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All Journal Agrointek Jurnal Sains dan Teknologi Pangan Jurnal Gizi dan Pangan Soedirman (JGPS) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pertanian Agros Jurnal Teknologi Hasil Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Kesehatan Tambusai Jurnal Gizi dan Kuliner Innovative: Journal Of Social Science Research Health Research Journal of Indonesia Teknologi dan Industri Pertanian Indonesia Journal of Global Nutrition Rona Teknik Pertanian Journal of Fisheries & Marine Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Bioteknologi & Biosains Indonesia
Fathma Syahbanu
Program Studi Gizi, Fakultas Ilmu Kesehatan, Universitas Singaperbangsa Karawang, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Potensi Tepung Tempe dan Tepung Ikan Teri Nasi dalam Pengembangan Bubur Instan MP-ASI: Tinjauan Literatur Umi Dwi Sumiyanah; Fathma Syahbanu; Rini Harianti
Health Research Journal of Indonesia Vol 4 No 5 (2026): Health Research Journal of Indonesia
Publisher : CV. Wadah Publikasi Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63004/hrji.v4i5.1327

Abstract

Stunting masih menjadi masalah gizi yang banyak ditemukan pada bayi dan balita di Indonesia. Salah satu upaya pencegahan stunting adalah melalui pemberian Makanan Pendamping Air Susu Ibu (MP-ASI) yang memiliki kandungan protein dan mikronutrien yang memadai. Tinjauan literatur ini bertujuan untuk mengkaji potensi tepung tempe dan tepung ikan teri nasi dalam pengembangan bubur instan MP-ASI bagi bayi usia 6-11 bulan. Penelitian dilakukan menggunakan metode literature review melalui pencarian artikel pada basis data Google Scholar dan PubMed dengan rentang publikasi tahun 2016-2026. Artikel diseleksi berdasarkan kriteria inklusi dan eksklusi, kemudian dianalisis secara deskriptif. Sebanyak 14 artikel memenuhi kriteria dan digunakan dalam sintesis literatur. Hasil kajian menunjukkan bahwa tepung tempe berpotensi meningkatkan kandungan protein serta memperbaiki karakteristik fisik bubur instan, sedangkan tepung ikan teri nasi merupakan sumber protein hewani, kalsium, zat besi, seng, DHA, dan EPA yang berperan penting dalam pertumbuhan dan perkembangan bayi. Kombinasi kedua bahan tersebut berpotensi menghasilkan bubur instan MP-ASI dengan kualitas protein yang lebih baik, kandungan mikronutrien yang lebih lengkap, serta karakteristik fisik yang sesuai. Oleh karena itu, tepung tempe dan tepung ikan teri nasi berpotensi dikembangkan sebagai bahan baku bubur instan MP-ASI berbasis pangan lokal untuk mendukung pencegahan stunting.
Fisikokimia dan Organoleptik Berbasis Mocaf dan Bekatul pada Produk Mi dan Pasta: Tinjauan Literatur Adiska Satya Farja; Rini Harianti; Fathma Syahbanu
Health Research Journal of Indonesia Vol 4 No 5 (2026): Health Research Journal of Indonesia
Publisher : CV. Wadah Publikasi Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63004/hrji.v4i5.1429

Abstract

Rendahnya konsumsi serat masyarakat Indonesia mendorong pengembangan mi kering tinggi serat berbasis bahan lokal. Tepung mocaf dan bekatul berpotensi digunakan sebagai substitusi tepung terigu karena kaya serat dan mudah diperoleh. Penelitian ini bertujuan mengkaji karakteristik fisikokimia dan organoleptik mi berbahan mocaf dan bekatul melalui studi literatur. Sebanyak sepuluh artikel yang memenuhi kriteria inklusi dianalisis. Hasil kajian menunjukkan bahwa tepung mocaf dapat meningkatkan kandungan serat, daya rehidrasi, dan cooking loss, tetapi menurunkan elastisitas produk karena tidak mengandung gluten. Sementara itu, bekatul mampu meningkatkan kandungan serat, vitamin E, dan senyawa bioaktif, namun penggunaan berlebihan dapat menyebabkan rasa pahit, aroma langu, dan tekstur yang lebih kasar. Secara keseluruhan, kombinasi mocaf dan bekatul berpotensi menghasilkan mi kering tinggi serat dengan nilai gizi yang lebih baik dibandingkan mi konvensional. Formulasi yang tepat diperlukan untuk memperoleh produk dengan mutu fisik dan tingkat penerimaan konsumen yang baik.
BIOINFORMATIC ANALYSIS OF SUBTILISIN-K2 FROM INDONESIAN MOROMI: EVALUATION OF ITS ANTITHROMBOTIC POTENTIAL FOR FUNCTIONAL FOOD APPLICATION Fathma Syahbanu; Ratih Kurniasari; Linda Riski Sefrina; Muhammad Alfid Kurnianto
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 12 No. 2 (2025)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jbbi.2025.13669

