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Prima Retno Wikandari
Universitas Negeri Surabaya
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REVIEW ARTIKEL: BIOAKTIVITAS SENYAWA FITOKIMIA DUWET (Syzygium cumini) Asry, Meutia; Wikandari, Prima Retno
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

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Abstract

Duwet (Syzygium cumini) merupakan tanaman khas daerah tropis, namun tergolong tanaman langka karena jarang dibudidayakan masyarakat.  Sebenarnya tanaman ini memiliki potensi besar untuk dikembangkan karena senyawa fitokimia di dalamnya memiliki banyak manfaat untuk kesehatan. Kandungan senyawa fitokimia dalam tanaman duwet membuat tanaman ini terindikasi memiliki bioaktivitas yang bervariasi, di antaranya yaitu dapat berperan sebagai antioksidan, antidiabetes, dan antiinflamasi.  Kandungan senyawa flavonoid, fenolik, dan antosianin dalam buah duwet dapat berperan sebagai antioksidan. Senyawa flavonoid, triterpenoid dan tannin dalam duwet dapat menghambat aktivitas enzim yang terlibat dalam metabolisme glukosa sehingga dapat berperan sebagai antidiabetes. Senyawa flavonoid dalam buah duwet juga dapat berperan sebagai antiinflamasi. Artikel review ini membahas tentang botani duwet, kandungan fitokimia dan bioaktivitasnya sebagai antioksidan, antidiabetes, dan antiinflamasi, serta mekanisme kerjanya di dalam tubuh. Informasi ini akan sangat bermanfaat untuk menambah wawasan tentang duwet sebagai salah satu pangan fungsional dan sebagai dasar pengembangan penelitian inovatif berbahan dasar buah duwet untuk meningkatkan nilai tambah tanaman duwet di masa mendatang.
POTENSI MINUMAN SARI KULIT SINGKONG FERMENTASI DENGAN KULTUR STARTER Lactobacillus plantarum B1765 SEBAGAI ANTIOKSIDAN Khoiriyah, Istamanul; Wikandari, Prima Retno
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

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Abstract

Cassava peel is a source of phenolic that function as antioxidants. However, phenolic in nature is in the bound-shaped limits its potential as an antioxidant. A method to optimize antioxidant activity is fermentation. This research studied the growth of lactic acid bacteria (LAB), pH, total titratable acid (TTA), total phenolic content (TPC), and antioxidant activity of cassava peel extract drink with Lactobacillus plantarum B1765 as culture starter that fermented in 0, 12, 24, 36, 48, and 60 hours at 37ºC. Total LAB was determined using Total Plate Count, pH determination using pH meter, TTA using acid-base titration, TPC using Folin-Ciocalteu method, and antioxidant activity using DPPH radical scavenging method. These results showed that the length of fermentation affected increasing the total LAB, TTA, TPC, antioxidant activity, and decreasing of pH Total BAL increased optimally reached 4.91×107 CFU/mL at 48 hours, while pH decreased, TTA, TPC, and antioxidant increased still occur up to 60 hours, with pH 3.52, TTA 0.247%, TPC 115.948 mg GAE/g, and IC50 value 64.392 ppm which categorized as strong antioxidants. The resulting product has met the standards of fermentation beverage, so it could be developed as a potentially functional beverage as antioxidant agent.
Potential Fermentation of Sweet Potato Pickle (Ipomoea batatas L.) with Lactobacillus plantarum B1765 in the Production of Short Chain Fatty Acids Insani, Yasinta Rizqi; Wikandari, Prima Retno
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.v19i5.7285

