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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Penelitian Pascapanen Pertanian Jurnal Tanaman Industri dan Penyegar Jurnal Teknologi Pertanian agriTECH Warta IHP (Warta Industri Hasil Pertanian) JURNAL BIOLOGI INDONESIA Animal Production : Indonesian Journal of Animal Production Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Indonesian Journal of Chemistry Biosaintifika: Journal of Biology & Biology Education JURNAL PANGAN Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Palupi, Nurheni Sri
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Public Health Social Sciences Veterinary

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Effects of Different Heat Processing on Molecular Weight and Allergenicity Profile of White Shrimp (Litopenaeus vannamei) and Mud Crab (Scylla serrata) from Indonesian Waters Afif Arwani; Nurheni Sri Palupi; Puspo Edi Giriwono
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 17, No 1 (2022): May 2022
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.629

Abstract

Shrimp and crab are fishery products with high nutritional value, especially as protein sources. However, they belong to the crustacean group known to cause many allergies in Southeast Asian countries. Not only affecting the nutritional composition, processing also has the potential in reducing the allergenicity of a food ingredient. This study aims to analyze the effects of various heat processing on nutrient composition, soluble protein content, protein molecular weight profile, and allergenicity of white shrimp and mud crab. The processing was carried out by boiling, frying, and autoclaving. Changes in macronutrient content were determined using proximate analysis. Soluble protein content was analyzed using the Bradford method, while molecular weight and allergenicity profiles were analyzed using SDS-PAGE electrophoresis and ELISA techniques. Results showed that processing treatment could significantly reduce protein solubility. SDS-PAGE profile showed that heating shrimp and crab using autoclave at 121.1 oC and pressure of 0.2 MPa for 10 min was able to remove protein bands of 35-38 kDa, which were suspected as the allergen bands. However, boiling (100 oC for 10 min) and deep frying in palm oil (160 oC for 10 min) treatments of the samples gave stronger 35-38 kDa bands intensity than the unprocessed sample. Autoclaving was able to significantly reduce IgE reactivity to shrimp extract better than the boiling and frying process. In contrast, IgE reactivity of crab extract was increased by heat processing especially frying. Thus, autoclaving can be used in the white shrimp processing to produce hypoallergenic food.
Angiotensin Converting Enzyme (ACE) Inhibitory Activity of Crude and Fractionated Snakehead Fish (Channa striata) Fillet Extract Setyani Budiari; Ekowati Chasanah; Maggy Thenawidjaja Suhartono; Nurheni Sri Palupi
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 13, No 2 (2018): August 2018
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v13i2.345

Abstract

The existence of endogenous bioactive protein or peptide with angiotensin-converting enzyme (ACE) inhibitory activity in snakehead fish fillet is promising to be investigated. The purposes of this research were to extract ACE inhibitory endogenous protein or peptide from snakehead fish fillet and to fractionate the active compounds using ultrafiltration. The extraction employed two solvents, i.e. aquadest and 50% ethanol. Fractionation was conducted using ultrafiltration membranes of 10,000; 5,000 and 3,000 Molecular Weight Cut Off  (MWCO) to separate the protein or peptide into the sizes of 10 kDa, 5-10 kDa, 3 -5 kDa and 3 kDa. The parameters observed were protein and peptide content, ACE inhibitory activity (in vitro) and also protein and peptide profiles. The result revealed that the snakehead fish fillet contained ACE inhibitory endogenous bioactive protein or peptide. The 50% ethanol was more effective in extracting peptide of 10 kDa than the aquadest. Yet, the aquadest was better in extracting higher molecular weight protein of 10 kDa than the 50% ethanol. The fraction of 3 kDa by aquadest had the highest ACE inhibitor activity per g protein (7.85% inhibition of ACE per g protein). Thus, the fraction of 3 kDa aquadest is the most promising option for further research and development of natural anti-hypertension compound. From the result, snakehead fish fillet was potential to be utilized as a functional food as well as functional ingredient to fight hypertension.
Antioxidant Analysis of Kawa Daun (Coffea canephora) Beverage by In Vitro and In Silico Approaches Ifwarisan Defri; Nurheni Sri Palupi; Setyanto Tri Wahyudi; Nancy Dewi Yuliana
Indonesian Journal of Chemistry Vol 22, No 2 (2022)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.69422

