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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Penelitian dan Pengembangan Pendidikan Media Farmasi : Jurnal Ilmu Farmasi (Journal Of Pharmaceutical Science) Jurnal Media Wahana Ekonomika agriTECH Jurnal Ilmu Pangan dan Hasil Pertanian Al-Wijdan : Journal of Islamic Education Studies Forum Ekonomi : Jurnal Ekonomi, Manajemen dan Akuntansi Jurnal Ilmu Ilmu Agribisnis: Journal of Agribusiness Science Jurnal Aplikasi Teknologi Pangan SEIKO : Journal of Management & Business JURNAL PENDIDIKAN TAMBUSAI Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Medika Malahayati Jurnal Pengabdian Farmasi Malahayati (JPFM) Jurnal Review Pendidikan dan Pengajaran (JRPP) Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Jurnal Bakti Masyarakat Indonesia Jurnal Ilmiah Ar-Risalah: Media Ke-Islaman, Pendidikan, dan Hukum Islam Jurnal Teknisi Al-Muamalat : Jurnal Ekonomi Syariah AKADEMIK: Jurnal Mahasiswa Ekonomi & Bisnis Jurnal Pustaka Mitra : Pusat Akses Kajian Mengabdi Terhadap Masyarakat Education and Counseling Journal JURNAL AGROINDUSTRI HALAL Jurnal Ilmu Ekonomi Mulawarman (JIEM) Prosiding University Research Colloquium KEYNESIA : INTERNATIONAL JOURNAL OF ECONOMY AND BUSINESS Jurnal Indonesia Sosial Sains Jurnal Pendidikan Indonesia (Japendi) Room of Civil Society Development The Es Economics and Entrepreneurship Innovative: Journal Of Social Science Research Indonesian Journal of Education and Development Research Jurnal Inovasi dan Teknologi Pendidikan Eduprof Kajian Ilmiah Mahasiswa Administrasi Publik (KIMAP) Room of Civil Social Development Public Health Journal
Diana Lestari, Diana
Universitas Katolik Indonesia Atma Jaya
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Journal : JURNAL AGROINDUSTRI HALAL

 1 
Peptida Bioaktif Kasein Susu Kambing sebagai Agen Antibakteri terhadap Staphylococcus aureus Diana lestari; Eddyson Giordan
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (76.017 KB) | DOI: 10.30997/jah.v6i1.2025

Abstract

Goat milk is widely consumed as a functional food. Milk’s derived bioactive peptides are the specific peptides which are produced by the degradation of milk protein by proteases enzyme and posseses a different positive properties such as antihypertensive, antioxidant, antibacterial, antiiflamatory and many more. The purpose of this research is to explore the antibacterial activity of fractionated bioactive peptides derived from the hydrolysis of goat milk casein and identify the peptide profiles using SDS-PAGE electrophoresis. Casein was isolated from fresh goat milk and then hydrolyzed by crude bromelain enzyme with an activity of 0.420 U/mL for 0, 1, 2, and 3 minutes at a temperature of 50oC. Profile analysis from bromelain hydrolyzates showed some protein bands with molecular weights from about 6.63 kDa to 7.32 kDa on SDS PAGE gel. The fractionation process was carried out on selected bromelain hydrolyzates using a 30 kDa and 10 kDa membrane Cut-Off. The antibacterial test results showed that the hydrolysates from B0 and B1 peptides showed inhibitory activity on Staphylococcus aureus. The fractionation process increased the antibacterial activity of hydrolysates from peptides B0 and B1. Small molecular weight peptides have better inhibitory activity.
Aplikasi Mikroenkapsulasi Lactobacillus acidophilus dalam Butter Buah Nanas (Ananas comosus (L). Merr.) Diana lestari; Marvina Marvina; Rianita Pramitasari
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 2 (2020): Jurnal Agroindustri Halal 6(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (523.72 KB) | DOI: 10.30997/jah.v6i2.2788

Abstract

Microencapsulation is a technique that can improve the viability of probiotics and protect the cells from adverse environment by entrapping the cell inside a bead matrix. Probiotic strains Lactobacillus acidophilus was microencapsulated by an emulsion method using sodium alginate, palm oil, and Tween 80. The aim of this research were to produce microencapsulated L. acidophilus by emulsion method and evaluate the stability of microencapsulated probiotic during storage in pineapple fruit butter. Microencapsulation could protect probiotic during storage (significantly different (p=0,05)) than without microencapsulation. During two weeks storage, free cells decreased dramatically (2,5 log CFU/g) than encapsulated cells (1,2 log CFU/g). Storaging microencasulated probiotic in refrigerator temperature (4°C) caused microencapsulated probiotic had longer shelf life (22 days) than room temperature (9 days). pH of pineapple butter containing microencapsulated probiotic cells were found as more stable during storage than were the free cells.
Pengaruh Konsentrasi Gula terhadap Sifat Fisikokimia dan Sensori Biskuit Labu Kuning (Cucurbita Moschata) Agus, Theresia Felita; Magdalena, Stella; lestari, Diana
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.5502

