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Dr. Adolf J.N. Parhusip
Fakultas Sains Dan Teknologi, Universitas Pelita Harapan
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : FaST : Jurnal Sains dan Teknologi

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APLIKASI EKSTRAK KULIT KAYU MANIS (Cinnamomum burmanii) UNTUK MENGHAMBAT AKTIVITAS BAKTERI IKAN LELE (Clarias batrachus) Adolf Jan Nexson Parhusip; Lulu Julisa Cynthia
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

Cinnamon bark (Cinnamomum burmanii) contains antibacterial compounds which are potential in inhibiting a series of pathogenic bacterial and also capable in inhibiting bacterial activity of food products. These compounds are alkaloid, saponin, tannin, phenolic, flavonoid, triterpenoid, and glycoside. This research was conducted through well-diffusion method to determine the antibacterial activities of cinnamon bark extract in inhibiting the growth of pathogenic bacteria such as, P. aeruginosa, S. Typhi, S. aureus, L. monocytogenes, E. coli, S. thermophilus and test the stability of cinnamon bark extract toward salt, sugar, pH, and heat. This research was also conducted to inhibit bacterial activity in catfish with the application of cinnamon bark extract. Cinnamon bark extract was concentrated to 5, 10, 15, and 20% for the well-diffusion method. The selected concentration was 5%, since it resulted in more than 10mm inhibitory diameter on every bacterial test. The selected extract concentration was proceeded to the stability test toward salt, sugar, pH, and heat. Results showed that cinnamon bark extract remained stable within 4% salt solution, 40% sugar solution, pH 4 solution, however it wasn’t stable through 100 0C heating for 15 minutes. The application of cinnamon bark extract on catfish was concentrated to 0MBC, 1MBC, 2MBC, 3MBC within 10, 20, and 30 minutes of immersion time. Results showed that the selected treatment was 3 MBC concentration within 30 minutes of immersion time, since it resulted in TVBN value (9,69±0,164 mgN/50g), TMA value (3,87±0,154 mgN/50g), TPC value (3,23x105 CFU/gram), and pH value (6,421±0,072). In addition, toxicity test was also performed to the selected cinnamon bark extract and it showed that cinnamon bark extract was toxic.
PEMANFAATAN BAKTERI ASAM LAKTAT PADA MINUMAN FERMENTASI KULIT MELINJO MERAH UNTUK ANTI ASAM URAT PADA TIKUS WISTAR [UTILIZATION OF LACTIC ACID BACTERIA IN RED MELINJO PEEL FERMENTATION DRINKS FOR ANTI URAT ACID ON WISTAR RATS] Adolf J. N. Parhusip; Kaywina Junetta Suraja
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 1 (2019): MAY
Publisher : Universitas Pelita Harapan

