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All Journal International Journal of Public Health Science (IJPHS) Jurnal Kesehatan Masyarakat EKOMBIS REVIEW: Jurnal Ilmiah Ekonomi dan Bisnis Jurnal Ilmiah Pangabdhi Jurnal Penelitian Kesehatan Suara Forikes Health Notions Jurnal Perikanan Universitas Gadjah Mada Agroindustrial Technology Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Amerta Nutrition BUANA SAINS Medical Technology and Public Health Journal Jurnal Pengabdian Masyarakat IPTEKS Nusantara Science and Technology Proceedings Aloha International Journal of Multidisciplinary Advancement (AIJMU) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin JUMANTIK (Jurnal Ilmiah Penelitian Kesehatan) Jurnal Ilmu Gizi dan Dietetik Jurnal Sosial dan Sains Journal of Business, Social and Technology Jurnal Pengabdian Masyarakat Physical Sciences, Life Science and Engineering Jurnal Pengabdian Masyarakat Inovasi Indonesia
Yunita Satya Pratiwi
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Karakteristik Fisikokimia Teh Kulit Manggis (Garcinia mangostana L.) Setelah Penambahan Kayu Manis (Cinnamomum cassia) dan Cengkeh (Syzygium aromaticum L.): Physicochemical Characteristics of Mangosteen Peel (Garcinia mangostana L.) Tea After Addition of Cinnamon (Cinnamomum cassia) and Clove (Syzygium aromaticum L.) Pratiwi, Yunita Satya; Sanjaya, Yushinta Aristina; Rahmawati, Rahmawati; Rini, Dina Mustika
Jurnal Ilmu Gizi dan Dietetik Vol 2 No 4 (2023)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2023.2.4.301-307

Abstract

Mangosteen (Garcinia mangostana L) contains xanthone compounds that are immunomodulatory, but cause a bitter taste in mangosteen peel tea. Therefore, it is necessary to add certain commodities such as cinnamon and cloves which are also rich in antioxidants. The objective of this study was to analyze the effect of cinnamon and clove addition on the physicochemical characteristics of mangosteen peel tea, and to compare the quality of mangosteen peel, cinnamon, and clove blended tea with SNI. The methods of this study was experimental research with a completely randomized design, statistical analysis using anova test and followed by post hoc tukey. The results of statistical test showed a significant effect at p<0.05. Physicoshemical result that will be compare with SNI Tea showed the total ash content of mangosteen peel tea was 2.86-4.04%, water-soluble ash content 37.05-24.16%, acid insoluble ash content 0.83-0.65%, ash alkalinity content 1.31-1.19, lead (Pb) content 1.53 mg/kg, and no detectable Hg metal content. Overall, there is an effect of cinnamon and clove addition on the physicochemical characteristics of mangosteen peel tea. Only formula M1KC1 (12 g mangosteen peel, 3 g cinnamon, and 3 g cloves) that fulfill the SNI Tea for total ash content, there are no samples that fulfill the SNI Tea standards for water-soluble ash content, all samples fulfill the SNI Tea for acid insoluble ash content, ash alkalinity, mercury (Hg), and lead (Pb).
Characterization of A Mixed Tea Formulation of Mangosteen Peel, Cinnamon, and Clovers Rahmawati Rahmawati; Yunita Satya Pratiwi; Yushinta Aristina Sanjaya; Tania Amalia
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v8i1.11139

