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All Journal The Journal of Experimental Life Sciences (JELS) agriTECH TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Abdimas Galuh : Jurnal Pengabdian Kepada Masyarakat G-Tech : Jurnal Teknologi Terapan Nusantara Science and Technology Proceedings GUYUB: Journal of Community Engagement Jurnal Abdi Panca Marga J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram Journal of Natural Sciences and Learning Lempuk: Jurnal Ilmu Kelautan dan Perikanan
Khoirin Maghfiroh
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Identification of Phenols and Triterpenoids Compounds in Michelia champaca for Treating Covid 19 Symptom by in Silico Khoirin Maghfiroh; Sri Widyarti; Sutiman B. Sumitro
Nusantara Science and Technology Proceedings Bioinformatics and Biodiversity Conferences (BBC)
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2021.0706

Abstract

Michelia champaca is used by the community to treat mild diseases in the population. The plant Michelia champaca produces anti-inflammatory compounds. Some anti-inflammatory classes of compounds include Phenols and Triterpenoids. In disease prevention and treatment mechanics, COVID 19 in particular, the ability of anti-inflammatory compounds is very significant. Coronaviruses are viruses that were first described in 2019 attack the human respiratory system. Cough, a runny nose, and shortness of breath for fever are typical signs of viral infection. In defense mechanisms from coronaviruses, ACE2 is one of the inflammatory mediators used by the body. This study aimed to determine the potential of each group of Phenols and Triterpenoids compounds in Michelia champaca in binding ACE2 in Silico. The method used is docking molecule to find out the potential of anti-inflammatory compound groups. The ligands used in the study were Taraxerol, Taraxeron, Ferulic Acid, and Galic Acid. The protein used in the study was ACE2. The results showed that docking molecules for the Phenols and Triterpenoids groups separately showed that native ligand ACE2 could not bind to ligand copies of the Phenols and Triterpenoids groups. However, there are similar amino acid residues in ligand copy of Gallic acid with NAG. Gallic acid is a compound of phenols. The conclusion of this analysis is the complete ability of treatments and disease prevention in the Michelia Champaca plant as a result of COVID 19. However, the mechanism of interaction of plant compounds with proteins that play a part in the COVID 19 mechanism must still be demonstrated in vitro and in vivo in this research.  
IDENTIFIKASI KANDUNGAN KLOROFIL GENUS PIPER (SIRIH) SEBAGAI KANDIDAT FOOD SUPPLEMENT Khoirin Maghfiroh

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (152.88 KB) | DOI: 10.35891/tp.v8i1.540

Abstract

Klorofil pada tumbuhan tingkat tinggi secara fisiologi dapat berupa klorofil A dan klorofil B. Salah satu tumbuhan tingkat tinggi yang pemanfaatannya masih terbatas pada pengobatan adalah Sirih. Klorofil pada tanaman Sirih secara fungsional dapat dimanfaatkan sebagai food supplement. yang mampu menstimulasi sistem – sistem fisiologi di dalam tubuh. Beberapa di antaranya adalah sistem peredaran darah, pencernaan dan pertahanan tubuh (imun). Tujuan penelitian ini adalah untuk mengetahui kandungan klorofil tanaman genus Piper yang dapat dijadikan sebagai kandidat food supplement melalui identifikasi jumlah klorofil A, klorofil B dan klorofil total berdasarkan warna daun serta untuk mengetahui jumlah klorofil A, klorofil B dan klorofil total berdasarkan perbedaan spesies. Penelitian dilakukan dengan menimbang 2 g sampel, kemudian dihaluskan dengan penumbukan. Sampel yang telah dihaluskan, diekstrak dengan aseton 85%. Analisa kandungan klorofil ekstrak tanaman Sirih menggunakan spektrofotometer. Data kandungan klorofil dianalisa menggunakan analisis varians (ANOVA) one way yang dilanjutkan dengan uji BNT. Berdasarkan hasil penelitian menunjukkan bahwa jumlah klorofil A tertinggi terdapat pada daun tua tanaman Sirih Hijau (Piper betle L.) sebesar 74,57 ppm dan jumlah klorofil B tertinggi terdapat pada daun muda tanaman Sirih Hijau (Piper betle L.) sebesar 39,75 ppm. Sedangkan jumlah klorofil total tertinggi terdapat pada daun tua tanaman Sirih Hijau (Piper betle L.) sebesar 109,31 ppm.
Diversifikasi pengolahan singkong untuk peningkatan kesejahteraan masyarakat Khoirin Maghfiroh; R.R. Sri Karuniari Nuswardhani

