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Karakteristik Struktural Bioplastik dari Tepung Porang dan Campuran Tepung Porang–Tepung Biji Durian Permatasari, Nelsy Dian; Witoyo, Jatmiko Eko; Susilo, Donor Utomo M.; Widjanarko, Simon Bambang
Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA) Volume 5 Nomor 2
Publisher : Universitas Katolik Santo Thomas Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54367/retipa.vi.4238

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The physicochemical properties, bioactive composition, bioactivity, and food innovation based on Flacourtia inermis fruit: A narrative literature review Witoyo, Jatmiko Eko; Alvianto, Dikianur; Permatasari, Nelsy Dian; Utoro, Panggulu Ahmad Ramadhani
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7107

Flacourtia inermis fruit, locally known as lobi-lobi fruit, is one of Indonesia's rare local fruits, rich in nutritional and bioactive compounds. However, the physical-chemical characteristics, bioactive composition, bioactivity, and food innovations based on the lobi-lobi fruit have not yet been comprehensively explored. So, the objective of this article is to provide a comprehensive overview of the physical-chemical characteristics, bioactive composition, bioactivity, and food innovations based on the lobi-lobi fruit, as per earlier studies. The approach used in this study is a narrative literature review, with data sources comprising earlier publications, including articles and scientific proceedings from 2011 to 2025, that are relevant to the topic under discussion. The review findings revealed that fresh lobi-lobi fruit is characterized by its high moisture, fat, and vitamin C content, as well as its richness in various phytochemical compounds, including tannins, saponins, flavonoids, phenolics, triterpenoids, alkaloids, and anthocyanins. Numerous studies have demonstrated that lobi-lobi fruit and its extracts exhibit significant bioactivities, such as antioxidant, antibacterial, antidiabetic, anti-hypertension, acting as a lipase enzyme inhibitor, and a remedy for dyslipidemia. Innovations deriving from lobi-lobi fruit include the production of vinegar and wine, alongside its application as a natural preservative for fishery products and a flavoring agent in food products. Looking ahead, there is considerable potential for lobi-lobi fruit to be utilized for fortification and supplementation in food products, as well as being processed into powder form through drying to enhance its shelf life and accessibility. Keywords: bioactive, bioactivity, food innovation, lobi-lobi fruit, physicochemical characteristics

The Particle Size Distribution and Colour Profiles of Porang Powder with Variation Porang Flour Mass Feeds: A Preliminary Study: Profil Distribusi Ukuran Partikel dan Warna Bubuk Porang dengan Variasi Input Massa Tepung Porang: Studi Pendahuluan Witoyo, Jatmiko Eko; Ni'maturohmah, Eva; Pamungkas, Bangkit Puji Putra; Permatasari, Nelsy Dian; Argo, Bambang Dwi; Yuwono, Sudarminto Setyo; Widjanarko, Simon Bambang
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 13 No. 2 (2025): August 2025
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2025.013.02.04

Porang is rich in glucomannan, making it valuable in food and non-food applications, often processed into porang flour. Size reduction of porang flour into porang powder is a crucial stage to meet the particle size standard of commercial konjac powder. However, this stage is rarely explored, especially when using a roller mill machine. This study aims to evaluate the performance of a batch roller mill machine on the particle size and colour of porang powder with various porang flour masses. The mass of porang flour used in this study was 100, 200, and 300 g, which were coded M100, M200, and M300, respectively, and the results obtained were analyzed descriptively. The particle size distribution was assessed using a particle size analyzer CILAS 1090-dry method, and colour was observed using the Colour Reader Minolta CR-10. The results showed that different mass variations of porang flour produced different particle size distribution patterns in the porang powder produced. Mathematically, the parameters d10, d50, d90, and the average diameter of porang powder follow an exponential equation as a function of the increasing porang flour mass, with R2 values ranging from 0.97 to 0.99. In addition, the average diameter of porang powder from treatment M100 was 68.81 µm and met the average particle size of commercial konjac powder. The colour L* and degree of whiteness (DoW) of porang powder decreased linearly as a function of the increasing porang flour mass, while the a* and b* values increased logarithmically, with R2 values more than 0.99.

EFEK FORMULASI TEPUNG GAPLEK, TEPUNG UBI JALAR KUNING, DAN TEPUNG LABU KUNING TERHADAP PENERIMAAN SENSORIS LAKU TOBE MODIFIKASI Naisali, Hyldegardis; Utoro, Panggulu Ahmad Ramadhani; Permatasari, Nelsy Dian; Witoyo, Jatmiko Eko
Jurnal Teknologi Pertanian Andalas Vol 29 No 1 (2025)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.29.1.92-101.2025

