Article Per Year (5 Year)
p-Index From 2021 - 2026
1.745
P-Index
This Author published in this journals
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 Jurnal Ilmu Gizi dan Dietetik
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

Published : 19 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 19 Documents
Search

 1   2 
VIABILITAS BAKTERI ASAM LAKTAT (BAL) PADA PERMEN PROBIOTIK SIRSAK GUNUNG (Annona montana Macf) Ambar Fidyasari; Fitri Eka Lestari; Anggraeni In Oktavia
Jurnal Inovasi Penelitian Vol 2 No 8: Januari 2022
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v2i8.1136

Abstract

Mountain soursop (Annona montana Macf.) has secondary metabolites i.e. terpenoids and flavonoids which are powerful antioxidants. It is rarely used due to its unpleasant taste. Hence, to increase its economic value, this fruit has been new innovations into probiotic candy. Lactobacillus is a probiotic product commonly used, so this study used Lactobacillus casei. To meet the probiotic products requirement, the lactic acid bacteria must survive in the gastrointestinal tract and have a good stability and viability during the storage. This study has a purpose to determine the amount of storage stability on the viability of lactic acid bacteria in Mountain soursop (Annona montana Macf.) probiotic candy. The research used a descriptive analysis method, where the research results are described according to the data obtained from the total plate number of lactic acid bacteria. Based on the research that has been done, it can be concluded that the total lactic acid bacteria in the mountain soursop probiotic candy (Annona montana) on day 3 was 5.7 × 103 cfu/mL on day 5 of 4.8 × 103 cfu/mL, and on day 7 as much as 2.6 × 103 cfu/mL.
Identifikasi Komponen Kimia pada Umbi Bentul (Colocasia esculenta (L.) Schoot) sebagai Pangan Fungsional Ambar Fidyasari; Rizky Mayang Sari; Sentot Joko Raharjo
Amerta Nutrition Vol. 1 No. 1 (2017): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (761.079 KB) | DOI: 10.20473/amnt.v1i1.2017.14-21

Abstract

Background: Nowadays tubers are mostly explored to determinetheir essential components. Colocasia esculenta (l.) Schottis one of tubers that its use has not been maximally explored. Objective: This research aims to identify the chemical components onColocasia esculenta (l.) Schott. Methods: The research stages include, first, the determination for finding out the right plant; second, the preparation and implementation (including theflour preparation andits proximate testing asthe carbohydrate, protein, fat, carbon, moisture and fiber testing); third, the flour extraction for obtaining the PLA and its PLA analysis using HPLC. Results: The result shows the chemical components of protein is 3.45%, fat is 0.31%, moisture is 6.07%, carbon is 2.14%, carbohydrate is 88.03%, and fiber is 2.87%. The yield extraction results are 2.9% and 9.0%. Conclusion: The flour extraction analysis displays polysaccharide proven by the presence of DP and DP5 of 72.356% and 87.98%. However,its sugar molecule composition has not been identified yet.ABSTRAK Latar belakang: Umbi-umbian saat ini mulai banyak dieksplorasi untuk mengetahui komponen penting yang terdapat dalam umbi tersebut. Umbi bentul salah satu umbi yang pemanfaatan belum dieksplorasi secara maksimal.Tujuan: dari penelitian ini adalah untuk mengetahui komponen kimia yang terdapat dalam bentul. Metode: Tahapan penelitian ini meliputi  pertama,  tahap determinasi untuk mengetahui kebenaran tanaman yang akan digunakan. Kedua, tahap persiapan serta pelaksanaan meliputi proses pembuatan tepung bentul, pengujian mutu kimia atau proksimat tepung meliputi karbohidrat, protein, lemak, kadar abu, kadar air dan serat. Ketiga, ekstraksi tepung untuk mendapatkan senyawa yang diduga PLA dan analisanya dengan menggunakan HPLC.Hasil: Berdasarkan penelitian menunjukkan hasil komponen kimia protein 3,45%, lemak 0,31%, air 6,07%, abu 2,14%, karbohidrat 88,03%, dan serat 2,87%. Rendemen hasil ekstraksi tepung yaitu 2,9% dan 9,0%.Kesimpulan : Analisa dari ekstrak tepung terbukti mengandung polisakarida dengan adanya DP dan DP5 memiliki total 72,356% dan 87,98% namun belum diketahui jenis gula penyusunnya.
PHYSICAL AND ORGANOLEPTIC QUALITY OF TEMPE SYNBIOTIC ICE CREAM WITH COMPARISION OF THE MOUNT OF PINEAPPLE FERMENTATION RESULT (Ananas Comosus (L) Merr) Ambar Fidyasari; Sukma Irlanda Firdauzy; Wahyu Maslukah
Jurnal Inovasi Penelitian Vol 3 No 3: Agustus 2022
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v3i3.1922

