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All Journal Biology, Medicine, & Natural Product Chemistry
Abd Hakim Laenggeng
Tadulako University
Biochemistry, Genetics & Molecular Biology Medicine & Pharmacology Public Health

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Diversity of Mangrove Plant Species Used as Food Resources by the Community in Lalombi Village Asnawar Asnawar; Samsurizal M Suleman; Moh Sabran; Musdalifah Nurdin; Vita Indri Febriani; Abd Hakim Laenggeng
Biology, Medicine, & Natural Product Chemistry Vol 15, No 1 (2026)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2026.151.1247-1253

Abstract

Mangroves are distinctive plants that grow in coastal areas, estuaries, river mouths, and sheltered deltas in tropical and subtropical regions. The economic value of mangrove plants lies in their wood and fruit. This study aimed to identify the potential of mangrove plants as food resources in Lalombi Village. The research employed observation, interviews, and questionnaire distribution to local communities. The results revealed that five mangrove species are utilized as food resources, namely Avicennia marina (Forsk.) Vierh., Nypa fruticans Wurmb, Bruguiera gymnorhiza (L.) Lamk., Acanthus ilicifolius L., and Sonneratia alba. These species are processed into various food products, including mangrove onde-onde, mangrove syrup, mangrove crackers, mangrove tea, and mangrove dodol. The processing methods involve traditional techniques such as soaking, boiling, filtering, pounding, drying, and packaging. Questionnaire results indicated that the local community possesses a very good level of knowledge and positive perceptions regarding the potential of mangroves as food resources and sources of economic income. Support from the government and non-governmental organizations (NGOs) was considered beneficial, although challenges remain in terms of technology, marketing, and product legalization. This study recommends the provision of further training, policy support, and the promotion and sustainable development of mangrove-based products to enhance the welfare of coastal communities.
Diversity of Butterfly (Suborder: Rhopalocera) in the Kapopo Grand Forest Park Area, Central Sulawesi Murni Ammalia; Abd Hakim Laenggeng; Manap Trianto; Masrianih Masrianih; Amalia Buntu; Fatmah Dhafir
Biology, Medicine, & Natural Product Chemistry Vol 15, No 1 (2026)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2026.151.1079-1086

Abstract

Butterflies are important components of biodiversity, serving as pollinators and environmental bioindicators. This study aimed to assess butterfly diversity (Suborder Rhopalocera) in the Kapopo Grand Forest Park, Central Sulawesi, Indonesia. A quantitative descriptive approach was employed using purposive sampling across three observation stations representing high-vegetation, low-vegetation, and riverine habitats. Data were collected through field surveys conducted during morning and afternoon observation periods, and species were identified based on morphological characteristics. Species diversity was analyzed using the Shannon–Wiener diversity index. A total of 26 butterfly species belonging to three families Nymphalidae, Pieridae, and Papilionidae were recorded, comprising 323 individuals. Nymphalidae was the most species-rich family with 13 species, followed by Pieridae (7 species) and Papilionidae (6 species). The Shannon–Wiener diversity index (H') was 1.5, indicating a moderate level of species diversity (1 <= H' <= 3). This result suggests that habitat conditions within the Kapopo Grand Forest Park remain relatively stable and suitable for sustaining butterfly populations. Variations in habitat characteristics among observation stations, particularly differences in vegetation structure and levels of human disturbance, influenced the distribution and abundance of butterfly species throughout the study area.
Effect of Moringa oleifera Leaf Flour Addition on Iron (Fe) and Vitamin A Levels of Crackers as a Healthy Snack Suriyanti Suriyanti; Abd Hakim Laenggeng; Musdalifah Nurdin; Masrianih Masrianih; I Nengah Kundera; Yulia Windarsih
Biology, Medicine, & Natural Product Chemistry Vol 15, No 1 (2026)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2026.151.1213-1221

Abstract

Moringa (Moringa oleifera) leaf crackers are an innovative food product that can be utilized as a nutritious snack. Moringa is widely recognized as a superfood due to its high nutritional value, including proteins, vitamins, and minerals that provide various health benefits. In the context of improving community dietary patterns, these crackers may serve as a healthier snack alternative. This study aimed to evaluate the effectiveness of Moringa oleifera leaf supplementation in increasing the iron (Fe) and vitamin A contents of crackers as a healthy snack alternative. The analyses were conducted using a spectrophotometric method with standard calibration curves to determine iron and vitamin A concentrations. The treatments consisted of different concentrations of Moringa leaf powder: 0%, 5%, 10%, and 15%. The results showed that the addition of Moringa leaf powder significantly increased the iron content, from 0.67 mg/100 g in the control treatment to 3.05 mg/100 g at the highest concentration. Vitamin A content also increased with increasing levels of Moringa leaf supplementation, although the trend was not entirely linear due to the effects of processing on compound stability. The standard calibration curves demonstrated a linear relationship between concentration and absorbance, indicating that the analytical method was valid. These findings suggest that the incorporation of Moringa oleifera leaf powder effectively enhances the nutritional quality of crackers, particularly in terms of iron and vitamin A content, making them a promising healthy snack option.
Effect of Moringa oleifera Leaf Flour Supplementation on Magnesium (Mg) and Potassium (K) Contents of Crackers as a Nutritious Snack Desi Desi; Abd Hakim Laenggeng; Masrianih Masrianih; Musdalifah Nurdin; Raya Agni; I Nengah Kundera
Biology, Medicine, & Natural Product Chemistry Vol 15, No 1 (2026)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2026.151.1337-1344

Abstract

Moringa oleifera leaf flour is recognized as a local food ingredient rich in essential minerals, particularly magnesium (Mg) and potassium (K), which play important roles in various physiological functions of the human body. This study was conducted to evaluate the effect of Moringa oleifera leaf flour supplementation on the magnesium and potassium contents of crackers. The research employed an experimental approach using a Completely Randomized Design (CRD) consisting of four treatments: 0%, 5%, 10%, and 15% Moringa oleifera leaf flour supplementation, with two replications for each treatment. Magnesium and potassium contents were quantitatively determined using the Atomic Absorption Spectrophotometry (AAS) method. The data were analyzed using One-Way Analysis of Variance (ANOVA) at a significance level of 0.05. The results showed that increasing concentrations of Moringa oleifera leaf flour tended to increase the magnesium and potassium contents of the crackers, with magnesium levels ranging from 0.06 to 0.09 mg/g and potassium levels ranging from 0.79 to 1.93 mg/g. However, statistical analysis revealed that the addition of Moringa oleifera leaf flour did not significantly affect magnesium content (p = 0.377), whereas it had a significant effect on potassium content (p = 0.001). These findings indicate that magnesium and potassium responded differently to the fortification process. Therefore, Moringa oleifera leaf flour demonstrates considerable potential as a fortification ingredient, particularly for enhancing potassium content in crackers as a nutritious snack alternative.
Co-Authors Asnawar Asnawar Desi Desi Fatmah Dhafir I Nengah Kundera Manap Trianto Masrianih Masrianih Murni Ammalia Musdalifah Nurdin Raya Agni Sabran , Moh. Samsurizal, M. Sulaeman Suriyanti Suriyanti Vita Indri Febriani Windarsih, Yulia