Garuda - Garba Rujukan Digital

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

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).

Standardization of Ginger and Javanese Turmeric Crude Drugs and Total Flavonoid and Phenolic Content Profiles of Their Combination Hartanti, Dwi; Hamad, Alwani
JRST (Jurnal Riset Sains dan Teknologi) Volume 8 No. 2 September 2024: JRST
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/jrst.v8i2.22635

A combination of ginger (Zingiber officinale Roscoe) and Javanese turmeric (Curcuma zanthorrhiza Roxb.) rhizomes is used by Baturraden, Central Java, people to treat an ailment called masuk angin. This study aimed to evaluate the quality profile of ginger and Javanese turmeric crude drugs and determine the total flavonoid content (TFC) and the total phenolic content (TPC) of combinations of both crude drugs in five different weight ratios. Standardization of crude drugs used parameters, methods, and standards of the compendial Indonesian Herbal Pharmacopeia (IHP). Ginger crude drugs met the standard in parameters of morphology, loss on drying, acid-insoluble ash, ethanol extractable, and water extractable, while morphology and values of loss on drying, acid-insoluble ash, ethanol extractable, water extractable, and volatile content of Javanese turmeric were within their respective specifications. The TFC of Javanese turmeric is lower than that of ginger, but the opposite trend was observed for TPC. The crude drug weight ratio significantly affected the TFC and TPC of the ginger and Javanese turmeric combination. The combination with the highest TFC and TPC was Formula IV (7.11±0.37 mg Quercetin equivalent (QE)/g) and Formula II (21.65±1.49 mg Gallic acid equivalent (GAE)/g), respectively. Our study suggested that ginger and Javanese turmeric crude drugs were not of good quality, and their mixture in weight ratio of 25-75 provided the highest TPC warrant for further bioactivity evaluations.

The Effect of Infusion of Syzygium polyanthum (Wight) Walp. Leaves as Natural Preservative Chicken Meats Hartanti, Dwi; Djalil, Asmiyenti Djaliasrin; Hamad, Alwani; Yulianingsih, Nur
Jurnal Kefarmasian Indonesia VOLUME 9, NOMOR 1, FEBRUARI 2019
Publisher : Pusat Penelitian dan Pengembangan Biomedis dan Teknologi Dasar Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/jki.v9i1.1100

Syzygium polyanthum (Wight) Walp. (Indonesian bay leaf) is known for possessing antimicrobial activity that might be applied for natural food preservative. In this study, we analyzed the constituents of infusion of S. polyanthum leaves and evaluated its potency as the preservative of fresh chicken meats. The infusions were prepared with the method described in Indonesian Pharmacopeia. Phytochemical content of infusion of S. polyanthum leaves was analyzed by qualitative phytochemical screening using colorimetric methods. Its application for preservative of fresh chicken meat was evaluated based on its activity in inhibiting the growth of bacteria on the meats as well as the physical observation of the preserved meats. The infusion of S. polyanthum leaves contained flavonoids, tannins, and saponins. The infusion at the optimum concentration of 10% was capable of inhibiting bacterial growth on chicken meats and extending their shelf life up to 3 days in temperature of 3-7ºC.

Preservation Potential and Microbial Growth Inhibitory Effect Of Galangal (Alpinia galanga (L.) Willd.) And Lemongrass (Cymbopogon citratus (DC.) Stapf) Oils And Extracts On Chicken (Gallus domesticus) Fillets Hartanti, Dwi; Pradani, Dea Yulinestria; Nurlaeli, Eli; Fadlilah, Intan Nur; Syah Putri, Tina; Djalil, Asmiyenti Djaliasrin; Hamad, Alwani
Media Farmasi Vol 20 No 2 (2024): Media Farmasi Edisi Oktober 2024
Publisher : Jurusan Farmasi Poltekkes kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mf.v20i2.993

