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All Journal SEGMEN Jurnal Manajemen dan Bisnis Indonesian Journal of Chemistry Amerta Nutrition Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Food Technology and Agroindustry International Journal of Eco-Innovation in Science and Engineering (IJEISE) JUMANTIK (Jurnal Ilmiah Penelitian Kesehatan)
Ifwarisan Defri
Department Of Food Science And Technology, IPB University, IPB Dramaga Campus, Bogor 16680, Indonesia Department Of Food Technology, UPN “Veteran” Jawa Timur, Surabaya 60294, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Nursing Public Health Other

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Antioxidant Analysis of Kawa Daun (Coffea canephora) Beverage by In Vitro and In Silico Approaches Ifwarisan Defri; Nurheni Sri Palupi; Setyanto Tri Wahyudi; Nancy Dewi Yuliana
Indonesian Journal of Chemistry Vol 22, No 2 (2022)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.69422

Abstract

In Tanah Datar Regency, West Sumatra, Indonesia, the waste of pruning coffee leaves (Coffea canephora) is utilized as a traditional beverage called "Kawa Daun". For a consistent quality of Kawa Daun functional beverage, we evaluated the effect of different smoking times (0, 2, 4, and 6 h) on its in vitro DPPH antioxidant activity. Estimation of antioxidant components from the coffee leaf was conducted in silico using Peroxiredoxin V (PrxV) with 3MNG code as a receptor, and 33 phytochemicals were reported to be present in the coffee leaves as ligands. As a result, Kawa Daun, with a 2-h smoking time, had the highest antioxidant activity. Molecular docking between PrxV and the 33 compounds resulted in the ten most potential compounds based on the affinity energy. They were xanthone (-4.9 kcal/mol), uric acid (-4.8 kcal/mol), xanthosine (-4.8 kcal/mol), caffeine (-4.6 kcal/mol), 3-methylxanthine (-4.6 kcal/mol), 7-methylxanthosine (-4.6 kcal/mol), theobromine (-4.5 kcal/mol), theophylline (-4.5 kcal/mol), caffeic acid (-4.5 kcal/mol), and xanthine (-4.4 kcal/mol). These ten ligands had stronger interactions than the control ligand 1.2-dithiane-4.5-diol (-3.6 kcal/mol). This research showed the potential of Kawa Daun as a functional beverage with antioxidant activity. Further confirmation on the antioxidant potential of this beverage using an in vivo method is recommended.
Penambahan Tepung Ikan Teri (Stolephorus spp) dan Pengenyal Terhadap Kadar Mineral Mikro Bakso Ikan Tongkol (Euthynnus affinis) Yunita Satya Pratiwi; Hadi Munarko; Ifwarisan Defri; Abdul Azis Akbar; Nadia Shoukat
Amerta Nutrition Vol. 6 No. 1 (2022): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v6i1.2022.82-90

Abstract

Latar Belakang: Stunting pada balita merupakan masalah gizi yang masih banyak terjadi di Kabupaten Jember dengan prevalensi sebesar 37,94% pada tahun 2021. Masalah ini dapat ditanggulangi dengan diversifikasi pengolahan pangan berbahan dasar ikan tongkol (Euthynnus affinis) yang jumlahnya melimpah di Kabupaten Jember. Bakso ikan tongkol diberi perlakuan pengenyal dan diperkaya dengan tepung ikan teri (Stolephorus spp) yang kaya akan mineral mikro yang berpotensi meningkatkan imunitas balita stunting. Tujuan: Menganalisis pengaruh tepung ikan teri dan pengenyal terhadap kadar mineral mikro bakso ikan tongkol. Metode: Penelitian menggunakan pre dan post test dengan rancangan acak kelompok. Rancangan percobaan yang digunakan adalah rancangan acak kelompok faktorial 3x3 dengan 3 kali ulangan. Perlakuan meliputi penambahan tepung ikan teri (0%, 18% dan 35%), dan pengenyal (tanpa pengenyal, karagenan, dan sodium tripolyphosphate (STTP)). Sampel terdiri dari kelompok perlakuan berjumlah 24 dan kelompok kontrol berjumlah 3. Mineral mikro yang diukur adalah besi, yodium dan selenium. Data dianalisis dengan Two-way Variance of Analysis (ANOVA).Hasil: Bakso ikan tongkol tanpa perlakuan menunjukkan kadar besi 31,72 ± 0,05 mg/100 g, yodium 2,31 ± 0,03 µg/100 g dan selenium 1,69 ± 0,20 µg/100 g.Kesimpulan: Penambahan tepung ikan teri atau pengenyal atau interaksi keduanya berpengaruh signifikan terhadap peningkatan kadar mineral mikro bakso ikan tongkol.
Analisis Kualitas Hubungan Seksual Kelompok Lansia Yang Melakukan Senam Ergonomik di Posyandu Jambu 30 Desa Pancakarya Kecamatan Ajung Kabupaten Jember Muhammad Rizqi Ansori; Yunita Satya Pratiwi; Cahya Tri Bagus Hidayat; Ifwarisan Defri
JUMANTIK (Jurnal Ilmiah Penelitian Kesehatan) Vol 7, No 3 (2022)
Publisher : Prodi Kesehatan Masyarakat Fakultas Kesehatan Masyarakat UIN Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30829/jumantik.v7i3.11150

