Article Per Year (5 Year)
p-Index From 2020 - 2025
2.959
P-Index
This Author published in this journals
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
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Other

Published : 23 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 23 Documents
Search

 1   2   3 
Characterization of Microparticles Extracted from Wasabi (Wasabia japonica) as a Natural Food Preservative for Fresh Chicken Meat Mahmudah, Daimatul; As'idah, Fizriyatul; Rukmini, Rukmini; Maghfiroh, Khoirin
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.89696

Abstract

Chicken meat is a food ingredient vulnerable to contamination, requiring effective treatment to extend its shelf life and maintain quality. Wasabi (Wasabia japonica), a typical Japanese plant, contains an allyl isothiocyanate compound with antibacterial properties, making it a potential natural preservative. Therefore, this study aimed to develop microparticles of wasabi extract for application as a preservative for fresh chicken meat. In the process, microparticles were produced using the dry spray method, with maltodextrin as a coating material. The formulations tested were 0% (F0), 1% (F1), 2% (F2), and 3% wasabi extracts (F3), combined with 100 grams of maltodextrin and 1000 mL of distilled water. The produced microparticles were subjected to characterization to determine particle size, solubility test, particle morphology, crystal structure, and functional group identification. Subsequently, inhibition zone tests and total plate count were conducted to assess the effectiveness of the particles as a natural food preservative. The results showed that the F3 treatment had the widest inhibition zone (7.1 mm). Immersing chicken meat in the extract solution reduced the bacterial colony count from 16.8x106 CFU/gram to 12.5x106 CFU/gram over 6 days of storage. Therefore, F3 was the best formulation based on microbiological test results. This signified the potential of wasabi extract microparticles as a natural food preservative.
Mikroenkapsulasi ekstrak keratin (protein hewani) bulu ayam broiler (gallus domesticus) sebagai bahan fortifikasi pada susu bubuk Khuddin, Mukhammad Sholeh; Karimah, Rizka Ajeng; Ummah, Nadifa Zurotul; Maghfiroh, Khoirin

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.6060

Abstract

In Indonesia, the use of chicken feather waste is currently limited to animal feed, even though chicken feathers contain rich nutritional value, such as keratin. With the application of appropriate technology, chicken feathers have the potential as a functional food ingredient. Currently, in Indonesia, keratin from chicken feathers is usually used in cosmetic products. This research aims to change the status of chicken feathers from waste or animal feed to food additives. Through experimental methods with Ft-ir, SEM, Psa testing and also food safety testing with XRF. keratin is an amino acid. And in the wave number range 2000-3600 cm-1, which is an alcohol peptide bond (O-H). Also found in the wave number range 1480-1575 cm-1 which is the amide II peptide bond (NH bending), and in the wave number range 1229-1301 cm-1 which is the amide III peptide bond (CN Stretching). This indicates that samples A and B both identified the presence of amino acids including cysteine, arginine, lysine, serine and threoni. Thus, the results of this study provide an in-depth understanding of the characteristics of keratin in the context of broiler chicken feathers and the potential and optimization of fortification deficiencies in powdered milk.
Peran Sinergi Produk Susu–Durian Lokal dan Psikoedukasi Keluarga untuk Peningkatan Kapasitas Kader Posyandu Desa Tempuran Utami, Cahyaning Rini; Auli, Lailatuzzahro Al-Akhda; Maghfiroh, Khoirin
Abdimas Galuh Vol 7, No 2 (2025): September 2025
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v7i2.21014

Abstract

Penguatan kapasitas kader posyandu melalui pemanfaatan potensi pangan lokal merupakan strategi penting untuk menurunkan risiko gizi buruk pada balita. Desa Tempuran, Kabupaten Pasuruan, memiliki ketersediaan susu sapi segar dan durian montong yang selama ini belum diolah secara optimal. Kegiatan pengabdian ini dilaksanakan dengan pendekatan partisipatif melalui enam tahapan, meliputi identifikasi masalah dan potensi lokal, perencanaan program, pelatihan pembuatan yoghurt dan permen susu–durian, psikoedukasi keluarga, pendampingan simulasi klinik psikologis, serta monitoring dan evaluasi. Analisis dilakukan dengan observasi lapangan, dokumentasi, serta uji pre-test dan post-test menggunakan paired sample t-test (α=0,05). Hasil menunjukkan bahwa kader posyandu yang mayoritas berusia produktif mampu meningkatkan keterampilan teknis dalam pasteurisasi susu, proses fermentasi yoghurt, serta pengolahan permen dengan pengendalian suhu kritis. Evaluasi daya terima menunjukkan produk berbasis susu–durian memiliki potensi diterima sebagai pangan fungsional. Selain itu, terjadi peningkatan signifikan pada pengetahuan kader, yaitu pemahaman family well-being dari 51,2% menjadi 84,3%, teknik komunikasi dari 53,5% menjadi 82,7%, dan strategi pendampingan gizi keluarga dari 52,1% menjadi 83,5%. Integrasi pelatihan pangan lokal dengan psikoedukasi dan simulasi klinik psikologis terbukti memperkuat kapasitas kader dalam mendukung gizi balita dan kesejahteraan keluarga. Peran sinergi produk susu–durian lokal dengan psikoedukasi kader mampu menjadi model pemberdayaan masyarakat yang relevan diterapkan di wilayah lain. Disarankan keberlanjutan program melalui pendampingan lanjutan serta pengembangan jejaring kemitraan untuk memperluas dampak pengabdian. 
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