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All Journal Jurnal Pangan dan Gizi Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life 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) Jurnal Teknologi Pertanian Andalas Journal of Tropical AgriFood Agrica: Journal of Sustainable Dryland Agriculture Spizaetus: Jurnal Biologi dan Pendidikan Biologi Mejuajua 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 Humanities 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 Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Public Health Social Sciences Other

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The physicochemical properties, bioactive composition, bioactivity, and food innovation based on Flacourtia inermis fruit: A narrative literature review Witoyo, Jatmiko Eko; Alvianto, Dikianur; Permatasari, Nelsy Dian; Utoro, Panggulu Ahmad Ramadhani
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7107

Abstract

Flacourtia inermis fruit, locally known as lobi-lobi fruit, is one of Indonesia's rare local fruits, rich in nutritional and bioactive compounds. However, the physical-chemical characteristics, bioactive composition, bioactivity, and food innovations based on the lobi-lobi fruit have not yet been comprehensively explored. So, the objective of this article is to provide a comprehensive overview of the physical-chemical characteristics, bioactive composition, bioactivity, and food innovations based on the lobi-lobi fruit, as per earlier studies. The approach used in this study is a narrative literature review, with data sources comprising earlier publications, including articles and scientific proceedings from 2011 to 2025, that are relevant to the topic under discussion. The review findings revealed that fresh lobi-lobi fruit is characterized by its high moisture, fat, and vitamin C content, as well as its richness in various phytochemical compounds, including tannins, saponins, flavonoids, phenolics, triterpenoids, alkaloids, and anthocyanins. Numerous studies have demonstrated that lobi-lobi fruit and its extracts exhibit significant bioactivities, such as antioxidant, antibacterial, antidiabetic, anti-hypertension, acting as a lipase enzyme inhibitor, and a remedy for dyslipidemia. Innovations deriving from lobi-lobi fruit include the production of vinegar and wine, alongside its application as a natural preservative for fishery products and a flavoring agent in food products. Looking ahead, there is considerable potential for lobi-lobi fruit to be utilized for fortification and supplementation in food products, as well as being processed into powder form through drying to enhance its shelf life and accessibility. Keywords: bioactive, bioactivity, food innovation, lobi-lobi fruit, physicochemical characteristics
The Particle Size Distribution and Colour Profiles of Porang Powder with Variation Porang Flour Mass Feeds: A Preliminary Study: Profil Distribusi Ukuran Partikel dan Warna Bubuk Porang dengan Variasi Input Massa Tepung Porang: Studi Pendahuluan Witoyo, Jatmiko Eko; Ni'maturohmah, Eva; Pamungkas, Bangkit Puji Putra; Permatasari, Nelsy Dian; Argo, Bambang Dwi; Yuwono, Sudarminto Setyo; Widjanarko, Simon Bambang
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 13 No. 2 (2025): August 2025
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2025.013.02.04

Abstract

Porang is rich in glucomannan, making it valuable in food and non-food applications, often processed into porang flour. Size reduction of porang flour into porang powder is a crucial stage to meet the particle size standard of commercial konjac powder.  However, this stage is rarely explored, especially when using a roller mill machine.  This study aims to evaluate the performance of a batch roller mill machine on the particle size and colour of porang powder with various porang flour masses. The mass of porang flour used in this study was 100, 200, and 300 g, which were coded M100, M200, and M300, respectively, and the results obtained were analyzed descriptively. The particle size distribution was assessed using a particle size analyzer CILAS 1090-dry method, and colour was observed using the Colour Reader Minolta CR-10. The results showed that different mass variations of porang flour produced different particle size distribution patterns in the porang powder produced. Mathematically, the parameters d10, d50, d90, and the average diameter of porang powder follow an exponential equation as a function of the increasing porang flour mass, with R2 values ranging from 0.97 to 0.99. In addition, the average diameter of porang powder from treatment M100 was 68.81 µm and met the average particle size of commercial konjac powder. The colour  L* and degree of whiteness (DoW) of porang powder decreased linearly as a function of the increasing porang flour mass, while the a* and b* values increased logarithmically, with R2 values more than 0.99.
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.
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.
Proximate Analysis and Exponential Model of Activated Carbon from Durian (Durio zibethinus) Peel from South Lampung: Analisis Proksimat dan Model Exponensial Karbon Aktif dari Kulit Buah Durian (Durio zibethinus) Asal Lampung Selatan Pangestuti, Martasari Beti; Witoyo, Jatmiko Eko; Kurniawan, Randy Yusuf; Cavendish, Amedeo
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 13 No. 3 (2025): December 2025
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2025.013.03.06

