Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Jurnal Pembelajaran dan Biologi Nukleus ⁠International Journal of Sustainable Social Culture, Science Technology, Management, and Law Humanities
Hani Widhianata, Hani
Faculty of Agriculture, Brawijaya University, Jl. Veteran, Malang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Active Sites Determination of Enzyme 1-aminocyclopropane-1-carboxylic acid synthase 2 (ACS2) of Capsicum chinense using Modeling and In Silico Docking Pahlevi, Muhammad Rizza; Widhianata, Hani; Puspaningsih, Eunike Sri; Lestari, Juniarti Wulan; Sudibya, Eka; Suwasono, Prayitno Ribut; Habiburrahman , Novan
⁠International Journal of Sustainable Social Culture, Science Technology, Management, and Law Humanities Vol. 1 No. 2 (2024)
Publisher : Universitas Kristen Cipta Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71131/d1yzr175

Abstract

The growth of Chili pepper (Capsicum chinense Jacquin.) is affected by biotic and abiotic stresses. Abiotic stress such as waterlogging increases the expression of ACS (1-aminocyclopropane-1-carboxylic acid synthase) enzyme. This enzyme plays a great role in the process of ethylene biosynthesis and encoded by multiple genes. Waterlogging causes hypoxia condition. One of ACS enzymes that responds to hypoxia condition is ACS2. The different respond to hypoxia stress among plant was assumed to be caused by a different structure of the ACS2 enzyme. This study aimed to identify and confirm the active site of Capsicum chinense Jacquin ACS2  using modeling and in silico docking. The result of the three-dimensional (3D) structure modeling showed 91% similarity of Capsicum chinense Jacquin ACS2 with the structure of the tomato (Solanum lycopersicum L.). The Capsicum chinense ACS2 confirmed five active sites that bind to the substrates asparagin396B, valine397B, thyrosine152B, threonine128B, and thyrosine92A. 
Morphological Characterization of Tea Hybrid Progeny Widhianata, Hani; Noviansyah, Novan; Sudibya, Eka; Suwasono, Prayitno Ribut
⁠International Journal of Sustainable Social Culture, Science Technology, Management, and Law Humanities Vol. 2 No. 1 (2025)
Publisher : Universitas Kristen Cipta Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71131/dpp2hp13

Abstract

Hybridization is the main method for obtaining genetic diversity and breeding new varieties of tea. The purpose of this research is to determine the morphological potential of each progeny from crossing between male and female parents which can then be used as a source of information in developing high quality superior tea clones through tea breeding activities. Male and female parents with the desired traits were crossed to form genetic diversity. 34 progenies resulted from crosses formed from crossing 4 male parents and 3 female parents. All parents and progeny were characterized morphologically and yield components. Data on morphological characters and yield components were analyzed descriptively. Correlation analysis and Principles Component Analysis Biplot (PCA Biplot) were also performed using R software. Male tea parents and female tea parents are in different groups based on morphological characteristics. Progeny-17, Progeny-18, Progeny-4, Progeny-5, and Progeny-27 had a higher total number of shoot and potential yield per bush compared to the other progenies. 
Characterization and Formulation of Butterfly Pea Flower Drinks (Clitoria ternatea L.) Fermented by Pineapple Peel based on Organoleptic Attributes and Gen-Z Acceptance Pahlevi, Muhammad Rizza; Widhianata, Hani; Kurniahu, Hesti
JURNAL PEMBELAJARAN DAN BIOLOGI NUKLEUS Vol 11, No 3: Jurnal Pembelajaran Dan Biologi Nukleus September 2025
Publisher : Universitas Labuhanbatu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36987/jpbn.v11i3.7907

Abstract

Background: Butterfly pea flowers (BPF) Clitoria ternatea were known as an antioxidant-rich functional drink ingredient at approximately 6.58 ppm. Various kinds of BPF drinks formulations had been consumed by the public, especially the older generation, due to their benefits. Meanwhile, the younger generation (Generation Z) was not familiar with these drinks and tended to enjoy soft drinks with sweet and fizzy flavors. This study formulated BPF with fermented pineapple peel (FPP) as an alternative to soft drinks. Methodology: Based on the SNI 01-2346-2006 standard, a total of 34 untrained Generation Z panelists were used to test organoleptic attributes (color, flavor, aroma, and sensation) using the Check-All-That-Apply approach and the hedonic test 5-point scale approach for panelist acceptability. Five formulations were used: BPF without sugar (A), with 10% sugar (B), (FPP + 10% sugar) (C), (BPF + FPP + 10% sugar) (D), and (BPF + FPP + 20% sugar) (E). Results: Based on Kruskal-Wallis with the Mann-Whitney further test for all organoleptic attributes, there were significant differences; the preferred color was formulation A, the aroma acceptability was neutral for all formulations, the preferred flavor was formulation E with a strong sweet and sour flavor, and for the sensation, formulation A was not preferred. The overall rating assessment showed that formulation E had the highest score due to strong sweet-sour flavor. Formulation E became the  favorite drink of the panelist. This formulation could be a consideration for functional BPF drink innovation, which is the novelty of this study as an alternative to soft drinks with the Generation Z market share. Contribution: This study contributes scientifically by demonstrating that the combination of antioxidant-rich butterfly pea flower and fermented pineapple peel can be formulated into a functional drink with sensory attributes acceptable to Generation Z, thus bridging traditional herbal drinks with modern consumer preferences
Co-Authors Kurniahu, Hesti Lestari, Juniarti Wulan Novan Habiburrahman Noviansyah, Novan Pahlevi, Muhammad Rizza Puspaningsih, Eunike Sri Sudibya, Eka Suwasono, Prayitno Ribut