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All Journal Jurnal Teknologi Dan Industri Pangan Reaktor Bioma : Berkala Ilmiah Biologi JURNAL TEKNOLOGI LINGKUNGAN Microbiology Indonesia Indonesian Food Science and TechnologyJournal Jurnal Sinergitas PkM & CSR FaST : Jurnal Sains dan Teknologi Jurnal Pengolahan Pangan Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Functional Food and Nutraceutical Jurnal Pengabdian kepada Masyarakat Nusantara Journal of Food Technology and Health Journal of Community Service and Engagement Jurnal Abdi Masyarakat Indonesia Prosiding Konferensi Nasional PKM-CSR JURNAL BIOLOGI PAPUA Jurnal Agroindustri Halal Biodiversitas Journal of Biological Diversity
Dr. Adolf J.N. Parhusip
Fakultas Sains Dan Teknologi, Universitas Pelita Harapan
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Characterization of Red Melinjo (Gnetum gnemon L.) Extract as Antibacterial Compound Veliana Angel; Adolf Parhusip; Yusuf Cendrawan
JURNAL AGROINDUSTRI HALAL Vol. 12 No. 1 (2026): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v12i1.21915

Abstract

Melinjo (Gnetum gnemon L.) is one of the native plants in Southeast Asia, including Indonesia. Melinjo peel is generally disposed of, even though it contains bioactive compounds such as tannin, flavonoid and saponin, which can be used as antimicrobial compounds. The purpose of this research was to analyze the antimicrobial activity of Melinjo peel extract. The extraction of red melinjo peel was conducted by the maceration method using ethyl acetate as solvent for 24 h at room temperature. The extract at concentration (4-16% (w/v) could inhibit the growth of Escherichia coli ATCC 8739, Bacillus cereus ATCC 10876, and Pseudomonas aeruginosa ATCC 9027 but not Rhizopus oligosporus ATCC 22959. The Minimum Inhibitory Concentration (MIC) of the extract ranged from 0.50-0.69%, while the Minimum Bactericidal Concentration (MBC) value ranged from 2.00-2.76%. 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 pH 4 but decreased neutral pH. Heat treatment at 65oC for 30 minutes increased the antibacterial activity but decreased at 75-95oC. Addition of salt and sugar at concentration 1-5% and 10-50%, respectively also increased the antibacterial activity of the extract
Diversifikasi Produk Olahan Jamur Tiram (Pleurotus ostreatus) Menjadi Jamur Krispy, Nugget Jamur, dan Abon Jamur Sebagai Upaya Peningkatan Nilai Tambah dan Daya Saing Produk Lokal Tangerang, Banten Adolf Jan Nexson Parhusip; Amelia Ranindah Sagala; Wahyu Irawati; Nicolas Tunggul Adhigandewa; Reisky Megawati Tammu
Jurnal Abdi Masyarakat Indonesia Vol 6 No 3 (2026): JAMSI - Mei 2026
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jamsi.2825

Abstract

Jamur tiram merupakan komoditas hortikultura bernilai gizi tinggi namun memiliki umur simpan pendek dan harga yang fluktuatif, sehingga diperlukan inovasi pengolahan untuk meningkatkan nilai tambahnya. Kegiatan pengabdian ini bertujuan untuk mendiversifikasi produk jamur tiram menjadi jamur krispy, nugget jamur, dan abon jamur sebagai upaya peningkatan daya saing dan peluang usaha. Kegiatan dilaksanakan di Oemah Jamur Tangerang, Kabupaten Tangerang, pada tanggal 12–14 Oktober 2025 dengan metode pelatihan berbasis demonstrasi dan praktik langsung, meliputi persiapan bahan, proses pengolahan, penggunaan alat seperti spinner dan sealer, serta pengemasan produk. Hasil kegiatan menunjukkan bahwa ketiga produk berhasil dihasilkan dengan karakteristik yang baik, yaitu jamur krispy yang renyah, nugget jamur yang lembut dan padat, serta abon jamur yang gurih dan kering. Evaluasi melalui wawancara menunjukkan peningkatan pemahaman dan keterampilan mitra dari sekitar 30% menjadi 85%, serta munculnya minat untuk mengembangkan usaha olahan jamur. Dengan demikian, kegiatan ini efektif dalam meningkatkan kapasitas mitra dan menunjukkan bahwa diversifikasi olahan jamur tiram berpotensi menjadi usaha yang bernilai ekonomi dan berkelanjutan.
Pemanfaatan Kitosan Kepiting Bakau (Scylla serrata) dan Ion Ag+ dalam Pembuatan Lapisan Antibakteri pada Casing Handphone Adolf J.N. Parhusip; Esli Yunita Sari; Donna Calistalia Ruslim; Jessica Adelia Tiono
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 10 No. 1 (2026): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/fastjst.v10i1.10886

