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All Journal JAST : Jurnal Aplikasi Sains dan Teknologi Jurnal Gizi Kerja dan Produktivitas Journal of Health and Nutrition Research Strada Journal of Pharmacy
Vevi Maritha
Pharmacy Study Program, Universitas Of PGRI, Madiun, East Java, Indonesia
Chemistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Other

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Potential Pharmaceutical Biotechnology Products in the Form of Formulations and Preparations of Telang Flower Kombucha Dish Soap (Clitoria ternatea L) as an Antibacterial from Beef (Bos taurus) Isolate Firman Rezaldi; Eva Nurvadilah; Candra Junaedi; Ucu Wandi Somantri; M. Fariz Fadillah; Vevi Maritha; Ratna Fitry Yenny; Diyan Yunanto Setyaji
Journal of Health and Nutrition Research Vol. 3 No. 1 (2024)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v3i1.237

Abstract

This research aims to see the potential of each formulation and preparation of dishwashing soap with the active ingredient telang flower kombucha in inhibiting the growth of pathogenic bacteria isolated from beef. This research is a laboratory experiment, namely by making a dishwashing soap base without the active substance of telang flower kombucha. Make a dishwashing soap base that adds the active substance of butterfly pea flower kombucha at concentrations of 20%, 30% and 40%. Biochemical identification results have shown that beef samples contain gram-positive bacteria in the form of Staphylococcus aureus and Listeria monocytogenes, as well as gram-negative bacteria in the form of Salmonella thyposa and Escherichia coli. The results of this research have also proven that pharmaceutical biotechnology products in the form of formulations and dishwashing soap preparations with the active ingredient telang flower kombucha have a positive correlation in inhibiting the growth of the four test bacteria. Based on the one-way ANOVA statistical test at each P value <0.05, it proves that telang flower kombucha dish soap at a concentration of 40% according to post hoc analysis is not significantly different from concentrations of 20% and 30% as a pharmaceutical and antibacterial biotechnology product. isolated from beef. The conclusion of this research is that the formulation and preparation of dishwashing soap at a concentration of 40% proved to be the most effective as a pharmaceutical biotechnology product in inhibiting the growth of the four test bacteria.
Studi Bioteknologi Komputasi (Bioinformatika) Senyawa Vitexin Pada Kombucha Bunga Telang Vitexin Sebagai Antioksidan dan Antikanker M. Fariz Fadillah; Firman Rezaldi; Raisa Fadila; Muhammad Andry; Barolym Tri Pamungkas; Syariful Mubarok; Susiyanti Susiyanti; Vevi Maritha
Jurnal Gizi Kerja dan Produktivitas Vol 5, No 1 (2024): May
Publisher : Fakultas Kedokteran Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/jgkp.v5i1.24993

Abstract

Manfaat minuman probiotik kombucha bunga telang sebagai produk hasil dari proses fermentasi menggunakan teknologi bioteknologi mengandung berbagai senyawa bioaktif atau metabolit sekunder yang berperan penting dalam menjalankan berbagai aktivitas farmakologinya sehingga memiliki potensi sebagai bahan aktif obat maupun kosmetik. Salah satu senyawa yang berperan penting dan diuji pada penelitian ini adalah vitexin yang berasal dari golongan flavonoid dan memiliki aktivitas sebagai antioksidan maupun antikanker. Tujuan dari penelitian ini adalah untuk membuktikan bahwa senyawa vitexin memiliki aktivitas dalam menangkal radikal bebas dan kanker secara in silico sebagai gambaran awal untuk pengembangan kandidat bahan aktif obat baru. Metode penelitian yang digunakan berbasis laboratorium kering menggunakan software bioinformatika. Adapaun software yang digunakan pada penelitian ini ialah Discovery Studio 2021, ChemDraw Ultra 8.0, ChemDraw Ultra 8.0 dan MGL Tools 1.5.7.   Langkah pertama yang dilakukan ialah mengunduh struktur protein (3ZBF) dari Protein Data Bank (PDB) dan membuat struktur ligan (vitexin). Selanjutnya dilakukan preparasi protein untuk mencegah kemungkinan gangguan dalam proses ikatan antara ligan dan reseptor serta preparasi ligan untuk mencapai bentuk optimal dari ligan yang memiliki konformasi terbaik. Langkah berikutnya adalah validasi docking dengan cara melakukan docking ligan bawaan terhadap protein untuk membandingkan ligan hasil proses docking (ligan validasi) dengan ligan bawaan dan melihat nilai Root Mean Square Deviation (RMSD). Hasil penelitian yang diperoleh yakni senyawa vitexin memiliki nilai energi bebas -6.97 kkal/mol, nilai konstanta inhibisi 7800 nM dan dapat berinteraksi pada asam amino protein ROS, antara lain GLU2027, MET 2029, LEU2086, ASP2033 dan GLY2032 dengan nilai RMSD 1.383 Å. Kesimpulan dari penelitian ini adalah penambatan senyawa vitexin yang terkandung pada kombucha bunga telang terhadap inhibitor ROS memiliki nilai RMSD < 2 Å, mampu berinteraksi dengan asam amino GLY2032 yang merupakan penyebab terjadinya resistensi terhadap inhibitor ROS (Crizotinib)serta dapat memberikan gambaran awal sebagai kandidat obat baru yang diregulasi untuk memiliki aktivitas farmakologi sebagai antioksidan maupun antikanker.
Inovasi Mesin Pencampur Berbasis Otomasi untuk Mengoptimalkan Produksi Jamur Tiram di Desa Kare Kabupaten Madiun Nur Ihda Farikhatin Nisa; Vevi Maritha; Juwari Juwari; Agung Prasongko; Muhammad Wahyue Nesaputro; Achmad Aminudin; Umi Kulsum; Avip Kurniawan; Ahmad Misfa Kurniawan
JAST : Jurnal Aplikasi Sains dan Teknologi Vol 9, No 2 (2025): EDISI DESEMBER 2025
Publisher : Universitas Tribhuwana Tunggadewi Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/jast.v9i2.7600

