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All Journal Jurnal Dinamika Pengabdian (JDP) JURNAL PANGAN Jurnal Agritechno Canrea Journal: Food Technology, Nutritions, and Culinary Journal Agrotech Journal Journal of Pharmaceuticals and Natural Sciences
Arifin, Arfina Sukmawati
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Engineering Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Social Sciences

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 1 
Antioxidant Activity of Pigmented Rice and Impact on Health Arifin, Arfina Sukmawati
JURNAL PANGAN Vol 28, No 1 (2019): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (750.068 KB) | DOI: 10.33964/jp.v28i1.416

Abstract

The high number of free radicals that are not balanced with the amount of antioxidants in the body triggers oxidative stress. Oxidative stress causes impaired vascular function, damage to proteins and lipids in membrane cell, and nucleic acid (DNA) mutations. Chronic cell damage has a negative effect on tissue that triggers various diseases such as neurodegenerative diseases (Alzheimer's, Parkinson's), cardiovascular diseases (hypertension, arteriosclerosis, and others), cataracts, retinal damage, maculopathy, rheumatoid arthritis, asthma, stroke, diabetes mellitus , immunodepression, cancer, aging, hyperoxia, dermatitis, and others. The application of a healthy lifestyle for example by consuming food sources of bioactive compounds can minimize health risks. Rice is the staple food of the Indonesian people. Some types of rice contain red and black pigments which are known to have high antioxidant activity compared to white rice. The pigment comes from anthocyanin and proanthocyanidin. Various studies in vitro and in vivo prove that anthocyanin and proantocyanidine act as antioxidants and potency as a preventative for various diseases such as cardiovascular, diabetes mellitus, and etc.
Early Growth of Chrysanthenum Explants Due to Various Concentration of Coconut Water During In Vitro Propagation Ifayanti Ridwan*; Yunus Musa; Novaty E. Dungga; Katriani Mantja; Arfina Sukmawati Arifin; G. Gusmiaty; Idarni Tenri Pada Badwi; Muh. Farid BDR; Rahmawati S.
Agrotech Journal Vol 8, No 1 (2023): Agrotech Journal
Publisher : Universitas Sembilanbelas November Kolaka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31327/atj.v8i1.1988

Abstract

A study aimed to determine the effect of coconut water on the growth of Chrysanthemum explants was conducted. The study was carried out in the form of factorial experiments at Tissue Culture Laboratory, Department of Agronomy, Faculty of Agriculture, Hasanuddin University from December 2022 to March 2023. Media used was Murashige and Skoog (MS) added with three dose of coconut water, 100, 200, and 300 ml, respectively. Plantlets of five varieties of Chrysanthemum, Pinka Pinky, White Bakardy, Maruta, Kineta, and Dera obtained from Tissue Culture Laboratory, Horticultural Plant Seed Center, Bonto-bonto District, Gowa Regency. The explants were planted in Murashige and Skoog (MS) media containing the coconut water according to the treatments. Each combination of treatment was repeated three times. Results show that addition of 100 ml coconut water into the MS media was the best dose for plantlets growth indicated by earliest shoot emergence (9.04 days) and plantlet formation (9.25 days), and highest average number of leaves (15.00 leaves). The coconut water treatment of 200 ml showed the highest average number of roots (14.67 roots). Variation in responses between varieties were observed.
PELATIHAN PENGOLAHAN RUMPUT LAUT SEBAGAI SEDIAAN KOSMETIK DAN PRODUK PANGAN KEPADA KELOMPOK IBU RUMAH TANGGA DESA PUNAGAYA Arifin, Arfiani; Arifin, Arfina Sukmawati; Mega, Dian Asri Unga
Jurnal Dinamika Pengabdian Vol. 10 No. 2 (2025): JURNAL DINAMIKA PENGABDIAN VOL. 10 NO. 2 JANUARI 2025
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v10i2.40201