Abstract

Herbal tea is an infusion of various leaves, roots or flowers that is not derived from the Camellia sinensis L. The combination of mangosteen peel, cinnamon, and cloves can be used as an alternative to develop products in the form of herbal tea drinks because it has high antioxidant activity. This study aimed to evaluate the composition and toxicity aspects of various tea formulations mixed with mangosteen peel, cinnamon, and cloves. The research methodology inlcuded the measurement of water content and crude fiber with the AOAC method, alkalinity based on ISO 1758, and toxicity tests with the Brine Shrimp Lethality Test (BSLT) method. The data obtained were analyzed with ANOVA test and Tukey post hoc test (p < 0.05 and α = 0.05.) The results of the analysis showed that all herbal tea formulations tested had water content in the range of 10.34%-11.52%, crude fiber in the range of 15.12-16.84%, and alkalinity in the range of 1.19%-1.31%. The quality parameters of tea mixture of mangosteen peel, cinnamon and cloves compared to the Indonesian National Standard (SNI) 01-3836-2013 generally revealed a significant impact (p < 0.05 and α = 0.05). Based on toxicity tests, this tea is categorized as non-toxic because it has an LC50 value of 6307.48 ppm.
Zinc Content, Suppleness and Favorability Test on Anchovy Flour Fortified Cob Meatballs Wahyu Ningtyias, Farida; Yunita Satya Pratiwi; Septi Nur Rachmawati; Abdul Azis Akbar; Lirista Dyah Ayu Oktafiani; Ruli Bahyu Antika; Septy Handayan
TEKNOLOGI MEDIS DAN JURNAL KESEHATAN UMUM Vol 7 No 1 (2023): Medical Technology and Public Health Journal March 2023
Publisher : Universitas Nahdlatul Ulama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/mtphj.v7i1.3436

Abstract

Stunting in Jember Regency is the eighth most common condition in East Java, affecting up to 30% of the 180,000 children under the age of five. The creation of meatballs made from tuna fortified anchovy, which are increasingly rich in nutrients like zinc, will help to overcome nutritional issues. The aim of this research was to look at zinc levels, elasticity, and organoleptic properties. The aim of this study was to look at the zinc levels, elasticity, and organoleptic consistency of tuna fish balls after fortification with anchovy flour and chewers, which could help stunted toddlers improve their nutritional status. This is a true experimental study with a pre and post control group configuration. The sample size was set at 27 (eight samples from the treatment group and one sample from the control group). Zinc levels, elasticity, and organoleptic consistency are all measured in the lab through observation. On zinc levels, ANOVA Two Way was used to analyze data presentation. Zinc levels of 0.001 mg/100 gr and elasticity of 707.38 4.13 gf were found in tuna fish balls until they were reinforced with anchovy flour and chewers. The interaction of zinc content, elasticity, and organoleptic quality of anchovy meal fortification (0, 18%, and 35%) and thickener (carrageenan and STTP) has a major effect on zinc content, elasticity, and organoleptic quality (physical and preferences include taste, aroma, color and texture). The best tuna meatballs in terms of general nutritional content and chewiness are tuna fish balls fortified by 35% anchovy and with carrageenan as thickener. His general favorite is tuna fish balls which are not fortified with anchovy flour and without chewing. Future research is expected to find alternatives to other highly nutritious fish with good acceptance
Antioxidant Activity and Phytochemical Screening of Rhizopora mucronata Mangrove Leaf Extract from Mangrove Botanical Garden, Surabaya City, Esat Java Rahmawati, Rahmawati; Sanjaya, Yushinta Aristina; Pratiwi, Yunita Satya; Hendrawan, Elistiya Putri Nuraini; Salsabila, Zhafa Nesya; Amalia, Tania
Jurnal Perikanan Universitas Gadjah Mada Vol 27, No 1 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.90770

Abstract

Rhizophora mucronata is a type of mangrove plant that acts as a natural antioxidant which is used as a food ingredient and traditional medicine. The aim of this research was to determine the profile of secondary metabolites, antioxidant activity and total phenols of R. mucronata leaf extract. R. mucronata leaves were obtained from Gunung Anyar District, Surabaya City and then extracted using three solvents with different polarities, namely n-hexane, ethyl acetate, and ethanol. Mangrove leaf extract (Rhizopora mucronata) was followed by phytochemical testing using color testing, antioxidant activity testing using the DPPH method, and determining phenol content using the Folin-Ciocalteu method. Phytochemical tests show that all R. mucronata mangrove leaf extracts contain secondary metabolites such as flavonoids, saponins, steroids, triterpenoids and tannins with total phenols ranging from 0.04%-6.7%. The antioxidant activity of n-hexane, ethyl acetate, and ethanol extracts were 4.9 mg ± 0.82%, 1.7 mg ± 0.17%, and 0.21 mg ± 1.9%, respectively.
Competitiveness of Indonesian Coffee Commodities in Global Market Darmanto, Erlambang Budi; Suhartono, Suhartono; Pratiwi, Yunita Satya; Adenan, Moh.
EKOMBIS REVIEW: Jurnal Ilmiah Ekonomi dan Bisnis Vol 13 No 2 (2025): April
Publisher : UNIVED Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/ekombis.v13i2.7293

