{"id":5235,"date":"2020-10-01T13:22:35","date_gmt":"2020-10-01T05:22:35","guid":{"rendered":"https:\/\/faperta.unmul.ac.id\/web\/?p=5235"},"modified":"2021-05-24T15:00:42","modified_gmt":"2021-05-24T07:00:42","slug":"laboratorium-mikrobiologi-hasil-pertanian","status":"publish","type":"post","link":"https:\/\/faperta.unmul.ac.id\/web\/laboratorium-mikrobiologi-hasil-pertanian\/","title":{"rendered":"Laboratorium Mikrobiologi Hasil Pertanian"},"content":{"rendered":"

Kepala Laboratorium Mikrobiologi Hasil Pertanian<\/h2>\n

Marwati, S.TP., MP
\n\"\"<\/a><\/p>\n

Laboran Laboratorium Mikrobiologi Hasil Pertanian<\/h2>\n

Yudha Agus Prayitno, S.TP., M.P
\n\"\"<\/a>Laboratorium Mikrobiologi Hasil Pertanian merupakan laboratorium yang berada dibawah naungan Jurusan Teknologi Hasil Pertanian.<\/p>\n

Ruang Lingkup<\/h2>\n

1. Analisis mikroba patogen pangan dan non-pangan
\n2. Uji pertumbuhan mikroba, khususnya Bakteri Asam Laktat
\n3. Pemanfaatan buah tropika basah lokal Kaltim untuk pangan fungsional<\/p>\n

Di samping kegiatan rutin praktikum, Lab. Mikrobiologi Hasil Pertanian juga memfasilitasi pelaksanaan penelitian di bidang mikrobiologi pangan di antaranya deteksi keberadaan bakteri patogen bawaan pangan, eksplorasi mikroba pada bahan pangan.
\nLaboratorium Mikrobiologi hasil pertanian\u00a0 didedikasikan untuk mendukung kegiatan praktikum dan penelitian Program Studi Teknologi hasil pertanian fakultas pertanian UNMUL.<\/p>\n

LAYANAN JASA<\/h2>\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\u00a0METODE PENGUJIAN<\/strong><\/td>\n\u00a0ALAT YANG DIGUNAKAN<\/strong><\/td>\nBIAYA LAYANAN\u00a0<\/strong>UNTUK MAHASISWA<\/strong>\u00a0<\/strong>(Rp)<\/strong><\/td>\nBIAYA LAYANAN\u00a0<\/strong>UNTUK CORP<\/strong>O<\/strong>RATE<\/strong>\u00a0(Rp)<\/strong><\/td>\n<\/tr>\n
Total Plate Count (TPC)<\/strong><\/td>\nMikropipet<\/td>\n125.000<\/td>\n175.000<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nInkubator<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nCawan Petri<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nTabung reaksi<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nAutoclaf<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nLabtips<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Total kapang Khamir (AKK)<\/strong><\/td>\nMikropipet<\/td>\n125.000<\/td>\n175.000<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nInkubator<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nCawan Petri<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nTabung reaksi<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nAutoclaf<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nLabtips<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Total Koliform<\/strong><\/td>\nMikropipet<\/td>\n175.000<\/td>\n225.000<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nInkubator<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nCawan Petri<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nTabung reaksi<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nAutoclaf<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nLabtips<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Total Eschericia coli<\/strong><\/td>\nMikropipet<\/td>\n175.000<\/td>\n225.000<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nInkubator<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nCawan Petri<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nTabung reaksi<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nAutoclaf<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nLabtips<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Total Bakteri Asam Laktat<\/strong><\/td>\nMikropipet<\/td>\n125.000<\/td>\n175.000<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nInkubator<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nCawan Petri<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nTabung reaksi<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nAutoclaf<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nLabtips<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Aktifitas Antimikroba<\/strong><\/td>\nMikropipet<\/td>\n100.000<\/td>\n150.000<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nInkubator<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nCawan Petri<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nTabung reaksi<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nAutoclaf<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\nLabtips<\/td>\n<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

