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All Journal Jurnal Mahasiswa Ilmu Kesehatan Nian Tana Sikka: Jurnal Ilmiah Mahasiswa Intellektika: Jurnal Ilmiah Mahasiswa
Azlinatul Lulu Kharolaini
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Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences

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Journal : Nian Tana Sikka: Jurnal Ilmiah Mahasiswa

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Pengaruh Konsumsi Teh Hijau Berlebih terhadap Kesehatan Usus Pramai Sheila Eka Khoireina; Amelia Putri Az Zahra; Azlinatul Lulu Kharolaini; Khotimah Nur Ramadhani; Liss Dyah Dewi Arini
Nian Tana Sikka : Jurnal ilmiah Mahasiswa Vol. 3 No. 1 (2025): Nian Tana Sikka : Jurnal ilmiah Mahasiswa
Publisher : Fakultas Ekonomi & Bisnis, Universitas Nusa Nipa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59603/niantanasikka.v3i1.725

Abstract

Green tea is widely known as a beverage rich in antioxidants with numerous health benefits. However, excessive consumption may have negative effects, particularly on gut health. This article discusses the impact of excessive green tea consumption on stomach irritation, mineral absorption disruption, gut microbiota imbalance, and caffeine-related side effects. It concludes that moderate consumption of green tea (2-3 cups per day) is safe and beneficial. Proper consumption management can maximize green tea benefits without adverse effects on gut health.
Hubungan Peran Biokimia dalam Pengolahan Makanan Fungsional Septi Puspita Kurniawati; Pramai Sheila Eka Khoireina; Azlinatul Lulu Kharolaini; Elsa Oktavia Ramadhani; Liss Dyah Dewi Arini
Nian Tana Sikka : Jurnal ilmiah Mahasiswa Vol. 3 No. 2 (2025): Nian Tana Sikka : Jurnal ilmiah Mahasiswa
Publisher : Fakultas Ekonomi & Bisnis, Universitas Nusa Nipa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59603/niantanasikka.v3i2.737

Abstract

This study aims to examine the role of biochemistry in the processing of functional foods and its impact on the nutritional content and bioactive compounds. The method used is a literature review, collecting and analyzing relevant literature on biochemistry, food processing, and functional foods. The results show that biochemical processes, such as fermentation and heating, can affect the nutritional content of food. Fermentation can increase the content of probiotics and unsaturated fatty acids that are beneficial for health, while excessive heating can damage sensitive compounds like vitamin C. Proper processing can enhance the bioavailability of bioactive compounds, thus optimizing the health benefits of functional foods. The conclusion of this study emphasizes the importance of understanding biochemical processes in food processing to maximize health benefits.
Co-Authors Amelia Putri Az Zahra Elsa Oktavia Ramadhani Feni Atika Tsuroya Feni Atika Tsuroyya Khotimah Nur Ramadhani Liss Dyah Dewi Arini Margaretha Alesandria Natasya Weka Pramai Sheila Eka Khoireina Septi Puspita Kurniawati