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All Journal Farmasains : Jurnal Farmasi dan Ilmu Kesehatan Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Ilmu Pangan dan Hasil Pertanian Amerta Nutrition JIMR - Journal of Islamic Medicine Research Jurnal Dunia Farmasi Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Community Development Journal: Jurnal Pengabdian Masyarakat JSMARTech : Journal of Smart Bioprospecting and Technology Jurnal Inovasi Penelitian Pharmademica: Jurnal Kefarmasian dan Gizi Journal of Tropical Food and Agroindustrial Technology
Ambar Fidyasari
Akademi Analis Farmasi Dan Makanan Putra Indonesia Malang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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PENGARUH KOSENTRASI TEPUNG BERAS TERHADAP KARAKTERISTIK PIGMEN ALAMI YANG DIHASILKAN OLEH MONASCUS PURPUREUS DARI KULIT PISANG Fidyasari, Ambar; Rafiqah, Yohana
REKAPANGAN Vol 10, No 2 (2016): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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

Abstract

ABSTRAKKulit pisang merupakan salah satu limbah yang belum banyak dimanfaatkan dankandungan karbohidrat dalam kulit pisang masih tergolong tinggi sehingga dapatdigunakan sebagai media untuk pertumbuhan kapang Monascus purpureus. KapangMonascus purpureus dapat menghasilkan pigmen. Tujuan penelitian ini adalah untukmengetahui pengaruh tepung beras terhadap karakteristik pigmen yang dihasilkan darikulit pisang. Penambahan tepung beras pada kulit pisang sebagai substrat dengankonsentrasi 1:1, 1:2 dan 1:3. Karakteristik pigmen yang diuji meliputi warna yangdihasilkan, intensitas pigmen, kelarutan pigmen dalam air dan kestabilan pigmenterhadap suhu. Metode yang digunakan adalah fermentasi padat denganmenggunakan inokulum berupa starter cair. Hasil penelitian menunjukkan derajatkemerahan yang paling tinggi adalah perbandingan 1:1, pada hasil intensitas warnaperbandingan 1:1 yang memiliki nilai intensitas yang tinggi. Kesimpulan dari praktikumini tepung beras berpengaruh terhadap karakteristik pigmen yang dihasilkan Monascuspurpureus dari kulit pisang.Kata Kunci: Kulit Pisang, Monascus purpureus, Pigmen Alami, Tepung BerasABSTRACTThe banana peel is prayer Waste And Its Not Much utilized carbohydrate contentof a banana skin hearts are still classified as High that can be used as a medium forthe growth of mold Monascus purpureus review. Monascus purpureus can be producepigment. Research Objectives The singer is to determine the effect of rice flour reviewAgainst The resulting pigment characteristics of a banana skin. on disposals rice flourbanana peel as a substrate with concentration of 1: 1, 1: 2 and 1: 3. Characteristicsinclude color pigments Yang Yang tested produced, the intensity of the pigment, thepigment solubility and stability of the pigment hearts Against Air Temperature. Themethod used is Solid Fermentation WITH using inoculum Form of starter fluid. Resultsindicate the degree of redness of the Most High is Comparison 1: 1, In findings Colorintensity comparison 1: 1 Yang had Yang High Intensity Values. Conclusion From thepractical effect of rice flour Singer Of The resulting pigment characteristics ofMonascus purpureus banana skin.Keywords: Banana Skin, Monascus purpureus, pigments Natural, Rice Flour
Suplementasi Probiotik (Lactobacillus plantarum) dalam Sari Buah Sebagai Alternatif Produk Pangan Fungsional Fitri Eka Lestari, Ernanin Dyah Wijayanti Ambar Fidyasari
Farmasains : Jurnal Farmasi dan Ilmu Kesehatan Vol 2, No 1 (2012): Januari
Publisher : University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/far.v2i1.1154

Abstract

Most of probiotic product as functional food were developed from dairy product. However, milk protein content cause allergy and make it limited to non vegetarians only. To solve these problems, some efforts were tried to produce probiotic drink from fruit juice, such as pineaple, tomato, papaya and aple. The aims of this research were to know the quality of probiotic fruit juice organoleptically and the viability of probiotic in it. Lactobacillus plantarum were used as probiotic and the fermentation process were last for 5 days at 30°C. The results showed that the best quality performed by fermented aple juice, with sour taste, pale brown color, aple fermented aroma and good homogenity. The probiotic viability also showed highest number, 1,7x108 cfu/ml. This research can be developed to produce fermented fruit juice with better quality.
Community Empowerment Through 2nd Generation Tempeh Innovation Towards a Food Organized Village Raharjo, Sentot Joko; Fidyasari, Ambar
JSMARTech: Journal of Smart Bioprospecting and Technology Vol 2, No 1 (2020)
Publisher : JSMARTech

