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Analisis Fasilitas Parkir Obyek Wisata Goa Gong, Pacitan Sulistiani, Sulistiani; Munawar, Ahmad
Jurnal Rekayasa Sipil Vol 14, No 1 (2018)
Publisher : Civil Engineering Departement, Andalas University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (518.994 KB) | DOI: 10.25077/jrs.14.1.1-12.2018

Abstract

Kabupaten Pacitan dikenal dengan “Kota 1001 Goa” dan salah satu ikonnya adalah Goa Gong. Ketersediaan fasilitas parkir yang memadai merupakan salah satu faktor yang menentukan tingkat kunjungan wisatawan. Bertambahnya jumlah wisatawan berpengaruh terhadap volume parkir. Penelitian ini bertujuan untuk mengevaluasi fasilitas parkir di Objek Wisata Goa Gong dan memberikan alternatif penanganan masalah fasilitas parkir dan aksesibilitas untuk pengembangan Objek Wisata Goa Gong. Data primer diperoleh dengan melakukan survei lapangan yang dilaksananakan pada hari Sabtu dan Minggu, berupa data nomor plat kendaraan, waktu kendaraan masuk dan waktu kendaraan keluar area parkir. Data sekunder diperoleh dari instansi terkait berupa data volume parkir tahun 2011-2016. Prediksi volume parkir tahun 2022 dilakukan dengan metode regresi berdasarkan data volume parkir tahun 2011-2016.Berdasarkan hasil analisis data, indeks parkir rata-rata di area parkir Objek Wisata Goa Gong tidak terlalu tinggi, tetapi pada jam-jam tertentu indeks parkir mencapai lebih dari 70 %. Jika indeks parkir lebih dari 70 %, pengguna parkir akan kesulitan dalam memperoleh ruang parkir. Hasil prediksi volume parkir pada tahun 2022 mencapai 20868 kendaraan untuk sepeda motor, 19776 kendaraan untuk mobil, dan 6120 untuk bus. Prioritas penanganan masalah adalah penambahan kapasitas parkir termasuk penyediaan fasilitas pendukung lainnya, misalnya pemisahan pintu masuk dan keluar area parkir, pemasangan mesin/pintu parkir otomatis pada pintu masuk dan keluar area parkir, pembuatan zebra cross serta penyediaan angkutan untuk wisata. Penerapan manajemen parkir dan penegakan peraturan yang tegas juga diperlukan dalam upaya pengembangan Objek Wisata Goa Gong.
MANAJEMEN PENGPROV PERSANI JAWA TENGAH DALAM PERSIAPAN MENGIKUTI PON XVIII TAHUN 2012 DI RIAU Sulistiani, Sulistiani; Soetardji, Soetardji; Junaidi, Said
Journal of Sport Sciences and Fitness Vol 1 No 2
Publisher : Journal of Sport Sciences and Fitness

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Abstract

Immobilization of Lactobacillus plantarum B134 Cells using Sodium Alginate for Lactose Hydrolysis in UHT Milk Hartono, Lusiana Kresnawati; Khusniati, Tatik; Artika, I Made; sulistiani, Sulistiani; Choliq, Abdul
Current Biochemistry Vol 1, No 2 (2014)
Publisher : Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (505.964 KB) | DOI: 10.29244/71-82

