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All Journal Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Biota BIO-SITE |BIOLOGI Sains Terapan Sainmatika: Jurnal Ilmiah Matematika dan Ilmu Pengetahuan Alam IJOEP : International Journal of Ecophysiology
Fitratul Aini
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Mathematics Physics

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AKTIVITAS ANTIFUNGI EKSTRAK DAUN KEMANGI (Ocimum americanum L.) TERHADAP FUNGI Fusarium oxysporum Schlecht Zainal Berlian; Fitratul Aini; Weni Lestari
Biota Vol 2 No 1 (2016): Jurnal Biota 2016
Publisher : Faculty of Science and Technology Universitas Islam Negeri Raden Fatah Palembang

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Abstract

Fusarium oxysporum Schlecht. a parasitic fungus that cause leaf wilt disease in plants. Meanwhile, basil (Ocimum americanum L.) is a plant that contains of the active compound in the form of phenols which have antifungal activity. This study aimed to test whether the extract of leaves of basil have antifungal activity againts Fusarium oxysporum Schlecht. and determine the optimum concentration to inhibit the growth of the fungus Fusarium oxysporum Schlecht. Antifungal test is done by using paper disc diffusion method. The study design used was a completely randomized design with 4 treatments and 6 replications. The treatment is K0 (0% w/v), K1 (5% w/v), K2 (10% w/v), and K3 (15% w/v). The results showed that the leaf extract of basil have antifungal activity against Fusarium oxysporum Schlecht. Inhibition zone on K0, K1, K2, and K3 are each 0,0 mm, 1,49 mm, 2,46 mm, and 2,01 mm. The optimum concentration of antifungal activity of extract of basil, namely the K2 concentration (10% w/v). Based on analysis of variance (ANOVA), the concentration of basil leaf extract provides significant differences (p > 0,05) on fungus Fusarium oxysporum Schlecht., where Fcount > Ftable is 4,5 > 3,1.
UJI KADAR ALKOHOL PADA TAPAI KETAN PUTIH DAN SINGKONG MELALUI FERMENTASI DENGAN DOSIS RAGI YANG BERBEDA Zainal Berlian; Fitratul Aini; Resti ulandari
Biota Vol 2 No 1 (2016): Jurnal Biota 2016
Publisher : Faculty of Science and Technology Universitas Islam Negeri Raden Fatah Palembang

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Abstract

Alcohol is widely used in industry, such as a solvent, as a synthesis in the chemical industry and at the present time alcohol is also used to fuel cars. This study aims to determine the differences in the level of alcohol contained in Tapai white sticky rice and cassava with different doses of yeast. This research was conducted in the laboratory of Chemical Biology Education Studies Program Faculty of Tarbiyah and Teaching UIN Raden Fatah Palembang in August 2015. The method used in this study is the experimental method using a completely randomized factorial design consisting of two factors, namely the type of fermentation ingredients: (Tapai white sticky rice and cassava) and a dose of yeast (0.5%, 1% and 1.5%) with four replications. Data were analyzed by ANOVA followed by two lines and test Beda Distance Real Duncan (BJND) at the level of 1%. Based on the results of the analysis showed that the alcohol content of the type of material the value of F count = 82.14> F table = 8.29 and yeast dose of F count = 812.14> F table = 6.01. From the results of this study concluded that: 1) There is a very real difference to the alcoholic content of fermented glutinous white Tapai and cassava. 2) There is a very real effect of different doses of yeast against alcohol content.
Karakterisasi α-Amilase dari Aspergillus versicolor 3a1 yang Diproduksi pada Media Limbah Cair Tapioka Fitratul Aini; Nisa Rachmania Mubarik; Lisdar A. Manaf
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 14, No 3 (2009): October 2009
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v14i3.2581

