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All Journal ALCHEMY Jurnal Penelitian Kimia AGRITEKNO, Jurnal Teknologi Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Spizaetus: Jurnal Biologi dan Pendidikan Biologi AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Journal of Research Applications in Community Services Journal of Food and Agricultural Product Jurnal Ilmiah Pangan Halal
Alvianto, Dikianur
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Characterization of Pseudomonas fluorescens polyhydroxyalkanoate produced from molasses as a carbon source Yusuf Hendrawan; Dikianur Alvianto; Sumardi Hadi Sumarlan; Yusuf Wibisono
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 1 (2020)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2020.003.01

Abstract

Polyhydroxyalkanoate (PHA) is a biopolymer produced by various types of bacteria under conditions of unbalanced growth. One of the bacteria generating PHA is Pseudomonas fluorescens with a carbon source in the form of molasses. This study aimed to determine the effect of molasses concentration and incubation period on biomass and PHA characteristics. This study utilised two factors, such as molasses concentration of 40, 60, 80 g/L, and incubation period for 3, 5, 7 days. The research result indicated the highest biomass yield was obtained from the treatment of 40 g/L molasses concentration and in 7-day incubation period, with dry cell weight values of 1,955 g/L, PHA weight of 0.756 g/L, dry cell yield of 2.036%, and PHA yield of 39.06%, respectively. The visual characteristics of PHA samples were indicated with brownish and granular state, while the melting point and functional groups were identical to pure polyhydroxybutyrate (PHB). The characteristics of the PHB structure obtained from Fourier Transform Infrared Spectroscopy (FTIR) analysis, depicting: C = O esters, CH3, CH2, -C-O-, -C-O-C Polymers, and C-C. The melting point of PHA samples,using Differential Scanning Calorimetry (DSC) analysis, was 166.4 oC and an enthalpy of -13.885 J/g with 9.5% degree of crystallisation.  
Extraction Methods and Bioactivity of Essential Oils from Kesum Leaves (Persicaria odorata): A Short Review Panggulu Ahmad Ramadhani Utoro; Jatmiko Eko Witoyo; Dikianur Alvianto; Nelsy Dian Permatasari
SPIZAETUS: JURNAL BIOLOGI DAN PENDIDIKAN BIOLOGI Vol 3, No 3 (2022): Spizaetus: Jurnal Biologi dan Pendidikan Biologi
Publisher : Universitas Nusa Nipa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55241/spibio.v3i3.82

Abstract

Persicaria odorata (Synonym of Polygonatum odoratum and Polygonum minus) leaves, locally known as Kesum leaves, is one of Indonesia's biodiversity species, particularly on Kalimantan Island, and it is contained a high concentration of essential oils. The extraction of essential oil from Kesum leaves commonly uses various methods, including solvent extraction, steam distillation, hydro-distillation, supercritical fluid extraction, microwave-assisted extraction, ultrasonic-assisted extraction, and so on, with various extract characteristics produced. Several studies reported that Kesum leaves essential oil has numerous advantages, including anti-bacterial, hepatoprotective, anti-tyrosinase, antioxidant properties, and so on. Future research will require additional and new techniques, particularly non-thermal extraction technology and other bioactivity tests, to improve yield and maintain the essential oil composition of Kesum leaves. 
Sintesis dan Karakterisasi Membran Selulosa Asetat dengan Penambahan Antibiofouling Alami Ekstrak Bawang Putih Dikianur Alvianto; Fara Aulia Agustin Nurhadi; Angky Wahyu Putranto; Bambang Dwi Argo; Mochammad Bagus Hermanto; Yusuf Wibisono
ALCHEMY Jurnal Penelitian Kimia Vol 18, No 2 (2022): September
Publisher : UNIVERSITAS SEBELAS MARET (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/alchemy.18.2.57199.193-204

