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All Journal Jurnal Teknologi Industri Pertanian JURNAL KIMIA SAINS DAN APLIKASI Jurnal Teknologi Pangan dan Gizi Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik KOMUNITAS: INTERNATIONAL JOURNAL OF INDONESIAN SOCIETY AND CULTURE Biotropika LINK Seminar Nasional Teknik Kimia Kejuangan Journal of Food and Life Sciences Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management) Jurnal Florea Jurnal Sains dan Teknologi Pangan Jurnal Kimia Riset Pro Food Forum Arkeologi BIOLINK (Jurnal Biologi Lingkungan, Industri, Kesehatan) Majalah Ilmiah Biologi BIOSFERA: A Scientific Journal Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Keperawatan Muhammadiyah Journal Physical Education, Health and Recreation TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian IJMS - Indonesian Journal on Medical Science Kritis Jurnal Kesehatan Global Indonesian Journal of Nursing Research (IJNR) BIOSFER : Jurnal Biologi dan Pendidikan Biologi Cakrawala Jurnal Penelitian Sosial Majalah Farmasetika JURNAL GIZI DAN KESEHATAN Jurnal Biogenerasi Jurnal Dunia Gizi AgriHealth: Journal of Agri-food, Nutrition and Public Health Mikki: Majalah Ilmu Keperawatan dan kesehatan Indonesia Jurnal Ilmu Keperawatan dan Kebidanan Jurnal Kesehatan Kusuma Husada Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat JURNAL BIOLOGI PAPUA Journal Science of Biodiversity Journal Science of Biodiversity Science Technology and Management Journal (STMJ) Jurnal Sains dan Teknologi Pangan

Dhanang Puspita

Universitas Kristen Satya Wacana

Author-ID : 647269

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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PEMANFAATAN ANGGUR LAUT (Caulerpa recemosa) DALAM PEMBUATAN SUP KRIM INSTAN Dhanang Puspita, Windu Merdekawati, dan Nella Suryani Rahangmetan
Jurnal Teknologi Industri Pertanian Vol. 29 No. 1 (2019): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2019.29.1.72

Caulerpa recemosa is one type of seaweed commonly used as a snack in raw form. High water content causes Caulerpa recemosa susceptible to damage. One effort to utilize Caulerpa recemosa is to process it to instant cream soup. The purpose of this study was to process Caulerpa recemosa into instant cream soup and done proximate analysis so as sensory evaluation. The methods done in this research were instant cream soup processing using vacuum drying oven then proximate analysis and sensory evaluation. The results of this research was that instant cream soup produced in this research equipped with green characteristics and seaweed scent. Based on the results of the proximate analysis, the instant cream soup contained water content (5.78%), ash (17.82%), protein (5.74%), fat (17.50%), and carbohydrate (60.87%). Sensory evaluation, visually, and taste showed a significant difference between instant cream soup and control, while texture, aroma and overall acceptance were not significantly different. Instant cream soup Caulerpa recemosa has distinctive characteristics for the colour and aroma that can be as added value, besides it also had good nutritional value and can be accepted by consumers. It could be concluded that Caulerpa recemosa could be processed into instant cream soup and has nutritional value and could be accepted by panelists.Keywords: Caulerpa recemosa, cream soup instant, vacuum drying oven, utilization

EKSISTENSI STENASELLUS SP. PADA GUA HUNIAN PRASEJARAH DI KAWASAN KARS BUKIT BULAN, SAROLANGUN, JAMBI Dhanang Puspita; Andy Wibowo; Mohammad Ruly Fauzi
Forum Arkeologi VOLUME 32, NOMOR 2, OKTOBER, 2019
Publisher : Balai Arkeologi Bali

