Article Per Year (5 Year)
p-Index From 2021 - 2026
1.048
P-Index
This Author published in this journals
All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal IPTEK Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Berita Biologi
Yunita Khilyatun Nisak
Institut Teknologi Dan Sains Nahdlatul Ulama Pasuruan
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Other

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
Pendampingan Masyarakat Di Desa Panditan Dalam Memanfaatkan Kotoran Sapi Menjadi Pupuk Bokashi Maylina Ilhami Khurniyati; Anis Nurhayati; Pinctada Putri Pamungkas; Abd Rohim; Yunita Khilyatun Nisak
Darmabakti : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 4 No 1 (2023): Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Lembaga Peneliian dan Pengabdian Masyarakat (LPPM) Universitas Islam Madura (UIM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/darmabakti.2023.4.1.11-16

Abstract

Usaha Peternakan sapi di Kabupaten Pasuruan semakin pesat perkembangannya, salah satunya di desa panditan. Limbah peternakan merupakan produk dari usaha peternakan, yang keberadaannya tidak dikehendaki sehingga harus dibuang. Limbah peternakan terdiri dari banyak jenis sesuai ternak yang menghasilkannya. Usaha budidaya ternak (sapi) menghasilkan limbah berupa kotoran ternak (feces, urine), sisa pakan ternak seperti potongan rumput, jerami, dedaunan, dedak, konsentrat dan sejenisnya. Setiap harinya, seekor sapi menghasilkan kotoran 10-15 kg. Permasalahan dari kurangnya pemanfaatan limbah kotoran sapi dapat dilihat dari banyaknya limbah yang hanya dibuang ke sungai, dibakar, atau di biarkan menggunung. Dari permasalahan tersebut dilakukan pengolahan limbah kotoran sapi menjadi pupuk organik bokashi. Selain dapat meminimalisir dampak akibat limbah kotoran sapi, pupuk organik bokashi menjadikan nilai tambah karena memiliki nilai ekonomis serta mendukung kegiatan pertanian untuk mengembalikan kesuburan lahan di desa Panditan. Berangkat dari rasa keperdulian dan memberikan manfaat yang lebih besar bagi masyarakat maka team dosen Program Studi Teknologi Hasil Petanian ITSNU Pasuruan mengadakan program pembinaan dan pelatihan pembuatan pupuk bokashi. Metode pengabdian yang digunakan dalam kegiatan ini adalah metode ceramah dan praktek pembuatan pupuk bokashi. Hasil dari program ini adalah animo yang ditunjukkan oleh masyarakat pada saat kegiatan pembinaan berlangsung memperlihatkan ketertarikan yang tinggi terhadap kegiatan pembuatan pupuk bokashi yang dapat dimanfaatkan oleh masyarakat di desa Panditan.
Study Of Antioxidant Activity Of Kombucha Beverage: Literature Review Yunita Khilyatun Nisak
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 10 No 1 (2023)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v10i1.3311

Abstract

Kombucha merupakan minuman yang diperoleh dengan cara fermentasi teh manis menggunakan simbiotik dari bakteri dan khamir. Jika dibandingkan dengan teh non-fermentasi, kombucha mempunyai kandungan antioksidan yang lebih tinggi karena selama proses fermentasi terjadi pembentukan asam-asam organik yang mengakibatkan terjadinya peningkatan senyawa fenol dan peningkatan aktivitas antioksidan yang ditandai dengan tingginya rasio pengikatan radikal DPPH dan ABTS. Selain itu, kombucha juga dapat menghambat peroksidasi asam linoleat dan mengkelat senyawa logam yang bersifat prooksidan.
INCREASING CASSAVA JERKY PROTEIN THROUGH THE FERMENTATION PROCESS USING SACCHAROMYCES CEREVISIAE AND RHIZOPUS ORYZAE Nurhayati, Anis Anis; Khurniyati, Maylina Ilhami; Nisak, Yunita Khilyatun
Jurnal IPTEK Vol 27, No 2 (2023): December
Publisher : LPPM Institut Teknologi Adhi Tama Surabaya (ITATS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.iptek.2023.v27i2.5055

Abstract

Cassava is a plant that is easy to grow in Indonesia. People generally use cassava as a food source of carbohydrates, while the leaves are used as a vegetable by processing it into curry or stir-fry. Cassava leaves have high nutritional value but have yet to be used optimally; most become agricultural waste. This study aims to increase cassava leaf jerkys nutritional value (protein) using microbial fermentation. The experimental design used in this study was a factorial, Completely Randomized Design with two factors: the type of microbe (Saccharomyces cerevisiae, Rhizopus oryzae) and fermentation time (2, 3, 4 and 5 days). The parameters analyzed were protein content, ash content, fat content, carbohydrate content, water content and consumer preference level. From the results of this study, there was an increase in protein levels in cassava leaves for up to 120 hours (5 days), 15.395% using Saccharomyces cerevisiae and 16.165% using Rhizopus oryzae. The ash content significantly differs from treatments with shorter fermentation times of 96 hours, 72 hours or 48 hours. There is no significant difference in the percentage of water content in the various treatments between the treatments. The highest score in the organoleptic test is A2B4 (jerky with the addition of Rhizopus oryzae with a fermentation time of 120 hours).
HEDONIC TEST AND HEDONIC QUALITY TEST OF KOMBUCHA FROM VARIOUS TYPES OF INDONESIAN HERBS Nisak, Yunita Khilyatun; Khurniyati, Maylina Ilhami; Nurbaya, Syarifa Ramadhani; Nugroho, Endik Deni
Jurnal IPTEK Vol 27, No 2 (2023): December
Publisher : LPPM Institut Teknologi Adhi Tama Surabaya (ITATS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.iptek.2023.v27i2.5061

