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All Journal Kultivasi AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Amerta Nutrition International Journal of Eco-Innovation in Science and Engineering (IJEISE) Jurnal Pengbdian Teknik Mesin Jurnal ATMOSPHERE
Defri, Ifwarisan
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Energy Engineering Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Other

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Additional cocopeat and coconut water improves the seedling growth of robusta coffee Anjarsari, Intan Ratna Dewi; Febiola, Anita; Ariyanti, Mira; Defri, Ifwarisan
Kultivasi Vol 23, No 1 (2024): Jurnal Kultivasi
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/kultivasi.v23i1.50893

Abstract

Robusta coffee production can be sucessed by using high-quality seedlings that have good growth performance. One of several keys to success in seedling production is the choosing best planting medium and providing exogenous growth regulators. These include using cocopeat planting media and giving coconut water. This research aims to determine whether using cocopeat planting media and providing coconut water can increase the growth of robusta coffee seedlings. The experiment used a randomized complete group design with six treatments and four replications; each experimental unit consisted of three robusta coffee seedlings. The six tested treatments were control (topsoil 100%); cocopeat 50% + topsoil 50%; cocopeat 100%; topsoil 100% + coconut water 200 mL; cocopeat 50% + topsoil 50% + coconut water 200 mL; and cocopeat 100% + coconut water 200 mL. This study indicated that cocopeat and coconut water could increase the growth of robusta coffee seedlings. The composition of cocopeat 100% and the combination of topsoil 50% + cocopeat 50% had an improvement effect on the growth of robusta coffee seedlings.
POTENSI BIR PLETOK SEBAGAI MINUMAN FUNGSIONAL KOMERSIAL Putra, Andre Yusuf Trisna; Defri, Ifwarisan; Saputro, Erwan Adi; Widyastuti, Retno
Agrisaintifika: Jurnal Ilmu-ilmu Pertanian Vol 7 No 1 (2023): AGRISAINTIFIKA
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v7i1.3784

Abstract

Bir pletok merupakan minuman diwariskan secara turun-menurun oleh masyarakat Betawi. Bir pletok muncul pada saat masa penjajahan Belanda. Minuman ini terbuat dari campuran rempah seperti jahe, kayu manis, cengkeh, secang, kapulaga, merica, biji pala, cabe jawa, dan gula. Proses pembuatan bir pletok terdiri dari pemilihan bahan baku, pencucian, perebusan, penyaringan, dan pengemasan. Minuman ini berpotensi dikembangkan menjadi salah satu produk komersial unggulan. Inovasi peningkatan kualitas produk yang dapat dilakukan antara lain pengaturan rasa, komposisi rempah, tingkat kemanisan dan pengemasan. Selain itu, diversifikasi produk menjadi sediaan bubuk atau konsentrat juga diperlukan guna menjangkau pasar yang lebih luas. Bir pletok yang terbuat dari campuran rempah seperti jahe, kayu manis dan secang terbukti memiliki aktivitas antioksidan, antibakteri dan antiinflamasi. Oleh karena itu, minuman ini juga dapat menjadi kandidat menuman tradisional yang memiliki sifat fungsional bagi tubuh.
Re-branding UMKM Kelurahan Kedundung Mojokerto Melalui Logo Baru yang Unik dan Menarik Defri, Ifwarisan; Al Furkhon, Arif; Anastasia, Bella Wanda; Saputro, Erwan Adi
abdimesin Vol. 2 No. 1 (2022): Abdi-mesin
Publisher : UPN "Veteran" Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/abdi-mesin.v2i1.24