So far, there is no previous report on the existence of Stenasellidae in a prehistoric cave-site in Indonesia. For the very first time, information about the existence of this ancient shrimp in a prehistoric habitation-site yielded from multidisciplinary research at Mesiu Cave. Their existence is delightful to discuss because they are extremely vulnerable and only lives in a specific environment (i.e. stygobit). This article unravels the reason behind the survival of Stenasellidae at Mesiu Cave over a descriptive – explanatory approach. Our observation on the specimen shows its similarity to the typical characteristics of Stenasellus genera. Furthermore, description of their existing habitat shows a characteristic which is fundamentally contradicting to the regular location of prehistoric human activity in a cave site. More likely, this distinctive spatial use of the cave has enabled Stenasellus sp. to survive until the present day. Moreover, the discovery of this unique cavernicole also enhances the outstanding value of Mesiu Cave as a cultural heritage site. Hingga saat ini, belum ada laporan mengenai penemuan Stenasellidae (Crustacea, Malacostraca, Isopoda) pada situs gua hunian prasejarah di Indonesia. Untuk pertama kalinya, informasi mengenai keberadaan udang purba tersebut pada situs gua hunian diperoleh dari penelitian multidisipliner di situs Gua Mesiu. Bertahannya eksistensi organisme ini di situs hunian prasejarah menarik untuk diulas lebih lanjut sebab hewan ini dikenal rentan dan hanya hidup pada lingkungan yang spesifik (i.e. stygobit). Artikel ini mengungkap alasan yang melatarbelakangi bertahannya eksistensi Stenasellidae di situs Gua Mesiu melalui pendekatan deskriptif–eksplanatif. Observasi kami pada fisiologi spesimen Stenasellidae tersebut menunjukkan karakteristik anatomi dari marga Stenasellus. Sedangkan deskripsi habitat Stenasellus sp. menunjukkan karakteristik lingkungan yang bertolak-belakang dengan lokasi aktivitas hunian manusia di gua-gua prasejarah pada umumnya. Perbedaan tersebut sangat mungkin menjadi salah satu faktor penyebab bertahannya eksistensi Stenasellus sp. di Gua Mesiu. Laporan mengenai penemuan fauna gua ini juga turut menambah nilai penting dan keunikan tersendiri Gua Mesiu sebagai situs cagar budaya.

FORMULATION AND ANTIBACTERIAL TEST OF STAR ANISE EXTRACT (Illicium verum Hook.F) AS A HAND SANITIZER Dhanang Puspita; Eli Ardhiawati; Desi Desi
BIOLINK (Jurnal Biologi Lingkungan Industri Kesehatan) Vol 7, No 1 (2020): August 2020
Publisher : Universitas Medan Area

The hand becomes one of the body parts that are easily exposed to microorganisms because of their high mobility. Hand sanitizer is a liquid that can be used to kill microbes. Hands become one of the body parts that are easily exposed to microorganisms because of their high mobility. Hand sanitizer is a liquid that can be used to kill microorganisms. Most hand sanitizers contain alcohol and triclosan, which can be bad for the skin if used in excessive amounts. It is necessary to substitute alcohol and triclosan as an antibacterial, one of which is star anise (Illicium verum Hook.f). Star anise contains flavonoids and tannins, which can function as antibacterial and safe for health. The objective of this study was to make a hand sanitizer formulation from star anise and test its antibacterial strength. The method used was a laboratory experiment with stages; Star anise extraction and antibacterial test. The results of the hand sanitizer formulation of the biggest star anise extract in inhibiting are 10% star anise extract. Inhibitory zone of 10% star anise extract at 6.2 ± 0.76 mm and included in the medium category.

Peran Antioksidan Karotenoid Penangkal Radikal Bebas Penyebab Berbagai Penyakit Yostan Absalom Labola; Dhanang Puspita
Majalah Farmasetika Vol 2, No 2 (2017): Vol. 2, No. 2, Tahun 2017
Publisher : Universitas Padjadjaran

Keberagaman lingkungan bumi menjadi sumber kesehatan yang luas. Salah satu senyawa biokatif alami dari sumber alam adalah karotenoid. Karotenoid telah disarankan kebermanfaatannya dibidang kesehatan (farmasi/obat-obatan), pangan (pewarna alami makanan), dan kosmetik. Dalam bidang kesehatan, karotenoid berperan dalam meredam singlet oksigen (1O2) dan radikal bebas lainnya, penyebab stres oksidatif yang berkontribusi terhadap perkembangan berbagai penyakit pada manusia.Kata kunci : radikal bebas, karotenoid, kesehatan, pewarna alami, kosmetik,

Identifikasi Makrofauna dan Pemetaan Gua Dopaam Pulau Enggano, Provinsi Bengkulu Dhanang puspita; Andi Setyo Wibowo; Sigit Eko Prasetyo
Biotropika: Journal of Tropical Biology Vol 8, No 1 (2020)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.biotropika.2020.008.01.06

