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All Journal Jurnal Pangan dan Gizi METAMORFOSA Journal of Biological Sciences Cannarium (Jurnal Ilmu-ilmu Pertanian) Journal of Innovation and Applied Technology Jurnal Ilmiah Universitas Batanghari Jambi JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Amerta Nutrition Jurnal Teknologi Pertanian Andalas Journal of Tropical AgriFood Agrica: Journal of Sustainable Dryland Agriculture Spizaetus: Jurnal Biologi dan Pendidikan Biologi Jurnal Pengabdian Masyarakat Indonesia Jurnal Teknologi Pangan CHEMTAG Journal of Chemical Engineering Journal of Research Applications in Community Services Journal of Food and Agricultural Product Jurnal Ilmiah Pangan Halal Rona Teknik Pertanian ANDIL Mulawarman Journal of Community Engagement ABDIKU : Jurnal Pengabdian Masyarakat Universitas Mulawarman
Panggulu Ahmad Ramadhani Utoro
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Mulawarman Samarinda
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Nutritional and Bioactive Composition of Exotic and Indigenous Kalimantan Fruits: Case Studies of Ramania, Kapul, and Ihau Fruits Utoro, Panggulu Ahmad Ramadhani; Witoyo, Jatmiko Eko
JITIPARI Vol 9 No 2 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i2.10314

Abstract

Indonesia is renowned for its rich tropical flora diversity, and Kalimantan Island stands out for its exceptional fruit variety. Three fruits, ramania, kapul, and ihau fruits, have drawn particular interest due to their potential health benefits and possible uses in the food and pharmaceutical industries. Nevertheless, these fruits are rarely explored comprehensively. So, this study offers a better understanding of the diverse fruits found in Kalimantan through a comparative analysis of literature data. This literature review aims to provide valuable insights into the nutritional and bioactive properties of these fruits and highlights their potential health benefits. The results from various previous studies exhibited that the exotic and indigenous fruits from Kalimantan, including ramania, kapul, and ihau fruits, are packed with essential nutrients like proteins, fats, carbohydrates, vitamins, and bioactive compounds that act as anti-aging, anti-bacterial, anticancer, antioxidants, and other bioactivities. Moreover, Kalimantan's exotic and indigenous fruits also have great potential as ingredients for functional food or pharmaceutical production. However, further research is necessary to fully explore their potential and innovative applications in various industries.
PROFIL FITOKIMIA DAN BIOAKTIVITAS EKSTRAK DAUN SAWO: SEBUAH ULASAN ILMIAH Utoro, Panggulu Ahmad Ramadhani; Permatasari, Nelsy Dian; Witoyo, Jatmiko Eko
CHEMTAG Journal of Chemical Engineering Vol 5, No 2 (2024): CHEMTAG Journal of Chemical Engineering
Publisher : Universitas 17 Agustus 1945 (UNTAG) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/cjce.v5i2.5120

Abstract

The utilization of traditional medicinal plants in Indonesia is an integral part of community medicine practices. Manilkara kauki and Manilkara zapota leaves are medicinal plants that attract attention due to their bioactive compound content and have been used traditionally for a long time. However, scientific reviews of the phytochemical profile and bioactivity of sapodilla leaf extracts, both Manilkara kauki and Manilkara zapota, are still limited. This review aims to discuss in-depth and comprehensively sapodilla leaf extracts, both Manilkara kauki and Manilkara zapota, especially phytochemical profiles and their bioactivity. This scientific review uses a literature study approach with data from 2012-2024 obtained from open-access platforms, especially Google Scholar.  The study results showed that the phytochemical compounds found in the extracts of Manilkara kauki leaves included flavonoids, glycosides, tannins, saponins, steroids/terpenoids, and alkaloids. In contrast, the phytochemicals found in the extracts of Manilkara zapota were flavonoids, tannins, saponins, steroids, terpenoids, and alkaloids. Manilkara kauki leaf extract has many bioactivities including anti-bacterial, anti-diabetic, anti-fungal, antioxidant, and anti-tyrosinase. Meanwhile, Manilkara zapota leaf extract also showed antibacterial, antidiabetic, antioxidant, and anti-diarrhea activities. Further research is needed to optimize the therapeutic potential of these two plants.
PEMANFAATAN LIMBAH IKAN SEBAGAI SUMBER ALTERNATIF PRODUKSI GELATIN, SEBUAH TINJAUAN LITERATUR SINGKAT Pakalla, Jelin Tiku; ., Fetriyuna; Utoro, Panggulu Ahmad Ramdhani
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.43-50

