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All Journal HAYATI Journal of Biosciences AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Teknologi & Industri Hasil Pertanian Jurnal Mandala Pengabdian Masyarakat IJECS: Indonesian Journal of Empowerment and Community Services Journal of Agri-Food Science and Technology (JAFoST) Journal of Food and Agricultural Product
Suleman, Dininurilmi Putri
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Education Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences

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Study of Antihypertensive Activity from Red Quinoa Seed Protein Hydrolysate Digested by Various Protease Enzymes Suleman, Dininurilmi Putri; Harijono; Hsu, Jue-Liang
HAYATI Journal of Biosciences Vol. 31 No. 1 (2024): January 2024
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.31.1.192-199

Abstract

Proteolytic enzymes are widely used to produce protein hydrolysates that contain bioactive peptides. Some of bioactive peptides are known inhibit the angiotensin-I-converting enzyme (ACE, EC 3.4.15.1) and act as human antihypertensive. Therefore, this study aims to produce protein hydrolysates via 16 hours of digestion process using Chenopodium formosanum (red quinoa) seed and the proteases, namely pepsin, trypsin, α-chymotrypsin, and thermolysin. The hydrolysates profiles and ACE-I inhibitory activity were analyzed using reversed phase-high performance liquid chromatography (RP-HPLC). The SDS-PAGE was also used to analyze the main storage protein in red quinoa seed, identified as being 11S seed storage globulin. Meanwhile, the ACE inhibitor activities of red quinoa seed protein (RQSP) produced by various proteases include the hydrolysate of pepsin 17.03% ± 3.88%, trypsin 42.67% ± 3.19%, α-chymotrypsin 72.71% ± 2.85% and thermolysin 77.67% ± 0.98%. These results show that red quinoa seed protein is a potential source of significant ACE inhibitor activity when hydrolyzed with α-chymotrypsin and thermolysin.
Pelatihan Pembuatan Keripik Pisang Cokelat dalam Upaya Kemandirian Siswa Sekolah Luar Biasa (SLB) Paedagogia Maospati Rochmah, Alfi Nur; Zulfa, Fitriyah; Adi, Prakoso; Mulyani, Rizka; Ramadhan Abdi, Yenny Febriana; Suleman, Dininurilmi Putri; Rizki, Prajwalita Rukmakharisma; Nadhilah, Dini
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 5 No. 2 (2024)
Publisher : Universitas Veteran Bangun Nusantara

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Abstract

Sekolah Luar Biasa (SLB) Paedagogia Maospati Kabupaten Magetan merupakan salah satu sekolah yang diperuntukkan bagi siswa-siswa yang memiliki kebutuhan khusus, yang berorientasi pada life skill. Saat ini, kebanyakan produk yang dibuat oleh siswa SLB merupakan produk tidak habis pakai (produk non-pangan). Guna memperkaya dan meningkatkan keterampilan dari SLB Paedagogia Maospati, maka anak-anak di SLB Paedagogia Maospati perlu diberikan pendidikan vokasional yang bisa menambah wawasan tentang kemandirian. Terdapat dua permasalah umum di SLB Paedagogia Maospati yakni kurangnya bekal keterampilan siswa SLB Paedagogia Maospati yang belum dikembangkan secara optimal dan keterbatasan peralatan penunjang keterampilan. Adapun solusi diberikan oleh tim pengabdian UNS berupa sosialisasi dan pelatihan proses produksi keripik pisang cokelat guna meningkatkan keterampilan siswa SLB Paedagogia Maospati. Tahapan pengabdian Tim UNS melalui pelatihan produksi keripik pisang coklat bagi siswa SLB Paedagogia Maospati, dan introduksi peralatan produksi. Tujuan dari Pengabdian ini adalah memberikan keterampilan untuk siswa SLB Paedagogia Maospati dalam mengolah produk hasil pertanian khususnya produk hortikultura (pisang) menjadi produk pangan yang siap jual dengan kualitas sesuai dengan prinsip keamanan pangan.
Pembuatan Bank Agen Hayati Sebagai Dukungan Terhadap Sustainabilitas Produksi Beras Organik di Kabupaten Madiun Zulfa, Fitriyah; Abdi, Yenny Febriani Ramadhan; Riski, Prajwalita Rukmakharisma; Rochmah, Alfi Nur; Nadhilah, Dini; Suleman, Dininurilmi Putri; Mirlana, Dendy Eta
Jurnal Mandala Pengabdian Masyarakat Vol. 5 No. 2 (2024): Jurnal Mandala Pengabdian Masyarakat
Publisher : Progran Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpm.v5i2.497