Abstract

The scope of this research includes international trade in coffee commodities using the Harmonized System (HS) code 0901. The method used in this research uses Revealed Comparative Advantage (RCA) and Trade Specialization Index (ISP). RCA method, the four largest coffee exporting countries in Indonesia have an average value of 3.10. These values ​​mean that Indonesia has a strong comparative advantage but is still below Colombia, Brazil, and Vietnam. Based on ISP analysis, the position or stage of development of the Indonesia’s coffee trade with a value of 0.88. This indicates that the coffee commodity is at the fourth stage or maturity stage. Indonesian coffee is already at the stage of standardizing the technology used and shows that Indonesia as a coffee exporter in the global market.
Pemanfaatan Kulit Garcinia mangostana L. sebagai Imunomodulator untuk Meningkatkan Kualitas Sumber Daya Manusia: Sebuah Tinjauan Sistematis: Utilization of Garcinia mangostana L. Peel as an Immunomodulator to Improve the Quality of Human Resources: A Systematic Review Pratiwi, Yunita Satya; Rini, Dina Mustika; Defri, Ifwarisan; Qubra, Tawaffani; Maulidi, Nadien Mutia Intan
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.377-388

Abstract

Background: Mangosteen (Garcinia mangostana L.) is recognized for its immunomodulatory properties, which can rejuvenate, regulate, and modulate immune system function. As a rich source of antioxidants, mangosteen peel has the potential to enhance immune responses and improve overall health status. However, further investigation into the biological mechanisms underlying its immunomodulatory effects remains limited. Objectives: This review aims to explore the various biological functions of mangosteen peel related to immunomodulation and examine its therapeutic potential in improving human health. Methods: A Systematic Literature Review (SLR) was conducted, focusing on articles published between 2013 and 2023. From a total of 132 articles identified, ten were selected based on relevance and research quality. Discussions: The review reveals significant associations between the properties of mangosteen peel, such as its anti-diabetic, anti-obesity, antidepressant, anti-inflammatory, anticancer, and antioxidant activities, and the complex network of immune cell responses. Nevertheless, most studies have not clearly identified the specific compounds responsible for these immunomodulatory effects, and the underlying mechanisms remain unclear. Further comprehensive studies are necessary to isolate and identify the bioactive compounds in mangosteen peel extract, beyond xanthones, to better understand their diverse therapeutic effects and mechanisms. Well-designed clinical trials involving diverse populations, including vulnerable groups, are essential to validate the efficacy and safety of the extract in various therapeutic contexts. Conclusions: This review provides valuable insights into the potential of mangosteen peel as an immunomodulator and lays the groundwork for future research aimed at utilizing its therapeutic properties to improve human health.
Study of Pineapple Subgrade Substitution and Fermentation Time on The Physicochemical and Microbiological Characteristics of Cowpea Based (Vigna unguilata)-Based Probiotic Yoghurt Ramadhanty, Chairunnisa Safira; Winarti, Sri; Pratiwi, Yunita Satya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
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.v9i2.732