PIHAK KERJASAMA<\/h2>\n
\n\n\n\n\n\n\n\n\n\n\n\n
NO.<\/strong><\/td>\nASAL INSTANSI<\/strong><\/td>\nKEGIATAN<\/strong><\/td>\n<\/tr>\n
1.<\/strong><\/td>\nProgram Studi PETERNAKAN Fakultas Pertanian Universitas Mulawarman<\/td>\nPenelitian<\/td>\n<\/tr>\n
2.<\/strong><\/td>\nProgram Studi AGROEKOTEKNOLOGI Fakultas Pertanian Universitas Mulawarman<\/td>\nPenelitian<\/td>\n<\/tr>\n
3.<\/strong><\/td>\nProgram Studi PENDIDIKAN BIOLOGI Fakultas Keguruan Ilmu Pendidikan (FKIP) Universitas Mulawarman<\/td>\nPenelitian<\/td>\n<\/tr>\n
4.<\/strong><\/td>\nProgram Studi TEKNIK LINGKUNGAN Fakultas TEKNIK Universitas Mulawarman<\/td>\nPenelitian<\/td>\n<\/tr>\n
5.<\/strong><\/td>\nUniversitas Widya Gama Mahakam<\/td>\nPenelitian<\/td>\n<\/tr>\n
6.<\/strong><\/td>\nAkademi Farmasi Samarinda<\/td>\nPenelitian<\/td>\n<\/tr>\n
7.<\/strong><\/td>\nMAN 2 Kutai Kartanegara<\/td>\nPenelitian<\/td>\n<\/tr>\n
8.<\/strong><\/td>\nUniversitas Negeri Jember<\/td>\nPenelitian<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

PENELITIAN<\/h2>\n
\n\n\n\n\n\n\n\n
No<\/strong><\/td>\nJudul Penelitian<\/strong><\/td>\nSumber Dana<\/strong><\/td>\nJumlah (Juta Rp.)<\/strong><\/td>\nJumlah Mahasiswa<\/strong><\/td>\n<\/tr>\n
1<\/strong><\/td>\nKajian Efektivitas Kandidat Probiotik Asal Mandai Sebagai Antiinfeksi Bakteri Enterik Pada Kultur Sel Mamalia Dan Tikus<\/td>\nDikti<\/td>\n40<\/td>\n4 Orang<\/td>\n<\/tr>\n
2<\/strong><\/td>\nFormulasi Ekstrak Air Umbi Bawang Dayak Sebagai Minuman Fungsional Antidiabetik<\/td>\nBalitbangda<\/td>\n<\/td>\n4 Orang<\/td>\n<\/tr>\n
3<\/strong><\/td>\nToksisitas Akut dan Sub-Kronis Ekstrak Air Umbi Bawang Dayak (Eleutherine palmifolia) pada Tikus Sprague Dawley<\/td>\nDikti<\/td>\n75<\/td>\n2 Orang<\/td>\n<\/tr>\n
4<\/strong><\/td>\nPengembangan Minuman Fungsional Fruitghurt Sinbiotik dari buah- buahan asli Kalimantan Untuk Mengatasi Bakteri EnterikPenyebab gangguan Pencernaan<\/td>\nDikti<\/td>\n121<\/td>\n6 Orang<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

PENGABDIAN MASYARAKAT<\/h2>\n
\n\n\n\n\n\n\n
No<\/strong><\/td>\nJudul Pengabdian<\/strong><\/td>\nSasaran Masyarakat<\/strong><\/td>\nSumber Dana<\/strong><\/td>\nJumlah (juta Rp)<\/strong><\/td>\nJumlah Mahasiswa<\/strong><\/td>\n<\/tr>\n
1<\/strong><\/td>\nPembuatan Yoghurt Susu Kedelai dan Abon Cabe Udang Pedas<\/td>\nKelompok Tani Nelayan Andalan Kalimantan Timur<\/td>\nBalitbangda<\/td>\n10<\/td>\n6 Orang<\/td>\n<\/tr>\n
2<\/strong><\/td>\nPelatihan pengujian Aktifitas antibakteri ekstrak daun Kersen dan Tahongai Terhadap Bakteri Sthapilococcus Aureus<\/td>\nSiswa Madarasah Aliah Negeri 2 Kutai Kartanegara<\/td>\nLab. Mikrobiologi<\/td>\n2<\/td>\n4 Orang<\/td>\n<\/tr>\n
3<\/strong><\/td>\nPengenalan Dunia Mikrobiologi pangan dalam industri pertanian<\/td>\nSiswa Sekoah menengah Kejuruan 1 Muara Kaman Kutai Kartanegara<\/td>\nJurusan Teknologi Hasil Pertanian<\/td>\n1<\/td>\n2 Orang<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

KARYA DAN PUBLIKASI<\/h2>\n
\n\n\n\n\n
No<\/strong><\/td>\nJudul Pengabdian<\/strong><\/td>\nPenulis<\/strong><\/td>\nSumber Dana<\/strong><\/td>\nLuaran<\/strong><\/td>\n<\/tr>\n
1<\/strong><\/td>\nPembuatan Buku Ajar\u00a0TEKNOLOGI FERMENTASI<\/strong><\/td>\nDr. Nur Hidayat, Dr. Anton Rahmadi, S.TP., M.Sc, Sulistyo Prabowo, S.TP., MP., MPH., Ph. D, Dr. Aswita Emmawati S.TP., M.Si, Marwati, S.TP., MP<\/td>\nIslamic Development Bank<\/td>\nBuku Ajar Teknologi Fermentasi ISBN : 978-623-256-038-3<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

