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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknik Industri Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Jurnal AGROTEKNOLOGI Jurnal Kedokteran Brawijaya The Journal of Experimental Life Sciences (JELS) Alchemy : Journal of Chemistry Agrointek Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Berkala Penelitian Hayati Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA)
SIMON BAMBANG WIDJANARKO
Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Brawijaya
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Glucohealth: The potential of porang (Amorphophallus muelleri) acid hydrolysed glucomannan as an inhibitor of SARS-CoV-2 interaction with ACE2 Amira Hasnanuha Ulayya; Ahmad Zaki Mubarok; Widodo Widodo; Simon Bambang Widjanarko; Marlita Eklesia
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 2 (2021)
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.2021.004.02.8

Abstract

The novel SARS-CoV-2 that causing global pandemic COVID-19 known to enter the host cell using the hACE2 as cell receptor. SARS-CoV S1 protein cleaves the ACE2 receptor, then the S2 subunits facilitates the cell membrane fusion, the inhibition of S1-ACE2 interaction can help develop anti SARS-CoV-2 medication. Porang glucomannan is a polysaccharide known as immunomodulator but never reported as anti-virus by direct inhibition of viral entry. Glucohealth was developed to investigate its potential. Method: Glucohealth is a glucomannan hydrolysate (HGM) that made from porang (Amorphophallus muelleri). Hydrolysis was carried using HCl in different concentration (0.25N, 0.5N, 1N) then analyzed its inhibitor activity using ELISA kit. Result: Higher HCl concentration produced HGM with smaller average particle size and lower glucomannan content. However, ELISA studies showed that glucomannan, including its hydrolysates, have the potency to bind with S1 protein and inhibit the binding activity of S1-ACE2. Degraded glucomannan proven to have better bioactivity and able to interact with pathogen to inhibit its cell entry. This project should be a gateway for further biomedical study of glucomannan from Indonesia’s local tuber and new approach to produce more natural therapy against COVID-19.
In Silico Screening of Syzygium myrtifolium Flavonoid Compoinds as Anti-bacterial Activity: In Silico Screening of Syzygium myrtifolium Flavonoid Compounds Nelsy Dian Permatasari; Jatmiko Eko Witoyo; Masruri; Sudarminto Setyo Yuwono; Simon Bambang Widjanarko
Journal of Tropical Life Science Vol. 12 No. 3 (2022)
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/jtls.12.03.02

Abstract

Bacterial infection and antibiotic resistance are popular issues nowadays. Several pre[1]vious reports performed antibacterial screening activities involving natural herbs and synthetic drugs. Alanine racemase and transglycosylase are essential proteins for peptidoglycan membrane synthesis in bacteria and an alternative target for antibacterial performance. This study identified six flavonoid compounds in Syzygium myrtifolium to perform the antibacterial activity. In silico study was conducted for modelling flavonoids – protein complexes. Five flavonoids from S. myrtifolium were taken out of he canonical smiles from the PubChem database and modelled three-dimensional structure using ChemDraw and molView. Targeted protein, alanine racemase and transglycosylase were downloaded from Protein Data Bank with ID 4WR3 and 1SLY. Ligands and proteins were interacted by Molegro virtual Docker 5.0 and visualized by Discovery studio version 21.1.1. Five flavonoids showed inhibition with alanine racemase and transglycosylase in the same active sites of control and sodium benzo[1]ate. According to the binding energy, calopiptin performed the lowest binding energy value in alanine racemase complexes, while 2-Propanone, 1,3-bis(5-nitro-2-furanyl) showed the lowest value of four other flavonoids at transglycosylase complexes. The type of interactions were electrostatic, hydrogen bonds, hydrophobic interactions and unfavorable ones. Low binding energy and varied interaction types indicated tight of ligand-protein interaction. In summary, five flavonoids inhibited alanine racemase and transglycosylase, and the peptidoglycane membrane synthesis in bacteria might be inferred.
PENGARUH SUHU TERHADAP DAYA KEMBANG, KELARUTAN, DAN KAPASITAS PENGIKATAN AIR PADA PATI UBI JALAR TERMODIFIKASI ULTRASONIK Grace Maria Ulfa; Irma Nopriyani; Vivien Fathuroya; Widya Dwi Rukmi Putri; Kiki Fibrianto; Simon Bambang Widjanarko
Jurnal Teknologi Pertanian Vol. 23 No. 3 (2022)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (595.99 KB) | DOI: 10.21776/ub.jtp.2022.023.03.3

