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All Journal Torani Journal of Fisheries and Marine Science FoodTech: Jurnal Teknologi Pangan Jurnal Minfo Polgan (JMP) Jurnal Ilmiah AgriSains Jurnal Dehasen Untuk Negeri
Pamungkas, Ilham Wahyu
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Environmental Science Immunology & microbiology Library & Information Science Mathematics Public Health Social Sciences Other

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Potential of Cashew Leaves (Anacardium occidentale L) for Health Wijayanti, Willy; Horisanto, Abraham; Pamungkas, Ilham Wahyu; Jannah, Syerina Raihatul; Agustin, Venny
FoodTech: Jurnal Teknologi Pangan Vol 7, No 2 (2024): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i2.90385

Abstract

Traditionally employed in folk medicine, cashew leaf (Anacardium occidentale L.) has recently attracted a lot of scientific attention because of its possible health advantages. According to recent research, cashew leaves are abundant in bioactive substances such as terpenoids, flavonoids, and tannins that have a variety of pharmacological actions, such as anti-inflammatory, anti-cancer, antidiabetic, and antioxidant qualities. These bioactive chemicals work through a variety of molecular processes, including scavenging free radicals, modifying inflammatory pathways, and increasing the activity of antioxidant enzymes. Studies conducted both in vitro and in vivo have demonstrated the potential of cashew leaf extracts in the treatment of a number of chronic illnesses, such as diabetes mellitus and other degenerative conditions. Additionally, cashew leaves have encouraging opportunities as a natural source for the creation of medications and functional foods, including herbal remedies, dietary supplements, and natural cosmetics. More research is needed to find out if cashew leaf extracts are safe and effective over the long term and to figure out exactly how these bioactive chemicals work. In order to maximize the use of cashew leaves, future research should concentrate on identifying the main bioactive chemicals, improving extraction techniques, and creating appropriate formulations.
Analisis Tren Konsumsi Ikan di Kalangan Generasi Z dan Milenial sebagai Dasar Pengembangan Program Edukasi Pangan Sehat Agustin, Venny; Wijayanti, Willy; Pamungkas, Ilham Wahyu; Horisanto, Abraham; Dahlan, Andi; Baihaqi, Baihaqi
Jurnal Minfo Polgan Vol. 14 No. 1 (2025): Artikel Penelitian
Publisher : Politeknik Ganesha Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33395/jmp.v14i1.14925

Abstract

Ikan merupakan salah satu sumber protein utama yang memiliki kontribusi besar sebagai sumber pangan bagi masyarakat indonesia. Hal ini dikarenakan harga yang murah serta memiliki kandungan gizi yang bermanfaat bagi tubuh. Meskipun ikan memliki banyak manfaat akan tetapi berbanding terbalik dengan minat konsumsi ikan oleh masyarakat terutama Generasi Z dan Milenial yang masih cukup rendah. Penelitian ini bertujuan untuk mengidentifikasi tingkat minat konsumsi ikan pada kedua generasi tersebut sehingga dapat menjadi dasar dalam merancang program edukasi pangan sehat yang tepat sasaran. Penelitian ini menggunakan metode pendekatan deskriptif kualitatif dengan menggunakan kuesioner terhadap 104 responden dari Generasi Z dan Milenial. Hasil penelitian menunjukan bahwa sebanyak 78,8 % responden dari Generasi Z dan Milenial menyukai ikan dengan frekuensi konsumsi aktual masih rendah, yaitu sebesar 52,9% responden yang mengkonsumsi ikan 1–2 kali per minggu. Hasil penelitian juga menunjukan bahwa sebagian besar responden yang menyukai ikan didominasi Generasi Z dengan mayoritas oleh perempuan yang berstatus sebagai pekerja. Faktor penghambat utama konsumsi ikan meliputi aroma amis, kepraktisan pengolahan, dan keterbatasan informasi gizi. Di sisi lain, mayoritas responden memiliki persepsi positif terhadap nilai gizi ikan dan menunjukkan minat tinggi terhadap produk olahan ikan. Media sosial seperti Instagram dan TikTok memiliki potensi besar dalam membentuk persepsi makanan di kalangan generasi muda. Oleh karena itu, strategi edukasi yang interaktif, berbasis visual, dan sesuai dengan gaya hidup digital dinilai efektif dalam meningkatkan literasi gizi dan minat konsumsi ikan.
Pengaruh Preparasi Sampel, Lama Ekstraksi, dan Presipitan Terhadap Karakteristik Karaginan yang Diekstraksi dari Kappaphycus alvarezii Horisanto, Abraham; Metusalach, Metusalach; Zainuddin, Elmi Nurhaidah; Wijayanti, Willy; Pamungkas, Ilham Wahyu; Agustin, Venny; Jannah, Syerina Raihatul
Torani Journal of Fisheries and Marine Science Vol. 8 No. 2 (2025): VOLUME 8, NOMOR 2, JUNE 2025
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35911/torani.v8i2.43915