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Abstract

Melinjo peel has phytochemical compounds, which can reduce uric acid level in the blood serum. The purpose of this research was to determine the effect of melinjo peel based fermented drink toward the uric acid levels in the blood serum of wistar rats for 21 days. The blood serum was taken and analyzed on day 0, 7, 14, and 21. The fermented drink was made with different concentrations of melinjo peel (2, 4, 6, and 8%), skim milk 4%, and sugar 5%. The fermented drink was added S. thermophilus, L. plantarum, and L. fermentum 4 % (v/v) with the ratio of 2:1:1 and fermented for 12 hours. The products were analyzed for pH, total titratable acidity, total lactic acid bacteria, phenol and flavonoid content. Based on phenolic and flavonoid, the fermented drink with 4% melinjo peel has higher the phenolic and flavonoid content. The fermented drink with 4% melinjo was given to wistar rats to determine the effect of fermented drink to the uric acid level in the blood serum during 21 days. The result showed that the product was able to decrease uric acid on day 7, 14, and 21 in contrast with the control. The application of 4% melinjo peel was able to reduce the uric acid level as much as 27.6±0.85% on day 7, 35.5±0.57% on day 14, and 55.3±2.12% on day 21. On the other hand, allopurinol was shown to reduce the uric acid level as much as 10.2±0.71% on day 7, 37.2±2.12% on day 14, and 45.8±0.85% on day 21. The research was conclude that melinjo peel based fermented drink is more effective to reduce the uric acid level in the blood serum of wistar rats than allopurinol.   ABSTRAKKulit melinjo memiliki komponen fitokimia, yang dapat mengurangi kadar asam urat dalam serum darah. Tujuan dari penelitian ini adalah untuk menentukan pengaruh minuman fermentasi kulit melinjo terhadap kadar asam urat dalam darah pada tikus wistar selama 21 hari. Serum darah diambil dan dianalisis pada hari ke- 0, 7, 14, dan 21. Minuman fermentasi dibuat dengan perbedaan konsentrasi kulit melinjo (2, 4, 6, dan 8%), susu skim 4%, dan gula 5%. Minuman fermentasi ditambahkan dengan kultur S. thermophilus, L. plantarum, dan L. fermentum 4% (v/v) dengan rasio 2:1:1 dan difermentasi selama 12 jam. Analisis produk meliputi pH, total asam tertitrasi, total bakteri asam laktat, kandungan fenol dan flavonoid. Berdasarkan uji fenolik dan flavonoid, minuman fermentasi dengan konsentrasi kulit melinjo 4% memiliki kandungan fenolik dan flavonoid yang lebih tinggi. Minuman fermentasi dengan melinjo 4% diberikan kepada tikus wistar, untuk menentukan pengaruh minuman fermentasi terhadap kadar asam urat didalam serum darah selama 21 hari. Hasil menunjukkan bahwa produk dapat menurunkan  kadar asam urat pada hari ke- 7, 14, dan 21 dengan kontrol. Hasil menunjukkan penggunaan kulit melinjo 4% dapat menurunkan kadar asam urat sebanyak 27,6 ± 0,85% pada hari ke- 7, 35,5 ± 0,57% pada hari ke- 14, dan 55,3 ± 2,12% pada hari ke-21. Di sisi lain, allopurinol dapat menurunkan kadar asam urat sebanyak 10,2 ± 0,71% pada hari ke- 7, 37,2 ± 2,12% pada hari ke- 14, dan 45,8 ± 0,85% pada hari ke-21. Penelitian ini menunjukkan bahwa, minuman fermentasi kulit melinjo lebih efektif dalam menurunkan kadar asam urat dalam serum darah tikus wistar dibandingkan allopurinol.  
Aktivitas Antioksidan dan Kadar Kafein Kombucha Kopi [Antioxidant Activity and Caffeine Content of Coffee Kombucha] Adolf J.N. Parhusip
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 6, No 1 (2022): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v6i1.4740