Pulau Enggano adalah salah satu pulau terluar di Indonesia. Di pulau ini banyak terdapat gua-gua alam yang belum di ekplorasi. Salah satu gua alam adalah Gua Dopaam yang saat ini dimanfaatkan sebagai sumber air bersih oleh masyarakat. Tujuan penelitian ini adalah untuk memetakan gua dan mengidentifikasi makro fauna gua. Metode penelitian dilakukan dengan survey gua, pemetaan gua, dan identifikasi makrofauna secara insitu dengan obsevasi dan dokumentasi, secara eksitu dengan cara studi komparasi dengan data sekunder. Hasil penelitian, gua Dopaam memiliki panjang ± 2.220 m dan terdapat 6 spesies fauna gua yakni kelelawar (Emballonura cf. semicaudata), jangkrik (Rhaphidophora oophaga), udang (Macrobrachium bariense), laba-laba (Charon grayi), kepiting (Varuna litterata), ular sanca batik (Malayapyton reticulatus). Gua Dopaan berfungsi sebagai habitat makrofauna, menjaga ketersediaan air bersih, dan kedepannya bisa dimanfaatkan sebagai potensi wisata minat kusus

Analisis Proksimat Berbagai Jenis Kacang-kacangan yang Tumbuh di Pulau Timor-NTT Dhanang Puspita; Sarlina Palimbong; Nathania Liantari Pratamaningtyas; Kristiawan Prasetyo Agung Nugroho
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2017: PROSIDING SNTKK
Publisher : Seminar Nasional Teknik Kimia Kejuangan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Almost throughout Indonesia, bean/legume plants can grow well. In the province of East Nusa Tenggara,Timor island there are many local beans that grow wild or cultivated. Local beans in the island of Timor,mostly processed into jagung bose (traditional meal made from corn) . Not much variety of food types basedon local beans. This study aims to identify the nutritional value of local beans in the island of Timor. Themethod used is by measuring the content of proteins, carbohydrates and fats. From the analysis of theresults obtained, the beans with the highest protein are arbila merah (18.55%), the highest carbohydratesare arbila biji besar (76.16%), and the highest fat are arbila biji loreng (1.85%). The results of this analyzecould be a recommendation in the processing of beans-based food to increase the added value andcommunity nutrition.

Pengaruh Asupan Berbagai Jenis Biji-bijian Terhadap Peningkatan Kadar Asam Urat pada Tikus Putih Jantan (Rattus norvegicus) Dhanang Puspita; Rosiana Eva Rayanti; Yohana Ikka Maylani; Theresia Pratiwi Elingsetyo Sanubari
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2017: PROSIDING SNTKK
Publisher : Seminar Nasional Teknik Kimia Kejuangan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Grains known as foods that contain purine. The existence of purines can cause gout patients/ hyperuricemiaincreased levels of uric acid in the blood. High levels of uric acid cause gout arthritis. This study aims todetermine the increase in uric acid levels in male rats (Rattus norvegicus) by the intake of various types ofgrain. Male rats per group were given intake melinjo (Gnemon gnetum), soy (Glycine max), white rice(Oryza sativa), peanuts (Arachis hypogaea), red beans (Phaseolus vulgaris), green beans (Vigna radiata),and BR1 (as control). Long treatment for 15 days. Calculation of uric acid levels in male rats at the start ofthe day to 0, 5, 10, and 15. The measurement results showed that rats with intake a diet melinjo seeds haveelevated levels of uric acid highest is 20 mg/dl and the lowest is peanuts (7,2 mg/dl), while control is 4,2mg/dl. The amount of uric acid content in rats with grain intake showed a high purine content. This studyconcluded that contribute grain in elevated uric acid levels are highest is melinjo, rice, green beans,soybeans, red beans, and peanuts.

PEMANFAATAN LEGUM LOKAL DARI PULAU TIMOR, NUSA TENGGARA TIMUR (NTT) DALAM PEMBUATAN FOOD BAR SEBAGAI DIVERSIFIKASI PANGAN Dhanang Puspita; Monang Sihombing; Marthina Meylani Seilatuw
Prosiding SNST Fakultas Teknik Vol 1, No 1 (2018): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 9 2018
Publisher : Prosiding SNST Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (239.372 KB)

