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All Journal Jurnal Pangan dan Gizi Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences METAMORFOSA Journal of Biological Sciences Cannarium (Jurnal Ilmu-ilmu Pertanian) Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Ilmiah Universitas Batanghari Jambi JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Teknologi Pertanian Andalas Journal of Tropical AgriFood Agrica: Journal of Sustainable Dryland Agriculture Spizaetus: Jurnal Biologi dan Pendidikan Biologi Jurnal Teknologi Pangan CHEMTAG Journal of Chemical Engineering JURNAL AGROTEKNOSAINS Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA) Journal of Food and Agricultural Product Jurnal Ilmiah Pangan Halal Rona Teknik Pertanian Jurnal Ilmu-Ilmu Pertanian
Jatmiko Eko Witoyo
Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences Other

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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.
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.
Effect of Adding Different Active Substances on Inhibition Zone Diameter and Microstructural Properties of Composite Bioplastics Permatasari, Nelsy Dian; Witoyo, Jatmiko Eko; Susilo, Donor Utomo M.; Saraswati, Ayu Rahayu; Masruri; Yuwono, Sudarminto Setyo; Widjanarko, Simon Bambang
Jurnal Pangan dan Agroindustri Vol. 13 No. 1 (2025): January 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.01.2

Abstract

This study identifies the phytochemical compounds in ethanolic extracts of Syzygium myrtifolium leaves, applies it to developing composite bioplastics as a natural antibacterial agent, and compares it with composite bioplastics prepared with sodium benzoate, particularly regarding inhibition zone diameter and microstructure. The results showed that the phytochemicals were identified in the ethanolic extract of Syzygium myrtifolium leaves, like flavonoids, alkaloids, tannins, phenolics, terpenoids, and saponins. LC-MS confirming bioactive in it as auraptenol, calopiptin, quercetin-3-O-β-D-glucuronide, and quercetin-3-O-L-arabinopyranoside. Moreover, in vitro tests showed that composite bioplastics with the ethanolic extracts of Syzygium myrtifolium had inhibition zone diameter against E. coli, similar to those with sodium benzoate added. Additionally, the microstructure of the composite bioplastics with the ethanolic extracts of Syzygium myrtifolium was rougher, irregular, and more porous than those of another. It indicated that the ethanolic extract of Syzygium myrtifolium leaf could be used as a natural antibacterial agent to replace the chemical agent.  
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.
Kajian Potensi Tepung Umbi Uwi Ungu (Dioscorea alata) Asal Kalimantan Barat sebagai Kandidat Bahan Baku Pembuatan Bioplastik Permatasari, Nelsy Dian; Naisali, Hyldegardis; Utoro, Panggulu Ahmad Ramadhani; Witoyo, Jatmiko Eko
Jurnal Ilmiah Pangan Halal Vol. 7 No. 1 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i1.16099

Abstract

Umbi uwi ungu (Dioscorea alata), dikenal sebagai keribang di Kalimantan Barat, memiliki potensi besar sebagai bahan baku bioplastik ramah lingkungan. Artikel ini bertujuan mengkaji potensi tepung umbi uwi ungu berdasarkan kandungan kimia, bioaktif, dan prospek aplikasinya. Tepung ini kaya akan pati dan polisakarida larut air yang penting untuk membentuk bioplastik. Selain itu, senyawa bioaktif seperti antosianin dan fenolik memberikan kapasitas antioksidan tinggi, meningkatkan stabilitas termal dan sifat fungsional lainnya. Kajian ini dilakukan dengan metode studi pustaka, menganalisis literatur dari tahun 2004 hingga 2024. Hasil penelitian menunjukkan bahwa tepung umbi uwi ungu memiliki potensi sebagai bahan baku bioplastik, namun diprediksi memiliki sifat mekanik kurang baik, seperti ketahanan terhadap air dan fleksibilitas. Untuk meningkatkan sifat mekaniknya perlu ditambahkan bahan lain, seperti plasticizer, polisakarida, atau zat aktif, baik zat aktif sintetis maupun alami. . Meskipun demikian, bahan ini berpotensi besar untuk mendukung keberlanjutan dengan mengurangi limbah plastik. Dengan penelitian lebih lanjut, tepung umbi uwi ungu dapat dikembangkan menjadi solusi inovatif untuk bahan kemasan ramah lingkungan di masa depan.
Exploring of Jamu Pahitan, a Traditional Bitter Drink Originating from Java, Indonesia: Ethnopharmacological Studies and Scientific Evidence Witoyo, Jatmiko Eko; Utoro, Panggulu Ahmad Ramadhani; Permatasari, Nelsy Dian; Maligan, Jaya Mahar
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6292