Abstract

The aim of this experiment was to characterize A. versicolor 3a1 α-amylase produced on cassava liquid waste media. Two types of media, base and combination media, were used as a comparison. Cassava liquid waste media contains 1% cassava starch, 1% yeast extract, 0.13% KH2PO4, and 0.05% MgSO4 diluted in cassava liquid waste. Base media contains same composition but using aquadest as a solvent, and combination media using mixture of aquadest and cassava liquid waste. A. versicolor 3a1 α-amylase showed its maximum specific activity in cassava liquid waste, base, and combination media after 3, 7, and 4 days incubation, respectively. Crude extract of α-amylase fromA. versicolor 3a1 was precipitated in 20-80% (w/v) ammonium sulphate. Precipitation of A. versicolor 3a1 α-amylase with 70% (w/v) ammonium sulphate on cassava liquidwaste, 60% on base media, and 60% on combination media will increase its specific activity 16.6, 4.28, and 5.65 times, respectively, compared to the specific activities ofcrude before precipitation. α-Amylase crude extract from A. versicolor 3a1 from all media showed its highest specific activity at 70oC and pH 5.0, and addition of FeSO4 increased the specific activity. Precipitated A. versicolor 3a1 α-amylase from all media showed its highest specific activity at 70oC and pH 6.0. Addition of FeSO4 precipitated 3a1 α-amylase from base and combination media will increase its specific activity, while MgSO4 will increase its specific activity in cassava liquid waste media. Thermostability assay revealed that the crude and the precipitated 3a1 α-amylase were relatively stable at 70oC up to 180 minutes incubation, except for precipitated3a1 -amylase on cassava waste media. Crude α-amylase 3a1 was relatively stable at pH 5-9 up to 1 hour incubation with wide pH ranges, while the precipitated with narrow pH ranges.
Isolasi dan Identifikasi Cemaran Bakteri Salmonella sp. pada Daging Ayam dan Ikan Mentah Hasna Ul Maritsa; Fitratul Aini; Ardiansyah Saputra; Desri Santi Nurhakim; Greace Meisinta Sihombing
BIO-SITE |Biologi dan Sains Terapan Vol. 3 No. 2 (2017): Bio-Site
Publisher : Biology Department, Faculty of Science and Technology, Univeristas Jambi, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (292.363 KB) | DOI: 10.22437/bs.v3i2.4427

Abstract

Food is a basic need that must be free from microorganisms contamination Salmonella sp. is a gram-negative bacteria that often contaminates food, especially meat, and causes Salmonellosis disease. This study aims to isolate and identify Salmonella sp. which allegedly contaminating the sample of chicken meat and raw fish. Samples from traditional market around Jambi University. The tests were conducted at the Laboratory of Biotechnology and Engineering, Faculty of Science and Technology, Jambi University. Isolation was performed by dilution method on SSA medium (Salmonella Shigella Agar), isolates were characterized by macroscopic-microscopic morphology, and biochemical test. The results showed that raw chicken meat was positively contaminated with Salmonella sp., while fish meat was not. Gram-negative bacillus isolate character is yields H2S black deposits and is capable of fermenting glucose, lactose and sucrose.
Isolasi dan Identifikasi Jamur Patogen pada Tanaman Nanas (Ananas comosus (L). Merr) Varietas Tangkit Selvi andriani; Fitratul Aini; Mahya Ihsan
BIO-SITE |Biologi dan Sains Terapan Vol. 5 No. 01 (2019): Bio-Site
Publisher : Biology Department, Faculty of Science and Technology, Univeristas Jambi, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bs.v5i01.6579

Abstract

ABSTRACT Pineapple (Ananas comosus L. Merr) is a type of tropical fruits that is potential to be developed into trade commodity in Indonesia. Due to its strategic geographical condition and fertile type of soil to support their growth, the majority of Tangkit Baru villager utilize their land to cultivate the pineapples. One of the contributing factors that hinders the cultivation process is the presence of plant pest organisms that can interfere with the growth of the fruit and affect its production. The aim of this study is to determine the types of pathogenic fungi and symptoms of diseases caused by pathogenic fungi in pineapple farm in Tangkit Baru village. This study consisted of two steps: isolation and identification. Based on the result of the isolation and identification steps of pathogenic fungi in pineapple, it was found that there were three fungal isolates namely BD 01, BD 02 and LYA. BD 01 isolate was a type of fungus coming from the genus Penicillium which caused regular leaf spots, while the genus of BD 02 isolate was Phoma, which caused irregular leaf spots and LYA isolate’s genus was Trichocladium which caused wilt. Keyword : Pathogen fungi, Pineapple, Tangkit Baru Village Nanas (Ananas comosus (L). Merr) merupakan salah satu jenis buah tropis yang memiliki potensi untuk dikembangkan menjadi komoditas perdagangan di Indonesia. Kondisi geografi dan jenis tanah yang mendukung pertumbuhan nanas, menjadikan sebagian besar masyarakat di Desa Tangkit Baru memanfaatkan lahannya untuk membudidaya tanaman nanas. Salah satu faktor yang menjadi kendala dalam proses budidaya adalah adanya organisme pengganggu tanaman (OPT) yang dapat mengganggu pertumbuhan dan mempengaruhi hasil produksi nanas. Tujuan dari penelitian ini untuk mengetahui jenis-jenis jamur patogen dan gejala penyakit yang disebabkan oleh jamur patogen pada tanaman nanas di Desa Tangkit Baru. Penelitian ini terdiri dari dua tahap yaitu isolasi dan identifikasi. Tahap isolasi jamur patogen meliputi pengamatan gejala penyakit, penyiapan dan pembuatan media, pengukuran faktor lingkungan dan persiapan isolasi, dan isolasi. Tahap identifikasi meliputi pemurnian, karakterisasi dan identifikasi jamur patogen secara makroskopis dan mikroskopis. Hasil isolasi dan identifikasi jamur patogen pada nanas ditemukan lima isolat jamur yaitu BD 01A, BD 01B, BD 02A, BD 02B dan LYA. Isolat BD 01A dan BD 01B merupakan jamur dari genus Penicillium yang menyebabkan gejala penyakit berupa bercak daun beraturan, isolat BD 02A dan BD 02B merupakan jamur dari genus Phoma yang menyebabkan gejala penyakit berupa bercak daun tidak beraturan dan isolat LYA merupakan jamur dari genus Trichocladium yang menyebabkan gejala penyakit berupa layu. Kata Kunci: Fungi pathogen, nenas, desa Tangkit Baru
The Effectivity of Bacteria Isolated From of Liquid Waste Palm Oil Plantation on Ganoderma Boninense Fitratul Aini
International Journal of Ecophysiology Vol. 1 No. 1 (2019): International Journal of Ecophysiology
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (295.704 KB) | DOI: 10.32734/ijoep.v1i1.841