Abstract

Hydrolysis of lactose in milk by β-galactosidase from immobilized bacterial cells has the potential to alleviate the problem of lactose intolerance. The present study was aimed to immobilize cells of L. plantarum strain B134 and evaluate their efficiency in hydrolyzing lactose in ultra high temperature (UHT) milk. Immobilized cells were generated by mixing cell suspensions with solutions of sodium alginate and calcium chloride. The β-galactosidase activity of the immobilized cells was tested by determining their ability in hydrolyzing lactose in UHT milk (whole milk and skimmed milk). Results showed that cells of L. plantarum strain B134 were entrapped optimally using a combination of 1 % sodium alginate, 100 mM calcium chloride and 12 % w/v cell suspension. The highest β-galactosidase activity was achieved at pH 6.5 and a temperature of 45 ºC for 5 minutes incubation time. The immobilization efficiency achieved was 28.95 %. The immobilized cells could reduce lactose by up to 85.45 % in UHT whole milk and 91.26 % in UHT skimmed milk. The times required for that reduction of lactose in UHT whole milk and UHT skimmed milk were 12 hours and 9 hours respectively. The immobilized cells could be re-used up to 4 times for efficient lactose hydrolysis for both types of milk. Therefore, immobilized cells of L. plantarum B134 have the potential to be used for lactose hydrolysis in UHT milk.
KUALITAS NUTRISI ANEKA TEPUNG DAN KUE TALAM BERBASIS BAHAN PANGAN PULAU ENGGANO DENGAN PENAMBAHAN Lactobacillus plantarum B110 [Nutrition Quality of Various Flour and Talam Cake Based on Enggano Island Food Material Added with Lactobacillus plantarum B110] Khusniati, Tatik; Sulistiani, Sulistiani; Choliq, Abdul; Nanta, Dhea Loka; Wardani, Dita Kusuma; Saraswati, Dahniar
BERITA BIOLOGI Vol 15, No 3 (2016)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2808.669 KB) | DOI: 10.14203/beritabiologi.v15i3.2222

Abstract

Nine foodstuffs from Enggano island were processed to flour as wheat flour alternative. To increase flour quality and its derivative product, Lactobacillus-plantarum B110 was added those flour and talam cake made from such flour. They were forest cassava (Dioscorea sp.), ararut sago (Marantha arundinacea), tacca (Tacca Leontopetaloides), egg taro (Alocasia sp.), oil taro (Alocasia sp.), gadung (Dioscorea hispida), gogo rice (Oryza sativa), corn (Zea mays), and belinjo (Gnetum gnemon).  The quality assessment consisted of HCN detection (qualitative), nutrition contents (proximate analysis), acid  (titration method), glucose (GOD-POD kit), and organoleptic tests (20 panelists). The results show that acid and glucose contents of the nine flours increased after L. plantarum B110 addition. Acid content of  the flours was 0.0144-0.2475%, while  glucose was  0.056-0.449%.  Carbohydrate, energy and acid contents of L. plantarum B110 talam cake were higher than control, which those were 34.13%, 190.33 cal/100gr, 0.00082%, while protein, lipid, water, ash were 1.75%, 5.22%, 57.9 %, 1.01%, respectively. The talam cake was accepted by panelists with values: 5.50 (taste), 5.6 (colour), 4.55 (flavour), 4.00 (texture), 4.35 (homogeneous). It was concluded that the flour and talam cake quality increased with addition of L. plantarum B110. 
VARIASI GENETIK Lactobacillus fermentum Beijerink ASAL SAYUR ASIN BERDASARKAN ANALISIS RFLP 16S-23S rDNA ISR, RAPD-PCR DAN ERIC-PCR [Genetic Variation of Lactobacillus fermentum Beijerink Origin Sayur Asin Based on RFLP 16S-23S rDNA ISR, RAPD-PCR and ERIC-PCR Analysis] Sulistiani, Sulistiani; Mangunwardoyo, Wibowo; Abinawanto, Abinawanto; Sukara, Endang; Dinoto, Achmad; Salamah, Andi
BERITA BIOLOGI Vol 16, No 2 (2017)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3242.558 KB) | DOI: 10.14203/beritabiologi.v16i2.2772

Abstract

Molecular analysis of Lactobacillus fermentum isolates is essential to understand their genetic variation in relations to their roles in sayur asin fermentation process. Combination of three molecular techniques which is restriction fragment length polymorphism (RFLP) of 16S23S rDNA intergenic spacer region (ISR), random amplified polymorphic DNA (RAPD-PCR) and an enterobacterial repetitive intergenic consensus (ERIC-PCR) analysis were performed to discriminate 19 representative isolates of L. fermentum isolated from sayur asin. The result showed that L. fermentum strain D11 is distantly related to other isolates based on RFLP using HhaI restriction enzyme and RAPDPCR analyses. In addition, both of RAPD-PCR and ERIC-PCR successfully determined the genetic variation among L. fermentum strains by exhibiting distinct 4-8 bands (800-2080 bp) and 4-10 bands (280-3050 bp), respectively. A dendogram generated from UPGMA cluster analysis of both RAPD-PCR and ERIC-PCR data showed two distinct genotypic groups exist among L. fermentum isolated from sayur asin in Indonesia.
POTENSI ANTIBAKTERI TIGA SPESIES BAKTERI ASAM LAKTAT ASLI ENGGANO TERHADAP BAKTERI PATOGEN DAN PEMBUSUK MAKANAN [Antibacterial Potential of Three Indigenous Lactic Acid Bacteria Species from Enggano Against Pathogenic and Food Spoilage Bacteria] sulistiani, sulistiani; Khusniati, Tatik
BERITA BIOLOGI Vol 15, No 3 (2016)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2879.838 KB) | DOI: 10.14203/beritabiologi.v15i3.2410

