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All Journal Jurnal Teknologi Dan Industri Pangan Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Berkala Ilmiah Pertanian Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian Indonesian Journal of Pharmaceutical Science and Technology Journal of Agromedicine and Medical Sciences WARTA Warta IHP (Warta Industri Hasil Pertanian) Jurnal Hasil Penelitian Industri Industria: Jurnal Teknologi dan Manajemen Agroindustri JMM (Jurnal Masyarakat Mandiri) J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Food ScienTech Journal BERNAS: Jurnal Pengabdian Kepada Masyarakat Narra J Warta LPM Dental Agromedis
Nurud Diniyah
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember Jl. Kalimantan 37 Kampus Tegal Boto, Jember 68121 Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Pengaruh Suhu Pemanasan dan Konsentrasi terhadap Karakteristik Kimia dan Fungsional pada Modifikasi Pregelatinisasi MOCAF Shahira, Silvia Faradjdilara; Subagio, Achmad; Diniyah, Nurud
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 11 No. 2 (2023): August 2023
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2023.011.02.10

Abstract

Aplikasi MOCAF dalam industri pangan memiliki kelemahan yaitu adanya sebagian pati alami yang tidak termodifikasi sehingga gel yang terbentuk terlalu keras dan kurang stabil. Penelitian ini bertujuan untuk mengetahui pengaruh suhu pemanasan dan konsentrasi tepung terhadap karakteristik kimia dan fungsional MOCAF termodifikasi pregelatinisasi. Metode pregelatinisasi parsial dilakukan dengan membuat suspensi tepung serta pemanasan menggunakan waterbath selama 20 menit. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dua faktor yaitu faktor A konsentrasi tepung (30, 40, dan 50%), faktor B suhu pemanasan (80, 90, dan 100°C) dan setiap perlakuan dilakukan pengulangan dua kali. Hasil penelitian kadar air berkisar 10.11-11.76%; kadar abu 0.72-1.44%; kadar pati 66.45- 89.70%; kadar amilosa 27.56-36.76%; kadar amilopektin 37.88-52.94%; Water Holding Capacity (WHC) 122.18-177.35%; Oil Holding Capacity (OHC) 122.07-167.05%; swelling power 11.82-14.36 (g/g); kelarutan 9.29-14.39 (g/g); dan sineresis 0.38-0.56%. MOCAF pregelatinisasi parsial perlakuan konsentrasi dan suhu pemanasan berpengaruh signifikan terhadap seluruh karakteristik kimia maupun fungsional sehingga MOCAF termodifikasi pregelatinisasi dapat dimanfaatkan sebagai alternatif tepung dalam industri pangan yang lebih luas. Kombinasi perlakuan penambahan konsentrasi MOCAF 50% dengan suhu pemanasan 90 °C memberikan nilai terbaik dengan karakteristik kadar air 11.55%; kadar abu 1.28%; kadar pati 86.88%; kadar amilosa 34.94%; kadar amilopektin 52.03%; WHC 168.09%; OHC 161.86%; swelling power 14.36%; kelarutan 10.44% dan sineresis 0.53%.
Phytochemicals, anti-aging, and antioxidant activities of koro komak (Lablab purpureus) on different ratios and types of solvent Diniyah, Nurud; Dwiyanti, Inayatus Nur; Arifah, Naila Zanuba; Alshammari, Fanar Hamad; Subagio, Achmad; Novi Marchianti, Ancah Caesarina
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 3 (2024)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2024.007.03.1

Abstract

The aim of this study was to investigate the effect of solvent type and solvent ratio on yield, antioxidant activity (i.e., DPPH, ABTS, FRAP), total phenolics, flavonoids, anti-elastase, and tannins of Lablab purpureus (koro komak) extract. The types of solvents used were 70% of ethanol, 96% of ethanol, 22oC of water, and 75oC of water with the ratios of 1:4, 1:6, and 1:8. The experiment was conducted, duplicate and the data was obtained for analysis using ANOVA at a 95% confidence level. If the treatment shows a significant difference, DMRT is used to check for significant differences. The results indicated that the different ratios and types of solvents were giving significantly different yields, antioxidant activity, total phenolic, flavonoids, anti-elastase, and tannins. The highest yield, total phenolic, flavonoid, tannin, and antioxidant activity values were obtained from the treatment by a 1:8 ratio of 75oC of water with the value 28.39%, 11.70 mg GAE/g, 35.88 mg QE/100g, and 6.44 mg TAE/100g, 18.46 AAE/g (DPPH), 4.23 AAE/g (ABTS), and 4.17 mg Fe+/g (FRAP) respectively.
Exploring the role of polysaccharides in mitigating organ damage caused by pesticide-induced toxicity: A systematic review and meta-analysis of in vivo studies Sakinah, Elly N.; Diniyah, Nurud; Subagio, Achmad; Marchianti, Ancah CN.; Firdaus, Jauhar; Fambudi, Stela S.; Amini, Stefia A.; Putri, Dhiani E.
Narra J Vol. 5 No. 1 (2025): April 2025
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v5i1.1553

