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All Journal Jurnal Teknologi Dan Industri Pangan Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI e-Journal Pustaka Kesehatan Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian Indonesian Journal of Pharmaceutical Science and Technology agriTECH Warta IHP (Warta Industri Hasil Pertanian) UNEJ e-Proceeding Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Pemberdayaan Masyarakat Madani (JPMM) JURNAL PANGAN J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Food ScienTech Journal Narra J Berkala Penelitian Hayati
Achmad Subagio
Jurusan Teknologi Hasil Pertanian Universitas Jember Jl. Kalimantan 37 Kampus Bumi Tegal Boto Kotak Pos 159 Jember 68121, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Phytochemicals, anti-aging, and antioxidant activities of koro komak (Lablab purpureus) on different ratios and types of solvent Diniyah, Nurud; Dwiyanti, Inayatus Nur; Arifah, Naila Zanuba; Alshammari, Fanar Hamad; Subagio, Achmad; Novi Marchianti, Ancah Caesarina
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 3 (2024)
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.2024.007.03.1

Abstract

The aim of this study was to investigate the effect of solvent type and solvent ratio on yield, antioxidant activity (i.e., DPPH, ABTS, FRAP), total phenolics, flavonoids, anti-elastase, and tannins of Lablab purpureus (koro komak) extract. The types of solvents used were 70% of ethanol, 96% of ethanol, 22oC of water, and 75oC of water with the ratios of 1:4, 1:6, and 1:8. The experiment was conducted, duplicate and the data was obtained for analysis using ANOVA at a 95% confidence level. If the treatment shows a significant difference, DMRT is used to check for significant differences. The results indicated that the different ratios and types of solvents were giving significantly different yields, antioxidant activity, total phenolic, flavonoids, anti-elastase, and tannins. The highest yield, total phenolic, flavonoid, tannin, and antioxidant activity values were obtained from the treatment by a 1:8 ratio of 75oC of water with the value 28.39%, 11.70 mg GAE/g, 35.88 mg QE/100g, and 6.44 mg TAE/100g, 18.46 AAE/g (DPPH), 4.23 AAE/g (ABTS), and 4.17 mg Fe+/g (FRAP) respectively.
Exploring the role of polysaccharides in mitigating organ damage caused by pesticide-induced toxicity: A systematic review and meta-analysis of in vivo studies Sakinah, Elly N.; Diniyah, Nurud; Subagio, Achmad; Marchianti, Ancah CN.; Firdaus, Jauhar; Fambudi, Stela S.; Amini, Stefia A.; Putri, Dhiani E.
Narra J Vol. 5 No. 1 (2025): April 2025
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v5i1.1553

Abstract

Although polysaccharides have demonstrated potential in alleviating dysbiosis, the overall impact of polysaccharides on minimizing oxidative stress and organ damage in vivo has not been thoroughly investigated. The aim of this study was to investigate the comprehensive effects of polysaccharides in mitigating pesticide toxicity in animal studies, focusing on biomarkers related to oxidative stress, antioxidant activity, kidney injury, lipid profiles, liver function, and the preservation of liver and kidney weights. A systematic search was conducted across nine indexed databases, including PubMed, Cochrane CENTRAL, Taylor & Francis, Scopus, Sage, EBSCO, ProQuest, ScienceDirect, and Google Scholar. Rayyan.ai was used to screen in vivo studies that met the predefined inclusion and exclusion criteria. The quality of the selected in vivo studies was evaluated using SYRCLE’s Risk of Bias tool, specifically designed for animal studies. Thirteen randomized animal studies, comprising 330 mice and rats, were included in the analysis. The findings revealed that polysaccharides significantly increased antioxidant levels, including catalase (CAT) (p<0.00001), superoxide dismutase (SOD) (p<0.00001), glutathione peroxidase (GPx) (p<0.00001), and reduced glutathione (GSH) (p<0.00001). Polysaccharides also significantly reduced oxidative stress markers, such as malondialdehyde (MDA) (p<0.00001) and nitric oxide (NO) (p<0.0001), as well as kidney injury biomarkers, including serum creatinine (p<0.00001) and urea (p<0.00001). Additionally, improvements in lipid profiles were observed, with significant reductions in triglycerides (TG) (p=0.04) and total cholesterol (TC) (p<0.00001). However, there were no significant differences in high-density lipoprotein (HDL) (p=0.28) and low-density lipoprotein (LDL) (p=0.32) levels. Polysaccharides significantly alleviate liver biomarkers, including aspartate transaminase (AST) (p<0.0001), alanine transaminase (ALT) (p<0.005), and alkaline phosphatase (ALP) (p<0.0001). Polysaccharides also contributed to the maintenance of liver weight (p=0.009), although no significant differences were observed in kidney weights (p=0.81). The study highlights that polysaccharides exert significant effects in enhancing antioxidant levels, reducing oxidative stress and organ damage biomarkers, and preserving liver weights.
Karakteristik Pewarna Alami Cair Terbuat dari Variasi Rasio Tepung Labu Kuning (Cucurbita moschata): Pelarut dan Lama Waktu Ekstraksi: Characteristic of Liquid Natural Colorant Made from Variations in The Ratio of Yellow Pumpkin Flour: Solvent and Extraction Time Nafi', Ahmad; Yuwanti, Sih; Fahmi, Dafiq Kurniawan; Subagio, Achmad; Diniyah, Nurud
JURNAL AGROTEKNOLOGI Vol. 18 No. 2 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i2.30279