Abstract

Lactic acid bacteria (LAB) strains have been known for their antimicrobial compounds that are important for food industry,including extension of expired time for food products. In this study, LAB isolates were isolated anaerobically from coconut sap using MRSA medium. Antibacterial analysis was carried out using microdilution method on microplate. The antibacterial assay showed that 85 isolates of LAB exhibit antibacterial activities against Escherichia coli, Salmonella enterica, Staphylococcus aureus, Pseudomonas aeruginosa, Listeria monocytogenes, and Bacillus cereus. Molecular identification of 13 physiologically characterized LAB strains based on 16S rDNA sequence determined three species, namely, Leuconostoc mesenteroides (strain EN17-1, EN17-8, EN17-12, EN17-15, EN17-34, EN17-41, EN17-43, EN17-45, EN17-46, EN38-34), Lactobacillus fermentum (strain EN17-2, EN38-44) and L. satsumensis strain EN38-32. The strong and wide broad spectrum antibacterial activity was produced by L. satsumensis strain EN38-32. 
Profil Vitamin, Kalsium, Asam Amino dan Asam Lemak Tepung Jewawut (Setaria italica L.) Fermentasi Soeka, Yati Sudaryati; Sulistiani, Sulistiani
JURNAL BIOLOGI INDONESIA Vol 13, No 1 (2017): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1405.736 KB) | DOI: 10.14203/jbi.v13i1.3098

Abstract

ABSTRACTFoxtail millet (Setaria italica L.) is tropical cereal grains of Poaceae. Foxtail millet starch content is quite high, so it has the potential to be used as food raw material; This study has been conducted by making foxtail millet flour fermented with starter bacteria of cellulolytic and amylolytic Bacillus amyloliquifaciens B7 and lactic acid bacteria of Lactobacillus plantarum SU-LS537 which can degrade phytic acid. Parameters measured in the fermentation of foxtail millet was amount of vitamin E, B6 and B12, calcium, essential and non essential amino acids, essential and non essential fatty acids. Fermented foxtail millet decreased vitamin content. A ten fold increase content of calcium concentrations, essential amino acids (histidine, threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysis), non-essential amino acids (aspartic acid, glutamic acid, serine, glycine, arginine, alanine, proline, tyrosine, and cysteine), the fatty acid (lauric , palmitic) and decrease of fatty acid stearic (non essential fatty acids). Bacillus amyloliquifaciens B7 fermentation increased oleic acid but it decreased linoleic acid while Lactobacillus plantarum SU-LS537 fermentation increased linoleic acid, but it decreased oleic acid.Keywords: jewawut (Setaria italica L.), flour, fermentation, Bacillus amyloliquifaciens B7, Lactobacillus plantarum SU-LS537
Senyawa Antibakteri yang Diproduksi oleh Lactobacillus plantarum dan Aplikasinya untuk Pengawetan Bahan Ikan Sulistiani, Sulistiani
JURNAL BIOLOGI INDONESIA Vol 13, No 2 (2017): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (962.606 KB) | DOI: 10.14203/jbi.v13i2.3397

