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All Journal Spizaetus: Jurnal Biologi dan Pendidikan Biologi Jurnal Biosense InSTEM
Dwinianti, Edia
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Immunology & microbiology Mathematics Medicine & Pharmacology Physics Public Health Other

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Capsinoid Non Pungent Capcaisinoid Analog dan Potensinya dalam bidang Kesehatan dan Pangan Dwinianti, Edia; Prasetyo, Frengky Hermawan Hadi
Spizaetus: Jurnal Biologi dan Pendidikan Biologi Vol 6 No 2 (2025): Spizaetus: Jurnal Biologi dan Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi, FKIP, Universitas Nusa Nipa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55241/spibio.v6i2.588

Abstract

Capsinoids are capsaicinoid analog compounds that have a low level of pungency. Although capsinoid has a low level of pungency, it has a role as a bioactive compound like capsaicinoid, but more comfortable to apply because it does not cause a burning sensation. The purpose of writing this article as a literature study on capsinoids related to biosynthesis, various mutations in the pAMT gene, the potential of capsinoids in the health and the food industry. This article was written based on a literature review of various international journal sources with 80% review sources published in the last 10 years which are then organized in a structured manner.  The capsinoid biosynthesis process is similar to the capsaicinoid biosynthesis pathway which is formed through the combination of phenylpropanoid and fatty acid biosynthesis pathways. Mutations in the pAMT gene cause no addition of amide bonds to vanillin to form vanyllilamine, but form vanyllil alcohol which will condense with fatty acids to form capsinoids. Based on the results of several studies on chili pepper accessions with low pungency, pAMT gene mutation features are specific in the form of single nucleotide substitutions, short nucleotide insertions and insertions in the form of transposons and several pAMT mutant alleles have been detected. Capsinoids have antiobesity, antioxidant, antitumor and antidiabetic properties that have the potential to be utilized in the health sector. In addition, vanylil alcohol contained in capsinoids potentially be utilized in the food sector to provide aroma to food.
REVIEW: POTENSI BAKTERI ASAM LAKTAT (BAL) UNTUK MENINGKATKAN MUTU PRODUK PANGAN Dwinianti, Edia; Neliana, Intan Ria; Prasetyo, Frengky Hermawan Hadi
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.v8i3.5219

Abstract

Bakteri Asam Laktat (BAL) merupakan mikroorganisme penting yang dimanfaatkan secara luas dalam industri pengolahan pangan. Fermentasi bahan pangan menggunakan BAL memberikan manfaat signifikan dalam meningkatkan nilai gizi, cita rasa, sebagai probiotik, dan agen biopreservatif menjadikannya komponen kunci dalam proses produksi berbagai olahan pangan yang aman serta berkualitas tinggi. BAL memfermentasi bahan pangan dengan mendegradasi karbohidrat menjadi asam laktat (homofermentatif) atau menjadi campuran asam laktat, karbon dioksida, asam asetat dan/atau etanol (heterofermentatif). Bakteri ini mampu memproduksi bakteriosin yang memiliki aktivitas antimikroba sebagai alternatif yang layak untuk pengawet makanan. Seiring kemajuan di bidang rekayasa genetika, dan meningkatnya permintaan akan penggunaan BAL dalam industri pangan mendorong perlunya upaya yang signifikan dalam modifikasi genetik metabolisme mikroorganisme melalui pengembangan strain BAL baru yang dapat meningkatkan kualitas makanan industri.
Herbal Leaf Tea as an Economic and Health Potential of the Suci Village Community, Panti – Jember Dwinianti, Edia; Setyati, Dwi; Rosida, Waki'atil; Mustafidah, Qori'atul; Su'udi, Mukhamad
Jurnal Inovasi Sains dan Teknologi untuk Masyarakat Vol. 3 No. 1 (2025): Mei
Publisher : Faculty of Mathematics and Natural Sciences, University of Jember. Jl. Kalimantan No.37, Krajan Timur, Jemberlor, Kec. Sumbersari, Jember Regency, East Java 68121

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/instem.v3i1.5355

Abstract

The community in Suci Village, Panti Jember has recognized and cultivated family medicinal plants (TOGA) to provide traditional medicine because of its distance from the city center, limited health facilities and pharmacies. The utilization of TOGA is still limited as herbal medicine through liquid herbal medicine which is less practical and has a short shelf life, so it is necessary to carry out mentoring activities in the development of TOGA for herbal tea leaves. This activity aims to empower the community in Suci Village in optimizing the potential and utilization of local biodiversity as an ingredient for leaf herbal tea. The method of activity implementation included lectures, hands-on practice of making herbal tea leaves and discussions. The Biology lecturer team at the University of Jember introduced the local potential, health benefits of herbal tea leaves, and the production process from washing, drying, packaging, to marketing. The results of this activity showed that the socialization of the potential, benefits and production of herbal tea leaves increased community knowledge by 84% in the utilization of local plants for health and economic potential. In addition, interactive discussions generated additional ideas such as the utilization of beluntas leaves and coffee peels as herbal tea ingredients, as both ingredients are available in Suci Village and have not been optimally utilized. Through this activity, it is hoped that the community in Suci village will be able to develop herbal tea through the utilization of local potential that has health benefits and economic potential through environmentally friendly products.
Co-Authors Dwi Setyati Mustafidah, Qori'atul Neliana, Intan Ria Prasetyo, Frengky Hermawan Hadi Rosida, Waki'atil Su'udi, Mukhamad