Abstract

Carrageenan is a polysaccharide compound product produced from carrageenophyte seaweed extraction, one of which is Kappaphycus alvarezii. The yield and other characteristics are conventionally produced from an extraction process and have different results. This study aims to explore and optimize the characteristics of carrageenan produced by treating sample preparation with two types of precipitants at specific concentrations, setting the timing during the extraction process, and examining the interaction of these three treatments on the carrageenan characteristics. The results obtained showed that the yield value, acid-insoluble ash (AIA) content, and viscosity were influenced by the preparation method, specifically by chopping the seaweed before extraction. Additionally, the characteristics of the gel strength were influenced by the preparation method, specifically by blending the seaweed. The use of KCl precipitant affects the water content, AIA content, and viscosity, while the CaCl₂ precipitant affects the yield value and gel strength. 1-hour extraction process affected the characteristics of carrageenan for AIA content and gel strength, while extraction for 2 hours affected the yield value, water content, and viscosity. The interaction of 8% KOH solvent by cutting sample treatment, extracted for 2 hours and using KCl precipitant, produced good carrageenan characteristics for water content, AIA content, and viscosity.
Implementasi Mata Kuliah Pengemasan dan Penyimpanan Pangan dalam Kegiatan Pengabdian Masyarakat : Penerapan Labeling pada Kemasan Produk Pangan Almaniar, Siska; Pamungkas, Ilham Wahyu; Agustin, Venny; Hijri, Nurul; Dwi Cahyo, Ali Mas'ud
Jurnal Dehasen Untuk Negeri Vol 4 No 2 (2025): Juli
Publisher : LPPJPHKI Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdun.v4i2.8914

Abstract

Labels on food packaging play a crucial role in providing accurate information to consumers regarding product contents, safety, and usage instructions. Clear and regulated labeling helps consumers make informed decisions and avoid health risks due to improper consumption. A labeling awareness program was conducted using the Project Based Learning (PjBL) approach within the Food Packaging and Storage course at Politeknik Negeri Sriwijaya. Students were actively involved in material preparation, information delivery, and interactive discussions aimed at enhancing both conceptual understanding and practical skills. The presented material included definitions of labeling, its functions and benefits, as well as mandatory components such as product name, composition, net weight, expiration date, and distribution permit, in accordance with BPOM regulations and SNI standards. The results showed that students improved their understanding of proper food labeling and recognized its role as a communication tool between producers and consumers. Additionally, the activity positively impacted students’ readiness to face real-world business challenges, particularly in developing food products within small-scale industries or MSMEs. This program is expected to serve as a starting point for community empowerment through better understanding and innovation in food product labeling
Identifikasi Kualitas Kesegaran dan Nilai Keasaman (pH) Ikan Laut di Kota Metro Provinsi Lampung Untari, Desy Sasri; Wibowo, Tri Adi; Pamungkas, Ilham Wahyu
Jurnal Ilmiah AgriSains Vol. 24 No. 3 (2023): Jurnal Ilmiah AgriSains
Publisher : Fakultas Peternakan dan Perikanan, Universitas Tadulako, Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/jiagrisains.v24i3.2023.159-169

Abstract

Kota Metro merupakan salah satu wilayah di Provinsi Lampung dengan tingkat konsumsi ikan yang tinggi. Permintaan ikan yang tinggi harus diimbangi dengan stok ikan yang memadai dan mutu yang baik. Penanganan dan pengemasan yang baik menjadi salah satu penentu kualitas mutu dari ikan yang dikirim. Jika penanganan dan pengemasan tidak dilakukan dengan baik maka akan menyebabkan penurunan mutu pada ikan. Penelitian bertujuan untuk melihat tingkat kesegaran dan pH ikan. Analisis data organoleptik dan pengukuran pH dilakukan pada tiga pasar di Kota Metro yaitu Pasar Tejo Agung, Karang Rejo dan Koperasi Pemuda Indonesia (KOPINDO). Hasil penelitian menunjukkan bahwa sampel ikan laut yaitu ikan tongkol (Euthynnus affinis), kembung (Rastrelliger kanagurta), layang (Decapterus macrosoma), selar (Atule mate) dan kurisi (Nemipterus bathybius) pada ketiga pasar (Tejo Agung, Karang Rejo dan KOPINDO) menunjukkan hasil layak jual dan konsumsi karena  nilai organoleptiknya >7 dan pH <7 yang artinya ikan dalam keadaan baik dan segar.
Co-Authors Almaniar, Siska andi Dahlan Baihaqi Baihaqi Dwi Cahyo, Ali Mas'ud Elmi Nurhaidah Zainuddin, Elmi Nurhaidah Hijri, Nurul Horisanto, Abraham Metusalach Metusalach, Metusalach Syerina Raihatul Jannah Tri Adi Wibowo, Tri Adi Untari, Desy Sasri Venny Agustin Willy Wijayanti