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All Journal Jurnal Keperawatan Indonesia Juiperdo Babali Nursing Research Jurnal Pijar MIPA Community Development in Health Journal
Putra, I Nyoman Arya Maha
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Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Mathematics Medicine & Pharmacology Nursing Physics Public Health

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Journal : Jurnal Pijar MIPA

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Basic Formulation of Instant Balinese Porridge Using a Gradual Dehydration Method: A Functional Food Approach Based on Balinese Local Wisdom Rabani RS, I Gusti Agung Yogi; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Putra, I Nyoman Arya Maha
Jurnal Pijar Mipa Vol. 20 No. 8 (2025): Special Issue
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i8.11028

Abstract

The increasing demand for convenient foods has encouraged the development of instant products that not only offer practicality but also provide functional health benefits. Balinese porridge, traditionally prepared from red rice, coconut, and indigenous Balinese spices, represents a culturally valuable food with considerable nutritional potential. However, its conventional form is limited by a short shelf life and low practicality. This study aimed to evaluate the effect of drying temperature and drying duration on the physical, nutritional, sensory, and functional properties of instant Balinese porridge produced using a gradual dehydration method. A completely randomized factorial design was applied with two factors, namely drying temperature (50, 60, and 70 °C) and drying time (4, 6, and 8 h), resulting in nine treatment combinations with three replications. Gradual dehydration was conducted through initial oven drying followed by food dehydrator processing. The observed parameters included moisture content, rehydration time, proximate composition, sensory acceptance, and antioxidant activity expressed as IC50 values. The results demonstrated that drying at 60 °C for 6 h produced the lowest moisture content (5.1%) and the fastest rehydration time (2.8 min). The nutritional composition was dominated by carbohydrates (approximately 77%) and protein (7.6–8.3%), with a significant reduction in protein content observed at higher drying temperatures. Sensory evaluation indicated that the 60 °C–6 h treatment achieved the highest scores for color, aroma, taste, and overall acceptance. The highest antioxidant activity was also observed under this condition, with an IC50 value of 72.5 ppm. These findings confirm that gradual dehydration is an effective processing strategy for preserving the quality and functional properties of traditional Balinese porridge, highlighting its potential development as an instant functional food based on local wisdom.
Valorization of Kintamani Arabica Coffee Pulp as a Functional Food Ingredient: Integrating Environmental Risk Reduction and Antioxidant Potential Rabani RS, I Gusti Agung Yogi; Antares, Ardhinata; Prawitasari, Ida Ayu Agung; Putra, I Nyoman Arya Maha
Jurnal Pijar Mipa Vol. 21 No. 1 (2026)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v21i1.11458

Abstract

The increasing production of Arabica coffee in the Kintamani region, Bali, has led to a proportional rise in coffee pulp waste, which remains inadequately managed. This study aims to evaluate the potential of Kintamani Arabica coffee pulp as a functional food raw material while simultaneously assessing its role in environmental risk mitigation through a zero-waste approach. Laboratory experiments were conducted to determine total phenolic content and antioxidant activity using the DPPH method, while a semi-quantitative Environmental Risk Assessment (ERA) was applied to evaluate pollution risks associated with coffee pulp disposal. The results demonstrated that coffee pulp contains phenolic bioactive compounds with very strong antioxidant activity (IC₅₀ = 13.96 ppm), comparable to established antioxidant-rich agricultural by-products. From an environmental perspective, converting coffee pulp into cascara (coffee pulp tea) reduced odor-related gas emission and groundwater contamination risks from high to low categories, achieving an overall risk reduction exceeding 75%. This study uniquely integrates functional food characterization with environmental risk assessment, providing scientific evidence that coffee pulp valorization supports circular economy strategies and sustainable coffee production systems.
Co-Authors Adiana, I Nengah Agustini, Ni Komang Tri Anak Agung Istri Wulan Krisnandari, Anak Agung Istri Wulan Antares, Ardhinata Darmini, A.A.A. Yuliati Diyu, Ida Ayu Ningrat Pangruating I GEDE PUTU DARMA SUYASA I Ketut Swarjana Kadek Sriasih Lestari, Ni Made Emy Ni Luh Putu Inca Buntari Agustini Ni Putu Kamaryati Ni Wayan Deani Nusa Harta, I Putu Arika Prawitasari, Ida Ayu Agung Putra, Anak Agung Ngurah Dwi Ariesta Wijaya Rabani RS, I Gusti Agung Yogi Vasquien, Sandra Wicaksana, IGA Tresna