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All Journal Jurnal Gizi AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Ilmiah Inovasi Journal of Applied Agricultural Science and Technology Jurnal Sains dan Teknologi Pangan
Agustina Agustina
Politeknik Pertanian Negeri Payakumbuh
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Education Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Other

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Systematic Literature Review Pemanfaatan Daun Kelor (Moringa oleifera) Sebagai Pangan Fungsional: Tren Penelitian 2018–2025 Tiyas Tono Taufiq; Demas Bayu Handika; Reny Guspratiwi; Agustina Agustina
Jurnal Gizi Vol 15, No 1 (2026)
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.15.1.2026.11-26

Abstract

Daun kelor (Moringa oleifera) merupakan salah satu spesies tanaman yang paling banyak diteliti di bidang pangan fungsional karena profil nutrisinya yang luar biasa dan kaya senyawa bioaktif. Systematic literature review (SLR) ini bertujuan untuk menganalisis tren penelitian tentang pemanfaatan daun kelor sebagai bahan pangan fungsional selama periode 2018–2025. Dengan menerapkan pedoman Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) 2020, pencarian literatur terstruktur dilakukan melalui Google Scholar menggunakan kombinasi kata kunci termasuk "daun kelor", "daun Moringa oleifera", "makanan fungsional", "kesehatan", "fortifikasi", dan "intervensi nutrisi”. Sebanyak 487 artikel awalnya diidentifikasi, di mana 35 studi empiris memenuhi kriteria inklusi. Temuan menunjukkan tren peningkatan yang signifikan dalam penelitian pangan fungsional terkait daun kelor, dengan studi fortifikasi makanan mendominasi literatur. Beberapa penelitian menekankan bahwa penambahan bubuk daun kelor pada kadar di bawah 10% mengoptimalkan keseimbangan antara peningkatan nutrisi dan penerimaan sensorik. Temuan-temuan ini secara kolektif mendukung pandangan bahwa daun kelor merupakan bahan pangan fungsional yang serbaguna, berkelanjutan, dan berbasis bukti dengan potensi besar untuk mengatasi tantangan masalah gizi global dan penyakit kronis. Keyword: Moringa oleifera, makanan fungsional, fortifikasi, senyawa bioaktif, intervensi nutrisi
The Effect of Storage Duration on Fat Deterioration and Sensory Quality of Beef Rendang at Dapoer Rendang Riry, Payakumbuh City Susi Desminarti; Yanda Bhinnelka; Agustina Agustina
Journal of Applied Agricultural Science and Technology Vol. 10 No. 2 (2026): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i2.547

Abstract

Rendang is a high-fat food product that is susceptible to quality deterioration during storage, particularly due to lipid oxidation and potential microbiological contamination resulting from inadequate packaging. This study investigated the effect of storage duration on the quality of beef rendang stored at room temperature, as indicated by fat deterioration, sensory changes, and microbiological quality. Beef rendang was stored for three months in vacuum-sealed aluminum foil packaging at room temperature. Monthly analyses included fat content, free fatty acid (FFA) levels, thiobarbituric acid (TBA) value, total plate count (TPC), initial spoilage assessment using the Eber test, and sensory evaluation of color, aroma, texture, taste, and overall appearance. Protein, moisture, and ash contents were determined at the beginning and end of storage to evaluate compliance with SNI 7764:2012. Protein was analyzed using the Kjeldahl method, while moisture and ash were determined gravimetrically in accordance with AOAC (2007) procedures. The results showed a gradual decline in product quality during storage. Fat content decreased from 27.00±0.16% to 20.95±0.43%, while FFA levels increased from 3.31±0.17% to 5.52±0.34%. The TBA value increased from 0.01±0.002 to 0.07±0.002 mg Ma/kg. Sensory attributes exhibited a decreasing trend over the storage period. No microbial growth, including Salmonella and Escherichia coli, was detected, and the Eber test indicated no ammonia formation. Protein, moisture, and ash contents remained within SNI limits. Overall, quality deterioration was mainly associated with lipid degradation, while the product remained safe and suitable for consumption throughout storage.
Co-Authors Demas Bayu Handika Demas Bayu Handika Diah Saputri Elva Amurita Zebua Eni Harmayani Ermiati Ermiati Evawati Evawati Gusmalini Gusmalini Haliyah Sani Iza Ayu Saufani Jerry Antonio Muhammad Nabil Mutia Elida Prima Yaumil Fajri Rahmah Putri Ayu Rendi Kurnia Illahi Reny Guspratiwi Sahrani Siregar Shafira Saumi Afendo Sintya Kartikasari Susi Desminarti Syuryani Syahrul Tety Desrita Handayani Tiyas Tono Taufiq Tiyas Tono Taufiq Utama, Rozi Satria Yanda Bhinnelka Yoshika Maharani Putri Bintani Yudi Pranoto Yulia Maharan