Abstract

Letak geografis Desa Punagaya yang berbatasan dengan laut menjadikan sebagian besar masyarakatnya bekerja sebagai petani rumput laut. Sayangnya, rumput laut yang dihasilkan masih sebatas dijual dalam bentuk segar maupun kering. Ibu-ibu rumah tangga Desa Punagaya hanya sekedar membantu suaminya dalam penyiapan benih dan menyortir rumput laut. Padahal ibu rumah tangga memiliki peranan yang penting dalam mendukung perekonomian rumah tangga. Masyarakat setempat belum pernah mengonsumsi ataupun mengolah rumput laut yang dibudidayakannya sendiri karena tidak mengetahui cara pengolahannya. Oleh karena itu, tujuan pengabdian kepada masyarakat ini adalah untuk transfer pengetahuan dan teknologi mengenai manfaat dan cara pemanfaatan rumput laut (memperkenalkan produk-produk diversitas rumput laut) dan praktik pembuatan olahan rumput laut hingga cara pengemasannya. Metode yang digunakan pada pengabdian ini adalah sosialisasi, diskusi interaktif dan demonstrasi pembuatan masker wajah rumput laut, kerupuk stik keju rumput laut, dan bakso sapi rumput laut hingga pelatihan penggunaan beberapa alat segel untuk mengemas masing-masing produk. Hasil dari kegiatan ini adalah ibu-ibu rumah tangga Desa Pungaya menjadi lebih mengetahui dan memahami produk-produk olahan rumput laut sehingga diharapkan dapat diadopsi dan dikembangkan menjadi produk yang siap untuk dipasarkan yang nantinya dapat berdampak pada perekonomian keluarga. Capaian dari kegiatan ini adalah peningkatan pengetahuan dan keterampilan ibu-ibu rumah tangga Desa Punagaya dalam mengolah rumput laut menjadi sediaan kosmetik dan olahan pangan hingga pengemasannya dan dihasilkan tiga produk rumput laut yang terkemas yaitu masker wajah rumput laut, kerupuk stik keju rumput laut, dan bakso sapi rumput laut. Kata kunci: Rumput laut, masker wajah, kerupuk, bakso. ABSTRACT The geographical location of Punagaya Village, which borders the sea, makes most of the community work as seaweed farmers. Unfortunately, the seaweed produced is still limited to being sold in fresh or dried form. Housewives in Punagaya Village only help their husbands prepare seeds and sort seaweed. Meanwhile, housewives play an important role in supporting the household economy. The local community has never consumed or processed seaweed that they cultivate themselves because they do not know how to process it. Therefore, this community service aims to transfer knowledge and technology regarding the benefits and ways of utilizing seaweed (introducing seaweed diversity products) and making processed seaweed into packaging. The methods used in this service are socialization, interactive discussions, and demonstrations of making seaweed face masks, seaweed cheese stick crackers, and seaweed beef meatballs to training in the use of several sealing tools to package each product. The result of this activity is that the housewives of Pungaya Village become more aware and understand the processed seaweed products so that they are expected to be adopted and developed into products that are ready to be marketed which will have an impact on the family economy. The achievement of this activity was the increase in knowledge and skills of housewives in Punagaya Village in processing seaweed into cosmetic preparations and processed food to its packaging and the resulting three packaged seaweed products namely seaweed face masks, seaweed cheese stick crackers, and seaweed beef meatballs. Keywords: Seaweed, face mask, crackers, meatballs.
Efek Perkecambahan Biji Kedelai Terhadap Viskositas, Ph, Total Padatan Terlarut, Protein Terlarut, Dan Gugus Fungsi Pada Susu Kedelai Sukmawati Arifin, Arfina
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 1, April 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i1.1183

Abstract

Soymilk is an alternative to cow's milk for lactose intolerant patients and vegetarians. In this study, soymilk was made from soybean seeds that have been germinated because it is known that the germination process can increase the nutritional value of soybean. This study aims to determine the effect of soybean germination on viscosity, pH, soluble protein, and functional groups in soymilk produced. There were five treatments of soybean used, namely soybean without soaking and germination (control), soybean soaked without germination, soybean soaked and germinated for 24 hours, 36 hours, and 48 hours. Soybean seeds were heated and then ground, filtered, and the filtrate was heated and sugar was added to obtain soymilk. The results showed that soybean germination was able to reduce viscosity and total soluble solids and increase soluble protein in the soymilk produced. In addition, N-H, C=N functional groups indicating protein, OH, C-H aromatic, C=C aromatic and C-O indicating isoflavone compounds were identified, and C=O and OH groups at 48 hours of germination which indicate carboxylic acid, thus indicating the presence of GABA compounds.
Improving the properties of coconut milk-based functional drink with lactic acid bacteria fermentation and addition of herbal leaf Djalal, Muspirah; Amalia, Dinda; Oktavia, Adila; Tahir, Mulyati M; Arifin, Arfina Sukmawati; Hidayat, Serli Hatul; Adi, Prakoso; Wakiah, Nurul
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1872

