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All Journal Pharmaciana: Jurnal Kefarmasian Journal of Mathematical and Fundamental Sciences JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Panrita Abdi - Jurnal Pengabdian pada Masyarakat ALCHEMY Jurnal Penelitian Kimia Jurnal Abdi: Media Pengabdian Kepada Masyarakat Jurnal Layanan Masyarakat (Journal of Public Service) Berkala Penelitian Hayati
Diyah, Nuzul Wahyuning
Universitas Airlangga
Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Social Sciences Other

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Validation methods for evaluation of ceiba honey’s growth inhibitory activity against Bacillus subtilis ATCC 6633 Nuzul Wahyuning Diyah; Laili Irfanah; Isnaeni Isnaeni
Pharmaciana Vol 10, No 1 (2020): Pharmaciana
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (556.229 KB) | DOI: 10.12928/pharmaciana.v10i1.14348

Abstract

Agar diffusion and turbidimetry were commonly used to evaluation of   antibacterial activity of honey. However, there is no report about which one of these two methods is better. This study attempts to validate the agar diffusion method and turbidimetry used for growth inhibitory assay of ceiba honey against Bacillus subtilis ATCC 6633 based on validation parameters including Limit of Detection (LOD), linearity, precision, and selectivity. The samples were ceiba honey aqueous solutions in concentration 20%-100%. It was found that the minimum inhibitory concentration (MIC) of agar diffusion and turbidimetric methods were 35% and 30% respectively, considered as LOD. In agar diffusion method, plot of inhibitory zone diameter against log of honey concentration yields linear regression equation with r = 0.9804 and Vx0=1.06%, while r and Vx0of linear plot from % transmittance against log concentration in the turbidimetric method were 0.9748 and 1.24% respectively. The coefficient of variation (CV) in agar diffusion method were 1.78% for repeatability and 3.13% for intermediate precision) whereas CV in turbidimetric were 3.64% and 4.05% respectively. Agar diffusion and turbidimetric methods were selective because different source of ceiba honey could give different response in term of MIC. It can be concluded that the agar diffusion and turbidimetric method were valid and suitable for growth inhibitory assay of ceiba honey against Bacillus subtilis ATCC 6633 and there was no significant differences between these methods. The turbidimetry was more sensitive than the agar diffusion method because of its lower LOD and it has more simple experimental technique.
Evaluasi Kandungan Glukosa Dan Indeks Glikemik Beberapa Sumber Karbohidrat Dalam Upaya Penggalian Pangan Ber-Indeks Glikemik Rendah Nuzul Wahyuning Diyah; Aprilia Ambarwati; Gita M. Warsito; Greta Niken; Eriza T. Heriwiyanti; Rany Windysari; Deka Prismawan; Robi'atul F. Hartasari; Purwanto Purwanto
JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Vol. 3 No. 2 (2016): JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (465.275 KB) | DOI: 10.20473/jfiki.v3i22016.67-73

Abstract

Pendahuluan: Berbagai penelitian menunjukkan bahwa diet makanan ber-Indeks Glikemik (IG) rendah mampu menurunkan resistensi insulin pada penderita Diabetes Mellitus. Masalah utama dalam diet pangan IG rendah adalah ketersediaan bahan pangan dengan IG rendah sementara makanan pokok sebagian besar penduduk Indonesia adalah nasi, yang tergolong pangan dengan IG tinggi.Tujuan: menentukan kandungan glukosa dan indeks glikemik beberapa bahan pangan sumber karbohidrat dari kelompok biji-bijian (beras merah, jagung, sorgum), umbi-umbian (singkong, bentul), buah-buahan (pisang kapok, pisang ambon, sukun), serta kacang-kacangan (kacang hijau, kacang merah), untuk memperoleh bahan pangan sumber karbohidrat ber-IG rendah sebagai pangan alternatif pengganti nasi dalam diet penderita Diabetes Mellitus. Metode: Kadar glukosa ditentukan dengan metode Luff-Schoorl dan penentuan indeks glikemik dilakukan menggunakan hewan coba kelinci terhadap pangan standar, glukosa 0.47 g/Kg berat badan. Sampel pangan uji diberikan dalam jumlah yang setara dengan kandungan glukosa dalam setiap pangan uji. Hasil: Kandungan glukosa yang ditetapkan sebagai gula pereduksi total dalam pangan uji bervariasi, bergantung pada karakter pati dalam pangan sumber karbohidrat. Semua pangan uji memiliki indeks glikemik yang lebih rendah dibanding nasi putih, tetapi singkong kukus dan bentul kukus masih tergolong pangan IG tinggi. Kesimpulan: Kecuali singkong dan bentul, semua pangan yang diuji adalah pangan sumber karbohidrat yang direkomendasikan untuk penderita diabetes.
Molecular Docking of Ferulic Acid Derivatives on P2Y12 Receptor and their ADMET Prediction Juni Ekowati; Nuzul Wahyuning Diyah; Kholis Amalia Nofianti; Iwan Sahrial Hamid; Siswandono Siswandono
Journal of Mathematical and Fundamental Sciences Vol. 50 No. 2 (2018)
Publisher : Institute for Research and Community Services (LPPM) ITB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/j.math.fund.sci.2018.50.2.8

