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All Journal Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Kartika Kimia Abdimas Galuh : Jurnal Pengabdian Kepada Masyarakat Proceedings Series on Physical & Formal Sciences Molekul: Jurnal Ilmiah Kimia IIJSE
Afifah, Dini Nur
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Produksi Coconut Vinegar dari Limbah Air Kelapa dengan Model Fermentasi Cair Termodifikasi Sel Yeast Terimobilisasi Kalsium Alginat Afifah, Dini Nur; Mulyadi, Abdul Haris; Fadhila, Hana Syifa; Hasanah, Yeti R.; Savitri, Puput Wahyu Nita
Proceedings Series on Physical & Formal Sciences Vol. 6 (2023): Prosiding Seminar Nasional Teknik (SENATEK) 2023
Publisher : UM Purwokerto Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/pspfs.v6i.853

Abstract

Coconut (Cocos Nucifera L) is one of the Indonesia’s plantations comodities. Unfortunately, the abundance of raw materials has not had a significant impact on the export market for coconut products, especially functional food products. Based on that issue, research with the aim to produce diversified product of coconut was conducted. The product developed in this research was coconut vinegar produced by fermentation process of coconut waste water via liquid fermentation pathway. To increase efficiency and reduce production costs, the fermentation process was carried out simultaneously. In order to increase the yeast resistance to acetic acid produced by acetic acid bacteria (BAA), the process modification was conducted by using yeast immobilized formed by the calcium alginate matrix. The research results show that the optimum BAA inoculation time was 24 hours after the bead yeast inoculation. The maximum bead yeast mass obtained in this study was 25% m/v. Fermentation that was carried out with the maximum time and bead mass was able to produce coconut vinegar with an acetic acid content of 5.1 g/L, an alcohol conversion of 22.73%. This work is licensed under a Creative Commons Attribution 4.0 International License
Production of High Protein MOCAF (Modified Cassava Flour) Using Papain and Lactic Acid Bacteria Afifah, DIni Nur; Ma'ruf, Anwar; Putri, Regita Nanda; Santosa, Arif Prashadi; Hamad, Alwani
Molekul Vol 19 No 1 (2024)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jm.2024.19.1.9712

Abstract

Wheat is one of Indonesia's primary sources of carbohydrates. However, the need for wheat still depends on imports. So, developing local flour based on Indonesia's natural resources is necessary. One source of carbohydrates easily found in Indonesia is cassava (Manihot esculenta crantz). Although there are many in Indonesia, the diversification of cassava-based products is still limited. In this research, MOCAF flour was developed and produced by fermenting cassava tubers with lactic acid bacteria. The enzymatic activity during the MOCAF (Modified Cassava Flour) production process is believed to change the physicochemical properties of cassava so that MOCAF products have characteristics similar to wheat flour and are expected to meet the gap between the demand and availability of flour. Even though it can potentially substitute wheat, MOCAF flour only has about 1% protein content, influencing dough rheology. According to the problem, a process modification was done by adding the enzyme papain (PAP) as a support enzyme to improve the performance of lactic acid bacteria (LAB). In order to study the effect of the papain enzyme, variations were made on the ratio of lactic acid starter: papain enzyme (LAB: PAP) and fermentation time. The ratio of (LAB: PAP) was varied to 40:1, 40:3, 40:5, 40:7, and 40:9, while the fermentation period was varied to 24, 48, 72, 96, and 120 hours. The fermentation was conducted by using cassava varieties of Singkur aerobically. The primary starter contained Lactobacillus, sp, developed by PT. Rumah Mocaf Indonesia and the papain enzyme used have an activity of 100,000 U/g. Data analysis showed that the addition of papain enzyme doses with a ratio to the lactic acid starter of 40:7 was able to produce MOCAF with the best characteristics: protein content, starch content, and swelling power of 3.72%, 9.99%, 16.00%, respectively. The data trend of research also showed that the number of papain enzymes only significantly affects starch content and swelling power. On the other hand, fermentation time has a significant effect on these three characteristics (protein, starch, swelling power).
The Treatment of Phenol in Batik Wastewater by TiO2 -Copper Oxide (CuO And Cu2O) Photocatalyst Afifah, Dini Nur; Riyani, Kapti; Setyaningtiyas, Tien; Hasanah, Yeti Rusmiati; Mufarij, Adam
Jurnal Kartika Kimia Vol 5 No 1 (2022): Jurnal Kartika Kimia
Publisher : Department of Chemistry, Faculty of Sciences and Informatics, University of Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jkk.v5i1.110