Abstract

Abstract By using tempe and pineapple food ingredients, it can increase the selling value of the ingredients and make it one of the new food innovations that can be accepted by the community. Ice Cream Synbiotics are frozen drinks that contain probiotics and prebiotics. Tempe is a traditional food that has been known in Indonesia, made by fermentation orZymosis. The purpose of this study is to determine the physical quality of tempe synbiotic ice cream withcomparison of the amount of fermented pineapple juice. This research is included in the research Experiment with data analysis used is the One Way Anova statistical test. Results that obtained fromphysical quality testing of Overrun, namely, 50 ml: 17.95, 100 ml: 48.73, 150 ml: 1.44,Viscosity 50 ml : 1.7813cp, 100 ml: 730,667cp, 150 ml : 669,667cp, pH 50 ml: 5.0233, 100 ml: 5.0833,150 ml: 5,4100. The results of the organoleptic test of the three treatments had the same color, taste, and smell. Texture organoleptic yield 50 ml: soft, 100 ml: slightly coarse, 150: coarse. Result conclusionanalysis of the physical quality of synbiotic ice cream, the 50 ml treatment was the best treatment in terms of texture and texture the best ANOVA test on viscosity and overrun testing
ORGANOLEPTIC AND DIETARY FIBER QUALITY OF BLACK PIGEON PEA FLOUR AS BIOENCAPSULATION MATERIAL Lina Oktavia Rahayu; Ambar Fidyasari
Jurnal Inovasi Penelitian Vol 3 No 4: September 2022
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v3i6.1968

Abstract

Gude beans are one type of legume that has a fairly high nutritional value. The existence of gude beans is currently only used as a side dish, mixed as a staple food and even for animal feed. To increase its economic value, gude beans are used as bioencapsulation material. One of the requirements for bioencapsulation technology is that it can be sensory and economical. The purpose of this study was to determine the organoleptic results of the process of making gude bean flour and the content of dietary fiber. This research is included in experimental research with descriptive data analysis used. The results obtained from organoleptic quality testing include color 2.25 good category, taste 2.45 good category, texture 2.80 good category and aroma 3.00 good category. Color reader test results sifted gude flour with a brightness degree of 49.0, redness 18.3, yelloness 27.1, while unsifted gude flour has a brightness degree of 46.90, redness 24.7, yelloness 30.6. the results obtained 23.28 grams/100 grams. In conclusion, the results of gude bean flour in physical quality in terms of color, taste and texture and aroma were acceptable to the panelists, while the results of dietary fiber were categorized as quite high in fiber.
KHASIAT SARI BUAH SIRSAK GUNUNG DAN MINUMAN PROBIOTIK BUAH SIRSAK GUNUNG (Anona montana) UNTUK MENURUNKAN KADAR ASAM URAT Ambar Fidyasari; Muhammad Hafiz; Nida Fitria; Ulfatur Rohmah
Jurnal Pangan dan Agroindustri Vol. 7 No. 3 (2019)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2019.007.03.6