Abstract

Phone cases are essential for protecting mobile phones from dirt and the risk of damage. However, it may also serve as reservoirs for bacterial growth, including Staphylococcus aureus, due to frequent handling and environmental exposure. To address this issue, an antibacterial coating was developed using an epoxy resin matrix incorporated with chitosan derived from Scylla serrata and silver ions (Ag⁺) obtained from AgNO₃ as active antibacterial agents. This study aimed to evaluate the antibacterial effectiveness of Scylla serrata chitosan and Ag⁺ ions and to determine the optimal chitosan-to-Ag⁺ ratio for inhibiting Staphylococcus aureus growth on coated surfaces. An in vitro antibacterial assay was performed using the agar well diffusion method on Nutrient Agar by applying 75.36 µL of chitosan–AgNO₃ solutions at ratios of 0:1, 1:0, 1:1, 2:1, and 1:2, with epoxy resin in 99.9% absolute ethanol as the negative control and 100 ppm amoxicillin as the positive control. Antibacterial activity was assessed by measuring inhibition zone diameters, and data were analyzed using tests of normality and homogeneity followed by one-way ANOVA and the Games–Howell post hoc test. The results demonstrated that both chitosan and Ag⁺ ions exhibited significant antibacterial activity, with the highest inhibition observed for the 0:1 and 1:0 ratios, while the combined chitosan–Ag⁺ formulation at a 1:1 ratio showed the most effective synergistic antibacterial performance against Staphylococcus aureus.
Pemanfaatan Probiotik Lactobacillus casei dan Lactobacillus plantarum dalam Yoghurt Berbasis Susu Kacang Arab (Cicer Arietinum L.) dengan Perendaman Natrium Bikarbonat dan Penambahan Stevia Jennifer Felicia Prananto; Adolf J.N. Parhusip
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 10 No. 1 (2026): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/fastjst.v10i1.10960

Abstract

Yogurt is a functional food product rich in probiotics and plays a vital role in maintaining digestive health and the immune system. Animal-based yogurt contains lactose and cholesterol, making it unsuitable for those with lactose intolerance. Therefore, lactose-free, high-protein, and nutrient-rich chickpea milk can be an alternative ingredient for plant-based yogurt. However, chickpea yogurt has quite an unpleasant taste and aroma, as well as a bitter aftertaste due to phenolic compounds and lipoxygenase enzyme activity. This study aims to develop chickpea milk yogurt with optimal sensory and nutritional quality by soaking chickpeas in sodium bicarbonate solution (0, 1, 2, 3%; 8, 16, 24 hours), adding stevia (0.044, 0.088, 0.133%) as a low-calorie sweetener, and using a combination of probiotics Lactobacillus casei and Lactobacillus plantarum (1:0, 2:1, 1:1, 1:2, 0:1) to support fermentation and yogurt stability. The results of the analysis showed that variations in the ratio of bacteria and stevia concentration significantly affected pH, total lactic acid, total LAB, total sugar, and protein, with a formulation of a 1:1 bacterial ratio and 0.088% stevia providing a pH of 4.1±0.04, protein 6.1±0.04%, lactic acid 0.96±0.01%, total sugar 1.65±0.00%, good fermentation efficiency, high LAB viability (9.27±0.04 log CFU/ml), and the highest sensory acceptance. This combination is recommended as the best formulation for chickpea milk yogurt with optimal chemical, microbiological, and sensory qualities
The potential capability of bacteria and yeast strains isolated from Rungkut Industrial Sewage in Indonesia as a bioaccumulators and biosorbents of copper WAHYU IRAWATI; ADOLF J.N. PARHUSIP; SALOMO CHRISTIAN; TRIWIBOWO YUWONO
Biodiversitas Journal of Biological Diversity Vol. 18 No. 3 (2017)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d180315