Abstract

Pandemi Covid-19 menyebabkan banyak masyarakat yang memiliki usaha/bisnis menjadi gulung tikar. Masyarakat dituntut untuk bisa beradaptasi dengan keadaan Covid-19. Adanya suatu upaya dalam memperbaharui atau re-branding bisnis mereka agar menjadi lebih baik dan bisa bertahan di pasar. Selain itu re-branding dapat membangkitkan brand awareness dan brand image produk. Tujuan umum dari program re-branding atau pembuatan logo ini adalah menjadikan UMKM memiliki ciri khas tersendiri dan menjadi pembeda antara sesama UMKM. Dalam hal promosi, konsumen juga dapat dengan mudah untuk mengenali suatu produk. Adanya logo membuat sebuah produk bisnis menjadi menarik dan disukai, hal ini bertujuan agar produk lebih menarik pelanggan. Metode yang digunakan adalah survei lapangan dan survei online melalui media WhatsApp serta diskusi dengan pemilik UMKM. Hasil survei menunjukan bahwa adanya inovasi logo baru membuat para konsumen lebih tertarik membeli dan produk yang melakukan re-branding menjadi lebih mudah dikenali oleh konsumen karena logonya yang unik dan menarik.
Peran Bidang Keilmuan Teknologi Pangan Dalam Upaya Bela Negara Defri, Ifwarisan; Pratiwi, Yunita Satya; Tola, Pardi Sampe
abdimesin Vol. 2 No. 1 (2022): Abdi-mesin
Publisher : UPN "Veteran" Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/abdi-mesin.v2i1.25

Abstract

Bela negara dalam bidang pangan dapat diimplementasikan dengan berbagai cara, misalnya mengonsumsi pangan nusantara atau ikut berkontribusi dalam penelitian, pendidikan dan pengabdian terkait pengembangan produk pangan nasional. Jenis profesi atau kegiatan apapun yang dilakukan yang berdampak pada kemajuan pangan nusantara merupakan wujud sikap bela negara. Pada penyuluhan ini dilakukan survei secara online dengan memanfaatkan media google form, survei melibatkan 123 responden. Responden mengisi kuisioner dengan memberikan jawaban atau pendapat terhadap sejumlah pertanyaan terkait implementasi bela negara dalam bidang teknologi pangan. Hasil survei menunjukkan, 87% responden menilai sangat pentingnya implementasi bela negara dalam bidang teknologi pangan, serta 13% responden menilai penting. 84% responden menilai globalisasi tidak begitu memengaruhi kecintaan terhadap produk pangan nasional, sedangkan 16% responden menilai globalisasi merupakan faktor utama berkurangnya kecintaan terhadap produk pangan nasional. Sebanyak 89% responden setuju dan 11% sangat setuju bahwa mencintai produk pangan nasional merupakan wujud bela negara. Terkait penggunaan produk pangan nasional, 67% responden berpendapat belum sepenuhnya menggunakan produk pangan nasional, sedangan 33% responden berpendapat sudah sepenuhnya menggunakan produk pangan nasional. Berdasarkan survei yang dilakukan dapat disimpulkan responden memiliki pemahaman bahwa bela negara juga dapat diwujudkan dalam bidang pangan dengan cara mencintai dan mengonsumsi produk pangan nasional. Di samping itu, responden menilai globalisasi tidak berpengaruh signifikan terhadap kecintaan terhadap produk pangan nasional.
Chemical Characteristics of Banana-Blueberry Velva Product with Various Concentrations of Carboxymethyl Cellulose (CMC) Isnaini, Yolandra Hibatullah; Defri, Ifwarisan; Jariyah
International Journal of Eco-Innovation in Science and Engineering (IJEISE) Vol. 3 No. 2 (2022): IJEISE
Publisher : UPN Veteran Jatim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/ijeise.v3i02.56

Abstract

The aim of this research was to analyze the chemical characteristics of Velva products from the mixture of bananas and blueberries with the addition of CMC. This study used a two-factorial completely randomized design with the first factor being the proportion of bananas and blueberries (40:60, 50:50 and 60:40). The second factor was concentration of CMC (0.1, 0.3 and 0.5%). Chemical analysis in this research included total acid, vitamin C, antioxidant activity, crude fiber content, protein, and fat. The data were analyzed by ANOVA using SPSS version 26 with Duncan Multiple Range Test at 5 % probability level. The best results based on the best chemical characteristics were obtained in the treatment of banana and blueberry proportions of (40:60) and CMC concentration of (0.5%) which had characteristics 0.613% total acid, 7.627 mg/100g vitamin C, 42.893% antioxidant activity, 4.450% crude fiber, 3.657% protein and 0.127% fat.
REVIEW: TEKNOLOGI PEMBUATAN SORBITOL DARI TEPUNG TAPIOKA Defri, Ifwarisan; Irfansyah, Aditya; Sudarsono, Sukma; SAPUTRO, ERWAN
jurnal ATMOSPHERE Vol. 2 No. 2 (2021): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v2i2.4314

