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All Journal HAYATI Journal of Biosciences Jurnal Abdi: Media Pengabdian Kepada Masyarakat Jurnal Pijar MIPA Unesa Journal of Chemistry Journal of Bio-molecule Research And Engineering
Nuniek Herdyastuti
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, Jl. Ketintang Surabaya 60231
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Energy Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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PELATIHAN PEMBUATAN SARI KEDELAI REMPAH UNTUK PENINGKATAN DAYA TAHAN TUBUH DALAM MENGHADAPI PANDEMI Covid-19 Wikandari, Prima Retno; Yuanita, Leny; Cahyaningrum, Sari Edi; Herdyastuti, Nuniek
Jurnal ABDI: Media Pengabdian Kepada Masyarakat Vol 6, No 2 (2021)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/ja.v6n2.p155-160

Abstract

Coronavirus disease-19 (Covid-19) adalah penyakit yang memberikan resiko kematian yang sangat tinggi. Alternatif pencegahan adalah dengan konsumsi susu kedelai berempah karena dapat meningkatkan imun dan kaya antioksidan. Kegiatan ini bertujuan untuk (1) memberikan pengetahuan tentang Covid-19 dan cara penanggulangannya, (2) memberikan keterampilan pembuatan sari kedelai berempah, dan (3) melakukan sosialisasi produk kepada masyarakat oleh peserta latih. Metode pelatihan dilakukan secara daring dan diunggah melalui youtube https://youtu.be/mb_6H2biczA, dilanjutkan praktek mandiri dan sosialisasi produk hasil praktek mandiri kepada masyarakat sekitar. Hasil kegiatan menunjukkan peserta latih memberikan respon bahwa materi pengetahuan tentang Covid-19 dan cara pembuatan sari kedelai adalah penting dan cara penyajiannya sangat menarik. Sebanyak 86.7 % peserta menyatakan bahwa materi adalah baru, dan 60% peserta menjawab akan mempraktekkan hasil pelatihan. Satu orang peserta telah mampu menginisiasi tetangganya untuk berwirausaha dan telah menerima pesanan. Sebanyak 86.7 % peserta latih telah melakukan sosialisasi kepada keluarga (46.7%), tetangga (33.3%) dan teman kantor  (13.3%). Tanggapan peserta sosialisasi terhadap  produk sari kedelai rempah menyatakan suka (46.7%) sampai sangat suka (53.3%), Respon peserta sosialisasi menyatakan bahwa mereka menyatakan kegiatan ini cukup manfaat (33.3%) hingga sangat manfaat (66.7%) dan 100 % berkeinginan untuk mengetahui pembuatan sari kedelai rempah.Kata Kunci: Covid-19, imunitas, sari kedelai berempah, pelatihan
PELATIHAN PENGELOLAAN LABORATORIUM PENDIDIKAN KIMIA BAGI GURU-GURU MGMP KIMIA BLITAR mitarlis, Mitarlis; Herdyastuti, Nuniek
Jurnal ABDI: Media Pengabdian Kepada Masyarakat Vol 4, No 1 (2018)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/ja.v4n1.p45-50

Abstract

Community Service Activities (PKM) have been carried out regarding the management of chemical education laboratories in the form of training. The training was given to teachers of Blitar Regency MGMP members. The training activities aimed to increase teachers' knowledge about the management and management of the Chemistry Education Laboratory. The implementation method started from preparation and planning, implementation and evaluation. The results of the training showed an increase in participants' understanding of the management of chemical laboratory. Training activities can be carried out well, and receive positive responses from participants. As many as 67% of participants sent a report on the implementation of laboratory management tasks as a post test in their respective schools. Related to the implementation of the evaluation of the training showed a positive response as indicated by the dominant percentage in the positive (very good and good) total answer statements between 70-90%. Judging from its total usefulness, 89% stated that training activities were very useful and beneficial.
PEMBUATAN SABUN CUCI TANGAN SEBAGAI UPAYA PEMUTUSAN PENYEBARAN RANTAI COVID – 19 DI KABUPATEN TUBAN Herdyastuti, Nuniek; Taufikurrohmah, Titik; Rusmini, Rusmini; Mustaji, Mustaji; Cahyaningrum, Sari Edi
Jurnal ABDI: Media Pengabdian Kepada Masyarakat Vol 6, No 2 (2021)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/ja.v6n2.p161-166

