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All Journal BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Jurnal Ilmiah Mahasiswa Fakultas Tarbiyah dan Keguruan UIN Ar-Raniry SciencePlus
Syah Putra, Nico
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Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Education Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Physics Veterinary

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NUTRITION AND FOOD PROCESSING USING THERMAL PROCESS METHODS Syah Putra, Nico; Alhanannasir , Alhanannasir; Dasir, Dasir; Nur Fadillah, Muhammad
SciencePlus Vol. 1 No. 1 (2025): SciencePlus
Publisher : Barkah Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.2025/sp.v1i1.2

Abstract

Food processing uses thermal processes to maintain product preservation by killing spoilage microbes and pathogens, improving sensory quality, heating products, increasing the digestibility of proteins and carbohydrates, and destroying unnecessary ingredients. Thermal process techniques are preservation techniques that use high temperature and pressure to kill bacteria and pathogens in hermetically packaged foods by applying high heat over 100 degrees Celsius for a certain period of time. To maintain the safety of food products, thermal processing is one of the food processing processes that inactivate microbes in food. Excessive thermal processing can damage nutritional components and reduce the sensory quality of the product. in addition to killing microbes, thermal processing must consider the quality of the final product by minimizing quality damage.
Facilitation Of Distribution Permits, Packaging And Fresh Food Sensors Towards Improving Product Safety In Lahat Regency Lucyana, Lucyana; Muchsiri, Mukhtarudin; Alhanannasir, Alhanannasir; Syah Putra, Nico
Biotik Vol 13 No 2 (2025): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v13i2.29117

Abstract

This study examines the impact of facilitation of fresh food distribution permit management including facilitation of distribution permit management procedures and packaging facilitation (type of packaging and packaging label) on improving product safety in Lahat Regency. This research method uses surveys and data analysis from fresh food producers, regulators, and consumers in Lahat Regency. Data were collected through questionnaires to understand the distribution permit process, perceptions of product safety, and the impact of the facilitation carried out. This study also uses a hedonic test to determine the quality of fresh plant-based food including assessments of color, texture, aroma and a Likert test including assessments of uniformity of size, packaging and overall appearance as well as conducting chemical contamination tests in the form of pesticide residue tests and physical contamination tests on PSAT PDUK UMKM samples for rice, coffee beans and pepper spices to determine the safety of fresh plant-based food. The results of facilitating distribution permits, packaging and fresh food sensory towards improving product safety in Lahat Regency for fresh food MSMEs have been running better than in previous years. This can be seen from the increase in the processing of PSAT-PDUK distribution permits in the period from March to July 2024 as many as 15 (fifteen) PSAT-PDUK distribution permit numbers that have been issued from 2 (two) PSAT PDUK distribution permit numbers issued by the Lahat Regency Food Security Service from 2022 to 2023, so that it can be interpreted that business actors really need special assistance from officers who understand the distribution permit processing process and an effective and efficient assistance approach model.
LOCAL FISH-BASED FOOD INTERVENTION FOR STUNTING PREVENTION IN INDONESIA: INTEGRATING EMPIRICAL EVIDENCE FROM VARIOUS REGIONS Putra, Nico Syah; Zahirah , Nyayu Nabila; Putri, Delsi Diana; Awalina, Izza
SciencePlus Vol. 1 No. 2 (2025): SciencePlus
Publisher : Barkah Publishing

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Abstract

Stunting is a chronic nutritional problem that remains a serious challenge to human resource development in Indonesia. This condition not only reduces children's linear growth but also has implications for brain development, endurance, and productivity in adulthood. One innovative strategy currently receiving attention is local food-based nutritional interventions, particularly fish as a source of animal protein that is cheap, easily accessible, and has high nutritional value. This article aims to synthesize various research results and community service activities from various regions in Indonesia regarding the use of local fish-based foods as an effort to prevent stunting in toddlers, while also assessing their effectiveness and implementation challenges. This study uses a systematic narrative review approach to ten national and local scientific publications (2019–2024) involving intervention activities, nutrition counseling, and local fish product development in South Sumatra, Central Kalimantan, West Aceh, Tanah Datar, and several other regions. Data are analyzed narratively based on the following categories: (1) form of intervention, (2) impact on child nutritional status, and (3) challenges and supporting factors for implementation. The use of local fish such as snakehead, bilih, patin, and catfish has shown an increase in animal protein consumption and a reduced risk of stunting. Interventions based on processed fish such as shredded fish, flour, nuggets, and fish powder improve the quality of complementary feeding (MP-ASI) and are well-received by the community. Nutrition education at the family level contributes to changes in consumption behavior. Key barriers include limited seasonal fish supplies and negative perceptions of the fishy aroma. Local fish- based food interventions have proven effective in improving children's nutritional status and families' nutritional knowledge. Cross-sectoral synergy between the government, academics, and the community is needed to strengthen local fish-based food security to accelerate stunting reduction
Fortification and Utilization of Local Food Rich in Vitamin A (Yellow Pumpkin) for Stunting Prevention in South Sumatra Putra, Nico Syah; Azzahra, Siti Aisyah; Jaya, Okta Pranata; Anantasya, Galuh Mutia; Taufiq, Muhammad; Sari, Bela Indria
JURNAL ILMIAH MAHASISWA Vol. 3 No. 2 (2025): Jurnal Ilmiah Mahasiswa Fakultas Tarbiyah dan Keguruan UIN Ar-Raniry
Publisher : Fakultas Tarbiyah dan Keguruan Universitas Islam Negeri Ar-Raniry Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/xs8wnj50

Abstract

Stunting remains a major nutritional problem in Indonesia, including in South Sumatra, which is influenced by low vitamin A intake. Yellow pumpkin (Cucurbita moschata), as a local food rich in β-carotene, has the potential to be a sustainable source of provitamin A. This review analyzes the scientific evidence on the role of vitamin A in child growth and the effectiveness of yellow pumpkin fortification as a stunting prevention strategy. Literature search was conducted using the PRISMA approach on PubMed, ScienceDirect, and Google Scholar. Ten relevant articles were reviewed to assess biological aspects, nutritional composition, processing technology, and implementation challenges. The results showed that yellow pumpkin fortification improved the provitamin A content and nutritional quality of the product without decreasing sensory acceptability, with the best β–carotene retention through steaming and light roasting. In South Sumatra, the abundant availability of raw materials and low production costs support the implementation of local food-based fortification. However, evidence on the direct impact on vitamin A status and linear growth is still limited so further research is needed. Overall, yellow pumpkin fortification is a potential and sustainable approach to support efforts to accelerate stunting reduction.
Co-Authors Alhanannasir , Alhanannasir Alhanannasir, Alhanannasir Anantasya, Galuh Mutia Awalina, Izza Azzahra, Siti Aisyah Dasir, Dasir Jaya, Okta Pranata Lucyana Lucyana, Lucyana Muchsiri, Mukhtarudin Muhammad Taufiq Nur Fadillah, Muhammad Putri, Delsi Diana Sari, Bela Indria Zahirah , Nyayu Nabila