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All Journal Current Biochemistry Argipa (Arsip gizi dan Pangan) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jambura Journal of Chemistry Jurnal Riset Teknologi Industri Indonesian Journal of Applied Research (IJAR) Bioscientist : Jurnal Ilmiah Biologi ALMUJTAMAE: Jurnal Pengabdian Masyarakat JURNAL AGROINDUSTRI HALAL Jurnal Ilmiah Pangan Halal Karimah Tauhid

Fitrilia, Tiana

Djuanda University

Author-ID : 5311578

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Neuroscience Public Health Social Sciences Other

Published : 38 Documents Claim Missing Document

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The Potential of Butterfly Pea Flower Methanol Extract as an Antioxidant by in Silico Tiana Fitrilia; M. Fakih Kurniawan; Febryana Rahayu Kurniawati; Tirta Setiawan
Indonesian Journal of Applied Research (IJAR) Vol. 1 No. 3 (2020): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v1i3.64

Abstract: Butterfly pea flower (Clitoria ternatea L.) is a flowering plant from the Fabecea family that can grow vines. Butterfly pea flower are known to have chemical components that can act as antioxidants. This study aims to predict the potential of active compounds from methanol extract of butterfly pea flower in inhibiting reactive oxygen species (ROS) based on bond affinity (∆G), the value of Root Mean Square Deviation (RMSD) and their interactions. The method used was a computational method with in silico technique. The software used was Autodock Vina with visualization using the Biovia Discovery Studio Visualizer 2020. The enzyme receptor was NADPH Oxidase (NOX) obtained from Protein Data Bank and the test ligands were a chemical compound from methanol extract of butterfly pea flower. The results of the in silico study showed that the NO had a innate ligand, namely the GTP ligand which has a ∆G value of -7.3 kcal/mol, an RMSD value of 3.1111 Å and the interaction with the receptor that involves the presence of hydrogen bonds. Based on the results of the analysis of 11 test ligands, the chemical component of caffeine was predicted to have the most potential in inhibiting ROS compounds with a value of ∆G -5.4, RMSD value of 1.328 Å and had the same amino acid residue in hydrogen bonding, namely ASP118, and GLY15. The test ligand had the ability to inhibit ROS compounds with a lower level of stability than the innate ligand. Keywords: antioxidant; butterfly pea flower; in silico; NADPH oxidase, ROS

Sappan (Caesalpinia Sappanl.) Extract-Based Label for Detection of Chicken Meat Spoilage Muhammad Fakih Kurniawan; Tiana Fitrilia; Hikmah Nur Chosida; Nursyawal Nacing
Indonesian Journal of Applied Research (IJAR) Vol. 2 No. 3 (2021): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v2i3.146

Brazilin in sappan is sensitive to pH, which make it possible as indicator of food quality. This research aimed to investigate performance of sappan extract as colorant for indicator label applied in chicken meat packaging. The samples were stored at room and refrigerator temperature. They were then tested for color change of label RGB (Red Green Blue), pH and TVB-N (Total Volatile Base-Nitrogen) of the meat. Data were analyzed using ANOVA at significant level of 5%. Indicator label showed the reduced RGB during storage, while pH and TVB-N increased. In case of room temperature, the color change into pink occurred in day 3 with pH 6.72 and TVB-N 1.84 mg N/100g. Meanwhile, for samples at refrigerator temperature, the label color turned into pink in day 6, with pH 6.56 and TVB-N 2.09 mg N/100g. In this regard, indicator label could detect the depletion of chicken meat quality as indicated by color shift from yellow to pink when pH and TVB-N were at critical value. This result provides significant output for development of sappan extract for indicator of meat spoilage.

