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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 Ilmiah Pangan Halal Karimah Tauhid Jurnal Agroindustri Halal
Fitrilia, Tiana
Djuanda University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT 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

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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

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

Abstract

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

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.622 KB) | DOI: 10.26578/jrti.v13i1.4985

Abstract

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). 
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

Abstract

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

Abstract

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.
Physicochemical Quality of Oyster Mushroom for Functional Food Helmi Haris; Ridwan Rachmat; Tiana Fitrilia; Ahmad Syarbaini; Amar Ma’ruf; Dede Djuanda; Dian Histifarina; Bagem Sembiring
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 4 (2023): December 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i4.818-830

Abstract

This article presents studies on the physicochemical quality of oyster mushrooms grown within a housing and controlled by the Internet of Things (IoT). The goals of this study were to assess (1) the impact of indoor air quality on the growth and quality of mushrooms and (2) the antioxidant content of oyster mushrooms. In this study, the air temperature and humidity of oyster mushroom house per unit time was recorded and controlled automatically by an IoT system. Additionally, their physicochemical and microbiological quality were evaluated using physico-analytical instruments, and the potency of their ergothioneine (EGT) content was investigated using the HPLC method. The temperature of the air inside was between 29 and 35 °C, and the relative humidity was between 60% and 90%. The average texture of mushroom is soft.  The average length, width, and height of the fresh mushroom were 41.5 mm, 60.0 mm, and 29.5 mm, respectively. The microbiological test confirmed that there was no salmonella infection in the collected mushrooms. The button-stage mushrooms have less total fungus than the bloom-stage mushrooms. The extraction standard method employs an EGT content of 0.674 mg/g as determined by chromatography data analysis. The oyster mushrooms can be consumed as a healthy meal, and the study of EGT showed also very prospective as one of immunotherapeutic food. Keywords: Ergothioneine, Fibre-reinforced plastic house, Internet of think, Oyster mushrooms
Pembuatan Label Indikator Ekstrak Secang (Caelsapinia sappan L.) Menggunakan Carrier Jenis Kitosan, Pati, dan Kertas Kurniawan, Muhammad Fakih; Fitrilia, Tiana; Nacing, Nursyawal; Chosida, Hikmah Nur
Jambura Journal of Chemistry Vol 5, No 1 (2023): February
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jambchem.v5i1.12766

Abstract

Ekstrak secang mengandung senyawa bazilein yang berpotensi sebagai label indikator karena sensitif terhadap perubahan pH. Jenis carrier berpengaruh terhadap kualitas label indikator. Tujuan penelitian ini adalah menentukan jenis carrier terbaik untuk label indikator ekstrak secang. Penelitian ini mengunakan tiga jenis carrier (kitosan, kertas, dan pati). Parameter uji meliputi respon label terhadap NaOH dan NH3, ketebalan, kadar air, dan stabilitas warna label selama penyimpanan. Data dianalisis dengan ANOVA dengan taraf nyata 5%. Ekstrak secang yang dihasilkan memiliki warna kuning dan nilai pH 5. Respon label indikator terhadap NaOH dan uap NH3 untuk jenis carrier kertas dan pati lebih baik daripada carrier kitosan dengan perubahan warna kuning menjadi merah. Uji stabilitas ketebalan didapatkan carrier kitosan dan kertas lebih stabil daripada pati. Kadar air label dengan carrier kertas didapatkan paling rendah yaitu berkisar 3,65% sampai 5,60%. Jenis carrier kertas memiliki stabiltas warna paling baik selama penyimpanan lima hari pada suhu ruang.
Karakteristik Kimia dan Sensori Marmalade Jeruk Siam Pontianak (Citrus nobilis var. microcarpa) dengan Penambahan Sari Mangga Harum Manis (Magnifera indica L) Anisyah, Yuni Nur; Kusumaningrum, Intan; Fitrilia, Tiana
Karimah Tauhid Vol. 3 No. 5 (2024): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v3i5.13180

