Indonesia has many fermented beverages, and yeast become one of the agents in fermented process. Yeasts has a role to transform carbohydrate complex into simple compounds with release secondary metabolism to environment like amylase enzyme. This study aims to get the isolate of yeast that can potentially produce amylase enzyme. This research conducted in October 2018 until March 2019 in Microbiology Laboratory of Universitas Negeri Jakarta. The screening test of potential isolate producing amylase enzyme was performed on yeast isolate from eight source of indigenous fermented beverages that can grow in YMA medium with pH 2. Screening was carried out on YPSA medium with diffusion agar method. From 50 Isolates, 16 isolates with the codes IB4, IB15, IB20, IB21, IB26, IB36, IL78, IL80, IL81, IL86, IL88, IL97, IL113, IL136, IL146, and IL150, were able to form clear zone after 1-day incubation in room temperature. The highest amylolytic index was produced by IL86 (1,019 mm). Forming the clear zone is proof that yeast can transform starch become simpler sugar like maltose as iodine-starch reaction is resulting amylose helix and iodine become I3 − that filled main core helix. In addition to this, iodine forms complexes with starch molecules showed a dark purple colour.
This study reported the application of a next generation sequencing (NGS) analysis of yeast diversity in native Indonesian fruit, Durio Kutejensis, collected from Borneo, Central Kalimantan. The analysis was designed to observe the microbial consortium associated with solid state fermentation (SSF) for amylase production. Together with the additional data from culture-dependent analysis, we observed the morphological features, molecular characteristics, and amylase concentration produced by each isolate. We performed Solid State Fermentation (SSF) for amylase production and the enzyme activity was then determined using UV-Vis spectrophotometer at 540 nm. Result obtained from metagenomic approach consist of 4 group that fungal species included in the Ascomycota identified as Botryosphaeria dothidea (1.35%), Lasiodiplodia crassispora (17.62%), Aureobasidium pullulans (55.02%), Paraphoma chrysanthemicola (11.38%), Preussia funiculate (1.90%), Sporormiella intermedia (0.82%), Myrothecium gramineum (1.35%), Fusarium oxysporum (6.24%), Fusarium proliferatum (3.25%) and Phialemoniopsis curvata (1.08%). The results of isolation using culturable medium in the form of YMA obtained 40 yeast isolates. A total of 40 representative isolates from durian fruit were screened, two positive amylase isolates based on clear zones formed were DU 4.2 (Candida sorboxylosa) and DU4.22 (Cyberlindnera fabianii) isolates with amylolytic index of DU 4.2 isolates at 0.24 and DU 4.22 at 0.72 with an incubation time of 48 h. The highest amylase enzyme activity was found in isolate DU 4.2 of 31.21 U / mL.
Mold is one of the microorganisms that can cause damage in chocolate fruit by producing phytopathogenic toxins. Until now, pesticides have been widely used for controlling postharvest loss in fruit. Yeasts can produce secondary metabolites, which can inhibit the growth of pathogenic mold. In this study, we isolate, identify, and apply yeasts isolated from fermented cocoa beans to control the growth of pathogenic mold in chocolate fruit collected from Sentul, Indonesia. This research includes yeast isolation using the dilution method with YMA medium, mold isolation using direct planting method on PDA medium, screening ability to produce cellulase using diffusion method on CMC medium, and in-vitro antagonist testing using dual culture method on PDA medium. The results showed that 128 yeast isolates and 37 mold isolates were obtained in this study. The results of screening representative cellulase capability of 77 yeast obtained 6 positive yeast isolates produced cellulase with the highest cellulolytic index of 0.23-0.30. The 6-yeast antagonism test with the highest cellulolytic index showed that C3.3.1 isolate had the best ability to inhibit pathogenic molds with 37.36% inhibitory power.
Yoghurt merupakan minuman susu fermentasi yang memiliki kandungan nilai gizi yang tinggi, kaya manfaat serta rasa yang lezat. Kandungan nilai gizi yang terdapat pada yoghurt meningkat akibat adanya proses fermentasi yang dilakukan oleh bakteri “starter” yoghurt. Bakteri mendegradasi komponen susu dan mensintesis berbagai zat tambahan lain seperti asam laktat dan vitamin. Pemanfaatan minuman fermentasi dalam meingkatkan kesehatan dan pendapatan keluarga akan dilakukan pada pengabdian ini. Mycogurt adalah salah satu produk minuman fermentasi yang dapat meningkatkan kesehatan. Kegiatan bertujuan memberikan penyuluhan mengenai manfaat, cara pembuatan yogurt dan analisis dibidang usaha guna peningkatan pendapatan masyarakat di Cilangkap Depok di lingkungan warga RT 03/11. Hasil kegiatan menunjukkan bahwa stater bakteri yang digunakan dapat mengentalkan susu setalah 24 jam inkubasi. Proses pembuatan yogur tberbahan dasar susu dapat menambah informasi dan pendapatan masyarakat. Sosialisasi dan sharing pengetahuan serta pengalaman mengenai teknik pembuatan yogurt dan bagaimana analisis finansialnya dilakukan kepada 25 peserta aktif dalam pelatihan. Hasil kegiatan mendapat mendapat respon yang cukup baik. Kegiatan ini diharapkan dapat dilakukan secara periodik, sehingga masyarakat mendapatkan manfaat bagi peningkatan pendapatannya.
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