Garuda - Garba Rujukan Digital

AKTIVITAS ANTIOKSIDAN DAN FLAVONOID EKSTRAK BIJI KURMA Siti Warnasih; Diana Widiastuti; Uswatun Hasanah; Laksmi Ambarsari; Purwantiningsih Sugita
Ekologia: Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Vol 19, No 1 (2019): Ekologia : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/ekol.v19i1.1660

Date seeds are waste from palm fruit processing that has not been utilized optimally. Date seeds contain flavonoids which are known to act as antioxidants. The aim of this study was to determine the antioxidant activity and flavonoid of methanol extract which was carried out by soxhletation and its fractionation results. Date seeds are made into simplicia, soxhlet extraction with methanol, then the methanol extract is fractionated in stages by liquid-liquid partition with n-hexane, ethyl acetate, and n-butanol. Each fraction and extract was determined by its antioxidant activity with the DPPH method and its flavonoid was determined by spectrophotometry. Ethyl acetate fraction has the strongest antioxidant activity with the lowest IC50 value, that is equal to 5.74 Â± 0.05ÃŽÂ¼g/mL, followed by methanol extract of 9.55Â±0.53 ÃŽÂ¼g/mL, n-butanol fraction 19.73Â±0,58 ÃŽÂ¼g/mL, and n-hexane fraction of 289.59Â±10.52 ÃŽÂ¼g/mL, while the IC50 value for vitamin C as a positive control was 4.29Â±0.74 ÃŽÂ¼g/mL. The highest flavonoids were produced from ethyl acetate fractions which amounted to 1484.33 Â± 161.47 mg Quercetin Equivalent (QE) / 100 g, followed respectively by methanol extract of 282.84Â±13.72 mg QE/100 g.

Addition of Maltodextrin Concentration to Anthocyanin Characteristics and Levels in the Manufacture of Natural Dyes from the Skin of Red Dragon Fruit (Hylocereus polyrhizus) Eka Herlina; Diana Widiastuti; Fatwa Rachmawati Annissa
Helium: Journal of Science and Applied Chemistry Vol 1, No 1 (2021): Helium: Journal of Science and Applied Chemistry
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/helium.v1i1.2948

Synthetic dyes in food products can cause health problems, making some people reduce such products' consumption. Alternatively, instead of avoiding consumption, people can do better by switching to natural dyes in food processing. One possible solution is to use the red dragon fruit's skin (hylocereus polyrhizus), containing anthocyanin pigments of the cyanidin-3-glucoside type. The purpose of this study is to propose the use of red dragon fruit's skin as a natural dye and to determine the characteristics, anthocyanin levels, and shelf life of red dragon fruit peel dye. The making of red dragon fruit peel dye was done by first extracting it with a maceration technique. After that, maltodextrin was added to the filtrate while the drying temperature was carried out at 28Â°C and 13Â°C. The results showed that natural dyes with a concentration of 30% maltodextrin at 13Â° C were the selected dyes and had the best characteristics. The total yield analysis resulted was 11.30%; pH measurement of 4.24; water content of 1.03%; solubility of 98.08%; color intensity L value of 59.41; a value of 33.44; and the b value of -7.78. The results obtained from the analysis of anthocyanin levels were 15.0290 ppm. The total plate number test obtained is 2.1 x 102 colonies/gram with a storage life of 282 days.

The Effect of Fortification of Brands and Chitosan on Tempeh on Fiber Levels and Probiotic Bacteria Growth Nunung Kurniasih; Farah Dinna; Vina Amalia; Diana Widiastuti
Helium: Journal of Science and Applied Chemistry Vol 1, No 2 (2021): Helium: Journal of Science and Applied Chemistry
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/helium.v1i2.4511

