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All Journal Agrointek Agrifor : Jurnal Ilmu Pertanian dan Kehutanan Jurnal Teknologi Pertanian Jurnal Agroindustri Majalah Obat Tradisional Proceeding of International Congress Jurnal Sains dan Teknologi Pangan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Buletin LOUPE (Laporan Umum Penelitian) Indonesian Journal for Social Responsibility Journal of Farming and Agriculture
Y. Erning Indrastuti
Jurusan Teknologi Pertanian, Politeknik Negeri Pontianak, Jl A Yani Pontianak 78124
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences

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Pembuatan Minuman Fermentasi sebagai Upaya Peningkatan Imunitas di Masa Pandemi Covid-19 di Desa Rasau Jaya II, Kalimantan Barat Imelda, Fenny; Rusiardy, Iwan; Purwandani, Ledy; Indrastuti, Y. Erning; Narsih, Narsih; Susana, Susana; Kuswartini, Kuswartini; Agato, Agato
Indonesian Journal for Social Responsibility Vol. 4 No. 02 (2022): December 2022
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v4i02.142

Abstract

This Community Service Activity (PPM) collaborates with the Family Welfare Empowerment (PKK) of Rasau Jaya II Village as a partner. Partners have not used local food, namely sweet corn and sweet potatoes, into fermented beverage products that can increase immunity during the Covid-19 pandemic. It is necessary to increase the mindset of partners in utilizing local food ingredients as strategic potentials in an effort to increase family immunity, science and technology insights, skills and expertise of partners. The purpose of this PPM activity is to increase the insight, understanding, and awareness of partners regarding preventive efforts during the pandemic by increasing immunity through the consumption of local food. In addition, providing science and technology transfer in the form of appropriate technology (TTG) for processing fermented drinks as an effort to increase the added value of local food ingredients through diversification of their processed products. The implementation method in achieving goals and targets is in the form of socializing information on local potential, science and technology, and preventive efforts during the Covid-19 pandemic, transferring science and technology in the form of TTG training in processing fermented drinks, and conducting monitoring and evaluation. The results of the activity are increased insight and understanding of community groups about local food ingredients as a source of fibre, prebiotics, and probiotics; increasing awareness of community groups regarding preventive efforts during the pandemic by increasing immunity through consumption of local food; increased skills of community groups after simple TTG training in fermented beverage processing, and increasing the added value of local food ingredients through diversification of their processed products into fermented drinks.
KARAKTERISTIK SENSORI DAN MIKROBIOLOGI SAUS CABAI DENGAN PENAMBAHAN TEPUNG UBI KAYU FERMENTASI Adelina, Fitrah; Rahim, Abdul; Indrastuti, Y. Erning; Nurkhalisah, Nurkhalisah
Jurnal Sains dan Teknologi Pangan Vol 9, No 1 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i1.47336

Abstract

Tujuan penelitan ini yaitu untuk mengetahui pengaruh penambahan tepung ubi kayu fermentasi terhadap karakteristik sensori dan mikrobiologi dari saus cabai serta mendapatkan formula saus cabai dengan kualitas mutu yang baik. Penelitian merupakan penelitian deskriptif kuantitatif dengan faktor penelitian yaitu konsentrasi tepung ubi kayu fermentasi (0, 1, 2, 3, 4 dan 5%) yang ditambahkan ke dalam formula saus cabai. Uji hedonik dan skoring dillakukan untuk melihat tingkat kesukaan panelis dari saus yang dihasilkan, melibatkan 30 panelis semi terlatih. Data dianalsis menggunakan metode Kruskall-wallis dan dilanjutkan dengan uji Mann-Whitney jika terdapat pengaruh nyata pada taraf 5%. Hasil uji hedonik menunjukkan bahwa penambahan tepung ubi kayu fermentasi berpengaruh nyata terhadap warna dan tekstur saus cabai yang dihasilkan. Hasil uji skoring menunjukkan penambahan tepung ubi kayu fermentasi berpengaruh nyata terhadap warna kemerahan dan kekentalan saus cabai. Saus cabai terbaik diperoleh dari perlakuan penambahan tepung ubi kayu sebesar 5% dengan nilai kesukaan warna 3,73 (netral-agak suka), rasa 3,00 (netral), aroma 3.33 (netral) dan tekstur 3.63 (netral-agak suka), Saus cabai terbaik memiliki warna agak orange (2.07), beraroma ubi kayu (3,03), tekstur yang kental (4,43), rasa ubi kayu pada saus agak terasa (2,87), rasa saus agak pedas (2,90), TPC 1.1x106 CFU/g, koliform
Antioxidant and Anti-Breast Cancer from Uncaria gambir Roxb Leaves: In Silico & In Vitro Study Iskandar, Dodi; Rollando, Rollando; Susana, Susana; Amperawati, Suharyani; Indrastuti, Y Erning; Afthoni, Muhammad Hilmi
Majalah Obat Tradisional Vol 29, No 3 (2024)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/mot.92604

