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All Journal Jurnal Pangan dan Gizi Agrointek Cannarium (Jurnal Ilmu-ilmu Pertanian) Jurnal Pangan dan Agroindustri SC (Savana Cendana) : Jurnal Pertanian Konservasi Lahan Kering AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Teknologi Pertanian Andalas Agroprimatech Abdimas Galuh : Jurnal Pengabdian Kepada Masyarakat G-Tech : Jurnal Teknologi Terapan Agrica: Journal of Sustainable Dryland Agriculture Spizaetus: Jurnal Biologi dan Pendidikan Biologi Jurnal Pengabdian kepada Masyarakat Nusantara Nusantara Hasana Journal Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Jurnal Ilmiah Pangan Halal Jurnal Umum Pengabdian Masyarakat (JUPEMAS) Jakadimas
Hyldegardis Naisali
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Nursing Public Health Social Sciences Other

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An Overview of Extraction Methods of Bioactive Compounds from White Mulberry (Morus alba) Leaf Witoyo, Jatmiko Eko; Utoro, Panggulu Ahmad Ramadhani; Alvianto, Dikianur; Naisali, Hyldegardis
Spizaetus: Jurnal Biologi dan Pendidikan Biologi Vol 5 No 2 (2024): Spizaetus: Jurnal Biologi dan Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi, FKIP, Universitas Nusa Nipa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55241/spibio.v5i2.387

Abstract

White mulberry (Morus alba) is a plant classified into the Morus genus and the Moraceae family, growing wild or cultivated in Indonesia. The mulberry fruit is the plant part that is more utilized than others. However, white mulberry leaves are abundant and contain bioactive and nutraceutical compounds, which benefit the medicine and food sectors, making them an exciting material to investigate further. The method used in this study was a literature review, in which data from earlier studies were collected from open-access database sources, especially Google Scholar, from 2006 to 2023. The results showed that the white mulberry leaf contains rich bioactive compounds such as alkaloids, anthraquinone, anthocyanin, flavonoids, glycosides, phenolic acids, saponins, steroids, tannic acids, and so on, which are revealed to have pharmacological activities, and also contain complete nutraceutical composition as promised as food ingredients. Extraction is the primary process for extracting bioactive compounds from white mulberry leaves. Maceration, microwave-assisted extraction (MAE), soxhlet, supercritical CO2 extraction, and ultrasonic-assisted extraction (UAE) were common methods to extract bioactive compounds and produce white mulberry leaf extracts with different characteristics. Therefore, this review highlights the effect of various extraction methods on the bioactive compounds of white mulberry leaf extracts, represented by total phenolic content (TPC) and total flavonoid content (TFC). 
EFEK FORMULASI TEPUNG GAPLEK, TEPUNG UBI JALAR KUNING, DAN TEPUNG LABU KUNING TERHADAP PENERIMAAN SENSORIS LAKU TOBE MODIFIKASI Naisali, Hyldegardis; Utoro, Panggulu Ahmad Ramadhani; Permatasari, Nelsy Dian; Witoyo, Jatmiko Eko
Jurnal Teknologi Pertanian Andalas Vol 29 No 1 (2025)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.29.1.92-101.2025

Abstract

Laku tobe merupakan makanan tradisional dari Nusa Tenggara Timur yang disajikan pada acara adat tertentu, dan umumnya dibuat dari tepung gaplek. Penelitian ini mengembangkan laku tobe modifikasi dengan 3 bahan utama, sebagai faktor independen, yaitu tepung gaplek, tepung ubi jalar kuning, dan tepung labu kuning dengan 4 respon utama, meliputi penerimaan aroma, rasa, tekstur dan warna menggunakan metode hedonik dengan skala preferensi 1-5. Rancangan penelitian yang digunakan dalam penelitian ini adalah D-optimal Mixture Design dengan kisaran untuk tepung gaplek (40-50 gram), tepung ubi jalar kuning (30-40 gram), dan tepung labu kuning (20-30 gram). Semua p-value dari tiap respon dianalisis menggunakan analisis ragam (ANOVA) pada software Design Expert 13 untuk menentukan ada tidaknya efek faktor independen terhadap respon. Selain itu, laku tobe modifikasi terbaik tiap respon dipilih berdasarkan skor penerimaan tertinggi dan dibandingkan dengan laku tobe tradisional menggunakan uji-t berpasangan. Hasil penelitian memperlihatkan bahwa semua jenis tepung yang digunakan tidak berpengaruh nyata (p > 0,05) terhadap penerimaan sensoris laku tobe modifikasi. Penerimaan sensoris aroma,  rasa, tekstur, dan warna dari laku tobe modifikasi sebesar 3,16-3,66, 3,16-3,78, 3,06-3,48, dan 3,18-3,74 secara berurutan.  Perlakuan terbaik dari laku tobe modifikasi pada setiap respon ditemukan pada run formulasi yang berbeda. Lebih lanjut, hasil komparasi laku tobe modifikasi terbaik dari tiap respon berbeda nyata (p < 0,05)  dengan laku tobe tradisonal pada parameter penerimaan sensoris aroma, tekstur, dan warna, serta tidak berbeda nyata (p > 0,05)  dengan parameter penerimaan sensoris rasa.
Penerapan Pekarangan Pangan Lestari Melalui Vertikultur Pada KWT Sejati Kelurahan Aplasi, Nusa Tenggara Timur Tobing*, Wilda Lumban; Naisali, Hyldegardis; Maulana, Achmad Subchiandi; Sipayung, Boanerges Putra; Kia, Kristoforus Wilson; Bria, Deseriana; Silla, Misail Epainetus; Talan, Veronika Sofia Jaquelin
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 1 (2024): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v8i1.16492

