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All Journal Amerta Nutrition Jurnal Pembelajaran dan Biologi Nukleus Jurnal Kesmas Jambi
Novitasari, Prima
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Other

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A Comparative Review of Chitinase Enzymes from Microbial and Mammalian Origins and Their Roles in Health Applications Novitasari, Prima; Hidayanti, Maria Ulfa Nur; Karolina, Maria Estela; Nidha, Amalia An
JURNAL PEMBELAJARAN DAN BIOLOGI NUKLEUS Vol 11, No 2: Jurnal Pembelajaran Dan Biologi Nukleus June 2025
Publisher : Universitas Labuhanbatu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36987/jpbn.v11i2.7554

Abstract

Background: Chitinase is an enzyme crucial in chitin biodegradation, breaking the 1,4-N-α-acetyl-D-glucosamine bonds of its monomers. It is produced by a wide range of organisms, from microorganisms such as bacteria and fungi to macroorganisms including humans. Chitinases have been widely studied for applications in biological control, environmental management, and medical fields, including immune modulation and infection therapy. However, there is still a research gap due to the limited number of systematic comparative studies examining the structural, genetic, and functional differences among chitinases from various biological sources. This limitation hinders optimal and targeted use of chitinases in enzyme-based technologies, particularly for medical applications. Therefore, comprehensive studies are needed not only to describe chitinases by their sources but also to evaluate their practical potential and innovative opportunities for human health. Methods: This study uses a narrative literature review approach. Articles were collected, screened, and systematically organized according to their scope, focusing on chitinase sources, mechanisms of action, and applications in healthcare. Results: The analysis shows fundamental differences in domain structure, gene expression, and catalytic mechanisms of chitinases from bacteria, fungi, and humans. Bacterial chitinases exhibit environmental stability and serve as infection biomarkers, fungal chitinases excel in immunotherapy and bioactive compound production, and human chitinases, though less explored, show potential in precision diagnostics and inflammatory therapy. Conclusions: This cross-domain comparison maps structural and functional characteristics and opens opportunities for integrating cross-species enzyme functions for innovative enzyme-based biopharmaceuticals and precision therapies addressing modern pathogens
Enhancing Childbirth Preparedness: The Effects of Prenatal Yoga on Physical nnd Mental Readiness Santoso, Ferry; Hidayanti, Maria Ulfa Nur; Damanik, Brema JK; Novitasari, Prima; Karolina, Maria Estela
Jurnal Kesmas Jambi Vol. 9 No. 2 (2025): VOLUME 9 - NUMBER 2 - July 2025
Publisher : Program Studi Ilmu Kesehatan Masyarakat, Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jkmj.v9i2.44732

Abstract

Childbirth requires both physical and mental readiness, yet many women face it with anxiety and insufficient preparation. Prenatal Yoga is increasingly recognized as a holistic intervention that integrates physical, psychological, and emotional preparation. This study aimed to examine the effect of Prenatal Yoga on the physical and mental readiness of pregnant women in facing childbirth. A cross-sectional quantitative study was conducted in May 2025 involving 54 pregnant women in Blora Regency. Data were collected using structured questionnaires to assess physical readiness (body flexibility and discomfort) and mental readiness (anxiety and relaxation) through the Hamilton Anxiety Rating Scale (HARS). The association between Prenatal Yoga and readiness was analyzed using Chi-Square and Fisher’s Exact tests. The study found no significant association between socio-demographic factors or yoga practice and physical readiness. In contrast, mental readiness was significantly associated with place of residence (p = 0.006), maternal education (p = 0.025), and participation in prenatal yoga (p = 0.000). Prenatal Yoga emerged as the strongest predictor of mental readiness for childbirth, highlighting its potential as a safe, accessible, and effective strategy to reduce anxiety, enhance self-efficacy, and improve emotional resilience. Promoting Prenatal Yoga within maternal health programs may empower women to face childbirth with greater confidence and mental preparedness.
Karakteristik Sensori, Nilai pH, dan Aktivitas Antioksidan Minuman Kefir Fungsional Berbahan Susu Sapi dan Madu Clover (Trifolium spp.): Sensory Characteristics, pH Value, and Antioxidant Activity of Functional Kefir Beverage Made from Cow’s Milk and Clover Honey (Trifolium spp.) Noviana, Astrid; Novitasari, Prima; Nidha, Amalia An; Baehaki, Rifqoh Muhlihah; Afifa, Egidea Nada; Fauziyyah, Dhiya; Atsabita, Alaina
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.251-262

Abstract

Background: Kefir is a fermented milk product that contains antioxidants capable of enhancing physical performance by supporting the immune system, digestion, and reducing oxidative stress. However, kefir is less accepted by some individuals due to its high acidity. Clover honey possesses a distinctive flavor that can improve the taste of food products. Objectives: This study aims to identify the sensory characteristics and evaluate the pH value and antioxidant activity of kefir beverages made from cow's milk and clover honey. Methods: Sensory evaluation of kefir beverages with varying ratios of cow's milk to clover honey of 90%:10% (KMH1), 85%:15% (KMH2), 80%:20% (KMH3), and 75%:25% (KMH4) was conducted by eight trained panelists using the Quantitative Descriptive Analysis (QDA) method and preference tests. The pH value was determined using a pH meter, and antioxidant activity was assessed using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method.  Results: A total of 38 sensory attributes were identified. KMH2 and KMH3 ranked first based on the preference test (score=0.5225). They exhibited sour taste intensity scores of 7.88±1.13 and 5.63±1.60, respectively, and sweet taste intensity scores of 4.50±2.07 and 7.00±1.69, respectively. The pH values of all samples ranged from 4.15 to 4.47, which is within the normal pH range for kefir products. No significant differences were observed in the antioxidant activity across all formulations, with IC50 values ranging from 19.09 to 25.38, indicating very strong activity (p-value=0.223).  Conclusions: Kefir beverages made from cow's milk and clover honey exhibit favorable sensory characteristics, appropriate pH values, and very strong antioxidant activity, suggesting their potential use as functional food to enhance physical performance.
Co-Authors Afifa, Egidea Nada Atsabita, Alaina Baehaki, Rifqoh Muhlihah Damanik, Brema JK Fauziyyah, Dhiya Hidayanti, Maria Ulfa Nur Maria Estela Karolina Nidha, Amalia An Noviana, Astrid Santoso, Ferry