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Muliasari, Handa
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Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Dentistry Economics, Econometrics & Finance Energy Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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Journal : Journal of Agritechnology and Food Processing

 1 
Review: analysis of optimal conditions of bovine serum albumin (BSA) protein denaturation inhibition method in anti-inflammatory activity testing of various plant leaf extracts Nirmala, Annisa Rizka; Permatasari, Lina; Muliasari, Handa; Deccati, Rizqa Fersiyana
Journal of Agritechnology and Food Processing Vol 3, No 2 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i2.20953

Abstract

Inflammation is a manifestation of the immune response to eliminate antigens and a process to respond to tissue damage. There are various drugs to control and suppress inflammation, referred to as anti-inflammatory agents. One method to test anti-inflammatory activity is the inhibition of Bovine Serum Albumin (BSA) protein denaturation. This review article will discuss the stages and optimal conditions in the inhibition of BSA protein denaturation method using various leaf extract samples. Literature was gathered from several journal database websites such as PubMed, ScienceDirect, and Google Scholar with keywords "anti-inflammatory," "inhibition of BSA protein denaturation," and "leaf extract," spanning publication years from 2002 to 2023. The results of anti-inflammatory activity tests can be expressed as either percentage inhibition or IC50 values. Optimal conditions were obtained by preparing a 0.2% BSA solution with Tris Buffer Saline (TBS), maintaining a 9:1 composition ratio between the BSA solution and the sample, and heating at an optimal denaturation temperature of 70 °C. Before conducting tests using this method, it is crucial to ensure that the suspected active compounds with anti-inflammatory activity are not degraded at this heating temperature.
Ekstraksi dan Uji Aktivitas Enzim Bromelin Kasar dari Buah Nanas Dzulqaidah, Intan; Zanuba, Regina Brigita; Alwi, Andi Siti Fatimah; Salsabila, Arista Rizkika Putri; Mursidi, Siswandi; Muliasari, Handa
Journal of Agritechnology and Food Processing Vol 1, No 2 (2021)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1003.812 KB) | DOI: 10.31764/jafp.v1i2.6974

Abstract

Pineapple (Ananas comosus) is a source of protease enzymes. The protease enzyme present in pineapple is the bromelain enzyme. Bromelain enzymes are widely used in various industrial fields. The purpose of this experiment was to isolate the bromelain enzyme from pineapple plants, to test the activity of the enzyme, and to determine the optimum temperature of the enzyme. Isolation of the bromelain enzyme from pineapple was carried out by precipitating the pineapple fruit filtrate using table salt (NaCl). Then the crude extract of the enzyme obtained was tested on pieces of meat with variations in the testing temperature (room temperature, hot, and cold). The yield of the crude extract of the enzyme obtained from the experiment was 40%. The results of testing the bromelain enzyme activity of pineapple showed that room temperature was the best temperature for the enzyme to tenderize meat compared to hot and cold temperatures.
Studi awal uji aktivitas enzim amilase dari tumbuhan secara kualitatif berdasarkan perbedaan suhu dan konsentrasi substrat Muliasari, Handa; Permatasari, Lina
Journal of Agritechnology and Food Processing Vol 2, No 1 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i1.9338

Abstract

Amylase enzyme is a starch hydrolyzing enzyme that has wide applications in the food, beverage and biotechnology industries. One source of the amylase enzyme that is easily obtained is plant seeds and sprouts. This research is a preliminary study to qualitatively test the activity of the crude extract of the amylase enzyme from plants. Amylase enzyme was obtained from green bean sprouts, fresh and dried peanut seeds, and fresh and dried corn seeds. The crude extract of the amylase enzyme was tested for its activity using 1% starch as a substrate with variations in temperature and amount of substrate. The result of starch hydrolysis in the form of reducing sugar was detected using Benedict's reagent. The experimental results showed that the amylase enzyme extracted from green bean sprouts and fresh and dried corn kernels showed activity in breaking down starch at 25oC using 6 mL substrate concentration, while dried peanut seeds showed no activity. The enzyme activity is influenced by temperature and the amount of substrate.
Penentuan Kualitas Minyak Goreng Bekas Setelah Penambahan Adsorben Alami dari Bonggol Jagung dan Ampas Tebu Permatasari, Ni Made Ayu Dinda; Hasanah, Nunung Uswatun; Setiawan, Wahyu Aldi; Diba, Asmara Yauma Putri Farah; Sahila, Dinda; Wulandari, Hesti; Muliasari, Handa
Journal of Agritechnology and Food Processing Vol 1, No 2 (2021)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1523.553 KB) | DOI: 10.31764/jafp.v1i2.6973

