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All Journal Science and Technology Indonesia Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Anastasia Wheni Indrianingsih
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Environmental Science Materials Science & Nanotechnology Physics

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Production, biological activities and functional food of modified cassava flour (mocaf) Khasanah, Yuniar; Anastasia Wheni Indrianingsih; Triwitono, Priyanto; Agnes Murdiati
jurnal1 VOLUME 7 ISSUE 2, DECEMBER 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i2.1280

Abstract

Cassava is predominantly produced in tropical regions, including Asia, Africa, and South America. In the developing countries, cassava includes in the big four comestibles with other commodities such as rice, wheat, and maize. It offers several advantages over other crops, such as affordability, ease of consumption, drought tolerance, the ability to grow on in marginal land at lower cost, and beeing the biggest producer of carbohydrates per hectare. However, cassava tuber is quickly perishable, because of its high-water content, making it more susceptible to rotting. To extend their shelf life, one approach is the production of modified cassava flour (mocaf).  Mocaf is typically produced through a fermentation process by microorganism involving lactic acid bacteria. Studies have demonstrated that mocaf can serve as the primary ingredients for various food and various foods and snacks, such as cookies, cake, noodles, and others food traditionally made with wheat flour or starch-based material. Compared to regular cassava flour,mocaf offers improved flavor and color and is also more cost-effective than wheat flour. The use of mocaf is promising since several studies also showed the use of mocaf to produce functional foods for human health. The purpose of this review was to elaborate the published articles on the production, biological activities, and functional food from modified cassava flour. The promising potential of mocaf is summarized, along with data on its biological activities in food and health contexts. Furthermore, recommendations for future research on the industrial applications of mocaf are provided.
Synthesis, In-Vitro Evaluation, and Computational Investigation of Salicylic Hydrazide Derivatives as Potential Tyrosine Kinase–Targeted Anticancer Agents Sulistyowaty, Melanny; Tri Widiandani; Albertus Aditya Setiawan; Seow Lay Jing; Neny Purwitasari; Ferlinahayati; Dwi Setyawan; Galih Satrio Putra; Anastasia Wheni Indrianingsih
Science and Technology Indonesia Vol. 11 No. 2 (2026): April
Publisher : Research Center of Inorganic Materials and Coordination Complexes, FMIPA Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26554/sti.2026.11.2.609-620

Abstract

A series of N2-acyl salicylic hydrazides (S2-S6) and N-(substituted benzylidene) salicylic hydrazides (S7-S9) were synthesized from 2-hydroxybenzohydrazide (S1), using both microwave irradiation and conventional methods, and tested for its in vitro anticancer activity against human lung cancer cell, A549. The salicylic hydrazides were successfully synthesized in good yields (79–98%) and the in-vitro study results indicated that 3,4-dichloro-N'-(2-hydroxybenzoyl)benzohydrazide (S5) was most active among the tested compounds (IC50 value of 68.75 µM). In this work, we applied an integrated approach combining network pharmacology and computational analysis to explore how salicylic hydrazide derivatives affect tyrosine kinase–related pathways. The in-silico findings were in agreement with the in vitro results, indicating that compound S5 produced a docking score of –6.53468 kcal/mol. The findings of this research are expected to support further development toward identifying promising anticancer drug candidates derived from salicylic hydrazide derivatives.
Co-Authors Agnes Murdiati Albertus Aditya Setiawan Dwi Setyawan Ferlinahayati Ferlinahayati Galih Satrio Putra Purwitasari, Neny Seow Lay Jing Sulistyowaty, Melanny Tri Widiandani Triwitono, Priyanto Yuniar Khasanah