Abstract

Buah sirsak gunung adalah tanaman yang berkhasiat sebagai penurun kadar asam urat karena mengandung antioksidan yang tinggi. Buah Sirsak gunung dibuat menjadi sari untuk mempermudah mengonsumsi dan dilanjutkan dengan difermentasi menggunakan Bakteri Lactobacillus casei. Penelitian ini bertujuan untuk mengetahui aktivitas sari buah sirsak gunung dan minuman probiotik buah sirsak gunung (Annona montana) terhadap penurunan kadar asam urat mencit (Mus musculus L.). Penelitian ini membandingkan aktivitas antara sari buah sirsak gunung dan minuman probiotik dari buah sirsak gunung, adapun tahapan penelitiannya meliputi Aklimatisasi mencit, Induksi jus hati ayam,  pembuatan minuman probiotik dan sari buah sirsak gunung, dan perlakuan uji kepada mencit. Hasil data perhitungan dengan menggunakan SPSS metode uji t-test. Hasil penelitian menunjukan bahwa sari buah sirsak gunung dan minuman probiotik buah sirsak gunung dapat menurunkan asam urat. Dari hasil penelitian ini dapat disimpulakan bahwa sari buah sirsak gunung dan minuman probiotik buah sirsak gunung memiliki aktivitas menurunkan kadar asam urat mencit.
Kandungan Lemak dan Profil Asam Lemak serta Potensinya sebagai Pendukung Bahan Pangan Fungsional pada Tepung Daun Jati Belanda (Guazuma ulmifolia Lam.) Afrizuliya, Salsabila Kharisma; Wijayanto, Andik; Handayani, Nursasi; Kunti Setiowati, Frida; Fidyasari, Ambar
Jurnal Dunia Farmasi Vol 9, No 1 (2024): Edisi Desember
Publisher : LPPM Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdf.v9i1.6272

Abstract

Pendahuluan: Tingginya rata-rata konsumsi per kapita tepung terigu dan impor gandum berdampak pada efisiensi keuangan negara sehingga dibutuhkan alternatif. Tumbuhan yang berpotensi sebagai alternatif tersebut antara lain Guazuma ulmifolia Lam. tetapi, sedikit atau belum ada penelitian terkait profil asam lemak pada daun G. ulmifolia, sehingga diperlukan pengujian tersebut. Tujuan: Mengetahui kadar lemak, profil asam lemak, dan potensi pada tepung daun G. ulmifolia Metode: Pengujian kadar lemak dilakukan dengan metode Soxhlet serta pengujian profil asam lemak dengan metode Gas Chromatography (GC). Potensi sebagai bahan pangan fungsional dilakukan dengan studi literatur. Hasil: Hasil analisis pada tepung daun G. ulmifolia menunjukkan rata-rata kadar lemak sebesar 1,60%. Pada hasil profil asam lemak diperoleh 17 jenis asam lemak jenuh dan 20 jenis asam lemak tak jenuh. Kesimpulan: Pada daun G. ulmifolia, kadar lemak lebih tinggi daripada tepung terigu dengan 37 jenis asam lemak yang berpotensi dalam mencegah diabetes melitus tipe 2, penyakit kardiovaskular, dan Non Alcoholic Fatty Liver Disease (NAFLD)
Differences in Length of Hospital Stay for COVID-19 Patients Given Combination Supplementation of Vitamins C, D, and Zinc: A Clinical Nutrition Perspective: Perbedaan Lama Waktu Rawat Inap Pasien Covid 19 yang Diberi Suplementasi Kombinasi Vitamin C, D, dan Zink: Tinjauan Aspek Gizi Klinis Syah, Farid Zulkarnain Nur; Fidyasari, Ambar
jurnal makanan tropis dan teknologi agroindustri Vol 6 No 02 (2025): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v6i02.1656

Abstract

COVID-19 has placed a substantial burden on global healthcare systems. Nutritional improvement through dietary supplementation with vitamin C, vitamin D, and zinc plays a critical role in supporting the immune system. This study aimed to evaluate the effect of combined supplementation with vitamins C, D, and zinc on the length of hospital stay in COVID-19 patients. This study employed a retrospective observational design conducted in a hospital setting. A total of 81 patient were included as research subjects. The majority of patients were aged 50–64 years (45.7%) and female (51.9%). Data were analyzed using the Kruskal–Wallis test, followed by post hoc analysis. The results showed that the group receiving the combined supplementation of vitamins C, D, and zinc had the shortest average hospital stay (10.00 ± 4.299 days), compared to the vitamin D group (12.29 ± 4.165 days) and the vitamin C and D group (12.69 ± 2.869 days), with a statistically significant difference (95% CI; p = 0.004). This study concludes that the combination of the three micronutrients (vitamins C, D, and zinc) significantly reduces the duration of hospitalization in COVID-19 patients compared to those receiving vitamin D alone or a combination of vitamins C and D.
Standardization of Moringa oleifera leaf powder extracts from different leaf stalk colors as raw material for herbal pharmaceuticals Fidyasari, Ambar; Estiasih, Teti; Wulan, Siti Narsito; Khatib, Alfi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 3 (2025)
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.2025.008.03.4

