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All Journal 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 produk samping yang dapat menghasilkan kolagen. Ada beberapa cara untuk mengekstraksi kolagen, salah satunya dengan menggabungkan proses kimia (asam) dan enzimatik (protease). Kolagen larut papain (PaSC) adalah istilah yang digunakan untuk menggambarkan kolagen yang diekstraksi. Kolagen yang diekstrak dari kulit ikan menggunakan enzim tumbuhan berpotensi menjadi sumber kolagen halal. Penelitian ini bertujuan untuk mengetahui waktu ekstraksi optimum, konsentrasi, dan karakter PaSC dari kulit ikan salmon. Kombinasi asam asetat konsentrasi 0,5 M dan enzim papain 1000 U/mg/g kulit selama tiga hari menghasilkan kelarutan kolagen yang maksimal. Rendemen PaSC dari kulit ikan salmon sebesar 15,58% (db). Asam amino yang paling umum di PaSC adalah prolin, glisin, dan arginin. Kisaran distribusi berat molekul kolagen ditentukan sebesar 20-142 kDa. Struktur triple helix tidak diubah oleh ekstraksi PaSC, menurut spektrum 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.
Co-Authors Aditya Wahyu Nugraha Agus Setiyono Andhik Ampuh Yunanto Kustiariyah Tarman Liesbetini Haditjaroko Ono Suparno Pratama, Borneo Satria Putri Larassati, Dyah Rukmana, Fitri Hardiyanti Sariati Sariati, Sariati Subara, Deni Tri Hadiah Muliawati, Tri Hadiah