH BIOFLOK AKUAPONIK Rory Hutagalung; Meda Canti; Vivitri Dewi Prasasty; Bryant Adelar; Jeremy Oktavian; Arka Soewono
Jurnal Teknologi Perikanan dan Kelautan Vol 12 No 1 (2021): MEI 2021
Publisher : Fakultas Perikanan dan Ilmu Kelautan

Sistem akuaponik menggabungkan sistem akuakultur dan hidroponik dalam suatu sistem tertutup yang mengarah pada zero waste. Untuk menunjang proses sirkulasi nutrien digunakan sistem flok dimana sisa pakan diolah oleh konsorsium mikroorganisme menjadi bioflok yang dapat digunakan ikan sebagai pakan tambahan dan sisanya dialirkan ke tanaman. Namun produksi bioflok umumnya berlebih. Sisa bioflok tersebut potensial digunakan untuk bahan dasar biopelet dengan menggunakan perekat yang tepat. Tujuan penelitian adalah untuk memanfaatkan sisa bioflok sebagai bahan dasar biopelet dengan menggunakan perekat yang tepat pada kadar air yang sesuai. Produksi biopelet diujicoba dengan menggunakan berbagai metode dan berbagai perekat, yakni tepung kanji, tepung terigu, gelatin, alginat, dedak, dan tepung tapioka. Rancangan faktorial digunakan untuk menguji perlakuan jenis perekat, komposisi bioflok/perekat, dan kadar air. Kualitas biopelet diuji melalui daya apung dan daya tahan. Sisa bioflok berhasil digunakan sebagai bahan dasar untuk pembuatan biopelet. Tepung tapioka dan dedak merupakan perekat terbaik dengan penggunaan mesin penggiling yang dimodifikasi dengan pisau baling-baling di bagian depannya agar mempermudah proses pemotongan. Untuk daya apung, komposisi antara bioflok/perekat 5:5 pada kadar air 13% menunjukkan hasil tertinggi, baik dengan menggunakan tepung tapioka maupun dedak. Untuk daya tahan, nilai tertinggi juga dihasilkan oleh komposisi bioflok/perekat 5:5, dengan syarat menggunakan perekat tepung tapioka dan kadar air 16%.

PENDEKATAN EKOLOGIS DALAM TEKNIK PENGEMASAN IKAN KELING HIJAU (HALICHOERES CHLOROPTERUS): PENGARUH PENAMBAHAN PASIR DAN SCHOOLING TERHADAP KETAHANAN HIDUP Rory Anthony Hutagalung
Jurnal Riset Akuakultur Vol 4, No 3 (2009): (Desember 2009)
Publisher : Pusat Riset Perikanan, Badan Riset dan Sumber Daya Manusia Kelautan dan Perikanan

