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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Food Science and TechnologyJournal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Ilmu Kefarmasian Indonesia Jurnal Teknologi Pertanian Andalas Bubungan Tinggi: Jurnal Pengabdian Masyarakat Khazanah Intelektual Studium: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Jurnal Karya Abdi Masyarakat
FITRY TAFZI
Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Jambi PUI E2-KOLIM, Universitas Jambi
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Physics Public Health Social Sciences Other

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Journal : Indonesian Food Science and TechnologyJournal

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The Application of Purple Yam Flour for Stick Crackers Armando, Yunta Gombang; Ulyarti, Ulyarti; Rulaini, Melati; Mursyid, Mursyid; Tafzi, Fitry; Surhaini, Surhaini; Nazarudin, Nazarudin
Indonesian Food Science and Technology Journal Vol. 6 No. 2 (2023): Volume 6. Number 2, July 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v6i2.21133

Abstract

This study was conducted to determine the effect of substitution of wheat flour with purple yam flour on the physicochemical and organoleptic characteristics of sticks cracker and to obtain the appropriate concentration of purple yam flour for the best physicochemical and organoleptic characteristics of stick crackers. This study used a completely randomized design (CRD) with 6 levels of purple yam flour (0, 12.5%, 25%, 37.5%, 50%, and 62.5%) and 4 replications. The purple yam flour substitution gave a significant effect on physical parameters, namely hardness and color (L*, a*, b* and hue), anthocyanin content of stick crackers, and on the color and texture of sticks cracker, but gave no significant effect on its taste and aroma. The purple yam flour substitution increased the water, ash, fat, and crude fiber content, but decreased the value of carbohydrate and protein content when compared to the control. It is suggested that stick crackers be made with substitution of 50% purple yam flour. This level of substitution produced stick crackers with hardness value 1.55 gF, L* 14.58, a* 4.60, b* 0.19, 54.87% carbohydrate, 4.35% water, 28.87% fat, 9.34% protein, 2.57% ash, 0.67% crude fiber and anthocyanin 62.48 mg cyanidin3-glucoside equivalent/g.
Torbangun (Plectranthus amboinicus (Lour.) Spreng) Leaf Extract Upregulates Expression of Lactation-Related Genes in Human Mammary Epithelial Cells MCF-12A Tafzi, Fitry; Andarwulan, Nuri; Giriwono, Puspo Edi; Dewi, Fitriya N.
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.37364

Abstract

Torbangun (Plectranthus amboinicus (Lour). Spreng) leaf is a herbaceous plant capable of increasing breast milk, although the mechanism of bioactive compounds on the molecular level remains relatively unknown. Therefore, this study aimed to evaluate the effect of torbangun leaf extract on the expression of genes associated with alveologenesis and the formation of milk protein, namely prolactin receptor (PRLR), glucocorticoid receptor (GR), signal transducer, as well as activator of transcription 5A (STAT5A) and b-casein (CSN2). The result showed that the extract and fractions of torbangunleaf had IC50 values above 20 ug/ml against MCF-12A cells. Ethyl acetate fraction also enhanced the expression of gene GR, STAT5A, and CSN2. Water fraction of torbangun leaf enhanced expression of gene PRLR, GR, STAT5A, and CSN2. The bioactive compound was found to increase the expression of genes associated with proliferation, alveologenesis, and the formation of milk protein during gestation and lactation.
Co-Authors AA Sudharmawan, AA Addion Nizori Aini, Latifa Ayi Nurfitriyah Dewi Fortuna Dewi, Fitriya N. Dewi, Fitriya Nur Annisa Dian Wulansari Diana Pebriani Daulay Effran, Endy Elis Kartika Emanauli Emanauli Fatkhul Rohman Fuad Muchlis Hasnah, Nur Igef Rasinta Indra Lasmana Tarigan Indriyani Indriyani Indriyani Lisani Lisani, Lisani Lizawati Lizawati Lizawati Lizawati M. Afdal Madyawati Latief Melvi Viyona Muhammad Agus Muljanto Mursalin . Nazarudin Nur Hasnah AR Nurfaijah, Nurfaijah Nuri Andarwulan NURI ANDARWULAN2 Puspo Edi Giriwono PUSPO EDI GIRIWONOB Ratih Dyah Puspitasari Rulaini, Melati Saputra, Rido Septina Yuri Cahyati Surhaini Surhaini, Surhaini Sutrisno Y. G. Armando Yernisa Yernisa YG Armando Yusnaidar Yusnaidar Zulni Pratama, Yogie