Abstract

Durian (Durio zibethinus) peel is a major agro-waste with high lignocellulosic content and functional groups, making it a promising precursor for activated carbon. This study synthesized and characterized activated carbon from South Lampung durian peel using potassium hydroxide (KOH) activation at 0 M, 1 M, and 2 M. Proximate analysis (moisture and ash content, volatile matter, fixed carbon) was conducted, and exponential regression models were developed to examine the effect of KOH concentration. Results showed significant effects (p < 0.05) of KOH on all parameters. Moisture decreased from 59.23±2.02% to 7.19±3.27%, ash from 6.29±0.31% to 1.45±0.52%, and volatile matter from 7.81±0.45% to 2.09±0.02%, while fixed carbon increased from 84.88±0.31% to 89.72±0.52%. All parameters followed exponential trends with high R² values, indicating strong model fit. These findings confirmed that KOH activation improves activated carbon quality, and exponential models provide predictive insight. Therefore, durian peel from South Lampung is promising for high-quality activated carbon production.
Exploring the Physicochemical Properties of Moringa oleifera Leaf Powder from Lampung Selatan, Indonesia: Eksplorasi Karakteristik Fisiko-Kimia Bubuk Daun Kelor Asal Lampung Selatan, Indonesia Witoyo, Jatmiko Eko; Afifah, Amalia; Saraswati, Ayu Rahayu; Ristianti, Wigi Putri; Sari, Yanti
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 13 No. 3 (2025): December 2025
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2025.013.03.07

Abstract

Moringa oleifera leaves (MOL) are one of the food ingredients that have complete nutritional content at an affordable price. These leaves are found in several regions of Indonesia, including Lampung Selatan. However, a notable drawback of MOL is its limited shelf life, and it is commonly transformed into Moringa oleifera leaf powder (MOLP) to enhance longevity. This study aims to explore the physicochemical properties of MOLP from Lampung Selatan, which has not been widely examined. This approach used in this study was quantitative descriptive. The results showed that the MOLP from Lampung Selatan had showed  L* value of 59.36, a* value of -8.05, and b* value of 23.36. It additionally revealed 21.10% protein, 3.49% fat content, 0.73% ash content, 5.83% moisture content, 68.84% carbohydrate content, 6.87% crude fiber content, and 15.47% starch. These results indicate that the MOLP from Lampung Selatan had a green colour, high in protein and crude fiber content, and low in fat and starch content. Therefore, MOLP from Lampung Selatan exhibits encouraging potential as a functional food ingredient in the development of food products requiring a high protein and fiber content at an affordable price.
Kajian Bioinformatika Penghambatan Alosterik Asemanan Dan Glukomanan Terhadap C-JUN NH2 Terminal Kinase (JNK) Sari, Dewi Ratih Tirto; Ustiatik, Reni; Witoyo, Jatmiko Eko; Krisnamurti, Gabriella Chandrakirana; Bare, Yohanes
Spizaetus: Jurnal Biologi dan Pendidikan Biologi Vol 2 No 2 (2021): 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.v2i2.47

Abstract

cJun NH2 terminal Kinase (JNK) merupakan protein kinase family MAPK yang berperan dalam j alur pensinyalan penyakit metabolisme, salah satunya dalam regulasi faktor resiko obesitas. Penelitian in bertujuan untuk mengeksplorasi potensi asemanan dan glukomanan dalam menghambat JNK sebagai antidiabetes.metode pendekatan molecular docking digunakan untuk mengidentifikasi interaksi antara senyawa asemanan dan glukomanan terhadap protein JNK. Asemanan dan glukomanan berikatan di sisi aktif yang berbeda satu sama lain. Residu sisi aktif asemanan berada di close gate protein JNK, sedangkan glukomanan menunjukkan sisi aktif jalur ikatan inhibitor dari JNK. Asemanan dan glukomanan menghambat aktivitas JNK dengan berikatan di sisi non-katalitik dan diprediksi penghambatan protein JNK oleh kedua senyawa secara alosterik yang dapat merubah konformasi protein JNK. Selain itu, asemanan berikatan dengan kuat terhadap protein JNK dengan jenis ikatan hydrogen, interaksi hidrofobik dan elektrostatik dengan energi ikatan yang lebih rendah dari glukomanan – JNK. Penelitian disimpulkan bahwa senyawa asemanan dan glukomanan berpotensi sebagai antiobesitas dengan peranannya sebagai inhibitor terhadap protein JNK.
Extraction Methods and Bioactivity of Essential Oils from Kesum Leaves (Persicaria odorata): A Short Review Utoro, Panggulu Ahmad Ramadhani; Witoyo, Jatmiko Eko; Alvianto, Dikianur; Permatasari, Nelsy Dian
Spizaetus: Jurnal Biologi dan Pendidikan Biologi Vol 3 No 3 (2022): 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.v3i3.82