Abstract

Menua merupakan suatu kondisi dimana organ tubuh pada manusia mengalami penurunan fungsinya, khususnya pada organ reproduksi. Penurunan fungsi organ reproduksi pada lansia dapat mengakibatkan kualitas hubungan seksual pada lansia terganggu, namun kondisi ini tidak sepenuhnya membuat lansia kehilangan hasrat seksualnya. Salah satu terapi non-farmakologi untuk memperbaiki kualitas hubungan seksual lansia ialah dengan senam ergonomis. Senam ergonomik akan meningkatkan dan melancarkan sirkulasi darah sehingga suplai darah ke organ intim lancar. Penis mudah ereksi, sedangkan labia minora dan klitoris akan lebih sensitif terhadap rangsang seksual. Tujuan dari penelitian ini ialah mengidentifikasi pengaruh senam ergonomis terhadap kualitas hubungan seksual pada lansia di Posyandu Pancakarya Ajung Kabupaten Jember. Desain penelitian yang digunakan  ialah Pretest-Postest One Group Design. Jumlah populasi 37 responden dan sampel pada penelitian ini yaitu 25 responden dengan menggunakan teknik purposife sampling. Hasil uji statistik menggunakan Wilcoxon Sign Rank Test dengan α=0,05 didapatkan nilai p value 0,000, sehingga dapat disimpulkan bahwa ada pengaruh senam ergonomis terhadap kualitas hubungan seksksual pada lansia Di Posyandu Jambu 30 Desa Pancakarya Kecamatan Ajung Kabupaten Jember. Penelitian ini direkomendasikan kepada perawat di posyandu lansia untuk dapat menerapkan senam ergonomis agar kualitas hubungan seksual pada lansia tetap meningkat meskipun diusia lanjut. Kata Kunci: Senam ergonomik, senam lansia, kualitas hubungan seksual, lansia
KARAKTERISTIK FISIK VELVA PISANG-BLUBERI DENGAN VARIASI KONSENTRASI CMC Yolandra Hibatullah Isnaini; Jariyah Jariyah; Ifwarisan Defri
Journal of Food Technology and Agroindustry Vol 4 No 2 (2022): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v4i2.1910

Abstract

Banana is one of the most popular fruits that contains high nutrition. However, banana is perishable or easily rotten; therefore, further processing is necessary. One of the products produced from raw banana ingredient is Velva. However, Velva that was formed from banana has rather unatrractive color, thus it's important to add another ingredient such as blueberries. Blueberries add nutritional value to the Velva since they contain Vitamin C and anthocyanins which can act as antioxidants and add on red-purplish color. The problem arises in the Velva manufacturing is the formation of unstable texture; therefore, CMC as a stabilizer is needed. This study aims to determine the physical characteristics of the produced Velva using the proportions of bananas and blueberries and the CMC concentrations. This study used a completely randomized design with two factored factorial patterns. Factor I was the proportion of bananas:blueberries (40:60, 50:50 and 60:40) and Factor II was the CMC concentrations (0.1, 0.3, and 0.5%). Each treatment was repeated three times. The data obtained were analyzed using SPSS ver. 26 with Duncan's advanced test level of 5%. The best treatment was obtained at the proportion of bananas:blueberries (40:60) and CMC concentrations of 0.5% with viscosity criteria of 162 mPas, melting time of 19.340 mins/10 g, overrun of 34.333% with color analysis of *L 27.472, a*43.207, b*0.817.
PENGOPTIMALAN PELAYANAN NASABAH BANK BNI KCP KUTISARI DENGAN METODE ANTRIAN Ifwarisan Defri; Andre Yusuf Trisna Putra; Elsa Sabrina Agustia Putri; Erwan Adi Saputro
SEGMEN: Jurnal Manajemen dan Bisnis Vol 19, No 1 (2023): SEGMEN Jurnal Manajemen dan Bisnis
Publisher : FE Program Studi Manajemen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/sjmb.v19i1.8369