Laku tobe merupakan makanan tradisional dari Nusa Tenggara Timur yang disajikan pada acara adat tertentu, dan umumnya dibuat dari tepung gaplek. Penelitian ini mengembangkan laku tobe modifikasi dengan 3 bahan utama, sebagai faktor independen, yaitu tepung gaplek, tepung ubi jalar kuning, dan tepung labu kuning dengan 4 respon utama, meliputi penerimaan aroma, rasa, tekstur dan warna menggunakan metode hedonik dengan skala preferensi 1-5. Rancangan penelitian yang digunakan dalam penelitian ini adalah D-optimal Mixture Design dengan kisaran untuk tepung gaplek (40-50 gram), tepung ubi jalar kuning (30-40 gram), dan tepung labu kuning (20-30 gram). Semua p-value dari tiap respon dianalisis menggunakan analisis ragam (ANOVA) pada software Design Expert 13 untuk menentukan ada tidaknya efek faktor independen terhadap respon. Selain itu, laku tobe modifikasi terbaik tiap respon dipilih berdasarkan skor penerimaan tertinggi dan dibandingkan dengan laku tobe tradisional menggunakan uji-t berpasangan. Hasil penelitian memperlihatkan bahwa semua jenis tepung yang digunakan tidak berpengaruh nyata (p > 0,05) terhadap penerimaan sensoris laku tobe modifikasi. Penerimaan sensoris aroma, Â rasa, tekstur, dan warna dari laku tobe modifikasi sebesar 3,16-3,66, 3,16-3,78, 3,06-3,48, dan 3,18-3,74 secara berurutan.Â Perlakuan terbaik dari laku tobe modifikasi pada setiap respon ditemukan pada run formulasi yang berbeda. Lebih lanjut, hasil komparasi laku tobe modifikasi terbaik dari tiap respon berbeda nyata (p < 0,05)Â dengan laku tobe tradisonal pada parameter penerimaan sensoris aroma, tekstur, dan warna, serta tidak berbeda nyata (p > 0,05)Â dengan parameter penerimaan sensoris rasa.

Extraction Methods and Bioactivity of Essential Oils from Kesum Leaves (Persicaria odorata): A Short Review Utoro, Panggulu Ahmad Ramadhani; Witoyo, Jatmiko Eko; Alvianto, Dikianur; Permatasari, Nelsy Dian
Spizaetus: Jurnal Biologi dan Pendidikan Biologi Vol 3 No 3 (2022): Spizaetus: Jurnal Biologi dan Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi, FKIP, Universitas Nusa Nipa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55241/spibio.v3i3.82

Persicaria odorata (Synonym of Polygonatum odoratum and Polygonum minus) leaves, locally known as Kesum leaves, is one of Indonesia's biodiversity species, particularly on Kalimantan Island, and it is contained a high concentration of essential oils. The extraction of essential oil from Kesum leaves commonly uses various methods, including solvent extraction, steam distillation, hydro-distillation, supercritical fluid extraction, microwave-assisted extraction, ultrasonic-assisted extraction, and so on, with various extract characteristics produced. Several studies reported that Kesum leaves essential oil has numerous advantages, including anti-bacterial, hepatoprotective, anti-tyrosinase, antioxidant properties, and so on. Future research will require additional and new techniques, particularly non-thermal extraction technology and other bioactivity tests, to improve yield and maintain the essential oil composition of Kesum leaves.Â

DAUN PEDADA ASAL INDONESIA: MORFOLOGI, FITOKIMIA, TEKNIK EKSTRAKSI DAN APLIKASI – TELAAH PUSTAKA Jatmiko Eko Witoyo; Nelsy Dian Permatasari; Panggulu Ahmad Ramadhani Utoro; Dikianur Alvianto
CHEMTAG Journal of Chemical Engineering Vol 7, No 1 (2026): CHEMTAG Journal of Chemical Engineering
Publisher : Universitas 17 Agustus 1945 (UNTAG) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/cjce.v7i1.7046

Daun pedada (Sonneratia caseolaris) merupakan bagian tanaman mangrove Indonesia yang kaya metabolit sekunder dan berpotensi tinggi sebagai sumber bahan aktif alami, namun informasi terstruktur mengenai morfologi, fitokimia, teknik ekstraksi, dan aplikasinya masih tersebar di berbagai publikasi. Artikel ini bertujuan menyajikan telaah pustaka komprehensif tentang karakter morfologi daun pedada, komposisi senyawa bioaktif, pengaruh jenis dan kondisi ekstraksi terhadap kandungan fenolik–flavonoid serta aktivitas antioksidan, dan ragam aplikasi pangan maupun non pangan yang telah dikembangkan di Indonesia. Metode yang digunakan adalah tinjauan literatur sistematis terhadap artikel jurnal nasional terakreditasi dan karya peneliti Indonesia periode 2015–2025, yang diperoleh melalui basis data open access dengan kata kunci terkait daun pedada, kemudian dianalisis secara deskriptif. Hasil telaah menunjukkan bahwa daun pedada memiliki profil fitokimia yang kaya (fenolik, flavonoid, tanin, saponin, terpenoid, steroid, triterpenoid) dengan aktivitas antioksidan kuat yang sangat dipengaruhi oleh jenis pelarut dan teknik ekstraksi, serta telah diaplikasikan sebagai bahan tambahan pangan bioaktif, permen jelly, dan terutama sebagai bahan aktif fitokosmetik (face mist, tabir surya, masker, lulur) dengan dukungan data keamanan awal yang menjanjikan. Temuan ini menegaskan bahwa daun pedada merupakan kandidat penting untuk pengembangan pangan fungsional dan produk fitokosmetik tropis berbasis sumber daya mangrove Indonesia.

