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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
 1 
Search results for , issue "Vol 1 No 5 (2025)" : 5 Documents clear
Bedah Rumpon : The Cultural Tradition of Fishing in the Ajibarang Community of Banyumas Muhammad Zainuddin; Muh. Sulaiman Dadiono; Wiwiet Teguh Taufani
Academic Letters Vol 1 No 5 (2025)
Publisher : PT. Gyandharma Global Media

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Abstract

The tradition of "bedah ​​rumpon" is a fishing technique passed down through generations by the people of Ajibarang, Banyumas. This paper aims to examine this practice ethnographically and ecologically as part of local wisdom in managing inland water resources. This paper demonstrates that bedah rumpon functions not only as a fishing technique but also has strong social and cultural dimensions, including elements of mutual cooperation, seasonal rituals, and local water conservation. Although its effectiveness has declined due to declining fish populations due to environmental degradation, this practice is still maintained as part of local identity.
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.
Role of Prebiotics and Probiotics in Gut Microbiota Modulation and Human Health Muhammad Syahrul Firmanyah; Sutrisno Adi Prayitno; Azril Akhmad Nur Islami
Academic Letters Vol 1 No 5 (2025)
Publisher : PT. Gyandharma Global Media

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Abstract

The human gut microbiota plays a vital role in maintaining overall health by regulating digestion, nutrient metabolism, immune function, and protection against pathogenic microorganisms. Imbalances in gut microbial composition, known as dysbiosis, have been strongly linked to the development of chronic diseases such as obesity, type 2 diabetes, inflammatory bowel disease, and cardiovascular disorders. Modern dietary patterns characterized by high intake of ultra-processed foods and low dietary fiber are major contributors to microbial dysbiosis. Prebiotics and probiotics have gained attention as functional food components capable of beneficially modulating gut microbiota composition and activity. Probiotics introduce beneficial microorganisms that enhance intestinal barrier function, suppress pathogens, and regulate immune responses, while prebiotics selectively stimulate microbial growth and promote short-chain fatty acid production. The synergistic use of prebiotics and probiotics supports gut integrity, immune balance, and metabolic health. Their integration into daily diets represents a promising strategy for preventive nutrition and long-term disease risk reduction
Foods as Synbiotic Andalusia Trisna Salsabila; Sutrisno Adi Prayitno; Nurul Zualiazizah
Academic Letters Vol 1 No 5 (2025)
Publisher : PT. Gyandharma Global Media

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Abstract

Increasing evidence highlights the pivotal role of diet, microbiota interactions in maintaining human health, driving growing interest in functional foods such as synbiotics. Synbiotic foods combine probiotics live beneficial microorganisms and prebiotics non-digestible substrates that selectively stimulate beneficial gut microbes—to synergistically modulate the gut microbiota. This combined approach enhances probiotic survival, colonization, and metabolic activity, leading to improved intestinal barrier integrity, increased production of short-chain fatty acids, and suppression of pathogenic microorganisms. Recent research demonstrates that synbiotic consumption is associated with improved digestive function, enhanced immune responses, reduced systemic inflammation, and a lower risk of metabolic disorders, including obesity and type 2 diabetes. In addition, emerging evidence suggests a role for synbiotics in the gut–brain axis, influencing mental health and cognitive function. Despite these benefits, challenges related to probiotic stability, strain–substrate compatibility, and regulatory frameworks remain. Overall, synbiotic foods represent a promising, science-based strategy for preventive nutrition and the development of next-generation functional foods aimed at supporting long-term health.
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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Abstract

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.

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