Abstract

Although polysaccharides have demonstrated potential in alleviating dysbiosis, the overall impact of polysaccharides on minimizing oxidative stress and organ damage in vivo has not been thoroughly investigated. The aim of this study was to investigate the comprehensive effects of polysaccharides in mitigating pesticide toxicity in animal studies, focusing on biomarkers related to oxidative stress, antioxidant activity, kidney injury, lipid profiles, liver function, and the preservation of liver and kidney weights. A systematic search was conducted across nine indexed databases, including PubMed, Cochrane CENTRAL, Taylor & Francis, Scopus, Sage, EBSCO, ProQuest, ScienceDirect, and Google Scholar. Rayyan.ai was used to screen in vivo studies that met the predefined inclusion and exclusion criteria. The quality of the selected in vivo studies was evaluated using SYRCLE’s Risk of Bias tool, specifically designed for animal studies. Thirteen randomized animal studies, comprising 330 mice and rats, were included in the analysis. The findings revealed that polysaccharides significantly increased antioxidant levels, including catalase (CAT) (p<0.00001), superoxide dismutase (SOD) (p<0.00001), glutathione peroxidase (GPx) (p<0.00001), and reduced glutathione (GSH) (p<0.00001). Polysaccharides also significantly reduced oxidative stress markers, such as malondialdehyde (MDA) (p<0.00001) and nitric oxide (NO) (p<0.0001), as well as kidney injury biomarkers, including serum creatinine (p<0.00001) and urea (p<0.00001). Additionally, improvements in lipid profiles were observed, with significant reductions in triglycerides (TG) (p=0.04) and total cholesterol (TC) (p<0.00001). However, there were no significant differences in high-density lipoprotein (HDL) (p=0.28) and low-density lipoprotein (LDL) (p=0.32) levels. Polysaccharides significantly alleviate liver biomarkers, including aspartate transaminase (AST) (p<0.0001), alanine transaminase (ALT) (p<0.005), and alkaline phosphatase (ALP) (p<0.0001). Polysaccharides also contributed to the maintenance of liver weight (p=0.009), although no significant differences were observed in kidney weights (p=0.81). The study highlights that polysaccharides exert significant effects in enhancing antioxidant levels, reducing oxidative stress and organ damage biomarkers, and preserving liver weights.
Karakteristik Pewarna Alami Cair Terbuat dari Variasi Rasio Tepung Labu Kuning (Cucurbita moschata): Pelarut dan Lama Waktu Ekstraksi: Characteristic of Liquid Natural Colorant Made from Variations in The Ratio of Yellow Pumpkin Flour: Solvent and Extraction Time Nafi', Ahmad; Yuwanti, Sih; Fahmi, Dafiq Kurniawan; Subagio, Achmad; Diniyah, Nurud
JURNAL AGROTEKNOLOGI Vol. 18 No. 2 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i2.30279

Abstract

Liquid natural colorant is an alternative product which was produced from pumpkin flesh. The pumpkin contains high carotenoid compounds which rich of antioxidants. This research was aimed to determine the effect of solvent concentration and extraction time on the characteristics of liquid natural colorant from pumpkin. This study used a completely randomized design with two factors, namely the ratio of yellow pumpkin flour: solvent (1:6, 1:8, and 1:10 (w/v)) and extraction time (1, 2, and 3 days). Each treatment was repeated three times. Based on the results of the research, the treatment with a ratio of yellow pumpkin flour: solvent (w/v) 1:10 and the extraction time is 3 days produced the best liquid natural colorant, with the characteristics: brightness level (lightness) was 85.59 of lightness, 85.17% of antioxidant activity, 3.94 mg GAE/mL of total polyphenol, 0.63 mg/100 g of carotenoid content, the color stability test based on temperature storage (room temperature and cold temperature), respectively 2.96 and 3.42, and color stability test based on light intensity (lamp light and covered with aluminum foil) 2.79 and 2.84, respectively. According to these findings, the maceration method used on this research could be applied on production of natural colorant made from yellow pumpkin. Keywords: extraction time, liquid natural colorant, solvent, yellow pumpkin
Pemberdayaan Santri Pondok Pesantren Mahasiswa Syafi'ur Rohman Jember Melalui Program Budidaya TOGA Pangaribowo, Dian Agung; Kristiningrum, Nia; Diniyah, Nurud; Sallama, Solihatus; Dyanshah, Danny Agus
BERNAS: Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 2 (2025)
Publisher : Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/jb.v6i2.11360