Tempeh is a food made from soybean seeds processed through fermentation using Rhizopus sp. This processed food in the form of tempeh contains various nutrients that the body needs such as protein, fat, carbohydrates, and minerals but does not contain enough fiber. Therefore, fortification of rice bran and chitosan was carried out on tempeh. Rice bran is a by-product of rice milling which has a high fiber content. While chitosan is chitin that has removed the acetyl group. Chito-oligosaccharides (COS) contained in chitosan can act as natural prebiotics, preservatives, antimicrobials, lower cholesterol levels and are immunostimulants. The purpose of this study was to determine the fiber content and growth of the probiotic bacteria Lactobacillus acidophilus in soybean tempeh (A), rice bran (B), chitosan (C), the ratio of soybean tempeh: rice bran (6: 3) + 2% chitosan (D) and the ratio of soybean tempeh: bran (6: 2) + 2% chitosan (E). The method used for the analysis of fiber content was gravimetric, while the growth of probiotic bacteria Lactobacillus acidophilus was used to determine the potential of prebiotics contained in samples A, B, C, D, and E. The results obtained in this study were fortification of rice bran and chitosan in tempeh had high levels of fiber and the number of probiotic bacteria cells was higher than soybean tempeh. The higher the bran added, the higher the fiber content and the number of probiotic bacterial cells. while the growth of probiotic bacteria Lactobacillus acidophilus was used to determine the potential of prebiotics contained in samples A, B, C, D, and E. The results obtained in this study were bran and chitosan fortifications in tempeh had higher fiber content and cell counts of probiotic bacteria than soybean tempeh. The higher the bran added, the higher the fiber content and the number of probiotic bacterial cells. while the growth of probiotic bacteria Lactobacillus acidophilus was used to determine the potential of prebiotics contained in samples A, B, C, D, and E. The results obtained in this study were bran and chitosan fortifications in tempeh had higher fiber content and cell counts of probiotic bacteria than soybean tempeh. The higher the bran added, the higher the fiber content and the number of probiotic bacterial cells.

IBM PEMBERDAYAAN MASYARAKAT NON PRODUKTIF MELALUI KETERAMPILAN PEMBUATAN KONGFLAKES (SINGKONG FLAKES) Widiastuti, Diana; Herlina, Eka; Mulyati, Ade Heri
Qardhul Hasan: Media Pengabdian kepada Masyarakat Vol. 4 No. 2 (2018): OCTOBER
Publisher : Universitas Djuanda

Program Studi Kimia Universitas Pakuan pada Tahun 2015 melalui dana dari Badan Penelitian, Pengembangan dan Penerapan Ilmu Pengetahuan dan Teknologi (BP3Iptek) Provinsi Jawa Barat telah berhasil mengembangkan produk pangan fungsional dibuat dari tepung singkong sehingga diberi nama “Kongflakes” (Singkong Flakes). Program Studi Kimia Fakultas MIPA memberikan alternatif suatu program untuk peningkatan keterampilan membuat Kongflakes kepada masyarakat. Kongflakes yang dihasilkan adalah berupa produk yang bernilai jual tinggi, sehingga dapat mengatasi kesejahteraan pada masyarakat kelurahan Karadenan terutama petani singkong dan penduduk yang berpenghasilan tidak menentu menjadi pengusaha Kongflakes. Kongflakes diproduksi oleh 2 kelompok PKK di Kelurahan Karadenan Kabupaten Bogor, kongflakes merupakan produk pangan siap santap yang dapat dijadikan sebagai salah satu pengganti sarapan yang praktis dan bergizi tinggi, kongflakes dapat diproduksi dalam skala besar sehingga dapat membantu meningkatkan perekonomian keluarga serta meningkatkan nilai jual singkong di daerah tersebut.

