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All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Biologi Tropis WIDYA LAKSANA Jurnal Pijar MIPA Jurnal Pengabdian Kepada Masyarakat Itekes Bali Berita Biologi
Putu Rima Sintyadewi
Institut Teknologi Dan Kesehatan Bali
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Mathematics Nursing Physics Public Health Other

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The Effect of Mangrove Crab Shell Powder (Scylla serrata) Addition on the Iron Content of Cookies Anggraeni, Ni Kadek Ayu Rina; Widnyani, Ida Ayu Putu Ary; Rabani RS, I Gusti Agung Yogi; Sintyadewi, Putu Rima; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya
Jurnal Pijar Mipa Vol. 20 No. 6 (2025)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i6.9528

Abstract

Increased awareness of healthy lifestyles has spurred the growth of functional food trends among communities. Iron deficiency causes anemia, a major nutritional problem in Indonesia. Mangrove crab shells are a local source of iron. In most cases, the edible portion of crabs is limited to the meat, while the shells are discarded, leading to their high potential as a source of waste. The purpose of this study was to determine the effect of adding mangrove crab shell powder on the iron content of cookies. This study employed an experimental design using a Complete Randomized Design (CRD), with treatments of adding different concentrations of mangrove crab shell powder (0%, 3%, 6%, 9%, 12%, 15%). The data were analyzed using ANOVA and Duncan’s multiple range test. Findings indicated that adding mangrove crab shell powder significantly affected the iron content of the cookies. The iron content of the modified cookies ranged from 64.13 to 187.54 mg. The higher the concentration of crab shell flour added, the higher the iron content of the cookies. It is recommended that further research be conducted, encompassing organoleptic evaluation, microbiological contamination analysis, and heavy metal contamination assessment, to ensure the product's safety and quality. It is hoped that this research can serve as a reference on the use of crab shell waste as a source of iron that is beneficial to health.
A Comparative Study of the Antioxidant Activities of Black Goji Berry (Lycium Ruthenicum) and Chinese Jujube (Zizyphus Jujube Mill.), and their Combination Rastiti, Ida Ayu Anom; Strisanti, Ida Ayu Suptika; Sintyadewi, Putu Rima
Jurnal Pijar Mipa Vol. 20 No. 6 (2025)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i6.10007

Abstract

Oxidative stress, which arises from an imbalance between free radicals and the body’s antioxidant defences, is a major factor in the development of degenerative diseases, making the search for natural antioxidants an important area of research. Black goji berry (Lycium ruthenicum) is known to be rich in anthocyanins and polyphenols, while Chinese jujube (Ziziphus jujuba) contains high levels of vitamin C, flavonoids, and polysaccharides; both have been traditionally used in herbal medicine and are considered promising natural antioxidants. This research is the first study that examines the synergistic antioxidant effect of black goji berry and Chinese jujube. An experimental laboratory study was conducted with five treatment groups consisting of Chinese jujube (100%); black goji berry (100%); black goji berry 75% : Chinese jujube 25%; black goji berry 25% : Chinese jujube 75%; and black goji berry 50% : Chinese jujube 50%. Infusion samples were analyzed for antioxidant activity, and data were further analyzed statistically using one-way ANOVA followed by Tukey’s post hoc test. The results demonstrated significant differences in antioxidant activity among treatments (p < 0.05). Chinese jujube exhibited the weakest activity with an IC50 value of 35,695.24 ppm, while the 50:50 combination of black goji berry and Chinese jujube showed the strongest activity with an IC50 of 1,605.07 ppm. Groups containing black goji berry, either alone or in combination, consistently displayed better radical scavenging activity than Chinese jujube alone. These findings indicate that both black goji berry and Chinese jujube possess antioxidant potential; however, their combination, particularly in equal proportions, enhances this effect, suggesting a synergistic interaction. The results support the potential of these herbal mixtures as a complementary source of antioxidants to mitigate oxidative stress and prevent chronic diseases. They also highlight the value of studying plant combinations rather than single extracts.
The Effect of Jackfruit Seed (Artocarpus heterophyllus Lamk) and Mung Bean (Vigna radiata) Composite Flour Fortification on Protein Content and Acceptability of Crackers Paramita, Ni Wayan Nadia; Widnyani, Ida Ayu Putu Ary; Rabani RS, I Gusti Agung Yogi; Sintyadewi, Putu Rima; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya
Jurnal Pijar Mipa Vol. 20 No. 6 (2025)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i6.10021