Galangal (Alpinia galanga (L.) Willd.) and lemongrass (Cymbopogon citratus (DC.) Stapf) are spices known for their antimicrobial activity and potentially developed into a natural food preservative. This study evaluated the potential development of galangal and lemongrass oils and extracts for natural food preservatives. The essential oils and water extracts of galangal and lemongrass were obtained by water and steam distillation and infusion methods, respectively. Chicken fillets were immersed in three concentrations of galangal and lemongrass oils and extracts, with sterile water as the control. The fillets were tightly closed, kept in the refrigerator for 15 days, and evaluated for their preservation potential and microbial inhibitory activity on days 3, 6, 9, 12, and 15. The chicken fillet preservation potential was evaluated by comparing the time spoilage signs started to be observable in the control and treatment groups. The percent of microbial growth inhibition (%MI) was calculated from optical density (OD) and was used as the antimicrobial activity parameter. The %MI was analyzed by two-way ANOVA at α=0.05. Treatment and storage time significantly affected %MI. Galangal extracts at 10 and 20% delayed rancid odor, off-texture, and slime formation for nine days. Microbial growth inhibitory activity was shown by galangal oil at 0.25, 1.25, and 6.25 mg/ml and galangal extract at 20%. In conclusion, galangal extract at 20% was the most promising sample potentially developed into a natural chicken fillet preservative.

Crude Drugs Standardization, Total Flavonoid and Phenolic Content Profile, and Antimicrobial Activity of Red Ginger and Lemongrass Combination Puspitasari, Adinda; Hamad, Alwani; Hartanti, Dwi
Jurnal Tumbuhan Obat Indonesia Vol. 17 No. 2 (2024): December 2024
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jtoi.v17i2.2008

Baturraden people use a combination of red ginger rhizomes and lemongrass leaves for the treatment of masuk angin. This study aims to evaluate the quality profile of red ginger and lemongrass crude drug, total flavonoid content (TPC), total phenolic content (TFC), and the antimicrobial activities of their combination water extracts. The quality of both crude drugs was standardized to Indonesian Herbal Pharmacopeia (IHP). The TPC and TFC of red ginger and lemongrass combination in five different ratios were determined by standard UV-Vis spectrophotometry methods. The antimicrobial activity was evaluated using the microdilution method against patient-isolated multidrug-resistant (MDR) Staphylococcus aureus and Candida albicans. Lemongrass crude drugs were of good quality, while red ginger did not meet the acid-insoluble ash and volatile matter content requirements. The combination showed the highest TFC in a 75:25% ratio, while that of TPC was 50:50%. All combinations of lemongrass and red ginger extracts inhibited MDR Staphylococcus aureus and Candida albicans with a minimum inhibitory concentration (MIC) of 0.16 mg/ml. Candida albicans were more susceptible to the combination extracts. Red ginger rhizomes and lemongrass leaves 75:25% and 50:50% ratios showing comparable effects to the respective components. Hence, the combination of red ginger and lemongrass in 75:25 and 50:50% ratios potentially developed further for their masuk angin efficacy.

Antioxidant Properties of Various Yacon Leaf Water Extracts and Physicochemical Profile of Decoction During Refrigerated Storage Wicaksana, Firman; Hartanti, Dwi; Hamad, Alwani
JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Vol. 11 No. 2 (2024): JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jfiki.v11i22024.128-136

