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All Journal Journal of Tropical Biodiversity and Biotechnology Journal of Agri-Food Science and Technology (JAFoST) Jurnal Atma Inovasia
HARTAJANIE, LAKSMI
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Environmental Science Immunology & microbiology Social Sciences Other

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Packaging Design dan Manajemen Kas Akselerasi Penetrasi Pasar dan Penjualan Klaster Pangan UMKM Srondol Kota Semarang Lindayani; Hartajanie, Laksmi; Dyah Wulandari; Elizabeth Lucky Maretha Sitinjak
Jurnal Atma Inovasia Vol. 4 No. 4 (2024)
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/jai.v4i4.8263

Abstract

Pada tahun 2022, tim pengabdian masyarakat Fakultas Teknologi Pertanian (FTP) Universitas Katolik Soegijapranata melaksanakan pengabdian masyarakat kepada Usaha Mikro, Kecil dan Menengah (UMKM) Srondol Kota Semarang khususnya klaster pangan. Hasil-hasil pengabdian kepada masyarakat yang telah dilakukan sebelumnya perlu ditindaklanjuti untuk meningkatkan mutu produk pangan olahan sehingga berpengaruh pada penampakan produk terhadap atribut sensoriknya. Oleh karena itu, desain kemasan merupakan bagian dari program pengabdian masyarakat. Diketahui pula, ada sekitar 17 varian produk olahan yang dijadikan bahan diskusi selama pelatihan. Tantangan barunya adalah bagaimana mengelola keuangan peserta. Berdasarkan hasil penelitian dapat disimpulkan, 1. Bagaimana agar klaster UMKM pangan Srondol mampu membuat log-book untuk mencatat jumlah pengeluaran dan pemasukan dengan benar. 2. Penggunaan software untuk membuat desain kemasan yang terjangkau. 3. Penerapan produk pangan dalam bentuk barcode 2D. 4. Menentukan nilai gizi produk pangan yang dijual.
Bioprospecting and Molecular Identification of Amylase and Cellulase Producing Thermophilic Bacteria from Sediment of Nglimut Hot Springs, Kendal Regency Budiharjo, Anto; Wulandari, Dyah; Shabrina, Jauhara; Mawarni, Risa Arum; Maulana, Anand Reyna; Nurhayati, Nurhayati; Wijanarka, Wijanarka; Hartajanie, Laksmi; Lindayani, Lindayani
Journal of Tropical Biodiversity and Biotechnology Vol 9, No 3 (2024): September
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jtbb.86756

Abstract

The utilisation of enzymes in the industry has brought numerous benefits and advantages to production processes. Enzymes serve as biocatalysts, efficiently catalyzing reactions and hydrolysis in biochemical processes. However, there are challenges in applying enzymes in the industry, particularly concerning enzyme stability. The obstacle encountered in the production processes involving industrial enzyme applications is the low stability of enzymes when used at high temperatures. Heat-sensitive enzymes undergo damage or denaturation. Thermophilic microorganisms are chosen because they hold the potential to produce thermophilic enzymes. The thermophilic enzymes exhibit better heat stability compared to other enzymes, making them an effective alternative for future industrial production processes. This study aims to isolate thermotolerant bacteria from Nglimut Hot Spring sediment, screen for cellulase- and amylase-producing isolates, and molecularly identify the best isolate using 16S rRNA barcode. The results show that 22 bacterial isolates were found in the sediment of a hot spring; TS-14 was the best isolate in producing amylase, with the highest average amylolytic index of 2.38, whereas TS-15 had the highest cellulolytic index of 2.11. Based on 16S rRNA identification, TS-14 showed an homological identity of 79% with Bacillus amyloliquefaciens, while TS-15 had a 100% homological identity with Bacillus licheniformis. These results were important as the first step of screening bacterial potential to produce thermophilic enzymes that could be applied in the downstream processing in future industrial and biotechnology companies. 
Implementation of Metabolomic Approaches on Fermented Cereals Magfiroh, Yani; Hartajanie, Laksmi; Lindayani, Lindayani; Wulandari, Dyah
Journal of Agri-Food Science and Technology Vol. 6 No. 1 (2025): March
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i1.12610

Abstract

Fermentation is a widely utilized food processing technique that enhances sensory characteristics, extends shelf life, and increases product diversity, particularly in cereals. Furthermore, fermentation processes can generate bioactive metabolites that confer various health benefits. Metabolomics is employed to assess changes in the nutritional composition and metabolite profile of fermented cereal products. This research contributes to identify and synthesize findings from various studies that evaluate the effects of fermentation on the quality of the final product using a metabolomics approach, with particular emphasis on metabolic pathways and the metabolites formed. The research highlights that metabolomics, through sophisticated analytical techniques, has successfully identified metabolites produced during fermentation, which are categorized into volatile compounds (such as organic acids, alcohols, and aldehydes) and non-volatile compounds (including polyphenols, amino acids, fatty acids, free sugars, esters, and amides). These compounds play a pivotal role in enhancing the sensory properties of the product and exhibit bioactive potential that can help prevent the development of metabolic diseases, including diabetes, obesity, digestive disorders, and liver cancer. Despite its potential, the metabolomic approach faces challenges due to the large and intricate datasets it produces. Recent technological advancements have led several studies to incorporate Artificial Intelligence (AI) to enhance the accuracy of data derived from metabolite databases. Moreover, integrating other omics disciplines, such as foodomics, is crucial for achieving more detailed research results, encompassing metabolite composition, sensory attributes, and their effects on health. Such integration would contribute to a more holistic understanding and help bridge the gaps in contemporary metabolomic research.
Co-Authors Anto Budiharjo Dyah Wulandari Dyah Wulandari Lindayani Lindayani, Lindayani Magfiroh, Yani Maretha, Elizabeth Lucky Maulana, Anand Reyna Mawarni, Risa Arum Nurhayati Nurhayati Shabrina, Jauhara Wijanarka Wijanarka