Abstract

Continuous and repeated use of cooking oil at high temperatures accompanied by air and water contact can result in a hydrolysis reaction. The quality of the oil can be determined by carrying out the procedure for determining the free fatty acid content (FFA). Used cooking oil can be purified using an adsorbent/absorbent. Sugarcane bagasse and corn cobs have been widely used as adsorbents, but there has been no study comparing the increase in oil quality with these two adsorbents. This study aims to compare the color of the used cooking oil immersion with bagasse adsorbent and corncob charcoal adsorbent and determine the value of FFA levels of used cooking oil before and after soaking with bagasse adsorbent and corncob charcoal arsoben. The method used is fatty acid adsorption method and alkalimetric titration. From the observations, it was found that the color of the used cooking oil was fading after soaking with 3 types of adsorbents. The color of the immersion with a mixture of 1:1 adsorbent corncob charcoal and bagasse has the highest brightness level. FFA levels of used cooking oil after soaking also decreased from 0.207% to 0.141%; 0.132 %; and 0.094 %. The FFA content of used cooking oil by immersion in a 1:1 mixture of corn cob charcoal and bagasse was the lowest, which means the oil has the highest quality. It can be concluded that a mixture of 1:1 adsorbent of bagasse and corncob charcoal is the best adsorbent.
Co-Authors Afriza Faishal, Imam Agus Dwi Ananto, Agus Ali Harris, Ali Alwi, Andi Siti Fatimah Alya, Ainun Amalia, Marshanda Fitri Amini, Almira Anandia Intan Maulidya, Selvira Ananta, Muhammad Naufal Farras Annas, Zulfiana Fatianingrum Annas, Zulfiana Fitrianingrum Azariani, Wiwin Deccati, Rizqa Fersiyana Dedianto Hidajat Diba, Asmara Yauma Putri Farah Dzulqaidah, Intan Erwinayanti, Gusti Ayu Putu Sri Farobbi, Muhammad Iqbal Fersiyana Deccati, Rizqa Guban Juniarza, A'yuni Hafizah, Qori'atul Hajrin, Wahida Hamdin, Candra Dwipayana Hasanah, Nunung Uswatun Hayyatun Nufus, Fadirah Hesti Wulandari Hidayati, Agriana Rosmalina I MADE SUDARMA Ihsan, Muhsinul Ilmi, Hilkatul Jones, Clive Junaida, Alfini Kabir, Mila Mayanti M. Rifqi Azami S, Lalu Magfira Nurmalasanti, Nadia Maziya, Raehanul Megawati Mukhlishah, Neneng Rachmalia Izzatul Mukminah Mursidi, Siswandi Nankervis, Leo Ni Made Amelia Ratnata Dewi Nirmala, Annisa Rizka Nisa Isneni Hanifa Patya Putri, Hudaynu Permatasari, Lina Permatasari, Ni Made Ayu Dinda Priyambodo, Bayu Purwati, Nining Rachmalia Izzatul Mukhlishah, Neneng Rahman, Fania Rahmayanti, Wulan Desi Riadi, Putri Oktaviati Rizka Nirmala, Annisa Rizkika, Adila Sahila, Dinda Salsabila, Arista Rizkika Putri Sammanta, Rahula Vijja Saputra, Yoga Dwi Setiawan, Wahyu Aldi Tasya Kamila, Afifah Tunggal Arya Rezky, Noval Windah Anugrah Subaidah Yayuk Andayani Zahra, Nur Nadhifah Zanuba, Regina Brigita