Evaluation of Protein Content, Moisture Content, and Sensorial Acceptability of Crackers with the Addition of Moringa Leaf Puree Kristianus Elky Saputra Ladiba; Nelsy Dian Permatasari; Jatmiko Eko Witoyo
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7892

Crackers are a popular traditional Indonesian snack that generally has a low protein content. Fortification with natural ingredients rich in nutrients, such as Moringa leaves puree, is an alternative to increase the nutritional value of crackers. Nevertheless, the utilization of moringa leaves in food systems, particularly in Kalimantan Barat, remains relatively underdeveloped. So, this study aims to evaluate the protein content, moisture content, and sensory acceptance of crackers with various additions of moringa leaf puree. Crackers were made by adding moringa leaf puree at concentrations of 0% (control), 3%, 5%, and 7% (w/w). Protein content was analyzed using the Kjeldahl method, and moisture content was analyzed using the thermogravimetric method. Sensory acceptability, including color, aroma, taste, and texture, was evaluated using a scoring test, and overall acceptability was assessed using a hedonic test with 20 semi-trained panelists. Data analysis for protein and moisture content employed linear regression, while sensory acceptability was evaluated using One-way ANOVA. Results indicated that the addition of Moringa leaf puree tends to increase the protein and moisture content of the uncooked raw crackers, achieving R² values of 0.9715 and 0.9018, respectively, as determined by linear regression analysis. The scoring test revealed that the addition of moringa leaf puree significantly influenced all observed attributes. According to hedonic testing, crackers containing 5% moringa leaf puree were the most preferred by-panelists. This study concludes that a concentration of 5% moringa leaf puree is the recommended formula for producing crackers with enough nutritional value and favorable sensory acceptance by panelists. Keywords: crackers, moisture content, Moringa leaves puree, protein content, sensorial acceptability

Morphology, the bioactive compound and essential oil profiles of Indonesian Syzygium myrtifolium leaf: A brief literature review: - Jatmiko Eko Witoyo; Nelsy Dian Permatasari; Atika Hamaisa; Panggulu Ahmad Ramadhani Utoro
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7945

Syzygium myrtifolium leaves are plants commonly found in Indonesia and have the potential to be a source of bioactive compounds and essential oils. This article provides a brief review of the morphological characteristics, bioactive compounds, and essential oil profiles of Syzygium myrtifolium leaves from Indonesia, based on relevant scientific publications. The research method employed was a literature review of journal articles, proceedings, and bachelor’s thesis published between 2015 and 2025, retrieved from Google Scholar, ResearchGate, and Crossref. The study showed that Syzygium myrtifolium leaves have distinctive morphological characteristics, particularly changes in leaf color associated with leaf maturity. Syzygium myrtifolium leaves are reported to contain various bioactive compounds, including flavonoids, phenolics, tannins, saponins, alkaloids, steroids, and triterpenoids. Furthermore, Syzygium myrtifolium leaves produce essential oils with varying yields and volatile compound compositions. Overall, this brief literature review shows the potential of Indonesian Syzygium myrtifolium leaves as a source of bioactive compounds and essential oils for the development of products based on local resources. Keywords: bioactive compounds, essential oil, leaf morphology, Syzygium myrtifolium

Extraction Methods and Bioactivity of Essential Oils from Kesum Leaves (Persicaria odorata): A Short Review Panggulu Ahmad Ramadhani Utoro; Jatmiko Eko Witoyo; Dikianur Alvianto; Nelsy Dian Permatasari
Spizaetus: Jurnal Biologi dan Pendidikan Biologi Vol 3 No 3 (2022): Spizaetus: Jurnal Biologi dan Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi, FKIP, Universitas Nusa Nipa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55241/spibio.v3i3.82

Persicaria odorata (Synonym of Polygonatum odoratum and Polygonum minus) leaves, locally known as Kesum leaves, is one of Indonesia's biodiversity species, particularly on Kalimantan Island, and it is contained a high concentration of essential oils. The extraction of essential oil from Kesum leaves commonly uses various methods, including solvent extraction, steam distillation, hydro-distillation, supercritical fluid extraction, microwave-assisted extraction, ultrasonic-assisted extraction, and so on, with various extract characteristics produced. Several studies reported that Kesum leaves essential oil has numerous advantages, including anti-bacterial, hepatoprotective, anti-tyrosinase, antioxidant properties, and so on. Future research will require additional and new techniques, particularly non-thermal extraction technology and other bioactivity tests, to improve yield and maintain the essential oil composition of Kesum leaves.Â

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