Abstract

Sugar alcohol or sorbitol is a derivative product of carbohydrates, namely glucose through the hydrogenation process with hydrogen gas. The glucose used comes from flour, because the carbohydrate content in tapioca flour is considered the highest compared to other flour ingredients. Before the hydrogenation process is carried out, tapioca flour is enzymatically hydrolyzed so that the starch is broken down into glucose. The process of making sorbitol can be done in two ways, namely the electrolysis reduction process and the hydrogenation process with the help of a nickel catalyst. This literature study aims to determine the technology for making sorbitol and its advantages and disadvantages, both in terms of product and process, so that it can be used as a reference in selecting processes in sorbitol manufacturing plants. The catalytic hydrogenation process has advantages, namely the resulting yield is greater and the operating costs are relatively cheaper. The catalytic hydrogenation process also has several disadvantages, namely that it requires good safety handling because it requires high pressure in the process.
Pemanfaatan Kulit Garcinia mangostana L. sebagai Imunomodulator untuk Meningkatkan Kualitas Sumber Daya Manusia: Sebuah Tinjauan Sistematis: Utilization of Garcinia mangostana L. Peel as an Immunomodulator to Improve the Quality of Human Resources: A Systematic Review Pratiwi, Yunita Satya; Rini, Dina Mustika; Defri, Ifwarisan; Qubra, Tawaffani; Maulidi, Nadien Mutia Intan
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.377-388

Abstract

Background: Mangosteen (Garcinia mangostana L.) is recognized for its immunomodulatory properties, which can rejuvenate, regulate, and modulate immune system function. As a rich source of antioxidants, mangosteen peel has the potential to enhance immune responses and improve overall health status. However, further investigation into the biological mechanisms underlying its immunomodulatory effects remains limited. Objectives: This review aims to explore the various biological functions of mangosteen peel related to immunomodulation and examine its therapeutic potential in improving human health. Methods: A Systematic Literature Review (SLR) was conducted, focusing on articles published between 2013 and 2023. From a total of 132 articles identified, ten were selected based on relevance and research quality. Discussions: The review reveals significant associations between the properties of mangosteen peel, such as its anti-diabetic, anti-obesity, antidepressant, anti-inflammatory, anticancer, and antioxidant activities, and the complex network of immune cell responses. Nevertheless, most studies have not clearly identified the specific compounds responsible for these immunomodulatory effects, and the underlying mechanisms remain unclear. Further comprehensive studies are necessary to isolate and identify the bioactive compounds in mangosteen peel extract, beyond xanthones, to better understand their diverse therapeutic effects and mechanisms. Well-designed clinical trials involving diverse populations, including vulnerable groups, are essential to validate the efficacy and safety of the extract in various therapeutic contexts. Conclusions: This review provides valuable insights into the potential of mangosteen peel as an immunomodulator and lays the groundwork for future research aimed at utilizing its therapeutic properties to improve human health.
Co-Authors Al Furkhon, Arif Anastasia, Bella Wanda Erwan Adi Saputro Febiola, Anita Intan Ratna Dewi Anjarsari Irfansyah, Aditya Isnaini, Yolandra Hibatullah Jariyah Maulidi, Nadien Mutia Intan Mira Ariyanti Putra, Andre Yusuf Trisna Qubra, Tawaffani Retno Widyastuti, Retno Rini, Dina Mustika Saputro, Erwan Sudarsono, Sukma Tola, Pardi Sampe Yunita Satya Pratiwi