Dalam mata rantai pengiriman ikan hias, kondisi optimal lingkungan pengemasan merupakan faktor utama yang menentukan keberhasilan dalam proses pengiriman. Mengoptimalkan kondisi pengemasan dengan menggunakan faktor fisika-kimia seperti salinitas, suhu, pH, dan kesadahan telah dilakukan namun tingkat kematian masih tetap tinggi. Dalam penelitian ini, fokus utama adalah pada pendekatan ekologis untuk mengurangi tingkat kematian ikan keling hijau (Halichoeres chloropterus) selama pengiriman dengan menghadirkan lingkungan asli dalam pengemasan. Pendekatan ekologis yang digunakan dalam penelitian ini adalah dengan menambahkan pasir dan memanfaatkan kebiasaan atau sifat bergerombol Halichoeres chloropterus. Rancangan faktorial diterapkan dengan menggunakan dua faktor, yakni penambahan pasir dan kebiasaan atau sifat bergerombol. Penambahan pasir dapat meningkatkan ketahanan hidup ikan dan kemasan 2 ikan per kemasan dan penambahan pasir 125 g menunjukkan ketahanan hidup paling tinggi (120.994 ± 0,284 jam). Namun kemasan dengan 3 ekor ikan per kemasan dan penambahan pasir 62,5 g dianggap paling efesien karena dapat mengadopsi kepentingan ekonomi tanpa mengorbankan kepentingan ekologi dan tidak mengganggu kenyamanan ikan selama pengiriman. Lebih jauh lagi, optimalisasi pengemasan dapat dilakukan dengan mengurangi jumlah air sampai kurang dari setengah kemasan normal (200 gram) dengan syarat pasir ditambahkan. Teknik pengemasan ini dapat memberikan keuntungan ekonomis, juga turut berperan dalam melestarikan lingkungan dengan mengurangi tekanan (ekploitasi) pada alam.In the shipment chain of ornamental fishes, optimum condition of packing environment is the main factor to the success of the process. Optimizing the packing conditions by altering chemical-physical factors, such as varying salinity, temperature, pH and hardness, had been practiced but the mortality rate is still high. In this research, the main attention resides on ecological approach in order to reduce the mortality rate of Halichoeres chloropterus by presenting the natural environment in the packing. The ecological approach used in this research was by adding sand and implementing the schooling habit of Halichoeres chloropterus. The factorial design was applied by using two factors, namely sand and schooling habit. The sand addition improved significantly the resilience and the packing with 2 fishes per pack added with 125 g sand performed the highest resilience (120.994 ± 0.284 hours). But the packing of 3 fishes with 62.5 g sand addition is considered the most efficient way from the economic point of view, ecologically safe and still providing a comfortable condition for the fish during the transport. Furthermore, packing optimization could be done by reducing water quantity less than a half of the container (200 g), as long as the sand was added. The ecological approach in this packing technique is a simple idea but the result can bring a great benefit. This packing technique is economically efficient and contribute a significant role in saving the environment, by reducing the pressure (exploitation) on the natural resources.

Socialization of Tempeh as Organic and Healthy Food for Household Mother in The South Tangerang City Anastasi Tatik Hartanti; Yasinta Ratna Esti Wulandari; Rory Anthony Hutagalung; Tati Barus
MITRA: Jurnal Pemberdayaan Masyarakat Vol 2 No 2 (2018): 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.v2i2.103

Tempeh is a traditional Indonesian food that has many advantages as food and the process of making it is quite simple. However, the community knowledge about tempeh and the skills to produce healthy tempeh are still low. This community service aimed to increase the knowledge about tempeh and to improve the skills of its manufacturers in making healthy and good quality tempeh. The activities were carried out for mothers living in Villa Dago Tol complex, Ciputat, South Tangerang 15414, by using the methods of counseling, demonstration, and mentoring. Monitoring was conducted to measure the success rate of participants in producing healthy tempeh. The level of community knowledge about tempeh was evaluated through survey method. The results of counseling, demonstration, and mentoring succeeded in improving the participant skills as seen from the participants' success in following the healthy tempeh-making procedure. The results were also reinforced by the results of monitoring where all participants managed to create healthy tempeh. Survey results showed participants’ increasing knowledge of healthy tempeh and motivation in producing healthy tempeh. Assessment of participants showed good results, especially in improving knowledge (73% stated strongly agree and the rest agree). The ability of the facilitators in delivering the material was also considered good by the participants (92% stated strongly agree and the rest agree). As a follow-up, the participants suggested that the training be extended to the other communities and the training also include a variety of topics such as the manufacturing of tofu, healthy food processing, sewing, and many others.

Training for Hygienic Tofu Making at WKRI Paroki St. Ignatius Loyola Semplak, Bogor Tati Barus; Yasinta Ratna Esti Wulandari; Rory Anthony Hutagalung; Dionysius Subali
MITRA: Jurnal Pemberdayaan Masyarakat Vol 4 No 1 (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.v4i1.950