Abstract

Liquid natural colorant is an alternative product which was produced from pumpkin flesh. The pumpkin contains high carotenoid compounds which rich of antioxidants. This research was aimed to determine the effect of solvent concentration and extraction time on the characteristics of liquid natural colorant from pumpkin. This study used a completely randomized design with two factors, namely the ratio of yellow pumpkin flour: solvent (1:6, 1:8, and 1:10 (w/v)) and extraction time (1, 2, and 3 days). Each treatment was repeated three times. Based on the results of the research, the treatment with a ratio of yellow pumpkin flour: solvent (w/v) 1:10 and the extraction time is 3 days produced the best liquid natural colorant, with the characteristics: brightness level (lightness) was 85.59 of lightness, 85.17% of antioxidant activity, 3.94 mg GAE/mL of total polyphenol, 0.63 mg/100 g of carotenoid content, the color stability test based on temperature storage (room temperature and cold temperature), respectively 2.96 and 3.42, and color stability test based on light intensity (lamp light and covered with aluminum foil) 2.79 and 2.84, respectively. According to these findings, the maceration method used on this research could be applied on production of natural colorant made from yellow pumpkin. Keywords: extraction time, liquid natural colorant, solvent, yellow pumpkin
Karakteristik tepung ubi jalar madu (Ipomoea batatas L.) termodifikasi oleh starter mocaf dengan variasi waktu fermentasi Diniyah, Nurud; Agafatmi, Izzun; Subagio, Achmad; Indarto, Indarto; Irsyam, Mahrus; Aini, Nur; Giyarto, Giyarto
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27836

Abstract

Honey sweet potato is a potential local tuber from Pasrujambe subdistrict, Lumajang regency to be developed into processed food products. It can be processed into flour to increase the use value of honey sweet potato. The current flour has several shortcomings, including a languid aroma, low water absorption ability, and limited development patterns. Efforts to improve flour characteristics were made by modifying the fermentation method using a mocaf starter. This study aimed to determine the effect of time fermentation on the characteristics of modified honey sweet potato flour and the appropriate of time fermentation to produce the best-modified honey sweet potato flour. The experimental design used was a completely randomized design with one factor, the variation of time fermentation. The variation of fermentation time used was 0, 6, 12, 18, 24, 30, and 36 hours, with 0-hour fermentation as the control with triplicate sample replication. The data were analyzed with ANOVA and further tested with the Duncan Multiple Range Test. The best treatment based on the effectiveness test with a value of 0.54 at 36 hours of fermentation showed a yield value of 21.69%, degree of whiteness of 83.63, pH of 4.11; moisture content of 7.28%; starch content of 49.98%; amylose content of 29.40%; amylopectin content of 20.58%; water holding capacity (WHC) of 252.78%; oil holding capacity (OHC) of 121.94%; swelling power of 13.23 g/g; solubility of 5.52%. The conclusion is that the fermentation time significantly affects the characteristics of modified honey sweet potato flour, and 36 hours of fermentation produces the best-modified honey sweet potato flour.
Co-Authors -, Giyarto Agafatmi, Izzun Agustin Akhiriani, Resti Agustin Akhiriani, Resti Ahmad Nafi Ahmad Nafi Ahmad Nafi Ahmad Nafi’ Ainur Rofiah, Alif Alif Ainur Rofiah Alshammari, Fanar Hamad Amelia Puspitasari Aminah Abdullah Amini, Stefia A. Ancah Caesarina Novi Marchianti Andri Pamungkas Ararinda Kusweni, Nelfi Arifah, Naila Zanuba Asmak Afriliana Aulanni'am, Aulanni'am Aulanni’am Aulanni’am AUNUR ROFIQ Aunur Rofiq Azkiyah, Lailatul Bambang Piluharto Denik Setiawati Djamali, R. Abdoel Dwiyanti, Inayatus Nur EKA RURIANI Fahmi, Dafiq Kurniawan Fambudi, Stela S. Fatimah Wahyu Firdaus, Lutfi Gita Vindy, Pradiska Giyarto Giyarto Gustika Umiyati Herlina Herlina Herry Purnomo, Bambang Heru Widyatmoko Iguchi, Miyuki Inayatul Aulia Indarto Indarto indarto indarto Irsyam, Mahrus Jauhar Firdaus Lindrianasari Liony Dwi Yulianti Lutfi Firdaus Marchianti, Ancah CN. Maryanto - Mukhamad Fauzi Mukhammad Fauzi Nafi', Ahmad Nanto, Mai nFN Maryanto Nia Ariani Putri Nia Ariani Putri Nugraha Yuwana Nugraha Yuwana Nur Aini Nur Lutfian Sari, Riri Nurhayati Nurhayati Nurud Diniyah Pradiska Gita Vindy Pradiska Gita Vindy Ganesha Prasetyo, Aris Puspita Sari Puspita Sari Putri, Dhiani E. Riri Nur Lutfian Sari Riri Nur Lutfian Sari Sakinah, Elly N. Shahira, Silvia Faradjdilara Sih Yuwanti SIMON BAMBANG WIDJANARKO Siti Windrati, Wiwik Subekah Nawa Kartikasari Subekah Nawa Kartikasari Tri Susanto Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Yoshino, Tomoyuki Yuli Wibowo Yuli Witono Yulianti, Liony Dwi