Article Per Year (5 Year)
p-Index From 2021 - 2026
2.502
P-Index
This Author published in this journals
All Journal HAYATI Journal of Biosciences Martabe : Jurnal Pengabdian Kepada Masyarakat 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 Arts 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

Published : 17 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 17 Documents
Search

 1   2 
Antibacterial Potential of Single Black Garlic Extract Organosulfur Compounds on Staphylococcus aureus Bacteria Destiana, Rindy Tya; Herdyastuti, Nuniek; Setyarini, Wahyu; Arizandy, Radita Yuniar
Jurnal Pijar Mipa Vol. 20 No. 4 (2025): Special Issue
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.v20i4.9002

Abstract

Single black garlic (SBG) is a product of processing garlic (Allium sativum L.) by heating it for several days. SBG has antibacterial activity due to the presence of organosulfur, phenolic and flavonoid compounds. This research aims to determine the antibacterial potential of SBG extract on Staphylococcus aureus and determine its chemical compound content based on Liquid Chromatography-Mass Spectrometer (LC-MS) analysis. The extract was obtained from the maceration method combined with a magnetic stirrer using 0, 30, 60 and 90% ethanol solvent. The antibacterial test used the disc diffusion method with a positive control of ciprofloxacin and a negative control of distilled water. LC-MS analysis of SBG extract with the best antibacterial activity. The results of the antibacterial activity test showed that the SBG extract had antibacterial activity based on the presence of an inhibition zone. The largest zone of inhibition in the 90% ethanol solvent SBG extract was 27.71 mm, and the positive control was 22.58 mm. The SBG extract with the most optimal antibacterial activity was analyzed using LC-MS to produce 109 compounds which were divided into 15 different compound groups, some of which were allicin (5.900%) which was the compound with the most composition and innulotetraose (0.065%) which was the compound with the smallest composition in the SBG extract. Data from the antibacterial test results were processed using the IBM statistical program SPSS 25, a One-way ANOVA test, which aims to determine the effect of antibacterial activity on Staphylococcus aureus bacteria, and data on the chemical compound content of the SBG extract were analyzed descriptively. SBG extract has the potential as an antibacterial which is classified as very strong in-vitro, so further in-vivo research is needed to apply the extract as an economical product that can treat skin infections and there are several compounds that dominate SBG extract with the highest antibacterial activity, such as organosulfur compounds, amino acids, flavonoids and phenolics based on LC-MS analysis.
Identification of Chemical Compounds in Black Garlic Extract and Effect on Inhibiting Xanthine Oxidase Enzyme Afifah, Mahrunisa Nur; Herdyastuti, Nuniek
Jurnal Pijar Mipa Vol. 20 No. 5 (2025)
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.v20i5.9292

Abstract

Xanthine oxidase is an enzyme involved in the catalysis of the oxidation reaction that converts hypoxanthine into xanthine and subsequently into uric acid. Elevated uric acid levels can pose various health risks. Gout treatment can be achieved by inhibiting the activity of the xanthine oxidase enzyme using black garlic. This study aims to identify the chemical compounds in black garlic methanol extract, assess the inhibitory effect of this extract on the xanthine oxidase enzyme using in silico methods, and determine the type of inhibition based on enzyme kinetics. The in silico analysis was conducted to evaluate the binding affinity of flavonoid compounds in black garlic extract with xanthine oxidase. The in vitro analysis tested the inhibition of the xanthine oxidase enzyme by black garlic using the UV-Vis spectrophotometry method at a wavelength of 291.7 nm, based on a decrease in uric acid concentration as an indicator of reduced enzyme activity. The type of inhibition mechanism was determined through enzyme kinetics using the Michaelis-Menten equation, which was transformed into the Lineweaver-Burk equation in a double reciprocal form. Black garlic methanol extract contains 133 chemical compounds, including 22 flavonoid compounds that are thought to inhibit xanthine oxidase. According to in silico studies, quercetin-3-O-malonylglucoside exhibits the lowest binding affinity (-9.2 kcal/mol) with the xanthine oxidase enzyme compared to the xanthine substrate (-5.2 kcal/mol) and allopurinol (-5.3 kcal/mol). Inhibition of the xanthine oxidase enzyme by black garlic demonstrated the highest inhibition of 76.352% at a concentration of 10 ppm of black garlic extract. The inhibition type of the xanthine oxidase enzyme by black garlic methanol extract showed a competitive inhibition mechanism, evidenced by an increase in the KM value from 0.014 to 0.134 without a significant change in the Vmax value. Thus, it can be concluded that black garlic extract has the potential to be a natural inhibitor of the enzyme xanthine oxidase that can be used to treat gout or hyperuricemia.
Identification of Bioactive Compounds in Garlic (Allium sativum L.) with Hypocholesterolemic Potential Qoyimmah, Aprilya Miftachul; Herdyastuti, Nuniek
Jurnal Pijar Mipa Vol. 20 No. 5 (2025)
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.v20i5.9297