Abstract

Coconut milk possesses potential as promising plant-based milk, alternative to animal milk. With the incorporation of bioactive-rich herbal leaves in combination with fermentation, the coconut milk presents an opportunity for better functional attributes, particularly antioxidant and antibacterial activities. This research investigates the effects of fermentation (lactic acid bacteria (culture)-mediated and spontaneous) and the addition of herbal leaves (cassava, bay, and guava) on the physicochemical and biofunctional properties of coconut milk drinks. Besides analysing antioxidant and antibacterial activities, other parameters analysed in this study include pH, total acidity, soluble solids (°Brix), total dissolved solids (ppm), and viscosity. This study finds that fermentation significantly reduced pH and the soluble solids (°Brix) while increasing total acidity, viscosity, and dissolved solids (ppm). It was also found that both fermentation and the addition of herbal leaves had significant effect on the biofunctional properties of the coconut milk drink in which they are found to enhance the antioxidant activity, with guava leaves exhibiting the highest enhancement. Particularly in guava-enriched formulations, the antibacterial properties were found to increase after fermentation demonstrating notable efficacy against E. coli (up to 7.03 mm) and S. aureus (up to 8.37 mm). This finding underscores the potential of fermentation in combination with herbal leaves to enhance the potential of plant-based milk.
PELATIHAN DIVERSIFIKASI PRODUK JERUK BESAR (PAMELO) MENJADI KOSMETIK DAN OLAHAN PANGAN DI DESA PADANG LAMPE, PANGKAJENE DAN KEPULAUAN (PANGKEP) Arifin, Arfiani; Arifin, Arfina Sukmawati; Mega, Dian Asri Unga
Jurnal Dinamika Pengabdian Vol. 11 No. 3 (2026): JURNAL DINAMIKA PENGABDIAN VOL. 11 NO. 3 APRIL 2026
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v11i3.47379

Abstract

Desa Padang Lampe di Kecamatan Ma’rang, Kabupaten Pangkajene dan Kepulauan (Pangkep), merupakan salah satu sentra jeruk besar (Citrus maxima) di Sulawesi Selatan yang memiliki peluang besar untuk pengembangan produk bernilai tambah. Namun, pemanfaatannya masih terbatas pada konsumsi segar dan penjualan langsung, sehingga potensi diversifikasi belum dimaksimalkan. Kegiatan pengabdian ini bertujuan meningkatkan pengetahuan dan keterampilan ibu-ibu PKK dalam mengolah jeruk besar menjadi produk kosmetik dan pangan sehingga tercipta berbagai bentuk diversifikasi produk. Pelaksanaan kegiatan mencakup sosialisasi, diskusi interaktif, demonstrasi, serta evaluasi melalui pre-test dan post-test. Materi yang diberikan meliputi pemanfaatan jeruk besar, praktik pembuatan lulur krim dari kulit jeruk, kerupuk dari pulp buah, dan minuman segar berbahan jeruk besar. Peserta juga mendapatkan pelatihan mengenai teknik pengemasan serta strategi pemasaran. Hasil kegiatan menunjukkan peningkatan yang nyata pada aspek pengetahuan dan keterampilan. Sebanyak 64% peserta sebelumnya belum pernah melakukan diversifikasi jeruk, namun setelah mengikuti pelatihan mereka mampu menghasilkan tiga jenis produk, yaitu lulur krim kulit jeruk besar, kerupuk pulp jeruk besar, dan minuman segar jeruk besar. Meskipun sebagian besar peserta memahami fungsi media sosial sebagai sarana pemasaran, pemanfaatannya masih belum optimal. Secara keseluruhan, kegiatan ini berhasil mendorong pengembangan diversifikasi produk jeruk besar yang berpotensi mendukung peningkatan ekonomi keluarga berbasis sumber daya lokal.    Kata kunci: Jeruk Besar, lulur, kerupuk, minuman, pengabdian kepada masyarakat. ABSTRACT Padang Lampe Village in Ma'rang Subdistrict, Pangkajene and Islands Regency (Pangkep), is one of the centers of pomelo (Citrus maxima) in South Sulawesi that has great potential for the development of value-added products. However, its utilization is still limited to fresh consumption and direct sales, so the potential for diversification has not been maximized. This community service activity aims to increase the knowledge and skills of PKK women in processing pomelos into cosmetic and food products, thereby creating various forms of product diversification. The activity includes socialization, interactive discussions, demonstrations, and evaluation through pre-tests and post-tests. The material provided included the utilization of pamelo, the practice of making cream scrubs from pamelo peel, crackers from fruit pulp, and fresh drinks made from pamelo. Participants also received training on packaging techniques and marketing strategies. The results of the activity showed a significant increase in knowledge and skills. A total of 64% of participants had never diversified pamelo before, but after attending the training, they were able to produce three types of products, namely pamelo peel cream scrub, pamelo pulp crackers, and fresh pamelo drinks. Although most participants understood the function of social media as a marketing tool, its use was still not optimal. Overall, this activity successfully encouraged the development of pamelo product diversification, which has the potential to support the improvement of family-based local resource economies. Keywords: Pamelo, body scrub, crackers, beverages, community service.
HILIRISASI INOVASI PANGAN: PROGRAM PENGEMBANGAN KEWIRAUSAHAAN MAHASISWA MELALUI PRODUKSI OTAK-OTAK BERBASIS SURIMI IKAN Mahendradatta, Meta; Muhpidah, Muhpidah; Palo, Mahfud; Arifin, Arfina Sukmawati; Hijriani, Nur Fiqih
Jurnal Dinamika Pengabdian Vol. 11 No. 3 (2026): JURNAL DINAMIKA PENGABDIAN VOL. 11 NO. 3 APRIL 2026
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v11i3.47470

