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All Journal Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Techno.Com: Jurnal Teknologi Informasi Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Agroindustri Pangan
Afifah, Amalia
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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The Application of Collagen Extract for Collagen Drink: A Review Afifah, Amalia; Wahyu Nugraha , Aditya; Putri Larassati, Dyah
Jurnal Agroindustri Pangan Vol 2 No 2 (2023): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v2i2.543

Abstract

Kerutan merupakan salah satu tanda penuaan dini yang terjadi pada kulit. Hal tersebut disebabkan oleh menurunnya kandungan kolagen yang terdapat pada kulit.. Kolagen merupakan dasar dari jaringan ikat dan mengikat sel-sel dalam jaringan serta membentuk kerangka tubuh. Kolagen berpotensi untuk dijadikan berbagai jenis porduk. Banyak produk makanan, minuman, farmasi dan kosmetik memanfaatkan kolagen karena aktivitasnya yang dapat mencegah proses penuaan. Serat kolagen terdiri dari tiga rantai polipeptida yang saling berhubungan, masing-masing tersusun dalam struktur khusus triple helix. Kolagen adalah protein berserat dengan unit yang selalu berulang yakni glisin, prolin, dan hidroksiprolin. Serat kolagen dihubungkan dengan ikatan hidrogen. Minuman fungsional yang mengandung kolagen dapat mengurangi kekeringan kulit, mengurangi keriput, meningkatkan kepadatan kolagen dan kekuatan kulit yang signifikan. Minuman kolagen dapat menghambat penuaan dengan menghambat reactive oxygen species (ROS) dan memfasilitasi pembentukan ECM, meningkatkan aktivitas mitokondria dan meningkatkan ekspresi gen untuk memperbanyak protein, memperbaiki ketidakcocokan DNA (MMR) dan perbaikan eksisi dasar (BER).
Decision Making on The Organoleptic Quality of Salted Egg Products using Analytical Hierarchy Process and Simple Additive Weighting Muliawati, Tri Hadiah; Yunanto, Andhik Ampuh; Pratama, Borneo Satria; Nugraha, Aditya Wahyu; Subara, Deni; Afifah, Amalia; Sariati, Sariati
Techno.Com Vol. 23 No. 3 (2024): Agustus 2024
Publisher : LPPM Universitas Dian Nuswantoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62411/tc.v23i3.11038

Abstract

Chicken and duck eggs are highly nutritious food products that are popular among the Indonesian community. However, their perishable nature leads to a decline in quality if not further processed. The salting process is a simple preservation method that can also enhance the flavor of salted egg products. To produce salted egg products with high organoleptic quality preference, a combination of Analytical Hierarchy Process (AHP) and Simple Additive Weighting (SAW) is implemented as a quality decision-making method based on: (1) the experts viewpoints on the importance level of organoleptic criteria, and (2) the scores of organoleptic tests for the criteria of texture, taste, and appearance. In this study, chicken and duck eggs were processed into salted eggs using a salting mixture made of a blend of scouring ash and table salt with a mass ratio of 5:4 and 5:6, resulting in product combinations coded as CE-5/4, CE-5/6, DE-5/4, and DE-5/6. Data processing results on the importance level from the experts viewpoints using the AHP method resulted that the criteria for texture, taste, and aroma had final priority weights of 0.244, 0.617, and 0.139, respectively. Final decision-making using the SAW method indicated that the highest to lowest final preference scores were obtained by products CE-5/4, DE-5/4, DE-5/6, and CE-5/6, with the final preference scores of 0.979, 0.963, 0.931, and 0.906, respectively. The results demonstrated that AHP and SAW were successfully implemented to assist in making decisions regarding the quality of salted egg products based on their organoleptic characteristics.   Keywords: salted egg, organoleptic, decision-making, AHP, SAW
Isolation and characterization of collagen from salmon (Salmo salar) skin using papain enzyme: Isolasi dan karakterisasi kolagen dari kulit ikan salmon (Salmo salar) menggunakan enzim papain Afifah, Amalia; Suparno, Ono; Haditjaroko, Liesbetini; Tarman, Kustiariyah; Setiyono, Agus; Nugraha, Aditya Wahyu
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 6 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(6)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i6.53285

Abstract

Kulit ikan salmon merupakan salah satu hasil samping yang dapat diolah menjadi kolagen. Kolagen larut papain (PaSC) adalah istilah yang digunakan untuk menggambarkan kolagen yang diekstraksi menggunakan kombinasi asam dan enzim papain. PaSC berpotensi menjadi sumber kolagen halal. Penelitian ini bertujuan untuk menentukan waktu ekstraksi dan konsentrasi enzim papain terbaik dalam menghasilkan kolagen kulit ikan salmon berdasarkan persentase rendemen dan sifat kimia. Kulit ikan salmon diekstrak menggunakan kombinasi asam asetat (0,5 M) dan enzim papain (500; 1.000; 1.500 U/mg/g kulit) selama 1; 2; dan 3 jam. Parameter yang dianalisis dalam penelitian ini meliputi logam berat, rendemen, asam amino, gugus fungsional, dan berat molekul. Hasil penelitian menunjukkan bahwa perlakuan kombinasi asam asetat konsentrasi 0,5 M dan enzim papain 1.000 U/mg/g selama 2 jam menghasilkan kelarutan kolagen yang maksimal dengan rendemen sebesar 15,38% (bk). Kolagen PaSC kulit ikan salmon terdeteksi memiliki asam amino prolin, glisin, dan arginin. Distribusi berat molekul kolagen berada pada rentang 20-142 kDa. Struktur triple helix kolagen tidak mengalami perubahan selama proses ekstraksi berdasarkan analisis FTIR.
Development and Characterization of a Sustainable and Vegan Lip Balm Utilizing Soybean Oil and Carnauba Wax: Pengembangan dan Karakterisasi Lip Balm Berkelanjutan dan Vegan yang Menggunakan Minyak Kedelai dan Lilin Carnauba Subara, Deni; Rukmana, Fitri Hardiyanti; Afifah, Amalia
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 13 No. 2 (2025): August 2025
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2025.013.02.05

