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The Effectiveness of 8 Weeks Low Impact Aerobics and Yoga Combination Program on Body Fat Percentage among Obese Female Irawan, Roy Januardi; Anggarani, Mirwa Adiprahara
KEMAS: Jurnal Kesehatan Masyarakat Vol 14, No 3 (2019)
Publisher : Department of Public Health, Faculty of Sport Science, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/kemas.v14i3.13780

The prevalence of obesity of adult women in Indonesia has increased recently. Obesity among adult women will lead to health problems such as diabetes until coronary heart disease. The aim of this quasy experimental study was to determine the effectiveness of the 8-week exercise program combining low impact aerobics and yoga on the percentage of body fat in women in 2017. The subjects of this study were 12 Unesa female studentss with criteria to have Body Mass Index (BMI) obese category with age 19-24 years. The effectiveness of the 8-week low-impact exercise program of aerobics and yoga on the percentage of body fat was measured using anthropometric methods with skinfold caliper techniques measured before and after the treatment of training programs. Based on the results of calculations using t test on the percentage of body fat then 8-week exercise program combination of low impact aerobics and yoga effective in reducing body fat with an average percentage decreased of 10.56%.

Antioxidant Potential of Madura Knife Scallop (Solen sp) Extract as a Prevention of Oxidative Stress Anggarani, Mirwa Adiprahara; Irawan, Roy Januardi
KEMAS: Jurnal Kesehatan Masyarakat Vol 15, No 3 (2020)
Publisher : Department of Public Health, Faculty of Sport Science, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/kemas.v15i3.19521

Reactive Oxygen Species (ROS) are produced by humans as a result of cellular metabolism and environmental factors such as pollutants or cigarette smoke. ROS is a very reactive molecule and has the ability to damage cell structure. Oxidative stress is a condition between oxidants and antioxidants that is not balance, pathophysiologically, oxidative stress can trigger the risk of various diseases including hypertension, atherosclerosis, diabetes, heart failure, stroke and other chronic diseases. Oxidative stress can be overcome by intake of antioxidants. The purpose of this study was to determine the antioxidant activity contained in the meat and shells of a knife scallop (Solen sp.) that lives in Bangkalan waters, Madura. The method used in this study is an analysis of antioxidant activity with the DPPH method. Knife scallop has antioxidant activity which is evident from the IC50 values obtained. IC50 values of the shell and meat extract with ethanol solvent were 489.56 ppm and 748.49 ppm. IC50 values of the shell and meat extract with ethyl acetate solvent were 916.43 ppm and 2045.93 ppm. While the IC50 value of the shell and meat extract with chloroform solvent was 119.37 ppm and 1692.80 ppm. Based on IC50 data of knife scallop shell and meat extracts on the 3 types of solvents, it can be concluded that knife scallopÃ¢â‚¬â„¢s shell and meat extract with ethanol solvent has the greatest antioxidant activity compared to ethyl acetate and chloroform solvents.

OPTIMASI PENGAWETAN PRODUK JAMUR TIRAM SEGAR SEBAGAI UPAYA PENGUATAN INDUSTRI OLAHAN JAMUR Anggarani, Mirwa Adiprahara; Rusijono, Rusijono
Sains & Matematika Vol 3, No 2 (2015): April, Sains & Matematika
Publisher : Sains & Matematika