Abstract

Kombucha is the result of the fermentation of tea and sugar by a kombucha culture starter known as SCOBY (Symbiosis Culture of Bacteria and Yeast). One of the efforts that possible to improve the functional aspects of coffee is by the fermentation process of kombucha. Based on that hypothesis, the goal of this research is to develop the potential of coffee through kombucha fermentation. This research involves two stages that include stage I research with type of coffee (arabica, robusta, liberica) and fermentation time (0, 3, 6, 9 days) as the factors, and stage II research performed on coffee kombucha with selected types of coffee. In stage I research, analysis of antioxidant activity was performed to determine the treatment that produced coffee kombucha with the highest antioxidant activity, supported by analysis of total lactic acid bacteria, total yeast, and pH value. In stage II research, analysis of caffeine content was performed to determine the best fermentation time that produces coffee kombucha with the highest caffeine content. Another supporting analysis carried out in this research is water content analysis of coffee grounds and the identification of microbes in the liquid kombucha starter. The treatment that can produce coffee kombucha with the highest antioxidant activity is arabica coffee with an average IC50 value of 4689,41 ppm and 9 days of fermentation with an average IC50 value of 4988,90 ppm. Analysis of caffeine content carried out on arabica coffee kombucha showed an increment in caffeine content during the fermentation process, as the highest caffeine content is 0,77% on the 9th day of fermentation. BAHASA INDONESIA ABSTRACT:Kombucha merupakan hasil fermentasi teh dan gula oleh starter kultur kombucha yang disebut sebagai SCOBY (Symbiosis Culture of Bacteria and Yeast). Salah satu upaya yang dapat dilakukan untuk meningkatkan aspek fungsional kopi adalah dengan proses fermentasi kombucha. Berdasarkan hipotesis tersebut penelitian ini dilaksanakan guna mengembangkan potensi kopi lewat fermentasi kombucha. Penelitian ini terbagi menjadi 2 tahap yang meliputi penelitian tahap I dengan faktor jenis kopi (arabika, robusta, liberika) dan lama fermentasi (0, 3, 6, 9 hari) serta penelitian tahap II yang dilakukan pada kombucha kopi dengan jenis kopi terpilih. Analisis aktivitas antioksidan dilakukan pada tahap I untuk menentukan perlakuan yang menghasilkan kombucha kopi dengan aktivitas antioksidan tertinggi, didukung dengan analisis total bakteri asam laktat, total khamir, dan nilai pH. Pada tahap II, dilakukan analisis kadar kafein untuk menentukan lama fermentasi terbaik yang menghasilkan kombucha kopi dengan kadar kafein tertinggi. Analisis pendukung lain yang dilakukan adalah analisis kadar air bubuk kopi dan identifikasi mikroba pada starter kombucha cair. Perlakuan yang dapat menghasilkan kombucha kopi dengan aktivitas antioksidan tertinggi adalah jenis kopi arabika dengan nilai IC50 rata-rata sebesar 4689,41 ppm dan lama fermentasi 9 hari dengan nilai IC50 rata-rata sebesar 4988,90 ppm. Analisis kadar kafein dilakukan pada kombucha kopi arabika menunjukkan terjadinya peningkatan kadar kafein selama proses fermentasi dengan kadar tertinggi pada fermentasi hari ke-9 yaitu 0,77%.
PENGARUH WAKTU PEREBUSAN DAN WAKTU FERMENTASI TERHADAP PENINGKATAN TOTAL SENYAWA FENOLIK DAN FLAVONOID BIR ALE [Effect of Boiling Time and Fermentation Time on the Increasing of Total Phenolic and Falavonoid in Ale Beer] Adolf Jan Nexson Parhusip; Aileen N. Wydiapranata; Fernando Ogyen Iwantoro; Lincoln Halim
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 4, No 2 (2020): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

