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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan E-Journal Home Economic and Tourism Microbiology Indonesia Jurnal Online Mahasiswa (JOM) Bidang Ilmu Ekonomi Prosiding Semnastek Jurnal Dinamika Penelitian Industri agriTECH Jurnal Litbang Industri Jurnal Sains dan Teknologi Pangan Indonesian Food Science and TechnologyJournal Jurnal Teknologi Pertanian Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Eksakta : Berkala Ilmiah Bidang MIPA JURNAL SAINTIS Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Ners Jurnal Ilmiah Profesi Pendidikan Multilateral: Jurnal Pendidikan Jasmani Dan Olahraga Jurnal Biosense TAJDID: Jurnal Pemikiran Keislaman dan Kemanusiaan Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Jurnal Ilmiah Wahana Pendidikan Andalasian International Journal of Agricultural and Natural Sciences AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) JURNAL PENDIDIKAN INDONESIA: Teori, Penelitian, dan Inovasi Society: Jurnal Pengabdian Masyarakat Journal of Applied Agricultural Science and Technology Jurnal Ilmu Sosial, Pendidikan Dan Humaniora Jurnal Riset Indragiri Ta'rim: Jurnal Pendidikan dan Anak Usia Dini Open Global Scietific Journal Jurnal Manarang Manajemen dan Bisnis Andalasian International Journal of Social and Entrepreneurial Development Cendikia Pendidikan Filosofi: Publikasi Ilmu Komunikasi, Desain, Seni Budaya Suluah Pasaman Communicative : Jurnal Komunikasi dan Penyiaran Islam Studi Administrasi Publik dan ilmu Komunikasi
Fauzan Azima
Universitas Andalas
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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A Bibliometric Analysis of Physalis angulata, an Underexplored Agri-Food Resource for Diabetes Management Sepni Asmira; Auzar Syarif; Fauzan Azima; Kesuma Sayuti
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.961

Abstract

Diabetes remains a global challenge, including in Indonesia. Long-term use of commercial drugs has side effects on diabetes patients, therefore exploration and development of natural alternatives must be carried out to minimize the effects of commercial drugs. P. angulata is one of the medicinal plants found in Indonesia that has traditionally been widely used for diabetes treatment, but it has not been widely explored. Although there are a number of studies examining the biological benefits of P. angulata, bibliometric studies are still limited. This study aims to bibliometrically analyze scientific publications from 2000 to 2025 regarding the use of P. angulata in diabetes. We analyzed 288 documents from several publication databases: Scopus, PubMed, and Google Scholar, using VOSviewer. The analysis included publication trends, keyword occurrence, and experimental studies that had been conducted. Publication trends showed an increase, which peaking in 2025 with 32 documents. The Journal of Ethnopharmacology is the top publisher on P. angulata and its association to diabetes. Keyword occurrence reveals that P. angulata is associated with medicinal plants, ethnobotany, phytochemistry, and biological activity, whereas studies on diabetes exist but are confined to in vivo and in vitro investigations, with no clinical trials or food development occurring. A review of experimental studies reveals that P. angulata's bioactive components include antihyperglycemic and antioxidant properties, as well as pancreatic and kidney protective benefits. Recent research has begun to investigate molecular pathways using a molecular docking approach. In conclusion, the findings of this bibliometric analysis suggest that P. angulata has high potential as an agri-food-based bioactive source for diabetes treatment. However, further research is needed, notably in terms of extract standardization, clinical validation in individuals, and the development of future functional food-based formulations followed up by reliable scientific evidence.
Analisis Faktor-Faktor Yang Mempengaruhi Pemberian Mpasi Tinggi Protein Dan Asam Lemak Esensial Berbasis Pangan Lokal Oleh Ibu di Batam Anisya Selvia; Fauzan Azima; Masrul Masrul; Finny Fitry Yani
Jurnal Ners Vol. 10 No. 2 (2026): APRIL 2026
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jn.v10i2.56624

