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All Journal Jurnal Natur Indonesia Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati agriTECH Jurnal Pendidikan Kimia (JPKim) Indonesian Journal of Chemistry Journal of Tropical AgriFood Jurnal Abdi: Media Pengabdian Kepada Masyarakat Jurnal Abdi Insani PROFICIO: Jurnal Pengabdian Masyarakat Jurnal Pijar MIPA Unesa Journal of Chemistry Jurnal Ilmiah Pangan Halal
Prima Retno Wikandari
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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The quality of indonesian brands of consumable cooking oils is reviewed by peroxide numbers and free fatty acid value Anggarani, Mirwa Adiprahara; Wikandari, Prima Retno; Agustini, Rudiana; Waskito, Rusyariyanto; Fransiska, Yuni
Jurnal Pendidikan Kimia Vol. 16 No. 2 (2024): August
Publisher : Pascasarjana Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkim.v16i2.59012

Abstract

This study evaluated laboratory skills among the students during biochemistry practicum activities and built laboratory information for the internal and external community of Universitas Negeri Surabaya in 2024. The habit of reusing cooking oil for the main reason of saving costs can cause health problems. Parameters used to determine quality cooking oils include content-free fatty acids and number peroxide. The research purposes for this experiment are to know the rate of free fatty acids and the number of peroxides in Branded and out-of-stock cooking oil used for now. Determination of free fatty acids was done with the method of alkalimetry and the determination number of peroxide was done with the technique of iodometry. Result of the study This shows average rate of sour fat-free oil frying before frying is 0.22% And after frying becomes 0.40% or enhancement amounting to 185.98 %. The average level of number peroxide oil fried before frying is as big as 1.11 meq O2 /kg and after frying to 3.52 meq O2 /kg or enhancement as big as 317.25%. Average rate sour fat-free oil fry before frying No exceed standard SNI 7702: 2012, namely maximum 0.3%. However, the average level of free fatty acids in cooking oil after frying exceeds the SNI 7702:2012 standard, namely above 0.3%. Whereas the average rate number peroxide oil fry before and after frying does not exceed standard SNI 7709: 2012 which is a maximum of 10 meq O2 /kg.
Antioxidant Potential of Jicama (Pachyrhizus erosus) Extract Fermented by Lactobacillus plantarum B1765 Aji, Ardika Prasetya; Wikandari, Prima Retno
Jurnal Pijar Mipa Vol. 19 No. 1 (2024): January 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.v19i1.6218

Abstract

Jicama is a source of phenolic compounds that function as antioxidants. However, the presence of polyphenol oxidase and naturally bound phenolic compounds limits its antioxidant potential. Fermentation is one method to enhance the antioxidant potential of jicama. This study investigates the growth of lactic acid bacteria (LAB), pH, total titratable acidity (TTA), total phenolic content (TPC), and antioxidant activity of jicama extract (Pachyrhizus erosus) using L. plantarum B1765 as a starter culture which was fermented for 2, 12, 24, and 36 hours at 37°C. Total LAB is measured using the whole plate count technique, pH using a pH meter, TTA by acid-base titration, TPC using the Folin-Ciocalteu method, and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method represented by IC50. The fermentation duration of jicama extract increased the growth of LAB to 108 CFU/mL and reached its optimum at 12 hours. However, reducing pH, increasing TTA to 0.223%, increasing TPC, and antioxidant activity still occur up to 36 hours of fermentation. Antioxidant activity was classified as vital. Duration of fermentation increased the growth of total LAB until the defined time, secreted β-glucosidase and inulinase enzymes, and also produced acid as their metabolism product, which hydrolyzed the glycoside bond and reduced pH, both act to free phenolic and increased antioxidant activity. This product has met Indonesian National Standards for beverage-fermented types and could be an antioxidant agent.
The Effect of Fermented Jicama Extract with Lactobacillus plantarum B1765 as the Culture Starter on the Product Quality and Flavonoid Contents Salsabila, Widi; Wikandari, Prima Retno
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.v19i2.6467