Show Abstract | Download Original | Original Source | Check in Google Scholar

Penelitian ini bertujuan untuk mengoptimasi proses pengawetan jamur tiram segar melalui penambahan zat tambahan makanan (aditif pangan) sebagai upaya meningkatkan nilai gunanya. Proses pengawetan jamur tiram segar dilakukan dengan merendam jamur tiram segar dalam beberapa jenis zat aditif, meliputi: (a) asam askorbat 0,05%; (b) asam sitrat 1%; (c) garam 2%; (d) kunyit 1%; (e) campuran asam askorbat 0,05%, asam sitrat 1%, dan garam 2%; (f) campuran asam askorbat 0,05%, asam sitrat 1%, garam 2%, dan kunyit 1%; (g) campuran natrium metabisulfi t 0,1%, garam 0,2%, asam askorbat 0,1%, asam sitrat 0,1%, dan kalium 0,1%; dan (h) campuran garam 2% dan kunyit 1%. Proses perendaman dilakukan selama 8 hari. Selanjutnya, untuk menentukan keberhasilan proses pengawetan jamur tiram segar, telah dilakukan pengukuran pH, serta jumlah jamur dan bakteri pada larutan pengawet setiap hari. jumlah kontaminasi mikrob dari hari ke hari dihitung menggunakan metode hitungan mikroskopis langsung. Sampel diletakkan di suatu ruang hitung (hemasitometer) dan jumlah sel dapat ditentukan secara langsung dengan bantuan mikroskop. Hasil analisis tersebut menunjukkan bahwa pertumbuhan fungi dan bakteri paling dapat dihambat pada perendaman menggunakan asam sitrat 2%. This research aimed to optimize the process of preservation of fresh oyster mushrooms by adding food additives as an effort to increase the value point. Fresh oyster mushrooms preservation process was done by soaking the fresh oyster mushrooms in some types of additives, including: (a) ascorbic acid of 0.05%; (B) 1% citric acid; (C) salt 2%; (D) turmeric 1%; (E) a mixture of 0.05% ascorbic acid, citric acid 1% and 2% salt; (F) a mixture of 0.05% ascorbic acid, citric acid 1%, 2% salt, and turmeric 1%; (G) a mixture of sodium metabisulphite 0.1%, 0.2% salt, 0.1% ascorbic acid, citric acid 0.1%, and 0.1% potassium; and (h) a mixture of turmeric salt 2% and 1%. Soaking process conducted for 8 days. Furthermore, to determine the success of the process of preservation of fresh oyster mushrooms, has been carried out measurement of pH, as well as the number of fungi and bacteria in preservative solutions every day. the number of microbial contamination from day to day is calculated using the direct microscopic count method. Samples were placed in a room count (hemocytometer) and the number of cells can be determined directly with the aid of a microscope. Results of the analysis showed that the growth of fungi and bacteria have inhibited the immersion using citric acid 2%.

Optimasi Pengawetan Produk Jamur Tiram Segar sebagai Upaya Penguatan Industri Olahan Jamur Anggarani, Mirwa Adiprahara; Rusijono, Rusijono
Sains & Matematika Vol 3, No 2 (2015): April, Sains & Matematika
Publisher : Sains & Matematika

Show Abstract | Download Original | Original Source | Check in Google Scholar

Penelitian ini bertujuan untuk mengoptimasi proses pengawetan jamur tiram segar melalui penambahan zat tambahan makanan (aditif pangan) sebagai upaya meningkatkan nilai gunanya. Proses pengawetan jamur tiram segar dilakukan dengan merendam jamur tiram segar dalam beberapa jenis zat aditif, meliputi: (a) asam askorbat 0,05%; (b) asam sitrat 1%; (c) garam 2%; (d) kunyit 1%; (e) campuran asam askorbat 0,05%, asam sitrat 1%, dan garam 2%; (f) campuran asam askorbat 0,05%, asam sitrat 1%, garam 2%, dan kunyit 1%; (g) campuran natrium metabisulfi t 0,1%, garam 0,2%, asam askorbat 0,1%, asam sitrat 0,1%, dan kalium 0,1%; dan (h) campuran garam 2% dan kunyit 1%. Proses perendaman dilakukan selama 8 hari. Selanjutnya, untuk menentukan keberhasilan proses pengawetan jamur tiram segar, telah dilakukan pengukuran pH, serta jumlah jamur dan bakteri pada larutan pengawet setiap hari. jumlah kontaminasi mikrob dari hari ke hari dihitung menggunakan metode hitungan mikroskopis langsung. Sampel diletakkan di suatu ruang hitung (hemasitometer) dan jumlah sel dapat ditentukan secara langsung dengan bantuan mikroskop. Hasil analisis tersebut menunjukkan bahwa pertumbuhan fungi dan bakteri paling dapat dihambat pada perendaman menggunakan asam sitrat 2%.Â This research aimed to optimize the process of preservation of fresh oyster mushrooms by adding food additives as an effort to increase the value point. Fresh oyster mushrooms preservation process was done by soaking the fresh oyster mushrooms in some types of additives, including: (a) ascorbic acid of 0.05%; (B) 1% citric acid; (C) salt 2%; (D) turmeric 1%; (E) a mixture of 0.05% ascorbic acid, citric acid 1% and 2% salt; (F) a mixture of 0.05% ascorbic acid, citric acid 1%, 2% salt, and turmeric 1%; (G) a mixture of sodium metabisulphite 0.1%, 0.2% salt, 0.1% ascorbic acid, citric acid 0.1%, and 0.1% potassium; and (h) a mixture of turmeric salt 2% and 1%. Soaking process conducted for 8 days. Furthermore, to determine the success of the process of preservation of fresh oyster mushrooms, has been carried out measurement of pH, as well as the number of fungi and bacteria in preservative solutions every day. the number of microbial contamination from day to day is calculated using the direct microscopic count method. Samples were placed in a room count (hemocytometer) and the number of cells can be determined directly with the aid of a microscope. Results of the analysis showed that the growth of fungi and bacteria have inhibited the immersion using citric acid 2%.