Abstract

Oyster mushrooms are one of the leading export commodities in Madiun Regency, particularly in Kare Village. The region's cool and fertile environment offers significant potential for mushroom cultivation, providing a source of income and business opportunities for the community. However, the baglog mixing process is still carried out manually. This community partnership empowerment program was designed to enhance the production capacity of farmer groups by applying an automation-based mixer machine to accelerate the baglog preparation process. The program consisted of several stages, including socialization, training in technology utilization, machine implementation, mentoring, evaluation, and planning for program sustainability. The implementation results showed that the mixing time was reduced from 2.5 hours to approximately 1 hour for 300 kg of materials. Production capacity increased significantly from an average of 95 to 190 baglogs per day. The improvements in time efficiency, reduction of manual labor, and enhanced homogeneity of materials demonstrate that this program has provided a tangible impact in increasing the productivity and sustainability of oyster mushroom farmer groups in Kare VillageABSTRAKJamur tiram merupakan salah satu komoditas ekspor unggulan di Kabupaten Madiun, khususnya di Desa Kare. Kondisi wilayah yang sejuk dan subur menjadikan desa ini memiliki potensi besar dalam pengembangan budidaya jamur tiram sebagai sumber pendapatan dan peluang usaha masyarakat. Namun, proses pencampuran bahan baglog masih dilakukan secara konvensional. Program Pemberdayaan Kemitraan Masyarakat ini dirancang untuk meningkatkan kapasitas mitra dalam aspek produksi melalui penerapan mixer machine berbasis otomasi guna mempercepat proses pembuatan baglog. Tahapan kegiatan meliputi sosialisasi, pelatihan penggunaan teknologi, implementasi mesin, evaluasi dan pendampingan, serta perencanaan keberlanjutan program. Hasil implementasi menunjukkan bahwa waktu pencampuran dapat dipangkas dari 2,5 jam menjadi sekitar 1 jam untuk kapasitas 300 kg bahan. Sedangkan kapasitas produksi meningkat signifikan dari rata-rata 95 baglog per hari menjadi 190 baglog per hari. Efisiensi waktu, pengurangan beban tenaga kerja, serta peningkatan homogenitas bahan menunjukkan bahwa program ini memberikan dampak nyata terhadap peningkatan produktivitas dan keberlanjutan usaha kelompok tani jamur tiram di Desa Kare
Application of Untargeted Volatilomics for Halal Authentication of Processed Meat Products Luthfi Nursaudah; Vevi Maritha; Weka Shidha Bhagawan; Puri Ratra Kartini; Desi Kusumawati; Avip Kurniawan
Strada Journal of Pharmacy Vol. 7 No. 2 (2025): October
Publisher : Universitas STRADA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30994/sjp.v7i2.200

Abstract

Food halalness is essential for Muslim communities, including in Indonesia, where the majority of the population is Muslim. Halal food not only means free from prohibited ingredients, such as pork and alcohol, but must also be processed in accordance with Islamic law. With the increasing consumption of processed products such as nuggets, concerns about the authenticity of raw materials have become an important issue. This research aims to determine and classify the volatile compound profile of beef and pork nuggets for halal authentication using a combination of GC-MS and chemometric methods. The analysis data were processed using a multivariate statistical approach in the form of Principal Component Analysis (PCA), Cluster Analysis (CA), and Partial Least Squares Discriminant Analysis (PLS-DA). The research method used was a laboratory experimental study with a volatilomics approach using a combination of GC-MS and chemometric methods. The results showed significant differences in the volatile compound profiles between the two types of nuggets (with pork samples containing 68 volatile compounds and beef samples containing only 45 compounds), which allowed separation and classification based on chemical composition. Further analysis identified specific volatile compounds that have the potential to serve as markers of halal status. The result of the research was volatile compound profiles of beef and pork nuggets were successfully determined using the GC-MS method, showing differences in composition.
Co-Authors Achmad Aminudin Agung Prasongko Ahmad Misfa Kurniawan Avip Kurniawan Candra Junaedi Desi Kusumawati Diyan Yunanto Setyaji Eva Nurvadilah Juwari Juwari Luthfi Nursaudah M. Fariz Fadillah M. Fariz Fadillah Muhammad Andry Muhammad Wahyue Nesaputro Nur Ihda Farikhatin Nisa Pamungkas, Barolym Tri Puri Ratra Kartini Raisa Fadila Ratna Fitry Yenny Susiyanti Susiyanti Syariful Mubarok Ucu Wandi Somantri Umi Kulsum Weka Shidha Bhagawan