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i2.1647

Abstract

The community partnership program (PKM) in the cassava processing effort without producing waste was carried out together with PKK ladies groups namely PKK RT.4 RW 1 Loring Sukopuro Jabung District Malang Regency. The lack of technological knowledge causes the processing of cassava is not optimal. Cassava processing still uses simple technology. Most cassava is sold in raw form and some is sold in processed chips, besides that there are no handlers related to waste produced from cassava preparations. But on the other hand, abundant cassava production. This program aims to form an independent business group in the development of processed cassava to produce nutritious products without producing waste. The method of approach used in PKM is the Participatory Rural Appraisal (PRA) approach, which involves partner groups in activities. As for the implementation of this PKM activities include: counseling, training, hands-on practice, and assistance. The results of this program are increasing partners 'knowledge in processing cassava into nutritional products based on waste utilization, knowledge of partners' skills in processing cassava into nutritional products based on waste utilization, partners are able to utilize appropriate technology transfer, and improving management and marketing capabilities.
Karakteristik susu probiotik fortifikasi belimbing wuluh (Averrhoa bilimbi) dengan perbedaan konsentrasi bakteri (Lactobacillus casei strain Shirota) Rizka Maulida; Khoirin Maghfiroh

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i1.3514

Abstract

???????????????????????????? ???????????????????? (???????????????????????????????? ????????????????????????????) ???????? ???????????? ???????? ???????????? ???????????????????? ???????????????????????? ???????????????????? ???????????????????????????????????? ???????? ????????????????????????????????. ???????????????????????????? ???????????????????? ???????????????????????????????? ????????????????????????, ???????????????????? ????????????????????, ???????????? ????????????????????????????????-3-????-β-????-???????????????????????????????????? ???????????????????????????????? ???????? ???????????????????????? ???????????????? ???????????????????????????????? (????????????) ???????????????????????? ???????????? ???????????????????????????????????????????????? ????????????????????????????. ???????????? ???????????? ???????? ???????????????????????????? ???????????????????? ???????? ???? ???????????????????????????????????? ???????????????? ???????????????????????????????????????????????????? ???????????? ???????????????????????????????? ???????????? ???????????????????????????????????????????????? ????????????????????. ???????????? ???????????????????????????????????????? ???????? ???????????????????????????????????? ???????????????? ???????????????????????????????? ???????????????????????????????????????????????????? ???????????????????? ???????????????????????? ???????????????????????????? ???????? ???? ???????????????? ???????????????????????????????????? ????????????????????. ???????????????? ???????????????????? ???????????????? ???????? ???????????????????????????????????? ???????????? ???????????????????????? ???????? ???????????? ???????????????????????????????? ???????? ???????????????????????????? ???????????????????? ???????????????????? ???????????? ???????????????????????????????????? ???????????????????????????????????????????????????? ???????? ???????????? ???????????????????????????????????????????????????????????? ???????? ???????????????????????????????????? ???????????????? ???????????? ???????????????????????????????????? ???????????? ???????????????? ???????????????????????????????????? ????????????????????????????????. ???????????? ???????????????????????? ???????????????? ???????? ???????????????? ???????????????????? ???????????? ???? ???????????????????????????????????????? ???????????????????? ???????????????????????? (????????????) ???????????????? ???????????? ???????????????????????????????????? ????????????????????????????. ???????????? ???????????????????????????????????? ???????????????????????????? ???????????? ???????????? ???????????????????????????????? ???????? 25% ???????????? 50% (????/????) ???????????????????????????? ???????????????????? ???????????????????? ???????????????? ???????????????????????????????????? ???????????????????????????????????????????????????????? ???????? 4%, 6%, ???????????? 8% (????/????). ???????????? ???????????????????????????? ???????? ???????????????????????????????????????????????? ???????????????????????? ???????????? ????????????????????????????????????, ???????????????????????????? ????????????????????????????, ????????, ???????????????????? ????????????????????????????, ???????????? ????????????????????????????????????????????????. ???????????? ???????????????? ???????????????? ???????????????????????????????? ???????????????????? ???? ????????????-???????????? ???????????????????? ???????????????????????????????? ???????? ????????????????????'???? ????????????????. ???????????????????????????????????????????????????? ???????? ???????????? ???????????????? ???????????????????????????????????? ???????????????????? ???????????? ???????? ???????????????????? ????????????????????????. ???????????? ???????????????????????????? ???????????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? ???????????????????????????? ???????????????????? ???????????????????? ???????????? ???????????? ???????????????????????????????????????????????????? ???????? ???????????????????????????????? ???????????????????????????????? ???????????? ???????????????????????????????????????????????????????????? ???????? ???????????????????????????? ???????????????????? ???????????????????????????????????? ???????????????????????????????????? ????????????????. ???????????? ???????????????????????????????????????????? ???????? ???????????????????????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? 50% (????/????) ???????????????????????????? ???????????????????? ???????????????????????????? ???????????????? ???? ???????????????????????????????????? ???????????????????????????????????????????????????? ???????? 6% (????/????) ???????????? ???????????? ???????????????? ???????????????????????? ???????????????? ???????????? ????????????????????????????????????????????????????????????: ???????????????????????????????????? 0.036 ????????.????; ???????????????????????????? ???????????????????????????? 0.37%; ???????? 4.4; ???????????????????? ???????????????????????????? 7.9; ???????????? ???????????? ???????????????????????????????????????????????? ???????????????????????? ???????????? ????????????????????, ????????????????????, ????????????????????, ???????????? ???????????????????????????? ???????????????? 3,4 (???????????????????????????????? ????????????????); 3.8 (????????????????????); 3.6 (????????????????????); ???????????? 3,4 (???????????????????????????????? ????????????????).
Peningkatan Jiwa Kewirausahaan Ibu-ibu PKK Melaui Pelatihan Diversifikasi Olahan Buah Siwalan di Kecamatan Paciran Novi Itsna Hidayati; Khoirin Maghfiroh; Ernawati Ernawati; Novita Lidyana
Abdi Panca Marga Vol 4 No 1 (2023): Jurnal Abdi Panca Marga Edisi Mei 2023
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) Universitas Panca Marga Probolinggo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51747/abdipancamarga.v4i1.1329