Abstract

Irawati W, Parhusip Ajn, Christian S, Yuwono T. 2017. The potential capability of bacteria and yeast strains isolated from Rungkut Industrial Sewage in Indonesia as a bioaccumulators and biosorbents of copper. Biodiversitas 18: 971-977. Heavy metal pollution is a serious problem as a result of industrialization due to the high production of wastewaters containing high concentrations of heavy metals. Wastewater contains microbial populations adapted to the toxic concentrations of heavy metals and becomes resistant by accumulating copper inside the cells. The aims of the study were to isolate yeast and bacteria from Rungkut Industrial sewage in Indonesia, and to examine the capability of these isolates to accumulate and biosorb copper. The copper resistance was determined by measuring minimum inhibitory concentration (MIC). The capability of isolates to accumulate and biosorb copper were determined by atomic absorption spectrophotometer. Biosorption is described as how much copper is removed from a growth medium with reference to the initial concentration. Of this study, nine bacterial strains and eight yeast strains were obtained with the MICs of 6-7 mM, and 16-20 mM CuSO4, respectively. Afterward, we have successfully selected three bacteria and one yeast strains showing the highest copper resistance. The three bacterial strains, designated as C1, C2, and C4 were able to accumulate copper up to 29.93, 508.01, 371.42 mg/cell dry weight, respectively. While the yeast strain, ES9.3 was able to accumulate 0.52 mg/cell dry weight and reduce up to 82.32% copper concentration in the medium. The findings of this study indicated that yeast and bacterial strains were promising microorganisms for removal of copper.
Antibacterial and Antioxidant Activity of Red Melinjo (Gnetum gnemon L.) Peel Ethanolic Extract Caroline Caroline; Adolf Parhusip; Nuri Arum Anugrahati; Yusuf Cendrawan
Bioma : Berkala Ilmiah Biologi Volume 28 Issue 1 Year 2026
Publisher : Departemen Biologi, Fakultas Sains dan Matematika, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/bioma.2026.79625

Abstract

Melinjo (Gnetum gnemon L.) is a common native plant in Southeast Asia. The peel of Melinjo fruit has not been fully utilized. The phenolic, flavonoid compounds and vitamin C of the melinjo peel can potentially be antimicrobial and antioxidant agents, with the red peel of ripe melinjo having the highest content than that of unripe yellow and green peel. The red melinjo peel was extracted using ethanol through maceration. Antimicrobial activity was tested by well diffusion using various microorganisms and extract concentrations (0–16%), while antioxidant activity was assessed over different storage periods (0–12 days). The purpose of this research was to assess whether red melinjo peel extract could function as an antimicrobial and antioxidant source. The ethanol-based extract at 12% successfully suppressed B. cereus, P. aeruginosa, and E. coli, but failed to inhibit R. oligosporus. Its antioxidant capacity was confirmed, with an IC₅₀ of 702.99 mg/L on day zero, followed by a decrease as storage duration progressed.
AVOCADO BASED FOOD PRODUCT DIVERSIFICATION: HIGH-FIBER STEAMED CAKE AT SCHOOL OF THEOLOGY CIANJUR Dr. Adolf J.N. Parhusip; Nuri Arum Anugrahati; Ratna Handayani; Intan Matita; William Christian; Michelle Caroline Setiawan
Jurnal Sinergitas PKM & CSR Vol. 10 No. 3 (2026): June
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v10i3.10898