PENELITIAN MAHASISWA<\/h2>\n
\n\n\n\n\n\n\n\n\n\n\n\n
No<\/strong><\/td>\nJudul Penelitian<\/strong><\/td>\nNama Mahasiswa<\/strong><\/td>\n<\/tr>\n
1.<\/strong><\/td>\nIsolasi dan Identifikasi bakteri asam laktat dari fermentasi telur ikan tambakan\u00a0( Helostama Temminchii )<\/em><\/td>\nAkhmad Nasykhuddin<\/td>\n<\/tr>\n
2.<\/strong><\/td>\nPengaruh laju pengeringan terhadap mutu Mikrobiologi dan Kimia Sale Pisang Mauli\u00a0\u00a0(Musa acuminate)<\/em><\/td>\nSaipul Anwar<\/td>\n<\/tr>\n
3.<\/strong><\/td>\nPengaruh konsentrasi penambahan pewarna alami beras Angkak, kayu secang (Caesalpinia sappan L. ) dan Umbi Bit (beta vulgaris) terhadap intensitas warna dan organoleptic cendol merah<\/td>\nAl Farizi<\/td>\n<\/tr>\n
4.<\/strong><\/td>\nStudi pengaruh penambahan natrium benzoate terhadap karakteristik mikrobiologis saos papaya selama penyipanan suhu ruang<\/td>\nMuhammad Hamdani Hanafi<\/td>\n<\/tr>\n
5.<\/strong><\/td>\nPengaruh Penambahan susu Skim dan gula terhadap perubahan total bakteri,\u00a0 bakteri asam laktat, kapang khamir yogurt sinbiotik bubur buah sirsak selama fermentasi<\/td>\nJamiil Hakim<\/td>\n<\/tr>\n
6.<\/strong><\/td>\nResistensi prebiotic bubur buah dan yogurt buah durian (Duriozibentinus L.) Sirsak (Annonamuricata L.) dan buah naga super merah dari ekstraksi etanol dan air terhadap asam lambung dan enzim amilase in vitro<\/td>\nUswatun Khasanah<\/td>\n<\/tr>\n
7.<\/strong><\/td>\nPerubahan total Bakteri bakteri asam laktat kapang dan pH total asam pada yogurt buah lokal<\/td>\nAbdul Rahman al hakim<\/td>\n<\/tr>\n
8.<\/strong><\/td>\nStudi karakteristiksensoris dan mikrobiologi koktail tape ketan hitam (Oryzae sativa glutinose ) dengan penambahan natrium benzoate selama penyimpanan<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

PRAKTIKUM MAHASISWA<\/h2>\n
\n\n\n\n\n\n\n\n
No.<\/strong><\/td>\nPraktikum<\/strong><\/td>\nDosen Pengampu<\/strong><\/td>\nLaboran<\/strong><\/td>\nCo Ass<\/strong><\/td>\nMahasiswa<\/strong><\/td>\n<\/tr>\n
1.<\/strong><\/td>\nBiologi Hasil Pertanian<\/td>\nDr. Aswita Emmawati, S.TP., M.Si<\/td>\nYudha Agus Prayitno, S.TP<\/td>\nVia Hardianti, Riska Hendriani Hendrik<\/td>\n72<\/td>\n<\/tr>\n
2.<\/strong><\/td>\nMikrobiologi UMUM<\/td>\nMarwati, S.TP., MP<\/td>\nYudha Agus Prayitno, S.TP<\/td>\nAnnisa Purnama, Supian Suri<\/td>\n70<\/td>\n<\/tr>\n
3.<\/strong><\/td>\nMikrobiologi Pengolahan<\/td>\nDr. Aswita Emmawati, S.TP., M.Si Marwati, S.TP., MP<\/td>\nYudha Agus Prayitno, S.TP<\/td>\nAnnisa Purnama, Via Hardianti<\/td>\n72<\/td>\n<\/tr>\n
4.<\/strong><\/td>\nTeknik Uji Mikrobiologi<\/td>\nDr. Aswita Emmawati, S.TP., M.Si Marwati, S.TP., MP<\/td>\nYudha Agus Prayitno, S.TP<\/td>\nMurni Yani, Annisa Purnama, Via Hardianti<\/td>\n21<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