Abstract

Yoghurt is pasteurised animal milk, then fermented with lactic acid bacteria until the desired acidity, smell, and taste are achieved. The main ingredients for making yoghurt in this study are cowpea and pineapple. Cowpea (Vigna unguiculata L.) is a high-protein local food, ranking after soybeans. Subgrade pineapple is a smaller pineapple fruit with a length ? 9.9 cm and a weight ? 0.4 kg, which is rich in antioxidants and has a high vitamin C content. The purpose of this study was to analyse the effect of subgrade pineapple substitution and fermentation time on the physicochemical and microbiological characteristics of cowpea probiotic yoghurt, and then determine the best treatment combination of these variations. The method used was a Completely Randomised Design (CRD) factorial pattern, with Factor I being subgrade pineapple juice substitution (10%, 20%, and 30%) and Factor II being fermentation time (15 hours, 20 hours, and 25 hours). The data obtained were analysed using ANOVA followed by DMRT, further tests at the 5% level. The results showed a significant interaction (p ? 0.05). Yoghurt with 30% subgrade pineapple substitution and 20 hours fermentation time treatment is the best treatment that produces yogurt with a total acid value of 1.10%, pH value of 3.53, viscosity of 462.2 mPa.s., vitamin C 37.75 mg/100ml, total LAB 8.44 log CFU/ml, antioxidant 33.90 mg AEAC/g, protein 0.70%. Contribution to Sustainable Development Goals (SDGs)SDG 2 – Zero HungerSDG 3 – Good Health and Well-beingSDG 12 – Responsible Consumption and ProductionSDG 9 – Industry, Innovation, and Infrastructure
ANALISIS PROFIL ATRIBUT SENSORI BANDENG ASAP PRODUKSI UMKM KABUPATEN SIDOARJO DENGAN METODE RATA (RATE-ALL-THAT-APPLY) Syari, Ririef Mutiara; Sarofa, Ulya; Pratiwi, Yunita Satya
BUANA SAINS Vol 25, No 1 (2025)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v25i1.7327

Abstract

Smoked milkfish is a processed fish, a signature item of Sidoarjo Regency. Smoked milkfish has different criteria depending on the production process. Sensory attributes are among the most important consumer preferences. This study aimed to examine the sensory attributes of smoked milkfish and determine the dominant sensory attributes that influence consumer preferences. The Rate-All-That Apply (RATA) method was used to determine the tested food products. Five samples of smoked milkfish were tested with 70 respondents residing in Surabaya and Sidoarjo. There are 13 significantly different sensory attributes, including aroma (smoky, sweet), taste (savory, sour, sweet, salty, spicy), color (brown, golden yellow, reddish), and texture (dry, fibrous, wet). The distinguishing parameters of the five samples are their unique characteristics. The results of Principal Component Analysis (PCA) showed that samples 134 and 534 had dominant attributes of sweet taste, salty taste, spicy taste, brown color, sweet aroma, and smokiness. Sample 315 had a fibrous texture and sour taste. Sample 231 had a dominant wet texture and yellow color. Sample 405 had a dominant dry texture, savory taste, and reddish color. The preference mapping showed that the most preferred sample was 134.
The Effect of Pumpkin Flour and Chicken Liver Flour Substitution and Egg Concentration on the Physicochemical and Organoleptic Characteristics of Fettuccine Pasta Pakerti, Andia Hayuning Jagadnira Bentang; Jariyah; Pratiwi, Yunita Satya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
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.v9i3.783

Abstract

Indonesia continues to face health problems caused by micronutrient deficiencies, which can trigger stunting. One effort to address this issue is nutritional intervention through the substitution of staple food ingredients with more nutrient-dense sources, such as fettuccini pasta made from wheat flour substituted with pumpkin flour and chicken liver. Pumpkin contains essential minerals such as Ca and Fe, while chicken liver is rich in Fe and Mg. This study aimed to produce fettuccini pasta with pumpkin flour and chicken liver substitution that meets good physicochemical and organoleptic quality. The research was conducted experimentally using a Completely Randomized Design with a factorial pattern consisting of two factors: flour proportion and egg concentration. The first factor included three levels of wheat flour:tapioca: pumpkin flour:chicken liver flour proportions (80%:10%:5%:5%, 70%:10%:10%:10%, and 60%:10%:15%:15%), while the second factor was egg concentration (10%, 15%, and 20%), each with two replications. The parameters analyzed were moisture, ash, protein, fat, carbohydrate, amylose, starch, tensile strength, water absorption, and organoleptic properties. The results showed that the best product was obtained from the treatment with flour proportion 80%:10%:5%:5% and egg concentration of 15%. This product contained 13.02% moisture, 0.99% ash, 12.13% protein, 2.25% fat, 71.62% carbohydrate, 13.94% amylose, 51.27% starch, 0.56 N/mm² tensile strength, and 48.58% water absorption. Organoleptic tests indicated scores of 3.38 for color, 3.19 for aroma, 3.03 for taste, and 3.76 for texture (all in the “slightly like” category). The best treatment also contained Fe 5.24 mg, Mg 14.4 mg, Zn 3.57 mg, and Ca 10.5 mg per 100 g. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and Production
Effect of pectin and sucrose concentrations on the physical characteristics of seablite (Suaeda maritima) vegetable leather Anggraeni, Sherly Nur; Dedin Finatsiyatul Rosida; Pratiwi, Yunita Satya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
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.v9i2.671

