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All Journal Jurnal AGROTEKNOLOGI Indonesian Food Science and TechnologyJournal Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Masahid, Ardiyan Dwi
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Social Sciences

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AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN IKAN WADER (Rasbora jacobsoni) DARI HIDROLISIS OLEH ENZIM CALOTROPIN DAN PAPAIN Witono, Yuli; Maryanto, Maryanto; Taruna, Iwan; Masahid, Ardiyan Dwi; Cahyaningati, Kinanti
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.14817

Abstract

The potency of common barb fish as fish protein hydrolyzate caused by its high protein content. Fish protein hydrolyzate is produced through the hydrolysis process by the calotropin enzyme and the papain enzyme. This study used common barb fish with one type of treatment, i.e. the difference combination of the calotropin (C) and papain (P) enzyme. Making fish protein hydrolyzate is used to determine the antioxidant activity of the common barb fish protein hydrolyzate. The observation parameters in this study were enzyme activity, antioxidant activity, degree of hydrolysis, molecular weight, amino acids, dissolved protein content, and water holding capacity. Samples with a ratio of 40C: 60P enzyme concentration are wader fish protein hydrolyzate with the proportion of 40% calotropin enzyme and 60% papain enzyme is the highest sample that has an antioxidant activity of 36.41%, reduced power value of 0.57, hydrolysis degree of 74.40% and total amino acids of 82.79%. Wader fish hydrolyzate in the 70C: 30P sample of 76.98% has a high water holding capacity because it can maintain the protein component in meat. Keywords: antioxidant, calotropin, common barb fish, fish protein hydrolyzate, papain
Characteristics of Sardinella Smart Flavor based on Enzymatic Hydrolysis Using a Calotropin and Papain Combination Witono, Yuli; Masahid, Ardiyan Dwi; Belgis, Maria; Nafi', Ahmad; Azkiyah, Lailatul; Wahyuni, Livia; Majid, Nur Ika Okta
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.34095

Abstract

Sardinella lemuru is one type of fish with the highest population and the most widely caught fish in Indonesia. The protein content is very high, namely 17.8-20% contains various amino acids including glutamic acid, which can potentially be a smart flavor precursor. The research focuses on enzymatic smart flavor production by examining the effect of concentration and hydrolysis time of calotropin and papain combination on characteristics of the smart flavor produced and determining the best treatment to produce smart flavor. This research used two factors: the concentration of enzyme (3%, 4%, and 6% with a ratio of papain and calotropin of 70%: 30%) and hydrolysis time (1, 2, and 3 hours). The research showed that yield ranged from 50.15-50.69%; brightness 89.72-91.57; water 6.91-9.51%; soluble protein 1.13-1.56 mg/ml; antioxidant activity 48.40-54.47%; emulsion power 0.16-0.18 m2/g, emulsion stability 17.27-24.33 minutes; water holding capacity 83.44-89.27% and effectiveness 1.00 (enzyme 6% and time of hydrolysis 3 hours). The best treatment with effectiveness was Sardinella lemuru smart flavor (6% enzyme and 3 hours hydrolysis) with a yield 50.54%, brightness 89.72, water 6.91%, soluble protein 1.56 mg/ml, antioxidant activity 54.47%, emulsion power and stability 0.18 m2/g and 24.33 minutes, and water holding capacity 89.27%.
PERBAIKAN KUALITAS DAN INOVASI PRODUK MINUMAN HERBAL INSTAN PADA INDUSTRI RUMAH TANGGA NURFAIDAH DI DESA ANDONGSARI KECAMATAN AMBULU KABUPATEN JEMBER Masahid, Ardiyan Dwi; Belgis, Maria; Nafi', Ahmad
Jurnal Hasil Pengabdian kepada Masyarakat Universitas Jember Vol 3 No 1 (2024): Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Publisher : LP2M Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpmunej.v3i1.1144