Abstract

Ganoderma boninense is one of the main pathogenic fungus in oil palm plantations. Generally, these pathogen cause root rot (basal stem rot). Biological control that has been widely used reduce the infection is using bacteria. Liquid waste palm oil has potential to produce bacteria that is able to degrade Ganoderma boninense that causes root rot in oil palm. Liquid waste were obtained from Muaro Sabak Regency Jambi Province. Bacteri were isolated and cultivated in nutrient agar medium, characterized and identified for antagonistic test against G. boninense. Results showed that 16 bacterial isolates were identified, among of them are able to inhibit Ganoderma boninense.
KARAKTERISASI SUHU α-AMILASE Aspergillus versicolor 3a1 YANG DIPRODUKSI PADA MEDIA LIMBAH CAIR TAPIOKA Fitratul Aini
Sainmatika: Jurnal Ilmiah Matematika dan Ilmu Pengetahuan Alam Vol. 8 No. 2 (2011): Sainmatika : Jurnal Ilmiah Matematika dan Ilmu Pengetahuan Alam
Publisher : Universitas PGRI Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/sainmatika.v8i2.769

Abstract

Telah dilakukan penelitian Karakterisasi Suhu α-Amilase Aspergillus versicolor 3a1 yang Diproduksi Pada Media Limbah Cair Tapioka. Penelitian ini dilaksanakan pada bulan Februari 2004 - Maret 2005. Karakterisasi suhu α-amilase Aspergillus versicolor 3a1 ini dilaksanakan di Laboratorium Mikrobiologi, Jurusan Biologi, FMIPA, Institut Pertanian Bogor. Tujuan penelitian ini adalah untuk mengarakterisasi suhu ekstrak kasar enzim α-amilase Aspergillus versicolor 3a1 yang diproduksi pada media limbah cair tapioka.          Proses karakterisasi suhu α-amilase Aspergillus versicolor 3a1 dilakukan dengan cara : peremajaan isolat, pengukuran pertumbuhan kapang, pengukuran aktivitas α-amilase dan kadar protein, produksi ekstrak kasar α-amilase Aspergillus versicolor 3a1, karakterisasi suhu ekstrak kasar enzim pada kisaran 30-80 oC (selang 10 oC) dengan pH 7.0 dan waktu inkubasi selama 10 menit, kestabilan suhu ekstrak kasar enzim, pengukuran aktifitas spesifik enzim. Hasil penelitian ini menunjukkan bahwa aktifitas spesifik tertinggi ekstrak kasar enzim α-amilase Aspergillus versicolor 3a1 pada media limbah cair tapioka dicapai pada suhu 70 oC, sebesar 13.16 U/mg. Aktivitas spesifik ekstrak kasar α-amilase Aspergillus versicolor 3a1 pada media limbah cair tapioka yang diinkubasi pada suhu optimum 70 oC dengan penambahan FeSO4  relatif stabil.
Co-Authors Ardiansyah Saputra Desri Santi Nurhakim Greace Meisinta Sihombing Hasnaul Maritsa LISDAR I. SUDIRMAN Mahya Ihsan NISA RACHMANIA MUBARIK Resti ulandari Selvi andriani Weni Lestari Zainal Berlian