Abstract

Phenol is an organic material in batik waste that must be processed before disposal because it is carcinogenic and can reduce dissolved oxygen levels. The method used to treat phenol is Advanced Oxidation Process (AOPs). The AOPs method is a waste treatment technology with free radicals to degrade pollutants into CO2 and H2O. Oxidizing agents are hydroxyl radicals (•OH) produced by certain materials, one of which is TiO2. Although proven capable of degrading organic pollutants, the use of TiO2 still encounters a reasonably significant band gap energy constraint for TiO2 (3.2 eV). The modifications carried out in this study were the addition of copper (Cu) dopants to reduce the TiO2 band gap and electron trapping to prevent electron and hole recombination. The synthesis of TiO2-Cu oxide was carried out by deposition method using TiO2 and CuCl2.5H2O as Cu precursors. The results showed that the addition of Cu to TiO2 reduced the band gap energy up to 2.25 eV. The data showed that phenol treatment using TiO2:Cu (98:2) for 6 hours at pH 2, under the influence of a tungsten lamp, could reduce phenol up to 98.03%. The photodegradation process with TiO2:Cu ratio and the same pH can occur more quickly with a UV lamp for 2 hours. The amount of phenol that can be degraded under these conditions is 98.23%. Keywords: Phenol, TiO2, TiO2 doped Cu Oxide
Peningkatan Pengetahuan dan Pemahaman Kader Srikandi Terhadap Pengendalian Hipertensi dengan Pemanfaatan Herbal DALANG (Wedang Telang) Firnandani, Sherly; Zahra, Larasati Az; Melina, Widia Rahma; Sudrajat, Sudrajat; Irwanto, Kasno; Ambarwati, Dewi; Afifah, Dini Nur
Abdimas Galuh Vol 6, No 2 (2024): September 2024
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v6i2.15203

Abstract

Hipertensi merupakan masalah kesehatan utama di Dusun 3, Desa Tambaksogra, di mana banyak lansia enggan mengonsumsi obat kimia secara terus-menerus karena biaya dan kekhawatiran akan efek sampingnya. Sebagai alternatif, digunakan bunga telang yang mengandung senyawa flavonoid dan antosianin yang berkhasiat sebagai antioksidan dan antihipertensi. Kegiatan pengabdian ini bertujuan untuk meningkatkan pengetahuan dan pemahaman kader Srikandi mengenai pengendalian hipertensi melalui pemanfaatan herbal DALANG (Wedang Telang). Kegiatan ini meliputi sosialisasi tentang manfaat bunga telang, demonstrasi pembuatan Wedang Telang, serta evaluasi pemahaman peserta melalui pretest dan postest. Kegiatan ini dilaksanakan selama empat bulan, dari April hingga Agustus 2024, di Dusun 3 Kalisogra, Desa Tambaksogra, Kecamatan Sumbang, Kabupaten Banyumas. Peserta kegiatan adalah kader Srikandi dan lansia, dengan jumlah total mencapai 40 orang. Hasil kegiatan menunjukkan peningkatan signifikan dalam pemahaman peserta mengenai manfaat bunga telang untuk mengendalikan hipertensi, dengan rata-rata peningkatan pemahaman sebesar 22,25%  (peningkatan skor dari 70.25 menjadi 92.5). Peserta antusias dalam mengikuti kegiatan dan mulai memahami potensi ekonomis dari bunga telang selain manfaat kesehatannya. Produk Wedang Telang yang dihasilkan mengombinasikan bunga telang dengan jahe dan serai, yang terbukti lebih disukai karena aroma dan rasanya. Produk ini diharapkan dapat menjadi alternatif pengobatan yang efektif dan ekonomis bagi masyarakat Dusun Kalisogra, khususnya para lansia penderita hipertensi. Dukungan dari pemerintah setempat sangat diperlukan untuk mendukung keberlanjutan dan perluasan manfaat dari produk ini, serta untuk meningkatkan perekonomian masyarakat setempat melalui budidaya dan pengolahan bunga telang.
The Effect of Psychological Capital and Perception of Organizational Support on Employee Performance at PTPN XXX Afifah, Dini Nur; Nurani, Nina
Indonesian Interdisciplinary Journal of Sharia Economics (IIJSE) Vol 8 No 2 (2025): Sharia Economics
Publisher : Sharia Economics Department Universitas KH. Abdul Chalim, Mojokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31538/iijse.v8i2.6136