Abstract

This Community Service activity aims to improve community skills in diversifying local food products based on avocado through a training session on making high fiber steamed cakes. The activity was conducted on April 24–25, 2025, at the STT-SAPPI Campus, Palalangon Village, Ciranjang District, Cianjur Regency, involving 44 participants consisting of pastoral candidates. The implementation method included lectures, demonstrations of avocado steamed cake preparation, distribution of recipe brochures, and interactive question-and-answer sessions. This activity was designed in alignment with STT-SAPPI's holistic curriculum, which focuses on rural ministry, providing practical knowledge for future ministers to help develop local economies through food processing. Evaluation results showed that 100% of participants considered the activity beneficial and were willing to join similar future events, while 88% expressed high satisfaction with its implementation. This activity proves that simple food processing training can serve as a tool for community empowerment and increasing the value of local agricultural products. It also demonstrates that applicable food technology skills can serve as a strategic asset for pastoral candidates in fostering economic self-sufficiency among church communities in their areas of ministry.
Co-Authors A Hasyati A.G. Hendra Aileen N. Wydiapranata Aileen Neysha Aji Sulistian Alfredo Alfredo, Alfredo Amelia Ranindah Sagala Angel, Veliana Anugerah Agungputranto Anugrahati, Nuri A. Azis Boing Sitanggang Betty Sri Laksmi Jenie Caroline Caroline Desideria Lumongga Dwihadiah Diena Mutiara Lemy Dipakalyano, Dipakalyano Donna Calistalia Ruslim Esli Yunita Sari Fernando Ogyen Iwantoro Fernando Ogyen Iwantoro Fraulencia, Jesseline Gandhy, Abel Halim, Yuniwaty Handayani, Ratna Hardoko . Honga, Johan Hubner, Ira B. I.T. Wiguna Indriantari Sekarrini Intan Cidarbulan Matita Intan Matita Ivonne P Kusuma Jack Widjajakusuma Janice A.P. Pramono Jennifer Felicia Prananto Jessica Adelia Tiono Juliana Kaywina Junetta Suraja Kristianto, Elin Kurniawan, Christine J Laia , Clement Khrisman Lia Apriliani Lincoln Halim Lincoln Halim Livia Tadius, Melissa Lucia Crysanthy Soedirga Lulu Julisa Cynthia M. U. Al-abqori M.A.Kholik M.A.Kholik M.I. Alfajri M.I. Alfajri Manalu, Damai Yanti Matita, Intan C. Meily Tania Michelle Caroline Setiawan Nasya I. Arifa Nicolas Tunggul Adhigandewa Nisvi S. Dewi8, S.F Nisvi Suciati Dewi Nolita, Maurelle Nova Bernedeta Sitorus Nuri Arum Anugrahati Nuri Arum Anugrahati Pramono, Rudy Pubby Vianohita Putridimara , Sabrina A. Reinhard Pinontoan Reisky Megawati Tammu Riska Apriliani S.F. Jamaludin S.F. Jamaludin S.F. Jamaludin SALOMO CHRISTIAN Sherly Silalahi, Ramses Sinaga, Wenny S.L. Siti A. Napilah Siti H.T Jammalliah Siti H.T. Jammalliah Siti N. Napilah Suharso, Eveline Tri Nugroho, Raphael Dimas TRIWIBOWO YUWONO Veliana Angel Veliana Angel Veronica P. Effendi WAHYU IRAWATI Wahyu Irawati WAHYU IRAWATI Wijaya, Julia Ratna William Christian Winiati Pudji Rahayu Xaveria, Jessica Yasni, Sedarnawati Yusuf Cendrawan Yusuf Cendrawan