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All Journal Jurnal Ilmu Dasar Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat BERITA BIOLOGI Jurnal Fitofarmaka Indonesia Sains Natural: Journal of Biology and Chemistry Journal of Science Innovare FITOFARMAKA: Jurnal Ilmiah Farmasi EKOLOGIA : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup International Journal of Research in Community Services International Journal of Ethno-Sciences and Education Research International Journal of Health, Medicine, and Sports Jurnal Pengabdian Masyarakat Inovatif Jurnal Pengabdian Masyarakat Inovatif
Novi Fajar Utami
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Formulation Fermented Milk with Prebiotics from Beetroot (Beta vulgaris L.) and Yellow Sweet Potato (Ipomoea batatas L.) for Improvement Viability lactic acid bacteria Cantika Zaddana; Fitria Dewi Sulistiyono; Novi Fajar Utami; Eka Novia Indriyani; Sara Nurmala
JURNAL SAINS NATURAL Vol. 12 No. 3 (2022): Sains Natural
Publisher : Universitas Nusa Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (996.182 KB) | DOI: 10.31938/jsn.v12i3.397

Abstract

Fermented milk is milk that is fermented by lactic acid bacteria (LAB). LAB can improve the immune system in the human body. The amount of LAB can be increased by the addition of prebiotics. Prebiotics can be found in various natural food sources, including beetroot and yellow sweet potato. This study aimed to determine the effect of adding beetroot and yellow sweet potato prebiotics to the amount of LAB in fermented milk. The research design was experimental using Completely Randomized Design (CRD). There were 6 Formulas which was F1 (0% beetroot: 0% yellow sweet potato); F2(10% beetroot:0% yellow sweet potato); F3(0% beetroot:10% yellow sweet potato); F4(5% beetroot: 5% yellow sweet potato); F5 (6% beetroot:4% yellow sweet potato); F6 (4% beetroot:6% yellow sweet potato). Analysis of the amount of LAB of fermented milk using the TPC method. Proximate analysis using SNI and AOAC methods. The analysis of fermented milk selected from the results of the number of LAB and the hedonic test was F6. The results of the study showed that number of LAB 8 x 108 CFU/mL; pH 3,984; water content 81,46%; 0,61% ash content; protein content 2,36%; fat content 3,48%; carbohydrate content 12,09%; Pb contamination 0,01 mg/kg; Hg contamination <0,005 mg/kg; negative Coliform and Salmonella bacteria contamination; and organoleptically preferred by the panelists. In conclusion, fermented milk F6 with the addition of 4% beetroot and 6% yellow sweet potato can increase the amount of LAB.Keywords: fermented milk; lactic acid bacteria; prebiotics; beetroot; yellow sweet potato ABSTRAKFormulasi Susu Fermentasi dengan Prebiotik dari umbi Bit (Beta vulgaris L.) dan Ubi Jalar Kuning (Ipomoea batatas L.) untuk Peningkatan Viabilitas Bakteri Asam Laktat Susu fermentasi merupakan susu yang difermentasikan oleh bakteri asam laktat (BAL). Dalam jumlah yang cukup BAL dapat meningkatkan sistem kekebalan imun pada tubuh manusia. Jumlah BAL dapat meningkat dengan penambahan prebiotik. Prebiotik dapat ditemukan dalam berbagai sumber pangan di alam, salah satunya yaitu umbi bit   dan ubi jalar kuning. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan prebiotik umbi bit  dan ubi jalar kuning terhadap jumlah BAL pada susu fermentasi. Desain penelitian, yaitu eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL). Terdapat 6 Formula yaitu F1 (0% umbi bit: 0% ubi jalar kuning); F2(10% umbi bit:0% ubi jalar kuning); F3(0% umbi bit:10% ubi jalar kuning); F4(5% umbi bit: 5% ubi jalar kuning); F5 (6% umbi bit:4% ubi jalar kuning); F6 (4% umbi bit:6% ubi jalar kuning). Analisis jumlah BAL susu fermentasi menggunakan metode TPC. Analisis proksimat menggunakan metode SNI dan AOAC. Analisis susu fermentasi terpilih dari hasil jumlah BAL dan hasil uji hedonik adalah F6 (umbi bit 4% dan ubi jalar kuning 6%). Hasil penelitian yaitu jumlah BAL 8 x 108 CFU/mL; nilai pH 3,984; kadar air  81,46%; kadar abu 0,61%; kadar protein 2,36%; kadar lemak 3,48%; kadar karbohidrat 12,09%; kadar cemaran Pb 0,01 mg/kg; kadar cemaran Hg <0,005 mg/kg; negatif cemaran bakteri Coliform dan Salmonella; dan secara organoleptik disukai oleh panelis. Kesimpulan, susu fermentasi dengan penambahan umbi bit 4% dan ubi jalar kuning 6% dapat meningkatkan jumlah BAL.Kata kunci: susu fermentasi, bakteri asam laktat, prebiotik, umbi bit, ubi jalar kuning
The Academic Triangle Implementation in Bogor New Normal Batik Village as a Collaborative Learning Center Eneng Tita Tosida; Fredi Andria; Siti Warnasih; Novi Fajar Utami; Elly Sukmanasa; Deden Ardiansyah; Prihastuti Harsani; Dinar Munggaran Achmad; Yuli Wahyuni
International Journal of Ethno-Sciences and Education Research Vol 2, No 1 (2022)
Publisher : Research Collaboration Community (RCC)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (168.212 KB) | DOI: 10.46336/ijeer.v2i1.236