Abstract

Fulfillment of food can be done through the implementation of Sustainable Food Yards. KWT Sejati has difficulty providing food throughout the year. The yard owned is not productive because it has dry land biophysics with a dry climate. This condition is also a factor that influences people's food status (food insecurity). Management of dry land as agricultural land requires the adoption of technology. Verticulture technology can be used as an alternative to meet food needs in Karing. This activity aims to apply P2L to KWT Sejati through verticulture as a technology for cultivating vegetables on dry land. The method for implementing this activity is counseling and demonstration using a learning by doing system. The results of this activity provide many benefits to KWT Sejati, including: ease in managing dry land as agricultural land, being able to engineer planting media to improve soil quality, and producing higher production and income compared to using a raised bed system, and has the potential to overcome food insecurity conditions
Jagung Katemak, Makanan Tradisional Khas Pulau Timor Barat, Nusa Tenggara Timur Witoyo, Jatmiko Eko; Naisali, Hyldegardis; Utoro, Panggulu Ahmad Ramadhani; Hamaisa, Atika
AGRICA Vol. 17 No. 2 (2024): December
Publisher : Agriculture Faculty of Flores University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/agr.v17i2.4598

Abstract

West Timor Island is one of the islands in East Nusa Tenggara Province, which has a dry climate and rocky geographical area, with corn as the main commodity. Corn is a staple food and ingredient to produce various traditional ethnic foods. “Jagung katemak” is one of the traditional ethnic foods made from local corn combined with various vegetables, legumes, and other spices, using simple methods and paying attention to local wisdom. However, a comprehensive and in-depth exploration of its history, constituent composition of ingredients, and the traditional processing of “jagung katemak” is still infrequent. This paper aims to uncover the history, composition of ingredients, and the traditional processing of “jagung katemak” from various sources, including books, scientific journals, and local news relevant to the topic discussed.  The study's results show that the history, composition of ingredients, and traditional processing of “jagung katemak” have been successfully revealed in detail and depth.  In addition, the challenges and prospects of developing katemak corn in the contemporary era are also comprehensively reviewed. Hopefully, “jagung katemak” can be nationally and internationally recognizable by highlighting local wisdom.
Co-Authors Agustin Mardiana, Nur Alvianto, Dikianur Asa, Mario Kanisius Bernadina Metboki Bria, Deseriana Delfrida Karlani Nahak Eduardus Y. Neonbeni Hamaisa, Atika Hoar, Serlinda Maria Jatmiko Eko Witoyo Jefrianus Nino Kadha, Faustinus Kia, Kristoforus Wilson Kolo, Bernadinus Korbafo, Elisabeth Kristina Irnasari Naikofi Lake, Yoneta Maria Magdalena Endah Mulat Satmalawati Marsianus Falo Martha Kore Matoneng, Ody Wolfrit Maulana, Achmad Subchiandi Nahak, Delfrida Karlani Natalia Desy Djata Ndua Nelsy Dian Permatasari Neonbeni , Eduardus Yosef Nitbani, Siprianus Panggulu Ahmad Ramadhani Utoro Pareira, Magdalena Sunarty Silla, Misail Epainetus Sipayung, Boanerges Putra Siti Narsito Wulan Tahun, Susana Kristina Talan, Veronika Sofia Jaquelin Tobing*, Wilda Lumban Tuas, Maria Angelina Usolin, Valentina Yeremias Binsasi