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All Journal Jurnal Matematika & Sains INFOMATEK: Jurnal Informatika, Manajemen dan Teknologi Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Pasundan Food Technology Journal (PFTJ) Community Development Journal: Jurnal Pengabdian Masyarakat
Istiyati Inayah
Universitas Pasundan
Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Public Health Social Sciences

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Degradasi Sitrinin Dalam Kaldu Fermentasi Cair Monascus Purpureus oleh Hidrogen Peroksida Inayah, Istiyati; Wibowo, Marlia Singgih; Julianti, Elin
Jurnal Matematika dan Sains Vol 18 No 3 (2013)
Publisher : Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Monascus purpureus menghasilkan metabolit sekunder antara lain pigmen, lovastatin, γ-aminobutyric acid (GABA), asam dimerumat, dan sitrinin. Salah satu metabolit sekundernya yaitu sitrinin, merupakan senyawa hepatotoksik-nefrotoksik. Untuk menghilangkan senyawa sitrinin dari kaldu fermentasi M. purpureus maka ditambahkan hidrogen peroksida (H2O2) ke dalamnya. Dalam penelitian ini degradasi sitrinin dilakukan dengan menambahkan H2O2 dengan variasi konsentrasi 1, 2, 3, 4, dan 5%, kemudian diinkubasi dengan variasi waktu inkubasi 2, 3, 4, dan 24 jam. Kemudian kadar sitrinin, absorbansi pigmen, dan residu H2O2 dari hasil degradasi dianalisis. Hasil percobaan menunjukkan bahwa sitrinin terdegradasi paling banyak setelah diinkubasi selama 24 jam yaitu sebesar : 89,50; 89,61; 89,42; 89,62; dan 89,62 % berturut-turut pada penambahan : H2O2  1, 2, 3, 4, dan 5 %. Namun degradasi terhadap sitrinin berdampak pada degradasi pigmen juga. Setelah inkubasi selama 24 jam, pigmen terdegradasi sebesar : 12,13; 21,15; 30,40; 39,74; dan 47,05 % berturut-turut pada penambahan H2O2  1, 2, 3, 4, dan 5 %.  Dalam waktu 24 jam, H2O2 yang ditambahkan pada kaldu fermentasi tidak seluruhnya bereaksi dengan sitrinin dan pigmen sehingga dihasilkan residu H2O2 sebesar : 0,015; 0,303; 0,491; 0,824; dan 0,954 % (gr/L) berturut-turut pada penambahan H2O2 : 1, 2, 3, 4, dan 5 %. Proses degradasi sitrinin paling baik adalah pada penambahan H2O2 1% dengan waktu inkubasi 24 jam yang mampu mendegradasi sitrinin sampai 89,50 %, namun hanya mendegradasi pigmen 12,13 % dan menyisakan residu H2O2 0,015 %. Kata kunci: Degradasi, Sitrinin, Hidrogen peroksida, Monascus purpureus   Citrinin Degradation in Liquid Fermentation Broth of Monascus Purpureus by Hydrogen Peroxide Abstract Monascus purpureus produced secondary metabolites such as pigments, lovastatin, γ-aminobutyric acid (GABA), dimerumic acid, and citrinin. One of secondary metabolites, i.e. citrinin is hepatotoxic-nephrotoxic compounds. Hydrogen peroxide (H2O2) was added to eliminated citrinin in fermentation broth of M. purpureus. In this research, citrinin was degradated by hydrogen peroxide with adding various concentration of  H2O2 : 1, 2, 3, 4, and 5 % into the liquid fermentation broth and then incubated with various incubation times 2, 3, 4, and 24 hours. Citrinin concentration, pigment absorbance and residual H2O2 were analyzed. The experimental results showed that the most widely citrinin degraded after 24-hour incubation period that was equal to : 89.50, 89.61, 89.42, 89.62, and 89.62 % on addition of : H2O2 1, 2, 3, 4, and 5 %, respectively. However, degradation citrinin impacted on degradation pigments as well. After 24 hours of incubation, pigment was degraded : 12.13, 21.15, 30.40, 39.74, and 47.05 % on addition of : H2O2 1, 2, 3, 4, and 5 % respectively. Within 24 hours, H2O2 that was added to fermentation broth was not fully reacted with citrinin and pigmen, leaving a residue of H2O2 : 0.015, 0.303, 0.491, 0.824, and 0.954 % (g / L) successive addition of H2O2 at 1, 2, 3, 4, and 5 %. The best use of H2O2 concentration to degrade citrinin is H2O2 1% with a 24-hour incubation period which can degrade citrinin up to 89.50%, but the pigment degrades only 12.13% and leaving H2O2 residue of 0.015%. Keywords : Degradation, Citrinin, Hydrogen peroxide, Monascus purpureus
PENGUJIAN AKTIVITAS ANTIOKSIDAN TEH BUAH SALAK BONGKOK PADA VARIASI SUHU PENYEDUHAN Istiyati Inayah
INFOMATEK Vol 18 No 1 (2016)
Publisher : Fakultas Teknik, Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (133.563 KB) | DOI: 10.23969/infomatek.v18i1.509