Abstract

P2Y12 is a platelet receptor that is involved in ADP signal transduction and is an attractive target for antithrombotic drugs. The side effects of antithrombotic drugs are not pleasant for the patient, so research into the development of new antithrombotic agents is still necessary. Evaluation of absorption, distribution, metabolism, elimination, and the toxicity profile of candidate drugs is an important step in drug development. The aim of this study was to predict the potency of ferulic acid (FA) and its derivatives (FA1-24) as antiplatelet drugs by a docking study on the P2Y12 receptor (PDB ID: 4PXZ) and their ADMET performance. The docking study was performed using Molegro Virtual Docker, version 5.5. ADMET prediction of FA was conducted using the pkCSM online tool. The results of the in silico study showed that FA-19 had the lowest MolDock score (MDS), which means that this compound is predicted to have the greatest activity. FA-19 is also predicted to be practically non-toxic. It is expected that FA-19 will have good intestinal absorption and is similarly distributed in the intestine and in the blood plasma. Its penetration in the blood-brain barrier is moderate but does not inhibit the CYP2D6 and CYP3A4 enzymes.
PENINGKATAN PEMBERDAYAAN KELOMPOK WANITA TANI DUSUN WONOREJO KOTA BATU MELALUI PELATIHAN PEMBUATAN PRODUK SUSU PROBIOTIK-SARI BUAH SEBAGAI MINUMAN KESEHATAN Nuzul Wahyuning Diyah; Isnaeni Isnaeni; Asri Darmawati; Suko Hardjono
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 4 No. 1 (2020): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jlm.v4i1.2020.128-133

Abstract

Wonorejo village in Batu city is known as a vegetable and fruit producing area. Another popular product of Batu mostly is fresh dairy milk and only a small amount of processed products while the cow milk collected in KUD Batu has reached 16-17 tons per day. The problem was that the target community had no experiences in processing cow milk using probiotic microbes. The purpose was transfering of science and technology about the production of probiotic milk combined with fruit juice. This program was specifically directed to increase the empowerment of Kelompok Wanita Tani "Wonoasri" in Wonorejo, in developing of fruity- probiotic dairy products to increase the diversification of products with higher economic value. The method included workshop and technical assistance, which were carried out in a serie of steps: 1) exploring the knowledge of target by surveys and pre test, 2) lecturing and discussion, 3) demonstrating how to prepare and characterize the probiotic milk products, 4) training the preparation of product, 5) product characterization and packaging assistance, 6) evaluation. The results of this program were the target community gained increase in knowledge and experience, and they could produce fruity probiotic milk. In addition, we expected that they would increase their understanding and enthusiasm to appreciate the potency of their territory in order to improve the nation's competitiveness. abstrakDesa Wonorejo di kota Batu dikenal sebagai daerah penghasil sayur dan buah. Produk populer lain dari Batu adalah susu segar dan sejumlah kecil produk olahan.  Susu sapi dikumpulkan di KUD Batu. Masalahnya adalah bahwa komunitas target tidak memiliki pengalaman dalam memproses susu sapi menggunakan mikroba probiotik. Tujuannya adalah mentransfer ilmu pengetahuan dan teknologi tentang produksi susu probiotik yang dikombinasikan dengan jus buah. Program ini diarahkan untuk pemberdayaan Kelompok Tani Wanita "Wonoasri" di Wonorejo, dalam mengembangkan produk susu buah-probiotik untuk diversifikasi produk dengan nilai ekonomi lebih tinggi. Metode tersebut termasuk lokakarya dan bantuan teknis, dalam serangkaian langkah: 1) mengeksplorasi pengetahuan target dengan survei dan pra-tes, 2) ceramah dan diskusi, 3) menunjukkan bagaimana mempersiapkan dan mengkarakterisasi produk susu probiotik, 4) pelatihan persiapan produk, 5) karakterisasi produk dan bantuan pengemasan, 6) evaluasi. Hasil program ini adalah komunitas sasaran memperoleh peningkatan dalam pengetahuan dan pengalaman, dan mereka dapat menghasilkan susu probiotik buah. Selain itu, kami berharap bahwa mereka akan meningkatkan pemahaman dan antusiasme mereka untuk menghargai potensi wilayah mereka untuk meningkatkan daya saing bangsa.
PEMBUATAN MINYAK KELAPA SECARA ENZIMATIS DENGAN MEMANFAATKAN KULIT BUAH DAN BIJI PEPAYA SERTA ANALISIS SIFAT FISIKOKIMIANYA Nuzul Wahyuning Diyah; Purwanto; Yunita Susanti; Yuliana Kristiani Dewi
JURNAL PENELITIAN BIOLOGI BERKALA PENELITIAN HAYATI Vol 15 No 2 (2010): June 2010
Publisher : The East Java Biological Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23869/273

