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The Role of Peanuts: Nutritional, Bioactive, Food Technology and Novel Sutrisno Adi Prayitno; Khoiroh Inda Dini; Natasya Zahra Aulia Putri; Muh. Sulaiman Dadiono
Academic Letters Vol 1 No 5 (2025)
Publisher : PT. Gyandharma Global Media

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Peanuts (Arachis hypogaea L.) are globally significant legumes that play an important role in food technology, human nutrition, and sustainable agriculture. As the fourth most important oilseed crop worldwide, peanuts contribute substantially to global food security, particularly as an affordable source of plant-based protein and energy. This review highlights the nutritional composition of peanuts, emphasizing their high content of proteins, unsaturated fatty acids, dietary fiber, essential vitamins, minerals, and diverse bioactive compounds such as polyphenols, phytosterols, and resveratrol. These components support cardiovascular health, metabolic regulation, and the prevention of chronic degenerative diseases. The paper also discusses the growing utilization of peanuts and their by-products in food technology, including the development of functional foods, protein-rich ingredients, and nutraceuticals through innovative and sustainable processing technologies. Furthermore, the valorization of peanut by-products aligns with circular economy principles by reducing waste and enhancing resource efficiency. Overall, peanuts represent a multifunctional food crop with significant potential to improve nutrition, public health, and sustainable food systems.

Role of Prebiotics and Probiotics in Gut Microbiota Modulation and Human Health Muhammad Syahrul Firmanyah; Sutrisno Adi Prayitno; Azril Akhmad Nur Islami
Academic Letters Vol 1 No 5 (2025)
Publisher : PT. Gyandharma Global Media

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The human gut microbiota plays a vital role in maintaining overall health by regulating digestion, nutrient metabolism, immune function, and protection against pathogenic microorganisms. Imbalances in gut microbial composition, known as dysbiosis, have been strongly linked to the development of chronic diseases such as obesity, type 2 diabetes, inflammatory bowel disease, and cardiovascular disorders. Modern dietary patterns characterized by high intake of ultra-processed foods and low dietary fiber are major contributors to microbial dysbiosis. Prebiotics and probiotics have gained attention as functional food components capable of beneficially modulating gut microbiota composition and activity. Probiotics introduce beneficial microorganisms that enhance intestinal barrier function, suppress pathogens, and regulate immune responses, while prebiotics selectively stimulate microbial growth and promote short-chain fatty acid production. The synergistic use of prebiotics and probiotics supports gut integrity, immune balance, and metabolic health. Their integration into daily diets represents a promising strategy for preventive nutrition and long-term disease risk reduction

Foods as Synbiotic Andalusia Trisna Salsabila; Sutrisno Adi Prayitno; Nurul Zualiazizah
Academic Letters Vol 1 No 5 (2025)
Publisher : PT. Gyandharma Global Media

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Increasing evidence highlights the pivotal role of diet, microbiota interactions in maintaining human health, driving growing interest in functional foods such as synbiotics. Synbiotic foods combine probiotics live beneficial microorganisms and prebiotics non-digestible substrates that selectively stimulate beneficial gut microbes—to synergistically modulate the gut microbiota. This combined approach enhances probiotic survival, colonization, and metabolic activity, leading to improved intestinal barrier integrity, increased production of short-chain fatty acids, and suppression of pathogenic microorganisms. Recent research demonstrates that synbiotic consumption is associated with improved digestive function, enhanced immune responses, reduced systemic inflammation, and a lower risk of metabolic disorders, including obesity and type 2 diabetes. In addition, emerging evidence suggests a role for synbiotics in the gut–brain axis, influencing mental health and cognitive function. Despite these benefits, challenges related to probiotic stability, strain–substrate compatibility, and regulatory frameworks remain. Overall, synbiotic foods represent a promising, science-based strategy for preventive nutrition and the development of next-generation functional foods aimed at supporting long-term health.