Abstract

Marmalade merupakan makanan semi padat yang terbuat dari sari buah jeruk sebagai bahan utamanya dengan tambahan sukrosa, pektin, asam serta potongan kulit jeruk. Penelitian ini bertujuan untuk mengetahui dan mempelajari pengaruh penambahan sari buah mangga terhadap karakteristik marmalade jeruk pontianak terhadap mutu kimia, sensori dan hedonik. penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial satu faktor dengan 4 taraf perlakuan yaitu (100% ; 0%), (70%:30%), (60%:40%), (50%:50%) dengan ulangan sebanyak dua kali. Analisis produk meliputi kadar air, kadar abu, kadar vitamin C, total padatan terlarut, dan derajat keasaman (pH). Marmalade jeruk pontianak dan sari buah mangga yang terpilih dengan perbandingan sari jeruk pontianak 50% dan sari buah mangga 50% dengan kandungan kimia meliputi ototal padatan terlarut 67,20% , dengan kadar air 28,59%, kadar abu 0,23%, pH 3,66 dan kadar vitamin C 49,28 mg/100 g. Hasil uji mutu sensori produk terpilih yang didapatkan berupa warna yang mengarah ke kuning keorenan, aroma mengarah ke tercium jeruk pontianak dan buah mangga, rasa ke manis dan asam, aftertaste mengarah ke tidak pahit, tekstur mengarah ke lembut dan daya mudah dioles. Uji hedonik produk terpilih yang didapatkan dari semua parameter mengarah kearah disukai.
Karakteristik Fisikokimia Tepung Kulit Pisang Raja Nangka (Musa acuminata x Musa balbisiana) dengan Perbedaan Variasi Lama Perendaman Menggunakan Natrium Metabisulfit Ramdani; Tiana Fitrilia; Kurniawan, Muhammad Fakih
Karimah Tauhid Vol. 3 No. 5 (2024): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v3i5.13307

Abstract

Limbah kulit pisang raja nangka merupakan hasil samping buah pisang yang masih jarang dimanfaatkan sebagai bahan pangan. Tepung kulit pisang merupakan hasil pengolahan limbah kulit pisang menjadi produk tepung yang banyak digunakan pada bahan baku industri pangan olahan industri kue dan roti. Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman kulit pisang raja nangka menggunakan larutan natrium metabisulfit terhadap rendemen, proksimat, dan derajat putih tepung yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap (RAL) satu faktor yaitu lama perendaman dengan tiga taraf perlakuan yaitu 0, 20, dan 25 menit. Data hasil uji analisis secara statistik menggunakan uji sidik ragam ANOVA dengan uji lanjut Duncan. Perbedaan lama perendaman kulit pisang raja nangka menggunakan larutan natrium metabisulfit berpengaruh terhadap parameter uji rendemen, kadar air, protein dan karakteristik deraja putih dimana perlakuan perendaman terbaik didapatkan 25 menit dengan hasil rendemen 16,6%, kadar air 10,17%, protein 9,24%, dan derajat putih 5,77%
Co-Authors A.A. Ketut Agung Cahyawan W Achyar, Catellia Auliany Ahmad Syarbaini Ahmad Syarbaini Amar Ma’ruf Amar Ma’ruf 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 Faiz Zaenal Muttaqin Febrina, Adella Febryana Rahayu Kurniawati Gholam, Gusnia Meilin Gunawan, Syifa Zahra Helmi Haris Hikmah Nur Chosida Hudayanti, Martini Indradewa, Rhian Intan Kusumaningrum Intan Kusumaningrum Intan Permatasari Ismayanti, Ipung Nurdian Juanda, Dede Khairunnisa, Nyimas Isnaini Kharyani, Raden Aldini Kurnia, Tuti Kurniawan, M. Fakih Latifah, Zahra Khusnul Lia Amalia Lia Amalia Lucianawati Dewi Dewi Mansurdin, Labid Zufar Mardiah Mardiah Mardiah Mardiah Mega Safithri Muhammad Rifqi 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 Ranti Wiliasih Restu Akim Retno Kartika Rosdiana Riana, Asysyifa Ridwan Rachmat Ridwan Rahmat Rini Kurniasih, Rini Rizki Rosy Hutami Rosyidah, Rara Annisaur Safitri, Annisa Jannah Sanaya, Dhiyaa Septianingsih, Asiah Sherina Zahran Tiara Siti Aminah Siti Ledidah Muharomah Putri Rosadi Siti Nurhalimah Sri Widowati Sumi Fitri Andini Tiara Amanda Lestari Tirta Setiawan Titi Rohmayanti Utami, Nur' Wildan Saputra Yusdianti Febriani