Abstract

Enzymatic process using papain is an efficient and less expensive method for producing coconut oil. This research was conducted to produce coconut oil which meet quality requirement from Cocos Nucifera L using ripe fruit peel and seed of papaya (Carica Papaya L) as enzyme sources. The coconut oil was prepared by mixing of coconut milk and juice of papaya ripe fruit peel and/or seed; and then the oils produced and incubated for 24 hours. The physicochemical properties of the coconut oil were determined including specific gravity, water content, contaminant, Iodine number, saponification number, peroxyde number, acid number, and pelican oil. The yields of coconut oil produced by enzymatic method using those two papain sources were significantly higher than coconut oil produced by vaporization/heating method. The physicochemical properties of the coconut oil in accordance with Indonesian National Standard (SNI), but the coconut oil which was produced enzymatically using juice of papaya ripe fruit peel and seed had higher quality than those produced by heating method. Based on the physicochemical properties of the coconut oil, it concluded that ripe fruit peel of papaya was better than papaya seed as an enzyme source.
The Temperature Effect on Ultrasonic-assisted of Synthesis Methyl Ferulate and Its Antiplatelet Assay Juni Ekowati; Rian Putra Pratama; Kholis Amalia Nofianti; Nuzul Wahyuning Diyah
ALCHEMY Jurnal Penelitian Kimia Vol 15, No 2 (2019): September
Publisher : UNIVERSITAS SEBELAS MARET (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (92.467 KB) | DOI: 10.20961/alchemy.15.2.29914.272-286

Abstract

Ferulic acid (FA) has been reported to have antiplatelet activity through indirectly inhibiting P2Y12 receptor. In order to increase the activity of FA, by improving its lipophilicity, so that it is easier to enter the cell, synthesis methyl ferulate was conducted through Fisher esterification. Ultrasonic waves were utilized as source of energy emitted through water as the medium at two various of temperature, i.e., 55 °C and 65 °C. The purposes of this study are to produce methyl ferulate and to determine the reaction constant rate (k) and its energy activation (Ea), at temperature of 55 °C and 65 °C. Moreover, the biological activity as antiplatelet was investigated at dose 20 mg/kg BW. The antiplatelet assay was conducted by clotting time and bleeding time methods. The results were analyzed by one way ANOVA program (P<0.05). The yield of methyl ferulate are 50.3% and 67.1% at 55 °C and 65 °C, respectively. The k value at 55°C is 4x10-5 cons-1min-1, while that of at 65 °C is 9x10-5 cons-1min-1. The clotting time and bleeding time of methyl ferulate obtained were 265 sec and 175 sec, respectively. The antiplatelet activity of methyl ferulate is better than ferulic acid.
PELATIHAN PEMBUATAN PRODUK SUSU PROBIOTIK-SARI BUAH BAGI KELOMPOK WANITA TANI DUSUN WONOREJO KOTA BATU Nuzul Wahyuning Diyah
Jurnal ABDI: Media Pengabdian Kepada Masyarakat Vol. 6 No. 1 (2020)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/ja.v6n1.p13-7

Abstract

The cow milk collected in KUD Batu has reached 16-17 tons per day. The most product is fresh dairy milk and only small amount of processed products. The target community had no experiences in processing cow milk using probiotic microbes yet. The objectives was transfering of science and technology about the production of probiotic milk combined with fruit juice. This program was specifically directed to increase the empowerment of Kelompok Wanita Tani "Wonoasri" in Wonorejo-Batu, in developing probiotic dairy products combined with fruit juice to increase the diversification of products with higher economic value. The method included workshop and technical assistance, which were carried out in a serie of steps: 1) exploring the knowledge of target by surveys and pre test, 2) lecturing and discussion, 3) demonstrating how to prepare and characterize the probiotic milk products, 4) training of product preparation, 5) product characterization and packaging assistance, 6) evaluation. The results were the target community gained increase in knowledge and experience, and they could produce fruity probiotic milk. In addition, they would increase their understanding and enthusiasm to appreciate the potency of their territory in order to improve the nation's competitiveness. Key words : probiotic milk-fruit juice, workshop, kelompok wanita tani, wonorejo
PELATIHAN PEMBUATAN MINUMAN KESEHATAN OLAHAN SUSU FERMENTASI BAGI SIVITAS AKADEMIKA SEKOLAH TINGGI ILMU KESEHATAN IBNU SINA AJIBARANG Sudjarwo; Nuzul Wahyuning Diyah; Esti Hendradi; Hadi Purwono; Diajeng Putri Paramita; Isnaeni
Panrita Abdi - Jurnal Pengabdian pada Masyarakat Vol. 8 No. 1 (2024): Jurnal Panrita Abdi - Januari 2024
Publisher : LP2M Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/pa.v8i1.24099

