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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Hamidatun Hamidatun
Department Of Food Technology, Faculty Of Food Technology And Health, University Of Sahid
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Public Health Social Sciences

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Prospects of bioinformatics approach for exploring and mapping potential bioactive peptide of Rusip (The traditional Indonesian fermented anchovy): A Review Muhammad Alfid Kurnianto; Fathma Syahbanu; Hamidatun Hamidatun; Ifwarisan Defri; Yushinta Aristya Sanjaya
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 2 (2023)
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.2023.006.02.3

Abstract

Rusip is a traditional Indonesian side-dishes food that is a fermented anchovy product originating from Bangka Belitung. During the fermentation, various lactic acid bacteria grew in rusip and produced bioactive peptides because of proteolytic enzyme action. Several treatments to obtain bioactive peptides can be conducted (fermentation, in vivo digestion, and in vitro hydrolysis using enzymes). The in vivo and in vitro methods are a widely used approach, but these methods are costly and time-consuming. These limitations could be solved by the bioinformatics approach. This method manages and interprets information about biological systems that employ computational methods. This study aimed to review recent studies on rusip and similar fermented fish and peptide bioactive with their bioactivity), steps, advantages, and limitations of bioactive peptide studies using the bioinformatics approach. The review article was written using narrative literature review method, which based on in-depth investigation from scientific literatures by identifing keywords, reviewing the content of articles, and synthesizing the findings. The results showed that using bioinformatics has provided opportunities for the development of bioactive peptides. Through this method, bioactive peptide identification begins with determining the main sample protein and the enzymes in protein hydrolysis. The further steps are protein hydrolysis simulation, determining the potential for bioactivity, and molecular docking. The bioinformatics analyses were performed synergistically to predict the protein or peptide characteristics from the sample and its bioactivity and determine its interaction with their receptor. However, despite the advantages, the bioinformatics approach also has several limitations, such as the lack of certain types of proteins or peptides in the database and hydrolysis simulation tool. Combining conventional and in silico methods (hybrid method) is potential to obtain the new and promising bioactive peptides from rusip and other fermented fish (i.e., budu, bekasam, and pla duk ra) and meat products for development product, both functional food and supplements.
Pengaruh Variasi Lama Waktu Perebusan terhadap Karakteristik Fisikokimia Tepung Kluwih Termodifikasi dengan Metode Perebusan-Pendinginan Lukman Azis; Azzahra Putri Diandra; Lumina Astrid Utami; Hamidatun Hamidatun
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 11, No 2 (2026): Mei 2026
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v11i2.5468

Abstract

Kluwih (Artocarpus camansi) is an underutilized starch-rich crop with promising potential for development as a functional food ingredient through starch modification. This study aimed to analyse the physicochemical properties of modified kluwih flour produced via a boiling–cooling process. A completely randomized design (CRD) with a single factor namely boiling time (0, 5, 10, and 15 min) was applied, followed by cooling and drying. The evaluated parameters included proximate composition (moisture, ash, fat, protein, and carbohydrate by difference), amylose and amylopectin contents, resistant starch, and color characteristics (L, a*, b*). Boiling time significantly influenced most physicochemical attributes (p < 0.05). Prolonged boiling increased moisture, carbohydrate, and resistant starch contents, while decreasing fat, protein, ash, and amylose levels. The highest resistant starch content (16.74 g/100 g) was achieved at 15 min of boiling. These changes are attributed to starch gelatinization during heating and subsequent retrogradation upon cooling. Furthermore, boiling duration significantly affected flour brightness. In conclusion, the boiling–cooling method effectively modified the physicochemical characteristics of kluwih flour. A 15-min boiling treatment optimized resistant starch formation, highlighting its potential for functional food applications.Keywords - Boiling–Cooling, Kluwih, Modified Flour, Proximate Composition, Resistant Starch.
The Pelatihan Inovasi Produk Pempek dengan Penambahan Sayuran pada Pelaku UMKM Kelurahan Cipedak Jakarta Selatan Almira Nuraelah; Khoirul Anwar; Hamidatun Hamidatun; Syafiqa Suhaila; Winda Zahraningrum
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 1 (2023): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.9.1.65-72