Abstract

ABSTRACTLactic acid bacteria (LAB) generally accepted as safe microorganism and play an important role in the fermen-tation and preservation of food/feed. LAB is known to extend the shelf life of food/feed, because of its ability to produce antibacterial compounds such as lactic acid, hydrogen peroxide and bacteriocins. The objective of this study was antibacterial compounds produced by Lactobacillus plantarum and their application for fish preserva-tive. The research results showed L. plantarum [Su-ls520, Su-ls530, Su-ls537] produces lactic acid from 71.16 to 77.91mg/mL, hydrogen peroxide from 0.17 to 0.25 mg/mL and producing bacteriocins indicated by the pres-ence of the gene encoding plantaricin, an antibacterial compounds that act as food preservative. Lactic acid 1.5% and 3% salt was not able to suppress the growth of bacteria, while fermentation solution (supernatant) of L. plantarum [Su-ls520, Su-ls530], chitosan 1.5% and a mixture of lactic acid 1.5% and salt 3% slightly sup-press the growth of spoilage bacteria on the fish material stored 48 hours at room temperature. Treatment with fermentation solution (supernatant) of L. plantarum Su-ls537 able to suppress strongly growth of spoilage bac-teria in fish material for 24 and 48 hours storage. At 72 hours of storage the fish material rotted, the addition of preservatives no longer able to suppress the growth of spoilage bacteria.Keywords: lactic acid bacteria (LAB), Lactobacillus plantarum, fish, antibacterial compounds, preservation
PENGGUNAAN MEDIA KANTONG BILANGAN UNTUK MENINGKATKAN KEMAMPUAN SISWA DALAM MATERI PENGURANGAN PADA SISWA KELAS 1-A SDN TLOGOMAS 2 KOTA MALANG Lestari, Endah Dewi; Handayani, Trisakti; Sulistiani, Sulistiani
TAMAN CENDEKIA: Jurnal Pendidikan Ke-SD-an Vol 3, No 1 (2019)
Publisher : Prodi PGSD FKIP Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (339.747 KB) | DOI: 10.30738/tc.v3i1.4249

Abstract

This study had an objective to determine the application and improvement of students' abilities in mathematics learning of subtraction material of two integers in class 1-A of Tlogomas 2 Elementary School in Malang City. The approach used in this study was a qualitative approach, in which the data obtained was objective data (by the reality in the field). The data collected in this study were taken during the learning process in class discussing subtraction material, both pre and post action given by using the number bag media. This type of research was classroom action research (classroom action research) designed for researchers and teachers, to solve problems that occurred in the classroom relating to the process and results of learning. The subject of this study were grade 1-A students at Tlogomas 2 Elementary School, Malang City, which consists of 28 students, 16 male students, and 12 female students. The results of students' abilities in a material reduction in pre-action are 25%. While the results of students' abilities after the post-action with number bag media, in the first cycle reached 67.9% and in the second cycle of 85.7%. Based on the research that had been done, it showed that the use of number bag media could improve students' abilities in the reduction material.
KARAKTERISASI ENZIM PROTEASE DARI BAKTERI Stenotrophomonas sp. ASAL GUNUNG BROMO, JAWA TIMUR [Characterization of Protease Enzymes of Stenotrophomonas sp. bacteria from Bromo Mountain, East Java] Soeka, Yati Sodaryati; Sulistiani, Sulistiani
BERITA BIOLOGI Vol 16, No 2 (2017)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3457.018 KB) | DOI: 10.14203/beritabiologi.v16i2.2940

Abstract

Protease is an enzyme that can hydrolyze protein into simpler compounds, i.e peptides and amino acids. Microbial Proteases have the  potency to be applied in industries such as detergents, skins, silver recovery, dairy, baking, beverages and pharmaceutical industries. These hydrolytic enzyme are efficiently involved in the food industry to increase the nutritional value, digestibility, palatability, flavour and reducing allergenic compounds as well as in the management of domestic and industrial wastes. The purpose of this study was to investigate the ability of Stenotrophomonas sp. isolated from Mount Bromo, East Java in producing protease. Protease activity of the bacterial isolate was qualitatively determined by formation of a clear zone surrounded their colonies on media containing skim milk (1%). We analyzed its  proteolic activity against some effects of the incubation period, pH, temperatures and addition of monovalent and divalent metal ionsquantitatively using a spectrophotometer at ? 280 nm.The results showed that the optimum activity after incubation for two days was 315.88 U/ mL. The enzyme has continued to its activity at pH 8 (419.68 U/mL) and maintained its stability at 398.22 U/mL with activities decreased to 94.87%, while its activity at 60°C was 519.86 U/mL and could maintain its stability at 419.58 U/ mL, the activity decreased to 74.75%. The addition of Ca2+ could activated its enzyme activity at the amount of 424.33U/mL, while without addition of the ion its activity was 400.29 U/mL. The addition with ion Mn²+, K+, Na+ and Cu 2+ could act as inhibitors that might reduced the activity of the enzyme.