The use of all-extract brewing method can simplify ale brewing process because mashing process is unnecessary. Boiling and fermentation using the right time can increase total phenolic and flavonoid compounds of beer. This research was conducted to determine the best boiling and fermentation time to increase total phenolic and flavonoid compounds by considering SNI beer quality requirements. Ale brewing refers to Standard American Ale with modification with boiling time (10, 20, 30, 40, 50 minutes) and fermentation time (5, 7, 9, 11, 13 days) treatments. The tested parameters include pH value, total soluble solid, alcohol content, total phenolic compounds, and total flavonoid compounds. Saccharomyces cerevisiae was used as yeast. The results showed that the treatment of 30 minutes of boiling time and 9 days of fermentation time has the best results with a pH value of 4.875±0.007, a total soluble solid of 9.25±0.35 oBrix, an alcohol content of 4.8±0%, the highest total phenolic compounds of 351.3±4.24 mg GAE/ml, and the highest total flavonoid compounds of 34.8±0.7 mg QE/ml. The characteristics of the produced ale beer are in accordance with the beer quality requirements.Abstrak Penggunaan metode all-extract brewing dapat mempermudah proses pembuatan bir ale karena proses mashing tidak perlu dilakukan. Proses perebusan dan fermentasi dengan menggunakan waktu yang tepat dapat meningkatkan total senyawa fenolik dan flavonoid bir yang dihasilkan. Tujuan dari penelitian ini adalah untuk menentukan waktu perebusan dan fermentasi terbaik dalam meningkatkan total senyawa fenolik dan flavonoid dengan mempertimbangkan persyaratan mutu bir SNI. Pembuatan bir ale mengacu pada Standard American Ale dengan modifikasi dengan perlakuan waktu perebusan (10, 20, 30, 40, 50 menit) dan waktu fermenasi (5, 7, 9, 11, 13 hari). Parameter yang diuji meliputi nilai pH, total padatan terlarut, kadar alkohol, total senyawa fenolik, dan total senyawa flavonoid. Ragi yang digunakan adalah Saccharomyces cerevisiae. Hasil penelitian menunjukkan bahwa perlakuan dengan waktu perebusan 30 menit dan waktu fermentasi 9 hari memiliki hasil terbaik dengan nilai pH sebesar 4,875±0,007, total padatan terlarut sebesar 9,25±0,35 oBrix, kadar alkohol sebesar 4,8±0%, total senyawa fenolik tertinggi sebesar 351,3±4,24 mg GAE/ml, dan total senyawa flavonoid tertinggi sebesar 34,8±0,7 mg QE/ml. Karakteristik bir ale yang dihasilkan sudah sesuai dengan persyaratan mutu bir.
KARAKTERISTIK YOGHURT SINBIOTIK SUMBER SERAT DENGAN VARIASI KONSENTRASI TEPUNG KACANG LENTIL MERAH DAN RASIO KULTUR BAKTERI ASAM LAKTAT [CHARACTERISTICS OF SOURCE OF FIBER SYNBIOTIC YOGHURT WITH VARIATIONS OF RED LENTIL FLOUR CONCENTRATIONS AND LACTIC ACID BACTERIA CULTURE RATIO] Dr. Adolf J.N. Parhusip
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 7, No 1 (2023): May
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v7i1.6541