Tofu is a traditional Indonesian food that has many advantages and is made with a very simple manufacturing process. However, knowledge about tofu and the process of making hygienic and healthy tofu is still low in Indonesia. Therefore, the present community service aims to improve public knowledge about tofu as a healthy food and how tofu is made. The community service activities were implemented to residents of the WKRI at Paroki St. Ignatius Loyola, Semplak, Bogor 16310, which consisted of counseling, demonstration, and mentoring methods. Monitoring was conducted to measure the level of success achieved by participants in producing healthy tofu. Participants' perceptions about tofu were evaluated through a survey method and improving knowledge was measured through tests (pretest and posttest). The results of counseling, demonstration, and mentoring succeeded in improving the participants' skills as evidenced by their success in making hygienic and healthy tofu. The survey results showed participants' improving knowledge about hygienic and healthy tofu and participants’ higher motivation to produce hygienic and healthy tofu independently. All participants appreciated the community service activities. They also appreciated the exceptional ability of the facilitator in delivering the materials.

Produksi, kualitas dan cita rasa tempe biji labu kuning, biji bunga matahari dan kacang adzuki Tati Barus; Jazzieca Yokota; Rory Anthony Hutagalung

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2458

Informasi tentang peran mikrobiota usus terhadap kesehatan terus meningkat dipublikasi. Telah dilaporkan makanan fermentasi berperan dalam menjaga keseimbangan dan kesehatan mikrobiota usus yang baik. Salah satu makanan fermentasi khas Indonesia adalah tempe. Tempe dapat diolah dari berbagai jenis bahan baku. Namun tempe yang banyak diproduksi dan dikonsumsi adalah tempe kedelai sehingga ragam jenis tempe yang ada terbatas. Dengan demikian perlu dikaji terus alternatif bahan baku tempe selain kedelai. Oleh sebab itu, penelitian ini bertujuan membandingkan cita rasa, antioksidan dan komposisi tempe dari bahan kedelai dengan tempe bahan baku biji bunga matahari, kacang adzuki, biji labu kuning dan campuran semua. Pembuatan tempe dilakukan di laboratorium menggunakan bahan baku: kedelai/TK, biji bunga matahari/Tempe TBM, biji adzuki /Tempe TA, biji labu kuning/Tempe TL dan campuran semua (1:1:1:1)/ Tempe TC. Hasil penelitian menunjukkan bahwa semua tempe memiliki permukaan yang warna putih, tekstur kompak sehingga saat dipotong tidak rontok, dan aromanya berbau khas tempe tanpa bau amonia. Parameter tersebut sesuai dengan syarat mutu tempe kedelai yang diatur pada SNI 3144:2015. Berdasarkan hasil uji organoleptik, semua tempe, kecuali Tempe TA, memiliki cita rasa yang dapat diterima dengan baik oleh panelis. Semua tempe, kecuali Tempe TA, memiliki kadar protein dan kadar lemak yang lebih tinggi dibandingkan dengan kadar yang ditentukan pada syarat mutu tempe kedelai pada SNI 3144:2015, yaitu kadar protein minimal 15% dan kadar lemak minimal 7%. Semua tempe memiliki aktivitas antioksidan namun tidak berbeda nyata, dan yang tertinggi ditemukan pada Tempe TBM. Penelitian lebih lanjut masih diperlukan untuk mengkaji sifat fungsional Tempe: TK, TBM dan TC tersebut dan mengkaji pengaruhnya terhadap kesehatan dan kesimbangan mikrobiota usus.

PEMBINAAN PRODUKSI DAN BISNIS TEMPE MASYARAKAT DESA CIBOGO, CISAUK-TANGERANG Tati Barus; Rory Anthony Hutagalung; Dionysius Subali; Daru Seto Bagus Anugerah; Alfonsus Samuel Satya Pradipta; Jeanette Angelia Sutrisno
Jurnal Bakti Masyarakat Indonesia Vol. 5 No. 2 (2022): Jurnal Bakti Masyarakat Indonesia
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Tarumanagara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24912/jbmi.v5i2.20343