Abstract

Hypercholesterolemia is a major risk factor for cardiovascular disease, the leading cause of death worldwide. Although statins remain the standard treatment, their long-term use is associated with side effects, sparking interest in safer natural alternatives. Garlic (Allium sativum L.) contains bioactive compounds such as organosulfur compounds (e.g., allicin) and flavonoids (e.g., quercetin and kaempferol), which have been shown to have cholesterol-lowering potential. This study aims to identify bioactive compounds in fresh garlic ethanol extract and powder using liquid chromatography-mass spectrometry (LC-MS), and to evaluate their in vitro anticholesterol activity using the Liebermann-Burchard method. The extracts were prepared using 70% ethanol and tested for their ability to lower cholesterol levels. LC-MS analysis revealed 96 compounds in the fresh garlic extract and 110 compounds in the garlic powder extract. Bioactive compounds such as organosulfur compounds and flavonoids were identified among these compounds. Based on their composition percentages, allicin was more abundant in the garlic powder extract, as were flavonoids such as quercetin and kaempferol, particularly in glycosides. In vitro tests showed cholesterol-lowering effects, with EC₅₀ values of 41,349.08 ppm for the fresh extract and 35,462.29 ppm for the powder extract. Garlic powder extract exhibits higher activity. These findings suggest that garlic, particularly powder form, has potential as a natural cholesterol-lowering agent. Further in vivo studies are needed to confirm its efficacy, mechanism of action, and long-term safety.
Isolation and Characterization of Xanthine Oxidase from Goats Milk Rohma, Maretha Nur; Herdyastuti, Nuniek
Jurnal Pijar Mipa Vol. 20 No. 5 (2025)
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.v20i5.9407

Abstract

Xanthine oxidase (XO) plays a role in the formation of uric acid and can be obtained from various sources, including goat's milk. This study aims to provide xanthine oxidase enzymes with known purity, characteristics (pH, temperature, and molecular weight), and to determine the effect of the inhibitor allopurinol on xanthine oxidase enzyme activity. Isolation is carried out using NaCl and partial purification through acetone precipitation. Enzyme activity is determined by the amount of uric acid formed in each acetone fraction, while protein levels are analyzed by the Bradford method. Results showed that the 60-90% acetone fraction provided the highest specific activity, with a purity of 29.190%. The enzyme showed optimum activity at pH 7.5 and temperature 33 °C, and a molecular weight of about 65 kDa. The inhibition test showed that the higher the concentration of allopurinol used, the greater the percentage of inhibition produced. The concentration of allopurinol 2 ppm provides the highest inhibition percentage of 90.376%. The xanthine oxidase enzyme produced from the research is expected to provide xanthine oxidase enzyme from goat milk that can be utilized further, both for research on the mechanism of inhibition of enzyme activity, as well as applications in other fields.
Detection of Vgsc-L1014F Allele Knockdown-resistance Mutation in Male Culex quinquefasciatus Mahfudhah, Dzikra Nasyaya; Rahmafitria, Fistara Lesti; Hari Sucipto, Teguh; Fauziyah, Shifa; Anggarani, Mirwa Adiprahara; Herdyastuti, Nuniek; Naw, Sin War; Witaningrum, Adiana Mutamsari
HAYATI Journal of Biosciences Vol. 32 No. 6 (2025): November 2025
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.32.6.1400-1406

Abstract

The distribution of Culex quinquefasciatus as a vector for several tropical diseases in Indonesia could affect the transmission of various pathogens, including filariasis, West Nile, encephalitis, and Rift Valley fever. The use of insecticides to control mosquito populations is carried out massively. However, this effort is threatened by an increase in mosquito resistance to insecticides, in this case, pyrethroids that target Voltage-gated sodium channel (VGSC) as a complex protein in mosquito nerve cells that plays a role in the movement of sodium ions, where these compounds can have a knockdown effect and lead to death. The existence of a single nucleotide mutation in this specific codon results in knockdown resistance (kdr) in mosquitoes. This study aims to determine whether there is a kdr mutation in the Vgsc-L1014F target using the latest molecular method ETAS-PCR to type tri-allelic variation at Vgsc-1014 in Cx. quinquefasciatus samples collected in three areas in the cities of Surabaya and Sidoarjo, namely Wonocolo, Sukodono, and Wonoayu. The result showed ten male pool samples (C1-C10) of Cx. quinquefasciatus did not carry mutations or present as homozygous wild type (TTT/TTT), with a DNA band size of 181 bp. Hence, this preliminary study could be extended for further research to build vector control monitoring programs.
The Effect of Drying Time on the Antioxidant Properties of Single Black Garlic Powder Sari, Rika; Herdyastuti, Nuniek
Jurnal Pijar Mipa Vol. 19 No. 2 (2024): March 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.v19i2.6420