Abstract

Yogurt is a product of fermentation by lactic acid bacteria which is mainly made from cow’s milk. The starter cultures used in this research were Streptococcus thermophilus, Lactobacillus plantarum, and Lactobacillus acidophilus. Lactobacillus plantarum and Lactobacillus acidophilus were used as probiotic cultures for red lentil symbiotic yogurt. Red lentils contain prebiotic that can be used as a nutrient for lactic acid bacteria. Red lentil flour contains moisture content 7,21%, dietary fibre 9,93%, inulin 3,03%. The main objective of this research was to determine the best concentration of red lentil flour and the ratio of culture. Synbiotic yoghurt was made with various concentrations of red lentil flour (0%, 5%, 10%, and 15%) and yogurt culture ratios (1:1:1, 1:2:1, 1:1:2, dan 2:1:1). Based on the results, the selected treatment is red lentil flour with a concentration of 5%, and culture ratio of 1:2:1 with a characteristics of pH value 4,29, TTA value 0,86%, total lactic acid bacteria 1,45 x 109 CFU/mL, protein content 7,53%, dietary fibre content 2,41%. The probiotic resistance against acid was performed and the results obtained were at pH 2 9,1 x 104 CFU/mL, pH 3 4,46 x 106 CFU/mL, pH 4 2,39 x 109 CFU/mL, pH 5 1,79 x 109 CFU/mL, and control pH 3,73 x 1010 CFU/mL. Bahasa Indonesia Abstract:Yoghurt merupakan produk fermentasi oleh bakteri asam laktat yang berbahan dasar susu sapi. Kultur starter yang digunakan dalam penelitian ini adalah Streptococcus thermophilus, Lactobacillus plantarum, dan Lactobacillus acidophilus. Lactobacillus plantarum dan Lactobacillus acidophilus digunakan sebagai kultur probiotik bagi yoghurt sinbiotik kacang lentil merah. Lentil merah merupakan salah satu bahan pangan yang mengandung prebiotik. Tepung kacang lentil merah memiliki kadar air sebesar 7,21%, dengan kadar serat pangan sebesar 9,93%, dan kadar inulin sebesar 3,03%. Tujuan dari penelitian ini adalah untuk menentukan konsentrasi tepung kacang lentil merah dan rasio kultur terpilih. Yoghurt dibuat dengan variasi konsentrasi tepung kacang lentil merah (0%, 5%, 10%, dan 15%) dan rasio kultur yoghurt (1:1:1, 1:2:1, 1:1:2, dan 2:1:1). Berdasarkan hasil dari penelitian yang telah dilakukan, perlakuan yang terpilih adalah dengan konsentrasi tepung kacang lentil merah sebesar 5% dengan rasio kultur 1:2:1 dengan karakteristik nilai pH 4,29, nilai TAT 0,86%, dan total bakteri asam laktat sebesar 1,45 x 109 CFU/mL, kadar protein 7,53%, kadar serat pangan 2,41%. Dilakukan uji ketahanan probiotik terhadap asam dan diperoleh hasil pada pH 2 sebesar 9,1 x 104 CFU/mL, pH 3 sebesar 4,46 x 106 CFU/mL, pH 4 sebesar 2,39 x 109 CFU/mL, pH 5 sebesar 1,79 x 109 CFU/mL, dan pH kontrol sebesar 3,73 x 1010 CFU/mL.
KARAKTERISASI EKSTRAK KULIT MELINJO (Gnetum gnemon L.) MERAH SEBAGAI KOMPONEN ANTIBAKTERIKARAKTERISASI EKSTRAK KULIT MELINJO (Gnetum gnemon L.) MERAH SEBAGAI KOMPONEN ANTIBAKTERI Angel, Veliana; Parhusip, Adolf J.N.
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 8, No 1 (2024): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v8i1.7598

