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All Journal Agrointek Jurnal Pangan dan Agroindustri Jurnal Sains dan Teknologi Pangan Konversi Jurnal Kelautan dan Perikanan Terapan (JKPT) Food Science and Technology Journal (Foodscitech) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Journal of Tropical AgriFood Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Jurnal Teknologi Pangan Journal of Fisheries & Marine Jakadimas Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Sains dan Teknologi Pangan Jurnal Bioteknologi & Biosains Indonesia
Muhammad Alfid Kurnianto
Department Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology

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Chemical Characteristics of Gluten-Free Noodle Made from Mocaf and Porang Flour Andiani, Rosa; Rosida, Dedin Finatsiyatull; Kurnianto, Muhammad Alfid
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
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.v7i3.346

Abstract

The development of gluten-free noodles has become an option for those with gluten intolerance or aiming to reduce their gluten intake. Mocaf (Modified Cassava Flour), rich in starch and porang flour with glucomannan content, can be used as the base ingredient for making gluten-free noodles. This research aims to determine the optimal proportions of gluten-free noodles based on mocaf and porang flour. This research used a completely randomized design (CRD) with 1 factor, namely the proportion of mocaf flour and porang flour in 3 levels (60:40, 50:50, and 40:60). Observation data were analyzed using analysis of variance (ANOVA) and Tukey's further test at the 5% level. The results showed that the lowest water content of the noodles was found in treatment 60: 40 mocaf and porang flour, with a moisture content of 7.52%. The highest starch content was found in the treatment of 60:40 mocaf and porang flour, with a starch content of 44.04%. The highest crude fibre content was found in the 40:60 mocaf and porang flour treatment, with 6.52% crude fibre content.
Sensory Evaluation of Flakes from Purple Sweet Potato Flour with the Addition of Edamame Flour Using the Just About Right (JAR) Method Widianti, Erika; Sarofa, Ulya; Kurnianto, Muhammad Alfid
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.440

Abstract

Sensory evaluation is a crucial activity in food product development and affects consumer preference, particularly for flake products. Flakes are foods in the form of thin or flaky pieces, generally made from cereal grains. The raw materials used in this study are purple sweet potato flour, which is high in starch (74.57%), and edamame flour, which is high in protein (36.15%). Different formulations will affect the formation of sensory attributes and characteristics of flake products. The sensory evaluation method used in this study is the Just About Right (JAR) method, aimed at analyzing the sensory attributes of flake samples that influence overall liking assessment (p-value < 0.05; panelist response percentage > 20%; and high mean drops), in order to determine the most optimal product formulation. Sensory evaluation of the product was conducted by testing 13 attributes using JAR and hedonic scales (overall liking). The data obtained were processed using XLSTAT 2024 software. Based on the analysis results, the F2 flake product formulation (80% Purple Sweet Potato Flour: 20% Edamame Flour) is the most optimal product formulation, where the attributes that need optimization are taste (Earthy – Sweet, p-value = 0.027) and aftertaste (Earthy, p-value = 0.0003).
BIOINFORMATIC ANALYSIS OF SUBTILISIN-K2 FROM INDONESIAN MOROMI: EVALUATION OF ITS ANTITHROMBOTIC POTENTIAL FOR FUNCTIONAL FOOD APPLICATION Syahbanu, Fathma; Kurniasari, Ratih; Riski Sefrina, Linda; Kurnianto, Muhammad Alfid
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 12 No. 2 (2025)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jbbi.2025.13669

Abstract

Microbial fibrinolytic enzymes are commonly found in various fermented foods of both plant and animal origin. While extensive studies have been conducted in Japan, Korea, and China, research in Indonesia remains limited despite its rich diversity of fermented foods. Moromi, an intermediate product of soy sauce fermentation, contains Subtilisin-K2, an enzyme proven in vitro to degrade fibrin and fibrinogen, indicating potential antithrombotic activity. This study investigated the antithrombotic properties of Subtilisin-K2 using bioinformatic approaches, including molecular docking (HADDOCK) and molecular dynamics (GROMACS). Subtilisin-K2 exhibited strong binding affinities with fibrin, fibrinogen, PAI-1, PAI-2, and α-antiplasmin, with Gibbs free energy values of –19.4, –15.6, –15.7, –18.2, and –13.3 kcal/mol, respectively. Molecular dynamics confirmed the stability of these complexes. These findings suggest that Subtilisin-K2 from Indonesian moromi exhibits significant bioactivity, underscoring the potential of Indonesian fermented products as valuable sources of functional enzymes, especially as antithrombotic potential.
BIOINFORMATIC ANALYSIS OF SUBTILISIN-K2 FROM INDONESIAN MOROMI: EVALUATION OF ITS ANTITHROMBOTIC POTENTIAL FOR FUNCTIONAL FOOD APPLICATION Syahbanu, Fathma; Kurniasari, Ratih; Riski Sefrina, Linda; Kurnianto, Muhammad Alfid
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 12 No. 2 (2025)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jbbi.2025.13669