Abstract

Short-chain fatty acid (SCFA) is the final metabolic product of inulin that can provide various health benefits. In this study, the effect of fermentation duration of sweet potato pickle using Lactobacillus plantarum B1765 starter culture in the production of SCFA was studied, as well as its relationship with total Lactic Acid Bacteria (LAB), pH, and Total Titratable Acid (TTA). Fermentation was carried out with the addition of starter culture as much as 10% (v/v) at 37ºC for 4, 8, 12, 24, and 0 hours which was used as a control. The number of LAB was measured using the Total Plate Count (TPC) method, pH value was measured with a pH meter, TTA was measured using the acid-alkalimetric titration method, and SCFA was measured using an HPLC instrument with 0.1% H3PO4 eluent and 25% acetonitrile. Fermentation duration affects LAB growth, TTA, SCFA, and pH. The results showed that total LAB growth was optimal at 8 hours fermentation time at 2.81×108 CFU/mL, which increased by 2 log cycles from the initial fermentation time of 0 hours. Still, the pH decreased until it reached 3.23 ± 0.20, and TTA increased to 0,56 ± 0.02% until the end of fermentation at 24 hours. SCFA also increased until the end of fermentation at 24 hours, where acetic acid levels showed the highest levels (6.85   ± 0.30 mg/mL), followed by propionic acid (5.04 ± 0.20 mg/mL) and butyric acid (2.14 ± 0.10 mg/mL). Sweet potato pickles fermented with L. plantarum B1765 starter culture have met the SNI 01-3784-1995 standard and have the potential to be developed as a functional food source of SCFA, which has many health benefits.
Study on Antioxidant Activity of Purple Sweet Potato (Ipomoea batatas) Juice Fermented with Lactobacillus plantarum B1765 Fitria, Marcella Nur; Wikandari, Prima Retno
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.v19i5.7286

Abstract

Purple sweet potatoes are a source of anthocyanins, which are antioxidants. However, the anthocyanin compounds in purple sweet potatoes are naturally bound in glycosidic form, so their potential as antioxidants is still limited. Fermentation is one method that can be used to degrade glycosidic bonds to liberate free phenolics so that it can increase the antioxidant potential of purple sweet potato. This research aims to study the growth of lactic acid bacteria (LAB), pH, total titratable acid (TAT), phenolic content, anthocyanin content, and antioxidant activity of sweet potato juice (Ipomoea batatas) fermented with Lactobacillus plantarum B1765 starter culture for 0.2, 4,6,8,10,12 and 14 hours. Total LAB was measured using the Total Plate Count (TPC) method, pH was measured using a pH meter, TAT was measured using acid-base titration, total phenolic content (TPC) was measured using the Folline-Ciocalteu method, anthocyanin content used the differential pH method and antioxidant activity was measured using the radical scavenging method 2, 2-diphenyl-1-picrylhydrazyl (DPPH) which is expressed in IC50 values. The results showed that fermentation time affected (p<0.05) total LAB, pH, TAT, phenols, anthocyanin levels, and antioxidant activity in purple sweet potato juice. Total BAL increased to reach an optimum of 2.6 x 108 CFU/mL within 6 hours. However, until the end of fermentation for 14 hours, there was still a decrease in pH to 3.73, an increase in TAT reaching 0.426%, an increase in total phenolics up to 324.21 mg GAE/g, a reduction in anthocyanin levels (13.68 mg/L) and an increase in antioxidant activity with an IC50 of 47 .05 ppm which is classified as very strong. This product meets the Indonesian National Standards for fermented drinks and can potentially be a source of antioxidants.
Improving the Quality of Gembili Pickle (Dioscorea esculenta) Through Fermentation with Starter Culture Lactobacillus plantarum B1765 Nugrainglahi, Yurita Gita Puspa; Wikandari, Prima Retno
Jurnal Pijar Mipa Vol. 20 No. 2 (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.v20i2.8590

