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All Journal Damianus Journal of Medicine Celt: A Journal of Culture, English Language Teaching & Literature Indonesian Journal of Agricultural Research Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Innovative: Journal Of Social Science Research
Victoria Kristina Ananingsih
Progdi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Katolik Soegijapranata Jl. Pawiyatan Luhur IV/1, Bendan Dhuwur, Semarang 50234
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Encapsulated Curcuma aeruginosa: Inhibition Method of Bitter Receptor Cells from The Perspective of Wall Formation Sihombing, Monang; Ananingsih, Victoria Kristina
Indonesian Journal of Agricultural Research Vol. 1 No. 2 (2018): InJAR, Vol. 1, No. 2, July 2018
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v1i2.267

Abstract

Curcuma aeruginosa is one of the herbs with health benefits and has been used in traditional medicine, has the characteristic bitter taste, so that limited use was. The formation of walls in the active component coating process can minimize direct contact of bitter receptor cells in the oral peripherals so the perception of bitterness can be reduced. This study used a variation of the WPI concentration as the coating wall materials 10%, 15% and 20%. Formation of coating walls was analyzed using SEM later in the sensory test for effectiveness decreased level of bitterness. The addition of 10% WPI results in the best wall formation was in Curcuma aeruginosa, which could decrease perception of significant bitterness. In contrast to the addition of WPI 15% and 20% were found in an oval shape, craters and ruptures form on coating wall, reducing the protection of the core component and contact with bitter receptor cells in the oral peripheral resulting in bitters taste perception increasing.
Evaluasi Stabilitas Karakter Fisik Dan Kimia Nanodispersi Ekstrak Buah Parijoto dengan Variasi Kondisi Suhu Penyimpanan Putri, Novita Ika; Putra, Yohanes Alan Sarsita; Pratiwi, Alberta Rika; Ananingsih, Victoria Kristina; Soedarini, Bernadeta; Wijaya, Ivan
Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Vol 7, No 1 (2024)
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/praxis.v7i1.12684

Abstract

Medinilla speciosa, atau Parijoto, adalah tanaman dengan kulit berwarna merah keunguan dan daging buah berwarna merah kekuningan yang tumbuh di sekitar Gunung Muria, Kudus, Jawa Tengah. Parijoto dikenal memiliki sifat antiinflamasi, antikanker, antibakteri, antidiabetes, dan antioksidan berkat kandungan metabolit sekundernya, terutama antosianin, yang sangat tidak stabil dan rentan mengalami degradasi selama ekstraksi, pengolahan, dan penyimpanan. Nanodispersi, sistem yang mendispersikan partikel berukuran nano, dapat meningkatkan kelarutan dan homogenitas, sehingga membantu menstabilkan antosianin. Penelitian ini mengkaji pengaruh suhu penyimpanan terhadap stabilitas nanodispersi Parijoto dengan menganalisis karakteristik fisik (ukuran partikel, zeta potensial, indeks polidispersitas) dan kimia (pH, absorbansi, efisiensi enkapsulasi, turbiditas, % transmitansi). Sampel disimpan pada suhu refrigerator (2°C ±2°C), AC (22°C ±2°C), dan suhu ruang (29°C ±2°C) dengan Tween 80 sebagai stabilisator. Analisis dilakukan selama 28 hari dengan interval 7 hari. Hasil menunjukkan bahwa penyimpanan pada suhu refrigerator memberikan stabilitas fisik dan kimia terbaik, dengan pH, turbiditas, transmitansi, absorbansi, kandungan antosianin, efisiensi enkapsulasi yang stabil, serta ukuran partikel dan indeks polidispersitas yang baik. Namun, ketidakstabilan jangka panjang mungkin terjadi akibat nilai zeta potensial dan konduktivitas yang kurang optimal.
Effect of Betel Lime (Ca(OH)₂) Concentration on the Physicochemical Characteristics of Sugar Palm Juice Alan Sarsita Putra, Yohanes; Putri, Novita Ika; Pratiwi, Alberta Rika; Ananingsih, Victoria Kristina; Franz, Nathan
Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Vol 7, No 1 (2024)
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/praxis.v7i1.12683

