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All Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Teknologi dan Mutu Pangan Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember Jurnal Sains dan Teknologi Pangan Annales Bogorienses
Meilina, Lita
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

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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.
ANALISA FISIK FORTIFIKASI BUBUR INSTAN LABU KUNING DAN IKAN LELE SANGKURIANG (Clarias gariepinus) SEBAGAI MAKANAN PENDAMPING AIR SUSU IBU: Effect of Rasio Rehydration on the Substitution of Pumpkin Flour and Catfish Flour on the Physical Characteristics of InstantBaby Porridge Qodriyah, Nur Latifatul; Nur Latifatul Qodriyah; Mirriyadhil Jannah; Lita Meilina
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5092

Abstract

Complementary feeding (MP-ASI) plays an important role in providing the nutritional intake of infants past the age of 6 months in the form of instant baby porridge. Some instant porridge on the market still use rice and fruit as the main ingredients but the utilization of pumpkin and catfish as the main ingredients is still limited. This study aims to increase the nutritional content of the product using pumpkin and catfish. The rehydration ratio is thought to affect the physical characteristics of the porridge and may affect its nutritional value. The method used in this study was the Complete Randomized Design (CRD) experimental method. This study used 4 different rehydration ratio comparisons between porridge and water. The best rehydration ratio will be further tested on porridge particle size parameters. The results showed that the best rehydration ratio was in treatment R2 with a porridge-to-water ratio of 1:1.5. The physical analysis of instant pumpkin and catfish porridge included a density of 0.65 g/mL, solubility of 6.5%, and water absorption capacity of 5.2 g/g, which met the standards for commercial instant porridge for complementary feeding. Proper rehydration treatment in the fortification of yellow squash flour and catfish flour as the main ingredients for instant porridge production can maximize the nutritional content of the instant porridge that will be consumed.
EFEKTIVITAS ANTIBAKTERI ALAMI BAWANG PUTIH (Allium sativum L.), MINYAK SEREH (Cymbopogon citratus) DAN NaCl TERHADAP BAKTERI Escherichia coli DAN Staphylococcus aureus Jannah, Mirriyadhil; Meilina, Lita; Qodriyah, Nur Latifatul; Abiyyuddin, M. Farras
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 5 (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/feh5dz61

Abstract

Tujuan penelitian ini adalah untuk mengkaji efektivitas kombinasi antibakteri alami yaitu minyak sereh dan ekstrak bawang putih dengan NaCl, dalam menghambat pertumbuhan bakteri Escherichia coli dan Staphylococcus aureus. Penelitian ini menggunakan rancangan rancangan eksperimental laboratorium dengan perlakuan kombinasi 0%,1%, 2% dan 3% antara minyak sereh dan NaCl serta bawang putih dengan NaCl. Data dianalisis secara deskriptif dengan membandingkan nilai setiap perlakuan, kemudian ditafsirkan secara kualitatif untuk melihat tren efektivitas antibakteri terhadap masing-masing bakteri. Hasil analisis pH menunjukkan penurunan seiring peningkatan konsentrasi ekstrak. Nilai pH terendah dihasilkan pada konsentrasi 3% yaitu 4,8 untuk bawang putih–NaCl dan 5,7 untuk kombinasi minyak serehNaCl. Daya hambat tertinggi terhadap E. coli (1,60 mm) dan S. aureus (2,00 mm) diperoleh dari kombinasi bawang putihNaCl pada konsentrasi 3%, sedangkan kombinasi minyak sereh–NaCl menghasilkan zona hambat lebih kecil pada konsentrasi yang sama (E. coli 0,70 mm; S. aureus 0,92 mm). Secara keseluruhan, efektivitas antibakteri dari kedua kombinasi masih tergolong sangat lemah, namun menunjukkan potensi lebih besar terhadap S. aureus dibanding E. coli, yang diduga terkait dengan perbedaan struktur dinding sel bakteri. 
SOSIALISASI MAKANAN HALAL PADA ANAK SEKOLAH DASAR DENGAN PENDEKATAN EDUKATIF DI AIS (AL-MUNAWWIRIY ISLAMIC SCHOOL) SUMBERSARI JEMBER Masahid, Ardiyan Dwi; Belgis, Maria; Witono, Yuli; Nafi', Ahmad; Azkiyah, Lailatul; Meilina, Lita; Brihatsama; Wahyuni, Livia
Jurnal Hasil Pengabdian kepada Masyarakat Universitas Jember Vol 4 No 1 (2025): Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Publisher : LP2M Universitas Jember