Abstract

The main objective of this study is build the new normal bogor batik village which is integrated with collaborative learning, so as to create the academic triangle ecosystem. The academic triangle is cyclical in nature, which continues as an ecosystem of education, research and entrepreneurship (not only being an entrepreneur but an entrepreneurial spirit that never gives up in the face of all obstacles). This cycle involves lecturers and students who at the same time have a positive impact on improving the social economy and strengthening local culture. Hopefully, in the end, the ecosystem can become a laboratory for strengthening the academic triangle
PERBANDINGAN DAYA HAMBAT DARI EKSTRAK DAN HASIL FERMENTASI BAWANG PUTIH (Allium sativum) TERHADAP BAKTERI Escherichia coli Oom Komala; Putri Dwi Antini; Novi Fajar Utami
Ekologia: Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Vol 22, No 2 (2022): Ekologia: Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/ekologia.v22i2.6259

Abstract

Allium sativum is a plant that generally grows in the highlands and is used to treat digestion, anti-inflammatory, hypertension. Meanwhile, fermented onions are fermented garlic for 40 days and are used as medicine for diabetes, hypertension, hypercholesterolemia. These fermented garlic and fresh garlic contain alkaloids, flavonoids, saponins, and tannins. The purpose of this study was to compare the antibacterial activity of fermented garlic and garlic by determining the minimum inhibitory concentration (MIC) and Inhibitory Width (LDH) against E. coli bacteria. Method: Garlic fermentation is done by wrapping fresh garlic in aluminum foil and putting it in a rice cooker for 40 days. MIC test at concentrations of 20%, 25%, 50% and 75% with agar dilution method and LDH test with disc diffusion method at concentrations of 25%, 50% and 75%. The results showed that fermented garlic and garlic extracts were able to inhibit E. coli bacteria with the Minimum Inhibitory Concentration (MIC) at a concentration of 25%. Garlic extract is the most optimal extract at a concentration of 75% having antibacterial activity compared to fermented onion extract with an average Inhibitory Width (LDH) of 7.43 mm in the medium category. Conclusion: fresh garlic extract had better antibacterial activity than fermented garlic extract against E. coli.
THE TEST OF ANTIOXIDANT ACTIVITIES WITH COMPARISON OF EXTRACTION METHODS FROM ROBUSTA COFFEE SEEDS (Coffea canephora) Novi Fajar Utami; Nhadira Nhestricia
Journal of Science Innovare Vol 1, No 2 (2018): Journal of Science Innovare, Volume 01 Number 02 2018
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jsi.v1i02.1002