Abstract

Virus Corona ini telah melanda sekitar 152 negara di dunia yang tersebar di semua benua termasuk negara Indonesia. Propinsi Jawa Timur menempati urutan tertinggi jumlah positip Covid 19 dan dikategorikan dalam zona merah di 32 kota dan kabupaten termasuk Tuban. Pencegahan penyebaran virus corona dapat dilakukan dengan cara menjaga jarak aman, menggunakan masker dan mencuci tangan dengan air mengalir atau menggunakan sabun. Sabun cuci tangan mengandung bahan antiseptic yang dapat membunuh virus. Universitas Negeri Surabaya mempunyai potensi dosen-dosen yang mempunyai kemampuan untuk membuat sabun cuci tangan. Kegiatan ini bertujuan untuk membuat sabun cuci tangan untuk memutus rantai penyebaran Covid 19 khususnya di Kabupaten Tuban. Telah berhasil memproduksi sabun cuci tangan kemasan 500 mL sebanyak 500 buah dan telah diserahkan ke Kabupaten Tuban melalui Unit Crisis Center Unesa. Bantuan diterima oleh Bupati Tuban dan didistribusikan ke masyarakat Tuban yang membutuhkan. Kata Kunci: sabun cuci tangan, Covid-19, Tuban
REVIEW ARTIKEL: TEKNOLOGI FERMENTASI L-LISIN DAN APLIKASINYA SEBAGAI BAHAN ADITIF PAKAN Hidayah, Nailil; Herdyastuti, Nuniek
Unesa Journal of Chemistry Vol. 12 No. 3 (2023): Vol 12 No 3 (2023)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/ujc.v12n3.p89-99

Abstract

L-lysine is an essential amino acid used in various sectors of the food, chemical and pharmaceutical industries. L-lysine has significant commercial value as a feed additive to promote growth and health in livestock. L-lysine can be produced through two main methods, namely chemical synthesis and microbial fermentation. The demand for L-lysine has been steadily increasing in recent years and is produced every year throughout the world almost through microbial fermentation. L-lysine production through microbial fermentation has the advantage of producing by-products that are non-toxic and have high commercial value. In general, L-lysine is produced using heterotrophic bacterial strains, such as Escherichia coli and Corynebacterium glutamicum. Fermentation time, pH, temperature, glucose concentration, air flow rate and aeration rate are the most important factors in the fermentation process. The L-lysine fermentation process is divided into four parts, namely molasses preparation; preparation of culture media; fermentation; and purification. L-lysine is separated and purified by appropriate downstream processes, involving classical separation or extraction methods (ultrafiltration or centrifugation, ion exchange separation or extraction, crystallization, drying) and sold as powder. Adding L-lysine to feed can improve feed quality. L-lysine can provide benefits in the form of accelerating growth and shortening the production period, so that operational costs can be reduced. This review article discusses L-lysine production, factors influencing L-lysine fermentation, and its application as a feed additive.
Phylogenetic analysis of DENV-1 isolated in Surabaya, Indonesia Rahmafitria, Fistara Lesti; Mahfudhah, Dzikra Nasyaya; Sucipto, Teguh Hari; Herdyastuti, Nuniek; Anggarani, Mirwa Adiprahara; Fauziyah, Shifa; Damayanti, Mamik
Journal of Bio-Molecule Research and Engineering Vol 1 No 2 (2022)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jbiome.v1i2.41463

