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All Journal Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Jurnal Kesehatan Masyarakat Jurnal Kesehatan Masyarakat (JKM) CENDEKIA UTAMA Indonesian Journal of Biotechnology Jurnal Farmasi Indonesia Jurnal Biomedika Jurnal Teknologi Hasil Pertanian SULUH: Jurnal Abdimas Jurnal Pengabdian Kesehatan Proceeding Biology Education Conference Jurnal Kesehatan Kusuma Husada Journal of Advanced Nursing and Health Sciences
Agnes Sri Harti
Universitas Kusuma Husada Surakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Education Engineering Health Professions Immunology & microbiology Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Veterinary Other

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Journal : Proceeding Biology Education Conference

 1 
IbM TEMPE BEKATUL PREBIOTIK Anis Nurhidayati; Agnes Sri Harti; Rahajeng Putriningrum
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 11, No 1 (2014): Prosiding Seminar Nasional XI Biologi
Publisher : Universitas Sebelas Maret

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Abstract

Rice brand of tempeh is one way of food fortification based fermented soy beans , which had been added with rice bran. Dependence on imported soybean production impact to high cost of raw materials and product. The concept of food fortification is used for the characterization of foods biosuplemen health improvement as a functional food . Therefore efforts should be done to substitute the yellow soybean seeds using other raw materials that are safe, nutritious and economical as was as rice bran and Chito - oligosaccharides ( COS ) . One form is a novelty that can be developed as biosuplemen prebiotic prebiotic natural healthy and highly nutritious . Krajan is one of the industrial centers tofu located in Kalurahan Mojosongo , District Jebres , Surakarta, Central Java Province . In this area there are more than 100 entrepreneurs tofu every day on average to process 250 kg of soybeans into tempeh . The UKM partners that will be used for this program are named UKM " Dele Mas " and UKM " Moelyo Santoso ". The purpose of the activities is to apply the COS and rice bran as a preservative and a natural prebiotic in the production of soybean bran on the partners to become a comprehensive program of activities and sustainable . Keywords: Community service program, rice bran, chitosan, tempeh
IbM USAHA KECAP DAN SAUS PREBIOTIK PEMANFAATAN CHITO-OLIOGOSACCHARIDE (COS) SEBAGAI PREBIOTIK DAN PENGAWET PADA KECAP DAN SAUS Agnes Sri Harti; Desy Handayani; Hutari Puji Astuti
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 11, No 1 (2014): Prosiding Seminar Nasional XI Biologi
Publisher : Universitas Sebelas Maret

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UKM ketchup " Tomat Lombok " and UKM sauces " Sinar Mulia " is located in Penusupan street RT 04 RW Penusupan Village , District Kagok Slawi , Tegal city , Central Java Province . UKM ketchup " tomato Lombok " owned by Mr. HS Sumarnoto producing 1400 kg per day , whereas UKM sauce " Sinar Mulia " produces 500 kg of sauce per day . Total waste of two UKM to produce solid waste at 60 kg / day and 3 m3 of liquid waste . In generally produce soy sauce and sauce according to market needs and conventional manufacturing process so it is not durable or easily damaged due to microbial contamination in nature . Spoilage microorganisms in soy sauce is generally proteolytic bacteria or molds. Chito - oligosaccharides synthesis process ( COS ) from shrimp or crab shell waste that is relatively easy , simple ,  so that COS can be used as a prebiotic and a natural preservative and prebiotics for the production of ketchup and sauce  in UKM partner. The integrated COS utilization  ketchup and  sauce  is expected to function as a preservative , a natural prebiotic , antioxidant and adsorbent in wastewater treatment, so that  is expected to provide value -added aspects of the technology , economic and social through halal certificates and patents , which in turn can improve well-being . Keywords : UKM , ketchup and sauce, chito-oligosaccharide, prebiotics, preservatives
EFEK SINERGISTIK SINBIOTIK (CHITO-OLIGOSAKARIDA, BEKATUL DAN PROBIOTIK) SEBAGAI IMUNOSTIMULAN DALAM PANGAN FUNGSIONAL Agnes Sri Harti; Dwi Susi Haryati
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 10, No 1 (2013): Seminar Nasional X Pendidikan Biologi
Publisher : Universitas Sebelas Maret

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Abstract

Chito-oligosakarida (COS) merupakan glikoprotein ikatan 1,4 glukosamin, hasil deasetilasi kitin dari limbah perikanan yang sangat potensial dan berlimpah di Indonesia. COS mempunyai keunikan yaitu bersifat polikationik yang mampu melindungi protein dan menekan laju pertumbuhan bakteri patogen.  Bekatul (rice bran) sebagai hasil samping penggilingan padi, diperoleh dari lapisan luar karyopsis beras; mengandung karbohidrat, protein, mineral, lemak, vitamin B kompleks, inositol, fitat, gama orizanol, fitosterol, tokotrienol, asam amino, asam lemak tak jenuh, nitrilosid ( zat anti kanker) dan dietary fiber . Probiotik merupakan biopreparasi sel hidup atau organisme alami yaitu kelompok BAL (Bakteri Asam Laktat) yang mampu berkolonisasi  sebagai  microflora saluran cerna yang dapat menstimulir proses digestive  dan imunitas. Konsep sinergistik dan sinbiotik (prebiotik dan probiotik) akhir-akhir ini dipakai untuk karakterisasi makanan peningkatan kesehatan sebagai biosuplemen dalam pangan fungsional.  Tujuan penelitian mengetahui efek sinergistik sinbiotik  yaitu Chito-oligosakarida dan bekatul sebagai prebiotik alami dengan probiotik sebagai imunostimulan  dalam pangan fungsional.  Hasil penelitian menunjukkan potensi COS dan bekatul sebagai sumber prebiotik alami dan efek sinergistik sinbiotik (probiotik dan prebiotik) serta biopreparasinya dalam pangan fungsional sebagai biosuplemen yang aman tanpa menimbulkan residu, ekonomis dan multiguna khususnya di bidang kesehatan seperti  food additive, ’antibiotik alternatif’ dan imunostimulan. Kata kunci: Sinergistik, Sinbiotik, Imunostimulan,  Pangan Fungsional
Co-Authors Aldila Puji N Aldila Puji Nugroho Amalia Agustin Anis Nurhidayati Anis Nurhidayati Bambang Abdul Syukur Desi Handayani Desy Handayani Dian Mudita Dwi Susi Haryati Dyah Yuliana E Estuningsih Eka Nursafitri Eka Reftiana Z Eka Reftiana Z Heni Nur Kusumawati Hutari Puji Astuti Ika Murni W Ika Murni W Intan Sari A Ismi Rahmawati Krisdianto, Muhammad Agung Magdalena Sutanto Martini Listrikawati Nony Puspawati Nora Idiawati Novia Yucca Tiara Pipit Siti Nurlely Rafika Sari Rahajeng Putriningrum Setiyawan Setiyawan Susi Iravati Sutanto, Magdalena Sutanto Utari K Widya Asmara Winda A. K. Yusup Subagio Sutanto Yusup Subagio Sutanto