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All Journal Jurnal Teknologi Pertanian JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Simon Bambang Widjanarko
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Public Health Social Sciences

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Penerapan CPPB-IRT dan Perbaikan Produksi Sari Buah di Bumdesa Makmur Abadi Dego Yusa Ali; Simon Bambang Widjanarko; Sudarminto Setyo Yuwono; Kiki Fibrianto; Ahmad Zaki Mubarok
JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) VOL. 5 NOMOR 2 SEPTEMBER 2021 JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat)
Publisher : Lembaga Publikasi Ilmiah dan Penerbitan (LPIP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1002.052 KB) | DOI: 10.30595/jppm.v5i2.5846

Abstract

Desa Bendosari, Kecamatan Sanankulon, Kabupaten Blitar memiliki komoditi unggulan masyarakat desa yaitu nanas, belimbing, dan sirsak. Keberadaan BUMDes Makmur Abadi membuat Desa Bendosari semakin maju. BUMDes memiliki produk unggulan berupa minuman susu pasteurisasi dan minuman olahan buah. Permasalahan mitra yang utama saat ini adalah belum standarnya peralatan yang digunakan untuk proses produksi, terutama di proses penyaringan. Selain itu, mitra perlu evaluasi tentang cara pengolahan pangan yang baik. Oleh karena itu, program pengabdian kepada masyarakat ini bertujuan untuk meningkatkan produktivitas minuman olahan buah dengan teknologi penyaringan menggunakan alat pemeras mekanik (expeller press) serta memberikan pengetahuan dan pemahaman kepada mitra agar mitra dapat menghasilkan produk olahan minuman buah yang memiliki kualitas baik dan bisa bersaing dengan produk dari daerah lain. Hasil evaluasi menunjukkan bahwa penerapan CPPB-IRT di BUMDes Makmur Abadi tergolong ke dalam kategori baik dengan beberapa catatan perbaikan yang harus ditindaklanjuti. Hasil penggunaan alat pemeras mekanik dapat meningkatkan volume proses penyaringan/pemerasan menjadi 2,5 kali lipat dari penyaringan dengan metode gravitasi biasa.
Glucohealth: The potential of porang (Amorphophallus muelleri) acid hydrolysed glucomannan as an inhibitor of SARS-CoV-2 interaction with ACE2 Amira Hasnanuha Ulayya; Ahmad Zaki Mubarok; Widodo Widodo; Simon Bambang Widjanarko; Marlita Eklesia
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 2 (2021)
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.2021.004.02.8

Abstract

The novel SARS-CoV-2 that causing global pandemic COVID-19 known to enter the host cell using the hACE2 as cell receptor. SARS-CoV S1 protein cleaves the ACE2 receptor, then the S2 subunits facilitates the cell membrane fusion, the inhibition of S1-ACE2 interaction can help develop anti SARS-CoV-2 medication. Porang glucomannan is a polysaccharide known as immunomodulator but never reported as anti-virus by direct inhibition of viral entry. Glucohealth was developed to investigate its potential. Method: Glucohealth is a glucomannan hydrolysate (HGM) that made from porang (Amorphophallus muelleri). Hydrolysis was carried using HCl in different concentration (0.25N, 0.5N, 1N) then analyzed its inhibitor activity using ELISA kit. Result: Higher HCl concentration produced HGM with smaller average particle size and lower glucomannan content. However, ELISA studies showed that glucomannan, including its hydrolysates, have the potency to bind with S1 protein and inhibit the binding activity of S1-ACE2. Degraded glucomannan proven to have better bioactivity and able to interact with pathogen to inhibit its cell entry. This project should be a gateway for further biomedical study of glucomannan from Indonesia’s local tuber and new approach to produce more natural therapy against COVID-19.
PENGARUH SUHU TERHADAP DAYA KEMBANG, KELARUTAN, DAN KAPASITAS PENGIKATAN AIR PADA PATI UBI JALAR TERMODIFIKASI ULTRASONIK Grace Maria Ulfa; Irma Nopriyani; Vivien Fathuroya; Widya Dwi Rukmi Putri; Kiki Fibrianto; Simon Bambang Widjanarko
Jurnal Teknologi Pertanian Vol. 23 No. 3 (2022)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (595.99 KB) | DOI: 10.21776/ub.jtp.2022.023.03.3