Abstract

Teknologi membran merupakan teknologi yang dapat memisahkan dua fasa (permeat dan umpan). Kendala dalam teknologi membran yaitu bahan yang terkandung dalam umpan dan mengakibatkan terjadinya fouling (penutupan pori). Salah satu alternatif untuk mengurangi fouling yaitu menambahkan zat antibiofouling pada membran. Bahan yang dapat digunakan sebagai antibiofoulan alami adalah ekstrak bawang putih yang memiliki sifat antibakteri. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan ekstrak bawang putih terhadap perbaikan karakteristik membran (ketebalan, kuat tarik, elastisitas), fluks air bersih, dan sifat antibiofouling pada bakteri Bacillus subtilis. Membran selulosa asetat dibuat dengan menggunakan metode inversi fasa dan pelarut dimetilformamida. Penambahan ekstrak bawang putih pada pembuatan membran selulosa asetat memiliki konsentrasi masing-masing sebesar 0,25% b/v (0,01 g), 0,5% b/v (0,02 g), 0,75% b/v (0,03 g), dan 0% b/v (kontrol) dengan ketebalan 0,3 mm. Hasil yang optimum diperoleh untuk membran dengan konsentrasi 0,5 % b/v yang menghasilkan pengujian kuat tarik sebesar 0,977 N/mm2 dan untuk membrane dengan konsentrasi 0,25% b/v yang memberikan elastistas pertambahan panjang sebesar 12,22%. Sifat antibakteri membran dengan penambahan ekstrak bawang putih ditunjukkan dengan berkurangnya penempelan bakteri Bacillus subtilis pada permukaan membran sebesar 41,5% – 87,7% area.Synthesis and Characterization of Cellulose Acetate Membrane with The Addition of Natural Antibiofouling Garlic Extract. Membrane technology is a technology that can separate two phases (permeate and feed). The main problem in membrane technology is the material contained in the feed, which causes fouling (pore closure). An alternative to reducing fouling is by adding anti-biofouling substances into the membrane. The material that can be used as a natural anti-biofoulant is garlic extract which has antibacterial properties. This study aimed to analyze the effect of adding garlic extract on the improvement of membrane characteristics (thickness, tensile strength, elasticity), clean water flux, and anti-biofouling properties of Bacillus subtilis bacteria. The cellulose acetate membrane was synthesized using dimethylformamide as solvent through the phase inversion method. The addition of garlic extract in the manufacture of cellulose acetate membranes had concentrations of 0.25% w/v (0.01 g), 0.5% w/v (0.02 g), 0.75% w/v (0.03 g), and 0% w/v (control) with a thickness of 0.3 mm. The optimum results were obtained for the membrane with a concentration of 0.5% w/v, which resulted in the tensile strength test of 0.977 N/mm2, and the membrane with a concentration of 0.25% w/v, which resulted in an elongation elasticity of 12.22%. The antibacterial properties of membranes with the addition of garlic extract were indicated by the adhesion reduction of Bacillus subtilis bacteria on the membrane surface by 41.5% – 87.7% area.
Optimalisasi Pengolahan Cabai: Pelatihan Produksi Abon Dan Minyak Cabai Untuk Meningkatkan Nilai Jual Dan Daya Saing Produk Romadhon, Taufikkilah; Alvianto, Dikianur; Rahayu, Lisa Fitri; Rohmah, Miftalhur
Journal of Research Applications in Community Service Vol. 4 No. 2 (2025): Journal of Research Applications in Community Service
Publisher : Universitas Nahdlatul Ulama Sunan Giri Bojonegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32665/jarcoms.v4i2.4224

Abstract

Kondisi geografis Kabupaten Kutai Barat berdampak kepada pasokan bahan baku khusunya komoditas pertanian dari atau yang akan menuju ke Kutai Barat seperti kualitas, kuantitas serta harga. Pemanfaatan bahan baku lokal sektor pertanian menjadi suatu produk dapat menekan fluktualisasi harga, mempertahankan kualitas serta kuantitas produk hasil pertanian. Tujuan pelatihan ini yaitu untuk meningkatkan pengetahuan dan keterampilan di bidang pengolahan hasil pertanian, peningkatan kapasistas kewirausahaan dan penguatan komunitas pemuda dan ibu PKK (Pemberdayaan Kesejahteraan Keluarga) Desa Mencimai, Kabupaten Kutai Barat. Pelaksanaan kegiatan berupa penyampaian materi dan praktik pengolahan. Pada praktik pengolahan berupa pengolahan abon dan minyak cabai serta tahap pengemasan, pelabelan dan teknik foto pada produk. Kegiatan pelatihan pengolahan komoditas cabai menjadi produk olahan cabai yang siap konsumsi dan siap jual diukur dengan menggunakan indikator sebelum dan sesudah pelaksanaan kegiatan. Pengukuran indikator didasarkan pada pengetahuan dan keterampilan para peserta selama kegiatan dan terhadap rencana jangka panjang. Kegiatan pelatihan memberikan dampak positif terhadap peningkatan pengetahuan dan keterampilan para peserta sasaran. Hal tersebut ditunjukkan dari proses pengolahan yang menerapkan sistem sanitasi dan hygiene dengan baik meskipun dilakukan secara sederhana dan hasil produk yang dibuat juga telah memenuhi standar layak konsumsi berdasarkan uji organoleptik yang dilakukan.
Effect of Extractant-to-Semi Refined Carrageenan Water Ratio on the Physicochemical Characteristics of Carrageenan from Kappaphycus striatum: English Alvianto, Dikianur; Lalu Danu Prima Arzani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.719