Abstract

In Tanah Datar Regency, West Sumatra, Indonesia, the waste of pruning coffee leaves (Coffea canephora) is utilized as a traditional beverage called "Kawa Daun". For a consistent quality of Kawa Daun functional beverage, we evaluated the effect of different smoking times (0, 2, 4, and 6 h) on its in vitro DPPH antioxidant activity. Estimation of antioxidant components from the coffee leaf was conducted in silico using Peroxiredoxin V (PrxV) with 3MNG code as a receptor, and 33 phytochemicals were reported to be present in the coffee leaves as ligands. As a result, Kawa Daun, with a 2-h smoking time, had the highest antioxidant activity. Molecular docking between PrxV and the 33 compounds resulted in the ten most potential compounds based on the affinity energy. They were xanthone (-4.9 kcal/mol), uric acid (-4.8 kcal/mol), xanthosine (-4.8 kcal/mol), caffeine (-4.6 kcal/mol), 3-methylxanthine (-4.6 kcal/mol), 7-methylxanthosine (-4.6 kcal/mol), theobromine (-4.5 kcal/mol), theophylline (-4.5 kcal/mol), caffeic acid (-4.5 kcal/mol), and xanthine (-4.4 kcal/mol). These ten ligands had stronger interactions than the control ligand 1.2-dithiane-4.5-diol (-3.6 kcal/mol). This research showed the potential of Kawa Daun as a functional beverage with antioxidant activity. Further confirmation on the antioxidant potential of this beverage using an in vivo method is recommended.
Penentuan Struktur Tiga Dimensi dan Profil Hasil Hidrolisis Protein Alergen Arginin Kinase Secara in silico Indria Mahgfirah; Endang Prangdimurti; Nurheni Sri Palupi; Hendra Wijaya
Warta Industri Hasil Pertanian Vol 39, No 1 (2022)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v39i1.7612

Abstract

Alergi pangan ialah suatu reaksi hipersensitivitas melalui mekanisme imunologis setelah terpapar alergen dari suatu bahan pangan. Arginin kinase dengan kode alergen (Pen m 2) merupakan alergen yang terdapat di bahan pangan udang windu (Penaeus monodon) dan dapat memicu terjadinya alergi. Tujuan dari penelitian ini untuk mendapatkan struktur tiga dimensi dan mendapatkan profil hidrolisat arginin kinase secara in silico. Metode penelitian dengan tahap pertama ialah pencarian identitas dan karakteristik fisikokimia arginine kinase berupa family, berat molekul, nilai pI teoritis, nilai grand average of hidropathicity (GRAVY) dan indeks kestabilan. Selanjutnya tahap kedua ialah penentuan struktur tiga dimensi. Tahap ketiga ialah memprediksi profil hasil hidrolisis protein alergen arginin kinase secara enzimatis (pepsin, tripsin dan kimotripsin) dan non-enzimatis (asam format). Hasil dari penelitian ini menjelaskan bahwa Pen m 2 merupakan family ATP:guanido phosphotransferase dengan pola kinase fosfagen. Struktur tiga dimensi Arginin kinase (Pen m 2) memiliki hasil identitas sekuens 96,91% dan nilai Ramachandran favoured ialah 97,18%. Hidrolisis arginin kinase menggunakan enzim pepsin, kimotripsin dan tripsin menghasilkan peptida terpanjang 11 asam amino (berat molekul 1210 Da), sehingga menunjukkan penurunan alergenisitas arginin kinase (Pen m 2). Hidrolisis menggunakan asam format menghasilkan peptida terpanjang ialah 69 asam amino (berat molekul 7590 Da) yang masih berpotensi alergenik.
Pengaruh Proses Perebusan Terhadap Profil Bobot Molekul dan Tingkat Alergenisitas Protein pada Udang Vaname (Litopenaeus vannamei) Puji Astuti; Nurheni Sri Palupi; Didah Nur Faridah
Warta Industri Hasil Pertanian Vol 39, No 1 (2022)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v39i1.7438

Abstract

Udang Vaname (Litopenaeus vannamei) pada sebagian orang dapat memicu alergi bila dikonsumsi. Dengan pengolahan seperti proses perebusan diharapkan dapat menurunkan sifat alergenitas protein udang tersebut. Adapun tujuan dari penelitian ini adalah untuk memperoleh karakterisasi terkait adanya perubahan profil bobot molekul (BM) protein alergen dan tingkat alergenitas udang vaname selama proses perebusan. Metode yang digunakan di dalam penelitian ini adalah metode perebusan, ekstraksi, uji kadar protein terlarut dengan metode Bradford, uji profil bobot molekul dengan metode elektoroforesis sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), dan uji alergenisitas dengan metode enzyme-linked immunosorbent assay (ELISA). Hasil penelitian menunjukkan bahwa proses perebusan udang vaname pada suhu 100 oC selama 10 menit menyebabkan terjadinya penurunan kadar protein terlarut dengan metode Bradford secara signifikan yakni sebesar 95,61%. Profil elektoroforesis SDS-PAGE menunjukkan adanya beberapa pita protein yang hilang selama proses perebusan, dan terdapat juga beberapa pita protein yang diduga sebagai alergen pada udang vaname yang tahan terhadap panas yaitu troponin, tropomiosin dan paramiosin dengan ukuran bobot molekul (BM) berturut-turut adalah 29, 37, dan 103 kDa. Dengan demikian dapat disimpulkan bahwa proses perebusan terhadap udang vaname pada suhu 100 oC selama 10 menit dapat memengaruhi profil BM protein udang vaname, namun belum mampu menurunkan tingkat alergenisitasnya secara signifikan.
Pengembangan Strategi dan Kelayakan Usaha pada Industri Farmasi lokal dalam Menghadapi Persaingan Usaha di PT Bouti Usabda Farma, Solo Yosefine da Costa; Musa Hubeis; Nurheni Sri Palupi
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 16 No. 2 (2021): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/mikm.16.2.109-121