Proximate Composition and Organoleptic Properties of Pumpkin (Cucurbita Moschata)-Based Complementary Foods with Several Types of Nuts Mardiah; Retno Kartika Rosdiana; Tiana Fitrilia
Indonesian Journal of Applied Research (IJAR) Vol. 3 No. 1 (2022): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v3i1.179

Complementary Foods is food given to infants aged 6-24 months. Complementary foods must fulfill the criteria for nutritional needs that have been regulated by the government such as adequacy of macro and micro nutrients. One of the local food ingredients that can be used as complementary foods is pumpkin.Pumpkin is known to contain nutritional components that are quite complete but have a small protein content. Therefore, it is necessary to add nuts as a source of protein. The purpose of this study was to determine the comparison effect of pumpkin puree with various types of nuts on the proximate composition and organoleptic properties of complementary foods. This study used a completely randomized design with one factor, namely the differences in the type of bean puree with five levels of treatments, A1 (35% pumpkin: 35% Bambara bean), A2 (35% pumpkin: 35% kidney bean), A3 (35% pumpkin: 35% mung bean), A4 (35% pumpkin: 35% soybean), and A5 (35% pumpkin: 35% edamame bean). Data analysis using analysis of variance and Kruskall Wallis test. The result showed that the Complementary Foods formulations made with 35% pumpkin puree and 35% soybean puree had the highest nutritional content. The Complementary Foods had 57.25% water content, 2.83% ash content, 20.62% protein content, and 10.49 fat content which had fulfill the Complementary Foods standard except the carbohydrate content. The addition of nuts puree to pumpkin complementary foods had an effect on color and texture sensors and all parameters in the hedonic test.

Pengaruh Siklus Pemanasan Bertekanan-Pendinginan terhadap Komposisi Kimia dan Kualitas Biologi Tepung Campolay (Pouteria campheciana) Raden Haryo Bimo Setiarto; Lia Amalia; Yusdianti Febriani; Tiana Fitrilia; Nunuk Widhyastuti
Jurnal Riset Teknologi Industri Vol.13. No.1 JUNI 2019
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Campolay (Pouteria campechiana) has complete content of fiber, starch, calcium, phosphorus, carotenoid, thiamin, riboflavin, niacin, and vitamin C. The presence of this ingredient makes Campolay potentially an alternative functional food ingredient. Campolay processing in flour products was done to extend shelf life, improve functional properties, and diversify products, thus expanding use. Resistant starch (RS) is a starch that is not able to be digested by digestive enzyme and resistant to gastric acid that it is able to reach colon to be fermented by probiotic bacteria. RS is classified as insoluble fiber source and is able to decrease the glycemic index and cholesterol, preventing the colon cancer, and helping the absorption of mineral. The aim of this study is to produce the resistant starch of campolay flour through autoclaving-cooling cycle treatment. Slices of campolay were autoclaved (121oC, 15 minutes) and cooled (4oC, 24 hours). The treatment was done for one, two and three cycles. Then, the campolay slices were dried (70oC, 7 hours), milled and sifted (100 mesh) to obtain modified campolay flour. The modified Campolay flour was analyzed for amylose content, total starch, reducing sugar content, Rapid Digestible Starch (RDS), Slowly Digestible Starch (SDS) and Resistant Starch / RS levels, starch digestibility with three replications. The treatment of 1 cycle of autoclaving-cooling (AC-1S) resulted the highest levels of resistant starch (36.23% bk) when compared to other treatments. It could increase the resistance of starch levels by 2.4-fold compared to the control treatment (15, 31% bk).

