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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Nutrition College Journal of Applied Food Technology Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Borneo Saintek Food ScienTech Journal Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Digital Marketing and Halal Industry Science Technology and Management Journal (STMJ)
Ratih Paramastuti
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Science Technology and Management Journal (STMJ)

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POTENTIAL OF DIETARY FIBER AND ANTIOXIDANTS FROM COFFEE SKIN AS A FOOD PRODUCT IN PREVENTING OBESITY: SYSTEMATIC REVIEW Sia, Clarissa Eleora Setiawan; Arri Yuliantara; Windy Rizkaprilisa; Ratih Paramastuti; Martina Widhi Hapsari
Science Technology and Management Journal Vol. 4 No. 1 (2024): Januari 2024
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v4i1.224

Abstract

Obesity is a global health problem that continues to increase and is a major concern in efforts to maintain public health. In this context, the role of food in preventing obesity becomes very important. Food components that have an impact on preventing obesity, namely dietary fiber and antioxidants. Coffee skins are often not utilized, even though they contain high amounts of dietary fiber and antioxidants which can help prevent obesity. The purpose of this article is to explain the potential of dietary fiber and coffee skin antioxidants to prevent obesity. The method used to complete this article is by using the literature study method. Coffee skin consists of several parts, namely pulp, parchment, and silverskin. The coffee skin is obtained from processing coffee berries or coffee cherries which go through wet, dry and semi-wet processing stages. Food products made with coffee skins contain high levels of dietary fiber and antioxidants so they can prevent obesity. Food products made using coffee husks include tea, biscuits, granola, syrup, chocolate and kombucha. Utilizing coffee skins as a food ingredient created food product that are not only delicious but also healthy because they can help individuals maintain a balanced body weight. The dietary fiber and antioxidants contained in coffee skin have the potential to prevent obesity so they can be used as food products.
INNOVATION OF ALTERNATIVE YOGURT PRODUCTS FROM NUTS : SYSTEMATIC REVIEW Angela Puteri Hartono; Divina Elaine Purwanto; Siti Zulaikha; Windy Rizkaprilisa; Ratih Paramastuti; Martina Widhi Hapsari
Science Technology and Management Journal Vol. 4 No. 1 (2024): Januari 2024
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v4i1.225

Abstract

One result of probiotic fermentation is yogurt, usually made from cow's milk. The latest innovation makes it possible to make yogurt from plant ingredients. Vegan yogurt has development potential due to its functional content and high nutritional value. This yogurt is made from nuts, rich in fiber, lactose-free, and casein-free. Soybeans, green beans, kidney beans, almonds, peanuts, and Arbilan nuts as plant protein sources can be used as an alternative to making plant-based yogurt. The results show the potential of nut yogurt as a functional food product that can support health, emphasizing its benefits in reducing the risk of hypertension. This article provides an in-depth overview of the development and opportunities for developing nut-based yogurt products as a healthy alternative.
Co-Authors Ahmad Syauqy Angela Puteri Hartono Anggraeni, Novia Arri Yuliantara Diana Nur Afifah, Diana Nur Divina Elaine Purwanto Hapsari, Martina Widhi Hapsari, Martina Widhi Hartanti Sandi Wijayanti Hindarta, Nadhea Alriessyanne Kamil, Rafli Zulfa Lusiawati Dewi Martina Widhi Hapsari Martina Widhi Hapsari Ninik Rustanti Nissa, Choirun Paulus Damar Bayu Murti Pebrianti, Suci Apsari Pratiwi, Syafira Noor Rachma, Yasmin Aulia Rahma, Nadia Rizkaprilisa, Windy Sia, Clarissa Eleora Setiawan Silvia Nurvita, Silvia Siti majidah Siti Nurjanah Siti Nurjanah Siti Zulaikha Widhi Hapsari, Martina Winiati Pudji Rahayu