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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Natur Indonesia Agrointek Indonesian Journal of Cancer Chemoprevention agriTECH Molekul: Jurnal Ilmiah Kimia Abdimas Galuh : Jurnal Pengabdian Kepada Masyarakat

Risa Nofiani

Department Of Chemistry, Faculty Of Mathematics And Natural Sciences, Tanjungpura University

Author-ID : 331333

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing

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Articles

Antimicrobial, Antioxidant, Hemolytic Activities and Toxicity of Ethyl Acetate Extract From an Unidentified Coral-Associated Fungus, Aspergillus brevipes RK06 Nofiani, Risa; Kurniadi, Rio; Ardiningsih, Puji
Indonesian Journal of Cancer Chemoprevention Vol 2, No 2 (2011)
Publisher : Indonesian Research Gateway

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4.399 KB)

Marine fungi are one of the potentialÃÂ and prolific sources to produce unique and novel structure of bioactive compounds. The aim of this research was to explore the biological activities potency from ethyl acetate extract of Aspergillus brevipesÃÂ RK06. A. brevipesÃÂ RK06 was successfully isolated from an unidentified coral from Randayan Island, Kalimantan Barat. TheÃÂ extract inhibited the oxidation of linoleic acid (Ferric thiocyanate assay) with a lipid peroxidation inhibition value of 28.44%. The IC50 value of the extract for brine shrimp lethality test was 34.19ug/mL. The hemolytic percentage of the extract for hemolysis on cow erythrocytes was 5.21%. The extract showed a growth inhibition againstÃÂ Klebsiella pneumonia,ÃÂ Pseudomonas aeruginosa, and Staphylococcus aureus. Based on the assays, the extract showed a potential citotoxity and both low antioxidant and hemolytic activities. ÃÂ Key words: antioxidant, hemolytic activity, antimicrobial, toxicity,ÃÂ Aspergillus brevipes RK06

Urgensi dan Mekanisme Biosintesis Metabolit Sekunder Mikroba Laut Nofiani, Risa
Jurnal Natur Indonesia Vol 10, No 2 (2008)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Marine microorganism is one of biologically active potential resources of secondary metabolites. Its potency areso promising that the knowledge of how its secondary metabolite occured need to be studied and collected. Thoseknowledges will enable further study is improving secondary metabolite production in the laboratory. In nature,secondary metabolites synthesis occur when there are effect of both biotic and abiotic factors such as sea waterand microbe symbiosis with other living materials. When this is explained in metabolic pathways, secondarymetabolite synthesis affected by available nutrient and regulated by autoinducer molecules through quorum sensingmechanism

Chemical and Microbiological Properties of Buduk, A Commercial Fish Sauce from West Kalimantan Risa Nofiani; Endang Elminah; Puji Ardiningsih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Buduk is a fish sauce prepared by fermenting fresh small fish with various ingredients such as sugar,roasted rice, vinegar or wine. This study was aimed to assess the physicochemical and microbiologicalproperties of commercial buduk in the Province of West Kalimantan. The Buduk had pH 5-55, moisture52.35%, salt 1.96%, titrated acid 10.80%, free amino nitrogen 1.83 mmol/g, free fatty acid 17.96%, ethanol0.95%, total of mesophilic bacteria 4.81 log CFU/g and lactic acid bacteria 2.09 CFU/g, but no pathogenicbacteria detected. Each commercial buduk showed different physicochemical properties probably causedby variation in recipe of each producer. The microbiological properties did not significantly different but theTMAB found more than the threshold value indicating

PHYSICOCHEMICAL PROPERTIES OF FLOUR AND STARCH OF PURPLE WATER YAM (Dioscorea alata) TUBER AND THE DIFFERENCE ON SENSORY ACCEPTANCE OF THE COOKIES PRODUCED Risa Nofiani; Selvia Ulta; Dewi Safitri; Lia Destiarti
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.7444