Abstract

Program Pengembangan Usaha Produk Intelektual Kampus (PPUPIK) telah dilaksanakan melalui kegiatan pemberdayaan mahasiswa dan alumni Universitas Hasanuddin dalam wirausaha berbasis pengolahan pangan, khususnya produksi otak-otak dengan bahan dasar surimi ikan. Kegiatan ini bertujuan meningkatkan keterampilan kewirausahaan mahasiswa dan alumni melalui hilirisasi produk hasil riset menjadi produk unggulan kampus. Metode pelaksanaan mencakup persiapan sarana, pelatihan teknis pembuatan surimi dan otak-otak, pelatihan manajemen usaha, pendampingan produksi, serta evaluasi pengetahuan dan analisis data penjualan (atau analisis laba rugi awal). Hasil post-test menunjukkan peningkatan pemahaman peserta dengan skor rata-rata 85, menandakan mayoritas telah menguasai alur produksi surimi dan otak-otak. Produksi dilakukan secara rutin, yaitu surimi sebulan sekali dan otak-otak setiap minggu, dengan total penjualan 135 box selama enam minggu dan laba kotor kumulatif sebesar Rp.863.000,-. Tren penjualan dan laba kotor menunjukkan penerimaan pasar yang baik meskipun terdapat fluktuasi akibat variasi biaya produksi. Kegiatan ini terbukti efektif dalam meningkatkan keterampilan wirausaha mahasiswa dan alumni serta mendorong hilirisasi inovasi produk pangan menjadi unit usaha kampus yang berkelanjutan.    Kata kunci: Otak-otak, surimi, pemberdayaan mahasiswa. ABSTRACT Program Pengembangan Usaha Produk Intelektual Kampus (PPUPIK) was implemented to empower students and alumni of Hasanuddin University in food-based entrepreneurship through the production of fish surimi-based otak-otak. The program aimed to strengthen entrepreneurial competence while promoting research-based products as the university’s advanced innovations. Activities included facility preparation, technical training on surimi and otak-otak processing, business management training, production mentoring, and evaluation of knowledge and market acceptance. Post-test assessments showed a significant improvement, with an average score of 85, indicating that participants had adequately mastered the production process. Regular production was established, with surimi prepared monthly and otak-otak produced weekly, resulting in 135 boxes sold over six weeks. Sales performance and gross profit indicated positive market reception with a cumulative gross profit of IDR.863,000. These findings demonstrate that the program effectively enhanced entrepreneurial skills and fostered the downstreaming of food innovation into a sustainable campus-based business unit. Keywords: Otak-otak, surimi, student empowerment.
PEMBERDAYAAN DESA BINAAN: PENINGKATAN NILAI TAMBAH GULA AREN MELALUI TRANSFER TEKNOLOGI PASCA PANEN NIRA DAN DIVERSIFIKASI PRODUK DI DESA BONTO MANURUNG, KABUPATEN MAROS, SULAWESI SELATAN Tawali, Abu Bakar; Arifin, Arfina Sukmawati; Mahendradatta, Meta; Suloi, Andi Nur Fajri; Nabila, Azzahra; Bohari, Bohari
Jurnal Dinamika Pengabdian Vol. 11 No. 3 (2026): JURNAL DINAMIKA PENGABDIAN VOL. 11 NO. 3 APRIL 2026
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v11i3.48028