Abstract

Kappaphycus striatum, a red seaweed rich in sulfated polysaccharides, serves as a promising raw material for carrageenan production due to its favorable gelling and stabilizing properties. This study aimed to investigate the effect of different extractor solvent ratios on the physicochemical characteristics of refined carrageenan derived from K. striatum. Refined carrageenan was extracted from semi-refined material using hot water at solvent-to-seaweed ratios of 1:40, 1:50, and 1:60, followed by precipitation with isopropyl alcohol. The parameters assessed included moisture content, yield, gel strength, sulfate content, and viscosity. Moisture content remained relatively constant across treatments (?10–11%) and complied with FAO/JECFA standards. In contrast, yield and gel strength increased significantly with higher solvent ratios, with the highest values observed at the 1:60 ratio (30.04% yield; 1090.23 g/cm² gel strength). Sulfate content also increased, peaking at 21.42% for the same treatment. Viscosity was highest at the 1:50 ratio (87 cP), indicating a favorable balance between molecular hydration and structural integrity. All treatments produced carrageenan within acceptable quality standards for commercial use. The results demonstrated that the extraction solvent ratio played a critical role in determining the performance characteristics of refined carrageenan. Therefore, adjusting the water-to-seaweed ratio during extraction may serve as a practical approach to optimize carrageenan properties for targeted industrial applications.Contribution to Sustainable Development Goals (SDGs): SDG 1 :No povertySDG  9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 14: Life Below Water
Karakteristik Petis berdasarkan Bahan Baku dan Penambahan Bahan Pangan yang Berbeda: Artikel review Romadhon, Taufikkilah; Khoirina, Adhian Dini; Alvianto, Dikianur; Rahayu, Lisa Fitri Rahayu; Purba, Nova Solina; Muzdalifah, Nuzlul
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.18932

Abstract

The aim of this article is to review the effects of processing methods, raw materials, and food additives on the quality of petis. The method used in this study is a literature review by collecting and analyzing data from relevant national and international journals. The results indicate that thermal processing, particularly temperature and cooking duration, significantly influence the chemical and sensory quality of petis, including protein content, moisture level, taste, aroma, and texture. The choice of raw materials also affects the final product, with shrimp broth producing the highest protein content. Additionally, food additives such as flour serve as thickeners that impact the sensory properties, especially texture. Wheat flour has been reported to provide the best effect in improving both texture and protein levels in petis. Furthermore, the use of sugars—such as palm sugar and liquid sugars—contributes to the characteristic taste and color of petis through caramelization and Maillard reactions. Product innovation, such as the development of instant or powdered petis, is also being explored to extend shelf life and enhance convenience. A proper combination of processing techniques, raw materials, and food additives is essential for producing high-quality petis.
The physicochemical properties, bioactive composition, bioactivity, and food innovation based on Flacourtia inermis fruit: A narrative literature review Witoyo, Jatmiko Eko; Alvianto, Dikianur; Permatasari, Nelsy Dian; Utoro, Panggulu Ahmad Ramadhani
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7107

Abstract

Flacourtia inermis fruit, locally known as lobi-lobi fruit, is one of Indonesia's rare local fruits, rich in nutritional and bioactive compounds. However, the physical-chemical characteristics, bioactive composition, bioactivity, and food innovations based on the lobi-lobi fruit have not yet been comprehensively explored. So, the objective of this article is to provide a comprehensive overview of the physical-chemical characteristics, bioactive composition, bioactivity, and food innovations based on the lobi-lobi fruit, as per earlier studies. The approach used in this study is a narrative literature review, with data sources comprising earlier publications, including articles and scientific proceedings from 2011 to 2025, that are relevant to the topic under discussion. The review findings revealed that fresh lobi-lobi fruit is characterized by its high moisture, fat, and vitamin C content, as well as its richness in various phytochemical compounds, including tannins, saponins, flavonoids, phenolics, triterpenoids, alkaloids, and anthocyanins. Numerous studies have demonstrated that lobi-lobi fruit and its extracts exhibit significant bioactivities, such as antioxidant, antibacterial, antidiabetic, anti-hypertension, acting as a lipase enzyme inhibitor, and a remedy for dyslipidemia. Innovations deriving from lobi-lobi fruit include the production of vinegar and wine, alongside its application as a natural preservative for fishery products and a flavoring agent in food products. Looking ahead, there is considerable potential for lobi-lobi fruit to be utilized for fortification and supplementation in food products, as well as being processed into powder form through drying to enhance its shelf life and accessibility. Keywords: bioactive, bioactivity, food innovation, lobi-lobi fruit, physicochemical characteristics
An Overview of Extraction Methods of Bioactive Compounds from White Mulberry (Morus alba) Leaf Witoyo, Jatmiko Eko; Utoro, Panggulu Ahmad Ramadhani; Alvianto, Dikianur; Naisali, Hyldegardis
Spizaetus: Jurnal Biologi dan Pendidikan Biologi Vol 5 No 2 (2024): Spizaetus: Jurnal Biologi dan Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi, FKIP, Universitas Nusa Nipa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55241/spibio.v5i2.387