Abstract

Pola pemberian Makanan Pendamping ASI (MPASI) oleh ibu di Indonesia khususnya di Kota Batam belum optimal dalam memenuhi kebutuhan gizi seimbang anak. Persentase Growth Faltering yang dapat berujung stunting pada anak balita di Provinsi Kepulauan Riau Pada Tahun 2022 adalah 18,9% dimana 15,2% terjadi di Kota Batam. MPASI yang diberikan ibu pada anaknya lebih fokus pada pemberian makanan tinggi karbohidrat dan sayuran. Penelitian ini bertujuan untuk menganalisis faktor yang mempengaruhi ibu dalam pemberian MPASI Tinggi Protein dan Asam Lemak Esensial berbasis pangan lokal. Penelitian ini dilakukan selama satu bulan dengan menggunakan pendekatan kualitatif melalui wawancara mendalam dengan partisipan berjumlah 9 orang yang terdiri dari 6 orang informan utama yaitu 1 orang kader dan 5 orang ibu yang memiliki anak usia 6-24 bulan, 1 orang bidan koordinator, 1 orang tenaga pelaksana gizi, dan 1 orang informan pendukung yaitu kepala puskesmas. Temuan menunjukkan bahwa program pemerintah yang dilaksanakan oleh puskesmas terkait pencegahan atau penanganan growthfaltering telah dilaksanakan namun terhambat oleh keinginan masyarakat yang ingin di fasilitasi sepenuhnya serta kurangnya pengetahuan ibu tentang pemberian MPASI tinggi protein dan Asam Lemak Esensial berbasis pangan lokal.
Properties of Bioplastic Straws Made from Arrowroot Starch with Chitosan Additions Shinta Mutia Sari; Tuty Anggraini; Fauzan Azima
Jurnal Ilmu Pertanian Indonesia Vol. 31 No. 2 (2026): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.31.2.319

Abstract

The growing environmental impact of plastic waste has sparked the development of alternative biodegradable materials. The purpose of this study is to assess the properties of bioplastic straws manufactured from arrowroot starch with various concentrations of chitosan (1%, 2%, 3%, and 4% as a strengthening agent). Arrowroot starch was used for its high amylose content (22.70%), which promotes film formation. The straws were made by blending gelatinized arrowroot starch with dissolved chitosan and glycerol as a plasticizer, then drying and shaping. The resulting bioplastic straws were tested for hardness, solubility, water absorption, biodegradability, and functional groups using FTIR and SEM. The results revealed that increasing the chitosan concentration had a substantial effect on the mechanical and functional qualities of the straws. The formulation with 3% chitosan performed the best in terms of hardness (4.11 N/cm2), moderate solubility (37.55%), excellent water absorption (41.61%), and biodegradation (79.44%). FTIR spectra revealed the interaction of hydroxyl (−OH) groups in starch with amine (−NH2) groups in chitosan, indicating a strong hydrogen bond. SEM scans revealed a tight and uniform surface structure in the 3% treatment, indicating structural integrity. The addition of chitosan effectively increased the straw's water resistance and mechanical strength. This study emphasizes the feasibility of using local agricultural resources to create ecologically friendly bioplastic straws.Keywords: arrowroot starch, biodegradability, bioplastic, chitosan, straw
Effect of Processing Level on Metabolite Profiles and Antioxidant Activity of Palm Sugar Using Untargeted LC–MS Arif Rizkika Putra; Tuty Anggraini; Fauzan Azima
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.993

Abstract

Palm sugar derived from sugar palm sap (Arenga pinnata Merr.) is widely used as a natural sweetener and contains various minor compounds that may contribute to its functional properties. Differences in processing intensity during the production of liquid, molded, and granulated palm sugar may induce chemical transformations affecting metabolite composition and antioxidant activity. However, comparative information linking processing level with these changes remains limited. This study evaluated the effects of different processing levels on the chemical characteristics and DPPH radical scavenging activity of palm sugar products. Antioxidant activity was determined using the DPPH method at a concentration of 1000 ppm, while metabolite profiling was conducted using untargeted LC–MS/MS Q-TOF in positive ion mode over an m/z range of 50–1200. Untargeted LC–MS/MS combined with principal component analysis (PCA) indicated differences in metabolite profiles among products, with liquid palm sugar showing the highest number of tentatively annotated features, followed by molded and granulated palm sugar. Increasing processing intensity was associated with shifts in metabolite composition, including reduced occurrence of oligosaccharide-related compounds and tentative detection of monosaccharide-related and heat-derived compounds such as maltol and phenolic-type derivatives. DPPH radical scavenging activity increased with processing level, reaching 39.23%, 55.93%, and 63.76% for liquid, molded, and granulated palm sugar, respectively. These findings suggest that thermal processing modifies the chemical profile of palm sugar and may improve its antioxidant-related properties under the conditions studied. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Production, Characterization, and Application of Palm Fruit (Arenga pinnata Merr.) Flour in Boba Pearls Fauzan Azima; Desniarti Desniarti; Muhammad Iqbal; Bunga Silvana Khaira
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 26 No. 04 (2025): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol26-iss04/628

