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All Journal Jurnal Pangan dan Agroindustri Indonesian Journal of Human Nutrition AcTion: Aceh Nutrition Journal Media Ilmu Kesehatan Tri Dharma Mandiri: Diseminasi dan Hilirisasi Riset Kepada Masyarakat (Jurnal Pengabdian Kepada Masyarakat)
Rahmawati, Irma Sarita
Indonesian Food Technologists
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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Effects of Sacha Inchi Tempeh on Oxidative Stress in Rats with Metabolic Syndrome Nafisah; Anjani, Gemala; Afifah, Diana Nur; Syauqy, Ahmad; Mahati, Endang; Astawan, Made; Rahmawati, Irma Sarita
Indonesian Journal of Human Nutrition Vol. 11 No. 2 (2024)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2024.011.02.1

Abstract

Metabolic syndrome is a condition caused by metabolic disorders such as overweight, obesity, physical inactivity, and genetic factors. Increased reactive oxygen species (ROS) production in metabolic syndrome causes oxidative stress, characterized by decreased antioxidant capacity, increased malondialdehyde (MDA), and decreased superoxide dismutase (SOD) enzymes. Sacha inchi has a high alpha-linolenic acid (ALA) content, tocopherols, and antioxidants that can help protect liver tissue from damage caused by oxidative stress in metabolic syndrome. This study aimed to evaluate how sacha inchi tempeh affects the levels of MDA, SOD enzyme, and total antioxidant capacity (TAC) in Wistar rats with metabolic syndrome induced by a high-fat high-fructose diet (HFFD). The study used a true experimental pre-and post-control group design on rats with the intervention of sacha inchi tempeh (0.9 g, 1.8 g, 3.6 g) for 5 weeks (35 days). The ELISA (Enzyme-Linked Immunosorbent Assay) method with the FineTest procedure was used to measure levels of TAC, MDA, and SOD enzymes. The results of paired T-tests showed a significant difference in TAC levels before and after the intervention in the intervention group compared to the healthy group (p<0.05). MDA and SOD enzyme levels in rat liver tissue also improved significantly (p<0.05). Compared to simvastatin medication therapy, sacha inchi tempeh at a dose of 3.6 g had the best results. Therefore, sacha inchi tempeh is beneficial as a nutraceutical meal in reducing oxidative stress in individuals suffering from metabolic syndrome.
Effects of Sacha Inchi Tempeh on Oxidative Stress in Rats with Metabolic Syndrome Afifah, Diana Nur; Nafisah; Anjani, Gemala; Syauqy, Ahmad; Mahati, Endang; Astawan, Made; Rahmawati, Irma Sarita
Indonesian Journal of Human Nutrition Vol. 11 No. 2 (2024): In Press
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

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

Abstract

Metabolic syndrome is a condition caused by metabolic disorders such as overweight, obesity, lack of physical activity, and genetic factors. Increased ROS production in metabolic syndrome causes oxidative stress characterized by decreased antioxidant capacity, increased MDA, and decreased SOD enzymes. Sacha inchi has a high ALA content that can increase omega-3 levels, tocopherols, and antioxidants that can help protect liver tissue from damage caused by oxidative stress in metabolic syndrome.The purpose of this study was to look at how sacha inchi tempeh affected the levels of malondialdehyde, superoxide dismutase enzyme, and overall antioxidant capacity in rats with metabolic syndrome brought on by a diet high in fat and fructose. The method used in the research is an experiment with a pre-and post-control group design on Wistar strain white rats with metabolic syndrome induced by HFFD, with the intervention of sacha inchi tempe (0.9 g; 1.8 g; 3.6 g) for 5 weeks (35 days). The results of the study with paired T-tests were that there was a significant difference in TAC levels before and after the intervention in the intervention group with a p-value of <0.05 compared to the healthy group. MDA and SOD enzyme levels in rat liver tissue also were significant improvement with a p-value of <0.05. When compared to simvastatin medication therapy, sacha inchi tempeh at a dose of 3.6 g had the best results. Therefore, it is established that sacha inchi tempeh is beneficial as a nutraceutical meal in reducing oxidative stress in individuals suffering from metabolic syndrome.
Instant Rice Analog Soybean Edamame and Seaweed: Antioxidant Activity and Color Intensity Studies Micho Widyanto, Rahma; Ath-Thayyiba Utomo, Salsabil; Ayu Istifiani, Lola; Sarita Rahmawati, Irma; Tsalissavrina, Iva; Dian Nurhayati, Aprinia
MEDIA ILMU KESEHATAN Vol 14 No 1 (2025): Media Ilmu Kesehatan
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/mik.v14i1.1453