Background: Yacon (Smallanthus sonchifolius (Poepp.) H.Rob.) leaves show promising antioxidant properties, and have traditionally been used for diabetes management in Baturraden, Banyumas, Central Java, Indonesia. This study evaluated the effects of traditional extraction methods and crude drug-to-solvent ratios on the content and activity of antioxidants and physicochemical properties of yacon leaf water extracts during storage. Methods: Crude drugs were extracted by infusion, short-time decoction, and longer-time decoction at ratios of 1:10, 1:20, and 1:100 (w/v). Antioxidant content was analyzed using standard total flavonoid content (TFC) and total phenolic content (TPC). The antioxidant activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and ferric-reducing antioxidant power (FRAP) assays. Yacon leaf water extracts at a ratio of 1:20 (w/v) were stored in tightly closed bottles at 4±2°C for 26 days. The organoleptic characteristics, color, pH, TFC, TPC, and DPPH scavenging activity were evaluated on days 0,1, 3, 6, 12, 18, and 26. Results: The different methods and crude drug-to-water ratios generated different antioxidant activities and contents of the yacon extracts. Yacon leaf decoction for 15 min in a ratio of 1:20 (w/v) produced extract with the best scavenging activity (450.27±5.48 mM Trolox equivalent (TE)/100 g dry weight (DW)), TFC (6.43±0.18 mg Quercetin equivalent (QE)/g DW), and TPC (3.91±0.04 mg gallic acid equivalent (GAE)/g DW). The yacon leaf decoction started to undergo aroma and PH changes on days 3 and 6, respectively. On day 12, the TFC, TPC, and DPPH SA of yacon leaf decoction remained 93.93±3.70, 96.52±1.81, and 89.99±0.91% of the freshly prepared extract, respectively. Conclusion: Our results suggest that extraction using the decoction method for 15 min at a water-to-crude drug ratio of 1:20 (w/v) generated an extract with the best antioxidant profile, which chemically started to change on day 12 during refrigerated storage.

Foaming Agents Affect the Physicochemical and Antioxidants in Red Dragon Fruit Powder Drinks from Foam Mat Drying Hamad, Alwani; Mulyadi, Abdul Haris; Yulianti , Henti; Hartanti, Dwi; Naveed, Mubshair
Journal of Applied Science, Engineering, Technology, and Education Vol. 6 No. 2 (2024)
Publisher : PT Mattawang Mediatama Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35877/454RI.asci3327

This study investigated the effect of foaming agent type and concentration on foam characteristics during foam mat drying and the physicochemical and antioxidant properties of red dragon fruit powdered drink. Foaming agents, including soy lecithin, fresh egg whites, egg white powder, and whey protein concentrate, were tested at different concentrations (5%, 10%, and 20%). Results showed that soy lecithin produced the most stable foam, effectively preserving bioactive compounds such as phenolics and flavonoids, which contributed to higher antioxidant activity (measured by DPPH and FRAP methods). Whey protein concentrate and fresh egg whites enhanced foam overrun and moisture retention, leading to powders with lower moisture content and higher solubility. The optimal concentration of foaming agent was 10%, which resulted in the best foam stability, antioxidant preservation, and overall product quality. This study highlights the importance of selecting appropriate foaming agents and concentrations to improve the quality and antioxidant properties of red dragon fruit powdered drinks for food applications.

Increase in Production Capacity of Stirred Yogurt Using Konjac Glucomannan Stabilizer at UKM Sehati Purwokerto: Peningkatan Kapasitas Produksi Stirred Yogurt Menggunakan Stabilizer Konjac Glucomannan di UKM Sehati Purwokerto Hamad, Alwani; Haryanto, Totok; Mulyadi, Abdul Haris; Hasanah, Yeti Rusmiati; Magribi, Imam Maulana
Mattawang: Jurnal Pengabdian Masyarakat Vol. 5 No. 4 (2024)
Publisher : Yayasan Ahmar Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35877/454RI.mattawang3223

UKM Sehati Yogurt Purwokerto produces good-quality yogurt but faces challenges in product stability, shelf life, and market competitiveness. To address these issues, product diversification using a konjac glucomannan stabilizer is proposed to align with consumer trends. However, marketing also presents a significant obstacle. This community service program aims to transfer yogurt production technology using konjac stabilizer and offer digital marketing guidance to enhance market reach. The program involves two steps: technology transfer and marketing support. The technology transfer includes training for the UKM owner and community on using the Konjac glucomannan stabilizer in stirred yogurt production. The digital marketing support involves providing training on creating promotional content for social media and utilizing online marketplaces for sales. The outcomes of this program include the successful production of new, higher-quality yogurt products with the added health benefits of konjac fiber. Additionally, the UKM owner and community gained new skills in both production and digital marketing. After the digital marketing training, the SME actively engaged in online sales, broadening its consumer reach. This initiative is expected to increase sales significantly through product diversification and expanded digital marketing efforts.