Abstract

Gelatin is a protein derived from the breakdown of collagen found in animals. It has diverse applications across industries such as pharmaceuticals, cosmetics, and especially the food industry. Fish waste, comprising skin, bones, and fins, represents a potential source for gelatin production. Hence, this article outlines advancements in utilizing fish waste for the gelatin production. The methodology involves a comprehensive review of scientific journals that focus on fish waste as the raw material for gelatin production. Findings from various studies indicate that waste from the skin and bones of different fish species, including barramundi, tilapia, red snapper, and tuna, can be utilized as sources of gelatin. Various extraction methods, such as enzymatic, acidic, and alkaline, result in diverse yield outcomes. The properties of the produced gelatin, including viscosity and gel strength, also exhibit variations based on the extraction methods employed and the type of fish waste utilized. Gelatin production from fish waste, especially skin and bones, has the potential to reduce environmental pollution and enhance the added value of fisheries in Indonesia, an archipelagic nation with a high fisheries production.
IDENTIFIKASI SENYAWA BIOAKTIF DARI BUBUK DAUN CAKAR AYAM (Selaginella spp.) KOMERSIAL DAN EKSTRAKNYA MENGGUNAKAN METODE FTIR Witoyo, Jatmiko Eko; Utoro, Panggulu Ahmad Ramadhani; Maligan, Jaya Mahar
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.20-31

Abstract

Increased public awareness of the back-to-nature lifestyle has encouraged using natural materials, especially for health purposes. One of the natural ingredients that attracts attention and has the potential to be developed is  Selaginella spp. leaves, commonly known as "daun cakar ayam" in Indonesia, have been proven beneficial for human health due to their potential bioactivity. However, the profiles of bioactive compounds in “daun cakar ayam” leaves are lacking, unexplored, and poorly documented. This study aims to identify the functional groups of bioactive compounds in “daun cakar ayam”  leaf powder and its extracts in water and methanolic extracts using the Fourier Transform Infrared (FTIR) method. Commercial “daun cakar ayam” was obtained online and evaluated using a Shimadzu IR Spirit-FTIR spectrophotometer. The FTIR spectra results show that “daun cakar ayam” powder and its extract have different infrared absorption patterns in the 400-4000 cm-1 range.  The functional groups identified in “daun cakar ayam” powder and its extracts include O-H stretching, C-H (stretch and stretching), multiple bonding, C-H (bending and aromatic), C=O, N-H, CH2, CH3, C=C aromatic, C-O, C-O-C, C-N stretching, C-O-H, and C-OH aromatic, which indicate the presence of phenolic, flavonoids, tannins, alkaloids, saponin, and triterpenoids compounds. The FTIR method used in this study successfully confirmed the presence of important bioactive compounds in commercial “daun cakar ayam” leaf powder and its extract qualitatively that have the potential to be used as herbal medicine. Quantifying bioactive compounds from “daun cakar ayam” powder and its extracts, as well as further specific bioactivity testing, are required to develop safe and standardized “daun cakar ayam” based herbal products.
Potensi sediaan granul effervescent ekstrak daun ulin dan kelopak bunga rosela sebagai alternatif penanganan diabetes melitus Candra, Deni; Sagita, Yupita Veby; Nanisha, Yiyin; Raihansyah, Muhammad Rizky; Saroinsong, Yos Andreas; Utoro, Panggulu Ahmad Ramadhani
Journal of Tropical AgriFood Volume 7 Nomor 1 Tahun 2025
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.7.1.2025.16909.1-8

Abstract

Penelitian ini bertujuan mengembangkan sediaan effervescent yang mengandung ekstrak daun ulin (Eusideroxylon zwageri) dan rosela (Hibiscus sabdariffa) sebagai terapi komplementer untuk diabetes melitus. Penelitian dilakukan dengan percobaan faktor tunggal dalam Rancangan Acak Lengkap, menggunakan sembilan level perlakuan meliputi kombinasi ekstrak daun ulin (2-6%) dan rosela (1-5%), masing-masing diulang tiga kali. Parameter yang diamati meliputi sifat fisik dan biokimia (kadar air, waktu larut, pH, dan penghambatan aktivitas enzim α-amilase) serta sifat sensoris hedonik. Formula kombinasi ekstrak daun ulin dan kelopak bunga rosela berpengaruh nyata terhadap respons sensoris hedonik. Formula ekstrak daun ulin 6% dan kelopak bunga rosela 5% menghasilkan sediaan granula effervescent dengan respons terbaik untuk sensoris hedonik keseluruhan. Effervescent yang dihasilkan tersebut memiliki waktu larut terlama (1,47 menit), pH 5,74 dan kadar air 2,49%. Efek penghambatan -amilase dari effervescent ini adalah 60,28%, lebih tinggi dibandingkan acarbose yang hanya 57,67%. Temuan ini menunjukkan bahwa effervescent dari kombinasi daun ulin dan rosela berpotensi sebagai penanganan alternatif untuk diabetes.
Karakteristik dan daya simpan olahan mandai, produk inovasi asal Kalimantan, setelah proses pengalengan suhu tinggi Puspasari, Annisa; Karhani, Raghib; Mawarti, Mawarti; Alviannur, Muhammad Rani; Nurwahid, Akhmad; Utoro, Panggulu Ahmad Ramadhani
Journal of Tropical AgriFood Volume 6 Nomor 2 Tahun 2024
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.6.2.2024.16890.125-134