Abstract

Background: Rice is the most significant carbohydrate source of calories consumed throughout the world. Excessive consumption of rice is associated with the risk of Type 2 Diabetes Mellitus (T2DM). Analog instant rice made from edamame soybeans and seaweed can be used as an alternative for T2DM patients. Natural sources of antioxidants, such as those found in edamame soybeans and seaweed, can effectively reduce complications caused by diabetes.Objective: This research aimed to determine the value of antioxidant activity and colour intensity and also relationship between the two parameters.Methods: This research used a Completely Randomized Design, using 3 replications with control treatment: P1 (commercial instant white rice), and 3 treatments: P2;P3;P4 with percentage of edamame and seaweed flour= 40:60, 50:50, 60:40, repectively. Antioxidant activity and color intensity assay was conducted using the D.P.P.H. method and Hunter's Lab Colorimetric System.Results: The results showed that the highest antioxidant activity was shown in P4 with an IC50 value of 284.3±18.9 µg/mL. The highest value for the brightness, redness, and yellowness was obtained at P2, P4, and P3, respectively. Conclusion: The correlation test results showed no relationship between the colour intensity test parameters and the antioxidant activity in samples
The effect of purple sweet potato flour and brown rice substitution on the quality of sourdough bread Rahmawati, Irma Sarita; Salasabila, Farah; Fernanda, Nadia Gita; Sukma, Firdaus; Lahita, Rahmawati Indira
AcTion: Aceh Nutrition Journal Vol 10, No 2 (2025): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i2.2458

Abstract

The high dependence on wheat flour and the increasing demand for functional foods for individuals with Diabetes Mellitus have spurred innovations in food products, including sourdough bread. This study aimed to evaluate the effect of substituting 50% of wheat flour with varying ratios of purple sweet potato flour and brown rice flour on the sensory characteristics, proximate composition, and antioxidant activity of sourdough white bread. A Completely Randomized Design (CRD) was employed with four formulations: P0 (control/100% wheat flour), P1 (50:40:10), P2 (50:30:20), and P3 (50:20:30), each with three replications. Analyses included proximate composition (protein, fat, moisture, ash, carbohydrates), sensory attributes (color, aroma, taste, texture, overall acceptance), and antioxidant activity using the DPPH method. The results showed significant differences (p<0,05) between the treatments and the control across all evaluated parameters. Based on the Zeleny test, the optimal formulation was P3, with protein content of 7,51 g, carbohydrate content of 48,86 g, and antioxidant activity (IC50) of 195,39 mg/mL. In conclusion, although the antioxidant activity was classified as weak, the bread formulation remains a promising candidate for functional food targeted at individuals with diabetes. It is recommended that 1,5 slices (approximately 50 g) of this sourdough bread be consumed as a snack for individuals with Diabetes Mellitus.
Optimalisasi Produk Olahan dan Strategi Pemasaran Ikan Lele di Kawasan Wisata Edukasi Kampung Lele, Desa Tales, Kecamatan Ngadiluwih, Kediri Rahmawati, Irma Sarita
TRI DHARMA MANDIRI: Dissemination and Downstreaming of Research to the Community (Journal of Community Engagement) Vol 3 No 2 (2023)
Publisher : SMONAGENES Research Center, Univeritas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtridharma.2023.003.02.83

