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The Addition of Telang Flower (Clitoria ternatea) in Tempeh with Different Fermentation Time Anisa Rahmawati; Adnan Putra Pratama; Andi Lisnawati; Farida Aryani; Anis Syauqi
Jurnal Loupe Vol 20 No 02 (2024): December 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i02.3178

Tempeh is an important part of Indonesia's culinary culture. Tempeh is a food that contains a high source of vegetable protein. So far, the tempeh on the market is tempeh without any mixture of ingredients. The addition of telang flowers which have been beneficial for health is one of the innovations because telang flowers contain anthocyanins, flavonoids, phenolic acids which have an effect on the human body so that it is hoped that this research will be able to produce innovations and added value from telang flowers. One of them is the innovation of telang flower tempeh products. The purpose of this study was to examine the characteristics of making tempeh with the addition of natural coloring from telang flowers with different fermentation times based on the test of water content, ash content, and the level of panelist preference based on the hedonic test, for tempeh formulations with a combination of telang flowers. This research was conducted with the method of Completely Randomized Design (CRD) with 1 treatment factor, namely different fermentation times (P1) 24 hours (P2) 48 hours and (P3) 72 hours with repetition of parameters testing water content, ash content, hedonic test. The results showed that in making tempeh with the addition of telang flowers, the highest water content was P2 treatment (61.54%) and there was the lowest value of P1 (60.51%). The results of the highest tempeh ash content are treatment (P1) 2.7%, the lowest value is (P3) 1.11%. In the hedonic test of telang flower tempeh, the color test had the highest value (P3) 3.43 (like) the lowest value (P2) 3.27 (like).In the texture hedonic test there was the highest value (P2) 3.40 (like) the lowest value (P1) 3.13 (like) And in the aroma hedonic test there was the highest value (P3) 3.25 (like) the lowest value (P1) 3.08 (like).

Peningkatan Keterampilan Pengolahan Otak-Otak Berbasis Surimi Ikan Patin: Pangan Sehat dan Higienis bagi Dasawisma PKK RT 26 Kelurahan Sungai Keledang Farida Aryani; Adnan Putra Pratama; Mika Debora Br Barus; Elisa Ginsel Popang; Andi Lisnawati; Anis Syauqi; Muh Yamin; M Atta Bary
Jurnal Surya Masyarakat Vol 8, No 1 (2025): November 2025
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.8.1.2025.160-168

Food, as a basic human need, significantly determines the quality of life of the community. Catfish is a fairly abundant aquaculture commodity in East Kalimantan and has great potential as a raw material for food processing. In urban communities such as Sungai Keledang Village, Samarinda Seberang District, Samarinda City, the PKK (Family Welfare Movement) women's group plays a crucial role in maintaining household food security and is a potential actor in the development of a culinary-based creative economy. The main objective of this community service program is to increase the capacity of PKK RT 26 women in processing catfish-based food into healthy and hygienic surimi-based otak-otak products enriched with vegetables. The general implementation method of the activity includes preparation and coordination, mapping potential partners, training, evaluation, and program sustainability planning. The results of the activity were attended by approximately 25 housewives who are members of Dasawisma PKK RT 26. The presentation of material by the resource person explained functional foods, the benefits of catfish and its processed products, its vitamin content, and the processing techniques for surimi-based catfish otak-otak. The community was directly involved in every stage of the process, from preparing the ingredients, mixing them into a dough, adding the vegetables, cooking, and packaging, ensuring they understood the ratios of each ingredient used to make patin fish otak-otak. This activity improved the conceptual and technical knowledge of PKK Dasawisma RT 26 members in household food preparation.