Abstract

Kebutuhan pupuk para kelompok petani di Kabupaten Madiun mengalami peningkatan setiap tahunnya. Hal ini menjadi dorongan bagi para kelompok tani IPOJI di kecamatan Jiwan Kabupaten Madiun untuk memproduksi pupuk sendiri. Kelompok tani IPOJI merupakan komunitas tani memproduksi beras sehat yang ditanam menggunakan pupuk dan pembasmi hama organik. Kelompok tani ini membuat pupuk organik secara mandiri dari kotoran hewan, limbah rumah tangga, limbah toko buah, dan limbah pertanian sendiri. Namun, pupuk organik yang dihasilkan masih belum memenuhi semua kebutuhan dan harus sering dibuat sehingga terdapat keterbatasan pada tempat menampung pupuk yang dihasilkan atau bank agen hayati. Tujuan pengabdian masyarakat adalah menyediakan bank pupuk organic untuk mendukung produksi beras organic di Kabupaten Madiun. Metode yang digunakan dalam kegiatan pengabdian masyarakat ini adalah melakukan sosialisasi dan pelatihan pembuatan pupuk organik cair metode fermentasi serta pelatihan pembuatan bank agen hayati sebagai tempat penampungan pupuk organik baik padat maupun cair serta tahapan akhir adalah menyusun SOP proses produksi pupuk organik dan rencana pemasaran secara online dan offline. Hasil yang didapat dari kegiatan pengabdian masyarakat adalah peningkatan skill petani dalam memproduksi pupuk organik yang bernilai ekonomi yang mampu meningkatkan kesuburan tanah sehingga jumlah produksi beras organik akan tetap stabil. Jenis pupuk cair yang dihasilkan dari kegiatan pelatihan ini adalah ada tiga jenis pupuk organik yang terdiri dari pupuk organic cair A1 berbahan bonggol pisang, yakult, air leri, air kelapa, molase, trasi, ragi menghasilkan kadar N sebesar 0,013%, K 0,147%, P 0,029%. Pada pupuk organik A2 berbahan buah-buahan, air leri, air kelapa, molase, ragi, dan ragi. menghasilkan kadar N 0,04%, K 0,261%, P 0,009% serta pupuk organik cair ketiga A3 berbahan rempah-rempah (jahe, kunir, kencur, laos, dan rempah lain) menghasilkan N 0,114%, K 1,225, dan P 0,032%.
CHEMICAL AND SENSORY QUALITY CHARACTERISTICS OF CHICKEN NUGGET PRODUCTS SUBSTITUTED WITH MOCAF FLOUR (MODIFIED CASSAVA FLOUR): KARAKTERISTIK MUTU KIMIA DAN SENSORIS PRODUK NUGGET AYAM SUBTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) Abdi, Yenny Febriana Ramadhan; Rochmah, Alfi Nur; Nurfadila, Irma Dwi; Faiz, Muhammad Nurul; Suleman, Dininurilmi Putri; Nadhilah, Dini; Zulfa, Fitriyah; Riski, Prajwalita Rukmakharisma
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 1 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i1.6217

