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All Journal HAYATI Journal of Biosciences Jurnal AGROTEKNOLOGI The Journal of Experimental Life Sciences (JELS) Pharmaciana: Jurnal Kefarmasian Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Aplikasi Teknologi Pangan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Pengabdian Masyarakat Indonesia
Erryana Martati
Department Of Food Science And Biotechnology, Faculty Of Agricultural Technology, Universitas Brawijaya, Malang 65145, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Neuroscience Public Health Social Sciences

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The physicochemical properties of local Indonesia honey Trigona and Cerana produced in North Lombok, West Nusa Tenggara Rizki Ameliya; Erryana Martati; Siti Narsito Wulan
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)

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

Abstract

Trigona and Cerana honey production in North Lombok was 24,751 L and 41,589 L, respectively, in 2020. The physicochemical properties of honey vary depending on the types of plants from which the bee collects nectar, climatic conditions and geographical region. Thus, a worldwide standard for honey bee products has yet to be determined. This research aims to analyze the physicochemical properties of honey originally produced in North Lombok. The results showed that moisture content, acidity, ash, pH, viscosity and colour of Trigona honey were significantly different from Cerana honey (p<0,05); meanwhile, reducing sugar, insoluble solids, and total phenolic did not differ between the two honey (p>0,05). Moisture content (27.56%), acidity (281.15 meq/kg), insoluble solids (1.87%) and total phenolic (19 mg GAE/g) in Trigona honey were higher than those in Cerana (moisture content (26.3%), insoluble solids (1.38%), total phenolic (16.56 mg GAE/g)). Meanwhile, reducing sugar (17.71%), pH (3.25), ash (0.85%), viscosity (596.33 cP), and diastase activity (0.1692 DN) of Trigona honey were lower than those in Cerana (reducing sugar (18.28%), pH (3.25), ash (1.35%), viscosity (956.33 cP) and diastase activity (31.28 DN)). The °Hue value of Trigona and Cerana honey was 53.5 and 65, which appears yellow red for both kinds of honey.
Leclercia adecarboxylata C12, The Newly Isolated Cellulose-degrading Bacteria from Indonesian Coffee Pulp Agustin Krisna Wardani; Ajeng Astrini Brahmanti; Erryana Martati
HAYATI Journal of Biosciences Vol. 30 No. 3 (2023): May 2023
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.30.3.588-595

Abstract

Culturable cellulose-degrading microorganisms were collected from Arabica coffee pulp in East Java, Indonesia. Fifty isolates were obtained, and thirty-three isolates showed hydrolyzing zone on Carboxy Methyl Cellulose agar plates after Congo-Red staining. The highest specific CMCase activity was observed by isolates C12, identified as Leclercia adecarboxylata based on 16S-rRNA gene sequence analysis. SDS-PAGE of Leclercia adecarboxylata C12 cellulase revealed two bands with a molecular mass of 95.49 and 81.28 kDa, respectively. Activity gel analysis showed the cellulolytic ability of Leclercia adecarboxylata C12 cellulase by clear zone formation. The optimal CMCase activity was achieved at 50°C and pH 9, and the activity retained 47% of its initial activity after incubation at 50°C for 90 minutes. The purified enzyme remains stable from pH 5 to 10, with 77% of its maximum activity. The activity of CMCase was stimulated by the presence of K+, Ca2+, Mg2+, and Fe3+, while SDS and EDTA reduced its activity. The current study shows that the thermostable-alkalophilic cellulase produced by Leclercia adecarboxylata C12 is very promising for industrial applications.
Evaluasi Pemenuhan Kriteria Cara Produksi Pangan Olahan Yang Baik Pada UKM Bakso Beku di Kabupaten Malang Erryana Martati; Lailatul Zahro Ausaf
Jurnal Pengabdian Masyarakat Indonesia Vol 3 No 5 (2023): JPMI - Oktober 2023
Publisher : CV Infinite Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jpmi.1654