Peningkatan Keterampilan Pengolahan Otak-Otak Berbasis Surimi Ikan Patin: Pangan Sehat dan Higienis bagi Dasawisma PKK RT 26 Kelurahan Sungai Keledang Farida Aryani; Adnan Putra Pratama; Mika Debora Br Barus; Elisa Ginsel Popang; Andi Lisnawati; Anis Syauqi; Muh Yamin; M Atta Bary
Jurnal Surya Masyarakat Vol 8, No 1 (2025): November 2025
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.8.1.2025.160-168

Food, as a basic human need, significantly determines the quality of life of the community. Catfish is a fairly abundant aquaculture commodity in East Kalimantan and has great potential as a raw material for food processing. In urban communities such as Sungai Keledang Village, Samarinda Seberang District, Samarinda City, the PKK (Family Welfare Movement) women's group plays a crucial role in maintaining household food security and is a potential actor in the development of a culinary-based creative economy. The main objective of this community service program is to increase the capacity of PKK RT 26 women in processing catfish-based food into healthy and hygienic surimi-based otak-otak products enriched with vegetables. The general implementation method of the activity includes preparation and coordination, mapping potential partners, training, evaluation, and program sustainability planning. The results of the activity were attended by approximately 25 housewives who are members of Dasawisma PKK RT 26. The presentation of material by the resource person explained functional foods, the benefits of catfish and its processed products, its vitamin content, and the processing techniques for surimi-based catfish otak-otak. The community was directly involved in every stage of the process, from preparing the ingredients, mixing them into a dough, adding the vegetables, cooking, and packaging, ensuring they understood the ratios of each ingredient used to make patin fish otak-otak. This activity improved the conceptual and technical knowledge of PKK Dasawisma RT 26 members in household food preparation.

PROTEIN-PROTEIN INTERACTION ANALYSIS TO IDENTIFY NEW DRUG TARGETS FOR DIABETES Dita Nurul Savitri; Anis Syauqi; Netty Maria Naibaho; Muntasir Muntasir
Journal of Biomedical and Techno Nanomaterials Vol. 2 No. 1 (2025)
Publisher : Yayasan Adra Karima Hubbi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70177/jbtn.v2i1.2023

The background of this study focuses on diabetes, a chronic metabolic disease characterized by impaired glucose and insulin regulation. Although existing therapies are available, insulin resistance and other complications remain a major challenge. The purpose of this study is to identify new drug targets through the analysis of protein interactions that play a role in the pathogenesis of diabetes. The method used is protein interaction network analysis (PPI) using public databases such as STRING and BioGRID to map the interaction between proteins related to glucose metabolism and insulin. The results of this study identified more than 150 proteins that interact with each other in the regulatory pathways of glucose and insulin metabolism, with several new proteins found to have the potential to be drug targets to overcome insulin resistance. The study concludes that a protein interaction-based approach can open up opportunities to develop new therapies that are more specific and effective in managing diabetes. Further development should be undertaken for the validation of these findings in animal models and clinical trials to confirm their effectiveness as a diabetes therapy.

Profil organoleptik sambal segar andaliman (Zanthoxylum acanthopodium DC) dan batang kecombrang (Etlingera elatior) muda Naibaho, Netty Maria; Damanik, Novia S; Syauqi, Anis
Journal of Tropical AgriFood Volume 2, Nomor 1, Tahun 2020
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.2.1.2020.3842.1-7

Sambal merupakan salah satu asesori kuliner yang dapat membangkitkan nafsu makan. Sambal andaliman dikenal sebagai sambal khas dari Sumatera Utara. Pada sambal andaliman ini biasanya ditambahkan bunga kecombrang. Penelitian ini bertujuan untuk mengetahui tingkat kesukaan panelis terhadap sambal segar andaliman yang ditambah dengan batang kecombrang muda dalam proses pengolahannya. Desain percobaan sambal segar andaliman ini menggunakan Rancangan Acak Lengkap dengan perlakuan adalah rasio andaliman (A) dan batang kecombrang muda (K), yaitu A50% : K35%, A50% : K25%; A50% : K15%; K50% : A35%; K50% : A25%; dan K50% : 15%. Hasil penelitian menunjukkan bahwa rasio andaliman dan batang kecombrang muda memberikan pengaruh nyata terhadap kadar air, kadar vitamin C, dan sifat organoleptik hedonik untuk atribut warna, dan rasa dari sambal andaliman, tetapi berpengaruh tidak nyata atribut aroma. Sambal segar andaliman dengan komposisi andaliman 15% dan batang kecombrang muda 50% mendapatkan respons organoleptik hedonik terbaik.

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