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All Journal Journal of Food and Agricultural Product
Sudarli
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Agriculture, Biological Sciences & Forestry

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Axiological Perspectives on the Development of Sustainable Natural Food Preservatives Derived from Sea Grapes (Caulerpa spp.) Moegiratul Amaro; M Sarjan; Siska Cicilia; Mutia Devi Ariyana; Ida Ayu Widhiantari; Hanifah Ayu; Sudarli; Gunawan; Amrullah; Husnul Jannah; Aida Muspi’ah
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7623

Abstract

The use of synthetic preservatives in the food industry has raised significant health and environmentalconcerns due to their carcinogenic potential, endocrine-disrupting effects, allergenic risks, and toxicresidues in ecosystems. This study examines the potential of sea grapes (Caulerpa spp.) as a natural foodpreservative from an axiological perspective, encompassing health values, environmental ethics, and socioeconomic benefits. Caulerpa racemosa and Caulerpa lentillifera contain polyphenols, flavonoids, tannins,terpenoids, alkaloids, and sulfated polysaccharides (ulvan, fucoidan), which exhibit strong antioxidant andantimicrobial activities. These compounds have been shown to inhibit pathogenic bacteria, slow oxidation,and function effectively as preservatives in various forms such as extracts, edible films, powders, andfunctional food applications. From an axiological standpoint, the use of Caulerpa supports food safety,public health, environmental sustainability, and economic empowerment of coastal communities throughproduct diversification and value-added processing of renewable marine bioresources. Despite itspromising potential, challenges remain, including variability in metabolite content, the need forstandardization, and long-term safety assessments. This study highlights Caulerpa spp. as a strategiccandidate for developing safe, eco-friendly, and sustainable natural food preservatives. Keywords: Sea grapes, Antimicrobial activity, Antioxidants, Caulerpa spp., Natural preservatives
Review of the philosophy of science on the development of resistant starch from mas bananas as a functional food isn supporting food security Siska Cicilia; Muhammad Sarjan; Arifuddin Sahidu; Amrullah; Moegiratul Amaro; Mutia Devi Ariyana; Ida Ayu Widhiantari; Husnul Jannah; Sudarli; Hanifah Ayu; Aida; Gunawan
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7625

Abstract

The rising prevalence of degenerative diseases in Indonesia, such as hypertension and diabetes mellitus, isclosely associated with dietary shifts toward high fat, sugar, and low fiber consumption. One crucialpreventive effort is the development of functional foods, especially resistant starch, which helps improveglycemic response, gut health, and metabolic profiles. This study aims to assess the development potentialof resistant starch from mas banana as a functional food to support national food security. The researchmethod was a qualitative literature review, analyzing scientific publications on the characteristics,synthesis, application, and benefits of resistant starch from mas banana. Results reveal that resistant starchfrom mas banana can be produced through physical, chemical, and enzymatic modifications, yieldingsuperior starch properties which not only provide beneficial physiological effects but also have the potentialto substitute imported wheat-based products. The development of functional foods based on mas bananaresistant starch is scientifically relevant and an axiological strategy to strengthen food security bydiversifying local carbohydrate sources. Keywords: food security, functional food, mas banana
Co-Authors Aida Aida Muspi’ah Amrullah Arifuddin Sahidu Gunawan Hanifah Ayu Husnul Jannah Ida Ayu Widhiantari M Sarjan Moegiratul Amaro Muhammad Sarjan Mutia Devi Ariyana Siska Cicilia