Abstract

Indonesia, dengan kekayaan kulinernya yang tersebar di berbagai pulau, termasuk Kalimantan, memiliki potensi besar dalam pengembangan produk pangan berbasis lokal. Salah satu makanan fermentasi tradisional yaitu mandai yang berasal dari kulit dalam (mesokarp) cempedak (Artocarpus champeden). Penelitian ini mengevaluasi pengaruh metode high temperature canning (HTC) terhadap produk fermentasi, umur simpan, dan kandungan gizi oseng mandai ready to eat (RTE). Metode yang dilakukan yaitu mandai difermentasi dengan larutan garam 2%-6% selama 6 hari; kemudian dilakukan pengolahan; pengujian organoleptik; penentuan formulasi terbaik; pengalengan; sterilisasi menggunakan autoclave suhu 121°C selama 20 menit; uji mutu kimia dan umur simpan. Hasil menunjukkan oseng mandai dengan fermentasi menggunakan garam 6% memiliki skor sensorik tertinggi dari uji hedonik dan mutu hedonik. Pengalengan oseng mandai dengan metode HTC dapat mematikan patogen dan memperpanjang umur simpan. Perubahan kadar abu menjadi 10%, pH 4,40, lemak 51,70%, air 7,32%, karbohidrat 22,98%, dan protein 8%. Produk ini memiliki umur simpan 24 hari dengan karakteristik warna coklat kemerahan, aroma mandai dan bumbu bawang, tekstur lembut, serta rasa gurih sedikit asam.
Karakteristik Fisiko-Kimia Bunga Turi (Sesbania grandiflora) dan Potensinya sebagai Ingridien Pangan: Kajian Pustaka Witoyo, Jatmiko Eko; Utoro, Panggulu Ahmad Ramadhani; Brahmanti, Ajeng Astrini; Permatasari, Nelsy Dian
Jurnal Teknologi Pangan Vol 18, No 2 : DESEMBER 2024
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v18i2.4814

Abstract

Bunga turi (Sesbania grandiflora) merupakan salah satu edible flower yang banyak ditemukan di berbagai wilayah di belahan dunia, termasuk Indonesia, dan memiliki efek farmakologis menguntungkan bagi manusia. Namun pemanfaatannya masih terbatas dan kurang optimal.  Tujuan  penelitian ini mengulas mengenai karakteristik fisiko-kimia bunga turi dan produk turunannya, meliputi fitokimia, komposisi nutrisi, dan aktivitas antioksidan serta potensinya sebagai ingridien pangan menggunakan pendekatan studi literatur dengan berbasis data dari  open access sources, seperti Google Scholar, dan basis data online lain yang relevan. Hasil studi literatur menunjukkan bahwa  secara fisik, bunga turi memiliki 2 warna yang berbeda, yaitu turi merah dan putih dengan tipe bunga majemuk.  Secara kualitatif, bunga turi segar dan produk turunannya mengandung berbagai macam senyawa fitokimia, termasuk alkaloid, terpenoid, steroid, triterpenoid, tanin, fenol, sterol, flavonoid, dan saponin. Selain itu, bunga turi segar dan produk turunannya juga memiliki kandungan senyawa bioaktif beragam seperti fenolik, flavonoid, antosianin (terutama pada bunga turi merah), dan karotenoid, serta kaya akan karbohidrat, serat, protein, vitamin, dan mineral, rendah lemak, dan memiliki aktivitas antioksidan yang cukup tinggi, yang berpotensi menjanjikan untuk dijadikan ingridien pangan .Penelitian lebih lanjut diperlukan untuk mengeksplorasi aplikasi bunga turi dan produk turunannya pada produk pangan untuk pengembangan dan diversifikasi produk makanan berbasis bunga turi.
Assistance in Obtaining Halal Certification (Self-Declaration) for Sweet Hony Canteen at Mulawarman University Sumadi, Lalu Aditya; Utoro, Panggulu Ahmad Ramadhani; Pujokaroni, Agustu Sholeh; Andriyani, Yulian; Banin, Maghfirotin Marta; Suprapto, Hadi; Rohmah, Miftakhur
Journal of Innovation and Applied Technology Vol 10, No 2 (2024)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2024.10.02.011

