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Journal : Journal Of World Science

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Review: The Potential for Development of Red Palm Oil Industry in East Kalimantan Hamka Hamka; Bernatal Saragih; Deny Sumarna; Krishna P. Candra; Sukmiyati Agustin; Marwati Marwati
Journal of World Science Vol. 3 No. 5 (2024): Journal of World Science
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/jws.v3i5.606

Abstract

Food security is a critical aspect of development, especially in regions like East Kalimantan, Indonesia, where per capita food availability has declined since 2016. The oil palm industry, particularly Crude Palm Oil (CPO), plays a significant role in addressing food security issues by providing a major agricultural commodity that can be processed into various products including red palm oil, which is rich in nutrients like carotenoids, vitamin E, and essential fatty acids. This study aims to explore and analyze the potential development of the red palm oil industry in East Kalimantan. The research utilizes a literature review method, involving the analysis and synthesis of various sources such as scientific journals, reports, and statistical data to assess the potential and opportunities for developing the red palm oil industry in East Kalimantan. The findings indicate that red palm oil, with its high concentrations of beta-carotene and tocopherol, presents a significant opportunity for development in East Kalimantan. Red palm oil can serve as a nutritious alternative to traditional cooking oils and margarine. Despite its potential, the utilization of red palm oil in Indonesia remains limited, mainly restricted to cooking oil production. The study suggests that the development of the red palm oil industry could enhance food security and nutritional intake in East Kalimantan. By promoting red palm oil as a functional food and a nutraceutical product, it could offer a viable solution to improve the health and well-being of the community while also supporting sustainable agricultural practices.
Tempoyak: Nutritional Composition, Probiotic Potential, and Health Benefits of a Traditional Fermented Durian Product - A Review Marwati Marwati; Rimbawan Apriadi
Journal of World Science Vol. 4 No. 2 (2025): Journal of World Science
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/jws.v4i2.1306

Abstract

Tempoyak is a traditional durian-based fermented product widely consumed in Indonesia and Malaysia. The spontaneous fermentation process is dominated by Lactic Acid Bacteria (LAB), mainly Lactobacillus plantarum, Lactobacillus fermentum, and Pediococcus spp., which contribute to its flavor, aroma, and functional properties. While tempoyak has been consumed for generations, research on its nutritional composition, probiotic potential, and health benefits remains limited. This review summarizes tempoyak's nutritional composition, bioactive compound content, and probiotic effects, particularly its impact on gut microbiota balance, glucose metabolism, inflammation reduction, and lipid metabolism. We found that tempoyak fermentation increases acidity, decreases sugar content, and enriches bioactive metabolites L. plantarum and P. acidilactici strains in tempoyak exhibit high resistance to stomach acid and bile salts, strong adhesion to intestinal cells, and significant antioxidant and probiotic activities. These properties suggest tempoyak supports gastrointestinal health, regulates blood glucose, lowers cholesterol, and potentially protects against cardiovascular disease. Tempoyak shows promise as a fermented functional food for metabolic and cardiovascular health, though further research is needed to confirm its mechanisms and applications in disease prevention.
Co-Authors Ajijun Ajuansyah Alberth Parlindungan Anton Rahmadi Asmina Sunriyani Raten Aswita Emmawati Atikah Maya Sari Bernatal Saragih Bernatal Saragih Cixtin Teram Hawa Deny Sumarna Emmawati, Aswita Endang S. Rahayu Esti Handayani Hardi Eva Nurmarini Farezza Afia Rohmatul Firdaus Fenty Fauziah Fikri Ardhani Frison Sigalingging Hamka Hamka Hamka Hamka Hamka Haris Retno Susmiyati Hendri Wardana Heriad Daud Salusu Husmul Beze, Husmul Indrati, Retno Irma Febriandini Ismail Ismail Kasma Kasma Khansa Fitria Latifa Hidayat Krishna P. Candra Krishna Purnawan Candra Krishna Purnawan Candra Lisa Mayanti Maghfirotin Marta Banin Marjan Wahyuni Maulida Rachmawati Maulida Rachmawati Mechael Jordan Mentari Mentari Miftakhur Rohmah, Miftakhur Muhammad Fahri Muhammad Yamin Muhammad Yunus Nur Annisa Nurul Puspita Palupi Panggulu Ahmad Ramadhani Utoro Prabowo, Sulistyo Rasni Rasni Rezki Ade Prasetyo Rimbawan Apriadi Rita Diana Rusmina Rusmina Seprianus Mario Parabang Sri Amanah Sukmiyati Agustin Sukmiyati Agustin Tiara Magvirah Weriana Weriana Wiwit Murdianto Yoga Pratama Putra Yudha Agus Prayitno Yulian Andriyani Yulian Andriyani Yuliani, Yuliani Yulianto Yulianto