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JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Published by Universitas PGRI Banyuwangi
ISSN : -     EISSN : 2686004X     DOI : -
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Energy Industrial & Manufacturing Engineering
IPANG adalah jurnal ilmiah yang mempublikasikan penelitian dan ulasan terkait bioteknologi pertanian, penanganan pasca panen, sistem produksi dan rekayasa proses pengolahan hasil pertanian(peternakan, perikanan, dan hasil perkebunan), ilmu pangan dan gizi. sumber artikel berasal dari penelitian mahasiswa Teknologi Hasil Pertanian Universitas PGRI Banyuwangi, akademisi, praktisi dan stakeholder yang berkecimpung dalam teknologi hasil pertanian.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 83 Documents
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PENDEKATAN IN VITRO DALAM PENILAIAN BIOAVAILABILITAS ZAT BESI PANGAN: In vitro Approaches in Assessing Dietary Iron Bioavailability Yunna Teodor; I Kadek Adi Indrawan; Kelvin Then; Kent Pranata Tjandra; Rike Tri Kumala Dewi; Dwining Putri Elfriede
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v8i1.7997

Abstract

Iron availability in foods was determined not only by total iron content but also by its bioaccessibility and bioavailability. This review aimed to evaluate the role of in vitro testing methods in assessing iron availability from various food products and to identify food matrix factors influencing its absorption. The methods discussed included static gastrointestinal digestion simulation, total iron analysis using Atomic Absorption Spectroscopy (AAS) or Inductively Coupled Plasma (ICP), and the Caco-2 cell model measuring ferritin formation as an indicator of bioavailability. The findings indicated that total iron content did not necessarily correlate with biological absorption. Several factors, such as fermentation, fortification, phytate degradation, and the addition of ascorbic acid, were found to significantly enhance iron availability, particularly in plant-based food matrices. These results suggested that food processing and formulation strategies played a critical role in improving iron uptake. Among the reviewed approaches, the combination of in vitro gastrointestinal digestion and Caco-2 cell models was identified as the most comprehensive method for future product development, as it allows simultaneous evaluation of bioaccessibility and cellular uptake. In conclusion, in vitro approaches were considered practical and efficient preliminary tools in the development and evaluation of iron-rich food products before proceeding to in vivo studies.
PENGUJIAN IN VIVO: STUDI LITERATUR TERHADAP BIOAVAILABILITAS KALSIUM PADA PRODUK PANGAN BERBASIS SUSU YANG DIFORTIFIKASI: In Vivo Testing: Literature Review of Calcium Bioavailability in Fortified Milk-based Products Alexandra Sidney Budiawan; Cecilia Huang; Christella Eunice Candra; Ilham Ramadon; Dwining Putri Elfriede; Rike Tri Kumala Dewi
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v8i1.8021

Abstract

Calcium is an essential mineral involved in bone mineralization, muscle contraction, and metabolic processes. Its bioavailability is influenced by chemical form, food matrix, and physiological factors. Fortified milk products have been widely developed to improve calcium intake and absorption, especially in populations at risk of deficiency. This literature review aimed to analyze calcium bioavailability in fortified milk products based on recent in vivo studies. The study used a narrative literature review method. Articles were selected from scientific databases using relevant keywords and inclusion criteria, including publication within the last ten years and the use of in vivo experimental models. The review process involved article identification, screening, data extraction, and synthesis related to calcium absorption, retention, and bone mineral status. The findings showed that calcium fortification in milk generally improves calcium absorption and retention, particularly when combined with vitamin D, prebiotics, probiotics, or highly soluble calcium salts. The milk matrix was also found to enhance mineral utilization compared to non-dairy vehicles. Nano-calcium fortified skim milk enriched with vitamin D and bioactive compounds demonstrated the highest bioavailability and significantly improved bone calcium accumulation, bone strength, and bone morphology in osteoporosis models. Fermented milk products containing lactic acid bacteria and prebiotic fibers also enhanced intestinal calcium absorption through gut microbiota modulation and improved mineral solubility. In conclusion, fortified milk products have strong potential as an effective nutritional intervention to improve calcium bioavailability and support bone health, although their effectiveness depends on formulation, fortificant type, and physiological conditions of the target population..
A Narrative Review on the In Vivo Evaluation of Iron Bioavailability to Assess the Effectiveness of Food Fortification and Biofortification: Narrative Review on the In Vivo Evaluation of Iron Bioavailability in Food Fortification Haneen Basori; Malvin Widyanto Tjoa; Felycia Angellia; Gracia Angelina Wan; Rike Tri Kumala Dewi; Dwining Putri Elfriede
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v8i1.8082

Abstract

Iron deficiency anemia remains a major global health problem, with a prevalence reaching 40% among children aged 6–59 months, 37% among pregnant women, and 30% among women of reproductive age. Low iron bioavailability is a key limiting factor affecting the effectiveness of nutritional interventions. This review aimed to analyze various in vivo methods used to evaluate iron bioavailability from food sources and to assess the effectiveness of fortification, biofortification, and food processing modifications. A narrative review approach was conducted through literature searches in Google Scholar, ScienceDirect, Wiley, MDPI, and Garuda databases for original research articles published between January 2016 and March 2026, with March 2026 as the search cutoff to ensure inclusion of fully indexed publications only. Of the 24 identified articles, 8 met the inclusion criteria and were analyzed descriptively. The findings indicate that in vivo studies employed various parameters, including hemoglobin regeneration efficiency, relative biological value, fractional iron absorption, hemoglobin concentration, serum ferritin, and organ iron retention. Notably, iron bioavailability was not always proportional to total iron content in food, as biofortification and fermentation strategies improved physiological iron utilization primarily by reducing inhibitory compounds such as phytate, rather than by increasing total iron content. Food matrix, chemical form of iron, and physiological status of subjects were identified as the most critical determinants of iron absorption effectiveness.

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