Abstract

          Gelombang ultrasonik dapat dimanfaatkan untuk mengubah sifat fisik dan kimia pati ubi jalar. Pati yang telah dimodifikasi menggunakan gelombang ultrasonik dengan rentang suhu 35-60 °C memiliki peningkatan sifat fisik dibandingkan pati ubi jalar alami. Daya kembang, kelarutan, dan kapasitas pengikatan air merupakan beberapa parameter penting yang menentukan sifat fungsional pati modifikasi. Tujuan penelitian ini adalah untuk mengetahui pengaruh suhu terhadap daya kembang, kelarutan, dan kapasitas pengikatan air pati ubi jalar yang telah dimodifikasi. Hasil analisis morfologi pati menunjukan munculnya struktur berpori pada pati ubi jalar termodifikasi, serta adanya perubahan intensitas serapan IR. Selain itu, modifikasi pati ubi jalar menggunakan gelombang ultrasonik mampu meningkatkan daya kembang, kelarutan, dan kapasitas pengikatan air pati hingga titik tertentu. Akhirnya, diketahui suhu 55 °C memberikan hasil terbaik pada respon yang diamati.           Ultrasonic waves can be used to change the physical and chemical properties of sweet potato starch. Starch that has been modified using ultrasonic waves with a temperature range of 35-60 °C has improved physical properties compared to native sweet potato starch. The swelling power, solubility and water-binding ability are some of the important parameters that determine the functional properties of modified starch. This research objectives to determine the effect of temperature on swelling power, solubility, and water-binding ability of the modified sweet potato starch. The results of the starch morphological analysis showed the appearance of porous structure in the modified sweet potato starch, as well as a change in the intensity of IR absorption. In addition, the modification of sweet potato starch using ultrasonic waves can increase the swelling power, solubility, and water-binding ability of starch to a certain point. Finally, it is known that the temperature of 55 °C gives the best results for the observed responses.
Anti-inflammatory activity of hydrolysed glucomannan from porang (Amorphophallus muelleri Blume) through inhibition response of nitric oxide production in lipopolysaccharide (LPS)-activated RAW 264.7 macrophage cells Mochamad Affandi; Zamnia Wahyuli; Sudarminto Setyo Yuwono; Simon Bambang Widjanarko
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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Abstract

Few studies have been conducted on porang (Amorphophallus muelleri Blume) glucomannan (PGM) as anti-inflammatory drugs. The study aimed to evaluate the relationship between the use of sulfuric acid concentration in the hydrolysis process and the anti-inflammatory effects of PGM hydrolysates (PGMH) using the nitric oxide (NO) inhibition approach. PGMH is prepared by hydrolysing PGM with sulfuric acid (0.25N, 0.5N, and 1.0N concentration). This experimental study analysed the production of nitric oxide (NO) formation related to inflammation. Lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells were treated with PGM and PGMH (62.5, 125, 250, and 500 micrograms per millilitres). The cytotropic substance was measured by using the Griess reaction assay. The analysis showed that the PGM and PGMH possessed more potent NO inhibitory activity than the positive control. PGMH 1.0N treatment had the highest inhibitory potential of NO production with an IC50 value of 353.1 micrograms per milliliters. Increasing the concentration of a PGMH 1.0N was inversely proportional to the decrease in NO production. PGMH 1.0N 500 micrograms per milliliter treatment significantly suppressed the production of NO. PGM and PGMH as alternative therapies stimulate the immune system in vitro significantly. The current study might be used as a preliminary guide for choosing the best concentrations of PGMH and sulfuric acid in future studies that aim to reduce inflammation and modulate the immune system.
Response surface methodology in the optimization of walur (Amorphophallus paeoniifolius var. Sylvestris) starch pregelatinization process Simon Bambang Widjanarko; Devy Ulandari; Kiki Fibrianto
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 1 (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.2023.006.01.6

Abstract

This study aimed to determine the effect of temperature and time of the pregelatinization process on the physical and functional properties of pregelatinized and native walur starch using the central composite design method of response surface methodology (CCD-RSM). Several analyses, including rapid visco analyzer (RVA), scanning electron microscopy (SEM), and X-ray diffraction (XRD), were used to characterize an optimum pregelatinized walur starch (PWS). The optimum conditions for producing PWS were at 87.51oC and 9.71 minutes. The experimental verification data, repeated three times, were not significantly different (P>0.05) from the prediction optimization data generated by the Design Expert Software 7.1.5 Trial Version, which produces PWS with 19.56 ± 0.68 % swelling, 9.87 ± 0.18 % solubility and 835.62 ± 0.84 % water holding capacity (WHC). The result from RVA analysis showed that the pregelatinization process of walur starch increases the peak, final and setback viscosity, peak time, and pasting temperatures but decreases breakdown viscosity. Native walur starch (NWS) had a more crystalline form than PWS on XRD analysis. The SEM analysis revealed that NWS had smooth surface granules compared to PWS granules.
STUDI KASUS ANALISA PROKSIMAT, KANDUNGAN KALORI, DAN ASPEK KEAMANAN PANGAN MINUMAN ES DI SEKITAR UNIVERSITAS BRAWIJAYA Julio Kurniawan; Simon Bambang Widjanarko
Jurnal Pangan dan Agroindustri Vol. 1 No. 1 (2013)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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Abstract