Abstract

Jamu is a traditional Indonesian drink that has been recognized worldwide, and is usually drunk by Indonesians, especially Javanese, as a health drink. Jamu pahitan is a type of jamu that is made from one, two, or a mixture of herbal ingredients like Andrographis paniculata and Tinospora cordifolia, with or without adding other herbal ingredients. In Indonesia, jamu pahitan has long been used by local communities, particularly Javanese, as a blood purifier, an anti-allergy, and even a treatment for skin conditions. On another hand, Jamu pahitan could potentially be used to diabetes mellitus management, based on recent studies. Nevertheless, there are still few thorough and scientific investigations on the composition, processing, public health perception, and efficacy of jamu pahitan and its herbal constituents, particularly with regard to diabetes management. Therefore, the formula composition, processing, societal health perception, and pharmacological clinical evidence of jamu pahitan and its constituent herbal ingredients, particularly for the control of diabetes, are all covered in this review. This study's methodology was a narrative literature review, using 1992 - 2023 data as foundational information on the subjects covered. In vitro and in vivo investigations have demonstrated that the herbal ingredients contain a variety of bioactive chemicals, and the aqueous extract of the herbal ingredients composed of jamu pahitan and jamu pahitan alone has pharmacological action as antidiabetic agent. Keywords: anti-diabetic, bioactive compound, formula composition, jamu pahitan, traditional medicine
Eco Enzyme sebagai Solusi Inovatif dalam Pengelolaan Pascapanen Hortikultura: Tinjauan Agribisnis dan Teknologi Saraswati, Ayu Rahayu; Witoyo, Jatmiko Eko
Jurnal Ilmu-Ilmu Pertanian Vol. 31 No. 2 (2024): Jurnal Ilmu Ilmu Pertanian Desember
Publisher : Politeknik Pembangunan Pertanian Yogyakarta-Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55259/jiip.v31i2.35

Abstract

Eco enzyme adalah larutan fermentasi organik yang dihasilkan dari limbah organik rumah tangga, seperti kulit buah. Mikroorganisme di bahan organik tersebut kemudian ditambahkan gula dan air agar berkembang. Proses fermentasi yang terjadi menghasilkan banyak asam organik, enzim aktif, flavonoid, dan polifenol hal ini membuat eco enzyme  menjadi solusi inovatif untuk pengelolaan pascapanen hortikultura. Artikel ini mengulas potensi eco enzyme  dalam memperpanjang umur simpan, mempertahankan kualitas, serta meningkatkan keberlanjutan sektor hortikultura dari segi pengolahan limbah pascapanen. Metode yang digunakan adalah pencarian literatur terkait pada rentang waktu 2015–2024, untuk menekankan efektivitas eco enzyme  dalam mengurangi kerusakan akibat pembusukan dan mendukung agribisnis berkelanjutan. Namun, tantangan seperti variasi efisiensi dan standarisasi produksi masih memerlukan penelitian lebih lanjut. Review ini dapat memberikan wawasan tentang bagaimana eco enzyme dapat digunakan sebagai inovasi dalam pengelolaan produk pascapanen hortikultura. Dengan demikian, teknologi ini dapat dikembangkan lebih lanjut untuk meningkatkan efisiensi pengelolaan limbah pertanian dan hortikultura secara berkelanjutan
Characterization of Activated Carbon from Coffee Husk Using Potassium Hydroxide (KOH) as an Activator Putra , Tamam Athallah Rhely; Yunira, Eka Nur'azmi; Pratama, Borneo Satria; Witoyo, Jatmiko Eko; Pangestuti , Martasari Beti; Putra, Endo Pebri Dani; Nugraha, Aditya Wahyu; Devita, Wilda Harlia
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 13 No. 1 (2025): April 2025
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2025.013.01.01

Abstract

Coffee husk is an agricultural by-product of coffee production, and its utilization is still limited. So, the study focuses on the potential of coffee husk to be turned into activated carbon. An essential step in producing activated carbon is activation, primarily performed using chemical solvents, such as potassium hydroxide (KOH). However, there are still limited studies on the effect of KOH concentration on the activation of charcoal from coffee husk. Therefore, the study aims to determine the impact of potassium hydroxide (KOH) concentrations on the characteristics of activated carbon derived from coffee husk. The KOH concentration ranges used to activate charcoal were 0 M (as control), 1 M, and 2 M, and were conducted using the completely randomized design (CRD) approach. The characteristics of the activated carbon were analyzed according to the SNI 06-3730-1995 standard, including moisture content, ash content, volatile matter content, and bonded carbon content. The results indicated that KOH concentration significantly impacted the characteristics of activated carbon derived from coffee husk.
Performa Adsorpsi Karbon Aktif dari Kulit Kopi untuk Menurunkan Asam Lemak Bebas (FFA) pada Minyak Jelantah Yunira, Eka Nur'azmi; Putra, Tamam Athallah Rhely; Pratama, Borneo Satria; Witoyo, Jatmiko Eko; Pangestuti, Martasari Beti
JURNAL AGROTEKNOSAINS Vol 9, No 1 (2025): Jurnal Agroteknosains
Publisher : Universitas Quality