Abstract

Uncaria gambir Roxb (URG) is one of the plants from West Kalimantan predicted to contain antioxidant and anti-breast cancer. This study aims to test the antioxidant and anti-breast cancer potential. UGR leaves were extracted by infusion method using water for 15 minutes with 4 repetitions at a temperature 70oC. A thick extract of 96.2351 grams (29.979%) was obtained from a sample weight of 321 grams of dried UGR leaves. In vitro antioxidant assay of the extract was investigated using 2,2-diphenylpicrylhydrazyl (DPPH) with positive control using quercetin and ascorbic acid, and the Ferric Reducing Antioxidant Power (FRAP) method. In silico screening showed that the biological agents in UGR had the potential as TP53 expression enhancer, antioxidant, anticarcinogenic, chemopreventive, and free radical scavenger. The antioxidant bioassay results showed IC50 values of 81.21 μg/mL, 73.39 μg/mL, and 9.17 μg/mL in DPPH for extract samples with positive control quercetin, sample extracts with positive control Vitamin C and Vitamin C with positive control quercetin, respectively. Meanwhile, the antioxidant activity of extract samples with the FRAP method showed value of 66,05 μg/mL. Anticancer bioassay result showed that UGR leaves extract with water solvent had the stron potentgial to inhibit 4T1 cells with IC50  87.72 μg/mL.
PERUBAHAN MORFOLOGI DAN FISIKOKIMIA TEPUNG UWI (Dioscorea alata) AKIBAT FERMENTASI ALAMI DAN PENGERINGAN Indrastuti, Erning; Harijono, Harijono; Susilo, Bambang
Jurnal Agroindustri Vol. 14 No. 2 (2024): November 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.2.155-166

Abstract

Penelitian ini mempunyai tujuan untuk mengevaluasi perubahan morfologi dan fisikokimia tepung uwi selama perendaman dan pengeringan secara simultan. Irisan umbi uwi direndam selama 0, 24, dan 48 jam yang menyebabkan fermentasi alami, irisan umbi basah dikeringkan pada pengering kabinet selama 18 jam pada suhu pengeringan 40, 50, dan 60 °C.  Irisan umbi uwi kering dihaluskan sampai 100 mesh dan dilanjutkan dengan analisis morfologi granula, kadar pati, kadar amilosa, kadar protein, kadar serat kasar, pH, titratable acidity, warna tepung uwi dan analisis gugus fungsi menggunakan ATR-FTIR.  Hasil penelitian menunjukkan terdapat lubang pada permukaan granula pati hasil fermentasi 48 jam. Keberadaan lubang pada permukaan granula menyebabkan leaching amilosa yang menyebabkan perubahan pada karakteristik fisikokimia pati. Interaksi lama perendaman dan suhu pengeringan berpengaruh sangat nyata terhadap kadar pati dan warna. Semakin lama fermentasi alami dan semakin tinggi suhu pengeringan akan menurunkan kadar pati, nilai kecerahan L*, kemerahan a* dan kebiruan b*.  Lama fermentasi alami menurunkan amilosa, protein larut air, serat kasar, dan pH, meningkatkan titratable acidity, namun tidak dipengaruhi oleh suhu pengeringan. Struktur molekul pati uwi hampir tidak berubah setelah fermentasi alami dan pengeringan, ditunjukkan tidak adanya gugus fungsi baru pada spektra FTIR. Karakteristik tepung uwi yang terbaik dari perlakuan fermentasi alami selama 24 jam dan pengeringan 60 °C dengan kadar pati 72,02%, rendemen, 24,595, kadar amilosa 31,07%, kadar protein larut 2,74%, kadar serat kasar 1,56%, pH 5,88, titratable acidity 0,68, kelarutan 13,28%, L* 67,9, a* 3,6, b* -2.
The Effect of Areca Nut Husk Compost and Urea Fertilizer on the Growth of Areca Nut (Areca catechu L.) Seedlings in Peat Soil Media Mutaqin, Zaenal; Linda, Linda; Indrastuti, Erning; Solihin, Eso
Agrifor : Jurnal Ilmu Pertanian dan Kehutanan Vol 24, No 2 (2025): Oktober 2025
Publisher : Universitas 17 Agustus 1945 Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31293/agrifor.v24i2.8583