Purple water yam tubers (PWYTs) or Dioscorea alata are edible tubers containing bioactive compounds that are beneficial to human health. Its high carbohydrate content can be used to make flour or starch to increase its shelf life and food diversification. However, this food is unpopular among several communities in Indonesia, particularly for the juveniles due to limited processing knowledge. Therefore, this study aims to characterize the physicochemical properties of purple water yam flour (PWYTF) and starch (PWYTS) in order to assess consumers' acceptability toward gluten-free cookies. The PWYTF was prepared by drying peeled tubers, which was subsequently grounded. Meanwhile, the PWYTS was prepared by homogenizing the peeled tubers with water, the sediment from supernatant was dried. The chemical properties, such as moisture, ash, fiber, protein, and lipid, were determined using the Indonesian national standard procedures for flour. The physical properties, namely pH, bulk density (BD), water/oil absorption capacity (W/OAC), water/oil binding capacity (W/OBC), swelling power (SP) and solubility (Sol) were evaluated. The PWYTF and the PWYTS were used to make gluten-free cookies, with their physical properties and consumer's acceptability evaluated using semi-trained panelists. Yields of both the PWYTF and the PWYTS were 36.10% and 26.63%, respectively. The chemical compositions of the PWYTF and the PWYTS were significantly different (p0.05) for carbohydrate (80.34 and 80.78 %), crude protein (0.78 and 0.81%), and crude fiber (2.0 and 1.9%) except for the ash content (2.6 and 0.5%), lipid (0.3 and 0.1%), and moisture (13.77 and 15.70%). Furthermore, their physical properties were also significantly different (p0.05) for pH (6.62 and 5.84), BD (0.46 and 0.68 g/mL), WAC (2.07 and 0.46 g/g), WBC (1.07 and 0.49 g/g), SP, and Sol except OAC (1.63 and 1.49 g/g) and OBC (0.63 and 0.49 g/g). The cookies made from the PWYTS were appreciated with the highest hardness and rated from panelists. Therefore, the PWYTS can be used in place of a commercial wheat flour to make cookies..

Characterization of Old Nipah (Nypa fruticans Wurmb) Fruit Endosperm Flour and Its Application for Gluten-Free Cookies Risa Nofiani; Jorion Romengga; Titin Anita Zaharah
agriTECH Vol 41, No 4 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Old nipah fruit endosperms (ONFEs) contain high carbohydrates that have a potency to be applied to make flour. In this study, we made flour from ONFEF and its cookies. This study aimed to characterize the functional properties of unbleached and bleached old nipah fruit endosperm flour (UONFEF and BONFEF) and to assess the consumer acceptability of ONFEF flour and gluten-free cookies made from UONFEF and BONFEF. UONFEF and BONFEF were prepared from the ONFEs. They were cut, dried and ground, and sieved to obtain the UONFEF. TheUONFEF was bleached using Na2S2O5 0.4% for 15 mins then filtered, and the precipitates were dried under the sun. The dried precipitates were sieved to obtain the BONFEF. Both of the flour types were analyzed in terms of their functional properties (bulk density, swelling power, solubility, swelling capacity, water absorption index, and viscosity) and were used to make gluten-free cookies. The following ingredients were prepared to make the the gluten-free cookies: 200 g of flour (each of the UONFEF, BONFEF, and commercial wheat flour (CWF, Segitiga Biru brand) as a control), 100 g of margarine, 60 g egg, 125 g of fine granulated sugar, and 2 g of vanillin. Margarine, egg, and fine granulated sugar were mixed using a hand mixer and added with the flour, blended, molded, then baked. Consumer’s acceptability of each type of flour and cookies from different types of flour was evaluated using semi-trained panelists. The bleached treatment (the BONFEF) caused differences of the flour, particularly in terms of the physical properties (particle size, color, and odor) from the unbleached treatment and rated thehighest score for the overall criteria. Besides, the functional properties of the UONFEF were significantly different (p < 0.05) from those of the BONFEF except for the rendement, SP, and viscosity. The gluten-free cookie made from the UONFEF was the most preferred by the panelists. Therefore, the UONFEF can be successfully used as a substitute flour of wheat flour to make cookies.