Abstract

Antrian sering kita jumpai dalam kehidupan sehari-hari. Seseorang harus menunggu untuk mendapatkan sebuah layanan. Banyak perusahaan mengupayakan berbagai cara agar konsumen tidak menunggu terlalu lama. Sistem antrian merupakan faktor penting dalam bisnis karena merupakan ukuran efisien atau tidaknya kinerja pelayanan bisnis. Model aplikasi antrian dapat membantu manajemen dalam merancang sistem operasi teller bank guna memperoleh kualitas pelayanan yang optimal. Kantor cabang Bank BNI KCP Kutisari memiliki dua layanan teller. Metode antrian dilakukan dengan menghitung jumlah pelanggan yang datang pada jam kerja selama 3 hari. Bank BNI KCP cabang Kutisari melayani dengan disiplin seperti First Come First Serve (FCFS), dimana nasabah yang datang lebih awal akan dilayani terlebih dahulu. Kinerja model sistem antrian yang optimal ini berjalan dengan sangat baik dan efektif di Bank BNI KCP Kutisari.Kata Kunci : Sistem Antrian, Model Sistem Antrian, Optimalisasi, Pelayanan
Prospects of bioinformatics approach for exploring and mapping potential bioactive peptide of Rusip (The traditional Indonesian fermented anchovy): A Review Muhammad Alfid Kurnianto; Fathma Syahbanu; Hamidatun Hamidatun; Ifwarisan Defri; Yushinta Aristya Sanjaya
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 2 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.02.3

Abstract

Rusip is a traditional Indonesian side-dishes food that is a fermented anchovy product originating from Bangka Belitung. During the fermentation, various lactic acid bacteria grew in rusip and produced bioactive peptides because of proteolytic enzyme action. Several treatments to obtain bioactive peptides can be conducted (fermentation, in vivo digestion, and in vitro hydrolysis using enzymes). The in vivo and in vitro methods are a widely used approach, but these methods are costly and time-consuming. These limitations could be solved by the bioinformatics approach. This method manages and interprets information about biological systems that employ computational methods. This study aimed to review recent studies on rusip and similar fermented fish and peptide bioactive with their bioactivity), steps, advantages, and limitations of bioactive peptide studies using the bioinformatics approach. The review article was written using narrative literature review method, which based on in-depth investigation from scientific literatures by identifing keywords, reviewing the content of articles, and synthesizing the findings. The results showed that using bioinformatics has provided opportunities for the development of bioactive peptides. Through this method, bioactive peptide identification begins with determining the main sample protein and the enzymes in protein hydrolysis. The further steps are protein hydrolysis simulation, determining the potential for bioactivity, and molecular docking. The bioinformatics analyses were performed synergistically to predict the protein or peptide characteristics from the sample and its bioactivity and determine its interaction with their receptor. However, despite the advantages, the bioinformatics approach also has several limitations, such as the lack of certain types of proteins or peptides in the database and hydrolysis simulation tool. Combining conventional and in silico methods (hybrid method) is potential to obtain the new and promising bioactive peptides from rusip and other fermented fish (i.e., budu, bekasam, and pla duk ra) and meat products for development product, both functional food and supplements.
Chemical Characteristics of Banana-Blueberry Velva Product with Various Concentrations of Carboxymethyl Cellulose (CMC) Yolandra Hibatullah Isnaini; Ifwarisan Defri; Jariyah
International Journal of Eco-Innovation in Science and Engineering (IJEISE) Vol. 3 No. 2 (2022): IJEISE
Publisher : International Journal of Eco-Innovation in Science and Engineering (IJEISE)

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

Abstract

The aim of this research was to analyze the chemical characteristics of Velva products from the mixture of bananas and blueberries with the addition of CMC. This study used a two-factorial completely randomized design with the first factor being the proportion of bananas and blueberries (40:60, 50:50 and 60:40). The second factor was concentration of CMC (0.1, 0.3 and 0.5%). Chemical analysis in this research included total acid, vitamin C, antioxidant activity, crude fiber content, protein, and fat. The data were analyzed by ANOVA using SPSS version 26 with Duncan Multiple Range Test at 5 % probability level. The best results based on the best chemical characteristics were obtained in the treatment of banana and blueberry proportions of (40:60) and CMC concentration of (0.5%) which had characteristics 0.613% total acid, 7.627 mg/100g vitamin C, 42.893% antioxidant activity, 4.450% crude fiber, 3.657% protein and 0.127% fat.
Co-Authors Abdul Azis Akbar Andre Yusuf Trisna Putra Elsa Sabrina Agustia Putri Erwan Adi Saputro Fathma Syahbanu Hadi Munarko Hamidatun Hamidatun Hidayat, Cahya Tri Bagus Jariyah Jariyah Muhammad Alfid Kurnianto Muhammad Rizqi Ansori Nadia Shoukat Nancy Dewi Yuliana Palupi, Nurheni Sri Setyanto Tri Wahyudi Yolandra Hibatullah Isnaini Yolandra Hibatullah Isnaini Yunita Satya Pratiwi Yushinta Aristya Sanjaya