Abstract

Kawasan wisata edukasi kampung lele yang terletak di Desa Tales, Kecamatan Ngadiluwih, Kabupaten Kediri, Provinsi Jawa Timur merupakan salah satu usaha yang memiliki potensi besar khususnya dalam budidaya ikan lele. Untuk meningkatkan nilai ekonominya, ikan lele dapat dibuat menjadi produk olahan sehingga memiliki harga jual yang lebih tinggi dibandingkan dengan ikan mentah. Perlu dilakukan optimalisasi pada diversifikasi produk olahan ikan lele seperti abon, nugget, dan kerupuk. Selain itu, strategi pemasaran juga perlu dikembangkan untuk meningkatkan kunjungan masyarakat ke kampung lele ini. Tujuan kegiatan ini adalah untuk mendampingi mitra pengabdian kepada masyarakat dalam pengolahan produk ikan lele serta pemahaman strategi pemasaran yang baik dan terstruktur. Metode pelatihan yang digunakan adalah ceramah, diskusi, dan demonstrasi alat. Evaluasi kegiatan dilakukan dengan pre-test dan post-test serta penilaian kepuasan peserta terhadap pelatihan. Hasil yang diperoleh adalah terdapat peningkatan pengetahuan peserta sebesar 4,20% dan respons positif terhadap pelaksanaan pelatihan sehingga mampu bermanfaat bagi mitra pengabdian. Dapat disimpulkan bahwa kegiatan pengabdian kepada masyarakat mampu meningkatkan keberdayaan mitra terutama dalam pengetahuan dan keterampilan mengenai strategi pemasaran dan diversifikasi pangan olahan.
EFFECT OF FERMENTATION TIME ON MINERAL PROFILE AND TOTAL MOLD OF COWPEA (Vigna unguiculata) TEMPEH Rahmawati, Irma Sarita; Dyanti, Ghina Putri; Madani, Muhammad Surya; Widyanto, Rahma Micho; Istifani, Lola Ayu; Maulidiana, Annisa Rizky; Aisyiyah, Ekkel Lintang
Jurnal Pangan dan Agroindustri Vol. 11 No. 4: October 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.04.2

Abstract

Tempe is one of the popular foods in Indonesia which comes from fermented soybeans with the help of Rhizopus oligosporus. The development of tempeh with non-soy ingredients is starting to be carried out frequently. Cowpea (Vigna unguiculata subsp. unguiculata) is one of the nuts that is often consumed by Indonesian people. Cowpeas can be an alternative substrate for tempeh fermentation, because of their nutritional content, including vitamins and minerals, which are quite good for the body. However, some of these minerals are still bound to the phytic acid compound so it needs to be explained by the fermentation process. This research aimed to determine the ash content, mineral content of iron, calcium, and total mold in cowpea tempeh at a fermentation time of 35, 45, and 54 hours using standard methods. The research design used was a Completely Randomized Design (CRD) with repetition 3 times for each treatment for fermentation duration P1 (35 hours), P2 (45 hours), and P3 (54 hours). The ash and calcium content of cowpea tempeh decreased with fermentation times of 45 and 54 hours compared to 35 hours. In terms of iron content, the amount was almost the same at all fermentation times. Meanwhile, the total number of molds increased with fermentation times of 45 and 54 hours. Based on the results of observations for further research, the fermentation time for making cowpea tempeh used in this optimization was determined to be 35 hours. A fermentation time of 35 hours produces good cowpea tempeh, high calcium content, and efficient time and energy.
Co-Authors Ahmad Syauqy Aisyiyah, Ekkel Lintang Anjani, Gemala Annisa Rizky Maulidiana Ath-Thayyiba Utomo, Salsabil Ayu Istifiani, Lola Dian Nurhayati, Aprinia Diana Nur Afifah, Diana Nur Dyanti, Ghina Putri Endang Mahati Fernanda, Nadia Gita Istifani, Lola Ayu Iva Tsalissavrina Lahita, Rahmawati Indira Madani, Muhammad Surya MADE ASTAWAN Micho Widyanto, Rahma Nafisah Rahma Micho Widyanto Salasabila, Farah Sukma, Firdaus