Abstract

Dengue virus (DENV1-4) belongs to the Flaviviridae family, which is transmitted by the Aedes mosquito vector and is the main cause of dengue fever and dengue hemorrhagic fever. Since one of the DENV serotypes, DENV1, has become an endemic known to be circulating worldwide, including in Indonesia, it becomes necessary to carry out molecular epidemiological research using phylogenetic analysis with two methods, neighbor-joining (NJ) and UPGMA. This study aims to analyze the DENV-1 relationship and obtain information regarding the differences between those methods, including the level of accuracy. This study used one DENV-1 sequence isolated in Surabaya, aligned with similar sequences on the GenBank. The results showed two comparisons. First, in the NJ method, the DENV-1 sequence samples in Surabaya with branch length 0,000 were similar to the DENV-1 in Malaysia, and Singapore, with branch lengths 0,000; 0,002;. which belong to Genotype 1. The UPGMA method resulted in the DENV-1 sequence in Surabaya with branch length 0,000 were similar to the DENV-1 in Malaysia with with branch length 0,000, which belong to Genotype 1. Second, their level of accuracy, which is in the NJ method, the construction of phylogenetic trees is based on periodic evolutionary times. In contrast, UPGMA assumes that each sequence is found at the same evolutionary time, which makes this method less accurate than the NJ method. We can conclude that the construction and analysis of the phylogenetic tree of the DENV1 sequence isolated in Surabaya have higher similarity and accuracy using the NJ method.
PENGARUH PENAMBAHAN ENZIM PAPAIN DARI KULIT PEPAYA VARIETAS BERBEDA TERHADAP RENDEMEN DAN KUALITAS VCO khasanah, ismi; Herdyastuti, Nuniek
Unesa Journal of Chemistry Vol. 13 No. 1 (2024): Vol 13 No 1 (2024)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

VCO is a modification of the process of making coconut oil so that a purer product is produced. VCO can be made using various methods such as fermentation, acidification and enzymatic using protease enzymes such as papain. This research aims to determine the effect of adding the papain enzyme from Bangkok and California papaya peel varieties on the yield and quality of VCO. The quality of VCO determined is water content using the gravimetric method, free fatty acid content and peroxide value using the titrimetric method. The quality of VCO with the addition of papain enzyme from Bangkok papaya skin which has an activity value of 3.66 U/mL obtained a yield of 63.50%, water content of 0.71%, free fatty acid content of 0.32%, peroxide value of 3.50 meq /kg, and the density is 0.91 g/cm3. Meanwhile, VCO with the addition of papain enzyme from California papaya skin which had an activity value of 5.04 U/mL obtained a yield of 67.80%, water content of 0.17%, free fatty acid content of 0.16%, peroxide value of 2.00 meq/kg, and the density is 0.82 g/cm3. Based on SNI 7381-2008 VCO with the addition of papain enzyme from California papaya skin, the quality meets quality standards.
PENGARUH PENAMBAHAN ENZIM PAPAIN DAN ENZIM BROMELIN TERHADAP HIDROLISAT PROTEIN DARI AMPAS KELAPA Ridhwan, Alverdha Elvarheta Rasseta; Herdyastuti, Nuniek
Unesa Journal of Chemistry Vol. 13 No. 1 (2024): Vol 13 No 1 (2024)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Coconut dregs waste has potential to be used as protein hydrolysate with addition of papain enzyme and bromelain enzyme. The study aimed to analyze the effect of enzyme concentration and hydrolysis time on coconut pulp protein hydrolysate based on yield, protein content, and degree of hydrolysis. The enzyme concentration used variations of 1, 3, 5, 6, and 7% (b/v) which were hydrolyzed for 240 minutes. Determination of protein content was done by Bradford method and measurement of hydrolysis degree by SN-TCA method. The results showed the best protein hydrolysate in addition of papain enzyme at 7% concentration with a yield of 24.70%, protein content of 0.03450 mg/mL, and degree of hydrolysis of 48.04%. These results were greater than addition of 7% concentration of bromelain enzyme with a yield of 18.46%, protein content of 0.03067 mg/mL, and degree of hydrolysis of 42.30%. The variation of hydrolysis time was 150, 180, 210, 240, and 270 minutes with 7% enzyme concentration for each enzyme. The results showed that the best hydrolysis time was 270 minutes with papain enzyme which produced 23.44% yield, 0.03550 mg/mL protein content, and 65.36% hydrolysis degree. These results are greater than the hydrolysis time of 270 minutes with bromelain enzyme producing a yield of 17.06%, protein content of 0.03360 mg/mL, and degree of hydrolysis of 50.20%. This study showed that protein hydrolysate with the addition of papain enzyme showed better results than the addition of bromelain enzyme.
PEMBENTUKAN SENYAWA MALTODEKSTRIN DARI PATI BENGKUANG (Pachyrhizus erosus L.) MELALUI HIDROLISIS ENZIM α-AMILASE Liano, Ireniza; Herdyastuti, Nuniek
Unesa Journal of Chemistry Vol. 13 No. 1 (2024): Vol 13 No 1 (2024)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