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Abstract

The majority of Indonesia's population is Muslim; therefore, halal food education should be instilled from an early age, particularly at the elementary school. The activity aimed to enhance students’ literacy and understanding of halal food through an educational approach implemented at Al-Munawwiriy Islamic School (AIS), Sumbersari, Jember. The activity was conducted by the Research Group (Keris E-Food) from University of Jember in collaboration with AIS. The program began with an introduction Elmarom Bread production process, continued with an assessment of students’ initial understanding, and concluded with interactive socialization sessions. Educational methods employed included visual media, group discussions, and direct observation of the halal food production process. The results indicated that this educational approach was highly effective in increasing students’ knowledge of the concepts of halal and thayyib, as well as in fostering a critical attitude in selecting food in accordance with Islamic principles. Furthermore, the program reinforced the role of schools as institutions for embedding Islamic values. Early halal education has proven to be a strategic effort in shaping a generation that is both aware of and committed to halal food consumption.
Antioxidant, Antibacterial, and Antidiabetic Activities of Roselle (Hibiscus sabdariffa) Extracts Suharli, Lili; Manguntungi, Baso; Azis, Andi Asmawati; Mustopa, Apon Zaenal; Meilina, Lita; Pandayu, Iga Firmansyah; Vanggy, Leggina Rezzy; Irawan, Shasmita
Annales Bogorienses Vol. 25 No. 2 (2021): Annales Bogorienses
Publisher : BRIN

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Abstract

Hibiscus sabdariffa L., also referred to as roselle, is commonly utilized in the pharmaceutical and food industries. Roselle contains bioactive compounds such as phenolics, alkaloids, tannins, flavonoids, saponins, and organic acids, which have pharmacological properties, such as antioxidant, antibacterial, immune booster, antidiabetic, anti-inflammatory, and anti-hypertensive properties. There are many studies regarding the pharmacological activities of roselle extract and its applications. However, there has been no research to study the effectiveness of the solvent in testing roselle petal extracts against antibacterial, antioxidant, and antidiabetic activities, simultaneously. This research used two kinds of polar solvents, dH2O and ethanol, with various concentrations for antibacterial activity test by five pathogenic bacteria, for antioxidant test by the DPPH method, and for antidiabetic test by the alpha-glucosidase inhibition method. The result showed that the ethanol extract of roselle had higher antibacterial activity compare to the roselle water extract. Antioxidant activity of roselle ethanol extract at 20% concentration had the highest activity 69.75 ± 0.002%; while, the 100% concentration of roselle water extract had the highest antioxidant activity 138.73 ± 0.013%. antidiabetic activity of roselle ethanol and water extract at 100% concentration had the highest activity 1,195.44 ± 0.007% and 1,552.49 ± 0.069%, respectively.
Co-Authors Abiyyuddin, M. Farras Ahmad David Royyifi Arifin Andi Asmawati Azis Apon Zaenal Mustopa Azkiyah, Lailatul Brihatsama Fauziah, Lilia Faridatul Irawan, Shasmita Manguntungi, Baso Maria Belgis Masahid, Ardiyan Dwi Mentari Sekar Arum Nafi', Ahmad Nur Latifatul Qodriyah Pandayu, Iga Firmansyah purnamasari, dwi kurnia Suharli, Lili Vanggy, Leggina Rezzy Vidianti, Della Wahyuni, Livia Yuli Witono