Abstract

Biscuit is a snack based on wheat flour. Excessive use of wheat flour makes an increasing import of wheat from other countries. as a solution is to use yellow pumpkin flour for substitution. Yellow pumpkin (Cucurbita moschata) contains high protein, fiber, and also β-carotene as a source of antioxidants. Yellow pumpkin flours were mixed with wheat flour in 3 ratios. The ratio of pumpkin flour and wheat flour are 2:3, 1:1, and 3:2 and also divided into 2 sugar contents, which are 120 g and 60 g. Water content analysis result was 2,57%, which has met SNI requirements with the maximum at 4%. The most preferred biscuit was 2:3 sample with 60 g sugar. Yellow pumpkin biscuits were acceptable in the organoleptic test. The higher yellow pumpkin flour concentration, the color was darker and the texture was easy to break. Proximate analysis for the best formulation was 57,11% carbohydrate, 6,93% protein, 28,68% for fat, water content 4,78% and ash content 2,50%. The total energy was 514 Calories/100 g value and the energy from fat was 258 Calories/100 g. Biskuit merupakan salah satu makanan ringan berbasis tepung terigu. Tingginya penggunaan tepung terigu meningkatkan impor gandum dari negara lain. Sebagai salah satu solusinya adalah penggunaan tepung labu kuning. Labu kuning (Cucurbita moschata) merupakan tanaman yang tinggi serat dan protein serta beta karoten sebagai antioksidan. Penelitian ini menggunakan 3 ratio tepung labu kuning : tepung terigu sebesar 2:3, 1:1, 3:2 dan dengan dua konsentrasi gula yaitu 120 g dan 60 g. Analisis kadar air menghasilkan nilai dengan rata-rata 2,57% dimana telah memenuhi SNI yaitu maksimum 4%. Hasil organoleptik menyatakan biskuit dengan perbandingan 2:3 dan gula 60 g paling disukai. Tepung labu kuning dalam formulasi biskuit dapat diterima secara organoleptik oleh masyarakat. Hasil analisis warna dan daya patah menunjukkan penggunaan tepung labu kuning tinggi menyebabkan warna gelap dan mudah patah. Analisis proksimat pada formulasi terbaik menunjukkan 57,11% karbohidrat, 6,93 % protein, dan 28,68% lemak. Kandungan kadar air 4,78%, dan kadar abu 2,50%. Energi total adalah 514 Kalori /100g dan energi dari lemak menunjukkan hasil 258 Kalori/100g.
Co-Authors Abdal, Inayah Rahmania ADI YULANDI Agus, Theresia Felita Al Ghozali, Muhammad Iqbal Aminie, Aisya Anastasia Tatik Hartanti, Anastasia Tatik Anjarwati, Maya Annisa Yuia Ari Setiyaningrum Ariswati, Ariswati Bagaswara, Muhammad Rifki Aksan Budi Suharto, Rahcmad Burhanuddin Burhanuddin Catharina Vincentia Damayanti, Indani Dewi Kusuma Wardani Dheny Febriansyah Dian Rahayu DIANA ELIZABETH WATURANGI Dinen, Kiki Asrifa Dwi Susanti Dz, Abdus Salam Eddyson Giordan Effendi, Aji Sofyan Elsyana, Vida Elvina, Ridha Erlangga, Moh Faqih, Abdul Haris fausi, ahma Firjatullah Fitri Nur Latifah Fitria, Ully Fitriadi Fitriadi Giordan, Eddyson Gusnardi, Gusnardi Hannyanto, Gabriela Sabina Hasanuddin Hasanuddin Hasma Hasma IBON, MAIBON Ila, Nova Inderawati, Maria Magdalena Wahyuni Irwan Gani Iskandar Iskandar Ivana Fransiska Jennie Puspa Sari Jiuhardi, Jiuhardi Joshua Evan Juliansyah Roy Kesuma, Agus Kezia Sharon Gitakumala Khairuman Khesya Nayla Puspita Sari Ponda Khoiriyah, Alviana Jumrotul Kristiana, Stefani Prima Dias Kusumawati, Dea Lestari, Dyah Aring Hepiana Limanjaya, Stella Lukman Hakim M, Yafet Salmanto Maggy Thenawidjaja Suhartono Mandy, Maryjeane Marius, Theo Marvina Marvina Marvina, Marvina Mashuri, Imam Maulidar Maya Panorama, Maya Meda Canti Mehir, Saefudaullah Meylissa Michella Siswanto Mieroza, Mieroza Miftahul, Ananda Mudawali, Fazlil Mustoip, Sofyan Natalie, Nicole Nathassia Injie Iskandar Nazhifa, Annisa Amalia Nofita, Nofita Noor, Hamdani Norjali, Norjali Nurdin , Ambia Nurdin, Ambia Nurhasnah Nurhasnah Paramitha, Amelia Parman, Celline Tabitha Priyagus, Priyagus Puspita, Fidri Fadillah Rahcmad Budi Suharto Rahmawati, Rahmawati Rajudin, Rasina Rakhdiny Sustaningrum Ratu Aulia, Bintang Raudatul Aina Reza Kurnia Riana Magdalena Rianita Pramitasari Ronald Sukwadi Rusnoto, R Sabrina, Feliciana Salsabila Sari, Eka Martina Sherly Apryani Siti Amalia Siti Fitriana Sri Ayem Sri Hapsari Wijayanti Sri Karyati Stella Magdalena Stella Magdalena Stephanie Stephanie Suyanto Suyanto Tarigan, Thia Margaretha The, Karren Tiffany Claudya Umi Wahidah Vanessa, Valencia Wijaya, Angel Pho Wijaya, Laura Wijayanti, Fisca Wuryaningsih Dwi Sayekti Zamruddin Hasid