Abstract

Microbial fibrinolytic enzymes are commonly found in various fermented foods of both plant and animal origin. While extensive studies have been conducted in Japan, Korea, and China, research in Indonesia remains limited despite its rich diversity of fermented foods. Moromi, an intermediate product of soy sauce fermentation, contains Subtilisin-K2, an enzyme proven in vitro to degrade fibrin and fibrinogen, indicating potential antithrombotic activity. This study investigated the antithrombotic properties of Subtilisin-K2 using bioinformatic approaches, including molecular docking (HADDOCK) and molecular dynamics (GROMACS). Subtilisin-K2 exhibited strong binding affinities with fibrin, fibrinogen, PAI-1, PAI-2, and α-antiplasmin, with Gibbs free energy values of –19.4, –15.6, –15.7, –18.2, and –13.3 kcal/mol, respectively. Molecular dynamics confirmed the stability of these complexes. These findings suggest that Subtilisin-K2 from Indonesian moromi exhibits significant bioactivity, underscoring the potential of Indonesian fermented products as valuable sources of functional enzymes, especially as antithrombotic potential.
Pectin extraction from nephelium lappaceum (binjai variety) peel using pulsed electric field Santoso, Ganes Aurora; Wicaksono, Luqman Agung; Kurnianto, Muhammad Alfid; Munarko, Hadi; Putra, Andre Yusuf Tisna; Priyanto, Anugerah Dany
Konversi Vol 14, No 1 (2025): APRIL 2025
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/k.v14i1.22031

Abstract

This study aims to evaluate the effects of electric field intensity, extraction time, and solvent ratio on pectin yield from binjai rambutan skin using Pulsed Electric Field (PEF). The One Factor at a Time (OFAT) method was applied in three stages: (1) determining the optimal electric field intensity (5, 10, 15, and 20 kV/cm) with a fixed extraction time of 15 minutes and a solvent ratio of 1:30 w/v; (2) assessing the effect of extraction time (5, 10, 15, and 20 minutes) while maintaining the selected electric field intensity and a solvent ratio of 1:30 w/v; and (3) evaluating the influence of different solvent ratios (1:20, 1:30, 1:40, and 1:50 w/v) using the selected electric field intensity and solvent ratio from the previous stages. Each stage was conducted in duplicate to ensure data reliability. The collected data were analyzed using Analysis of Variance (ANOVA), followed by the Duncan Multiple Range Test (DMRT) at a 95% confidence level with SPSS v.27.0.1 software. The results demonstrate that each of electric field intensity, extraction time, and solvent ratio influence pectin yield. The optimal conditions obtained were an electric field intensity of 20 kV/cm, yielding 3.41%; an extraction time of 10 minutes, yielding 3.48%; and a solvent ratio of 1:30 w/v, yielding 3.48%.
The effect of microwave power, extraction time and solvent ratio of microwave assisted extraction (MAE) method on the yield of pectin from Nephelium lappaceum Daffa Athallah, Talitha Ayu; Kurnianto, Muhammad Alfid; Priyanto, Anugerah Dany; Munarko, Hadi; Putra, Andre Yusuf Tisna; Wicaksono, Luqman Agung
Konversi Vol 14, No 1 (2025): APRIL 2025
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/k.v14i1.22033