Abstract

Jicama (Pachyrhizus erosus) is a functional food containing phenolic compounds, with the main compounds being flavonoids. However, the presence of polyphenol oxidase and the structure of flavonoid compounds are still bound in the form of glycosides, so the bioactivity of jicama is not maximized. This study aims to determine the effects of jicama extract fermentation on product quality and increased flavonoid content in jicama. Fermentation was performed for 0, 12, 24, and 36 hours with 5% (v/v) of the starter culture, Lactobacillus plantarum B1765, at 37ºC. The result showed that fermentation times could increase Total Lactic Acid Bacteria (LAB), Total Tertitrable Acid (TTA), Total Phenolic Content (TPC), and Total Flavonoid Content (TFC). It also influenced a decrease in pH. The total LAB count was determined using the Total Plate Count method, the Total Tertitrable Acid was determined using acid-base titration, and the pH was determined using a pH meter. Total Phenolic Content was measured using the Folin-Ciocalteu method, and Total Flavonoid Content was measured using AlCl3 and potassium acetate. The analysis of the data revealed that jicama extract fermented optimum after 24 hours, with a total LAB count of 9.7x107±0.31 CFU/mL, a pH value of 4.21±0.22, a TTA of 0.376±0.025%, but TPC and TFC still increasing until 24 hours of fermentation to 16.22±0.312 mg GAE/g, and of 29.01±0.641 mg QE/g respectively. Fermentation of jicama extract with Lactobacillus plantarum B1765 increased total phenolic and total flavonoid contents and could be used as a functional food product.
Fermentation of Gembili Juice: Innovation in Functional Beverages Based on Lactobacillus plantarum B1765 Amaliyah, Rohilatul Bidayah; Wikandari, Prima Retno
Jurnal Pijar Mipa Vol. 20 No. 7 (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.v20i7.10354

Abstract

Gembili tubers (Dioscorea esculenta) are abundant in Indonesia but remain underutilised despite their potential as a functional food. One effort that has been made is to produce a symbiotic fermented beverage, as it is known to contain prebiotic inulin that can be fermented using probiotics. Lactobacillus plantarum B1765 is charactherized by its probiotic potential. This research evaluated the impact of fermentation duration using L. plantarum B1765 starter culture on the quality of gembili juice products, including Total Lactic Acid Bacteria (LAB), pH, Total Titratable Acids (TTA), and organoleptic quality. Gembili juice was made by fermenting gembili juice at 37°C for 0, 6, 12, 18, 24, and 36 hours. The total LAB count was enumerated using the total plate count (TPC) method with MRS-Agar medium containing CaCO3. pH determination was performed using a pH meter. TTA was calculated by acid-base titration, and organoleptic quality was assessed by untrained panellists, who rated the level of liking using a hedonic scale. The total LAB and pH data were analyzed using the Kruskal–Wallis test, while the TTA data were analyzed using a one-way ANOVA to determine the significant differences among the fermentation durations. The fermentation time of gembili fermented beverages had an effect (p < 0.05) on the total number of LAB, pH, and TTA. LAB growth increased and reached an optimum of 7.55 x 10⁸ CFU/mL at 18 hours. However, the pH continued to decrease to 3.84, and the TTA continued to increase to 0.32% until the end of fermentation. Sensory evaluation (hedonic test) showed that fermentation time had no effect (p>0.05) on color and aroma. Still, it had an impact (p < 0.05) on taste, with the highest preference for the 18-hour fermentation. This product complies with SNI standards and is suitable for development as a fermented functional beverage. The inulin and phenolic compounds present in gembili may contribute to its antioxidant activity and α-glucosidase inhibitory effects.
PEMANFAATAN SARI KULIT PISANG KEPOK (Musa paradisiaca L.) SEBAGAI MINUMAN FERMENTASI MENGGUNAKAN Lactobacillus plantarum B1765 Annisa Suci Hermansyah; Wikandari, Prima Retno
Unesa Journal of Chemistry Vol. 14 No. 1 (2025): Vol 14 No 1 (2025)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/ujc.v14n1.p20-27

Abstract

Kepok banana peel is an agricultural waste that has not been optimally utilised. Efforts are needed to utilise the waste that provides added value as a food product. Fermented beverage is one of the products that can be developed based on the nutritional potential of kepok banana peel. This study was conducted to determine the effect of variation in fermentation duration on product quality including microbiological quality (Total Lactic Acid Bacteria (LAB)), chemical quality (pH and Total Titratable Acid (TAT)) and organoleptic quality (Colour, Taste and Aroma) in kepok banana peel fermented beverage using Lactobacillus plantarum B1765. Fermentation was carried out for 0, 6, 12, 18, 24 and 30 hours at 37°C. Total LAB was calculated using the Total Plate Count (TPC) method, pH was determined using a pH meter, and TAT was tested using the acid-base titration method. Meanwhile, organoleptic was tested using the panellist's favourite level quality test. The results showed that the fermentation time reached the highest LAB growth up to 2.23 x 108 CFU/mL at 12 hours fermentation. pH decreased from 6.07 to 3.82 and TAT increased from 0.14% to 0.7% at 30 hours fermentation. Meanwhile, the level of panellists' liking reached an optimum at 24 hours with the category of liking. According to SNI 7552:2018 from the aspects of total LAB, TAT, and organoleptic, the best fermentation time is 24 hours.
PENINGKATAN HIGIENITAS DAN KUALITAS PRODUK OLAHAN SUSU SAPI BAGI KELOMPOK MASYARAKAT DUSUN BRAU, KOTA BATU Wardana, Andika Pramudya; Suyatno; Taufikurohmah, Titik; Wikandari, Prima Retno; Ramadhania, Nurina Rizka; Prasetya, Rahmad Aji
Jurnal Pengabdian Masyarakat FKIP UTP Vol 7 No 1 (2026): PROFICIO : Jurnal Abdimas FKIP UTP
Publisher : FKIP UNIVERSITAS TUNAS PEMBANGUNAN SURAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36728/jpf.v7i1.5689

