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All Journal MANAJEMEN HUTAN TROPIKA Journal of Tropical Forest Management METAMORFOSA Journal of Biological Sciences Bioscience Microbiology Indonesia Jurnal Pendidikan Sains AL KAUNIYAH Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Biosfer: Jurnal Tadris Biologi Biogenesis: Jurnal Ilmiah Biologi Quagga Gontor AGROTECH Science Journal Jurnal Biodjati Jurnal Pengabdian Pada Masyarakat JRST (Jurnal Riset Sains dan Teknologi) Biosel: Biologi Science and Education AL-HAYAT: Journal of Biology and Applied Biology Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Bioscientist : Jurnal Ilmiah Biologi Aptekmas : Jurnal Pengabdian Kepada Masyarakat International Journal on Education Insight Journal of Biotechnology and Natural Science
OKTIRA ROKA AJI
Laboratorium Mikrobiologi, Fakultas Sains Dan Teknologi Terapan, Universitas Ahmad Dahlan
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Journal : Bioscientist : Jurnal Ilmiah Biologi

 1 
Isolasi dan Uji Aktivitas Antagonisme Jamur Endofit Tanaman Pisang (Musa paradisiaca L.) terhadap Fusarium oxysporum Oktira Roka Aji; Aninda Kumala Sari; Diah Asta Putri
Bioscientist : Jurnal Ilmiah Biologi Vol 10, No 1 (2022): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v10i1.4718

Abstract

Fungi that grow in plant tissue without harming the host are called endophytic fungi. This fungus has the potential as a biological agent (biocontrol) in controlling plant diseases. One of the fungi that can cause disease in banana plants is Fusarium oxysporum, which can cause Fusarium wilt disease. Endophytic fungi have antagonistic properties in the form of nutritional competition and antibiosis. These antagonistic properties can be used as biological agents. The purpose of this study was to isolate and test the antagonistic activity of the endophytic fungus of banana plant (Musa paradisiaca L.) against the pathogenic fungus Fusarium oxysporum. This research is an experimental study, which begins with the isolation of endophytic fungi and then continues with the antagonism activity test. The results of the isolation obtained 4 isolates of endophytic fungi, namely: 1) isolate D1 (Phytium sp.); 2) isolate B1 (Aspergillus sp.); 3) isolate A1 (Trichoderma sp.); and 4) isolate A2 (Penicillium sp.). Based on the antagonism activity test, isolate A1 showed the best results in inhibiting the fungus Fusarium oxysporum through the mechanism of space and nutrient competition, while isolates that showed antibiotic activity were isolate A2. The results of the inhibition test using the dual culture method showed that, 2 isolates (B1 and A2) could inhibit the growth of the fungus Fusarium oxysporum. The highest percentage of inhibition was owned by isolate A2. Based on its ability to inhibit Fusarium oxyaporum, endophytic fungal isolates have the potential to be further developed as Fusarium oxysporum control agents.
Evaluasi Karakteristik Sensori Ekoenzim dengan Penambahan Khamir dan Kombinasi Kulit Buah Nuraisyah Binte Zainal; Oktira Roka Aji; Ambar Pratiwi
Bioscientist : Jurnal Ilmiah Biologi Vol 11, No 1 (2023): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v11i1.7202

Abstract

One of the main issues still faced by Indonesia is organic waste. This problem can be overcome by processing organic waste into eco-enzymes. Eco-enzymes contain alcohol and acetic acid, so they can be used as disinfectants and floor cleaners, dishwashing liquids, and detergents. This study aims to determine sensory characteristics such as aroma and color preferred by subjects for eco-enzyme production with the addition of yeast (Saccharomyces cerevisiae) and fruit peel variations. All eco-enzymes were made from organic waste in the form of fruit peel mixed with sugar and water in a ratio of 3:1:10. To determine the effect of yeast addition, eco-enzymes were made with orange peel with 2 variations, namely: 1) with the addition of yeast; and 2) without the addition of yeast. In the analysis of the effect of fruit peel variations, eco-enzymes were made with 6 variations, namely: 1) orange peel; 2) orange peel and pineapple peel; 3) orange peel and banana peel; 4) orange peel and papaya peel; 5) orange peel and apple peel; and 6) a mixture of all fruit peels. After one month of fermentation, the obtained eco-enzyme products were analyzed for their sensory properties. According to the observations, the aroma characteristic of the obtained eco-enzymes is that all eco-enzyme products, on average, have a normal fermentation sour aroma, with the exception of eco-enzyme products with added yeast, which have a sharper alcohol aroma. Observations on the sensory properties of color showed that eco-enzymes have a characteristic color ranging from dark brown to light brown. Overall, most of the panelists preferred the aroma and color of eco-enzymes produced without the addition of yeast. Meanwhile, for different fruit peel variations, the panelists preferred the mixture of fruit peels compared to other variations.
Co-Authors Abdul Aziz Aldhiani Santrianda Ambar Pratiwi Andika Bayu Chandra Aninda Kumala Sari ARUM PATRIATI Cucu Cahyanti Diah Asta Putri Diah Asta Putri Diah Asta Putri DYSHELLY NURKARTIKA PASCAPURNAMA EDY GIRI-RACHMAN PUTRA Efrida Siti Alifia Ega Asnatasia Maharani ERNAWATI ARIFIN GIRI-RACHMAN FENRYCO PRATAMA Hartanto, Dody Hasna Chaerani Zakkiyah IHSANAWATI IHSANAWATI Ika Maryani Inggita Utami Jannati Aulah Larasati Haliimah Roosyidah Lestari, Iva Dita MAELITA RAMDANI MOEIS MAELITA RAMDHANI MOEIS Maliza, Rita Milliniawati Sumbudi Nofa Nur Fiani Nur Azizah Nuraisyah Binte Zainal Nurul Suwartiningsih Pratiwi, Ambar Puguh Wahyu Prasetyo, Puguh Purwanti Pratiwi Purbosari Rinaldi Rizal Putra Riris Asyhar Hudaya Silfi Pratiwi Sri Wahyuni Suwartiningsih, Nurul Wachid Eko Purwanto Zakkiyah, Hasna Chaerani