Abstract

Pectin is a complex polysaccharide that is widely used in the food, pharmaceutical, and cosmetic industries as a thickening agent, stabilizer, and emulsifier. Extraction methods such as hot acid extraction have limitations in terms of time efficiency and yield. Therefore, the Microwave-Assisted Extraction (MAE) method is a faster and more efficient alternative. Microwave-assisted extraction is a potential method for pectin extraction from rambutan binjai peel. Conventional extraction methods (direct heating) are widely used, but have drawbacks such as long process time, low yield, and the risk of pectin degradation. Environmentally friendly or green extraction processes are now being applied, one of which is microwave-assisted extraction.Based on research results, it is known that microwave pectin extraction has a higher yield and shorter extraction time compared to conventional methods. The best extraction results were obtained at a power of 540 Watts, with an optimal extraction time of 11 minutes and a solvent ratio of 1:20, with the highest yields being 7.53%, 7.11%, and 6.48%, respectively. The objectives of this study were (i) to determine the best microwave power in the extraction process, (ii) to determine the optimal extraction time, and (iii) to determine the best solvent ratio in the extraction process.
The Effect of Temperature and Extraction Time on The Physicochemical Properties of Pectin Extracted from Rambutan Peel Waste (Nephelium lappaceum L.): Pengaruh Suhu dan Waktu Ekstraksi Terhadap Karakteristik Fisikokimia Pektin dari Limbah Kulit Rambutan (Nephelium lappaceum L.) Hellena Istrada; Luqman Agung Wicaksono; Muhammad Alfid Kurnianto; Anugerah Dany Priyanto; Hadi Munarko; Andre Yusuf Trisna Putra
Jurnal Pangan dan Agroindustri Vol. 14 No. 1 (2026): Januari 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.01.3

Abstract

Rambutan (Nephelium lappaceum L.) is a tropical fruit commonly grown in Southeast Asia, particularly Indonesia and Malaysia. High consumption of rambutan generates large amounts of peel waste, which remains underutilized despite its potential. Rambutan peel contains approximately 26% pectin and hemicellulose, making it a potential alternative source of pectin to reduce dependence on imports. This study aimed to utilize rambutan peel as an alternative source of pectin. The research investigated the effect of extraction temperature (70, 80, 90 °C) and extraction time (60, 90, 120 min) on the characteristics of pectin using a conventional acid extraction method with a completely randomized design (CRD). Temperature and time variables shows significant effects (P ≤ 0.05) on yield, moisture content, ash content, equivalent weight, methoxyl content, galacturonic acid content, and degree of esterification. Pectin extraction from rambutan peel at 80 °C for 120 min produced the optimal pectin yield (7.34%), meeting both SNI and IPPA standards.   Abstrak Rambutan (Nephelium lappaceum L.) adalah buah tropis yang banyak tersebar di Asia Tenggara, utamanya Indonesia dan Malaysia. Tingginyakonsumsi rambutan menimbulkan limbah kulit dalam jumlah besar, namun pemanfaatannya masih belum maksimal. Kulit rambutan mengandung 26% pektin dan hemiselulosa, berpotensi sebagai sumber pektin alternatif untuk mengurangi ketergantungan impor. Tujuan penelitian ini untuk memanfaatkan kulit rambutan sebagai sumber pektin alternatif. Penelitian ini mengkaji pengaruh suhu (70, 80, 90 °C) dan waktu ekstraksi (60, 90, 120 menit) terhadap karakteristik pektin menggunakan metode konvensional dengan ekstraksi asam serta rancangan acak lengkap (RAL). Variable suhu dan waktu menunjukkan pengaruh signifikan (P≤0,05) terhadap rendemen, kadar air, kadar abu, berat ekuivalen, kadar metoksil, kadar asam galakturonat, dan derajat esterifikasi. Ekstraksi pektin kulit rambutan pada suhu 80 °C dan selama 120 menit dapat menghasilkan rendemen pektin yang optimal (7,34%) sesuai dengan SNI dan IPPA.
Co-Authors Andiani, Rosa Andre Yusuf Trisna Putra Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Aulia, Salma Shafrina Aulia, Salma Shafrina Chofifa Fauzyah, Sonia Dwi Daffa Athallah, Talitha Ayu Dedin Finatsiyatull Rosida Diana, Adella Farah Dina Mustika Rini Ekowati Chasanah Fathma Syahbanu Hadi Munarko Hadi Munarko Hamidatun Hamidatun Handayani, Puri Ajeng Hanifah Nuryani Lioe Harsi D. Kusumaningrum Hellena Istrada Hidayati, Nur Agustin Ifwarisan Defri Luqman Agung Wicaksono Puspita, Alfina Ayu Putra, Andre Yusuf Tisna Rahmawati Rahmawati Ramadhani, Previa Aysyar Ratih Kurniasari Rini, Dina Mustika Riski Sefrina, Linda Rosa Andiani Rosida Rosida Rosida, Dedin Finatsiyatul Safitri Indah Nurcahyaningsih Safrina Isnaini Adirama Salma Shafrina Aulia Santoso, Ganes Aurora Septiana, Siska Sri Winarti Sri Winarti Sri Winarti Tinh, Nguyen Thi Thanh Ulya Sarofa Widianti, Erika Yushinta Aristya Sanjaya