Abstract

Widely consumed food products can be strategically fortified with dietary fiber to enhance population-level fiber intake. This study examined the physicochemical and functional properties of palm fruit flour to determine its potential as a dietary fiber-enhancing substitute in tapioca-based boba. Initially, palm fruit flour was characterized for its physicochemical and functional properties. Afterwards, it was substituted for 20% of the tapioca in tapioca-based boba pearls and compared to a control (100% tapioca). Analyses of both the raw flour and the boba included its physicochemical and functional properties. Characterization of palm fruit flour showed a high water absorption capacity (8.79 mL/g) and whiteness degree (92.12%). Substituting 20% of the tapioca with palm fruit flour resulted in a product with a high dietary fiber content (20.73%), increased moisture content (68.46 ± 1.25), and a lowered caloric value (2.24 kcal). In conclusion, palm fruit flour is an effective ingredient for fortifying boba nutritionally, though it changes the texture, producing a softer product. Thus, it presents a potentially valuable approach for formulating novel functional foods for healthy consumers, offering a redefined sensory experience. This study is the first to evaluate palm fruit flour as a partial tapioca substitute for fiber-enriched boba production.
Red Palm Olein Oil-Enhanced Instant Noodle: A Functional Food Innovation for Diabetes-friendly Formulation Budiyanto, Budiyanto; Silsia, Devi; Anis, Ulfah; Fatharani, Arina; Azima, Fauzan; Cahyana, Yana; Nizori, Addion
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i2.49295

Abstract

The global rise in type-2 diabetes has increased interest in functional foods that can help prevent or manage the disease. Red Palm Olein Oil (RPOO), rich in antioxidants such as tocotrienols, tocopherols, and β-carotene, has shown promise in reducing oxidative stress and improving insulin sensitivity. This study aimed to develop a low-calorie, functional instant noodle using RPOO to provide anti-diabetic benefits while retaining consumer appeal. Konjac flour, a low-calorie ingredient, was combined with RPOO to create a nutritious noodle product. The production of RPOO involved fractionating crude palm oil (CPO) to yield a product rich in antioxidants, which were measured for their antioxidant activity. The noodles were formulated by replacing conventional oils with RPOO-based seasoning, and their physical, chemical, and sensory properties were analyzed. Results showed that the RPOO-substituted noodles had significantly higher vitamin E content, contributing to antioxidant effects. Sensory evaluation indicated that the 75:25 RPOO-seasoning oil ratio received the highest acceptance regarding color, aroma, and taste. Proximate analysis revealed that the noodles were low in calories (73.81 kcal per 100g), making them suitable for health-conscious consumers. The findings suggest that RPOO-enhanced instant noodles could serve as a functional food for diabetes-friendly formulation, providing a novel approach to integrating health benefits into widely consumed food products.
The Effect of Heating Temperatures on the Formation of Vanillin from Curcumin Riyana Sunardi; Daimon Syukri; Diana Sylvi; Fauzan Azima
Open Global Scientific Journal Vol. 4 No. 2 (2025): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v4i2.53