Abstract

Adequate balance of nutrient intake is crucial due to its biological functions in supporting growth and muscle formation, particularly protein. Jackfruit seeds and mung beans are high-protein raw materials with potential for incorporation into protein-enriched foods, such as crackers. The purpose of this study was to determine the effect of jackfruit seed–mung bean composite flour fortification on protein content and sensory acceptability, and to identify the optimal fortification ratio in crackers. This experimental study employed a Completely Randomized Design (CRD) with five treatments representing different wheat-to-composite flour ratios. Data were analyzed using one‐way ANOVA to test for significant differences, followed by Duncan’s multiple range test to identify the best treatment. Findings indicated that the highest protein content (11.13 %) was achieved in treatment P5 (50 % wheat flour: 50% composite flour). Panellists rated color at 3.93 (like), aroma at 3.56 (like), texture at 3.86 (like), taste at 3.63 (like), and overall acceptability at 3.70 (like). The optimal fortification ratio was identified as P2 (80 % wheat flour: 20% composite flour). Fortification of crackers with jackfruit seed–mung bean composite flour enhances protein content and maintains favorable sensory attributes, with an 80:20 wheat-to composite flour ratio yielding the best overall results.
Acanthus ilicifolius Leaf Extract Potential as an Alternative Functional Food Beverage Wulansari, Nadya Treesna; Padmiswari, A.A Istri Mas; Harditya, Kadek Buja; Sintyadewi, Putu Rima
Jurnal Pijar Mipa Vol. 19 No. 2 (2024): March 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i2.6590

Abstract

This study aimed to identify the active compounds, antioxidants, and antibacterial effectiveness of Acanthus ilicifolius leaves against microbial food-borne diseases as an alternative to functional food beverages. This study was an experimental study using a completely randomized design on a laboratory-scale experiment (in vitro), and the data obtained in this study were analyzed by analysis of variance (ANOVA). The results showed that the phytochemical screening of Acanthus ilicifolius leaves contained metabolite compounds of flavonoids, phenols, and tannins of 1072.44 mg/100g, 2619.64 mg/100 g, and 3205.66 mg/100g, respectively. The IC50 value of Acanthus ilicifolius leaf extract, namely 221.67 ppm, has fragile antioxidant activity. At the same time, the highest inhibition was produced at an extract concentration of 100%. The concentration of Acanthus ilicifolius leaf extract at a concentration of 100% resulted in the highest average inhibition on bacteria of 9.67 ± 0.36 mm and 10.12 ±  1.12 mm, respectively, against Staphylococcus aureus, Escherichia coli, and Salmonella sp. of 6.82 ± 0.15 mm, 6.18 ± 0.02 mm, and 6.19 ± 0.07 mm.
Determination of Antioxidant Activity in Kombucha of Kecombrang Flower (Etlingera elatior) for the Development of Functional Beverages Sintyadewi, Putu Rima; Fitriani, Pande P. Elza
Jurnal Pijar Mipa Vol. 19 No. 2 (2024): March 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i2.6616