Crude Drugs Standardization, Total Flavonoid and Phenolic Content Profile, and Antimicrobial Activity of Red Ginger and Lemongrass Combination Puspitasari, Adinda; Hamad, Alwani; Hartanti, Dwi
Jurnal Tumbuhan Obat Indonesia Vol. 17 No. 2 (2024): December 2024
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jtoi.v17i2.2008

Baturraden people use a combination of red ginger rhizomes and lemongrass leaves for the treatment of masuk angin. This study aims to evaluate the quality profile of red ginger and lemongrass crude drug, total flavonoid content (TPC), total phenolic content (TFC), and the antimicrobial activities of their combination water extracts. The quality of both crude drugs was standardized to Indonesian Herbal Pharmacopeia (IHP). The TPC and TFC of red ginger and lemongrass combination in five different ratios were determined by standard UV-Vis spectrophotometry methods. The antimicrobial activity was evaluated using the microdilution method against patient-isolated multidrug-resistant (MDR) Staphylococcus aureus and Candida albicans. Lemongrass crude drugs were of good quality, while red ginger did not meet the acid-insoluble ash and volatile matter content requirements. The combination showed the highest TFC in a 75:25% ratio, while that of TPC was 50:50%. All combinations of lemongrass and red ginger extracts inhibited MDR Staphylococcus aureus and Candida albicans with a minimum inhibitory concentration (MIC) of 0.16 mg/ml. Candida albicans were more susceptible to the combination extracts. Red ginger rhizomes and lemongrass leaves 75:25% and 50:50% ratios showing comparable effects to the respective components. Hence, the combination of red ginger and lemongrass in 75:25 and 50:50% ratios potentially developed further for their masuk angin efficacy.

QUALITY CHARACTERIZATION AND ANTIOXIDANT PROPERTIES OF ROSE PERIWINKLE CRUDE DRUGS Hartanti, Dwi; Charisma, Shintia Lintang; Rinawati, Jeri; Hamad, Alwani
Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan Vol 10 No 1 (2025): Jurnal Ilmiah Ibnu Sina
Publisher : Sekolah Tinggi Ilmu Kesehatan ISFI Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36387/jiis.v10i1.2320

Leaves and flowers of rose periwinkle (Catharanthus roseus (L.) G. Don) are used for traditional diabetes management in Banyumas, Indonesia. This study evaluated the selected quality characters, total flavonoid content (TFC), total phenolic content (TPC), and the antioxidant activities of rose periwinkle crude drugs. Plant materials were collected from three locations in the Baturraden and Sumbang subdistricts and dried using an artificial heat drying rack to obtain crude drugs. The crude drugs' quality characters, TFC, TPC, and antioxidant activities were evaluated using standard methods. The quality characters of the crude drugs were specified as follows: loss on drying (9.12±0.50%), total ash (8.20±0.71%), acid-insoluble ash (0.24±0.06%), water extractable (28.82±6.77%), and ethanol extractable (35.17±1.79%). The chromatographic profile was generated from chloroform-methanol (8:2) separation over silica GF254. The TFC and TPC were 7.66±0.48 mg Quercetin equivalent (QE)/g and 7.27±1.07 mg Gallic acid equivalent (GAE)/g, respectively. The antioxidant activities were 148.95±12.00 Trolox equivalent (TE)/g for DPPH radical scavenging activity and 651.14±77.91 mM TE/g for FRAP. The DPPH radical scavenging activity and FRAP were weakly to moderately correlated to TPC and TFC. The phenolic compound and flavonoid contents of physicochemically-characterized rose periwinkle were not significantly correlated to their antioxidant activities.

Title

Found 21 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 21 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 21 Documents
Search