Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal Journal of Community Service Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Bioteknologi & Biosains Indonesia
Aflah Afina Nurdin
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
INNOVATION OF LOCAL PROCESSED FOOD PRODUCTS AS AN EFFORT TO FULFILL BALANCED NUTRITION FOR CHILDREN IN BARUSARI VILLAGE Titian Daru Asmara Tugon; Taufik Rahman Saleh; Annisa Nur Alimah; Fatimah Nur Anisa; Nadia Rahmah Pauziah; Sinta Dewi Sri Anggreini; Faradila Mursal; Aflah Afina Nurdin; Yasmin Fadillah; Silmi Sholihatun Niswah; Cusiyani Aprilia
Journal of Community Service Vol 6 No 2 (2024): JCS, December 2024
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jcs.v6i2.263

Abstract

Local food ingredients are very common ingredients, especially among the local community. Local food is generally easier to obtain and affordable, which usually has nutritional value that is beneficial for health. One of them is chayote and orange which have very good benefits for health. Consumption of local food is usually only processed according to the culture and traditions of the local community, which has its own recipes and processing methods. However, in the current era of globalization, there needs to be product innovation regarding the processing of local food ingredients. So that the use of local food ingredients can be managed properly in supporting agriculture, and become more attractive to consume, especially by children. Children are the next generation of the nation who play an important role in the development of the nation. Fulfillment of balanced nutrition is an important factor in the growth and development of children. This balanced nutritional condition is a major concern, especially in rural areas, in order to create quality, intelligent, and healthy human resources (HR). In addition, with the new innovation regarding the processing of local food ingredients, it will have an impact on improving the skills of mothers and children. This activity aims to provide education to the community on how to process local food ingredients into nutritious, innovative foods, and become a solution to overcome the problem of balanced nutrition, especially in rural areas.
ANALYSIS OF LACTIC ACID BACTERIA WEISSELLA PARAMESENTEROIDES LM-21 AS PROBIOTIC CANDIDATE Luthfia Muharram; Aflah Afina Nurdin; Rahma Risnaya; Sharen Ayuningtyas; Syifa Luthfia; Nurhaifa Azzahra
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 13 No. 1 (2026)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

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

Abstract

Probiotics are live microorganisms that provide many health benefits. Weissella genus have been much research over this decade because probiotic potential. Weissella Paramesenteroides LM-21 isolated from Kimchi kiciwis leaf have health potential as glutathione antioxidant production. This research aims to analyze the ability of W. paramesenteroides LM-21 as a probiotic candidate.  The methodes are cell viability test at low pH (pH setting of 2.0; 3.0; 4.0; 7.0), antibacterial activity against E.coli and S.aureus, analysis production of exopolysaccharides (EPS) and qualitative analysis of short chain fatty acid (SCFA) by HPLC. The results are W.paramesentreroides LM-21 could survive at low pH (viability at pH 2 is 6.2 log CFU/mL); showed inhibition zone against E. coli was 0.8 mm and S. aureus was 0.5 mm; ability producing EPS with ropy phenotype and crude extract of 30 mg/mL; and SCFA (acetic acid based on a retention time of 10.688 minutes and propionic acid of 26.787 minutes). Based on the results of this research, can be concluded that W. paramesenteroides LM-21 has excellent potential as a probiotic candidate
ANALYSIS OF LACTIC ACID BACTERIA WEISSELLA PARAMESENTEROIDES LM-21 AS PROBIOTIC CANDIDATE Luthfia Muharram; Aflah Afina Nurdin; Rahma Risnaya; Sharen Ayuningtyas; Syifa Luthfia; Nurhaifa Azzahra
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 13 No. 1 (2026)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

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

Abstract

Probiotics are live microorganisms that provide many health benefits. Weissella genus have been much research over this decade because probiotic potential. Weissella Paramesenteroides LM-21 isolated from Kimchi kiciwis leaf have health potential as glutathione antioxidant production. This research aims to analyze the ability of W. paramesenteroides LM-21 as a probiotic candidate.  The methodes are cell viability test at low pH (pH setting of 2.0; 3.0; 4.0; 7.0), antibacterial activity against E.coli and S.aureus, analysis production of exopolysaccharides (EPS) and qualitative analysis of short chain fatty acid (SCFA) by HPLC. The results are W.paramesentreroides LM-21 could survive at low pH (viability at pH 2 is 6.2 log CFU/mL); showed inhibition zone against E. coli was 0.8 mm and S. aureus was 0.5 mm; ability producing EPS with ropy phenotype and crude extract of 30 mg/mL; and SCFA (acetic acid based on a retention time of 10.688 minutes and propionic acid of 26.787 minutes). Based on the results of this research, can be concluded that W. paramesenteroides LM-21 has excellent potential as a probiotic candidate
Co-Authors Annisa Nur Alimah Cusiyani Aprilia Faradila Mursal Fatimah Nur Anisa Luthfia Muharram Nadia Rahmah Pauziah Nurhaifa Azzahra Rahma Risnaya Sharen Ayuningtyas Silmi Sholihatun Niswah Sinta Dewi Sri Anggreini Syifa Luthfia Taufik Rahman Saleh Titian Daru Asmara Tugon Yasmin Fadillah