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36764/ja.v9i1.1598

Abstract

Coffee husk-activated carbon is a promising biomass for use as an adsorbent due to its composition and abundance. This study aimed to analyze the performance of coffee husk-activated carbon in reducing the free fatty acid (FFA) content of used palm cooking oil. The study examined the effects of potassium hydroxide (KOH) concentration, adsorption time, and the mass of activated carbon. The activated carbon was produced through carbonization at a temperature of 300–400, followed by activation using 0 M, 1 M, and 2 M of KOH solutions. The results showed that the reductions in FFA levels at various adsorption times (2, 4, and 6 hours) were 24.219%, 33.828%, and 46.016%, respectively. The longer the adsorption time, the greater the reduction in FFA levels. In mass variations (0.1, 0.3, and 0.5 g) for 100 ml of used palm cooking oil, the reductions in FFA levels for 0 M, 1 M, and 2 M KOH-activated carbon were 40.234%, 47.968%, and 50.781%, respectively. The study found that increasing adsorption time and the mass of coffee husk-activated carbon resulted in lower FFA levels in used palm cooking oil. The highest percentage reduction in FFA levels, 50.781%, was achieved using 2 M KOH-activated carbon with a mass of 0.5 grams using and 6 hours for adsorption time. These findings suggested that coffee husk-activated carbon was a viable and sustainable adsorbent for improving the quality of used palm cooking oil, potentially reducing its environmental impact and enhancing its reuse potential in various applications.
Eksplorasi Singkat Laku Tobe, “Tumpeng” Singkong Tradisional dari Pulau Timor Barat, Nusa Tenggara Timur Naisali, Hyldegardis; Witoyo, Jatmiko Eko; Utoro, Panggulu Ahmad Ramadhani; Permatasari, Nelsy Dian
Cannarium Vol 22, No 2 (2024)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v22i2.9092

Abstract

Pulau Timor Barat di Provinsi Nusa Tenggara Timur (NTT) memiliki keragaman kuliner khas yang menggambarkan kekayaan budaya dan kearifan lokal masyarakatnya. Salah satu kuliner tradisional di NTT yang belum banyak dikenal adalah laku tobe, yang terbuat dari bahan utama singkong yang diolah menjadi tepung gaplek, yang  dikombinasikan dengan kelapa parut, dan gula merah sebagai pembentuk cita rasa. Laku tobe umumnya disajikan pada upacara adat dan memiliki bentuk kerucut menyerupai tumpeng kecil, serta cita rasa gurih dan manis. Namun, informasi mengenai komposisi bahan penyusun dan metode pembuatan laku tobe masih sangat terbatas. Tujuan dari penulisan artikel ini adalah untuk memberikan informasi mengenai komposisi bahan penyusun dan proses pembuatan laku tobe secara tradisional yang banyak dilakukan oleh Masyarakat Timor, NTT secara singkat melalui tinjauan berbagai sumber pustaka dari tahun 1991-2024. Hasil kajian menunjukkan bahwa laku tobe memiliki potensi untuk dikembangkan dalam konteks pangan etnik dan dapat dikenalkan secara luas dengan tetap mempertahankan unsur tradisional dan nilai gizi yang lebih optimal. Harapannya, laku tobe dapat menjadi ikon kuliner dari NTT yang dikenal di tingkat nasional dan internasional.
Co-Authors Aditya Wahyu Nugraha Afifah, Amalia Alvianto, Dikianur Bambang Dwi Argo Bare, Yohanes Brahmanti, Ajeng Astrini Cavendish, Amedeo Devita, Wilda Harlia Endo Pebri Dani Putra Eva Ni’maturohmah Hamaisa, Atika Hyldegardis Naisali Jaya Mahar Maligan Khoirina, Adhian Dini Khoirina Krisnamurti, Gabriella Chandrakirana Masruri Masruri Masruri Muhammad Alwi Nelsy Dian Permatasari Ni'maturohmah, Eva Pamungkas, Bangkit Puji Putra Pangestuti, Martasari Beti Panggulu Ahmad Ramadhani Utoro Permatasari, Nelsy D Pratama, Borneo Satria Putra, Tamam Athallah Rhely Rahayu, Lisa F Randy Yusuf Kurniawan Ristianti, Wigi Putri Saraswati, Ayu R SARASWATI, Ayu Rahayu Sari, Dewi Ratih Tirto Sari, Yanti SIMON BAMBANG WIDJANARKO Sudarminto Setyo Yuwono Susilo, Donor Utomo M. Ustiatik, Reni Utoro, Panggulu A R Yunira, Eka Nur'azmi