Beneficial Microbes in the Food Sector Khoiroh Inda Dini; Natasya Zahra Aulia Putri; Sutrisno Adi Prayitno
Academic Letters Vol 1 No 5 (2025)
Publisher : PT. Gyandharma Global Media

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Microorganisms play an essential role in modern food systems, extending beyond food spoilage to provide significant benefits in food processing, safety, and nutrition. Beneficial microbes such as bacteria, yeasts, and molds are widely used in fermentation to transform raw ingredients into value-added foods with improved flavor, texture, and shelf life. Through complex biochemical reactions, these microorganisms modify carbohydrates, proteins, and lipids, leading to the production of bioactive compounds and the reduction of anti-nutritional factors. Commonly used microbes include lactic acid bacteria, Saccharomyces cerevisiae, and molds such as Rhizopus and Aspergillus, which are involved in producing yogurt, cheese, bread, tempeh, and fermented vegetables. In addition to enhancing sensory qualities, microbial fermentation improves nutrient bioavailability and inhibits pathogenic microorganisms, thereby enhancing food safety. Regular consumption of fermented foods has also been associated with improved gut health and immune function. Overall, the controlled use of beneficial microbes represents a sustainable approach that integrates microbiology and food science to support food quality, public health, and food innovation.

Peanut: Relationship, Arginine, and Cardiovascular Health Sutrisno Adi Prayitno; Andalusia Trisna Salsabila; Devi Kartika Sari
Academic Letters Vol 1 No 6 (2025)
Publisher : PT. Gyandharma Global Media

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Peanuts (Arachis hypogaea L.) are nutrient-dense legumes that play an important role in global food systems and human health. Beyond serving as an affordable source of energy and plant-based protein, peanuts are increasingly recognized as a functional food due to their rich content of unsaturated fatty acids, dietary fiber, minerals, phytosterols, and polyphenolic compounds associated with reduced cardiovascular disease (CVD) risk. Among these components, arginine—a semi-essential amino acid abundantly present in peanuts—has received considerable attention for its role in nitric oxide (NO) synthesis and vascular health. Arginine-derived NO is a key regulator of endothelial function, blood pressure, and platelet aggregation, and impaired NO bioavailability is closely linked to hypertension and atherosclerosis. Evidence from randomized controlled trials and meta-analyses published between 2020 and 2024 indicates that regular peanut consumption is associated with improvements in lipid profiles, inflammatory markers, and overall cardiometabolic health, particularly in individuals with metabolic disorders. The cardioprotective effects of peanuts are mediated through synergistic interactions between arginine, unsaturated fats, phytosterols, dietary fiber, and antioxidant compounds. Collectively, these findings support the inclusion of peanuts in balanced dietary patterns aimed at cardiovascular disease prevention.

Role of Prebiotics and Probiotics in Gut Microbiota Modulation and Human Health Muhammad Syahrul Firmansyah; Sutrisno Adi Prayitno; Azril Akhmad Nur Islami
Academic Letters Vol 2 No 1 (2026): On Going
Publisher : PT. Gyandharma Global Media

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The human gut microbiota plays a vital role in maintaining overall health by regulating digestion, nutrient metabolism, immune function, and protection against pathogenic microorganisms. Imbalances in gut microbial composition, known as dysbiosis, have been strongly linked to the development of chronic diseases such as obesity, type 2 diabetes, inflammatory bowel disease, and cardiovascular disorders. Modern dietary patterns characterized by high intake of ultra-processed foods and low dietary fiber are major contributors to microbial dysbiosis. Prebiotics and probiotics have gained attention as functional food components capable of beneficially modulating gut microbiota composition and activity. Probiotics introduce beneficial microorganisms that enhance intestinal barrier function, suppress pathogens, and regulate immune responses, while prebiotics selectively stimulate microbial growth and promote short-chain fatty acid production. The synergistic use of prebiotics and probiotics supports gut integrity, immune balance, and metabolic health. Their integration into daily diets represents a promising strategy for preventive nutrition and long-term disease risk reduction.

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