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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Gizi dan Pangan Soedirman (JGPS) Journal of Applied Food Technology TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Molekul: Jurnal Ilmiah Kimia AgriHealth: Journal of Agri-food, Nutrition and Public Health Jurnal Abdimas Ilmiah Citra Bakti (JAICB) JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) JMES The International Journal of Mechanical Engineering and Sciences IJCOSIN : Indonesian Journal of Community Service and Innovation JAMU : Jurnal Abdi Masyarakat UMUS Journal of Technology and Food Processing (JTFP) Indonesian Journal of Food Technology El-Mujtama: Jurnal Pengabdian Masyarakat Jurnal SINTA: Sistem Informasi dan Teknologi Komputasi Jurnal Sains dan Teknologi Pangan
Nurul Latifasari
Universitas Telkom
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KOMBUCHA DAN SIFAT FUNGSIONALNYA: STUDI PUSTAKA Faizah; Anis Khairunnisa; Nurul Latifasari; Ajeng Dyah Kurniawati
Jurnal Sains dan Teknologi Pangan Vol. 9 No. 5 (2024): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/42pr8595

Abstract

Kombucha adalah minum fermentasi yang dibuat dengan bahan dasar teh dan gula. Beberapa tahun terakhir,  kombucha mengalami peningkatan popularitas yang signifikan. Selain itu, kombucha diketahui memiliki sifat fungsional yang bermanfaat bagi kesehatan seperti kandungan probiotik dan senyawa antioksidan yang tinggi  seperti vitamin C, polifenol, dan senyawa glukoronat. Berdasarkan sifat fungsional yang terkandung pada kombucha tersebut maka artikel ini bertujuan untuk mengekplorasi sifat fungsional kombucha dan manfaatnya  pada kesehatan manusia. Proses pembuatan kombucha melibatkan berbagai jenis teh seperti teh hitam, hijau,  oolong, dan teh herbal lainnya yang memengaruhi komposisi mikroba, kandungan bioaktif, serta sifat  fungsionalnya. SCOBY (Symbiotic Culture of Bacteria and Yeast) digunakan sebagai starter untuk fermentasi kombucha, menghasilkan lapisan selulosa dan meningkatkan aktivitas antioksidan. Berdasarkan hasil dari  penelitian yang digunakan pada literatur review ini, kombucha memiliki kandungan senyawa bioaktif seperti  polifenol, D-saccharic acid-1,4-lacton (DSL), etanol, asam organik, asam asetat, dan asam glukoronat yang  memberikan berbagai manfaat kesehatan, termasuk detoksifikasi, perlindungan sel dari radikal bebas, dan  peningkatan imunitas. Proses fermentasi juga diketahui mampu meningkatkan kandungan antioksidan dalam  kombucha, menjadikannya sebagai minuman fungsional dengan efek positif terhadap kesehatan seperti  pencegahan kanker dan penyakit kardiovaskular. 
PENGARUH PEMBERIAN YOGHURT BUAH DELIMA (Punica granatum) TERHADAP GAMBARAN HISTOPATOLOGI KOLON TIKUS PUTIH (Rattus norvegicus) YANG DIINDUKSI 1,2-dimethilhidrazine (DMH) Kurniawati, Ajeng Dyah; Najah, Sabila; Widyawati, Ana; Latifasari, Nurul; Zunita, Evia
Jurnal Gizi dan Pangan Soedirman Vol 9 No 1 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.1.13469

Abstract

This study aimed to discuss the effect of yogurt fortified with pomegranate-fortified yoghurt, containing key antioxidant compounds such as anthocyanins, on male Wistar rats (Rattus norvegicus) induced by 1,2-dimethylhydrazine (DMH), a carcinogenic compound for colon cancer. The first stage of this study was testing antioxidant activity in various methods of making yogurt. A colon cancer rat group was induced with DMH with a dose of 20 mg/kg/body weight for 5 weeks by subcutaneous injection once a week. Induction of 1.2 DMH in experimental animals was carried out for 5 weeks, while the induction of pomegranate yogurt was carried out using oral induction every day for 4 weeks. The highest antioxidant activity was obtained from yogurt made by mixing plain yogurt and fermented pomegranate juice, where the proportion of pomegranate juice was greater, resulting in a percentage inhibition value of 77.96%. Giving pomegranate yogurt for 4 weeks was able to improve the histopathological picture of rats induced by 1.2 DMH. The best improvement in the histopathological in the colon of rats induced by 1.2 DMH was achieved by the P3 treatment group, where the proportion of pomegranate was greater when compared to plain yogurt.
Co-Authors Abiyyah, Bayu Salmaa Adanti Wido Paramadini Agung Cahyo Setyawan Agustin, Yolla Herdiani Aiza Yudha Pratama Ajeng Dyah Kurniawati Ajeng Dyah Kurniawati Akmel Lu’lu Andini Rahyu Gati Anis Khairunnisa, Anis ARDIANSYAH ARDIANSYAH Asami, Rere Atika, Farida Nur Awaludin, Muhammad Tata Carantia Raharditya Condro Kartiko Devi Wulandari Dewi, Fitranaya Arlian Cintaya Dias Feby Budiarly Eko Fauzi Hartono Erawati, Rara Erminawati Erminawati Faizah Faizah Faizah Faizah Faizah Faizah Famila Dwi Winati Fauziyyah, Yumna Nurul Fikra Titan Syifa Firlana, Aini Firmansyah, Aziz Fitranaya Arlian Friska Citra Agustia Gati, Andini Rahyu Hafizhi, Alif Halawa, Yuliani Indah Nuraeni Irwan Susanto Lestari, Diandra Citra Maulana, Ihsan Mevia, Nadia Arta Moria, Tabitha Violin Artha Muhammad Panji Kusuma Praja Muhammad Syaiful Aliim Muzakiyah, Lukvinda Asfi Nabilah, Akmel Lu’lu’ Nabilla Mutiara Putri Najah, Sabila Nugroho, Renanda Agung Nurjanah, Al Haya Poppy Ambar Rini Poppy Arsil Prasetyo Yuliantoro Raharditya, Carantia Raharja, Giovani Ratih Windu Arini Retno Supriyanti Rifda Naufalin Rifda Naufalin Rini, Poppy Ambar Rizky Kurniawan Rumpoko Wicaksono Rumpoko Wicaksono Salsa Bilah, Al Haya Nurjanah Afifah Santoso, Dimas Septi Adi Cahyani Septiani, Fauziah Bunga Shevandra Qeysa Adifaputra Siti Nuryanti Sugeng Waluyo Ulil Maghfiroh Widyawati, Ana Yudha Pratama, M Aldan Zunita, Evia