Makanan jajanan masih berisiko terkontaminasi oleh mikroba patogen. Pencemaran dapat terjadi pada semua tahap yang dilalui terutama pada proses pengolahan. Penelitian ini bertujuan untuk mengetahui proksimat, kandungan kalori dan aspek keamanan pangan dari minuman es di UB. Penelitian menggunakan RAL yang terdiri atas 2 penjual dan dilakukan 3 kali ulangan. Penambahan berbagai pangan berbeda berpengaruh nyata (α =0.05). Es Doger, total kalori 137.61 kkal, total padatan 24%, kadar abu 0.0657%, kadar protein 1.18%, kadar lemak 3.23%, karbohidrat 26.16%, serat kasar 1.01%, dan total gula 26.1%.  Es Teler, total kalori 160.7%, total padatan 19.55%,  kadar abu 0.075%, kadar protein 0.52%, kadar lemak 3.54%, kadar karbohidrat 31.67%, serat kasar 1.3%, dan total gula 31.6%. Es Pisang Ijo, total kalori 299.65 kkal, total padatan 16.47%,  kadar abu 1.32%, kadar protein 1.32%, kadar lemak 3.09%, kadar karbohidrat 66.6%, serat kasar 0.76%, dan total gula 66.6%. Analisa TPC dan pewarna menyatakan tidak aman dan diizinkan.Kata Kunci : Analisa Proksimat, Kalori, Keamanan Pangan, Malang
METILASI PADA TEPUNG PORANG (Amorphophallus muelleri) MENGGUNAKAN PEREAKSI DIMETIL SULFAT BERBAGAI VARIASI KONSENTRASI Sandymas Satria Irawan; Simon Bambang Widjanarko
Jurnal Pangan dan Agroindustri Vol. 1 No. 1 (2013)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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Abstract

Metilasi tepung porang (Amorphophallus muelleri) menggunakan pereaksi dimetil sulfat dianalisa pengaruhnya terhadap waktu rehidrasi dan gugus fungsional tepung porang termetilasi menggunakan analisa waktu rehidrasi dan analisa FTIR. Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap (RAL) 1 faktor yaitu konsentrasi pereaksi Dimetil Sulfat (DMS) terdiri dari 3 level yaitu 10 mL, 20 mL, dan 35 mL. Penelitian menunjukan perbedaan perlakuan jumlah penambahan pereaksi dimetil sulfat, tidak memberikan pengaruh nyata (α = 0.05) terhadap waktu rehidrasi tepung porang termetilasi. Perlakuan metilasi dengan penambahan dimetil sulfat sebanyak 35 mL menghasilkan tepung porang dengan rerata waktu rehidrasi selama 828 detik yang lebih cepat waktu rehidrasinya dibandingkan tepung porang tanpa metilasi (950 detik). Pada pengamatan melalui spektrofotometer FTIR keberadaan gugus metil terlihat pada rentang spektrum 2904.60 – 2956.67 cm-1 yang berkaitan dengan vibrasi regangan gugus –CH. Kata kunci: Metilasi, Tepung Porang, Dimetil Sulfat, Waktu Rehidrasi, FTIR
DISTILASI DAN KARAKTERISASI MINYAK ATSIRI RIMPANG JERINGAU (Acorus calamus) DENGAN KAJIAN LAMA WAKTU DISTILASI DAN RASIO BAHAN : PELARUT [IN PRESS APRIL 2014] Violetta Prisca Effendi; Simon Bambang Widjanarko
Jurnal Pangan dan Agroindustri Vol. 2 No. 2 (2014)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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Abstract

