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All Journal agriTECH Indonesian Journal of Biotechnology Planta Tropika Indonesian Food and Nutrition Progress Berdikari: Jurnal Pengabdian Masyarakat Indonesia
Ningrum, Andriati
Department Food And Agricultural Product Technology Faculty Of Agricultural Technology Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Immunology & microbiology Materials Science & Nanotechnology

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Pendampingan Pelaksanaan Kegiatan Posyandu Keliling pada Masa Pandemic CoVid 19 dalam Meningkatkan Kesehatan Balita di Posyandu Kasih Ibu Andriati Ningrum; Lusi Ernawati
Berdikari: Jurnal Pengabdian Masyarakat Indonesia Vol. 3 No. 2 (2021): Jurnal Pengabdian Masyarakat Indonesia ( INPRESS)
Publisher : Future Science

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

Abstract

Tujuan dari pengabdian masyarakat ini untuk melihat implementasi dari aktivitas posyandu terutama pada masa pandemic Covid 19 dalam rangka meningkatkan kualitas kesehatan balita. Pendekatan penelitian dilakukan dengan mensurvey hasil dari kegiatan atau laporan posyandu yang mengevaluasi kualitas kesehatan balita. Populasi balita yang disurvey sebanyak 50 balita di lingkungan posyandu Kasih Ibu, Jaka Setia, Jawa barat. Berdasarkan survey laporan dari Posyandu selama masa pandemic ini yang dilakukan dengan posyandu keliling dan implementasi yang dilakukan menunjukan hasil yang baik dimana aktivitas posyandu pada masa pandemic ini meliputi (a) pengumpulan data berat dan tinggi dari balita; (b) pendampingan MP ASI dan juga suplementasi Vitamin A; pendampingan intervensi feeding pada balita kurang gizi; imunisasi; monitoring ISPA dan program diare pada balita; kesehatan gigi dan kesehatan balita secara umum.
Review: Extensive Potentiality of Selected Tropical Fruits from Indonesia Andriati Ningrum; Matthias Schreiner
Indonesian Food and Nutrition Progress Vol 14, No 2 (2017)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.28427

Abstract

Indonesia has several biodiversities including tropical fruits.   The consumption of tropical fruits is increasing as this source can be used as a healthy source of several bioactive compounds to prevent severalnon-communicable diseases.  Tropical fruits are commonly used for the production of several food products e.g. juice, jams, jellies, cookies and other products.  The utilization of by product of tropical fruits have not been developed and promoted.  Although, several bioactive compounds are still present in tropical fruits by product.  This concept called as avalorization of by product to increase the economical value of several by product.  The purpose of this review isto promote several selected Indonesian tropical fruit and also to promote the potency of a by-product of tropical fruits in valorization concept.
Effect of Temperature and Drying Time on Angiostensin Converting Enzyme (ACE) Inhibitor and Antioxidant Activity of Soybean (Glycine max L.)- Jackbean (Canavalia ensiformis L.) Mix Grains Tempeh Flour Diah Ayu Puspasari; Andriati Ningrum; Sri Anggrahini
Indonesian Food and Nutrition Progress Vol 18, No 1 (2021)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.53535

Abstract

The increase of hypertension sufferers encourage the development of functional foods. The presence of tempeh mixed grains of soybean and jackbean contains bioactive peptides as antihypertensive and antioxidant agents encourage the development of functional food such as tempeh flour of mixed grains. The research was aimed to investigate the effect of temperature and drying time on functional properties, asam amino acid profile, and isoflavone compounds. The different drying temperatures (50 oC and 70 oC) and drying time  (6; 8; and 10 h) were applied on soybean and jackbean tempeh (1:1) w/w) for making the mixed grains tempeh flour. The Angiotensin Converting Enzyme (ACE) inhibitor activity, antioxidant activity, and total phenolic, amino acids profile, and isoflavone content of the flour were analyzed. The result showed that the best tempeh flour of mixed grains was obtained by drying at 70°C for 8 h with ACE inhibitor activity of 86.04%, antioxidant activity of 55.34% and total phenolic of 3.98 mg/g DB. This flour contained amino acids related to ACE-Inhibitor peptide precursors (glutamic acid and leucine), antioxidant peptide precursors (phenylalanine and histidine) as well as isoflavone compounds (daidzein and genistein). This finding reveals that drying temperature and time affected the functional properties, amino acids profile and isoflavone compounds.
Purification and characterization of thermostable serine alkaline protease from Geobacillus sp. DS3 isolated from Sikidang crater, Dieng plateau, Central Java, Indonesia Sotharith Phon; Andriati Ningrum; Lucia Dhiantika Witasari
Indonesian Journal of Biotechnology Vol 27, No 2 (2022)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijbiotech.65822

