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All Journal Indonesian Journal of Health Research and Development International Journal of Food Sciences and Nutrition Innovations
Steven Suryoprabowo
Bina Nusantara University
Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Utilization of Nipa Palm (Nypa fruticans) Leaf Extract as a Natural Preservative for Salted Three Spot Gourami (Trichopodus trichopterus) Agustin Maharani Khairunisa; Riya Liuhartana Nasyiruddin Fuhrmann; Rih Laksmi Utpalasari; Zhulian Hikmah Hasibuan; RR. Dyah Paramitha Mentari; Steven Suryoprabowo; Muhammad Shoaib
Indonesian Journal of Health Research and Development Vol. 4 No. 2 (2026): Indonesian Journal of Health Research and Development
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijhrd.v4i2.519

Abstract

Background: Salted three-spot gourami (Trichopodus trichopterus) is a traditional fish product that is susceptible to microbial spoilage and quality deterioration during storage. The use of plant-based bio-preservatives has been explored as an alternative to synthetic additives to improve product safety and shelf life.  Aims: This study aimed to assess the effectiveness of nipa palm (Nypa fruticans) leaf extract at different concentrations as a natural preservative for salted three-spot gourami.Methods: The experiment was arranged in a Completely Randomized Design (CRD) with four treatments (0%, 10%, 15%, and 20%) and three replications. Parameters observed included moisture content, Total Plate Count (TPC), and organoleptic attributes (appearance, aroma, and texture).Results: The application of nipa palm leaf extract significantly (P < 0.05) affected moisture content, microbial growth, and sensory quality during storage. The 15% treatment (P2) produced the lowest moisture content throughout storage, reaching 19.83% on day 30. Microbial counts in all extract-treated samples remained within the maximum permissible limit of the Indonesian National Standard (≤1 × 10⁵ CFU/g), with the 20% treatment (P3) showing the lowest microbial load (1.0 × 10⁵ CFU/g) on day 30. Sensory evaluation indicated that extract-treated samples maintained acceptable appearance, aroma, and texture throughout storage, with better sensory stability than the untreated control.Conclusion: Nipa palm leaf extract effectively improved the storage quality of salted three-spot gourami. Although the 15% concentration (P2) achieved the greatest moisture reduction, the 20% concentration (P3) is recommended for practical application because it provided the strongest microbial inhibition while maintaining acceptable sensory quality during 30 days of storage.
Effect of Tamarind (Tamarindus indica) Solution at Different Concentrations on Lead Content of Smoked Catfish (Pangasius sp) Doni Marsal; Riya Liuhartana Nasyiruddin; Sofian Sofian; Steven Suryoprabowo; Abdellatief A. Sulieman
Indonesian Journal of Health Research and Development Vol. 2 No. 2 (2024): Indonesian Journal of Health Research and Development
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijhrd.v2i2.237

Abstract

This research aims to study the effect of soaking smoked catfish in tamarind solution at various concentrations on its heavy metal content. A completely randomized design with one treatment used in the study, and concentrations of tamarind solution with four treatment levels were applied namely: 0% (A0 or control), 5% (A1), 10% (A2) and 15% (A3), each treatment with three repetitions. The lead (Pb) analysis showed that the control smoked catfish (A0) contained 0.307µg/g of Pb, exceeding the safe limit set by the Indonesian National Standardization Agency (BSN). Soaking in tamarind solution significantly reduced the Pb content in A1, A2, and A3 [by 89.57% (0.032µg/g), 97.39% (0.008µg/g) and 91.85% (0.025µg/g), respectively]. The hedonic test showed that the aroma and taste were significantly different. In addition, Post hoc test results revealed that the aroma of A1, A2 and A3 was significantly different from the control (A0); the taste of A1, A2 and A3 was significantly different from the control (A0); A1 was significantly different from A3. Based on the results, it could be concluded that the best treatment was A2 (10%).
Coffee Grounds Waste Valorization into Natural Antioxidant Extracts for Food Preservation Fatimah Azzahra Hasibuan; Steven Suryoprabowo; Eddy Seong Guan Cheah
International Journal of Food Sciences and Nutrition Innovations Vol. 2 No. 1 (2026): International Journal of Food Sciences and Nutrition Innovations (June)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v2i1.211

Abstract

Background: Coffee grounds are one of the largest types of organic waste generated daily by the food and beverage industry. Although commonly discarded, used coffee grounds still contain valuable bioactive compounds, especially phenolic compounds, which have strong antioxidant properties. Utilizing coffee waste as a source of natural antioxidants can reduce environmental problems caused by organic waste while providing an alternative to synthetic food preservatives.Aim: This study aims to utilize used coffee grounds by extracting natural antioxidant compounds using an ethanol–water solvent mixture and evaluating their potential as natural preservatives to extend food shelf life.Method: This review paper employed a systematic literature review approach to collect and analyze scientific studies published between 2019 and 2025 related to the valorization of spent coffee grounds (SCG) into natural antioxidant extracts for food preservation. Literature searches were conducted using scientific databases, including Scopus, Web of Science, ScienceDirect, PubMed, and Google Scholar, using keywords such as “spent coffee grounds,” “coffee waste valorization,” “phenolic compounds,” “natural antioxidants,” “food preservation,” “ethanol-water extraction,” and “bioactive compounds.”Result: The extraction process produced coffee ground extracts containing phenolic compounds with antioxidant activity. Previous studies have demonstrated that coffee ground extracts can inhibit undesirable chemical reactions in food and contribute to extending food shelf life.Conclusion: Used coffee grounds have potential as a sustainable source of natural antioxidants and food preservatives. Their utilization can reduce organic waste, support environmentally friendly food preservation methods, and promote the implementation of a circular economy in the food industry.
Co-Authors Abdellatief A. Sulieman Agustin Maharani Khairunisa Doni Marsal Eddy Seong Guan Cheah Fatimah Azzahra Hasibuan Muhammad Shoaib Rih Laksmi Utpalasari Riya Liuhartana Nasyiruddin RR. Dyah Paramitha Mentari Sofian, Sofian Zhulian Hikmah Hasibuan