Abstract

Microbial fibrinolytic enzymes are commonly found in various fermented foods of both plant and animal origin. While extensive studies have been conducted in Japan, Korea, and China, research in Indonesia remains limited despite its rich diversity of fermented foods. Moromi, an intermediate product of soy sauce fermentation, contains Subtilisin-K2, an enzyme proven in vitro to degrade fibrin and fibrinogen, indicating potential antithrombotic activity. This study investigated the antithrombotic properties of Subtilisin-K2 using bioinformatic approaches, including molecular docking (HADDOCK) and molecular dynamics (GROMACS). Subtilisin-K2 exhibited strong binding affinities with fibrin, fibrinogen, PAI-1, PAI-2, and α-antiplasmin, with Gibbs free energy values of –19.4, –15.6, –15.7, –18.2, and –13.3 kcal/mol, respectively. Molecular dynamics confirmed the stability of these complexes. These findings suggest that Subtilisin-K2 from Indonesian moromi exhibits significant bioactivity, underscoring the potential of Indonesian fermented products as valuable sources of functional enzymes, especially as antithrombotic potential.
BIOINFORMATIC ANALYSIS OF SUBTILISIN-K2 FROM INDONESIAN MOROMI: EVALUATION OF ITS ANTITHROMBOTIC POTENTIAL FOR FUNCTIONAL FOOD APPLICATION Fathma Syahbanu; Ratih Kurniasari; Linda Riski Sefrina; Muhammad Alfid Kurnianto
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 12 No. 2 (2025)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jbbi.2025.13669

Abstract

Microbial fibrinolytic enzymes are commonly found in various fermented foods of both plant and animal origin. While extensive studies have been conducted in Japan, Korea, and China, research in Indonesia remains limited despite its rich diversity of fermented foods. Moromi, an intermediate product of soy sauce fermentation, contains Subtilisin-K2, an enzyme proven in vitro to degrade fibrin and fibrinogen, indicating potential antithrombotic activity. This study investigated the antithrombotic properties of Subtilisin-K2 using bioinformatic approaches, including molecular docking (HADDOCK) and molecular dynamics (GROMACS). Subtilisin-K2 exhibited strong binding affinities with fibrin, fibrinogen, PAI-1, PAI-2, and α-antiplasmin, with Gibbs free energy values of –19.4, –15.6, –15.7, –18.2, and –13.3 kcal/mol, respectively. Molecular dynamics confirmed the stability of these complexes. These findings suggest that Subtilisin-K2 from Indonesian moromi exhibits significant bioactivity, underscoring the potential of Indonesian fermented products as valuable sources of functional enzymes, especially as antithrombotic potential.
Development and Sensory Evaluation of Oat–Spinach Chicken Meatballs (SOATYAM) Eka Devi Aryanti; Tarishah Asathin; Fathma Syahbanu
Journal of Global Nutrition Vol 6 No 1 (2026)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v6i1.220