Abstract

The growth of areca nut (Areca catechu L.) seedlings in peat soil media often faces challenges due to the low nutrient content and less favorable chemical properties of the soil. This study aims to analyze the effect of applying areca nut husk compost and urea fertilizer on the growth of areca nut seedlings in peat soil media. The research was conducted using a factorial randomized complete block design (RCBD) with two factors. The first factor was the dosage of compost (K) with five levels: 0, 0.25, 0.50, 0.75, and 1 kg. The second factor was the dosage of urea fertilizer (N) with four levels: 0.0, 1.5, 3.0, and 4.5 g. The results showed no interaction between the application of areca nut husk compost and urea fertilizer on plant height, stem diameter, and the number of leaves. However, the independent effect of areca nut husk compost significantly influenced the increase in height, stem base diameter, and the number of leaves in areca nut seedlings. Urea fertilizer had a significant effect on the increase in plant height and stem base diameter but did not significantly affect the increase in the number of leaves. The best application dosage for areca nut husk compost was 1 kg, which resulted in the greatest increase in plant height, stem diameter, and the number of leaves. The best urea fertilizer dosage for plant height increase was 4.5 g, while a dosage of 3 g produced the best increase in stem base diameter.
Karakteristik Kwetiau dari Tepung Beras yang Dicampur Tepung Umbi Uwi (Dioscorea alata), Talas (Colocasia esculenta) dan Kimpul (Xanthosoma sagittifolium) Termodifikasi Indrastuti, Erning
Jurnal Loupe Vol 15 No 01 (2019): Edisi Juli 2019
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v15i01.23

Abstract

Tepung umbi uwi (Dioscorea alata), talas (Colocasia esculenta (L) Schott) dan kimpul (Xanthosoma sagittifolium (L) Schott), yang telah dimodifikasi HMT diaplikasikan dalam pembuatan kwetiau. Tujuan penelitian ini untuk mengetahui pengaruh pencampuran tepung uwi, talas, dan kimpul termodifikasi HMT dan tepung beras terhadap karakteristik kwetiau. Proporsi tepung beras: tepung umbi 75:25%; 50:50%; 25:75%; 0:100% dan tepung beras 100% sebagai kontrol. Proporsi tepung umbi termodifikasi dan tepung beras berpengaruh terhadap karakteristik kwetiau tetapi tidak mempengaruhi kadar air kwetiau. Kwetiau dari tepung beras 100% (kontrol) memiliki waktu pemasakan, berat rehidrasi dan susut masak paling kecil, daya patah, daya putus dan elastisitas tinggi. Kwetiau yang mendekati karakteristik kwetiau beras adalah kwetiau dari tepung talas 100%.
Pembuatan Bioetanol dari Nira Kelapa Sawit Menggunakan Saccharomyces cerevisiae Purwandani, Ledy; Indrastuti, Erning; Imelda, Fenny
Jurnal Loupe Vol 16 No 01 (2020): Edisi Juli 2020
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v16i01.70

Abstract

Pohon kelapa sawit tua (Elaeis quineensis Jacq) yang memasuki periode replanting berpotensi menghasilkan nira. Tujuan dari penelitian adalah menghasilkan produk bioetanol dari nira sawit yang berasal dari pohon sawit yang sudah tidak produktif dan ditebang dengan optimalisasi proses fermentasi menggunakan Saccharomyces cerevisiae dengan perlakuan kombinasi waktu fermentasi (24, 48, dan 72 jam) dan starter mikroba yang ditambahkan (5, 10, dan 15%). Proses fermentasi dilakukan pada suhu ruang (26-28°C). Penelitian dilakukan dalam tiga tahap. Tahap pertama adalah proses fermentasi. Tahap kedua adalah proses destilasi yang dilakukan pada suhu 78°C, Tahap ketiga adalah penentuan kualitas bioetanol yang dihasilkan. Parameter kualitas bioetanol yang diamati meliputi kadar etanol dan densitas. Hasil penelitian menunjukkan bahwa kadar bioetanol dari nira kelapa sawit yang dihasilkan dengan perlakuan lama waktu fermentasi dan konsentrasi inokulum berkisar 3-8%. Perlakuan terbaik bioetanol dari nira kelapa sawit dengan penentuan metode indeks efektivitas adalah perlakuan dengan perlakuan lama waktu fermentasi 24 jam dan penambahan konsentrasi inokulum 10%. Rendemen dari bioetanol dengan satu kali destilasi berkisar 8-14% dengan densitas 0,9892-0,9938 g/L.
Co-Authors A. Harijono Abdul Rahim Agato, Agato Andreas Yolan Kristandi Bambang Susilo Dodi Iskandar Dodi Iskandar Dodi Iskandar, Dodi Dum Susilo Eso Solihin Fenny Imelda Fenny Imelda Fitrah Adelina Imelda, Fenny Iwan Rusiardy Kuswartini, Kuswartini Ledy Purwandani Linda Linda Muflihah Ramadhia Mutaqin, Zaenal Narsih Narsih Nur Komar Nurkhalisah, Nurkhalisah Purwandani, Ledy Rollando, Rollando Sasmidi Sasmidi SATRIYAS ILYAS Suharyani Amperawati Sumardi H. S. Susana Susana Susana Susana Tata Yudhi Wardana Tata Yudi Wardhana