Final Paper of Biotechnology Student http://http://repository.i3l.ac.id:80/jspui/handle/123456789/91 2026-04-21T20:16:17Z 2026-04-21T20:16:17Z Christansa, Willie Elsan http://http://repository.i3l.ac.id:80/jspui/handle/123456789/1338 2026-01-19T07:33:56Z 2025-08-31T00:00:00Z

Title: Development of Medication Reminder and Tracker Feature and Heart Failure Educational Content in “Kembali Sehat” Self Health Monitoring Application Authors: Christansa, Willie Elsan Abstract: Cardiovascular diseases are known to have caused 29.5 percent of all deaths globally in 2010 and would account for 32% of all fatalities by 2020 (WHO, 2021). Heart failure is one of numerous heart-related conditions that come within the CVD umbrella that has been recognized as a growing pandemic since 1995. It is estimated that 64,3 million individuals worldwide have HF (Groenewegen et al, 2020). Lira Medika Hospital, a hospital in Karawang, West Java, states that Heart failure is the most common CVD case. And with the current pandemic of Sars-CoV-2, many of their patients prefer to be on out-patient care, which means they have to manage themselves. Various issues could be found during self-management care, and to solve these issues, an application named “Kembali Sehat” was planned along with Lira Medika hospital. The main goal of the application is to help Heart failure patients with their self care at home with features that have been provided. And in this project, two of the four features were focused on, namely “Medication Reminder & Tracker” and “Educational Content”. Methods of development are different for each feature. For Medication reminder & tracker, several steps include Analysis, Design, Coding, Beta testing, Launch, and Update. For Educational content, several steps include Brainstorming, Validation, Production, and Upload. Various software were used including XAMPP, Node.js, Visual Code, Lumen, MySQL, Vue.js, Nuxt.js, Axios, and MariaDB. After development, the results are both features to be fully operational along with other features and other modules as well. With these features, we hoped that we could help to increase the rate of recovery of Heart failure patients.

2025-08-31T00:00:00Z Hamid, Jason Jonathan http://http://repository.i3l.ac.id:80/jspui/handle/123456789/1337 2026-01-19T06:25:41Z 2025-08-31T00:00:00Z

Title: Evaluating Laccase Enzyme Activity and Decolorization Ratio for Early Detection of Strain Degeneration in Lentinula edodes Authors: Hamid, Jason Jonathan Abstract: Shiitake mushroom (Lentinula edodes) is a highly sought after edible mushroom due to its nutritional and medicinal properties, however, due to repeated cultivation shiitake often experience strain degeneration, which leads to a decline in fruiting body production, reduced yields, and economic losses for cultivators. Furthermore, because degenerate mycelia appear visually similar to healthy mycelia, making early detection difficult. Recent studies suggest that laccase, a key enzyme in mushroom development, could serve as a potential biomarker for strain degeneration. This study aims to evaluate two potential methods for the early detection of strain degeneration in L. edodes measuring laccase enzyme activity using the 2,2-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) or ABTS assay. To complement the laccase activity assay, a decolorization assay was done to assess the fungi's ability to decolorize bromothymol blue (BTB). The result shows that the degenerate strain exhibits lower laccase activity starting from day 3 until day 5 and the disparity is inoticeable past day 6. The degenerate strain also shows lower decolorization ability, which becomes apparent starting from the second day and continues throughout the cultivation period until day 5, where the decolorization becomes stagnant for both degenerate and non-degenerate strains. These findings could offer a simple and efficient method for identifying degenerate strains early in the cultivation process, mitigating potential economic losses, and ensuring the production of high-quality shiitake mushrooms.

2025-08-31T00:00:00Z Harswadiati, Ingesti http://http://repository.i3l.ac.id:80/jspui/handle/123456789/1336 2026-01-19T03:53:51Z 2025-08-31T00:00:00Z

Title: Elicitation of High-Value Triterpenoid Biosynthesis in Saga (Abrus precatorius) by Salicylic Acid Treatment Authors: Harswadiati, Ingesti Abstract: Abrus precatorius, widely known for its medicinal properties, accumulates triterpenoid saponins, which includes abrusoside in the leaves and glycyrrhizin in the roots. Nonetheless, the innate accumulation of the compounds in this plant is limited, which requires strategies to increase the biosynthesis process. This study investigates the effects of foliar applications of salicylic acid treatment on the triterpenoid saponins content in the leaves and roots of Abrus precatorius. The phytohormone, salicylic acid, is known to play a role as a signaling molecule in the plant defence mechanisms. This stimulates the activation of the genes related to the production of the secondary metabolites. In this study the effect of salicylic acid treatment to boost the accumulation of triterpenoid by triggering the defence related pathways were analysed. The treatments were found affecting plant growth indicated by the dose-dependent increase in the plant biomass and height at higher salicylic acid concentrations. The semi-quantitative analysis using the Liebermann-Burchard test and UV/Vis spectrophotometer showed that there is a significant increase in saponin content in both leaves and roots from the 200 μM treatment. These results show the potential of salicylic acid as an elicitor to enhance production of triterpenoid saponin, allowing further optimization for pharmaceutical applications.

2025-08-31T00:00:00Z Swardika, Chetishta Jingga http://http://repository.i3l.ac.id:80/jspui/handle/123456789/1335 2026-01-19T03:40:53Z 2025-08-31T00:00:00Z

Title: The Effect of Pediococcus acidilactici as a Starter on the Quality of Modified Cassava Flour (Mocaf) Authors: Swardika, Chetishta Jingga Abstract: Modified cassava flour (mocaf), is one of the cassava fermentation products using lactic acid bacteria. Mocaf is generally safe for people that have certain conditions due to its gluten-free. It also contains low-protein but rich in carbohydrates. Fermentation starter can affect the quality of mocaf. Pediococcus acidilactici has a potential as a starter for fermented food. Until now there is no research about P.acidilactici for mocaf production. This research aims to utilize P.acidilactici to produce mocaf and investigate the time of fermentation to the quality of mocaf flour. P.acidilactici is used for fermentation due to its ability to ferment and metabolize types of carbohydrates into smaller substrates that could be consumed by humans. In this research, we used two types of lactic acid bacteria, which were Pediococcus acidilactici and Lactobacillus plantarum (as the positive control). The fermentation was carried out by three different fermentation periods of 12, 24, and 48 hours, followed by a draining and drying process of 60 oC for 8 hours. Then the mocaf chips were grinded and sifted. To check the quality of the flour, the proximate analysis was done. The physicochemical properties (such as water content, protein content, ash content, whiteness, and acidity) were analyzed in this research. The data of optical density (OD) at wavelength 600 nm (OD600), viable count (using miles misra method) and and also pH of the filtrate prove that the fermentation occurs for all time fermentation observation. The pH of the filtrate culture has dropped to around 4 due to lactic acid that is produced by P.acidilactici and L.plantarum. From the quality analysis of mocaf fermented using P.acidilactici, the water content was 5.89% - 9.52%, the ash content was 0.26% - 0.38% and pH flour which fulfilled the national standard (SNI) for mocaf. However, in this research, the protein content and whiteness are not fulfill the national standard (SNI) yet. From the data, it can be concluded that there is no significant difference between P.acidilactici with L. plantarum (positive control), and also commercial mocaf from the market. We also observed that there was no significant difference in the time of fermentation (12, 24, and 48 hours) on the mocaf flour production and mocaf quality.

2025-08-31T00:00:00Z