Abstract

Black garlic is a processed product derived from fresh garlic that generally has a taste and aroma that is less preferred. A drying process is employed to increase the attractiveness of consuming black garlic. This study aims to assess the impact of the drying time on the antioxidant activity and content of antioxidant compounds such as phenolics, flavonoids, and tannins in single black garlic. The drying time is expected to yield a single black garlic powder that is more convenient for consumption, whether in capsule form or as an addition to food products. With low moisture content, single black garlic powder has a longer shelf life and high antioxidant activity, potentially commanding a higher market value. In this research, the drying time was carried out on a single black garlic using an oven for 6, 12, 18, and 24 hours. The analysis of the total phenolic content (TPC), entire tannin content (TTC), and total flavonoid content (TFC) was determined using a Uv-Vis spectrophotometer, and each component was measured concerning gallic acid equivalent for TPC, quercetin for TFC, and tannic acid for TTC. Antioxidant activity was determined using the DPPH method, and the outcomes were expressed as IC50 values. The research shows that the extended drying time leads to an augmentation of the antioxidant compound in black garlic. Drying for 24 hours produces significant outcomes, showing potent antioxidant activity with an IC50 value of 37,019 ppm (powerful antioxidant category), total phenolic content value is 44,785 ± 0,033 mgGAE/g, total flavonoid content value is 32,033 ± 0,008 mgQE/g, and total tannins content value is 74,884 ± 0,057 mgTAE/g. Statistical analysis using a one-way ANOVA showed a significant influence of drying time on TPC, TFC, and TTC (p < 0,05). The longer the drying time, the higher the antioxidant activity and the content of compounds acting as antioxidants in black garlic powder.
EDUKASI OLAHAN SUSU SAPI MENJADI KEJU GUNA PENINGKATAN GIZI DAN DIVERSIFIKASI PRODUK PADA PEKERJA MIGRAN INDONESIA DI SINGAPURA Dewi Saputri, Ratih; Herdyastuti, Nuniek; Sutoyo, Suyatno; Edi Cahyaningrum, Sari; Kusumawati, Nita; Nurrohman Sidiq, Muhammad; Fatma Listiandari, Intan; Rudi Setiawan, Ahmad; Hasanah Jusman, Nur
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 8, No 6 (2025): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v8i6.2231-2237

Abstract

Susu sapi merupakan sumber pangan yang memiliki sumber gizi lengkap, namun daya simpan yang singkat karena tidak adanya bahan penguat membuatnya pekat terhadap bau amis dan mengakibatkan mual. Keju rendah lemak sebagai inovasi dalam penguatan ketahanan pangan susu. Keju merupakan produk hasil fermentasi dengan susu sebagai bahan dasar yang memiliki beraneka macam tekstur, rasa, dan bentuk. Kegiatan pengabdian ini bertujuan untuk memberikan edukasi dan pelatihan dalam mengolah susu sapi menjadi produk keju rendah lemak terhadap Pekerja Migran Indonesia untuk meningkatkan taraf wirausaha dengan nilai jual yang tinggi. Kegiatan mencakup pemaparan materi pelatihan, pendampingan praktek, dan diakhiri dengan refleksi serta pemberian angket. Dengan pelatihan ini pengetahuan dan keterampilan PMI meningkat, baik yang jarang bahkan belum pernah mengikuti pelatihan serupa dan memiliki keinginan kuat untuk merintis usaha.
Co-Authors Adiana Mutamsari Witaningrum Afifah, Mahrunisa Nur Arizandy, Radita Yuniar DAMAYANTI, MAMIK Destiana, Rindy Tya Dewi Saputri, Ratih Fatma Listiandari, Intan Hasanah Jusman, Nur 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 Nita Kusumawati Nurrohman Sidiq, Muhammad PERMATA SARI, DESI Prima Retno Wikandari PUTRA DHARMAWAN, ANGGI Qoyimmah, Aprilya Miftachul Rahmafitria, Fistara Lesti Ridhwan, Alverdha Elvarheta Rasseta Rohma, Maretha Nur Rudi Setiawan, Ahmad Rusmini Rusmini Sabirin Matsjeh Sari Edi Cahyaningrum Sari, Rika Setyarini, Wahyu SETYAWATI, NOVA Shifa Fauziyah Sidiq, Muhammad Nurrohman Sutoyo, Suyatno Teguh Hari Sucipto, Teguh Hari Titik Taufikurrohmah Tri Joko Raharjo TUKIRAN