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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) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan 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 Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Evaluation of Protein Content, Moisture Content, and Sensorial Acceptability of Crackers with the Addition of Moringa Leaf Puree Kristianus Elky Saputra Ladiba; Nelsy Dian Permatasari; Jatmiko Eko Witoyo
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7892

Abstract

Crackers are a popular traditional Indonesian snack that generally has a low protein content. Fortification with natural ingredients rich in nutrients, such as Moringa leaves puree, is an alternative to increase the nutritional value of crackers. Nevertheless, the utilization of moringa leaves in food systems, particularly in Kalimantan Barat, remains relatively underdeveloped. So, this study aims to evaluate the protein content, moisture content, and sensory acceptance of crackers with various additions of moringa leaf puree. Crackers were made by adding moringa leaf puree at concentrations of 0% (control), 3%, 5%, and 7% (w/w). Protein content was analyzed using the Kjeldahl method, and moisture content was analyzed using the thermogravimetric method. Sensory acceptability, including color, aroma, taste, and texture, was evaluated using a scoring test, and overall acceptability was assessed using a hedonic test with 20 semi-trained panelists. Data analysis for protein and moisture content employed linear regression, while sensory acceptability was evaluated using One-way ANOVA. Results indicated that the addition of Moringa leaf puree tends to increase the protein and moisture content of the uncooked raw crackers, achieving R² values of 0.9715 and 0.9018, respectively, as determined by linear regression analysis. The scoring test revealed that the addition of moringa leaf puree significantly influenced all observed attributes. According to hedonic testing, crackers containing 5% moringa leaf puree were the most preferred by-panelists. This study concludes that a concentration of 5% moringa leaf puree is the recommended formula for producing crackers with enough nutritional value and favorable sensory acceptance by panelists. Keywords: crackers, moisture content, Moringa leaves puree, protein content, sensorial acceptability
Morphology, the bioactive compound and essential oil profiles of Indonesian Syzygium myrtifolium leaf: A brief literature review: - Jatmiko Eko Witoyo; Nelsy Dian Permatasari; Atika Hamaisa; Panggulu Ahmad Ramadhani Utoro
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7945

Abstract

Syzygium myrtifolium leaves are plants commonly found in Indonesia and have the potential to be a source of bioactive compounds and essential oils. This article provides a brief review of the morphological characteristics, bioactive compounds, and essential oil profiles of Syzygium myrtifolium leaves from Indonesia, based on relevant scientific publications. The research method employed was a literature review of journal articles, proceedings, and bachelor’s thesis published between 2015 and 2025, retrieved from Google Scholar, ResearchGate, and Crossref. The study showed that Syzygium myrtifolium leaves have distinctive morphological characteristics, particularly changes in leaf color associated with leaf maturity. Syzygium myrtifolium leaves are reported to contain various bioactive compounds, including flavonoids, phenolics, tannins, saponins, alkaloids, steroids, and triterpenoids. Furthermore, Syzygium myrtifolium leaves produce essential oils with varying yields and volatile compound compositions. Overall, this brief literature review shows the potential of Indonesian Syzygium myrtifolium leaves as a source of bioactive compounds and essential oils for the development of products based on local resources. Keywords: bioactive compounds, essential oil, leaf morphology, Syzygium myrtifolium
Kajian Bioinformatika Penghambatan Alosterik Asemanan Dan Glukomanan Terhadap C-JUN NH2 Terminal Kinase (JNK) Dewi Ratih Tirto Sari; Reni Ustiatik; Jatmiko Eko Witoyo; Gabriella Chandrakirana Krisnamurti; Yohanes Bare
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 Panggulu Ahmad Ramadhani Utoro; Jatmiko Eko Witoyo; Dikianur Alvianto; Nelsy Dian Permatasari
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. 
An Overview of Extraction Methods of Bioactive Compounds from White Mulberry (Morus alba) Leaf Jatmiko Eko Witoyo; Panggulu Ahmad Ramadhani Utoro; Dikianur Alvianto; Hyldegardis Naisali
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). 
Tinjauan literatur singkat bioaktivitas ekstrak daun matoa (Pometia pinnata) dari Indonesia dan aplikasinya pada produk pangan Utoro, Panggulu Ahmad Ramadhani; Witoyo, Jatmiko Eko; Alwi, Muhammad
Journal of Tropical AgriFood Volume 4, Nomor 2, Tahun 2022
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.4.2.2022.9293.67-76