Abstract

Persicaria odorata (Synonym of Polygonatum odoratum and Polygonum minus) leaves, locally known as Kesum leaves, is one of Indonesia's biodiversity species, particularly on Kalimantan Island, and it is contained a high concentration of essential oils. The extraction of essential oil from Kesum leaves commonly uses various methods, including solvent extraction, steam distillation, hydro-distillation, supercritical fluid extraction, microwave-assisted extraction, ultrasonic-assisted extraction, and so on, with various extract characteristics produced. Several studies reported that Kesum leaves essential oil has numerous advantages, including anti-bacterial, hepatoprotective, anti-tyrosinase, antioxidant properties, and so on. Future research will require additional and new techniques, particularly non-thermal extraction technology and other bioactivity tests, to improve yield and maintain the essential oil composition of Kesum leaves. 
DAUN PEDADA ASAL INDONESIA: MORFOLOGI, FITOKIMIA, TEKNIK EKSTRAKSI DAN APLIKASI – TELAAH PUSTAKA Jatmiko Eko Witoyo; Nelsy Dian Permatasari; Panggulu Ahmad Ramadhani Utoro; Dikianur Alvianto
CHEMTAG Journal of Chemical Engineering Vol 7, No 1 (2026): 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.v7i1.7046

Abstract

Daun pedada (Sonneratia caseolaris) merupakan bagian tanaman mangrove Indonesia yang kaya metabolit sekunder dan berpotensi tinggi sebagai sumber bahan aktif alami, namun informasi terstruktur mengenai morfologi, fitokimia, teknik ekstraksi, dan aplikasinya masih tersebar di berbagai publikasi. Artikel ini bertujuan menyajikan telaah pustaka komprehensif tentang karakter morfologi daun pedada, komposisi senyawa bioaktif, pengaruh jenis dan kondisi ekstraksi terhadap kandungan fenolik–flavonoid serta aktivitas antioksidan, dan ragam aplikasi pangan maupun non pangan yang telah dikembangkan di Indonesia. Metode yang digunakan adalah tinjauan literatur sistematis terhadap artikel jurnal nasional terakreditasi dan karya peneliti Indonesia periode 2015–2025, yang diperoleh melalui basis data open access dengan kata kunci terkait daun pedada, kemudian dianalisis secara deskriptif. Hasil telaah menunjukkan bahwa daun pedada memiliki profil fitokimia yang kaya (fenolik, flavonoid, tanin, saponin, terpenoid, steroid, triterpenoid) dengan aktivitas antioksidan kuat yang sangat dipengaruhi oleh jenis pelarut dan teknik ekstraksi, serta telah diaplikasikan sebagai bahan tambahan pangan bioaktif, permen jelly, dan terutama sebagai bahan aktif fitokosmetik (face mist, tabir surya, masker, lulur) dengan dukungan data keamanan awal yang menjanjikan. Temuan ini menegaskan bahwa daun pedada merupakan kandidat penting untuk pengembangan pangan fungsional dan produk fitokosmetik tropis berbasis sumber daya mangrove Indonesia.
Co-Authors Aditya Wahyu Nugraha Afifah, Amalia Alvianto, Dikianur Anggi Cinta Tamania Atika Hamaisa Aurelia Stephanie Lo Bambang Dwi Argo Bare, Yohanes Brahmanti, Ajeng Astrini Cavendish, Amedeo Devita, Wilda Harlia Dewi Ratih Tirto Sari Dikianur Alvianto Dila Tirta Julianty Eka Nur’azmi Yunira Endo Pebri Dani Putra Eva Ni’maturohmah Gabriella Chandrakirana Krisnamurti Hamaisa, Atika Hyldegardis Naisali Jaya Mahar Maligan Juwana Janu Krisnamurti, Gabriella Chandrakirana Kristianus Elky Saputra Ladiba Listiani, Amalia Masruri Masruri Masruri Mubarika Sekarsari Yusuf Muhammad Alwi Nelsy Dian Permatasari Ni'maturohmah, Eva Noveliska Br Sembiring Pamungkas, Bangkit Puji Putra Pangestuti, Martasari Beti Panggulu Ahmad Ramadhani Utoro Pratama, Borneo Satria Putra, Tamam Athallah Rhely Randy Yusuf Kurniawan Ristianti, Wigi Putri SARASWATI, Ayu Rahayu Sari, Dewi Ratih Tirto Sari, Yanti SIMON BAMBANG WIDJANARKO Sudarminto Setyo Yuwono Susilo, Donor Utomo M. Syaira Miranti Untia Ramadhani Ustiatik, Reni Yunira, Eka Nur'azmi