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Abstract

Jicama (Pachyrhizus erosus L.) is one of the tubers with potential as a starch source. Starch can be hydrolyzed into maltodextrin compound using α-amylase enzyme. This study aims to determine how the effect of the addition of starch weight and the length of hydrolysis time on the formation of maltodextrin compounds by manipulating the addition of bengkuang starch weight with a mass of 5, 10, 15, 20, and 25g and the length of α-amylase enzyme hydrolysis time for 100, 120, 140, 160 and 180 minutes with the α-amylase enzyme adding 20% (w/v). The results showed that the addition of 20 grams of bengkuang starch weight obtained a yield of 70.47%; dextrose equivalent value of 12.56; and residual starch content of 42.13%.  The length of time for hydrolysis of jicama starch for 180 minutes produced a yield of 72.45%; dextrose equivalent value of 15.81; and residual starch content of 26.01%. Based on the results obtained, it shows that the addition of weight of jicama starch and the length of time for hydrolysis using the α-amylase enzyme affect the dextrose equivalent value of maltodextrin.
Lipase Enzyme Kinetics with the Addition of Avocado Seed Extract as an Inhibitor in Olive Oil Maudiyanti, Raras; Herdyastuti, Nuniek
Jurnal Pijar Mipa Vol. 19 No. 5 (2024): September 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i5.7390

Abstract

Free fatty acids are compounds resulting from the hydrolysis of triglycerides catalyzed by the enzyme lipase. Free fatty acids harm health if they enter the body in large amounts. Avocado seed extract can reduce free fatty acid levels by inhibiting lipase activity. This research is a type of true-experimental research that aims to determine the effect of variations in substrate concentration on lipase enzyme activity with the addition of avocado seed extract and to determine the impact of the addition of avocado seed extract as an inhibitor on lipase enzyme kinetics. Lipase activity was determined based on the amount of oleic acid formed using Cu acetate pyridine reagent by Uv-Vis spectrophotometry at a wavelength of 715 nm. Lipase enzyme kinetics were determined using the Lineweaver-Burk curve equation, a transformed form of the Michaelis-Menten equation. The results showed that 60% substrate concentration was the most effective in reducing lipase enzyme activity by 60%. In addition, the addition of avocado seed extract proved to act as a competitive inhibitor, with the KM value decreasing from 0.014 M to 0.004 M and Vmaks remaining relatively stable at 23.2 µM. This shows that avocado seed extract effectively reduces lipase enzyme activity, which has implications for reducing FFA levels in olive oil. Thus, this study concludes that avocado seed extract has great potential as a natural inhibitor agent in reducing lipase enzyme activity.
PENDAMPINGAN PENERAPAN PRODUK IPTEK BERBASIS OLAHAN SUSU BAGI MASYARAKAT DUSUN BRAU, BATU MELALUI PROGRAM PENGABDIAN KEPADA MASYARAKAT Anggarani, Mirwa Adiprahara; Tukiran; Herdyastuti, Nuniek; Sidiq, Muhammad Nurrohman
Jurnal ABDI: Media Pengabdian Kepada Masyarakat Vol. 10 No. 2 (2025): JURNAL ABDI : Media Pengabdian Kepada masyarakat
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/abdi.v10i2.39221

