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Kifayati Rosiyanti Dewi
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Cluster Kukusan Jalan Rawa Pule 1 No 25 M, Beji, Kota Depok, Provinsi Jawa Barat, 16425, Indonesia
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INDONESIA
Jurnal Inovasi Pangan dan Gizi
Published by Institute for Advanced Science, Social, and Sustainable Future
ISSN : -     EISSN : 30628881     DOI : https://doi.org/10.61511/jipagi.v1i2
Core Subject : Agriculture, Social,
Agriculture, Biological Sciences & Forestry Environmental Science
Aims JIPAGI aims to advance knowledge in the fields of food science and nutrition through the publication of high-quality, evidence-based research. The journal seeks to provide insights that improve dietary practices, enhance public health, and support the development of innovative solutions to nutritional challenges. Focus The journal focuses on research that integrates evidence-based approaches to address critical issues in food science and nutrition. It emphasizes studies that inform dietary guidelines, promote healthy eating habits, and support the development of sustainable food systems. The journal aims to offer actionable insights that contribute to improving individual and community health through informed food and nutrition practices. Scope This journal seeks to publish a broad range of scholarly articles, including: 1. Nutritional Science: Research on the role of nutrients in health and disease, including studies on nutrient requirements, metabolism, and the impact of dietary patterns on health outcomes. 2. Food Safety and Quality: Studies on food safety practices, quality control, and the impact of food processing and handling on nutrient preservation and safety. 3. Dietary Interventions and Clinical Trials: Research on the effectiveness of dietary interventions and clinical trials aimed at managing chronic diseases, improving health outcomes, and supporting evidence-based dietary guidelines. 4. Public Health Nutrition: Research on nutrition-related public health issues, including dietary assessments, nutrition education, and the development of policies and programs to address nutritional deficiencies and promote healthy eating. 5. Food Systems and Sustainability: Studies on sustainable food systems, including the environmental impact of food production, food security, and strategies to enhance the sustainability of food supply chains. 6. Consumer Behavior and Nutrition: Research on consumer attitudes and behaviors related to food choices, dietary habits, and the factors influencing food selection and consumption patterns. 7. Functional Foods and Bioactive Compounds: Investigations into the health benefits of functional foods and bioactive compounds, including their role in disease prevention and health promotion.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol. 2 No. 1: (February) 2025" : 5 Documents clear
Study on the effect of carboxymethyl cellulose (CMC) concentration on the quality of lacum fruit syrup (Cayratia trifolia (L.) Domin) Ramadan, Qhori; Priyono, Suko; Saputri, Nur Endah
Jurnal Inovasi Pangan dan Gizi Vol. 2 No. 1: (February) 2025
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/jipagi.v2i1.1503

Abstract

Background : Syrup made from lacum fruit is one of the efforts to diversify processed products. The use of lacum fruit as a processed product has great potential in society, because the vitamin C content in lacum fruit has properties and benefits for the human body. Method: This study used a Randomized Block Design (RAK) with one factor, namely variations in CMC concentration with 5 levels, consisting of CMC 0%, CMC 0.5%, CMC 1%, CMC 1.5% and CMC 2%. Findings: CMC administration had a very strong tendency towards the characteristics of total dissolved solids, pH, the L* values ​​obtained tended to increase but the a* (reddish) and b* (yellowish) values ​​tended to decrease. Conclusion: The best lacum fruit syrup is syrup with a CMC concentration of 1% which produces an average chemical test in the form of a Total Dissolved Solids test of 45.80o Brix, a pH test of 3.93, an L color of 12.58, a* 2.52 and b* 0.26. The best sensory test results were color 3.81 (like), aroma 3.42 (like), taste 3.77 (like) and viscosity 3.77 (like). Novelty/Originality of This Study:This study explores the effect of varying carboxymethyl cellulose (CMC) concentrations on the physicochemical and sensory qualities of lacum fruit syrup. It provides new insights into the optimization of CMC for enhancing the quality of local fruit-based beverages.
Immunomodulatory effects of yogurt as a functional food: Enhancing innate immunity against influenza virus infection through in vivo analysis Nuramalia, Dwiarti Rachma
Jurnal Inovasi Pangan dan Gizi Vol. 2 No. 1: (February) 2025
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/jipagi.v2i1.1772

Abstract

Background: Influenza is a severe respiratory illness that affects people practically everywhere and is brought on by influenza viruses. Although vaccination is often used to prevent influenza virus infection, it is not always effective due to the fast rate of viral mutagenesis and the annual shift in the dominant virus strains. Boosting nonspecific innate immunity is another method of preventing influenza virus infection by strengthening natural defenses. Yogurt and other fermented functional foods have been shown to contribute to health maintenance. Methods: The objective of this review of these studies is to investigate and comprehend the in vivo approach to testing yogurt—a functional food—as an immunomodulator, particularly in influenza infection. Findings: Because extracellular polysaccharides in yogurt influence the immune system and provide protection against IAV infection, it does have immunomodulatory qualities. Yogurt eating on a daily basis before to infection significantly enhanced the survival rate of mice, the cytokine response in the lungs, and NK cell activity. It has been demonstrated that the ingredients in yogurt cause mice's splenocytes to produce more IFN-γ. Conclusion: Yogurt supplemented with nF1 has preventive and protective effects against IAV infection and can trigger immune responses by enhancing NK cell activity. Novelty/Originality of This Study: The novelty of this study lies in its exploration of yogurt as a functional immunomodulator, highlighting its role in enhancing innate immunity and providing protection against influenza virus infection through in vivo analysis.
Microorganisms in probiotic beverage fermentation: Health benefits and mechanisms in dairy and non-dairy products Jannah, Mirriyadhil; Wakiah, Nurul; Sandi, Olifia Mutiara; Islamawan, Praboyo Ardin; Wulan, Nur Lili Nia
Jurnal Inovasi Pangan dan Gizi Vol. 2 No. 1: (February) 2025
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/jipagi.v2i1.1773