Abstract

Gembili is a type of tuber that grows widely in Indonesia and has the potential to be developed into functional food, but its utilization has not been optimal. One of the efforts that can be made is the development of gembili as pickle, a synbiotic fermented product of gembili by a starter culture of Lactobacillus plantarum B1765, which has been known as a probiotic. This study examines the effect of fermentation duration on the growth of total lactic acid bacteria (LAB), pH value, Total Titratable Acidity (TTA), and organoleptic quality aspects.  The gembili tubers were cut into sticks and fermented for 0, 2, 4, and 6 days, using Lactobacillus plantarum B1765 starter culture at 37℃. Total LAB was calculated by total plate count (TPC), pH by pH meter, TTA by acid-base titration, and organoleptic test using untrained panellists to assess the preference level using a hedonic scale. The results showed that total LAB increased from the beginning of fermentation (2.37 x 107 CFU/mL) to 1.15 x 108 CFU/mL fermentation 4 days but decreased to 1.01 x 105 CFU/mL at the end of fermentation (6 days). The pH decreased from 6.43 ± 0.02 to 3.07 ± 0.002, and TTA increased from 0.31 ± 0.010% to 0.53 ± 0.008% at the end of fermentation (6 days). Organoleptic test results showed that fermentation time affected the preference level for color, taste, aroma, and texture. The highest preference level of the four aspects was the product with a fermentation time of 4 days with a preference level in the very like category. The results of this study indicate that the optimal time of gembili pickle fermentation is 4 days based on the total amount of LAB (> 106 CFU/mL), TTA (> 0.20%), pH (3.4-4.3) has met SNI criteria and also shows the highest preference level in color, taste, aroma, and texture. Gembili pickles can be recommended to be developed as a safe synbiotic product.
Changes of Gembili (Dioscorea esculenta) Tuber Flour Characteristics During Fermentation Process with L. plantarum B1765 Starter Culture Prihastina, Adinda Debita; Wikandari, Prima Retno
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.v20i5.9299

Abstract

Gembili (Dioscorea esculenta) is a plant that contains inulin, which can be degraded into fructooligosaccharides known to have advantages and are widely used as food ingredients. The fermentation process can hydrolyse inulin into FOS, which is known to have better stability for food ingredients. Additionally, fermentation can produce Short-Chain Fatty Acids (SCFAs), improving consumer health and enhancing flavor, resulting in better processed products. The objective of this study was to determine changes in the characteristics of gembili tuber flour, including solubility and color, during the fermentation process, supported by data such as pH, Total Titratable Acid (TTA), and Total Lactic Acid Bacteria (TTA). Gembili tubers were cut into pieces and fermented for 0, 2, 4, and 6 days using a 3% L. plantarum B1765 starter culture and incubated at 37℃. pH measurements were taken using a pH meter, TTA using acid-base titration, total LAB using total plate count, and solubility determined by gravimetric principles. Total LAB, TTA, pH, solubility, and color were mutually correlated during the fermentation process. As more bacteria grew, pH decreased, TTA increased, solubility increased, and color became whiter. Optimal flour results were obtained at a fermentation time of 6 days, where total LAB reached 7.60 x 10⁷, pH was 3.40, TTA was 0.989%, solubility was 51.30%, and the color was the greatest white color. Fermented gembili tuber flour has more water-soluble FOS content and has better stability than inulin in non-fermented gembili flour. In addition, the colour produced from the fermentation process is also whiter than that of fermented gembili flour, which can affect the quality of the product. The FOS content in this flour can provide texture or creaminess, maintain moisture in food products, and lower the freezing point of ice cream. However, further research is still needed to determine the effect of fermentation duration on the degree of polymerisation (DP) of FOS produced during the fermentation process and the addition of fermentation time to improve the flour solubility in water.
Kajian Peningkatan Aktivitas Antioksidan pada Umbi-Umbian Melalui Fermentasi Jusman, Nur Hasanah; Wikandari, Prima Retno; Saputri, Ratih Dewi
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.19321

Abstract

Tubers are recognized as local food sources rich in bioactive compounds, particularly phenolics and flavonoids, which function as natural antioxidants. However, in many tubers, phenolic compounds are often bound in glycosidic forms, reducing their antioxidant effectiveness. To enhance their bioactivity, these glycosidic bonds can be hydrolyzed through fermentation, utilizing microorganisms with β-glucosidase activity such as Lactobacillus plantarum. This enzyme breaks glycosidic bonds, releasing glucose and aglycones in free forms that are more biologically active and possess greater antioxidant potential. As a result, the bioavailability and absorption of phenolic compounds in the human body are improved, enhancing their ability to neutralize free radicals. Several types of tubers, including Chinese yam, jicama, and cassava, have shown significant increases in total phenolic and flavonoid content after undergoing fermentation. Studies have demonstrated that fermentation not only boosts antioxidant activity but also supports the development of more nutritious and affordable functional food products derived from tubers. Nonetheless, the success of fermentation depends on several factors, including microbial strains, fermentation duration, environmental conditions, and processing techniques. This review aims to summarize current findings on how fermentation enhances antioxidant properties in tubers and its potential application in functional food innovation.
Potensi Minuman Fermentasi Sari Kulit Singkong (Manihot esculenta) Dengan Kultur Starter Lactobacillus plantarum B1765 Sebagai Minuman Probiotik Maulah, Ismatul; Wikandari, Prima Retno
Unesa Journal of Chemistry Vol. 13 No. 2 (2024): Vol 13 No 2 (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