Abstract

Usaha kecil menengah bakso beku (UKM“X”) yang berlokasi di Kabupaten Malang belum memiliki izin edar dari Badan Pengawas Obat dan Makanan (BPOM). UKM”X” harus menerapkan Cara Produksi Pangan Olahan Yang Baik (CPPOB). Tujuan kegiatan pengabdian ini adalah pendampingan UKM”X” dalam pemenuhan kriteria CPPOB untuk menjamin keamanan bakso beku. Metode kegiatan ini adalah observasi, evaluation sarana produksi, analisis kesenjangan kondisi UKM dengan kriteria pada CPPOB, perbaikan sarana produksi, penyusunan kelengkapan dokumen dan evaluasi kembali sarana produksi untuk pemenuhan kriteria CPPOB. Analisis cemaran bakteri koliform juga dilakukan. Hasil evaluasi menemukan 23 ketidaksesuaian minor dan 16 mayor dengan bobot nilai 55 (rating C-Kurang). Setelah perbaikan sarana produksi dan kelengkapan dokumen maka dilakukan evaluasi kembali. Hasil evaluasi masih didapatkan sedikit temuan yang bersifat minor dengan dengan bobot nilai 6 (rating A-Sangat Baik). Hasil analisis cemaran bakteri koliform bakso beku adalah 3,0 MPN/g yang masih memenuhi persyaratan SNI 3818 : 2014 syarat mutu bakso. UKM disarankan untuk melakukan pengawasan, monitoring dan juga dokumentasi secara konsisten. Hasil pendampingan menghasilkan perbaikan, sehingga diharapkan UKM“X” bisa mengurus izin penerapan CPPOB dengan sukses dan selanjutnya dapat mendaftarkan produk bakso bekunya.
The potentials of Robusta (Coffea Robusta L.) and Arabica (Coffea Arabica L.) coffee leaf by-product as anti-diabetic drinks Kiki Fibrianto; Azarul ‘Izza; Erryana Martati; Igoy Arya Bimo
jurnal1 VOLUME 6 ISSUE 2, DECEMBER 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i2.974

Abstract

1) Background: It has been known that coffee leaf contain various bioactives and antioxidants. While diabetes can be indicated by the damage of pancreatic beta cells, numerous studies have reported that many kinds of antioxidants can recover the beta cells. As a result, coffee leaf tea has the potential to be developed as an anti-diabetic beverage. The current study used in vivo experiments to investigate the functionality of coffee leaf tea for diabetic therapy; 2) Methods: Robusta and Arabica coffee leaf were processed as oolong tea. All samples were soft-infused. Healthy and diabetic rats (induced with STZ intraperitonially at 80 mg/kg BW) were treated by injecting the softly infused coffee leaf tea 12 ml/kg BW/day for 28 days; 3) Results: Compared to the glibenclamide treatment, diabetic rats injected with Robusta coffee leaf tea were better at lowering blood sugar (p-value <0.05), as well as maintaning body weight. This is supported by the fact that the number of pancreatic beta cells in diabetic rats injected with Robusta coffee leaf tea was significantly higher than in glibenclamide treated rats (pvalue <0.05). Coffee leaf tea tend to have a lighter sensory profile than oolong tea; 4) Conclusions: It can be concluded that Robusta coffee leaf tea tends to be potentially developed as anti-diabetic drink since it can recover damaged pancreatic beta cells better than glibenclamide, thus helping to decrease blood sugar.
Pengelolaan Kawasan Cagar Biosfer Semeru Guna Peningkatan Sektor Pariwisata Di Kecamatan Poncokusumo Nurika, Irnia; Meidiana, Christia; Surjono, Surjono; Irawanto, Dodi Wirawan; Martati, Erryana; Yudono, Adipandang
Journal of Innovation and Applied Technology Vol 9, No 2 (2023)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2023.9.2.09

Abstract

Kawasan Bromo Tengger Semeru Arjuno merupakan salah satu cagar biosfer di Indonesia yang berada di Jawa Timur. Cagar biosfer Bromo Tengger Semeru Arjuno dikenal sebagai “Exotic Nature of Ancient Java” yang menggambarkan harmonisasi dalam pengelolaan kawasan dengan unsur manusia, budaya dan religi didalamnya. Kecamatan Poncokusumo berada disekitar kawasan tersebut sebagai zona penunjang dan transisi, dimana wilayahnya berpotensi dalam agropolitan dan pariwisata. Salah satu desa di Kecamatan Poncokusumo, Desa Gubuklakah, berada dalam kawasan destinasi wisata seperti Coban Pelangi, Coban Bidadari, dan Gunung Sari Sunset. Pengembangan dan penanganan Desa Gubuklakah dinilai perlu dilakukan untuk meningkatkan kesejahteraan masyarakat dengan melihat adanya potensi pengembangan agrowisata. Program Doktor Mengabdi (DM) ini dilaksanakan dengan kegiatan Kuliah Kerja Nyata (KKN) untuk memberikan solusi pembangunan sektor potensial di wilayah zona penunjang Kawasan Cagar Biosfer Semeru.
Optimization of Real Time-Polymerase Chain Reaction (RT-PCR) Annealing Temperatures for the Detection of Superoxide Dismutase (SOD) in Wistar Rat (Rattus novergicus) Liver Martati, Erryana; Kirana, Pramudhia Khansa; Mahatmanto, Tunjung
The Journal of Experimental Life Science Vol. 14 No. 2 (2024)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jels.2024.014.02.01

