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All Journal Journal of Food and Agricultural Product Sriwijaya Foodtech Journal
Onne Akbar Nur Ichsan
Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

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Review of traditional soy-based fermented foods from Indonesia Tri Nurmaseli; Boby Pranata; Harumi Sujatmiko; Dwi Indah Permata Sari; Ina Permata Sari; Onne Akbar Nur Ichsan
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7682

Abstract

  Traditional Indonesian soy-based fermented foods most notably tempeh, oncom (red and black varieties), tauco, and kecap (sweet soy sauce) represent a rich intersection of culinary heritage, microbial ecology, and nutritional innovation. This review synthesizes current knowledge on the production methods, microbial communities, biochemical transformations, and potential health implications of these products. Fermentation by molds (e.g., Rhizopus spp. and other filamentous fungi), bacteria (including Bacillus spp. and lactic acid bacteria), and yeasts drives proteolysis, carbohydrate modification, vitamin biosynthesis, and the breakdown of antinutritional compounds such as phytic acid, leading to improved protein digestibility, increased amino acid availability, and the generation of bioactive peptides and other metabolites with antioxidant, antihypertensive, and immunomodulatory potential. We examine traditional and modernized processing practices, strain-level functionality, and analytical approaches used to characterize metabolite profiles and microbial succession. Critical challenges and gaps are identified: inconsistent product quality, microbial safety concerns (including mycotoxins and opportunistic contaminants), limited strain characterization, and the tension between standardization for scale-up and preservation of local artisanal knowledge. We highlight emerging solutions that control starter cultures, integrate omics (metagenomics, metabolomics), and pilot clinical assessments to substantiate health claims and improve process control while maintaining cultural authenticity. By bringing together ethnographic, microbiological, and biochemical perspectives, this review provides a roadmap for interdisciplinary research and responsible commercialization of Indonesian soy-based fermented foods as nutritious, sustainable ethnic foods. Keywords: fermentation, microorganisms, soy-based, traditional foods
The Role of Cleaner Production Technology in Indonesia's Food Industry in Improving Product Quality: A Mini Review Nurul Izzah Aulia; Fatria Resti Haryani; Onne Akbar Nur Ichsan; Syifa' Robbani
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7976

Abstract

The food industry in Indonesia faces challenges in improving product quality in line with demands for environmental sustainability and resource efficiency. Clean Production Technology (CPT) is a strategic approach that integrates pollution prevention, energy efficiency, and optimization of raw material use in food production processes. This study aims to briefly review the role and contribution of clean production technology in improving the quality of food industry products in Indonesia. The method used is a literature review of various scientific publications, institutional reports, and policies related to the application of CPP in the food sector. The review results show that the application of clean production technology, such as waste minimization, reuse of by-products, energy and water efficiency, and the application of environmentally friendly process technology, contributes positively to improving product quality, food safety, and quality consistency. In addition, TPB also supports the improvement of the food industry's competitiveness through reduced production costs and an improved corporate environmental image. However, the implementation of TPB in Indonesia still faces obstacles in the form of technological limitations, initial investment, and low awareness and capacity of human resources. Therefore, synergy between industry players, government, and academics is needed to strengthen the sustainable adoption of clean production technology. The results of this study are expected to be an initial reference in the development of policies and strategies for the application of TPB in the national food industry. Keywords: Resource efficiency, food industry, environmental sustainability, product quality, clean production technology
PEMBUATAN TEH CELUP BAWANG DAYAK  (Eleutherine palmifolia) DAN DAUN SIRSAK (Annona muricata L.) DENGAN APLIKASI PENGERINGAN Sugito; Merynda I Syafutri; Gatot Priyanto; Budi Santoso; Onne Akbar Nur Ichsan; Citra Defira; Herda Fitri Jayanti
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian Universitas Sriwijaya

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh suhu pengeringan dan lama waktu penyeduhan terhadap hasil seduhan teh celup kombinasi bawang dayak dan daun sirsak, penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor perlakuan dan diulang sebanyak tiga kali. Faktor A merupakan suhu pengeringan (50oC, 55oC dan 60oC). Faktor B merupakan lama waktu penyeduhan (5 menit, 10 menit dan 15 menit). Parameter yang diamati yaitu karakteristik fisik (warna L*, a*, b*) dan karakteristik kimia (pH, aktivitas antioksidan, total fenol, flavonoid). Hasil penelitian ini menunjukkan bahwa suhu pengeringan, lama waktu penyeduhan dan interaksi keduanya berpengaruh nyata terhadap lightness, greenness, yellowness, pH, aktivitas antioksidan, total fenol, dan flavonoid. Perlakuan terbaik dipilih berdasarkan tingginya kandungan senyawa fitokimia pada seduhan teh kombinasi bawang dayak dan daun sirsak. Teh kombinasi bawang dayak dan daun sirsak dengan suhu 50oC dan lama waktu penyeduhan 15 menit sebagai perlakuan terbaik dengan pH 5,21, aktivitas antioksidan 21,19 ppm, dan total fenol 6,6 GAE/mL.
Formulasi Masker Wajah Organik Kaya Antioksidan yang Diformulasikan dengan Gambir dan Pati Bengkuang Raniah Devista; Nura Malahayati; Eka Lidiasari; Onne Akbar Nur Ichsan; Budi Santoso
Sriwijaya FoodTech Journal Vol 3 No 01 (2026): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v3i01.28

Abstract

Gambir dan bengkuang memiliki potensi signifikan sebagai bahan alami untuk masker wajah organik karena sifatnya yang bermanfaat bagi kesehatan kulit. Penelitian ini bertujuan untuk menentukan pengaruh penambahan bubuk pati bengkuang (Pachyrrhizus erosus) terhadap karakteristik fisik, kimia, dan mikrobiologi masker wajah organik gambir (Uncaria gambir Roxb.). Rancangan Acak Lengkap (RAL) nonfaktorial digunakan dalam penelitian ini, yang terdiri dari lima formulasi bubuk getah gambir dan bubuk pati bengkuang (85:15, 70:30, 50:50, 35:65, dan 15:85). Setiap perlakuan diulang sebanyak lima kali. Parameter yang dievaluasi meliputi karakteristik fisik (warna), sifat kimia (aktivitas antioksidan, kadar air, dan pH), serta keamanan mikrobiologi (angka lempeng total). Hasil penelitian menunjukkan bahwa penambahan bubuk pati bengkuang berpengaruh signifikan terhadap profil warna, aktivitas antioksidan, dan pH sediaan masker. Formulasi optimal dicapai pada rasio 85% bubuk getah gambir dan 15% bubuk pati bengkuang. Perlakuan spesifik ini menunjukkan nilai kecerahan (L*) 82,20%, kemerahan (a*) 5,71, kekuningan (b*) 20,29, nilai IC50 sebesar 31,38 ppm, kadar air 9,64%, pH 5,14, dan angka lempeng total 0,97 x 105 koloni/g. Sebagai kesimpulan, kombinasi sinergis antara gambir dan bengkuang menghasilkan masker wajah organik yang efektif dengan sifat antioksidan yang kuat.
Co-Authors Boby Pranata Citra Defira Dwi Indah Permata Sari Eka Lidiasari Fatria Resti Haryani Gatot Priyanto Harumi Sujatmiko Herda Fitri Jayanti Merynda I Syafutri Nura Malahayati Nurul Izzah Aulia Raniah Devista Santoso, Budi Sari, Ina Permata Sugito Syifa' Robbani Tri Nurmaseli