Article Per Year (5 Year)
p-Index From 2021 - 2026
4.733
P-Index
This Author published in this journals
All Journal HAYATI Journal of Biosciences Pro-Life Jurnal Penelitian Pendidikan IPA (JPPIPA) Bio-Lectura Reswara: Jurnal Pengabdian Kepada Masyarakat Spizaetus: Jurnal Biologi dan Pendidikan Biologi Indigenous Biologi International Journal Of Science, Technology & Management (IJSTM) Bioeduca : Journal of Biology Education Inteligensi : Jurnal Ilmu Pendidikan Jurnal ComunitA Servizio Bioscientist : Jurnal Ilmiah Biologi Oryza : Jurnal Pendidikan Biologi Journal of Natural Sciences International Journal of Health and Pharmaceutical (IJHP) Cocos Bio Jurnal Pengabdian Masyarakat SAPANGAMBEI MANOKTOK HITEI
Jendri Mamangkey
Universitas Kristen Indonesia
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Nursing Physics Public Health Social Sciences Transportation Other

Published : 34 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 34 Documents
Search

 1   2   3   4 
SOSIALISASI DAN PELATIHAN PEMBUATAN YOGHURT SEBAGAI TEKNOLOGI PANGAN RUMAHAN DAN KEMANDIRIAN EKONOMI BAGI IBU RUMAH TANGGA DI PERUMAHAN DOSEN UNHAS Hibatullah, Alnadia Yusriya; Wafaretta, Erona; Sakka, Deni Frans; Mamangkey, Jendri
Jurnal Pengabdian Masyarakat Sapangambei Manoktok Hitei Vol. 5 No. 2 (2025): Jurnal Pengabdian Masyarakat SAPANGAMBEI MANOKTOK HITEI
Publisher : Universitas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36985/aeg7jn76

Abstract

The use of probiotics in food products, particularly yogurt, has gained increasing attention due to their prospective health benefits, such as modulating gut microbiota and enhancing immunity. A community service program was aimed to provide education and training on the production of probiotic yogurt to the women of Majelis Taklim Al-Muhajirat around Al-Muhajirin Mosque, as one of the target communities in the implemented region. The program consisted of preparation, training, and evaluation stages. The outcomes of this activity provided participants with improved knowledge, especially regarding the process of yogurt production. The program also demonstrated active participation from women with diverse backgrounds in age, education, and occupation. Based on the questionnaire results, the participants’ knowledge and skills prior to the program (pre-test) were 89%. After the program (post-test), these scores increased to 95%. This community service initiative is expected to improve the participants’ understanding of the potential for developing yogurt products within their local environment, while also creating business opportunities and additional sources of income. This activity may contribute to improving health, generating side employment, and supporting the economic well-being of families.
Preliminary Study on Potential Bacterial Species Introducing Antibacterial Agent from Sponge in Unggeh Island Central Tapanuli, Indonesia Abdillah, Latifah Ningrum; Suryanto, Dwi; Nurtjahja, Kiki; Mamangkey, Jendri
Jurnal Penelitian Pendidikan IPA Vol 10 No 7 (2024): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i7.8264

