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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice) Jurnal Teknologi Pangan dan Gizi Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice)
Srianta, Ignatius
Widya Mandala Catholic University Surabaya
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Social Sciences

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PEMBENTUKAN KOMUNITAS USAHA PENGOLAHAN HASIL LAUT DAN HASIL BUMI MASYARAKAT MANGGARAI BARAT - NUSA TENGGARA TIMUR Tulipa, Diyah; Rahmawati, Veronika; Rachmawati, Dyna; Srianta, Ignatius
Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) Vol. 4 No. 1 (2022): Jurnal Leverage, Engagement, Empowerment of Community (LeECOM)
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/leecom.v4i1.2949

Abstract

Labuan Bajo – Manggarai Barat – Nusa Tenggara Timur merupakan salah satu destinasi wisata yang banyak dikunjungi wisatawan yang hendak mengunjungi Pulau Komodo ataupun Wae Rebo. Pembangunan infrastruktur dari pemerintah dan banyaknya investor baik domestic maupun asing dalam membangun hotel dan tempat makan tidak memberikan dampak secara langsung bagi peningkatan ekonomi penduduk setempat. Desa nelayan Rangko merupakan salah satu desa yang berada dalam lingkungan pembangunan infrastruktur namun masih memiliki tata cara kehidupan tradisional dan berpenghasilan rendah. Survei awal dilakukan untuk melihat kondisi masyarakat dan potensi produk yang akan dikembangkan. Hasil survei menunjukkan hasil alam yang melimpah berupa gurita dan ikan menjadi sumber penghasilan penduduk. Namun penjualan hasil laut mentah memiliki harga jual yang relatif rendah. Oleh karena itu perlu adanya upaya untuk memberikan nilai tambah bagi produk olahan tersebut. Tujuan pembuatan produk olahan berbahan dasar ikan selain untuk meningkatkan perekonomian masyarakat juga digunakan sebagai produk oleh-oleh khas daerah Labuan Bajo. Kelompok kedua adalah masyarakat urban Labuan Bajo yang memiliki hasil bumi berupa pisang. Komunitas yang bergerak dalam pemberdayaan masyarakat urban di Labuan Bajo telah membuat produk keripik pisang namun belum dapat dikomersialisasikan. Oleh karena itu dilakukan juga pelatihan dalam pembuatan keripik pisang yang higienis dan sederhana namun dikemas secara modern. Pelatihan yang diberikan melalui video tutorial pembuatan produk olahan. Harapannya masyarakat dapat melakukan produksi secara mandiri dan menjual produknya pada mitra yaitu Denny’s Mart retailer setempat.
Improving Monascus pigment in Monascus fermented durian seed using rice flour Alvino, Jonathan; Nugerahani, Ira; Dharma, Arya Wira; Srianta, Ignatius
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 2 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.02.8

Abstract

Monascus fermented durian seed (MFDS) can be helpful as a natural dye that has the potential to anticancer, anti-hypercholesterolemia, anti-diabetic, and others. Pigment production in MFDS is still relatively low compared to complex starch media. This research aimed to improve the pigment production in MFDS by adding rice flour. The research design used was a Randomized Block Design with one factor, namely the concentration of rice flour consisting of six levels that are 0%, 2%, 4%, 6%, 8%, and 10%. The results showed that adding rice flour affected the color and levels of water-soluble pigment and ethanol in MFDS. The higher concentration of rice flour decreased the value of lightness and increased the value of redness, yellowness, and chroma, as well as improving the levels of water and ethanol-soluble pigment. Highest ethanol and water-soluble pigment produced in MFDS with 10% rice flour, which produced a yellow pigment content of 9.814 - 10.609 AU/g; orange pigment 3.065 - 8.074 AU/g; and red pigment 4.134 - 8.085 AU/g. The intensity of the MFDS pigments also increased with the higher concentration of rice flour added.
Bioaktivitas Produk Fermentasi Monascus Srianta, Ignatius; Widharna, Ratna Megawati; Kardono, Leonardus Broto S.
Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice) Vol. 1 No. 1 (2013)
Publisher : Faculty of Pharmacy, Widya Mandala Surabaya Catholic University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jfst.v1i1.2341

Abstract

Monascus-fermented product has been used traditionally in Asian countries as food and medicine. Traditionally, Monascus-fermented rice was produced with cultivate Monascus sp. on steamed rice medium. During fermentation, Monascus sp. produce various metabolites. Beside pigments, Monascus sp. also produces monacolin K, monascin, dimerumic acid, etc which possess positive health impacts. Recent studies reported that Monascus sp. could grow on non rice medium i.e. soybean, dioscorea, adlay etc. This paper is a review of bioactivities of Monascus-fermented products including anti-inflammatory, anti hypercholesterolemic, anti hyperlipidemia, anti hypertensive, antioxidant and anti diabetes activities.
Co-Authors Alvino, Jonathan Anna Ingani Widjajaseputra Arisasmita, Joek Hendrasari Dharma, Arya Wira Diyah Tulipa Dyna Rachmawati Elisa Rinihapsari Handayani, Yashinta Natalia Kardono, Leonardus Broto S. Loekito, Okky Purnama Natria, Ursula Angelika Netty Kusumawati Nugerahani, Ira Purwanegara, Grace Puspitadewi, Stephanie Rosarie Dina Putro, Novita Tommy Lasmono Ratna Megawati Widharna Subianto, Christine Tarsisius Dwi Wibawa Budianta Trisnawati, Chatarina Yayuk Veronika Rahmawati Yustinus Marsono