Abstract

Background: Food additives are components added to food to change or affect the shape, characteristics, or properties of food products. Vanillin is one of the flavors widely used in food, perfume, and cosmetic industries. Natural vanillin is obtained from Vanilla planifolia through vanilla bean extraction, but this production is limited so that alternative methods, such as chemical synthesis and biotechnological technique, are increasingly used. Curcumin from the rhizomes of turmeric plant (Curcuma longa) can be degraded into vanillin through a degradation process.Aims & Methods: This study aims to explore the degradation process of curcumin into vanillin using ethanol solvents at temperatures of 50, 60, and 70°C. The parameters analyzed were color changes using colorimetry, curcumin content using spectrophotometry, and vanillin content using HPLC.Results: The results show that increasing the treatment temperature caused a significant decrease in curcumin content and an increase in vanillin content. The heating temperature of curcumin affected the curcumin content, although it did not affect the color intensity and vanillin content formed. Vanillin was not formed by heating curcumin at the temperatures of 50, 60, and 70oC. A temperature of 60°C resulted in the formation of significant vanillin content.
Co-Authors .M.S, Zarlis Adamsyach Prana Walidin Addion Nizori Adharani, Yana Agus, Firdaus Agusmal, Deni Ahani, Yulia Laelatul Ahmad Fahmi Lim, Ahmad Fakhzan Lim Aida Firdaus Nurul Azmi Aisman Aisman Aisyah Shakira Putri Aji, Irfan Pandu Alaika Amaly Khaira Alfaridzi, Eko Alima Rizkia Hsb Amini, Hijratun Anak Agung Gede Sugianthara Anak Agung Istri Sri Wiadnyani Anesti Viantika Gea Anis, Ulfah Anisya Selvia Anwar Kasim April Laksana Apriliano, Yova Rezky Ardharani, Yana Arfian Suryasuciramdhan Ari Wibowo Sembiring Arif Rizkika Putra Arina Fatharani Armenia, Armenia Aryadi Rachman Asmar, Sarah Asmira, Sepni Auzar Syarif Azhani Amran, Siti B P Priosoeryanto Budiyanto Budiyanto Bunga Silvana Khaira Cesar Welya Refdi D Muchtadi Daimon Syukri Daimon Syukri Dedi Masri Desniarti Desniarti, Desniarti Devi Silsia Dhiyandra Prasetya Gusti Diana Sylvi Diana Sylvi Diana Sylvi Dini Novita Sari Dwi, Gebi Sintia Erizal Erizal F R Zakaria F. Failisnur Fachrur Rozi Fachrur Rozi Fajratul Yanda Felga Zulfia Radiana Felga Zulfia Rasdiana Fenita Miati Finny Fitry Yani Gimnastiar, Nazar Habibie, Muhammad Fadhil Haeruddin Hafid Haramain, Genta Harmiyati Hasbullah Hasbullah Hasbullah Hasbullah Heni Pujiastuti Herina Yanti Heriyenni Heriyenni Heriyenni, Heriyenni Hidayanti, Ermia Hijratun Amini Hijriyantomi Suyuthie Humaryanto, Humaryanto Ikram, A. Aiyul Indra Lasmana Tarigan Irzan, Muhamad Ismed Ismed Ismed Ismed Januana, Rosyada Karim, Ahmad Khaira, Bunga Silvana Khairul Fahmi Sagala Laila Ali Tanjung Lestari, Kurnia Liganti, Rani Lola Amalia Sibarani Lucia Saraswati Lucia Saraswati M Farhan Hidayatullah Madyawati Latief Magfirah, Magfirah Majahar Ali, Majid Khan Masrul Djalal Memanda, Freddy Metriadi Metriadi Mirza Sutrisno Muhammad Alfiyansah Muhammad Iqbal Muhammad Iqbal Muhammad Zikri Mursyid Djawas Mutia Sari, Shinta Najwatul Khoiriah Neswati Neswati Netty Sri Indeswari Ninsix, Retti Novelina Novizar Nazir Novizar Novizar Novizar, Novizar Novridah Reanti Purba Nur Azizah Hrp Okta Elviana Manurung Parlaungan Gabriel Siahaan Periadnadi Periadnadi Popy Meilina Purnama Dini Hari Qardhawi, Nadif Yusuf Rahma Aniq Aulia Rahmayani Rahmayani Rahmayani Rahmayani Rani Liganti Refky Genta Saputra Rendri Yasman Reni Koja Retti Ninsix Rhizqi Dwiputra Ramadhan Rici Elvinas Rina Yenrina Rini B RINI RINI Rini Rini Ririn Fatma Nanda Rivan Aprialdho Riyana Sunardi Rizki Ananda Rully Mujiastuti Sahadi Didi Ismanto Sandonella Anggini Sarah Asmar Saraswati, Lucia Sayuti, Kesuma Seow, Eng Keng Sharla Setyawati Shinta Mutia Sari Shinta Mutia Sari Silfeni Silfeni Silvia Novi Yanti Siti Dhifah Umairah Sitti Nurbaya Ambo Supu, Ramli Surini Siswarjono Tuty Anggraini Ulsiani, Della Viantika Gea, Anesti Vlio Lina Monalisa Wan Ishak, Wan Rosli Wardah Sahrani Sibarani Wazzan, Huda Wellyalina, Wellyalina Welya Refdi, Cesar Yana Cahyana Yolanda, Milda Yuneita Anisma YUSRA YUSRA Yusra Yusra Zaenal Muttaqin, Muchammad Zahran, Fikry Muhammad Zarlis .M.S Zulkurnain, Musfirah