Abstract

Halal food is increasingly important for both Muslims and non-Muslims due to its cleanliness and health benefits. Halal certification, regulated by Law No. 33 of 2014 on Halal Product Assurance, is essential for building consumer trust, expanding markets, and boosting company sales. It is particularly crucial for MSMEs, such as food stalls, as it impacts both trust and revenue. This community service project helped the Sweet Hony canteen obtain halal certification through socialization, interviews, and document preparation, supported by students, Field Supervising Lecturers (FSL), and the Halal Research Center at Mulawarman University. The effort led to the issuance of a Business Identification Number (BIN) and an ongoing halal certification process.
Hygiene and Sanitation Analysis in Ibu Wanti Canteen Faculty of Business Economics Mulawarman University Banin, Maghfirotin Marta; Kristina, Vienti Elisa; Utoro, Panggulu Ahmad Ramadhani; Andriyani, Yulian; Rohmah, Miftakhur
Journal of Innovation and Applied Technology Vol 10, No 2 (2024)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2024.10.02.012

Abstract

Sanitation hygiene controls food, people, places, or equipment contamination risks to ensure food safety. An initial survey at Bu Wanti Canteen, Mulawarman University, revealed issues with food processing and inadequate sanitation facilities, including improper waste disposal and unclean eating areas. A Participatory Action Research study showed that the canteen's hygiene and sanitation initially scored 60 out of 70 (86%), falling below A1 catering standards. However, after receiving assistance, the score improved to 65 out of 70 (93%), resulting in a cleaner and healthier environment that meets hygiene standards.
Phytochemicals, nutritional, anti-nutritional and bioactivity of Dioscorea pentaphylla L. tuber : A review: Fitokimia, Nutrisi, Anti Nutrisi dan Bioaktivitas Umbi Tomboreso (Dioscorea pentaphylla L.): Kajian Pustaka Witoyo, Jatmiko Eko; Hamaisa, Atika; Utoro, Panggulu Ahmad Ramadhani
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.10970

Abstract

Dioscorea pentaphylla L. tubers, locally known as tomboreso tubers by Indonesian people, grow wild in forests in various parts of Indonesia but are not well-underutilized. This article aims to comprehensively review the phytochemistry, nutritional, anti-nutritional, and bioactivity of tomboreso tubers. The method used is a literature study with a database of online articles downloaded from Google Scholar related to the topic discussed. Various earlier studies reported that tomboreso tubers are rich in phytochemical compounds, such as alkaloids, flavonoids, polyphenols, terpenoids, tannins, glycosides, and saponins. Tomboreso tubers are also rich in complete nutritional content, such as protein content (1.69-9.20%), fat (0.14-6.24%), fiber (1.28-7.24%), starch (3.71-61.26%), minerals, amino acids, and fatty acids. Furthermore, tomboreso tubers also contain anti-nutritional compounds that are less beneficial to health, such as tannins, oxalates, hydrogen cyanide, phenols, flavonoids, phytates, a-amylase inhibitors, and trypsin inhibitors. Tomboreso tubers have been shown to have various biological activities, such as anti-bacterial, anti-mutagenic, and antioxidant, from various earlier studies. To make tomboreso tubers safe to eat and an alternative food source with low anti-nutritional content, further research must be done on their exploration, utilization, and further processing to reduce anti-nutritional compounds.
Co-Authors Agung Sukoyo Agustu Sholeh Pujokaroni Aini, Qurratu Alviannur, Muhammad Rani Alvianto, Dikianur Ashried Faradilla Banin, Maghfirotin Marta Bernatal Saragih Brahmanti, Ajeng Astrini Candra, Deni Diana, Rita Didimus, Destian Dwi Sulistiawan Esti Handayani Hardi Eva Ni’maturohmah Fetriyuna Fetriyuna Hadi Suprapto Hamaisa, Atika Haris Retno Susmiati Haris Retno Susmiyati Hyldegardis Naisali Imam Rosadi Izza, Sylvia Ni’matul Jatmiko Eko Witoyo Jaya Mahar Maligan Karhani, Raghib Kristina, Vienti Elisa Maghfirotin Marta Banin Marwati Marwati Maulida Rachmawati Maulida Rachmawati Mawarti, Mawarti Miftakhur Rohmah, Miftakhur Muhammad Alwi Muhammad Rinaldy Rahmansyah Nanisha, Yiyin Nelsy Dian Permatasari Nurul Puspita Palupi Nurul Puspita Palupi Nurwahid, Akhmad Pakalla, Jelin Tiku Pujokaroni, Agustu Sholeh Puspasari, Annisa Raihansyah, Muhammad Rizky Rita Diana Sagita, Yupita Veby Saroinsong, Yos Andreas Shinta Rosalia Dewi Sumadi, Lalu Aditya Wiwit Murdianto Yulian Andriyani Yulian Andriyani Yulian Andriyani, Yulian Yusuf Wibisono