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fafa nurdyansyah, fafa
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Aplikasi Teknologi Nanoenkapsulasi untuk Melindungi Senyawa Bioaktif Bahan Pangan Wicaksono, Dani Satrio; Nurdyansyah, Fafa
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.11231

Abstract

ABSTRACT Bioactive compounds are components in plants that have health benefits such as antioxidants, anticancer, anti-inflammatory and antibacterial activities. However, bioactive compounds are easily damaged due to processing such as heating, drying, changes in pH, temperature and environment, thereby reducing their activity and functional value. One technique that can be used to reduce the level of damage for bioactive compounds is to use nanoencapsulation technology. Aplication of nanoencapsulation is used to protect bioactive components of food ingredients due to processes and environmental changes. Nanoencapsulation is one of the most effective technologies because of its ability to entrap bioactive compounds in the coating matrix, namely biopolymer components that are nanoparticle-sized so that they are more resistant to environmental changes and processing. Encapsulation can be used by various methods such as emulsification, coacervation, and inclusion. The coating material that will form the wall or capsule generally consists of carbohydrate, protein and fat polymers. The effectiveness of nanoencapsulation in protecting bioactive compounds depends on the selection of the nanoencapsulation method and the type of coating material used. The results showed that the nanoencapsulation process could increase or maintain the stability of the bioactive components.
Mini Review: Ekstrak Sirsak (Annona muricata Linn.) untuk Terapi Kanker Widyastuti, Dyah Ayu; Nurdyansyah, Fafa
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.3211

Abstract

Cancer is one of the killer diseases in the world. The number of cancer patients is grow rapidly as world populations grow. That fact trigger medical world to develop a more effective with lower side effect therapy for cancer. One of the therapy which developed is natural therapy with plant extracts, such as soursop (A. muricata Linn.) extract. Soursop has chemical matter called acetogenin which able to induce apoptosis by inhibit ATP production in cellular respiration. Acetogenin also inhibit Bcl-2 protein activity so cancer cell proliferation is also inhibited. Those leads to inhibition of uncontrolled cell proliferation in cancer patients. Soursop (A. muricata Linn.) extract for cancer therapy has to be developed to determine the optimal doses, longterm safety, and possible side effect that may inflicted so this therapy would be safe for cancer patients.
CHARACTERISTICS OF NATA FROM CARICA (Carica Pubescens) EXTRACT WITH DIFFERENT CONCENTRATION OF ACETOBACTER XYLINUM AND FERMENTATION TIME Suryanti, Anik; Nurdyansyah, Fafa; Muliani Dwi Ujianti, Rizky; Muflihati, Iffah; Nurcholis, Mochamad
Jurnal Pangan dan Agroindustri Vol. 12 No. 1: January 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.01.6

Abstract

Nata de carica is a product of the innovation of fermentation of carica fruit (Carica pubescens) with the use of Acetobacter xylinum as a culture. The objective of this study was to analyze the impact of Acetobacter xylinum starter concentrations and fermentation time on the physical characteristics (chewiness, color, thickness, yield), chemical (crude fiber content, water content) and organoleptic (descriptive test) of nata de carica. The experimental design was used factorial design with two factors, Acetobacter xylinum starter concentration (10%, 15% and 20%) and fermentation time (7 days and 14 days). The results showed that there was a relationship between thickness, yield, chewiness and crude fiber, the thicker the nata, the greater the yield, chewiness and crude fiber. The best results of nata de carica treatment was treatment with 20% Acetobacter xylinum concentration and 14 days of fermentation time with a thickness value of 6.29 mm, a yield value of 41.04%, a texture value (efficiency) of 521.27 g/mm, crude fiber value of 1.05%, a color value of L* 50.36, a value of a*-1.87, a b* -3.93 and water content of 98.86%. The results of the research can be concluded that the starter concentration and the fermentation time influence the physical and chemical properties of the nata de carica produced.
Physicochemical, Microbiological, and Sensory Characteristics of Soy Milk Yoghurt with the Addition of Cascara Extract : Karakteristik Fisikokimia, Mikrobiologi, dan Sensori Yoghurt Susu Kedelai dengan Penambahan Ekstrak Cascara Nurofah Eka Kurnia Octaviani; Nurdyansyah, Fafa; Umiyati, Rini; Ferdiansyah, Khoiron
Jurnal Pangan dan Agroindustri Vol. 13 No. 4 (2025): Oktober 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.04.2

