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All Journal Jurnal Agroekoteknologi Agricore: Jurnal Agribisnis dan Sosial Ekonomi Pertanian Unpad Jurnal Ilmu Pangan dan Hasil Pertanian Abditani : Jurnal Pengabdian Masyarakat FoodTech: Jurnal Teknologi Pangan COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Kapuas Jurnal BETAHPA Journal of Innovative Food Technology and Agricultural Product IRDH International Journal of Technology, Agriculture and Natural Sciences (IRDH IJTANS) Jurnal Sains dan Teknologi Pangan
Ahmad Mustangin
Politeknik Negeri Pontianak, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Nipa Fruit Flour (Nypa fruticans) Potential as a Prebiotic on Lactobacillus plantarum sp Ahmad Mustangin
Journal of Innovative Food Technology and Agricultural Product Vol 4 No 1 (2026) Juni : Journal of Innovative Food Technology and Agriculture Product
Publisher : Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/jitap.v4i1.10098

Abstract

Nipa plants (Nypa fruticans (Thunb.) Wurmb) are found in West Kalimantan and have not been utilized optimally. Nipa fruit flour contains high carbohydrates, it could be potential as a prebiotic source. This research aims to determine the proximate characteristics and prebiotic activity of nipa flour in Lactic Acid Bacteria in vitro. Prebiotic activity of nipa fruit flour was determined by calculating changes in probiotic cell biomass growth after being incubated for 24 dan 48 hours in 2% nipa fruit flour or 2% glucose then compared with changes in enteric cell biomass growth. The bacteria used are Lactobacillus plantarum, Lactobacillus acidophilus, Bifidobacterium longum as probiotics and Escherichia coli as enteric. The results showed that nipa fruit flour has a moisture content of 10.51%, ash of 1.70% , fat of 1.39%, protein of 1.64%, crude fiber of 38.90%, carbohydrate of 45.86%, yield of 55.41% and tan color of flour. Prebiotic activity of nipa fruit flour showed positive activity to L. plantarum 2.274 after 24 hours and 0.365 after 48 hours incubation and negative prebiotic activity to L. acidophilus (-0.158) after 48 hours incubation and B. longum (-0.532) after 24 hours incubation. The conclusion of the research is that nipa fruit flour has the potential as a prebiotic source with probiotics Lactobacillus plantarum. keywords: flour, nipa fruit, prebiotic activity
KARAKTERISTIK SENSORIS DAN KIMIA ABON JAMUR LIAR (Volvariella volvacea) PADA TANDAN BUAH KOSONG KELAPA SAWIT DENGAN PENAMBAHAN SANTAN KELAPA Ahmad Mustangin; Yuni Selvianti Sari; I Gede Arie Mahendra Putra; Chintia Agrefina Brilian; Warastra Nur Annisa; Naomi Jayaputri; Muhammad Eriansyah Al Hakim; Putu Ayu Pranita Astuti
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 4 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/7pe6yq71

Abstract

Jamur liar (Volvariella volvacea) berpotensi dikembangkan menjadi produk pangan nabati bernilai tambah karena memiliki kandungan gizi dan dapat diperoleh dari tandan kosong kelapa sawit. Pemanfaatan jamur liar sebagai bahan baku abon dengan penambahan santan kelapa dapat menjadi salah satu alternatif diversifikasi produk pangan. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi santan kelapa terhadap karakteristik sensoris dan kimia abon jamur liar. Penelitian menggunakan Rancangan Acak Lengkap dengan tiga taraf konsentrasi santan kelapa, yaitu 10%, 20%, dan 30%, dengan lima kali ulangan. Parameter yang diamati meliputi karakteristik sensoris berupa warna, aroma, tekstur, rasa, dan penerimaan keseluruhan, serta kadar air, kadar abu, kadar protein, kadar lemak, dan kadar serat kasar. Data dianalisis untuk mengetahui pengaruh perlakuan terhadap parameter yang diamati. Hasil penelitian menunjukkan bahwa konsentrasi santan kelapa berpengaruh nyata terhadap karakteristik sensoris, kadar air, kadar abu, kadar protein, dan kadar lemak, tetapi tidak berpengaruh nyata terhadap kadar serat kasar. Penambahan santan kelapa sebanyak 20% menghasilkan tingkat kesukaan tertinggi pada seluruh atribut sensoris, dengan kadar air 6,81%, kadar abu 6,20%, kadar protein 16,61%, kadar lemak 30,50%, dan kadar serat kasar 5,47%. Penambahan santan kelapa sebanyak 20% merupakan formulasi terbaik untuk menghasilkan abon jamur liar dengan karakteristik sensoris yang paling disukai dan karakteristik kimia sesuai hasil penelitian. 
Co-Authors Chintia Agrefina Brilian Danie Indra Yama Fachri, Muhammad Julyan Hendri Bastian I Gede Arie Mahendra Putra Iwan Rusiardy Iwan Rusiardy Ledy Purwandani Lestari, Fatma Puji Marselus Hendro Muhammad Eriansyah Al Hakim Naomi Jayaputri Narsih Nurhana, Zita Purwandani, Ledy Putu Ayu Pranita Astuti RADIANSAH, DODY Sethyo Vieni Sari Vika Yudistina Warastra Nur Annisa Yulius Beni Yuni Selvianti Sari