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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Applied Food Technology JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Jurnal EduHealth Journal of Technology and Food Processing (JTFP)
Faizah Faizah
Institut Teknologi Telkom Purwokerto
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Education Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Public Health Social Sciences Veterinary Other

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SENYAWA FENOLIK, ORYZANOL, DAN AKTIVITAS ANTIOKSIDAN BEKATUL YANG DIFERMENTASI DENGAN Rhizopus oryzae Faizah Faizah; Feri Kusnandar; Siti Nurjanah
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 1 (2020): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (160.693 KB) | DOI: 10.6066/jtip.2020.31.1.86

Abstract

Rice bran is a by-product of milled rice. It contains bioactive compounds, such as total phenolic compounds and g-oryzanol known to have antioxidant activities. However, these bioactive compounds are chemically bound in the lignin matrix of the rice bran. Fermentation process potentially releases the bound forms of the active compounds to become the free ones. In this research, the rice brans of three varieties, i.e. Inpari 24 (red rice), inpari 30 (white rice), and koshihikari (white rice), were fermented using Rhizopus oryzae for 0, 24, 48, 72, 96 and 120 hours. Those showed highest antioxidant activities by DPPH assays were selected for further chemical composition analyses (moisture, ash, fat, protein, and carbohydrate), total phenolic compound, and g-oryzanol. The fermentation process significantly increased (P<0.05) the antioxidant activities of all rice brans and those fermented for 72 hours showed the highest antioxidant activities. This fermentation condition resulted in significant increase in moisture, ash and protein contents, while decreasing the fat and carbohydrate contents. The total phenolic compound and g-oryzanol of the three fermented rice brans increased significantly (P<0.05). The fermented rice bran of Inpari 24 variety showed the highest antioxidant activity, total phenolic compound, and g-oryzanol contents as compared to those of Inpari 30 and Koshihikari varieties.
Biocompatibility Study with Baby Hamster Kidney Cells on Acetobacter Xylinum Pellicle for Diabetic Foot Laceration Adanti Wido Paramadini; Faizah Faizah
Jurnal EduHealth Vol. 14 No. 03 (2023): Jurnal EduHealt, Edition September 2023
Publisher : Sean Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/jurnaleduhealth.v14i3.2595

Abstract

Diabetes mellitus, commonly known as diabetes, is a persistent metabolic condition marked by elevated blood glucose levels. This condition's global prevalence has been consistently increasing, becoming a major cause for concern in public health on an international scale. This disease can lead to various complications, including impaired wound healing. The purpose of this study is to determine the cytotoxicity level of hydrogel membranes made from Acetobacter xylinum and whether the used method is appropriate for producing proper wound healing material. The findings of the study, employing BHK Kidney cells and the MTT Assay technique, revealed that the dehydrated hydrogel membrane derived from bacterial cellulose and processed through oven drying exhibited a toxicity level of less than 50% across all samples. Additionally, the swelling test indicated a rise in water absorption when the membrane was combined with collagen material
Enhancement of Antioxidant and Colon Anticancer Activity from Fermented Rice Bran Extract Faizah Faizah; Adanti Wido Paramadini
Jurnal EduHealth Vol. 14 No. 03 (2023): Jurnal EduHealt, Edition September 2023
Publisher : Sean Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/jurnaleduhealth.v14i3.2597

Abstract

This review focuses on the enhancement of antioxidant activity and the colon anticancer effect of fermented rice bran extract. Fermentation is a biological process that has been proven to significantly increase the content of bioactive compounds in various food sources, including rice bran. This study investigates how fermentation affects the antioxidant activity and colon anticancer potential of rice bran extract. The review highlights a positive correlation between phenolic content and antioxidant activity, indicating that fermented rice bran extract exhibits higher antioxidant properties compared to non-fermented ones. Additionally, this research explores the role of different fermentation microorganisms in promoting the release of phenolic compounds, contributing to increased antioxidant activity and colon anticancer effects. Understanding the potential health benefits of fermented rice bran extract can contribute to the development of functional food products with improved nutritional and therapeutic effects
PENERAPAN COLD CHAIN STORAGE PADA PEMBEKUAN FILET KAKAP PUTIH (Lates calcarifer) Faizah Faizah; Ajeng Dyah Kurniawati; Anis Khairunnisa; Niluh Putu Sonia Agustini
Journal of Technology and Food Processing (JTFP) Vol. 3 No. 02 (2023): Juli
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v3i02.1280

