BERKALA PENELITIAN HAYATI JOURNAL OF BIOLOGICAL RESEARCHES

Effect of Gibberellic Acid (GA3) and Humic Acid on Growth and Yield of Tajuk Shallot (Allium ascalonicum L.) in Pasuruan Regency

Egidi Octavia Mahardhani — 2026-07-30

Shallot production declined due to suboptimal cultivation and fertilization practices. The Tajuk variety had high yield potential but wass prone to premature flowering. GA₃ and humic acid played a role in enhancing growth and productivity. This study aimed to evaluate the effect of GA₃, humic acid, and their combination on shallot growth and yield to determine the optimal concentration. The study was conducted from May to August 2025 in Jeruk Purut Village, Pasuruan (±350 m above sea level). The split-plot design consisted of 16 treatment combinations and three replicates. The treatments consisted of GA₃ (0, 200, 300, and 400 ppm) and humic acid (0, 200, 300, and 400 ml/L). Growth and yield parameters were analyzed using ANOVA and the 5% HSD test when significant effect were observed. The combination of 300 ppm GA₃+ 300 ml/L humic acid provided the best growth and yield. Individually, 300 ppm GA₃ and 300 ml/L humic acid were the most effective in increasing plant height, tuber weight, and biomass. Regression analysis showed a weak relationship, with GA₃ being negatively correlated and humic acid being positively correlated with fresh tuber weight.

Antimicrobial Activity of Rhizospheric Actionobacteria: Bibliometric and Research Trend Studies

Nur AINI — 2026-08-21

Rhizospheric Actinobacteria is Gram-positive bacteria that are known for antimicrobial activity. Currently, there is little comprehensive review on antimicrobial properties of soil Actinobacteria. This study provides relevant information about the most productive country, author, journal, and institution as well as the most relevant keywords and future topic about this topic. The data was collected from Scopus database and examined bibliometrically via VOSViewer software. Two hundred and three documents including noticeable contributions in Frontiers in Microbiology are obtained in this study. Publication trends have shown consistent growth since 2000, culminating in 2022. China appeared as the most prolific contributor, subsequent to Sathyabama Institute of Science and Technology as the leading institution. Xie J was the most cited author while Gromyko O and Fedorenko V were the most productive authors. Popular research keywords include Streptomyces, nonhuman, microbial diversity, soil microflora, and enzyme productivity. Insights captured from this study contribute to more understanding of the rhizospheric Actinobacteria research field, guiding further research priorities and collaborations in antimicrobial activity studies.

A Caffeine and Chlorogenic acids Concentrations and Organoleptic Test of Robusta Beans (Coffea canephora) Fermented with Microbial Starters

Tjahjadi Purwoko — 2026-08-21

Robusta beans contain higher caffeine and chlorogenic acids than Arabica beans. Caffeine and chlorogenic acids were responsible for bitter flavor of brewed coffee. Microbes could modify caffeine and chlorogenic acids concentrations of coffee beans. The purpose of this study were to determine caffeine and chlorogenic acids concentrations of Robusta beans fermented with commercial microbial starters, i.e. tape, bread and tempeh starters and to determine of respondents' preference for their Robusta brewed coffee. Tugusari variety of Robusta beans were fermented aerobically with tempeh starters and anaerobically with tape and bread starters at 28°C for 6 days. Spectrophotometer analysis of caffeine and chlorogenic acids concentrations were carried out on fermented samples and unfermented samples. Brewed coffee of 6^th day fermentation and without fermentation beans were tested organoleptically, include scores for color, aroma, viscosity, acidity, sweetness, bitterness and overall flavors. The highest decrease in caffeine and chlorogenic acids concentrations were obtained from Robusta beans fermented with tempeh starters. Respondents preferred the overall flavors of brewed coffee from Robusta beans fermented with bread and tempeh starters compared to Robusta beans without starters fermentation. Bread starters fermentation on Robusta beans produced the most fragrant aroma of brewed coffee, while tempeh starters fermentation on Robusta beans produced the least bitterness of brewed coffee.