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All Journal El-Hayah : Jurnal Biologi Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Biosense Aquatic Life Sciences
Arum, Mentari Sekar
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health Veterinary

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Exploration of local food ingredients: The effect of moringa leaf flour and sesame on the nutritional content of wet noodles Vidianti, Della; Arifin, Ahmad David Royyifi; Fauziah, Lilia Faridatul; Purnamasari, Dwi Kurnia; Arum, Mentari Sekar; Meilina, Lita
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.01.5

Abstract

This study aimed to develop wet noodles using Moringa oleifera leaf flour and sesame flour as local food alternatives with enhanced nutritional value to address calcium deficiency among adolescents. Calcium deficiency, a widespread issue affecting bone health, is often exacerbated by the consumption of nutrient-poor instant foods. This research explored the potential of local ingredients to improve noodle nutrition. Four formulations were tested: P0 (100% wheat flour), P1 (50% wheat flour, 30% Moringa leaf flour, 20% sesame flour), P2 (40% wheat flour, 25% Moringa leaf flour, 35% sesame flour), and P3 (60% wheat flour, 20% Moringa leaf flour, 20% sesame flour). Using a Randomized Complete Design, data were analyzed through ANOVA and Tukey HSD test. The results revealed that the substituted noodles had increased calcium, fat, and ash content, with reduced carbohydrate and moisture levels. Formulation P2 emerged as the most promising, containing 14.62% protein and 16 mg calcium content, making it a potential functional food product. This study underscores the importance of utilizing local ingredients to address the nutritional needs of adolescent while promoting innovative food solutions. Future studies should focus on evaluating storage stability, nutrient bioavailability, and commercialization prospects.
OPTIMASI KOMBINASI KAYU SECANG, JAHE, DAN STEVIA DALAM MENINGKATKAN KANDUNGAN TOTAL FENOL: OPTIMASI KOMBINASI KAYU SECANG, JAHE, DAN STEVIA DALAM MENINGKATKAN KANDUNGAN TOTAL FENOL Arum, Mentari Sekar; Bumi, Candra; Mualimin, Lulus; Mujayanah, Ani Rosa Putri Ayu
JURNAL BIOSENSE Vol 8 No 3 (2025): Edisi Juli 2025
Publisher : Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas PGRI Banyuwangi, Jalan Ikan Tongkol No 01, Telp (0333) 421593, 428592 Banyuwangi 68416

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/biosense.v8i3.5540

Abstract

Tanaman herbal telah lama dimanfaatkan dalam pengobatan tradisional karena kandungan senyawa bioaktifnya, terutama fenol yang berfungsi sebagai antioksidan alami. Di antara tanaman tersebut, kayu secang (Caesalpinia sappan), jahe (Zingiber officinale), dan stevia (Stevia rebaudiana) dikenal memiliki potensi aktivitas antioksidan. Penelitian ini bertujuan untuk mengoptimasi kombinasi ketiga bahan tersebut guna meningkatkan kandungan total fenol dalam formulasi minuman herbal. Pendekatan eksperimen menggunakan metode Response Surface Methodology (RSM) dengan rancangan Central Composite Design (CCD). Proses ekstraksi dilakukan melalui metode infusa pada suhu terkendali, dan kandungan fenol dianalisis menggunakan metode Folin-Ciocalteu dengan spektrofotometer UV-Vis. Hasil analisis statistik menunjukkan bahwa kayu secang memberikan pengaruh kuadratik yang sangat signifikan (p < 0,0001) terhadap peningkatan kadar fenol, sedangkan jahe dan stevia tidak menunjukkan pengaruh yang signifikan baik secara individu maupun interaksi. Model regresi yang dihasilkan signifikan (p = 0,0014) dan sesuai dengan data eksperimen. Grafik kontur menunjukkan bahwa kombinasi konsentrasi menengah antara kayu secang dan jahe menghasilkan kadar fenol tertinggi. Sementara itu, stevia lebih berperan sebagai pemanis alami tanpa kontribusi signifikan terhadap senyawa fenolik. Hasil ini menunjukkan bahwa pengoptimalan proporsi kayu secang dan jahe dapat secara signifikan meningkatkan potensi antioksidan minuman herbal, serta mendukung pengembangan produk fungsional berbasis bahan alami lokal.
Kombucha Based on Javanese Turmeric (Cucurma zanthorrhiza and Cucurma zedoaria): Effect of Various Concentrations and Antioxidant Activity Zubaidah, Elok; Kusmiyati, Nur; Arum, Mentari Sekar; Hasfiani, Yuliatin; Sujuti, Hidayat
El-Hayah:Jurnal Biologi Vol 10, No 2 (2025): EL-HAYAH (VOL 10, NO 2 Maret 2025)
Publisher : Program Study of Biology, Science and Technology Faculty, UIN Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/elha.v10i2.35542