Abstract

Diversification of processed chicken meat is a strategic step in utilizing its nutritional content and extending its shelf life. One of the diversifications of processed chicken meat is chicken nuggets. Generally, nuggets use wheat flour and tapioca as filler. The used of wheat flour can potentially cause health problems. In order to reduce dependence on the use of wheat flour, it can be replaced with mocaf flour. The aim of this research is to determine the effect of substituting wheat flour using mocaf flour in making chicken nuggets. The method used in this study used a Completely Randomized Design (CRD) with three treatments and three replications with a comparison of wheat flour and mocaf flour, namely F1 ( 100 g wheat flour), F2 (40 g mocaf flour:60 g wheat flour) and F3 (20 g mocaf flour:80 g wheat flour). The data obtained will be analyzed using the Analysis of Variance (ANOVA) test and to determine the real difference between treatments, it was continued with the Duncan Multiple Range Test (DMRT) with a significance level of 5%. The results obtained showed that F1 (100 g wheat flour) was preferred by panelists with a fat content of 1.62%, F2 (40 g mocaf flour: 60 g wheat flour) showed a moisture content (7.88%) and a fiber content (29.38%) higher and F3 (20 g mocaf flour: 80 g wheat flour) showed a higher ash content of 5.29%. Keywords: Chemical quality; Chicken nuggets; Sensory; Mocaf flour.
CHARACTERISTICS OF SLIP POWER, ANTIOXIDANT POTENTIAL, AND ORGANOLEPTIC PROPERTIES OF PINEAPPLE JAM WITH THE ADDITION OF PECTIN AND AGAR-AGAR THICKENERS Nadhilah, Dini; Rochmah, Alfi Nur; Abdi, Yenny Febriana Ramadhan; Riski, Prajwalita Rukmakharisma; Suleman, Dininurilmi Putri; Zulfa, Fitriyah; Aprilia, Intan Dwi; Aprilia, Wulan
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 1 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i1.6234

Abstract

Pineapple jam is a processed fruit product that is popular among various groups of people because of its distinctive sweet and sour taste and chewy texture. The process of making pineapple jam involves several important stages, starting from selecting and preparing the raw materials, namely ripe pineapples. After that, the pineapple is grated or crushed, then cooked with sugar and other additional ingredients such as pectin, citric acid and preservatives. The cooking process is carried out by heating gradually to evaporate some of the water and thicken the jam. This process also aims to activate pectin which functions as a natural thickening agent. After reaching the desired consistency, the pineapple jam is cooled, then packaged in sterile containers to maintain the quality and durability of the product. Important parameters in the process of making pineapple jam include water content, sugar content and pH, which affect the quality and shelf life of the product. The final results of this research show that the correct use of pectin and citric acid can produce pineapple jam with optimal texture and delicious taste, and has a long shelf life if stored properly. Keywords: Citric acid; jam; pineapple; pectin; texture.
Sensory Acceptability and Characteristics of Cinnamon Roll Bread with Pineapple Puree (Ananas comosus L.) Substituted with Taro Flour Suleman, Dininurilmi Putri; Sari, Mulyani Mukti; Rochmah, Alfi Nur; Zulfa, Fitriyah
Journal of Agri-Food Science and Technology Vol. 6 No. 1 (2025): March
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i1.11004

Abstract

The development of functional food can be applied to bakery products, it is hoped that bread can provide health effects for the body through the addition of food ingredients or substitution of highly nutritious foods. In this research, innovations were made in making cinnamon rolls with local food ingredients other than wheat flour, namely taro flour, pineapple puree, and cinnamon. This research contributed to produce cinnamon roll products that are favored by the public and have good nutritional value based on organoleptic and physicochemical characteristics. The research method used was a Completely Randomized Design (CRD) consisting of 5 levels of taro flour treatment, namely 0%, 40%, 60%, 80%, and 100%. Each sample will be analyzed through organoleptic tests using hedonic method to determine the most preferences formulation by panelists. The most preferences formulation will be characterized physicochemical, including final volume, texture, moisture content, starch content, and antioxidant activity. The results of organoleptic tests showed that the most liked bread by panelists was cinnamon roll bread substituted with 40% taro flour. Physicochemical characters show that cinnamon roll bread with 40% taro flour has a final volume 63.17 cm2, hardness texture 5.65 N, moisture content 18.50%, starch content 44.97%, and antioxidant activity 16.32%.
Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition Rochmah, Alfi Nur; Ningrum, Widya Rafika; Zulfa, Fitriyah; Rukmakharisma, Prajwalita; Abdi, Yenny Febriana Ramadhan; Mulyani, Rizka; Adi, Prakoso; Suleman, Dininurilmi Putri; Nadhilah, Dini; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6394