DAFTAR ALAT<\/h2>\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
NO<\/strong><\/td>\nNAMA ALAT<\/strong><\/td>\nSPESIFIKASI<\/strong><\/td>\nJUMLAH<\/strong><\/td>\nSumber Pengadaan<\/strong><\/td>\nKondisi<\/strong><\/td>\n<\/tr>\n
1.<\/strong><\/td>\nPetridish<\/td>\nAnumbra 10 X 19 mm<\/td>\n207<\/td>\n\u00a0Jurusan<\/td>\nBaik<\/td>\n<\/tr>\n
2.<\/strong><\/td>\nPetridish kecil<\/td>\nPyrex<\/td>\n40<\/td>\nFakultas<\/td>\nBaik<\/td>\n<\/tr>\n
3.<\/strong><\/td>\nTabung reaksi Besar<\/td>\nPyrex<\/td>\n25<\/td>\nJurusan<\/td>\nBaik<\/td>\n<\/tr>\n
4.<\/strong><\/td>\nTabung reaksi Kecil<\/td>\nPyrex<\/td>\n300<\/td>\nJurusan<\/td>\nBaik<\/td>\n<\/tr>\n
5.<\/strong><\/td>\nTabung plastik bening<\/td>\n\u2013<\/td>\n11<\/td>\nPribadi<\/td>\nBaik<\/td>\n<\/tr>\n
6.<\/strong><\/td>\nTabung Durham<\/td>\n\u2013<\/td>\n79<\/td>\nJurusan<\/td>\nBaik<\/td>\n<\/tr>\n
7.<\/strong><\/td>\nJarum Ose bulat<\/td>\n\u2013<\/td>\n10<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
8.<\/strong><\/td>\nJarum Ose lurus<\/td>\n\u2013<\/td>\n8<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
9.<\/strong><\/td>\nRak Tabung rekasi panjang<\/td>\n\u2013<\/td>\n13<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
10.<\/strong><\/td>\nRak Tabung reaksi kecil<\/td>\n\u2013<\/td>\n7<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
11.<\/strong><\/td>\nRak Tabung reaksi besi<\/td>\n\u2013<\/td>\n9<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
12.<\/strong><\/td>\nRak Tabung reaksi besar<\/td>\n\u2013<\/td>\n6<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
13.<\/strong><\/td>\nPenjepit besi<\/td>\n\u2013<\/td>\n6<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
14.<\/strong><\/td>\nBatang pengaduk<\/td>\n\u2013<\/td>\n4<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
15.<\/strong><\/td>\nKawat kasa<\/td>\n\u2013<\/td>\n10<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
16.<\/strong><\/td>\nKaca\u00a0 preparat<\/td>\n\u2013<\/td>\n7 Kotak<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
17.<\/strong><\/td>\nPipet kaca & plastik<\/td>\n\u2013<\/td>\n32<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
18.<\/strong><\/td>\nLoop water bath<\/td>\n\u2013<\/td>\n20<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
19.<\/strong><\/td>\nTabung centrifius<\/td>\n\u2013<\/td>\n26<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
20.<\/strong><\/td>\nThermometer<\/td>\n\u2013<\/td>\n5<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
21.<\/strong><\/td>\nSendok pengaduk<\/td>\n\u2013<\/td>\n7<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
22.<\/strong><\/td>\nLab tips<\/td>\n\u2013<\/td>\n6 tabung<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
23.<\/strong><\/td>\nVortex<\/td>\nHenna<\/td>\n1<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
24.<\/strong><\/td>\nLaminar air flow<\/td>\n\u2013<\/td>\n2<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
25.<\/strong><\/td>\nKulkas<\/td>\nPanasonic<\/td>\n2<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
26.<\/strong><\/td>\nInkubator Memmert<\/td>\nMemmert<\/td>\n2<\/td>\nFakultas<\/td>\nBaik<\/td>\n<\/tr>\n
27.<\/strong><\/td>\nHot Plate<\/td>\n\u2013<\/td>\n1<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
28.<\/strong><\/td>\nAutoklaf<\/td>\nHirayama<\/td>\n1<\/td>\nFakultas<\/td>\nBaik<\/td>\n<\/tr>\n
29.<\/strong><\/td>\nMikropipet<\/td>\nEpendorf<\/td>\n2<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
30.<\/strong><\/td>\nTimbangan analitik<\/td>\nHanna<\/td>\n1<\/td>\nLab<\/td>\nBaik<\/td>\n<\/tr>\n
31.<\/strong><\/td>\nOven<\/td>\nMemmert<\/td>\n1<\/td>\nFakultas<\/td>\nBaik<\/td>\n<\/tr>\n
32.<\/strong><\/td>\nMicrowafe<\/td>\n\u2013<\/td>\n1<\/td>\nPribadi<\/td>\nBaik<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

SOP LABORATORIUM<\/h2>\n
SOP-LAB-MIKROBIOLOGI<\/a><\/div>\n

Dokumentasi Fasilitas yang dimiliki oleh Laboratorium Mikrobiologi Hasil Pertanian adalah sebagai berikut :<\/p>\n\n\t\t