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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian Journal of Tropical AgriFood Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Digital Marketing and Halal Industry Science Technology and Management Journal (STMJ)
Hapsari, Martina Widhi
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Health Professions Public Health Other

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Journal : Science Technology and Management Journal (STMJ)

 1 
POTENTIAL IRON AND VITAMIN C FROM MORINGA LEAVES AS A FOOD PRODUCT TO OVERCOME ANEMIA: SYSTEMATIC REVIEW Hapsari, Martina Widhi; Parameswari, Genoveva Visi; Novianingrum, Milka Putri
Science Technology and Management Journal Vol. 5 No. 1 (2025): Januari 2025
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v5i1.343

Abstract

Anemia is a significant global health problem, especially in developing countries, with a high prevalence among adolescents and pregnant women. This study explores the potential of Moringa (Moringa oleifera) leaves as a nutrient source rich in iron and vitamin C to address anemia. Moringa leaves contain iron up to 7 mg per 100 g and vitamin C as much as 1,89 mg/g, which plays an important role in increasing hemoglobin levels and absorption of non-heme iron. The method used was a literature study with information analysis from various relevant literature sources. The results show that consumption of moringa leaves in the form of food products, such as biscuits and flour, can significantly increase hemoglobin levels, especially in anemic adolescent girls and pregnant women. The interaction between iron and vitamin C in Moringa leaves supports hemoglobin formation and overall health. Therefore, the integration of moringa into the daily diet can be an effective strategy in preventing and overcoming anemia and improving public health.
POTENTIAL OF DIETARY FIBER AND ANTIOXIDANTS FROM COFFEE SKIN AS A FOOD PRODUCT IN PREVENTING OBESITY: SYSTEMATIC REVIEW Eleora Setiawan, Sia, Clarissa; Yuliantara, Arri; Rizkaprilisa, Windy; Paramastuti, Ratih; Hapsari, Martina Widhi
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 Hartono, Angela Puteri; Purwanto, Divina Elaine; Zulaikha, Siti; Rizkaprilisa, Windy; Paramastuti, Ratih; Hapsari, Martina Widhi
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.
Analisis Kandungan Gula Minuman Kemasan Menggunakan Pendekatan Refraktometri Sebagai Dasar Evaluasi Mutu Pangan Hapsari, Martina Widhi; Anggraeni, Novia; Novianingrum , Milka Putri; Murti, Paulus Damar Bayu
Science Technology and Management Journal Vol. 5 No. 2 (2025): Agustus 2025
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v5i2.487

Abstract

Konsumsi minuman kemasan berpemanis semakin meningkat dan berkontribusi signifikan terhadap asupan gula harian masyarakat. Evaluasi kandungan gula pada produk minuman kemasan umumnya dilakukan melalui analisis laboratorium yang relatif kompleks dan memerlukan biaya tinggi, sehingga diperlukan pendekatan alternatif yang lebih sederhana dan cepat. Penelitian ini bertujuan untuk menganalisis kandungan gula minuman kemasan menggunakan pendekatan pengukuran total padatan terlarut (°Brix) sebagai dasar evaluasi mutu pangan. Penelitian dilakukan dengan desain deskriptif-analitik terhadap beberapa kategori minuman kemasan, meliputi teh kemasan, minuman berperisa, minuman isotonik, minuman buah, dan minuman susu. Pengukuran nilai °Brix dilakukan menggunakan refraktometer genggam dengan tiga kali ulangan, sedangkan data kandungan gula diperoleh dari label informasi gizi produk dan dikonversi ke satuan gram per 100 mL. Hasil penelitian menunjukkan bahwa nilai °Brix minuman kemasan berada pada kisaran 6,2–14,8°Brix, dengan minuman berperisa memiliki nilai tertinggi dan minuman isotonik terendah. Analisis hubungan antara nilai °Brix dan kandungan gula pada label menunjukkan adanya kecenderungan hubungan positif, meskipun pada beberapa kategori minuman ditemukan deviasi akibat kontribusi komponen terlarut lain selain gula. Hasil ini menunjukkan bahwa pengukuran total padatan terlarut menggunakan refraktometer berpotensi digunakan sebagai metode awal yang cepat dan sederhana untuk mengevaluasi kandungan gula minuman kemasan. Penelitian ini menyediakan data dasar yang dapat dimanfaatkan sebagai landasan pengembangan metode uji cepat dan riset lanjutan di bidang mutu pangan.
Co-Authors Alicia, Rhema Anggraeni, Novia Eleora Setiawan, Sia, Clarissa Griselda, Amelia Hartono, Angela Puteri Lusiawati Dewi Novianingrum , Milka Putri Novianingrum, Milka Putri Parameswari, Genoveva Visi Paulus Damar Bayu Murti Purwanto, Divina Elaine Ratih Paramastuti Rizkaprilisa, Windy Rohana, Lina Silvia Nurvita, Silvia Siti Zulaikha Yuliantara, Arri