Abstract

Temulawak (C.zanthoriza) and white turmeric  (C.zedoaria) are Indonesian herbal plants  widely used to treat various diseases including anti-inflammatory properties, neuroprotective, nephroprotective, antitumor, and hepatoprotective. A long-standing tradition, Kombucha is a drink produced by fermenting tea using combine of lactic acid bacteria, acetic acid bacteria and mold.  It's classified as a functional food due to its high antioxidant and antibacterial activity, suggesting potential benefits for disease prevention.This research aims to improve the functional value of kombucha by using temulawak and white turmeric. Kombucha is made from temulawak and white turmeric powder with various concentrations ranges 0.2 – 1% (w/v)) and a sugar concentration of 10% (v/v)). After 8 days of fermentation, temulawak and white turmeric kombucha were tested for pH, total acid, amount of phenol, and IC50. The effect of various concentrations temulawak and white turmeric as a substrate for kombucha demonstrated significant (p0.05) in reduction of pH, increased total phenol content, IC50 value of antioxidant activity, also increased total acid. The best treatment of temulawak and white turmeric kombucha was obtained at a concentration of 1% with a pH of 2.77 for temulawak kombucha and 2.80 for white turmeric kombucha; total acid of 4.38% for temulawak kombucha and 3.60% for white turmeric kombucha; total phenols were 232.48 mgGAE/ml for temulawak kombucha and 113.00 mgGAE/ml for white turmeric kombucha; The IC50 value was 30.82 ppm for temulawak kombucha and 40.15 ppm for white turmeric kombucha.
In Silico Study of Bioactive Compounds Fucoxanthin and Fucoidan from Sargassum echinocarpum as Anti-Cancer Agents Targeting Caspase-3 Protein Mualimin, Lulus; Arum, Mentari Sekar
Aquatic Life Sciences Volume 1 Issue 2
Publisher : ETFLIN Publishing House

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58920/aqlis0102302

Abstract

Cancer is a complex disease characterized by disruptions in cell regulation mechanisms, leading to abnormal or uncontrolled cell growth and the ability to spread to other parts of the body. The caspase-3 protein plays a crucial role in the apoptotic mechanism and is a key target in cancer therapy. Bioactive compounds from the brown alga Sargassum, such as fucoidan and fucoxanthin, show significant potential as anticancer agents through mechanisms including apoptosis induction, cell cycle arrest, and metastasis inhibition. This study employed an in silico method to investigate the interaction between the natural ligands fucoidan and fucoxanthin and the target protein caspase-3, simulating their potential as anticancer drug candidates. The analysis revealed distinct interactions for each ligand with the target protein, as indicated by their binding affinity values. The interaction between fucoidan and caspase-3 resulted in a binding affinity value of ∆G -4.7 kcal/mol, which was lower in effectiveness compared to the interaction between fucoxanthin and caspase-3, with a binding affinity value of ∆G -7.7 kcal/mol. This suggests that fucoxanthin exhibits stronger anticancer activity through its interaction with caspase-3 compared to fucoidan. Meanwhile, toxicity tests showed that fucoidan has a lower toxicity profile than fucoxanthin, particularly in terms of LD₅₀ values and active/inactive toxicity parameters. These findings indicate that fucoxanthin has potential as anticancer drug candidates. Further research is needed to optimize their therapeutic efficacy and safety profiles.
Co-Authors Arifin, Ahmad David Royyifi Candra Bumi Elok Zubaidah Fauziah, Lilia Faridatul Hasfiani, Yuliatin Hidayat Sujuti Meilina, Lita Mualimin, Lulus Mujayanah, Ani Rosa Putri Ayu Nur Kusmiyati purnamasari, dwi kurnia Vidianti, Della