Abstract

Siwalan tree is a versatile plant, one of which can produce juice which is used as a drink with a high taste and distinctive fragrance characteristics. Through processed differentification, Siwalan Fruit can produce various products that can be commercially useful. In Sumurgayam Village, Paciran District, on average, women only work as housewives. The purpose of this activity is to cultivate entrepreneurial skills through the processing of food made from siwalan fruit to PKK mothers in Sumurgayam Village, Paciran District, Kabipaten Lamongan. This activity time will be held for 3 days on February 20-22, 2023. The place where this activity was held was in Sumurgayam Village, Paciran District, Lamongan Regency. This activity uses the method of lectures, discussions, questions and answers and provides training on diversification of various processed dishes made from Siwalan Fruit to PKK mothers. The results obtained from this activity were PKK mothers, knowledge and skills that increased by more than 75% of the total participants in processing Siwalan Fruit into various high-value preparations. The more difficult the process of making process, the lower the percentage of skills of trainees.
Adaptive Immune Response Stimulation on Nephrolithiasis Mice Model after Treatment of Tempuyung (Sonchus arvensis L.) Leaf Extract Khoirin Maghfiroh; Muhaimin Rifa'i; Sri Widyarti
The Journal of Experimental Life Science Vol. 4 No. 2 (2014)
Publisher : Postgraduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (890.837 KB) | DOI: 10.21776/ub.jels.2014.004.02.02

Abstract

Calcium crystal accumulation on kidney can cause kidney stone (nephrolithiasis). The oxalate calcium crystal which is deposite on the kidney can trigger inflammation on the epithelial that is able to induce cells death (necrosis). The necrosis is able to cause inflammation and it will affect the body's immune system. Infection agent that comes to the body will be responded by the innate immunity which will be responded later by adaptive immunity. One of herbal agent that is expected to be used to stimulate adaptive immunity response is Tempuyung (Sonchus arvensis) leaf extract. The aim of this study is to find out the change of relative amount of CD4+ T cells, CD8+ T cells, and B (B220) cells on nephrolithiasis mice model after S.arvensis leaf extract. The mice are divided into six groups; control group, placebo, nephrolithiasis, S.arvensis leaf extract for 7 days, nephrolithiasis then it is continued with S.arvensis leaf extract for 7 days, and simultaneous (nephrolithiasis and S.arvensis leaf extract for 3 months). The amount of relative T lymphocyte cells is measured by using BD FACSCalibur FlowcytometerTM. The data is analyzed by using ANOVA one way (p<0.05) using SPSS 16.0 software for Windows. The result shows that there are changes of relative CD4+ T cells, CD8+ T cells, and B (B220) cells on nephrolithiasis mice model after the giving of S.arvensis leaf extract. The treatment of S.arvensis leaf extract on the nephrolithiasis mice model can stimulate the homeostatic activity by suppressing the B cells. Compound of S.arvensis leaf extract that can inhibit of Th1 cells and the increase of Th2 cells by proliferation cells activity. The treatment of S.arvensis leaf extract for 7 days can suppress CD4+. The S.arvensis leaf extract can stimulate adaptive immune response which is caused by immunomodulatory active component.Keywords: Nephrolithiasis, Sonchus arvensis L., leaf extract, adaptive immune response.
Efektivitas Ekstrak Wasabi (Wasabia japonica) sebagai Antibakteri terhadap Eschericia coli dan Aplikasinya pada Daging Ayam Segar Khoirin Maghfiroh; Daimatul Mahmudah
G-Tech: Jurnal Teknologi Terapan Vol 7 No 4 (2023): G-Tech, Vol. 7 No. 4 Oktober 2023
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/gtech.v7i4.2982