INHIBISI ENZIM α-GLUKOSIDASE MENGGUNAKAN EKSTRAK DAUN BENALU CENGKEH (Dendrophthoe pentandra (L.) Mic) Tiana Fitrilia
JURNAL AGROINDUSTRI HALAL Vol. 3 No. 1 (2017): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Benalu cengkeh merupakan tumbuhan yang hidup menempel pada pohon inangnya. Daun benalu yang telah diekstraksi memiliki berbagai fungsi biologis seperti antioksidan dan antidiabetes. Penelitian ini bertujuan menentukan ekstrak paling aktif dalam menghambat enzim α-glukosidase. Ekstrak terpilih dilakukan pengujian terhadap kinetika enzim dan identifikasi senyawa menggunakan LC-MS/MS. Pelarut yang digunakan untuk ekstraksi daun benalu adalah air dan etanol. Selanjutnya, ekstrak etanol difraksinasi dengan pelarut yang memiliki kepolaran berbeda. Sampel yang diuji terdiri atas ekstrak air, ekstrak etanol dan fraksi dari ekstrak etanol. Hasil penelitian menunjukkan ekstrak etanol memiliki aktivitas dalam menginhibisi enzim paling besar dengan nilai IC50 sebesar 129.7 µg/mL. Sementara, akarbose sebagai kontrol positif memiliki nilai IC50 sebesar 0.1 µg/mL. Secara statistik, semua sampel uji memiliki nilai IC50 yang berbeda secara signifikan. Hasil kinetika enzim dari ekstrak etanol menunjukkan jenis inhibisi nonkompetitif campuran dan berdasarkan identifikasi LC-MS/MS, ekstrak etanol memiliki bobot molekul 700.73 (m/z) dengan waktu retensi 1.45.

KARAKTERISTIK FISIKOKIMIA SERBUK KOLANG KALING (Arenga pinnata Merr) BERDASARKAN VARIASI PERENDAMAN Tiana Fitrilia
JURNAL AGROINDUSTRI HALAL Vol. 5 No. 1 (2019): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Kolang kaling merupakan endosperma dari biji buah aren yang diperoleh dengan cara perebusan. Penelitian ini bertujuan mendapatkan kolang kaling dalam bentuk serbuk dan mengetahui karakteristik fisikokimia serbuk kolang kaling yang dihasilkan. Kolang kaling segar diberi perlakuan perendaman dengan air bersih dan campuran air:tepung beras selama 24, 48 dan 72 jam. Pembuatan serbuk dilakukan dengan cara pengeringan menggunakan oven gelombang mikro. Serbuk kolang kaling dianalisis secara fisik dan kimia yang terdiri atas rendemen, warna dan proksimat. Hasil penelitian menunjukkan bahwa rendemen sampel uji berkisar 6.97 – 8.89%, warna serbuk kolang kaling memiliki nilai kecerahan (L) sebesar 71.87 – 83.09, nilai a sebesar 7.05 – 7.69 dan nilai b sebesar 8.67 – 16.13. Analisis proksimat serbuk kolang kaling hasil perendaman dengan air dan campuran air:tepung beras selama 24, 48 dan 72 jam menghasilkan nilai karbohidrat paling tinggi dibandingan dengan kadar air, abu, lemak dan protein yaitu berkisar 72.29 – 85.08%

Komposisi Proksimat pada Tiga Varietas Tepung Labu Kuning (Cucurbita Sp) Mardiah Mardiah; Tiana Fitrilia; Sri Widowati; Sumi Fitri Andini
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Pumpkin is a horticultural product that contains many components of nutrients. Making pumpkin flour is expected to extend the shelf life and can be widely used in food product applications. This study aims to make flour from three varieties of pumpkin (Pumpkin, Kabocha and Butternut) and than knowing the proximate composition of each pumpkin flour. The methode used in making flour was started with soaking pumpkin in sodium metabisulfite and drying using Tray Dryer. The results showed that the proximate composition of Pumpkin, Kabocha and Butternut sequentiall had water content value 14.18%; 11.02% and 13.28%, ash content 8.05%; 10.0% and 8.88%, fat content 4.51%; 1.58% and 1.55%, protein content 11.56%; 14.74% and 7.32%, carbohydrate 61.71%; 62.62% and 68.97% and energy value 333.64 kal; 323.61 kal and 319.12 kal.Keywords: Pumpkin, pumpkin flour, proximate