Abstract

Melinjo peel is generally disposed, even though it contains bioactive compounds such as tannin, flavonoid and saponin, which can be used as antimicrobial compound. The purpose of this research was to analyze the antimicrobial activity of melinjo peel extract. The extraction of red melinjo peel was conducted by maceration method using ethyl acetate as solvent for 24 h at room temperature. The extract at concentration 4, 8, 12, and 16% (w/v) could not inhibit the growth of Rhizopus oligosporus ATCC 22959, whereas could inhibit the growth of Escherichia coli ATCC 8739, Bacillus cereus ATCC 10876, and Pseudomonas aeruginosa ATCC 9027. The Minimum Inhibitory Concentration (MIC) of the extract was ranged from 0.50-0.69%, while the Minimum Bactericidal Concentration (MBC) value was ranged from 2.00-2.76%. The phytochemical compounds that found in extract were alkaloids, saponin, phenolic, flavonoids and glycosides. The inhibitory capacity of the extract at selected concentration (12%) had a similar level as compared to 1000 ppm Colistin against E. coli and P. aeruginosa. The inhibition of extract increased at low pH (pH 4), while neutral pH decreased the inhibition of the extract. Heat treatment at 65oC for 30 minutes increased the antibacterial activity, whereas heat treatment at 75, 85, and 95oC decreased the antibacterial activity of the extract. Addition of salt and sugar at concentration 1-5% and 10-50%, respectively, increased the antibacterial activity of the extract. The extract could damage cell morphology and was confirmed by the presence of ions (Ca2+, K+, and Mg2+) outside of the cells.Bahasa Indonesia Abstract:Kulit melinjo umumnya dibuang, padahal mengandung komponen bioaktif seperti tanin, flavonoid, dan saponin, yang dapat dimanfaatkan sebagai komponen antimikroba. Tujuan penelitian ini karakterisasi komponen bioaktif ekstrak kulit melinjo merah sebagai antibakteri. Proses ekstraksi kulit melinjo merah dilakukan dengan metode maserasi menggunakan pelarut etil asetat selama 24 jam pada suhu ruang. Ekstrak etil asetat kulit melinjo merah pada konsentrasi 4, 8, 12, dan 16% (w/v) tidak dapat menghambat kapang R. oligosporus ATCC 22959, namun dapat menghambat bakteri  E. coli ATCC 8739, B. cereus ATCC 10876, dan P.  aeruginosa ATCC 9027. Nilai Minimum Inhibitory Concentration (MIC) dan Minimum Bactericidal Concentration (MBC) dari ekstrak terhadap ketiga bakteri uji berturut-turut adalah 0.50-0.69%, dan 2.00-2.76%. Komponen fitokimia yang terdapat pada ekstrak etil asetat terdiri dari alkaloid, saponin, fenolik, flavonoid, dan glikosida. Ekstrak etil asetat dengan konsentrasi terpilih (12%) memiliki diameter zona hambat hampir setara dengan antibiotik kolistin 1000 ppm terhadap bakteri E. coli dan P. aeruginosa. Ekstrak pada kondisi asam (pH 4) memiliki diameter zona hambat lebih besar dibandingkan pH netral (pH 7). Pemanasan ekstrak pada suhu 65oC selama 30 menit akan meningkatkan diameter zona hambat, dan menurun pada suhu pemanasan 75, 85, dan 95oC. Penambahan garam dan gula masing-masing pada konsentrasi 1-5% dan 10-50% akan meningkatkan diameter zona hambat ekstrak. Ekstrak dapat merusak morfologi ketiga bakteri uji, yang didukung dengan keluarnya ion-ion penyusun dinding sel (Ca2+, K+, dan Mg2+). Ekstrak etil asetat kulit melinjo merah memiliki komponen bioaktif yang mampu membunuh dan menghambat pertimbuhan mikroba uji.
Co-Authors A Hasyati A.G. Hendra Aileen N. Wydiapranata Aileen Neysha Aji Sulistian Alfredo Alfredo, Alfredo Angel, Veliana Anugerah Agungputranto Anugrahati, Nuri A. Azis Boing Sitanggang Betty Sri Laksmi Jenie Desideria Lumongga Dwihadiah Diena Mutiara Lemy Fernando Ogyen Iwantoro Fernando Ogyen Iwantoro Fraulencia, Jesseline Gandhy, Abel Halim, Yuniwaty Hardoko . Honga, Johan Hubner, Ira B. I.T. Wiguna Indriantari Sekarrini Intan Cidarbulan Matita Ivonne P Kusuma Jack Widjajakusuma Janice A.P. Pramono Juliana Kaywina Junetta Suraja Kristianto, Elin Kurniawan, Christine J Lia Apriliani Lincoln Halim Lincoln Halim Lucia Crysanthy Soedirga Lulu Julisa Cynthia M. U. Al-abqori M.A.Kholik M.A.Kholik M.I. Alfajri M.I. Alfajri Matita, Intan C. Meily Tania Nasya I. Arifa Nisvi S. Dewi8, S.F Nisvi Suciati Dewi Nolita, Maurelle Nova Bernedeta Sitorus Nuri Arum Anugrahati Pramono, Rudy Pubby Vianohita Putridimara , Sabrina A. Reinhard Pinontoan Riska Apriliani S.F. Jamaludin S.F. Jamaludin S.F. Jamaludin SEDARNAWATI YASNI Sherly Sinaga, Wenny S.L. Siti A. Napilah Siti H.T Jammalliah Siti H.T. Jammalliah Siti N. Napilah Suharso, Eveline Tri Nugroho, Raphael Dimas Veronica P. Effendi WAHYU IRAWATI Wijaya, Julia Ratna Winiati Pudji Rahayu Xaveria, Jessica