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Natasya Zahra Aulia Putri
Food Technology Study Program, Universitas Muhammadiyah Gresik, East Java 61121
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Other

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Journal : Academic Letters

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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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Abstract

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.
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.
Co-Authors Khoiroh Inda Dini Muh. Sulaiman Dadiono Sutrisno Adi Prayitno