Isolation and Identification of Endofit Fungus in Taro Tubers (Colocasia esculenta (L.) Schoot)Endophytic fungi are fungi the living and associated in plant tissue. Association the endophytic and host are mutualism. The ability of endophytic producing a secondary compound is an opportunity to be developed. The aims of this research is isolate and identify the types of endophytic fungi in tubers of taro. The methode used microscopis and macroscopis idetify. The result types of endophytic fungi in tubers of taro are Aspergillus, Sclerotium, Fusarium, Mucor and Rhizopus.Keyword: Taro, Idetify, Endophytic fungiABSTRAKMikroorganisme endofitik adalah mikroorganisme yang hidup dan berasosiasi di dalam jaringan tanaman inang. Asosiasi yang terjadi umumnya bersifat mutualisme. Kemampuan mikroorganisme endofitik memproduksi senyawa metabolit sekunder sesuai dengan tanaman inangnya merupakan peluang yang sangat baik. Pemanfaatan mikroorganisme endofit diharapkan dapat melestarikan tanaman inangnya yang membutuhkan waktu untuk tumbuh dan berkembang.  Tujuan dari penelitian ini adalah mengisolasi dan mengidentifikasi jenis-jenis jamur endofit yang terdapat pada umbi talas. Metode yang digunakan adalah identifikasi secara mikroskopis dan makroskopis. Hasil identifikasi dengan pengamatan secara makroskopis dan mikroskopis diperoleh genus Aspergillus, , Sclerotium, Fusarium, Mucor, dan Rhizopus.Kata kunci : Talas, Identifikasi, Kapang endofit

Ekstrak kulit bawang merah mengandung flavonoid, polifenol, saponin, terpenoid dan alkaloid. Metode ekstraksi modern dengan memanfaatkan radiasi gelombang mikro yang disebut dengan MAE (Microwave Assisted Extraction) belum banyak dilakukan. Metode MAE terbukti lebih efektif karena pemanasan pelarut secara cepat dan efisien dibandingkan metode ekstraksi secara konvensional. Tujuan penelitan ini adalah mengetahui senyawa fitokimia dan aktivitas ekstrak kulit bawang merah dengan metode MAE pada Staphylococcus aureus. Deteksi senyawa fitokimia dilakukan dengan metode kualitatif, yaitu ada tidaknya senyawa flavonoid, saponin, alkaloid dan tanin. Aktivitas ekstrak kulit bawang merah terhadap S.aureus dilakukan dengan metode kertas cakram dengan melihat zona bening/hambat yang dihasilkan. Konsentrasi ekstrak yang digunakan adalah 5, 10, 15, 20 dan 25% (b/v). Hasil penelitian menunjukkan bahwa ektrak kulit bawang merah mempunyai senyawa flavonoid, saponin dan tanin. Ekstrak kulit bawang merah dapat menghambat pertumbuhan S.aureus ditunjukkan dengan adanya zona bening dari kosentrasi 5, 10, 15, 20 dan 25% (b/v) adalah 14; 15,5; 16; 19; 19,5 mm. Hasil tersebut menunjukan bahwa MAE lebih efektif daripada metode konvensional (maserasi) dalam menghambat S. aureus. Berdasarkan hasil aktivitas antibakteri, ekstrak kulit bawang merah dapat dimanfaatkan dalam dunia industri sebagai salah satu komponen produk pencegahan infeksi bakteri.   Onion skin extract containing flavonoid , catakin , saponin , terpenoid and alkaloid . Microwave Assisted Extraction (MAE) is modern method with microwave radiation. MAE have proven more effective because a solvent warming quickly and more efficient compared other methode (maseration). This study aims to explore the phytochemical activity presenced in onion skin extract. that was obtained by the Microwave Assited Extraction (MAE) method and to evaluate the antibacterial activity against Staphilococcus aureus. The phytochemical screening of onion skin extracted by using MAE revealed the presence of alkaloids, saponins, tannins and flavonoids. The antibacterial activity of onion skin extract was carried out against S. aureus by measuring the diameter of bacterial growth inhibition zones through the diffusion method. The results of qualitative phytochemical screening tests on onion skin extract shows that the positive sample contains alkaloids, saponins, tannins and flavonoids. Range of onion skin extract concentration used in this research were 5, 10, 15, 20, and 25% w/v. The inhibition zone of extract at concentration 5, 10, 15, 20, and 25% w/v were 14.00; 15.50; 16.00; 19.00; and 19.50 mm respectively. Base on antibacterial result, onion skin extract can be used as one ingredient in the manufacture of antibacterial products.

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Characteristics of Four Physiology Antagonists Isolate of Trichoderma spp. as Biological Agents         Trichoderma sp is soil saprophyte, one of many parasites that causing plants disease. The purpose of this study was to determine the temperature and pH growth of Trichoderma sp. This study was designed with the experimental method. The treatments were the temperature factor with five levels (temperature 15, 20, 25, 30, and 35 °C) and pH factor with five levels (pH 4, 5, 6, 7, and 8). All treatments were prepared according to completely randomized design factorial 5x5. Repetition was done 3 times. The results showed that Trichoderma sp. able to grow at pH 4, 5, 6, 7, and 8 and it also grow at temperatures of 15, 20, 25, 30 and 35oC.Keywords: Trichoderma sp, Four Physiology Antagonists, Biological Agents ABSTRAK          Trichoderma sp. adalah saprofit tanah, secara alami merupakan parasit yang menyerang banyak jenis penyebab penyakit tanaman. Tujuan dari penelitian ini adalah mengetahui suhu dan pH tumbuh Trichoderma sp. Penelitian ini dirancang dengan metode eksperimen. Perlakuan yang dicoba adalah faktor suhu dengan lima taraf (suhu 15, 20, 25, 30, dan 35oC) dan faktor pH dengan lima taraf (pH 4, 5, 6, 7, dan 8). Semua perlakuan disusun menurut Rancangan Acak Lengkap pola faktorial 5x5. Pengulangan dilakukan sebanyak 3 kali. Hasil penelitian menunjukan bahwa Trichoderma sp. mampu tumbuh pada pH 4, 5, 6, 7, dan 8. Trichoderma sp. Juga mampu tumbuh pada suhu 15, 20, 25, 30 dan 35oC.Kata kunci: Trichoderma sp, fisiologi empat antagonis, agensia hayati

Functional food is a processed food that contains more than one component which based on scientific studies has benefits for the health of the body. Functional foods can be classified into several types based on the food source and the processing method. This study aims to determine the proximate composition, fiber and flavonoid contents, and the effect of the varying concentrations of the bay leaf extract on the cookies. Three formulas of bay leaf extract were made with different concentrations. The formula I use 3.0%, formula II uses 2.5%, and formula III uses 2%. The results of the hedonic test analysis showed that the best formula was formula III with a concentration of 2% bay leaf extract. These results indicate that the concentration of the bay leaf extract affects the taste and aroma of the cookies, even though it does not affect the color and texture.  By using formula III, proximate tests were also carried out on these cookies to determine water content, ash content, protein content, fat content, and carbohydrate content. The proximate test results showed that the cookies met the quality requirements of cookies set by SNI 2973-2011. In formula III cookies, the content of flavonoids was 1.4278%, and food fiber was 6.04%.