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All Journal FoodTech: Jurnal Teknologi Pangan Journal of Health and Nutrition Research Jurnal Sains dan Teknologi Pangan
Nabilah, Uray Ulfah
Universitas Tanjungpura
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Anti diabetic Activity Of Green Tea And Black Tea (In Vivo) Oktaviani, Sulha Rahmi; Nabilah, Uray Ulfah
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.v7i2.90374

Abstract

Diabetes is a chronic medical condition that affects the way the body processes glucose. In recent years, there have been various advances in the diagnosis, management and treatment of diabetes, especially type 1 and type 2 diabetes. Green tea and black tea have long been known to have various health benefits, including potential anti diabetic effects. This article presents a review of the anti diabetic activity of green tea and black tea based on in vivo studies. Green tea, which is rich in polyphenols such as epigallocatechin-3-gallate (EGCG), is known to improve glucose tolerance and reduce insulin resistance. These effects are mediated by an increase in GLUT4 expression, as well as a reduction in insulin resistance index. Black tea with distinctive ingredients such as theaflavin and thearubigin, shows potential in inhibiting carbohydrate hydrolysis enzymes, increasing insulin secretion, and improving pancreatic function. Studies using animal models of diabetes have shown that tea consumption can lower blood glucose levels, improve glucose tolerance, and prevent damage to pancreatic beta cells. Although various studies have supported these benefits, there are inconsistencies in the results of epidemiological studies in humans. This could be due to variations in tea processing methods, tea chemical composition, as well as differences in research conditions. Therefore, further research is needed to understand the mechanisms underlying the anti diabetic effects of green tea and black tea and develop more controlled clinical applications.
The Paradigm Shift In Food Preservation: Thermal And Non-Thermal Processes Nabilah, Uray Ulfah; Oktaviani, Sulha Rahmi
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.v7i2.90375

Abstract

The changes in consumer prevalence in the selection of thermal and non-thermal processes are closely related to paradigm shifts. The study of paradigm changes in process technology will provided information in the development of food processing technology. This review aimed to analyse the paradigm shift of thermal and non-thermal processes in ontology, axiology, and epistimology, and to study the driving factors of the paradigm shift based on literature studies. The existence of thermal process technology was started from food safety issues that led to various modern food processing innovations. The recorded inventions included the processing of food products in hermetic containers at high temperatures, product packaging, variations of sterilization and pasteurisation methods, autoclave equipment, prediction of thermal process adequacy, and process hurdles. A problem of thermal process applications in food industry is the over-process that leads to degradation of product quality. The awareness of the importance of health and the environment has been shifting public perception from thermal processes to non-thermal alternative processes. Non-thermal processes have been proven to be a food preservation technology because it can inactivate microbes and minimise product quality losses. The mechanism of microbial inactivation depends on the type of technology used. The types of non-thermal process technologies include pulsed UV-light, ultrasound, irradiation, cold plasma, pulsed electric fields, and high hydrostatic pressure. The presence of thermal and non-thermal processes has provided a wide variety of new innovations, but for optimal optimisation, more studies are required in the future.
REVIEW: EFEK TEKNOLOGI PENGOLAHAN TERMAL DAN NON-TERMAL TERHADAP ALPUKAT (Persea americana) Uray Ulfah Nabilah; Sulha Rahmi Oktaviani; Andi Dahlan
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 3 (2025): 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/g9mzw677

Abstract

Alpukat (Persea americana) memiliki kandungan nutrisi yang tinggi dan harga jual yang relatif tinggi, tetapi umur  simpannya terbatas akibat aktivitas mikrobiologis dan enzimatis. Teknologi pengolahan termal dan non-termal telah  diterapkan untuk memperpanjang masa simpan dan meningkatkan nilai tambah produk olahannya. Artikel ulasan ini bertujuan memberikan gambaran terkait pengaruh berbagai metode pengolahan termal (sterilisasi, pasteurisasi, blanching, dan  pengeringan) serta non-termal (high pressure processing (HPP), iradiasi, dan pulsed light) terhadap karakteristik mutu alpukat. Pengolahan termal memerlukan kombinasi suhu dan waktu yang tepat untuk mempertahankan kualitas gizi dan sensorik.  Teknologi non-termal menunjukkan potensi lebih baik dalam menjaga sifat organoleptik yang menyerupai buah segar. Studi  yang tersedia menunjukkan bahwa sebagian besar pengolahan non-termal masih terbatas pada metode pasteurisasi. Baik  pengolahan termal maupun non-termal terbukti mampu menghambat pertumbuhan mikroba, menjaga kualitas fisik, serta memperpanjang umur simpan alpukat dibandingkan dengan buah segar tanpa perlakuan. Ulasan ini diharapkan menjadi  acuan dalam pemilihan teknologi pengolahan yang tepat untuk pengembangan produk berbasis alpukat. 
Imitation watermelon sheet jam made from watermelon albedo with natural coloring from roselle petals (Hibiscus sabdariffa L) and sappan wood (Caesalpinia sappan L) Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma; Nabilah, Uray Ulfah; Hasbullah, Hasbullah; Ifwarisan Defri
Journal of Health and Nutrition Research Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v4i2.462

Abstract

The sheet jam was developed by reflecting on the practicality of sheet cheese. Sheet jam can be formed with the presence of hydrocolloids. Pectin is a hydrocolloid that is naturally contained in watermelon albedo. However, the use of watermelon albedo in making imitation watermelon sheet jam requires coloring and sweeteners. This study aims to obtain the physicochemical and sensory characteristics of imitation watermelon sheet jam using watermelon albedo with natural coloring and sweetener formulations. The treatments used were two types of natural dyes (roselle and sappanwood) and sweetener formulations (fructose, honey, sucrose). The psychochemical characteristics tested were water content, reducing sugar content, total acid, and color. Sensory characteristics were tested descriptively and hedonic quality. Data analysis has been carried out using OPLS-DA, followed by OPLS, and Pearson’s correlation (by SIMCA 14.1). The findings showed that the main physicochemical and sensory characteristics of imitation watermelon sheet jam were herbal aroma, fruit aroma, chewy texture, sweetness, reducing sugar, Hue (red/yellow), rollability, and overall preference. The characteristics that determine the level of preference for imitation watermelon sheet jam were rollability, sweetness, shiny appearance, and chewy taste. The sweet taste characteristic (r -0.92582) has a negative correlation with the level of preference. The presence of a doctoring agent (fructose or honey) prevents crystallization in sheet jam, which is positively correlated with preference. Coloring with Roselle and sappanwood can replace the use of watermelon flesh and can be further studied in relation to the functional characteristics that may be provided.
Co-Authors andi Dahlan Hasbullah Hasbullah Ifwarisan Defri Oke Anandika Lestari Oktaviani, Sulha Rahmi Sulha Rahmi Oktaviani Yohana Sutiknyawati Kusuma Dewi