Abstract

Probiotics are live microorganisms, good bacteria which when consumed in sufficient quantities will be beneficial for the host. Found in the digestive tract as normal flora, mostly from the Lactobacillus spp group, which is often used in the food industry because of its multiple properties. The product of probiotic milk fermentation technology is already popular in the community, now it is present in the form of various food and beverage preparations. Milk fermented with Lactobacillus acidophilus or its combination with Bifidobacterium sp. known as yogurt is beneficial for health and serves as a healthy food. In the framework of the 59th Anniversary, the Community Service Team of the Faculty of Pharmacy, Airlangga University Surabaya has held training activities for the academic community of STIKES Ibnu Sina Purwokerto as partners with the theme of making processed milk drinks using probiotic fermentation technology based on fresh fruit juice to produce a unique healthy food. In collaboration with the Head of UPTD Pemda Pekuncen Banyumas, technology transfer activities were performed in the form of two days of training consisting of material debriefing, demonstration, training, consultation, and evaluation of training results. Community service activities are also expected to increase the economic value of cow/etawa milk, which includes surplus products in partner areas. It is hoped that the tenant community will be inspired to develop healthy drink products based on the probiotic milk fermentation technology facilitated by the UPTD Pemda Pekuncen Banyumas.  ---  Probiotik adalah mikroorganisme hidup, dikenal sebagai bakteri baik yang apabila dikonsumsi dalam jumlah cukup akan menguntungkan bagi inangnya. Ditemukan dalam saluran pencernaan sebagai flora normal, paling banyak dari kelompok Lactobacillus spp, yang sering digunakan dalam industri makanan karena multi khasiatnya. Produk teknologi fermentasi susu probiotik sudah popular di masyarakat, kini hadir dalam bentuk berbagai sediaan makanan dan minuman. Susu yang difermentasi dengan Lactobacillus acidophilus atau kombinasinya dengan Bifidobacterium sp. dikenal dengan nama yoghurt yang bermanfaat untuk kesehatan dan berfungsi sebagai Makanan Kesehatan. Dalam rangka Dies Natalis yang ke-59, Tim Pengabdian masyarakat Fakultas Farmasi Universitas Airlangga Surabaya telah menggelar kegiatan pelatihan bagi sivitas akademika  STIKES  Ibnu  Sina  Purwokerto  sebagai mitra dengan tema pembuatan minuman susu olahan menggunakan teknologi fermentasi probiotik berbasis sari buah segar, sehingga menghasilkan minuman khas yang menyehatkan. Bekerjasama dengan Kepala UPTD Pemda Pekuncen Banyumas, kegiatan alih teknologi dilakukan dalam bentuk pelatihan selama dua hari terdiri dari kegiatan pembekalan materi, peragaan, pelatihan, konsultasi dan evaluasi hasil pelatihan. Kegiatan pengabdian kepada masyarakat juga diharapkan dapat meningkatkan nilai ekonomi susu sapi/etawa. yang termasuk produk surplus di daerah mitra. Masyarakat tenan juga diharapkan terinspirasi untuk mengembangkan produk minuman sehat berbasis teknologi fermentasi susu probiotik dengan difasilitasi oleh UPTD Pemda Pekuncen Banyumas.
Co-Authors Aprilia Ambarwati Asri Darmawati Deka Prismawan Eriza T. Heriwiyanti Esti Hendradi Gita M. Warsito Greta Niken Hadi Purwono Isnaeni Isnaeni Iwan Sahrial Hamid Juni Ekowati Kholis Amalia Nofianti Laili Irfanah Paramita, Diajeng Putri Purwanto Rany Windysari Rian Putra Pratama Robi'atul F. Hartasari Rony, Zahara Tussoleha Siswandono, Siswandono Sudjarwo Suko Hardjono Yuliana Kristiani Dewi Yunita Susanti