Abstract

Desa Bonto Manurung merupakan salah satu desa di Kecamatan Tompobulu, Kabupaten Maros, dengan luas wilayah mencapai 40,55 km². Wilayah ini memiliki potensi sumber daya hutan bukan kayu (HBK), khususnya tanaman aren, yang menjadi komoditas unggulan masyarakat setempat. Program Bina Desa Tahun I (2025) di Desa Bonto Manurung difokuskan pada peningkatan nilai tambah produk gula aren melalui perbaikan teknologi penyadapan dan pascapanen nira aren, serta diversifikasi produk olahan. Selain itu, kegiatan ini juga bertujuan untuk meningkatkan kapasitas masyarakat desa, khususnya kelompok penyadap, pengrajin, dan pelaku usaha gula aren, dalam aspek teknologi produksi, manajemen usaha, serta strategi pemasaran. Kegiatan dilaksanakan dengan dukungan penuh dari Pemerintah Desa dan kelompok mitra. Kegiatan awal berupa benchmarking dan sosialisasi bersama perangkat desa, tokoh masyarakat, serta mitra dilakukan untuk memperkenalkan rencana program Bina Desa selama tiga tahun. Kemudian Transfer Teknologi dilaksanakan melalui pelatihan, praktik langsung dan pendampingan terhadap 20 anggota Kelompok Aren Jaya dan 20 anggota Kelompok Aren Tompobulu. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan, keterampilan, dan motivasi masyarakat dalam mengembangkan produk gula aren bernilai tambah tinggi. Program ini diharapkan menjadi landasan bagi keberlanjutan kegiatan pada tahun-tahun berikutnya melalui penguatan kapasitas produksi, manajemen usaha, serta strategi pemasaran berbasis komunitas desa yang berdaya saing dan berkelanjutan.    Kata kunci: Diversifikasi pengolahan, gula aren, manajemen pemasaran. ABSTRACT Bonto Manurung Village is one of the villages in Tompobulu District, Maros Regency, with an area of up to 40.55 km². This area has the potential for non-timber forest products (NTFPs), specifically the sugar palm plant, which is a leading commodity for the local community. The Year I (2025) Desa Binaan Program in Bonto Manurung Village is focused on increasing the added value of palm sugar products through improvements in tapping technology and post-harvest handling of palm sap, as well as product diversification. In addition, this activity aims to enhance the capacity of the village community, particularly the tapper groups, artisans, and palm sugar business actors, in terms of production technology, business management, and marketing strategies. The activities were carried out with the full support of the Village Government and partner groups. Initial activities, including benchmarking and socialization with village officials, community leaders, and partners, were conducted to introduce the three-year Desa Binaan Program plan. Subsequently, Technology Transfer was carried out through training, hands-on practice, and mentoring for 20 members of the Aren Jaya Group and 20 members of the Aren Tompobulu Group. The results of the activities show an increase in the community's knowledge, skills, and motivation in developing high value-added palm sugar products. This program is expected to serve as a foundation for the sustainability of activities in the years to come through the strengthening of production capacity, business management, and community-based marketing strategies that are competitive and sustainable. Keywords: Product diversification, palm sugar, marketing strategies.
Karakteristik Sensori Dan Fisikokimia Minuman Fermentasi Berbasis Buah Naga Merah (Hylocereus Polyrhizus): Sensory and Physicochemical Characteristics of a Fermented Drink Made from Red Dragon Fruit (Hylocereus polyrhizus Arifin, Arfina Sukmawati; Karurukan, Emerensia; Laga, Amran; Langkong, Jumriah; Muhpidah, Muhpidah
Jurnal Agritechno Vol. 19 No. 1 (2026): Jurnal Agritechno
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v19i1.2296