Abstract

The demand for organic cosmetics, including lip balms, is increasing. While soybean oil and carnauba wax are known for their beneficial properties in cosmetics, their specific combination in a lip balm formulation has not been previously explored. This study aimed to determine the optimal lip balm formulation from a combination of soybean oil and carnauba wax and to analyze the effect of varying formulations on the product's physicochemical characteristics. The lip balms were prepared using a melt-and-mix method. Physicochemical properties (pH, melting point, adhesion time, loss on drying and greasiness) were evaluated according to the Indonesian National Standard (SNI) 16-4399-1996. A Non-Factorial Completely Randomized Design (CRD) was employed, and the data were analyzed using ANOVA followed by Duncan’s Multiple Range Test (DMRT). Results indicated that the formulation significantly affected (p<0.05) the melting point, adhesion time, greasiness and loss on drying but did not significantly affect the pH. Formulation 5 (F5) was selected as the optimal formulation, exhibiting the following characteristics: a pH of 6.206, a melting point of 66.00 °C, an adhesion time of 9.00 seconds, loss on drying (LoD) 0.043% and greasiness 8.20 cm. Furthermore, hedonic testing revealed that F5 was the formulation most preferred by panelists. In conclusion, the combination of soybean oil and carnauba wax can yield a natural lip balm with desirable properties and high consumer acceptability, with F5 identified as the optimal formulation in this research.
THE MECHANICAL AND PHYSICAL PROPERTIES OF LEATHER TANNED BY VEGETABLE TANNIN: A META-ANALYSIS STUDY Nugraha, Aditya Wahyu; Afifah, Amalia; Pratama Satria, Borneo; Jayanegara, Anuraga
Jurnal Teknologi Industri Pertanian Vol. 35 No. 3 (2025): 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.2025.35.3.271

Abstract

Vegetable tanning is a promising technique to cut down on or get rid of chromium in traditional leather processing. It has already been used with a wide range of plant-based tannins. Even with this advancement, there aren't many systematic comparisons of how different vegetable tannins affect the quality of leather. This study performed a meta-analysis to assess the impact of vegetable tanning on essential physical and mechanical qualities of leather, utilizing data from thirteen peer-reviewed publications to fill this gap. Hedges' d was used to figure the effect sizes, and a random-effects model was used to put together results from several trials. Funnel plots were utilized to investigate potential publication bias. The meta-analysis showed that there were no big changes in shrinkage temperature, tensile strength, rip strength, or elongation at break (p > 0.05). However, certain plant sources were identified as significant contributors to the physical and mechanical properties of the resultant leather. On the other hand, the type of skin or the animal species did not have a big effect on the qualities of the leather. In general, the results reveal that the exact combination of tannins in the plant materials used for vegetable tanning has the largest effect on how leather works. Keywords: meta-analysis, sustainability, tanning, vegetable tannin
Exploring the Physicochemical Properties of Moringa oleifera Leaf Powder from Lampung Selatan, Indonesia: Eksplorasi Karakteristik Fisiko-Kimia Bubuk Daun Kelor Asal Lampung Selatan, Indonesia Witoyo, Jatmiko Eko; Afifah, Amalia; Saraswati, Ayu Rahayu; Ristianti, Wigi Putri; Sari, Yanti
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 13 No. 3 (2025): December 2025
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Moringa oleifera leaves (MOL) are one of the food ingredients that have complete nutritional content at an affordable price. These leaves are found in several regions of Indonesia, including Lampung Selatan. However, a notable drawback of MOL is its limited shelf life, and it is commonly transformed into Moringa oleifera leaf powder (MOLP) to enhance longevity. This study aims to explore the physicochemical properties of MOLP from Lampung Selatan, which has not been widely examined. This approach used in this study was quantitative descriptive. The results showed that the MOLP from Lampung Selatan had showed  L* value of 59.36, a* value of -8.05, and b* value of 23.36. It additionally revealed 21.10% protein, 3.49% fat content, 0.73% ash content, 5.83% moisture content, 68.84% carbohydrate content, 6.87% crude fiber content, and 15.47% starch. These results indicate that the MOLP from Lampung Selatan had a green colour, high in protein and crude fiber content, and low in fat and starch content. Therefore, MOLP from Lampung Selatan exhibits encouraging potential as a functional food ingredient in the development of food products requiring a high protein and fiber content at an affordable price.
Co-Authors Aditya Wahyu Nugraha Agus Setiyono Andhik Ampuh Yunanto Anuraga Jayanegara Jatmiko Eko Witoyo Kustiariyah Tarman Liesbetini Haditjaroko Ono Suparno Pratama Satria, Borneo Pratama, Borneo Satria Putri Larassati, Dyah Ristianti, Wigi Putri Rukmana, Fitri Hardiyanti SARASWATI, Ayu Rahayu Sari, Yanti Sariati Sariati, Sariati Subara, Deni Tri Hadiah Muliawati, Tri Hadiah