Abstract

Free radicals exposure causes oxidative stress in the human body and leads to various diseases, including cardiovascular, neurodegenerative disorders, cancer, diabetes, and aging. The endogenous enzymatic antioxidant superoxide dismutase (SOD) acts directly to reduce free radicals, and thus, its levels in tissue organs represent an important biomarker for oxidative stress in humans. One of the most reliable methods for detecting SOD is real-time polymerase chain reaction (RT-PCR). Still, the annealing temperatures and their results can vary widely depending on the samples. This study aims to optimize the annealing temperature of RT-PCR to detect SOD levels in liver tissue from Wistar rats (Rattus norvegicus). Total RNA was extracted from the liver tissue of one healthy Wistar rat using a cell lysis reagent. Purified RNA was reverse-transcribed into cDNA. The RT-PCR annealing temperature was optimized for detecting the expression of SOD with GAPDH (glyceraldehyde-3-phosphate dehydrogenase) as a reference housekeeping gene. The optimum RT-PCR annealing temperature for detecting SOD was 50°C, and GAPDH was 60°C. The optimization of annealing temperatures in RT-PCR is essential to obtain single peak readouts (higher specificity) and lowest Ct values possible (higher sensitivity). Keywords: Annealing temperature, Free radicals, RT-PCR, Superoxide dismutase, Wistar rat liver.
Ultrasonic assisted extraction modelling and phytochemicals profiling of bangle rhizome (Zingiber cassumunar Roxb.) Utama, Niko; Martati, Erryana; Harijono, Harijono
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (2025)
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.2025.008.01.9

Abstract

Zingiber Cassumunar Roxb., locally known as bangle, has pharmacological activities as an antioxidant, anti-inflammatory, anticancer, neuroprotective, and antibacterial. Green technology extractions have more advantages than conventional extraction. Therefore, this study aims to model the extraction conditions of ultrasound-assisted extraction (UAE) using the Box-Behnken design (BBD) response surface method. Extraction of the bangle was performed using an ultrasonic bath with various bangle-to-ethanol ratios (1:15, 1:30, and 1:45 w/v), ethanol concentrations (60, 70, and 80%), and extraction times (5, 15, and 25 min). The program selected the quadratic model prediction to determine the relationship between bangle-to-ethanol ratio, ethanol concentration, and extraction time on the total phenolics and antioxidant activity. The optimization results showed that the optimum conditions for bangle rhizome extraction were a bangle-to-ethanol ratio of 1:45 w/v, an ethanol concentration of 70%, and an extraction time of 25 min. Under these conditions, total phenolic compounds of 5.48 mg GAE/g and antioxidant activity of 69.18% were obtained. The model had a desirability value of 0.938. The model agreed with the predicted antioxidant activity values (p >0.05). Furthermore, five phenolic group compounds, 11 coumarin group compounds, and 10 alkaloid group compounds were identified using LC-MS/MS QTOF.
AKTIVITAS ANTIOKSIDAN DAN PELEPASAN SENYAWA FENOL KEMASAN AKTIF BERBASIS PATI JAGUNG DAN KITOSAN DENGAN PENAMBAHAN EKSTRAK AMPAS KOPI ARABIKA Muhammad Dhafa Aryaprayoga; Martati, Erryana
Jurnal Teknologi Pertanian Vol. 26 No. 1 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.01.6

Abstract

Ampas kopi memiliki banyak senyawa bioaktif dan masih memiliki banyak nilai fungsional, seperti senyawa antioksidan dan senyawa fenolik. Namun, hingga saat ini ampas kopi masih dianggap sebagai limbah dan belum dimanfaatkan. Penggunaan ekstrak ampas kopi sebagai bahan aktif dalam kemasan aktif dapat menjadi pilihan berkelanjutan dalam pemanfaatan limbah. Oleh karena itu, penelitian tentang interaksi antara polimer dan senyawa aktif dalam pembentukan kemasan aktif menjadi penting. Tujuan penelitian ini adalah melakukan studi pengaruh jenis polimer (pati dan kitosan-pati) dan konsentrasi ekstrak ampas kopi (10%, 20%, dan 30%) terhadap pelepasan senyawa fenol dan aktivitas antioksidan. Pembentukan film menggunakan metode solvent casting yang dilakukan dengan dehidrator pada suhu 40°C selama 24 jam. Hasil penelitian ini menunjukkan bahwa film dari komposit pati-kitosan memberikan pelepasan antioksidan dan senyawa fenol yang lebih tinggi dibandingkan film dari komposit pati murni. Selain itu, konsentrasi ekstrak ampas kopi berpengaruh nyata terhadap pelepasan antioksidan dan senyawa fenol. Kombinasi komposit pati-kitosan dan ekstrak kopi dengan konsentrasi 30% memberikan pelepasan tertinggi pada satu jam dan setelah lima jam (sebesar 21,78 mgAAE/L dan 24,77 mgAAE/L). Fenomena yang sama juga terjadi pada uji pelepasan senyawa fenol dimana kombinasi ini memberikan hasil tertinggi pada satu jam dan setelah lima jam pengujian (13,99 mgGAE/L dan 15,62 mgGAE/L). Berdasarkan penelitian ini, jenis polimer hanya berpengaruh nyata terhadap pelepasan antioksidan dan senyawa fenol setelah satu jam. Namun, setelah lima jam tidak menunjukkan pengaruh nyata. Hasil ini memberikan gambaran mengenai potensi penggunaan komposit pati-kitosan dan ekstrak ampas kopi sebagai bahan kemasan aktif.
Potency of bioactive compounds in Minasarua traditional beverage from Indonesia as an antioxidant and anti-inflammatory: A review Maramy, Neyla Vista; Widyaningsih, Tri Dewanti; Martati, Erryana; Endharti, Agustina Tri
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 3 (2025)
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.2025.008.03.2