Proximate Compositions and Biological Activities of Caulerpa lentillifera Risa Nofiani; Sigit Hertanto; Titin Anita Zaharah; Sutarman Gafur
Molekul Vol 13, No 2 (2018)
Publisher : Universitas Jenderal Soedirman

Caulerpa lentillifera is an edible and functional seaweed due to its high nutritional compositions and its biological activities. In this study, C. lentillifera was evaluated for its proximate compositions (moisture, ash, protein, lipid and fiber contents) and its biological activities (antimicrobial, anti-oxidant, and toxicity). Moisture content, crude lipid, crude protein, and crude fiber were determined using oven method, soxhlet extraction, semi-micro Kjeldhal, and hydrolysis, respectively. Fresh C. lentillifera of Natuna Island, Indonesia, showed its higher level content of ash, crude lipid, and crude fiber compared to that of fresh C. lentillifera of Penghu, Taiwan. For its biological activity assays, the extracts were prepared from fresh and dry C. lentillifera (FC and DC). Both of the extracts showed the broad spectrum of weak antimicrobial using well-diffusion agar tests and antioxidant activities using a modified linoleic acid emulsion system. The toxicity for both extracts was determined using brine shrimp lethality test. DC extract showed its very low toxicity level and there was no toxicity for FC. Hemolytic activity was determined using red blood assay. Both extracts showed their low hemolytic activities (about 5-13%) for the concentration of 100 and 150 μg/mL, but the activity increased sharply (about 96%) on the concentration of 200 μg/mL. It was concluded that C. lentillifera has a potency as a functional food due to containing secondary metabolites with various biological activities.

Antibacterial Activities and Toxicity of Streptosporangium sp. SM1P Risa Nofiani; Rizky Rizky; Ridho Brilliantoro
Molekul Vol 16, No 3 (2021)
Publisher : Universitas Jenderal Soedirman

This study aims to explore the anti-bacterial and toxicity activities from a rare actinobacterium isolated from mangrove, Mempawah District, West Kalimantan. The mangrove mud sample from Mempawah district was inoculated on ISP4 agar using a pour plate method. After 4 days of incubation, a colony of suspected actinobacterium was appeared, then isolated and coded as SM1P. SM1P was characterized based on morphological and biochemical traits and identified as a genus of Streptroporangium then called Streptroporangium sp. SM1P. Streptroporangium sp. SM1P was carried out anti-bacterial assay on both ISP1 agar and ISP4 agar media using the cross-streak method for the solid-state fermentation. The result showed that Streptroporangium sp. SM1P could inhibit Streptococcus sp. and Salmonella typhi on ISP1 agar and treptococcus sp., Escherichia coli, Vibrio cholerae, Staphylococcus aureus and Salmonella typhi on ISP4 agar. Streptroporangium sp. SM1P was cultivated on ISP1 broth and extracted using ethyl acetate, then evaporated to obtain crude extract. The crude extract was used for anti-bacterial assay (well-diffusion method for liquid-state fermentation) and toxicity assay (brine shrimp lethality test). The crude extract was active against 2 of the test bacteria (Streptococcus sp. and E. coli). The best medium and state fermentation for anti-bacterial assay were ISP4 agar with the condition of solid-state fermentation. The extract SM1P prepared on ISP1 broth showed toxic activity based on LC50 (106.094 µg/mL). Therefore, Streptroporangium sp. SM1P have a potential source to explore secondary metabolites having anti-bacterial and toxicity activities.

Effect of aromatic herbs and roasted coconut flesh on acceptability and perception of mixed porridge (bubur paddas) Nofiani, Risa; Ardiningsih, Puji; Perdana, Hendra; Alatin, Isam; Hasanah, Kutsiatul; Roeswandi, Irine Fajrin; Juniarti, Leni; Huda, Nurul
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.v19i4.22979