Abstract

Researchers have widely reported that Kombucha is a probiotic drink with health benefits. Some researchers are innovating to find other kombucha media sources besides tea that contain high bioactive compounds. Kecombrang flowers contain high bioactive compounds and have physiological functions for health, but this plant has not been widely explored for other innovative beverage or food products. This study aimed to determine the optimal fermentation time of kecombrang flower kombucha (Etlingera elatior) to produce the highest antioxidant activity during fermentation. The experimental design used was a complete randomized design (CRD) with 7 variations of fermentation time (days 0, 3, 6, 9, 12, 15, and 18) with a sugar concentration of 10% b/v, and this treatment was repeated four times. In this research, pH, total acid, and total flavonoid tests were also carried out to see the characteristics of the kecombrang flower kombucha drink during fermentation. Data analysis was performed with an ANOVA at P < 0,05. The results showed that the length of fermentation time had a very significant effect (P < 0,01) on the antioxidant activity of Kombucha. These results indicate that the size of fermentation time affects the antioxidant activity of kecombrang flower kombucha. Optimal antioxidant activity was obtained after the kombucha drink was fermented for 6 days, as indicated by the low IC 50 value of 37,73 g/mL, with a pH of 3,7, total acid of 0,33%, and total flavonoids of 5,9 mg/L QE. Based on a research study, kecombrang flower kombucha has strong antioxidant activity (IC50 < 50 ppm), so kecombrang flower kombucha can be used as a choice for functional drinks.
POTENSI KULIT JERUK SIAM KINTAMANI (Citrus nobilis) SEBAGAI MINUMAN PROBIOTIK: ANALISIS TOTAL BAKTERI ASAM LAKTAT, TOTAL YEAST, DAN AKTIVITAS ANTIMIKROORGANISME TERHADAP BAKTERI PENYEBAB FOODBORNE DISEASE Wulansari, Nadya Treesna; Padmiswari, A.A Istri Mas; Sintyadewi, Putu Rima
Berita Biologi Vol 24 No 2 (2025): Berita Biologi
Publisher : BRIN Publishing (Penerbit BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/berita_biologi.2025.10023

Abstract

Pemanfaatan BAL banyak dikembangkan dalam produksi pangan fungsional seperti minuman probiotik. Jeruk siam (Citrus nobilis) adalah salah satu varietas jeruk yang umum dibudidayakan, memiliki rasa dan manfaat yang baik untuk tubuh. Kulit jeruk siam merupakan limbah yang memiliki peluang untuk diolah sebagai bahan baku industri pertanian, karena mengandung senyawa metabolit sekunder yang menjadikan kulit jeruk siam sebagai salah satu bahan potensial untuk minuman probiotik. Penelitian ini bertujuan untuk menganalisis total BAL, yeast, dan aktivitas antimikroorganisme terhadap bakteri penyebab foodborne disease seperti Staphylococcus aureus dan Salmonella sp. Desain eksperimen penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan variasi waktu fermentasi 0, 3, 6, 9, 12, 15, dan 18 hari, serta 4 kali ulangan. Analisis penelitian menggunakan analisis sidik ragam (ANOVA). Hasil menunjukkan bahwa total BAL dan yeast tertinggi masing-masing sebesar 1,13 x 106 CFU/ml dan 1,09 x 106 CFU/ml. Daya hambat terhadap bakteri Stapylococcus aureus dan Salmonella sp. tertinggi masing-masing sebesar 12,49 ± 0,79 mm dan 11,99 ± 0,79 mm.
The Potential af Robusta Coffee Leaf Flour (Coffea canephora) as a Functional Food Ingredient: Antioxidant Activity Analysis Parwati, Ni Komang; Rabani RS, I Gusti Agung Yogi; Widnyani, Ida Ayu Putu Ary; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Sintyadewi, Putu Rima
Jurnal Pijar Mipa Vol. 20 No. 7 (2025)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i7.10200

Abstract

Functional food has become a rapidly growing segment in the global food industry, emphasizing the use of natural resources as sources of functional ingredients. One promising candidate for development is Robusta coffee leaf flour. The purpose of this study was to determine the optimal treatment and the effect of drying temperature on the antioxidant activity of Robusta coffee leaf flour. This study employed a one-factor randomized block design (RBD). The treatments consisted of combinations of temperature and time, with six levels: P1T1 = 50°C for 4 hours; P1T2 = 50°C for 5 hours; P1T3 = 50°C for 6 hours; P2T1 = 60°C for 4 hours; P2T2 = 60°C for 5 hours; and P2T3 = 60°C for 6 hours. Each treatment was repeated three times, resulting in a total of 18 experimental units. The data were analyzed using ANOVA and Duncan’s multiple range test for significant results. Findings indicated that the highest antioxidant activity was achieved at 60°C for 6 hours (P2T3), with a value of 73.51 ppm. Robusta coffee leaf flour demonstrates strong potential as a functional food ingredient, with optimal antioxidant activity achieved through specific drying conditions. Further research is recommended to investigate its bioactive compound profile and potential applications in food products.
The Substitution of Wheat Flour with Moringa Leaf Flour in Making Brownies with High Iron Content Nango, Maria Saltiana Bebhe; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Sintyadewi, Putu Rima; Rabani RS, I Gusti Agung Yogi; Widnyani, Ida Ayu Putu Ary
Jurnal Pijar Mipa Vol. 20 No. 8 (2025): Special Issue
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i8.10170