Tujuan dari penelitian ini adalah untuk memanfaatkan pangan lokal berbasis kacang-kacangan dari Pulau Timor NTT yang diolah menjadi produk food bar sebagai bentuk diversifikasi pangan lokal. Food bar dari kacang-kacangan lokal Pulau Timor diolah dengan dua perlakuan yaitu P1 (sampel kacang ditepungkan) dan P2 (sampel kacang di tanak) serta formulasi yang disesuaikan dengan kriteria kebutuhan energi untuk produk food bar. Hasil dari penelitian ini adalah produk food bar dengan perlakuan P1 dan P2 serta formulasi dari lima jenis kacang lokal dari Pulau Timor. Penggunaan kacang lokal Pulau Timor dalam pembuatan food bar dikarenakan kaya akan kandungan nutrisi, terutama kandungan makronutrien seperti karbohidrat, lemak, dan protein. Selain itu food bar merupakan produk siap makan yang praktis, mudah dibuat, bernutrisi tinggi, dan bisa diolah dari bahan pangan apa saja. Selain itu food bar dapat memenuhi kebutuhan energi individu per hari (2100 kkal/hari) jika dikonsumsi sebanyak tiga kali makan dengan takaran per makan 50gr/bar dengan kandungan protein berkisar 10-15%, lemak berkisar 35-45%, dan karbohidrat berkisar 40-50%. Produk food bar dari kacang-kacangan lokal Pulau Timor NTT dapat menjadi salah satu bentuk diversifikasi pangan lokal yang berpotensi dan bisa dikembangkan serta dapat menjadi salah satu solusi dalam menangani persoalan ketahanan pangan dan gizi di NTT. Kata kunci : food bar, gizi, kacang, pangan, timor.

UJI TINGKAT KEMATANGAN BUAH MANGGA MENGGUNAKAN PIGMEN ANTOSIANIN DARI BUNGA TELANG (Clitoria ternatea) Dhanang Puspita; Monang Sihombing; Karina Permata
Florea : Jurnal Biologi dan Pembelajarannya Vol 8, No 2 (2021)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/florea.v8i2.11048

Increased consumption of fruit requires consumers to understand how to choose good and ripe fruit. The level of fruit maturity can be known based on physical characteristics, including the parameters of size, weight, skin color, fragrance of the fruit, and the level of hardness of the fruit flesh. Determining the level of fruit maturity based on physical characteristics has a weakness that is subjective and inconsistent. Making indicators based on natural dyes, namely anthocyanins, to determine the level of sweetness of the fruit. The purpose of this research is to use anthocyanin pigments as an indicator of fruit sweetness level to determine fruit maturity. This research is an experimental laboratory and qualitative descriptive analysis with stages; Sample Extraction, Indicator Making, Indicator Application, Fruit Acidity Testing, Data Analysis. Based on the results of the study, there were quite visible color differences on toothpicks after being inserted into the fruit samples with a sweet taste and the fruit samples with a sour taste. The indicator shows that fruit with a sour taste (pH < 3) changes color from blue to reddish purple. If the taste is not too sour (pH 5), it does not experience a significant color change. In conclusion, the anthocyanins in telang flower can be used as an indicator solution because they have a blue color at neutral pH, a reddish color at pH = 2, the red color fades at pH = 3 and 4, and there is no color change at pH 5.

Sintesis dan Karakterisasi Carbon Nanotube (CNt) dari Arang Kayu Jati serta Pemanfaatannya Sebagai Bahan Aktif Antibakteri Agung Rimayanto Gintu; Dhanang Puspita
Jurnal Kimia Riset Vol. 5 No. 2 (2020): Desember
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jkr.v5i2.22505

Carbone Nanotube (CNt) was one of antibacterial compound synthesized from carbon pr activated carbon. In this study threated the synthesis of CNt from teak charcoal used strong acid and sonication. The rendement of CNt synthesis showed potential result 37,6555±0,8038%. The characterization to the CNt showed density 1,0145±0,0037g/cc; Absolute Viscosity 1,06±0,0245P.a; Molecule weight 0,0007±0,00002g/mol. Threated the metal ionic doped to the CNt solution used Ag, Cu, Fe(II), Fe(III). Mg and Zn to increase the stabilitation and interaction. The characterization of CNt-Ag showed density 1,0072±0,0055g/cc; Absolute Viscosity 0,66±0,0400P.a; Molecule weight 0,0007±0,00004g/mol. The characterization of CNt-Cu showed density 1,0086±0,0040g/cc; Absolute Viscosity 0,56±0,0400P.a; Molecule weight 0,0007±0,00003g/mol. The characterization of CNt-Fe(II) showed density 1,0060±0,0013g/cc; Absolute Viscosity 0,76±0,0400P.a; Molecule weight 0,0007±0,000001g/mol. The characterization of CNt-Fe(III) showed density 1,0159±0,0042g/cc; Absolyte Viscosity 0,82±0,0200P.a; Molecule weight 0,0007±0,00003g/mol. Characterization of CNt-Mg showed density 0,9970±0,0008g/cc; Absolute Viscosity 0,64±0,0400P.a; Molecule weight 0,0007±0,000005g/mol. Characterization of CNt-Zn showed density 1,0013±0,0013g/cc; Absolute Viscosity 0,60±0,0447P.a; Molecule weight 0,0007±0,000005g/mol. Threated the mix to the CNt by another antibacterial compounds like Hydroxyapatite (HAp), Chitosan and Nano Chitosan. From the characterization of CNt-HAp obtained density 1,0008±0,0010g/cc; Absolute Viscosity 0,60±0,0316P.a; Molecule weight 0,0007±0,000007g/mol. Characterization CNt-Chitosan obtained density 0,9992±0,0019g/cc; Absolute Viscosity 0,42±0,0200P.a; Molecule weight 0,4343±0,0207g/mol. Characterization CNt-Nano Chitosan obtained density 1,0084±0,0002g/cc; Absolute Viscosity 0,50±0,0316P.a; Molecule weight 0,5170±0,3270g/mol. The results of antibacterial activity measurements against E.coli bacteries showed that all of the threatment to the chars produced the antibacterial activity in middle to strong range.