This study aims to determine the effect of fermentation time on the microbiological (total lactic acid bacteria), chemical (pH, total titratable acid), and organoleptic (color, taste, and aroma) quality of probiotic beverage products from cassava peel juice (Manihot esculenta) with Lactobacillus plantarum B1765 starter culture which has been known to have potential as a probiotic candidate. Fermentation was carried out for 0, 12, 24, 36, 48, and 60 hours with 5% (v/v) L. plantarum B1765 starter culture at 37ºC. Total LAB count was determined using Total Plate Count method, Total Titratable Acid was determined using acid-base titration, and pH was determined using pH meter, organoleptic was tested using hedonic scale method. The results showed that the length of fermentation can increase the total lactic acid bacteria (LAB), Total Titrated Acid (TAT), and Total Flavonoids. in addition, it also affects the decrease in pH value. The results showed that 24 hours of fermentation had optimal results with total LAB reaching 3.33×107 CFU/mL CFU/mL, pH value 3.84±0.030, TAT value 0.202±0.007 and the average value of color liking 3.29; taste 3.55; and aroma 3.42 which showed liking criteria. Based on total LAB, pH and TAT, the quality of this product has met the Indonesian National Standard (SNI) for probiotic drinks, so it can be used as a probiotic drink.
SOSIALISASI DAN INOVASI PRODUK PANGAN PADA PERKUMPULAN BURUH PABRIK MENGANTI (PBPM) KREASI PREBIOTIK LOKAL Guntoro, Novelina Ifan; Nandita, Nizar Vania; Lailatisa, Hedi; Sujono, Dara Nabila Ananda Putri; Wikandari, Prima Retno
Jurnal Abdi Insani Vol 12 No 9 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i9.2734

Abstract

Sorbet merupakan produk makanan beku yang digemari oleh berbagai kalangan usia karena rasanya yang manis dan menyegarkan. Popularitasnya semakin meningkat seiring dengan tren gaya hidup sehat. Masyarakat kini mulai mencari alternatif makanan penutup yang tidak hanya lezat, tetapi juga menyehatkan. Oleh karena itu, inovasi pengembangan sorbet berbahan dasar lokal menjadi peluang strategis dalam mendukung konsumsi pangan fungsional. Penelitian ini bertujuan untuk mengeksplorasi potensi bahan lokal seperti pakcoy (Brassica rapa subsp. chinensis) dan tape (fermentasi singkong) sebagai bahan dasar sorbet yang tidak hanya lezat tetapi juga memberikan manfaat kesehatan. Kegiatan ini dilaksanakan dalam bentuk sosialisasi dan pendampingan kepada ibu-ibu rumah tangga di Dusun Ngablakrejo, Menganti, Gresik. Metode yang digunakan meliputi registrasi peserta, pre-test, penyampaian materi dan demonstrasi produk, pembagian sampel dan quiz, serta post-test dan evaluasi. Hasil kegiatan menunjukkan bahwa penggunaan bahan lokal seperti pakcoy dan tape mampu menghasilkan sorbet dengan cita rasa yang unik dan menarik. Produk yang dihasilkan juga memiliki kandungan gizi yang cukup baik, khususnya serat, prebiotik, dan probiotik. Hal ini menunjukkan potensi besar sorbet sebagai pangan fungsional berbasis bahan lokal. Selain itu, kegiatan ini turut mendorong diversifikasi pangan dan memberikan nilai tambah ekonomi bagi masyarakat sekitar. Kegiatan ini meningkatkan pemahaman masyarakat tentang pangan sehat berbahan lokal dan mendorong pengembangan inovasi sorbet lokal yang potensial.
Effect of fermented jicama extract with Lactobacillus plantarum B1765 as the starter culture on the product quality and total phenolic Nazarend, Alvisyah; Wikandari, Prima Retno
Journal of Tropical AgriFood Volume 5, Nomor 2, Tahun 2023
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.5.2.2023.12465.96-104

