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All Journal GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi
Fitriyani Zalukhu
Department of Biology Education, Universitas Nias, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Other

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Anatomical-Morphological Structure and Environmental Factor Engineering in Sustainable Cultivation of Mustard Greens (Brassica juncea L.) Nurin Aprillinia Zalukhu; Pitra Yani Zai; Seniman Putri Sari Zega; Lestariani Zebua; Christi Elissabeth Zendrato; Fitriyani Zalukhu; Toroziduhu Waruwu
GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi Vol 4 No 1 (2026): GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi - Universitas Nias

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56207/genbionix.v4i1.943

Abstract

This study objectives to theoretically analyze the morpho-physiological responses of mustard greens (Brassica juncea L.) to micro-environmental engineering and to formulate an efficient agronomic strategy based on a compilation of prior research data. The method used was a literature review by synthesizing secondary data from various scientific journals related to edaphic porosity manipulation and organic Nitrogen nutrient optimization. The results of the review show that edaphic engineering using porous materials such as husk biochar is consistently proven to enhance oxygen circulation in the rhizosphere, which increases the efficiency of active transport nitrate ion absorption. Optimal Nitrogen accumulation accelerates cell division in leaf mesophyll and increases chlorophyll concentration, thereby boosting carbon assimilation rates during the rapid vegetative phase (30–40 days). The implication of this study is the availability of a sustainable conceptual model for leafy vegetable horticulture cultivation using local organic materials. Based on the literature synthesis, stable micro-environmental manipulation is proven crucial to maintaining high turgor in amfistomatic guard cells, producing wide, fresh, and crispy leaves.
The Role of Food Processing Technology in Improving Food Quality, Safety, and Shelf Life: A Literature Review Novelina Andriani Zega; Pitra Yani Zai; Karuniaman Hia; Keren Widia Gulo; Agusmitati Gulo; Asnil Zebua; Fitriyani Zalukhu
GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi Vol 4 No 2 (2026): GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi - Universitas Nias

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56207/genbionix.v4i2.963

Abstract

Food processing technology plays a crucial role in improving food quality, safety, and shelf life amid the growing demand for safe, nutritious, and sustainable food products. Various processing methods, ranging from conventional techniques to advanced technologies, have been developed to maintain product quality while minimizing spoilage and contamination risks. This article aims to examine the role of food processing technology in enhancing food quality, safety, and shelf life through a literature review approach. Data were collected from scientific journals, books, research reports, and other relevant academic sources related to food processing technology. The reviewed literature indicates that processing technologies such as heating, cooling, freezing, drying, fermentation, canning, and modern packaging effectively preserve the physical, chemical, sensory, and microbiological characteristics of food products. These technologies also contribute to controlling pathogenic microorganisms, reducing post-harvest losses, improving product stability, and extending storage periods. Furthermore, recent innovations, including modified atmosphere packaging and non-thermal processing technologies, provide additional opportunities to improve food quality while maintaining nutritional value. In conclusion, food processing technology is an essential component of modern food systems, supporting the production of safe, high-quality, and sustainable food products while contributing to food security and reduced food waste.
Co-Authors Agusmitati Gulo Asnil Zebua Christi Elissabeth Zendrato Karuniaman Hia Keren Widia Gulo Lestariani Zebua Novelina Andriani Zega Nurin Aprillinia Zalukhu Pitra Yani Zai Seniman Putri Sari Zega Toroziduhu Waruwu