Abstract

Pembangunan kesehatan merupakan salah satu syarat untuk menuju kemakmuran suatu daerah. Salah satu program pemberdayaan masyarakat untuk berperilaku hidup bersih dan sehat adalah lewat Pondok Pesantren. Pondok Pesantren Mahasiswa Syafi’ur Rohman merupakan salah satu pondok pesantren (ponpes) di Jember, Jawa Timur yang berjarak 1,5 km dari Universitas Jember. Berdasarkan catatan poskestren, penyakit yang sering dialami oleh santri pondok terkait dengan melemahnya sistem imun, yaitu flu, tenggorokan sakit, demam ringan, sakit kepala, dan bersin-bersin. Dalam upaya peningkatan derajat kesehatan santri pondok, dapat dilakukan lewat pengelolaan tanaman obat keluarga (TOGA) menjadi produk jamu. Metode pelaksanaan kegiatan pada pengabdian masyarakat ini berupa pembangunan taman TOGA, edukasi terkait TOGA dan pelatihan pengolahan TOGA menjadi produk jamu. Lewat kegiatan ini diharapkan ponpes dapat memanfaatkan TOGA menjadi produk jamu dan santri secara rutin minum jamu. Hasil dari kegiatan pengabdian ini yaitu: 1) berdirinya taman TOGA dan media sosial taman TOGA 2) pengurus dan santri pondok memahami terkait manfaat TOGA 3) pengurus dan santri pondok dapat mengolah TOGA menjadi produk jamu berupa sirup jahe dan minuman bunga telang. Dengan adanya kegiatan pengabdian masyarakat, pengurus dan santri pondok telah mendapatkan wawasan tambahan terkait pengelolaan TOGA.
Analisa Pengetahuan PHBS pada Kader Posyandu Desa Tamanan Bondowoso dalam Upaya Penurunan Stunting Pada Balita Muhammad Nurul Amin; Tecky Indriana; I Dewa Ayu Ratna Dewanti; Nurud Diniyah; Budi Yuwono; Agus Sumono; Roedy Budirahardjo; Banun Kusumawardani
Dental Agromedis Vol. 2 No. 2 (2024): November
Publisher : Fakultas Kedokteran Gigi, Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/da.v2i2.1722

Abstract

Stunting in toddlers is related to growth and development disorders. One important factor in preventing stunting is the implementation of Clean and Healthy Living Behaviour (CHLB). CHLB plays a role in improving the nutritional and health status of children, as well as preventing various diseases that can contribute to stunting. The role of cadres is very important because cadres are responsible for implementing the posyandu program, are the main movers in promotive, preventive activities and are motivators for community members. The aim of this service is to analyse knowledge about PHBS among posyandu cadres in Tamanan Village, Tamanan District, Bondowoso Regency. The service method is an outreach activity aimed at providing knowledge about CHLB with the hope that people will change their behaviour to protect their health and the environment independently. Formative evaluation procedures in the form of pretest and posttest. Data were analyzed using descriptive analysis techniques. Continue with the normality test and paired sample t-test. The results obtained were that this community service activity was carried out on all posyandu cadres. Evaluation showed that there was a difference in the average test scores before and after the counselling. Providing counselling is able to provide changes in the knowledge of posyandu cadres which is marked by an increase in posttest scores which are higher compared to posttest scores. The conclusion is that the knowledge of Tamanan Bondowoso Village Posyandu cadres regarding CHLB in efforts to reduce stunting in toddlers can be increased through the counselling provided.Keywords: CHLB, counseling, posyandu cadres, stunting.
Karakteristik tepung ubi jalar madu (Ipomoea batatas L.) termodifikasi oleh starter mocaf dengan variasi waktu fermentasi Diniyah, Nurud; Agafatmi, Izzun; Subagio, Achmad; Indarto, Indarto; Irsyam, Mahrus; Aini, Nur; Giyarto, Giyarto
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27836