Abstract

Abstract Cascara contains antioxidants and polyphenols that can be used as additives in probiotic drinks, such as soy milk yogurt. The purpose of this study was to determine the physicochemical, microbiological, and sensory characteristics of soy milk yogurt with the addition of cascara extract. The experimental design used RAL (Completely Randomized Design) factorially with different lengths of fermentation for 8 hours, 12 hours, 24 hours, and variations in the addition of cascara extract concentrations of 0.5%, 1%, and 1.5% (b/v). This research method was carried out by making soybean juice, making cascara extract, and continuing to make soy milk yogurt with the addition of cascara extract. The results showed that yogurt had a pH value in the range of 3.24-3.63, color L in the range of 64.32-62.06, color a* in the range of -1.7 to -0.35, color b* in the range of 7.55-8.79, viscosity in the range of 475.33-771.67, protein content in the range of 2.86%-4, 92%, antioxidant activity range 7.69%-51.47%, total titratable acid range 0.88%-1.30%, total lactic acid bacteria (LAB) range 7.11 log CFU/ml to 8.38 log CFU/ml. The result showed that the best treatment was the 24-hour fermentation treatment with the addition of 1% and 1,5% cascara extract.   Abstrak Cascara memiliki kandungan antioksidan dan polifenol yang dapat digunakan sebagai bahan tambahan pada minuman probiotik contohnya yoghurt susu kedelai. Tujuan dari penelitian ini yakni untuk mengetahui karakteristik fisikokimia, mikrobiologis, dan sensori yogurt susu kedelai dengan penambahan ekstrak cascara. Rancangan percobaan menggunakan RAL (Rancangan Acak Lengkap) secara faktorial dengan perbedaan lama fermentasi selama 8 jam, 12 jam, 24 jam dan variasi penambahan konsentrasi ekstrak cascara yaitu 0,5%, 1%, 1,5% (v/v). Metode penelitian ini dilakukan dengan pembuatan sari kedelai, pembuatan ekstrak cascara, dan dilanjutkan pembuatan yoghurt susu kedelai dengan penambahan ekstrak cascara. Hasil penelitian menunjukkan bahwa yoghurt memiliki nilai pH kisaran 3,24-3,63, warna L kisaran 64,32-62,06, warna a* kisaran -1,7 hingga -0,35, warna b* kisaran 7,55-8,79, viskositas kisaran 475,33-771,67, kadar protein kisaran 2,86%-4,92%, aktivitas antioksidan kisaran 7,69%-51,47%, total asam tertitrasi kisaran 0,88%-1,30%, total Bakteri Asam Laktat (BAL) kisaran 7,11 log CFU/ml hingga 8,38 log CFU/ml. Hasil penelitian menunjukkan perlakuan terbaik yaitu pada perlakuan fermentasi 24 jam dengan penambahan ekstrak cascara 1% dan 1,5%.
Comparison of Antioxidant Activity of Ethanolic, Methanolic, n-Hexan, and Aqueous Extract of Parkia speciosa Peel based on Half -Maximal Inhibitory Concentration Through Free Radical Inhibition Nurdyansyah, Fafa; Widyastuti, Dyah Ayu
Advance Sustainable Science, Engineering and Technology Vol 2, No 2 (2020): May-October
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/asset.v2i2.7129

Abstract

The objectives of this study was to determine the half maximum inhibitory concentration (IC50) from four types of Parkia speciosa peel extracts (ethanol, methanol, n-hexane, and aqueous)  through DPPH free radical inhibition. First Parkia’s peel extract made by drying the Parkia’s peel that has been sorted, then crushed and mashed with a blender. Parkia’s powder then macerated for 3 replication using each type of solvent and then solvent evaporation was carried out using a rotary vacuum evaporator. The evaporated extract produced then tested for antioxidant activity using the IC50 method and phytochemical screening was performed to analyze the potential content of functional compounds. The results showed that all types of solvents dissolve alkaloid compounds (except water extract), flavonoids, saponins, tannins, and phenols. IC50 values produced from the four types of petai bark extract using methanol, ethanol, water, and n-hexane solvents sequentially were 76.92; 111; 136; and 201 ppm. Methanol extract had the lowest IC50 value of 76.92 ppm which resulted that the methanol extract of petai skin had a strong (active) antioxidant strength compared to others.Keywords: Antioxidant, Exctract, Parkia’s peel, IC50
Co-Authors Anggarini, Dola Mareta Anggraeni, Cerly Nurlita Annajah, Abdillah Fathan Generus Arief Rakhman Affandi Dyah Ayu Widyastuti Ferdiansyah, Khoiron Ferdiansyah, M. Khoiron Ferdiansyah, Moh Khoiron Fitriyana, Vicha Hasbullah, Umar Hafidz Asy’ari Hasbullah, Umar Hafidz Asy’ari Iffah Muflihati, Iffah Ismiyati Jaya Mahar Maligan Khaqiqi, Taib Lestari, Ayu Wiji Mahar Maligan, Jaya Mariska, Nurul Putri Mega Novita Mochamad Nurcholis Muliani Dwi Ujianti, Rizky Muliani, Rizky Nofitasari, Shindi Nur Khikmah, Nur Nurofah Eka Kurnia Octaviani Oktaria, Taskiya Sindy Paramita, Diva Julia Retnowati, Endang Is Sari Suhendriani Setianingsih, Annisa Setianingsih, Siti Nurlaela Suryanti, Anik Susanti, Alifah Dwi Ujianti, Rizky Muliani Dwi Umiyati, Rini Wicaksono, Dani Satrio