Abstract

Buah salak Bongkok dari desa Bongkok, kecamatan Conggeang kabupaten Sumedang mempunyai rasa asam, sepat, dan agak pahit sehingga tidak diminati masyarakat dan menjadi komoditi terbuang. Untuk memanfaatkan buah salak Bongkok, maka dibuat diversifikasi produk berupa teh buah salak bongkok. Berdasarkan hasil penelitian Afrianti (2006), ekstrak teh buah salak bongkok memiliki aktivitas antioksidan namun hasil seduhan teh buah salak bongkok pada berbagai suhu penyeduhan belum diketahui aktivitas antioksidannya sehingga pada penelitian ini dilakukan pengujian aktivitas antioksidan pada suhu pencelupan 70°C, 80°C dan 90°C. Teh buah salak bongkok diseduh dengan 200 ml air yang bersuhu 70°C, 80°C dan 90°C selama 3 menit, kemudian dilakukan pengujian aktivitas antioksidan menggunakan metode DPPH. DPPH merupakan senyawa radikal, yang akan diredam oleh sampel yang mengandung antioksidan, sehingga aktivitas antioksidan dilihat dari kemampuan sampel yang dapat meredam 50% radikal DPPH, dalam hal ini ditunjukkan dengan nilai IC50. Hasil penelitian menunjukkan bahwa suhu terbaik untuk menyeduh teh buah salak Bongkok adalah suhu 90°C dengan nilai IC50 196,34 ppm. Nilai IC50 dari air seduhan teh buah salak bongkok untuk suhu penyeduhan 70°C, dan 80°C berturut-turut adalah 309,124 ppm dan 213,665 ppm.
PENDAMPINGAN SERTIFIKASI HALAL DAN PIRT PADA UMKM SALE PISANG DI DESA SUNTENJAYA Inayah, Istiyati; Triani, Rini; Azkiah, Asfiatul; Lafadzia, Shafa; Jamilah, Nurul; Yunelva, Yunelva; Malahayani, Fanida; S., Talitha Nur Aisyah
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 6 (2023): Volume 4 Nomor 6 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i6.22309

Abstract

Pisang ambon lumut merupakan salah satu komoditas yang banyak ditemukan di Kampung Pasir Angling, Desa Suntenjaya, Kecamatan Lembang, Kabupaten Bandung Barat. Produksi pisang ambon di Kampung Pasir Angling mencapai 1 ton/minggu. Tanpa pengolahan hilir buah pisang, tidak semua hasil panen buah pisang tersebut dapat terserap pasar pedagang pisang di Bandung. Kelompok tani kampung Pasir Angling memulai gagasan membuat sale pisang kering goreng. Untuk penjualan masih terbatas di wilayah kampung Pasir Angling, karena produk ini belum memiliki izin edar dan sertifikat halal. Oleh karena itu, pada program pengabdian masyarakat ini dilakukan pendampingan sertifikasi halal dan PIRT. Metode Pelaksanaan meliputi pendataan sarana dan prasarana, perbaikan aspek produksi dan administrasi, persiapan dokumen serta pendampingan proses pendaftaran PIRT dan halal. Dari Program Pengabdian Masyarakat yang sudah dilakukan, UMKM Sale Pisang Angling sudah memiliki sertifikat halal (ID32110001973310223) dan nomor izin edar PIRT (P-IRT 2043217011478-28). Label kemasan diperbaharui mengikuti ketentuan pelabelan yang dipersyaratkan.
THE EFFECTIVENESS OF NUTRITION EDUCATION IN IMPROVING NUTRITION KNOWLEDGE AMONG HIGH SCHOOL STUDENTS: A STUDY AT SMAN 1 MARGAHAYU Rohima, Ira Endah; Inayah, Istiyati; Triani, Rini; Zahra, Nabilah; Hermawan, Cindy Zahra Putri; Maskati, Bassam Shauqi; Nurullah, Dzakirah Asma; Al-Farizi, Jidan
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 9 No. 3 (2025): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v9i3.3039