Abstract

Brownies are a popular bakery product, but their nutritional profile is generally low, especially in iron content. This condition contrasts with the high prevalence of anemia among adolescent girls in Indonesia. This study aims to investigate the effect of substituting wheat flour with moringa leaf flour (Moringa oleifera) as an alternative natural fortification to increase iron levels in brownies, while also determining the optimal formulation. The method used was an experiment with a Completely Randomized Design (CRD), and data were analyzed using Analysis of Variance (ANOVA) followed by Duncan's test. The results showed that the addition of moringa leaf flour had a significant effect on increasing iron levels, as well as affecting other chemical characteristics (water, ash, protein, fat, and carbohydrate content). The best formulation was the T5K5 treatment (75% substitution of moringa leaf flour), which produced the highest iron content of 1376.58 ppm, along with a measurable macro composition (water content: 12.26%, ash: 0.94%, protein: 7.39%, fat: 20.83%, carbohydrate: 57.16%). Fundamentally, these findings imply the success of natural food fortification using local raw materials. These results are relevant for the development of functional food products as an acceptable food-based nutritional intervention strategy in addressing anemia in adolescents, as well as providing an important contribution to health education and nutritional literacy.
Functional Food Innovation of Moringa Oleifera L. Seed-Based Plant Yogurt: Fermentation Optimization with Three Lactic Acid Bacteria Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Sintyadewi, Putu Rima
Jurnal Pijar MIPA Vol. 21 No. 2 (2026)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v21i2.10250

Abstract

Moringa (Moringa oleifera L.) is a nutrient-dense plant with significant potential as a functional food source. Beyond its widely utilized leaves, moringa seeds possess substantial potential due to their high protein and bioactive compound content; however, their current utilization remains limited. This study aimed to evaluate the effect of varying inoculum proportions of three Lactic Acid Bacteria (LAB) species on the characteristics of moringa seed-based plant-based yogurt. The research followed a Completely Randomized Design (CRD), employing various inoculum proportions of Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus plantarum. Data were statistically analyzed using ANOVA followed by Duncan’s Multiple Range Test (DMRT) at a 95% confidence level. The results indicated that varying inoculum proportions significantly affected the total LAB count, total soluble solids, total acidity, viscosity, pH, proximate composition, and antioxidant activity. The formulation with a 1%:2%:2% ratio (P7) produced moringa seed yogurt with the optimal functional characteristics and consumer acceptance. This study concludes that the synergy among the three LAB species effectively optimizes the quality of moringa seed-based plant-based yogurt. This product has potential as a functional food alternative for individuals with lactose intolerance, while contributing to food security by downstreaming nutrient-rich local commodities.
SKRINING FITOKIMIA DAN POTENSI PROBIOTIK KOMBUCHA DAUN SIRSAK (Annona muricata) DAN KAYU SECANG (Caesalpinia sappan) SERTA AKTIVITAS ANTIMIKROBA PADA BAKTERI PATOGEN SALURAN CERNA Sintyadewi, Putu Rima; Rabani, I Gusti Agung Yogi; Widnyani, Ida Ayu Putu Ary; Wulansari, Nadya Treesna; Indrayoni, Putu
Berita Biologi Vol 25 No 1 (2026): Berita Biologi
Publisher : BRIN Publishing (Penerbit BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/berita_biologi.2026.14345