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jsmartech.2020.002.01.43

Abstract

Tempeh is one of Indonesia's traditional foods. Currently proposed to be a world cultural heritage in UNESCO. Tempeh cannot last long, so it takes innovation that can increase the economic value of tempeh itself. The main objective of this empowerment program is to optimize the potential of “UKM” (Small and Medium Industries) in the food sector for tempeh craftsmen and reduce the losses of tempeh craftsmen for those whose tempeh is not sold. The target partner of this community assistance program is the “UKM” group Tempeh Village in Beji Village, Junrejo, Batu City who has been economically productive as Tempeh craftsmen. The method used is Asset Based Communities Development (ABCD), where the community service focuses on assets owned by the community as the main basis for program development. The efforts carried out are assistance to SMEs to deliver material on the nutritional value of 2nd generation tempeh, workshops and 2nd generation tempe making practices, entrepreneur assistance and evaluation. This innovation is expected to be a solution to the unsold tempeh problem. This assistance was carried out for 3 months. The output of this empowerment activity is in the form of material modules, 2nd generation tempeh products, understanding of the nutritional value concept of second generation tempeh and digital marketing media plans.
Suplementasi Probiotik (Lactobacillus plantarum) dalam Sari Buah Sebagai Alternatif Produk Pangan Fungsional Ernanin Dyah Wijayanti Ambar Fidyasari Fitri Eka Lestari
Farmasains : Jurnal Farmasi dan Ilmu Kesehatan Vol. 2 No. 1 (2012): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/far.v2i1.1154

Abstract

Most of probiotic product as functional food were developed from dairy product. However, milk protein content cause allergy and make it limited to non vegetarians only. To solve these problems, some efforts were tried to produce probiotic drink from fruit juice, such as pineaple, tomato, papaya and aple. The aims of this research were to know the quality of probiotic fruit juice organoleptically and the viability of probiotic in it. Lactobacillus plantarum were used as probiotic and the fermentation process were last for 5 days at 30°C. The results showed that the best quality performed by fermented aple juice, with sour taste, pale brown color, aple fermented aroma and good homogenity. The probiotic viability also showed highest number, 1,7x108 cfu/ml. This research can be developed to produce fermented fruit juice with better quality.
Karakteristik Hasil Fermentasi Buah Annona montana Menggunakan Saccharomyces cereviceae Ambar Fidya Sari; Kiki Mirza Amalia; Jefri Nur Rochim
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7052

Abstract

Soursop mountain (Annona montana Macf) is a genus of Annonaceae, which contains metabolite compounds and antioxidant activity. Mountain soursop fermentation process is carried out with the addition of yeast Saccharomyces cereviciae which can convert carbohydrates into ethanol and organic acid.. The study is aimed at knowing the impact of the duration of the fermentation on the Soursop mountain on physical and chemical characteristics as a natural preservative. The study involves three stages, beginning with the production of mountain-source-juice, then fermentation, and testing of physical characteristics involving organoleptic (colour, aroma, taste, and texture), pH, and viscosity, whereas on the chemical characteristic that is total acid. Research data is analyzed by the One Way Anova method when there is a valid influence followed by the Post Hoc Tukey at real levels α=5%. Changes in physical and chemical grade values include organoleptic (yellow whiteness, aroma scent of the tape, a slightly thick liquid texture (soft) and no gloating, a very sour taste, a 3,86 pH value, a viscosity 583,33 cp, and a total acetate acid 0,4281%. 
Water Soluble Polysaccharide Yellow Bentul (Colocasia Esculenta Schott [L]) As a Candidate for Antidiabetic Agent Sentot Joko Raharjo; Mahisa Ayyuna Nailufar; Ambar Fidyasari; Erik Widarto
JIMR - Journal of Islamic Medicine Research Vol 1, No 2 (2017)
Publisher : Published by Faculty of Medicine Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (606.772 KB)