Abstract

Suaeda maritima, a coastal plant, has potential as a functional food ingredient due to its high antioxidant content (80.36%) and the presence of vitamin A, beta-carotene, and vitamin E. The innovation of processing Suaeda maritima leaves into vegetable leather aims to enhance their utility and consumer acceptability. Vegetable leather is a plant-based product made by grinding and drying vegetables into flexible sheets. Adding pectin and sucrose is necessary to develop the texture and improve flavor. This study aimed to check the moisture content, pH, plastic texture (1st fracture deformation), and lightness of Suaeda maritima vegetable leather using different amounts of pectin (1%, 2%, 3%) and sucrose (15%, 20%, 25%). The experimental design used was a two-factor, completely randomized design (CRD) with two replications, followed by ANOVA and 5% DMRT analysis. The results showed that the best treatment was the combination of 3% pectin and 25% sucrose, which produced vegetable leather with a moisture content of 19.48%, pH of 3.67, 1st fracture deformation value of 0.03 mm, and a lightness value of 32.01. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero hungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 14: Life Below Water
Co-Authors Abdul Azis Akbar Abdul Azis Akbar Amalia, Tania Ambarwati, Peni Anggraeni, Sherly Nur Aryatika, Karera Asrotul Hikmah Avita Amalina Bambang Wirjatmadi Budiwitjaksono, Gideon Setyo Darmanto, Erlambang Budi Dedin Finatsiyatul Rosida Dedin Finatsiyatull Rosida Defri, Ifwarisan Didiek Tranggono Didiek Tranggono Dina Mustika Rini Doni Waluyo Erlambang Budi Darmanto Erman Arif Erwan Widiyatmoko Fadiatul Ismaniah Farida Wahyu Ningtyias Farida Wahyu Ningtyias, Farida Wahyu Firjoun Ali Muhammad Gideon Setyo Budiwitjaksono Hadi Munarko Hadi Prayitno, Hadi Haris Ahmadi Hendrawan, Elistiya Putri Nuraini Heru Santoso Wahito Nugroho Hidayat, Cahya Tri Bagus Ifwarisan Defri Ifwarisan Defri Ifwarisan Defri Jariyah Kaleem Ahmad Luh Putu Ratna Sundari Luh Putu Suciati Mangestuti Agil Manik Nur Hidayati Maulidi, Nadien Mutia Intan Merdekawati, Setiarini Merryana Adriyani Moh. Adenan Mohammad Adenan Muhammad Anshari, Muhammad Muhammad Rizqi Ansori Nadia Shoukat Nadia Shoukat Nurlaily, Rizka Nurullia Arisandy Oktafiani, Lirista Dyah Ayu Pakerti, Andia Hayuning Jagadnira Bentang Pardi Tola Putri, Larestananda Asmaul Husna Hizaumi Qubra, Tawaffani Rahadita A.D.K, Kezia Rahmawati Rahmawati Rahmawati Rahmawati Rahmawati, Rahmawati Ramadhanty, Chairunnisa Safira Ratna Yulistiani Rini, Dina Mustika Ristya Widi Endah Yani Roiful Fatah Rosida Ruli Bahyu Antika Salsabila, Zhafa Nesya Sanjaya, Yushinta Aristina Septi Nur Rachmawati Septi Nur Rachmawati Septy Handayan Septy Handayani Sholekhah, Nurul Niswatin Sri Winarti Suhartono Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Suzuki , Takuya Syahnia Wasilatul Jannah Syari, Ririef Mutiara Tania Amalia Tantri, Hedwigis Kenrina Tola, Pardi Sampe Tristanti, Dyah Ayu Lingling Ulya Sarofa Wahyu Ningtyias, Farida Wardianto, Muhammad Rosyid Yushinta Aristina Sanjaya Yushinta Aristina Sanjaya Zainul Fatmah Zidni Imanial Bathista