Abstract

The content of robusta coffee include alkaloids, flavonoids, saponin, tannins, caffeine, and phenol. Differences in the method of extraction of a plant can cause differences in the number of chemical compounds. The purpose of this study was to determine the phytochemical characteristics and antioxidant activity in robusta coffee beans extracted by maceration and sonication method. Antioxidant activity was performed by the method of DPPH (2,2-diphenyl-1-picrylhydrazyl) by spectrophotometry. The results showed that phytochemical characteristics of robusta coffee extract of maceration and sonication contain the same chemical compounds, namely alkaloids, flavonoids, tannins, and saponins. The antioxidant activity of robusta coffee seed extract of sonication result has IC50 of 54,14 ppm which is better than the extract of robusta coffee beans from maceration.
Antibacterial Activity of Ocimum citriodorum Leave Extracts Against Shigella dysenteriae Oom Komala; Novi Fajar Utami; Saraswati Darmawan
FITOFARMAKA: JURNAL ILMIAH FARMASI Vol 13, No 1 (2023): FITOFARMAKA: Jurnal Ilmiah Farmasi
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jf.v13i1.5643

Abstract

Dysentry is a disease caused by infection of Shigella dysenteriae (S. dysenteriae). This type of acute diarrhea characterized by the liquid stool mixed with blood and mucus caused by these bacteria. Ocimum citriodorum (O. citriodorum) leaves contain various chemical compounds that can inhibit the growth of diarrhea-causing bacteria. This study aims to determine the antibacterial activity of O. citriodorum leaves extracts obtained from graded extraction method against S. dysenteriae. The O. citriodorum leaves were extracted using ethanol, ethyl acetate, and n-hexane solvents sequentially. The Minimum Inhibitory Concentration (MIC) test was carried out using dilution method. The positive control used was 10 ppm ciprofloxacin (0.002%). The results showed that the extract of n-hexane, ethyl acetate, and ethanol of O. citriodorum leaves all three have antibacterial activity against S. dysenteriae with the same MIC value of 15%. The most effective MIC of n-hexane, ethyl acetate, and ethanol extract of O. citriodorum leaves was found at a concentration of 15% zone inhinbition with ethanol extract of O. citriodorum leaves
UJI ANTIBAKTERI EKSTRAK DAUN SAMBUNG NYAWA (Gynura procumbens (Lour.) Merr.) DAN DAUN TAPAK LIMAN (Elephantopus scaber L.) TERHADAP Salmonella thypi Prasetyorini Djarot; Anggita Rahmadini; Novi Fajar Utami
Ekologia: Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Vol 19, No 1 (2019): Ekologia : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/ekol.v19i1.1662

Abstract

This research was aimed to create aromatic candle, infused with cinnamon (Cinnamomum burmanii) bark essential oil, which is a potential repellant for house fly (Musca domestica).  The distillation of akar wangi samples was carried out at the Spice and Aromatic Research Unit by vapor distillation method for 9-12 hours. The aromatic candles were based on a mixture of solid paraffin and stearin in a 2:8 proportion, respectively, enriched with fragrant root bark essential oils with 5 formulas, namely F1 (placebo), F2 (fixative), F3 (1% essential oil), F4 (2% essential oil), and F5 (3% essential oil).  The repellency test was carried out by inserting 20 house flies in a of 50x50x50 cm container that contains a lighted aromatic candle according to the doses mentioned above, and shrimp scalps located 15 cm from the candle that functions as a bait. The calculated parameters were the hourly number of flies that were allured to the bait for 6 hours, which were related to the candles repellency and the house flys preference of candle. The repulsion ability result were 89.724%, 75.28%, 68.06%, 49.17%, 9.72% for F5, F4, F3, F2, and F1, respectively. The result also showed that the F4 sample was the most preferred sample.
UJI AKTIVITAS EKSTRAK ETANOL KOMBINASI DAUN PANDAN WANGI DAN DAUN JAMBU BIJI TERHADAP Shigella dysenteriae Oom Komala; Durrotun Nafisah Abd.Nf; Novi Fajar Utami
Ekologia: Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Vol 21, No 2 (2021): Ekologia : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/ekologia.v21i2.3666