Abstract

Palm sap is a sugary liquid obtained from tapping palm trees, commonly used to produce various forms of palm sugar, including liquid, solid, and powdered. Reducing sugars, such as glucose and fructose, can inhibit crystallization by binding to sucrose crystals, resulting in smaller crystals and higher water content, which limits the production of molded or powdered sugar. To control reducing sugars, laru (a buffer and antimicrobial solution) is added to prevent their formation. However, in KUP Kadhang Maju, laru is sometimes ineffective in maintaining pH and preventing microbial contamination, affecting the quality of extracted sap for palm sugar production. This study aims to optimize the amount of betel lime (Ca(OH)₂) in laru to produce optimal palm sap. Three Ca(OH)₂-to-water ratios were tested, with sap collected from afternoon until the following morning. The analyses included pH, reducing sugar content, viscosity, total dissolved solids, and color intensity. Statistical tests included normality, homogeneity, One-way ANOVA, and Duncan's post hoc tests. The optimal treatment, P2 (2 grams of Ca(OH)₂ per liter of water), resulted in ideal sap for crystallization, with a pH of 6.50, reducing sugar content of 3.76%, viscosity of 35.50 cP, total dissolved solids at 12.17 °Brix, and color values L* 26.81, a* 3.53, and b* 7.81.
Developing Local MSMEs with Indonesian Socio-Culture Service Learning for Muria's Processed Parijoto Fruit Ananingsih, Victoria Kristina; Putra, Yohanes Alan Sarsita; Pratiwi, Alberta Rika; Sumardi, Sumardi
Celt: A Journal of Culture, English Language Teaching & Literature Vol 23, No 2: December 2023, Nationally Accredited (This issue consists of 10 Articles with 23 Autho
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/celt.v23i2.5917

Abstract

The concept of entrepreneurship empowerment was explored in depth to highlight its multifaceted nature and its role in fostering economic growth and cultivating a positive community mindset, which in turn spurred the development of essential infrastructure contributing to community empowerment. Service Learning, as a strategy for community entrepreneurship empowerment in the Indonesian culture, was enacted through the collaboration of faculty and university students who were acknowledged for their capacity to deliver authentic learning experiences. It, thereby, facilitated the acquisition of both soft and hard skills. This initiative exemplified the coordinated efforts among universities, such as the local MSME (Micro, Small, and Medium Enterprises) Community of processed Parijoto fruit, and its various partners. The execution of this community service program, which was done in Muria, comprised six primary phases: surveying, conducting interviews, gathering data, preparing materials, engaging in focus group discussions, formulating action plans, and conducting evaluations and reflections. The outcomes encompassed the analysis of laboratory products, educational sessions, mentoring activities, and the creation of educational resources. While the assessment of processing parijoto fruit yielded positive impacts from the endeavor,  it was found to have a need to optimize support from businesses to sustain a conducive environment for MSMEs. Such entrepreneurship training initiatives have demonstrated efficacy in empowering communities and generating further prospects for individuals residing in rural areas.
Eksplorasi Potensi Tanaman Tropis Indonesia sebagai Bahan Alami Anti-Aging Kulit: Analisis Fitokimia dan Aktivitas Antioksidan Defi, Ratna Shintia; Putra, Yohanes Alan Sarsita; Asmara, Gregorius Yoga Panji; Ananingsih, Victoria Kristina
Bahasa Indonesia Vol 24 No 2 (2025): Damianus Journal of Medicine
Publisher : Atma Jaya Catholic University of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/djm.v24i2.6630