Pengaruh Lama Fermentasi terhadap Karakteristik Sensori dan Daya Kembang Roti Mocaf (Modified Cassava Flour) Dwi Aryanti Nur'utami; Tiana Fitrilia; Devi Oktavia
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 2 (2020): Jurnal Agroindustri Halal 6(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Penelitian ini bertujuan untuk mengetahui lama waktu fermentasi/proofing terbaik dalam pembuatan roti dengan penambahan 20% mocaf (Modified Cassava Flour/ tepung singkong termodifikasi). Metode yang dilakukan dalam pembuatan roti mocaf yaitu dengan straight dough dengan lama waktu fermentasi yang dilakukan yaitu 30, 45, dan 60 menit. Lama waktu fermentasi terbaik yang menghasilkan karakteristik mutu sensori seperti tekstur, warna, rasa, dan aroma yang mirip dengan karakteristik roti tanpa penambahan mocaf adalah selama 60 menit. Selain itu baik tingkat kesukaan maupun daya kembang roti mocaf terbaik diperoleh dengan melakukan fermentasi/proofing selama 60 menit. Daya kembang roti mocaf yang difermentasi selama 60 menit menghasilkan daya kembang sebesar 1234,945.Kata kunci: roti, mocaf, waktu fermentasi

Penerapan Teknologi Produksi dan Pengolahan Jamur Tiram Sebagai Pangan Fungsional Pada Kelompok Tani Hutan (KTH) Sadar Tani Muda Di Desa Bojong Murni, Kecamatan Ciawi, Kabupaten Bogor Helmi Haris; Ridwan Rahmat; Tiana Fitrilia; Ahmad Syarbaini; Amar Ma’ruf; Dede Djuanda; Dian Histifarina; Naila Fathi Isnazaki Hafiyya; Aulia Dinda Wahyuni; Wildan Saputra; Restu Akim
ALMUJTAMAE: Jurnal Pengabdian Masyarakat Vol. 3 No. 1 (2023): April
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/almujtamae.v3i1.8128

Jamur tiram merupakan jenis jamur konsumsi yang dapat diproduksi pada skala rumahan ataupun industri. Jamur tiram memiliki kandungan nutrisi dan komponen metabolit sekunder yang baik untuk kesehatan. Sehingga berpotensi untuk dilakukan pengembangan menjadi produk pangan fungsional. Pengabdian ini dilakukan pada tanggal 3 sampai 25 Desember 2022. Mitra kegiatan pengabdian adalah Kelompok Tani Hutan (KTH) Sadar Tani Muda, Desa Bojongmurni Ciawi. Terdapat dua kegiatan utama dalam pengabdian ke KTH Sadar Tani Muda yaitu bimbingan teknis budidaya jamur tiram dan cara produksi. Sebelum pelaksanaan bimbingan teknis, terlebih dahulu dilakukan pemesanan baglog jamur tiram, pembersihan lahan dan pembuatan kumbung. Kumbung dibuat berdasarkan standar keamanan pangan yang ada supaya dapat mengoptimalkan hasil panen jamur tiram. Kemudian, peserta pengabdian juga diberi pelatihan pembuatan produk berupa Crispy Tiramuda dan Nugget Tiramuda. Produk yang telah dibuat dikemas ke dalam plastik standing pouch dan box plastik. Hasil pengabdian ini dapat meningkatkan pemahaman dan keterampilan anggota KTH terkait budidaya dan pengolahan produk turunan dari jamur tiram.