Abstract

Dysentery can be treated using Pandanus amarylifolius leaves and Psidium guajava leaves. This study aimed to determine the activity of the combination of 96% ethanol extract of P. amarylifolius leaves and P. guajava leaves in inhibiting the growth of Shigella dysenteriae bacteria. Methods. Extraction of P. amarylifolius leaves and P. guajava leaves respectively by using the maceration method with 96% ethanol solvent. For the combination treatment, each of these extracts was combined. Each extract obtained was tested for minimum inhibitory concentration (MIC). The MIC value of P. amarylifolius leaf extract was obtained at a concentration of 30% and P. guajava leaf extract was obtained at a concentration of 40%. Inhibitory width test (IWT) by disc diffusion method was carried out on single extracts and combination extracts, with treatment concentrations of 30% single extract of P. amarylifolius leaf (K1), 40% single extract of P. guajava leaf (K2), combination 1 (P. amarylifolius leaf). 30%+ P. guajava leaf 40%) (K3), combination 2 (35% P. amarylifolius leaf + 40% P. guajava leaf) (K4), combination 3 (40% P. amarylifolius leaf + 40% P. guajava leaf) (K5). The width of the inhibition of the research results of the treatment against S. dysenteriae were analyzed using a completely randomized design and Duncan's test. The results showed that the combination of P. amarylifolius leaf extract and P. guajava leaf was more effective in inhibiting the growth of S. dysenteriae bacteria. The combination of P. amarylifolius leaf extract and P. guajava leaf extract that was most effective in inhibiting the growth of S. dysenteriae bacteria was combination 3 (40% P. amarylifolius leaf extract + 40% P. guajava leaf extract) with an average inhibitory width of 5.625 mm. Keywords: Combination, P. amarylifolius Leaves, P.guajava Leaves, S. dysenteriae
PERBANDINGAN DAYA HAMBAT DARI EKSTRAK DAN HASIL FERMENTASI BAWANG PUTIH (Allium sativum) TERHADAP BAKTERI Escherichia coli Oom Komala; Putri Dwi Antini; Novi Fajar Utami
Ekologia: Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Vol 22, No 2 (2022): Ekologia : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/ekologia.v22i2.6259

Abstract

Allium sativum is a plant that generally grows in the highlands and is used to treat digestion, anti-inflammatory, hypertension. Meanwhile, fermented onions are fermented garlic for 40 days and are used as medicine for diabetes, hypertension, hypercholesterolemia. These fermented garlic and fresh garlic contain alkaloids, flavonoids, saponins, and tannins. The purpose of this study was to compare the antibacterial activity of fermented garlic and garlic by determining the minimum inhibitory concentration (MIC) and Inhibitory Width (LDH) against E. coli bacteria. Method: Garlic fermentation is done by wrapping fresh garlic in aluminum foil and putting it in a rice cooker for 40 days. MIC test at concentrations of 20%, 25%, 50% and 75% with agar dilution method and LDH test with disc diffusion method at concentrations of 25%, 50% and 75%. The results showed that fermented garlic and garlic extracts were able to inhibit E. coli bacteria with the Minimum Inhibitory Concentration (MIC) at a concentration of 25%. Garlic extract is the most optimal extract at a concentration of 75% having antibacterial activity compared to fermented onion extract with an average Inhibitory Width (LDH) of 7.43 mm in the medium category. Conclusion: fresh garlic extract had better antibacterial activity than fermented garlic extract against E. coli.
Potential of Malang Robusta Coffee Beans as Anti-breast Cancer In-Vitro Utami, Novi Fajar; Elya, Berna; Hayun, Hayun; Kusmardi, Kusmardi; Nur, Syamsu; Fajriati, Annisa
FITOFARMAKA: JURNAL ILMIAH FARMASI Vol 13, No 2 (2023): FITOFARMAKA: Jurnal Ilmiah Farmasi
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jf.v13i2.8922