Tempe is a fermented food from Indonesia. However, certain people still have a limited understanding of tempeh as a healthy food. In addition, how to produce hygienic tempe and how the potential of tempe as a family business is still limited. Cibogo Village is a location in the District of Cisauk-Tangerang. In Cibogo there is no tempe production business, and the people's understanding of tempe food is still very limited. Therefore, this activity aims to increase public knowledge about tempe as healthy food and how to make it hygienic. This community service activity is carried out using counseling, demonstration, and mentoring methods. Monitoring was carried out to measure the success rate of participants in producing healthy tempeh. Participants' perceptions of tempeh were evaluated through a survey method, and the increase in knowledge was measured through tests (pretest and posttest). The counseling, demonstration, and mentoring results improved the participants' skills, as seen in their success in making tempeh. The survey results showed increased participants' knowledge about tempeh as a healthy food. The participants have also been able to produce healthy tempeh independently. The survey results also show that the activities carried out benefit them. The facilitator's ability to deliver the training materials was considered reasonable by the participants. Several participants are interested in increasing this activity to produce tempe for a business scale further ABSTRAK Tempe merupakan makanan fermentasi asal Indonesia. Namun, masyarakat tertentu masih terbatas pemahamannya tentang tempe sebagai makan yang sehat. Selain itu, bagaimana cara memproduksi tempe yang higienis dan bagaimana potensi tempe sebagai bisnis keluarga masih terbatas. Desa Cibogo merupakan satu lokasi yang berada di Kecamatan Cisauk-Tangerang. Di Cibogo belum ada usaha produksi tempe dan pemahaman tentang makanan tempe masih sangat terbatas. Oleh karena itu, kegiatan ini bertujuan untuk meningkatkan pengetahuan masyarakat tentang tempe sebagai makanan sehat dan cara pembuatannya higienis. Kegiatan pengabdian masyarakat yang dilakukan dalam menggunakan metode penyuluhan, demonstrasi, dan pendampingan. Monitoring dilakukan untuk mengukur tingkat keberhasilan peserta dalam memproduksi tempe sehat. Persepsi peserta tentang tempe diukur melalui metode survei dan peningkatan pengetahuan melalui tes (pretest dan posttest). Hasil penyuluhan, demonstrasi, dan pendampingan berhasil meningkatkan keterampilan para peserta terlihat dari keberhasilan mereka dalam membuat tempe. Hasil survei menunjukkan adanya peningkatan pengetahuan peserta tentang tempe sebagai makanan sehat. Para peserta juga telah dapat memproduksi tempe sehat secara mandiri. Dari hasil survey juga menunjukkan bahwa kegiatan yang dilakukan sangat bermanfaat bagi mereka. kemampuan fasilitator dalam menyampaikan materi pelatihan yang dinilai baik oleh para peserta. Ada beberapa peserta yang berminat untuk meningkatkan kegiatan ini untuk lebih lanjut memproduksi tempe untuk skala bisnis

A Training on Tempeh Processing for Dharma Wanita Persatuan Members of LPKA Kelas II Jakarta Rianita Pramitasari; Tati Barus; Rory Anthony Hutagalung; Cynthia Angela
MITRA: Jurnal Pemberdayaan Masyarakat Vol. 6 No. 2 (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.v6i2.2919

The practice of social distance and the work-from-home policy due to the Covid-19 pandemic has made activities to improve the skills of Dharma Wanita Persatuan (DWP) members in Lembaga Pembinaan Khusus Kelas II Jakarta which are routinely carried out limited. Online training on making soybean tempeh is one solution to continue carrying out skill-building activities. Soybean tempeh is an Indonesian fermented food made from soybeans. Tempe is one cheap and readily available protein source in Indonesia. In addition, the consumption of tempeh can provide health benefits, such as increasing the immune system. This community service aims to provide online education about tempeh, the benefits of consuming tempeh, and training on its production to women who are members of DWP LPKA Kelas II Jakarta. The community service was carried out by sending them a kit containing ingredients to make soybean tempeh, providing instructions for tempeh processing and discussion facilities in a WhatsApp Group, providing online training synchronously with Zoom, and monitoring and evaluating the tempeh produced. From the implementation of the community service, participants have successfully made tempeh that is healthy, hygienic, and of good taste. To conclude, this community service has been successfully implemented and provides benefits for the participants.

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