Abstract

Pometia pinnata merupakan tumbuhan tropis yang berasal dari famili Sapindaceae tersebar luas di daerah Indonesia yang dimanfaatkan masyarakat sebagai obat tradisional yang dikenal sebagai daun matoa. Daun matoa mengandung banyak senyawa bioaktif seperti saponin, terpenoid, flavonoid, alkaloid, tanin dan kumarin. Ekstraksi komponen biaoaktif daun matoa umumnya menggunakan metode maserasi dengan berbagai pelarut, antara lain etanol, aquadest, n-hexane, ethyl acetate, dan lain-lain, dengan berbagai jumlah komponen bioaktif yang dihasilkan. Beberapa penelitian melaporkan bahwa daun matoa memiliki banyak manfaat, antara lain sebagai penurun tekanan darah, membantu mengobati diabetes, penyakit perut (diare dan disentri), penyakit ginekologi, dan saat ini daun matoa dikembangkan sebagai suplemen atau fortifikasi pada susu. Penelitian yang akan datang diharapkan dan membutuhkan inovasi baru, terutama mengenai teknologi fortifikasi pangan yang dapat diaplikasikan dengan ekstrak daun matoa, untuk meningkatkan hasil dan ekonomi tanaman matoa.
Pelatihan diversifikasi produk berbasis jagung dan rambut jagung di Desa Banjar Agung, Lampung Selatan Jatmiko Eko Witoyo; Noveliska Br. Sembiring; Eka Nur’azmi Yunira; Untia Kartika Sari Ramadhani; Juwana Janu; Mubarika Sekarsari Yusuf; Dila Tirta Julianty; Amalia Listiani; Fitria Nuraini; Putri Khotimatu Zahra; Gita Azizah Hakim
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 10, No 4 (2026): August (In Progress)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v10i4.40093

Abstract

Abstrak Penanganan pascapanen jagung dan rambut jagung di Desa Banjar Agung masih kurang optimal dikarenakan keterbatasan pengetahuan masyarakat, yang berdampak pada rendahnya nilai ekonomi produk. Tujuan dari Program Pengabdian kepada Masyarakat (PkM) ini adalah untuk meningkatkan pengetahuan masyarakat Desa Banjar Agung dalam diversifikasi produk berbasis jagung dan rambut jagung menjadi produk yang bernilai tambah seperti tepung jagung, mi jagung, dan teh herbal rambut jagung. Metode pelaksanaan kegiatan PkM dilakukan melalui kombinasi ceramah dan demonstrasi langsung pembuatan produk pangan olahan berbasis jagung dan rambut jagung. Hasil kegiatan menunjukkan rerata pengetahuan masyarakat mengalami peningkatan dari 55,56% pada pre-test sebelum kegiatan PkM menjadi 95,56% pada post-test setelah kegiatan PkM. Hasil ini mencerminkan bahwa kegiatan PkM efektif dalam meningkatkan pengetahuan masyarakat Desa Banjar Agung dalam mengolah jagung dan rambut jagung menjadi produk bernilai tambah dengan nilai ekonomis yang lebih tinggi, sehingga secara tidak langsung diharapkan berdampak pada peningkatan ekonomi masyarakat Desa Banjar Agung. Kata kunci: diversifikasi produk; mi jagung; teh herbal rambut jagung; tepung jagung. Abstract Postharvest handling of corn and corn silks in Banjar Agung Village remains suboptimal due to the limited knowledge of the local community, which has resulted in the low economic value of the products. The objective of this Community Service Program (CSP) is to enhance the knowledge of the Banjar Agung Village community regarding the diversification of corn- and corn silk-based products into value-added products such as corn flour, corn noodles, and corn silk herbal tea. The implementation method of the CSP activities was carried out through a combination of lectures and direct demonstrations on the production of processed food products based on corn and corn silk. The results of the activity showed that the average level of community knowledge increased from 55.56% on the pre-test before the CSP to 95.56% on the post-test after the CSP. These results reflect that this CSP has been effective in enhancing the knowledge of the Banjar Agung Village community on processing corn and corn silk into value-added products with more economic value, which is expected to indirectly contribute to their economic improvement. Keywords: corn flour; corn noodles; corn silk herbal tea; product diversification.
Co-Authors Aditya Wahyu Nugraha Afifah, Amalia Ajeng Astrini Brahmanti Alvianto, Dikianur Anggi Cinta Tamania Atika Hamaisa Aurelia Stephanie Lo Bambang Dwi Argo Bare, Yohanes Cavendish, Amedeo Devita, Wilda Harlia Dewi Ratih Tirto Sari Dikianur Alvianto Dila Tirta Julianty Dila Tirta Julianty Eka Nur’azmi Yunira Eka Nur’azmi Yunira Endo Pebri Dani Putra Eva Ni’maturohmah Fitria Nuraini Gabriella Chandrakirana Krisnamurti Gita Azizah Hakim Hamaisa, Atika Hyldegardis Naisali Jaya Mahar Maligan Juwana Janu 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 Noveliska Br. Sembiring Pamungkas, Bangkit Puji Putra Pangestuti, Martasari Beti Panggulu Ahmad Ramadhani Utoro Pratama, Borneo Satria Putra, Tamam Athallah Rhely Putri Khotimatu Zahra 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 Kartika Sari Ramadhani Untia Ramadhani Ustiatik, Reni Yunira, Eka Nur'azmi