Co-Authors - UKSW Salatiga, Naftalione Efata Kristnanda Agung Rimayanto Gintu Agus Fitrianto, Agus Al-janati, Fitri Hayuningrat Andi Setyo Wibowo Andy Wibowo Anggara Mahardika Angkit Kinasih Arwyn Weynand Nusawakan Binerd Anthon Im Toy Christintya Nuarika Dan Elimelek Fuka Dary David Nakka Gasong Desi, Desi Dewi Septiani, Dewi Edenia, MC Titania Anjaly Putri Efrosina Orno Eli Ardhiawati Elisabeth Nadia Kurnia Sena Ferdy F Rondonuwu Fernadiyanti Fiane de Fretes Fitri Hayuningrat Al-janati Francies Seva Gentaarinda Fransiska Thalita Kusumaningtyas Galih Wibisono Gelora Mangalik Harvian Charisma Bangngu Herlia, Laurentshia Tabitha Nathalie Hieskya Chelvin Kristover Irene Maria Lidi Jacob L.A. Uktolseja Jayanti, Eni Dwi Jolanda Luhukay Karina Permata Kristiani Desimina Tauho Kristiawan Prasetyo Agung Nugroho Kukuh Pambuka Putra Kurniawan, Yosia Agung Laia, Eirene Putri Cahyani Lidi, Irene Maria Lusiawati Dewi Lydia Ninan Lestario Mahendra, Arisia Putri Sandy Marthina Meylani Seilatuw Mayer Tinting Sirenden Maylana, Natasha MC Titania Anjaly Putri Edenia Messakh, Sanfia T. Mohammad Ruly Fauzi Monang Sihombing Monika Rahardjo Muhamad Rully Fauzi Nataniel Widyantoro Nugroho Nathania Liantari Pratamaningtyas Ni Komang K Sari Ni Komang K Sari, Ni Komang K Norson Willem Totoda Novita Iswardaningrum Nuarika, Christintya Nugraheni, Dila Komala Nugroho, Pulung Nugroho, Pulung - Patanduk, Andin Risvani Putri Prasojo, Rachel Immelda Intan Pulung Nugroho Putri, Velistia Bunga Renata Rasya Pandhu Wijaya Rifatolistia Tampubolon Rio Asysam Faisal Ristia Widi Astuti Rosiana Eva Rayanti Safitri, Lia Herlyn Salakory, Milleboy James Simonelsa Samalukang, Yunius Sanfia T. Messakh Sarlina Palimbong Seilatuw, Marthina Meylani Shara Refla Sheva Kholisane Widodo Sigit E. Prasetyo Sigit Eko Prasetyo Sigit Eko Prasetyo Sihombing, Chandryka Naomi Silvi Kurnia Candra Mela Slamet Suprapti Soenarto Notosoedarmo Soenarto Notosoedarmo Stella Firsta Kirana Suwarso, Etika Noviyanti Theresia Pratiwi Elingstyo Sanubari Tjahjono, Josephine Diana Totoda, Norson Willem Toy, Binerd Anthon Im Treesia Sujana Wahyu, Franszesca Dwi Wahyuningtyas, Sekar Eka Wijaya, Rasya Pandhu Wijaya, Yunita Christina Windu Merdekawati Wulandari, Triastuti Setyo Yandistara, Mikrando Sheva Yayi Suryo Prabandari Yohana Ikka Maylani Yosephine Diana Tjahyono Yostan Absalom Labola

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