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All Journal Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Makara Journal of Science
Feronika Heppy Sriherfyna
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Computer Science & IT

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Increasing Production Capacity and Competitiveness of Bakery and Dairy SMEs in Babussalam Al-Firdaus Islamic Boarding School, Malang Nurcholis, Mochamad; Nur, Mokhamad; Jatmiko, Yoga Dwi; Sriherfyna, Feronika Heppy; Maligan, Jaya Mahar; Rahayu, Aldila Putri
Journal of Innovation and Applied Technology Vol 10, No 2 (2024)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2024.10.02.001

Abstract

Babussalam Al-Firdaus Islamic Boarding School is in Malang Regency, East Java.  Doktor Mengabdi (DM) activity involved Boarding School students diversifying dairy-based processed items and pastry products to start SMEs. Assistance and training are provided to increase product diversity, packaging design, production capacity, product selling value, SPP-IRT and halal certificate/label processing, and offline and online marketing to boost these business units' income. This effort allowed the DM team to test novel baked product recipes for DM partners. The DM team has also socialized and taught packaging design, SPP-IRT, halal certificates, and new product development materials. Partners have also learned to make wasant, cake, and sweet bread. The partner's NIB was gained this year.
Screening for Penicillin G Acylase (PGA)-Producing Bacteria and Gene Cloning Using Degenerate Oligonucleotide Primed-PCR Masdalifah, Masdalifah; Wulandari, Sri Rezeki; Sabbathini, Gabriela Christy; Ulfah, Maria; Achnafani, Dini; Wibisana, Ahmad; Sriherfyna, Feronika Heppy; Helianti, Is; Nurhayati, Niknik
Makara Journal of Science Vol. 29, No. 1
Publisher : UI Scholars Hub

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Abstract

The growing concern over antibiotic resistance has driven global efforts to explore innovative solutions, including the use of Penicillin G acylase (PGA) to produce semisynthetic β-lactam antibiotics. This study screened four potential in-tracellular PGA-producing bacteria: Alcaligenes faecalis InaCC B444 (AfPGA), Kluyvera cryocrescens InaCC B850 (KcPGA), Providencia rettgeri InaCC B25 (Pr25PGA), and P. rettgeri InaCC B466 (Pr466PGA). Penicillin G Acylase encoding genes (pgas) were isolated from them using a Degenerate Oligonucleotide Primed-PCR (DOP-PCR) approach and sequenced. Microbiological assays confirmed all tested crude extracts to exhibit inhibitory effects. Penicillin G was used for evaluating hydrolytic activity and 6-Amino Penicillanic Acid (6-APA) coupled with D-p-Hydroxyl-phenylglycine methyl ester hydrochloride (DHPGME) for the synthetic activity. Pr466PGA and Pr25PGA showed the highest synthetic and hydrolytic activities, respectively. DOP-PCR successfully amplified a 2,517 bp pga-encoding Pr25PGA. The deduced amino acid sequence shared 95.1% identity with the known PGA from P. rettgeri PX04. Sec-ondary structure analysis of Pr25PGA revealed 35% α-helices, 16% β-sheets, and 49% coils, suggesting that the enzyme may be flexible and dynamic, with structural stability primarily provided by the α-helices and β-sheets. These findings offer valuable insights for the future design and application of Pr25PGA, particularly in the production of semisynthetic β-lactam antibiotics.
EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE CHARACTERISTICS OF WINE COFFEE ARABICA SEMERU Maligan, Jaya Mahar; Kosasih, Swandayani Utami; Nurcholis, Mochamad; Sriherfyna, Feronika Heppy
Jurnal Pangan dan Agroindustri Vol. 12 No. 1: January 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.01.4

Abstract

This study was conducted to identify the best fermentation period and roasting temperature for semeru arabica wine coffee. This study used the factorial RSBD research approach (three levels of roasting temperature and four levels of fermentation duration). Physicochemical and organoleptic data were analyzed using ANOVA 5%, LSD 5%, and HSD 5%. Then, the best treatment's ash alkalinity, coffee juice content, and caffeine level were assessed. According to the study, the fermentation period has impact on the moisture level of green beans, the moisture and ash content of roasted beans, acidity, body, and balance. The water and ash content of roasted beans, aroma, flavor, acidity, aftertaste, body, balance, and overall attribute, are influenced by the roasting temperature. Then the interaction between factors significantly affects the water content of roasted beans, flavor, acidity, and body. The best treatment achieved a total score of 81.83 (40 days, 200 °C).
MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION Sriherfyna, Feronika Heppy; Khairanny, Neysa Nurjananah; Nurcholis, Mochamad; Maligan, Jaya Mahar
Jurnal Pangan dan Agroindustri Vol. 12 No. 1: January 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.01.5

Abstract

The current trend in coffee product diversification is wine coffee, which has a wine-like flavor and aroma. Reviews of wine coffee are still limited, especially those related to microbial succession during the fermentation process. The objective of this research was analyzing the microbial population and the effect of microbial succession during fermentation process of Arabica Semeru coffee. The analysis was conducted by identifying microbes microscopically and macroscopically. The results of microbial identification during the 30-day fermentation showed populations of yeast, lactic acid bacteria, and acetic acid bacteria. Along with the length of fermentation time, the temperature decreased and the pH fluctuated and stabilized after 16 days of fermentation. There was an increase in sugar and protein content, from 0.61% to 2.87% and 2.13% to 2.23%, respectively. The ethanol content reached 0.047% at the end of fermentation. The microbial exploration was required for further investigation in understanding its role during fermentation process.
Co-Authors - Austin, - A. Harijono Achnafani, Dini Agus Martua Ibrahim AGUSTIN KRISNA WARDANI Ahmad Wibisana, Ahmad Ainina Ahmad Santoso AJI SUTRISNO Andika Adnan Suryasaputra Andika Adnan Suryasaputra, Andika Adnan Arni Ardila Sari Diah Erika Pangestu Dipa Wibisono Elok Waziiroh Elok Zubaidah Esy Apriyana Esy Apriyana Faiqotur Rohmania Hana Handayani Hannes Dwi Novia Helmy Aditya Prabowo, Helmy Aditya IS HELIANTI Jaya Mahar Maligan Joni Kusnadi Karlita Meirza Khairanny, Neysa Nurjananah Kosasih, Swandayani Utami Made Monita Andrini Pramayanti Maria Ulfah Masdalifah, Masdalifah Meilani Anugrah Gusti Meilani Anugrah Gusti, Meilani Anugrah Mochamad Nurcholis Nadzira Nadzira Nadzira Nadzira, Nadzira NIKNIK NURHAYATI Novita Wijayanti Nur, Mokhamad Putu Ayu Chintia Devi Pendit Putu Ayu Chintia Devi Pendit, Putu Ayu Chintia Devi Rahayu, Aldila Putri Ratna Yulianingsih Sabbathini, Gabriela Christy Silvy Novita Antrisna Putri Silvy Novita Antrisna Putri, Silvy Novita Antrisna SIMON BAMBANG WIDJANARKO Sudarminto Setyo Yuwono Sudarminto Setyo Yuwono Sutik Rahayu Endah Tri Dewanti Widyaningsih Vivianinda, Ange Risna Wahono Hadi Sriherfyna Wahono Hadi Sriherfyna, Wahono Hadi Wahono Hadi Susanto Widya Dwi Rukmi Putri Wulandari, Sri Rezeki Yayuk Damayanti YOGA DWI JATMIKO Yuli Anggraeni Yulina Lailatul Maslukhah YUNIANTA YUNIANTA