Abstract

Wasabi (Wasabia japonica) adalah tanaman asal jepang yang digunakan sebagai bumbu pelengkap masakan. Tanaman ini mengandung senyawa alil isotiosianat yang memiliki sifat antibakteri. Sehingga tanaman wasabi berpotensi dikembangkan menjadi bahan pengawet makanan alami. Penelitian ini dilakukan dengan 2 tahap, yaitu uji zona hambat metode difusi cakram dan dilanjutkan dengan uji masa simpan untuk mengetahui pengaruh perendaman ekstrak terhadap Angka Lempeng Total, nilai pH, dan organoleptik daging ayam segar selama penyimpanan. Rancangan percobaan yang digunakan adalah rancangan acak lengkap 1 faktorial dengan 4 perlakuan yang diulang sebanyak 5 kali yaitu perlakuan konsentrasi ekstrak 0% (kontrol), konsentrasi ekstrak 1% (F1), konsentrasi ekstrak 2% (F2), dan konsentrasi ekstrak 3% (F3). Data yang diperoleh dianalisa dengan one-way ANOVA dan dilanjutkan dengan uji BNT pada taraf 5%. Hasil penelitian menunjukkan adanya pengaruh nyata konsentrasi ekstrak (p<0,05) terhadap luas zona hambat. Sementara perendaman ekstrak wasabi juga berpengaruh terhadap ALT, nilai pH, dan organoleptik daging ayam segar.
Identifikasi Karakterisasi Sifat Kimiawi dan Organoleptik Stick Cassava Khoirin Maghfiroh; Nurdiana Afrida
Journal of Natural Sciences and Learning Vol. 1 No. 2 (2022): Journal of Natural Science and Learning
Publisher : Department of Biology Education, Faculty of Teacher Training and Education, Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jnsl.v1i1.18

Abstract

Di Indonesia, Ubi kayu (Mahinot esculenta) merupakan produk pertanian terbesar kedua setelahberas, sehingga pasokan ubi kayu berpotensi menjadi bahan baku penting untuk berbagai produkpangan. Ubi kayu merupakan bahan makanan yang biasa dikonsumsi oleh masyarakat Indonesia.Stick Cassava merupakan salah satu bentuk diversifikasi makanan berbahan pangan lokal ubikayu. Diversifikasi pangan ini bertujuan untuk merubah pola konsumsi masyarakat yang harusdisertai dengan teknologi pengolahan pangan. Adapun tujuan dalam penelitian ini adalah untukmelihat pengaruh stik proporsi tepung ubi kayu F1 (Tepung ubi kayu 10%, tepung terigu 90%),F2 (Tepung ubi kayu 20%, tepung terigu 80%), F3 (Tepung ubi kayu 50%, terigu 50%), F4(Tepung ubi kayu 70%, tepung terigu 30%), F5 (Tepung ubi kayu 90%, tepung terigu 10%)terhadap sifat kimia dan organoleptik. Menggunakan Rancangan Acak Lengkap (RAL) faktortunggal, dengan lima taraf perlakuan proporsi tepung ubi kayu dengan tiga kali ulangan, sehinggadidapatkan 15 Perlakuan. Data yang didapatkan setelah perlakuan penelitian uji organolepticpada masing-masing variable dimasukkan dalam tabel untuk dianalisa Uji Friedman. Sedangkanpada perlakuan penelitian uji sifat kimia dianalisa dengan uji ANOVA dan jika terdapatperbedaan dianalisa dengan Uji Tuckey. Perlakuan terbaik dianalisa menggunakan indeksefektifitas. Hasil dari penelitian menunjukkan pengaruh tepung ubi kayu terhadap kualitas sifatkimia yaitu kadar air kadar air 8,63%, kadar abu 2,875%, organoleptik warna 3,72, rasa 3,92,dan tekstur 4.
Optimalisasi Peningkatan Protein dan Kualitas Organoleptik Mie Basah Melalui Fortifikasi Tepung Udang Rebon (Acetes erytharaeus) Khoirin Maghfiroh; Iva Nur Halimah
Journal of Natural Sciences and Learning Vol. 1 No. 2 (2022): Journal of Natural Science and Learning
Publisher : Department of Biology Education, Faculty of Teacher Training and Education, Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jnsl.v1i1.19

