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Academic Letters
Published by PT. Gyandharma Global Media
ISSN : -     EISSN : 3090353X     DOI : https://doi.org/10.64781/620743
Core Subject : Religion, Humanities, Science, Education, Agriculture, Art, Social, Engineering,
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Other
Academic Letters is a new experiment in open access academic publishing. We aim to publish short-form articles such as brief reports, case studies, reports of new findings, socio-political critiques, credible scholarly opinions, and ideas omitted from previously published works. Articles published in Academic Letters are no longer than 600-1500 words, excluding references. Academic Letters is published periodically (6 issues per year: January, March, May, July, September, and November).
Arjuna Subject : Umum - Umum
Articles 5 Documents
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Search results for , issue "Vol 1 No 3 (2025)" : 5 Documents clear
Research Perspective: The Advantages of Using Plant-Derived Flavonoids as Natural Treatments in Aquaculture Compared to Not Using Them Muh. Sulaiman Dadiono; Sri Andayani; Sutrisno Adi Prayitno; Aminin; Rima Oktavia Kusuma
Academic Letters Vol 1 No 3 (2025)
Publisher : PT. Gyandharma Global Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64781/620743

Abstract

Productivity in aquaculture activities is often reduced due to disease outbreaks caused by various pathogens, including bacteria, viruses, and parasites. As an alternative to chemical treatments, a natural, plant-based approach—particularly through the utilization of flavonoid compounds derived from medicinal herbs—is being developed as a safer and more sustainable solution. This paper presents the author’s perspective, based on previous research, on the advantages of using plant-derived flavonoids for the treatment of cultured fish and discusses the potential negative impacts that may arise if such compounds are not integrated into aquaculture systems.
Kelebihan dan Kekurangan Penerapan Google Veo 3 dalam Generasi Video Berbasis AI (Artificial Intelegence) Muh. Sulaiman Dadiono
Academic Letters Vol 1 No 3 (2025)
Publisher : PT. Gyandharma Global Media

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Abstract

Google Veo 3 merupakan alat generasi video berbasis kecerdasan buatan (AI) yang memungkinkan pembuatan klip video realistis dari perintah teks sederhana. Tulisan ini bertujuan untuk mengevaluasi kelebihan dan kekurangan Veo 3 saat pertama kali rilis bulan Mei 2025 dalam konteks produksi konten digital. Melalui analisis literatur dan pengalaman pengguna, ditemukan bahwa Veo 3 unggul dalam menghasilkan video berkualitas tinggi dengan integrasi audio yang baik, namun masih menghadapi tantangan dalam interpretasi prompt kompleks dan keterbatasan durasi video yang dihasilkan.
Umami sea: flavoring innovation from fish waste in Gresik district to create sustainable blue economy Hesti Rahmawati; Reza Astika Wahyu Pramesti; Nada Fariska Danisswari
Academic Letters Vol 1 No 3 (2025)
Publisher : PT. Gyandharma Global Media

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Abstract

Gresik Regency, recognized for its rich fishery resources, is experiencing growing difficulties associated with unmanaged fish waste, which has detrimental effects on both the environment and community health. The "Umami Sea" program presents an eco-friendly approach by converting by-products from fish processing—like bones, skin, and offal—into valuable flavoring products through protein hydrolysis. This development is in line with the blue economy principle, focused on lowering marine pollution, creating local revenue, and reducing reliance on artificial additives such as monosodium glutamate. By applying circular economy strategies, fish waste is evolved into a valuable resource, promoting community-led businesses and strengthening economic stability. The initiative encourages the involvement of coastal communities, including fishermen, small and medium-sized enterprises, and young people, while advocating for healthier, sustainable food options. Underpinned by research, technology sharing, and partnerships among local authorities, universities, and non-governmental organizations, "Umami Sea" serves as a model that can be replicated for sustainable management of fisheries waste. Its advancement not only boosts local economies but also reflects global movements toward eco-innovation and sustainable growth in marine sectors.
Effects of high temperatures on food stability: nutritional, chemical, physical, organoleptic, and microbiological impacts Sutrisno Adi Prayitno; Dwi Retnaningtyas Utami; Rikha Indah Mahmudah
Academic Letters Vol 1 No 3 (2025)
Publisher : PT. Gyandharma Global Media

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Abstract

Exposure to elevated temperatures during food preparation, cooking, or storage leads to various alterations that impact the quality and stability of food. This article thoroughly examines how high temperatures affect the nutritional, chemical, physical, sensory, and microbiological features of food. Although heat treatments are effective in improving food safety and prolonging shelf life, they frequently cause nutrient loss, chemical changes, modifications in texture, and shifts in sensory characteristics like flavor, smell, and visual appeal. High temperatures can trigger processes such as Maillard browning and lipid breakdown, which affect taste and can lead to the creation of potentially harmful substances. Physical changes can include protein unfolding, starch gelatinization, and moisture evaporation, all of which significantly modify the structure and texture of food. Temperature-related loss of volatile substances and flavor quality also diminishes sensory attributes. While heat processing is effective for eliminating microbes, it needs to be managed carefully to maintain food quality. The article further discusses the promise of non-thermal and hurdle technologies as viable alternatives or complements to conventional thermal methods, designed to achieve a balance between food safety and the preservation of nutritional and sensory qualities.
Halal Food and Safety Treands in 2021-2025 Era Sutrisno Adi Prayitno; Noor Amirudin; Azril Akmad Nur Islami; Mochammad Taufik Yunus
Academic Letters Vol 1 No 3 (2025)
Publisher : PT. Gyandharma Global Media

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Abstract

The halal food industry is experiencing rapid growth between 2021 and 2025, triggered by the increasing awareness of global consumers on the importance of food that is safe, healthy, and in accordance with ethical and religious principles. This article reviews the key trends and challenges in the halal industry, covering aspects of market growth, technological influence, and food safety issues. The increasing Muslim population and their purchasing power are the main drivers, along with non-Muslim consumers' interest in halal products. On the other hand, challenges such as disharmony in certification standards, product counterfeiting, and lack of experts are major concerns. Technologies such as blockchain, Internet of Things (IoT), and data analytics are solutions to improve transparency and traceability of the halal supply chain. The government and industry players are encouraged to collaborate in strengthening policies, regulations, and consumer education. In this digital era, the halal industry is no longer limited to fulfilling religious obligations, but rather a symbol of quality and global trust. Therefore, strengthening halal food safety aspects is the main strategy to answer market demands and maintain industry sustainability

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