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THE PROCESSING OF WHITE PEPPER BY FERMENTATION THROUGH SOAKING TIME AND CONCENTRATION OF Bacillus Subtilis INOCULUM ON QUALITY AND OFF FLAVOUR CONTENT Hernani, Hernani; Yumma, Haura Latifa; Aminingsih, Tri
Jurnal Penelitian Pascapanen Pertanian Vol 18, No 3 (2021): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v18n3.2021.113-120

The processing of white pepper is still done traditionally, namely by soaking in unclean water that it can cause product contamination by unwanted microorganisms. The present work was to find out the effect of white pepper processing by fermentation using Bacillus subtilis inoculum through the length of soaking time and concentration of the inoculum on the quality and off-flavor compounds. The research method was carried out in several stages, namely the preparation of B. subtilis inoculum, preparation of raw materials, fermentation of pepper, decortication, drying using an oven at 50 Â° C, analysis of quality and of off flavor compounds. The results showed that the soaking time has a significant effect on the content of light pepper, piperine, essential oil, and the color of the pepper. The concentration of B. subtilis inoculum has a significant effect on the quality of piperine, essential oil, and pepper color. The interaction between the soaking time and B. subtilis concentration has significantly affected the quality of piperine and essential oil levels. The soaking time of pepper for 7 days and the varying concentration of B. subtilis inoculums produced better quality pepper compared to the length of soaking for 5 days. White pepper with the lowest TPC value was from soaking for 5 days with B. subtilis inoculum concentration of 20% was 1.86x103 CFU / g. From the analysis of off-flavor compounds in the 5-days fermentation were identified 4 off flavor compounds, i.e., propanoic, butanoic, hexanoic acids and piperonal, while the 7-days with the same compound and the addition of 2 other compounds, namely p-cresol and 2 H methyl indole.

Identifikasi Cendawan Endofit Menggunakan Teknik Polymerase Chain Reaction (Detection of Endophytic Fungi Using Polymerase Chain Reaction Technique) Tuti Susanti Legiastuti; Tri Aminingsih
Jurnal Fitopatologi Indonesia Vol. 8 No. 2 (2012)
Publisher : The Indonesian Phytopathological Society (Perhimpunan Fitopatologi Indonesia)

Yellow leaf curl disease, caused by a member of Begomovirus (Geminiviridae), is one of important diseases of chilli pepper in Indonesia. Exploration of endophytic fungi was initiated in order to find biological control agents for an alternative control strategies of this disease. Isolates of endophytic fungi were collected from chilli pepper growing area in Sleman, Yogyakarta and further identification using molecular technique involving polymerase chain reaction (PCR) and DNA sequencing was performed. DNA fragments of ±500 bp were successfully amplified from 10 fungal isolates by PCR using primer pair ITS1/ITS4, but only 8 DNA sequences was obtained for further genetic analysis. Based on BLASTN analysis the endophytic fungi were identified as having the highest similarity with Pleosporaceae sp. (98%) for H1 isolate, Cercospora nicotianae (100%) for H5 isolate, ercospora piaropi (98%) for H11 isolate, Guignardia mangiferae (99%) for H16 isolate, Geomyces pannorum 95%) for H17 isolate, Diaporthe phaseoloru (99%) for H18 isolate, Dothideomycete sp. (100%) for K3 isolate, and Alternaria longissima (99%) for K10 isolate. Key words: Begomovirus, chillipepper, DNA sequencing, polymerase chain reaction

POTENSI ANTIBAKTERI TERHADAP Escherichia coli DAN Staphylococcus aureus DAN IDENTIFIKASI SENYAWA EKSTRAK HEKSANA BANDOTAN (Ageratum conyzoides L.) Tri Aminingsih; Husain Nashrianto; Aji Syaiful Rohman
FITOFARMAKA: Jurnal Ilmiah Farmasi Vol 2, No 1 (2012): FITOFARMAKA
Publisher : Universitas Pakuan

Bandotan (Ageratum conyzoides L.) merupakan tanaman gulma yang sering dimusnahkan, namun sekelompok masyarakat ada yang memanfaatkan tanaman ini sebagaiobat tradisional yang dapat menyembuhkan beberapa macam penyakit diantaranya lukakoreng di kulit, malaria, influenza, radang paru-paru, tumor dan obat rematik. Penelitianini bertujuan untuk mengidentifikasi senyawa yang ada dalam ekstrak heksana bandotanserta menguji aktivitas antibakterinya terhadap Staphylococcus aureus dan Escherichiacoli. Herba bandotan diekstraksi dengan heksana menggunakan metode maserasi. Maserasidilakukan dalam bejana tertutup selama 24 jam dan sesekali diaduk.Proses maserasidilakukan sebanyak tiga kali volume 500 mL.Ekstrak heksana dipekatkan dengan rotaryevaporator dan dilakukan pengujian fitokimia meliputi golongan senyawa alkaloid,saponin, tanin, triterpenoid steroid dan flavonoid. Ekstrak heksan herba bandotan diujiaktivitas antibakterinyaterhadap Staphylococcus aureus dan Escherichia coli dengan metode kertas cakram dan dianalisis senyawa kimianya dengan Kromatografi GasSpektrofotometri Massa (GC-MS). Hasil penelitian menunjukkan bahwa kadar rendemen ekstrak sebesar 10,01%, kadar air 8,41%,dan ekstrak heksana herba bandotan mengandung senyawa golongan alkaloid, triterpenoid-steroid dan flavonoid. Ekstrak heksana herba bandotan memiliki aktivitas antibakteri dengan diameter daya hambat (DDH) terhadap S. aureus 29,6 mm dan diameter daya hambat (DDH) terhadap E. coli 12,4m sehingga lebih peka terhadap S. aureus (gram positif)dibandingkan dengan E.coli (gram negatif).Komponen senyawa yang terdapat dalam ekstrak heksana herba bandotan yang dianalisis dengan Kromatografi Gas Spektrometri Massa (GC-MS) antara lain kariofilen, isokariofilen, ageratokromen, demetoksiageratokromen, 6-vinil-7-metoksi-2,2dimetilkromen, kumarin, asam dikloroasetat, 1-heptadekanol, 7-etil-6-metil-5metiltiopirazolo[1,5-a]pirimidin.Senyawa-senyawa tersebut diduga merupakan senyawa yang berperan sebagai zat antibakteri.Kata kunci : Bandotan, heksana, antibakteri,Escherichia coli, Staphylococcus aureus,GC-MS