Abstract

Minasarua is a traditional beverage believed by the local community in Bima, Indonesia, to have perceived health benefits. This review explores the potential of bioactive compounds in Minasarua as antioxidants and anti-inflammatories. The product is made from ingredients such as ginger (Zingiber officinale), turmeric (Curcuma longa), Javanese chilli pepper (Piper retrofractum Vahl), pepper (Piper nigrum), and fermented black glutinous rice, each of which contributes key bioactive compounds, including gingerol, shogaol, curcumin, piperine, and anthocyanins. These compounds are known for their ability to neutralize free radicals and inhibit the expression of pro-inflammatory cytokines. Although individual components have been studied extensively, the potential synergistic effects of these compounds when combined in Minasarua remain underexplored. This review highlights the promising role of Minasarua as a functional beverage, suggesting that the interaction among its major compounds may enhance their collective antioxidant and anti-inflammatory activities. These findings offer a foundation for future research into the development of Minasarua as a health-promoting traditional drink.
The Physicochemical Properties of Butterfly Pea Flower (Clitoria ternatea L.) Extracts: Influence of Various Extraction Conditions Sitompul, Johannes Nathanael; Martati, Erryana
The Journal of Experimental Life Science Vol. 15 No. 3 (2025)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jels.2025.015.03.01

Abstract

Butterfly pea flowers (Clitoria ternatea L.) have health benefits because they contain phenolic compounds, flavonoids, and anthocyanins, which act as antioxidants. There are few comparative studies on how the brewing temperature of butterfly pea flowers (hot, room, and cold temperatures) affects the release of antioxidants and anthocyanins. This study examined the effect of brewing methods on the physicochemical characteristics of butterfly pea flower extract. A nested experimental design was used, with brewing time nested within each brewing method. The brewing methods studied were hot brewing (HB) at 70°C for 5 and 15 minutes, room temperature (RT) brewing at 25-27°C for 3 and 6 hours, and cold brewing (CB) at 5-7°C for 12 and 24 hours. The color, pH, total anthocyanin content, and antioxidant activity were measured for the extract. The data obtained were statistically analyzed using ANOVA and Tukey's advanced test. The results showed that the brewing method significantly affected antioxidant activity but did not affect the total anthocyanin content, pH, or color. Brewing duration significantly influences all parameters except the color parameter b*. The best treatment of brewing methods for butterfly pea flowers was hot brewing for 15 minutes by simple additive weighting (SAW) method. The phenolic, flavonoid, alkaloid, and coumarin component groups made up the phytochemical composition of the butterfly pea flower extract.
Co-Authors A. Harijono Adipandang Yudono AGUSTIN KRISNA WARDANI Agustina Tri Endharti Ajeng Astrini Brahmanti Alfa Yusuf Retyoadhi Ampu Marojahan Resmanto Ampu Marojahan Resmanto, Ampu Marojahan Azarul ‘Izza Christia Meidiana Dodi Wirawan Irawanto Dr.Ir. Yunianta, DEA Elok Zubaidah Gabriella Maharani Simamora Ida Ayu Ulifah Igoy Arya Bimo Irnia Nurika Joni Kusnadi KIKI FIBRIANTO Kirana, Pramudhia Khansa Lailatul Zahro Ausaf Lalong, Paulus Risan F. Lily Arsanti Lestari Lina Novi Ariani, Lina Novi Maramy, Neyla Vista Muhammad Dhafa Aryaprayoga Pritta Nouvellia Puspaningrum, Lilianti Rahmani Rahmani Rizka Ayu Rifdah Ifrada Rizki Ameliya Shanty Karinawatie Simon B. Widjanarko Siti Narsito Wulan Sitompul, Johannes Nathanael Sudarminto Setyo Yuwono Surjono Surjono Syafi'i, Imam Tassa Agustriana Sari Teti Estiasih Teti Estiasih Tri Dewanti Widyaningsih Tri Susanto Tunjung Mahatmanto Utama, Niko Yuliandri, Rahmat Zohan Efendi