Abstract

Adolescent nutrition remains a major public health concern in Indonesia, with issues such as anemia, undernutrition, and obesity often linked to limited dietary knowledge. This study aimed to evaluate the impact of nutrition education on the knowledge level of high school students. A total of 325 students from SMAN 1 Margahayu, Bandung Regency, participated in a pre-test and post-test using a 12-item multiple-choice questionnaire assessing basic nutrition concepts, nutrient functions, and balanced diet principles. The results showed that in the pre-test, 83.08% of students demonstrated good knowledge, 13.23% were categorized as fair, and 3.69% as poor. Following the nutrition education intervention, the proportion of students with good knowledge increased to 91.78%, while those in the fair category decreased to 8.22% and none remained in the poor category. These findings indicate that nutrition education was effective in improving students’ knowledge and highlight the importance of school-based nutrition programs to strengthen adolescent awareness and understanding of balanced nutrition.
POTENSI EKSTRAK BIJI ALPUKAT SEBAGAI KOMPONEN AKTIF PENGAWET DALAM EDIBLE FILM BERBASIS PATI UBI KAYU Inayah, Istiyati; Nurminabari, Ina Siti; Ira Endah Rohima; Zahrah
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.36221

Abstract

Edible films derived from natural materials have emerged as sustainable alternatives to conventional food packaging; however, their limited functional properties necessitate the incorporation of bioactive compounds. Avocado seed extract is a potential source of natural antibacterial agents, yet its application in edible film matrices remains underexplored. This study aimed to develop cassava starch–based edible films enriched with avocado seed extract and to evaluate their physicochemical characteristics and antibacterial properties. The ethanol extract of avocado seeds was characterized using GC–MS, analyzed for total polyphenol content, and assessed for antibacterial activity. Edible films were prepared from cassava starch, glycerol, and avocado seed extract at various concentrations (0–10% w/w). The films were evaluated for moisture content, water vapor transmission rate, solubility, water absorption, texture profile, and antibacterial activity. The results showed that the extract contained four dominant compounds—n-hexadecanoic acid, 2-(2-hydroxycyclooctyl)-furan, 5,10-pentadecadien-1-ol (Z,Z), and 1H-1,2,3-triazole-4-carboxaldehyde—with a total polyphenol content of 29.82%. At 10% extract concentration, the inhibition zone against Escherichia coli reached 15.44 mm. Incorporation of the extract significantly affected the films’ moisture content, solubility, water absorption, and antibacterial activity, but had no significant effect on water vapor transmission. The 5% extract formulation provided the best balance of mechanical strength, barrier properties, and antibacterial effectiveness. Overall, the addition of avocado seed extract demonstrates strong potential as a natural active packaging component to enhance food safety and extend shelf life.
Co-Authors Al-Farizi, Jidan Azkiah, Asfiatul Hermawan, Cindy Zahra Putri Jamilah, Nurul Julianti, Elin Lafadzia, Shafa Malahayani, Fanida MARLIA SINGGIH WIBOWO Maskati, Bassam Shauqi nurminabari, ina siti Nurullah, Dzakirah Asma Rohima, Ira Endah S., Talitha Nur Aisyah Triani, Rini Yunelva, Yunelva Zahra, Nabilah Zahrah