KONTEN PROMOSI ANEKA PRODUK PALA BERBASIS SOSIAL MEDIA BAGI KELOMPOK WANITA TANI CITA MANDIRI Lathifah, Suci Siti; Widiastuti, Diana; Supratman, Lilis; Azizah, Briantine Siti Nur; Haritsa, Angel Aulia; Aqilah, Siti
Jurnal AbdiMas Nusa Mandiri Vol 6 No 1 (2024): Periode April 2024
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33480/abdimas.v6i1.5229

The ineffectiveness of word-of-mouth marketing techniques and the low ability of partners (Cita Mandiri Women Farmers Group) in utilising digital media have made nutmeg products not optimally marketed. The service activity aims to improve the ability of partners to create promotional content so that they can do marketing through social media. Service activities are carried out in three stages, namely 1) The preparation stage by conducting observations and identifying partner problems. 2) The implementation stage by conducting training and assistance in creating promotional content and online marketing techniques through social media. 3) Evaluation stage. Involving the Wanita Tani Cita Mandiri group in community service activities with structured training programmes, ongoing mentorship, and partnerships with online communities, this group can develop digital skills, create more creative promotional content, and expand their market reach. With the implementation of this solution, Wanita Tani Cita Mandiri can optimise the potential of social media as a marketing tool, increase their income, and overall make a positive contribution in the economic and social empowerment of the local community. In conclusion, through collaboration, training, and innovation, this group can make social media-based promotional activities a driving force to achieve economic independence and sustainability.

Determination of Anti-Browning Agents in The Manufacture of Flour from Kepok Banana Skin Waste Nuraeni, Farida; Widiastuti, Diana; Herlina, Eka; Benedicta, Glisten Madeleine
Helium: Journal of Science and Applied Chemistry Vol 4, No 1 (2024): Helium: Journal of Science and Applied Chemistry
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/helium.v4i1.10350

Kepok banana is one of the bananas which is a horticultural commodity, easy to cultivate and has high production value in Indonesia. The high production of bananas cannot be separated from the banana peel waste produced. The effort made is to process Kepok banana peels into flour. One of the problems that occurs is that bananas experience a browning reaction. This research aims to reduce the effects of browning reactions by determining anti-browning substances and optimum concentrations in the process of making kepok banana peel flour, so that it can be used as a food ingredient. Making kepok banana peel flour begins with preparing a sample of kepok banana peel and an anti-browning solution. The samples were immersed in each solution, namely Na2S2O5, C₆H₈O₆, and C₆H₈O₇ with a concentration of 0.1 – 0.2%. Control samples were prepared without soaking. Then it is dried, mashed and sifted until it becomes flour. Organoleptic tests and white degree tests were carried out on 6 samples and 1 control. Selected samples are then subjected to chemical tests in the form of proximate and minerals. The results of the organoleptic test and white degree test showed that sample T4, namely soaking using 0.2% Ascorbic Acid anti-browning solution, was the sample selected by the panelists and had the highest white degree, namely 53,26. The results of the proximate and mineral tests for T4 flour samples compared to T1 flour (control) showed that the T4 flour samples had proximate and mineral content values that largely met the standards for wheat flour according to SNI 3751:2009. Only the ash content exceeds the SNI standard, this can be caused by the high iron mineral content.

In-Vitro and In-Silico Study: The Anti-Inflammatory Activity of Ethanol Extract from Cogon Grass Roots (Imperata cylindrica L. Warnasih, Siti; Hasanah, Uswatun; Simalango, Siska Juliani; Mulyati, Ade Heri; Widiastuti, Diana
JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Vol. 12 No. 2 (2025): JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jfiki.v12i22025.264-276

Background: Inflammation is a protective reaction triggered by harmful substances, microbes, or physical trauma. Non-steroidal anti-inflammatory drugs (NSAIDs) are commonly used to treat inflammation, though they have certain drawbacks, such as the potential for chronic kidney failure and unfavorable gastrointestinal side effects. Therefore, alternative treatments are needed. Cogon grass (Imperata cylindrica L.) roots contain secondary metabolites that may offer potential for inflammation treatment. Objective: This study aims to investigate the potential of secondary metabolites from cogon grass roots as anti-inflammatory agents, both in vitro using protein denaturation inhibition techniques and in silico against the COX-1 and COX-2 enzyme receptors. Methods: Molecular docking of COX-1 (PDB ID 6Y3C) and COX-2 (PDB ID 1PXX) using AutoDock Tool 1.5.6 was used to test the anti-inflammatory activity. In parallel, the in vitro technique involved spectrophotometric denaturation inhibition of the BSA (bovine serum albumin) protein. Results: The in silico results showed that the cyclovalone ligand exhibited the highest interaction and stability, with Gibbs free energies of -9.3 kcal/mol against COX-1 and -9.8 kcal/mol against COX-2, compared to the control ligand diclofenac, which had Gibbs free energies of -6.5 kcal/mol against COX-1 and -8.5 kcal/mol against COX-2. The 30% ethanol extract of cogon grass roots demonstrated anti-inflammatory activity in the in vitro analysis, with an IC50 value of 71.79 µg/mL. Conclusions: These preliminary findings suggest that the ethanol extract of cogon grass roots contains cyclovalone compounds with potential as anti-inflammatory agents.