Abstract

Ikan kakap putih (Lates calcalifet) merupakan ikan yang memiliki nilai ekonomi tinggi. Namun, dikarenakan kadar protein dan kadar air yang tinggi mengakibatkan ikan kakap putih memerlukan penanganan khusus. Salah satu cara untuk menjaga kesegaran, mutu, dan sifat organoleptik ikan kakap putih yaitu dengan menerapkan sistem Cold Chain Storage. Cold Chain Storage merupakan metode penyimpanan dengan cara mengendalikan suhu untuk menjaga kualitas dan keamanan produk. Penelitian ini bertujuan untuk mengevaluasi penerapan sistem cold chain storage dalam proses pembekuan filet Kakap Putih (Lates calcarifer). Metode yang digunakan pada penelitian ini adalah observasi dan wawancara langsung dengan karyawan. Hasil penelitian menunjukkan setiap proses pengolahan ikan memiliki suhu di bawah 5oC. Suhu ikan pada proses penerimaan bahan baku 3,5oC, sortasi 2,7oC, penimbangan 2,1oC, penyisikan 3,0oC, pencucian 3,2oC, fillet 2,9oC, penyusunan dalam long pan 3,0 oC, pembekuan -35oC, pengemasan dan pelabelan -1,5oC, penyimpanan -21oC, dan distribusi 17,5oC. Metode pembekuan yang digunakan yaitu pembekuan cepat dengan suhu -30oC sampai -40oC. Berdasarkan hasil penelitian, suhu ikan kakap putih pada sistem Cold Chain Storage sudah memenuhi SNI01-2696.3-2006 tentang filet kakap beku yaitu suhu maksimal ikan 5oC.
Pengembangan Sistem Biokonversi Ampas Tahu menjadi Maggot sebagai Solusi Pengelolaan Limbah Berkelanjutan di Desa Kalisari Nabila Noor Qisthani; Miftahol Arifin; Faizah Faizah
JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Vol 4 No 3 (2023)
Publisher : Politeknik Piksi Ganesha Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/jurpikat.v4i3.1372

Abstract

Pengabdian ini bertujuan untuk mengembangkan sistem biokonversi ampas tahu menjadi maggot sebagai solusi pengelolaan limbah berkelanjutan di Desa Kalisari. Metode yang digunakan dalam pengabdian ini adalah metode biokonversi, ampas tahu diubah menjadi sumber daya bernilai berupa maggot yang dapat digunakan sebagai pakan alternatif. Pendekatan dalam pengabdian ini adalah pendekatan partisipatif, yang melibatkan partisipasi aktif dari masyarakat lokal akan terlibat langsung dalam seluruh proses pengembangan teknologi budidaya maggot, mulai dari perencanaan hingga implementasi. Langkah-langkah pengabdian: penyediaan tempat pembiakan maggot, pengaturan nutrisi yang tepat, dan pengelolaan lingkungan yang sesuai dengan kebutuhan maggot. Hasil pengabdian berupa pengurangan dampak lingkungan limbah ampas tahu, Membuka peluang ekonomi baru melalui pemanfaatan maggot sebagai sumber pakan ternak.
Effect of Extraction Time on Dried Form and Powder of Cardamom Seeds in Aqueous Solvent on Physical, Total Phenol, and Flavonoid Properties Latifasari, Nurul; Faizah, Faizah; Kurniawati, Ajeng Dyah
Journal of Applied Food Technology Vol 11, No 1 (2024)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.21051

Abstract

Cardamom seed spice is a plant that has bioactive components which are thought to be able to act as a natural antioxidant, so it has the potential to be a natural food additive in functional food products. These bioactive components can be obtained by extraction method using distilled water as a solvent. However, there have not been many studies regarding the effect of the extraction time used. Therefore, this research aims to determine the effect of the extraction time of cardamom seeds in simplicia and powder form on the physical properties, total phenols and total flavonoids. The extraction method used is maceration with extraction time levels of 5 minutes, 7 minutes and 9 minutes using distilled water as a solvent. The extract obtained will be tested for physical, qualitative and quantitative properties of total phenols and total flavonoids. The research results show that cardamom seed extract contains phenolics and flavonoids compound with different strengths and the extract color is brownish yellow. The resulting yield was 27.14% with the highest of total phenols 168,796 µg/mL and total flavonoids 38,564 µg/mL in the treatment of cardamom seed powder extraction time of 9 minutes. Cardamom seed powder extract prepared with an extraction time of 9 minutes is more capable of extracting bioactive components compared to other time levels and simplicia form.
Co-Authors Adanti Wido Paramadini Ajeng Dyah Kurniawati Anis Khairunnisa, Anis Feri Kusnandar Miftahol Arifin Nabila Noor Qisthani Niluh Putu Sonia Agustini Nurul Latifasari Siti Nurjanah