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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Penelitian Pendidikan IPA (JPPIPA) JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI
primasari, alina
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Electrical & Electronics Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Physics Public Health Other

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Kopi sebagai Pangan Fungsional: Aktivitas Biologis, Manfaat Kesehatan dan Risiko Toksisitas Destirana, Shalwa; Rahma, Rifa Nisrina; Sena, Muhammad Ibnu; Khotimah, Fathia Husnul; Primasari, Alina
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 10, No 3 (2025): September 2025
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v10i3.4638

Abstract

Coffee is one of the world's most popular beverages and is renowned for its health benefits derived from its bioactive compounds, such as caffeine, chlorogenic acid, melanoidins, cafestol and kahweol. This research aims to assess the potential functional properties of coffee based on the latest scientific literature. Seventy-three scientific articles were systematically reviewed to identify coffee’s diverse biological activities its diverse biological activities, including antioxidant, anti-inflammatory, antimicrobial, anticancer, anti-obesity, anti-diabetic, hepatoprotective, and cognitive-enhancing effects. Furthermore, compounds in coffee have shown potential as prebiotics and anti-aging agents. However, coffee consumption carries toxic risks associated with excessive caffeine intake, ochratoxin A, and 5-hydroxymethylfurfural (5-HMF). Therefore, understanding the correct consumption dosage and safe processing methods is crucial. This review concludes that coffee possesses significant potential as a functional food that supports overall public health and warrants further development in the food and health sectors.Keywords – Antioxidants, Coffee, Functional Foods, Bioactive Compounds, Toxicity.
Minyak Kelapa dan Potensi Sifat Fungsionalnya untuk Kesehatan dan Industri Pangan Khairunnisa, Asyifa; Hanifah, Sofiani Nur; Amalia, Jelita; Juhana, Bagas Bagja; Primasari, Alina
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 10, No 3 (2025): September 2025
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v10i3.4632

Abstract

Coconut oil is one of the flagship products derived from coconut (Cocos nucifera L.), renowned for its economic value and significant health benefits. As one of the world’s largest coconut producers, Indonesia has considerable potential to develop coconut-based products, especially coconut oil. This article aims to provide a comprehensive overview of various types of coconut oil, including Virgin Coconut Oil (VCO), Crude Coconut Oil (CCO), and Refined Coconut Oil (RCO), along with their extraction processes, bioactive compounds, potential health benefits, and applications in food products. This literature review was conducted by selecting 58 reputable scientific articles published between 2015 and 2025. Coconut oil is known to contain functional compounds such as medium-chain fatty acids (MCFA), polyphenols, tocopherols, flavonoids, and phytosterols. These compounds demonstrate various pharmacological effects, including anti-inflammatory, antimicrobial, antioxidant, blood sugar regulation, anti-Alzheimer’s, and protection against coronary heart disease and obesity. In the food sector, coconut oil is used as a substitute for animal fats, as a structural fat (e.g., oleogel), as an emulsifier, and it is also developed into powder form. These findings support the potential utility of coconut oil, particularly VCO, to be developed as a functional and therapeutic food ingredient based on scientific evidence.Keywords – Coconut Oil, VCO, MCFA, Bioactive compounds, Functional food, Health benefits.
Stabilitas dan Bioavalaibilitas In Vitro Zat Besi Sebagai Fortifikan Dalam Bumbu Mi Instan primasari, alina
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v1i1.1364

Abstract

Indonesia merupakan negara dengan prevalensi anemia berat. Salah satu strategi untuk mengatasi permasalahan ini adalah melalui fortifikasi pangan. Tujuan penelitian ini adalah menentukan jenis fortifikan zat besi dan tingkat fortifikasi yang digunakan dalam bumbu mi instan, serta mengukur stabilitas dan bioavailabilitas zat besi selama penyimpanan.Fortifikan yang digunakan adalah fero fumarat (FF) atau fero sulfat (FS) sebanyak 1500 ppm. Setelah penyimpanan selama enam minggu, kadar air bumbu mi meningkat dari 1.58% menjadi 2.05% untuk kontrol, 1.44% menjadi 2.08% untuk FF, dan 1.40% menjadi 1.89% untuk FS. Warna bumbu mi stabil selama penyimpanan. Analisis sensori menunjukkan bahwa aroma, dan warna bumbu mi stabil. Kadar zat besi setelah 6 minggu 88.4% untuk FS dan 89.5% untuk FF. Bioavailabilitas in vitro zat besi tidak berubah secara signifikan setelah penyimpanan.
Canna indica L and Spirulina platensis for Food Security Noriko, Nita; Wijihastuti, Risa Swandari; Primasari, Alina; Perdana, Analekta Tiara; Sasaerila, Hidayat Yorianta
Jurnal Penelitian Pendidikan IPA Vol 9 No SpecialIssue (2023): UNRAM journals and research based on science education, science applic
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9iSpecialIssue.5888

Abstract

Climate change threats to food security, because it decreases agricultural productivity. C. indica L can adapt to environment and produce white and red rhizomes. Dominant content both of rhizomes are carbohydrates which increase protein as nutrition by adding S platensis. The research aims to determine potential of composite flour of C. indica L and S. platensis as alternative healthy foodstuff for food security. The method consists of formulation composite flour, proximate tests, determining amino and fatty acids, in vitro growth tests of Lactobacillus, cookies and meatball formulations. The result showed composite flour from red rhizome (RRCS) contains 11% water, 21.745% protein, 0.5% lipid, 9.99% dietary fiber, 57.81% carbohydrates, and 8.94% ash.  While white rhizome (WRCS) contains, 8.75% water, 17.41 protein, 0.29% lipid, 9.54% dietary fiber, 67.601% carbohydrates and 5.94% ash. Amino and fatty acid appears in both composite flours were similar, except proline and oleic acid higher in RRCS.  Lignoceric founded only in WRCS. In vitro test showed Lactobacillus (BAL) grew on modified MRSA from RRCS and WRCS. Both of composite flour processed into marketable cookies and meatballs formulations. Based on the result, C. indica L and S. platensis composite flour can be used as alternative food for food security.
Co-Authors Amalia, Jelita Destirana, Shalwa Hanifah, Sofiani Nur Hidayat Yorianta Sasaerila Juhana, Bagas Bagja Khairunnisa, Asyifa Khotimah, Fathia Husnul Nita Noriko Perdana, Analekta Tiara Rahma, Rifa Nisrina Sena, Muhammad Ibnu Wijihastuti, Risa Swandari