GRANOLA BAR YANG DIFORTIFIKASI DENGAN PROTEIN DAGING KERANG SEBAGAI SNACK SEHAT BAGI ANAK BERKEBUTUHAN KHUSUS Sata Yoshida Srie Rahayu; Tri Aminingsih; Yulianita .
EKOLOGIA Vol 18, No 2 (2018): EKOLOGIA: JURNAL ILMIAH ILMU DASAR DAN LINGKUNGAN HIDUP
Publisher : Universitas Pakuan

Flour of Anodonta woodiana meat may be added in the manufacture of food products such as granola bar. The aim of addition is to increase the nutritional value on snacks needed by children with special needs through fortification. This research method was done by making products granola bar in three formulas: without the addition of shells flour, the addition of 2.8 gram, and 5.6 gram. Granola bar were made for consumption by children (7-9 years old) and teenager (10-18 years old). Tests performed included organoleptic test. The results of organoleptic test between three formulas of produced granola bar have different characteristics in flavor parameter. The results of the analysis of parameters of color, aroma, and flavor tested by analysis of variance software showed that the most preferred formula is the second formula with the addition 2.8 gram of mussel meat flour. This granola bar snack is a healthy snack that is safe for consumption by children with special needs, because it is made from ingredients that do not contain flavorings, dyes and artificial preservatives.

PEMBERDAYAAN MASYARAKAT NON-PRODUKTIF MELALUI KETERAMPILAN PEMBUATAN PRODUK SABUN CUCI PIRING DI SMP BINA DAKWAH LEUWILIANG BOGOR Muhammad Fathurrahman; Tri Aminingsih; Usep Suhendar
Jurnal Abditani Vol. 5 No. 2 (2022): Oktober
Publisher : FAKULTAS PERTANIAN UNIVERSITAS ALKHAIRAAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/abditani.v5i2.171

Mitra yang terlibat dalam kegiatan Pengabdian pada Masyarakat ini adalah SMP Bina Dakwah Leuwiliang Bogor. SMP Bina Dakwah merupakan suatu lembaga non-profit yang bergerak di bidang pendidikan. Masyarakat kelompok ini kami jadikan sebagai mitra untuk diberikan keterampilan membuat sabun cuci piring dengan harapan keterampilan ini mampu mengangkat masyarakat untuk berkarya dan menjadi masyarakat yang produktif sehingga dapat meningkatkan kesejahteraan ekonomi. Pelaksanaan program ini dilakukan melalui pelatihan keterampilan pembuatan sabun cuci piring untuk skala industri rumah tangga secara detail, kontinyu dan tuntas sampai dihasilkan produk sabun cuci piring dengan kualitas yang baik. Selain itu, dilakukan pelatihan pengemasan dan pelabelan produk sabun cuci piring dalam kemasan. Pelatihan dilanjutkan dengan pembinaan serta pendampingan mitra dalam memulai membuat jaringan pemasaran ke berbagai pihak yang membutuhkan produk sabun cuci piring ini. Jenis luaran yang akan dihasilkan dari program pemberdayaan masyarakat non produktif melalui keterampilan membuat sabun cuci piring ini adalah model pemberdayaan masyarakat, mencakup terbukanya wawasan masyarakat non-produktif mengenai peluang usaha pembuatan sabun cuci piring, menghasilkan tenaga-tenaga terampil, menghasilkan produk sabun cuci piring yang berkualitas baik dan siap untuk dipasarkan dan membuka peluang untuk direkomendasikan menjadi usaha kecil mandiri yang lebih potensial sehingga dapat meningkatkan pendapatan masyarakat yang berimbas pada peningkatan kesejahteraan.

GRANOLA BAR YANG DIFORTIFIKASI DENGAN PROTEIN DAGING KERANG SEBAGAI SNACK SEHAT BAGI ANAK BERKEBUTUHAN KHUSUS Sata Yoshida Srie Rahayu; Tri Aminingsih; Yulianita .
Ekologia: Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Vol 18, No 2 (2018): Ekologia : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/ekol.v18i2.1655

Flour of Anodonta woodiana meat may be added in the manufacture of food products such as granola bar. The aim of addition is to increase the nutritional value on snacks needed by children with special needs through fortification. This research method was done by making products granola bar in three formulas: without the addition of shells flour, the addition of 2.8 gram, and 5.6 gram. Granola bar were made for consumption by children (7-9 years old) and teenager (10-18 years old). Tests performed included organoleptic test. The results of organoleptic test between three formulas of produced granola bar have different characteristics in flavor parameter. The results of the analysis of parameters of color, aroma, and flavor tested by analysis of variance software showed that the most preferred formula is the second formula with the addition 2.8 gram of mussel meat flour. This granola bar snack is a healthy snack that is safe for consumption by children with special needs, because it is made from ingredients that do not contain flavorings, dyes and artificial preservatives.

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