Abstract

White mulberry (Morus alba) is a plant classified into the Morus genus and the Moraceae family, growing wild or cultivated in Indonesia. The mulberry fruit is the plant part that is more utilized than others. However, white mulberry leaves are abundant and contain bioactive and nutraceutical compounds, which benefit the medicine and food sectors, making them an exciting material to investigate further. The method used in this study was a literature review, in which data from earlier studies were collected from open-access database sources, especially Google Scholar, from 2006 to 2023. The results showed that the white mulberry leaf contains rich bioactive compounds such as alkaloids, anthraquinone, anthocyanin, flavonoids, glycosides, phenolic acids, saponins, steroids, tannic acids, and so on, which are revealed to have pharmacological activities, and also contain complete nutraceutical composition as promised as food ingredients. Extraction is the primary process for extracting bioactive compounds from white mulberry leaves. Maceration, microwave-assisted extraction (MAE), soxhlet, supercritical CO2 extraction, and ultrasonic-assisted extraction (UAE) were common methods to extract bioactive compounds and produce white mulberry leaf extracts with different characteristics. Therefore, this review highlights the effect of various extraction methods on the bioactive compounds of white mulberry leaf extracts, represented by total phenolic content (TPC) and total flavonoid content (TFC). 
Ulasan Singkat Profil Fitokimia dan Aktivitas Biologi dari Daun Kratom Alvianto, Dikianur; Utoro, Panggulu A R; Witoyo, Jatmiko E; Khoirina, Adhian D; Permatasari, Nelsy D; Rahayu, Lisa F
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.144

Abstract

Mitragyna speciosa leaves are one of the most widely utilized parts of the kratom plant by local communities in several ASEAN countries, including Indonesia, Malaysia, and Thailand, particularly for traditional medicine. However, comprehensive knowledge regarding the morphology, phytochemical profile, and bioactivity of M. speciosa leaves from Indonesia remains limited. Therefore, this study aims to comprehensively explore the morphology, phytochemical profile, and bioactivity of M. speciosa leaves from Indonesia. This study employs a literature review method, using data sourced from scientific journal articles, conference proceedings, and various online publications available through open-access platforms from 2015 to 2025. The results indicate that the morphology of M. speciosa leaves in Indonesia can be categorized into three types: white, red, and green. Qualitative phytochemical tests have revealed the presence of bioactive compounds with specific functions, including alkaloids, flavonoids, saponins, tannins, phenolics, quinones, and mitragynine. Several recent studies have demonstrated that M. speciosa leaf extracts exhibit various bioactivities, including antibacterial, anti-inflammatory, antidiabetic, antioxidant, and anticancer effects. Future research is expected to optimize the extraction process of these bioactive compounds with greater efficiency and cost-effectiveness, and to further explore their potential applications in both the food and non-food industries.
Co-Authors Angky Wahyu Putranto Bambang Dwi Argo Fara Aulia Agustin Nurhadi Hyldegardis Naisali Jatmiko Eko Witoyo Khoirina, Adhian Dini Khoirina Lalu Danu Prima Arzani Mochamad Bagus Hermanto Muzdalifah, Nuzlul Nelsy Dian Permatasari Panggulu Ahmad Ramadhani Utoro Permatasari, Nelsy D Purba, Nova Solina Rahayu, Lisa F Rahayu, Lisa Fitri Rohmah, Miftalhur Sumardi Hadi Sumarlan Taufikkilah Romadhon Utoro, Panggulu A R Yusuf Hendrawan Yusuf Wibisono