Minyak atsiri adalah salah satu jenis minyak nabati yang multimanfaat. Data statistik ekspor-impor dunia menunjukkan bahwa konsumsi minyak atsiri dan turunannya naik sekitar 8-10% dari tahun ke tahun. Jeringau merupakan salah satu tumbuhan yang berpotensi menghasilkan minyak atsiri. Distilasi air merupakan salah satu cara untuk memisahkan minyak atsiri dari dalam bahan. Sebelum rimpang jeringau didistilasi, rimpang terlebih dahulu diubah dalam bentuk chips untuk mempermudah dalam proses distilasi. Dari hasil distilasi menggunakan metode distilasi air didapat nilai regresi untuk rendemen pada penelitian ini adalah Y=2.020889+0.34825β1+0.34125β2, nilai regresi untuk kecerahan adalah Y=49.18889+0.1625β1+0.0875β2, sedangkan nilai regresi untuk indeks bias adalah Y=1.551877778+0.000025β1+0.000025β2, serta didapat nilai maksimum pada waktu distilasi 9 jam dengan rasio bahan banding pelarut 1 : 17.94 untuk respon rendemen, 8 jam dengan perbandingan rasio bahan dan pelarut 1 : 16.08 untuk respon kecerahan dan 9 jam dengan perbandingan rasio bahan dan pelarut 1 : 18 untuk respon indeks bias.   Kata Kunci: distilasi, minyak atsiri, rimpang jeringau
UJI EFEKTIFITAS PELEPASAN RETRONASAL AROMA JELI PISANG AMBON PUTIH TERHADAP PERSEPSI KENYANG PANELIS OVERWEIGHT DAN OBESITAS [IN PRESS APRIL 2014] Siti Aisyah Nurfiliyah; Simon Bambang Widjanarko
Jurnal Pangan dan Agroindustri Vol. 2 No. 2 (2014)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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Abstract

Tujuan dari penelitian ini adalah mengetahui pengaruh pemberian jeli beraroma pisang ambon putih terhadap skor persepsi kenyang dan desire to eat panelis overweight dan obesitas. Percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) yang disusun dalam dua faktor dengan tiga kali ulangan untuk tiap perlakuan. Faktor I adalah konsentrasi penambahan asam sitrat yang terdiri atas tiga level (0%, 0.20%, 0.40%), dan faktor II adalah konsentrasi penambahan aroma pisang ambon putih yang terdiri atas tiga level (0%, 10%, 20%). Hasil penelitan menunjukkan bahwa terjadi interaksi yang nyata antara perlakuan konsentrasi penambahan asam dan konsentrasi penambahan aroma pisang ambon putih terhadap selisih skor persepsi kenyang dan desire to eat panelis overweight dan obesitas.   Kata kunci: Desire to Eat, Obesitas, Persepsi Kenyang, Pisang Ambon Putih, Retronasal Aroma
UJI EFEK EKSTRAK AIR DAUN PANDAN WANGI TERHADAP PENURUNAN KADAR GLUKOSA DARAH DAN HISTOPATOLOGI TIKUS DIABETES MELLITUS [IN PRESS 2014] Okky Meidiana Prameswari; Simon Bambang Widjanarko
Jurnal Pangan dan Agroindustri Vol. 2 No. 2 (2014)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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Abstract