Abstract

Honey sweet potato is a potential local tuber from Pasrujambe subdistrict, Lumajang regency to be developed into processed food products. It can be processed into flour to increase the use value of honey sweet potato. The current flour has several shortcomings, including a languid aroma, low water absorption ability, and limited development patterns. Efforts to improve flour characteristics were made by modifying the fermentation method using a mocaf starter. This study aimed to determine the effect of time fermentation on the characteristics of modified honey sweet potato flour and the appropriate of time fermentation to produce the best-modified honey sweet potato flour. The experimental design used was a completely randomized design with one factor, the variation of time fermentation. The variation of fermentation time used was 0, 6, 12, 18, 24, 30, and 36 hours, with 0-hour fermentation as the control with triplicate sample replication. The data were analyzed with ANOVA and further tested with the Duncan Multiple Range Test. The best treatment based on the effectiveness test with a value of 0.54 at 36 hours of fermentation showed a yield value of 21.69%, degree of whiteness of 83.63, pH of 4.11; moisture content of 7.28%; starch content of 49.98%; amylose content of 29.40%; amylopectin content of 20.58%; water holding capacity (WHC) of 252.78%; oil holding capacity (OHC) of 121.94%; swelling power of 13.23 g/g; solubility of 5.52%. The conclusion is that the fermentation time significantly affects the characteristics of modified honey sweet potato flour, and 36 hours of fermentation produces the best-modified honey sweet potato flour.
Co-Authors -, Giyarto -, Maryanto Achmad Subagio Agafatmi, Izzun Agustin Akhiriani, Resti Agustin Akhiriani, Resti Ahmad Nafi Ahmad Nafi Ahmad Nafi&#039; Ainur Rofiah, Alif Alif Ainur Rofiah Alshammari, Fanar Hamad Amelia Puspitasari Amini, Stefia A. Ancah Caesarina Novi Marchianti Ararinda Kusweni, Nelfi Arifah, Naila Zanuba Azkiyah, Lailatul Bambang Piluharto Banun Kusumawardani Budi Yuwono Budi Yuwono Choiriyah, Arika Dani Setiawan Dani Setiawan Deltaningtyas Tri Cahyaningrum Denik Setiawati Dessy eka Kuliahsari Dian Agung Pangaribowo Dwiyanti, Inayatus Nur Dyanshah, Danny Agus Elly Nurus Sakinah, Elly Nurus Fahmi, Dafiq Kurniawan Fambudi, Stela S. Fatimah Wahyu Febriani Tri Hastuti Firdaus, Lutfi Fithri Choirun Nisa Gita Vindy, Pradiska Giyarto Giyarto Gustika Umiyati Hari Purnomo Herdina, Risa Herry Purnomo, Bambang I Dewa Ayu Ratna Dewanti Iguchi, Miyuki Inayatus Nur Dwiyanti Indarto Indarto indarto indarto Iqbaldi, Ryanda Irsyam, Mahrus Iswahyono Iswahyono Jauhar Firdaus Leseni, Ni Ketut Lindrianasari Lutfi Firdaus Madani, Alvis Alicia Marchianti, Ancah CN. Maryanto - Maryanto - Mega Pusva Sintha Muhammad Afifudin Anwar Muhammad Nurul Amin Mukhammad Fauzi Nafi', Ahmad Naning Retnowati Nanto, Mai nFN Maryanto Ngizati, Naila Alfi Ni Ketut Leseni Ni Ketut Leseni Nia Ariani Putri Nia Kristiningrum Ningrum, Nawang Sih Kusuma Nugraha Yuwana Nugraha Yuwana Nur Aini Nur Lutfian Sari, Riri Nurhayati Nurhayati Pradiska Gita Vindy Pradiska Gita Vindy Ganesha Prasetya, Sesarino Prasetyo, Aris Puspitarini, Mas Arum Putri Gita Kurniasari Putri, Dhiani E. R. Abdoel Djamali Retno Purwandari Riri Nur Lutfian Sari Riri Nur Lutfian Sari Riska Rian Fauziah Roedy Budirahardjo Roudotul Jannah Rusdianto, Andrew Setiawan Sakinah, Elly N. Sallama, Solihatus Sang-Han Lee Shahira, Silvia Faradjdilara Sih Yuwanti Simon Bambang Wijanarko Siti Windrati, Wiwik Siti Windrati, Wiwik Sukatiningsih Sukatiningsih Sumono, Agus Tecky Indriana Titik Khoiriyah Tri Susanto Tyastiningsih, Vivin Utiya Listy Biyumna Wardani, Windi Windi Wardani Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Yoshino, Tomoyuki Yuli Wibowo Yulia Rahmawati, Yulia Yuwana, Nugraha Zakiyatul Fachirah