PELATIHAN PEMBUATAN SABUN ANTISEPTIK BERBAHAN DASAR EMPON-EMPON DI KABUPATEN NGANJUK Sulistyowati, Raya; Anggarani, Mirwa Adiprahara; Purnama, Erlix Rakhmad; Maulana, Dimas Avian; Sudarwanto, Tri; Putra, Ricky Eka
Jurnal ABDI: Media Pengabdian Kepada Masyarakat Vol 6, No 2 (2021)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/ja.v6n2.p167-172

Coronavirus 2019 (Covid-19) telah menjadi ancaman serius bagi semua masyarakat di setiap wilayah Indonesia bahkan di seluruh dunia. Setelah World Health Organization memutuskan bahwa Covid-19 menjadi pandemi global, berbagai peneliti berlomba-lomba menggali manfaat dari empon-empon untuk melawan Covid-19. Kandungan temulawak diyakini dapat mengatasi infeksi yang disebabkan Covid-19. Kabupaten Nganjuk merupakan salah satu daerah penghasil empon-empon. Namun, masyarakat Nganjuk masih memiliki pengetahuan yang kurang dalam mengolah empon-empon tersebut. Masyarakat sekitar masih sering mengalami gagal panen dalam penanaman empon-empon. Sehubungan dengan hal tersebut, pengenalan terhadap ilmu pengetahuan dan teknologi perlu dilakukan agar masyarakat Nganjuk mampu mengolah empon-empon tersebut menjadi suatu produk penangkal Covid-19. Dalam hal ini, empon-empon akan diolah menjadi sabun antiseptik yang bernilai ekonomis. Setelah berhasil memproduksi sabun tersebut, masyarakat Nganjuk juga dibekali dengan strategi pemasaran untuk memasarkan produk sabun antiseptik kepada pengguna.