Abstract

Minuman herbal serbuk instan merupakan produk bahan minuman berbentuk serbuk atau granula yang biasa dibuat dari gula dan rempah-rempah yang dicampur menjadi satu dengan atau tanpa penambahan bahan makanan lain dan bahan tambahan makanan. Beberapa bahan dasar yang digunakan dalam pembuatan minuman herbal serbuk instan adalah rempah-rempah dari spesies Zingiberaceae khususnya jahe, kunyit, temulawak dan kencur yang banyak ditemukan di Indonesia dan biasa digunakan sebagai obat tradisional. Salah satu UMKM di Dusun Watukebo Desa Andongsari Kecamatan Ambulu yang memiliki keterampilan dalam memanfaatkan hasil alam (tanaman) untuk kebutuhan hidup dan kesehatan. UMKM tersebut mengolah kunyit menjadi minuman herbal serbuk instan. Berdasarkan hasil observasi dan diskusi langsung dengan mitra didapatkan beberapa permasalahan yang dihadapi yaitu pengemasan dan desain kemasan kunyit instan yang sudah diproduksi masih sederhana dan masih belum ada labelnya serta kurangnya inovasi produk minuman herbal instan. Hasil dari pengabdian ini adalah penggunaan jenis dan desain kemasan yang lebih bagus dan menarik, sesuai dengan produknya, pengajuan SPP-IRT (Sertifikat Produksi Pangan Industri Rumah Tangga), praktek dan inovasi produk minuman herbal instanselain kunyit, yaitu jahe instan dan temulawak instan, serta penyerahan alat produksi dari tim pengabdian kepada mitra yaitu mesin penggiling rempah, mesin pres plastik/sealer, wajan stainless steel dengan tujuan dapat memproduksi dalam jumlah besar sehingga memasarkan produk dengan jangkauan yang luas.
PELATIHAN PEMBUATAN SAMBAL PECEL INSTAN DI KAWASAN PONDOK PESANTREN RADEN RAHMAT SUNAN AMPEL Witono, Yuli; Belgis, Maria; Masahid, Ardiyan Dwi; Nafi', Ahmad; Azkiyah, Lailatul; Wahyuni, Livia
Jurnal Hasil Pengabdian kepada Masyarakat Universitas Jember Vol 3 No 2 (2024): Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Publisher : LP2M Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpmunej.v3i2.4339

Abstract

Kelompok Riset (Keris E-Food) Universitas Jember bekerja sama dengan Pondok Pesantren Raden Rahmat Sunan Ampel untuk meningkatan softskill dan pengalaman santriwan/santriwati dalam berwirausaha melalui program pelatihan “Pembuatan Sambal Pecel Instan Di Kawasan Pondok Pesantren Raden Rahmat Sunan Ampel”. Kegiatan ini ditujukan untuk santriwan/santriwati Pondok Pesantren Raden Rahmat Sunan Ampel. Permasalahan utama yang terdapat pada mitra binaan yaitu kurangnya pemahaman mengenai proses pembuatan sambal pecel siap saji/instan, teknik pengemasan yang akan digunakan hingga strategi pemasaran yang dilakukan. Oleh karena itu kegiatan ini berfokus pada pembuatan sambal pecel siap saji hingga strategi pemasaran. Metode pelatihan terdiri dari pemaparan materi dan demo/praktek pembuatan sambal pecel. Santri dan santriwati sangat antusias dengan kegiatan pengabdian ini. Diharapkan dengan pelatihan yang diberikan, mampu membuat peserta siap berwirausaha dan lebih sejahtera.
Development of Enzyme Production Technology with Double Protease Immobilization Method (Calotropin and Papain) Witono, Yuli; Masahid, Ardiyan Dwi; Giyarto, Giyarto; Belgis, Maria; Jayanti, Puja Dwi; Wahyuni, Livia
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.37509

Abstract

Abstract—Enzymes are biocatalysts widely applied in agriculture, food processing, chemical industries, and medical fields. Enzymes can be used singly or immobilized within a matrix. However, free enzymes often exhibit lower stability compared to immobilized enzymes. Therefore, this research aimed to evaluate the combined two proteolytic enzymes for extracting protein hydrolysates. The objective was to analyze enzymes' immobilization characteristics using carrageenan and determine the optimal concentration combination. Calotropin and papain were applied at concentrations of 2.5 mL, 3.5 mL, and 4.0 mL, respectively. The analysis parameters included yield, enzyme activity, soluble protein content, specific enzyme activity, stability, and kinetic parameters (Km and Vmax). The results showed that the combined proteases exhibited yields ranging from 44.43% to 48.63%; enzyme activities of 9.23–53.63 U/mL; soluble protein contents of 2.40–2.89 mg/mL; and specific enzyme activities of 3.54–18.62 U/mg protein. The enzymes were maintained stability at temperatures ranging from 30 to 60 °C. The kinetic parameters were determined as Km = 0.0034 g/mL and Vmax = 17.094 U/min. 
Co-Authors Azkiyah, Lailatul Cahyaningati, Kinanti Giyarto Giyarto Iwan Taruna Jayanti, Puja Dwi Majid, Nur Ika Okta Maria Belgis Maryanto - Nafi', Ahmad Wahyuni, Livia Yuli Witono