Abstract

Standardization in the pharmaceutical field is essential to ensure quality, and to meet chemical, biological, and pharmaceutical standards, including stability assurance as a pharmaceutical product. Specific and non-specific standardizations are conducted to guarantee the efficacy and quality of extracts, which ultimately ensure the pharmacological effects of the plant. This study aims to determine the specific and non-specific standardization parameters of ethanol extracts from green, white, and red Moringa oleifera leaf powder (MOLP). The highest extract yield was obtained from the red-stalked MOLP. The organoleptic analysis of the Moringa leaf extracts from various varieties resulted in thick extracts with a greenish-brown color, characteristic odor, and bitter taste. In the specific parameters, the water-soluble and ethanol-soluble extract contents met the standard of ≥ 5.0%. The non-specific parameters, including loss on drying, total ash content, acid-insoluble ash content, and extract specific gravity, all met the required standards. The total microbial contamination in the extracts met the criteria, remaining below the maximum limit of 10 colonies per gram. The chromatographic profile of the MOLP ethanol extracts obtained by Gas Chromatography-Mass Spectrometry (GC-MS) revealed the presence of terpenoids and steroids. The ethanol extract of MOLP complied with the content standards set by the Indonesian Pharmacopoeia.
Research Trends and Thematic Evolution of GABA in Fermentation and Bakery Systems: Bibliometric Analysis Bimo, Igoy; Estiasih, Teti; Sunarharum, Wenny; Wulan, Siti; Fidyasari, Ambar; Ali, Dego; Asrori, Muchammad; Pranita, Meylda
Jurnal Ilmu Gizi dan Dietetik Vol 5 No 3 (2026)
Publisher : Fakultas Kedokteran Dan Gizi, IPB University dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2026.5.3.618-634

Abstract

γ-Aminobutyric acid (GABA) is a bioactive non-protein amino acid increasingly investigated in fermentation and bakery systems because of its functional, nutritional, and health-promoting properties. The rapid expansion of publications in this field necessitates a comprehensive evaluation of research development, collaboration patterns, and thematic evolution. This study aimed to analyze global research trends related to GABA in fermentation and bakery applications through a bibliometric approach. A cross-sectional bibliometric analysis was conducted using the Scopus database, retrieving publications published between 2017 and 2026 with relevant keywords related to GABA, fermentation, and bakery processes. A total of 1,023 documents were analyzed using performance indicators, co-occurrence networks, thematic mapping, and collaboration analysis. The results demonstrate strong growth in scientific output accompanied by high collaboration intensity, with journal articles dominating publication types. Research productivity is geographically concentrated in Asia, particularly China, Korea, and Japan, while emerging contributions from Southeast Asia and Europe indicate expanding global participation. Core research themes include fermentation processes, microbial metabolism, GABA biosynthesis, and lactic acid bacteria, reflecting the central role of microbial activity in enhancing GABA production. Over time, research focus has shifted from basic fermentation studies toward mechanistic investigations, metabolic analysis, probiotics, and functional food applications. Keyword network and thematic mapping analyses reveal an integrated research structure connecting fermentation technology, biochemical mechanisms, and metabolic or health-related outcomes. Motor themes emphasize metabolism and experimental studies, while application-oriented topics such as probiotics and human health are gaining prominence. Overall, the field has reached a mature and interdisciplinary stage, transitioning from process-centered exploration to application-driven innovation. These findings provide strategic insights for future research directions and support the development of GABA-enriched functional foods and advanced fermentation-based bakery products.
Co-Authors Afrizuliya, Salsabila Kharisma Alfi Khatib, Alfi Ali, Dego Andik Wijayanto Anggraeni In Oktavia Asrori, Muchammad Bimo, Igoy 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 Pranita, Meylda Rafiqah, Yohana Rizky Mayang Sari Sentot Joko Raharjo Sentot Joko Raharjo Siti Narsito Wulan Sukma Irlanda Firdauzy Sunarharum, Wenny Teti Estiasih Ulfatur Rohmah Wahyu Maslukah Wulan, Siti