Abstract

Desa Brau berada di Jawa Timur dan memiliki sejumlah peternakan sapi perah serta menjadi salah satu sentra produksi susu di wilayah Jawa Timur. Selain produksi susu segar, sejak tahun 2023 akan dilakukan perluasan usaha yaitu produksi makanan olahan berbahan dasar susu, salah satunya adalah yoghurt. Meskipun terdapat potensi untuk mengembangkan produk olahan susu seperti yoghurt, peternak di daerah ini menghadapi tantangan seperti kurangnya pemasaran produk tersebut. Oleh karena itu, peningkatan nilai jual produk yoghurt menjadi strategi penting untuk meningkatkan kesejahteraan peternak di Desa Brau. Di sisi lain, untuk meningkatkan nilai jual yoghurt diperlukan inovasi seperti penambahan bahan alami yang memiliki manfaat bagi kesehatan, serta teknologi promosi dan pengemasan. Oleh karena itu, diperlukan program pengabdian kepada masyarakat yang komprehensif untuk meningkatkan pengetahuan dan keterampilan peternak dalam pengolahan susu, pengendalian mutu, pengemasan, pemasaran dan promosi, serta masalah regulasi. Tujuan utama dari program ini adalah untuk meningkatkan pengetahuan dan keterampilan peternak dalam pengolahan susu menjadi yoghurt, pengemasan dan promosi. Kegiatan pelatihan dilaksanakan pada tanggal 3 Agustus 2024 di Desa Brau, Batu dengan melibatkan sekitar 10 orang peserta dan didampingi oleh perangkat desa setempat. Berdasarkan hasil yang diperoleh selama rangkaian program berlangsung, diketahui bahwa antusiasme peserta dan perangkat desa sangat besar, yang terlihat dari hasil pengisian angket serta monitoring dan evaluasi. Dimana pada berbagai aspek yaitu materi, pelaksanaan dan motivasi, mayoritas peserta memberikan tanda setuju. Kegiatan PKM ini diharapkan dapat menghasilkan luaran berupa produk olahan susu fermentasi khususnya yoghurt dengan penambahan bahan herbal penunjang kesehatan, dengan kemasan dan labeling yang sesuai dan menarik sehingga dapat meningkatkan nilai jual produk melalui promosi yang tepat.
Co-Authors Adiana Mutamsari Witaningrum Afifah, Mahrunisa Nur Arizandy, Radita Yuniar DAMAYANTI, MAMIK Destiana, Rindy Tya Hari Sucipto, Teguh Hidayah, Nailil khasanah, ismi Leny Yuanita Liano, Ireniza Mahfudhah, Dzikra Nasyaya Maudiyanti, Raras Mirwa Adiprahara Anggarani Mitarlis Mitarlis Mudasir Mudasir Mustaji Mustaji, Mustaji Naw, Sin War PERMATA SARI, DESI Prima Retno Wikandari PUTRA DHARMAWAN, ANGGI Qoyimmah, Aprilya Miftachul Rahmafitria, Fistara Lesti Ridhwan, Alverdha Elvarheta Rasseta Rohma, Maretha Nur Rusmini Rusmini Sabirin Matsjeh Sari Edi Cahyaningrum Setyarini, Wahyu SETYAWATI, NOVA Shifa Fauziyah Sidiq, Muhammad Nurrohman Teguh Hari Sucipto, Teguh Hari Titik Taufikurrohmah Tri Joko Raharjo TUKIRAN