Intensification of catfish cultivation at Pokdakan Baraya in Kotabatu Village, Bogor Regency Hasanah, Uswatun; Kusumawardani, Linda Jati; Syahputri, Yulian; Mulyati, Ade Heri; Widiastuti, Diana; Warnasih, Siti
Jurnal Pengabdian Masyarakat Inovatif Vol. 3 No. 1 (2025): JPMI (Jurnal Pengabdian Masyarakat Inovatif)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Kotabatu Village, located in Bogor District, is home to several Fish Cultivator Groups (Pokdakan), one of which is Pokdakan Baraya, focused on cultivating catfish. Based on a focus group discussion conducted by the Pakuan University Implementation Team, Pokdakan Baraya faces challenges related to low income, high production costs, and the risks involved in traditional fish farming practices. In response, the team proposed the introduction of the Biofloc system for fish cultivation. The service methods included a comprehensive survey to assess the conditions and needs of the target community, followed by focus group discussions (FGD). The next phase involved outreach by the Pakuan University service team, employing knowledge-sharing methods, case studies, and training on the biofloc technology. To evaluate the impact, regular monitoring and evaluation processes were implemented, which included counseling, pond construction, seed distribution, nursery establishment, and intensive catfish rearing using the biofloc system. As a result of the biofloc system’s adoption, pond productivity increased by 1.8%, and the harvest time was reduced by 15 days. Additionally, the knowledge of Pokdakan Baraya members regarding fish cultivation technology grew by 60%, and their income saw an 81% increase from the sale of the catfish. The successful implementation of this system demonstrates significant improvements in the efficiency, productivity, and economic stability of the community.

Intensification of catfish cultivation at Pokdakan Baraya in Kotabatu Village, Bogor Regency Hasanah, Uswatun; Kusumawardani, Linda Jati; Syahputri, Yulian; Mulyati, Ade Heri; Widiastuti, Diana; Warnasih, Siti
Jurnal Pengabdian Masyarakat Inovatif Vol. 3 No. 1 (2025): JPMI (Jurnal Pengabdian Masyarakat Inovatif)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Kotabatu Village, located in Bogor District, is home to several Fish Cultivator Groups (Pokdakan), one of which is Pokdakan Baraya, focused on cultivating catfish. Based on a focus group discussion conducted by the Pakuan University Implementation Team, Pokdakan Baraya faces challenges related to low income, high production costs, and the risks involved in traditional fish farming practices. In response, the team proposed the introduction of the Biofloc system for fish cultivation. The service methods included a comprehensive survey to assess the conditions and needs of the target community, followed by focus group discussions (FGD). The next phase involved outreach by the Pakuan University service team, employing knowledge-sharing methods, case studies, and training on the biofloc technology. To evaluate the impact, regular monitoring and evaluation processes were implemented, which included counseling, pond construction, seed distribution, nursery establishment, and intensive catfish rearing using the biofloc system. As a result of the biofloc system’s adoption, pond productivity increased by 1.8%, and the harvest time was reduced by 15 days. Additionally, the knowledge of Pokdakan Baraya members regarding fish cultivation technology grew by 60%, and their income saw an 81% increase from the sale of the catfish. The successful implementation of this system demonstrates significant improvements in the efficiency, productivity, and economic stability of the community.

Title

Found 39 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 39 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 39 Documents
Search