Abstract

          Gelombang ultrasonik dapat dimanfaatkan untuk mengubah sifat fisik dan kimia pati ubi jalar. Pati yang telah dimodifikasi menggunakan gelombang ultrasonik dengan rentang suhu 35-60 °C memiliki peningkatan sifat fisik dibandingkan pati ubi jalar alami. Daya kembang, kelarutan, dan kapasitas pengikatan air merupakan beberapa parameter penting yang menentukan sifat fungsional pati modifikasi. Tujuan penelitian ini adalah untuk mengetahui pengaruh suhu terhadap daya kembang, kelarutan, dan kapasitas pengikatan air pati ubi jalar yang telah dimodifikasi. Hasil analisis morfologi pati menunjukan munculnya struktur berpori pada pati ubi jalar termodifikasi, serta adanya perubahan intensitas serapan IR. Selain itu, modifikasi pati ubi jalar menggunakan gelombang ultrasonik mampu meningkatkan daya kembang, kelarutan, dan kapasitas pengikatan air pati hingga titik tertentu. Akhirnya, diketahui suhu 55 °C memberikan hasil terbaik pada respon yang diamati.           Ultrasonic waves can be used to change the physical and chemical properties of sweet potato starch. Starch that has been modified using ultrasonic waves with a temperature range of 35-60 °C has improved physical properties compared to native sweet potato starch. The swelling power, solubility and water-binding ability are some of the important parameters that determine the functional properties of modified starch. This research objectives to determine the effect of temperature on swelling power, solubility, and water-binding ability of the modified sweet potato starch. The results of the starch morphological analysis showed the appearance of porous structure in the modified sweet potato starch, as well as a change in the intensity of IR absorption. In addition, the modification of sweet potato starch using ultrasonic waves can increase the swelling power, solubility, and water-binding ability of starch to a certain point. Finally, it is known that the temperature of 55 °C gives the best results for the observed responses.
Anti-inflammatory activity of hydrolysed glucomannan from porang (Amorphophallus muelleri Blume) through inhibition response of nitric oxide production in lipopolysaccharide (LPS)-activated RAW 264.7 macrophage cells Mochamad Affandi; Zamnia Wahyuli; Sudarminto Setyo Yuwono; Simon Bambang Widjanarko
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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

Abstract

Few studies have been conducted on porang (Amorphophallus muelleri Blume) glucomannan (PGM) as anti-inflammatory drugs. The study aimed to evaluate the relationship between the use of sulfuric acid concentration in the hydrolysis process and the anti-inflammatory effects of PGM hydrolysates (PGMH) using the nitric oxide (NO) inhibition approach. PGMH is prepared by hydrolysing PGM with sulfuric acid (0.25N, 0.5N, and 1.0N concentration). This experimental study analysed the production of nitric oxide (NO) formation related to inflammation. Lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells were treated with PGM and PGMH (62.5, 125, 250, and 500 micrograms per millilitres). The cytotropic substance was measured by using the Griess reaction assay. The analysis showed that the PGM and PGMH possessed more potent NO inhibitory activity than the positive control. PGMH 1.0N treatment had the highest inhibitory potential of NO production with an IC50 value of 353.1 micrograms per milliliters. Increasing the concentration of a PGMH 1.0N was inversely proportional to the decrease in NO production. PGMH 1.0N 500 micrograms per milliliter treatment significantly suppressed the production of NO. PGM and PGMH as alternative therapies stimulate the immune system in vitro significantly. The current study might be used as a preliminary guide for choosing the best concentrations of PGMH and sulfuric acid in future studies that aim to reduce inflammation and modulate the immune system.
Response surface methodology in the optimization of walur (Amorphophallus paeoniifolius var. Sylvestris) starch pregelatinization process Simon Bambang Widjanarko; Devy Ulandari; Kiki Fibrianto
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 1 (2023)
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.2023.006.01.6