Abstract

Since the COVID-19 pandemic, people have learned the importance of consuming vitamins or supplements that boost the immune system. In fact, compounds that enhance the immune system, usually called immunomodulators, can be obtained easily around us, one of which is from TOGA (Family Medicinal Plants). Even though TOGA has been known for a long time, the utilization of TOGA still needs to be improved, even though the bioactive compounds in TOGA can be utilized, one of which is by fermenting it into kombucha. The method used in this study is quantitative and descriptive. The results of this study indicate that based on pH analysis, kombucha had a pH between 3.4 and 3.89 before fermentation. Meanwhile, after fermentation, the kombucha pH dropped to 2.89 – 3.08. The results of the hedonic test showed that curcuma kombucha had the highest average value in terms of aroma, colour, flavour, sensation of soda and overall preference. The results of the hedonic quality test showed that the preferred TOGA kombucha had a slightly pungent aroma, pale yellow colour, quite sour flavour and quite pronounced soda sensation.
PROFIL FITOKIMIA DAN POTENSI ANTIOKSIDAN EKSTRAK BUNGA DARI BEBERAPA VARIETAS TANAMAN KRISAN (Chrysanthemum spp.) Fauziah, Shaddiqah Munawaroh; Sutama, Daning Kinanti; Nisak, Yunita Khilyatun; Jannah, Fatmatul
Berita Biologi Vol 24 No 3 (2025): Berita Biologi
Publisher : BRIN Publishing (Penerbit BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/berita_biologi.2025.13439

Abstract

Krisan (Chrysanthemum spp.) selama ini dikenal sebagai tanaman hias, dan juga memiliki senyawa bioaktif yang berpotensi sebagai antioksidan alami. Penelitian ini bertujuan untuk mengidentifikasi kandungan fitokimia dan mengukur aktivitas antioksidan ekstrak bunga dari beberapa varietas tanaman Krisan. Skrining fitokimia dilakukan untuk mendeteksi keberadaan senyawa fenolat, flavonoid, tanin, saponin, steroid, triterpenoid, dan alkaloid. Uji aktivitas antioksidan dilakukan dengan metode Ferric Reducing Antioxidant Power (FRAP) menggunakan asam askorbat sebagai standar. Hasil skrining menunjukkan bahwa hampir ekstrak seluruh bunga tamana Krisan yang diamati  mengandung senyawa fenolat dan tanin, sedangkan flavonoid terdeteksi pada varietas tertentu seperti Purple Puma dan Dark Pink Fiji. Uji FRAP memperlihatkan adanya variasi kapasitas reduktif antar varietas dengan nilai IC₅₀ berkisar antara 54,55–64,90 ppm. Varietas Orange Tiger menunjukkan aktivitas antioksidan tertinggi, diikuti oleh varietas Dark Pink Fiji dan Rafael, sedangkan Cat Eye memiliki aktivitas terendah. Temuan ini menunjukkan bahwa senyawa fenolik dan tanin berperan dalam kapasitas antioksidan bunga Krisan, sehingga Krisan berpotensi dikembangkan sebagai sumber antioksidan alami. Namun,  masih diperlukan analisis lanjutan secara kuantitatif dan metode pengujian tambahan untuk memperoleh gambaran aktivitas yang lebih komprehensif
Metabolite profiling and functional properties of Curcuma xanthorrhiza kombucha: pH, acidity, antioxidant activity, and LC–HRMS analysis Nisak, Yunita Khilyatun; Fauziah, Shaddiqah Munawaroh; Rohmawati, Uun; Sutama, Daning Kinanti; Afgani, Chairul Anam; Rahmawati, Fadhilah; Mukhliso, Ida
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.04.6

Abstract

Kombucha is a fermented beverage produced through the interaction of yeasts and bacteria, and the addition of medicinal plants may enhance its functional properties. This study investigated the effect of Curcuma xanthorrhiza extract on the physicochemical characteristics, antioxidant activity, and metabolite profile of kombucha. Beverages were prepared with extract concentrations of 0.4–2% (w/v) and compared to black tea kombucha as a control, then fermented for 12 days. The results showed that pH decreased from 4.26 ± 0.16 to 2.13 ± 0.22, while titratable acidity increased from 1.10 ± 0.10% to 5.33 ± 0.15%, indicating active microbial metabolism and organic acid production. Antioxidant activity improved markedly, with IC₅₀ values reduced from 11.9 mg/mL at day 0 to 0.18 mg/mL after fermentation in the control, and from 4.54 mg/mL to 0.61–0.94 mg/mL in Curcuma treatments. Metabolite profiling by liquid chromatography–high resolution mass spectrometry detected more than 40 bioactive compounds, including gluconic acid, citric acid, ferulic acid, vanillic acid, flavonoids, and curcumin derivatives unique to Curcuma kombucha. These findings suggest that Curcuma xanthorrhiza kombucha possesses enhanced antioxidant properties and a diverse metabolite profile, supporting its potential as a functional beverage for health promotion.
Co-Authors Abd Rohim Afgani, Chairul Anam Anis Nurhayati Endik Deni Nugroho Fadhilah Rahmawati Jannah, Fatmatul Maylina Ilhami Khurniyati Mukhliso, Ida Pinctada Putri Pamungkas Rohmawati, Uun Shaddiqah Munawaroh Fauziah Sutama, Daning Kinanti Syarifa Ramadhani Nurbaya