Abstract

This research studied the effect of fermented jicama extract with Lactobacillus plantarum B1765 as a starter culture on the product qualities and Total Phenolic (TP). Fermentation was carried out for 0, 12, 24, and 36 hours at 37oC with 5% (v/v) of starter culture then determine the Total Lactic Acid Bacteria (LAB) were measured using the Total Plate Count (TPC) method, pH, and TTA were measured using a pH meter and acid-base titration, and TP was measured using the Folin-Ciocalteu method. These results showed that the length of fermentation affected increasing total LAB, TTA, TP, and decreasing pH. The best fermentation time in jicama extract was fermented is 24 hours with a total LAB of (9.7±0.31)x107 CFU/mL, pH of 4.21±0.22, TTA of 0.220±0.069%, and TP of 16.22±0.31 mg GAE/g. This value is following the criteria for fermented beverage products. Fermented jicama extract with L. plantarum B1765 potentially increases the TP.
Co-Authors Ahmad Junaidi Aji, Ardika Prasetya Amaliyah, Rohilatul Bidayah Annisa Suci Hermansyah Asry, Meutia Atiqoh Zummah Ayu P.S, Dhita Budi Sabtiawan, Wahyu Burhan Ramadhan Dhita Ayu P.S Dhita Ayu Permata Sari ENDAH PERWITA SARI, YOHANA Endang S. Rahayu Endang Sutriswati Rahayu Essa Febriana Farindya Dwi Cahyaningtyas Fitria, Marcella Nur Fransiska, Yuni Guntoro, Novelina Ifan GUSTI NGURAH AGUNG OKA DHANA, I Hadianti, Meilina Rizky Herman Joseph Bimo Kunnaryo HIDAYA, ISMI Insani, Yasinta Rizqi Jusman, Nur Hasanah Khoiriyah, Istamanul Lailatisa, Hedi Lenny Yuanita Leny Yuanita Leny Yuanita Leny Yuanita Leny Yuanita Marsono , Y. Maulah, Ismatul Mirwa Adhiprahara Mirwa Adi Prahara Mirwa Adiprahara Anggarani Mitarlis Mitarlis NABILA, LUKIA Nandita, Nizar Vania Nazarend, Alvisyah Nita Kusumawati Nita Kusumawati Nita Kusumawati Nugrainglahi, Yurita Gita Puspa Nuniek Herdyastuti Nuniek Herdyastuti Nur Wanda Aini Natasya Nurina Rizka Ramadhania Prahara, Mirwa Adi Prasetya, Rahmad Aji Pratiwi, Rinie Prihastina, Adinda Debita Puspitasari, Rinie Pratiwi Raharjo, Sun?am Widiyo Rahayu , Endang S. Rahayu, Endang Sutriswati Ramadhania, Nurina Rizka Ratih Dewi Saputri Rinie Pratiwi Rinie Pratiwi Puspitasari Rudiana Agustini Rusmini Rusmini Rusmini Rusmini Rusmini Rusmini Sabtiawan, Wahyu Budi Salsabila, Widi Saputri, Ratih Dewi Sari Edi Cahyaningrum Sari, Dhita Ayu Permata Siti Tjahyani Sri Poedjiastoeti Sujono, Dara Nabila Ananda Putri Suparmo , Suparmo Suparmo Suparmo Suparmo Suparmo Suparmo Suparmo, Suparmo Suryono, Ifan Akbar SUYATNO Titik Taufikurohmah Titik Taufikurohmah Wahyu Budi Sabtiawan Wahyu Budi Sabtiawan Wardana, Andika Pramudya Waskito, Rusyariyanto Wati, First Ambar Wilujeng, Acik Ari Tri Y. Marsono Yustinus Marsono Yustinus Marsono YUSUF PRATAMA PUTRA, NOERMAN