Abstract

Sponges have the potential to symbiont with bacteria that produce antibacterial compounds. This study was conducted to isolate and test the antibacterial activity of sponge symbiont bacteria. Bacterial isolates obtained were tested for antibacterial activity against Staphylococcus aureus, Bacillus subtilis and Escherichia coli using the Kirby-Bauer method. The identification results of both sponges have similarities with Clathria sp. and Hyrtios sp. symbiont bacteria obtained from both sponges as many as 16 isolates. Antibacterial activity testing had a weak inhibitory effect on isolates Sp1A, Sp2C, Sp2D and Sp2F, while Sp2J showed moderate inhibition against gram-negative and positive bacteria. The antibacterial activity of the whole supernatant of symbiont bacteria obtained the diameter of the inhibition zone with weak, medium and strong categories. Sp1A isolate supernatant was obtained, potentially able to fight Escherichia coli bacteria with a strong category as a representation of gram-negative bacteria and against gram-positive bacteria (Bacillus subtilis, Staphylococcus aureus) classified into the medium category. In conclusion, 16 symbiont bacterial supernatants have antibacterial activity mostly active against gram-negative bacteria Escherichia coli and gram-positive bacteria Bacillus subtilis. There are 6 isolates (Sp1A, Sp1B, Sp1E, Sp1F, Sp2D, Sp2F) active as antibacterial against Staphylococcus aureus with weak and moderate categories.
Trends and Knowledge Gaps In Fish-Based Fermented Foods: A Bibliometric Analysis From The Last Decade (2015-2024) Mamangkey, Jendri; Grovy Naibaho, Frans; Rosenta Purba, Ika; Yusriya Hibatullah, Alnadia; Aryanti Pada Soa, Christina
International Journal of Science, Technology & Management Vol. 6 No. 6 (2025): November 2025
Publisher : Publisher Cv. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46729/ijstm.v6i6.1369

Abstract

Fish-based fermented foods are integral to traditional diets across Asia, Africa, and Europe, valued for both their nutritional role and cultural significance. Increasingly, they are also studied for potential functional properties such as probiotic activity and bioactive compounds, yet their global research landscape has not been systematically assessed. This study presents a bibliometric analysis of global research on fish-based fermented foods published between 2015 and 2024. Data were retrieved from the Scopus database and analyzed using the Bibliometrix R package and Biblioshiny interface. A total of 263 documents were identified across 145 sources, authored by 1,150 researchers. The field has shown rapid growth, with an annual publication increase of 27.01% and an average of 28.48 citations per article, indicating strong scholarly visibility. Most contributions originated from East and Southeast Asia, particularly China, South Korea, and Thailand, reflecting the cultural and culinary importance of fermented fish in these regions. Author productivity followed Lotka’s law, with a small group of core researchers driving sustained output. Keyword co-occurrence and thematic mapping revealed dominant clusters around fermented fish sauce, lactic acid bacteria, and microbial diversity, alongside emerging themes related to fatty acids and bacterial communities. Despite these advances, the analysis highlighted notable gaps, including limited international collaboration and underrepresentation of research from Africa and parts of South Asia. These findings suggest that while the field is expanding and diversifying, greater cross-regional engagement and methodological innovation are needed to fully explore the nutritional, functional, and socio-economic dimensions of fish-based fermented foods.
Cyanide-Degrading Indigenous Aspergillus Spp. Isolated From Kabuto, A Southeast Sulawesi Fermented Food Mamangkey, Jendri; Arfa Yanti, Nur; Ode Adi Parman Rudia, La; Ode Muhamad Iman Sulaiman, La; Aryanti Pada Soa, Christina; Dian Winarty Budadana, Christyani; Hartanto, Adrian
International Journal of Health and Pharmaceutical (IJHP) Vol. 5 No. 4 (2025): November 2025
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijhp.v5i4.472