Abstract

Diabetes mellitus (DM) prevalence continues to rise both globally and in Indonesia, creating a need for food alternatives that are safe for blood glucose control. Meatball (bakso) is widely consumed in Indonesia but is typically high in fat and low in fiber, limiting its suitability for people with DM. This study aimed to analyze the organoleptic properties of chicken meatball formulated with oat flour and varying concentrations of spinach flour (SOATYAM) and to determine the most accepted formula among three treatments. A completely randomized design was used with three spinach flour concentrations, 5 g (F1), 10 g (F2), and 15 g (F3), combined with a constant proportion of oat flour. Sensory evaluation was conducted by 10 semi-trained panelists who rated the color, aroma, taste, texture, and aftertaste of all three formulas using a 5-point hedonic scale. Data were analyzed using the Friedman test, appropriate for repeated-measures sensory data, followed by Wilcoxon signed-rank post-hoc tests with Bonferroni correction where applicable. No significant differences were found among the three formulas for any sensory attribute (p>0.05). F1 consistently received the highest mean hedonic scores across all attributes, including overall acceptance (3.54 ± 0.70), followed by F2 (3.28 ± 0.82) and F3 (2.86 ± 0.79). These findings indicate that F1, containing the lowest proportion of spinach flour, was the most accepted formula and represents a promising functional food alternative for people with diabetes mellitus, although further studies on its nutritional composition, glycemic index, and shelf life are recommended.
Literature Review : Pentingnya Asupan Protein dan Zat Besi Pada Balita untuk Mencegah Stunting Alifia Mutiara Sholeha; Rini Harianti; Fathma Syahbanu
Health Research Journal of Indonesia Vol 4 No 6 (2026): Health Research Journal of Indonesia
Publisher : CV. Wadah Publikasi Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63004/hrji.v4i6.1579

Abstract

Stunting merupakan kondisi yang ditandai dengan tinggi badan anak lebih rendah dibandingkan standar tinggi badan anak seusianya. Stunting hingga saat ini masih menjadi masalah gizi kronis secara global, dan menjadi fokus utama dalam Sustainable Development Goals (SDGs) poin 2 yaitu tanpa kelaparan (Zero hunger). Tujuan review artikel ini untuk menganalisis mengenai peran protein dan zat besi untuk mencegah stunting. Desain Penelitian adalah study literature yang dilakukan secara sistematis melalui beberapa basis data elektronik, yaitu google scholar, PubMed, ScienceDirect, dan beberapa search engine lainnya. Asam amino esensial merupakan komponen protein tidak dapat diproduksi oleh tubuh, sehingga harus diperoleh melalui konsumsi makanan sehari-hari, dengan mekanisme dapat mengaktivasi mTORC1 yang berfungsi sebagai regulator utama pertumbuhan dan perkembangan anak. Zat besi merupakan salah satu mikronutrien yang berperan dalam transport oksigen, terlibat dalam sintesis DNA, pembelahan sel, dan aktivitas berbagai enzim yang mendukung pertumbuhan jaringan. Hasil kajian menunjukkan bahwa protein, terutama asam amino esensial, dan zat besi merupakan zat gizi yang berperan penting dalam pencegahan stunting melalui mekanisme yang saling melengkapi. Kesimpulan dari kajian ini menunjukkan bahwa protein, terutama asam amino esensial, dan zat besi merupakan zat gizi yang berperan penting dalam pencegahan stunting melalui mekanisme yang saling melengkapi.
Co-Authors Adiska Satya Farja Al Muklas Fikri Alifia Mutiara Sholeha Aulia, Salma Shafrina Azahra, Jasmin Dwikani Oklita Anggiruling Eka Andriani Eka Devi Aryanti Ekowati Chasanah Elvandari, Milliyantri Florensia Irena Napitupulu Hadi Munarko Hamidatun Hamidatun Harianti, Rini Ifwarisan Defri Jutrialni, Devvi Rahma Lestari, Restu Ayu Linda Riski Sefrina Marcella Prisilia Muhammad Akhdiyatul Aein Muhammad Alfid Kurnianto Nisrina Fauziyah Aliyah Pawestri, Setyaning Ratih Kurniasari Raysha Tazkia Rika Yayu Agustini Rini, Dina Mustika Septiana, Siska Setyaning Pawestri Silaen, Cristhin Lusiana Siska Septiana Syahidawati, Ahsanatun Tarishah Asathin Tinh, Nguyen Thi Thanh Umi Dwi Sumiyanah Wanda Meilani Yushinta Aristya Sanjaya