Abstract

This study aims to analyze the influence of psychological capital and perceived organizational support on employee performance at PTPN XXX. The results of the study indicate that employee psychological capital is in the good category, perceived organizational support is quite good, and employee performance is considered good by employees. Partially, psychological capital has a significant influence on employee performance. Likewise, perceived organizational support partially has a significant influence on employee performance. These findings confirm the importance of psychological capital and perceived organizational support in improving employee performance.
[RETRACTED] KARAKTERISTIK MINUMAN SINBIOTIK SOYGHURT KEDELAI KUNING (Glycine max) DAN KEDELAI HITAM (Glycine soja L.) DENGAN PENAMBAHAN INULIN PADA KONSENTRASI YANG BERBEDA Santosa, Arif Prashadi; Afifah, Dini Nur; Purnawanto, Agus Mulyadi
Jurnal Gizi dan Pangan Soedirman Vol 6 No 2 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (652.114 KB) | DOI: 10.20884/1.jgipas.2022.6.2.6933

Abstract

Synbiotic drinks are beverages that contain probiotic bacteria as well as prebiotics as a substrate for probiotic bacteria. This study aims to determine the type of soybean, the concentration of inulin, and the interactions that affect the proximate and organoleptic characteristics of soyghurt synbiotics. The research was conducted at the basic Agrotechnology Laboratory, Faculty of Agriculture and Fisheries, Universitas Muhammadiyah Purwokerto, from April to June 2022. This study used a Completely Randomized Design (CRD) of two factors. The first factor is soybean type: Yellow soybean (Glycine max) not peeled (K1), yellow soybean (Glycine max) peeled (K2), black soybean (Glycine Soja L.) peeled (K3), and black soybean (Glycine Soja L.) not peeled (K4). The second factor was the concentration of Inulin: 0% (I0), 3% (I1), 5% (I2), and 7% (I3). Observation variables measured pH, water content, protein content, ash content, carbohydrate content, fat content, fiber content, lactic acid bacteria viability test, antioxidant and organoleptic activity. The results showed that K4I3 (unpeeled black soybean) between soybean type and inulin concentration affected the proximate and organoleptic characteristics. The values were pH 4.30, water content 84.29, protein 6.29, ash content 0.21, carbohydrates 8 .32, fat 0.89, fiber 12.39, BAL 25x108 CFU/ml, antioxidant 50.93, color 3.95 (Neutral), aroma 4.5 (Neutral), taste 4.4 (Neutral), Softness 4 .3 (Neutral) and a total of 4.25 (Neutral).
Co-Authors Abdul Haris Mulyadi Agus Mulyadi Purnawanto Alwani Hamad Ambarwati, Dewi Fadhila, Hana Syifa Firnandani, Sherly Hasanah, Yeti R. Hasanah, Yeti Rusmiati Irwanto, Kasno Kapti Riyani Ma'ruf, Anwar Melina, Widia Rahma Mufarij, Adam Nurani, Nina Putri, Regita Nanda Santosa, Arif Prashadi Savitri, Puput Wahyu Nita Setyaningtiyas, Tien Sudrajat Sudrajat Zahra, Larasati Az