Abstract

ABSTRACTIntroduction: Yellow bentul tuber is one of tuber plant species which have bioactive compound of Water Soluble Polysaccharide (WSP) and potentially healthy nutrition in the therapy of metabolic syndrome disease. The purpose of this research is to prove the ability of WSP isolate to reduce blood glucose level in white mice. Methods: The yield determination of yellow bentul tube flour, yield of WSP isolates yellow bentul tuber using enzymatic method, WSP identification using HPLC with Aminex HPX-87C BIORAD5 columns, and antidiabetic activity test using white mices. Test activity was performed in six treatment groups (Normal, Induction STZ 20 mg/ kgBW, Induction STZ 20 mg / kgBW + metformin 195mg / KgBW, three treatment with STZ induction 20 mg/ kgBW and WSP isolate with concentration 200, 400, and 600mg / kgBB). Determination of blood glucose levels using glucometer and supported by observation of histologic improvement of beta pancreatic cells in white mice that have necrosis. Result: The yield of yellow bentul flour was 14%. Yield WSP isolates of yellow bentul was 4.18%. WSP levels obtained 96.91%. Blood glucose level induced by STZ 20mg/ kgBW mice decreased glucose level at 400mg/ kgBW dose in the second week and histologic improvement of beta pancreatic cells that has the most optimal necrosis at a WSP dose of 200 mg/ kgBW. Conclusion: Isolate of Water Soluble Polysaccharide of yellow bentul potentially lower blood sugar level.Kata Kunci:, Water-soluble Polysaccharides, yellow bentul tuber, antidiabetic
Pengaruh Sari Kecambah terhadap Karakteristik Kimia Nata De Annona Montana Ambar Fidyasari; Hurriyatul Ula
PHARMADEMICA : Jurnal Kefarmasian dan Gizi Vol 1 No 1 (2021): April - September
Publisher : LPPMKI - AKAFARMA AKFAR PIM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (461.846 KB) | DOI: 10.54445/pharmademica.v1i1.7

Abstract

Soursop Mountain (Annona montana Macf.) is a tropical plant that is used as an antioxidant in the form of terpenoid. The mountain soursop fruit that is extracted its juice can be processed into a snack in the form of nata due to its high fibbers content in its fruit. With the addition of Acetobacter xylinum, a layer of cellulose will be formed as a result of fermentation. This study aims to determine the chemical quality of nata de Annona montana with the addition of sprout juice. The data obtained were analysed by the one way ANOVA. This study consists of two stages. First, nata preparation with the addition of sprout juice of 10%, 20%, and 30%. Second, the chemical quality testing which includes the protein content, fat content, water content, ash content and carbohydrate level according to SNI No 01-4317-1996 on the Nata De Coco requirement. The chemical quality testing result on nata de Annona montana shows an increase in its quality with the addition of 30% of sprout juice with a value of 0.8479% of protein content, 1.044% of fat content, 97.53% of moisture content, 13.17% of ash content, and 12.09% of carbohydrate level. In conclusion, the sprout juice has an effect on the chemical characteristics of nata de Annona montana. The best result is obtained at a sprout concentration of 30%.
EDUKASI PENERAPAN PROGRAM “GOOD MANUFACTURING PRACTICES” (GMP) DAN KEAMANAN PANGAN UNTUK PENGEMBANGAN KAMPUNG TEMPE Ambar Fidyasari; Sentot Joko Raharjo
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 1 No. 3 (2020): Volume 1 Nomor 3 Tahun 2020
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v1i3.972

Abstract

Tempe merupakan salah satu produk pangan nabati yang memiliki nilai gizi cukup tinggi. Di desa Beji kota Batu merupakan salah satu tempat pusat pengrajin tempe. Tempe yang dihasilkan merupakan tempe yang khas daerah tersebut, namun kendala yang dihadapi pengrajin belum menerapkan pentingnya Good Manufacturing Practices (GMP) dan keamanan pangan sehingga tempe yang dihasilkan kurang konstan.Adanya potensi kampung tempe tersebut, maka dilakukan program edukasi kepada para pengrajin tempe. Tujuan utama dalam program pendampingan ini adalah meningkatkan pemahaman dan pengetahuan kepada pengrajin tempe akan pentingnya penerapan Good Manufacturing Practices (GMP) dan keamanan pangan bagi produk agar dapat memperluas pasar usahanya. Adapun Mitra sasaran program pendampingan masyarakat ini adalah kelompok Perajin tempe di Kampung Tempe, Desa Beji Junrejo Kota Batu yang telah produktif secara ekonomi sebagai pengrajin Tempe. Adapun usaha yang akan dilakukan adalah edukasi kepada pengrajin tempe tentang kondisi sanitasi lingkungan, sarana dan prasarana produksi tempe serta hubungannya dengan proses produksi dan bahan baku yang digunakan apakah telah memenuhi syarat. Edukasi ini diharapkan adanya perubahan perilaku pengrajin dalam proses produksi. Metode yang digunakan adalah Participatory Action Research (PAR) berupa penyuluhan, demonstrasi serta pendampingan. Pendampingan dilakukan selama 3 bulan. Hasil pendampingan menunjukkan bahwa 95,00% responden setuju bahwa kegiatan pengabdian masyarakat bermanfaat, 89,00% responden setuju kegiatan edukasi ini sangat meningkatkan kualitas, 97.00% responden menyatakan ilmu bertambah setelah mengikuti pelatihan, dan 85.00% responden menyatakan bahwa keseluruhan kegiatan pelatihan sudah baik.
PENGEMBANGAN DESA BEJI SEBAGAI WISATA EDUKASI KAMPUNG TEMPE Meiria Istiana Sari; Ambar Fidyasari; Kiantoro Andiek Setiawan
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 2 No. 3 (2021): Volume 2 Nomor 3 Tahun 2021
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v2i3.2806