Optimasi Pengawetan Produk Jamur Tiram Segar sebagai Upaya Penguatan Industri Olahan Jamur Mirwa Adiprahara Anggarani; Rusijono Rusijono
Sains dan Matematika Vol. 3 No. 2 (2015): April, Sains & Matematika
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Penelitian ini bertujuan untuk mengoptimasi proses pengawetan jamur tiram segar melalui penambahan zat tambahan makanan (aditif pangan) sebagai upaya meningkatkan nilai gunanya. Proses pengawetan jamur tiram segar dilakukan dengan merendam jamur tiram segar dalam beberapa jenis zat aditif, meliputi: (a) asam askorbat 0,05%; (b) asam sitrat 1%; (c) garam 2%; (d) kunyit 1%; (e) campuran asam askorbat 0,05%, asam sitrat 1%, dan garam 2%; (f) campuran asam askorbat 0,05%, asam sitrat 1%, garam 2%, dan kunyit 1%; (g) campuran natrium metabisulfi t 0,1%, garam 0,2%, asam askorbat 0,1%, asam sitrat 0,1%, dan kalium 0,1%; dan (h) campuran garam 2% dan kunyit 1%. Proses perendaman dilakukan selama 8 hari. Selanjutnya, untuk menentukan keberhasilan proses pengawetan jamur tiram segar, telah dilakukan pengukuran pH, serta jumlah jamur dan bakteri pada larutan pengawet setiap hari. jumlah kontaminasi mikrob dari hari ke hari dihitung menggunakan metode hitungan mikroskopis langsung. Sampel diletakkan di suatu ruang hitung (hemasitometer) dan jumlah sel dapat ditentukan secara langsung dengan bantuan mikroskop. Hasil analisis tersebut menunjukkan bahwa pertumbuhan fungi dan bakteri paling dapat dihambat pada perendaman menggunakan asam sitrat 2%. This research aimed to optimize the process of preservation of fresh oyster mushrooms by adding food additives as an effort to increase the value point. Fresh oyster mushrooms preservation process was done by soaking the fresh oyster mushrooms in some types of additives, including: (a) ascorbic acid of 0.05%; (B) 1% citric acid; (C) salt 2%; (D) turmeric 1%; (E) a mixture of 0.05% ascorbic acid, citric acid 1% and 2% salt; (F) a mixture of 0.05% ascorbic acid, citric acid 1%, 2% salt, and turmeric 1%; (G) a mixture of sodium metabisulphite 0.1%, 0.2% salt, 0.1% ascorbic acid, citric acid 0.1%, and 0.1% potassium; and (h) a mixture of turmeric salt 2% and 1%. Soaking process conducted for 8 days. Furthermore, to determine the success of the process of preservation of fresh oyster mushrooms, has been carried out measurement of pH, as well as the number of fungi and bacteria in preservative solutions every day. the number of microbial contamination from day to day is calculated using the direct microscopic count method. Samples were placed in a room count (hemocytometer) and the number of cells can be determined directly with the aid of a microscope. Results of the analysis showed that the growth of fungi and bacteria have inhibited the immersion using citric acid 2%.

PELATIHAN PEMBUATAN SABUN ANTISEPTIK BERBAHAN DASAR EMPON-EMPON DI KABUPATEN NGANJUK Raya Sulistyowati; Mirwa Adiprahara Anggarani; Erlix Rakhmad Purnama; Dimas Avian Maulana; Tri Sudarwanto; Ricky Eka Putra
Jurnal ABDI: Media Pengabdian Kepada Masyarakat Vol. 6 No. 2 (2021)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/ja.v6n2.p167-172

Coronavirus 2019 (Covid-19) telah menjadi ancaman serius bagi semua masyarakat di setiap wilayah Indonesia bahkan di seluruh dunia. Setelah World Health Organization memutuskan bahwa Covid-19 menjadi pandemi global, berbagai peneliti berlomba-lomba menggali manfaat dari empon-empon untuk melawan Covid-19. Kandungan temulawak diyakini dapat mengatasi infeksi yang disebabkan Covid-19. Kabupaten Nganjuk merupakan salah satu daerah penghasil empon-empon. Namun, masyarakat Nganjuk masih memiliki pengetahuan yang kurang dalam mengolah empon-empon tersebut. Masyarakat sekitar masih sering mengalami gagal panen dalam penanaman empon-empon. Sehubungan dengan hal tersebut, pengenalan terhadap ilmu pengetahuan dan teknologi perlu dilakukan agar masyarakat Nganjuk mampu mengolah empon-empon tersebut menjadi suatu produk penangkal Covid-19. Dalam hal ini, empon-empon akan diolah menjadi sabun antiseptik yang bernilai ekonomis. Setelah berhasil memproduksi sabun tersebut, masyarakat Nganjuk juga dibekali dengan strategi pemasaran untuk memasarkan produk sabun antiseptik kepada pengguna.

Determination of Flavonoid Concentration, Phenolic Concentration, and Antioxidant Activity of Allium cepa L Extract Alfita Dhurrotul Lu'ma; Mirwa Adiprahara Anggarani
Prisma Sains : Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram Vol 10, No 3: July 2022
Publisher : IKIP Mataram