Abstract

Mie basah merupakan salah satu produk pangan yang berbentuk kecil dan memanjang yang dapat diperoleh dengan proses pencetakan dan dilanjutkan dengan perebusan. Mie basah dapat digolongkan sebagai produk yang memiliki kadar air yang cukup tinggi yaitu 60%. Pada umumnya, mie basah terbuat dari tepung terigu yang mana protein tepung terigu sangat terbilang cukup rendah untuk memenuhi kandungan gizi yang dibutuhkan oleh tubuh yaitu protein, maka dari itu penambahan tepung udang rebon dapat meningkatkan nilai gizi protein terhadap mie basah. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung udang rebon terhadap karakteristik fisik, kimia dan organoleptik dan mendapatkan perlakuan terbaik dari penambahan tepung udang rebon pada mie basah. Metode yang digunakan dalam penelitian ini yaitu Rancangan Acak Kelompok (RAK) non faktorial dengan 5 perlakuan 3 kali ulangan, sehingga diperoleh 15 kali percobaan. Dengan perlakuan perbandingan tepung terigu dan tepung udang rebon. Analisa yang dilakukan meliputi Analisa fisikokimia meliputi kadar air, kadar protein, uji tekstur dan organoleptik meliputi warna, aroma, dan rasa. Hasil penelitian terbaik terdapat pada perlakuan P4 (60% tepung terigu : 40% tepung udang rebon) dengan hasil uji fisik kimia Analisa kada air 49,68%, kadar protein 7,66%, uji tekstur 0,058N dan uji organoleptik warna 4,08 (suka), aroma 3,24 (agak suka), dan rasa 3,6 (agak suka).
A EFFECT OF COMBINATION OF CONCENTRATION OF TURMERIC EXTRACT (Curcuma longa L.) AND SUGAR ON WATER CURRENT AND ORGANOLEPTIC JELLY CANDY Maghfiroh Khoirin
Journal of Natural Sciences and Learning Vol. 2 No. 1 (2023): Journal of Natural Science and Learning
Publisher : Jurusan Pendidikan Biologi, Fakultas Bahasa dan Sains, Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jnsl.v2i1.55

Abstract

  Jelly candy is made from gelling agents and essences to produce a variety of flavors, a clear transparent appearance, and a chewy texture. In general, jelly candy uses gelatin as its gelling agent. Doubts about the halalness of gelatine make research into the potential of other gelling agents necessary. Carrageenan can replace gelatin as a gelling agent because of its gelling ability. This study used turmeric extract as a colorant for jelly candy. This study aimed to determine the effect of adding sugar and turmeric extract on the water content and organoleptic of turmeric jelly candy (Curcuma longa L.). This study used a completely randomized design with two factors: variations in sugar concentration (25%, 75%) and turmeric extract (5%, 10%, 15%). The results showed that the combination of turmeric (C. longa) extract concentration significantly affected water content; the greater the concentration of sugar and turmeric extract affected the color and taste of jelly candy. The concentration of carrageenan and konjac mixture that the panelists most liked was 75% sugar. Meanwhile, the concentration of turmeric extract that the panelists most liked was the addition of 10% turmeric extract.
Co-Authors Adnan, Mahfid As'idah, Fizriyatul Aulia, Lailatuzzahro Al-Akhda Cahyo Bagus Saputro Daimatul Mahmudah Deny Utomo Dewi Farah Adibah Dewi Putri Setyowati E Ernawati, E Erik Cahya Nugraha Ernawati Ernawati Iva Nur Halimah Karimah, Rizka Ajeng Khuddin, Mukhammad Sholeh Mahmudah, Daimatul Miftakhul Arif Saifuddin Islami Muhaimin Rifa'i Nisfi, Lailatun Novanda Dwi Pramana Putra Novi Itsna Hidayati Novita Lidyana Nurdiana Afrida Nuswardhani, Sri Karuniari Nyawijining Tita Ayu Pinctada Putri Pamungkas R.R. Sri Karuniari Nuswardhani Rizka Maulida Rukmini Rukmini Saputri, Romadhiyana Kisno Sayyid Agil Sirot Shochibul Mighfar Sri Widyarti Sutiman B. Sumitro Ummah, Nadifa Zurotul Utami, Cahyaning Rini Utomo, Deny wafiqotul isma