Abstract

This study aimed to determine the effect of temperature and time of the pregelatinization process on the physical and functional properties of pregelatinized and native walur starch using the central composite design method of response surface methodology (CCD-RSM). Several analyses, including rapid visco analyzer (RVA), scanning electron microscopy (SEM), and X-ray diffraction (XRD), were used to characterize an optimum pregelatinized walur starch (PWS). The optimum conditions for producing PWS were at 87.51oC and 9.71 minutes. The experimental verification data, repeated three times, were not significantly different (P>0.05) from the prediction optimization data generated by the Design Expert Software 7.1.5 Trial Version, which produces PWS with 19.56 ± 0.68 % swelling, 9.87 ± 0.18 % solubility and 835.62 ± 0.84 % water holding capacity (WHC). The result from RVA analysis showed that the pregelatinization process of walur starch increases the peak, final and setback viscosity, peak time, and pasting temperatures but decreases breakdown viscosity. Native walur starch (NWS) had a more crystalline form than PWS on XRD analysis. The SEM analysis revealed that NWS had smooth surface granules compared to PWS granules.
PROFIL SIFAT FISIKO-KIMIA DAN MIKROBIOLOGI CAIRAN ECO-ENZYME DARI BEBERAPA JENIS BUAH DAN DAUN CEMARA UDANG (Casuarina equisetifolia) Simon Bambang Widjanarko; Latifa Putri Aulia; Yumna Khoirunnisa
Jurnal Teknologi Pertanian Vol. 24 No. 2 (2023)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2023.024.02.5

Abstract

          Limbah rumah tangga didominasi 57% oleh limbah organik seperti potongan buah, sayur, dan jenis potongan makanan lainnya. Limbah sampah organik ini perlu ditangani untuk mengurangi jumlah limbah organik. Tiga jenis sampel Eco-Enzyme dari 5 jenis limbah buah, 10  jenis limbah buah, dan rantes (daun cemara udang) yang ditambahkan pada fermentasi 5 jenis limbah buah serta difermentasi lebih lanjut selama 1 bulan, dikarakterisasi sifat fisikokimia, mikrobiologis, dan kandungan senyawa bioaktif dengan metode FTIR. Penelitian dilaksanakan secara deskriptif untuk analisis fitokimia, kadar total angka lempeng bakteri, dan senyawa gugus fungsi dengan FTIR. Tujuan penelitian ini untuk memperoleh data karakter sifat fitokimia, fisikokimia, dan gugus fungsi senyawa pada Eco-Enzyme. Rancangan Acak Kelompok dengan 3 kali ulangan dipakai untuk menganalisis data aktifitas enzim lipase, dan pH. Hasil penelitian menunjukkan ketiga jenis sampel aktif mengandung enzim lipase dengan pH rendah (<4,0), total angka lempeng bakteri sekitar 104 cfu/ml. Hasil penelitian menunjukkan uji fitokimia didukung oleh hasil analisis FTIR. Uji buih positif Eco-Enzyme dapat dipakai sebagai bahan sabun. Kadar aktifitas lipase positif dengan hasil tertinggi pada sampel Eco-Enzyme terbuat dari 10 jenis limbah buah. Total angka lempeng bakteri rendah. pH rendah (<4,0) Eco-Enzyme dari tiga jenis sampel menunjukkan Eco-Enzyme aman untuk dipakai. Kesimpulan dari riset ini adalah Eco-Enzyme mengandung senyawa fenol dan turunannya, kecuali alkaloid, aktifitas lipase cukup tinggi, pH rendah, dan total angka lempeng bakteri rendah.
Co-Authors Ahmad Zaki Mubarok Amira Hasnanuha Ulayya Dego Yusa Ali Devy Ulandari Grace Maria Ulfa Irma Nopriyani KIKI FIBRIANTO Latifa Putri Aulia Marlita Eklesia Mochamad Affandi Sudarminto Setyo Yuwono Vivien Fathuroya Widodo Widodo Widya Dwi Rukmi Putri Yumna Khoirunnisa Zamnia Wahyuli