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All Journal Torani Journal of Fisheries and Marine Science FoodTech: Jurnal Teknologi Pangan Jurnal Minfo Polgan (JMP) Jurnal Dehasen Untuk Negeri
Horisanto, Abraham
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Environmental Science Immunology & microbiology Library & Information Science Mathematics Public Health Social Sciences Other

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Potential of Cashew Leaves (Anacardium occidentale L) for Health Wijayanti, Willy; Horisanto, Abraham; Pamungkas, Ilham Wahyu; Jannah, Syerina Raihatul; Agustin, Venny
FoodTech: Jurnal Teknologi Pangan Vol 7, No 2 (2024): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i2.90385

Abstract

Traditionally employed in folk medicine, cashew leaf (Anacardium occidentale L.) has recently attracted a lot of scientific attention because of its possible health advantages. According to recent research, cashew leaves are abundant in bioactive substances such as terpenoids, flavonoids, and tannins that have a variety of pharmacological actions, such as anti-inflammatory, anti-cancer, antidiabetic, and antioxidant qualities. These bioactive chemicals work through a variety of molecular processes, including scavenging free radicals, modifying inflammatory pathways, and increasing the activity of antioxidant enzymes. Studies conducted both in vitro and in vivo have demonstrated the potential of cashew leaf extracts in the treatment of a number of chronic illnesses, such as diabetes mellitus and other degenerative conditions. Additionally, cashew leaves have encouraging opportunities as a natural source for the creation of medications and functional foods, including herbal remedies, dietary supplements, and natural cosmetics. More research is needed to find out if cashew leaf extracts are safe and effective over the long term and to figure out exactly how these bioactive chemicals work. In order to maximize the use of cashew leaves, future research should concentrate on identifying the main bioactive chemicals, improving extraction techniques, and creating appropriate formulations.
Analisis Tren Konsumsi Ikan di Kalangan Generasi Z dan Milenial sebagai Dasar Pengembangan Program Edukasi Pangan Sehat Agustin, Venny; Wijayanti, Willy; Pamungkas, Ilham Wahyu; Horisanto, Abraham; Dahlan, Andi; Baihaqi, Baihaqi
Jurnal Minfo Polgan Vol. 14 No. 1 (2025): Artikel Penelitian
Publisher : Politeknik Ganesha Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33395/jmp.v14i1.14925

Abstract

Ikan merupakan salah satu sumber protein utama yang memiliki kontribusi besar sebagai sumber pangan bagi masyarakat indonesia. Hal ini dikarenakan harga yang murah serta memiliki kandungan gizi yang bermanfaat bagi tubuh. Meskipun ikan memliki banyak manfaat akan tetapi berbanding terbalik dengan minat konsumsi ikan oleh masyarakat terutama Generasi Z dan Milenial yang masih cukup rendah. Penelitian ini bertujuan untuk mengidentifikasi tingkat minat konsumsi ikan pada kedua generasi tersebut sehingga dapat menjadi dasar dalam merancang program edukasi pangan sehat yang tepat sasaran. Penelitian ini menggunakan metode pendekatan deskriptif kualitatif dengan menggunakan kuesioner terhadap 104 responden dari Generasi Z dan Milenial. Hasil penelitian menunjukan bahwa sebanyak 78,8 % responden dari Generasi Z dan Milenial menyukai ikan dengan frekuensi konsumsi aktual masih rendah, yaitu sebesar 52,9% responden yang mengkonsumsi ikan 1–2 kali per minggu. Hasil penelitian juga menunjukan bahwa sebagian besar responden yang menyukai ikan didominasi Generasi Z dengan mayoritas oleh perempuan yang berstatus sebagai pekerja. Faktor penghambat utama konsumsi ikan meliputi aroma amis, kepraktisan pengolahan, dan keterbatasan informasi gizi. Di sisi lain, mayoritas responden memiliki persepsi positif terhadap nilai gizi ikan dan menunjukkan minat tinggi terhadap produk olahan ikan. Media sosial seperti Instagram dan TikTok memiliki potensi besar dalam membentuk persepsi makanan di kalangan generasi muda. Oleh karena itu, strategi edukasi yang interaktif, berbasis visual, dan sesuai dengan gaya hidup digital dinilai efektif dalam meningkatkan literasi gizi dan minat konsumsi ikan.
Pengaruh Preparasi Sampel, Lama Ekstraksi, dan Presipitan Terhadap Karakteristik Karaginan yang Diekstraksi dari Kappaphycus alvarezii Horisanto, Abraham; Metusalach, Metusalach; Zainuddin, Elmi Nurhaidah; Wijayanti, Willy; Pamungkas, Ilham Wahyu; Agustin, Venny; Jannah, Syerina Raihatul
Torani Journal of Fisheries and Marine Science Vol. 8 No. 2 (2025): VOLUME 8, NOMOR 2, JUNE 2025
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35911/torani.v8i2.43915

Abstract

Carrageenan is a polysaccharide compound product produced from carrageenophyte seaweed extraction, one of which is Kappaphycus alvarezii. The yield and other characteristics are conventionally produced from an extraction process and have different results. This study aims to explore and optimize the characteristics of carrageenan produced by treating sample preparation with two types of precipitants at specific concentrations, setting the timing during the extraction process, and examining the interaction of these three treatments on the carrageenan characteristics. The results obtained showed that the yield value, acid-insoluble ash (AIA) content, and viscosity were influenced by the preparation method, specifically by chopping the seaweed before extraction. Additionally, the characteristics of the gel strength were influenced by the preparation method, specifically by blending the seaweed. The use of KCl precipitant affects the water content, AIA content, and viscosity, while the CaCl₂ precipitant affects the yield value and gel strength. 1-hour extraction process affected the characteristics of carrageenan for AIA content and gel strength, while extraction for 2 hours affected the yield value, water content, and viscosity. The interaction of 8% KOH solvent by cutting sample treatment, extracted for 2 hours and using KCl precipitant, produced good carrageenan characteristics for water content, AIA content, and viscosity.
Implementasi Matakuliah Pengemasan dan Penyimpanan Pangan : Kemasan Foodgrade Meiwinda, Eka Rizki; Wijayanti, Willy; Horisanto, Abraham; Hasibuan, Rahmawaty; Dahlan, Andi
Jurnal Dehasen Untuk Negeri Vol 4 No 2 (2025): Juli
Publisher : LPPJPHKI Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdun.v4i2.8913

Abstract

Proper packaging plays a role in protecting food products from physical, chemical and biological damage so that learning about good packaging is needed to ensure food safety. In the implementation of the Food Packaging and Storage course, food grade packaging is applied for use. This community service aims to educate students and the community in food grade food packaging to students of the Agricultural Engineering Technology and Business Department. During the activity, participants actively participate in activities and learn the benefits of using food grade packaging. The result of this community service activity is increased knowledge about food grade packaging.
Co-Authors Agustin, Venny andi Dahlan Baihaqi Baihaqi Eka Rizki Meiwinda Elmi Nurhaidah Zainuddin, Elmi Nurhaidah Hasibuan, Rahmawaty Metusalach Metusalach, Metusalach Pamungkas, Ilham Wahyu Syerina Raihatul Jannah Willy Wijayanti