Abstract

Background: Probiotics are microorganisms that actively improve health by improving the balance of intestinal microflora when consumed alive in adequate amounts. Probiotics are directly able to help the microflora in the digestive tract to inhibit pathogenic bacteria that can interfere with the digestive tract. This review aims to find out some examples of probiotic fermented beverage products, types of microorganisms that play a role and their benefits for human health. Methods:  This article is a descriptive explanation using the literature review method. The stages of the literature review include collecting literature sources that are relevant to the research topic. Furthermore, analysis and evaluation of important findings from previous studies are carried out. Finally, a synthesis is carried out to formulate conclusions. Finding: Fermented dairy products such as yogurt, soy sauce, kefir, and yakult, as well as non-dairy products such as kombucha tea, are good sources of probiotics for health. The fermentation process in dairy products converts lactose into lactic acid, while in kombucha tea, fermentation occurs through a solution of tea and sugar with a kombucha microbial starter (a symbiosis of bacteria and yeast). Conclusion: Both fermented dairy products and non-dairy products contain probiotics that are beneficial for health. Fermentation of dairy products occurs by converting milk lactose into lactic acid. Novelty/Originality of This Study: This review uniquely compares dairy and non-dairy probiotic beverages, highlighting the symbiotic fermentation in kombucha tea as an alternative to traditional dairy products. It offers a fresh perspective on the diverse microbial mechanisms and health benefits of probiotics from both sources.
Water consumption analysis across the life cycle of beef: Environmental impacts and mitigation strategies Johannes, Hendro Putra; Akbar, Muhammad Rahmat
Jurnal Inovasi Pangan dan Gizi Vol. 2 No. 1: (February) 2025
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/jipagi.v2i1.1774

Abstract

Background: Demand for beef is predicted to be risen by 74%, followed by the explosion of the global population by 9.7 billion in 2050. Australia as the most significant exporter of beef, together with America as the leading market, contribute vital roles. The increase in demand causes environmental impacts such as water scarcity. Methods: This study used a systematic literature review method to collect and disseminate relevant evidence from scientific sources related to air consumption in the beef and plant-based product supply chain. The process involved five main steps: problem formulation, data collection, data evaluation, evidence deduction, and interpretation of results. Findings: Based on the life cycle perspective, a kilogram of meat consumption from beef exported to America is 441.8–597.6 liters. The consumption includes processes such as nursery, fattening, cutting, transportation to Australian port, departure to America, and distribution within America. Conclusion: For instance, industrialization will reduce the water consumption, however, causes other environmental impacts. Therefore, dietary changes to vegetarianism combined with organic system becomes the best solution offered. Novelty/Originality of This Study: The novelty of this study lies in the life cycle analysis of water consumption in Australian beef exports to the US and highlights the trade-off between industrial efficiency and environmental sustainability while proposing dietary changes as a potential mitigation strategy.
The strategic role of fermented foods in enhancing sustainable food security: Integrating policy, nutritional value, and local food system empowerment Damasetio, Ramzy
Jurnal Inovasi Pangan dan Gizi Vol. 2 No. 1: (February) 2025
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/jipagi.v2i1.2098

Abstract

Background: Food security is a fundamental aspect of sustainable development, particularly in Indonesia, which faces challenges such as climate change, land conversion, import dependency, and uneven food distribution. Fermented foods have considerable potential to enhance the sustainability of food security by diversifying food sources, improving nutritional value, and reducing food waste. Previous studies have shown that fermentation processes can extend the shelf life of food products, increase year-round food availability, and support supply stability for communities. In addition, fermented foods contain probiotics and enzymes that benefit digestive health and nutrient absorption, thereby improving the overall nutritional quality of the population. Methods: This study utilizes a literature review to analyze a range of governmental policies and strategies aimed at optimizing the role of fermented foods in national food security. The analysis covers regulatory frameworks, incentives for local producers, and educational initiatives regarding the benefits of fermented food consumption. Findings: The findings indicate that integrating fermented foods into food security policies can promote a more resilient and sustainable food system, reduce reliance on imported products, and empower local small and medium-sized enterprises. There is a positive correlation between increased consumption of fermented foods and both improved nutritional outcomes and economic independence. Conclusion: The integration of fermented foods into national food security strategies may significantly strengthen Indonesia’s capacity to achieve a self-reliant, healthy, and sustainable food system. Novelty/Originality of this article: This article offers a novel perspective on the strategic role of fermented foods in enhancing sustainable food security in Indonesia by synthesizing policy analysis and current trends, an area that has not been extensively addressed in previous research.

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