Diabetes mellitus merupakan penyakit yang ditandai dengan hiperglikemia serta terjadi perubahan progresif terhadap struktur sel beta pankreas. Pandan wangi merupakan tanaman tropis yang berkhasiat sebagai antidiabetes. Tujuan dari penelitian adalah membandingkan efektivitas antidiabet ekstrak air daun pandan wangi  (EADPW) dengan metformin dan mengetahui senyawa bioaktif yang berperan sebagai antidiabet dalam EADPW. Penelitian disusun dengan Post Test Only Control Group Design menggunakan hewan coba tikus jantan selama empat minggu. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 kelompok perlakuan yaitu kelompok normal, diabetes, diabetes + metformin, diabetes + EADPW 300 mg/kg bb, dan diabetes + EADPW 600 mg/kg bb. Penelitian menunjukkan EADPW mengandung senyawa bioaktif tanin, alkaloid, flavonoid dan polifenol dengan aktivitas antioksidan 66.82%. Berdasarkan uji in vivo didapatkan terapi diabetes dengan obat metformin lebih efektif menurunkan kadar glukosa darah dibandingkan EADPW, namun tidak lebih baik dalam memperbaiki kerusakan jaringan pankreas akibat senyawa diabetogenik aloksan.   Kata kunci: Daun Pandan Wangi, Diabetes Mellitus, Histopatologi Pankreas, Metformin, Penurunan Kadar Glukosa Darah
Co-Authors A Aulanni'am A. Harijono Aan Muzaky Kusuma Achmad Subagio Adinda Ayu Dyahnugra Adinda Ayu Dyahnugra Agnes Christy Margaretha Agnes Christy Margaretha Ahmad Dhiaul Khuluq Ahmad Zaki Mubarok AJI SUTRISNO Aji Sutrisno Amanda Krysanti Amanda Krysanti Ambrosia Adela Merry Christianita Ambrosia Adela Merry Christianita Amira Hasnanuha Ulayya Andina Rahma Safitri Andina Rahma Safitri, Andina Rahma Anna Nur Hidayati Anna Nur Hidayati, Anna Nur Anni Faridah Arina Manasika Arina Manasika Army Ika Prastini Army Ika Prastini Aulanni'am, Aulanni'am Aulanni’am . Aulanni’am Aulanni’am Bambang Dwi Argo Bambang Susilo BAMBANG SUSILO Chilyatul Mustafidah Chilyatul Mustafidah Christovorus Gusung Saputra Deara Gita K Dego Yusa Ali Delima, Meita Putri Devy Ulandari Dewi Liesnoor Setyowati Dian Widya Ningtyas Djoko, Dionysius Joseph Dr.Ir. Yunianta, DEA Dyah Ayu Anggraeni Dyah Ayu Anggraeni Dyah Tri Wahyuni Dyah Tri Wahyuni Eka Dessy Natalia Eka Dessy Natalia Elfi Anis Saati Elfira Rosyadi Elfira Rosyadi Elliza Rachma Dwiyanti Elliza Rachma Dwiyanti Elok Zubaidah Endrika Widyastuti Engganeyski Jana Claudia Engganeyski Jana Claudia, Engganeyski Jana Erni Sofia Murtini Etis Finallika Etis Finallika Eva Nur W Fath Isandy Rozaq Feronika Heppy Sriherfyna Grace Maria Ulfa H., Nunuk Hanif, Muhamad Ibnu Harni Ayu Sari Harni Ayu Sari Hidayat Sujuti Hutasoit, Hostalige Ikke Ayu Sulistyaningrum Indria Purwantiningrum Indria Purwantiningrum Indria Purwantiningrum Irma Nopriyani Ivy Dian Puspitasari Prabowo Jatmiko Eko Witoyo Jaya Mahar Maligan Johana Megawati Julio Kurniawan Julio Kurniawan Karina Kristanti Ekarani Rahardjo Karina Kristanti Ekarani Rahardjo Karina Pradipta Ananda Karina Pradipta Ananda, Karina Pradipta KIKI FIBRIANTO Kurnia Wulandari Latifa Putri Aulia Marlita Eklesia Masruri Masruri Masruri Meilani Anugrah Gusti Meilani Anugrah Gusti, Meilani Anugrah Mimin Suryani Mochamad Affandi Montanus Barep Hiovenaguna Muhammad Irsan K Muhammad Kharis Abdullah Affandy Nela Agustin Kusuma Wardani Nelsy Dian Permatasari Ni'maturohmah, Eva Nilta Shabrina Itsnani Nimas Ratu Kali Dewi Nimas Ratu Kali Dewi Novan Nandiwilastio Novan Nandiwilastio Nur Ida Panca Nugrahini Okky Meidiana Prameswari Okky Meidiana Prameswari Pamungkas, Bangkit Puji Putra Patrick Pantang W Rahmah Utami Budiandari Rifa'i, Muhaimin Rista Fitria Anggraini Rizka Aulia Rahma Rizki Tika Mawarni Rizki Tika Mawarni Rofiq Sunaryanto Sabathani, Anniversary Saiin Mustafa Saiin Mustafa Saleh, Nuriyya Sandymas Satria Irawan Sandymas Satria Irawan SARASWATI, Ayu Rahayu Setyo Pambudi Setyo Pambudi Siti Aisyah Nurfiliyah Siti Aisyah Nurfiliyah Siti Narsito Wulan Sudarminto Setyo Yuwono Supriyanto Supriyanto Susilo, Donor Utomo M. Susinggih Wijana Sutiman B. Sumitro Taufik Boby Wisesa Taufik Boby Wisesa Thabah Sigit Suwasito Theovilla RRD THEOVILLA RRD, THEOVILLA Tri Wahono Tunjung Mahatmanto Veronica Lydia Violetta Prisca Effendi Violetta Prisca Effendi Vivien Fathuroya Widodo Widodo Widya Dwi Rukmi Putri Willy Yanuar Wiwit Mariana Yuli Witono Yumna Khoirunnisa Zamnia Wahyuli