Abstract

Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the use of black garlic in pecel sauce on the sensory acceptability of pecel sauce, its chemical characteristics and antioxidant potential.In this research, black garlic was added to other ingredients and ground together. This research on pecel sauce with the addition of black garlic used a Completely Randomized Design with a formulation of adding black garlic to the pecel sauce at 4%, 8%, 12% and 18%. The results of the research showed the sensory acceptance of pecel chili sauce with the addition of black garlic. Sensory pecel chili sauce with the addition of black garlic based on the parameters of aroma, taste, texture, overall the panelists liked making pecel chili sauce with the addition of black garlic by 4%. The results of the analysis of the chemical content of pecel chili sauce with the addition of 4% black garlic had a water content of 12.52%, a fat content of 17.97% and an antioxidant activity value of 31.8%. Key word: antioxidant, black garlic, pecel sauce, sensory
Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis) Zulfa, Fitriyah; Rochmah, Alfi Nur; Abdi, Yenny Febriana Ramadhan; Suleman, Dininurilmi Putri; Nadhilah, Dini; Rizki, Prajwalita Rukmakharisma; Dewi, Ella Ela Puspa Dewi; Putri, Kurnia Risda; Aini, Syah ZInda; Alya, Zahra Nur
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6408

Abstract

This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best antioxidant activity. In terms of the melting point, chocolate with xanthan gum had the highest value, while chocolate with carrageenan melted more easily. Organoleptic tests revealed that chocolate with lecithin scored highest in taste, aroma, and texture. In conclusion, the type of emulsifier significantly affects the physical, chemical, and sensory quality of almond chocolate. Keywords: Almond chocolate, emulsifier, lecithin, carrageenan, xanthan gum  
Innovation in the use of mung bean flour and wheat flour with the addition of Pak choy puree to chicken gyoza skin as a high-protein food Abdi, Yenny Febriana Ramadhan; Maynar, Angel Lestari; Rochmah, Alfi Nur; Suleman, Dininurilmi Putri; Nadhilah, Dini
Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i2.101-110

Abstract

The utilization of mung bean flour as a nutritional enhancer in food processing can serve as a preference for increasing protein content. One type of food product that can incorporate mung bean flour is gyoza. Gyoza wrappers are typically made from wheat flour with low protein content. Mung bean flour can be added to improve its protein content. Additionally, mung bean flour in gyoza wrappers can be combined with fresh antioxidant-rich ingredients, such as Pak choy, to enhance antioxidant activity. This study aimed to determine the effect of using mung bean flour and wheat flour with the addition of Pak choy puree on chicken gyoza's sensory and chemical quality. The research employs a Completely Randomized Design (CRD) with a non-factorial approach, using four formulations: F0 (150 g wheat flour), F1 (100 g wheat flour and 50 g mung bean flour), F2 (75 g wheat flour and 75 g mung bean flour), and F3 (50 g wheat flour and 100 g mung bean flour). The obtained data were analyzed using ANOVA (analysis of variance) followed by the DMRT test at a 5% significance level. The results from the sensory evaluation indicate that the best formulation was the chicken gyoza sample with 50 g of mung bean flour and 100 g of wheat flour. The chemical analysis results for this formulation include moisture content (53.3%), protein content (11.23%), fat content (2.63%), and antioxidant activity (4.83%).
Co-Authors ABDI, YENNY FEBRIANA RAMADHAN Abdi, Yenny Febriani Ramadhan Adi, Prakoso Aini, Syah ZInda Alya, Zahra Nur Aprilia, Intan Dwi Aprilia, Wulan Dendy Eta Mirlana Dewi, Ella Ela Puspa Dewi Faiz, Muhammad Nurul Harijono Hsu, Jue-Liang Maynar, Angel Lestari Mulyani, Rizka Nadhilah, Dini Ningrum, Widya Rafika Nurfadila, Irma Dwi Prajwalita Rukmakharisma Rizki Putri, Kurnia Risda Ramadhan Abdi, Yenny Febriana Retno Widyastuti, Retno Riski, Prajwalita Rukmakharisma Rochmah, Alfi Nur Rukmakharisma, Prajwalita Sari, Mulyani Mukti Zulfa, Fitriyah