Abstract

Buah naga merah (Hylocereus polyrhizus) berpotensi sebagai bahan baku minuman fermentasi fungsional karena mengandung gula alami, pigmen betalain, dan senyawa bioaktif. Namun, pemanfaatannya masih terbatas pada daging buah, sedangkan kulit buah sering dibuang meskipun memiliki kandungan gizi dan komponen fungsional bernilai. Penelitian ini bertujuan mengevaluasi pengaruh bagian buah serta fermentasi menggunakan Lactobacillus plantarum terhadap karakteristik sensori dan fisikokimia minuman berbasis buah naga merah. Penelitian menggunakan rancangan acak lengkap faktorial dengan dua faktor, yaitu bagian buah (daging dan kulit) dan kondisi fermentasi (tanpa fermentasi dan fermentasi). Hasil penelitian menunjukkan bahwa fermentasi menghasilkan aroma asam khas, warna lebih pucat, dan tekstur lebih encer, terutama pada minuman berbasis kulit buah naga. Fermentasi menurunkan pH dari 5,74 menjadi 3,08 serta menurunkan total padatan terlarut dari 5,50 menjadi 3,73 °Brix. Minuman berbasis daging buah memiliki total padatan terlarut lebih tinggi, sedangkan minuman berbasis kulit buah menghasilkan pH lebih rendah. Daging dan kulit buah naga berpotensi dikembangkan sebagai bahan baku minuman fungsional yang bernilai tambah.
Antibacterial Activity of Lactic Acid Bacteria Isolates Mountain Rice Wash Water (Mayas Rice) Against Propionibacterium acnes Arifuddin, M.; Amanda, Rezti; Arifin, Arfiani; Arifin, Arfina Sukmawati; Iswahyudi, Iswahyudi; Samsul, Erwin; Riki, Riki; Rija'i, Hifdzur Rashif; Hikmawan, Baso Didik; Ibrahim, Arsyik; Rijai, Laode
Journal of Pharmaceuticals and Natural Sciences Vol. 3 No. 1 (2026): J. Pharm. Nat. Sci.
Publisher : B-CRETA Publisher (CV. Borneo Citra Kreatama)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70392/jpns.v3i1.42

Abstract

This study aims to explore the antibacterial activity potential of fermented dragon fruit peel juice (Hylocereus polyrhizus) fermented using Lactic Acid Bacteria (LAB) isolated from rice washing water (Beras Mayas). The process begins with the preparation of dragon fruit peel samples, which are washed, peeled, and mashed to obtain the juice. The juice is pasteurized and inoculated with a 5% LAB starter, with the addition of a 10% sugar solution before being incubated for 3, 7, 12, and 17 days at 37ºC. pH measurements were taken during fermentation, showing a significant decrease in pH, reaching the lowest value of 3.76 on day 17. The antibacterial activity was measured using the well-diffusion method with the fermented juice at a concentration of 100%, showing a very strong inhibition zone (>20 mm) against Propionibacterium acnes on day 7. The results indicate that the pH changes during fermentation are closely related to the antibacterial activity
Co-Authors Abu Bakar Tawali Adi, Prakoso Amalia, Dinda Amanda, Rezti Amran Laga Arfiani Arifin Arifin, Arfiani Baso Didik Hikmawan Bohari Bohari Djalal, Muspirah Erwin Samsul G. Gusmiaty Hidayat, Serli Hatul Hijriani, Nur Fiqih Ibrahim, Arsyik Idarni Tenri Pada Badwi Ifayanti Ridwan* ISWAHYUDI ISWAHYUDI Jumriah Langkong, Jumriah Karurukan, Emerensia Laode Rijai M. Arifuddin, M. Mahfud Palo Mega, Dian Asri Unga Meta Mahendradatta Muh. Farid BDR Muhpidah, Muhpidah Nabila, Azzahra Novaty E. Dungga Oktavia, Adila Rahmawati S. Rija'i, Hifdzur Rashif RIKI RIKI, RIKI Suloi, Andi Nur Fajri Tahir, Mulyati M Wakiah, Nurul YUNUS MUSA