Abstract

Robusta coffee from Malang Regency, East Java is one of the superior products of the largest coffee-producing region in Indonesia. The coffee has high antioxidants. The component that acts as an antioxidant is the tannin content, and these tannins are also anti-cancer. Using the UV-Vis spectrophotometry method the tannin content in Malang Robusta coffee beans is known and then to measure its ability as an anticancer in-vitro against breast cancer cells using MCF-7.  The results showed that the tannin contained in Malang Robusta coffee bean extract was 2.81 % and inhibited MCF-7 at 400 µg/mL, it has potential as an anticancer with an inhibition value of 68.88 %. Therefore, the use of Robusta coffee from Malang at this concentration can be used as an anti-breast cancer agent.
Antibacterial Activity of Plumeria alba L. Leaf Ethanol Extract Against Propionibacterium acnes Komala, Oom; Srinarayani, Kadek; Utami, Novi Fajar
Jurnal ILMU DASAR Vol 25 No 2 (2024)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jid.v25i2.36858

Abstract

The Plumeria alba L. leaves are empirical as an alternative to treatment as an antibacterial to Propionibacterium acnes, Staphylococcus aureus and Salmonella typhi, as aromatherapy for the repellant and the denture cleanser of the growth of the Candida albicans in the synthetic nylon base. It has been known to contain alkaloids, flavonoids, saponin, tannin, and fenol that have activity as antibacterial. The study aims to determine the antibacterial activity and to identify the best concentration of 70% ethanol extract of P. alba L. leaf to P. acnes. The method used in extraction is a maceration with 70% ethanol solvent which is concentrated using a rotary evaporator. Extract of ethanol 70% of P. alba L. leaves was used to determine antibacterial activity by determining the Minimum Inhibitory Concentration (MIC) using solid dilution and the width of inhibition area by diffusion method of paper discs at concentrations of 30%, 40%, and 50%. Phytochemical tests were carried out of alkaloid, flavonoid, saponin, tannin and fenol qualitatively. The result showed that ethanol 70% extract of P. alba L. leaf had antibacterial activity against P. acnes with MIC at 25% concentration. The best antibacterial activity from ethanol extract 70% of P. alba L. leaves at a concentration of 50% with inhibitory, namely 9.4 mm. The P. alba L. leaves phytochemical test contains alkaloids, flavonoids, saponins, tannins, and fenol. The conclusion ethanol extract 70% of P. alba L. leaves have the antibacterial activity against P. acnes.
Co-Authors . Yulianita, . Adnan, Vanya Nafiza Putri Akhmad Endang Zainal Hasan Alfi Syari Sukarya Anggita Rahmadini Anisa Hidayatul Amini Annisa, Julmudia Nurul Apriansyah, Rafli Berna Elya Bina Lohita Sari Cantika Zaddana D Prasetyorini Deden Ardiansyah Diana Amaliasari Dinar Munggaran Achmad Djarot, Prasetyorini Durrotun Nafisah Abd.Nf E Mulyati Effendi Eka Novia Indriyani Elly Sukmanasa Eneng Tita Tosida Esti Pratiwi Esti Pratiwi Evi Indah Wigati Fajriati, Annisa Fitri Atika suri Fitria Dewi Sulistiyono Florensia Ndole Mbete Fredi Andria Hayun Hayun, Hayun Hermawati, Ema Ike Yulia Wiendarlina Kusmardi Kusmardi Mahyun, Siti Mahyuni, Siti Mona . Mutmaiah, Siti Nafsiatul Nhestricia, Nhadira Nissa, Trisni Fatwatun Novi Novitasari Oom Komala Prihastuti Harsani Putra, Agita Detia Putri Dwi Antini Rikkit Riswana, Dea Putri Rizqi Aulia Rahmah Roni Jayawinangun S Sabila Sara Nurmala Saraswati Darmawan Sely Meidi Nurdayanty Siti Mariyam Rosdiana Siti Maysaroh Siti Warnasih Sri Maryanti Sri Maryanti Sri Wardatun Srinarayani, Kadek suri, Fitri Atika Sutanto Sutanto Syamsu Nur, Syamsu Tien Tisya Tri Retno Handayani, Marybet Trisni Fatwatun Nissa Usep Suhendar Usep Suhendar usep suhendar Utami, Munifa Putri Widya fitriyani Wigati, Evi Indah Yelni Rahmawati Yuli Wahyuni Yulianita Zaldy Rusli