Bubur pedas or bubor paddas (BP) is porridge from roasted rice granules (R) rich in vegetables with a specific aroma that probably contributed to producing the aroma were roasted coconut flesh granules (C ), fresh kesum (Polygonum minus Huds) leaves (K), fresh buas-buas (Premna cordifolia ROXB) leaves (B), and fresh young tumeric (Curcuma longa) leaves (T). This study aimed to find out the effect of aroma-contributing ingredients (B, C, K, and T) and their role in developing specific aromas based on sensory panelists' acceptability and perception. Each aromatic ingredient was prepared in four serial formulations, namely C, K, B, and T, and a sensory test was then conducted using a hedonic rating method with a 9-point hedonic scale by a panel of 100-200 semi-trained panelists. The data were analyzed using a hierarchical analytical process (AHP), principle component analysis (PCA) biplot, multidimensional scaling (MDS) with alternating least squares scaling (ALSCAL) model, and Spearman's correlation. The highest acceptability for each aromatic ingredient's formula was 25 g of the C formula, 16 g of the K formula, 12 g of the B formula, and 12 g of the T formula, respectively. Almost the best formula for each aromatic ingredient's formula showed no correlation or dissimilarity. Among the aromatic ingredients, K and T played a pivotal role in developing the aroma, but only K enhanced the savory. Therefore, K and T were considered compulsory ingredients in generating a unique characteristic for BP in the panellists's perception

Pelatihan Pembuatan Virgin Coconut Oil (VCO) Bagi Kelompok Sadar Wisata Teluk Majantu Kelurahan Sedau Singkawang Selatan Sapar, Ajuk; Zaharah, Titin Anita; Alimuddin, Andi Hairil; Shofiyani, Anis; Gusrizal, Gusrizal; Sayekti, Endah; Rudiyansyah, Rudiyansyah; Usman, Thamrin; Widiyantoro, Ari; Nofiani, Risa; Wibowo, M. Agus
Abdimas Galuh Vol 7, No 2 (2025): September 2025
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v7i2.21033

Kelurahan Sedau terletak di wilayah Selatan Kota Singkawang Kalimantan Barat. Daerah Teluk Majantu sebagai lokasi kegiatan Pengabdian Kepada Maysarakat (PKM) berada di wilayah pesisir Kelurahan Sedau. Mata pencaharian utama warganya adalah nelayan namun banyaknya pohon kelapa yang tumbuh di pesisir Teluk Majandi menjadi pontesi sumber daa alam yang dapat meningkatkan perekonomian masyarakatnya. Masyarakat Teluk Majantu sebagian besar bergabung pada Kelompok sadar Wisata (POKDARWIS) yang aktivitasnya tidak hanya tentang pengelolaan wisata tetapi juga pengolahan sumber daya alam menjadi produk yang bernilai ekonomi. Kegiatan PKM diawali dengan orientasi lapangan tim pengabdi ke lokasi kegiatan untuk mengidentifikasi masalah mitra, kesepakatan teknologi yang akan diimplementasikan serta penjadwalan PKM. Sehubungan dengan kegiatan PKM yang telah dilakukan sebelumnya, maka warga kelompok sadar wisata menginginkan ada kegiatan pelatihan pembuatan Virgin Coconut Oil (VCO). Oleh karena itu Tim Pascasarjana Kimia FMIPA Untan berinisiatif melakukan kegiatan PKM di lokasi tersebut. PKM dilaksanakan melalui penyampaian materi oleh tim pengabdi dilanjutkan dengan praktek pembuatan VCO. Setelah pelaksanaan pelatihan selesai, dilanjutkan dengan tahapan evaluasi secara kuantitatif dengan menganalisis hasil kuisioner sebelum dan setelah kegiatan dilaksanakan. Berdasarkan respon positif dari warga yang diamati dari antusisme peserta saat pelaksanaan kegiatan, maka dapat disimpulkan bahwa kegiatan ini memiliki dampak positif untuk meningkatkan keterampilan peserta pelatihan.

Co-Authors Ajuk Sapar Alatin, Isam Andi Hairil Alimuddin Anis Shofiyani Ari Widiyantoro Dewi Safitri Endah Sayekti Endang Elminah Gusrizal Gusrizal Hasanah, Kutsiatul Hendra Perdana Jorion Romengga Juniarti, Leni Lia Destiarti Nurul Huda Puji Ardiningsih Puji Ardiningsih Ridho Brilliantoro Rio Kurniadi Rizky Rizky Roeswandi, Irine Fajrin Rudiyansyah Rudiyansyah Selvia Ulta Sigit Hertanto Sutarman Gafur Thamrin Usman Titin Anita Zaharah Titin Anita Zaharah Wibowo, M. Agus Zaharah, Titin Anita

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