Abstract

Kabuto is a traditional cassava-roots-based food of Munanese which is resulted from natural fermentation. The natural fermentation is conducted by covering all surfaces of cassava roots with fungal colonies. This experiment aims to study the cassava root fermentation by Aspergillus spp. in order to enhance the nutritive value, especially its impact on cyanide level. Both pure samples and replicated samples of cassava roots were fermented by Aspergillus spp. in a solid-state fermentation medium for six days and with a dryness level of ± 28°C. The products were analyzed to know the water content (%), the total amount of protein (mg), and cyanide detoxification (µg.g-1). Isolate K03, K23, K1c, and K31 were positively impeding activities of antimicrobials and hydrolytic enzymes (amylase and cellulase). The isolates, K03, K23, K1c, and K31 positively impeded the growth of Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 35218. Based on the phenotypic characteristics, the isolate K03, K23, dan K1c, had similarity with Aspergillus niger, while isolate K31 had a similar microscopic and macroscopical features of Aspergillus terreus. The water content of Kabuto decreased starting on the fourth day. The isolate K03, K23, K31, and K1C preserved the water content in kabuto at 7.1%, 6.74%, 8.69%, and 7.07% respectively. The highest protein content was observed from the fermentation by Aspergillus terreus K31 (346 mg) and was able to reduce the cyanide concentration until 0.48 µg.g-1. The optimum fermentation in the preparation of kabuto was achieved at sixth day.
Co-Authors Abdillah, Latifah Ningrum Adinugraha, Fajar Adisti Ratnapuri Adrian Hartanto, Adrian Ai Hertati, Ai Akmaliyah, Rizna Amani, Febriyanti Nur Andika, Vrista Andry Pratama, Andry Angela, Ezra Anggi Izdihar Mahaswari Apon Zaenal Mustopa Arfa Yanti, Nur Ario Betha Juanssilfero Aritonang, Netty Arman Harahap Aryanti Pada Soa, Christina Asri Razad Aulia Septiani Bethaniel Roy Matthew Cengiz Kayacilar Chairunnisa, Sheila Chihombori, Tatenda Calvin Dana Briggs Dian Winarty Budadana, Christyani DWI SURYANTO Ekawati, Nurlaili Elida Octavia Evi Yulinda Tpoenifu Fatimah Frans Grovy Naibaho Gulo, Joice Elma Miranda Gusniarty Simanjuntak Gusti Ayu Kade Sutariati Hibatullah, Alnadia Yusriya Hutabarat, Anne Serafin Irawan, Herman Ivan Julius Rajagukguk Jajang Gumilar Janed Lauren Soplantila Janed Lauren Soplantila Jefrino Reis Pereira Joice Elma Miranda Gulo Joko Wahyono, Daniel Kartika Sari Dewi KIKI NURTJAHJA Lilis Suryaningsih Lomo, Jhoni Yakobus Lucas William Mendes Lukas Pardosi Mada Triandala Sibero Manguntungi, Baso Marina Silalahi Marina Silalahi Marina Silalahi Marina Silalahi Marina Silalahi Marina Silalahi Medyawanti Pane Mustopa, Apon Mutiara, Ilma Muttaqin, Salwa Zainum Napitupulu, Agnes Ester Napitupulu, Alexis Rachel Maria Rosauli Nelius Harefa Ni Made Yuliana Nitte, Tri Maharani Permata Nive Winda Sari Lumban Tungkup Novianti, Ela Nowlinda Kamuihkar Nur Amani, Febriyanti Nurfatwa, Maritsa Octavia, Elida Ode Adi Parman Rudia, La Ode Muhamad Iman Sulaiman, La Pereira, Jefrino Reis Pilidai Endorina Nadapdap Purba, Dian Pirma Natasari Putranto, Wendry Raden Mohamad Herdian Bhakti RATIH ASMANA NINGRUM Ratnapuri, Adisti Refli, Redoyan Ria Simanjuntak, Desy Riana, Febi Rifqiyah Nur Umami, Rifqiyah Nur Rika Indri Astuti Ripaldo Sihombing Riska Septia Wahyunigtyas Riska Septia Wahyuningtyas Rivaldi Sitinjak Rosdiana Virginia Rosenta Purba, Ika Sakka, Deni Frans Salwa Zainum Muttaqin Santhya Anaomi Tamansa Sekar Restuning Sembiring, Geskia Avikasari Septiani, Aulia Serafin, Anne Setiyadi Putranto, Wendry Siahaan, Frisca Olivia Sitinjak, Rivaldi Situmorang, Agnes Feronika Sri Swasthikawati, Sri SUNARTO Sunarto Sunarto Sunarto Sunarto Talitha Amalia Tesalonika Febriani Zebua Tpoenifu, Evi Yulinda Tresjia C Rakian Tri Maharani Permata Nitte Trinugroho, Joko P Wafaretta, Erona Wahyuningtyas, Riska Septia Wijaya, Hans Yenny Lisbeth Siahaan Yudi Purnomo Zaenal, Apon Zefanya Sipahelut