Abstract

Pempek is a traditional food originated from Palembang, South Sumatera and popular to all Indonesian people. Small and Medium Enterprises (SMEs) in Cipedak, South Jakarta is one of the SMEs that produce mackerel based pempek products. Technological advances encourage SMEs actors to do innovation in order to increase the selling value of pempek products.This community service activity aims to provide knowledge and training to SMEs actors about innovations in producing pempek with addition of vegetables. The implementation method is consist of counseling about the ingredients used in producing pempek with addition of vegetables, direct practicing of produce pempek, and assessing the level of preference for vegetable pempek products with preference tests. This training succeeded in increasing the skills and knowledge of the participants, especially in the development of delicious and nutritious pempek products. Besides, the hedonic test results showed that pempek product with addition of vegetables were favored by participants in terms of color, smell, taste and texture. This training is expected to be the beginning of the development pempek products with more selling value to the pempek business community, especially in Cipedak, South Jakarta.
Peningkatan Keterampilan Anak Binaan Melalui Pelatihan Pembuatan Pempek Sayur Frozen Kemas Vakum di LPKA Kelas II Jakarta Lukman Azis; Ema Komalasari; Riri Safitri; Mohammad Fajri Romadhan; Fazriel Mahesa Surya; Safira Aprilia Putri; Hamidatun Hamidatun
Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia Vol 7, No 3 (2025): Agustus 2025
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/jpm.v7i3.4717

Abstract

AbstrakPempek sayur frozen merupakan salah satu produk inovasi pangan, menambahkan irisan sayuran dan  ekstrak sari sayuran dalam adonan pempek. Lembaga Pembinaan Khusus Anak (LPKA) Kelas II Jakarta telah membudidayakan sayur pakcoy hidroponik dengan hasil yang berlimpah. Namun, pemanfaatan sayur ini tidak optimal karena keterbatasan pengetahuan dalam mengolah menjadi produk dengan masa simpan yang panjang. Tujuan kegiatan ini adalah meningkatkan pengetahuan dan keterampilan anak binaan di LPKA Kelas II Jakarta tentang pembuatan pempek sayur kemas vakum. Kegiatan ini dilaksanakan selama 5 minggu dengan kedatangan sebanyak 3 kali dan diikuti oleh 10 anak binaan. Metode pelaksanaan kegiatan terdiri dari (1) Sosialisasi; (2) Pelatihan dan praktik pembuatan pempek sayur frozen kemas vakum; (3) Pelatihan label kemasan pangan olahan, (4) Monitoring dan evaluasi; serta (5) Keberlanjutan program. Hasil kegiatan menunjukkan bahwa pengetahuan anak binaan mengalami peningkatan dari hasil pre- dan post-test sebesar 26,3%. Selain itu, anak binaan juga diketahui mampu mempraktekan kembali pembuatan pempek sayur yang telah dijelaskan. Sehingga dapat disimpulkan bahwa kegiatan ini mampu meningkatkan pengetahuan dan keterampilan anak binaan di LPKA Kelas II Jakarta.Kata kunci: Anak Binaan, Label Kemasan, Kemasan Vakum, Pempek Sayur.
Co-Authors Azzahra Putri Diandra Ema Komalasari Fathma Syahbanu Fazriel Mahesa Surya Ifwarisan Defri Khoirul Anwar Lukman Azis Lumina Astrid Utami Mohammad Fajri Romadhan Muhammad Alfid Kurnianto Nuraelah, Almira Riri Safitri Safira Aprilia Putri Syafiqa Suhaila Winda Zahraningrum Yushinta Aristya Sanjaya