Abstract

Dusun Brau di Kota Batu, Jawa Timur, merupakan salah satu sentra produksi susu sapi yang menghadapi tantangan dalam pengolahan produk turunan seperti keju, terutama pada aspek higienitas dan kualitas produk. Permasalahan utama terletak pada keterbatasan pengetahuan masyarakat mengenai sanitasi pangan dan standar mutu berdasarkan Standar Nasional Indonesia (SNI 8896:2020). Untuk itu diberikan pelatihan partisipatif yang dirancang melalui pemaparan teori, praktik langsung pembuatan keju, pengemasan, pelabelan, serta penyusunan rencana bisnis. Evaluasi dilakukan dengan membandingkan nilai prates dan pascates 13 peserta menggunakan analisis statistik (Shapiro-Wilk dan Wilcoxon). Hasil menunjukkan adanya peningkatan skor rata-rata dari 70,77 (prates) menjadi 83,08 (pascates), meskipun secara statistik tidak signifikan (p=0,2656). Meskipun demikian, peserta menunjukkan peningkatan pemahaman dalam penerapan prinsip higienitas, sanitasi produksi, serta pemenuhan standar mutu produk olahan susu. Temuan ini menegaskan bahwa pelatihan aplikatif dan partisipatif mampu meningkatkan keterampilan teknis maupun kesadaran kualitas, sehingga mendukung peningkatan daya saing produk olahan susu sapi di tingkat lokal maupun nasional.
PELATIHAN PENGEMASAN, PELABELAN, DAN PERENCANAAN BISNIS PRODUK OLAHAN SUSU SAPI BAGI MASYARAKAT DUSUN BRAU Wati, First Ambar; Prima Retno Wikandari; Nurina Rizka Ramadhania; Ratih Dewi Saputri; Suyatno; Titik Taufikurohmah
Jurnal Pengabdian Masyarakat FKIP UTP Vol 7 No 1 (2026): PROFICIO : Jurnal Abdimas FKIP UTP
Publisher : FKIP UNIVERSITAS TUNAS PEMBANGUNAN SURAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36728/jpf.v7i1.6005

Abstract

Sektor peternakan sapi perah memiliki peran strategis dalam penyediaan pangan bergizi, namun pemanfaatan susu segar masih menghadapi keterbatasan nilai tambah dan fluktuasi permintaan. Pengolahan susu menjadi keju merupakan salah satu alternatif diversifikasi yang memiliki nilai ekonomi lebih tinggi dan daya simpan lebih panjang. Kegiatan Pengabdian kepada Masyarakat (PkM) ini bertujuan meningkatkan keterampilan dan kemandirian masyarakat Dusun Brau, Kota Batu, khususnya kelompok yang tergabung dalam Koperasi Margo Makmur Mandiri, melalui pelatihan pengemasan, pelabelan, dan penyusunan rencana bisnis produk olahan susu sapi. Metode yang digunakan adalah pendekatan partisipatif berbasis pembelajaran orang dewasa, yang dilaksanakan melalui diskusi, penyampaian materi, demonstrasi, dan praktik mandiri. Hasil kegiatan menunjukkan peningkatan pengetahuan dan keterampilan peserta dalam aspek pengemasan higienis, pelabelan informatif, serta pemahaman dasar perencanaan bisnis. Evaluasi respon peserta menunjukkan tingkat penerimaan dan manfaat kegiatan yang tinggi. Kegiatan ini memiliki kebaruan pada integrasi penguatan keterampilan teknis dan kewirausahaan yang aplikatif bagi masyarakat desa, serta mendukung pencapaian SDG 2 (Zero Hunger), SDG 8 (Decent Work and Economic Growth), dan SDG 12 (Responsible Consumption and Production).
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