Abstract

Thermostable proteases that optimally withstand the high‐temperature conditions of thermophilic bacteria could be produced and purified, which would be highly beneficial for use in industry. Geobacillus sp. is a thermophilic bacterium that can be found in various environmental conditions. The goal of this study was to isolate and characterize thermostable serine protease that had been produced by thermophilic Geobacillus sp. strain DS3. The proteolytic index was measured in a solid medium. The expression of protease was optimized by Geobacillus sp. DS3 at 50 °C for 18 h. Targeted protease was purified using ammonium sulfate (40‐60%) and DEAE Sephadex A‐25 resin. Using SDS‐PAGE, the molecular weight of the enzyme was predicted to be around 32 kDa. Purified thermostable protease was highly activated at 70 °C, pH 9.6 stable for 1 h, and inhibited by PMSF. Therefore, this enzyme is classified as a thermostable alkaline serine protease. Its kinetic study revealed specific activity of 0.41 U/mg (Vmax) and 0.25 mg/mL (KM). Overall, a thermostable alkaline serine protease from Geobacillus sp. DS3 showed high activity at high temperatures and alkaline pH, which is vital for application in industries such as leather processing and detergent formulation.
Effects of Postharvest Storage Temperature on Physical Characteristic, Phenolic Compounds, and Antioxidant Activity of Cocoa Pod Husk Salfi, Wa Ode Nurhidayah; Ningrum, Andriati; Supriyadi, Supriyadi
PLANTA TROPIKA Vol 12, No 1 (2024)
Publisher : Department of Agrotechnology, Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.v12i1.19574

Abstract

Cocoa pod husk (CPH) is a good source of bioactive components such as phenolic compounds, which are known to have potential as antioxidants. Research on the effects of postharvest storage conditions on bioactive compounds of CPH is still limited. Therefore, this study aimed to evaluate the impact of postharvest storage temperature (20, 30, and 40 °C) and time on the physical characteristics, phenolic compounds, and antioxidants of CPH. The results indicated that storage for nine days reduced the color and moisture content of CPH while the texture hardened (especially at 20 and 40 °C). Total phenolic compounds (TPC) increased to 97.9% when CPH was stored at 20 °C for nine days, which was associated with an increase in catechin content and antioxidant activity. The first-order kinetic model was suitable for predicting the kinetics of changes in color, moisture content, hardness, TPC, and DPPH. The calculated Ea values indicated that the storage temperature caused the color of CPH to change easily to brown and the catechin and caffeic acid compounds to form easily. Overall, it is better to store CPH at 20 °C for nine days to increase the quality.
Optimization of Carotenoid Extraction from Yellow Passion Fruit Pomace Using Ultrasound-assisted Extraction and Coconut Oil as a Solvent Paramita Dyah Pratiwi; Andriati Ningrum; Supriyadi Supriyadi
Indonesian Food and Nutrition Progress Vol 20, No 2 (2023)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.86602

Abstract

Passion fruit pomace, a by-product of passion fruit juice processing, is a source of carotenoids that can be utilized for food products as an antioxidant. The purpose of this study was to determine the optimum condition of carotenoid extraction process from passion fruit pomace using ultrasonic waves with coconut oil as a solvent, to determine the physicochemical properties of carotene-enriched coconut oil and the physicochemical properties of carotene-enriched coconut oil blended with sesame oil. The variables studied were extraction time (X1) and extraction temperature (X2). Response Surface Methodology (RSM) with the design of Central Composite Face-centered Design (CCF) is used to obtain a mathematical model that corresponds to the relationship between total carotenoid and the variables that influence it. After that, coconut oil will be evaluated on its quality including total carotenoids and antioxidant activity, compared to extraction with conventional methods (maceration). Sesame oil was blended with the carotene-enriched coconut oil extract to improve its antioxidant stability. The results showed that the optimum condition of the yellow passion fruit pomace carotenoid extraction with ultrasound-assisted extraction was 30 minutes and at 35 °C. Characteristics of carotenoid-enriched coconut oil from ultrasound-assisted extraction had higher total carotenoid content (15.79 μg of carotenoids/g oil) compared to conventional extraction (9.47 μg of carotenoids/g oil) and had higher antioxidant activity (80%RSA). Characteristics of mixed oils between carotenoid-enriched coconut oil and sesame oil have higher peroxide, lower Oxidative Stability Index, and higher antioxidant activity.
A Comparison of Palm Oil, Beef Tallow, and Corn Oil Effect on Serum Glucose and Lipid Profile in Rats Fed a High-Fat Diet Utama, Zaki; Ningrum, Andriati; Mayangsari, Yunika; Raharjo, Sri
agriTECH Vol 44, No 2 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.84359

Abstract

This research aimed to investigate the influence of three types of palm oil products (RBDPO (refined bleached deodorized palm oi), RPO (red palm oil), and PKO (palm kernel oil)), on serum glucose and lipid profile of Sprague Dawley rats fed with experimental diet containing 20% of oils, comparing these effects with those of with animal- base oil (beef tallow) including corn oil as a representative from vegetable oil. The diet with level of fat 20% given to two groups (with and without AOM (azoxymethane)) of male Sprague Dawley rats for 13 weeks. The results exhibit that corn oil caused the lowest value of serum glucose (p < 0.05) in both AOM and non-AOM groups. Compared to other groups, beef tallow diet significantly increased serum triglycerides, cholesterol, and LDL, followed by RPO/PKO, RBDPO, and corn oil, respectively (p < 0.05). Meanwhile, corn oil diet produced the highest level of serum HDL, followed by RBDPO, PKO/RPO, and beef tallow (p < 0.05).
Co-Authors Diah Ayu Puspasari Lucia Dhiantika Witasari Lusi Ernawati Matthias Schreiner Mayangsari, Yunika Paramita Dyah Pratiwi Salfi, Wa Ode Nurhidayah Sotharith Phon Sri Anggrahini Sri Raharjo Supriyadi Supriyadi Supriyadi Supriyadi Zaki Utama