Abstract

Desa Beji salah satu desa di Kota Batu yang terkenal dengan pengrajin tempe. Desa ini menjadi kampung terbesar tempe kedua di Malang raya setelah Sanan. Tempe merupakan salah satu warisan budaya tak benda yang diajukan ke UNESCO. Keunggulan ini kurang ditonjolkan sehingga perlu dilakukan pendampingan serta pengembangan di desa Beji yang potensinya di kota Batu sangat menjanjikan. Batu yang kerap dengan kota wisata menjadi pusat para wisatawan baik domestic maupun mancanegara. Sehingga dengan menggali potensi di Beji maka dapat mengenalkan bagaimana desa ini berkembang menjadi pusat wisata edukasi tempe. Metode pengabdian dilakukan melalui transfer keilmuan ke masyarakat dan pengrajin tempe, khususnya kelompok wanita Tani Asri, dikemas dalam penyampaian materi secara klasikal, workshop dan praktik pengenalan wisata edukasi tempe, pendampingan entrepreneur dan evaluasi. Kegiatan pengabdian masyarakat ini memiliki beberapa tahapan dimulai dari identifikasi permasalahan mitra perlunya edukasi pentingnya wisata tempe bagi Desa dan pembekalan transfer keilmuan tentang tempe. Hal ini terlihat dari hasil survei terhadap pentingnya wisata edukasi di desa ini yang menunjukkan 90%, pendampingan dari hasil entrepreneur 85%, promo diadakanya Festival Beji Kampung Tempe 97%, sehingga didapatkan hasil kepuasan keseluruhan sebesar 87%.
UJI TOKSISITAS AKUT MINUMAN PROBIOTIK SIRSAK GUNUNG (Annona montana Macf.) DENGAN METODE BSLT (Brine Shrimp Lethality Test) Ambar Fidyasari; Sentot Joko Raharjo; Melani Setyowati
Jurnal Inovasi Penelitian Vol 1 No 5: Oktober 2020
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v1i5.174

Abstract

Soursop fruit (Annona montana Macf.) is one of the plants can be used as as traditional medicine. This plant contains terpenoid and acetogenin which can cause toxicity. The fruit has a flavor that is tasteless so the innovation becomes probiotic drinks. This drink has been proven as an antioxidant, antibacterial, antihyperuricemia and antidiarrheal. The aim of this study was to know about acute toxicity of probiotic drink of soursop juice using brine shrimp lethality test method which will be indicated by LC50 value. This study used experimental methods conducted in the Laboratory of Farmakoknosi. There are several variations in concentration in this study, namely 10000 ppm, 20000 ppm, 30000 ppm, 40000 ppm, 50000 ppm, 60000 ppm, 70000 ppm, 80000 ppm and replication was done 3 times with total number of test animals used was 270. The results showed that probiotic drink of soursop juice can provide acute toxic effects on test animals with LC50 value of 29717,23 ppm. LC50 values ​​indicate that the mountain soursop probiotic drink is not potentially toxic because it has a value of >1000 ppm.
Co-Authors Afrizuliya, Salsabila Kharisma Alfi Khatib, Alfi Andik Wijayanto Anggraeni In Oktavia Erik Widarto Farid Zulkarnain Nur Syah Hurriyatul Ula Jefri Nur Rochim Kiantoro Andiek Setiawan Kiki Mirza Amalia Kunti Setiowati, Frida Lestari, Fitri Eka Lina Oktavia Rahayu Mahisa Ayyuna Nailufar Meiria Istiana Sari Melani Setyowati Muhammad Hafiz Nida Fitria Nursasi Handayani Rafiqah, Yohana Rizky Mayang Sari Sentot Joko Raharjo Sentot Joko Raharjo Siti Narsito Wulan Sukma Irlanda Firdauzy Teti Estiasih Ulfatur Rohmah Wahyu Maslukah