Production of effervescent tablets of rosela flower (Hibiscus sabdariffa L.) and its effect on the in vivo immune system Arti Hastuti; Mardiah; Lucianawati Dewi Dewi; Lia Amalia; Dwi Aryanti Nur’utami; Tiana Fitrilia
ARGIPA (Arsip Gizi dan Pangan) Vol 8 No 1 (2023)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v8i1.11895

Rosella effervescent tablet is an effervescent product in the form of tablet made from roselle petal extract. This study aimed to evaluate the antioxidant content of the resulting effervescent tablets and the effect of effervescent tablets on the in vivo immune system. The technique for making effervescent tablets used the wet granulation method. Immune system analysis used rat test animals. The type of rat is Sprague Dawley. There were three treatment groups, each group consisted of 5 rats. The first group was the standard group, group 2 was the positive control group which was given Stimuno Forte at a dose of 1.35 mg/kg BW, and the treatment group 3 was given roselle effervescent tablets at a dose of 8.1 mg/kg BW by sonde for 28 days. Blood sampling (leukocytes, differential leukocytes, lymphoid organs (spleen and liver), total serum protein, and serum albumin) was performed on day 0 and day 29. The chemical test results of the effervescent tablets showed an IC50 of 10.35 ppm, a vitamin C content of 2.28 mg/tablet, and an anthocyanin content of 22.12 mg/L. The results of the research on rosella effervescent tablets at a dose of 8.1 mg/kg BW provided a protective effect on the immune system of rat with an average parameter of leukocyte count of 7.58×103/µL, total serum protein of 10.25 g/dl, and relative liver weight of 3. 11% and still within the normal range of Sprague Dawley rats.

Co-Authors A.A. Ketut Agung Cahyawan W Achyar, Catellia Auliany Ahmad Syarbaini Ahmad Syarbaini Amar Ma’ruf Amar Ma’ruf Aminullah Aminullah, Aminullah Andini, Sumi Fitri Anisyah, Yuni Nur Arti Hastuti Aulia Dinda Wahyuni Bagem Sembiring Chosida, Hikmah Nur Destiandani, Khansa Devi Oktavia Dewi Sarastani Dewi, Intan Permata Dewi, Rima Aura Dian Histifarina Dian Histifarina DIMAS ANDRIANTO Dinar Mutiara Hikmah Distya Riski Hapsari Dwi Aryanti Dwi Aryanti Nur'utami Dwi Aryanti Nur’utami Dwi Aryanti Nur’utami Dwicesaria, Maheswari Alfira Elviana, Ratu Adis Fadhillah, Alsya Salwa Febrina, Adella Febryana Rahayu Kurniawati Gholam, Gusnia Meilin Gunawan, Syifa Zahra Helmi Haris Hikmah Nur Chosida Hudayanti, Martini Intan Kusumaningrum Intan Permatasari Ismayanti, Ipung Nurdian Juanda, Dede Khairunnisa, Nyimas Isnaini Kharyani, Raden Aldini Kurniawan, M. Fakih Lia Amalia Lia Amalia Lucianawati Dewi Dewi Mansurdin, Labid Zufar Mardiah Mardiah Mardiah Mega Safithri Muhammad Rifqi Muhammad, Nur Wardah I. Naila Fathi Isnazaki Hafiyya Nunuk Widhyastuti Nuraeni, Dinda Nursyawal Nacing Nusyarah, Ayu Tri Permana, Algiffari Aryansyah Pertiwi, Sri Rejeki Retna Purwanto, Ukhradiya Magharaniq Safira Putri Cantika, Aini Qisthina, Dalilah Raden Haryo Bimo Setiarto Raden Siti Nurlaela Rahmawati, Siti Irma Raisyadikara, Fadila Ramadhan, Alif Muhammad Ramdani Restu Akim Retno Kartika Rosdiana Riana, Asysyifa Ridwan Rachmat Ridwan Rahmat Rini Kurniasih, Rini Rizki Rosy Hutami Rosyidah, Rara Annisaur Sanaya, Dhiyaa Septianingsih, Asiah Siti Aminah Siti Nurhalimah Sri Widowati Sumi Fitri Andini Tiara Amanda Lestari Tirta Setiawan Titi Rohmayanti Utami, Nur' Wildan Saputra Yusdianti Febriani

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