Abstract

Pendahuluan: Penuaan kulit merupakan proses biologis yang dipengaruhi oleh faktor intrinsik dan ekstrinsik, termasuk paparan sinar ultraviolet (UV) yang menyebabkan photoaging. Proses ini ditandai dengan degradasi kolagen dan elastin akibat peningkatan enzim matrix metalloproteinases (MMPs), sehingga menyebabkan keriput dan hilangnya elastisitas kulit. Dalam upaya mengatasi permasalahan ini, penggunaan senyawa bioaktif dari tanaman tropis Indonesia sebagai agen antioksidan dan anti-aging semakin mendapat perhatian. Penelitian ini bertujuan untuk mengidentifikasi potensi tanaman tropis Indonesia yang kaya akan senyawa bioaktif sebagai bahan aktif dalam produk perawatan kulit alami. Metode: Penelitian ini merupakan studi eksperimental kuantitatif yang melibatkan 16 jenis tanaman tropis Indonesia. Ekstraksi dilakukan menggunakan metode sonikasi dengan pelarut etanol 99,5%, diikuti dengan analisis fitokimia untuk mengidentifikasi senyawa aktif seperti flavonoid, fenolik, tanin, triterpenoid, dan saponin. Aktivitas antioksidan diukur menggunakan metode DPPH, sedangkan total flavonoid dan total fenolik dianalisis menggunakan spektrofotometer UV-Vis. Hasil: Tanaman seperti parijoto, pegagan, dan dandang gendis menunjukkan kandungan flavonoid dan fenolik yang signifikan, berpotensi sebagai inhibitor alami dalam perawatan kulit. Selain itu, identifikasi senyawa bioaktif dalam ekstrak tanaman ini mendukung pengembangan bahan alami sebagai alternatif yang lebih aman dibandingkan bahan sintetis dalam produk anti-aging. Simpulan: Penelitian ini mengonfirmasi bahwa tanaman tropis Indonesia memiliki potensi besar sebagai sumber antioksidan alami dan agen anti-aging dalam industri kosmetik. Pemanfaatan tanaman ini dapat mendukung inovasi produk skincare berbasis bahan alami, sejalan dengan tren konsumen yang semakin peduli terhadap keamanan dan efektivitas produk perawatan kulit.
Kajian Pustaka Optimasi Kondisi Proses Berbagai Metode Pengeringan Pada Rimpang (Jahe, Kunyit, dan Temulawak) Krisna Evania, Maria; Ananingsih, Victoria Kristina; Soedarini, Bernadeta
Innovative: Journal Of Social Science Research Vol. 4 No. 1 (2024): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v4i1.8474

Abstract

Indonesia merupakan salah satu negara yang memproduksi rempah-rempah rimpang, nilai produksi tertinggi di Indonesia yaitu jahe, kunyit dan temulawak. Rimpang memiliki kadar air yang tinggi dan mudah mengalami kerusakan akibat mikroorganisme. Pengeringan merupakan pengolahan yang tepat untuk rempah rimpang. Berbagai teknik pengeringan konvensional dan modern telah diterapkan untuk rempah-rempah yaitu pengeringan dengan solar drying, oven drying, dan microwave drying. Untuk itu dilakukan kajian kondisi proses yang optimum dari berbagai metode pengeringan pada 3 (tiga) jenis rimpang (jahe, kunyit dan temulawak), membandingkan metode optimasi kondisi proses yang optimum dan mengevaluasi metode optimasi kondisi proses pengeringan. Dalam review ini menggunakan metode PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses). Dari review ini didapatkan hasil solar drying dinilai lebih ekonomis namun membutuhkan waktu yang cukup lama. Oven drying menghasilkan panas yang lebih merata karena dilengkapi dengan blower serta waktu yang lebih cepat dibandingkan solar drying. Microwave drying menghasilkan laju pengeringan yang tinggi dan pemanasan dan waktu pengeringan lebih cepat.
Co-Authors Alan Sarsita Putra, Yohanes Alberta Rika Pratiwi Asmara, Gregorius Yoga Panji Defi, Ratna Shintia Franz, Nathan Ivan Wijaya Krisna Evania, Maria Monang Sihombing Putra, Yohanes Alan Sarsita Putri, Novita Ika Soedarini, Bernadeta Sumardi .