Free radicals are unstable molecules caused by several electrons in the molecule that does not have a partner. Free radicals can potentially trigger the onset of various degenerative diseases. One of the efforts that can be made to ward off the disease is by consuming antioxidant compounds. Antioxidant compounds can be found in plants with the genus Allium, such as Allium cepa L. This study aims to determine antioxidant activity, flavonoid concentration, and phenolic concentration in Allium cepa L extract. The DPPH method (2-2-diphenyl-1-picryhydrazil) is used to determine antioxidant activity, calorimetrically determined flavonoid consensuality with AlCl3, and the Follin-ciocalteu method is used to determine the phenolic consensual consensuality in the sample. The multilevel maceration method in sample extraction uses different polarity solvents, dichloromethane, ethyl acetate, and 96% ethanol. Based on the research data, flavonoid and phenolic compounds were found in 96% ethanol extract but in dichloromethane and ethyl acetate extracts were not found. The concentration of flavonoid ethanol extract is 96% by 4,125 mgQE/gr extract. Phenolic concentration in ethanol extract was 96% by 1,071 mgGAE/gr extract. The IC50 value in ethanol extract is 96% which is 201,221 ppm. These results show that the antioxidant activity of Allium cepa L is classified as moderate, with IC50 values being between the range of 100-250 ppm.

PERBANDINGAN ANTARA PENGGUNAAN ZAT PENGATUR TUMBUH (ZPT) EKSTRAK BAWANG MERAH DENGAN BOMBAY MERAH TERHADAP PERTUMBUHAN TANAMAN LIDAH BUAYA Romandianty, Julzeti; Anggarani, Mirwa Adiprahara
AGRORADIX : Jurnal Ilmu Pertanian Vol 8 No 1 (2024): Desember 2024
Publisher : Agroteknologi Fakultas Pertanian Universitas Islam Darul 'Ulum (UNISDA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52166/agroteknologi.v8i1.6790

Aloe vera is a biopharmaceutical plant that is useful in the cosmetic, pharmaceutical and food sectors. Market demand for aloe vera increases every year, so it has the potential to be cultivated. However, aloe vera grows quite slowly. To overcome this, plants growth regulators (PGRs) are used in an effort to accelerate the growth of aloe vera. Shallots and red onions contain phytohormones in the form of auxin and gibberellin. This research aims to determine the comparison between shallots and red onions as natural PGRs in accelerating the growth of aloe vera. The research used a Randomized Block Design (RBD) with 2 factors, namely type of PGRs (shallots and red onions) and concentration (0%, 15%, 30%, 45%). The parameters observed were plant height, leaf circumference, number of leaves, and wet biomass. Data analysis using the two way ANOVA test followed by the DMRT test at the 5% level. The results showed that ZPT extract had a significant effect on all parameters except the number of leaves. Shallot ZPT extract with a concentration of 45% gives the best results.

Phylogenetic analysis of DENV-1 isolated in Surabaya, Indonesia Rahmafitria, Fistara Lesti; Mahfudhah, Dzikra Nasyaya; Sucipto, Teguh Hari; Herdyastuti, Nuniek; Anggarani, Mirwa Adiprahara; Fauziyah, Shifa; Damayanti, Mamik
Journal of Bio-Molecule Research and Engineering Vol 1 No 2 (2022)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jbiome.v1i2.41463

Dengue virus (DENV1-4) belongs to the Flaviviridae family, which is transmitted by the Aedes mosquito vector and is the main cause of dengue fever and dengue hemorrhagic fever. Since one of the DENV serotypes, DENV1, has become an endemic known to be circulating worldwide, including in Indonesia, it becomes necessary to carry out molecular epidemiological research using phylogenetic analysis with two methods, neighbor-joining (NJ) and UPGMA. This study aims to analyze the DENV-1 relationship and obtain information regarding the differences between those methods, including the level of accuracy. This study used one DENV-1 sequence isolated in Surabaya, aligned with similar sequences on the GenBank. The results showed two comparisons. First, in the NJ method, the DENV-1 sequence samples in Surabaya with branch length 0,000 were similar to the DENV-1 in Malaysia, and Singapore, with branch lengths 0,000; 0,002;. which belong to Genotype 1. The UPGMA method resulted in the DENV-1 sequence in Surabaya with branch length 0,000 were similar to the DENV-1 in Malaysia with with branch length 0,000, which belong to Genotype 1. Second, their level of accuracy, which is in the NJ method, the construction of phylogenetic trees is based on periodic evolutionary times. In contrast, UPGMA assumes that each sequence is found at the same evolutionary time, which makes this method less accurate than the NJ method. We can conclude that the construction and analysis of the phylogenetic tree of the DENV1 sequence isolated in Surabaya have higher similarity and accuracy using the NJ method.

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