Abstract

Pharmaceutical industry in Indonesia has made progress and the development of a high around 12-13% in 2013. With high growth indirectly lead to intense competition among the entrepreneurs engaged in this field, especially in the area of Solo, Central Java. Solo City is not a big city like Jakarta, but the competition between the pharmaceutical industry that large, medium and small so large, both in terms of product to service. PT Bouti Usabda Farma is a company engaged in the pharmaceutical field for 21 years since 1992 and now has experienced new growth after the year 2009 the company experienced a split in the internal management. Now the company has only 4 pharmacies courses, where earlier there were 12 pharmacies owned. The purpose of this study is to analyze the problems experienced PT Bouti Usabda Farma, to identify the factors which become obstacles in the face of competition and finding ways for business development and feasibility PT Bouti Usabda Farma. Assessment methods used in this study using the Internal Factor Evaluation (IFE), External Factor Evaluation (EFE), Strengths, Weaknesses, Opportunities and Threats (SWOT), Quantitative Strategic Planning Matrix (QSPM), Payback Period (PBP) and Break Event Point (BEP). Internal factors are the main problem lies in the lack of Human Resources (HR) power, while the external factors are the biggest threat is the number of similar companies. Farma PT Bouti Usabda lies in quadrant V position and medium flats. Alternative strategies that can be used is the utilization of marketing, technology and capital for business development plan. Judging from the financial side, the company is able to perform in a payback period of 4 years, so the company is worth to be developed.
Co-Authors - Amrullah - Lusianah . Komari . Subarna A.A. Ketut Agung Cahyawan W Ace Baekhari Afif Arwani Aliwikarta, Kuswanto Amiruddin Saleh Angka, Stephanie Anita Roserlina Arif Hartoyo Ati Widya Perana Ayu Puspitalena RTR Bambang Widuri Bernadetha Beatrix Sibarani Budi Nurtama Budi Suharjo Dahrul Syah Dahrul Syah DAHRUL SYAH Dahrulsyah Dahrulsyah Deddy Muchtadi Dede Robiatul Adawiyah Didah Nur Faridah E. Srivishnu Herlambang Ekowati Chasanah Elvira Syamsir Endang Prangdimurti Feri Kusnandar Feri Kusnandar Fransisca Fransisca Fransisca Fransisca Fransiska Rungkat Zakaria Gema Buana Putra Ghaisani, Mazaya Hanifah Nuryani Lioe Harlen, Winda Christina Hendra Wijaya Herpandi . Heryati Setyaningsih Hunaefi, Dase Ifwarisan Defri Imam, Rosita Hardwianti Indrayana, Stefanus Indria Mahgfirah Kartika Sari Komar Sumantadinata Kuswanto Aliwikarta Larasati Ines Wardiani Lisa Bremanti MADE ASTAWAN Maggy T Suhartono Maggy Thenawidjaja Suhartono Maggy Thenawidjaya Suhartono Mariana Prijono Masahiro Ogawa Mazaya Ghaisani Muhammad Alif Bardhani Muhammad Hasriandy Asyhari Muhammad Syamsun Musa Hubeis Musa Hubeis Mutiara Primaniyarta Nancy Dewi Yuliana NANIK RAHMANI Nelis Imanningsih Ni'mawati Sakinah Nida Raihana Zhafira Nindya Atika Indrastuti Nindya Atika Indrastuti Nugraha Susanto Nur Sokib Nur Wulandari Nur Wulandari Nur Wulandari Nurani Istiqomah Nuri Andarwulan Nurina Rachma Adiningsih Oke Anandika Lestari Perana, Ati Widya Primaniyarta, Mutiara Puji Astuti Purwono Nugroho Puspo Edi Giriwono R. Iis Arifiantini Rachma Adiningsih, Nurina Rachmat Widyanto Rahayu Suseno Rizal Syarief Sjaiful Nazli Rizaludin Nur Ros Maria Andesko Roserlina, Anita Rosita Hardwianti Imam Roy Alexander Sparringa RTR, Ayu Puspitalena Rusdah Rusdah Salsabila Salsabila Sari, Yana Nurita Sari, Yana Nurita Setyani Budiari Setyanto Tri Wahyudi Shofia Nurul Hakim Sibarani, Bernadetha Beatrix Sigit Purwonugroho Sirly Eka Nur Intan Siti Nurjanah Sparringa, Roy Alexander Sri Rebecca Sitorus Sri Widowati Stefanus Indrayana Steisianasari Mileiva Stephanie Angka Suratmono Suratmono Suratmono, Suratmono Suratno, Yuhlanny Dewi TATI NURHAYATI Tien Ruspriatin Muchtadi Tjahja Muhandri Triana Setiawardani, Triana Tutik Wresdiyati - Uju Victoria Valentina Winiati Pudji Rahayu Yogi Karsono YOPI YOPI Yosefine da Costa Yuhlanny Dewi Suratno Yulizar Verda Febrianto