Abstract

Tren hidup sehat semakin mendorong masyarakat untuk mengkonsumsi pangan fungsional, khususnya minuman hasil fermentasi yang kaya senyawa bioaktif serta probiotik. Kombucha merupakan salah satu minuman yang banyak diminati karena mengandung asam organik, antioksidan, dan mikroorganisme bermanfaat bagi kesehatan. Indonesia sendiri memiliki beragam tanaman herbal, termasuk daun sirsak (Annona muricata) dan kayu secang (Caesalpinia sappan), yang dikenal memiliki aktivitas farmakologis yang kuat. Penggunaan dua bahan tersebut dalam pembuatan kombucha berpotensi menghasilkan efek bioaktif yang lebih optimal. Penelitian ini bertujuan untuk menganalisis profil fitokimia, total Bakteri Asam Laktat (BAL) dan yeast, aktivitas antimikroba, serta penentuan nilai Konsentrasi Hambat Minimum (KHM) pada minuman kombucha daun sirsak dan kayu secang. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dua faktorial yaitu variasi konsentrasi daun sirsak dan kayu secang yaitu, P1 (90%:10%), P2 (80%:20%), P3 (70%:30%) dan waktu fermentasi D1 (0 hari), D2 (4 hari), D3 (8 hari), D4 (12 hari). Data dianalisis menggunakan ANOVA dan DMRT pada taraf signifikansi p < 0,05. Hasil penelitian menunjukkan bahwa variasi konsentrasi daun sirsak dan kayu secang pada kombucha memberikan pengaruh signifikan (p<0,05) terhadap aktivitas antibakteri E. coli dan S. aureus pada kombucha daun sirsak dan kayu secang. Formulasi P3D3 dengan komposisi 70% daun sirsak dan 30% kayu secang yang difermentasi selama 8 hari disimpulkan sebagai formulasi terbaik, yaitu berpotensi sebagai minuman probiotik dengan total BAL dan yeast masing-masing sebesar 2,0 × 10⁶ CFU/mL dan 3,2 × 10⁶ CFU/mL, aktivitas antimikroba tertinggi dengan zona hambat terhadap E. coli dan S. aureus masing-masing 12,7 mm dan 15,7 mm, dengan KHM terhadap E. coli dan S. aureus adalah 40% dan 20%.  Skrining fitokimia kombucha daun sirsak dan kayu secang menunjukkan adanya senyawa alkaloid, flavonoid, tanin, fenol, steroid dan saponin yang diduga kuat berkontribusi terhadap antivitas antibakteri.
Co-Authors A.A Istri Mas Padmiswari A.A. Bulan Ginitri Anak Agung Ngurah Dwi Ariesta Wijaya Putra Anggaraeni, Komang Rosa Tri Anggraeni, Ni Kadek Ayu Rina Ariani, Ni Komang Sri Fitriani, Pande P Elza Fitriani, Pande P. Elza I Gusti Agung Yogi Rabani RS I Gusti Bagus Teguh Ananta I Nengah Sujaya Ida Ayu Ary Widnyani, Ida Ayu Ary Ida Ayu Manik Damayanti Ida Ayu Purnama Bestari Ida Ayu Purnama Bestari Ida Ayu Putu Ary Widnyani Kadek Buja Harditya Komang Sri Ariani Nadya Treesna Wulansari Nango, Maria Saltiana Bebhe Ni Komang Sri Ariani Ni Wayan Kesari Dharmapatni Padmiswari, A.A Istri Mas Pande P Elza Fitriani Paramita, Ni Wayan Nadia Parwati, Ni Komang Putra, Anak Agung Ngurah Dwi Ariesta Wijaya Putu Indrayoni Rabani RS, I Gusti Agung Yogi Rabani, I Gusti Agung Yogi Rastiti, Ida Ayu Anom Strisanti, Ida Ayu Suptika Wahyu Krisna Yoga Widnyani, Ida Ayu Putu Ary Wijaya Putra, A.A. Ngurah Dwi Ariesta Yan Ramona Yoga , Wahyu Krisna Yoga, Wahyu Krisna Yoga, Wahyu Krisna Yoga